Thursday, 21 January 2016

chilli & persimmon jam

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chilli and persimmon jam 
Inspired by my constant need to have chillies, chilli sauce and chilli preserves in the house at all times and a bagful of persimmon that took an age to ripen, I came up with my recipe for chilli and persimmon jam. Adapted from my tried and trusted ultimate hot & sweet chilli & garlic jam recipe that I have been using for years.  The persimmon adds a wonderful tangy, sweetness to the hot and spicy jam. I am pleased it was worth the wait for them to ripen. 

I love the nutty, perfumed caraway flavour with chillies. It's often an ingredient in harissa sauces and pastes, and is a flavour I grew up with in Polish rye bread that was studded with it.  I like to leave the coriander and caraway seeds whole rather than crushing them first, to add lovely little bursts of flavour throughout the jam. 

My chilli and persimmon jam is great in a sandwich with strong cheddar cheese, topping a baked Camembert, or added to soups, stews and stir fries. It is one of my kitchen staples and find I add it to anything that needs a bit of pepping up. It makes a tasty food gift too. 


recipe by: Ema at De Tout Coeur Limousin 

makes about six/seven 1lb jars
preparation time: less than 30 minutes
cooking time: 60-90 minutes

ingredients:

300g ripe persimmon pulp (skinned and de-seeded) 
400g fresh/tinned chopped tomatoes
600g onions peeled and roughly chopped
1 head garlic peeled
50g ginger peeled
325g red chillies - remove stalks
300g red pepper/bell pepper de-seeded and roughly chopped
750ml red wine vinegar
1.5kg granulated sugar
1 tbs caraway seeds
1 tbs coriander seeds
1 tbs sea salt

method: 


add the chillies, garlic, ginger, persimmon and peppers to a food processor and whizz until finely chopped. 


add the chopped vegetables to a large pan/preserving pan along with the tomatoes, vinegar, sugar, coriander seeds, caraway seeds and salt and bring gently to the boil 



stir occasionally with a wooden a spoon and simmer for about 60-90 minutes until reduced and thickened. Skim off any 'scum' that rises to the surface while cooking.  


when the jam is cooked (I test for the jam setting point using the frozen plate methodpour carefully into cleaned/sterilised jars and seal. Store in a cool, dark place and once opened store in the refrigerator.  

cooks hints & tips:


I used long red finger chillies which have a medium heat and I left the seeds in. You can remove them if you prefer, or are using a hotter chilli.

finely chop the vegetables by hand if you prefer or haven't got a food processor.


you can of course use green chillies, but you won't get such a vibrant red colour in the finished jam.


feel free to use your favourite herbs and spices you like - it's really nice with fennel and cumin seeds too.

cooking with herbs,making winter, recipes, dipping sauce,caraway, chili, chilli jam, chilli sauce, condiments, coriander seeds, food gift, garlic, ginger, hot chilli sauce, persimmon, preserves, preserving, red wine vinegar, spicy, sweet chilli sauce, winter. seasonal food,
chilli and persimmon jam

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Monday, 18 January 2016

spicy scrambled eggs with spinach, chilli & creme fraiche

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spicy scrambled eggs with spinach, chilli & creme fraiche




The snow is falling here in the Limousin and the cold winter days call for a bit of chilli and spice. My quick and easy spicy scrambled eggs with spinach, chilli and creme fraiche are flavoured with nigella seeds and cumin seeds, garlic and finished with chopped fresh red chilli. A healthy brunch or supper dish that ensures we get a good portion of green leafy veg and vitamin packed chilli too. Good served with hot buttered toast and a cuppa. One of my favourites after a walk in the snow with Monsieur Eric le chien. Bon appetit. 

recipe by Ema at De Tout Coeur Limousin
serves 2
preparation time: 5 minutes
cooking time: less than 15 minutes

ingredients:
4 eggs
3-4 handfuls washed fresh spinach 
1 fresh chopped red chilli (or to taste) 
2-3 tbsp creme fraiche
1 tbsp butter 
1 tsp nigella seeds
1 tsp cumin seeds
1 large clove of garlic crushed
salt and pepper to taste 

method:
heat a frying pan and add the spinach to wilt it - this should only take a minute or 2. remove from the heat and drain the liquid and leave the spinach to one side

heat the butter in a frying pan add the cumin seeds and nigella seeds until they crackle, add the garlic and fry for a minute (being careful not to brown the garlic or it will taste bitter) 

whisk the eggs with a tablespoon of creme fraiche before pouring into the pan, stirring frequently to make sure the eggs don't stick. 

just before the eggs are starting to set stir in the wilted spinach 

take off the heat, season to taste and garnish with the remaining creme fraiche and chopped fresh red chilli


snow dog days in the Limousin

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Sunday, 17 January 2016

Seville orange marmalade panna cotta with bay leaves & bourbon


"a collection of classic ingredients used to make a crowd-pleasing pudding, but somehow, it tastes exciting and new. It’s creamy, sharp, heady and rich, all in one mouthful, with the warming sweetness of the marmalade giving a good contrast to savoury bay."

