Feed the People

Make your own...

2009-07-06T15:34:00.003+10:00

Chicken Stock

One of the first things that I learnt at culinary school is still the one lesson I am most grateful for. The reason being, is that the key to all fantastic sauces, soups and braises is a great stock.

I remember being hounded by one of my sous chefs for not keeping a close enough eye on the stock during lunch service (a stock that was over 40 litres and by this stage had been simmering for at least 20 hours).

At home I never go to such extremes but do agree that the taste you get from a homemade stock just can’t be beaten.

Generally I make either a vegetable or chicken stock regardless of whether I am cooking with vegetables, poultry, seafood or meat.

Stocks can be made in advance and frozen for up to 2-3 months.

What I like to do is reduce a stock 2/3 more than I would need to and freeze it making a concentrated version that doesn’t take up to much room in the freezer and can be diluted when used.

The recipe below is for a standard stock. To make my concentrated version simply strain and continue to reduce until 1/3 liquid remains, cool and freeze.

Ingredients
1 small organic chicken or 1.5 kilograms of chicken carcasses
1/2 bulb of garlic
2 stalks celery, cut in half
2 onions, whole with the skin left on
2 carrots cut in half
1 leek, washed and cut in half
2 dried bay leaves
5 fresh sprigs thyme
5 fresh sprigs parsley
5 whole peppercorns

Method
In a large heavy based pot place the chicken, vegetables, herbs and peppercorns. Cover with cold water and bring to the boil over a medium heat. Once boiling, reduce the heat to a simmer and skim of any scum with a large ladle.

Continue to simmer for 2 hours, skimming if necessary, and topping up with cold water if it reduces too far.

Strain the stock with a fine sieve or a in a colander lined with a clean tea towel. Allow to cool for 30 minutes before refrigerating.

Chicken stock will keep in the refrigerator for 4 days or can be frozen for up to 2-3 months.

Makes 1.5 litres

This Week’s Recipe: Lemon Risotto with Burnt Almond and Sage Butter.

2009-07-03T18:37:00.002+10:00

Why Lemon Risotto?

Someone wise once told me that when you are feeling down and that the world is against you, don’t focus all your energy on why you are sad but simply focus time each day where you are happy for just 5 minutes.

Looking back at all those minutes spent being happy, one can only agree that it is a life well spent.

Risotto is my ultimate comfort food and when I think about it, brings me not simply five minutes of pure happiness but thirty-five!

Twenty minutes are spent simply enjoying continuously stirring. Focusing energy on this somewhat mindless activity makes all life’s’ worries seem to disappear. The other fifteen are spent enjoying (with a huge smile) the fruits of my labour.

This risotto has a fresh citrus tartness that is balanced by the creaminess of the rice and Parmesan. The burnt almond and sage butter add further nutty creaminess while creating a bit of texture.

Ingredients
2 shallots, finely chopped
1 celery stalk, finely chopped
60g unsalted butter
1 tablespoon olive oil
300g risotto rice (I prefer Vialone Nano)
1 litre vegetable stock (store bought is fine)
Zest and juice of 1 lemon
1/3 cup (4 tablespoons) freshly grated Parmesan
1/3 cup (4 tablespoons) cream
6 sage leaves
1/3 cup (4 tablespoons) flaked almonds
Salt
Pepper

Method
Heat 20g of butter and olive oil in a wide saucepan, add the shallots, celery and a pinch of salt and cook for 5 minutes on a medium heat until soft. Mix in the rice and stir to coat all the grains in the butter and oil.

Pour a ladle of stock into the rice and continue to stir until the stock is absorbed. Add another ladle and stir again. Continue to do this until the rice is cooked until al dente (the grain should have a slight bite to it).

In the meantime mix the lemon zest, juice, cream, Parmesan and pepper together in a small bowl.

When the risotto is al dente and the stock is absorbed turn the heat down to low and while stirring add the lemon cream mixture. Cook for 1 minute and take off the heat.

In a small saucepan over a high heat, melt the rest of the butter with the almonds and sage leaves. Cook for 3 minutes or until the almonds are brown, the leaves are crispy and the butter is nutty brown.

Immediately pour over the risotto and serve.

Serves 2 as a main or 4 as a starter.

Bon Appetite

Make your own...

2009-06-29T12:11:00.003+10:00

Black Olive Tapanade

This classic French olive paste is a must for any olive lover. It is perfect on crusty sourdough, mixed into any salad dressing for an extra burst of intense salty briny black olive goodness, served with meat or fish, or simply tossed through freshly cooked pasta with fresh herbs.

This tapanade will keep in the refrigerator for up to 1 month.

