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By clare, March 9, 2010

I thought it might be of interest to some readers to see the main items that will be covered in the Produce Glossary of Tropical Cuisine: Cooking in Clare’s Kitchen. As you may already know this cookbook is the first of what will be several volumes, and in each one a new set of produce will be featured. You may also know that in the produce glossary I am focusing on featuring produce which is available in markets and quality retailers, and/or grows easily at home, but with which many people are not so familiar. One aim of Tropical Cuisine: Cooking in Clare’s Kitchen is to provide information that assists people to experiment or make greater use of the fantastic array of produce we have available in tropical Australia. Continue reading 'Produce glossary'»

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By clare, August 1, 2009

I am hooked on my black sapote red wine gravy.  Last night we had it with roast chicken, and this morning I quickly pan-steamed a pile of Brazilian spinach then added the remaining gravy, and served it with bantam eggs, grilled Roma tomatoes from the Atherton Tableland and crispy bacon from Northern Smallgoods, butchers in the small town of South Johnstone.

Before my Hunter Valley mates Shaun and Doug left at lunch we had crisp breadfruit chips, served simply with flaky salt and freshly ground pepper.  Well cooked until crispy and golden, the chips have the capacity to soak in the lime juice and remain crisp.  I prick them lightly with a fork to assist the lime juice to soak into the centre of the chips.  There was no more gravy in which to dip them, but I did it last time I made them and it was divine.  Here is my black sapote red wine gravy recipe, and the general directions for making crisp breadfruit chips:

Black sapote red wine gravy

The brilliant gel texture of black sapote and the ease with which it develops caramel flavours when pan cooked makes it a great base for gravy.  Unlike red wine jus, this will ‘sit’ on the meat and so end up in your mouth, and not be left on the plate or down your shirt front!  This gravy only takes a few minutes to make.  Have your black sapote pulp ready, and cook the gravy once your meat is cooked and resting.  We love it with steak, and it will go well with roast beef and game meats such as duck, venison or kangaroo.  This recipe will be in my cookbook Tropical Cuisine: Cooking in Clare’s Kitchen.

Ingredients

1 tbsp olive oil

1 large clove of garlic (or 1 med and 1 small clove), sliced finely

½ tsp Australian flaky salt

1 cup black sapote pulp

½ cup red wine

freshly ground black pepper to serve

Method

Heat a fry pan over medium heat and add olive oil.  Once oil is moderately hot, add garlic and cook for 30 seconds, just enough to release aroma but not brown.  Immediately add black sapote pulp and salt and squash around pan, mixing into oil/garlic mix.  Keep stirring and squashing black sapote pulp for another 1 to 2 minutes until the gravy becomes a bit more liquid and smooth in appearance.  Add the red wine and cook for another 1 to 2 minutes until the wine is incorporated and the gravy is bubbling slightly.  Mix in any juices drained off resting meat and cook for another 30 seconds or so.  Serve gravy separately, or spoon over meat and finish with a grind of fresh black pepper.  Serves 2 to 3 people.

Notes

This is very more-ish so err on the generous side.  If you are serving 6 people I would suggest that you triple these amounts.  If you want a flash finish, rub the finished gravy through a sieve with a spoon before serving.

© Clare Richards 2009

Crisp breadfruit chips

Serves 3 – 4

Use a mature but green firm breadfruit.  Slice off the skin layer, cut around the stem, slice into four quarters through to the core, then insert the knife along one of the cuts and prize that section away from the core, after which each section can be removed from core and stem.  Slice each quarter into slices of even thickness, about 5mm thick.  Heat about 4 cm of oil in a pan or fryer.  It is hot enough when the tip of a slice inserted into oil sizzles and bubbles.

Gently place slices into oil so that each has room to float.  Turn slices every 1 – 2 minutes.  Oil should be bubbling consistently but not wildly.  Cook slices until they are golden with golden-brown edges and have dehydrated in thickness slightly.  Remove chips to a plate lined with several layers of absorbent paper and sprinkle immediately with flaky salt and cracked pepper.  Drizzle with lime juice if desired just before eating.  Great as a snack on their own, with dips, or as an accompaniment to meals where you would usually serve potato chips.

© Clare Richards 2009