Monthly Archives: July 2012

The first figs

25 Wednesday Jul 2012

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I never know what to make of figs. They look slightly obscene, but then purple always does (think of aubergines). They are so delicate, shaped like an engorged teardrop, with that satiny, touchy skin. Each fruit contains, not seeds, but a mass of curled-up tiny flowers that will never be. Certain things they like, I’ve noticed. Like honey, a scattering of thyme leaves, a slake of lemon juice, walnuts. I feel on safer ground when they are tarred by the heat of the oven, reduced to their buttery essence. They blister and bead – droplets of sap line the fruit’s seams. They eventually cave in, turning to jam with only the slightest provocation.

Of course if you have a fig tree, you need do nothing but tear one open and suckle, especially if it has already been warmed by the sun. Forget fruit salads, and cold of any sort. Figs are usually a late summer crop, but ‘breva’ figs* (meaning ‘first fruit of the fig tree’) are with us now. They grow on last year’s wood, a couple of months before this season’s crop ripens. They are not quite as spectacular as the ‘higo’ (second crop), not quite as burstingly succulent, less beauteous to the eye, but they are worth investigating.

I first tried breva figs when I was lost on a mountainside in southern Spain. I wasn’t particularly hungry or thirsty, but they were hanging about us as we tramped along the road and so it passed the time. I was wearing corduroy shorts – a fashion fad that lasted about a week in 1991 – and in the midday sun it was like wearing a pair of blankets. I remember the fig’s sweetness, and the way we popped each plump little confection whole into our mouths, the flesh turning into a dewy, flowery syrup. So I associate them with heat and dust and a certain wildness of spirit.

Our house, bought for £2,000 in Las Alpujarras in Spain, was white and chalky and if you brushed past a wall, part of it would come off on your clothes. Swallows nested in the beams. The rats never came upstairs. They preferred the bathroom that had been built in the middle of the cellar, with a makeshift wall around it, like a turret. We had no transport so hitched lifts with the postwoman or a friendly tractor driver, or walked. Occasionally, somebody would throw fruit through our window. This was if they were unfriendly and wanted us to go away. Locals who liked us, and owned fincas in the area, came to the door and handed us their harvest directly. Tomatoes, oranges, lemons, peppers, garlic, figs, sometimes nuts, everything was saddled to the mule standing morosely in the background while they did the deed.

Children played outside our window until 2am. The afternoons were always dead while the whole village slept. Pigs were slaughtered, also outside our window, and the children continued to play under a canopy of dead pig, strung up by its hooves. But it was also easy to disappear. The village was surrounded by farmed terraces, and acequias – streams of melted snow from the Sierra Nevadas – and we dunked ourselves in whenever the heat got too much. No one was about, apart from the local shepherd and his goats, the bell around their scruffy necks sounding their arrival. We lazily picked figs and thought nothing if it.

Figs do well in southern California, having come here in the eighteenth century via Spanish missionaries, hence the name, Black Mission. I am being quite brutish, roasting them with gay abandon, but there are many applications for these treacled beauties and they hang around for ages; dolloped on ice cream, smushed through a sieve and turned into fig butter, partnered with tangy goat’s cheese, piled on hot, yeasty bread, or thrown into a bread dough or cake batter. Or simply potted up and eaten one by one like sticky, gummy candies.

Roasted figs with honey and thyme

Serves 4

I committed the cardinal sin of leaving fresh figs in the oven overnight so they looked like tarmac. They tasted divine, though, so I suggest you do the same.

12 figs (or thereabouts)

3 tbs of clear honey

Walnut-sized knob of butter

A posy of thyme (about 15 sprigs)

Juice and zest of a lemon

1 roasting pan

Preheat the oven to 350F/180C. Bruise the lemon zest and thyme leaves together using a wooden spoon or pestle and mortar. Fish out any woody stems, but don’t worry too much if some remain. Put the butter, honey, thyme leaves, lemon juice and zest in a small saucepan. Heat gently, stirring until liquid. Take off the heat and leave to infuse for about 15 minutes. Cut off the stem at the top of each fig. Cut a deep cross down into each one, then squeeze the sides to expose the flesh. Place them upright in a roasting pan. It’s fine if the pan is crowded, but each fig should be resting on the bottom. Pour over the liquid. Roast for at least half an hour, then turn the oven off and let the figs stew in their own juices. Because first-crop figs can be a hit-and-miss affair, you can be quite brazen about the roasting, and general neglect here. These are not jewels, and they taste better for the wait.

