This recipe was provided by my Dad, who is an accomplished jam and marmade maker. You can vary the proportion of limes and cumquats according to your taste – I used about 150g limes and 850g cumquats to make up the kilogram. I don’t recommend doubling this recipe unless you have an extremely large pot. I did double the recipe, and realised halfway through the cooking process that my pot was not going to be big enough!

You’ll need to start this recipe the day before, as the fruit requires soaking.

Ingredients:
850g cumquats
150g limes
1.6 kg sugar

Equipment:
Large bowl
Large, deep saucepan
Saucers, refrigerated
Jam jars, sterilised (see below for instructions)

Method:
1. Finely slice the cumquats and limes and put into a large bowl, reserving the pips.
2. Cover the sliced fruit with 1.5 litres of water.
3. Cover the pips with 1 cup (250ml) of water.

4. Leave both to soak overnight.
5. Next day, put the fruit and its soaking water in a deep saucepan. Strain the pips and add the pip soaking water (the pips contain pectin which helps the marmade set).
6. Bring to a boil over the stove and allow to boil until the the rinds are tender and the liquid has reduced somewhat (about 30 minutes).

7. Reduce the heat to low, add the sugar and stir until dissolved. Turn up the heat and boil rapidly for about 30 minutes, then start testing to see if it has reached the setting stage (if  using a cooking thermometer, start testing when the mixture reaches 105 °C.)
8. To test: Put a heaped teaspoon of the mixture onto a chilled saucer. Put it in the refrigerator it for a minute or two, then run your finger through the middle of it. If the marmalade stays in two separate portions and crinkles at the edges, the setting stage has been reached. You may need to do this a number of times in 5 minute intervals.

9. When setting stage has been reached, take the saucepan off the stove and ladle into warm sterilised jam jars while still hot (if you put the hot marmalade into cold jars, they may crack).

10. Seal while hot.

To sterilise jam jars:
1. Wash the jars and lids in hot soapy water and rinse well.
2. Place the jars and lids in a pot of cold water, bring to the boil and simmer for 10 minutes.
3. Drain upside down on a clean tea towel.
4. Place the jars rightway up and the lids in a 120°C oven for 15 minutes.

Recipe: Cumquat Marmalade is a post from: entertaining made easy

Ingredients (serves 4):
200 g good quality dark chocolate (preferably 70% cocoa solids), broken into pieces
2-3 tablespoons liqueur (such as Cointreau, Frangelico or brandy)
4 eggs (make sure they’re fresh)
½ cup thickened cream
Garnish:  shaved chocolate

Equipment:
4 x mousse pots or ramekins (or you could use a single serving dish)
Electric Mixer

Method (about 20 minutes): 
1. Place the chocolate and liqueur in a heat-proof bowl over a saucepan of just simmering water. Ensure that the bowl does not touch the water. Keep the heat very low and allow the chocolate to melt gently, stirring occasionally with a metal spoon. Remove the bowl from the heat. Allow to stand for 5 minutes while you prepare the eggs and cream.
(Alternatively, place the chocolate and liqueur in a microwave-proof bowl and heat uncovered on 50% power for 1 minute. Stir with a metal spoon, then repeat the process in 30 second intervals until just melted and smooth).
2. Separate the eggs, placing the whites in a large bowl and yolks in a smaller bowl. Lightly beat the egg yolks with a fork. Using an electric hand mixer, whisk the egg whites in a clean bowl until stiff. Set aside.
3. Use the electric mixer to beat the cream in another bowl until soft peaks form.
4. Gradually add the egg yolks to the chocolate mixture and stir until well combined.
5. Add the cream to the chocolate mixture and stir until well combined.
6. Add half the beaten egg whites to the chocolate mixture and stir with a large metal spoon until combined. Repeat with the remaining egg whites, until combined (no egg whites should be visible).
7. Spoon the mousse evenly into the mousse pots or the serving dish. Cover with plastic food wrap and refrigerate for at least 3 hours before serving.
8. Sprinkle the top of each mousse with shaved chocolate when ready to serve.

