Beltane ~ May Day ~ Rice Custard

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

With plenty to celebrate, this rice custard is a sweet and comforting way to honour Beltane. Happy Beltane... May Day to all!  

Rice Custard

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serves 4

1 cup uncooked rice 

2 cups whole milk

1/2 cup sugar

3/4 teaspoon vanilla extract

1/8 teaspoon salt

dash of cinnamon 

freshly grated nutmeg

Soak rice in water overnight. Drain and place in a baking pie dish. Preheat oven to 350ºF (180ºC). 

Combine milk and sugar in a sauce pan; heat to near boiling, stirring until sugar has dissolved. Remove from heat, add vanilla and salt; pour over rice. Sprinkle with cinnamon or nutmeg. Bake for about 1 hour 30 minutes or until a light crust forms on surface. Serve warm with brown sugar and cream. 

Notes: ovens vary, so check the custard as it bakes. The one I made, pictured above, baked in about 50 minutes.

 

Pasta Risotto with Peas & Pancetta

Having leftover ham and spotting this no fuss recipe in Nigella Lawson's cookbook Nigellisima, became a mid-week inspiration. Replacing the pancetta for leftover ham and using vegetable stock for some of the water were great substitutions. One of the fastest dinners I have ever made and will undoubtedly be added to our regular meal-time rotation. A one pan wonder recipe that is quick, luscious and satisfying!

Pasta Risotto with Peas & Pancetta - Nigella Lawson 

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Serves: 2 hungry grown-ups or 4 small children

2 tablespoons garlic flavoured oil (or use regular olive oil and 1 fat clove of garlic)

6 ounces pancetta cubes

1 1/4 cups frozen peas

1 1/4 cups orzo pasta

kosher salt (to taste)

1 tablespoon soft unsalted butter

2 tablespoons grated Parmesan

black pepper

METHOD:

1. Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm/ 9 in diameter should be plenty big enough.

2. Cook the pancetta, stirring, until it becomes crisp and bronzed. If you're using regular olive oil rather than garlic-infused oil, mince or grate in your garlic clove now, and cook for a scant minute, giving everything s bit of a stir, then add the peas and stir for a couple of minutes or so until the frozen look leaves them.

3. Add the pasta and turn it about in the pancetta and peas then pour in 625ml/2 1/2 cups of boiling water. Add salt (cautiously, especially if this is for children - the pancetta is salty, as is the Parmesan later); then turn down the heat and leave to simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.

4. When it's ready, the pasta should be soft and starchy and the water absorbed. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately to warm waiting bowls.

Please note that the amount of water specified is a starting point only; you may need to add more if the pasta's absorbed and the water before it's cooked. 

For Metric measurements for this recipe and to view other recipes by Nigella visit her website, nigella.com 

Sautéed Cabbage & Vegetables

 

An express vegetable sauté that transforms cabbage and a variety of vegetables with a delicate hint of garlic although you may want to add more garlic for an intense garlic flavour, if you wish. Garlic herb butter is key, if you do not have any, then use regular butter and add minced garlic and toss in some herbs. A splash of white wine never goes a miss however a flavoured vinegar will do if you do not wish to add the wine. As you can see this recipe is quite simple and flexible with ingredients and may be modified to your taste. Simple, savoury and delicious!  

 

Sautéed Cabbage & Vegetables

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about half a green cabbage, thinly sliced

3 celery stocks, chopped

1 onion, thinly sliced

4 cups sliced mushrooms

2 cups grated carrots (approximately 3 large carrots) 

6 tablespoon of garlic herb butter, or 1 tablespoon butter per cup of vegetables

1 tablespoon olive oil

splash of white wine, optional 

In a large frypan melt the garlic butter over medium high heat, stirring, ensuring not to burn the butter. Once the butter has melted add the olive oil, swirl together, then add the onion, carrot, celery and mushrooms to the pan. Gently stir then add the cabbage and gently toss, the best you can, to coat all the vegetables in the butter mixture. As the cabbage cooks down, it will get easier to do. Add the splash of white wine, toss to coat again and keep tossing, cooking until tender but still crisp. 

Pulled Pork Sandwiches

 

Easy, providing you have leftover cooked pork and if you don't then this is a recipe to consider when you do. Everyday pantry ingredients come together effortlessly that ease the use of leftovers. You can add the pulled pork to any bun you wish or serve it over toast and top with whatever condiments you desire. Diced red onion, grated mozzarella cheese and sliced pickles, which I so candidly forgot to add until after I took the photo, were our choices, with a side of sweet potato fries.   

