S2, Ep 1: Uncookable Hags
Cumquat gin, some photos from Paris and a very good recipe for baked beans
Simply pour a 700 mls bottle of gin over1kg of washed cumquats in a large glass jar and let sit for several months (at least a month). You can then use the gin for a special cumquat G&T for Christmas drinks. Gillian also suggests adding a teaspoon of the gin to a fresh oyster for an aperitif, or in a fruitcake, or to flambe with pancakes.
Le Marais, Paris
A very good recipe for baked beans
I had trouble with my beans - the uncookable hags that they were. I still have no idea why they refused to soften. Michelle Crawford, a brilliant food writer and food stylist from Tasmania, and author of one of my favourite cookery books A Table in the Orchard said perhaps it was because the beans were very old. We are not sure! What I can report, however, is that the second batch of these beans was brilliant. Annabelle xx
Overnight baked beans, a la Michelle Crawford
This is what Michelle had to say about this recipe in her book: For your favourite vegetarian, this is easiest recipe ever. I make a big pot most weeks and keep them in the fridge for a fast snack or quick meal. Perfect for breakfast topped with an egg, they also make the best ever filling for jaffles cooked over the fire. Find Michelle on Instagram @_michellecrawford
500 grams small dried white beans like cannellini
1 medium onion, finely chopped
1 spring of rosemary
1 bay leaf
2 cloves of garlic, finely chopped
100g firmly packed dark brown sugar
3 cups of water
750 ml bottle of tomato passata
60mls cider vinegar
1 tablespoon sweet smoked paprika
freshly ground black pepper
You can add something spicy here too, like ¼ teaspoon of cayenne
Combine all ingredients in a large enamel casserole pot with a lid. Fill the empty
passata bottle with water then pour in all the tomoatoey water in too.
Cook, covered, on low about 100C until the beans are tender and the liquid is syrupy, 12 hours. You might need to check every now and then to make sure beans aren’t drying out, add a little more water if they are.
Taste for seasoning, you’ll need to add a generous pinch of salt, before serving.