Tea Time Treats

Sweet Balls of Nuts

Not so long ago I came across a recipe for what was named Tahini Balls and it spiked my interest, as it did not involve any cooking. I am pretty rubbish at making desserts and I always get a bit put off by the quantity of butter and sugar that gets put in. I also like rustic cooking without exact measures, so baking is out, as you really have to be precise for perfect result.

I made a batch and discovered that these balls were the perfect partner to a cup of tea/coffee and also as an after dinner sweet treat. Being bite sized portions also means you can have one or two and meet your sugar cravings but not go overboard and feel guilty. Sometimes a tea time treat involves cakes or biscuits or some other sugary naughtiness which are bad for your teeth and for your waistline. These options have never really appealed to me as I don't have a sweet tooth. I sometimes crave dark chocolate but I invariably feel a little queasy after consuming even the smallest amount as it's so rich! So I decided to experiment and come up with my own version of this recipe, to maximise the health factor and reduce the sugar aspect.

A batch of these balls will take very little time to make, if you have the ingredients in stock and they store very well in the fridge. Just one with a cup of comforting tea will sort you out with a zing of energy and as long as you brush all the stickiness off your nashers, they won't damage your teeth....

Ingredients:

Sticky dates [stoned]
Cranberries [dried]
Agave Syrup *
Tahini paste [sesame seed paste]**
Ground Almonds
Roasted/toasted chopped hazelnuts/almond or any other nut of your choice
Dessicated unsweetened coconut / Sesame seed for the coating

You can vary the quantities you put into the mix but essentially the sticky dates, the syrup and the paste will be the binding agents that hold the dry ingredients together.

Just chop up half a block of sticky dates into small bits as well as the cranberries. Bung them into a bowl then add a handful of the nuts. Mix in 2 large tablespoons of agave syrup and then the tahini paste. Mix this sticky mess and slowly add a couple of tablespoons of ground almonds at a time until the mixture is dry enough to handle and roll into balls.

Now wash your hands! Then put out a bowl with clean cold water in it - this is to wet your hands from time to time [this will stop everything sticking to your hands in between rolling the balls out]. Put out another bowl with the coconut or sesame seeds, to roll the balls in and coat.

Take a teaspoon of the mixture at a time in the palm of your hands and roll in a circular motion into a ball and drop onto the coconut/sesame seeds - shake the bowl around to evenly coat the balls then place in a clean container.

Coconut and Sesame balls

I think the dates and the tahini paste are the main ingredients for these balls and everything else can be varied according to your taste. I've tried these with dried cranberries, dried blueberries, dried chopped up apricots and a variety of different nuts.

*I think that the agave syrup is the best option as a sweetener instead of honey or sugar as it is a low GI natural sweetener. It comes from the sap of a plant and it is essentially fructose [the sugars from fruits and honey]and dextrose and these are less cariogenic than sucrose i.e. not as bad for your teeth! You can but it from health food stores and most supermarkets these days. It goes a long way as you need less of it than normal sugar or honey as it is much sweeter. I sometimes pop in a tiny teaspoon into tomato based sauces to cut through the tartness. You can drizzle it over porridge or use an an sweet alternative in any dessert recipe.

** Tahini paste is made from sesame paste and is very high in calcium and most of the B vitamins. It has the consistency of peanut butter and a distinct flavour. It is also very high in calories so should be consumed in small amounts. It is used with chick peas to make hummous and is great in salad dressings or mixed with yogurt as a dip.

In terms of the dried sticky fruits or any sticky sweet treats like these - remember that the length of time that sugars are stuck to your teeth make a huge difference in the amount of damage they do as does the frequency of their consumption. So don't eat them intermittently throughout the day and don't forget to brush your teeth! The texture and consistency of sugars that you eat makes a difference to getting holes in your teeth. For example - did you know that crisps can some times do more damage as the starch from potatoes sticks to teeth and if they remain there for a while they can ferment into sugars that cause cavities. These balls are definitely a better option than crisps, cakes or biscuits for your tea time needs.

Thai talkin' Jive Turkey

The Olympics are coming! Very soon. Every newspaper and magazine is obsessed with the event and rightly so. I on the other hand, am curious about what our athletes eat! There was an article in the Times recently which talked about how athletes really loved and recommended eating Turkey meat as a performance enhancing protein! Well that got me thinking ... I use turkey all the time but it's not a very popular choice with others. Most of us only ever have turkey at Christmas. Sometimes roasted dry within an inch of its life and only made more interesting by gravy and the trimmings. Then the leftovers get recycled for days later! Over kill! No wonder people don't bother with it for the rest of the year!

Turkey is actually really cheap to buy all year round, when it is not in demand - you can find it in all supermarkets and it's cheaper than chicken! It is a great lean protein that is low in saturated fats compared to red meat and if you know how, you can get huge amounts of flavour into this otherwise boring white meat and make it into a star.

