1 x green apple, peeled, cored
2 cups cream wine
2 Tbls cumquat zest, julienne (you can use mandarin or orange zest)
1 x cinnamon quill
1/2 x caster sugar
150 g almond meal
1/4 cup plain flour (sifted)
150 g butter,chopped,softened
3 x eggs
2 Tbls orange marmalade
200 ml boiling water
1. Place wine, cinnamon, apple, 1tbs. cumquat zest and the liquid in a small saucepan. Bring to a simmer over medium-high heat. Cover the surface with a round piece of baking paper and cook for 30-40 minutes or until the apple is tender. Cool in poaching liquid. Reserve 1 cup of the poaching liquid. Slice the apple thinly. Set aside until needed.
2. Preheat oven to 150 degrees Celsius. Lightly grease 6x150ml metal moulds or ramekins. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add flour and 1 tbs. of the poaching liquid and beat for 5 seconds (mixture may look curdled at this stage). Stir in almond meal and half of the sliced apple and mix well.
3. Divide mixture among moulds. Using the back of spoon, smooth the top of the mixture. Gently place apple slices, slightly overlapping and pressing in slightly onto the top of each cake. Transfer to an oven tray and bake for 40-50 minutes or until a skewer inserted comes out clean. Place on a wire rack for 5 minutes to cool slightly.
4. To make the cumquat glaze, place the reserved poaching liquid, marmalade and cumquat in a small saucepan. Bring to a simmer over medium heat and cook for 5-8 minutes or until syrupy. Cool slightly.
5. Turn out cakes onto serving plates. Drizzle with cumquat syrup and dust with icing sugar. Serve with cream.
This recipe got me into the Dilmah Real High Tea Challenge (2013) state finals and earned a silver medal. It was one of the most amazing experience!
1 kg pork belly
5 x desiree potatoes, peeled
8 x dutch carrots, peeled
6 x brussels sprout
100 g butter
2 x granny smith apples, peeled,cored, chopped
1 tbls sugar
1 tbls lime juice
1/2 cup micro herbs (optional)
1. Preheat oven to 240 degrees Celsius. Bring water to boil in the kettle. Pour it over the skin side of the pork belly. Pat dry thoroughly with paper towel. Score the skin vertically (be careful not to score too deep through to the meat).
2. Rub sea salt all over the skin. Make sure to get it in between the scored skin. This will draw out excess moisture, resulting in a crispy crackling. Let it rest for at least an hour. Again, wipe off any moisture from the skin using paper towel. Apply a little oil evenly on the skin and rub sea salt into the skin.
3. Place 1 cup of water to the bottom of the roasting tray to create steam. Place pork on the roasting tray skin side up. if possible place an airing rack under the pork to raise the pork belly off the tray. This will ensure even cooking. Cook in the oven for 30 minutes, then turn the oven down to 180 degrees Celsius and cook for 2 hours or until the pork is cooked through and tender. Rest for at least 10-15 minutes before carving.
4. Slice the potatoes into halves (slicing the potatoes in halves will cook quicker). Use a round pastry cutter to cut out discs from the potatoes. Heat 50g of butter in a medium saucepan over medium heat. Place the potato discs into the butter and season with salt, turning the potatoes frequently until golden. Add the remaining butter and cook for 20-25 minutes or until cooked through. Remove from heat and set aside in a warm place.
5. Meanwhile, place apples, sugar, lime juice and 1 tbs. of water in a small saucepan. Cover and simmer until tender. Process in the food processor or blender until smooth.
6. Boil the carrots and brussel sprouts until cooked and tender. Serve with pork belly, potatoes and apple puree. Garnish with micro herbs.