This is traditionally made at Christmas in my family - because we live in the southern hemisphere and Christmas is in mid-summer. Nothern hemisphere residents might find this a little difficult, or at the least very expensive to make at Christmas. I believe the recipe might be a clafouti, but whatever it is, it's delicious.
Pastry
2 cups plain flour
2 tbsp sugar
1/4 tsp baking power
pinch salt
4oz butter
Filling
1.5 lb cherries
3/4 cup sugar
1 tsp ground cinnamon
2 egg yolks
1 cup sour cream
Preheat oven to 400 F / 200 C.
Pastry
Sift flour, sugar, baking power and salt togther into a bowl. Cut in butter and rub in (or use a food processor). This will not make a dough, but a sandy, crumbly mixture. Press into an 8" square or 25cm diameter baking tin. No, it will not fall apart. Promise.
Filling
Stem and pit the cherries (I recommend the Cherry Chomper by Talisman Designs. It looks like a toy, works like a dream and is so much easier on the hands than the pincer-style ones)
Place fruit on uncooked base. Mix together cinnamon and sugar, sprinkle over cherries.
Bake in a hot oven (400 F, 200 C) for 15 minutes.
Meanwhile, mix together the egg yolks and sour cream. Pour over the cherries after they have cooked for 15 minutes, then cook for a further 30 minutes.
Serve cold. Guard jealously.
I can't eat wheat, so I'm trying this with Rowie's sweet shortcrust pastry mix as a base.
Saturday 24 December 2011
Thai Red Curry Kedgeree
Watching Jamie's Christmas, I was inspired to make a kedgeree with what I had in the cupboard, which turned out to be:
Olive oil
1 large brown onion
1 clove garlic
1.5ish heaped teaspoons of thai red curry paste
2 - 3 cups cooked rice
1 bunch coriander
2 eggs
100g smoked trout
Chop onion roughly, cook over medium heat in olive oil until translucent. Chop garlic finely or put through garlic crusher, add and cook for a minute. Add thai red curry paste, and mix together, cooking for a few minutes. Add more olive oil if the curry paste is too dry.
Add rice, adding some water if the rice has dried out a bit (I was using leftover takeaway rice), and stir until rice is nicely curried.
Reserving a few leaves for garnish, chop corainder roughly, getting finer when the stalk gets bigger. Stir into rice. Turn heat down to medium low and let cook for 10 - 15 minutes. Try to not to stir too much if you like crispy bits.
While the rice mixture is cooking, hard-boil two eggs. Peel, chop in quarters and add to rice mixture.
Chop or flake smoked fish roughly, add to rice at the very end and stir through until warmed.
Later update: adding roughly grated ginger (about 1.5 cm) and using thai yellow curry paste are also to be recommended.
Eat while watching more cooking shows for inspiration.
Olive oil
1 large brown onion
1 clove garlic
1.5ish heaped teaspoons of thai red curry paste
2 - 3 cups cooked rice
1 bunch coriander
2 eggs
100g smoked trout
Chop onion roughly, cook over medium heat in olive oil until translucent. Chop garlic finely or put through garlic crusher, add and cook for a minute. Add thai red curry paste, and mix together, cooking for a few minutes. Add more olive oil if the curry paste is too dry.
Add rice, adding some water if the rice has dried out a bit (I was using leftover takeaway rice), and stir until rice is nicely curried.
Reserving a few leaves for garnish, chop corainder roughly, getting finer when the stalk gets bigger. Stir into rice. Turn heat down to medium low and let cook for 10 - 15 minutes. Try to not to stir too much if you like crispy bits.
While the rice mixture is cooking, hard-boil two eggs. Peel, chop in quarters and add to rice mixture.
Chop or flake smoked fish roughly, add to rice at the very end and stir through until warmed.
Later update: adding roughly grated ginger (about 1.5 cm) and using thai yellow curry paste are also to be recommended.
Eat while watching more cooking shows for inspiration.
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