Braised Chicken

No Cassoulet cooking this winter I have decided.  But other delicious oven cooking was here last week. We love this flavoursome braised chicken with red wine.
It is based on Coq au vin the classic French cooking.  Like anything good, it needs a long preparation and cooking.  Started off by sauteing all the ingredients and finishing cooking in the oven for about one hour, but it's all good during wintertime, keep the room warm.  Indeed, it's winter treat.
We had the dish for our Sunday best, and it was so delightful.  Served with boiled potato and baked vegetables.  Followed by fresh leafy salad greens.

The ingredients and the process of cooking the Braised Chicken.

Braised Chicken with Red Wine
One free-range chicken - cut into 8 pieces

bacon, red onion, dried herbs
carrots and celery

(discard the fat-keep the skin on)
Salt and white pepper to dust and rub the chicken
before pan-frying
Aromatic vegetables, herbs:
3 red onions
( cut each onion to 4)
1 cup diced carrots
1 cup diced celery
2 pieces bacon, sliced

mushrooms and flat parsley

3 tablespoons braised tomato
1 tablespoon sugar
1 and 1/2 cups red wine
1 cup chicken stock
Herbs: bay leaf, thyme and rosemary
To garnish:
Sliced fresh mushrooms
Oil
Fresh chop flat parsley

Use a heavy-based pot to do the cooking

Note: ask the butcher to cut the whole bird, he will do the job well.

The Ingredients and the Cooking 

The red wine and braised tomato

Organise all ingredients, ready to start by pan-frying the chicken pieces.

Portioning the chicken was not my best, need more practice and extra lessons.  The strings saved the untidiness, I thought that would do for now.

Dry panfrying the chicken-no oil was needed.  And other steps of the cooking process.

rub the chicken with salt and white pepper
pan-fried in a hot pot 

add a dash of oil to continue
pan-frying until golden

after finished pan-frying all
chicken pieces, transfer the chicken to a plate
deglaze the pan with some
red wine put the bacon, all vegetables

add in the herbs, and continue cooking
put all the chicken back into the pot, put
in the sugar add the rest of the wine.

Braise in the wine and cook for 5 minutes, turn the chicken over, add in
some stock, bring to simmer. Then put the lid on

braise slowly for 10 minutes also, then off the burner, taste the seasoning
(maybe you may need to more salt) later transfer and place the pot
to the inside hot oven at 165 degrees C.  Let the oven braise the chicken for 55 minutes.
Turn the power off, but let the pot stay in 45 minutes.

And here it is, it looks moist and beautiful, the dish is ready to be served with the garnished.

Before serving, panfry the sliced mushroom.

slice the mushroom, ready to fry

fried mushroom for the garnish

garnish the braised chicken with the fried mushrooms and chopped parsley.

Serving the braised chicken, garnished with mashed potato, followed by a fresh leafy salad.

the leafy salad to enjoy after the braised chicken

What an excellent way to celebrate the late winter, cold weather outside, and here having delicious hot food inside, a comfort home cooking.  Cassoulet is a delightful dish, it was over ten years ago I cooked for the family due to my curiosity.  But I must say it was good, tasted yum, but the modification has taken place.

No Cassoulet cooking after all, hopefully, the next winter, I will be more organised and also be waiting for the family to come home.

Everyone can cook the braised chicken in wine, I think the instruction is explicit enough, I hope you try the dish and have fun cooking it.

I will close the post by sharing with you about my experience of the Friday Fun.  To you all readers, and visitors, if you missed what was happening to me, that I had been invited to join the Veteran Table Tennis Competition this year, and it runs for several weeks every Friday.  The week, I had to face a good player who I will play against, morally I was ready, and I know that I will lose, and I did.  I was disappointed to be beaten by her, a better player but pleased that I got a few points instead of zero.  She is an inspiration, she is not only a good player but very courteous the way she delivers the games.  I think it is fantastic!
Could you improve the skill to be a better player, especially if you are already in later life?  I wonder sometimes. I learnt that playing single is different and harder than playing double.  More Friday, Fun is coming.

