Hazelnut Meringue-A-Rama

Whilst sweet things are not generally my favourite dishes to cook or to eat, I do admit that I love anything remotely meringue-like. Whether they are crispy or mallow-ish, creamy like the Italian style meringue, bite size or king size, I love them. I will say no to cake, but always say yes to pavlova, or pretty meringues in a cake shop window. Today I had a day off and thought I would have a go at making a hazelnut meringue, which is my absolute favourite kind.

The nuts add a great texture dimension, as well as that heavenly hazelnut taste. You could make individual meringues, but today I went with a large round one, which I decided to serve with Chantilly cream and fresh strawberries, which are in season now and are particularly good. I confess that I cracked the meringue a bit when getting it from the tray to the serving dish, but the beauty of this sort of dish is that you can hide any cracks under a delicious topping. No dramas.

The Chantilly cream is very easy to make, (you could add some cocoa to it if you wanted a chocolate cream) but I beg you not to use that awful fake vanilla essence in this recipe - or any other for that matter. Invest in proper vanilla extract - it is worth the few extra dollars I promise. Fake vanilla essence is the work of Satan and has no place in the kitchen, except for cleaning the inside of your fridge with.

Although this dish needs over an hour in the oven, it is actually quite simple, so worth giving a go - even if like me , you aren't really the baking type. You could get really creative with the toppings too - roasted nuts, shaved chocolate, different kinds of seasonal fruit. Drizzling it with raspberry or chocolate sauce would be lovely too. You could also shape the meringue to be taller than mine, if you wanted it to be more pavlova like.

Bon Appetit!

Hazelnut Meringue

with Chantilly Cream & Strawberries

You will need: 4 free range egg whites, 1 cup caster sugar, 1 cup ground hazelnuts, 1 teaspoon white vinegar, 2 teaspoons cornflour, 300ml whipping cream, 2 teaspoons vanilla extract, 2 tablespoons icing sugar, 1 punnet strawberries.

Method: Preheat the oven to 120C. Line an oven or pizza tray with baking paper.

In a very clean, dry, metal or ceramic bowl, beat the egg whites until soft peaks form. Gradually add the sugar, a tablespoon full at a time and continue to beat until all combined. Add the cornflour and vinegar until mixed through.

Gently fold in the hazelnuts until evenly mixed. Transfer the mixture to the baking tray and using a spoon or spatula, form the meringue to the desired shape. I build up the sides a little for presentation purposes and for ease of serving later.

Wipe any excess off the baking paper. Bake meringue for 1 hour and 15 minutes. When it is done, turn off the oven and allow the meringue to cool there, without removing it. You can leave the oven door slightly ajar to speed up the process a bit.

In a bowl, combine the cream, sugar and vanilla extract. Beat together until firm enough to spread. Use this to top the cooled meringue. Finish with the strawberries and serve.

Serves 6-8 people

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Delicious Scotland - Part II

Welcome to part two of my Scottish food adventure. Here are some more of my favourite meals enjoyed in Glasgow, Edinburgh and the picturesque Highlands. There was just so much beautiful food out there to experience and I manged to sample some fantastic dishes. Here are some more of my highlights.

I enjoyed this beautiful rich seafood chowder at a small inn on the shores of Loch Ness. Full of leeks, herbs, cream and a selection of succulent local seafood it was indulgent and delicious. They served hunks of straight- from- the- oven, house made bread on the side which was perfect for capturing all that delicious liquid. I haven't made chowder for ages and this really inspired me to do just that very soon.

This next dish was just so simple, but it proved yet again that if you use quality ingredients you don't have to fuss around with them too much. This perfectly prepared local smoked salmon was served with a drizzle of parsley oil and fresh herbs, and that was all that was needed for a luscious starter. The salmon had an almost buttery texture that was irresistable against the freshness of the parsley oil. Yum!!

You already know how I feel about meringues *swoon* - and this gorgeous looking specimen that I enjoyed in Edinburgh was pretty much meringue perfection for me. The sweet crunch of the meringue, served with tangy raspberries and marscapone cheese were a knockout. And my goodness, doesn't it look beautiful on the plate?! Like garnet red jewels on a snowdrift. *sigh*

Scottish seafood knocks my socks off again with these fabulous oysters. Freshly shucked, briny, plump and glistening in their shells, they needed nothing but a touch of lemon and a dash of pepper. I just love that pure explosion of sea taste that a very fresh oyster delivers - and these oysters were simply outstanding.

My experience of the following dish was no doubt enhanced by the fact that I ate it whilst sitting out in the gardens of the historic Dornoch Castle Hotel on a crisp highland spring day, overlooking the 12th Century Dornoch Cathedral. But setting aside, I really loved this dish of pork loin and celeriac mash served with a superior black pudding and a creamy mustard and cress sauce. Rich flavours, juicy pork and a beautifully spiced black pudding made this dish so satisfying. 