Recipe: Chocolate Liqueur Mousse is a post from: entertaining made easy

The Moroccan combination of sweet, fruity and spicy works really well with lamb shanks. Ras el hanout, a North African blend of spices, literally translated means “top of the shop” and as the name implies only the best spices are used. It is available in good supermarkets and gourmet stores. This is a great make-ahead dish (perfect for entertaining), and the flavour actually improves the next day.

Ingredients (serves 4):
4 lamb shanks, about 400g each
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic, crushed
3 tablespoons ras el hanout (Moroccan spice mix) – available from good supermarkets
1 litre chicken stock
400g can chopped tomatoes
2 tablespoons honey
400g can chickpeas, rinsed and drained
150g pitted dried dates, halved lengthways (you could also use dried apricots)

Garnish: chopped continental parsley
pistachio nuts, roughly chopped

Equipment:
Large heavy-based saucepan or flame-proof casserole with lid

Method (30 minutes + 3 hours cooking time):
1. Season the lamb shanks with salt and pepper.
2. Heat 2 tablespoons of the olive oil in the saucepan over medium-high heat. Add the shanks and brown on all sides (do in batches if necessary). This will take about 5 minutes per batch. Remove to a large plate and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely onion and cook until soft, about 5 minutes.
4. Add the chopped garlic and the ras el hanout and cook a further 2 minutes.
5. Add the stock, undrained tinned tomatoes and honey. Increase the heat to high and bring to a boil.
6. Add the browned lamb shanks. Reduce the heat to low, cover and simmer for 2 hours, turning the shanks every 30 minutes or so.
7. Add the chickpeas and the dates, increase the heat to medium-low and cook for another 30 minutes with the lid off. By this time the meat should be very tender.
8. Test for seasoning, adding salt and/or pepper if necessary.
9. Serve the lamb shanks on a bed of cous cous with the sauce spooned over. Garnish with parsley and pistachios.

Recipe: Moroccan Lamb Shanks is a post from: entertaining made easy

Polenta is popular Italian staple made with ground cornmeal. A wonderful accompaniment to many dishes, polenta is particularly enjoyable at this time of the year served with hearty braises and casseroles. It is traditionally a slow-cooked dish, however the use of instant polenta in this recipe allows for fast, easy preparation.  Instant polenta is available from most supermarkets and health food stores. 

As well as serving it soft (as in this recipe), polenta can be left to set, cut into wedges and then fried or chargrilled. This version is flavoured with parmesan cheese and chives – it’s so delicious I can happily eat it on its own!  

Ingredients (serves 4):
2 cups milk
2 cups water
1 cup instant polenta (cornmeal)
50g butter
¾ cup grated parmesan cheese
¼ cup finely chopped chives
Salt and freshly ground pepper to taste

Equipment:
Medium-large saucepan
Balloon whisk
Long handled-wooden spoon

Method:
1. Place the milk and water in the saucepan over a medium-high heat and bring to the boil.
2. Gradually add the polenta in a thin steady stream, whisking constantly with a balloon whisk until fully blended. Reduce the heat to low and partially cover the pan to protect against splattering.  Stir constantly with a wooden spoon for 5 minutes or until the mixture is thick and smooth.
3. Remove from the heat and stir through the butter, parmesan and chives. Add salt and pepper to taste.

If making the polenta ahead of time, cover and refrigerate until ready to serve. Reheat in a microwave oven, stirring occasionally. 

Recipe: Creamy Cheesy Polenta is a post from: entertaining made easy

Ingredients (serves 4):
1/3 cup Horlicks (malt powder, available from supermarkets)
¼ cup milk
500ml thickened cream
1 teaspoon vanilla extract
4 egg yolks
¼ cup caster sugar
1½ tablespoons (6 teaspoons) caster sugar, extra  

Equipment:
4 x 1-cup capacity ramekins or pots
Electric Mixer  

Advance preparation (20 minutes + 40 minutes cooking time):
1. Preheat the oven to 140°C.
2. Mix the Horlicks powder with the milk until it becomes a smooth paste. Place in a saucepan together with the cream and vanilla over a medium low heat. Heat until it just comes to the boil, then remove from heat.
3. Meanwhile, beat the eggs and ¼ cup sugar together in a bowl until slightly thickened.  Gradually add the heated cream, whisking continuously.  Pour the mixture evenly into the ramekins
4. Place the filled ramekins into a roasting pan. Add enough boiling water from the kettle to come halfway up the sides of the ramekins This is known as a bain marie or water bath – for more detail on this technique see previous blog post.
5. Bake for 40 minutes, or until just set – it should still have a slight wobble.
6. Remove the ramekins from the baking dish, cool, then cover with plastic food wrap and refrigerate for at least 3 hours. 