Ingredients
1 cup large black pitted olives
2 cloves garlic
1/2 cup freshly chopped flat leaf parsley
1/2 lemon, juiced
3 anchovy fillets
2 teaspoons of capers in brine
100ml (1/3 cup plus 1 tablespoon) olive oil
Pepper
Extra virgin olive oil

Method
In a food processor blend all the ingredients except the extra virgin olive oil and with 1/3 cup of olive oil and 1 tablespoon of lemon juice to start. Process until even and smooth.

Check for seasoning and texture by adding more lemon juice, pepper or olive oil.

Pack the paste into a small airtight container and cover with 1/2 centimetre of extra virgin olive oil.

Store in the refrigerator for up to 1 month.

Bon Appetite

This Week’s Recipe: Rhubarb Clafoutis

2009-06-28T17:24:00.002+10:00

Why Rhubarb Clafoutis?

With a strange name, this dessert does not get the attention it deserves. Best described as a ‘kind of fruit flan’, clafoutis is a French dessert that can be made not only with rhubarb but any fruit of choice (cherries are a classic).

Taste wise; clafoutis comes somewhere between pancakes and steam puddings.

What I like most about this recipe is that I can make it any time I have a craving, as the ingredients are staples that are always in my fridge and pantry.

Ingredients
250g rhubarb, washed and cut into 5cm batons
70g caster sugar
125g plain flour
1pinch baking powder
1 pinch salt
3 eggs
300ml milk
Butter to grease
Icing sugar

Method

Preheat oven to 180° Celsius (fan forced). Lay the rhubarb out in an even layer on a lined baking tray and sprinkle with 20 grams of caster sugar. Bake in oven for 10-15 minutes, or until the rhubarb is tender and the sugar has dissolved.

In the meantime rub a ceramic of glass baking dish with soft butter and sprinkle with a little caster sugar.

In a large bowl sift together the flour, baking powder, salt and add the caster sugar. In a separate bowl whisk together the eggs and milk. Make a well in the flour and slowly whisk in the milk mixture incorporating more and more flour until you have a smooth batter.

Lay the rhubarb evenly amongst the bottom of the baking dish and pour over the batter.

Bake for 25-30 minutes or until golden and set.

Serve warm with icing sugar.

Serves 4-6

Bon Appetite

This Week’s Recipe: Roasted Chicken with Marjoram, Lemon and White Wine

2009-06-23T19:16:00.005+10:00

Why roasted chicken with lemon and wine?

Mid-week cooking doesn’t need to be mundane or boring. Although we all seem to work longer, harder and often catch ourselves wondering if the 9-5 job really exists? Home cooking should not be a reflection.

Food can be easy to make with no mess, no thought and no fuss without tasting boring.

This recipe delivers just that. The steps are simple. Place everything in a bowl or plastic bag to marinate from 2 hours till 24 hours and bake in the oven for 1 hour. The results however, are just perfect, rewarding you with a delicious meal after a hard days work.

Ingredients
4 organic chicken maryland*, skin on
2 garlic bulbs
1 cup dry white wine
1 bunch fresh marjoram (if unavailable substitute with lemon thyme)
2 lemons, washed
1 tablespoon olive oil
Salt
Pepper

Method

In a large bowl, or two clean plastic bags placed one inside the other, place the chicken marylands, cover with the white wine, olive oil and marjoram.

Cut the lemons in half and squeeze the juice over the chicken before also adding the whole lemons. Cut the garlic bulbs in half horizontally (don’t worry about peeling) and also add to the chicken.

Mix the marinade to coat all the chicken, cover and leave to marinade in the refrigerator for at least 2 hours- I usually get all the ingredients together in a bag the night before and let it marinate until the next day.

After the chicken has marinated, pre heat the oven to 180° Celsius (fan forced). Place the chicken a long with all of the marinade in a baking tray and bake in the oven for 1 – 1 1/2 hours. Make sure to turn the chicken pieces every 20 minutes to get an even golden colour.

The chicken will be crispy yet moist, with a delicious lemony wine sauce at the bottom of the roasting pan.

Serve with boiled rice, potatoes or bread and steamed greens.

Serves 4
Bon Appetite

*In Australia, the term "Chicken Maryland" refers to the thigh and leg meat with a bone still attached. The term Chicken Maryland does not imply any specific dish.

Make your own...

2009-06-22T15:54:00.001+10:00

Tomato Bruschetta

Bruschetta in its purist form is grilled country style bread rubbed with garlic and drizzled with a good quality extra virgin olive oil.

Bruschetta when at it’s finest is a result of the quality of your ingredients. Firstly you need bread with a soft chewy texture, great flavour and a crisp crust. Oil is equally important. You want a cold pressed extra virgin olive oil that is fruity or grassy in flavour and preferably from a single estate.

