Rhubarb and Custard

IMG_6217

Whilst at the farmers market I stocked up some lush red rhubarb which I have started to love. At the time of purchasing it I wasn’t really sure what I was going to make with it but I did want to make some rhubarb cordial, rhubarb frozen yoghurt bites and possibly a pie of some sort.

Now back home and unpacked I  decided I was just going to stew some rhubarb and then decided where from there. With a pot fill of sweet, red stewed rhubarb I decided I would make a crumble top pie and what makes rhubarb even better? CUSTARD of course.

So it is now rhubarb and custard crumble top pie.

Rhubarb and Custard Crumble Pie

Ingredients:

6 rhubarb stalks, washed cut into chunks
1/2 cup. white sugar
1/2 vanilla bean, scrapped
1/2 cup. water
2 tbsp. custard powder
1 tbsp. sugar
1/2 tsp. vanilla essence
1 1/2 cup milk
1 cup. ground almond
1/4 cup. gluten-free flour
1/2 cup. white sugar
6 tbsp. butter
3 tbsp. thread coconut

Method:

  1. Pre-heat oven to 190 degrees.
  2. In medium pot combine rhubarb, vanilla bean, 1 st measure of sugar and water. Bring to a simmer and cook for 10 minutes, until rhubarb is tender and falling apart.
  3. Place tin foil pie tin on a flat oven tray.
  4. Fill a tin foil pie dish half way up with the stewed rhubarb, set aside.
  5. In small pot combine sugar and custard powder, add 1/4 of the milk to form a paste and remove the lumps. Add the remaining milk and vanilla
  6. Stir over a medium heat until mixture thickens cook for 2 minutes once thickened. ( if the mixture becomes lumpy just beat out using a whisk.)
  7. Add to the pie tin covering the rhubarb mixture.
  8. In food processor add ground almond, flour, sugar and butter, pulse until rough sand texture is achieved.
  9. Add coconut and stir this through, pile the crumb onto the custard and rhubarb filled pie tin.
  10. Bake in oven for 30 minutes until golden brown and custard is bubbling.
  11. Leave to rest for 5 minutes, and serve.
Wash and dice rhubarb into 3cm chunks.

Wash and dice rhubarb into 3cm chunks.

Add rhubarb, sugar, vanilla bean and water to pot.

Add rhubarb, sugar, vanilla bean and water to pot.

Simmer for 8 minutes until tender and falling apart.

Simmer for 8 minutes until tender and falling apart.

Half fill tinfoil pie tin with stewed rhubarb.

Half fill tinfoil pie tin with stewed rhubarb.

Top with custard.

Top with custard.

Add all dry ingredients to food processor.

Add all dry ingredients to food processor.

Pulse until rough sand texture is achieved, stir in coconut.

Pulse until rough sand texture is achieved, stir in coconut.

Pile pie tin with crumb.

Pile pie tin with crumb.

Nice and high.

Nice and high.

Bake for 30 minutes.

Bake for 30 minutes.

Rhubarb and Custard Crumb Pie

Rhubarb and Custard Crumb Pie

This perfect pie is sweet, tart, creamy and crunchy it has a beautiful balance of a classic combination of rhubarb and custard and will please any pie loving person.

Soup O’Clock

IMG_6162

I was down at the farmers market on Saturday and after deciding I was feeling like soup, since snow was forecasted for Sunday afternoon. The Waitaki Bacon stall caught my attention by their rib racks but that wasn’t what I needed. I was after some pork bones which is a great base for my soup. I have my pork bones next stop was for my vegetables; Leek, Agria Potatoes and Brussel Sprouts are the star vegetables in this soup.

I was thinking something with a nice depth of flavour and comforting warmth I decided on making a broth based soup with some humble dough boy’s to soak up all the delicious flavour, tender pork with soft potatoes, leeks and brussel sprouts. This is truly a great cold autumn day soup, and the flavour improves as it sits over night, if it can last that long!

