Ricotta pancakes with blackberry butter sauce

I love Sunday brunch! Of all the countries I’ve lived in and places
I’ve travelled to, my favourite Sunday brunch was close to home a
joint less that a mile from where I grew up. What made this outing
such an event was its home-style approach big omlettes, filled with
all your heart’s desires, with a pile of the best home-made fried
potatoes with onions that you have ever tasted, served sizzling and
piping hot in the very pan it was cooked in.
Their pancakes were equally spectacular and also served from the
frying pan. There was a choice of a delicious blackberry or
blueberry butter, although I liked them plain with maple syrup and
whipped cream. So what was the secret ingredient that drew in the
locals and forced them to queue up for what seemed like an
eternity? Ricotta cheese! And to add a twist, served with
blackberry butter! (more…)

This salad goes great with just about any meat you choose to serve over the holidays. Easy to prepare, healthy - and sure to please the most discriminating palate…

Cider walnut dressing:
2 tablespoons cider vinegar
4 tablespoons walnut oil
2 tablespoon olive oil
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste

Salad:
1 radicchio, trimmed and cut into strips
1 endive, trimmed and cut into strips
1 bunch watercress
Few baby beetroot or red silverbeet leaves (optional)
2 firm ripe pears, peeled
1/4 cup walnut halves
Salt and freshly ground pepper, to taste

In a large bowl, whisk together the cider vinegar, walnut and olive oils and mustard. Season with salt and pepper to taste and set aside.

Wash and dry the radicchio and endive and remove the outer leaves and cut into strips. Wash and dry the watercress and remove any tough stems. Peel, core and slice the pears.

Toss the radicchio, endive, watercress and pears with the cider dressing. In a small frying pan, toast the walnut halves over a high heat for a minute. Divide the salad among 4-6 chilled salad plates. Top each with walnut halves before serving.

If you are like me, you are spreading yourself thin, especially at this time of year.  Aren’t you exhausted from Christmas shopping, wrapping, decorating, baking and cooking..? I know I am! The thought of trying to be creative when entertaining is equally draining.  Right about now I am sure a few suggestions on some saucy dishes to serve up for the holidays would come in handy.

From now until the New Year we would like to provide you with some recipe ideas, quick tips on shopping and preparation for your holiday feast.  So let’s start with the basics…are you thinking turkey, roast…or perhaps seafood?

Let me start you off with one of the best chicken dishes I have ever tasted! This outstanding dish - Chicken with figs - was served to me about 15 years ago at a dinner party in California, and it has remained one of my favourites ever since.

I just think it’s nice to have an alternative to the traditional turkey dinner…why not give this remarkable dish a go!

Chicken with figs:

The flavour and appearance of this dish are equally spectacular.  Marinated overnight, the fruit plumps and the chicken becomes tender and moist.  Madeira, sugar, and pecans finish off this version of an old Silver Palate favourite.

2 chickens (2 and a half to 3 pounds each), cut into 8 pieces each
6 large cloves garlic, finely minced
2 tablespoons dried thyme
1 tablespoon ground cumin
1 teaspoon salt
1/2 cup red wine vinegar
1/2 cup best-quality olive oil
4 teaspoons green peppercorns (packed in water), drained
1 cup imported black olives
1 and a half cups dried apricots
1 cup dried small figs or large fig pieces
1/4 cup packed brown sugar
1/2 cup Madeira
1 cup large pecan pieces
Grated zest of 2 lemons

1. One day before serving, combine the chicken, garlic, thyme, cumin, ginger, salt, vinegar, oil, peppercorns, olives, apricots, and figs in a large bowl.  Marinate covered in the refrigerator overnight.  Remove the bowl from the refrigerator 1 hour before cooking.

2. Preheat oven to 350 degrees Fahrenheit

3. Arrange the chicken in a single layer in a large shallow baking pan.  Spoon the marinade mixture evenly over the chicken.  Sprinkle with the sugar and pour the Madeira between the pieces.

4. Cover the pan with aluminium foil and bake for 20 minutes.  Remove the foil and bake, basting frequently with the pan juices, until the juices run clear when a thigh is pierced with a sharp skewer, 40 to 50 minutes.

5. Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter.  Drizzle with a few large spoonfuls of the pan juices and sprinkle with the pecans.  Sprinkle the lemon zest over all.  Pass the remaining pan juices in a sauce boat.

(6 portions)