For me a simple tomato bruschetta is perfection. I try to buy organic or locally grown vine ripened tomatoes that are sweet, fragrant and juicy. Everything should be prepared at the last minute for the best results.

Ingredients
8 slices country style crusty bread, such as ciabatta or sourdough
4 garlic cloves, peeled and cut in half
6-8 vine ripened tomatoes
Extra virgin olive oil
Freshly cracked pepper
Sea salt
16 small basil leaves

Method
Toast the slices of bread on both sides under a grill or on a barbeque. Rub half a garlic clove generously on each slice of bread and season with salt.

In the meantime slice the tomatoes in half and into thin slices. Arrange the tomatoes on the bread. Season with more salt and pepper and drizzle with plenty of extra virgin olive oil.

Serve immediately, sprinkled with the basil leaves.
Serves 4

Make your own…

2009-06-15T16:25:00.002+10:00

Chocolate Mousse

Seductive and velvety, chocolate mousse is an essential recipe to have. Enjoy it on its own (preferably alone) and be in chocolate heaven. Freeze it with candied fruit and nuts for a delicious frozen dessert or use it as a cake filling.

Ingredients
200g dark chocolate, chopped (the better the quality the better the mousse will taste)
5 eggs, separated
1 tablespoon brandy (optional)
3/4 cup thickened cream
2 tablespoons caster sugar

Method
Melt chocolate in a heatproof bowl over a saucepan of simmering water. Once melted remove from the heat and cool until it is at room temperature.

Beat in egg yolks one at a time and fold in the brandy. In a separate bowl whip cream until soft peaks form – make sure not to over whip the cream as it will continue to stiffen when you fold it through the chocolate.

In a clean bowl with a clean whisk, whip the egg whites until foamy. Gradually add the sugar and continue to whisk until soft peaks form and the sugar is dissolved. To check that the sugar is dissolved, dip a finger into the egg whites and rub it between to two fingers, if the sugar has not yet dissolved, you will feel the granules.

Fold 1/3 of the whites into the chocolate and alternate with 1/2 of the cream. Continue to fold in the remaining egg white and cream until well combined.

Spoon the chocolate mousse amongst 6 x 125ml ramekins or one large dish and refrigerate for 1 hour before serving.

Serves 6

Chocolate mousse will keep in the refrigerator for up to 2 days.
To freeze simply wrap with grease proof paper and cling film and freeze for 2 hours. Chocolate mousse will keep in the freezer for up to 1 week.

This Week’s Recipe: Minted Beetroot with Haloumi

2009-06-14T17:57:00.002+10:00

Why Beetroot with Haloumi?

Flavours that balance, contrast and emphasize each other is what cooking is all about. This dish does all of the above. To me, simple ingredients matched correctly give food ‘emotion’.

Roasted beetroots have a superb earthiness while sustaining a beautiful subtle sweetness.
Fresh mint is sweet and bright and helps bring this out in the beetroots.
Dried mint has an earthy yet fresh depth that in this dish matches the earthiness of extra virgin olive oil and the beetroots.
The unique squeaky texture of haloumi contrasts with the silkiness of the beetroots, while the salty sharpness contrasts in flavour, with the sweet aromatics of the mint.
Lemon adds fragrance and acidity that brings the sweetness and saltiness all into harmony.

Ingredients
1 bunch medium sized beetroot
1 tablespoon chopped fresh mint
1/2 teaspoon dried mint
1 lemon, zested and juiced
2 tablespoons extra virgin olive oil
250g haloumi, sliced into 1 cm pieces
Salt
Pepper

Method
Preheat oven to 180° Celsius (fan forced). Quarter the beetroot, and lay on 2-3 large pieces of aluminium foil. Season with salt and pepper and wrap up secularly. Roast for 20-30 minutes or until tender.

Allow the beetroot to cool for 1-2 minutes before peeling and cutting into 1.5cm cubes. While the beetroot is still warm mix it with fresh and dried mint, lemon juice and zest, extra virgin olive oil, salt and pepper.

In the meantime pan fry the sliced haloumi for 2 minutes each side over a medium heat.

Serve immediately with the minted beetroot and a few slices of haloumi.

Serves 2

*Note: For extra flavour add 1 teaspoon of mint vinegar. This will lighten the saltiness of the haloumi while bringing out further sweetness in the beetroots.

This Week’s Recipe: Braised Lamb with Olives

2009-06-08T16:06:00.003+10:00

Why Lamb with Olives?

This is a recipe that you just have to trust me on.