Pulled Pork Sandwiches

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1 can no salt crushed tomatoes

1 cup barbeque sauce

1 tablespoon apple cider vinegar

2 teaspoons prepared mustard

2 tablespoons dark brown sugar

3 cloves of garlic, crushed 

2 teaspoons dried thyme

1 teaspoon chili powder

2 teaspoons smoked paprika

leftover pork tenderloin, I had half a tenderloin

In a large pot combine all the ingredients together, except the leftover pork, heat over medium high heat until warm, about 5 to 7 minutes. 

Add the leftover pork tenderloin to the pot, you may have to chop it into three pieces to make it fit, cover and simmer for about 30 minutes. When the pork has soften a bit and begins to breaks away in chunks, use two forks and begin to pull or shred the pork, you may find it easier to remove the pork completely from the pot and shred on a clean cutting board then place the shredded pork back into the pot, do not worry if some of the pork doesn't separate or shred easily, you can always repeat the shredding process throughout the cooking time. 

Lower the temperature to medium low and continue to simmer for 15 to 20 minutes, by that time the sauce, seasonings and pork should be heated through and well marinated and ready to serve. 

  

Chocolate Peanut Butter Bark

 

Warning! these are absolutely moreish. If you are craving a crunchy, sweet and salty snack, this is it! Minimal effort, perfect for sharing, although you may not want to. It's such an irresistible chocolate and peanut butter combination indulgence that is hard to say no to. The recipe can easily be doubled for a more thick chocolate delight.

 

Chocolate Peanut Butter Bark

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1 cup semi sweet chocolate chips

3 tablespoons smooth peanut butter

1 cup lightly salted dry roasted peanut nuts

1 cup mini pretzels broken into small pieces

2 to 3 tablespoons extra peanut butter, melted, to drizzle on top

Line an 8 x 8 baking tin or dish with baking parchment. If you don't have an 8 x 8 tin then use a 9 x 9 baking tin. 

Using a double boiler or microwave, gently melt the chocolate chips and peanut butter together until smooth.

If using a double boiler, turn off the heat and add the peanuts and pretzels pieces and stir until coated. Pour the chocolate peanut butter mixture into the prepared baking tin. Smooth out evenly the best you can. Melt the extra tablespoons of peanut butter and drizzle on top. Place it into the refrigerator for about an hour or until the mixture is solid. If you are in a hurry, you can place it in the freezer for 30 minutes. 

Once it is solid all the way through, use a sharp knife to cut or crack into pieces or squares. Place the pieces in an air-tight container and store in the refrigerator for up to a week.  

Notes: you may also drizzle with melted white chocolate on top.

Hot Cross Scones

I know I am not the first person to stray and consider hot cross scones for Easter. It wasn't until after my attempt that I had seen other recipes. Twists on traditional recipes are admirable as they show a more relaxed spirited effort on something that is otherwise formal or structured, and easing the smallest amount kitchen tension is a must during any holiday, when one is in the throws of whipping up culinary delights for such celebrations. You could create 12 wedges for a more narrow and dainty scone, if you wish, however I like the more substantial size as it leaves less to linger around. 

Hot Cross Scones

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3/4 cup unbleached all purpose flour

1 cup whole wheat flour

1 cup Irish oatmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

2 teaspoon British mixed spice

1/2 cup golden raisins

the zest of one orange

1/2 cup butter, melted

1/2 cup milk

1 egg, beaten

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Icing:

1/2 cup icing sugar

1/2 almond flavouring

2 teaspoons milk 

In a medium bowl combine all ingredients until smooth, thick icing appears. 

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment. 

In a large bowl combine the flour, whole wheat flour, oatmeal, sugar, baking powder, cream of tartar, salt, British mixed spice, raisins and orange zest. Add the melted butter, milk and beaten egg to the dry ingredients. Mix until the dry ingredients are moistened. If you notice the dough is a bit dry add more milk, a little at a time, until the dough comes together. 

Shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 8 or 12 wedges. Using a sharp knife score the tops of each with a cross. Place on the prepared baking tray and brush the tops with milk. Bake in the preheated oven for 12 to 15 minutes or until golden brown. When done remove from oven and place on a wire rack, allowing the scones to cool before icing. 

Meanwhile make the above icing recipe. Using the scored cross as a guide, spoon, or fill, using a piping bag for a more uniform look, with the icing to form a cross.