Cheese - Primo Sale

This is one of the easiest yet successful cheeses I have made.  I usually make two batches as 15 litres of fresh milk yield only 6 small size cheeses.  After 21 days of drying, the cheese will develop a delicate taste and so far I never managed to save one for any longer than this, as there is always someone who by mistake take a wedge!  Hopefully, I will get back to this post in a while to tell you about the 3 month old taste and texture! I am giving 3 cheese batch and I used 12cm cheese molds.  Do not throw away the whey as after this recipe I will post a recipe for Ricotta. Be precise with temperatures and brine mix.

Ingredients

7.5l Cow's Milk, preferably from Jersey Cow

110g plain yogurt

1gr rennet powder mixed with tbsp water

220g sea salt

1.4 liters water

 

 Method

1. Put milk and yogurt in a large non corrosive pan and heat till temperature reach 38°C. Turn off heat
2. Add rennet and mix with wooden spoon in slow circular moves. Cover and stand for 1 hour
3. 
   Cut the curds by making criss cross shapes using a knife, then using a whisk break the curds to small pieces
   
4. Turn on heat again and heat the curds to 50°C stirring slowly. When temperature is reached, turn off heat.
5. Divide curds between 3  12cm diameter cheese molds, and press curds down to extract whey.
6. Place cheese in container , cover loosely with lid  and let it stand for 1 hour.
7. Remove the cheese from mold, then put it back in mold upside down, so that both sides will have the same stencil shape.  Cover loosely and let it stand for another hour.
   
8. Take 3 empty cheese molds and put them upside down in a clean bucket (or large high container), put the cheese in mold one on top of each empty mold (so that cheese will bi lifted from the bottom of the bucket)
9. Boil 1.5litres water and pour in bucket (not over cheese but from the side). Cover the bucket with lid, and let it stand for 24 hours.  This is called  'Stewing'.
10. Make brine by mixing 220g salt to 1.4litres of filtered water till all salt is dissolved.
11. Remove cheese from molds and transfer to brine.  Stand cheese in brine for 3-4 hours)
12. Remove cheese from brine, refrigerate on a wire rack, turning every other day.
    

You may eat the cheese after just 2 days, but if you wait even two weeks, the taste will mature nicely.  The cheese will develop a nice yellowish rind

Vanilla Sweet & Sour Burpees

Burpees are a yellow type of beet root.  I find them not as earthy as the red version, however they make a good pickle.  To be enjoyed with cheese or as a side refreshment with curries.

4 medium sized burpees
1 cup Sugar
1 Cup Cider Vinegar
1 Vanilla Pod
1 Cup water

Heat oven to 200c. Wash burpees and cut in 4 segments.  Place on a shallow baking tray and bake for 30 minutes.  Remove from oven place in a bowl and while still hot cover bowl with cling film to create some steam.  When completely cold, peel and chop to 1cm cubes.

In a medium sauce pan, add sugar vinegar and water and on a slow heat bring to boil till sugar dissolves.  Split vanilla pod in half lengthways and scoop out the tiny seeds and add to the vinegar mixture. Cut the bean in two and also add to vinegar.  Add chopped burpees to the vinegar mixture and any liquor that may have come out during cooking.  Bring to boil once again then turn off heat.  When completely cold, pour in sterelized jars and cover with plastic lid.  It keeps well refrigerated for about two weeks.

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.

Make Your Own - Candied Peel

It is the ideal time to prepare your own candied peel as it can be used in so many Christmas bakes... be it Cake, Pudding, Mince Pies, or Panettone, this sugared peel is added to give the authentic taste.  Citrus Peel is commonly used in Southern Italy, for the Sicilian cannoli or cassata, however us Maltese make a delicious Konfettura from Long Marrows! You would never tell that this humble vegetable makes such a wonderful sugared Gem!. Below you will find both, however I left the citrus peel with its original colour. Making your own candied peel allows you to enhance the flavour with so many aromas such as Vanilla, Ginger, Lemon Grass, or perhaps dare to add few Chillies for that final kick! I like my peel soft and jammy, not dried and crystallised. Candied Peel, like any sugar preserve, can keep well for years if packed in a simple jam jar and stored in a cool dry place.