This recipe will take 2 days to prepare. This may seem like a long time but really it is about 30 minutes of labour and the rest of the time the slow cooking method does all the work.

Olives add a unique depth of saltiness and flavour while the aromatics in the cooking liquid permeate beautifully throughout the meat.

The slow cooking method makes the lamb succulent and soft, and after roasting the lamb becomes the star. The meat while maintaining its moistness is golden roasted on the outside like the best parts of a Sunday roast.

Lamb neck, on the bone might look odd, but after the butcher de-bones it, it is just another old school cheap cut with a lot of collective tissue that is best cooked for a long time.

Ingredients
800g rolled lamb neck or 1.2kg lamb neck (ask your butcher to bone it out for you)
1 litre chicken stock
2 dried bay leaves
150g kalamata olives, pitted
1 teaspoon coriander seeds
1 Spanish onion, peeled and cut in half
1 carrot cut in half
2 celery stalks, cut in half
1 400g tin crushed tomatoes
Salt
Pepper
Olive oil
Cooking twine (or undyed/bleached twine)

Method
To tie up the lamb neck roll the lamb with the fat side out to form a tight bundle of meat, tucking any loose pieces as you go. With cooking twine tie the lamb neck.

The easiest way to do this is by cutting 3x 30cm lengths of twine and tying them around the meat in the same direction that you have rolled it. Cut 1 piece of twine 45cm long and to tie it around the open ends of the meat.

Heat 1 tablespoon of olive oil in a pressure cooker or heavy based pot over medium heat. Season the lamb neck with a little salt and plenty of pepper. Cook for 8 minutes of until brown and turn over. Add the halved onion, carrot, celery, bay leaves, coriander seeds and olives and continue to cook for another 8 minutes.

Add the tinned tomatoes and stock and bring to a simmer. Place a lid on and turn the heat down to medium low. Cook for 1 hour in a pressure cooker or 3 hours in a heavy based pot.

When cooked the lamb should by soft and flaky. Allow the meat to cool in the cooking liquid and refrigerate overnight.

The next day, preheat the oven to 180° Celsius. Take the meat out and skim off any fat from the surface of the cooking liquid.

Carefully untie the lamb and place on a lined baking tray. Cook in the oven for 30- 40 minutes until heated through and the outside is crisp and golden.

In the meantime take out the carrot, celery and bay leaves from the cooking liquid and discard. Reduce the sauce for 30 minutes on a medium heat or until it has reduced by a third.

Slice the lamb and serve with plenty of sauce. This dish is perfect served with steamed greens and soft cooked polenta.

Serves 4

Bon Appetite.

*Note the lamb will shrink while cooking and although serving sizes might look small the flavours are rich enough that you will only want to eat a small amount.

Make your own…

2009-06-06T20:16:00.002+10:00

Soft Polenta

Polenta is made from ground yellow or white corn meal. Still known today as peasant food, this corn ‘gruel’ or porridge doesn’t defer from it being a popular meal on its own or as a comforting accompaniment to many dishes.

Cooked and seasoned correctly, soft polenta most probably has improved from humble origins, to transform into a delicious ingredient that will leave people asking ‘please Sir, I want some more’.

Ingredients
1 cup (175 g) coarse polenta
750ml stock (vegetable, chicken or beef – depending on the matching dish)
750ml water
40g butter
100g grated Parmesan cheese
Salt
Pepper
Nutmeg

Method
Bring the water, stock and a pinch of salt to the boil in a large heavy based saucepan.

Add your polenta in a steady stream while whisking vigorously. Whisk the polenta until the mixture starts to boil and continue to whisk for 3-4 minutes (This will make sure that you end up with a polenta that is lump free).

With a wooden spoon stir the polenta almost constantly until it forms a solid mass and comes away from the sides of the saucepan. Brace yourself, as this will take 20 minutes.

Add your butter and Parmesan and season with salt, pepper and freshly grated nutmeg.

Serve instantly alongside seafood, meat or vegetables orby itself with a sauce.

* Soft polenta will get firmer as it cools, however it is not firm enough to cut and fry. Instead for a crispy alternative transfer your warm polenta (or leftover polenta) to an oiled baking dish, scatter with more grated Parmesan and place under the grill for 5 minutes or until the top is golden brown.

Serves 4 -6
Bon Appetite.

A moment of your time...

2009-06-05T15:26:00.002+10:00

I am conducting a short survey to get a better idea of what you (the reader) looks for when researching recipes and cooking ideas. It will only take a few moments so please help out and fill it in.
Please go to the link below:

http://www.surveymonkey.com/s.aspx?sm=5yW59JHIKKgfWc4V4cFEjw_3d_3d

Thank You,
Jessica

Make your own...

