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DIMPLY PLUM CAKE

My daughters birthday cake – her decision, simple, seasonal and utterly delicious.
HAPPY BIRTHDAY EVY-MARIE

1 ½ cups plain flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground cardamom or cinnamon
5 Tbsp unsalted butter, at room temperature
¾ cup light brown sugar
2 large eggs
1/3 cup oil such as canola or rice bran
Grated zest of 1 orange
1 ½ tsp pure vanilla extract
8 plums, halved and pitted

Method

Preheat the oven to 180C
Butter a 20cm square pan, dust with flour, tap out excess.
Sift the flour, baking powder, cardamom or cinnamon if using together.
Using a electric mixer, beat the butter at medium speed until it is creamy and soft. Add the sugar and beat for 3 minutes, then add the eggs one at a time, and beat well between each egg. Still working on medium speed beat in the oil, zest and vanilla; the batter will look smooth and creamy, almost satiny. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

Run a spatula around the bowl and under the batter, just to make sure there are no dry spots, then scrape the batter into the pan and smooth the top. Arrange the plums cut side up in the batter– four rows of plum halves each – jiggling the plums a tad just so they settle comfortably into the batter.

Bake for about 30 minutes or until the top is honey/golden brown in colour and puffed around the plums, and if inserted with a skewer it will come out clean. Transfer the cake to a rack and cool for 15 minutes during which time the plum juices will seep back into the cake then run a knife around the sides of the pan, invert and cool right side up.

Once cool, I dusted mine with icing sugar. (It soaks into the plums, but keeps the cake a speckly white.)
You can wrap the cake and keep it at room temperature for up to 2 days, during which time it will get softer and moister.

OTAGO FARMERS MARKET MOBILE KITCHEN MENU

I LOVE SUMMER

Don’t you just love the flavours, colours and ease of summer cooking! This weeks menu is all about Mediterranean flavours and inspiration mixed together with local ingredients from the many wonderful stalls at the market!  The eggplant reminded me of Italy, lightly crumbed and fried till soft and golden and served with fresh, sweet tomatoes.  The basil pesto is full of flavour with heady aromas of basil and cheese. Smoked garlic is a easy and flavoursome addition to so many dishes and it is available up on the platform from Kutash Organics (the garlic man).  Waitaki’s pork and fennel sausages partnered with zucchinis and sun-ripened tomatoes makes for a wonderful one pot meal and one that can easily be adapted to suit different vegetables and flavoured sausages. And to finish is a fabulous pudding using buttery brioche from Lievito and sweet, juicy apricots from Rosedale orchards combining two wickedly delicious ingredients equals a wickedly delicious and hugely satisfying dessert!

Great menu, fantastic ingredients and plenty of sunshine, certainly puts a smile on my face and i can’t wait to get cooking and of course eating.  This week i have everything packed so i won’t let you down for those of you who were waiting for the pud!



See you at the mobile kitchen and don’t forget i am available to assist, just come by and say hi!

 

BAKED BRIOCHE WITH APRICOTS

serves 6

3 x 3cm-thick slices from a loaf of brioche

3 Tbsp butter, at room temperature

2 Tbsp caster sugar

12 fresh ripe apricots, sliced in half and stones removed

1 Tbsp green ginger wine or amaretto if desired (optional)

1 Tbsp caster sugar

Method
Preheat the oven to 200C.

Place the halved apricots in a bowl and sprinkle over 2 Tbsp caster sugar and a dash of green ginger wine, amaretto if desired and toss to combine. Let sit for 10 minutes to allow the flavours to mingle and the natural juices to seep.

Cut each slice of brioche in half to make 6 pieces and butter generously on both sides. Lay the slices in an ovenproof dish just large enough to hold them.

Spoon over the macerated apricots and press down a little into the bread, spoon over any juices, sprinkle with the remainder sugar and bake in preheated oven for 15 to 20 minutes so that the bread toasts and the apricots roast and go a little soft.

Serve with pouring cream, vanilla ice cream or lightly whipped mascapone!