“They say that the Fig-tree, as well as the Bay-tree, is never hurt by lightning; and also if you tie a bull, be he ever so mad, to a Fig-tree, he will quickly become tame and gentle. As for such figs that come from beyond the sea, I have little to say, because I write not of exotics; yet some authors say, the eating of them makes people lousy.“

Nich. Culpeper, Gent., The English Physician Enlarged, 1653

* Also known as ‘breba’ figs.

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Walnut bread

18 Wednesday Jul 2012

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God, I miss bread. I don’t eat it much anymore. Maybe it’s because so much of it is that pre-sliced, flaccid, crustless variety sweating into its plastic bag. But the real thing is always worth it no matter how much you long for sleep afterwards, your legs leaden and your eyes drooping like a bloodhound. We don’t eat as much bread as we once did, perhaps because we’re not going down the pit anymore, or walking up mountains on a regular basis. So we forget what sustenance it provides. And good bread is real food, a meal in itself.

I have a memory of bread, toasted. It was homemade. It came in a mound, brown and slightly dusty. It filled the room with the most extraordinary fragrance. The bread belonged to our new neighbours in Exeter. They were a family of five: two boys and a girl. She was my age. The fact they lived next door meant there was some sort of unspoken rule that their daughter should accompany me to school. I was about seven and I was new to the area, my parents freshly divorced. So I would hover in the doorway to the kitchen while they finished up their breakfast. And what a breakfast! I was still digesting my porridge, but I could have sat down and started all over again in this new place.

The smell of hot, cakey bread, the dark husks still evident on their plates, and jellied spoonfuls of the bitterest marmalade sliding over the top of creamy, salted butter – the combination almost brought me to my knees. It still does.

Freya – for that was her name –  was given the task of ‘walking me’ (like a dog) along the back lanes to school. She lasted all of a day doing this. But still she went through the charade of leaving the house with me, walking to the end of the street and then when the coast was clear leaving me there. Every day at the allotted time though, I hovered and inhaled. I think there were seeds in the bread; it smelled nutty. A kind of charcoal splendour drifted daily from the toaster. I felt weak with longing.

They had a cat called Orlando who was an orange ball of hatred and bile. Like the rest of the family he carried about him an unmistakable aura of status. Our cat, Smudge, never stood a chance. They fought daily, one paw resting on the fence for balance, the other taking slightly camp swipes at the other’s face. It was obvious who would win.

Freya when the time came went on to her posh, all-girls school and I went to the local comprehensive. I never saw her again. Not properly. We did occasionally bump into the family. Freya’s mum did contemporary dance as a hobby (her dance group were on the local news!). Freya’s dad – an orthodontist – fitted me and my brother with braces. What a start though every day to eat homemade bread, toasted and smothered in some gorgeous preserve. The five of them sat there like warriors. How could you ever be miserable when you had a family like that?

Walnut Bread

Adapted from Rick Stein’s Food Heroes

1 tbs dried yeast

1 tbs dark soft brown sugar

450 ml (15 fl oz) lukewarm water

600g (1 lb 6 oz) wholemeal/whole wheat stone-ground flour

2 teaspoons of salt

20 g (¾ oz) butter, melted

40 g (1½ oz) walnut pieces

2 tsp sesame seeds or sunflower seeds

1 egg, beaten

To make a ferment or ‘sponge’, whisk the yeast and 1 teaspoon of sugar in 150 ml (5 fl oz) of the lukewarm water. The temperature is important; too hot and it will kill the yeast, but too cold and the yeast won’t activate. It needs to be ‘finger hot.’ The best way to achieve this is to measure two-thirds cold tap water, pour into a jug and top up with one-third boiling water.

