Panforte and Sustainable Fish

As promised, this is the Panforte I made for last weeks Everyday with Wholefood Seminar. It was so lovely to see so many of you there, and I hope it provided you with a few more tools to help you include good, wholesome food in your everyday life. I also promised to post the list of sustainable fish mentioned by Jeremy Prince, you will find them below.

Thus we begin December – I am getting out my much loved Christmas Teapot and cup today, and preparing the Christmas music (I love both) – I’m also going to be posting 12 meals before Christmas… stay posted, and I’ll look forward to seeing you here….

x Jude

Sustainable Fish for Western Australia:

Black Bream

Shark Bay Sea Mullet

Yellow Eye Mullet

King George Whiting

Australian Herring

Blue Swimmer Crab

Cobbler

Squid, Cuttlefish, Occy

Pilbara Trap and Shark Bay Fisheries:

Shark Bay Pink Snapper

Red Emperor

Gold Band Snapper

Rankin Cod

Prawns:

Shark Bay or Exmouth Gulf or Spencer Gulf

Oysters:

Ask for Albany rather than Pacific Oysters

Thus we come to the Panforte – an oldie but a goodie. I played with this recipe, pretty much using what I had on hand. I replaced the figs with glace ginger, and threw in a tablespoon (or 2) of cocoa nibs! Otherwise, it was as the recipe.

PANFORTE:

Makes 1 x 23cm panforte. Wheat and dairy free:

I have been making this for years, and as the mixture is being prepared in the bowl, the kitchen is filled with the smell of Christmas. It keeps forever, and is a lovely alternative to a Christmas Cake. Try to find the very best quality Glace fruit – it is available. Simon Johnston’s would be a good place to start.

185 gm natural almonds

185gm hazelnuts

1/3 cup dried figs

1/3 cup each glace peaches and glace apricots

fine zest of 1 orange and 1 lemon

2/3 cup white spelt flour

2 tablespoons Dutch cocoa – I use the Green & Blacks

½ cup rapadura sugar

bare 1 cup honey

3 teaspoons cinnamon

Pre heat oven to 180c or 165c if fan forced

Line a 23/24cm x 3.5cm tart tin with baking paper

Roast the almonds and hazelnuts in the oven lightly – until lightly roasted. Place the hazelnuts in a tea towel and rub together to remove the skin. Roughly chop the nuts and add to a medium size mixing bowl.

Add the finely chopped glace fruit, zest, flour, cocoa and cinnamon to the mixing bowl. Mix through together well – breaking up the sticky fruit.

Add the sugar and honey to a small saucepan and heat gently until the sugar is just dissolved. Pour into the dry ingredients and mix through well.

Spoon the mix into the tin and pat down with slightly wet hands (this will stop the mix sticking to you) .

Reduce the oven to 170c or 155c if fan forced.

Bake for 35 – 40 mins. The panforte is cooked when the colour has lightened and this change of colour is evident throughout the surface.

Remove from oven and allow to cool completely before removing.