Visiting old friends in Edinburgh, we had planned to have lunch together and then go off for an afternoon of strolling around the gorgeous city. Unfortunately the strolling never eventuated - lunch kind of stretched out to a four hour, twelve course extravaganza at a fantastic Spanish restaurant my friends Tancred and Evelyn recommended. The afternoon was wonderful - lots of laughter, invigorating discussions and Spanish wine of course! The tapas dishes we enjoyed were outstanding. Each one so full of flavour and perfect for sharing.

So, we started with scallops cooked with leek and crispy jamon, marinated white anchovies and a confit of duck leg served with a sauce of calvados (with duck meat so tender that you literally touched it, and it fell from the bone)

Next on the menu we chose a spicy chorizo stew in a garlicky, chilli tomato gravy - then moist, juicy almond and herbed beef meatballs - and waiter.... please bring us more duck.......oh...the duck......

Evelyn and I are both black pudding fans, so we couldn't resist the black pudding with apples - which was for me one of the standout dishes of the afternoon. The best black pudding I have ever tasted. And it worked so beautifuly with the sweet, caramelised apples. We also enjoyed a selection of spanish cured meats and cheeses, and completely addictive chicken croquettes - we loved them so much we ordered a second batch! Crunchy and crisp on the outside, creamy and rich and decadent on the inside.

As well as a second batch of croquettes, we savoured a whole hot baked goat's cheese with seville oranges (what an inspired combination - rich and sticky and delectable) and fried, spiced chicken with lemon and mustard - the chicken inside the crisp coating was meltingly moist, sweet and tender. Just delicious. Lunch was four hours of complete gastronomic heaven, made all the sweeter by sharing time with dear friends.

My last night in Scotland - and this beautiful, perfectly cooked lamb shoulder was a fitting end to what was a suprising and satisfying culinary journey. The lamb had been slow cooked and was so tender it just fell apart on the fork. Served simply with a reduction of pan juices and a touch of wine and juniper, it was as comforting and cosy as a bunny rug. It went beautifully with the amazing, peaty, velvety, buttery tasting whisky that I drank with it. Outside, the wind blows over the black, icy loch. Comfort food? Yes - very comfortable thankyou......

If you ever have the opportunity to visit beautiful Scotland, then make sure you sample the spectacular seafood that they have on offer, as well as the wonderful game. I think it is the clean air and water and the wild open spaces that make the produce so special. I absolutely fell in love with the food as well as the countryside that seemed to teem with wild pheasants, rabbit and deer. And I'm sticking to my guns on the whole haggis issue - forget about being squeamish about what it is made of - it is a delicious expression of head to tail eating. The Scots knew what they were doing with that one. It's good to occasionally eat something that scares you a little. Well, they aren't Scotland the brave for nothing!

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Scottish Food Fancies - Part 1

As well as bagpipes, tartan, the kilt and big hairy cows, Scotland is also the home of the deep fried Mars Bar -  so you can imagine that when I jumped on my flight from London to Inverness I was probably not expecting the best in the way of culinary experiences. Before I go any further, I will confirm that I am a haggis lover. I am not squeamish about chowing down on this iconic Scottish dish of minced offal, barley, oats and spices, served conveniently in a sheep's stomach. My sister who lives in Scotland thinks the whole idea of haggis is revolting, but happily my lovely Scottish brother in law doesn't feel the same way and treated me to haggis and tatties (potatoes) on my very first night in Scotland.

Haggis dispatched, it was time to see what other culinary treats Scotland had to offer. As it turns out, my visit to Scotland was full of wonderful food experiences - so many in fact that I will be sharing them with you two installments.

Driving around the Scottish Highlands is thirsty work and we decided that afternoon tea was in order. Now, whilst I adore a cup of tea (in fact, I do confess to having a bit of a tea fetish - I have so many varieties and even my desk at work has a pot of tea permanently brewing away on it) I'm generally not a huge cake fan, but when I saw the homemade cakes on offer at this little roadside coffee shop in the middle of nowhere, I just had to indulge. Mine is the chocolate and sour cherry concoction at the front - and boy, was it spectacular. My brother in law chose the creamy caramel delight at the back (which I tasted and can confirm that it was delicious) The cakes were all made by the lady that ran the shop (she also runs the ajoining plant nursery). Teamed with an invigorating pot of freshly brewed tea, it was just perfect.

Whilst visiting the small town of Beauly, I enjoyed this beautiful whole loch trout, at a local restaurant called The Priory (located next to, you guessed it - a 13th Century priory) cooked simply with butter and lemon sauce. It was my first foray into Scottish seafood and as you will see, it wasn't the last. Perhaps it was the deep, dark, cold and very clean waters of the local lochs that made this fish taste so pure and delicious, but it was just perfect.

