Vanilla Apple Lattice Pie

This dish is from our mate Mel's recipe book. Mel moved from South Africa (where she also had a cooking school) to Brisbane in 2011. She opened up Vanilla Zulu in Wilston, but has recently moved to nearby Teneriffe. To celebrate the new premises, she has just published her book of recipes, tips and hacks: Culinary Quickies. 

Mel asked me to write a review for her website, which you can read at the bottom of this post.  My only proviso after using one of her recipes is that she really needed a good editor!  (Sorry Mel; and I'm available.)  I also like to see recipes that have the list of ingredients in order of use, but that is a small quibble.  I had to do a bit of guesswork to fathom this recipe out, and I made a couple of very slight changes, but it's pretty much Mel's dish as per her book.
  

our mate Ms PP holding up her piece of pie (cute toes)

Here is my ever-so-slightly adapted version of Mel's recipe:


Serves 8:

ingredients:


2 sheets frozen puff pastry, thawed (or make your own - now stop that cackling, folks)

3 tbs apricot jam

250 mLs really thick custard

70g. almond meal

1 tsp vanilla extract

100 mLs of thickened cream

2 large apples, sliced thinly - or use stone fruit of your choice

a pinch of cinnamon (optional)

50 mLs milk - to brush the pastry

2 tbs granulated (white) sugar - to cast over the top of the pie


Icing:

1 cup (125g.) of icing sugar

about 1 tbs hot water - maybe a bit more, or a bit less

1 tsp vanilla extract

1 tsp cocoa powder



Method:


Place one sheet of the thawed pastry onto a large baking tray lined with baking paper

Spread the apricot jam over the pastry, leaving a 2cm. border on all sides

Whisk the custard, almond meal, vanilla and cream together - it should be really thick; you don't want it to seep out the sides

Now spoon this mixture on top of the jam and spread it out

Place the apple slices neatly over the custard mixture, and throw on the cinnamon if using

Fold the second piece of pastry in half lengthwise and slice on the fold to make a lattice pattern, leaving a border of 2cm.

Brush around the custard and apple filling with milk, then place the second piece of pastry over the whole shebang (after gently unfolding it so you have one large piece again)

Press down the edges, and brush the pie with the rest of the milk

Sprinkle the sugar over the top, and bake at 200C for 15-20 minutes or till golden

Take the pie out of the oven and cool for a few minutes while you beat the icing ingredients together EXCEPT the cocoa powder

Reserve 2-3 tbs of the icing and mix the cocoa into it

Now drizzle all the white icing over the pie, then the reserved cocoa icing for contrast

Delicious hot or cold, with cream or icecream or nude (tee hee)




Notes:


You can buy 'thick custard' at the supermarket, or make your own, ensuring it is very thick - Mel says 'thick enough to bounce off a wall'

Try hazelnut meal for a change

Use red or green apples, as you wish - I used Royal Gala (red) 

spread the apricot jam over the pastry

stir the custard mixture together 

spread the custard over the jam

slice the unpeeled apples thinly

cut the lattice pattern into the fold of the pastry (Mr P. did it for me) 

layer the apple slices over the jam and custard  (with the pinch of cinnamon)

place the pastry over the filling and sprinkle on the sugar 

pour the icing over the pie

never mind the burnt bits :-)

golden and crunchy on top (well, just a bit burnt)

This pie went down well with everybody.  It was crunchy and golden on top, with a sweet, soft filling inside.  The apples had cooked perfectly, and the icing added an even sweeter dollop to the whole affair.  Yep, we had it with cream.  Well, why not gild the lily when you can? :-) 

red apple artwork by Sherry's Pickings

My review:

The book is written in her endearing and quirky style, but provides solid information and tips for the confident cook and the culinary novice. You'll find dozens of quickie recipes, and innovative ideas for meals. The recipe for Magical Moroccan Mince with pistachios and date gravel inspired this reviewer to take the brave step of letting the mince do its own thing without stirring and on a high heat, until the meat became brown and luscious - which kind of goes against your instincts but actually works. I now find myself using this technique often when cooking a protein, as does hubby.

