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Fig Tarte Tartin
Published on September 11, 2008
We love a good tarte tartin. There's just something about that combination of lovely pastry, caramelised fruit and a delicious bit of caramel goo that is hard to beat. Throw in a dollop of whipped cream and you're one step closer to heaven.
The really great thing about a tarte tartin is it’s incredibly quick and easy to knock up. And even better still when you want a bit of variety just try it with fruit other than the standard apple. Purists may disagree but I think soft fruit works pretty well and the great thing is it makes the preparation even quicker (none of that fiddly peeling and neat slicing).
As I’ve dedicated this week to the glorious fig it was obviously the perfect moment to enjoy my first fig tarte tartin. I can't really claim the credit for making the two beauties above it as it was my 11 year old son who did all the hard work. I just had to turn them out onto dishes once cooked (always a bit of tricky manoeuvre that can leave you covered in boiling caramel) and, of course, do my bit in helping to eat them!
If you'd like to have a go yourself here's my foolproof method:
• Pour some sugar into a (heavy based) tart tin until the bottom is covered with a thin layer.
• Add an unhealthy chunk of butter (about 1/4 of a pack should do for an 8'' tin)
• Melt the above over a low heat (about 10 mins), stirring frequently
• Once it's all melted and starting to look brown and bubbly, remove from the heat.
• Slice up your figs (or other fruit if you prefer) and arrange decoratively on top of the hot caramel (watch you don't burn your fingers)
• Cover the whole lot with a piece of puff pastry
• Cook for 40 mins in a medium oven (around 160oC), until pastry is lovely and brown and puffed up
• Remove from oven, place a large plate on top of the cooked pastry and in one deft movement turn the whole lot upside down
The magnificent fig
Published on September 8, 2008
I think it only fitting that this week is dedicated to what has to be one of my favourite fruits: the sumptuous, wonderful and even the slightly decadent, fig.
If, like me, you’re a big fig fan you’ve probably been tucking into them for a few weeks already. Despite the lack of sunshine this year’s home crop has been reasonable. In Ireland we’re lucky enough to have an old and rather splendid fig tree which means I get to eat a few of the superior white figs each year – it is these that you see in the snap above.
If you’re a fig snob (which I’m not) you may well turn your nose up altogether at the more common black fig – some Turkish friends of mine tried to persuade me these are only good for jam, animal food and, if you’re English, fig rolls. Rest assured I disagree and think there is plenty you can do with these as well – so more later in the week on black figs.
For the time being, however, back the white fig. It is very good and therefore needs little doing to it before you tuck in. The above dish is made up of freshly sliced figs, a generous dollop of crème fraiche mixed with whipped cream, a scattering of walnuts and the whole lot drizzled with honey. Pretty damn good!
Autumnal fruits
Published on September 4, 2008
Well it's official - the worst summer on record in terms of sunshine and rain, according to the Met Office. I don't know about you but I'm still hoping for that elusive Indian summer as I am sure it's quite a few years since we had a good one of those. However, in the meantime no harm in a little autumnal indulgence and what personifies early Autumn better than blackberries?
As you can see we've been out scouring the hedgerows and despite that lack of sunshine still managed to unearth a fair old haul. I think I'm going to save the classic Blackberry & Apple pie for another time as I bet most of you have got a great recipe of your own (if you reckon yours is the recipe I'd love to have a go, so please send to me on the normal e-mail address). What else to do with blackberries then? Can I tempt you to have a go at a nice blackberry coulis?
Simply tip your lovely berries into a saucepan, add around half their weight in sugar and a little water and boil for 15 mins. If you want to be posh strain the resulting liquid through some muslin or if you’re happy au naturelle then leave as is. Great poured over vanilla ice cream, drizzled into a crème brulée and a whole host of other uses (and it’s a fantastic colour!)
Mackerel Sashimi
Published on September 1, 2008
Well I've been eating mackerel for many years but I've got a confession to make - I've never quite been brave enough to eat it as the Japanese do. Ridiculous I know, as I love all food Japanese, not least sushi and sashimi, and am very happy to eat every sort of raw fish when it’s been prepared by someone else. Fortunately I can now report that that has all changed ...
Being a bit short of time my sushi rice, rolling mat and seaweed have stayed in the store cupboard for another day and the sum of my efforts was delivered by no more than a sharp knife, clean chopping board and some very, very fresh mackerel (caught, gutted, chilled in the freezer for a few minutes to temper them and then thinly sliced and eaten all within the hour). I can heartily recommend having a go yourself and can vouch for them being absolutely delicious. Just a little bit of Kikkoman soy sauce, some wasabi and pickled ginger and you really can't go wrong.
If any of you have got any good sashimi, sushi or indeed any other Japanese mackerel recipe tips I'd love to hear them so do drop me an e-mail.