STUFFED EGGPLANT WITH CURDS

This is my take on a classic Italian dish but utilising local ingredients which make this dish sing with seasonality and flavour!

serves 2
20g butter or 1 Tbsp oil

Fresh tomato sauce4 large fresh tomatoes

2 cloves garlic, sliced thinly

4 basil leaves and stalk (if possible)

pinch sugar

1 tsp red wine vinegar

salt and freshly ground pepper

EGGPLANT1 large eggplant/aubergine

12 basil leaves

150g fresh curds (evansdale) or mozeralla

salt and freshly ground pepper

2x eggs, lightly beaten

100g panko or bread crumbs

200 ml oil for frying (approximately)

Method
Begin by making the fresh tomato sauce. Remove the eye (the green core) with a small sharp knife and cut a small cross lightly through the skin on the other end, repeat with all the tomatoes. Place them in a heat proof bowl and pour over boiling water (from the kettle) and let the tomatoes sit for a couple of minutes or until you see the skin crack. Remove immediatley from the water and peel off the tomato skin, cut the tomatoes into rough chunks and set aside.

In a medium size saucepan add the butter or oil and warm up, add the tomatoes and garlic, cook over a moderate heat until the tomatoes soften. Add the sugar, vinegar and the four basil leaves and stalk. Lower the temperature so that the mixture gently bubbles and the liquid reduces.

Preheat the oven 190C

Meanwhile prepare the eggplant by using either a sharp long knife or a serrated knife. Slice the eggplant lenghtways by starting at one side and cut the slice 5mm thick, but only cut this slice two thirds the way through and then cut another slice 5mm thick but cut this all the way through so that you have a two slices of eggplant but they are still connected. This will make sense when you go to fill them as you want the cheese to fit in the pocket which you have made! Repeat this technique of slicing the epplant so that you get four individual eggplant sandwiches.

Season the eggplant inside and out with a little salt and pepper, place one basil leaf in the cavity and sprinkle over a little curd or cheese. Don’t put to much in as it will melt and ooze out when cooking! Set aside.

Add the eggs to a dish which will fit in the eggplant slices, get another dish of a similar size with breadcrumbs.

Place a heavy based large fry pan on a moderate heat, add the oil and warm up. Dip the eggplant into the egg mixture and coat all over, drain off excess and place into the bread crumbs and coat well, press down a little to ensure that the eggplant is well coated. Repeat with remaining eggplants.

Cook the eggplant sandwiches in the oil, try not to over crowd the pan as it is better to do this in batches. You don’t want the oil to get too hot or the crumbs cook before the eggplant and you don’t want it too cool or it will soak up the oil like a sponge. Once you have a nice golden colour on one side turn carefully and cook this side until golden. Remove carefully and place on greaseproof paper lined baking tray. Cook the eggplant until the flesh is feeling soft and the cheese is gooey.

Finish off the tomato sauce by tasting and adjusting if necessary.

Serve the eggplant hot with a generous spoonful of fresh tomato sauce and a few fresh basil leaves torn over.

BASIL PESTO

Arugula Pesto (photo)

I do realise this is nothing new but when made with fresh summer basil and pounded in a mortar and pestle this sauce is brought back to life!

makes 1 cup (approx)
large bunch fresh basil, about 50 leaves

10g sea salt

40g fresh pine nuts

4 cloves garlic, peeles

100ml olive oil

80g freshly grated parmesan or pecorino cheese

Method
For the pesto, put the basil leaves in a large mortar with the salt, pine nuts and garlic. Grind down with the pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well.

PORK AND FENNEL SAUSAGES WITH ZUCCHINI (COURGETTES)

serves 4

2 Tbsp oil for cooking

4 pork and fennel sausages

1 onion, sliced thinly

6 fresh tomatoes

4-6 zucchinis

2 cloves garlic, sliced thinly

salt and freshly ground pepper

drizzle of fresh basil pesto or 4 fresh basil leaves, torn

extra virgin olive oil

Method

To begin you need to peel the tomatoes and i do this by removing the eye (the green core) with a small sharp knife and cut a small cross lightly through the skin on the other end, repeat with all the tomatoes. Place them in a heat proof bowl and pour over boiling water (from the kettle) and let the tomatoes sit for a couple of minutes or until you see the skin crack. Remove immediatley from the water and peel off the tomato skin, cut the tomatoes into rough chunks and set aside.