Leave the yeast to bubble in a warm place until the surface has about 2 cm (¾ in) of froth on it. It will take about 15 minutes. It should begin bubbling after about 5 minutes – if it doesn’t, the chances are the yeast won’t work. Put the flour, remaining sugar and salt in a large bowl. Pour on the yeast ferment, the remaining water and the melted butter, and mix together until you have a soft, sloppy dough. Knead for about 5 minutes, adding the walnuts right at the end. You can toast the walnuts lightly in a dry pan beforehand if you would like to accentuate their richness in the bread, and also throw in a few more if you like abundance.

Cut the dough in half and form 2 fat sausage shapes. Put them into 2 buttered 450 g (1 lb) loaf tins. Cover each with cling film/plastic wrap or put in a large plastic bag and leave in a warm place for about 45 minutes, until the dough has risen to the top.

Preheat the oven to 230C/450F. Wash the tops of the loaves gently with egg (the dough can easily deflate) and sprinkle with the seeds. Bake in the centre of the oven for 25-30 minutes. Remove the loaves from their tins and return them to the oven for a further 5 minutes to crisp up. Leave to cool on a wire rack. Wrap in cling film/plastic wrap and freeze if you are not going to eat them right away.

Walnuts and flour

Walnuts admittedly belong to the quieter, fall months. I hope you will forgive this seasonal lapse – I wrote this during a white-hot, muggy spell in LA when it felt as if the earth would crack and we would be showered with all our possessions. The smell of autumn – hot bread, wet grass and cool cheeks – seemed preferable.

Now to flour – I know it seems obvious, but you can’t make good bread with the substandard stuff. Fresh, stone-ground whole wheat flour will transform a loaf from okay to unforgettable. Because stones grind the flour more finely than metal cylinders, there are more bran particles in the bread, which gives it a more pronounced flavour and texture (that lovely crunch). The germ is also more present, enhancing the flour’s nutritional value. The bread doesn’t last as long, though, because of the high oil content, so you have to eat it quickly (shame).

Peach cake

10 Tuesday Jul 2012

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Continuing the cake inventory I started last week, I think this may be The Best Cake I’ve Ever Made. This expression gets bandied about a lot, I admit, and often I make pronouncements that later have to be revised, such as my adolescent belief that Five Star (a pop combo from Romford who all looked like versions of Michael Jackson) were “brilliant.”

That said, I think this is one of the best cakes I’ve made so far, and I take no credit for it at all. It’s all Nigel Slater, except for the almond extract and a redeployment of the blueberries. I’ve always been a fan of almonds – the only drawback being that an excess of ground almonds in a cake can make all the ingredients collapse into a kind of almond-induced stupor. I love moist, but I don’t really want a cake to drip. The almond’s strength is that it mitigates against the dryness of flour. Whenever I’ve made an all-flour cake, a few hours after it’s cooled it’s like eating hunks of stale bread. And dry cake is always disappointing, no matter how much you try to bury it beneath an avalanche of icing. Too much ground almond though, and it’s wet sand, so balance is all. This recipe captures the perfect ratio of crumbly and cakey with an almond-rich warmth.

Now to the idea of peaches and sponge – it feels as if the textures would be at war with one another. However, the peaches hang in the cake, discrete, plump and surprising. And because stone fruit and almonds are related (they belong to the Drupe family), the flavours speak sympathetically to each other. Of course, most of the fruit falls to the bottom of the cake – I would love to know how to prevent this: maybe make the pieces smaller – but apart from this one aesthetic gripe, it is a thing of gentle, rustic beauty and our guests ate it in silence. Always a good sign. The smell is wondrous, it is the pale golden-brown of a wheat field and icebergs of peach are still visible through the sponge.