2009-06-01T17:51:00.002+10:00

Liptauer Cheese

A Hungarian, Slovakian and Italian spicy cream cheese which all nationalities (and even more) claim as their own, is a long standing favourite of mine.

Growing up in a largely Hungarian dominated area of Sydney, I am surrounded and influenced by European tastes and flavours. Helped of course by Dutch grandparents and a surrogate Jewish grandmother, I still love traditional European recipes for their somewhat dated appearance yet timeless flavour.

Liptauer cheese is tangy, salty, sour and perfectly complex. Mixed with paprika, caraway seeds, mustard, and cornichons this spiced cream cheese is perfect on dark rye or pumpernickel bread, added to steak or pastrami sandwiches, smeared on toast with a fried egg or even served with freshly cut radishes and carrot sticks.

Ingredients
250g cream cheese
50g soft fresh goats cheese
4 cornichons, finely chopped
1 1/2 teaspoons sweet paprika, plus more for serving*
1/2 teaspoon mustard powder
1 teaspoon caraway seeds, crushed
2 teaspoons chives, chopped
Salt
White pepper
1 tablespoon extra virgin olive oil

Method
Beat the cream and goats cheese together until they are smooth. Mix in all other ingredients until well combined and season with a little salt and pepper.

Transfer into a bowl or a cling wrapped mould if you wish to serve it whole. Smooth the top with a spatula and refrigerate for a few hours to set.
Serve with a sprinkle of paprika and a drizzle of oil.

It will keep in the refrigerator for up to 1 week.

Bon appetite.

*Paprika powder is also known as sweet paprika powder apposed to the smoked variety.

This Week’s Recipe: Ossobuco

2009-05-25T16:26:00.002+10:00

Why Ossobuco?

A dish from Milan (Italy) translating to ‘bone with a hole in it’ is all the cold weather comfort food I need. A humble dish of braised veal shanks in wine and aromatics is not only delicious but is also an easy way to feed a large crowd.

While ingredients for this classic dish vary (some with red wine, some without tomato and others with cinnamon and bay leaves), I am happy to say that along with a few vegetables some wine and plenty of cooking this dish is sure to always please.

Shank meat is a cheap cut as it contains a lot of cartilage however; it is also one of the tenderest cuts as long as it is cooked for a few hours.

This recipe is far from traditional but is warm, filling and very tasty - especially because you get to suck out the slow cooked creamy wine marinated marrow at the end!

Ingredients
4 ossobuco (5cm/2inch veal shanks) If you cant get an ossbuco cut of veal ask your butcher to cut veal or lamb shanks into 2 inch slices
80g butter
1 onion, chopped
375ml (1 1/2 cups) red wine
250ml (1 cup) beef stock
1 celery stick, chopped
1 carrot, chopped
2 tablespoons tomato paste
1 bay leaf
Plain flour, for dusting
Salt
Pepper

Gremolata
1/2 lemon or orange, grated
1/4 cup flat leaf parsley, finely chopped
1/2 garlic clove, finely chopped
Method
Preheat oven to 180 degrees Celsius.

Dust the ossobuco with flour and melt 40g butter in an ovenproof casserole dish. Add the ossobuco and cook over high heat, turning frequently, until browned all over. Remove from pan and turn down to a medium heat. Melt the rest of the butter and add the onion, carrot and celery cooking for 8 minutes or until soft.

Add the ossobuco back to the pan and season with plenty of salt and pepper. Add the bay leaf and tomato paste and continue to cook for a further few minutes. Add the red wine and beef stock.

Bring to the simmer, cover with a lid or foil and cook in the oven to 1 hour. After an hour reduce the heat to 120 and continue to cook uncovered for 30 minutes, or until the liquid has reduced slightly.

In the meantime mix the gremolata ingredients together with a fork in a bowl.

To serve, carefully place the meat on a plate, and cover with a generous ladle of sauce. Sprinkle with gremolata and serve with mashed potato and polenta.

Serves 4

Bon Appetite

This Week’s Recipe: Pistachio Lemon Cake

2009-05-25T13:03:00.004+10:00

Why Pistachio Lemon Cake?

This cake is simple yet decadent. Jewelled with syrup covered pale yellow green pistachios this cake not only looks beautiful but also tastes even better.

Full of pistachios, almonds and hinted with lemon, this cake reminds me of one of my favourites - baklava. The nuttiness and lemon syrup make this cake sweet and beautifully moist, everything I love about baklava only in cake form.

