Pickled Daikon

Daikon is a huge radish.  It grows in our climate and is exceptionally tasty during the cold winter months.  1 daikon makes 2x 1 litre Jars of pickle and it keeps well for about a month in a refrigerator.  Use with sandwiches, dips and salads or else as a sushi garnish. 

Wait for about 4 days before opening the jar to allow for the pickle to do the job.

1 large daikon approx 1 kilo in weight

2 inch fresh root ginger

6 juniper berries

10 black or szechuan pepper corns

1 cup Rice Vinegar

1 Cup water

1 Cup sugar

4 tbsp salt

Lightly crush the peppers and juniper berries using a heavy based saucepan. Add water, vinegar and sugar and crushed spices stir and bring to boil. Boil till sugar dissolves.  Turn off heat and cool completely.

Meanwhile using mandolin or food processor, slice thinly the daikon and ginger. Arrange a layer in a colander over a bowl. Sprinkle salt between each layer and let it stand for about an hour so that salt drains the excess water from the daikon.  

Wipe the sliced daikon dry with kitchen paper and arrange in sterilised jars, arranging some sliced ginger in between layers.  Ladle the vinegar mixtur over to cover completely the daikon.  Seal and refrigerate and wait for about four days to start consuming.

Rabbit and Root Vegetable Casserole

A hearty winter warmer. Recipe serves 4

1 whole Rabbit
2 Maltese Pork Sausages
1 Sweet potato
3 Jerusalem Artichokes
2 medium Carrots
1 Onion
3 clove Garlic Crushed
Grated rind of 1/2 lemon
1 tbsp butter
1 tbsp olive oil
1 tbsp flour
1/2 bottle White wine
2 bay leaves
Sprig Rosemary
Sprig Thyme
Salt and fresh pepper

Bone the Rabbit, taking as much meat as possible from Saddle and legs and cut into bite size pieces and set aside.( I joint the hands and add them whole with the meat)

Put the remaining joints and bones and add to a pan.  Cover with water then add wine and bring to boil.  Simmer for about 1 hour till liquid reduce by half.

Chop the vegetables. Heat a heavy based casserole.  Add oil and butter and add all the chopped vegetables onions and garlics.  Give few stirs and then add 1 tbsp flour.  Stir and cook flour for 1 minute.  Add Rabbit meat and continue to stir.  Strain the liquid from the rabbit bones to the casserole and give a few stirs.  Cut pork sausage into chunks and add to stew.  Add bay leaves, rosemary ,thyme and lemon rind, season with salt and fresh black pepper and cover.  Cook on very low heat for about 1.5 hours till rabbit is soft and tender.

Chocolate Orange merengue Cup Cakes

Light merengue, smooth curd and a soft chocolate cake... Luscious cup cakes fit for any birthday treat! Recipe makes 24

Chocolate Cake
1 1/2 cups self raising flour
1/2 cup cocoa powder
1 1/3 cup castor sugar
1/2 tsp bicarbonate of soda
100g butter
2 eggs
1 cup coconut milk
1 short espresso
1 tbsp Tia Maria
pinch salt
two twists black pepper

Pre heat oven to 200c. Soften the butter slightly.( 20seconds microwave should do.  Add all ingredients in a food mixer and using k beater beat for 1 minute slow speed then further minute on high speed.  Spoon mixture in muffin cases and bake for about 20 minutes till firm to touch.  Remove from oven and cool slightly. 

Orange Curd
Juice and rind of 3 oranges
1 cup water(250ml)
3 tbsp corn flour
1/2 cup sugar
3 egg yolks
90g butter

Add Juice, rind, water and cornflour to a saucepan and stir continuously over medium heat till mixture thickens.  Boil mixture for a further minute so that cornflour cooks.  Turn off heat, add chopped cold butter and continue to stir till it dissolves.  Add egg yolks one at a time and stir till mixture is shiny.  Cover and let it cool before use.

Merengue
1 cup Icing Sugar
4 egg whites
1 tbsp corn flour

Beat egg whites till soft peaks form.  Add icing sugar and beat for about 3 minutes till mixture firms up.  Add cornflour and give few turns till it folds in mixture.  Spoon mixture in piping bag fitted with 1cm tube.

Pre-Heat oven to 220c
Pipe round circle of merengue over each cup cake. Fill the middle with 1 heaped teaspoon of orange curd.  Pipe more circles on top of curd to completely cover the curd.
Bake in oven till merengue peaks turn golden.

Purple Cauliflower Tempura

This is a light tempura batter.  I use fizzy water as it gives a lighter texture.  Purple cauliflower is a new entrant to my garden and I made proper justice for the space it took the past four months. Serve with soy sauce or fish sauce mixed with a little water and rice wine.

3/4 cup flour

1/4 cup rice flour

1 1/4 cup Fizzy water

pinch salt

1 medium cauliflower cut into florets

small red pepper 

lime wedges to decorate

Sift flours in a medium bowl, add cold fizzy water and whisk until mixture is smooth and reach a thick paste consistency. Season with a touch of salt and let it stand, covered in a cool place for about half an hour.

Heat oil in a deep fryer preferably at 160c.  Carefully dip cauliflower florets and red pepper slices in the batter and fry for about 2 minutes until lightly golden.  Remove from oil and drain.  Serve with lime wedges.