Category Archives: Fruit

Tamal Ray’s recipe for scones with green kiwi fruit jam

An unconventional, tart jam is just the thing to spread liberally on warm, homemade scones

The humble kiwi fruit occupies an unfairly neglected position in the minds of most home cooks. Before a 20th-century rebranding by savvy New Zealand farmers, it was known as the Chinese gooseberry, but beyond the tartness of flavour and the acid-green flesh, the comparison to gooseberries might seem a bit far-fetched. Once cooked down into a jam, however, the taste is uncannily familiar. Perfect for a batch of scones fresh from the oven.

This is one of the easiest jams I’ve ever made. I’d usually rely on my trusty kitchen thermometer to reassure me that it has reached the correct temperature to set properly, but that’s currently out of action, so I had to rely on more traditional methods instead. The combination of fruits are so full of pectin (responsible for the jelly-ish consistency of jam) that it’s virtually impossible to undercook. Your efforts will be rewarded with a deliciously tart jam, speckled attractively with little black seeds.

Continue reading…
Source: gad

Rachel Roddy's recipe for pears poached in red wine

Six plump pears and a bottle of red transform this sometimes tricky fruit into a regal-hued, tipsy dessert that’s even more alluring with a dollop of cream

‘You’ll need some patience with those,” the women next to me said when I asked my fruit and vegetable man Filippo for half a dozen pears, tapping her fist on her palm in much the same way as you do when talking of a particularly stubborn person. “At least four days to ripen, with no guarantee they won’t suddenly turn to a grainy mush by the end of it. I stick to oranges,” she concluded.

I wanted to tell her that I agreed, and that this was the reason I was taking the matter out of the pear’s contrary hands and into my own by poaching some in red wine for pere al vino rosso. She had moved on, though, and was already instructing another man how to trim broccoletti while telling Filippo how he could better arrange his stall.

Continue reading…
Source: gad

The perfect … Sussex pond pudding | Felicity Cloake

Bright and zingy, yet warm and comforting, this suety, syrupy pudding is British stodge at its very best

Part of the honourable tradition of British dishes with names to pique the interest more than the appetite (see also toad in the hole, spotted dick and cock-a-leekie), the Sussex pond pudding is sometimes claimed to be named for the dew ponds that pepper the South Downs – though what thirsty cattle would make of the lemon syrup that fills this particular pond is anyone’s guess.

Continue reading…
Source: gad

Yotam Ottolenghi’s recipes for fried party snacks for new year and beyond

Everyone loves a fried snack, so let’s end the year as we mean to go on

Room for one more party, yes? Just one more slice of cake and one more glass of wine? New Year’s Eve marks the line between one year and the next, of course, but for many of us it also marks the cut-off point between indulgence and abstinence. What better way to tread this fine line, then, than to have friends over and serve them some snack food rather than one big feast. This sort of food often makes for my favourite kind of get-togethers, anyway: hanging out while eating various nibbles over the course of an evening, rather than the ready, steady, go of a big sit-down number.

One or two or all three of today’s snacks will indulge your guests far more than any little party canape, but at the same time they are all just about abstinent enough not to weigh everyone down, which is the last thing any of us needs right now. That’s why I’ll be treading this very line tomorrow night, to see out the old year and bring in the new.

Continue reading…
Source: gad