SLOW EXTRA II – What is sweet, salty and slow to make?

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Salted cardamom dulce de leche

Dulce de leche literally means candy made of milk and is said to have originated from Argentina. Our version is sweet, soft, salty and with a crunchy crisp biscuit, this little dessert has it all. Mix it up and try your favourite of biscuit instead of a waffle.
Makes 1 cup

• 1 x 395g can sweetened condensed milk
• ½ teaspoon salt flakes
• ½ teaspoon ground cardamom
• small waffle biscuits and hot milk to serve

1. Preheat oven to 200°C (400°F). Pour sweetened condensed milk into a baking dish, 28 x 18 x 4cm and sprinkle over the salt flakes and ground cardamom, stir through.
2. Cover the baking dish tightly with foil and place into a larger baking dish.  Pour in enough water to come ¾ of the way up the side of the smaller pan to create a bain-marie.
3. Bake in the oven for 1 ¾ hours or until the sweetened condensed milk is golden brown in colour. Top up the water in the bain-marie every ½ an hour or as the water evaporates.
4. Whisk the dulce de leche until smooth and store in a jar in the refrigerator for up to one month. Spread between waffle biscuits and serve with warm milk as a perfect midnight snack.

food dept. tricks: Smear a couple of tablespoons in a tall glass and top with milk and scoop of vanilla ice cream for a delicious caramel shake.
• Use this recipe anywhere you would use caramel – tart fillings, cake fillings, on waffles or pancakes or simply over ice cream.

SLOW EXTRA – Preserved lemons are really just slices of a perfect golden summer bottled in a jar. Add a little citrus zing to your cooking and enjoy summer throughout the year.

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Preserved lemons

Makes a 1 litre jar
Zesty, citrus preserved lemons in jars create such a welcome bright light in any kitchen. They are great in North African, Mediterranean and Middle Eastern dishes, and work well wherever fresh lemons do — with fish, white meats such as chicken and rabbit. Once opened, keep a jar of your own preserved lemons in the fridge to give an instant zing to salads, or finely dice it into paellas, tagines, cous cous and rice. 

• 4 large lemons washed and cut into 6 wedges
• 1 cup cooking salt
• 1 cinnamon stick
• 10 peppercorns
• 2 bay leaves
• 4 cardamom pods

1. Preheat oven to 180°C (360°F). Wash a 1 litre jar in hot soapy water and rinse well. Place onto a tray and dry the jar in the oven for approximately 10 minutes. This will sterilize the jar.
2. Place the lemon wedges and salt into a large non-reactive bowl. Massage the salt into the lemon, squeezing the juice out of the flesh of the lemons.
3. Arrange the lemon wedges in the cooled jar with the skin of the lemons facing out. Arrange the cinnamon stick, peppercorns, bay leaves and cardamom pods as you go.  Pack down tightly.
4. Pour the lemon juice and salt from the bowl into the jar, ensuring the lemon pieces are well covered. Seal the jar with a non-reactive lid and leave at room temperature for one day. Turn the jar to disburse the salt and juice through the lemon then leave to cure in the refrigerator for 1 month before use. They will keep for up to 12 months.

food dept. facts: To use preserved lemon, cut away pith and flesh leaving the rind. Wash the rind and use as required. If the rind seems a little salty for your taste, allow it to soak in water for 10 minutes, drain and use.
• Create your own signature blend by mixing up the herbs and spices, try adding rosemary or add some heat with a chilli and coriander combination.
quick trick: To make a jar of marinated olives – cut preserved lemon rind into julienne and toss with kalamata olives, sliced garlic, continental parsley leaves and cover with olive oil.