Pumpkin Corn and Bacon Chowder

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With a massive winter front hitting Canterbury this weekend with rain, sleet and snow depending where you are there are only a few things perfect for this type of weather and they are staying at home in the warmth with good company. good food, good book or movie and pjs.

Well for the good food option on this wintery Sunday I have chosen to make a chowder now they don’t have to be seafood based to be good! Pumpkin season is currently here also so crown pumpkins are very, very cheap! I picked a small one up for $1 which was a great bargain. I wanted to make something different this time rather than your standard pumpkin soup which I have a couple of variations on already. So here it is folks Pumpkin, corn and bacon chowder.

Pumpkin Corn and Bacon Chowder

Ingredients:
1 small crown pumpkin, peeled and 2-3cm dice
2 tbsp. garlic, small dice
1 cup. bacon, diced
1 small brown onion, diced
50gm. butter
1/2 cup. white flour
1 litre. chicken or vege stock, hot
1/2 cup cream
1 tin corn kernels in spring water
salt and pepper

Garlic bread to serve

Method:

  1. Pre-heat oven to 200 degrees fan bake.
  2. Add pumpkin, garlic, salt and pepper to lined baking tray and roast for 22 minutes until tender.
  3. In a large heavy based pot fry onion, bacon and butter cook for 2 minutes until onion is translucent., over a medium heat.
  4. Add flour and stir constantly, cook for 2 minutes now add half a cup of the hot stock and stir in well this will thicken, now add another 1/2 cup of stock and cook out. Repeat this step until all stock has been used.
  5. Do not add it all at once or it won’t thicken properly.
  6. Add cream, corn and pumpkin, allow to simmer for 10minutes and check your seasoning I added quiet a bit of seasoning for it to be a perfect flavour.
  7. Serve with buttery toast or garlic butter.

Makes 3 liters

 

Paprika and Capsicum Venison Sausages

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I love devilled sausages, well anything that has meat and a gravy like sauce to be honest with you! But what if you want to make your own from scratch? I have made a simple yet very satisfying alternative using venison sausages, which could easily swapped for beef finished with a thick bold gravy. I served this simple dish with some sesame cumin roast pumpkin, white rice and handful of spinach.  This dinner was on the plate and ready to eat within 30 minutes of starting so it would be perfect for a week night meal!

Paprika and Capsicum Venison Sausages with Sesame Cumin Roast Pumpkin

Ingredients:
5-8 venison sausages
3 tsp. canola oil
1 onion, sliced
1 red capsicum, 3cm chunks
1 tsp. garlic
2 tsp. smoked paprika
2 tbsp. cornflour
1/4 cup. Worchester sauce
2 tbsp. brown sugar
2 tbsp. balsamic vinegar
1 cup. water or stock
salt and pepper
Roast Sesame Pumpkin
1/2 small crown pumpkin, sliced
1 tsp, cumin
1/2 tsp. coriander
2 tbsp. canola oil
2 tbsp. sesame seeds
1 tbsp. garlic, thinly sliced
salt and pepper

To serve steamed rice and 1/2 bag baby spinach

Method:

  1. Pre-heat oven 200 degress fan bake.
  2. Peel pumpkin and slice, lay out on lined roasting dish and sprinkle with cumin, coriander, sesame seeds, slat pepper and oil. Roast for 25 minutes
  3. Heat fry pan over medium heat, add oil and sliced onion sauté slightly and add sausage browning each side around 2 minutes on each.
  4.  Add capsicum, garlic and paprika stir to combine.
  5. Sprinkle with cornflour until mixed in well.
  6. Combine Worchester sauce, vinegar, brown sugar and stock in a jug.
  7. Pour into sauces stirring well to avoid lumps, lower the heat to a simmer and cook for a further 10 minutes until thick and glossy.
  8. Check your seasoning, and remove pumpkin from oven this will be tender.
  9. Serve sausages on rice with a handful of fresh baby spinach and the roast sesame pumpkin.

Serves 3-4

 

Cinnamon Pear and Honey Apple Cake

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Pears, apples and cinnamon go hand in hand when it comes to baking. Perfect Autumn cake slightly tart apples, pears and cinnamon with a hint of lemon baked into a brown sugar cake with vanilla glaze. I enjoyed a piece of this warm I couldn’t resist.

Cinnamon Pear and Apple Honey Cake

Ingredients:
2 cox orange apples or granny smith
2 brown pears
1 tsp cinnamon
1/2 lemon, juiced
1 dsp honey
1 1/2 cup brown sugar
2 eggs
2 tsp vanilla
1/4 cup canola oil
1/2 cup milk
1 tsp baking soda
2 1/2 cup self raising flour
Icing
3 cup icing sugar
2 cap vanilla essence
4 tbsp. water

Method:

  1. Pre-heat oven to 180 degress bake.
  2. Dice apples and pears mix with cinnamon, honey and lemon juice.
  3. Line cake tin with baking paper you can use a circle or square tin just ensure the baking paper goes up the sides.
  4. Combine vanilla, eggs, brown sugar oil in a bowl stir well. Sift in flour and baking soda and stir to combine.
  5. Add milk and mix to form a smooth batter.
  6. Scatter half the apple and pear mixture on the base of the lined cake tin, followed by the batter. Smooth this out evenly and top with remaining apple and pear mix.
  7. Bake for 60-70 minutes until when tested with a knife it comes out clean.
  8. Allow to cool.
  9. Sift icing sugar into a bowl and add 2 caps of vanilla essence and 4tbsp of cold water, stir well until you have a thick consistency.
  10. Pour icing over the cake starting in the center and smoothing it evenly with a spoon.

