No-Bake Poached Pear Flan with Lime Cream: The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

No-bake Poached Pear Flan with Lime Cream

“Sometimes a traditional pastry crust just doesn’t do justice to a spectacular filling. This is one of those times. This no-need-to-cook food processor pastry is chock full of flavour, and is refrigerated so it can be prepared the day before. So too can the ‘creamy’ cheese filling. Each pear variety has its own personality in texture and flavour. Choose a mild and sweet variety with subtle, fragrant citrus notes – bartlett pear comes to mind.” p.224

 

No Bake Poached Pear Flan With Lime Cream

PREPARATION TIME: 30 minutes | COOKING TIME: 15 minutes | SERVES: 8

 

1 cup (65 g/2¼ oz) shredded coconut

100 g (3½ oz) hazelnuts or almonds

12 pitted soft dates, chopped

1 teaspoon finely grated ginger, plus
2 cm (¾ in) piece ginger, peeled

1 teaspoon ground cinnamon

4 medium pears

½ cup (110 g/3¾ oz) caster (superfine) sugar

2 whole star anise

1 small lime, thinly sliced

2 cups (500 ml/17 fl oz) soda water (club soda)

 

Lime cream 

¾ cup (200 g/7 oz) ricotta

½ cup (100 g/3½ oz) reduced-fat cream cheese

½ cup (130 g/4½ oz) natural yoghurt

1 teaspoon finely grated lime zest

2 tablespoons warmed honey

 

Line a 23 cm (9 in) flan (tart) pan with baking paper with overhanging sides to make it easy to lift the flan out. Put the coconut in a food processor and blitz until fine. Add the hazelnuts, dates, finely grated ginger and cinnamon and pulse to a fine-crumb texture. Don’t worry if it is a bit more coarse than fine.

Tip the mixture into a bowl and, using your hands, clump it together and press it evenly into the base and sides of the prepared tin.  Refrigerate for about 20 minutes, until firm.

Peel the pears, cut into thick wedges and remove the core (leave the stalk on for decoration if you like). Put the sugar, peeled ginger, star anise, lime and soda water in a large pan. Stir over medium heat until the sugar dissolves, then reduce the heat to low and drop in the pears.

Cover the pan and gently simmer for about 10 minutes, or until the pears are just tender. Remove the pan from the heat and leave the pears to cool in the liquor. Lift the pears out with a slotted spoon and drain well.

Whisk together the ricotta, cream cheese, yoghurt, lime zest and 1½ tablespoons of the honey until smooth and creamy. Spoon the mixture into the flan and arrange the pears on top. Brush the pears with the remaining honey.

 

 

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Tonga Chili Lime Chicken: Spice Health Heroes – Natasha MacAller

 

spice-health-heroes

‘Images and recipes from Spice Health Heroes by Natasha MacAller (Murdoch Books). Photography by Manja Wachsmuth. RRP $49.99’

MUSTARD, GINGER, GARLIC, CARDAMOM

TONGA CHILI-LIME CHICKEN

 

‘Created at a Tongan vanilla plantation using ingredients available on the plantation, including passion fruit, freshly juiced limes, fresh ginger and vanilla, which I made into a mustard, this dish easily adapts for parties by substituting the thighs and drumsticks with the same amount of chicken wings.’  p.158-159

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SERVES 6

750g (1lb. 10oz.) chicken thighs and/or drumsticks, bone in, skin on

1 small handful coriander (cilantro) leaves, for garnishing

 

For the marinade:

2 garlic cloves, chopped

1 tbsp freshly grated ginger

1 tsp coriander seeds, toasted

½ tsp cardamom seeds, toasted

240ml (1 cup) grapeseed or vegetable oil

60ml (¼ cup) lime juice

½ medium onion (100g/3½oz.), chopped

120ml (½ cup) passion fruit juice (or fresh pineapple juice), or 4 passion fruit, pulped and seeded

1 tbsp coconut or brown sugar

¼ tsp salt

120ml (½ cup) seasoned rice wine vinegar

2 tsp Dijon mustard, or Vanilla Honey Mustard (see page 164) large pinch nutmeg

30g (1oz./½ cup) fresh coriander (cilantro) leaves, chopped

2 fresh red chilies, thinly sliced

 

Cut any excess fat off the chicken pieces and discard, then transfer the chicken to a medium-sized bowl or casserole dish.

Using a mortar and pestle, grind the garlic, ginger and coriander and cardamom seeds to make a paste. Transfer this paste to a food processor (or use a stick blender), add all the remaining marinade ingredients except the chilies, and whizz until smooth. Stir in the sliced chilies then pour the marinade over the chicken to coat. Cover the dish, or put everything into a zip-sealing bag, and chill for 2–8 hours.

 

Preheat the oven to 180°C (350°F/gas mark 4).

 

Drain the chicken from the marinade and set aside. Bake the chicken pieces for 25 minutes, or until juices run clear. Remove from the oven, transfer onto a serving plate, cover and let rest for 10 minutes.

To serve, reduce the leftover marinade and drizzle it over the chicken, then scatter the coriander (cilantro) leaves, and the chilies from the reduced marinade over all and serve immediately.

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth

Recipes and food prep by Natasha MacAller. Props by Lianne Whorwood @ The Propsdepartment. Food styling by Manja Wachsmuth