Oats feature heavily in Scottish cooking and being a big fan of oats I jumped at the chance to try this dish of oat crusted seafood in the little seaside village of Cromarty. The oats were finely ground and seasoned and provided the perfect nutty tasting crust to the super fresh local seafood - scallops, octopus, mussels and salmon. Again, quite a simple dish but so tasty and delicious. I will be stealing the oat crust idea for a dish of my own very soon - it is a great super tasty alternative to breadcrumbs and makes the crust super crispy. Yum!

Back to The Priory for afternoon tea and a selection of Scottish shortbread, scones, caramels and my favourite - meringues! These meringues were to die for - sandwiched between a layer of freshly whipped cream, they were all I wanted with my pot of tea. The other selections didn't stand a chance, so I can't tell you what they were like!! Those meringues took me to my happy place.

I love a terrine and this game terrine really hit the spot. Made with venison and rabbit, served with hot toast and a housemade beetroot relish, this was perfect washed down with a pint of ale at the Plockton Pub. Does anyone remember the wonderful series "Hamish Macbeth" ? Well it was filmed in the picturesque village of Plockton, which can now add a pretty fabulous terrine to its attractions.

Still at the Plockton Pub - it was cold and windy outside, but this salmon and haddock pie warmed the cockles of my heart. Served with a creamy mustard and herb sauce and a breadcrumb crust, it was comfort food personified. The fish was a mixture of fresh fillets and a touch of smoked haddock, which really took the flavour to another level. It was rich and tasty and the fish was cooked just right.

A change of location now - off to the cobbled streets of Edinburgh for their version of a seafood platter. More like what I would call a chowder - Salmon, mussels, scallops and prawns served with a dash of cream, horseradish and crusty bread. It was big on flavour and once again the seafood was superb - clean, fresh tasting and perfectly cooked.

My love affair with game was indulged in this superb venison pate, flavoured with juniper berries and served with oatcakes, spiced red cabbage and fresh redcurrants. This dish came from a little cafe/restaurant in the village of Cromarty (where you will recall I also enjoyed the fantastic oat crusted seafood) This pate was rich and velvety, with the herbal aromatics of the juniper complimenting the venison beautifully. Teamed with the tart burst of the fresh redcurrants and the nuttiness and texture of the oats, it really was a taste sensation.

So ends the first installment of my favourite Scottish food experiences - there were a whole lot more, which I will share with you all soon in Scottish Food Fancies II. Scotland is indeed proving to be bonny. And not a deep fried Mars Bar in sight.

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French? Fantastique!

One of my great pleasues in life is spending time with old friends over a few bottles of good wine, great conversation and of course, delicious food. Last night my gorgeous friends Justin and Marek joined Michael and I for a long overdue catch up over a french inspired meal (see, watching Julie and Julia at the cinema the other day has brought out the francophile in me!) I was fortunate to have the day off, so I had the luxury of plenty of time. As well as the shopping and dinner preparations, I also took the opportunity to make a batch of chicken stock - I used some on the day but also put some in the freezer to use later. It is such an easy thing to do if you have time - home made stock has a flavour that a mass produced, bought product just can't match. I do keep commercial stock in the pantry but there is nothing like one that you have made yourself.

So, what did I cook? I decided to include a couple of french classics as well as some of my own dishes with a french twist. I consulted my trusty beaten up copy of Larousse Gastronomique for inspiration and came up with the following menu.

Spinach, cheese and chive souffle
Watercress and radish salad with toasted hazelnuts and garlic prawns (served with a Dijon dressing)
Coq au vin with potato galette and sauteed asparagus
Rhubarb and strawberry meringue parfait

I have never cooked a souffle before so I was a bit nervous about it. I have never been someone who really uses recipes - I prefer to cook by taste and touch and to let my instincts guide me. With a dish like a souffle however, you pretty much need to follow a recipie. I actually found it hard to do what I was told (I can already hear my mum saying - what's new?!) but the result was absolutely beautiful. Light as air and delicious. Unfortunately, in my haste to get the souffles straight from the oven to the table before they start to deflate, I forgot to take a photo of them. Sorry everyone. I do think that they deserve a blog entry of their own, so I will make them again and post the recipe and photos when I do (very soon, I promise!)

The next course was a light salad - quite simple but full of flavour and great textures. I combined watercress, thinly sliced radish, toasted hazelnuts and prawns that I marinated in olive oil, garlic and paprika. The dressing was olive oil, a touch of honey, Dijon mustard, white wine vinegar, salt and pepper. This dressing combo works well with many kinds of salads and is a real favourite. The crunch of the hazelnuts was really delightful and there is a great contrast of nuttiness and the peppery taste of the radish and watercress.

