Culinary Hotline - Grape Edition
We are feeling grapeful on our Culinary Hotline!
All recipes by Clement Pedro
- For the grape marmalade:
- 2T canola oil
- 1 red onion, roughly chopped
- ½ tsp of salt, extra if needed
- 500g seedless pink grapes
- ½ cup brown sugar
- 1 small sprig on thyme
- ¼ Cup sherry vinegar, to taste
- ¼ Cup water
- For the whipped goat cheese:
- 200g chevin cheese
- ¼ Cup plain yoghurt
- ½ lemon, zested and juiced
- Salt to taste
- Freshly ground black pepper, a generous amount
- 500g puff pastry, thawed
- Chives to garnish
How To Make Whipped goats cheese mini tarts with grape marmalade
- Heat the oil in a pot over a medium heat.
- Add the onion and season with the salt.
- Cook until softened and lightly browned before adding the grapes cooking until the grapes begin to pop, about 10 minutes.
- Add the brown sugar, thyme and sherry vinegar along with water.
- Stir to combine and slowly cook until the grapes have softened and the mixture has become slightly jammy.
- Set aside to cool completely.
- For the whipped goats cheese, combine the chevin, yoghurt, lemon zest and juice, some salt and a generous amount of pepper.
- Blend until thick and fluffy in texture. Spoon into a bowl and set aside.
- Cut your pastry into squares to fit a regular sized cupcake tin.
- Add a square of baking paper to each pastry line mould and weigh down with rice or dried beans.
- Bake for 10 minutes in an oven preheated to 200C.
- Remove the baking paper and beans (or rice) and bake for another 5 minuets or until golden and puffed up.
- Remove the pastry from the tin and cool.
- Fill a piping bag with the whipped goats cheese with a star nozzle attached.
- Pipe the whipped goats cheese into the cooked pastry and top with a spoon of the grape marmalade.
- Finish with a garnish of long cut chives
- 3T olive oil
- 8 free range chicken thighs
- Salt and freshly ground black pepper
300g baby leeks, roughly chopped and washed
- 2 rosemary stalks
- 2 bay leaves
- 350g seedless white grapes
- 100g pitted and grilled green olives, cut into thick rings
- Chicken liquid stock concentrate stick pack 1 x 25g sachet
- ¼ Cup sherry vinegar, to taste
- Water to cover ingredients
How To Make Chicken with grape and olives
- Serve with mashed potatoes.
- Heat the oil over a medium high heat.
- Season the chicken and add to the skillet, skin side down and brown until the skin becomes a dark golden colour, turn over and brown the other side before removing from the heat.
- Reduce the heat to medium and add the leeks along with the rosemary and bay.
- Cook until the leeks become soft then add the grapes, cooking until they begin to burst.
- Add the olives, chicken stock and sherry vinegar.
- Return the chicken to the dish and season lightly before adding just enough water to cover the ingredients.
- Slowly simmer until the liquid has reduced and intensified in flavour and the chicken has cooked through.
- About 45 minutes.
- Serve over ultra creamy mashed potatoes, garnished with parsley.
- 500g black seedless grapes, frozen
- 2t vanilla paste
- ½ lemon zested
- ½ Cup honey
- 2 cups yoghurt, frozen flat in a zip zeal bag
How To Make Grape frozen yoghurt
- Add your frozen grapes to a food processor along with the vanilla, lemon zest and honey.
- Blend until a coarse mixture forms. Add the frozen yoghurt broken into pieces and blend, stopping to scrape down the sides.
- Continue blending until a smooth deep purple colour mixture is formed.
- Serve immediately and store the remaining mixture in a container with a tight fitting lid in the freezer.