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Blueberries November 14, 2007 Blueberry prices have been dropping lately as the first blueberries of the season appear. They are a welcome addition to early summer menus as this versatile fruit can be used in sweet and savoury dishes, in desserts, cakes and muffins, and from breakfast through to dinner. Blueberries belong to the azalea family. The fruit has a waxy bloom and is borne in bunches on the end of branches. It ripens from early summer to autumn depending on the location and variety. The spineless shrubs can be either evergreen or deciduous, vary from 1-3 metres in height and are long lived, lasting 30 or more years. Blueberries are one of the few fruits native to North America. They are usually sold in punnets. Look for firm, uniform berries. Inspect the bottom of the punnet to ensure there are no split or mouldy berries. Blueberries have excellent overall antioxidant activity, containing phenolics, Vitamins C and E. They have been shown to counter age-related decline in brain function, with effects on signal transduction, memory and motor skills. In fact, research has found blueberries, strawberries and spinach improved short-term memory in ageing rats. Here are some blueberry recipes to get you started.
4 small skinless chicken breast fillets Spray chicken breasts with olive oil. Combine spice mix with 2 teaspoons of the orange rind and sprinkle evenly over chicken. Cook chicken in a frying pan over medium heat for4-5 minutes each side, or until cooked through. (Do not have heat too high, as this will burn the coating). Combine yoghurt and coriander. Refrigerate until required. Place rocket leaves, blueberries, asparagus and orange into a large mixing bowl. Drizzle with olive oil and toss to coat. Divide salad between serving plates, top with sliced chicken and drizzle with yoghurt dressing. Finish with extra coriander leaves if desired. Notes: *za’atar spice mix is a traditional Middle Eastern blend of dried thyme, sesame seeds, sumac and salt which can be found in most major supermarkets. Middle Eastern or chermoula spice mix can be used in its place.
2 small pieces wholemeal sorj (Middle Eastern flat
bread) or lavash bread Pre-heat oven to 180ºC. Spray bread with olive oil spray and sprinkle with pepper. Cut into wedges and place on a lined oven tray. Bake for 4-6 minutes, or until golden and crisp. Heat oil in a frying pan over medium heat. Add walnuts and garlic, cook for 2-3 minutes until walnuts are lightly golden. Remove from heat. Add lemon juice, rind and pepper, mixing well. Place salad leaves, blueberries, pear, onion, basil and ricotta into a large mixing bowl. Pour over dressing and gently mix. Serve salad accompanied with crisp pieces of bread. Notes: For a variation, the ricotta can be replaced with shaved parmesan or blue cheese.
250g butter, cubed and softened Orange Syrup: Pre-heat oven to 180ºC. Beat the butter and sugar until light and creamy. Add in the eggs one at a time until well incorporated. Fold in the flour and almond meal until mixture is smooth. Add the blueberries and orange rind, mixing well. Spoon batter into a lined 22cm springform pan. Bake for 1 hour until golden. Syrup: Combine all ingredients in a small saucepan and stir over low heat until sugar is dissolved. Bring to the boil, reduce heat and simmer for 5-6 minutes, until thickened. Drizzle syrup over warm cake, and allow to cool slightly in the pan. Serve cake warm with a dollop of cream and extra blueberries. Recipes courtesy of the Australia Blueberry Growers' Association Weblinks:
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Spiced Chicken & Blueberry
Salad
Blueberry, Pear & Ricotta Salad
Blueberry & Orange Syrup CakeEmail | ©2008 Churchill Communications