Well, well, well what do we have here? Des and DD and me. That could be a dangerous combination don't you think. *shakes head to get the imagines running around in there to clear long enough to get the recipe thread underway.*
So it is good to have you two in one place together. I have missed you both. *Goes to sit on Des lap and smiles at DD for her to come over as well.* He is a sturdy Aussie bloke lets make him our chair for now.
*Smiles at Des and whispers*, "you don't mind do you dear. I mean two women so close, you don't mind if we take advantage of you do you?"DD:
*Whispers to Xandi, "It doesn't look like he minds..." *Xandi:
*Giggles* Oh wait sorry to our readers I was getting a little carried away with my fantasies here. *Focuses*
This week in the thread DD and I want to talk about Tea Time. Now in Australia it means something different than what it means in Britain. In America tea time? well we don't really have tea time. But in the south we have tea parties, you know where stuffy ladies dressed up in pretty dresses sticking their pinkies out and drinking horrible tea. So what is Tea time where you live? and what sort of things do you serve at tea time?Des:
Tea time here is what most Americans call supper or dinnertime. We have morning tea and afternoon tea. It is usually the main meal or family meal of the day. Morning tea is a break with a cup of coffee or tea and some sort of snack, usually something sweet. Some people take the opportunity to have a smoko. Afternoon tea is similar and it is usually another break around 3 or 3:30 in the afternoon. Xandi:
So your tea times can be meal but are often break times during the work day, Is that right?Des:
Yeap that's right. Tea time in the evenings is the main meal but throughout the day it is short breaks. DD:
The first is the same here, in the UK, I keep confusing my US writing partners by calling my supper 'Tea' and saying it was teatime, although we don't really call our breaks 'tea time,' more like a coffee break and in the mid mornings we call it elevenses – other British term most people in other countries don't know. Elevenses is just a mid morning break with a hot drink and sometimes a treat like biscuits or cake. If we are having a break just for a hot drink we'd say would you like a cuppa? Or call it a tea break etc.
There are a few other teas though – afternoon tea, nursery tea, cream teas and high tea. *Smile* that is just to confuse you though.*whispers to Xandi, Is Des OK he looks a little........'Des'tracted?"
Afternoon tea is the one people most associate with the British, a light afternoon meal, sometimes some dainty sandwiches, but home made cakes, tarts and scones, a pot of tea of course,
And afternoon tea in posh hotels like the Ritz in London, or lovely country house hotels is a real treat, and much loved by visitors from the US and elsewhere, and includes delicacies from the pastry chef as well as the traditional cakes, biscuits and scones etc.
We can leave the other 'Teas' for another day, I'm not sure if Des can last out much longer with the two of us........Xandi:
Des you mentioned in your last post that you wanted to talk about international difference in cuisine. Now I noticed that you have added some Kangaroo Steak and Crocodile Fillet recipes. I guess I will add Shrimp and Grits as a totally southern US recipe. I grew up on grits and Shrimp abounds in the south so it is naturally paired together for some 'good eats.' (Yes I watch Alton Brown *giggles*)
So DD what is a meal that is known for the area you live in? Des:
Hey wait, DD I would like to see your spotted dick. *laughs*DD:
In the area I live in now (Not where I grew up) we are in cider country and also pork, like Gloucester Old Spot Pigs, is very well-known so I'll add a pork and cider dish that is very popular.
Spotted dick huh Des? Should I be worried?