Place large heavy based fry pan onto a moderate heat and add the oil. Add the pork and fennel sausage meat by holding the sausage and squeezing out the flesh so that it looks like little meat balls, add directly to the pan and cook until it begins to colour, add the onions and cook for a further 3-5 minutes or until the onions are soft and sweet. Add the garlic and allow this to cook for a few minutes more so that it removes a little of the punchy flavour. Add the zucchinis and toss in the oil so that it coats and soaks up the flavours. Add the roughly chopped tomatoes, sprinkle with a little salt and pepper and allow to cook for a further 5 minutes or until the zucchini starts to soften and the tomatoes go mushy and juicy, add basil leaves if using and stir lightly. Serve with good quality grilled bread and drizzle with fresh basil pesto and good quality extra virgin olive oil (Dumford Grove).


KUTASH ORGANICS SMOKED GARLIC 

If you haven’t yet tried this garlic then it is worth breaking out of your comfort zone and trying it! It can be squeezed out of the cloves and directly into your mouth or if thats not your idea of delicious try it mashed into your homemade mayonnaise, smothered onto toasted bread, whisked into your salad dressings, added to your sauces, and pasta meals. It is so versatile and addictive that you will find that you start to add it to pretty much anything and everything!

PICKLED RED ONIONS
pickled red onions
serves 4


3/4 cup (180ml) white vinegar
3 Tbsp sugar
pinch of salt
1 bay leaf
5 allspice berries, or 1 cinnamon stick and 1 star anise
5 whole cloves
a small, dried chilli
2 large red onion, peeled, and thinly sliced into rings

Method
In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chilli and bring to the boil.

Add the onion slices and lower heat, then simmer gently for 30 seconds.

Remove from heat and let cool completely.

Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months, but I find they’re best the week they’re made.

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE.

KAKANUI PRODUCE – eggplant and soil grown tomatoes

KUTASH ORGANICS – smoked garlic and garlic products

DUNFORD GROVE – extra virgin olive oil

TE MAHANGA – zucchinis

AQUARIUS GARDENS – fresh basil and salad leaves

WAITAKI BACON AND HAM – pork and fennel sausages and premium pork products

GILBERTS FINE FOOD- fresh brioche and baked goods

ROSEDALE ORCHARDS – fresh apricots and stone fruit

ETTRICK GARDENS – red onions

PORK AND FENNEL SAUSAGES WITH ZUCCHINI

 

serves 4

2 Tbsp oil for cooking

4 pork and fennel sausages

1 onion, sliced thinly

6 fresh tomatoes

4-6 zucchinis

2 cloves garlic, sliced thinly

salt and freshly ground pepper

drizzle of fresh basil pesto or 4 fresh basil leaves, torn

extra virgin olive oil

MethodTo begin you need to peel the tomatoes and i do this by removing the eye (the green core) with a small sharp knife and cut a small cross lightly through the skin on the other end, repeat with all the tomatoes. Place them in a heat proof bowl and pour over boiling water (from the kettle) and let the tomatoes sit for a couple of minutes or until you see the skin crack. Remove immediatley from the water and peel off the tomato skin, cut the tomatoes into rough chunks and set aside.

Place large heavy based fry pan onto a moderate heat and add the oil. Add the pork and fennel sausage meat by holding the sausage and squeezing out the flesh so that it looks like little meat balls, add directly to the pan and cook until it begins to colour, add the onions and cook for a further 3-5 minutes or until the onions are soft and sweet. Add the garlic and allow this to cook for a few minutes more so that it removes a little of the punchy flavour. Add the zucchinis and toss in the oil so that it coats and soaks up the flavours. Add the roughly chopped tomatoes, sprinkle with a little salt and pepper and allow to cook for a further 5 minutes or until the zucchini starts to soften and the tomatoes go mushy and juicy, add basil leaves if using and stir lightly. Serve with good quality grilled bread and drizzle with fresh basil pesto and good quality extra virgin olive oil (Dumford Grove).

