Recipe: Creamy quinoa pudding with caramelised chilli apples »

From the Bream Creek Farmers Market Cookbook

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Bream Creek Farmers Market - The Cook Book

Bream Creek Farmers Market - The Cook Book

Bream Creek Farmers Market Cookbook -  quinoa pie recipe by Claire Burnet
Fresh produce at the Bream Creek Farmers Market
Bream Creek Farmers Market Cookbook - oysters
Bream Creek Farmers Market  fresh produce

 

Claire Burnet  of Groovy Native Permaculture created this all-Tasmanian dessert which she and her family ate as a rice pudding alternative whilst spending 12 months eating only Tasmanian-grown produce. (Rice isn't grown in Tasmania).

 

Quinoa is a complete protein 'pseudo-cereal' originally grown in South America. In Tasmania it is grown by Kindred Organics and is not washed, heated or dried. The only food miles are from their farm to your plate.

 

Ingredients (serves 6):

  •  1 cup of Kindred Quinoa
  •  2 cups of cold water
  •  4 cups of full fat milk
  •  3/4 cup of honey for the quinoa
  • 1/2 teaspoon of salt
  • 2 green apples
  • 1 cup of cream
  • 1 cup of honey for the apples
  • 1/4 teaspoon of salt
  • 1/4 of a hot red chilli, sliced into fine rings

 

Method for the Quinoa

  1. Place the quinoa in a bowl with 1 cup of the cold water. 
  2. Leave it to soak for no longer than 10 minutes, then rub the grains thoroughly between your fingers until you make lots of soapy bubbles. This is the quinoa's saponin, or protective bitter coating coming off, so it is important to rub well. 
  3. Rinse & drain in a sieve.
  4. Add the washed quinoa and remaining cup of cold water to a saucepan. Bring to the boil and simmer, covered, for around 3 minutes, until the water is absorbed. 
  5. Stir in the milk, honey and salt. Bring to the boil, then reduce the heat and simmer, uncovered, for around 20 minutes or until most of the milk has been absorbed. 
  6. Stir occasionally and watch that the milk doesn't boil over.

 

Method for the Caramelised Chilli Apples

  1. Peel and core the apples. Slice into approximately 3mm thick slices and place in a saucepan with the cream, honey, chilli and salt.
  2. Simmer, stirring occasionally until the apples are cooked and the sauce has thickened.
  3. Serve the warm quinoa pudding in a bowl with the caramelised apples on top and a dollop of fresh cream.

 

Cooking tip:

Freeze or dry your home-grown chillies in autumn for use during the winter months.  When adding the chillies, the idea is to give the sauce a warm kick – but use less if you are serving the pudding to children or to those who are sensitive to chilli.

 

See below for links to other recipes from this beautiful regional cookbook.

This recipe reproduced with the kind permission of the recipe's creator, Claire Burnet together with the authors and publishers of the Bream Creek Farmers Market Cookbook. This book is available online via the Bream Creek Farmers Market website  (RRP A$40 plus postage) and from the listed retailers.

Bream Creek Farmers Market Cookbook – press release »

 

Regions

  • East Coast and Tasman Peninsula (TAS)

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April 21st, 2014
 
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