The Real Food Companion

You would think this book alone would be enough for me to write a raving review of it, but it's not the only reason I must spend this Wednesday trying to sell you something I love instead of writing a recipe or a whimsical domestic tip. It's not the only reason to purchase this book.

This book, in it's near four hundred pages, is probably the best cookbook for the money you could buy if you're into real homegrown homemade down to earth food. Basically, if you're a reader of this blog. With recipes for basic chicken stocks and classic Italian dishes from grandmother's memories, you will not be disappointed in the array for any diet in this book.

Not content with mere recipes, Matthew Evans discusses in great length the proper ways to kill animals, the proper ways to eat them and even the proper ways to grow them. If that weren't enough, he also talks about the best places within Australia and the world to get the ingredients for the most fabulous fresh dishes you can create.

If I haven't made Matthew Evans sound like a wonderful author and chef already, I must add this small thing he did that just blew me away. When I missed his arrival into my town this week I had been looking forward to, I emailed his website in distress. Expecting nothing or an employee-written reply, I was not prepared for a self-written email addressing all my questions with a friendly and welcoming demeanor. Yes, that's right, he wrote me back:

G'day Elizabeth,

so sorry to miss you in Brissie.

It was a very brief trip, as most are away from the farm. Animals are very unforgiving.

I am just finishing my book tour in South Australia this weekend, then spending quite a bit of time at home re-doing the pig paddocks and all that kind of outdoorsy stuff.

Love to sign your book, but it is probably only possible by mail at this stage. I could sell you one and send it, but since you already have the book it would cost twice in postage. A 3kg express post bag will cost a shade under $12 so you could mail it to me with an addressed envelope inside, though that does seem excessive. Happy to do it though. You could always plan a holiday to Tassie and come to our market stall....

I believe Avid are putting some footage on the web, somewhere, if you want to see what we talked about.

best Matthew

So not only is Matthew Evans a fair-trade fair-growing excellent master chef with a myriad of delicious recipes, he is also a down-to-earth sort of fellow you can't help but find yourself loving over and over again. If you buy any cookbook this year, I fully recommend purchasing The Real Food Companion.

Pity the Fool!

What better day than April Fool's Day to make a nice and tasty fool?

This British dessert is a great way to showcase seasonal fruits. Usually, the fruit is pureed and then blended with whipped cream and egg whites to give it a fluffy, mousse-like texture. Occasionally the fool is then layered with cake or pastry to dress it up.

Jamie Oliver has a better version in his excellent book Jamie At Home. I made it recently to celebrate the delicious rhubarb which is so abundant right now, and I found this recipe as quick and easy at it was delicious. It got rave reviews at our table, especially from guests who had never had rhubarb before. And it came together so quickly and easily that I was still able to enjoy hanging out with my guests.

By the way, if you don't already have a copy of Jamie At Home, you need to get one. It's all about fresh, simple food made from homegrown ingredients, and it includes gardening tips, seasonal cooking, and even a chapter on wild game. The photography is so sensuous it borders on the pornographic, and the writing style makes it the kind of cookbook you can curl up to read on a rainy day. And, as you will see here, the recipes are fantastic.

JAMIE OLIVER'S SPEEDY RHUBARB FOOL

For the rhubarb compote:
1 lb rhubarb, trimmed and chopped
1/3 cup sugar or vanilla sugar *
Juice of 1/2 an orange **

For the wafers:
3 Tbsp confectioner's sugar
1 tsp ground cinnamon
Piece of frozen puff pastry

For the flavored yogurt:
2 cups plain yogurt
zest of 1 orange
1 heaped tablespoon honey

* I used 1/3 cup sugar plus 1 tsp vanilla; next time, I will substitute 1/4 cup honey.
** I used all the juice of the whole orange just because I wanted to.

Jamie says: "Get yourself a small pan and throw in the rhubarb, sugar and orange juice. Put a lid on top, bring to the boil for a couple of minutes, then remove the lid and simmer for a few more minutes until you get a thick compote consistency."

Meanwhile, sift the confectioner's sugar and cinnamon onto a clean countertop. Cut 4 slices about 1/2" thick from the puff pastry, then roll each slice out to 1/4" thick, turning it over a few times as you go so that it gets coated in the sugar and cinnamon. Cut the strips in half so you have long triangles, then fry those triangles in a hot dry skillet until golden brown on both sides. Cool them on a rack.

Mix the yogurt, honey, and orange zest together in a bowl. You can do this ahead of time and keep it chilled; you can also make the compote and pastry triangles ahead of time too and just assemble when you're ready to serve dessert. To serve, glop some yogurt onto a small plate or into a pretty glass bowl, then top it off with some rhubarb and pastry, and repeat the layers.

Welcome to April, Fool!