Quince Paste Perfection

I recently discovered my Grandmother’s quince tree was laded with fruit. It brought back memories of her getting excited about cooked quinces, which I could not see the fascination and just really thought quinces were grouse…ahhh how times have changed. Now … no cheese platter is complete without quince paste!!

It was such a delight to find just how easy it is to make quince paste in the slow cooker. You do need 12 hours at home which is fine if you have a raining day, but who has time to wait around for one of those. So I tired this recipe overnight. 

 I diced 2kg of quinces with skin and placed in the slow cooker at 9pm on low for 9 hours. 

Allow to cool, puree fruit with a stick blender and continue to cook on high for another 2 to 3 hours to thicken up the mixture. Then carefully pour into sterilised jars - Voilà!!

Easter Feast ~ Lamb Shanks

Ingredients

½ cup pearl barley

2 tbsps. olive oil

4 French-trimmed lamb shanks (800g)

1 large brown onion, sliced thinly

2 stalks celery

2 medium carrots, sliced thickly

1 large red capsicum, chopped coarsely

4 cloves garlic, crushed

2 tsps. fennel seeds

1 tsp. smoked paprika

2 dried bay leaves

1/3 cup tomatoes paste

400g canned died tomatoes

3 cups beef stock

Serve

fresh flat-leaf parsley leaves

grated parmesan cheese

Heat the remaining oil in the sauce pan and sauté onion, celery, carrot and capsicum for about 5 minutes until vegetables are soften. Add garlic, fennel seeds, paprika and bay leaves, continue to stir for 2 minutes until it becomes fragrant. Add in tomato paste and cook for another 2 minutes. Add in tomatoes, stock and barley and bring to the boil.

Transfer mixture into the slow cooker and place lamb on top. Cook on low for 8 hours.

Serve with a sprinkle of parsley and parmesan- buon appetito!

Source: Women’s Weekly - Comfort Food

Easter Feast ~ Chocolate Pots

Ingredients

5 large egg yolks

500ml double cream

2 tbsp caster sugar

¼ tsp vanilla extract

a pinch of salt

115g dark 70 % cocoa chocolate plus 15g to serve

20 ml brandy (optional)

These chocolate pots are perfect for something a bit fancy for an Easter celebration.  I generally don’t prepare many desserts the night before but for Easter I wanted to do something a little bit special and these were so worth it!! 

I placed 4 heatproof teacups that fit in the slow cooker or you could also use ramekins, as long as they can stand up in the slow cooker.  In a saucepan place cream sugar, vanilla extract and salt and place on a medium heat and stir until sugar dissolves. Increase the heat to a higher temperature to boil. Add chocolate and stir until it melts.

Combine the chocolate mixture with egg yolks and brandy, whisking continuously.  Carefully strain mixture in to a jug, then pour into the teacups. Cover each teapot with cling wrap, then put in the slow cooker in a bath of boiling water that goes at least hallway up the side of the teacups.

Place the lid on and cook on low for an hour until the mixture is set around the edge but slightly wobbly in the centres. I used my thick washing up gloves to carefully pick up each cup out of the hot water, then remove the clip wrap from each cup and  allow to cool.  Once cooled recover each cup with cling wrap and chill for at least 4 hours and up to 24 hours.

Serve with sweeten cream and chocolate.

Adapted recipe from: I Love My Slow Cooker by Bevery Blanc