Francisco’s Table

Roaming Restaurant, Byron Shire.

RECIPES

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QUINCE PASTE

Ingredients:

8 quinces
250ml water
juice of one lemon
sugar

Method:

Peel and core quinces and cut into chunks. Place in a large stainless steel pot with the water & lemon and cover with a lid. Cook over medium heat until quinces are tender - about 20 minutes. Pass quince and liquid (if any) through food mill or food processor. Weigh puree, place it back in the pot and add sugar - 3/4 of its weight. Cook over moderate heat, stirring every few minutes, until paste looks deep red in colour and comes away from side of the pot. This should take about 2-3 hours. Transfer paste to 24cm cake tin lined with paper and leave to dry outside until very firm to touch. Alternately you could place it in a low oven at 30 degrees (if you oven doesn't go that low you can put it on the minimum temperature with the door ajar until the right consistency is reached).

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Eggplant with ricotta

Ingredients:

2 eggplants
4 capsicums
Olive oil
Sweet cabernet vinegar
2l Milk
100ml lemon juice
Salt & pepper to season

Method:

Peel 2 eggplants and slice lengthwise 1/2cm thick. Shallow fry in olive oil and set aside. Quarter 4 capsicums remove the seeds and roast for 30min at 180 degrees with olive oil, sea salt and a splash of sweet cabernet vinegar. After 15 mins give them a light toss.

To make ricotta place 2 litres of milk on the stove and keep stirring continuously. When milk starts to rise (about 90º), turn the flame off and pour in 100ml of lemon juice. Give it a gentle stir and let curd rise to the surface. Scoop curd into a bowl and let it cool. Add sea salt and black pepper.

Roll up eggplant with ricotta inside and serve with roasted capsicums on top.