Masala Potatoes - Untested

Pg 275 The Ayurvedic Cookbook

Serves 3-4

30-40 minutes

2 potatoes

1 medium parsnip

1/2 bunch leafy greens

1/4 onion, finely chopped

2 Tbsps. oil or ghee

1/4 tsp. black mustard seeds

1/8 tsp hing

1/2 tsp turmeric

1" fresh ginger root, grated

1/2 to 2/3 cup water

1/2 tsp salt

1/2 tsp coriander powder

Sauté Pork Heart - Testing

https://www.greatbritishchefs.com/recipes/pigs-heart-recipe

1 - Definitely tricky. It was fine but also chewy which would indicate that I overcooked it. I would like to try braising, but that takes 3 hours...

2 pigs hearts, trimmed of nerves and sinew

2 Tbsps. olive oil

1 carrot, finely diced

4 shallots, finely diced

2 garlic cloves, minced

3/4 cup white wine

1 knob of butter (24g?)

salt

pepper

(I started by brining the hearts in brine - to make the brine, put 2 cups water, 1/4 cup salt and 3Tbsps brown sugar to boil until the salt and sugar dissolve, then add 2 cups cold water, brine the hearts for a maximum of 22hrs - I also added 7 juniper berries.)

1. Place the hearts in a container, submerge in cold water and leave overnight. Change the water once or twice as this will help to remove all the blood and impurities. Remove from the water.
2. Cut hearts into large cubes. While the wine is simmering, heat the butter in a pan over a medium-high heat. 
3. Heat the olive oil. Sauté the carrots and shallots for about 5 minutes. Add the garlic and cook for another minute. 
4. Add the wine and simmer for about 10 minutes.
5. Add the diced heart and sauté until golden brown on the outside and slightly pink in the middle - if you overcook the hearts they will be tough and rubbery  
6. Once cooked, season the hearts and mix in with the veg. Serve immediately.

Malvern Pudding (Custard Apple Pudding) - Untested

https://www.littlesugarsnaps.com/malvern-pudding/

Malvern pudding is an English apple pudding from Worcestershire in the West Midlands.

Total Time: 35minutes minutes 

For the Apples

375 g cooking apples such as Bramleys

375 g eating apples such as russets

OR 750g of any kind of apple

45 g butter

60 g sugar

Grated rind of 1 lemon

For the Custard

45 g flour (more for a thicker custard, less for a thinner custard)

45 g butter

45 g sugar

500 ml whole milk

3 egg yolks 

1½ tsps vanilla extract

For the Topping

60 g Demerara sugar

½ tsp ground cinnamon

For the Apples

1. Put the butter into a medium-sized pan and let it melt.
2. Peel and core the cooking apples then slice roughly and put in the saucepan.
3. Peel, core and chop the eating apples into small chunks. Add to the pan.
4. Tip the sugar in and cook everything over medium heat, stirring often, until the cooking apples break down and the eating apples feel fork tender (around 10-15 minutes).
5. Optional step: if there is alot of watery liquid in the bottom of the pan once the apple are cooked drain it away.
6. Finely grate the lemon, toss the zest into the pan and stir through. Set aside.

For the Custard

1. Beat the egg yolks into the milk.
2. Melt the butter in a small pan (not a milk pan).
3. Toss in the flour, mix with a wooden spoon until smooth and cook for 1 minute.
4. Take the pan off of the heat and add the milk, little by little, stirring until smooth each time.
5. Tip the sugar in.
6. Put the pan over moderate heat and cook, stirring constantly, until the custard thickens nicely.
7. Stir the vanilla extract/ vanilla bean paste through.

To Assembe

1. Tip the apple mixture into the base of a 9×7" baking dish (preferably oval but not essential) and spread out.
2. Pour the custard over the top and level it out if necessary.
3. Mix the cinnamon and demerara sugar together then sprinkle over the top of the custard, ensuring that the entire top is covered evenly. Keep on sprinkling to use up all of the sugar.
4. Place the bowl under a pre-heated grill (2-3 cm below it) and cook for around 5 minutes until the sugar has melted and is bubbling in places (alternatively use a kitchen blowtorch to achieve this). Turn the dish as necessary to ensure an even bake.
5. Remove the pan from the oven and set aside for 15 minutes for the sugar to cool and firm up. Serve the pudding whilst it is still warm. Does not keep well. Eat within 30 minutes of baking.

Quince paste and recipes

All the recipes are below. I decided to start by trying to make quince paste. I do not understand why I have to peel and core them and then put the pits in a little baggy with the lemon peel. Instead, I put everything in, so about 1kg of quince with 1kg of sugar and the peels of 2 lemons. 

OK! Using the fruit press on whole cooked fruit is really hard and not efficient. In future, I will peel and retain the pits to add in a little satchel with the peeled zest of 2 lemons. Ugh, that will be so much easier!

I boiled the resulting strained liquid once, ran this through a fine mesh sieve, then brought it to a boil again, using the cold plate method to decide when it was gelled. I then buttered a piece of parchment paper which I then used to line a cookie sheet, and poured out the quince paste, putting it in the refrigerator to help it set.

I set beautifully, but now I wonder what to do with it. How do I store it like this? I think using small Mason jars would be better.

 https://www.tasteofhome.com/recipes/apple-quince-pie/

https://www.lapresse.ca/noel/deguster/recettes/201312/10/01-4719602-delices-du-coing.php

https://www.google.com/search?q=recette+cotignac&rlz=1C1CHBF_enCA904CA904&oq=recette+cotignac&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIGCAEQIxgnMgYIAhAjGCcyDQgDEAAYgwEYsQMYigUyDQgEEAAYgwEYsQMYigUyDQgFEAAYgwEYsQMYigUyDQgGEAAYgwEYsQMYgAQyDQgHEAAYgwEYsQMYigUyDQgIEAAYgwEYsQMYgAQyDQgJEAAYgwEYsQMYgATSAQgyMDk3ajBqNKgCALACAA&sourceid=chrome&ie=UTF-8

https://www.marieclaire.fr/cuisine/cotignac,1195864.asp

https://www.cuisinealafrancaise.com/fr/recettes/desserts-et-boulangerie/glaces-sorbets-confiseries/cotignac

http://cuisinemaison63.canalblog.com/archives/2017/10/28/35811819.html

https://cuisine.journaldesfemmes.fr/encyclopedie-produits/1957580-coing/

https://www.delicious.com.au/recipes/salt-roasted-pork-belly-whole-apples-quince-sauce-recipe/rw97smmk

https://www.delicious.com.au/recipes/quince-hazelnut-tart/ec6e314a-c99d-4882-af4b-a722d88d3dcb?current_section=recipes

https://www.delicious.com.au/recipes/sage-rubbed-porchetta-quince-glaze/oO10tZWW

https://www.delicious.com.au/recipes/ricotta-crostata-spiced-quince-recipe/en4d85yq?r=recipes/collections/irgzvpiw

https://www.delicious.com.au/recipes/honey-quince-cake-jamie-oliver/o0x7i9fr?r=recipes/collections/irgzvpiw

https://www.delicious.com.au/recipes/quince-paste/c7861c7a-ca56-4383-a8e6-785cf03aaad0?current_section=recipes&r=recipes/collections/irgzvpiw

https://champagne-tastes.com/quince-recipe-puff-pastry-tart/

https://marocmama.com/quince-cake-with-walnuts/

https://www.yummly.com/recipes/quince-desserts