Recipes by Di Swann
It’s easy to see why corn fritters are a staple in so many cafés – they’re delicious. They’re also surprisingly easy to make. I find they’re just the ticket for a lazy Sunday brunch or a light family dinner. Plus, they’re a sneaky way to up the kids’ vege quota.
Here’s a good trick. When mixing the batter use chilled soda water. The bubbles in the water help aerate the batter and act as a raising agent, making the fritters light and tender.
Simply wipe with a clean, slightly damp cloth or paper towel to clean mushrooms, as they may discolour if soaked in water.
The zest of any citrus fruit consists of the outermost rind or skin only. Avoid the pith or white part beneath as it is bitter.
Rubs, either wet or dry, are made with a combination of herbs and spices and applied directly to meat before cooking.
Place a saucer in the freezer for a few minutes. Spoon about a tablespoon of hot jam onto the saucer and allow it to cool. Push your finger through the middle of the jam. The jam should part and wrinkle.
Pectin is the key ingredient when it comes to making jam… it’s what makes jam set. Pectin is a carbohydrate found in the cell walls of ripe fruit and it is what thickens the jam.
I love eating lamb when it’s cooked to perfection. There’s so much flavour you can almost taste the goodness of all the nutrients bursting out of the meat. Most people associate lamb with iron for energy but what else does it offer us nutritionally? I’ll hand over to our nutritionist to fill us in on the facts:
Lana introduces this year’s delicious Autumn season recipes.