Pear and chocolate crumble.

Every year I forget how much I love pears.

Fruit is so prolific and so cheap throughout much of New Zealand that I don’t think much about pears when they’re out of season. I know I take for granted the apples, the peaches, the watermelon, the plums, the mandarins, the cherries. The lemons, the grapes, the feijoas that grow without effort in our small garden.

I usually taste my first pear around June, when the feijoas have finished, and that’s when I remember just how delicious they are – that gorgeous, soft, perfumed juiciness. It’s a very feminine fruit, the pear.

So it’s appropriate that in this recipe pear is paired with chocolate. I have tried both dark and milk chocolate  and my preference is for milk. It’s more subtle in flavour; dark chocolate can be overpowering. But you can use any plain chocolate of your choice.

The fragrance of the poached pears and the richness of the chocolate combine to make this a special occasion dessert, despite being a humble crumble.

In a large saucepan place 7 pears that have been peeled, cored and cut into eight pieces each.{My favourite pear is a New Zealand variety, Taylor's Gold.}

Add 100g brown sugar, 1 tsp vanilla essence, 1 tsp ground ginger, the juice and zest of one lemon, and half cup of water. Simmer for around 10 minutes - pears should keep their shape but be tender.

Turn into a large baking dish.

Roughly chop 150g chocolate and sprinkle over pear mixture.

In a large bowl mix 200g plain flour, 100g oats, 75g brown sugar, and 1 tsp ground ginger. Rub in 100g softened butter, until mixture resembles coarse breadcrumbs.

Spread crumble mixture over the chocolate and pears. Bake at 180C for 25-30 minutes or until crumble is golden brown.

Serve with cream, custard, or vanilla ice cream - or all three!

The best ever chicken casserole {and that's no lie}.

Wow, winter has arrived with a vengeance here in New Zealand! After last year’s complete lack of winter, and a very mild start to this winter, it’s almost a relief that the cold weather has finally arrived. It’s July – we’re supposed to be scraping ice off our cars in the mornings!

Casseroles are a must-have in my recipe book for winter, and I am always on the look-out for new casserole recipes. Feel free to share any. But I reckon you’d have to go a long way to beat this fantastic recipe for chicken and white wine casserole. It’s easy to make, it’s warming, and it can easily be doubled or halved.

I serve it with lots of brown rice or cous cous, and fresh bread if I have it on hand. You can substitute the vegetables I’ve listed here for any you might have on hand - cauliflower, kumara, green beans, pumpkin would all be good. Although I do think carrots are essential.

CHICKEN AND WHITE WINE CASSEROLE

Serves 4.

500g chicken breast or boneless thighs, each piece cut in half

1 cup white wine

1 cup chicken or vegetable stock

400g tin chopped tomatoes

1T flour

3 sprigs thyme

2 onions, diced

2 carrots, coarsely chopped

2 celery stalks, coarsely chopped

2 medium unpeeled potatoes, chopped into small pieces

½ cup frozen peas

½ cup frozen corn kernels

Handful chopped fresh flat-leaf parsley

Pre-heat the oven to 180degC.
Put the chopped vegetables, except peas and corn,  in a large casserole dish. Sprinkle the flour over the top. Put chicken on top. Pour the tomatoes, white wine and stock in, and season with some freshly ground black pepper. Tuck the thyme in to the casserole. Cover.
Put into a hot oven and cook for one hour.
Remove casserole from the oven and take the lid off. Put back in the oven and cook for a further 30 minutes, or until the vegetables are tender and the gravy is starting to thicken.
Remove from the oven and take each piece of chicken out, shred into smaller pieces, and mix back into the casserole. Stir in the peas, corn and parsley, and serve.

YUM.