Serves: 8-10

Blackboy Peach and Apple Shortcake

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Autmun weather has graced us  now in Canterbury and with that comes the last of the black boy peaches I forage from the redzone here in Christchurch. Also was given some beautiful large apples from my partners family in Darfeild.

I have a small obsession with different types of slices at the moment and decided a shortcake would be a nice thing to bake but changing the usual filling of stewed apple to a combination of black boy peaches and apples. If you can’t however get your hands on blackbooy peaches then normal golden peaches are fine.

Blackboy Peach and Apple Shortcake

Ingredients:
230gm butter, softened
1 cup white sugar
2 eggs
3 cup plain flour
2 tsp baking powder
1 1/4 cup stewed blackboy peach and apple
Blackboy Peach and Apple
1/2 cup water
6 black boy peaches
2 large green apples

Method:

  1. Pre-heat oven to 180 degress bake.
  2. In heavy based saucer add water, roughly chopped peaches and diced apple leaving the skin on. bring to boil and simmer for 15minutes until fruit is soft and tender. Stir often to avoid the fruit from catching.
  3. Allow to cool.
  4. In bowl combine sugar and softened butter, cream together with your hand and stir in eggs until well creamed.
  5. Add flour and baking powder and mix until crumbly dough is formed.
  6. Line baking dish with baking paper and press 3/4 of the base into the tin.
  7. Spread over stewed fruit, crumble over remaining shortcake mixture and press down.
  8. Bake for 40minutes until golden brown.
  9. Serve cold by itself or warm with a scoop of vanilla ice-cream.

Sweet Sundays

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Sunday

A day that marks the end of another week. I have been pretty busy over the last week and haven’t been posting much at all lately. So I decided it was about time to get back into it. With the rain clouds hanging around and friends craving something sweet I thought of what I loved as a kid and when i think about it one of the top things would have to be mums chocolate caramel slice!!
Caramel slice is New Zealand favourite found in many grandparents recipe books it brings back memories for all.

Heres an easy recipe for chocolate caramel slice from my family to yours.

Chocolate Caramel Slice

Ingredients:

Base
175g butter, softened
1/2 cup caster sugar
1 egg, beaten
2 cups plain flour
1 tsp. baking powder
3 tbsp. cocoa

Caramel Filling
1 1/2 375g cans sweetened condensed milk
5 tbsp. golden syrup
30g butter, cubed

Chocolate Icing
2 cups icing sugar, sifted
3 tbsp. cocoa, sifted
2-3 tbsp boiling water
1 tsp butter, melted

Method:

  1. Pre-heat oven to 180 degrees. Line medium deep rectangular baking dish with baking paper.
  2. In stand mixer bowl combine softened butter and sugar, beat for 5 minutes until pale yellow and fluffy.
  3. Add beaten egg and beat until combined.
  4. Sift in flour, cocoa and baking soda beat for 1 minute until well combined.
  5. Pour into lined baking dish, press evenly over the base, dock with a fork and bake for 15 minutes.
  6. In a small pot combine condense milk and golden syrup. Cook over a medium heat for 3 minutes until well combined.
  7. Whisk in cubes of butter, until incorporated, cook for 2 minutes until mixture thickens stirring so the bottom doesn’t burn.
  8. Remove base from oven, pour over caramel and return to the oven for 10-15 minutes until the caramel is lightly browned and bubbling.
  9. Remove from oven and cool.
  10. Once slice is cool in a small bowl combine icing sugar, cocoa, melted butter and hot water. stir with a fork until thick spreadable consistency is reached. ( you don’t want it to runny.)
  11. Pour chocolate icing onto the cooled slice evenly smooth it over and allow to set before cutting.
Cream butter and sugar until pale yellow and fluffy.

Cream butter and sugar until pale yellow and fluffy.

Sift flour, baking powder and cocoa into creamed butter.

Sift flour, baking powder and cocoa into creamed butter.

Correct texture for base.

Correct texture for base.

Press evenly into lined baking dish and dock with a fork.

Press evenly into lined baking dish and dock with a fork.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Whisk in butter and cook for a further 2 minutes.

Whisk in butter and cook for a further 2 minutes.

Pour caramel into pre-cooked slice base.

Pour caramel into pre-cooked slice base.

Smooth over.

Smooth over.

Bake for a further 10-15 minutes until lightly golden.

Bake for a further 10-15 minutes until lighly golden.

Once cool, ice with chocolate icing and enjoy.

Once cool, ice with chocolate icing and enjoy.

Preserving My Sunday

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

Jams and Preserves

Jams and preserves are perfect ways to hold on to and eat delicious fruit and vegetables when not in season. From pickles, chutneys to jams and sauces the possibilities are endless. One thing I have just started really getting into. Yesterday I made mixed berry jam and a few weeks ago I made Heirloom Green Tomato and Ginger Chutney. I think I have the preserving bug and what a great one it is to have!

  • Rhubarb, Vanilla bean and Granny Smith apple jam on the go today. Rhubarb and Granny smith apples from The Otago Farmers Market in #gigatowndunedin .
  • Omega Plum and Green apple Jam
  • Quince and Cranberry Jam


Check back later for the finished products and achievable recipes that anyone out there can make.