Ingredients
250g unsalted butter, softened
1 lemon, zested
1 vanilla pod, seeded
120g almond meal
120g green pistachios, shelled
250g caster sugar
4 eggs
20g plain flour

For the topping
Juice of zested lemon
60g green pistachios, shelled
50g caster sugar

Method
Preheat oven to 150° Celsius. Grease and line a 30 x 9 x 8cm deep pan with baking paper.

In a spice grinder or food processor grind the pistachios until they are similar in texture to almond meal. In a bowl mix together the almond meal, ground pistachios and flour.

Beat the sugar, butter, lemon zest and vanilla until fluffy and light in colour. Add the eggs one at a time alternating with a tablespoon of the ground nut mixture. Fold through the rest of the nuts and spoon the mixture into the prepared baking pan.

Bake for 15 minutes uncovered. After 15 minutes cover the cake with foil and continue to cook for 30 minutes or until a skewer comes out clean. The foil helps keep the cake moist and prevents the top browning too quickly.

Allow the cake to cook in the tin before turning onto a plate. Once cool make the syrup topping.

For the topping: Roughly chop the pistachios. Mix the lemon juice and sugar in a saucepan and bring to the boil. Continue to boil for 2 minutes of until the syrup is thick. Stir in the pistachios and pour evenly over the cake.

Serves 6

Bon Appetite.

Make your own...

2009-05-18T14:36:00.003+10:00

Salted Almonds

Nothing tastes or smells better than freshly toasted almonds. Their bitter sweetness makes them perfect for savoury and sweet recipes while tasting great on their own.

Serve salted almonds as a perfect snack to go with drinks. Or roughly chop them and add to simple pasta dishes and salads for extra taste and texture or even desserts such as ice creams and parfaits for a salty sweet twist.

Ingredients
About 100g shelled almonds
1 tablespoon extra virgin olive oil
15g unsalted butter
Sea salt

Method
Preheat oven to 160 degrees Celsius.

Bring a saucepan 3/4 full of water to a boil over high heat. Add the almonds and boil for 30 seconds. Drain and immediately wrap the in a kitchen towel and rub the almonds to loosen and remove the skins.

Place the almonds on a baking sheet and put in a warm oven for 15 minutes to dry.

Remove the almonds from the oven and place in a saucepan. Cover with olive oil and butter. Cook on the stove over a medium heat until they turn a light golden colour.

Strain immediately into a sieve and shake to remove excess butter and oil. Season the hot almonds with plenty of salt and leave to cool.
Serve warm or store in an airtight container for 2-3 days.

Note: Try mixing dried spices into your salt to create flavoured nuts, or try using seasoned salts such as smokes salt, or celery salt.

Bon Appetite

This Week’s Recipe: Kingfish with Olive and Cherry Tomato Salad

2009-05-12T20:57:00.003+10:00

Why Kingfish with Olive and Tomato Salad?

When I cook fish I stick to one rule: Keep it simple. Fish are a fantastic ingredient to cook with as they each vary in taste and texture.

Firm white meaty fish are great matched with acidic sauces and pungent flavours. Oily fish are better matched with salty and citric flavours while delicate fleshed fish are best on their own or with light butter sauces.

A piquant salad of cherry tomatoes, black olive tapanade, chilli and parsley is a perfect and simple accompaniment for crisp pan-fried kingfish fillets.

Ingredients
4 150g piece kingfish fillet
40ml extra virgin olive oil
1/2 lemon, juiced
3 tablespoons black olive tapanade
2 punnets cherry tomatoes, halved
1 pinch dried chilli
4 tablespoons flat leaf parsley, chopped
Salt
Pepper

Method
Heat a frying pan over high heat until hot. Season fish with salt and pepper. Add 1 tablespoon of oil to the hot pan, followed by the fish skin side down, reduce the heat to medium and cook for 5 minutes, or until the skin is golden.

Turn the fish over and cook for a further 3 minutes or until just cooked.

In a bowl mix together the rest of the olive oil, olive tapanade, parsley, chilli and lemon juice. Season with pepper and serve alongside fish.

Serves 4

Bon Appetite.

This Week’s Recipe: Pasta alla Salsa di Noci

2009-05-04T15:49:00.001+10:00

Why Pasta with walnuts?

Like many Italian dishes the ingredients in this recipe are kept few and simple, leaving flavours to speak for themselves.

The natural oils from the walnuts when mixed with the hot starchy pasta create a deliciously nutty rich sauce that showcases the beautiful bittersweet taste of walnuts.

Matched with a little fresh basil, Parmesan and garlic this pasta is an easy yet hearty vegetarian dish.

This is also a dish I cook when converting walnut haters into walnut lovers. Trust me they will love it - just make sure you don’t tell them it contains walnuts until after they ask for seconds and double check a day before that they are not allergic to nuts!

