Mexican Cornbread with Pickled Jalapeños 🇺🇸 🇲🇽

I had not thought of making or eating cornbread until it was served up, beautifully moist and delicious, at a picnic with friends last summer.  As always, I obtained and road tested the recipe soon after.  Made with cornmeal or polenta (as we call it in Australia), it is a batter bread associated with southern American cuisine.  This Mexican version is baked with cheddar cheese and pickled jalapeños which you can skip if you must but they really give the bread the zing with their mild heat, crunch and acidity.  Pickled jalapeños are available from shops but I prefer to make my own.  Serve cornbread warm with a dollop of sour cream or melted butter on top.  Let them accompany your favourite bowl of soup or chilli con carne.  Slices of leftover cornbread can be warmed up quickly in the microwave oven, covered, for 30 seconds or so.

Serves 10-12

INGREDIENTS

• 325g / 11½ oz cornmeal (polenta)
• 100g / 3½ cup plain flour
• 1 teaspoon baking powder
• a pinch of sea salt
• 2 extra large eggs
• 200ml / 7 fl oz milk
• 420g /  15oz tinned creamed corn
• 1 cup grated cheddar cheese
• 1-2 spring onions, finely chopped
• 10-12 slices of pickled jalapeños 
• sour cream or butter, to serve

For the pickled jalapeños:

• 3-4 green jalapeños
• ½ cup water
• ½ cup white vinegar
• 1 teaspoon sea salt
• 1 teaspoon sugar

METHOD

1. Grease and line the bottom and sides of a 20cm / 8" square pan with baking paper.
2. In a large bowl, place the cornmeal (polenta), flour, baking powder and salt.  Mix to combine.
3. In a smaller bowl, whisk together the eggs and milk.  Stir in the creamed corn.
4. Pour the wet ingredients into the dry ingredients.  Stir until just combined.
5. Stir in the shredded cheese, chopped spring onions and sliced jalapeños.
6. Transfer the batter mixture into the prepared pan.  Bake in a preheated 180°C/350°F oven for about 1 hour or until the cornbread sets and a skew inserted into the centre comes out clean.
7. Let the bread rest in the pan for 5 minutes before transferring it onto a cooling rack.
8. Slice and serve warm with sour cream or butter on top.

To make the pickled jalapeños:

1. Slice jalapeños thinly into rings.  Transfer to a lidded glass jar.
2. In a small saucepan, combine water, vinegar, salt and sugar.  Bring to simmer, stirring to dissolve the sugar.
3. Pour the hot liquid over the sliced jalapeños in the jar.  Let the jalapeños cool in the liquid to room temperature.  They are then ready for use.  Store the lidded jar in the fridge and use within a few weeks. 

Irish Apple Cake

A cake nestled with chunks of cooked apple, which has a soft, buttery texture and a sugar crust on top is sure to please.  Served warm with custard or dollops of thick cream, it is taken to another level of deliciousness.  As with all of my cake recipes, no fancy baking appliances are required to make this remarkable Irish dessert.  The butter is rubbed into the flour to make the batter like what you do with scones and pastry.  The rest is easy, just mix and stir.

Serves 10

INGREDIENTS

• 4 large Granny Smith or green cooking apples, about 750g / 1lb 10oz
• 375g / 13⅓oz plain flour
• 150g / 5¼oz unsalted butter, cut into cubes
• 150g / 5¼oz caster sugar, plus an extra 2 tablespoons for sprinkling on top 
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon 
• 2 extra large eggs
• ¼ cup milk
• vanilla custard or thick cream, to serve

METHOD

1. Grease and line the bottom and sides of a 22cm / 9" round springform or loose base cake pan with baking paper.
2. Peel and core apples.  Cut into 2cm / ¾" chunks.
3. In a large bowl, place the flour and butter cubes.  Rub the butter cub into the flour with your fingertips until the mixture looks like fine bread crumbs.  Add the sugar, baking powder and cinnamon.  Stir until combined.
4. Add the apple to the flour mixture and stir until well combined.
5. In a small bowl or jug, whisk together the eggs and milk. 
6. Pour the egg mixture into the flour mixture and stir until well combined.
7. Transfer the cake mixture into the prepared pan.  Use the back of a spoon to firmly press and spread mixture over the base. (It is a sticky one.)
8. Sprinkle extra sugar on top of the cake.
9. Bake in a preheated 180°C/350°F oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.  Let it rest in the pan for 10 minutes to cool slightly.  Serve warm with custard or cream.

