turkish delight

i made this for the first time a couple of years ago "for a laugh". my arms have just recovered, so i asked 15-year-old kitchen whiz liam to "help" this time (ie be the mixing robot- hahaha, dastardly, i know). it turned out delicious, though a double batch is advised, given the enormous amount of work this is.



400g white sugar
150ml water

1 tsp lemon juice

50g (100ml) cornflour (not wheaten cornflour)

175ml cold water

5-10 drops red food colouring

1.5 tsp rose essence (queen brand works well), or to taste

optional flavours:

80g lightly roasted, unsalted pistachios shelled

for dusting, sift together:

25g (50ml) cornflour

50g pure icing sugar

heat the sugar, water and lemon juice in a small saucepan; stir continuously over medium heat until brought to the boil. reduce heat to as low as possible and don't stir any further.  wash down the walls of the saucepan with a wet pastry brush occasionally to hinder the creation of large crystals in the sugar syrup. keep simmering the syrup for 15 minutes or just before soft ball stage (110C if you have a candy thermometer): stop before the sugar starts to turn golden. 

place the cornflour in a medium-large saucepan and use a whisk to mix in the cold water. stir constantly over low heat, using the whisk to scrape into the corners of the pan. as soon as the thickening starts, remove the saucepan from the heat and keep stirring. return to the heat for 30 seconds and continue stirring; the mixture should be thick and smooth like mashed potato.

pour half a cup of the sugar syrup into the cornflour paste and mix well until the paste is smooth again. gradually add the remaining syrup (about a quarter of a cup at a time), stirring it in well each time.

bring the cornflour-syrup mixture to the boil, stirring thoroughly and constantly. as soon as bubbles appear, turn the heat as low as possible, using a diffuser if necessary. 

keep stirring thoroughly and gently for about 20-30 minutes, the mixture should be thick enough for a spoon drawn across the bottom of the pan to leave a path which takes at least 10 seconds to close up. to test the texture of the finished sweet, dip a spoon into the mixture and then into a glass of cold water for 30 seconds. keep cooking for 5 more minutes if you want it chewier, otherwise take it off the heat.

scrape mixture into lined pan using a silicone spatula; allow to cool at room temperature for at least 3 hours, then cut and dust with icing sugar mixture and store in brown paper.

nori rolls

ahh, nori rolls; super tasty power food, work colleague impresser and comfort delight in one. i'm glad to have given this a go at home (much easier and quicker than expected), as i am limited to the tofu or pickle rolls at sushi places which contain poor quality ingredients.

this dish becomes more than a handy snack when made with organic tofu, traditional pickled ginger and wasabi powder (no artificial colours or sweeteners). the most important part is to cook the rice correctly, then it's just a matter of filling and rolling however you like.

3c japanese rice

3.25 water

0.3 rice vinegar or rice vinegar/rice wine blend

2Tbs sugar

1tsp salt

rinse rice in a large bowl or sieve. place the rice in rice cooker and add water. cook for 15-20 minutes. spread the rice thinly on a large ceramic bowl or plate so it cools quicker. dissolve the sugar and salt in the vinegar; sprinkle on the rice and fold together gently (don't squash the rice).

my favourite fillings are shredded carrot, panfried tofu, avocado, toasted sesame seeds, pickled ginger, shredded daikon root.

you don't need to wet the seaweed sheets before rolling; they will soften with the moisture of the rice. these keep well overnight in an airtight container in the fridge. 

new obsession: rice salad

i am loving rice salad right now. 2c of brown rice cooked with 4c water and a pinch of salt makes enough for 6-8 hungry people, and it's a great outdoorsy day lunch.

cook the rice, allow to cool for an hour if possible and mix in a large bowl with any combination of finely chopped or cubed yummies such as: apple, almonds, dill pickles, red cabbage, sultanas, red capsicum, parsley, toasted sesame seeds, raw onion, fresh mushrooms. add lemon juice and olive oil (plenty, as it will be absorbed by the rice), herbs and ground spices to taste. this is even better the next day, and shared with friends!