Shake together in a jar. Store in the fridge. Good to make in bulk.
* Source: Annabel Langbein
Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine.
Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.
If you’re not using the Crème Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week, so can prepare ahead which is great!) Gently reheat when required.
* Makes: 2 Cups
* Source: Annabel Langbein – Free Range Cookbook
Put mint in a jug and cover with boiling water. Add sugar and vinegar and salt to taste.
Makes 1/2 cup.
Mix together!
* Source: Cherryn
For salmon bake at 200 degrees for 15 mins. Place on foil skin side down with s+p and juice of lemon. Serve with asparagus and kumura mash – YUM!
Over med heat melt butter. Add shallots and green peppercorns and saute until onions are soft. Add brandy and cook until reduced by half. Add cream and simmer for 2 minutes. Season with s+p and dill.
Simmer wine, shallots and tarragon until reduced to 2 Tbsp.
Whisk eggs, s+p, lemon until thickened like heavy cream. Beat constantly adding butter piece at a time. Fold in wine mixture.
Seal on all sides, then bake in oven for 15 mins and rest for 10 minutes.
Sauce
Mix together and bring to the boil over a high heat. Reduce heat and simmer for 10 minutes. Serve over eye fillet – delicious!
Note: Try and use a good quality jam, it makes all the difference, as some are full of sugar.
Serves 4.
Roast Capsicum and Walnut Dip
Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.
Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.
Serve with crackers or use with lamb or steak