Well it’s been quite a while between blogs for me this year, a combination of me being extra busy and the fact that I’m the worlds worst procrastinator when it comes to putting something down in writing.
So I’ve decided that from now on, I’m going to simplify things here on Matt Eats Gympie; instead of feeling like I have to create an epic story every time I do this, I’m going to just write a recipe using some great Gympie Gold produce, take pics as I’m doing it, and tell a bit of a story about the producers I’ve chosen to use.
I’m hoping to have a new Gympie inspired recipe for you once a fortnight in 2018. Well that’s the plan anyway.
So with Christmas coming up, I thought it would be appropriate to create something with a festive feel.
It just so happened that the stars aligned and I found myself in possession of a dozen Sandy Creek Produce free range eggs, a kilo of Sandy Creek macadamia chips, and a jar of Wharenui honey. All the makings of the traditional Spanish Christmas treat, Turron, but with a bit of a Gympie twist..
“Turron”(which is pretty mush exactly the same as French “Nougat” and Italian “Torrone’) was most likely brought to Spain by those culinary geniuses the Moors, who as they conquered their way through Europe, left behind some great recipes and cooking skills in the villages they pillaged.
Macadamias being our local hero nut of choice, I’ve used them instead of the usual almonds, and I flavoured the Turron with some dried aniseed myrtle from Zelda Campisi at Purity Essential Oils. You can read all about the great work she does with native flavours on one of my previous blogs, “Pure Gold”. If aniseed isn’t your thing, just leave it out, or try using Zelda’s lemon myrtle powder instead.
To make turron, you’ll need;
a baking tray approximately 23 x 33 cm
2 small saucepans
a sweets thermometer (I’ve got an electronic one on my scales which works fine)
a Kitchen Aid mixer with a whisk attachment, or something similar (You could probably get away with using an electric hand beater for doing this, but it does get really thick at the end so it would need to be a good strong one)
The ingredient list:
450gm honey
500 castor sugar
50gm glucose
100ml water
3 egg whites
400gm macadamia chips
1tsp aniseed myrtle powder
about 5 sheets rice paper
The first step is to lightly roast the macadamias chips. Spread 400gm of macadamia chips out in a thin even layer on a baking tray and bake in a nice slow oven (160°C) for about 10 minutes. The chips are something that’s being sold by a lot of macadamia growers now, and it’s a great product to use, no chopping required and a perfectly uniform size. Often they can do different size chips depending on what you’re using them for. Maureen at Sandy Creek Produce has a great mail order service so she can post you some if you want to try them. I ask for 6mm chips.
Next, place 450gm Wharenui honey into a small saucepan. In another saucepan place 500gm castor sugar, 50gm glucose (run the spoon under hot water before trying to scoop it out and it’ll just slide right off) and 100ml water.
John Tidy from Wharenui Avocadoes is not only one of the nicest avo growers you’ll ever meet, he also produces some of the best honey in the region. You’ll find him at markets all across the coast, but a lot of the IGA’s stock his honey which is where I bought mine from.
This is where the timing becomes important.
Put three egg whites in the bowl of the Kitchen Aid mixer and attach the whisk attachment.
Turn both saucepans on high. Put the thermometer in the honey saucepan.
You need to heat the honey to 120°C, and the sugar to 150°C. The honey doesn’t take long to get to that temperature, maybe 3 – 4 minutes.
When it hits about 110°C, start whisking the whites. You want them to be at soft peaks just as the honey hits 120°C.
As soon as the honey reaches 120°C, slowly drizzle it down the inside of the mixer bowl with the motor running.
The whites should go thick and glossy almost instantly.
Keep the motor running on medium while the sugar syrup gets to 150°C.
As soon as it does, slowly pour it into the whites, and continue mixing for another 5 – 10 minutes.
While that’s happening, prepare the tray.
I like to lightly spray my tray with spray oil and line it with baking paper just as extra insurance for getting it out.
Then very lightly spray the top of the baking paper so the rice paper sticks to it and doesn’t slide around when you’re pouring the turron onto it. Cut the rice paper to fit the tray neatly.
I buy my rice paper from Markris Foods in Noosaville, they’re a wholesaler to a lot of the restaurants around the coast, but anyone can walk in off the street and buy whatever they want. It’s a great place to drop into if you’re looking for obscure ingredients.
Failing that I’m sure rice paper is readily available online or from a decent deli.
Fold the macadamias and a teaspoon of the aniseed myrtle powder through the turron mix, and scrape it into the tray, being careful not to let the rice paper move around while you’re doing it.
Wet your hands and give them a good shake so they’re only just damp. Press the turron out into an even layer.
Cut more rice paper to fit on top and gently press it on.
Allow it to come to room temperature before cutting it into bars. Heat a sharp knife under hot water and wipe it dry before each cut you make so you get nice clean edges.
The last step is arguably the hardest part of the whole recipe – making it look pretty.
Erin dropped in to one of the cheap shops and bought cellophane and gold ribbon, and used her wrapping skills to make it look beautiful.
I hope you enjoy giving this recipe a go, it’s pretty easy if you follow the steps closely, and a great way to combine some fantastic Gympie Gold produce.
Merry Christmas and a Happy New Year everyone.
I look forward to discovering and sharing more of what the Gympie region has to offer in 2018.
Matt