STUFFED EGGPLANT WITH CURDS


This is my take on a classic Italian dish but utilising local ingredients which make this dish sing with seasonality and flavour!

serves 2

20g butter or 1 Tbsp oil

Fresh tomato sauce4 large fresh tomatoes

2 cloves garlic, sliced thinly

4 basil leaves and stalk (if possible)

pinch sugar

1 tsp red wine vinegar

salt and freshly ground pepper

EGGPLANT

1 large eggplant/aubergine

12 basil leaves

150g fresh curds (evansdale) or mozeralla

salt and freshly ground pepper

2x eggs, lightly beaten

100g panko or bread crumbs

200 ml oil for frying (approximately)

Method

Begin by making the fresh tomato sauce. Remove the eye (the green core) with a small sharp knife and cut a small cross lightly through the skin on the other end, repeat with all the tomatoes. Place them in a heat proof bowl and pour over boiling water (from the kettle) and let the tomatoes sit for a couple of minutes or until you see the skin crack. Remove immediatley from the water and peel off the tomato skin, cut the tomatoes into rough chunks and set aside.

In a medium size saucepan add the butter or oil and warm up, add the tomatoes and garlic, cook over a moderate heat until the tomatoes soften. Add the sugar, vinegar and the four basil leaves and stalk. Lower the temperature so that the mixture gently bubbles and the liquid reduces.

Preheat the oven 190C

Meanwhile prepare the eggplant by using either a sharp long knife or a serrated knife. Slice the eggplant lenghtways by starting at one side and cut the slice 5mm thick, but only cut this slice two thirds the way through and then cut another slice 5mm thick but cut this all the way through so that you have a two slices of eggplant but they are still connected. This will make sense when you go to fill them as you want the cheese to fit in the pocket which you have made! Repeat this technique of slicing the epplant so that you get four individual eggplant sandwiches.

Season the eggplant inside and out with a little salt and pepper, place one basil leaf in the cavity and sprinkle over a little curd or cheese. Don’t put to much in as it will melt and ooze out when cooking! Set aside.

Add the eggs to a dish which will fit in the eggplant slices, get another dish of a similar size with breadcrumbs.

Place a heavy based large fry pan on a moderate heat, add the oil and warm up. Dip the eggplant into the egg mixture and coat all over, drain off excess and place into the bread crumbs and coat well, press down a little to ensure that the eggplant is well coated. Repeat with remaining eggplants.

Cook the eggplant sandwiches in the oil, try not to over crowd the pan as it is better to do this in batches. You don’t want the oil to get too hot or the crumbs cook before the eggplant and you don’t want it too cool or it will soak up the oil like a sponge. Once you have a nice golden colour on one side turn carefully and cook this side until golden. Remove carefully and place on greaseproof paper lined baking tray. Cook the eggplant until the flesh is feeling soft and the cheese is gooey.

Finish off the tomato sauce by tasting and adjusting if necessary.

Serve the eggplant hot with a generous spoonful of fresh tomato sauce and a few fresh basil leaves torn over.

BASIL PESTO

Fresh Basil Pesto (photo)
I do realise this is nothing new but when made with fresh summer basil and pounded in a mortar and pestle this sauce is brought back to life!

makes 1 cup

large bunch fresh basil, about 50 leaves

10g sea salt

40g fresh pine nuts

4 cloves garlic, peeles

100ml olive oil

80g freshly grated parmesan or pecorino cheese

Method

For the pesto, put the basil leaves in a large mortar with the salt, pine nuts and garlic. Grind down with the pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well.

PICKLED RED ONIONS

pickled red onions

serves 43/4 cup (180ml) white vinegar
3 Tbsp sugar
pinch of salt
1 bay leaf
5 allspice berries, or 1 cinnamon stick and 1 star anise
5 whole cloves
a small, dried chilli
2 large red onion, peeled, and thinly sliced into rings

Method
In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chilli and bring to the boil.

Add the onion slices and lower heat, then simmer gently for 30 seconds.

Remove from heat and let cool completely.

Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months, but I find they’re best the week they’re made.

BAKED BRIOCHE WITH APRICOTS

serves 6

3 x 3cm-thick slices from a loaf of brioche

3 Tbsp butter, at room temperature

2 Tbsp caster sugar

12 fresh ripe apricots, sliced in half and stones removed

1 Tbsp green ginger wine or amaretto if desired (optional)

1 Tbsp caster sugar

fresh cream, vanilla icecream or mascapone to serve

Method
Preheat the oven to 200C.