Hearty Beef Stew

When the days are short and the nights are long, nothing beats a hearty beef stew cooked slowly on the stove.  The warmth and beautiful aroma coming out of the pot and the anticipation of a comforting meal is enough to drive your winter blues away.  This is a great one-pot dinner for family and friends.  Mop up the tasty gravy with plenty of crusty bread.

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz beef chuck steak or gravy beef
• 1 tablespoon olive oil or vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, peeled and crushed
• 2 carrots, cut into thick chunks
• 2-3 stalks celery, cut into large pieces
• 2 tablespoons tomato paste
• ½ cup red wine
• 1 tablespoon Worcestershire sauce
• 2 cups beef stock
• 2 bay leaves
• 1 teaspoon dried thyme 
• 500g / 1lb 2oz baby potatoes, large ones halved
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 1 cup frozen green peas
• ¼ cup flat-leaf parsley, finely chopped (for garnishing)

METHOD

1. Trim off any excess fat from the beef. Cut into 4cm / 1½" chunks
2. Heat oil in a large, heavy base saucepan over high heat.  Brown beef chunks all over, in batches, so the pan is not overcrowded.  Use a long pair of tongs for this step and be prepared for some splattering.  Remove and set aside.
3. Reduce heat to medium.  Add onion, carrots and celery and sauté for about 3 minutes until the vegetables begin to soften.  Add garlic and sauté for a further 1 minute.
4. Add the tomato paste into a cleared space in the middle of the pan.  Cook and stir it for 1 minute, then mix it up with the vegetables.
5. Add the wine and let it sizzle for 1 minute to reduce.
6. Return the beef and their juices to the pan.  Add the Worcestershire sauce, stock, bay leaves and thyme.  Bring to a boil, then reduce heat to low.  Cover and set it simmer, stirring occasionally, until beef is tender, about 45 minutes to 1 hour.
7. Add potatoes and simmer, covered, until they are tender, about 15-20 minutes.
8. Season with salt and pepper, to taste.
9. Stir in the frozen peas.  Continue to cook until they are tender, about 3 minutes.
10. Remove and discard bay leaves.  Garnish with chopped parsley.  Serve hot with crusty bread.

*This is a saucy stew.  If you like, thicken the gravy by adding a slurry of flour and water at step 8 above.  Combine 1 tablespoon flour and 1 tablespoon cold water in a small bowl, whisking until smooth to avoid lumps.  Gradually add the slurry to the stew while stirring, then simmer until the stew thickens to your desired consistency.

Stuffed Cheesy Potatoes

Stuffed potatoes are terrific for any meal requiring a little carbohydrate on the side, like a roast dinner.  Use large brushed, Sebago potatoes or similar with a floury texture for best results.  These are first baked in the oven until softened.  With their flesh scooped out, mashed and made delicious with grated cheese, chopped ham, etc, they are stuffed and returned to the oven to bake until golden brown.  Any leftovers can be heated up in the microwave for lunch the next day, enjoyed with a green salad.

Serves 4

INGREDIENTS

• 4 large baking potatoes
• 1 tablespoon olive oil
• ½ teaspoon sea salt

For the potato stuffing:

• 4 tablespoons unsalted butter
• ¼ cup cream or sour cream
• ¼ cup milk
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• ½ cup chopped ham* 
• 200g / 7oz cheddar cheese, grated
• 1-2 spring onions, finely chopped

*Ham can be substituted with cooked bacon pieces, if like.  Or you can make a vegetarian version by adding some finely chopped celery.

