Cuisine : Cuisine, Issue 144
4 tablespoons extra virgin olive oil 1 onion, finely chopped 1kg carrots, peeled and diced 2cm 3G4 preserved lemon, diced 2cm 1 teaspoon toasted cumin seeds 2 handfuls watercress sprigs juice of 1 lemon salt and freshly ground black pepper Heat the oil in a large deep frying pan on moderate heat. Add the onion, carrots, preserved lemon and cumin seeds. Cover and fry very gently for 30 minutes or until the onions and carrots are soft. Uncover and turn up the heat. Add the watercress sprigs. Mix well and allow the watercress to wilt slightly. Add the lemon juice, mix well, taste and season. BANANA SEMIFREDDO & ESPRESSO GRANITA WITH ALEXA'S ALMOND BREAD SERVES 6 Alexa's almond bread Long before anyone I knew had even heard of biscotti, my good friend Alexa Johnston -- well-known baker and author -- was making this almond bread, a twice-cooked biscuit that is like a much lighter version of Italian biscotti. Whereas biscotti are meant to be dipped into sweet wine or coffee to soften their rock-hard texture, this almond bread is cut into thin slices which dissolve with a crunch when eaten. Unlike biscotti, this almond bread is a perfect accompaniment to ice-cream desserts. Make this the day before it is needed. butter for greasing 3 egg whites 1G2 cup caster sugar 1 cup flour 250g whole almonds Preheat the oven to 180°C. Butter a 13cm x 23cm x 7cm-deep loaf tin and line the bottom with baking paper. Beat the egg whites until soft peaks form, add the sugar gradually and beat until dissolved then fold in the sifted flour and the almonds. Spread the mixture in the loaf tin and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. The top should look dry and firm. Cool slightly then remove from the tin and cool on a rack. When the loaf is quite cold, wrap it closely in tinfoil and refrigerate overnight. The next day preheat the oven to 150ºC. Unwrap the loaf, cut into very thin slices and put them side by side on oven trays lined with baking paper. Bake for about 30 minutes until they are crisp and dry. Store in an airtight container. Banana semifreddo 4 eggs 150g caster sugar, plus 2 tablespoons extra 3 bananas, mashed juice of 1 lemon 2 tablespoons bourbon or whisky 350ml cream, whipped Beat the eggs and the 150g caster sugar until thick, pale and creamy. In another bowl beat the bananas, lemon juice, the 2 tablespoons of sugar and the bourbon or whisky until smooth. Add the banana mixture and the whipped cream to the egg mixture and fold everything together. Pour into a shallow dish, cover and place in the freezer for 5 hours or until frozen. Espresso granita 250ml strong espresso coffee 6 tablespoons caster sugar 300ml cream, whipped Place the coffee in a shallow dish, add the sugar and stir to dissolve. Cool then place in the freezer until frozen. Remove from the freezer and drag a spoon over the surface of the frozen coffee to make shaved coffee ice. Return to the freezer until hard. To serve Serve a scoop of semifreddo in a glass or small bowl with a spoonful of granita on top. Place a dollop of whipped cream on top and serve some slices of almond bread on the side. Wine Off-dry sparkling like Lindauer Cuvée Riche or a shot of amaretto. 114 CUISINE Credits: Bodum cutlery set, Gordon Ramsay by Royal Doulton dinner plate, Royal Doulton Signature white serving bowl, L&M Fiesta napkin, Cantina oval decanter, Thomas Medallion side plates, Thomas Mahlzeit din- ner plate and Riedel stemless glass from The Studio of Tableware; yellow linen fabric behind screen from The Fabric Warehouse; painted trunk from French Country Collections; all other props privately owned. For full details, see Credits Index.
Cuisine, Issue 145