Monday, 3 July 2017

Clearing the pantry - spiced marmalade cookies

Spiced marmalade cookies - raw
And so it continues... honestly, it may not seem like it with this endless stream of posts but I am definitely making progress. I am finding that an unfortunate side effect is that some of the dishes I am producing are really, genuinely delicious but because it's the end of a jar of this and the last of a packet of that I will never, ever be able to reproduce it.
UFOs
The other night I unearthed two UFOs. Or at least Partially-Identified Frozen Objects. One was labelled lamb, the other mutton. Neither was big enough for a meal for two people. Sure, I could have heated them separately and each of us eaten one, but as they thawed it looked like the mutton was with barley and the lamb was a shank cooked with haricot beans, so I combined them with some tomato paste and extra seasoning. It was good!
cassoulet nachos
Another UFO had a label half hanging off it which said cassoulet - I was initially concerned that the label may have fallen off something else, but when I thawed it, it was cassoulet. It didn't stay cassoulet though. When I reheated it I added smoked paprika, coriander, cumin, chilli, oregano and thyme to give it more of a Mexican flavour profile. I layered it with cornchips and cheese, baked it and topped it with guacamole for a very rich nachos.
Peanut sauce
Last night I made a stonking satay-ish peanut sauce to go on some barbecued chicken legs. The chicken legs were marinaded for a couple of hours in the dregs of a bottle of teriyaki sauce, a lot of crushed garlic and black pepper. Then the sauce itself was around 1/4 cup of anchovy, chilli and shrimp sauce, around 1/3 cup of crunchy peanut butter, 2 sachets of coconut cream, a load of garlic, a little brown sugar and tamarind until the balance was right, boiling water until it all came together and a gentle simmer for a couple of minutes. The meal emptied 3 jars, a box and a bottle AND it tasted wonderful, so I was extremely pleased with it. And there's enough for two lunches - noodles tossed with the peanut sauce and topped with cucumber and a boiled egg.
Leftover peanut sauce
The final dish for this round of decluttering used up the end of a jar of marmalade. I'd normally use golden syrup for something like this but the marmalade was good. It makes quite a cake-y sort of cookie. If you like gingerbread, you will probably like these.

Spiced Marmalade Cookies (makes 36)

125g butter, softened
90g brown sugar
250g marmalade
2tsp ground ginger
1/2tsp ground cinnamon
1/2tsp ground allspice
1 eggyolk
75g rolled oats
320g SR flour
2-3tbs pearl sugar

Preheat oven to 160C

Cream butter, sugar and marmalade together until light and fluffy. Beat in spices, eggyolk and oats, then fold in flour and mix to a smooth-ish dough.

Roll dough into walnut sized balls. Dab the tops of the balls into the pearl sugar. Space out well on a baking-parchment lined baking sheet. Bake for 12-15 minutes until risen and lightly golden brown. Allow to cool on the sheet for a couple of minutes before attempting to transfer to a wire rack to cool.

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