Last minute preparation (< 5 minutes):
7. Preheat grill to high.
8. Sprinkle 1½ teaspoons of castor sugar evenly over the top of each Brûlée. Place under the grill and cook for 2-3 minutes or until sugar bubbles and caramelises. (If you own a kitchen blowtorch, run this over the sugar until it caramelises).
9. Serve immediately.  

Using a kitchen blowtorch to caramelise the sugar

Note:
To make 6 crème brûlées, use 6 x ¾-cup ramekins and reduce cooking time by 5 minutes.  

Wine Suggestion:
Botrytis Semillon 

Even my cat approves!

Recipe: Malted Crème Brûlée is a post from: entertaining made easy

Ingredients (makes about 35):
100g sharp blue cheese (such as Danish Blue), at room temperature
50g unsalted butter, at room temperature
½ cup plain flour
¼ cup cornflour
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon poppy seeds

Equipment:
Food processor
Rolling pin
4 cm cookie cutter (or you could use the top of a liqueur glass)
Baking sheet lined with baking paper

Method:
1. Place the blue cheese and butter in a food processor and process until creamy.
2. Add the flours, pepper and salt, and process until combined.
3. Remove the blue cheese mixture from the food processor, shape into a flattish disc and cover with plastic food wrap. Refrigerate for 30 minutes.
4. Preheat the oven to 160°C.
5. Place the chilled dough on a piece of plastic food wrap on a work surface and cover with another piece of plastic wrap.  Using a rolling pin, roll the dough to 3-4mm thick.
6. Remove the top sheet of plastic wrap, scatter the dough with the poppy seeds and gently press in with the rolling pin. Cut into 4 cm circles using a cutter or the top of a small glass. Place the shortbread on the lined baking sheet.
7. Bake in the pre-heated oven for 20 minutes or until light brown.  Allow to cool.
8. Store in an airtight container until ready to serve.

Recipe: Blue Cheese Shortbread is a post from: entertaining made easy

This tangy and delicious dessert originates from Florida in the US and normally uses key limes, a more tart and bitter lime not easily found in Australia. My version of Key Lime Pie uses regular limes, and is super-easy to make. Best of all, the whole thing can be made in advance, making it an ideal dessert for your next dinner party or barbeque. A late-harvest reisling would be a perfect accompaniment.

Ingredients (serves 8):
Crust
200g digestive or wheatmeal biscuits
1 tablespoon caster sugar
100g unsalted butter, melted
Filling
4 eggs, lightly beaten
1 x 395g can sweetened condensed milk
150ml thickened cream
4 limes, zest finely grated and juiced (1/2 cup juice)

To garnish:  lime slices (1-2 limes)
To serve:     thick cream

Equipment:
22cm spring form tin, greased and bottom lined with baking paper
Food processor

Method (20 minutes + 40 minutes cooking time):
1. Preheat the oven to 170°C.
2. Place the biscuits in a food processor and process until fine. Add the sugar and melted butter and process until combined.
3. Press mixture firmly into the base and about halfway up the side of the prepared tin. Refrigerate while preparing the filling.
4. Whisk the eggs, condensed milk, cream, lime zest and lime juice until smooth. This can be done in the cleaned food processor. Pour into the biscuit crust.
5. Bake for 40 minutes or until filling is just set. Allow to cool and then refrigerate for at least 2 hours.
6. When ready to serve, place the lime slices on top of the pie as a garnish.  Slice and serve with thick cream.

