Dessert first. I wanted to do layers in glass, merely for visual effects. In order to use up the muscato in the fridge I could either drink it or poach something. I ended up doing both. Drinking while poaching pears (something seasonal). Being a novice at using gelatine leaves (much easier to use than powder, I always get clumps.) I didn't put in as many leaves as required to set the jelly - I put in 2 my guess is 3-4 for 1 1/2 cups. So I had to change the recipe slightly. Initially it was: cake, pink jelly, pears folded in cream. The result: cake, muscato pear jelly and lemon cream.
Main course. I was going to stuff the chicken breast with roasted tomato but decided it was too much work. Hey, I could buy semi-dried tomatoes instead! As I opened the fridge to fetch the semi-dried tomatoes, I thought "Oh, I better use up the baby spinach." let's stuff some in there too. Yes, most of my cooking process consists of "Let's use x ingredient up before it rots." but it's not like I would randomly use ingredients. Now where was I ... yes, stuffing... So tomatoes and spinach got stuffed and chicken is now wrapped in prosciutto, which is wrapped in cling wrap and put away. Time to do the potatoes. Made wedges and par boiled. Easy! I'm still drinking the muscato at this stage... and realised how I love poaching in muscato (the pears not me). Muscato contains less alcohol so you don't get that cooked winey smell and sugar = you use less sugar.
For nibbles (seriously, no time to make entree and its lunch for 4 for god's sake!) I toasted pita bread, found proper hummus dip (with the paprika and sesame on top) and tried a harissa dip (err, ok). I forgot to take photos amongst all the excitement but there were left overs, so that'll have to do.
Layers of lemon victorian sponge, muscato pear jelly and lemon cream
(make the night before)
Lemon Victorian Sponge
Ingredients
175g butter, softened
3/4 cup caster sugar
3 eggs
1 1/2 cups self raising flour
zest of 1 lemon
Method
1. Cream the butter and caster sugar until light in colour and creamy in texture. Add lemon zest.
2. Gradually beat in eggs, one at a time until combined.
3. Add the flour and mix to combine.
4. Bake in a 180c oven for 20-25mins in a rectangular cake tin.
Muscato Pear Jelly and Lemon Cream
Ingredients
1 cup water
1 cup white sugar
2 cups muscato
5 pears. Peeled, cored and halved.
2 leaves gelatine, gold strength
300ml whipping/thick cream
zest of half lemon
Method
1. Bring the water, sugar and muscato to the boil.
2. Put pears in the liquid and bring to the boil. Once boiling, reduced to a low simmer for 30mins.
3. In the last 5mins of poaching, soak the gelatine in cold water for 5-7mins, take out and squeeze out excess liquid. Take the pears out and stir the gelatine leaves into the hot liquid until dissolved. Pour into a bowl and set a side to cool.
4. Dice the pears once they have cool and put the cooled muscato jelly into the fridge to set.
To assemble
1. Whip cream and fold in lemon zest.
2. Take 4 glass tumblers. Using the glass, press into the cake to 'cut' a perfect shape.
Gently push cake into the
bottom of the glass.
3. Layer the pears on top of the cake and spoon the jelly on top. The jelly will have a runny consistency and will not sit on top of the peas - it will slide itself in between the empty pockets of pears.
4. Top with cream and decorate with a sprinkling of lemon zest.
Rosemary and Lemon Potatoes
Ingredients
1kg Potatoes
2-3 sprigs of rosemary, soaked in water for 10mins
Leave of 2 additional springs
half a lemon, cut into chunks
Salt
Oil
Method
1. Par boil the potatoes for 15mins in salted water. Drain and cool.
2. In a baking tray, combine oil and potatoes. Place lemon and rosemary sprigs around the potatoes. Bake for 45mins until golden. Soaking the sprigs in water will prevent burning.
3. For the rosemary salt. In a mortar and pestle, pound salt and rosemary leaves until fine powder. Sprinkle onto cooked potatoes.
Chicken in prosciutto wrap stuffed with semi-dried tomato and baby spinach
Ingredients
2 single chicken breast, halved and butterflied
8 slices of semi-dried tomatoes
1/2 packet baby spinach, wilted
10 slices prosciutto
Method
1. Pre-heat oven to 190C.
2. In each butterflied breast, put 2 slices of tomatoes and baby spinach in the middle.
3. Fold back a butterflied side and wrap chicken with 2 slices of prosciutto.
4. In a frying pan, heat a small amount of oil. Sear the chicken (until prosciutto look crisp). Repeat until all the chicken is seared.
5. Put in a baking dish and bake for 30mins.
Roasted Tomatoes
Ingredients
Large tomatoes, halved horizontally
Salt
Pepper
Oregano
Method
Combine ingredients in a baking dish or en papillot. Bake in a moderate oven for 20mins.
Peas with Fetta
Ingredients
Peas, half a small packet of frozen peas
Fetta to taste
Butter
Method
1. Bring a pot of water to the boil, add peas. Once the peas are hot, drain immediately.
2. Combine peas with a knob of butter and crumble fetta on top.
