Last month, over the long weekend we ventured to unchartered territory. I love the idea of exploring the natural beauty and culture of India, and that we did, in Coorg. The first thing that comes to mind when you think of Coorg is plantations- coffee, peppercorn, cinnamon, allspice, oranges. The weather gods were exceptionally pleased with our visit and blessed us with nearly cold evenings, aptly, since our little cottage boasted its own fireplace. In terms of adventure/tourism- there is practically NOTHING to do but enjoy an experience the plantations, and spend half a day to visit the gorgeous Tibetan monastery. And drink monstrous amounts of amazingly fresh coffee.
The food at Orange County was insanely fresh. Why? They grow up to 50% of the food consumed on the plantation, including the custard apples, and even the giant avocado looming overhead threatening to plop onto an unsuspecting visitor. What was also true to their region was a thali (big round plate) restaurant, where you are served unlimited portions of fixed north or south Indian fare, changing every day, every meal. This was the favourite dining choice. I dare anyone to complete the food on their thali—guaranteed food coma!
But my fondest part of this trip, which is my first (after a 1st grade school project, maybe) is growing my own little red chilli plant. I was handed 2 small red chillies freshly plucked from the plant, by our plantation guide during one of our guided walks around the plantation, who said I should not attempt to eat it (he underestimates my spice quotient!) and take it home to plant it. And that I did, after 2 weeks of patiently drying it in the sparse monsoon sunlight. Below is my little plant. Now my mind wanders to recipes using this chilli—or should I just baby them?
In memory of my almost rustic long weekend getaway, here is another rustic treat for you!
Apple Galette with Vanilla Bean Ice Cream (serves about 4-6, depending on how generous you’re feeling) [adapted from Elephantine]
Ingredients
Dough:
1. 1 cup flour
2. 1/4 th cup wheat flour
3. 1/2 teaspoon sugar
4. 1/8 teaspoon salt
5. 6 tbsp cold unsalted butter, cut into small pieces
6. chilled water, as needed (I used about 3 tbsp)
Filling:
7. 1 large apples or 2 medium apples, sliced
8. 2 tablespoons unsalted butter, melted
9. 1/4 cup sugar (adjust depending on tartness of apples)
10. 1 ½ tsp cinnamon
11. 1 tbs castor sugar for topping
Method
1. For the dough, mix the flour in a large bowl with the sugar and salt. Mix in the butter. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough holds together. Gather dough into a ball, wrap in cling film, and chill for at least 30 minutes.
2. Preheat oven to 200°C.
3. For the filling, place apple slices in a bowl with melted butter and sugar. Toss to coat.
4. When the dough is ready, roll out on the baking sheet to approximately a 12”- 14″ circle about 1/8″ thick. Overlap the apples in a circle 2″ from the edge of the dough. Continue spiralling inward until you’ve reached the centre. Fold over the edges of the dough, and sprinkle dough edge with castor sugar.
5. Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla bean ice cream.
Vanilla Bean Ice Cream
Ingredients:
1. 2 scoops of vanilla ice cream
2. 1 vanilla pod, insides scraped and retained
Method:
1. Well quite simply, mix well and freeze for a few hours. Serve with the warm galette for exemplary result.
Feedback, Tips and Tweaks:
1. What was lovely about this galette is that it wasn’t too sweet. And it could work as an afternoon treat or desert.
2. There wasn’t any cinnamon in the original recipe, but since the combination of apple and cinnamon is just too good to ignore, it has to be added!
3. Since the galette isn’t too sweet, it could do with a super simple glaze. Bring to boil the cores of the apples and whatever remaining apple there is and cover with water. Add in ½ cup of sugar and let it simmer. Once reduced, strain and glaze over the baked galette.
4. Savoury galettes are also amazing, just top with tomatoes and crème fraiche for spectacular results.
5. For ease, use a modoline V slicer for the apples.