The main course was the classic Coq au vin. I prepared this earlier in the day and let it cook for a long time. At the last moment, I removed the tender chicken from the pot and finished the sauce off with a splash of cream and then let the sauce reduce and thicken. I based the recipe on one of the versions of Coq au vin in Larousse Gastronomique but tweaked it a little (if you are interested, it is the Madame Maigret's recipe. It is listed in the book under Coq au vin)

My guests really loved the tenderness of the chicken and the rich, moreish sauce. I served the chicken with lovely fresh asparagus which I sauteed with just a touch of sea salt and pepper. I also made a potato galette - a layered cake of potato and leek that I cooked for a very long time until the potato was deeply caramelised and crisp on top. To make the galette, you slice the potato very thinly and layer it with sliced leeks. Season each layer with pepper and a small amount of salt, brushing the layers with a little melted butter. I used a cake tin lined with baking paper to cook it in.

For dessert, I revisited a dish that regular readers will remember from back in July - a parfait of rhubarb, meringue and strawberries. I had saved a batch of the rhubarb/strawberry mixture from back in July and had frozen it, so it is the same mixture you will see in the photos for my entry on the 25th July. Check out my archives from July for the recipe. I used delicious organic cream on the top this time with some vanilla extract and a touch of caster sugar.

The boys and I all had a wonderful evening - there was plenty of laughter and great conversation, as well as some very good red wine provided by the generous Justin and Marek. I love my friends :)

I was very happy with how the four dishes worked together and even happier to have conquered my very first souffle. Julia Child would have been proud :) In the words of the great lady herself - Bon appetit!!!

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Ravishing Ruby

Who can resist the stunning ruby red of rhubarb? Today's dessert teams up rhubarb with strawberries, vanilla and a hint of rose water to create a gorgeous ruby coloured compote that is very versatile. I have teamed it with meringue, but you can use the compote in lots of ways - as a base for a beautiful rhubarb crumble, as a jam on scones or piklets, as a sauce on icecream, served with yoghurt for breakfast or folded through whipped cream to make an old fashioned rhubarb fool. To top it all off, the compote freezes well so you can make a batch and save some for later.

Rhubarb is usually cooked with water and sugar and then stewed, but I prefer to cook it in the oven without water. Rhubarb contains a high percentage of water to begin with and I find that the oven method gives you a much better result and avoids the rhubarb breaking down too much and turning too watery and thin. The oven method also gives a superior flavour and colour.

Things you might not know about rhubarb - Despite being used most commonly in desserts and jams, it is actually a vegetable. The word rhubarb comes from the Latin word "rhababarum" which means "root of the babarians." It originated in China and the earliest records date back to 2700BC, when it was cultivated for medicinal purposes. It was considered very precious and was traded along with opium.

About the leaves......Sometimes when you buy rhubarb, it will still have the leaves attatched. The leaves contain highly poisonous oxalic acid that you should never consume under any circumstances. When you dispose of them, make sure they are kept out of the reach of children or any pets that might get hold of them. If you are a gardener, you can use the leaves to make an environmentally friendly bug spray, by boiling the leaves in water and using the liquid. Just be sure to clean the pot very carefully afterwards and keep the liquid in a safe place, as you would any kind of poison.

You will notice that I didn't make the meringues for today's dessert, I used good quality plain store bought ones. Feel free to make your own, especially if you happen to have a lot of eggwhites that need to be used and a bit of time on your hands. Today, I had neither :)

You would know by now that I'm not a huge dessert fan, but this one? Divine.

Rhubarb and Stawberry Meringue Parfait

You will need: 8-10 stalks rhubarb sliced into pieces about 3cm long, 2 cups strawberries hulled and halved, 3/4 cup caster sugar, 1 vanilla bean, 1 teaspoon rose or orange blossom water (you will find these at middle eastern stores or continental delis), 1 large meringue per person, 300ml thick or double cream, 1 tablespoon blanched and lightly toasted almonds.

Method: Heat the oven to 200C. Lay a piece of baking paper in the bottom of a small baking dish. Split the vanilla bean in two and scrape out the seeds. Combine the rhubarb, sugar, vanilla (the bean as well as the seeds) and place in an even layer in the baking dish. Bake for 20mins.

Remove the rhubarb from the oven and add the strawberries and the rose or orange blossom water. Gently combine - you do not want to crush up the rhubarb too much. Return to the oven for another 8 mins. Remove from the oven and allow to cool. The rhubarb mixture is best served at room temperature, so if you are making it ahead, take it out of the fridge before serving.

To assemble the parfaits, first chop the meringues in 4. Put a spoon of the rhubarb mixture in the serving bowl/glass, then some meringue, then some cream. Repeat. Top with some toasted almonds and serve.

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