cinnamon Archives - Just Julie

Tarte tatin aux pêches (Peaches Tart Tatin)

Julie Olive — Thu, 08 Aug 2019 11:20:08 +0000

A friend’s Aunt came to my house for the first time the other day and she brought with her 8 beautiful sexy peaches. As a well brought up Chinese, we do not go to people’s house empty handed and she practise this to the later. kekekekeke

I have fun thinking what to do with them and then I remembered my bottle of Crème de Pêche de vigne, basically a peach liquor and that is it. It is decided – Tarte tatin aux pêches (Peaches Tart Tatin)

This is not hard to make. As puddings goes it is extremely easy. It is good if you have unexpected guests coming. Serve hot with cold ice cream or serve cold with custard cream or pouring cream.

I served mine yesterday with fresh slices of peaches, with the peachy jus and topped with mascarpone flavoured with lemon verbena. So naughty but so satisfying.

Tarte tatin aux pêches (Peaches Tart Tatin)

Ingredients

6 to 8 Peaches
1 cup White Sugar
1 cup cup water
200 g Butter
1 pinch Salt
1 nos Shortcrust pastry
2 tbsp brown sugar
1/2 tbsp Cinnamon
1 cup Crème de Pêche de vigne (Peach liquor)

Instructions

Place white sugar and water to make caramel. when light brown add in 100 g butter and the peach liquor if using. (Rum can do too)
Wash, dry and stoned the peaches then cut into quarters
When caramel is set pour on the pan 1 thin layer. Then layer the peaches skin side down.
Bake in 200C oven for 30 minutes. Remove from oven and then drained the sauce into a small pan. (do not throw away) Then sprinkle with brown sugar and dot with the rest of the butter all around.
Cover with the shortcrust pastry, tugging the sides in. (Imagine how it will look like when overturned) Place back into oven for another 20 minutes or so till the pastry is lightly browned.
When done remove your tarte from the oven and drain off the juice. Use a flat plate to help you.
While your tarte is cooling heat the collected juices till slightly thicken to sauce.
Turn your tarte onto prepared plate and serve with Crème Anglaise or ice cream.

Start by making caramel aka water + sugar
Butter
Lemon juice
A cup of peach liquor
Drizzle a thin sheet of caramel
Arrange peaches skin side down and bake
Use a plate to hold the peaches to help drain the juice
sprinkle with cinnamon and brown sugar
cover with shortcrust pastry, tugging the sides in and poke some holes and bake
after baking drain more juice before turning over
luckily I have a plate with rim

keep the juice and simmer to a thicken consistency to sauce. Isn’t it pretty?

The post Tarte tatin aux pêches (Peaches Tart Tatin) appeared first on Just Julie.

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Julie Olive — Wed, 09 Jan 2019 21:00:24 +0000

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way

Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want to see another sausage or bacon strip for at least a month!

This is my take on Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

The most important different way in which I cook my Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) is that I like to fry my pork belly skin first. This gives the skin an extra ummmph. The skin also absorb more taste from your stewing ingredients.

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Ingredients

1 kg Pork Belly skin on
Shallots
Garlic
Ginger
Bay leaves
Cloves
Sezhuan peppercorns
Cinnamon
Dried chillies
Star Anise

Seasoning

1 heap tbsp Rock Sugar
3 tbsp Caramel soy sauce
3 tbsp Light soy sauce
1 cup Shaoxing wine
2 cups Chicken stock
8 – 10 Mushrooms (soaked)

Thickening

Corn starch and water

Boiled Eggs

4/6 Hard boiled eggs

Instructions

Pan seared the skin side until a bit brown. Removed and then sliced into chunky pieces.
In the pan add the sugar and the cubed pork belly. Give a good toss until light brown. Then add in the shallots and ginger.
If there’s too much oil remove the oil. Add in your bay leaf, cloves, Sezhuan peppercorns, Cinnamon, Dried chillies and Star Anise.
Add the mushrooms and all the seasonings plus wine and water. Cover and let everything simmer on low heat for an hour.
Add in your boiled eggs and if you prefer your sauce a bit thicker then add in a mixture of corn starch and water blend.
Taste and season with salt, pepper and soy sauce. Taste. Taste. Taste.

Notes

TIP – I like to pan seared my pork skin before cooking. This gives the skin and extra nicer taste. the Q Q chewy taste.
TIP – I prefer to use chicken stock instead of water for my stewing but you can use water.
TIP – The amount of liquid you add in to the stew and the time depends on the cut size of your pork and also the heat.

I bought 4 fat strips of pork belly. fry on the skin side.
Like so
Then cut and place everything back into wok.
The ingredients
Remove the oil if too much.

Updated 3rd November 2019

Updated 5/8/2012 using ribs in
Frying the skin before braising
Ah just fit
Done

The post Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) appeared first on Just Julie.

Whiskey glazed ham – Special

Julie Olive — Wed, 02 Jan 2019 17:42:47 +0000

For the last day of 2018 I decided to bake a whiskey glazed ham with Christmas flavours.

I bought a smoked gammon joint and it was 2.5 kg in weight. Woke up early and soaked it for about 10 hours, changing the water a few times. Smoked gammon joint has a better taste than unsmoked joint and I prefer to use smoked gammon joint. There is nothing to stop you using unsmoked gammon joint however so it is entirely up to you.

Once you have tried it you can adjust your seasonings, use different seasonings etc. Create your own.

Once baked you can slice as much of your ham as you want to eat and keep the rest unsliced so they stay juicy and moist. You can also portioned them and vacuum seal them to keep longer.

I portioned and vacuum sealed mine to make it easier for my boy lollipop to make his sandwiches or have a ham salads. Once you have made your own ham you will not eat the supermarket tasteless salty ones again. Enjoy!

Whiskey Glazed Ham – special

Ingredients

1 2.5 kg Smoked gammon joint
Fiery Ginger beer
Orange peel
Cinnamon
Cloves
Cardamon
Onions
2 tbsp Seville Orange Marmalade + 1 tbsp whiskey
Good Whiskey
Ginger

Instructions

Soaked the smoked gammon overnight or a good 10 hours, changing the water a couple of time. This is to remove the saltiness.
Place the gammon into a big pot and cover with the ginger beer, the herbs, a couple tablespoon of whiskey and onions too except for the Seville Orange Marmalade
Boiling time – 15 minutes for 500g + another 10 minutes after. My gammon was 2.5 kg thereabouts so I boiled for 90 minutes + 10 minutes. (100 minutes total)
Leave the gammon in the ginger beer stock till it is cool to touch. Remove the gammon and and place on your roasting pan.
Line your roasting pan with the onions and some stock to ensure the juiciness.
Use a sharp knife and remove the skin of the gammon and score the fat.
Mix the Seville Orange Marmalade jam with a tablespoon of whiskey and smeared the top of the gammon.
Place into a 180 C fan assisted oven for 25 to 30 minutes until it is golden. Remove from oven and then drizzle again with another tablespoon of whiskey.

Coffee first then soak the smoked gammon joint
Find a pot that just fits
Everything into pot.
Bring to boil and simmer according to weight.
Line your roasting pan
Remove the strings and the skin and score the fats
Smeared with the mix of whiskey and jam
Don’t forget to add some boiling stock
After roasting douse your ham with another tbsp of whiskey

The post Whiskey glazed ham – Special appeared first on Just Julie.