November 9, 2009 in Uncategorized
Somehow – I have just deleted my entire recipe!!!!$#$## So – let try again! I didn’t even see the inside of my kitchen on Friday night. Hubby and I were too tired after another hectic week in the office to even contemplate turning the stove on and on Saturday night I went to the Durban POPS, an annual Kloof Rotary Club event. OH – what a heavenly evening, we were taken to far away lands during the performance of In A Persian Market (Ketelby) , to the waters edge as we listened to The Swan aka Le Cygne by Saint-Saens , which features one of my favourite instruments – the cello – and then we flew off to the theme songs of such movies as The Dam Busters March by Coates and the theme from Superman . The KZNPO under the experienced and dynamic baton of Susan Cock was fantastic. She had us clapping and singing along in no time. The theme of the programme was “Water” and I must say that everyone literally floated away! Wonderful music – wonderful food and excellent company all dressed up in our glitterpitz formal wear made for a joyous event.
Yesterday – all inspired by my magical evening - I donned my apron with renewed vigour and headed into my kitchen to create a “fantasy” dish. The end result was a starter of “Italian Sushi” – fusion food I say – NOT confusion I hope!!!! Mains of Dorado crowned with a Regal Crust of Parma Ham and Sundried Tomatoes – and the last movement was a dessert of Poached Peaches & Blueberries served with Vanilla Creme Fraiche. I know it’s a little early in the stone fruit season to serve them “au naturelle” so I settled on poaching them which guaranteed a sweet and spicey outcome!!!
In deference to “Meat Free Monday” i shall post the dessert recipe and keep the Italian Sushi and Dorado for another day!!!
2 sticks of cinnamon
6 cardamon pods - de-seeded and crushed
1 cup of castor sugar
1/2 bottle of Sparkling Wine – I used J.C le Roux (the left-overs are for the cook)
Half and de-stone the peaches. Place in a pot with all the other ingredients and cover with
sparkling wine. Bring to the boil and reduce for about 20 minutes.
Don’t stir this pot – just give it a few gentle shakes as you don’t
want to break up the peaches at all.
When the peaches are nice and tender – remove them with the blueberries to a serving dish.
Reduce the juices by one third – and pour over the peaches.
I was using a glass serving bowl – so I allowed the juices to cool
quite a bit – I have cracked too many nice bowls in the
past with boiling sugary juices!!!
Vanilla Creme Fraiche
Combine one carton of creme fraiche with half a cup of icing sugar and
the beans from one vanilla pod (or some vanilla extract)
and serve with the peaches!!!
PPS: Many many thanks to Milena for helping me with the kitchen work-out
the kithcen yesterday
PS: Woolies have a special on – buy one punnet of peaches and get the blueberries
at a much reduced cost!!! Value for money !!!!