Ingredients
400g dried linguine, spaghetti or other long pasta
100g walnuts
50g pine nuts
80g melted butter (or olive oil)
60g Parmesan, grated
1 tablespoon finely shredded basil leaves
2 garlic cloves, roughly chopped
Salt
Pepper
Extra Parmesan to garnish

Method
Bring a large pot of salted water to a boil. Meanwhile, using a mortar and pestle (or food processor) reduce the walnuts, pine nuts and garlic to a fine creamy paste.

Add the hot melted butter and mix to combine. Add the grated cheese and season with salt and pepper.

Cook the pasta until it is al dente and drain, making sure to reserve 1/2 cup of cooking liquid.

Toss the pasta in the walnut pesto and add a tablespoon or two of cooking liquid. The pasta should be coated evenly with a creamy walnut sauce. If it appears too thick, thin it out with a little more liquid or olive oil.

Serve sprinkled with basil and Parmesan.

Serves 6 as entrée or 4 as a main.

Bon Appetite

Make your own...

2009-04-29T18:37:00.003+10:00

Baked Beans

Ultimate winter comfort food, baked beans are fantastic for breakfast lunch or dinner. Match them with fried eggs for breakfast, melt cheese on top for lunch and serve with crusty bread and wilted spinach for dinner.

Making them yourself is easy and delicious giving you (not Heinz) the creative licence to invent new flavours. Try adding Indian spices, Italian herbs, or smoky BBQ sauce, just to suggest a few.

Note this recipe needs to be started 1 day in advance. For a vegetarian version simply remove the bacon bones.

Ingredients
300g dried borlotti beans
300-500g bacon bones
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 celery stalks, finely chopped
400g tin crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Worstershire sauce
1 tablespoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt
Pepper

Method
Place the beans in a bowl and cover with cold water and soak overnight.

The next day drain the beans and place in a large saucepan with the bacon bones and cover with water. Bring to the boil and reduce the heat. Simmer for 30 minutes making sure to stir occasionally to prevent the beans from sticking. Remove the bacon bones and drain the beans making sure to reserve 1/2 cup of the cooking liquid.

While the beans are cooking pre heat the oven to 180 degrees Celsius.

In an oven proof casserole dish, heat the oil and cook onions, carrots and celery for 8-10 minutes or until soft. Add the dried spices, tined tomatoes, tomato paste, reserved cooking liquid, Worcestershire sauce, brown sugar and mustard.

Cut the meat from the bacon bones and finely shred and add to the beans. Cover the casserole dish with foil or a lid and place in the oven. After 30 minutes remove the lid and continue to cook for another 30 minutes or until the sauce is thick and the beans are tender and the sauce is thick.

Season with salt and freshly ground pepper.

Serves 4 or can be kept in the refrigerator for 1-1 1/2 weeks.

Bon Appetite

This Week’s Recipe: Pickled Radishes

2009-04-24T17:21:00.003+10:00

Why Pickled Radish? To me, the only way to relax after work on a Friday is with a gin and tonic – even better enjoyed with a bowl of freshly cut radishes and sea salt to dip.

I am not sure where the radish and gin and tonic combination came from; all I know is that I have strong memories of my father doing exactly the same.

However, now I have the perfect accompaniment that I am sure will do my father proud, especially enjoyed with that ice cold gin and tonic– sweet pickled radishes.

These radishes not only look beautiful once pickled (they turn a rose coloured pink) but also taste fantastic. The natural bitterness of the radishes is matched with the sweet, salty and sour pickling solution.

Enjoy as snack before dinner, with a beverage of your choice or along side cheeses, olive and cold meats at a cocktail party.

Note you need to start this recipe two days in advance.

Ingredients
1 tablespoon coriander seeds
250ml malt vinegar
250ml white wine vinegar
200g caster sugar
2 teaspoons celery salt
1 teaspoon sea salt
1 teaspoon black pepper corns
2 bunches small radishes

Method
Heat a saucepan over medium heat and add the coriander seeds. Shake the pan for 1-2 minutes until the seeds pop. Take the saucepan off the heat and add the vinegar, sugar, salt peppercorns and 300ml water.

Return to the heat and bring the liquid to the boil. Cook for 3-4 minutes or until the sugar dissolves.

Add the radish and take off the heat. Allow to cool in the saucepan before transferring to a sterilized jar and refrigerating.

The radishes can be eaten after 24 hours but are best left to pickle for 2 days.

Store in the refrigerator for up to 2 weeks.

Bon Appetite

This Week’s Recipe: Dutch Ginger and Almond Butter Biscuits

2009-04-20T21:12:00.003+10:00

Why Dutch Ginger and Almond Biscuits?