METHOD

1. Scrub the potatoes clean with a brush and pat dry.  
2. Prick the skin lightly with a fork in several places to let steam escape while baking. Coat potatoes in olive oil and sea salt.
3. Place in a baking tray lined with baking paper and roast in a preheated 200°C/400°F oven for 45-50 minutes or until the skins are crisp and the potatoes are fork tender.
4. Let the potatoes cool for a few minutes, then cut each one in half lengthwise.  (Protect your hands with a tea towel as they will be hot.)  Scoop out most of the flesh into a bowl, leaving a skin shell with a thin layer of potato.
5. In the bowl, mash the potato with the butter, cream and milk until well combined.  Season with salt and pepper, to taste.  Fold in the chopped ham, ¾ of the cheese and chopped spring onion.
6. Spoon the potato mixture back into the potato shells.  Transfer to a baking tray lined with baking paper.  Top with the remaining cheese.  Return to the oven and bake for 10-15 minutes until golden brown.  Serve warm.

Garlic Baguette

Baguette, commonly known as French sticks, are delicious in their own right.  They also make perfect garlic bread, and it doesn't matter if they are a little stale to begin with.  Wrapped in foil with a generous application of garlic butter and a few minutes in the oven transforms them into satisfying morsels which go wonderfully well with a steaming bowl of tomato soup, amongst all things.  With tomatoes being not in season and selling for an exorbitant price at the moment in Perth, the tin variety is perfectly fine too.

Serves 4

INGREDIENTS

• half a baguette, about 30cm / 12" in length
• 60g / 2oz butter, softened
• 2 garlic cloves, peeled & finely chopped
• 1 tablespoon flat-leaf parsley, finely chopped 
• sea salt, to taste
• a dash of freshly ground black pepper

METHOD

1. In a small bowl, combine butter, garlic and parsley.  Season with salt and pepper, to taste.
2. Cut baguette into 2.5cm / 1" thick slices three quarters of the way through
3. Spread garlic butter mixture on cut sides of bread slices and on top of the bread roll.
4. Wrap bread roll in foil.
5. Bake in a preheated 200°C/400°F oven for 12-15 minutes or until the butter is melted and the bread is crisp.

 

Tofu Puffs & Vegetable Curry

This is my take of a Malaysian curry featuring tofu puffs and vegetables, made with an aromatic 'rempah' or wet spice paste with the help of a small food processor.  Tofu puffs, available from supermarkets and Asian grocery stores in packages, are soft tofu that have been deep-fried with a hollow centre and puffy exterior.  Very versatile as they are perfect for stuffing and soak up lots of flavour in soups and stews.  For the vegetables, I throw in a handful of okra and caulilini, a fairly new cauliflower variety, to infuse the curry with their natural sweetness.  (Green beans and cauliflower florets also work.)  Lovely with steamed rice.

Serves 3-4

INGREDIENTS

• 150g / 5½oz tofu puffs 
• 170g / 6oz okra
• 130g / 4½oz caulilini
• 2 tablespoons vegetable oil
• 200ml / 7fl oz coconut milk
• 1 cup water
• 1 teaspoon salt
• 1-2 teaspoons sugar, to taste
• 2 tablespoons lime juice

For the rempah:

• 3 purple shallots (about 100g), peeled and roughly chopped
• 3 garlic cloves, peeled
• 2 lemongrass, white parts only, finely chopped
• 1 red chilli, roughly chopped (omit if you like the curry non-spicy)
• 1 tablespoon balacan (Malaysian shrimp paste)
• 1 teaspoon ground turmeric
• 3 tablespoons water

METHOD

1. Cut tofu puffs diagonally in half into triangular pieces.
2. Trim ends of okra, then sliced diagonally into 2-3 sections, depending on size.
3. Slice caulilini into bite size pieces.
4. Make the rempah by combining shallots, garlic, lemongrass, chilli (optional), balacan, turmeric and water in the bowl of a food processor.  Pulse until a fine paste is formed.
5. In a large saucepan, fry the rempah in oil over medium heat for 5-8 minutes until very fragrant, stirring constantly to avoid burning.
6. Stir in the coconut milk and water.  Season with salt and sugar.  Bring it to a gentle boil.
7. Add the okra and caulilini.  Reduce heat to low and let the vegetables cook until just tender but not mushy, about 3 minutes.
8. Add the tofu puffs.  Let it bubble away for another few minutes until heated through.
9. Have a taste of the curry.  Adjust seasoning as necessary.  Sprinkle with lime juice just before serving. 