Today is Monday.

To you all, my children, my family and friends all over the world.

Good Morning, wishing you, the most beautiful, beautiful awesome and blessed day.

Winter in late August.

Susy

CASSOULET

Cassoulet is the classic Southern French casserole cooking.
I had tried to cook the dish, but it was a long time ago.  I am thinking to do it again before the winter is over.  This time following the recipe faithfully, to have an excellent result.

The traditional dish for cooking the cassoulet I don't have, but a heavy-based cooking pot can be used instead.  Any La Creuset cooking pot does the job.

A cassoulet is a dish that does not look attractive or appetising, but it's delicious, it should be after all the ingredients are protein and fat.  It is not advisable for people who have a strict diet, it is a No, No.
The list of the ingredients to cook Cassoulet.
Cannellini bean
Sausage
Pork
Mutton
Confit duck or confit Goose 
Tomato and Onion
Bouquet Garni
Bacon skin and breadcrumb
(the cooking process take at least three hours)


Here, I typed the information about the Cassoulet from the New Larousse Gastronomique.
Noted in Italic for quick and easy reading by me.

Cassoulet  -  Haricot beans stew which originates in Languedoc.  It is prepared with pork and mutton, or with goose or duck, in an earthware dish which used to be known as the casserole d'issel, from whence derives its name.
Franc-Nohain, a humorous poet, sang the praises of Languedoc cassoulet in his Nouvelle cuisiniere bourgeoise.  He even gives a recipe in verse for cassoulet, the substance of which is here:
'On a moderate fire, I see two casseroles.  In one, a leg of confit d'oie or confit de canard (preserved goose or duck) as well little sausages, rib of pork and loin of mutton, are browning. Do not forget the flavouring, 2 tomatoes, and 2 onions cut in four.
Meanwhile, the white Soissons haricots are cooking gently in the other utensil.  Let the cooking proceed for two hours, and then arrange the beans and meat or duck, mutton and pork are distributed between layers of haricot beans.  After which put the cassoulet in the oven.
Then on the surface of the dish a golden crust forms, thick and fat.  Break it, because it must be incorporated into the rest of the ingredients.  Put it back in the oven, wait until another crust forms, which again must be broken: and this must be done six times.  Serve after breaking the crust seven times. A royal feast; in Languedoc, this called a haricot cream of cassoulet.'

Casserole I    
Confit de canard
little sausage
Rib of pork
Loin of mutton
Two onions and tomatoes cut in four.
( browning-in the process of the cooking)


Casserole II
The withe Soissons haricot is cooking away.

 Let the cooking proceed for two hours, and then arrange the beans and meat or duck, mutton and pork are distributed between layers of haricot beans.  After which put the cassoulet in the oven.

The lucky seven enable us to enjoy a royal feast; in Languedoc, this called a haricot cream of cassoulet.

Anatole France loved the cassoulet.  In Histoire Comique he wrote:
'I am going to lead you to a little tavern in the rue Vavin, chez Clemence, who only makes one dish, stupendous one: le cassoulet de Castelnaudary, which contains legs of confit d'oie (preserved goose), haricot beans previously blanched, pork fat, and little sausages.  To be reasonable, it must be cooked slowly for a long time. Clemence's cassoulet has been preparing for twenty years.  She replenishes the pot sometimes with goose, sometimes with pork fat, always the same cassoulet.  The basis remains, and this ancient and precious substance gives it a savour, which one finds in the paintings of the old Venetian masters, in the amber flesh tints of their women. Come, I wish you to taste Clemence's cassoulet.'

Vavin, chez Clemence - le cassoulet de Castelnaudary
- preserved goose, haricot beans previously blanched 
- pork fat, and little sausages.
(to be simmered for a long time)
Clemence's cassoulet has been cooking for 20years, she replenishes the pot with pork fat or with goose.  The basis remains, and the precious substance gives it a savour.

