I love Pepe Saya butter and I tried Pepe’s ghee for the first time in my Chicken Biryani
This ladies lunch was weeks ago now but for some reason I still haven’t shared these recipes. I was craving sour cherries so much so that I started eating them straight from the can! The lavender and rose petals that delicately adorn the cream add a subtle floral feminine touch – perfect since it was for a ‘ladies lunch’.
3 cups self raising flour
80g of chopped, salted, room temperature butter
1 cup of full cream milk
Sift the flour into a large bowl and rub through the butter lifting your hands high above the bowl to aerate the mixture until it forms fine crumbs. Pour in the milk and combine with a butter knife until the dough just comes together.
Turn out onto a lightly floured surface and press the dough together 5 times without kneading. Roll out the dough to a few centimetres thick and cut out rounds. I used the opening of a glass dipped in flour the way my mum taught me. Once you’ve cut out the scones, gently press together the leftover dough and cut again.
Place the scones close together on a baking tray, dust with flour and bake at 220°c for 10 minutes or until golden and cooked. Wrap the hot scones in a tea towel immediately to keep them soft and warm.
Can of cherries in syrup
1 orange, zest and juice
1 lemon, zest and half the juice
Drain the cherries and combine with the zest and juice of the orange and lemon. Bring to the boil in a saucepan and simmer until the cherries reduce into a thick sauce. You can add sugar to adjust to your personal taste but I was in the mood for a citrusy tang rather than a sickly sweet jam. Place in the fridge to cool and the sauce will become thicker.
300ml of whipped cream topped with edible rose petals and lavender.
After many cups of tea, warm scones slathered with aromatic, fluffy cream and homemade cherry sauce, I continued with the therapeutic activity of dough making for our lunch.
2 cups of plain flour
1/2 cup of warm water
1 teaspoon of salt
2 tablespoons of olive oil
A handful of chopped coriander
Mix all the ingredients in a large bowl until it forms a dough. Add a little more water if the dough is too dry and add more flour if it becomes too sticky. Knead the dough for a few minutes until it becomes smooth and leave it to rest for 15 minutes. Separate the dough into golf ball sized portions and roll them out into thin discs. Cook on a hot pan without oil for a minute on each side or until they get dark brown patches. Keep warm under a tea towel.
1kg of chicken tenderloins
3 heaped teaspoons of paprika
2 heaped teaspoons of coriander powder
2 heaped teaspoons of garam masala
1 heaped teaspoon of cumin powder
1 teaspoon of salt
Zest of 1 lemon
1 cup of natural yoghurt
1 handful of fresh mint leaves
1 handful of fresh coriander root
4 cloves of garlic
5cm piece of ginger
1 medium onion, diced
Place all the ingredients (except the chicken, mint and coriander) in the blender and pulse until combined. Toss the chicken in the marinade with the coriander and mint. You can do this the day before to let the flavours penetrate the juicy chicken but it still tastes amazing if you cook it straight away.
Cook the chicken under the grill until the marinade has thickened and begins to brown.
Chop up some cucumber into tiny cubes and toss it through thick natural yoghurt.
To serve, spoon some yoghurt onto a chapatti and top with chicken, cherry tomatoes, cucumber slices and fresh coriander. Wrap it up and and you’ll be asking yourself why you haven’t tasted this earlier! You don’t need to host a ladies lunch to try this recipe. I could eat it everyday. Until the next post, that’s a wrap!
I’ve been wanting to visit Sydney Markets for a while now, so when the cat started squawking at 1am to be let outside and I couldn’t get back to sleep, I decided to make the most of my early rise.
When I arrived at Flemington at 6am, the car park was buzzing with trucks and a dodgem car would have been a creative way to compete with the darting forklifts.
I wandered around the isles and came across some gorgeous heirloom carrots which Sam grows on a farm in Horsley Park.
Purple, yellow, white and orange carrots were piled up next to watermelon radishes and the black radishes were so popular that they had sold out!
I also picked up some of Sam’s beetroots and a variety called ‘target beetroot’ that have rings on the inside.
Two men were checking out the carrots and offered some friendly advice when they overheard my conversation with Sam. I was told it’s best to slice and eat the target beetroot fresh to retain the ring pattern because the colour runs when they’re cooked and they end up looking like a regular beetroot. It turns out they were from Justin North’s restaurant ‘Etch‘. I couldn’t have hoped for a better tip!
You can find Sam at Grima’s Farm Fresh Produce, stand 71, door 2, D shed.
Loaded up with my fresh veggies and on my way back to the car, I couldn’t resist taking home a box of Joe’s size 23 figs. Some growers sell only by the box and others will sell smaller quantities; you just have to ask around.
You can visit Joe at Joe Mirarchi & Son, stand 14 – 15, market A.
It was well worth my effort going to Sydney Market for the variety, freshness, value for money and friendly, passionate service. I love hearing the stories behind the produce and I can feel the energy, heart and soul that’s gone into the entire process. It’s about the whole experience for me and it just can’t be compared to a trip to the supermarket or even the local green grocer.
Driving home, my mind was racing with recipe ideas like the peak hour traffic I was in and my tummy was loudly commanding my attention. So I stopped at Sonoma in Glebe for some breakfast creation inspiration.
Walnut and raisin sourdough sounded like a perfect match for my juicy figs and I had to muster all my self control to get the loaf home in one piece.
This is one of my favourite pieces of art called ‘FIGure-d it out’ by Tanya Loviz and I can see why figs are so inspiring to Tanya with their opulent purple hues and pistachio green stems.
I topped the Sonoma walnut and raisin sourdough with fresh ricotta, rocket, Joe’s figs and The Little General extra virgin olive oil. Heaven!
Now for fresh juice using Sam’s beetroots and carrots.
1 large beetroot
1 medium orange carrot
1 large stick of celery (no leaves)
2cm piece of ginger
I sliced everything and passed it through my Compact juicer.
Full of energy, I enjoyed some yoga in the sun and practiced my daily gratitude by thanking the cat for waking me up.
Sonoma Bakery Cafe Glebe
215a Glebe Point Rd
Glebe NSW 2037
P 02 9660 2116
Sonoma Baking Company
32-44 Birmingham St
Alexandria NSW 2015
P 02 9690 2060 / 02 8362 1800
Sonoma Bakery Cafe Waterloo
2/9 Dank St
Waterloo NSW 2017
P 02 9699 1920
Sonoma Bakery Cafe Paddington
241 Glenmore Rd
Padddington NSW 2021
P 02 9331 3601