THAI TURKEY BURGERS

Ingredients :

Lean thigh/breast turkey mince [breast is leaner than thigh but gets drier]
Green Beans - sliced into thin rounds
Spring Onions - sliced into thin rounds
Handful of fresh corriander finely chopped
Peeled knob of fresh ginger - grated
Peeled and minced clove of garlic
1 large red chilli - deseeded and diced finely
Zest of half a lime
Juice of half a lime
1 whole egg
Small drizzle of sesame oil
2 tablespoons of fish sauce
2 tablespoons of soy sauce [light]
1 tablespoons of rice wine vinegar
4-5 tablespoons of ground almonds *

* Ground almonds make a great binding agent and an alternative to wheat/bread based options. So it makes these tasty patties Caeliac friendly [gluten free] and also stops them from falling apart when you cook them. Plus almonds are full of calcium, vitamin E and more protein!

The egg is also for binding the ingredients together but without the ground almonds this mixture would be too sloppy! Use as much as you need to get the mixture dry enough to handle and shape...

Method:

1. Pop every thing in a large mixing bowl and well.. mix!

2.Take a tablespoon of the mixture and roll into meatballs or patties using clean,washed hands.
3. Place them in the fridge [with cling film over the top] to chill and set for a minimum of 30 minutes or longer while you preheat the oven to 180 degrees C.

4. Heat a small amount of canola/rapeseed oil in a large frying pan
5. Shallow fry the burgers to caramelise & colour each side[just a couple of minutes on medium heat]
6. Place them in the oven for 8 - 10 min max and then switch it off and allow them to rest [don't over cook them - they should have a small bouce back when you prod them in the middle with your finger - should not be not rock solid or else they might be a bit dry.. in which case serve with sweet chilli dipping sauce and a squeeze of lime!!! ]

I sometimes eat a couple of these as a cold snack at work to keep me going. They really are very filling and they keep you full for ages. As a starter you can serve these with a zingy & cruchy thai salad or you can dish them up as a main with a veggie stir fry & maybe some plain white basmati rice.

Nutritionally* the turkey meat contains
- Protein : essential amino acids like tryptophan which is a mood elevator, sleep enhancer and appetite regulator
- Minerals : Selenium and Zinc which are immune supportive, Phosphorus which is energy enhancing
- Vitamins e.g B3 and B6 which help keep a healthy heart and immunity
- other nutrients include choline which allows nerve to muscle coordination, reduces homocysteine build up [which is a substance the body produces but is bad for the heart], and it also reduces chronic inflammation

* info from World's healthiest food website www.whfoods.com

No wonder the athletes opt for turkey as their protein of choice during training. I reckon everyone should give it a try. Use the mince as an alternative in pasta sauces, pies and meatballs. Grill or BBQ turkey steaks with marinades. Stir fry the shredded meat into Mexican dishes or chinese stir fries. A great alternative during austerity measures - no?

Dahl Darl'

Moong Dahl with peas and corriander

As a brown girl, sometimes comfort food amounts to simple Asian flavours like Dahl [Daal/Dahl is basically a lentil stew]. For me a bowl of hot dahl can be a fulfilling snack, an alternative savoury breakfast option or just a side dish to a curry feast! My recipe can be applied to any type of lentils or pulses and it is a fail safe method to inject the maximum amount of flavour into this nourishing dish.

Red Lentils result in a thick pureed soup

Yelow split peas result in a nutty stew with a bite

Lentils are high in protein, low in calories with virtually no fat and they are full of fibre. They are basically legumes i.e. they grow in pods like seeds and there are a huge variety available. They are low GI foods in that they release their energy slowly and keep your blood sugar levels from rising rapidly/dropping rapidly after a meal. They contain both soluble and insoluble fibre which keeps you fuller for longer and helps keep a healthy gut. They are also known to help reduce cholesterol levels.

Here is a list of nutrients, minerals and vitamins that are in lentils and what they are important for...

1. Molybdenum : Good for loads of Enzyme systems and Iron metabolism
2. Foltae : Used in Blood formation, Coenzyme systems and Amino acid metabolism
3. Magnesium : Enzyme systems, Enhances antioxidant defenses, Important for heart health
4. Iron: Carries oxygen to cells, Part of muscle myoglobin, Releases energy by oxidising enzymes
5. Copper: Collagen formation, Enhances Haemoglobin synthesis and involved in Enzyme systems
6. Potassium: Protein & glycogen synthesis, Fluid pH, Nerve impulses and Muscle contraction
7. Vitamin B1 [Thiamine]: Energy release, DNA formation, healthy nerves
8. Tryptophan [essential amino acid]: Appetite regulator, Sleep enhancer, Mood elevator
9. Fibre: Gut health, Fullness, reducing cholesterol