Personally prefer Jam Roly Poly, *tilts her head to one side and asks innocently, "Would you like some roly poly with me Xandi?" *Xandi:
Yes I would. However I think Des should show us his spotted dick just to be fair. *giggles*
Des Recipe Contributions This WeekIngredients:
* 4 x 175g/6oz Kangaroo Steaks
* Flour to coat
* 50g/2oz Butter
* 2 tbsp Vegetable Oil
* 1 Onion, finely chopped
* 225g/8oz Mushrooms, chopped
* 390ml/13fl.oz. Coconut Milk
* 180ml/6fl.oz. Dry White Wine
* 3 tsp very coarsely ground Black Pepper
* 1 tsp Mustard
* 3 tbsp Freshly chopped Coriander
* Salt Instructions:
1. Rub the steaks with black pepper on all sides then coat with flour on all sides. Shake off any excess.
2. Heat oil and butter in a large frying pan, add the steaks and sauté for 3 minutes on each side. Transfer the steaks to a warmed platter, cover with foil and leave in a warm place.
3. Add the onions and mushroom to the frying pan and sauté for 4- 5 minutes.
4. Add the wine, bring to the boil then boil rapidly until most of it has evaporated, stirring constantly.
5. Add the coconut milk and continue to stir until it starts to thicken then stir in the pepper and mustard.
6. To serve - pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.
* 4 x 200g/7oz Crocodile or Alligator Fillets
* 2 tbsp Lime Juice
* 2 Spring Onions, chopped
* 25g/1oz Butter
* 1 tsp Olive Oil
* 12g/1/2 oz Fresh Rosemary Needles
* 60ml/2fl.oz. Dry Vermouth
* 120ml/4fl.oz. Fish Stock
* 60ml/2fl.oz. Single Cream
* Salt and Black Pepper Instructions:
1. Season the crocodile fillets with salt and pepper.
2. Heat a large nonstick frying pan until very hot, add the fillets and dry fry for 2 minutes on each side.
3. Sprinkle with the lime juice, set aside and keep warm.
4. Heat butter in another frying pan, add the spring onions and sauté for 1-2 minutes.
5. Add the rosemary and vermouth and boil rapidly until reduced by 2/3rds.
6. Add the cream and reheat until hot but not boiling.
7. Season with salt and pepper then strain into a sauce boat.
8. To serve - transfer the meat to a warmed platter and pour the sauce over the top. Serve immediately.
Xandi's Recipe Contribution this WeekIngredients:
Better Than Sex Cake
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
1 (16 ounce) package frozen whipped topping, thawed
1 1/4 cups flaked coconut
16 ounces chopped walnuts or pecans
1/2 cup white sugar Directions:
Bake yellow cake mix according to package directions for one 9x13 inch cake.
Combine the crushed pineapple (undrained) with the white sugar and cook for 10 minutes over medium heat. Set aside to cool.
Mix instant vanilla pudding according to package directions. Place in the refrigerator to let it set completely.
Once cake is cool spread the cooled pineapple mixture over the top.
Fold together the whip topping and the prepared vanilla pudding. Spread the whip topping mixture over the pineapple on the cake and sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.
Tips: You can substitute any flavor pudding you want to. I have used a lemon cake and lemon pudding but in all honesty the yellow cake and vanilla pudding is the best in my opinion. But you can have fun with it and experiment.
One more thing. It is a yummy cake however the name is deceiving. It is in no way better than sex. *Giggles*
Shrimp and GritsIngredients:
3 cups water
1/2 teaspoon salt
1 cup quick-cooking grits
1 (7 ounce) package garlic cheese spread (philly cream cheese in the little tub is what I use)
2 tablespoons butter
2 teaspoons olive oil
1 1/2 pounds fresh large shrimp, shelled and deveined without tails
1 large tomato, diced
salt and pepper to taste Directions:
In a saucepan, bring the water and salt to a boil. Stir in the quick grits and reduce the heat. Cook slowly for 5 minutes. Remove from heat and stir in the garlic cheese until melted. Let sit for 2 to 4 minutes; keep warm.
In a skillet, heat the butter and oil over medium heat. Saute the shrimp until pink. Stir in diced tomato and cook until tomato is heated through. Remove from heat and salt and pepper to taste.
Spread the cheese grits on a warm platter. Top with shrimp mixture.
