Friday 25 January 2019

Apricot raspberry rose galette

Killing time in South Brisbane recently on a recent trip to my hometown, I spent a delightful half hour browsing the aisles of Triton Food Brokers, a treasure trove of imported European grocery items and bulk foods in an unassuming stretch of Montague Rd. In amongst the baklava, and olives, haloumi and marzipan, pastizzi and pomegranate molasses I found edible rose petals for $1.50 and bargain barberries (a find for an owner of multiple Ottolenghi cookbooks who has up til now just been subbing in cranberries because she thought he made them up). I wasn't sure when I'd use the rose petals, but paging through a cookbook I got for Christmas, I came across this recipe for apricot raspberry rose galette. It was fated as I've been trying to make the most of summer fruit before disappearing for a month into winter. A galette is basically the lazy person's pie (half the rolling and no crimping or complicated lattice work) but better still, its open top allows you to see the glorious colours of the fruit within. And this is one of the prettiest palettes you'll see - orange and red and pink. The crust is made with cornmeal, which gives it a nice texture, a lovely contrast with the jamminess of the fruit. A fitting farewell to summer.

Tuesday 22 January 2019

Ligurian foccacia


My dad is BIG into bread. So his recent visit seemed a good excuse to try out a recipe I'd seen on the wonderfully engaging Samin Nosrat's Netflix series Salt Fat Acid Heat (based on her cookbook of the same name). In Italy, in the first episode, she'd made a foccacia bathed in a salty brine and baked til golden brown. The dough was dimpled with indents made from the three middle fingers of her hand, little wells for the olive oil drizzled on top when it's out of the oven. The oil does double duty - making the inside of the foccacia pillowy and soft and the base crisp. It couldn't be easier and this is coming from someone with a terrible track record with yeast. Begun the night before you want to bake, you simply combine dry ingredients with wet - no kneading - and leave to proof. The next day you gently stretch out the dough - now doubled in size - onto an oiled oven tray. Then dimple and brine (this just means pour over some salty water), proof again while the oven is heating and then slide in. Half an hour later out comes lunch. For an army. Or just your dad who really, REALLY loves bread.