Leek, Pork Bone and Soup with GF Dough Boy’s

Ingredients:

1 kg pork bones, plain or smoked
5 Ltr. Water
4 Stock cubes
4 tbsp. oil
2 onions, large dice
1 leek
10 garlic cloves, rough chop
1 bunch parsley stalls and all
500 g. brussel sprouts, sliced
1/2 cup. white wine
5 large agria potatoes, peeled and 3-4cm dice
2 tbsp. fresh thyme
salt and pepper
Dough Boy’s
1 cup Gluten Free Flour
1 tsp. baking powder
1 cup milk
4 tbsp. butter, melted
1 tbsp. parsley, chopped
1 tsp. garlic salt
1/4 tsp. fresh cracked pepper

Method:

  1. In large 7 liter pot place pork bones, stock cubes and water, bring to a boil.
  2. Slice leek lengths ways in half, wash to remove any dirt and slice into chunks. (see pic below) Cut parsley stalks into finger nail length pieces, set aside from leaves.
  3. Heat a heavy based fry pan over medium to high heat add 1 tbsp. of oil followed by the onions, brown and cook until translucent.
  4. Add parsley stalks and garlic, cook for a further 2 minutes. Add this to the boiling pork bones.
  5. In same fry pan add another tablespoon of oil and fry leeks, add this to the pot, then fry brussel sprouts.
  6. After browning lightly, deglaze with wine, stir well and add to your pot.
  7. Turn your pot to a simmer, add diced potato followed by a lid and cook for 1 hour on lowest temp.
  8. Remove pork bones, allow to cool slightly and shred meat and season. Add back to the simmering soup.
  9. Taste,check and adjust the seasoning. Add chopped parsley leaves and thyme. ( I had to add a good amount of both salt and pepper to this soup.)
  10. Give it a good old stir and leave to simmer for a further hour, stirring occasionally.
  11. Combine all dry ingredients for dough boys in a bowl, with parsley and stir co combine. Add milk and stir well, add butter and stir just to incorporate.
  12. Remove lid from your pot and put dessert spoon size amounts of dough boy mix into your simmering soup. (I made about 7)
  13. Replace the lid and simmer for 45 minutes.
  14. Ready to eat!
  15. Place a dough boy in each serving bowl, followed by soup. (make sure you dig to the bottom of the pot that’s where all the goodies are hiding!

 Serves: 6-7

*If you don’t want gluten-free dough boy’s just substitute gf flour for normal.

Good quality vegetables for the base of our soup.

Good quality vegetables for the base of our soup.

Fresh local pork bones.

Fresh local pork bones.

Add water and stock cubes, bring to the boil.

Add water and stock cubes, bring to the boil.

Remove outer leaves, wash well.

Remove outer leaves, wash well.

Slice brussel sprout.

Slice brussel sprout.

Slice parsley stalks.

Slice parsley stalks.

Brown diced onion.

Brown diced onion.

Add garlic and parsley stalks.

Add garlic and parsley stalks.

Slice leek in half-length wise and then in half again  and dice.

Slice leek in half length wise and then in half again and dice.

Lightly brown leeks.

Lightly brown leeks.

Brown brussel sprouts and deglaze with wine.

Brown brussel sprouts and deglaze with wine.

Add to the soup, reduce heat to simmer.

Add to the soup, reduce heat to simmer.

Peel and dice potatoes 3cm large dice.

Peel and dice potatoes 3cm large dice.

IMG_6091

Add to the pot.

Add to the pot.

After 1 hour remove, bones from soup and slightly cool.

After 1 hour remove, bones from soup and slightly cool.

Shred the meat from the bones, season and return to simmering soup.

Shred the meat from the bones, season and return to simmering soup.

Add fresh thyme.

Add fresh thyme.

Followed by chopped parsley.

Followed by chopped parsley.

Combine all dry ingredients in a bowl and add parsley.

Combine all dry ingredients in a bowl and add parsley.

