COOKABLE SERIOUSLY

Satisfying our hunger for NZ recipes

Homecooked by Lucy Corry, Penguin, $55

2022-01-12T08:00:00.0000000Z

2022-01-12T08:00:00.0000000Z

NZME

https://napiercourier.communitynews.co.nz/article/281814287219075

NEWS

Beautiful, honest and useful, Homecooked is the debut by an award-winning food writer that satisfies our hunger for seriously cookable New Zealand recipes. In her book, Lucy Corry shares hundreds of original recipes, inspired ideas and wise ways to use our flavoursome produce on every occasion, every day, through every season of the year. Like Lucy’s popular Kitchenmaid site and ‘Three Ways With’ column, Homecooked is brilliantly written, funny and trustworthy, with an emphasis on using (and using up!) real, fresh and accessible ingredients. This is enticing, truly good food that reconnects us to home. FEIJOA, GINGER and COCONUT CRUMBLE SHORTCAKE Serves 6 Prep time: 20 minutes Cook time: 30 minutes Ingredients ■ 120g butter ■ 1⁄2 cup lightly packed soft brown sugar, plus 1 Tbsp extra ■ 1 free-range egg ■ 1 1⁄4 cups plain flour ■ 1 tsp baking powder ■ 2 tsp ground ginger ■ 1⁄4 tsp salt ■ 1 cup desiccated coconut ■ 1 1⁄2-2 cups peeled and sliced feijoas ■ 1⁄4 tsp ground cinnamon ■ whipped cream, icecream or yoghurt, to serve Method This is a multi-purpose delight in that it tastes fantastic either warm from the oven or cold from the fridge. It also stands up well to being frozen (wrap well first) and delivered as part of a care package. Heat the oven to 180C. Grease and line a large loaf tin or similar (measuring about 13cm x 23cm). Melt the butter in a medium-sized pot set over a low heat. Stir in the 1⁄2 cup of brown sugar, then remove from the heat and allow to cool for 5 minutes. Beat in the egg, then sift in the flour, baking powder, ginger and salt. Stir in the coconut and mix well. Press about two-thirds of the dough evenly into the base of the prepared tin. Arrange the feijoa slices in an even layer on top. Crumble the remaining dough over the feijoas. Mix together the 1 tablespoon of brown sugar and the cinnamon, and sprinkle on top. Bake for 30-35 minutes, until the shortcake is light gold and feels dry to the touch. Cool for 5 minutes in the tin, then serve with whipped cream, icecream or yoghurt.

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