Mel’s book gives you starters, sides and mains, plus desserts and cakes. Her Little Black Book of Culinary Bling is included in this book, giving you even more ideas to brighten up your plates. There is nothing pretentious about her recipes, just good, honest food that is easy to make, and will appeal to your family and friends. I first encountered this dessert in one of Mel’s cooking classes - Vanilla Apple Lattice Pie: puff pastry, apple slices, custard and cream and sugar, all baked to perfection and glazed with a vanilla and icing sugar paste.

There are plenty of illustrations, and a guide called How to Shop which gives the basics for your pantry items. I like the fact that there are no apologies for using shortcuts like bought puff pastry. We all know the home cook is rarely, if ever, going to make her/his own! This is a handy and cheerful book, allowing you to try new recipes with confidence. You too will be able to cook fish with crispy skin, or end up with the perfect steak. As Mel says in her introduction: “you can almost have me right by your side guiding you all the way.” And yes, I think that’s exactly how you will feel! And while it’s not a huge tome, it is a useful and practical addition to your kitchen library.

Vanilla Zulu Culinary Adventures

Our mate Mel runs a cooking school, which has recently moved from our local village to a new spot in trendy Teneriffe.  She was asked to run a class for a local tv show last week, so she gathered together some keen foodies like myself to be a part of the 'tv' class.  Mel's classes are always fun and crazy, so I jumped to say yes.  I snuck in a friend too, who had a fabulous time of it, and got herself in some great photos:=)    

wow!  happy days!  Mel holding up her brand-new book

Yep, Mel really is twice my height:=)  Just kidding.  I think we were up to mischief there.  I mean, look at all that flour over my apron.  Well, we were making pasta and focaccia after all.  

heart-shaped focaccia

The dough became a heart-shaped bread, with rosemary (from Mel's garden) and black salt for crunch. Olive oil is splashed over the top, giving it flavour and shine.  This was so delicious, served with truffle-whipped butter.  Are you drooling, my friends?

grating, grating, grating... that parmesan

Mel giving that dough a good seeing-to

There was much grating of cheese and rolling of dough.  I got so excited when kneading the dough, I managed to tip over a glass of water and give the bench a good shaking.  Well, it's fab for getting rid of your tensions, isn't it?:-)  Kneading I mean... 

deelish my friends

How fabulously edible does this look?  Hand-made ravioli, red capsicum sauce, focaccia with truffle whipped butter and some gorgeous prosciutto.

Courtney (the talent) and me looking a bit cheeky 

Courtney is the lovely lady being filmed for the show.  The rest of us just tagged along for the ride, so to speak.  She was so very charming and friendly, it made the whole session a real pleasure.

Mel and my mate M

Look at those equally beaming smiles.  Or are they up to some mischief? :-)  That's Mel's book by the way, in her hot little hands.

Mel showing Courtney the clever way to chop an onion 

yes cheese and wine too

See the cheeses, folks?  And yes there was delicious wine.  I believe VZ has a liquor licence now, so who knows what further delights that will bring? 

well, you can see what this is:-)

Mel was born in Zimbabwe, but her family fled to South Africa when she was a child.  She has run her cooking school in Durban, and now in sunny Brisbane.  So she has a wealth of skills and knowledge and passion to share with those in her classes.  Hop aboard, fellow foodies!  Come visit Mel and chef Jan, and enjoy learning about, and sharing food with like-minded people.


Vanilla Zulu Culinary Adventures
92 Commercial Rd.,Teneriffe 4005
Ph: 0434 220 796

Crispy Skin Salmon With Green Pea Mash

I love salmon.  Who doesn't?  Actually we have a friend who doesn't eat fish at all.  I think it's the smell she doesn't like, or maybe the thought of choking on a fish bone like the Queen Mother.  And of course there are always the vego types who don't eat it.  But in this house, we love it and eat fish at least once a week.  

I asked Mr P. if he has any funny fish stories.  He said no, sadly.  Except to remind me of Monty Python's fish-slapping dance.  (Check it out on YouTube.)  And my fave saying when I'm cross - about slapping someone across the head with a wet fish.  Oh yes, and I remembered a sandwich board sign we once saw in Western Australia: Shark and Chips!  I know down south they like to eat gummy shark, but it's quite rare here in Queensland.  It just seemed so hilariously forthright.   