Ingredients for my recipe:

1 cup of pre-soaked lentils thoroughly rinsed in cold water and then drained*
1 large brown onion - peeled, finely sliced
3 cloves of garlic - peeled, one sliced thinly into rounds and 2 left whole
1 level teaspoon of powdered tumeric
1/2 a level teaspoon of garam masala
1/2 a cap full of white vinegar [about a teaspoon]
Paanch [5] paran spice mix ** [pinch of fenugreek, cumin, fennel, black onion and mustard seeds]
2 very small dried red chillies whole or a pinch of dried red chilli flakes
Salt

** this dry 5 spice/seed mix can be bought in Asian shops pre-assembled or you can concoct your own batch - I use it in lots of vegetarian dishes and it's a store cupboard essential for me

*Most Lentils don't usually require pre-soaking BUT I tend to do it for 2 reasons:

1. I have found that soaked lentils cook faster and
2. If you get rid of the water that you have been soaking the lentils in, then you tend to get less or virtually no flatulence that can sometimes result from eating them!! - Top Tip !!!

So soak them overnight or even just for 20 minutes but get rid of that water and rinse them well in cold running water before draining and setting aside!

So here's what you do ...

• Put the drained lentils, the sliced onion and the 2 whole garlic cloves in a deep sauce pan
• Add the tumeric powder
• Put in 3 times as much cold water [like a pint or so]
• Bring this to the boil being careful that it does not froth and bubble over the pan
• Simmer for 30min then check if the lentils are soft when you squeeze one inbetween your thumb and forefinger
• If they are not ready continue to cook - if the water is almost gone add some more boiled hot water from the kettle, if there is loads of liquid just continue to reduce
• When they are cooked add 1 teaspoon of [Maldon Sea] salt***
• Add the vinegar and allow to continue to bubble away gently while you heat a frying pan
• Add 2 tablespoons of rapeseed oil and throw in a pinch of the paanch paran seeds, the dried red chillies and the sliced garlic - heat the oil till the garlic starts to become golden and then pour the hot tempered oil over the dahl.
• Add the garam masala and stir
• Check the seasoning
• At this stage if you want you can add a cup of frozen peas/fresh chopped tomatoes/fresh chopped corriander.
• Stir and then cover and leave to sit

This method of tempering the oil is an old Bengoli method resulting in 'Tarka Dahl' and it somehow flavours the dahl onto another level.

***Another top tip: With all lentils and pulses, don't add any salt until they are cooked - otherwise they stay hard/too nutty.

You can eat the dahl with rice/chappatis/rotis with a dollop of cold yogurt or chutney/pickles. I like to chop fresh green chillies onto it and tuck in!

NZ Food Odyssy Part 2

To round up my NZ South Island foodie tour I must mention a few CHOICE destinations for anyone who heads to this most magnificent part of the world.

Fleur’s Place - South of Moeraki Boulders, Omaru:

Rick Stein put this little restaurant on the map a few years back, by stating that it was the best place for seafood in NZ!  Aside from that, lots of our Kiwi mates also pointed out that we should not miss the opportunity to eat at Fleur’s place. So we decided to book 3 weeks in advance to ensure a table during our south island road trip.

The day we drove down was a very wet and windy day with very little visibility on the roads. As we slowly wound our way towards this remote place at the end of a jetty, we realised that it was a good job we booked as the car park was jam packed and people were being turned away even in the horrible weather and there was nowhere else to go for lunch!

Despite the weather and it being a weekday lunch time, the place was heaving with tourists and large groups of local families. The menu was simple and dependant on what the fishermen caught on the day. We decided to go for a scallop and mushroom starter to share followed by a whole blue cod for me and a whole lemon sole for the hubby.

Scallops with mushrooms

Blue cod

Lemon sole

I was so excited that I was salivating at everything that sailed past our table to the other customers.  After the agonising wait my fish arrived slightly underdone. So unfortunately, I had to send it back to be flashed under the grill. Nevertheless, when it did arrive again, it was incredible. The veg was simple steamed fare and the sauce was just garlic butter but the fish stood up by itself. You could see fishermen outside pulling up to the jetty in their little boats, with handfuls of line caught fish, which they delivered straight to the back door of the kitchen. You can’t get fish any fresher than that!

They do desserts - if you like that sort of thing!

Fleur at her place

Fleur was roaming about the place chatting to people at the front of the house and signing her new book. In fact when we were leaving she asked if I wanted her to sign her book – and I had to admit that I had not bought one – which was rather embarrassing!  Maybe the fame has gone to her head!

Anyway after that massive feed, I went into a fish coma and passed out in the car. Hubby aka designated driver managed somehow to get us to Queenstown through the perpetual rain and so we went onto the next part of our food adventure!