There are three kinds of cassoulet; that of Castelnaudary, of Carcassonne, and of Toulouse.
The three types should have the following differences: Castelnaudary is prepared with fresh pork, ham, knuckle of pork, and fresh bacon skins; that of Carcassonne with the addition to the above of a shortened leg of mutton, and partridges in season; that of Toulouse has added breast of pork, Toulouse sausages, mutton and confit d'oie or confit de canard.
In Languedoc, how the cassoulet is made varies according to whoever is preparing it.  Some cook the haricots, pork, mutton, bacon skins and sausages together, and then arrange these in alternate layers in the terrine, covering the surface with a thick sprinkling of bread-crumbs, and take it to the baker's oven to cook gently for some hours.

Castelnudary cassoulet:
- with fresh pork, ham, knuckle of pork, and fresh bacon skins 
Carcassone cassoulet:
- with fresh pork, ham, knuckle of pork, fresh bacon skins and a shortened leg of mutton, partridges.
Toulouse cassoulet:
- breast of pork, Toulouse sausages, mutton, and confit de canard of confit d'oie.

Cassoulet de Castelnaudary  I - Simmer white haricot beans and bacon skin in a glaze earthware pot with the usual seasoning, meats, aromatic vegetables and a pinch of garlic.
Drain and place them in an earthenware pot which has been lined with the fresh bacon skins, knuckle of pork, breast of pork, sausage, and a leg of confit d'oie.
Sprinkle with a layer coarse breadcrumbs and add goose fat.  Cook gently in the oven for several hours.
When an excellent golden crust has formed on the surface of the cassoulet stir it in with a spoon and repeat this 2 or 3 times. Gourmets like this served with either a fine red Aquitaine wine or with an old Minervois wine.
Cassoulet de Castelnaudary  II - For eight people soak 1 litre (13/4 pints, generous quart) dried white haricot beans for several hours, but not for too long or they may begin to ferment.  Simer in an earthenware pot with 300 salt breast of pork, 200 desalted rolled-up bacon skins, a carrot, an onion stuck with cloves, and a bouquet garni containing 3 cloves of garlic.  Season with a little salt.
In another pan, brown in lard or goose fat, 750 g loin of pork and 500g boned loin of mutton, well seasoned with salt and pepper.  Add 2 medium-sized chopped onions a bouquet garni and 2 crushed cloves of garlic.  Continue cooking with the lid on and add gravy or beef stock from time to time.
When the haricots are nearly cooked, remove the carrot, onion, and bouquet garni, and put in the pork, mutton, a garlic sausage, a leg of confit d[oie or confit de canard, and home-made sausage.  Simmer gently for 1 hour.
Remove the pieces of meat from the haricot beans.  Cut the pork mutton and goose into slices of equal size cut the bacon skins into rectangular pieces, the skinned garlic sausage and sausage into slices.
Put into a large earthenware pot lined with bacon skins, a layer of haricot beans and then a layer of the various meats with some of their sauce.  Fill the pot with an alternate layer, seasoning each one with a little freshly ground pepper.  On the last layer of haricots lay slices of salt pork, bacon skins, and slices of garlic sausage.
Sprinkle with white breadcrumbs, and pour over them a little goose fat.  Cook gently in the oven for about 1 1/2 hours.
Serve the cassoulet in the pot in which it has cooked.
There are other Languedocian cassoulets, that of Luchon, for example, which is called pistache.

The pottery dish to cook the cassoulet: Handmade by Kathy Kearns can be purchased.

The tradition of Cassoulet Dish

You could follow the recipe of cassoulet from the Taste, and use a heavy-based pot for cooking as it's pictured below.  No need to have the traditional one, it is difficult to find one here in Australia.