In Nigel Slater’s version, the blueberries and peaches are all jumbled up together, but the blueberry needs its own stage, I feel. It is the colour of midnight, a sombre, ink-blue (Robert Frost said “I taste in them sometimes the flavour of soot”), and I don’t want it to have to share the limelight. Its true home is the American cobbler, and it seems happiest when it can seep and bubble, turning a deep, hot, liquid pink. I’ve used it here as a compote to douse the ice cream. Many feel it lacks the acidic surge, the sheer clout of other berries, and it can underwhelm. I have added lemon juice and bay leaves to the compote to counter this. It is very fine.

Peach Cake

Adapted from Nigel Slater, Summer Cake Recipes, The Observer

Serves 8-10

175g butter, softened

175g golden caster sugar

225g ripe peaches

2 large eggs at room temperature

175g self-raising flour (or 1 tsp baking powder for every 125g of plain flour)

100g ground almonds

1 tsp grated orange zest

a few drops of almond extract

150g blueberries (optional)

Method

Butter and line the base of a 20cm (8 in) loose-bottomed cake tin with baking paper. Set the oven at 170C/350F.

Cream the butter and sugar together until pale and fluffy. Peel, halve, stone and roughly chop the peaches. If the peaches are very ripe, the skin will peel off easily. Otherwise, scald them in boiling water, lift out using a slotted spoon, and peel off the skin when it has cooled slightly. Beat the eggs lightly then add, a little at a time, to the creamed butter and sugar. If there is any sign of curdling, stir in a tablespoon of the flour.

Mix the flour and almonds together and fold into the mixture, in two or three separate lots. Add the orange zest and almond extract, and once they are incorporated add the chopped peaches and blueberries (if using).

Scrape the mixture into the cake tin and bake for about 1 hour. Test with a skewer – if it comes out relatively clean, then the cake is done. Leave the cake to cool for 10 minutes or so in the tin, run a palette knife around the edge, then slide out on to a plate, decorating as the fancy takes you; fresh berries, fruit compote, ice cream, thin single cream, the possibilities are endless. This is also lovely for breakfast.

Blueberry Compote

Adapted from Jane’s Grigson’s Fruit Book

1lb blueberries

Grated zest and juice of a lemon

¼ tsp ground cinnamon or 1 cinnamon stick

¼ tsp freshly grated nutmeg

Pinch of salt

60g/2oz/¼ cup cane sugar or maple sugar

2 bay leaves

1 tsp cornstarch or arrowroot

Method

Put sugar, spices, cornstarch, salt and bay leaves into a heavy saucepan, and mix together with 150ml (5 fl oz/⅔ cup) water. When smooth, put in the blueberries and set over a moderate heat. Stir until the liquid clears and thickens. Add extra water if you want a runnier consistency. Stir in the zest and lemon juice gradually to taste. Let it cool. Keep chilled. The flavours will intensify over time.

Addendum added 20/7/12

This blueberry compote also makes a glorious jam. Place it over a medium high heat and reduce until the liquid is about half. A couple of splashes of balsamic vinegar and a sprig of basil or tarragon also lifts the flavours and makes the blueberry sparkle. Pot it up and keep in the fridge.

 

Floury fingers – in memory of cake

03 Tuesday Jul 2012

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I recently read about a three year old French child who bakes her own cupcakes. I imagine she needs help putting them in the oven, but apart from that she’s her own pastry chef. Much has been written recently about the difference between French and American children, and the way the French like to ignore their offspring.

I remember teaching English to a Parisian lady (and mother) who told me outright that she found ‘pre-language’ children uninteresting. They were simply beneath her until they could find the right words to keep her in the room. So the idea of a small child not just able to feed herself, but preparing baked goods was interesting to me. The French idea is that children should learn to be self-sufficient from a young age, resourceful and able to deal with periods of boredom and frustration – periods of aloneness, without setting fire to themselves or the house.

I too have memories of long, starchy afternoons, when time would linger and there was nothing much to do and no one around. This was before the days of constant adult supervision –  or in the words of the late, great Nora Ephron, before parenting became “a participle.” My refuge was reading, and making concoctions from scrag ends of food and my mother’s baking chocolate, which was like snacking on tar. It wasn’t just unsweet, but rock hard, greasy and impossible to either bite into or break off. I think she got it from a wholesaler called Norman’s in Budleigh Salterton. I don’t remember it ever being employed in a cake, but perversely for something inedible, she always hid it so it could only ever be accessed by balancing on a stool, hoisting myself up onto the counter and rummaging through packets of dessicated coconut and paprika until my hand landed on a wrapped lump the texture and weight of a horse-shoe. I cut my gums on it.