By Sara (from the Keep Calm O'Matic UK website)

We have here another of Mel's 12 week challenge dishes for you to try.  Delicious crispy skin, beautiful tender fish, and a really tasty green pea mash.  Slapping with a wet fish entirely optional, but highly recommended when feeling cross :=)   



Serves 4:


ingredients:


a portion of salmon, skin on, per person - about 200g. each

Salt and pepper, to taste

5 mLs (1 tsp) veg oil - I used olive oil


for the mash:

2 cups (290g.) frozen baby peas

1 onion, finely chopped

1 clove garlic, chopped

about 220 mLs stock (use chicken or veg.)

1 tsp lemon or lime zest

80 mLs cream

salt and pepper, to taste

Lime or lemon-pressed olive oil to serve (optional)

Serve with grilled vegetables or a salad


Method:


Place all the ingredients for the mash in a medium saucepan

Boil on a medium heat for about 15 minutes

Take it off the heat and blend with a stick blender or a masher

Check for seasoning (salt + pepper), and add more stock if you like a thinner consistency

Serve with the golden, tender salmon and of course, the crispy skin

And give the mash and the fish a good splash of the lime oil, if you feel so inclined


Method for the salmon:


Get your frypan/grill pan really really hot!

Tip in the veg oil and get it hot

Season the fish with salt and pepper, flesh-side first

Now put in the fish flesh-side down (not the skin) and let it brown

Give it a jiggle with your tongs to check it isn't sticking

Now put it skin side down (season this side too) and let it cook for a minute or 2

Take off the skin with the tongs - don't worry if it falls apart, mine did!

Put it back in the pan, with the newly-skinned side face down

Cook till the degree of done-ness you like

Take the fish out of the pan, turn the heat down a bit and put the skin back in

Let it cook till crispy and golden 

Smear the pea mash over the plate (in a charmingly artistic way) and add the fish to each plate, with some of the crispy skin

Add the grilled veg or salad and a splash of citrus oil 



Notes:


Mel suggests using 150-250 mLs of stock; your choice of consistency - I used 225 mLs

Use fish other than salmon, if you feel inclined that way

gather your ingredients

throw the mash ingredients in the pot, ready for boiling 

fish in the pan, skin-side up

Mr P. is the household rice and pasta-maker; also the household griller and fryer-man, so this was his job :=)  Well, I did the skin.  And in fact, I jiggled the salmon and flipped it.  So maybe I was the fish lady, after all.  But he did the grilled veg., for sure.

see, here he is, grilling the capsicum out on the back deck in the cold:) 

doesn't that look delectable?

delish fish and skin and grilled veg.

 

This was a delicious dinner, even though it took us a while to get used to our new grill pan.  I am not a fryer, nor a griller woman.  I tend to bake just about everything.  Mr P. does any frying necessary, and as I can't take the smell or the mess, he does it out on the back deck!  Even in winter, or on a cold Autumn night.  Yay for Mr P.  And thanks Mel for another great recipe. 

Chicken Stir-Fry - The Mel Way

Here is another dish from Mel's 12 week challenge.  (See my last post for details.)  You may chuckle, or not, when you read the post title if you come from Melbourne.  Melway is the name of the old-style paper street directory from years past.  Sorry, just a childhood memory surfacing there.  Read on.  This is another of Mel's sexed-up meals; well, she calls it sexy stir-fry.  

Mr P. and I have been making stir-fries since we were knee-high to grasshoppers.  Well, since we both left our respective homes and became vego like our assorted weirdo flatmates.  And being vego was just the tip of the iceberg... Oops let's not go there again.  Anyway, we are old hands at it, but Mel's way of cooking the meat is new to me.  So here we go, folks.  

veggies chopped - thanks Mr P.

ingredients:


For marinade:


3 tbs honey

3 tbs tamari or soy sauce

2 cloves garlic, finely chopped or crushed

2 tbs fresh ginger, grated or finely chopped

1-3 red chillies, finely chopped

1/2-1 tsp sesame oil


For the fry:


600g. chicken strips or dice (but use whatever protein you like)

1-2 tbs veg. oil - I used olive, but use your fave

1 cup (140g.) carrots, cut into small batons

1 cup (130g.) zucchini, in small batons

1 cup (120g.) red or green capsicum, cut into fine strips

1 cup (150g.) red onion, finely sliced

1 cup (105g.) snow peas, yep as above (use cabbage if you prefer)


For nutty bling:


1/2 cup cashews, toasted in a dry pan  (Mel suggests peanuts)

1/2 tsp dried chillies, (or 1-2 fresh, finely chopped)

1/2 cup fresh mint or coriander or basil, chopped - I used 2 tbs lightly dried coriander

2 tbs sesame seeds, toasted in a dry pan for a few minutes



Method:


First make the marinade by stirring all the ingredients together well

Throw in the chicken, and let it swim happily for about 20 mins.