1 Large Long Marrow 

Approx 1 kg Sugar

3 Lemon Grass

1 heaped table spoon Sea salt

Red food colouring

Cut Marrow in quarters lengthways then scoop out some of the inner core. Cut each quarter in 8 cm lengths and put in a large pot.  Cover with water and add 1tbsp salt. Cover with lid and bring to boil.  Boil for 5 minutes and turn heat off.  Cool in liquid. Lift marrow on to a working top and place it hard skin down, then remove the skin by using a sharp knife and carefully slice along  keeping the knife as close to the outer skin as possible.  Slice again the top part leaving just 5mm of the bottom flesh.  Only these 5mm from the flesh close to the skin is adequate for this recipe, discard the rest.  Chop the flesh into approx 5mm cubes and put in a colander to drain for approx 3 hours or overnight.  

Weigh drained flesh, and add the amount in sugar to a pan together with the flesh. Slice lemon grass in two and add to pan with the other ingredients and heat mixture on low until sugar is dissolved.  Turn heat to high and bubble mixture for 15 minutes.  Add colour stir and turn off heat.  Spoon cold candied peel into sterilised jars, and close securely with lid.  I suggest that you leave the peel for at least one week to develop the flavour before using it in recipes

. 

For citrus peel, Peel Oranges, lemons or tangerines cover with water and add 1 tbsp salt and boil for 45 minutes, then chop into small cubes and  continue with the same weighing and cooking process as above

Prickly Pear, Lime and Vanilla Jam

Prickly Pears or cactus figs are abundant on our island.  The fruit ripens towards the end of Summer giving us a very sweet and unique flavour.  They are a bit difficult to peel as they come covered with nasty thorns, however, these days, vendors take care of this chore and sell them peeled and  ready to eat.  I do not advise children or people suffering from intestine problems to eat these fruit raw as they are full of seeds, however, this jam can be enjoyed by everyone. 

2.5kg peeled cactus figs

5 limes

1/2 stick vanilla

1 kg sugar

Using a lemon zester, zest the rind from limes, then squeeze out the juice.

Put the pears, lime zest and lime juice in a large pot, turn on heat to medium and mash slightly using a potato masher.   Simmer for 20 minutes stirring frequently.  Turn off heat.  Strain mixture through a sieve pressing down with a metal spoon to extract juice as  much as possible.  Discard all seeds.  Transfer strained juice to a clean pot.  Split vanilla bean in two and scrape out the tiny seeds. Add seeds and pod to pan then add the sugar.  Put on a medium heat and stir till sugar dissolves.  Turn on heat to high and boil mixture rapidly for about 20 minutes till it reaches 105c - jam setting temperature. Lift the vanilla stick and cut into small pieces. Ladle jam into cleaned sterilised jars, adding a piece of vanilla stick in each jar.  Close securely with lid and put upside down for 2 minutes to sterilise the lid.  Turn jars upright again and leave to cool.  Jam will improve in 3 months and will keep for up to two years.

Sun Dried Tomatoes

When tomatoes are in abundance this is a perfect way to catch some of the flavours of the Sun.  Nothing is complicated, yet there are some rules you must stick to in order to have a successful sun dried tomato. When perfectly dried, tomatoes can stay in the fridge in an air-tight container till Christmas, or even longer.

Plum tomatoes, Roma and San Marzano are the most suitable, however I also dry the cherry varieties, including Pachino and the Yellow pear shape.

I place my tomatoes on an oven rack and arrange a mosquito net to cover the lot from flies and wasps.  Make sure to find the most sunny spot available either on a balcony, roof or yard and ensure that they are enjoying the  sun for at least 10 hours.  When the sun sets, take the tomatoes inside and cover them with a clean cloth, then out again the next morning. Keep doing so, for at least five days or till they dry out completely.

2Kg Tomatoes

2 Tbsp Salt

1 Tbsp Sugar

1 tsp Ground Black Pepper

Cut the tomatoes lengtways and arrange side by side on a rack, cut side up.  Put salt, sugar and pepper in a jar, close with lid and shake so that all mix well.  Take tomatoes outside in a sunny spot and shake a little Salt and Sugar mixture on each tomato.  Mixture should be enough for 2 kilo tomatoes.  Cover and let them sun bathe!  Before it gets dark, take them inside and cover with clean cloth, then out again the next morning.  Do not salt them again!  Once is enough.   When completely dried and firm, place in an airtight container and leave in the refrigerator till needed.  Can be consumed instantly, however they taste better during the winter days, on some cheese platter and a glass of wine.

