A Figgy Delight and A Ride In The Moonlight!

The other day I was going through some old family photographs and came across one with a story I'd like to share.

I can still hear my mother's voice telling me the story. I heard it more than once! The picture was of an old car, similar to the one posted here. 

My mother grew up on a farm in Western Australia. Many of the roads, unlike today, were not sealed. Most country roads were very sandy and dusty. Driving in cars or trucks was not an experience you would forget, especially when the vehicle had no windows!

The story my mother told me was of a family trip to town. 

Traveling to town was a big deal as it was just over an hours drive from the farm. On one occasion after spending time catching up with friends and shopping they headed home. They were running late this particular day and it started to get dark. My mother said it was scary, as there were no lights along the road. The only lights were on the car in which they were travelling. My mother started to get tired and could hear her parents talking. They were driving slowly because the Australian bush has wildlife that can cause serious damage. Next thing my mother said she thought she was seeing things. Into the windowless car jumped a kangaroo, bouncing onto the front seat with her parents and out the other side. Her father put his foot on the brakes and all she could hear was silence followed by laughter. 

I wonder who got the biggest fright, the kangaroo or her parents? It is not a long story maybe an experience you say! No one was hurt and they made it home safely.

This is a memory I will always treasure. It makes you realize how times were tough back then. I am glad cars have windows now!

Many things have changed over the years. My mother often cooked a whole roast chicken. Today you can cook chicken in many ways. I discovered this recipe a while back and it's one of my favourites.

Braised Chicken with Fennel and Figs

Ingredients

1 Fennel bulb
12 to 14 fresh figs, with stem removed
1 whole chicken cut into 8 pieces
Salt and Pepper
1 tablespoon of butter
1 tablespoon of extra virgin olive oil
1 large leek, rinsed thoroughly and cut into 1 inch lengths 
2 medium carrots, peeled and cut into 1 inch lengths
1 garlic clove, minced 
1 teaspoon of fennel seeds, bruised with mortar and pestle 
1 cup of chicken broth
1 cup of dry white wine

Method

Trim the stem end and the dark green tops from the fennel, reserve a few fronds for garnish. Cut the fennel bulb lengthwise into quarters, then into 1 inch pieces. Chill in a bowl of iced water for 20 minutes, then drain.

Place the figs in a small bowl and cover with boiling water and let stand for 10 minutes, drain and cut in half.

Sprinkle the chicken with salt and pepper. On a low heat place butter and olive oil in a large deep fry pan. Place in the chicken and lightly brown about 5 minutes per side. Then take out the chicken and place to one side.

Using the same fry pan put in the following ingredients, fennel, leeks and carrot. Return the fry pan to stove and cook until vegetables are softened. Add the figs and fennel seeds. Cook for a further 5 minutes until the figs are slightly brown. Add the garlic and continue to cook for a minute.

Add the chicken broth and wine into the fry pan and cook until the liquid is reduced by half. Add the chicken and its juices to the fry pan, cover and cook on a low heat until the chicken has cooked for about 15 to 20 minutes. You can test the chicken by piercing it with a fork and the chicken juice is clear.

With a spoon transfer the chicken and vegetables to a serving plate. Cover to keep warm. Replace fry pan to stove and boil the juices until it reduces and slightly thickens. Pour the juice over the chicken and garnish with the reserved fennel fronds.

I like to serve with crusty white french stick bread and a glass of white chardonnay! 

Enjoy!

 

Mustard With A Seal Of Approval!

Christmas is not long over and a memory I would like to share came back to me.

Growing up Christmas was a special time, not only for the presents, food was special too. Traditionally my family enjoyed a leg of ham, thinly sliced and served on toast with mustard for breakfast. 

My father and I especially enjoyed the mustard.

Later, in my twenties, I frequented a department store in the city. In the gourmet food section I discovered a wonderful looking jar. It was a creamy colour, either ceramic or pottery, with a red wax sealed lid. The seal was similar to the wax on letters or documents used in the old days.

I knew who would love this jar and its wonderful contents of wholegrain French mustard.  I wrapped and gave it to my father. 

You can still buy the mustard, it is called "Mustard Pommery - Moutarde de Meaux". The jar is about 250grams and comes from Meaux in France.

They say keep it cold and it will stay hot. I always keep mine in the fridge.

I read somewhere, not sure if it's true but makes for a great story, the recipe for the mustard originated with an ancient religious sect that lived in the town of Meaux, northeast of Paris. In the year 1760, the secret was revealed to the Pommery family and they have kept the secret recipe safe ever since.

Have you ever thought of making your own mustard? It's not hard. Here's one I have made a couple of times.

Bernadette's Wholegrain Mustard

Ingredients

50 grams of yellow mustard seeds
50 grams of brown mustard seeds
120 millilitres of white wine vinegar
2 tablespoons of water
Juice of half a lemon
Half a teaspoon of salt
A pinch of pepper
Half a teaspoon of turmeric powder
6 tablespoons of sunflower oil

Method 

In a bowl, place the yellow and brown mustard seeds, add 80 millilitres of white wine vinegar and let it stand for at least 1 hour. 

The mixture will bubble and the seeds will soften slightly.

Next, pound the seeds and, if they have lost a bit of liquid, add about 1 to 2 tablespoons of water to the mixture. 

Pound with the pestle, adding small batches, grind and twist until most of the yellow seeds are slightly mashed. The brown seeds don't crack easily but with pounding they will crack and emit the flavours.

In a bowl with the mashed mustard seeds add the remaining 40 millilitres vinegar, lemon juice, salt, pepper and turmeric powder. Mix ingredients well and place into a sterilized jar.  

Add the oil on top and seal the lid tightly.

Let it stand for at least 4 weeks before use. The reason is because it ferments and forms the flavour. 

Enjoy!