Now put your large skillet/wok on a high heat and tip in the oil

When it is sizzling, the chicken goes in, on one half of the pan only

The hard part is now leaving it alone!  Let it sizzle; don't turn it

Once the chicken is caramelised on the bottom, give it a tweak with your tongs.  Put any meat that isn't juicy and brown in the hot spot

When all the meat is looking beautiful and brown, throw in the veggies

Stir it as it cooks till the veggies are as tender as you like

Serve with rice or noodles, and throw on the bling 



Notes:


How to speed things up:

Use 2 tbs ginger paste (yes, from a tube)

Buy chicken tenderloins or already-diced chook

Use dried chillies and lightly dried herbs

Mel says the sesame oil is optional, but we love it so I used more than the 2 drops she suggests

Mel's recipe asks for 2 cups of wombok cabbage, but we prefer snow peas.  Once again, use your fave veg.

gather your ingredients 

Reminds me of a song:  "here we go gathering nuts in May"... etc.

caramelising the chicken

stir the bling together

looking all juicy and delicious 

cast on the bling and eat with gusto - or gutso as Mr P. used to say

Oh, and did I tell you it's the 5th blogiversary for this little blog today?  Who can believe?  Oh the people you meet, the places you go!  Thanks to all the wonderful bloggers and commenters and readers for all the fun I've (we've) had.  Here's hoping for a wee bit more fun and food.

Mel's Moroccan Mince With Pistachio Gravel

Our friend Mel who runs the Vanilla Zulu Cooking School in our local village has started up a 12 week Cooking Challenge to help us all sexy-up our food.  Is that a word?:=)  So I am attempting to make her weekly recipe and blog it.  For 12 weeks?  Eek!  We shall see how I go.  I may not get to doing it every week, or it may end up being a quick kamikaze blog post each week. 

First up is this Moroccan mince which I decided to give a slight Mexican twist.  So here we have my Moroccan/Mexican Mince with some nutty bling on top.  Mel is very keen on foodie/gourmet bling for her cuisine.  Truthfully, I'm not much into bling - food or otherwise, but I gave it a go.  Oh, and I decided to make it into a sort of pseudo-Mexican nachos.  

tasty Moroccan mince with a Mexican twist

Serves 4-6:


ingredients:


1/2-1 tbs olive oil

800g. lean minced beef

1 large onion, finely chopped

1 clove of garlic, finely chopped

1 small zucchini (about 145g.), grated or finely chopped - or use the vegetable of your choice

1 tbs ras-el-hanout spice mix

1 tsp turmeric

1 tin (400g.) tomatoes or chop up a couple of small fresh ones

2 tbs tomato paste

1 tin (400g,) chick peas, drained and rinsed

1 tsp stock powder - I used chicken but use beef or veg. if you prefer

salt and pepper to taste

1 tsp lemon zest



Gravel ingredients:


30g. (=1 large handful=2 tbs) of shelled pistachios, toasted

zest of 1 lime

a few dried edible rosebuds

1-2 tbs currants or sultanas

a very big pinch, maybe 1/4 tsp smoked salt or plain sea salt

2-3 tsp lightly dried parsley


To serve:


1 packet lightly-salted corn chips

4-5 large dollops of thick Greek yoghurt

1-2 tsp lime-pressed olive oil 



Method:


Add the oil to a large skillet and heat up on high

Place your fluffed-up mince into the pan, evenly

Now let it sit!  Do not stir, do not toss it around, leave it for 10-15 minutes - thus spake Mel, and yes it works

Now throw in the onion and garlic and stir into the mince

Cook down for a few minutes on medium heat till it starts to look tender

Stir in the zucchini and cook for a few more minutes

Add the ras-el-hanout and turmeric, tomatoes and tomato paste

Now you add the chickpeas, plus the stock powder, salt, pepper and lemon zest

Let it cook away for several minutes to meld together

If using for nachos, grab a pie plate and spread corn chips over the base

Spoon on the mince mixture and then add another layer of corn chips and mince

Whack into the oven at 190C for about 20-25 mins.