Botswana Butchery in Queenstown:

Queens town = party town as far as I was concerned. Driving in land towards the mountains cheered me up no end, as the Central Otago region is famed for its Pinot Noir wines. It goes rather well with Venison which was lucky as there were plenty of fields with deer on route to Queenstown!  At the very 1^st opportunity to eat in a lakeside resto I had to go for Venison rack. This place had really funky decor, sleek waiters and smart service. The view out to the blue lake and snow tipped mountains added to the romance of the event. I was delighted.

Venison Rack with Thyme jus

After such a treat I could only manage a cheese platter while hubby went for chocolate desserts...

Miles Better Pies at Te Ana:

Well known and loved for being the best gourmet pie shop in the South Island, this foodie destination was mentioned by friends with nostalgic eyes and a knowing sigh. I am not a big pie fan – too stodgy generally. BUT as this location was on route to the Milford Sounds, Fjordland and the perfect distance for an over-night pit stop, I could not miss the chance to try this NZ institution.

Venison pie for breakfast – it was delicious, meaty with thick gravy and crumbly pastry. Worth it – and kept us full till tea time! Ideal as there was a poor choice of foods at the tourist cafe in the Sounds itself – loads of room for improvement there! I say Miles better pies should open a branch there instead!

South Island Venison Pie

So that's it. My round up of all the memorable food I have sampled in NZ. I will always carry these food memories and the flavours in my mouth and in my heart for as long as I live. It was the best trip of my life and I will leave you with some non foodie photos of breathtaking views in this far away land ... NZ I will always love you, your people and your food.

NZ South Island Food Odyssy 2012: Part 1

Cray fish - poor mans lobster but just as delightful

You can't beat a good Kiwi Platter

I planned my south Island NZ trip not just around catching up with old friends & seeing some of the most amazing naturally beautiful spots in the world but also around foodie destinations. Through the power of the internet and with the help of Cuisine magazine [NZ’s answer to Delicious] I hunted down the best and award winning restaurants along my route. The South Island offers some of the best quality produce I have ever come across and it was incredible to be able to sample these along the way.

Cray fish in kaikora:

After a stomach churning stormy ferry ride from the North Island we landed in Picton  in the South, where we picked up our hire car. It was wet, cold and miserable weather and we decided to get the hell out of there asap. So our South island foodie trip really started down in Kaikora. In Mauri this actually means Cray-fish. Kaikora is reknowned for amazing seafood and the local speciality is, yes you’ve guessed it, crayfish.

It is cheapest and often freshest bought at road side caravans by the beach. Nins Bin is the one made famous on the internet but it is 30min drive north of Kaikora. It is just as good and possibly cheaper to stay in town and drive down to the end of the beach for a breakfast treat! You get to choose your cray out of a chill bin and they will simply grill it for you with garlic butter. It was an amazing experience. I loved it!

The spectacular seafood in this region also invariably included NZ Green Lip Mussels - famous all over the world and gigantic in nature ...

Recommended restaurants:

1.The White Morph:

This seafront resto delivered quality posh nosh from a room with a view. It was fairly expensive but totally worth it !

Kaikora

NZ Lamb



2. Pegasus Bay Winery: Winner of Best Restaurant in a Winery

This gorgeous place gave us some of the best meat I have ever tasted and spectacular views of their art adorned gardens. Generally NZ lamb tends to get exported to us in the UK and it is actually more expensive to buy it in NZ. Some clever places however keep some of the best cuts for themselves and boy oh boy was it was mouth wateringly good..

Beef carpaccio

NZ lamb chops on a bed of Aubergines

We were blessed with great weather as we made our way down the west coast. We stayed with old friends in Christ Church and they took us to Akaroa for some of the best Fish and chips down south!

Akaroa

3. Riverstone Kitchen: This won the best casual dining awards last year and was further south of ChCh near a place called Omaru. The chef here has become famous for his use of simple local ingredients and associated recipe books. I therefore had very high expectatiions and I am happy to report that I was not disappointed. It was a family friendly venue i.e. lots of noisy children running around in the gardens and creche area and lots of harassed designated drivers/parents, but nevertheless the atmosphere inside was relaxed and friendly. The food was sensational!

More NZ lamb!

Steak!

When you drive around NZ there seems to be more cows, sheep/lamb and venison in fields than there are people or cars. It was just great to get to eat the incredibly tasty meat from the next field in these locally sourced resto's. You don't need to do much to food if it tastes that good to start off with and the meat in NZ has so much flavour!!UK butchers do have amazing produce but let's face it, how many of us can always afford meat from the butchers? Sometimes the budget can only stretch to supermarket quality - which I believe is improving in the UK but not always this good.   Luckily we have NZ lamb available to us in the UK supermarkets for a lot cheaper than they have it here!! Hurrah!