Stir in milk.

Stir in milk.

Add melted butter and mix to just combine.

Add melted butter and mix to just combine.

Your mixture will look like this.

Your mixture will look like this.

Add dessert spoonfuls to your simmering soup.

Add dessert spoonfuls to your simmering soup.

Ready to eat.

Ready to eat.

Leek, Pork Bone and Potato soup with GF Dough Boy's.

Leek, Pork Bone and Potato soup with GF Dough Boy’s.

 

Deviled Sausages a Classic

IMG_3260

The classic deviled sausage, I was brought up with my mother cooking this delicious meal a lot during my childhood and still to date.

Here i have created my own recipe for deviled sausage, with tart apple, tomato notes with whole grain mustard and a zing of balsamic vinegar and a hint of spice from the cayenne.

Heres the recipe I hope you enjoy making it and eating it as much as I do!

Robyn’s Deviled Sausages

Ingredients

8-9 beef or pork sausages
2 apples, cored and sliced
2 onions, medium dice
3 garlic cloves, grated
2 tbsp. brown sugar
1 tbsp. balsamic vinegar
3 tbsp. worcester sauce
2 tbsp tomato chutney
2 tbsp. tomato sauce
1 tbsp. soy sauce
1 tsp whole grain mustard
salt & pepper
1 cup vegetable stock
1 tbsp. cornflour, combine with water
2 tbsp. cold water

Method

  1. If using oven method pre-heat to 180 degrees or pre-heat slow cooker to desired setting. See notes below*
  2. Heat oil and brown onions, garlic over a medium heat, remove and add to your slow cooker or oven dish.
  3. Brown sausages 2 minutes each side, add to your chosen dish.
  4. Combine brown sugar, balsamic, worcester sauce, tomato chutney, tomato sauce, soy, mustard and salt and pepper. Stir well, add to the 1 cup of vegetable stock and into your sausage, onion mix.
  5. If using oven method cover your roasting dish with tin foil and bake for 30 minutes, then remove tin foil and stir in cornflour mixture bake for a further 15 minutes with no tin foil. For slow cooker steps check below in notes.
  6. Serve alongside your favourite greens and mashed potato or rice.

I’ve served mine with some creamy garlic polenta and sautéed lemon sliver beat with red capsicum.

Serves: 4

Notes*:

For fast slow cooker: Cook on high for 1 hour and 45 minutes then add cornflour mix, stir well and cook for a further 15minutes, change to keep warm until ready to serve.
For long slow cookery, pre-heat to low and cook for 3 hours and 45 minutes add cornflour mix, stir well and cook for a further 15 minutes.

Gluten Free
Brown sausages, onions and garlic.

Pour in cornflour mixture, stir well.

Pour in cornflour mixture, stir well.

Mine is served with sautéed greens and creamy polenta.

Mine is served with sauteed greens and creamy polenta.

Great side to any curry

 

IMG_2667

As requested here is the recipe for Mint and Lime Yoghurt and Garlic Sautéed Silver beat, featured with lightly spiced butter chicken and brown rice and red quinoa. Perfect sides to accompany any curry.

I used Sun Rise’s Brown Rice and Red Quinoa mix and followed the recipe on the back of the packet. Be sure to rinse your quinoa and brown rice before cooking as this removes some of the bitterness and starch.

Mint and Lime Yoghurt

5 fresh mint leaves, finely sliced
1 lime zest and juice
3 tbsp. flat leaf parsley, roughly chopped
3 heaped dessert spoons of plain unsweetened yoghurt
Salt and pepper
 

Combine all ingredients in a small bowl season with salt and pepper, taste adjust seasoning.
This side sauce is great served with a spices curry, spooned over meat on salad and folded through couscous.