Place the halved apricots in a bowl and sprinkle over 2 Tbsp caster sugar and a dash of green ginger wine, amaretto if desired and toss to combine. Let sit for 10 minutes to allow the flavours to mingle and the natural juices to seep.

Cut each slice of brioche in half to make 6 pieces and butter generously on both sides. Lay the slices in an ovenproof dish just large enough to hold them.

Spoon over the macerated apricots and press down a little into the bread, spoon over any juices, sprinkle with the remainder sugar and bake in preheated oven for 15 to 20 minutes so that the bread toasts and the apricots roast and go a little soft.

Serve with pouring cream, vanilla ice cream or lightly whipped mascapone!

HOT POTATOES

Nothing beats freshly dug potatoes and this little dish is inspired from my travels.  I remember sinking my fork into these crispy skinned potatoes which had heat, sweetness and a sprinkling of flaky salt. 
This is my version and it works as a side dish fantastically or you could serve it as a small plate with some garlicky mayo!


HOT CHILLI POTATOES
serves 4

2 hot chillies, cayenne, jalapeno, ancho, (keep whole)
1 chipotle (if possible)
3 Tbsp olive oil
1.5kg new potatoes or very small waxy potatoes
4 cloves garlic, peeled
2 tsp flaky salt
1/2 tsp sweet smoked paprika
1 red capsicum (pepper)deseeded, roughly cut
1 green capsicum (pepper) deseeded, roughly cut
2 Tbsp sherry or cider vinegar
handful flatleaf parsley or coriander leaves, roughly chopped

Method
Heat a large heavy-based fry pan or casserole dish over medium heat add the oil and potatoes and one tablespoon salt, cook for 5 minutes allowing the skins to go golden, add the garlic, smoked paprika, chillies and roughly cut capsicums.  Reduce the heat and cover with a lid and cook for about 40 minutes or until the potatoes are tender.
Remove lid and sprinkle with herbs and salt, toss to combine and serve immediately.

OTAGO FARMERS MARKET

I am back and to be honest i have missed the mobile kitchen, the ingredients and of course all of you! You can’t help but be impressed by the market and the produce at the moment, i think you would be hard pressed to find a market anywhere with such sun-ripened varieties, colour, aroma and freshness.  Cooking at this time of the year is pure bliss actually you may not even need to turn the stove on as the wide variety of fresh ingredients can simply be assembled and perhaps drizzled with a little Dunford Grove extra virgin olive oil which will be at the market this week! Edmonds fresh fish have those juicy little queen scallops, which i quite simply throw on a hot barbecue or under a preheated hot grill and serve either with a squeeze of lemon or the good old garlic butter works a treat! Obviously stone fruit and berries are getting better by the week but don’t overlook the fresh array of vegetables and lets not forget the fish, meat, cheese and baked goods – Thank goodness for the market!
Fresh strawberries – McArthurs Berries (outram)
MENU – JOYFUL VEGAN

CARROT SALAD

This salad is perfect for those sweet and tender new season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or pre dinner snack!

Serves 4 as a side
700g sweet young carrots, washed and peeled if necessary1 large onion, sliced thinly

1 Tbsp oil

½ tsp cumin seeds

½ tsp caraway seeds

½ tsp fennel seeds

Pinch of dried chilli flakes

50g flat leaf parsley or rocket leaves, roughly cut or torn

½ tsp sugar

3 Tbsp cider or white wine vinegar

2 Tbsp extra virgin oil for drizzling

Sea salt flakes

Method

Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt. Bring to the boil and simmer until tender.

Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes. Cook for a further two minutes or until the seeds give off a wonderful aroma.

Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil. Mix to combine. Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours. Toss to combine and let sit for at least 30 minutes to mature. When cold add the parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.

GRILLED BROAD BEANS

serves as many as you like

2-4 broad beans per person (or as many as you like)
sea salt
Barbecue or griddle pan

Method
Heat the barbecue up to very hot.
Place fresh broad beans in pod onto grill and cook for 1-2 minutes depending on size of bean, turn and cook for a further 1-2 minutes or until the pod has slightly puffed up, the colour turns to a vibrant green and char marks will appear on the skin. Remove and carefully open (i did this with a sharp small knife) beware of trapped steam!
Eat them straight out of the pod with a sprinkling of sea salt flakes.

