We are at the verge of Autumn

I haven’t written on Umeboss regularly for a long time and I feed bad  I used to write a post almost every day before, but now I don’t seem to be able to find the time to sit back and write what I want to write about.  I don’t want to say it’s something/someone’s fault, it’s just that I’ve been busy doing other stuff.  But I feel bad.

Here in Perth the Autumn has arrived and I’m enjoying the beautiful sky and temperature.  …. It rains a lot, and I see lots of snails (gross!), but let’s think that all this is part of nature.  :)

In my hometown, Japan, we get lots of delicious food in Autumn.  Some fruits, fish, chestnuts, sweet potatoes, etc etc are the best to be eaten in Autumn.  But here, I don’t see much Autumn fruits sold cheap at the shops.  Grapes, pears, mandarines, persimmon – to name a few – are the Autumn fruits, but grapes are not really cheap!  Maybe it’s still too early?  I hope the price will drop in few weeks when we start to feel winter is just around the corner.

I baked walnut nougat slices last night.  It’s a perfect sweet to munch on with a cup of hot tea.  I found that roasted almond would have gone much better on the nougat rather than walnuts, so I will try making it with almond next time.

Here is the recipe:

* butter and egg should be at room temperature

* I used 20cm x 20cm oven pan, but you can use a bigger sized pan

<Walnut Nougat Slices>

~ the base ~

• Unsalted Butter 150g
• Granulated Sugar 100g
• Egg 1
• Plain Flour 300g

~ the topping ~

• Unsalted Butter 30g
• Granulated Sugar 80g
• Cream (I used Whipping) 100ml
• Honey 30g
• Whole or chopped walnuts 150g

1. Roast walnuts in the oven or in the pan over stove.  Leave to cool down.
2. Base – Add sugar to butter, and mix using a whisk.  Beat egg, and gradually add to the butter mixture.  Mix well.
3. Shift in flour, and mix using a spatula. (DO NOT over-mix)  Once the dough comes together, wrap in plastic and rest it in the fridge for 3 hours +
4. Set oven at 180 ℃.  Line baking sheet in an oven pan, and spread the dough over.  Poke few times with fork.  Bake in the oven for 15~20 minutes.  Take it out of the oven and leave to cool.
5. Topping – Place all the ingredients except walnuts in a sauce pan.  Over low heat, simmer to caramelize.  To check it’s ready to take off the heat, simply drop the caramel into a cup of water – if the caramel forms small balls inside the water, then it is ready.  Take it off the heat, and mix with walnuts.
6. Spread the nougat over the base.  Level the surface.  Bake in the oven at 180℃ for 20~30 minutes.
7. Slice into pieces before it’s completely cool.

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Grilled Miso-Marinated Pork

It’s been beautiful days in Perth.  I only remember Perth’s summer as hot and dry, but this year is very different (last year too, maybe) – humid, rain, and sometime very cool.

Today  I visited my friend’s new house and enjoyed swimming in their yard.  It’s a sunny day with nice breaze – so perfect to just sit on the poolside and chat.

When I got home I felt like something grilled meat.  In Australia we happen to have bbq quite often, and I’m used to this type of food.  I love it.  Australia Day is approaching and I definitely think we are gonna have some bbq with family on the long weekend.

Today I made grilled pork.  The pork is marinated in miso-mixture so it’s got some Asian flavour.

This miso-marinated pork is great to have with steamed rice, and is best to make with pork belly.  The fat makes the meat juicy, soft and tasty.

But this time I had this with somen noodle.  Somen noodle is like a king of summer food in Japan.  Simply boil the noodle, cool down in cold water, then eat with soy sauce-based dipping sauce with some condiments.  Love it.

<Grilled Miso-Marinated Pork>

• Pork Belly 2 fillets (around 500g)
• Miso paste 3 tbs
• sake (cooking wine) 1 tbs
• Mirin 1 tbs
• Honey 1 tbs
• Soy Sauce 1 tsp
• Sesame Oil 1 tsp
• garlic 1 clove – minced
• ginger 1 small knob – minced

1. Mix everything except pork belly in a shallow plate or in a plastic bag.  Marinate pork belly in the mixture overnight.
2. Take out the pork, and slice in 1cm width.
3. Heat 1 tbs of oil in a skillet pan over high heat, and grill the pork.  The meat is easy to get burnt because of the miso marinade, so be careful.  Turn around the meat with tong often so it won’t go black.
4. When the meat is fully cooked, golden and crispy, take out from the pan.  Serve immediately with salad and rice/noodle.

