Favourite summer finds

BY JAN BILTON

Light, zingy flavours are just the thing for a hot summer's day.

Pomegranate syrup or molasses is prepared by boiling pomegranate juice to produce a concentrated, tart liquid. Known as "robb-e anar" in Iran, it is popular in traditional Persian game and poultry dishes.

The syrup is also excellent poured over rich icecreams and cheesecakes and a dash adds zing to yoghurt or summer drinks. Pomegranate syrup is available at selected supermarkets, delis and specialty food stores.

Pomegranates and pomegranate juice and syrup are a great source of vitamins and antioxidants.

Limoncello is an Italian lemon liqueur originating primarily from the Gulf of Naples region. However, it is now produced worldwide.

Prepared from lemon zest, alcohol, water and sugar, it is light to bright yellow in colour, sweet and lemony, but not sour since it contains no lemon juice. It can be enjoyed poured over ice, as a liqueur or in desserts.

Blenheim firm Prenzel has recently introduced a Lemon Zest Limoncello used in the cheesecake recipe.

Passionfruit curd is the secret ingredient to many of my throw-together desserts and bakes.

I combine it with whipped cream and fill choux paste cases, add it to cheesecake mixtures, swirl it into icecream or yoghurt, add it to muffins and even spread it over hot scones. Barkers of Geraldine produce a quality passionfruit curd available from most supermarkets.

Squeezed lemon juice and lime juice packed in five 55g sachets ready for baking, sauces or dressings – from Kerikeri's boutique company Lemon Fresh – is not made from concentrate or reconstituted juice. The lemonade mix contains 25 per cent honey and is a great refresher diluted with sparkling or still mineral water.

GRILLED SALMON WITH POMEGRANATE GLAZE

1/3 cup pomegranate syrup or molasses

2 Tbsp orange juice

1 Tbsp soy sauce

1 Tbsp Dijon-style mustard

4 salmon fillets, about 500g

Combine the pomegranate syrup, orange juice, soy sauce and mustard. Brush about half over the skinless sides of the salmon fillets. Let set in the refrigerator for 10-20 minutes.

Preheat the grill to medium heat. Cook the salmon under medium to low heat, until cooked through. Watch carefully to prevent burning.

Excellent served on a kumara mash flavoured with chopped fresh basil leaves.

Serve the remaining sauce in a jug. Serves 4.

LIMONCELLO RICOTTA CHEESECAKE

Base

350g biscotti, crushed

50g butter, melted

Cheesecake

2 eggs

3/4 cup sugar

4 tsp powdered gelatine

2 Tbsp water

400g good ricotta – eg, Zany Zeus

Grated rind and juice of 1 lemon

5 Tbsp Lemon Zest Limoncello

300ml cream

To make the base, first lightly grease and line the base of a 20-centimetre springform cake pan with baking paper. Combine the biscotti crumbs with the butter and press onto the base. Chill for at least 30 minutes.

To make the cheesecake, beat the eggs and sugar over hot water until thick and creamy and the sugar is dissolved. Cool.

Soak the gelatine in the water for five minutes. Heat to dissolve. Cool. Stir into the egg mixture until well combined.

Beat the ricotta until smooth. Combine the lemon rind and juice and the limoncello. Combine with the egg mixture.

Whip the cream until stiff and fold in. Pour onto the prepared base. Refrigerate to set. To serve, unmould onto a flat plate and cut into wedges. Great served with a little extra limoncello poured over each slice. Serves 10.

YUMMY PASSIONFRUIT LIME MUFFINS

Muffins

2 eggs

1/2 cup light oil

1 cup milk

1 cup sugar

2 cups flour

2 1/2 tsp baking powder

1/2 cup Barker's Passionfruit Curd

Topping

1/4 cup Lime Fresh Lime Juice

2 Tbsp icing sugar

Extra icing sugar for dusting

Preheat the oven to 180C. Lightly oil a 12-hole muffin pan.

Blend the eggs, oil and milk in a bowl. Combine the sugar and sifted flour and baking powder in another bowl. Fold the liquid ingredients into the dry mixture, until just moistened.

Spoon the mixture into the muffin pans. Place heaped teaspoons of passionfruit curd in the centre of each muffin. Bake for 15-20 minutes or until well risen and golden and a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool.

Meanwhile, prepare the topping. Mix the lime juice and icing sugar, until dissolved. When the muffins are cool, drizzle with the topping and dust with icing sugar. These can be frozen. Makes 12 muffins.

POMEGRANATE MARINATED LAMB

4 lamb racks, 4-5 cutlets each

1/3 cup pomegranate syrup or molasses

1 Tbsp grated root ginger

2 tsp ground coriander

2 tsp ground cumin

Score the fat side of the lamb. Combine the pomegranate syrup, ginger, coriander and cumin. Brush over lamb. Cover and refrigerate for four hours.

Remove the lamb from the refrigerator about 30 minutes before cooking. Preheat the oven to 190C. Line a roasting dish with foil. Add the lamb fat-side down and roast for 5 minutes. Turn the racks fat-side up and continue to roast for 10-15 minutes.

Transfer the lamb to a plate, cover loosely with foil and rest for 10 minutes before serving. Serves 4.

Copyright Jan Bilton

 

Local Book a Winner

Gourmet local foods and world-class wines are showcased in Marlborough on the Menu. Written by Malburians food writer Jan Bilton and wine expert Belinda Jackson, the book offers a choice selection of easy, appealing recipes and food and wine matches that capture the true taste of Marlborough. Also featured is a Marlborough wine trail guide and a directory of Marlborough food and wine producers.

Published by Jan and her husband Michael G Ryan, the book was launched in December 2008. "The book is a winner with both locals and visitors. We have also received numerous orders from Australia and the USA as well as bookstores throughout the country," says Jan. A second print run has been necessary to cope with popular demand.

The $20 book is available from local booksellers and selected wineries.

WIN WIN WIN : Three lucky Marlborough readers have the chance to win the latest copy of Jan Bilton and Belinda Jackson's Marlborough on the Menu.  Write your name, address and phone number on the back of an envelope and send to: Marlborough on the Menu, The Marlborough Express, PO Box 242, Blenheim by January 20.

- The Marlborough Express