Cassoulet based on Taste

The cassoulet, based on the recipe of Taste, all ingredients are from Coles, it does not use the duck confit instead using fresh duck meat and any sausages (it's not mentioning of Toulouse sausage)  Definitely, it is not the tradition and original cassoulet from the south of France.

A Cassoulet recipe by Stephany Alexander you may like to follow, she explains everything thoroughly, and there is a picture about the ingredients, an excellent guide for you to learn what they are and where to get them from.

I want to cook the cassoulet once more, but I may have to start to prepare the duck confit (it can be done quickly, only takes time).  Where do I get the Toulouse sausages? That is the question.  If you can not use all the proper ingredients, then it won't be Authentic, is it worth it?   Come to think of it, I must wait for the family to come home to share the dish with as Rayner-my husband is not allowed to eat the rich dish for his health.  Indeed, I shall wait!

I wish you all readers well, please do, go ahead to try the above recipe based on New Larousse Gastronomique.  That would be great if you share your experience to cook the dish with me and with us.  How did you go?   Have fun and happy cooking.



The winter is almost over, make the best of it.
Susy

Two Days Over Due

Avocado.
You took the best avocado home from the market with good intention, to prepare delicious food for the family. I bought one of them, and it's not ready yet, too firm to be consumed, it had to sit in a bowl until ripening.  Busy with other things, the plan was forgotten until you realised the avocado was soft and overripe.  What do you do with it?  I cut the avocado, looked and tasted, the flesh was creamy.  Aah, the taste was right; then I would go ahead to using it.

 Over Due Avocado

If a couple of days ago I remembered, it would be different,  but the fruit looked alright from outside,  it's soft to the touch.

Cut to open and learn what the taste like.

The colour was not that green, cream but not brown, the taste was good.  Salvaging the unaffected portions of the avocado is a perfectly acceptable practice.   It was still useful.

Add lemon juice or sour cream to save them, serve it for a dip.

Adding fresh lime or lemon juice to make the best of the avocado.  So here it was we had avocado puree with a creamy texture, and it's perfect for a spread in the sandwiches instead of using butter.  Serve at once. That's what I did, the avocado spread was enough to make two sandwiches.

You could add chilli for flavour, and it's good to make guacamole and consume it on the same day.  

A tip for you girls, Mel, Jane and Susan, I am sure it has happened to you and also, maybe people out there had the experience too. I thought it is a good idea sharing about saving the avocado.  They are healthy fruit but very pricey, caring about it is very important.

Brown and soft overripe avocado are not good, just discard it.

Can we eat overripe avocado-brown avocado?

(the answer is based on my reading)

Those stringy brown things are the seed doing what seeds do and trying to grow into a tree. You can eat them without a problem. By this point, the flavour of the avocado will be as delightful as sawdust, with a delicate bouquet of chalk.

Eating overripe avocado is not harmful, but it doesn't taste great.

A story to Tell.
I met a shopper the other day in the market, a man was picking up sugar snaps pea, and I could not help it to say - they looked so dry, they have been sitting here for long, as I was standing next to him getting my vegetables.  And he replied, that 's ok, what I would do when I got home, I will soak them in the water for a few minutes, wash and dry them, keep in a plastic container and put them in the fridge so my children could take them to school for their snacks.  Wow, bravo!  I never thought of that ( no, I did not say that but only in my mind). I did not occur to me to ask his name was, anyway, he must be a father of young primary school children. There you go, another tip for us all how to save vegetables. Thank you, young man!
I was just me. Sometimes I have to think and learn that not everyone wishes to be talking too.  I was lucky the young man was a king person.  It's all good!


The sun is out today.😐
Susy

Baked Vegetables

Cooking in the oven is the best to go in winter, keep the kitchen warm, no messy stovetop and the burners, definitely less work.  Spending time as little as possible in the kitchen, invest your time in other activities instead. 

