Cooking Demonstration - Whole food

PANCAKES WITH POACHED STONE FRUITS, AND HONEY & VANILLA YOGHURT CREAM:

by Jude Blereau 2010 (Celebrity Chef for the Summer Stonefruit Festival)

If you are able to soak your pancakes, they will be far more digestible (it will break down the phytic acid, and some of the gluten) with the added bonus they will be quick to put together the next morning. I’ve used a wholemeal spelt, and I would suggest if you do use wholemeal, you make sure it is soaked. You can enrich the batter with melted butter (approx 1 tablespoon, or more) if desired. Add the next morning with the other ingredients.

1 cup plain wholemeal flour – wheat or spelt
2/3 cup milk - any is fine, however if using soy, oat or rice use only ½ cup and add 1/3rd cup coconut milk
1 ½ tablespoons plain yoghurt
1 ½ teaspoons aluminium free baking powder
1 egg, lightly beaten
butter / ghee / coconut oil for frying

Put the flour in a bowl with the milk and yoghurt. Cover with muslin or tea-towel, and leave on the bench (or in the fridge) overnight. Sift in the baking powder, add the beaten egg and mix through. Adjust the consistency as desired.

Heat the fat in a small – medium sized frying pan. Pour a small amount (approx 2 tablespoons) batter into the pan. As the batter hits the lightly sizzling fat, lift the pan and tip it on an angle, allowing the batter to spread out, moving the angle to achieve a circle. Cook well on one side for 1 – 2 minutes before turning over (bubbles should appear in the batter as it cooks. Cook on the other side for approximately 1 minute, until ready.

POACHED STONE FRUITS: Serves 4 – 8

by Jude Blereau 2010

When poaching I use a couple of tricks. First choose your sweetener – I like raw sugar, because it lets the flavour of the fruit come through, but maple syrup is another favourite. Start with just a little, adding more if needed – different fruits will require very different amounts of sweetening.

Also, add only the tiniest amount of liquid to protect the fruit from burning before it sweats out its juices – this will give you a better-flavoured result. Add vanilla extract and rose essence for flavour.

4 peaches - quartered and seed removed
4 apricots – halved and seed removed
½ - 2 tablespoons raw sugar
1 vanilla bean or 1 teaspoon natural vanilla extract

Place the fruit in a saucepan with ½ tablespoon ½ tablespoon sugar, the vanilla bean or extract and ½ cup water. Cover and place over a gentle heat for approx 10 – 15 mins or until the juices have begun to be released by the fruit. Taste for sweetness and add more as required. Increase heat a little and cook for another 5 mins or until the fruits are soft, but not overcooked. If using a vanilla bean, remove and place on a flat surface. Using the tip of a small knife, scrape out the seeds and add these back to the fruit.

Serve warm or chilled. Poached fruit will keep in the fridge for up to 1 week.

HONEY AND VANILLA YOGHURT CREAM: Gluten free: Makes 1 – 2 cups:

by Jude Blereau 2010

Extremely simple to make, and a sweetened version of the classic yoghurt cheese, Labne. As a bonus, because yoghurt is rich in lactic acid, it will help you to digest your meal. Take care to use a yoghurt that is not already sweetened, and does not have a large amount of milk solids in it – I like the Paris Creek. The whey that that drips from the yoghurt into a bowl will keep for weeks in a sealed container in the fridge, and is perfect for using when soaking any grains.

500gm non -homogenised, full cream plain yoghurt
honey or maple to taste
1 teaspoon natural vanilla extract or to taste
ground cinnamon to taste.* otpional

Place a sieve lined with 4 layers of muslin over a bowl, the muslin may well extend over the sides of the sieve, this is fine. Pour or spoon in yoghurt and allow it to drain in the fridge for 2 - 3 hours. The longer it sits, the firmer it will become.

Sweeten to taste with honey or maple syrup, vanilla, stirring through to combine and flavour with cinnamon if desired.

Past Cooking Demonstration Recipes

Chocolate Mousse (54.53 Kb)