Bacon wrapped Prawns… with honey and oregano

Almost everyone I know loves Bacon wrapped Prawns, cholesterol and religious compunctions notwithstanding.

So what do you do when you have a nice batch of tiger prawns delivered to your door, and you know it would be criminal not to eat them right away?

You think up ways in which to cook them, and then somewhere in there a light bulb pops, and you open the freezer and almost on auto-pilot fish out a big pack of back bacon.

Now, why back bacon you may ask, and not streaky. Well, I suppose I feel guilty from all the Christmas binging. But truth be told… I love back bacon and it is something you would always find in my freezer. Though I must add that Indian back bacon unlike its Canadian counterpart, which I love more than any other, has a fair amount of fat, which does away with the need for any oil in the marinade that goes onto the prawns.

So coming back to the dish… the prawns were so fresh all they required was a rasher of bacon apiece (12 rashers for 12 prawns), a heaped tablespoon of honey, a teaspoon of light soy, the juice of 1/2 a lime, a large pinch of white pepper and about 2 teaspoons of fresh oregano… (I didn’t add any salt because the bacon and the soy took care of that part of the seasoning).

Popping the bacon wrapped prawns into a 200 degrees C oven for about 12 – 15 minutes, or till the prawns just began to turn pink. Turning on the top element of the oven to allow the bacon to caramelise for an additional 2 minutes on each side.

Don’t forget to flip the prawns over from time to time… and don’t let the prawns overcook.

And this is it… beautifully caramelised Honey Oregano Bacon wrapped Prawns.

Anyone for a glass of Chardonnay?

… Or a beer?

2012…

So the Christmas week finally draws to an end and the lights on the tree shine brighter as they get ready to bid adieu to the year that’s gone by. And 2011 proved to be quite a year – one that saw the end of tyranny in certain parts of the world and yet a continuation in so many others. Places where the superpowers of the world didn’t think it worth their while to intervene simply because it didn’t make logistical (read – monetary) sense. Human life is after all quite dispensable. 

And then in my own country India, poverty continues unabated in some quarters, largely unseen and unreported, while political games continue to be played on issues like reservation based on caste, class and religion, while the large numbers who need to avail of benefits continue to live lives mired in abject poverty… or die trying to get themselves out of debt. Where political parties trade insults about corruption, and yet don’t deem it fit to clean up their own houses. Where crimes against women and children continue unabated while our lawmakers look on in apathy, feigning ignorance, some of them active participants in such offences.

And yet in keeping with the high traditions of the hypocrisy rampant in our society, we refrain from educating our children about their bodies, terming it unacceptable. Ironic isn’t it that sex education is taboo, but rape often results in some of the lower courts letting rapist off if they marry their victims.

All this while we worship a plethora of female goddesses and yet have an abysmal gender ratio of Male to Female births.

So as this year draws to an end I thank God and the angels and saints and the powers that be, for being there for me in myriad forms. For holding my hand through the toughest times, for protecting me and holding me in the comfort of a faith that has remained unshakeable through immense challenges. And I would like to say that, “I continue to trust in your direction for me, and I place myself in your loving care this year as always. And while it may not always seem that life is kind or rewarding, I know that in the greater context of things I am richer for all of these experiences”. 

To my family and to the good friends who’ve stood by me, steadfast and patient, as I have ranted and raved on about things relevant and irrelevant, and I know I have, I must say – “Thank You! You know that I love you and that I’ve got your backs too,”

To all those who’ve stayed on the fringes of my world, taking the form of casual friends, acquaintances, colleagues or just people I’ve had the opportunity to encounter through social networking, or through the pages of this blog. “Here’s wishing you all that’s good, with the hope that life shall continue to enrich us as we go along, whether we encounter or continue to encounter each other in some way or in any way at all.”

So to everyone out there, here’s to 2012, and to peace, love, joy, good health, common sense, generosity, good conscience, tolerance and most importantly in a world that views most things in terms of monetary value, here’s to good jobs, money and a mortgage free life.

And in tribute to the immortal Robert Burns…

Should auld acquaintance be forgot,
and never brought to mind?
Should auld acquaintance be forgot,
and auld lang syne?

Chorus:
For auld lang syne, my dear,
for auld lang syne,
we’ll tak a cup o’ kindness yet,
for auld lang syne.

And surely ye’ll be your pint-stowp!
And surely I’ll be mine!
And we’ll tak a cup o’ kindness yet,
for auld lang syne…

Figgy Rye Rolls

I wish you a Merry Christmas… I wish you a Merry Christmas… I wish you a Merry Christmas…

I love this time of year… when we actually have cooler weather here in Mumbai, and when we get the most amazing array of fruits… And then it’s Christmas, and Christmas makes me think of figgy puddings and what else, but… Figs!

I bought a dozen or so of them the other day and since then I’ve been dreaming up a bunch of ways in which to use them… tarts, pies… you name it.

Christmas is also family time and time to get together with loved ones, friends and family… taking the time out to catch up and chat and exchange hugs and love. So yeah, my brother is in town and I wanted to bake him some bread to go with a fig preserve that I planned to make for him, because he just loves preserves and jams.

And then halfway through proving the dough for the Honey Rye Bread I had a flash of genius. Why not use the same dough as the Rye Bread along with the fig preserve… something that bordered on sweet and savoury. Now that would be a real treat for someone with a craving for something sweet but healthy… wouldn’t it?

The fig preserve is fairly simple to make and quite quick. I didn’t want to pulp the fruit completely or strain it… after all it isn’t a fig without all those little seeds now is it? So I let it be as is… using ripe figs, chopping them up into a small dice, then mixing the rest of the ingredients with the fruit, and letting it all stand for about 4 hours to let the flavours meld, before cooking the macerated fruit for 50 minutes to an hour on a very slow flame, stirring occasionally. Then taking the preserve off the flame and allowing it to cool completely before using.