Splash on the yoghurt and oil mix, and sprinkle over the bling


Notes:


If you're in a hurry, just grab your small processor and blitz the veg.

Serve with rice if you prefer

ingredients gathered

spread the mince evenly across your pan 

after 10-15 mins, add the onion and garlic

add in tomatoes and paste

zest your lemon and in it goes

ready for the bling

toast your nuts for a few minutes in a small, dry pan

now crush 'em with gusto (and a pestle)

stir the bling together

stir the lime (or lemon) olive oil into the yoghurt

throw on the bling, me hearties

This was an excellent and fairly quick mid-week dinner.  (Much faster if you don't have to photograph and blog it.)  Give it a go, folks.  Great to learn a new technique - i.e. NOT stirring the mince for the first 10 minutes.  Scary but it worked.  Let's see what next week's challenge brings:=)

An Andy Warhol week

Remember Andy Warhol and his 15 minutes of fame quote?  It has been an exciting week here in Sherrys Pickings world.  (And one that was book-ended by Masterchef encounters.)  First up, I was an extra for our mate Mel's Vanilla Zulu Culinary School tv shoot, which will be coming up on The Great South East in a few weeks. (I think you may just see the back of my head).  It was a big day (oh my sore feet), and alot of fun seeing how a tv show is filmed.  And yes, the camera-man does actually yell out "Action!"  We got to meet Sofie Formica the charming host who is just as gorgeous in real-life as on the telly.  We made merry in Mel's kitchen, adding culinary bling to some great food, and of course getting to eat this delish repast!
Neil the fishmonger extraordinaire came in to prepare the freshest and most delicious seafood.  Mel was her usual fabulous self; an absolute tv natural.  Lovely to look at and a warm, engaging host, and it goes without saying, a talented chef.  (Did I get that bit right Mel?)  We met the delightful Emily who was assisting Mel with the prep. for the shoot.  Emily is one of this year's Masterchef contestants, so you will be able to see her in action next week. We had a really good time, and I advise you all not to miss out on one of Mel's classes if you get a chance to attend.

Mel and Neil having a fishy frolic and Emily fanning out her fish

camerman setting up, Emily and Mel having fun

Sofie and Mel getting their bling on, the boys peeling a prawn, my olive oil and balsamic glaze cat ready for dipping bread and some gorgeous food on the table

wow look at that shellfish!  there's me in the pink shirt lurking and Sofie and Mel doing their on-camera stuff

This fun event was followed by a wonderfully intoxicating (pun intended) night with May King of May King Tea  fame.  She is currently hosting tea ceremonies each Sunday at GOMA as part of the Cai Guo-Qiang exhibition (which happily has been bought for the gallery by a generous benefactor).  We enjoyed tea and cocktails with her, showcasing 5 different teas, and were served amazing food by Danielle Dixon, a former Masterchef contestant who now works for Bucci restaurant in the Valley.  This totally enjoyable and informative night was held at Scrumptious Reads which is a great little (cook)bookstore also in the Valley.  Cocktails were served in beautiful teacups (oh dear, all that washing up by hand).  My fave drink was the Journeyman's Dilemma- full of lovely rose and vanilla scents.  There was an amazing platter filled with edible soil made of dried olives, breadcrumbs and other mysteries.  We indulged in cute chicken sandwiches, and blow- torched salmon and desserts in tiny glass jars.  As Danielle said when asked how she got it into the jars, "Couldn't you hear me swearing?"  May King was her usual wonderfully warm and informative self, giving us insights into tea-making and the history of tea, and educating us into the world of real tea.

After these 2 events, I feel educated, entertained and exhausted!  It is always a pleasure to hear May King speak on her special topic so don't miss out if you get the chance!

beautiful tea cocktails in beautiful tea cups!

May King in fine form; lovely ladies enjoying their drinks and May King also indulging

edible soil, chicken sandwiches and lovely fruity cocktail.  Danielle the chef explaining her food concepts

May King, and delish dessert in a tiny jar