Baked Vegetables
Cauliflower is in season, they are beautifully fresh, tender and sweet.  Double cooked preparation for this dish.  First, the cauliflower will be steamed for a short while, then followed by baking.
What you need :
1 whole fresh cauliflower
1 cup white sauce
1 tablespoon Parmesan cheese
1 tablespoon grated Grana Padano 
1 tablespoon olive oil
Salt and ground white pepper to taste
Method
Preheat the oven up to 175 degrees C
Trim the outer leaves and wash the whole cauliflower thoroughly, drain and dry it properly
Steam for five minutes, and leave it cool
Place it in the pot, put in right in the middle.

Whole Cauliflower and the Pot to bake
If you use a standard oven, this pot is easy enough to fit in.  For a small size oven, you may have to check that the pot can get in with no problem.  The oven is going to be hot, handle it with care.

The well-prepared cauliflower is sitting in the pot, put half cup water.  The cauliflower is ready for steaming.

With the lid on, put the pot over the medium-hot stove and cook for five minutes.  Put off the flame, and leave the cauliflower in the pot to cool.  This is my way of steaming.  The little water will be boiling during the cooking, and the steam will cook the cauliflower within in 5 minutes.

Spread the white sauce around the cooked cauliflower evenly, sprinkle the cheese on top and all around the cauliflower.
Bake in the prepared oven at 175 degrees C for 25 minutes.  Switch the oven off, leave the baked cauliflower in it until serving time.

Beautifully baked cauliflower served warmed on itself or to garnished any cooked protein.

Serving baked cauliflower, sprinkle with chilli powder.

While the oven is hot and still going, baking another dish was an idea.  Baked apple sponge for morning tea and served with whipped cream.  It was the very first time baking fruit sponge this year, a Sunday treat, I told the family, that we have been good, so we deserve it.  It's raining outside, just as well all errands had been done on the previous day, only one left going to the chemist.

Freshly Baked Apple Sponge
A very light and spongy cake, it looks impressive, and the taste was so yummy, with the soft chopped sweet apple studded here and there, the flaked almond which dressed the top of the cake add the deliciousness of the sponge.

The recipe I could not share really, I simply put everything in a bowl, mixed together quickly and pour it into the hot cooked chopped apple, then bake in a hot oven for twenty minutes. Soon the sponge cake was baked and taken out from the oven dusted with the icing powder.

 I can tell you what you need: 
Two and a half large apples, peeled and diced and sprinkle with lime juice
2 tablespoons raw sugar and 1 tablespoon water
(place in a small baking dish, cook until the apple are softened, I cooked in the microwave for 4 minutes)
While I was cooking the apple, I prepared the sponge mixture quickly.
1 cup full self rising-flour
2 tablespoons castor sugar, one egg, 2 tablespoons milk and 2 tablespoons vegetable oil.
(mix all ingredients together to make a smooth mixture, at this point I added 1 tablespoon golden syrup and a pinch of bicarbonate of soda, mix them quickly and pour onto a hot cooked apple)
Bake in a hot oven at 175 degrees C (oven forced) for 18-20 minutes.
Serve hot or warm, and dressed in whipped cream.  You could serve with pouring cream, ice cream. I am happy enough to have simply a scoop of the warm apple sponge cake to go with my cup of tea.

The winter is almost over, to celebrate the end of the season we could cook braised chicken in red wine or Coq au vin, and Cassoulet, especially if you are keen on classic French cooking.  I may do that, but to simplify the dishes is necessary.  Particularly the Cassoulet as it is a rich dish.

Keep up with all that you like doing, and it's good to stay positive.  I have been enjoying my sports activities, double ping-pong game or a single ping-pong game.  I may not be very competitive, but if I win, I feel fantastic and please within myself.  The good feeling is very precious.
If I lose the game, the opponent must be excellent, and it is good to see others happier.

This is what I love to say: Don't Forget to Be Awesome!