Preserved Olives

To make these delicious olives you need approx 6-7 months, as they need to mature in the brine before you can transfer them in spiced oil.  I prepare the brine in a very old fashioned way... my Aunt Karm's unique way, and altough I have never seen any master chef using this technique, it never failed me! So get ready for some weird process!  Olives in salt brine keep well for very long time, however, they must be kept in a cool dark place.  Transfer only small quantities of olives from brine to oil, as in the spiced oil they will keep for just 3 months.  Fresh olives come in season in October, then I start transfering  to oil around May.

1 kg raw Olives
Coarse Sea Salt

500ml Olive oil
1 tsp coriander
1tbsp whole mixed pepper corns
1 tsp fennel seeds
1 tsp mustard seeds
Lemon zest
4 cloves garlic
1 tsp crushed black pepper
3 dried chillies

Wash olives in cold water. Soak in water for 2 days and 2 nights changing water from time to time.  Prepare the brine by pouring 2 litres of water in a large jug.  Add 4 tablespoons coarse sea salt and stir till salt dissolves completely.  (you can use a hand blender and save some time).  Then immerse in water a whole egg (still raw and in shell ).  If the egg floats back, then it means that the brine has the right amount of salt, if  it dives down you need to add more salt.  Continue to add more salt one tablespoon at a time, stirring then trying the egg test till it floats. Do not be tempted to add more salt as this will cause the olives to crinkle.

Drain the olives, pack in clean plastic containers (I use click clack, long not wide containers) . Fill just 2cm under the brim. Pour over the brine and ensure that all olives are totally immersed. Add one teaspoon salt on top then close securely with lid. (One good way to ensure that all olives are under the brine, is by putting a smaller plastic lid on top then close with proper lid.  Place in a dark cool place for minimum 6 months.

After Six months, drain olives from brine, wash in cold water and leave in colander to dry for 30 minutes.

Using a heavy based saucepan, or weight,  smash each olive to release some of the natural oils.  Pack them in glass sterilised jars, then when you reach half way, add few mixed pepper corns, few crushed chillies, strips of lemon zest and 1 crushed clove garlic, few fennel seeds and few mustard seeds.  Keep packing more olives leaving 2 cm clear from top, then top with more pepper corns, fennel and mustard seeds.  Add more lemon rind strips, then fennel and coriander seeds and another crushed garlic clove.  Pour over the olive oil covering well the olives and close with lid.  Place in a cool dark place and use within 3 months.  

Preserved Grilled Zucchini with Lemon and Caper

Sometimes, when Nature is kind and give me more than I consume, I try to capture the goodness in a bottle or two, to enjoy later on.  I privilege myself with the first smell, each time I open one of my home made preserves, and this has actually become a ritual!

Zucchini keep well if preserved properly and stored in a cool dark place. They can be  used as a pizza topping, as a condiment with meat or fish, or pehaps tossed with pasta and pecorino cheese. Yum!
This recipe is enough to fill 3x450g jars

2kg Zucchini

3 tbsp salt

2 lemons (zest only)

2 tbsp olive oil

6 clove garlic peeled

Few basil tips

3 small Oregano sprigs

1/2 cup fresh or salted capers

Fresh ground black pepper

1 tsp chilli flakes

1 cup olive oil for bottling

Using a citrus zester, zest the lemons into fine strips.  Put in a small bowl with capers and one tablespoon salt and set aside. Slice Zucchini lengthways approx 5mm thick.  Layer in a large bowl and sprinkle with remaining salt and drizzle with olive oil between each layer.  Leave covered for 30 minutes.  

Heat a large griddle or bbq, then crush some pepper over zucchini and grill for 1 or two minutes on each side

till they wilt a little and get the griddle marks on.  Put in a dish to cool.

Pack zucchini in preserved jars, and in the middle put 1 tbsp of the lemon and caper mixture. Arrange basil tips and 1 oregano strip as you go along. Continue to fill the jar pressing gently. Finally sprinkle some chilli flakes on top and fill with olive oil leaving 1 cm clear from top.  Close with lid and preserve by immersing jars into boiling water and boil for 30 minutes.

Raspberry Conserve

The difference between Jam and Conserve is that in the latter the texture comes with chunky bits of fruit.  Professional Jam making takes much longer to do as you have to pass mixture slowly through a fine muslin, whereas in a conserve you boil to Jam temperature of 105c, pack in sterilised jars and seal. The taste is simply divine.

800g Fresh Raspberries

550g Sugar

Juice of 1 lemon.

