May 2017

Carbs get a bad wrap. All the time I hear people saying they’re giving up bread and I’m just like: why. Gluten has been demonised, carbs are the enemy and all I can say is people are missing out. Bread is one of the greatest things ever, and I’m not talking about supermarket white bread (although that very much has a place: 3am spaghetti and cheese toasties; chip butties; paua fritter sandwiches) but about good quality, made-with-excellent-ingredients, proper delicious bread. Sourdough is very often my bread of choice, and I love that artisan bakeries are popping up everywhere.

Recipe inside!

Toast with poached figs, labneh, pistachios and honey

Toast with poached figs, labneh, pistachios and honey

This is a great breakfast, or if you cut your toast bits small, a great sweet canape.

 

Sourdough

Labneh

Honey

Poached figs

A few pistachios, lightly dry toasted in a frying pan and finely chopped

 

Cook a piece of toast, and allow to cool very slightly. Spread with labneh, spoon over a couple of poached figs, drizzle with honey, and sprinkle over some crushed pistachios.

 

For the labneh

500g natural yoghurt

1 tsp lemon juice

½ tsp sea salt

 

  1. Take a medium-sized bowl and line with cheesecloth.

  2. Pour in the yoghurt, and stir through the  salt.

  3. Tie the corners of the cloth around a large wooden spoon, or simply tie into a bundle with string, and hang over a bowl, then refrigerate overnight.

  4. Remove the thickened labneh from the cheesecloth and keep stored in a container or jar in the fridge.

For the poached figs

4 ripe figs, cut in half

¼ cup sugar

3/4 cup water

3 cardamom pods, lightly crushed

½ a cinnamon stick

½ vanilla pod

½ tsp orange blossom water (optional)

Gently heat the sugar and water in a saucepan until sugar is dissolved. Add the figs, and increase to a medium heat, and as it starts to simmer add the cardamom, cinnamon, vanilla, and orange blossom (if using). Reduce heat and cook on the stop top at a gentle simmer for about 20 minutes. Set aside until ready to serve (these will keep in the fridge for a few days).

#MyKenwood #ExpressYourself

// Posted by Delaney at 8:17 AM // Labels: toast, labne, figs, breakfast

I returned home to Auckland last week after eating my way through 12 days in Taiwan, and until I write it up properly you'll be pleased to know I instagrammed up a storm. I ate so much good stuff, including a couple of incredible gua bao and plenty of tapioca laced bubble tea. Since being back it's been all go (when is it not all go?) and on Friday afternoon I got to talk about what I've been up to on Jesse Mulligan's afternoon show, on RNZ. As well as chatting about street food in Taipei, we yarned about my upcoming book (I borderline lost my mind over summer compiling a book of 50 restaurants across NZ, but the first proofs are checked, and it's looking beautiful, and you'll all be able to buy a copy in October!) and about making platters for dinner.

Recipe inside!

Book club bread

Book club bread

(stuffed feta and caramelised onion bread)

2 cups plain flour

1 tsp sea salt

1 tsp instant yeast

3/4 cup - 1 cup lukewarm water

2 tblsp oil

Combine flour, salt and yeast in a bowl. Make a well in the centre, and add 3/4 cup water and the oil. Mix to form a soft dough, adding more water if required.

Place on a floured bench and knead lightly for 2 minutes.

Place in an oiled bowl and leave to (roughly) double in size (up to an hour - ideally while you caramelise the onions).

For the caramelised onions:

2 tbsp olive oil

1 tbsp butter

3 large red onions, sliced

2 cloves garlic, crushed

2 tbsp brown sugar

3 tbsp balsamic vinegar

sea salt and freshly ground pepper

Heat the olive oil and butter in a frying pan. Add the onions and garlic, then add a good pinch of salt. Cover and cook until the onions are soft, stirring occasionally.

Stir in the brown sugar and balsamic vinegar. Cook gently, uncovered and stirring occasionally, until the sauce has reduced to a thick and sticky consistency, with no liquid left in the pan. This can take a good 25-30 minutes.

To assemble:

Knead out the dough for about 5 minutes. Roll it out into a big square on a tray lined with baking paper.

Spread over the onions, leaving about a 2cm border around the edge. Crumble over about 150g of  feta (or blue cheese works well). Fold the dough square carefully into three, lightly pressing down the sides. Rub the top with a little oil, and a few fennel seeds, or some sea salt and a couple of sprigs of fresh rosemary.

Bake for 25-30mins at 200C until golden brown. Remove from oven and brush over a little more oil while it's still hot.

Serve slightly warm or at room temperature as part of a platter.

 

// Posted by Delaney at 3:41 PM // Labels: bread, snacks, heartbreak pie