Have a good day, Every day.
Susy

PINEAPPLE & POMELO

PINEAPPLE

At my place, pineapple serves as fresh fruits, sliced or diced and also to add to pork/meat dishes. Pizza with pineapple is popular here, even the famous Chop Sui dish, I have not tried them yet, as I am not sure with the flavour combination.  Sweet and sour pork dish, is delicious, I cook the dish my own way.
Fresh Pineapple
- Add in a fruit salad
- Makes fresh fruit juice
- Delicious for cakes, with pork dishes

Pineapple and other fresh fruit with
dipping sauce

Pineapple Cake

Pineapple Glace of Fresh Pineapples

POMELO

You may not be familiar Pomelo, it is a huge citrus, tastes sour and sweet, it is almost the flavour of orange and grapefruit.  It is available in the market, but it's not very common.  Not long ago, I got a fresh Pomelo in the Traralgon market, and the colour of the flesh was pink just like what you could get in Java.  The plant that I have in my backyard has cream or white flesh.
The plant is old enough to bear decent fruits now, and here it is, it has more than a dozen fruits.  Harvested one and the fruit is mature enough, it has a sour and sweet flavour with less bitterness.
To peel the pomelo is easy and fun, keep the meat/flesh in a container and place in the refrigerator for a few days.  Take some out when you are ready to use them.

Pink Pomelo (picture: Wikip)

Pomelo Plant with the Fruits

July is the time to pick the fruits, harvest time.  Let them stay in the storage for a while to gain sweetness.


The fruit peels and segments well.  It is better to consume the fruit after the long storage, but I do use the freshly picked to add to my salad and tropical fruit salad, and it was not bad at all.

Peeling the Pomelo

Clean the pith properly and clean the membrane of the wedges.  From the meat/flesh, you could serve it as salads or fruit salads.

I found with young and fresh pomelo is hard to segment, the meat is broken easily

 The freshly picked pomelo is very hard to peel without the meat falls apart, but it can be done, by taking your time and do it very carefully.  The result is here, see the picture below.

Peeled and Segmented Pomelo


The picture above, about how to peel pomelo is self-explanatory; however, there is an explicit instruction for you that I quote from the Wikipedia.

Seven Steps How to Peel Pomelo

1. Cut a "cap" off of one end of the pomelo. ...
2. Cut vertical slices down the sides of the pomelo. ...
3. Pull the bottom of the "rind flower" off of the fruit. ...
4. Find the end of the pomelo with the dimple.
5. Put your fingers in the hole and pull the fruit apart. ...
6. Pull away the membrane that surrounds each slice. ...
7. Finished.

Using Pomelo

Pomelo fruit salad

Mixed Fruits Salad, with pomelo, is very refreshing, it is served throughout the year in the tropics.

Sliced fresh tropical fruit served with spiced tamarind dipping sauce is very refreshing after eating savoury dinner.

more so the fried food.

Indulge my self-today by having Rujak-fruit salad mix in hot spicy tamarind and coconut sugar sauce.  Using only two fresh fruits; pomelo and pineapple slices.

Instead of grated the fruits thinly,  sliced thickly but still fresh and delicious.  An afternoon treat, no coffee or tea but the Rujak was enough.

Pomelo Cake or Scones

What the right timing, I was asked to bring something for a special birthday morning tea, and the brief was, scones-something small.   Right away I thought of baking the pomelo gem scones for the special occasion, I am so proud with my pomelo harvest this year, I love to make use of.  This gem scone with pomelo is my very own recipe, and it is going to work very well.

Pomello Gem Scone

Preparation

Pomelo Syrup: 160 g pomelo meat, 220g white sugar, 1/3 cup water and 1 juice of a lime

Place on to a pot and boil over low heat for 30 minutes until sugar is dissolved and the pomelo is soft.  Let it cool before using it for cake preparation.

Leave the syrup in the pot to cool.  To make dro my gem scones or mini round cake using the syrup is excellent, it makes the cake soft and moist.

