For many years now, I have been cooking and packaging special Christmas hampers for our family in Queensland. These hampers are our Christmas gift to them, something from our kitchen to theirs on Christmas day. The hampers are generally made up of various sauces, pickles, jams etc that have been prepared during the year, and then there’s a cooking frenzy just before they are sent off, where Christmas cakes and puddings are made, batches of biscuits are baked, and if there’s time a big batch of crunchy granola. This year I also popped in a little recipe for them to try, using my Mango and Kiwi Fruit Chutney. Continue reading
I’ve been making this chutney for many, many years, and it’s always really popular with family and friends.
A month or two ago I was preparing for a class, Preserving the Produce of Spring, and was lucky enough to pick up a tray of beautiful mangoes for a really good price. This provided me the perfect opportunity to introduce those attending the class, to this delicious chutney recipe. Fortunately there were plenty of mangos and I was also able to cook up a batch or two to stock our larder for the next twelve months. This chutney is a key ingredient for a quick easy meal that I find myself making on a regular basis, so am really happy to have a good supply on hand again.
You will be surprised at how easy this chutney is to make!
- 4 litres water
- 2 tbsp salt
- 1 tbsp olive oil
- 2 cloves garlic scapes, cut into ½ cm / ¼ inch pieces (see note #1)
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano (see note #2)
- 1 smoked rainbow trout, flesh only (bones, head and skin removed and discarded)
- freshly ground black pepper
- 500 g good-quality fresh tagliatelle, or 375g dried (see note #3)
- 2 tbsp chopped dill or fennel tops, plus extra to serve
- lemon zest to serve
Bring water and salt to a boil.
Combine eggs, the cheese, and pepper in a bowl.
Cook pasta until al denté.
Meanwhile, heat olive oil in a frying pan, add the garlic scapes and fry slowly over medium heat.
Add the smoked trout to the pan with the scapes, stir to combine and reduce heat to very low, to keep it warm
When the pasta is ready, using tongs, lift it from the water and immediately add to the scapes and smoked trout in the the frying pan.
Take the pan off the heat and quickly pour in the egg and cheese mixture, and using the tongs, lift up the pasta so it mixes easily with the egg mixture and is evenly coated.
Add 1/4 cup of the pasta cooking water to the pan to make a nice creamy sauce.
Serve immediately with a sprinkling of chopped fennel or dill fronds, finely grated lemon zest and a good grinding of black pepper.
- If garlic scapes are out of season, you can use garlic chives.
- If you cannot get Pecorino Romano cheese you can use Parmigiano-Reggiano.
- This recipe works well with gluten free pasta as well.
- A scattering of thinly julienned apple is also a delicious refreshing garnish for this dish.
- You could also add a wedge of lemon on the side.
A wander around the garden can be so rewarding, and at the moment there is a fabulous supply of greens. We have sprouting broccoli, asparagus, shallots, sorrel, chard/silverbeet, broad beans and broad bean shoots, pea shoots, fresh herbs (chives, mint (common and vietnamese), rosemary, parsley, oregano, and the tarragon is just waking up) and there are snow peas, so many snow peas!
When we were growing up casseroles equalled comfort food. They were prepared for a family meal, a variety of different casseroles were cooked to feed a house full of guests, and they were central to cool weather fundraisers for the community.
Casserole luncheons brought the community together, with each family preparing a casserole to be placed on cloth covered trestle tables that had been set up for the occasion in the local hall. There would be a small admission fee, raffles, maybe a cake stall, and all funds raised would be directed to a local community project, or to a cause that was close to the heart of the community.
While the casseroles back then were cooked in beautiful ovenproof dishes, dishes that could be taken straight from the oven to the table, I feel that they have somehow fallen out of fashion… I suppose now, you could liken them to the modern day slow cooker dish.