Archives for posts with tag: Food

Mango tartWell, it’s a fresh mango pie with a toasted coconut crust and lime mascarpone, drizzled with saffron syrup.

I thought I better change up the way I consumed mangos, so I came up with this pie. I can’t be modest right now, it was incredible. Maybe because I’m obsessed with all the ingredients involved, or maybe because it looked beautiful (that yellow/orange, red and green combo, oh yeah). It was one of those rare times when I didn’t think ‘ohh it’s yummy but I would definitely go more ______ when I make it again’.

You could definitely play around with this recipe. I love the honey-like saffron infusion, but using fresh red chili to make a syrup would also be wonderful. Flaky pastry would be good too for a ‘lighter’ option, if you knew of a good pre-made flaky pastry you could make this tart in 10 minutes. I’m a big fan of making my own pastry though, and just quietly, Little and Friday (where I used to work with some of my favourite people in the world, including my little brother ❤ )  pastry recipes are my absolute go to.

mango, lime and saffron

As always the quality of the key ingredient (mango) is essential! If you can’t find good mangos, don’t make this pie. They need to be ripe and flavorsome. Depending on the variety/sweetness of the mango you end up with, I would add or leave out the confectioners sugar in the mascarpone mix. Obviously, if the mango is super sweet and juicy, eliminate most of the sugar in the mascarpone mix.

For the pie crust:

Preheat oven to 180 degrees celsius

1/2 cup flaked coconut

3/4 plain flour

7 tbsp chilled butter, chopped into small chunks

1/3 cup confectioners sugar

pinch of salt

Toast coconut in one layer on a pie dish in the oven, for 10-12 minutes, stirring occasionally until golden. Set aside to cool.

Once the coconut is room temperature (it won’t take long to get there) pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up sides of a greased pie dish with floured fingers, then freeze until firm. Bake on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in the pie dish on a rack.

For the rest:

1 large or 2 small, ripe juicy mangos. To prepare them, cut off each end and sit facing upwards, entirely peel and then cut away from the stone as close to it as possible. Slice each side into really, really thin slices. They need to be flexible as to arrange them you will be bending them into S’s!

250g mascarpone

150ml pouring cream

1 lime, rinded and juiced

1 tbsp confectioners sugar

1/2 cup granulated sugar

1 cup water

a generous pinch of saffron threads

Beat together mascarpone, pouring cream, lime rind, lime juice and confectioners sugar until thick and silky. Keep in fridge till your ready to use it.

In a saucepan combine granulated sugar, water and saffron. Bring to the boil gently, stirring till sugar is dissolved. Turn the heat down and simmer gently until you have a saffron-infused syrup, thick but not so thick as to turn it to toffee (beware it can happen very quickly). Set aside.

To assemble:

Spread the coconut crust with the lime-mascarpone. Create S shapes with the mangos and position the S’s sideways on the mascarpone filling, so you are looking down as lots of mango S’s. Cover the filling until all the mango is on the pie. Finally, drizzle the pie with the saffron syrup. It is easiest to serve after a half an hour stint in the fridge post-assembly, but if you can’t wait, just enjoy the delicious crumbly mess!

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Fennel and other obsessions.

Welcome to The Sauce, an illustrated documentation of my kitchen endeavours from New Zealand to New York. Love, Emma

 

Pan-fried snapper with sage butter and herby, lemony couscous

When I left New Zealand for New York, they told me ‘oh the fresh produce is so expensive and nothing like home!’.

At times this has been partially true, but really I have been living in an exotic produce wonderland. The mangos in New York are unbelievable, so cheap and juicy perfection all year round. In our local (insane) supermarket you can buy edible cactus and more varieties of greens than you knew existed, the watermelons are the biggest I’ve ever seen. I eat more salads than ever. BUT dear god the meat. I’ve spent literally hours wandering in the cold, enormous meat chiller trying to work out the equivalent of an eye fillet steak. The chicken breasts are so large its scary, all I can think of is all those hormones they are fed… on top of that en-route to work each day I walk past a poultry slaughterhouse, one of the hundreds in Brooklyn. So, chicken is off the menu until I find a free-range, organic butcher. I’m saved by seafood, Food Bazaar (my local) has an amazing selection of fresh fish, filleted, in steaks or whole, all sorts of shellfish, baby octopus, even New Zealand Salmon at times.

I made this dish for my family when they visited me in New York, my mother is the best cook I know and, dare I be so cheesy but, a total inspiration to me. When I lived with my family at home I admit I rarely cooked, I just enjoyed eating sitting at the ‘island’ in our big open plan kitchen and watching her whip up dinner. It’s amazing how much I have absorbed, her tips and methods float around me when I’m in the kitchen.

Snapper with sage butter and herby lemony couscous

Pan-fried snapper:

4 snapper fillets

100gm butter

Flour for coating fish, about half a cup

the couscous:

1 cup couscous

1 small onion, thinly sliced

a handful of cherry tomatoes

1/4 tsp ground cumin

3/4 cup boiling water

1 tbsp olive oil

1 lemon, the rinded and juiced

A handfull of each of the following, roughly chopped:

parsley

cilantro (that’s coriander to you kiwis)

dill

mint

arugula (rocket)

basil

any other herbs and greens you like

save a handful of the herb mix for garnishing

for the sage butter:

150gm butter

20 sage leaves

ricotta to serve

lemon wedges to serve

1 cup of radishes, sliced or quartered to serve

salt and pepper

Place the couscous in a bowl and cover in boiling water, cover in cling film and put aside for 10 minutes.

Heat the olive oil in a pan and fry the onion till golden brown and soft, adding cumin and salt halfway through, set aside.

Mix the herbs, tomato, lemon rind and browned onions with the couscous, seasoning generously with salt and pepper. Taste test, add lemon juice and more seasoning according to taste. Set aside.

Melt the stick of butter in a saucepan, add sage leaves. Fry sage leaves in butter until deeper in colour, fragrant and slightly crisp, only a few minute, move into jug or bowl, set aside. 

Coat the Fillets in flour and generously salt and pepper. Heat a knob of butter in the fry pan used for the sage butter, when melted and hot add the snapper to the pan. Cook for a few minutes on each side, until golden. Repeat with all fillets, being careful the wipe out the pan if the butter is starting to burn.

Arrange the couscous on 4 plates with the lemon and radishes. Place snapper fillets on top of the couscous, spoon over the sage butter and sage leaves. Serve with a blob of ricotta topped with the remaining herbs.