Susy Pomelo Gem Scone

Ingredients

2 cups heaped full self-raising flour

125 g unsalted butter

1/2 cup white castor sugar

2 free-range eggs

1 cup the prepared syrup

4 slices of pomelo (peeled and segmented)

Method

Using a food processor, put all ingredients in the food processor, work it to process to make a soft scone mixture (a soft batter)

Preheated the baking tin-castiron for 10 minutes in the hot oven

Spoon the batter onto the oiled baking tin, fill up almost full in every hole, bake in a hot oven at 200 degrees for 9-11minutes

Take it out from the oven, wait for a few minutes before turning out to the cooling tray to cool.

The Batter for the Gem Scone

It is like cake batter instead of scone dough.

The Ingredients

Processing the Ingredients

The Batter-Drop Spoon Consistency

The Tin - castiron to bake Gem Scones

The cast iron is hot, handle with care, drizzle the oil in the holes before putting the gem scone batter.  Fill up almost full but not right up to the top.

Filling the holes with the gem scone mixture, and bake.

Freshly Baked  - Susy Gem Scone

Let it stays for a few minutes, before turn it over to a cooling tray.

The  Gem Scones are Colling on the Tray

I filled too much batter in the mould/tin, and the result was slightly overflowed, and the scone was not easy to take it out from the baking tin.  You could see from the picture, some of them are broken. That's the bonus for the baker to try.

When it is cold, cut the gem scone into two, filled with jam and whipped cream, dust with icing powder to serve.

Dressing the Pomelo Gem Scones

The whipped cream, The Jam and The Gem Scone 

The best fun is to dress them up, and it is very pleasing when the final look is beautiful. In this case, the gem scones look cute and dainty, enough to tempt people into breaking their diets. (not in a wrong way)

Sweet Pomelo Scone
For the first time, I baked scone with pomelo meat, and the result was a soft and moist scone.  To serve split a scone into two, buttered and add whipped cream for the filling and join with the other half of the scone.  Drizzle the top with white chocolate and top with fresh fruits or sprinkle with candies.  It is instead a fancy scone, it looks pretty though.

Seet Pomelo Scone ready for Baking

Susy Gem Scone and Sweet Scone

What do you think,  there two sweets here, how would you call them?

The Gem Scone: Is it Pomelo Gem Scone? or Gem Scone with Pomelo
The Scone: Is it Pomelo Sweet Scone? or Sweet Scone with Pomelo Other Tropical Fruit

Green Mango

Mango is one of the tropical fruits.  Not everyone likes mango due to the texture, the taste and also the touch is slimy.  Here I have a mango which I got from the market the other day, and I like to have it as a mixed salad with Pomelo.
Unripe mango but not too raw is excellent to add to salads

For my tropical salads, the dressing is simple, but adding chilli and shredded kaffir lime leaves for extra flavour can be yum.

chilly, kaffir lime leaf
and lemongrass

Pomelo and Mango Salad
Peel the mango and slice thinly, add some peeled pomelo meat.  To that, I also add leafy green-spinach and flat parsley.  The dressing is effortless, that is a mixture of lime juice, oil and salt.  Serve the salad with any protein that you like, or you could garnish the salad with prawns and serve as a starter or as a side dish.

Cut the mango, peel, and slice
to add to salad

Mango and Pomelo Salad garnished
with Prawns

Mango, Pomelo and Pineapple slices served with a dipping sauce is a famous fruit salad in the tropic.  Sometimes sliced cucumber, sliced star fruits and papaya can be added as well.

It has been so productive since harvested the Pomelo, a new recipe was created, some of the fruits shared with a neighbour and friends, that's really awesome.   I am so glad that they are willing to learn and to taste about the new fruit,  Pomelo is not a very common fruit here in the country town.
I was brave to use the pomelo to add to the gem scone mixture, and the scone was soft and moist.  Good little gems.



Until Next Post
Susy