This weekly post is aimed at offering some simple recipe suggestions to the subscribers of Adelaide Food Connect weekly fresh produce boxes – and the link to the list of contents for this week is here.
I’ve been amazed by the amount of interest that the humble persimmon has generated. I was last exposed to them about 20 years ago when I had my aforementioned ordeal and had been deliberately oblivious to them ever since, but now it seems they are everywhere. On my way to Clare last week, I dropped in on an aunt – with whom persimmons have never, ever been a topic of conversation – who greeted me at the door with persimmons in her hands, trying to thrust them upon me. Her persimmon trees, which by her estimations are about 70 years old, are covered in bending boughs heavy with the astringent variety of the fruit, which she assures me are superior in flavour to the non-astringent. I’ll just take her word for that. This very old fashioned fruit looks set to have something of a resurgence – well, here in Adelaide, at least. Thanks to everyone for their suggestions and tips.
wasting some time conducting some research on the internet and have come up with a few interesting recipe ideas for our boxes this week. For those who are seeking another way to liven up their spinach I’d suggest a look at this Spiced Coconut Spinach from Heidi Swanson – I think it looks divine. It is serious soup weather here in Adelaide this weekend and there is not much that can beat a steaming bowl of French Onion Soup – this simple recipe fits the bill. Last week I posted a picture of a Tarte Tatin on Lambs’ Ears Facebook page that prompted a few enquiries, so here is my take on that. You can use either puff or a nice sour cream pastry – I used the beautiful, locally produced Careme pastry.
Summary: Simple and simply delicious!
- 25 gms butter
- 1/4 – 1/3 cup of sugar
- 2-3 large Granny Smith apples (or whatever you have on hand)
- lemon juice
- Puff pastry (or sour cream pastry, if you prefer).
- Preheat oven to 180C.
- Roll out pastry and cut into a disc to fit your pan.
- Refrigerate until needed.
- Peel and slice apples, toss in lemon juice to prevent browning and set aside.
- Melt butter in a tarte tatin pan, if you have one, or an oven-proof frypan of about 25-30 cms diameter.
- Add sugar and shake pan gently over a moderate heat until sugar is melted and just starting to turn golden in colour.
- Add apples in single layer and continue to cook over moderate heat, gently shaking the pan, until apples are beginning to soften and caramelise. You will need to keep a beady eye on this part of the procedure as you don’t want to burn the caramel.
- When the apples are starting to look sticky and golden remove from heat.
- Lay the pastry over the apples and tuck into the sides of the pan. Pierce with a fork in several places.
- Bake for 20-25 minutes, until pastry is golden.
- Remove from oven and very carefully invert tatin onto a serving dish so that the apples are on top.
- Serve with cream.
Number of servings (yield): 4
Culinary tradition: French
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