GRILL OR BAKE FAT ASPARAGUS SPEARS

Grilling has to be the best way to cook asparagus
resulting in charred, smoky highlights.

Look for fat spears to put on the grill - their meatiness works well with grilling and they're easier to manage on the grate (and less likely to fall through!)

 

Grilled asparagus tastes great hot or at room temperature and makes a tempting addition to a picnic or backyard barbeque.

Preparation - To remove woody ends, grab a stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough. Wash then dry thoroughly to prevent steaming. Toss in olive oil with a little garlic  

Prepare a gas or charcoal grill for high heat then place the asparagus on the grill, cover, and cook until the asparagus color heightens and grill marks appear, about 4 to 5 minutes. Turn the asparagus, cover, and cook until tender, about 4 to 5 more minutes.  Remove from the grill, sprinkle with salt, ground pepper and lemon juice (optional).  Serve it hot or at room temperature.

To roast in the oven, preheat to high.   Toss spears in oil and garlic, sprinkle with salt & pepper and Parmesan cheese (optional.)    Arrange the asparagus onto a baking sheet in a single layer.

Bake until just tender, about 10 minutes or more depending on thickness. Sprinkle with lemon juice just before serving.
The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

  

Variations:  As pictured - roll prosciutto around the asparagus before roasting or grilling.

                               

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Button mushrooms with dried porcini mushrooms are a great taste combo

Porcini Mushrooms
These delicious, earthy mushrooms are a favourite in French and Italian cooking. They have a smooth texture and a pungent, woodsy flavor.

Dried mushrooms have a more concentrated flavor than fresh. Always soak dried mushrooms in very hot water for 20 minutes or until soft before using. Delicious in soups, stews, sauces and with pastas, meat and poultry, along with the liquid used for reconstituting the mushrooms.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defence.




Dried porcini mushrooms combine well with fresh mushrooms
to make a tasty side dish or  dip.
 

Porcini mushroom sauce / dip

I head garlic
60g / 2 oz dried chopped porcini mushrooms
250g / 8 oz  button mushrooms - chopped
1 bay leaf
sprig thyme
1/4 cup  extra virgin olive oil
1/4  cup sherry vinegar
Freshly ground black pepper
Salt
Handful flat leaf parsley  - chopped


Preheat oven  to 180 degrees C/ 355 degrees F
Baked garlic - Cut top third of garlic head away to expose the flesh.  Wrap garlic head in oiled foil and bake for 30-45 minutes until tender. Squeeze out the flesh of the garlic and set aside.
Meanwhile, pour boiling water over porcini mushrooms and leave  for 30 minutes. Lift porcini mushrooms from liquid and squeeze.  Reserve liquid.
Put porcini and other mushrooms into a flameproof dish with rest of ingredients (excluding garlic) and cook for 30 mins until tender.
Remove bay leaf and thyme.  Add garlic, mushrooms and all juices then process to achieve a coarse puree, or leave whole to serve as a side dish. Add parsley and season to taste. Serve with crusty bread or as a sauce to accompany meat or chicken.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

Chilli Jam for added zest and tingle

I have to admit to being a chilli freak.  I just love the warm tingle and added zest it gives to a dish.  Not that I like it to be too hot and I learnt my chilli  lesson in Thailand  - that is 'don't order any dish that mentions chilli or it will be way too hot for a Western palate.

Chilli jam is a great way to add chilli flavour and a touch of sweetness to a dish or to cold meats etc,  without the others complaining about it being too hot.

Chilli jam

Makes 3 1/2 cups

1kg ripe Roma egg tomatoes, chopped coarsely
2 cups (500g) caster sugar
1/3 cup (80m1) white vinegar
¼ cup (60m1) lemon juice
6 fresh long red chillies, sliced thinly
2 fresh small red Thai chillies, sliced thinly
4cm piece  fresh ginger, grated
3 cloves garlic, crushed
2 tbsp  fish sauce
1 tsp coarse cooking salt

Stir ingredients in a large saucepan over high heat, without boiling, until sugar dissolves.   Bring to boil then reduce heat; simmer uncovered, stirring occasionally,  for about 1¼ hours or until jam is thick.  (Alternatively cook in a microwave oven to reduce the time factor - stirring occasionally.)
Cool for 15 minutes.

Blend or process chilli mixture, in batches, until smooth.   Pour into hot, sterilised jars;  seal immediately. Label and date jars when cold.
Store Chilli Jam in a cool, dark place for up to 3 months.   Refrigerate after opening.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au