 

Garlic Sautéed Sliver Beat

4 large sliver beat leaves rinsed, thick slice
1 clove of garlic, fine dice
1 tbsp. olive oil
Salt and pepper
 

Heat fry pan over a medium heat, add olive oil and sauté garlic for 1- 2 minutes until garlic becomes fragrant.
Add rinsed sliver beat, cook for 3 minutes until wilted and shiny. (The water left from rinsing will steam sauté your silver beat.)

Great side dish for curry or any mid-week dinner, tasty way to incorporate greens into any meal.

 

Speedy G.F Snack

Aged Cheddar Cheese with Heirloom Green Tomato and Ginger Chutney Bites

Aged Cheddar Cheese with Heirloom Green Tomato and Ginger Chutney Bites

The delicious cheese and cracker topped with a chutney or relish perfect afternoon snack. However not so good if your gluten intolerant or gluten sensitive. So why not  have cheese topped with the chutney or relish.

It’s a speedy simple snack that’s full of flavour and keeps you going a little longer.

Here’s how to make this speedy snack.

5 tsp. Heirloom Green Tomato and Ginger Chutney

5 slices good quality tasty cheddar cheese, I’ve used Mainland Noble Tasty Cheddar

3 Chives, to garnish each cheesy bite

If you’re not gluten-free then by all means add a cracker under the cheese , but it’s just as good with out!

 

 

 

Cranberry and Coconut infused Quinoa Porridge

Quinoa and cranberry porridge

 Cranberry and Coconut infused Quinoa Porridge

Quinoa an ancient grain that has been dated back to 6000 years ago to the Inca period. “The Mother Grain”, a life-giving seed delivered from the heavens by a sacred bird. (Zevnik, 2009)
A source of complete protein and packed with additional nutrients , Quinoa is one grain that should defiantly not be missed in your diet.

A good friend of mine told me about a dish she created last year, Quinoa Porridge.
This hadn’t appealed to me then but however know when I am working through some health issues and have an allergy to gluten it is fitting to try.
Having recently considered what are the “other options”, within the food scene I have thought about many ways you can replace common everyday ingredients with ones which provide a large amount of nutrients.

For breakfast this morning I decided to create my own quinoa porridge.
Wanting to achieve something with delicate flavour and warming notes I set about to see what ingredients I had in the cupboard.
Coming up with the idea of cranberry and coconut infused quinoa porridge.

It has a light taste of coconut followed by natural sweet bursts of cranberry, the topping of fresh strawberry adds a refreshing note followed by the crunch of the toasted sunflower seeds and thread coconut.  A well-rounded tasty gluten-free option to the classic oat porridge dish.

Tasty additions

Cranberry and Coconut infused Quinoa Porridge

Ingredients:
1/2 cup quinoa
1/2 cup water
1/2 cup lite coconut cream
1/4 cup water
1 Tbsp. manuka honey
1/4 tsp. cinnamon
2 Tbsp. dried cranberries
pinch salt

Toasted thread coconut and sunflower topping with fresh strawberries:
2 Tbsp. thread coconut
1 Tbsp. sunflower seeds
2 large fresh strawberries, large dice

Method:
1. Combine he quinoa and first measure of water and soak in a bowl for 15 minute. This helps to remove the bitter flavour that this ancient grain produces. Drain in a fine sieve and add to a medium saucepan.
2. Into the saucepan add coconut cream, cinnamon, honey, second measure of water, cranberries and a pinch of salt. Stir to combine.
3. On a low heat bring to a simmer for around 15-18 minutes, until most of the liquid has evaporated and the quinoa has started to become clear. Turn of the heat and leave to sit while you toast your topping.
4. Heat a medium fry pan to a hot heat , add thread coconut and sunflower seeds. Stir constantly to avoid burning you just want a light browning of the coconut and seeds seen above. Remove from heat.
5. In a bowl place your cranberry and coconut infused quinoa porridge, topped with your fresh strawberries and crunchy toasted topping. Finish with a couple spoonful’s of coconut cream and enjoy.

Severs: 1

However you can use this simple method of making a delicious gluten-free porridge and adapt different flavours and topping of your choice.