I've had quite a search for James Pickering. I still dont know how he got to NZ but know i know his lineage
Sunday, January 25, 2015
If your garden is anything like mine, the corgette will now be going crazy. This dip/spread is a great thing to freeze and use in winter for a taste of summer when it is cold outside. Recipe, chop up lots of corgettes or marrow,. Put into a large saucepan with 100g butter, 1/4c olive oil and 5 chopped cloves of garlic. Bring to a simmer and add lots of fresh thyme, salt and pepper. Simmer on a low heat till the corgettes are soft and reduced by more than half. We are looking for low moisture levels. This takes about an hour. Then blend with a stick whizz. Freeze. To use defrost and spread on bruschetta or toast or use as a dip.
Thursday, January 15, 2015
Sunday, January 11, 2015
Friday, December 19, 2014
Friday, December 12, 2014
2litre tub vanilla icecream
4T dried cranberries
4T mixed dried fruit
Soften the icecream and tip into a big bowl, stir in the rest of the ingredients. You can add nuts too if you like.
Line a pudding shaped bowl with gladwrap and tip in the icecream mixture, flatten the top, as eventually the pudding will sit on the flat side.
Next day spread a large piece of clingfilm onto your kitchen bench, and lightly oil. Heat up in the microwave till melted, 1 large block of white Chocolate. Spread this onto the oiled clingfilm.
Get your pudding out of the freezer and upend onto a plate. Remove gladwrap from it. Lift the chocolate by the gladwrap it is spread on, and lay over the frozen pudding. Press down gently, and remove the gladwrap. You now have a White Chocolate Covered Icecream Xmas Pudding!
Keep in the freezer (wrapped in plastic) until needed. On the day decorate the top with sugared cherries or sprigs of mint.