Ingredients for the Fig Preserve:

6 large figs – chopped

4 tablespoons powdered sugar (you can use more sugar if you like it sweeter… I don’t)

1 tablespoon balsamic vinegar

1/4 cup port wine ( a little extra if required)

Pinch of cinnamon powder

Large pinch of paprika

1 tablespoon rosemary – chopped

Pinch of salt

Zest of 1 lime

Juice of ½ lime

On to forming the rolls…

Since I was using the same dough for the Honey Rye Bread, I simply divided the dough into two portions and rolled it out on a lightly floured surface to a quarter of an inch thick.

Then spread on the preserve. I used a fairly thick spread (but you could spread it thinner), and rolled up the dough, constantly dusting the edge being rolled in with a sprinkling of flour till the entire dough was rolled up.

Cut the roll into pieces about an inch to an inch and a half thick using a sharp knife and place the pieces onto a parchment lined or cornmeal dusted baking tray.

Bake in a preheated oven at 200 degrees C for 25 – 30 minutes.

Remove the trays from the oven and transfer the rolls onto a wire rack to cool.

Dust with icing sugar when completely cooled.

Honey Rye Bread with Mixed Seeds

Who doesn’t love a seed bread… with sunflower or pumpkin seeds, or even some sesame or flax seeds. And what better way to do them justice than to let them mix n mingle with each other in keeping with the season… letting them all come together in a delicious loaf using wholegrain rye flour and honey. I also love the flavour of aniseed, so I put in a spoonful… lightly toasting the mélange of seeds.

This bread is really versatile, with the rye flour and seeds, and the honey and brown sugar coming together to make this loaf truly delicious and nutritious.

Here are the ingredients -

1 cup wholegrain rye flour

2 ½ cups all purpose flour

3 teaspoons packed brown sugar

2 teaspoons fresh yeast

1 ½ cups warm water

¼ cup vegetable oil

1 teaspoon salt

4 tablespoons honey (you can add an additional tablespoon or two if you like)

Assorted seed mix -

{2 tablespoons – assorted mix of sunflower, pumpkin and sesame seeds

2 tablespoons – flax seeds

1 tablespoon – aniseed}

So yeah as always when you’re making a yeast bread – activate the yeast with some sugar and warm water and allow to stand for 15 minutes. Adding in the oil and the honey and stir to blend.

Toast the mixed seeds in a pan for 4 – 5 minutes, tossing them constantly to ensure even toasting. Then remove the seeds from the pan and transfer to a kitchen towel to cool, and get back to the yeast mix. Adding in the all purpose and rye flour, and the salt, and mixing them, before adding in the cooled seed mix towards the end.

Turn the dough out onto a floured surface and knead for 10 minutes. Then transfer to a lightly oiled bowl and leave to prove for 4 – 6 hours or till the dough has more than doubled in size.

Turn the dough, which should be fully aerated and light and puffy onto a lightly floured work surface…

Knead for 5 minutes, then cut the dough into 2 portions and shape into loaves or place into a cornmeal dusted bread-pan. Leave standing for an additional hour or two to prove again.

Take a sharp knife or a blade and score the top of the loaf down the middle and bake in a preheated oven at 200 degrees C for 25 – 30 minutes or till done. You can cover the top with a tented piece of aluminium foil halfway through the baking process to prevent the top from getting brown and crusty too soon. Brush the top of the loaf with olive oil and bake for an additional 5 minutes uncovered to allow the top of the loaf to brown and develop a nice crust.

I used half the dough to make the loaf and saved the other half to make some Figgy Rye Rolls – using a fig preserve I made… I just had to make something figgy for Christmas.

And as I said earlier this bread is so versatile you can eat it with a pat of butter, or with something sweet… some of that fig preserve perhaps.

Or even with something savoury… like these red wine braised chicken livers.

Either way… it’s a winner.

Strawberry Muffins (with a touch o’ Balsamic)

Who doesn’t love strawberries! And now that it’s December… they’re here… in season and I am overjoyed.

Gorgeous aren’t they?

So I saw these delicious mouthfuls of goodness sitting on the shelf at the supermarket just waiting for someone to pick ‘em up, take ‘em home and make ‘em into something scrumptious. And I figured why not go the muffin way… especially since my evening coffee was turning into a drag without a suitable accompaniment.

So the strawberries were sliced and diced and married with balsamic vinegar and sugar… what else??…

(before adding in 1/4 teaspoonfuls of both clove and nutmeg powder… for the extra zing)… and allowing the fruit to macerate for about an hour.

Then butter met sugar, met an egg, whipped up with 3/4 cup of low-fat milk (you can also use buttermilk)…

… before the vanilla extract found its way in… not much, a 1/2 teaspoon should do nicely.

Wet ingredients… all done… Check!

Now in a separate bowl flour and baking powder were sieved together with a pinch of salt… before the wet ingredients were added in.

Care should be taken to not over-mix the batter… fold… fold… fold…

Then swiftly add in the macerated strawberries, folding them into the batter with deft strokes of the spatula.

Spooning the batter into paper-cup lined muffin trays and dusting the tops with a blend of icing sugar, cinnamon and nutmeg.

Before baking them in a 200 degrees C pre-heated oven, for about 20 – 25 minutes, or till a toothpick inserted into the centre of a muffin comes out clean.

Remove the muffins from the oven onto a cooking rack and dust the tops again with the sugar, cinnamon and nutmeg blend… just to give it that feeling of Christmas… (We could do with some snow in Mumbai for a change).

Fix yourself a nice big mug of coffee…

…and dig in…

Enjoy!