Simple Rolled-Cake

Soft and fluffy, simple cake − rolled up with whipped cream and strawberry jam, topped with cocoa cream and chocolate.

As the sponge is baked in thin, flat square, it cooks & cools down quickly.    It only takes 1 hour to make!

You can add fresh fruits inside the roll, but today I just made it simple.

I didn’t add too much sugar to whipped cream as I added strawberry jam.  The sweetness is just right to my taste

<Simple Roll-Cake>

Sponge  30cm x 30cm

• Egg (L) 4  - at room temperature
• Granulated Sugar 60g
• Plain Flour 40g

Cream

• Whipping Cream 100ml
• Sugar 1 tbs

Others

• Strawberry Jam
• Whipped Cream with Cocoa Powder
• Chocolate to dust

1. Make sure the eggs are at room temperature.
2. Line 30cm x 30cm shallow oven tray with baking paper.   Set oven at 180 ℃
3. Separate egg yolks and whites.  Add 1/2 of sugar to the yolks, and whisk until creamy and pale colour.
4. Shift in flour, and mix until just combined.
5. Add a pinch of sugar to egg whites, and whisk until fluffy.  Add remaining sugar gradually to form a stiff peak meringue.
6. Add 1/3 meringue to the yolk mixture.  Mix well.  Repeat with remaining.
7. Spread the mixture onto lined tray.  Tap lightly to release any air bubble inside the mixture.  Bake for 10 minutes.  Leave to cool.
8. Whip cream with sugar.
9. Peel off the baking sheet, and place the sponge on a piece of clean baking paper.  Spread 1 tbs of strawberry jam & whipped cream, then roll up using the baking paper.  Chill in the refrigerator before slicing.
10. For topping; mix whipped cream with cocoa powder.  Spread on top of rolled-cake.

Sugar Donut Balls

(Christmas) tree made of sugar donuts

This super-easy-to-make donuts needs just a plastic bag from mixing the dough till dropping into hot oil.

<Sugar Donut Balls> makes about 10

• Plain flour 100g
• Baking soda 1/4 tsp
• Egg 1
• Raw sugar 1 tbs *
• Unsalted butter 1 tbs
• Milk 1 tbs
• oil to deep-fry / sugar to dust

1. Place all dry ingredients in a plastic bag.  Close the bag with hands and shake to mix the ingredients.
2. Melt butter.  Once it’s cool enough (but not cold) add milk and egg.  Mix well.
3. Pour the butter mixture into the plastic bag.  Mix the dough well inside the bag.
4. Heat oil in a pan to 160℃.
5. Cut one end of plastic bag to make a small hole.  Squeeze out the dough into oil. Deep-fry until golden.
6. While the donuts are hot dust with sugar. **

* You can use white sugar or dark sugar – different sugar gives different flavour to the donuts
** You can use cocoa powder, cinnamon, green tea powder or kinako (soybean powder)

Dry Curry Soboro – OmuRice Style

The title might have confused you….   the dish looks like this  ↑↑↑

Juicy dry pork curry over steamed rice with fluffy thin omelet.

Serve it on a large plate then people can dig in….   Great for kids party too.

Make omelet fluffy – not over-cook it.  Soft and runny egg goes well with curry

I used zucchini, but you can use broccoli, capsicum, peas, or eggplant instead.

<Dry Curry Soboro> serves 3~4 people

• Pork Mince 500g
• Onion 1/2
• Carrot 1
• Zucchini 1/4
• Ginger & Garlic, minced, 1 tsp each
• Soy Sauce 1 tsp
• Mild Indian Curry Powder 1/2 tsp  (adjust to  your liking)
• Oyster Sauce 1 tbs
• Tomato Sauce 1 tbs
• Salt & Pepper (optional)
• 3 Eggs
• Milk 1 tbs
• Steamed Rice (to serve)

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1. Chop onion, carrot and zucchini.
2. Heat a frying pan and add oil.  Saute onion, carrot, ginger and garlic for a couple of minutes.  Add pork and zucchini.  Pour soy sauce over the meat, and cook until the colour of the meat starts to change.
3. Add curry powder, oyster sauce, tomato sauce and 1 tablespoon of water.  Simmer until the liquid is almost gone and all the juice is absorbed.  Set aside.
4. Heat a wide frying pan with oil.  Beat egg lightly with milk, and pour into the pan to make soft omelet.
5. To serve :  Scoop some steamed rice (hot) on a large serving plate.  Place the omelet on top of the rice, and scatter the dry curry over.  Serve immediately while hot.

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