Wash raspberries and drain.  Add to a large stainless steel and heavy bottom pan. Press fruit with a fork to extract some juices and add lemon juice.  Turn heat on and when mixture boils add sugar.  Stir so that sugar dissolve.  Ensure that no sugar crystals stick to side of pan, and if they do simply brush down with a little water. Boil mixture rapidly till it reaches 105c. Remove any scum that surface.  Ladle in hot sterilised jars, seal with cap and turn upside down for 1 minute to sterilise the cap. Jam will keep for over 1 year.  Eat after 15 days.

Figs In Syrup

1 kg small figs
1/2 cup Sugar
1 Vanilla Pod
1 litre Water

Wash figs and dry on kitchen cloth.  Arrange loosely in sterilised jars.  Prepare a pan with 1 litre water add sugar, split vanilla pod in two, scoop out seeds and add to water. Bring to boil and reduce by 1/3.  Cool slightl. , then remove the vanilla pod and divide between the jars already filled with figs. Top up with syrup until all figs are compeletely covered. Seal with lids. Have a large pan of boiling water ready, arrange jars next to each other and make sure that water tops over by one inch. Boil filled and sealed jars for 30minutes. Turn off heat and remove carefully. Leave to cool and ensure that the lid pops inwards when cold.(like so you will be assured that ther is complete vacum under lid) Store in a dark cool cupboard.  Syrup will develop a pinkish colour over some time. Will keep for over a year!

Francesco preserved Aubergines

This recipe was given to me by my Napoletan friend Francesco. It is a wonderful accompaniment to cheese and cured meat platters.

3 Aubergines
1 fresh chilli
2 cloves garlic
3 tablespoons salt
3 cups white wine vinegar
3 cups olive oil
Few pepper corns

Slice the Aubergines and cut into sticks(the thickness of a chopstick). Put in a plastic bowl sprinkle the salt over and mix thoroughly so that ech stick gets some salt. Put everything in a plastic colander put a plate over and some weight(like preserve cans) and stand for 2 hours. Bitter juice will run out from Aubergines. Boil vinegar with 2 cups water, lower heat. Shake Aubergines well and add to boiling vinegar. Leave for just 1 minute. Remove with slotted spoon and dry by putting small batches in salad spinner. Spin off liquids from Aubergines till they are very dry. Arrange in sterilized jars, put some chopped chillies and sliced garlic in each jar and 5 pepper corns. Top with olive oil and seal. Have a large pan of boiling water and carefully immerse jars into boiling water so that 1 inch water tops over jars. Boil for 30 minutes. Switch off heat and lift jars. Seal should pop when cold. Will keep for over 1 year.

Orange Cranberry Conserve

Cranberries are very high in pectin so this jam should be success to everyone!
Recipe makes two by 250ml jars

340g Fresh Cranberries
250g sugar
1 orange
1 cup port
1/2 vanilla pod

Wash cranberries and put in a saucepan over low heat. Grate over the orange rind. Squeeze the orange and add juice to cranberries. Cook slowly for about 5 minutes until some cranberries pop. Split the vanilla pod and scoop out the little seeds add seeds and stick to cranberries. Add sugar and stir once. Keep on low heat until sugar dissolves, taking care that no sugar crystals stick to side of pan(if it does simply brush down with a little water). Turn heat high and bubble mixture for 5 minutes. Transfer to preserving jars and make sure to divide the vanilla pod between both jars for flavor. Seal and turn upside down for 1 minute to sterilize the cap. Will keep in your larder for over 1 year.

Strawberry and Fig Jam

1 kilo Fresh hulled Strawberries

1 kilo Fresh Figs

Juice of one lemon

1.25kg Sugar

1 vanilla pod

Wash and chop the fruit.  Put fruit in a large non corrosive pan (use stainless steel) and bring to boil. Add sugar and lemon juice, and stir until sugar dissolves.  Using pastry brush and water wash down any sugar granules that stick to the side as these may crystallise your jam.  Also ensure that no sugar crystals are attached to your stirring spoon. 

Cut the vanilla pod lengthways and scrape out the tiny seeds and put everything in the jam mixture.  Boil rapidly for at least 15 minutes or until Jam reaches temperature of 105degrees centigrade.  

Prepare jars by thoroughly washing with soapy water and heat in oven 220 deg centigrade for at least 15 minutes. Ladle jam in jars taking care not to overspill on the rim, put some vanilla pod in each jar for decoration and fragrance.  

Close with lid and turn the jar upside down for 5minutes.  The intense heat will help kill any bacteria inside the lid.  Turn back into the upright position and wait for the lovely plop that indicates that your jar is properly sealed.  Will keep for over a year in a cool dark place.