What a weekend. We went camping. The first of the cooler season and the first time with kids in tow (which means we last went camping more than 6 years ago!). We have all the gear now, and starting to get a bit of an idea – specifically of our 3 bedroom tent, plus a big middle living room! It not the most efficient to put up and down, but it does provide options. I know I certainly spent parts of the night in a couple of the rooms, and if like my son and are sick of the fuss your little sister is making, you can simply zip up your compartment and pretend they are not there.
Lack of sleep aside, it was a magical weekend set amongst the soft, red dunes and reminded us of why we love living here, offering us amazing city and beach life as well as the awesome desert just 1 hour or so from home.
The boys spent the afternoon dune bashing, digging out stuck vehicles, a bit more dune bashing, a bit more digging…and when the kids weren’t back seat driving, they were surfing the dunes. And only stopped to grab a burger from the fire and toast some marshmallows. Space and freedom does something special to children, and they were thoroughly exhausted and exhilarated after this trip.
We had a campfire, delicious food that everyone contributed, and we got to hang out with a great bunch of people. Photo credits to the camp organiser and talented photographer Jodi.
Its heading into winter (after a super long summer) and although Quince are not grown here, they are readily available and I always make sure I grab some of these amazingly fragrant fruits when they are in season. I got mine this time and the big open air market down by the creek.
My very first post of this blog was a quince tart and I was tempted to do a variation, but knew it was wonderful in savoury dishes, so decided to give it a go.
Quince have to be cooked to be consumed and for their flavours to develop. You actually don’t need to cook them for very long in this recipe, but keep in mind they won’t change colour to ruby red. The taste however, is still fantastic.
Quince are often used in a tagine (as is other fruit like prunes and apricots), and this recipe is a combination of a few I flicked through and I think it has made the most of the flavours and the dish but in minimal time, so that it can equate easily be prepared as a week night meal. You also don’t have to serve it with lamb chops, you could slow roast any cut of lamb, serve with chicken or pork or add in a whole lot of root vegetables for a vegetarian dish.
You also don’t have to use burghul as the grain to soak up the liquid, you could also use cous cous, rice or tiny pasta (such as risoni).
- 12 lamb cutlets (I used lamb rib chops)
- 2 large quince
- 6-8 shallots (eschallots) peeled and quartered lengthways
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 sprigs thyme
- 1 large sprig rosemary
- ¼ cup sugar
- 500ml water
- ⅓ cup burghul (I used a medium grain)
- 1 teaspoon pomegranate molasses
- 2 tablespoons slivered or chopped pistachios
- salt and pepper
- Preheat the oven to 180 degrees celcius
- For the quince, peel, halve and cut each half into 4 wedges and carve the core out.
- Place an ovenproof sauté pan (with lid) on a medium heat on the stove.
- Melt the butter and add the olive oil.
- Toss the shallots and quince and herbs into the pan and sizzle away for 10 minutes or so, season with salt and pepper.
- Pour in the water and bring to the boil.
- Place the lid on the pan and place in the oven for 20-30 minutes until the quince is soft and tender.
- Once cooked, scoop the fruit, onions and herbs out of the liquid and set aside, discarding the herb sprigs.
- Put the burghul into the pan and back on the stove simmer for 15 minutes until the liquid is absorbed and the burghul is cooked. Add a little more water if necessary. The burghul should be soft and fluffy but not too dry.
- Stir through the pomegranate molasses and place the fruit and onion mix back and toss to combine.
- On a hot grill, place seasoned lamb chops and cook to your liking.
- Serve the hot lamb over the quince so the juices can fall down into the burghul. Scatter the pistachios and enjoy.
What a great looking desert bash. I wish for the quince season, I may try a corella pear. See you soon