Eve O'Sullivan, The Guardian



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Seville orange marmalade panna cotta with bay & bourbon

A zingy citrus panna cotta - flavoured with seasonal bitter Seville oranges, Seville orange marmalade, a little hint of bourbon and bay leaves. A quick and easy make-ahead dessert. 


I love the combination of bay leaves with creamy desserts, and often add a few when I am making rice pudding. The smoky, sweetness of the bourbon works well in contrast to the sharp Seville orange.  A delicious seasonal dessert perfect to show off the Seville orange and it's short season. Just as good as enjoying a spoonful of tangy Seville orange marmalade spread onto buttered toast in my opinion. 


Check out this recipe if you would like to make your own Seville orange marmalade to use in this dessert recipe, or on toast of course.  Bon appetit. 


recipe by Ema at De Tout Coeur Limousin


makes 6 

preparation time: 10 minutes (& 3-5 hours setting time/overnight)
cooking time: less than 30 minutes 

ingredients:


300ml double cream

300ml creme fraiche
150ml whole milk
150g Seville orange marmalade
3 sheets gelatine
juice and zest of 1 Seville orange
zest of 1 lemon
2 tbsp bourbon 
2 bay leaves

to garnish:

zest of 1 Seville orange

method:

put the gelatine sheets in a bowl of cold water and leave until they become soft


heat the cream, creme fraiche and milk with the bay leaves and marmalade until just starting to simmer


remove from the heat and add the zest and juice of 1 Seville orange and zest of lemon, simmer for a few minutes until slightly reduced and thickened


remove the gelatine from the water, squeezing to remove any excess, take the cream mixture off the heat and whisk in the gelatine and bourbon


remove the bay leaves and leave to cool for about 20-30 minutes before pouring into serving dishes/ramekins


put in the fridge until set for about 3-5 hours or overnight


garnish with a bit of extra Seville orange zest on top of each dessert


vegetarian version:


Mix two 6.5g sachets of carrageenan into the cold milk and cream before adding the creme fraiche, then follow the recipe as written above. However pour it into the ramekins straight away as it starts to set immediately unlike gelatine. 

An edited version of my recipe was published as the winning recipe in Guardian Cook - Readers' Recipe Swap - Marmalade




Say bonjour & visit us at De Tout Coeur Limousin. Creative & wellbeing retreats, holidays & workshops in the heart of rural Limousin, SW France




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Thursday, 7 January 2016

The Royal Opera's 'Cav & Pag' comes to Limoges



CAVALLERIA RUSTICANA - PAGLIACCI is being broadcast in Limoges at Cinema Grand Ecran Limoges Centre on 12 January at 20.15. 

Cavalleria rusticana / Pagliacci. The Royal Opera 2015
credit ROH
"Cavalleria rusticana and Pagliacci – like all operas – are about making the audience feel alive with vivid emotions. ‘You don’t need to precisely understand everything. If you don’t speak the language they are singing, you can still feel the emotions. I really trust the power of telling the story through music."
Listen: Director Damiano Michieletto on Cavalleria  rusticana / Pagliacci – ‘I want the audience to feel real emotions’ Mattia Cabitza. 

"Two operas entirely rooted in the sinful tragedy of unrequited love. Cavalleria Rusticana and Pagliacci spill reams of remorse and devastation onto the audience, each just in one act, and together create a wholesome and familiar outlook on the echoic plot that each primarily revolves around. From the vast amounts of rapturous applause in the Royal Opera Houseit was evident that this stupendous double bill did not go unappreciated."
Review: Cavalleria Rusticana/Pagliacci, Royal Opera House
By 


For more about the 2016 cinema programme of ballet and opera from The Royal Opera House, or how you can get involved, in Limoges and across the world check out Arts Alliance and Arts Alliance on Facebook too




Wishing all a happy, healthy & peaceful 2016 from us at De Tout Coeur Limousin


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Monday, 4 January 2016

spiced orange juice fruit loaf

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spiced orange juice fruit loaf
A healthy spiced orange juice fruit loaf recipe to start the New Year. Quick and easy to put together. It also has the added benefit of no added refined sugar, and is fat free and dairy free too (but it is really good spread with French sea salted butter). 

ingredients: 
1 1/2 cups chopped dried fruit (any dried fruit of choice; e.g. sultanas, cherries, apricots, cranberries)
3/4 cup fresh orange juice & zest of 1 orange
1/2 cup hot brewed tea
1 tbsp honey
1 cup white plain flour
2/3 cup wholemeal flour
2 tsp baking powder
1 tsp quatre epices (or mixed spice)
pinch salt

preparation time: 10 minutes (& overnight soaking time) 
cooking time: 60 minutes

method:

soak the fruit overnight in the orange juice, zest, honey and tea. 

preheat the oven to gas 3/160C and grease/line a 2lb loaf tin

add the soaked fruit and any remaining liquid to a bowl. Sift in the flours, baking powder, quatre epices and salt and mix well

spoon the mixture into the prepared tin and bake for 60 minutes, or until an inserted skewer comes out clean. 

leave to cool in the tin for about 15 minutes before turning out and cooling on a wire rack. Serve in slices (with or without sea salted butter). Bon appetit. 




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