My nana from Australia sent me my first cook books. Floury Fingers by Celia Hinde did interesting things with fondant, but left me with a lifelong suspicion of cup sizes. The second book, though, became my friend, babysitter and an endless source of material both for my cooking life and beyond.

It was called the Kids’ Own Book of Stories and Things to Do. It was an absolute treasure trove. I think it was seasonal because one section was all about ice lollies and then another one had pictures of snow and mittens. There were stories of betrayal, wallabies, children of different ethnic backgrounds, slides, kites and all sorts. I loved the recipes the best and returned year after year to try them out. I rarely had the right ingredients. Sugar was banned in our house, except for muscovado that turned tea to treacle, though it was nice on porridge. We kept goats, whose warm (and occasionally hairy) milk softened our cornflakes in a way that I can only describe as off-putting. Raspberries were picked fresh from the bush for breakfast. There was ratatoullie and lambs’ brains. I wasn’t particularly appreciative.

What I wanted was cake. Preferably with thick slopes of icing and cut into giant-sized wedges. I do remember being terribly sick but still managing to swallow a few slabs of chocolate cake at another child’s birthday party, the sweat beading across my brow, twin flares of fiery red on each cheek. So slabs it must be here – as an homage to what I would have baked had I had the requisite ingredients. I did my best. I made chocolate logs that my dad said looked like dog turds, and rock cakes that lived up to their name. Had I not had huge swathes of time to explore, I probably would not have made them at all, so I’m grateful I was allowed to get on with the business of childhood without too many interruptions.

I am still in search of the perfect cake, even now. Something you can eat for breakfast (toasted, with butter), for elevenses, or brunch, for afternoon tea, and of course, for pudding. Beginning with this cherry-almond loaf cake, the cataloguing has officially begun.

Now’s the time for cherries – the Bing variety has that deep, glossy coat, almost mahogany in hue, but any cherry can be made into a decent compote. The trick is no water, only a little sugar and a splash of balsamic vinegar. The cherries should keep their shape and not be overcooked. If you already have a jar of such things, or you have some (preferably undyed) glacé cherries, you can skip this bit.

Cherry compote

Adapted from Lindsey Shere, Chez Panisse Desserts

1lb ripe cherries

2 tbs sugar

2 tsp balsamic vinegar

Method

Put the cherries, stems and all, in a colander, pick out any bad ones, rinse and pat dry. Put them in one layer in a pan. Sprinkle the fruit with sugar and shake over a medium high heat for about 5-10 minutes. The sugar will melt and the cherries will feel soft to the touch. Don’t go to mush.  Sprinkle with the balsamic vinegar, and shake for a minute or so more. Scrape the cherries, together with their juice, into a container and let them cool before chilling. You can serve them as they are (they love ice cream), or stone and stem them for use in the cake.

Cherry-almond loaf cake

Adapted from Nigella Lawson, How To Be a Domestic Goddess

Here, I’ve reverted to grams; going back to my roots.

200g cherries (stoned, stemmed and halved)

250g self-raising flour

(or add 1tsp of baking powder to every 125g/4oz of plain flour)

225g softened butter

175g cane sugar

3 large eggs, beaten

2-3 drops of almond extract

100g ground almonds

6tbs milk

9x5ins or 23x13x7cm loaf tin, lined and buttered

Method

Preheat the oven to 325F/170C. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond extract, alternating with the flour and ground almonds until it’s all one. Fold in the cherries, and then the milk and spoon the thick mixture into the loaf tin. Bake for ¾ – 1 hour, or until a skewer comes out clean. Leave in the pan on a wire rack until completely cooled. Makes 8-10 slabs.

p.s I read about the cupcake-baking three year old in The New Yorker. Here’s the whole article if you want to read on.