KAKANUI PRODUCE PICKLED SWEET BANANA PEPPERS

Makes 2 x 300 ml jar

250g sweet banana or combination with Hungarian hot peppers, seeded and sliced crossways into rings

Pickling Juice
2 cups white vinegar

2/3 cup white sugar

½ tsp mustard seeds

½ tsp celery seeds

Method

Sterilise 2x 300ml jars
Pickling brine; Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

Place peppers in the sterilised jars.

Pour on the hot pickling juice and bring liquid to within 1cm of the top.

Be sure the edge of the jar has no juice on it.

Place lids on as tight as possible, wipe the jars with a clean cloth, label with a date and content and leave for 2 weeks in cool, dark place.
FRESH APRICOT CLAFOUTI

Clafoutis aux Abricots


serves 4

350g apricots or any other soft or stone fruiT
80g sugar

50g plain flour

50g ground almonds

A pinch of salt

3 eggs

1/2 tsp vanilla extract

3 Tbsp Amaretto or brandy

125ml milk

A handful of flaked almonds

Method
Preheat the oven to 180°C/350°F/gas mark 4. Butter a baking dish or pan about 25cm. Halve and pit the apricots and pack them closely into the bottom of the pan, curved side up, with half the sugar. Put into the oven for 5-ish minutes so that they start to soften.

Mix the rest of the sugar with the flour, almonds and salt. Beat the eggs with the vanilla, booze and milk, then pour gradually into the dry ingredients, stirring all the time, to make a thin batter. When the apricots come out of the oven, give them a little shuffle and pour in the batter.

Cook for about 25–30 minutes, scattering on the flaked almonds halfway through, until the batter is puffed up, golden and caramelizing a bit around the edge.

enjoy stratight away with ice cream, cream or crème fraîche.


SIMPLE SALAD

serves 4


4 generous handfuls freshly washed and dried lettuce

Selection of fresh soft herbs, such as basil, flat leaf parsley,
4 radish, sliced paper thin

1/2 cucumber, slice thin

handful sun-ripened tomatoes, cut in half

Dressing
2 Tbsp apple-cider vinegar or your favourite

1 clove garlic, lighlty squashed

6Tbsp extra virgin olive oil

sea salt and freshly ground pepper

Method
Place all the ingredients into a large bowl, sprinkle with a little sea salt flakes. Toss gently.
Mix all the ingredients together for your dressing and drizzle over the salad. Toss everything together so that every ingredient is lightly coated in dressing.
Remember to only dress your salad just before eating as it will wilt very fast.

Serve immediately.

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR HARD WORK AND PASSIONATE PRODUCTS.

BRYDONE ORGANICS – carrots
JANE FIELD PEONIES AND HYDROPONICS – salad greens
SUNRISE BAKERY – fresh baked goods
EDMONDS FRESH FISH – fresh fish and queen scallops
KAKANUI PRODUCE – fresh soil grown tomaotes, and capsicum
ROSEDALE ORCHARDS – apricots
DUNFORD GROVE EXTRA VIRGIN OLIVE OIL – extra virgin olive oil

FRESH APRICOT CLAFOUTI

Clafoutis aux Abricots
serves 4350g apricots or any other soft or stone fruiT

80g sugar

50g plain flour

50g ground almonds

A pinch of salt

3 eggs

1/2 tsp vanilla extract

3 Tbsp Amaretto or brandy

125ml milk

A handful of flaked almonds

Method
Preheat the oven to 180°C/350°F/gas mark 4. Butter a baking dish or pan about 25cm. Halve and pit the apricots and pack them closely into the bottom of the pan, curved side up, with half the sugar. Put into the oven for 5-ish minutes so that they start to soften.

Mix the rest of the sugar with the flour, almonds and salt. Beat the eggs with the vanilla, booze and milk, then pour gradually into the dry ingredients, stirring all the time, to make a thin batter. When the apricots come out of the oven, give them a little shuffle and pour in the batter.

Cook for about 25–30 minutes, scattering on the flaked almonds halfway through, until the batter is puffed up, golden and caramelizing a bit around the edge.

enjoy stratight away with ice cream, cream or crème fraîche.