Recipe: Key Lime Pie is a post from: entertaining made easy

Ingredients (serves 8-10):
200g dark chocolate (70 per cent cocoa solids), chopped
2 tablespoons Frangelico (hazelnut liqueur)
150g (2/3 cup) caster sugar
150g unsalted butter
100g (3/4 cup) hazelnut meal
5 eggs

To serve: icing sugar, fresh strawberries and cream

Equipment:
Electric Mixer
24cm spring-form cake tin, greased and lined with baking paper
 
Method (20 minutes prep + 40 minutes cooking time):
1. Preheat oven to 175°C.
2. Place the chocolate, Frangelico, sugar and butter in a heatproof bowl over a saucepan of simmering water, ensuring that the bowl does not touch the water. Cook, stirring until the chocolate and butter melt, about 5 minutes. Remove from the heat and stir until the mixture is smooth and well combined. Add the hazelnut meal and mix well.
3. Separate the eggs. Lightly beat the yolks in a bowl with a fork. Beat the egg whites in a separate bowl with the electric mixer until soft peaks form.
4. Gradually add the egg yolks to the chocolate mixture using the electric mixer and then gradually add the beaten egg whites, ensuring the mixture is well combined.
5. Pour the mixture into the prepared cake tin and bake in the preheated oven for 40 minutes or until a skewer inserted in the centre comes out clean.
6. Cool cake in tin before removing, then store in an airtight container until ready to serve.
7. To serve, dust the cake with icing sugar, slice and serve with fresh strawberries and cream.

Recipe: Chocolate Hazelnut Dessert Cake is a post from: entertaining made easy

Ingredients (serves 4):
300g fresh ricotta (from delis)
75g finely chopped good-quality dark chocolate
Finely grated rind of 1 orange
1 tablespoon orange liqueur (eg Cointreau, Grand Marnier)
2 tablespoons icing sugar, sifted
8 ready-made cannoli shells (from delis and gourmet food stores)

To garnish: sifted icing sugar

Method:
1. Place the ricotta, chocolate, grated orange rind, orange liqueur and icing sugar in a bowl and combine thoroughly.
2. Spoon the ricotta mixture into a piping bag with a 1cm nozzle. If you don’t own a piping bag, use a clean plastic bag and using sharp scissors snip a 1cm hole in one corner.
3. Pipe the ricotta mixture into each cannoli shell through both ends.
4. Dust with sifted icing sugar and serve.

Enjoy!

Recipe: Chocolate & Orange Ricotta Filled Cannoli is a post from: entertaining made easy

This is a fabulous salad for entertaining, as the majority of the preparation can be done prior to your guests arriving, so all that needs to be done last minute is toss everything together in a salad bowl. You could substitute the prawns with the shredded meat of a Chinese barbequed duck for an equally delicious result.

Ingredients (serves 4):
Salad:
¼ cup shredded coconut
500g peeled cooked medium prawns (you’ll need 1 kg unpeeled prawns)
175g baby spinach leaves
4 Asian shallots, finely sliced (substitute with 1 small red onion, finely sliced)
½ cup Thai basil leaves
1 tablespoon crispy fried onions (from Asian grocers)

Dressing:
1/3 cup coconut cream
2 teaspoons palm sugar (from the Asian section of supermarkets or Asian grocers)
1 tablespoon fish sauce
1 tablespoon chilli jam (from gourmet stores or Asian grocers)
2 teaspoons fresh lime juice

Garnish:  extra crispy fried onions

Method:
1.    Toast the coconut in a non-stick frypan over medium heat until golden. Cool and set aside in a covered container.
2.    Prepare the other salad ingredients and store separately in the refrigerator.
3.    Make the dressing: Place the dressing ingredients in a bowl and mix to combine (or shake together in a screw-top jar). Store in the refrigerator until ready to serve.
4.   When ready to serve:  in a bowl place the prepared salad ingredients, pour over the dressing and toss well.
5.    Serve either on a serving platter, or on individual serving plates. Garnish with extra crispy fried onions.

Bon appetit!

Cooking class participants enjoying the salad

Salad of Prawns with a Coconut & Chilli Jam Dressing is a post from: entertaining made easy