PERTH PEPPER AND PESTLE
SPICY BOMBAY RECIPES
This page contains recipes for:
Bombay Cranberry Squash
Sweet Potato Latkes with Bombay Pepper Jelly
Cheddar and Ham Savoury Cheesecake
...enjoy the scroll!!
Bombay Cranberry Squash
| 1 BUTTERCUP squash 6-8" in diameter (NOT Acorn or Pepper) |
salt to taste |
| 1/2 jar Spicy Bombay red Pepper Jelly |
1/2-1 cup frozen cranberries, thawed and halved |
| 1/2 cup butter, cut into pieces |
1/2-3/4 cup cilantro (optional) |
Wash squash and remove seeds. Bake at 350º F or microwave til tender but not overcooked!! Remove from oven and allow it to completely cool (perhaps even the next morning)!! Remove the edible squash and place into a glass bowl. DO NOT MIX OR MASH til after it has been reheated, it will become too mushy. Add other ingredients, except the cilantro, to the bowl. DO NOT MIX. Just before serving, the mixture can be microwaved til heated through. Add the cilantro and then gently mix. Be sure not to overmix...that the butter/jelly is still oozy is good!! Chunky is also good!
To serve: Serve as a vegetable side dish or as a dip with tortilla chips, bagel chips, baguette.
To decorate:...perhaps use another hollowed out squash as a serving dish, and fasten whole cranberries around the stem. Turban squash would look absolutely stunning!! ...it is so-o-o-o orange and bright!!
Suggestion: for those who would like a rather adventurous version, try the Smokey El Paso Red Pepper Jelly version and replace the cranberries with 1 cup of fine chopped red onion! It's fabulous!!!!
Try serving these mixtures on focaccia bread as an appetizer, cut into bite sized pieces and decorated with long stems of Cilantro!!
Sweet Potato Latkes with Bombay Pepper Jelly
| 1 large potato (1lb), peeled |
1 large egg, lightly beaten |
| 1/2 cup matzo meal |
1 egg white, lightly beaten |
| 1 tbsp sugar |
1/2 cup cream |
| 2 tsp all-purpose flour |
vegetable oil, for frying |
| 1/2 tsp salt |
1/8 tsp freshly ground pepper |
| 1 tsp baking powder |
1/4 tsp cayenne |
Peel and grate the sweet potatoes into a large bowl. In another bowl, mix the remaining dry ingredients. Stir in the egg, egg white and cream. Stir in the grated sweet potato.
In a medium skillet, heat 2 tbsp of vegetable oil till shimmering. Drop in the sweet potato mixture by teaspoonful (depending on how large you would like your latkes) and flatten slightly with spatula. Cook over medium heat til very lightly golden and flip to cook the other side. Repeat with remaining mixture and add oil as needed.
Serve with dollops of sour cream / creme fraishe and Bombay Red Pepper Jelly. Accent with tiny sprouts/fine cilantro/ or basil/ pecans/ toasted coconut.
Variation: Wasabi Ginger Red Pepper Jelly with extra wasabi, even red caviar!!
Cheddar and Ham Savoury Cheesecake
| 2 pkgs Creamcheese (250ml), softened |
1/2-1 cup walnuts (roasted* -very important) |
| 3 eggs |
4 tbsp thin sliced scallions(not green onion), sauted |
| 6 tbsp pesto |
1 tbsp flour sifted lightly over ingredients |
| 1 cup fresh grated Parmesan |
|
1/2 - 1 jar of your favourite flavour of Perth Pepper and Pestle Red Pepper Jelly (my favourites for this cheesecake would be Spicy Bombay and Roasted Garlic!!! ...but also, try the Thai Mango!!!)
Preheat oven to 350º F.
Cream the cheese until very smooth and beat in eggs, one at a time, until just blended. Lightly stir in the remaining ingredients and pour into one lined 7" springform pan OR 3 mini springform pans (line the bottom and the sides of the pans with parchment, for ease of removing and to control browning). Once filled, place a piece of parchment on the top of the filling and press down slightly to even the surface...this will help significantly in preventing the surface from cracking when it is cooling (very important).
Bake in preheated oven about 40 minutes for the larger cheesecake (and about 15-20 minutes for the mini cheesecakes), just until about 1" from the center is set...DO NOT OVERCOOK. Turn oven off and open the door, only slightly ajar, for about 5 minutes. Then cool completely with the door completely ajar. Once cooled to room temperature, remove from the pan and place in the refrigerator to allow it to "set-up" for at least one day, and perhaps 2 (experience and preference may dictate 2 days).
Glazing:
If you are using the mini springform pans you could very well make them all different!!
Before glazing though, carefully remove the parchment paper from the bottom, then the sides of the cheesecake, then the top of the cheesecake and place the cake back into the springform pan...this will ensure a crisp corner to the top and sides of your glaze!!
Gently melt the jelly and cool slightly (just so it isn't so hot it melts the cheesecake). Pour the melted jelly over the very cold cheesecakes (right out of the refrigerator). Return to the refrigerator again until jelly is completely set. Remove the rign, and slide the cheesecake onto a very pretty serving plate.
Decorate with sprigs of herbs OR herb flowers, such as purple chive, nastursium flowers, caundula petals are fabulous...EVEN pansies are wonderful, because they come in so-o-o many colours!!
Serve with your favourite crackers/baguette, and a small sharp knife!!