Now if you want to mix it up you can substitute the garlic cream cheese with 1 cup of cubed Velvetta cheese. If you do that then use one or two garlic cloves, minced, in with your shrimp. Add the garlic with the shrimp into the oil and butter when the shrimp are done the garlic will be done too. Garlic can be bitter when over cooked so be careful not to overcook it.
DD's Contributions for this WeekIngredients:
West Country Pork Chops with Cider and Caramelised Apples
4 x 200g/7oz pork chops
4 tsp sea salt flakes
2 tbsp olive oil
2 onions, peeled, finely chopped
150g/5oz smoked bacon, chopped
1 bouquet garni (celery, parsley, bay leaves and thyme)
300g/10½oz button mushrooms
300g/10½oz shallots, peeled, cooked for ten minutes, then drained and refreshed in cold water
4 Cox's apples, peeled, cores removed, quartered
4 tbsp muscovado sugar
500ml/17½fl oz cider
4 tsp English mustard
400ml/14fl oz double cream (heavy cream)Directions:
1.Roll the fat sides of the pork chops in the salt flakes.
2.Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside.
3.Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes.
4.Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part).
5.Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised.
6. Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency.
7.To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, spoon over the sauce and serve. (Creamy mash or crushed new potatoes go very well with this)
(If you don't have a griddle pan just use and ordinary frying pan. And if the cider is very dry you may need to add a teaspoon of sugar or a drizzle of honey if you don't like sharp sauces)
Aftrenoon Tea Recipe – DD's St Clement's Cake"Oranges and lemons said the bells of St Clement's....."Ingredients:
7oz butter (and a little extra for greasing)
4 oz castor sugar
3 oz golden demerera sugar
3 large eggs
2 oz plain flour
Pinch of salt
2 tsp baking powder
4.5 oz ground almonds
finely grated rind and juice of either two satsumas, or one large tangerine or one med/small orangeIngredients:
For the icing
The juice and very finely grated rind of one lemon
I use a tray bake tray to cook this about 8" by 13", if you don't have this I'd suggest cooking it in two sandwich tins rather than one deep cake tin. I preheat the oven to 175° on my oven, which is pretty fierce so you may need it about 180° (350° / Mark 4)
I think using a tangerine or some of the more scented orange fruits gives this cake a wonderful freshness, but it works very well with an orange too. It is one of the most moist cake recipes I have baked, a real delight, and failsafe too. It doesn't taste of almonds as such, but if you want an almond taste, or to make it into a real orangy and almond dessert, add two teaspoon of almond essence to the mix, and instead of using the lemon drizzle icing make an orange and amaretto butter icing, very decadent, and to decorate you can sprinkle on some flaked almonds. It is lovely served warm too with caramalised oranges for dinner parties.
I use an electric hand mixer for this recipe, beating the butter and sugars until very light, pale and creamy. Then I break the eggs into the side of the bowl, titling it to one side then beat the eggs (not into the mixture just to combine the eggs well.)
I sift in the flour, salt and baking powder, add the almonds, tangerine zest and juice and beat all the ingredients together on med speed just long enough to combine them evenly.
Butter the traybake tin and then spoon in all the mixture, leveling it out and placing it in the center of the oven.
I put the timer on for 25 mins, the cake should be a nice pale brown and spring back to the touch, it sometimes takes another 5/10mins but prob take less if in sandwich tins, I'd probably check after 20 mins.
When the cake is cool, I mix the lemon juice and zest with enough sifted icing sugar to make a 'drizzle' icing, that is to say not a thick firm icing, just a light smear that is wonderfully sweet/sharp with the cake.
Well thats all for this weeks folks.....*eyes Des and DD* well all for the thread anyway. *Smiles and then snuggles against DD* I think we will be busy for a while, we still have chocolate sauce and whip cream. Des I'm hungry what do you say you let me and DD take you upstairs and *ahem* fill my desires and fantasies for an hour or four?