Fig Jam

At times, the thought of homemade fig jam on warm toast for breakfast is enough to get me out of bed on a chilly winter morning.  Well-suited to Perth's climate, fig trees thrive in home gardens where we live.  A friend of mine keeps local restaurants and friends supplied with figs from his tree when they are plentiful.  I love turning them into delicious jam.  It couldn't be easier to make with just 3 other ingredients - sugar, lemon juice and water.  The jam is ready when it is thick and pulpy.  There is no setting point to worry about.  Swirl it into yoghurt for a sweet treat and smear it generously over your homemade scones.

Makes about 500g / 1lb 2oz of jam

INGREDIENTS

• 500g / 1lb 2oz ripe green or purple figs
• 250g / 9oz sugar
• juice of 1 lemon, about ¼ cup
• ¼ cup water

METHOD

1. Wash 2 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Trim figs and cut into 1cm / ½" pieces.
3. In a large non-metallic bowl, place the figs and sugar.  Let it rest for 30 minutes at room temperature.  
4. Transfer to a large saucepan.  Add water and lemon juice.  Bring to the boil, stirring to dissolve sugar.  Reduce heat to very low and cook for 30-40 minutes, stirring regularly, until the mixture is thick and pulpy.  Mash gently with a fork or masher if necessary to break up the fruit.
5. Ladle the jam immediately into the warm sterilised jars, filling them but leaving 1cm / ½" of space at the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
6. Seal the jars with lids while the jam is hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
7. Label and date each jar.  
8. Store jars in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

Steak Pizzaiola 🇮🇹

It's that time of year when I enjoy a little slow cooking over the stove, basking in the warmth of the kitchen and the promise of a satisfying meal like Steak Pizzaiola, an Italian dish featuring lightly fried steaks in a tangy tomato sauce, served with mashed potatoes or crusty bread.  Use thinly cut pieces of beef such as 'sizzle steak' or 'minute steak' that can be cooked quickly.  Cheaper cuts of meat will benefit from a gentle pounding with a mallet to tenderise prior to cooking.  Cherry tomatoes give a burst of sweetness and freshness to the sauce amongst the other Mediterranean ingredients.

Serves 3-4

INGREDIENTS

• 400g / 14oz thinly cut topside or sirloin steaks, about 0.6cm / ¼" thick
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• ⅓ cup white wine
• 375g / 13¼oz cherry tomatoes, larger ones sliced in half
• 2 tablespoons tomato paste
• 1 teaspoon capers
• ½ cup olives
• 1 cup vegetable or chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• sea salt, to taste
• a handful of basil leaves, for garnishing

METHOD

1. Take the steaks out of the fridge and bring them back to room temperature.  
2. (Optional) Place steaks in between 2 sheets of plastic wrap or baking paper.  Use the textured side of the mallet to pound and tenderise the meat, starting from the centre and working outwards to the edges.
3. In a plate, coat steaks with 2 tablespoons of olive oil.
4. Heat a large frying pan over medium high heat until very hot.  Fry the steaks in 2-3 batches so the pan is not overcrowded, about 1 minute each side.  Remove steaks to a plate and set aside.
5. Add remaining tablespoon of oil to the same pan and reduce the heat to medium low.  Add the chopped garlic and sauté for 30 seconds or until fragrant.
6. Pour in the wine.  Deglaze the pan by scraping any brown bits off with a wooden spoon.  Let it simmer for 1 minute.
7. Add the cherry tomatoes.  Turn the heat up a notch and cook for about 5 minutes or until they begin to soften.
8. Add the tomato paste, capers, olives, oregano and stock.  Stir to combine and bring to a simmer.  Let the sauce cook gently over low heat for 10 minutes, or until it has reduced and thickened.  Stir occasionally.  Season with sugar and salt, to taste.
9. Transfer steaks back to the pan and warm them through in the sauce for 1-2 minutes.  Garnish with basil leaves.
10. Serve with mashed potato or crusty bread.