These biscuits are buttery like shortbread while being sweet and slightly chewy. The crunch of the toasted almonds and the richness of spicy glace ginger make them one of my favourites.

What I also love about them is that they are they taste just like Dutch Boeterkoek, a rich spiced shortbread styled cake.

Easy to make and even more delicious if you make one batch you may as well make two because with friends around they wont last long!

Ingredients
260g plain flour, sifted
220g caster sugar
150g glace ginger, coarsely chopped
80g blanched almonds
1 egg
185g unsalted butter, melted
1 pinch salt
2 teaspoons icing sugar

Method
Preheat oven to 160 degrees Celsius and line a 20cm by 30 cm lamington pan with baking paper making sure to grease the sides.

Place the almonds on a baking tray and bake for 5-10 minutes until they are golden and toasted. Remove and leave to cool. Once cool chop roughly.

In a bowl combine the flour, sugar, ginger, almonds and egg. Mix to combine and stir in the melted butter.

Press mixture into the lined pan and bake for 25-35 minutes, or until golden on the surface. Stand in the pan for 10 minutes before lifting onto a wire rack to cool.

Once cool cut into squares and dust with icing sugar.

Makes 12 large biscuits or 20 small. Store in an airtight container for up to 1 week.

Bon Appetite

Make your own...

2009-04-17T17:53:00.002+10:00

Mint Vinegar

Mint vinegar, although old fashioned, is a fantastic way of preserving the sweet flavour and aroma of mint and can be used in both sweet and savoury recipes.

This vinegar is delicious in salad dressings, or try it with roast lamb. It is great to add to syrups and desserts to help cut back a little sweetness and of course is perfect served with freshly cooked peas to create a new twist on the classic minted peas.

Ingredients
300ml white vinegar
8-10 mint sprigs, washed and dried
1 1/2 tablespoons caster sugar
1 sterilised bottle or jar

Method
Place the mint leaves in a clean jar along with the sugar. Pour in the vinegar and seal securely.

Shake the bottle thoroughly to dissolve the sugar and allow to infuse for 6 days before use.

Note the mint leaves will become darker the longer the vinegar infuses and increases flavour for.

Keep in the refrigerator indefinitely.

This Week’s Recipe: Grilled Zucchini with Chilli, Lemon and Herbs

2009-04-12T12:58:00.003+10:00

Why Grilled Zucchini?

Zucchini is the one vegetable that I hated as a child. The only way I can remember being given them, was boiled in unsalted water- making them watery flavourless mush.

However, if prepared correctly zucchini are delicious.

For me, the best way to cook them is on a dry, very hot grill pan until they are tender and have thin black char marks. It is only after they are cooked they I ever season them.

The trick to this, is that if they are cooked on a dry heat with no oil or seasoning the zucchini slightly dehydrate making them perfect to suck up any flavours, such as lemon juice, chilli, garlic and herbs.

This recipe is simple and a long time favourite. I cook these zucchinis to add to salads, pasta, in sandwiches or eaten as part of an antipasto.

They can last in the fridge for up to 2 weeks making them a great addition to nearly every meal.

Ingredients
500g or 6 small zucchini, sliced lengthwise
2 garlic glove, minced
1 lemons, juiced
3 tablespoons extra virgin olive oil
1 teaspoon dried chilli flakes
3/4 cup roughly chopped mint leaves
3/4 cup torn basil leaves
Salt
Pepper

Method
Place a dry griddle pan on a medium heat. In the meantime in a bowl whisk together the lemon juice, garlic, chilli, olive oil and plenty of salt and pepper.

When the griddle is slightly smoky, turn the heat to high and lay down the zucchini slices. Continue to cook on each side for 2 minutes or until black char lines appear.

Once cooked on both sides add the hot zucchini to the dressing and toss to coat. When all zucchini are cooked and in the dressing leave them to marinate and cool. Once cool add the fresh herbs and serve.

Serves 4 as an accompaniment to grilled meat or fish

Bon Appetite

Make your own...

2009-04-06T14:19:00.003+10:00

Brown Soda Bread

Soda bread is an old-fashioned style bread made without yeast, but instead with the addition of bicarbonate of soda- where the bread gets its name.

The bicarbonate of soda and the acid from the buttermilk react to give the bread its rise, while adding flavour. If you cannot get hold of buttermilk natural yoghurt can be substituted.

This bread is rustic, robust and moist while having a crumbly buttery crust. Soda bread tastes great on its own smothered with butter or is great with pates, soups and strong cheeses.

Ingredients
250g whole-wheat flour
250g white flour
10g bicarbonate of soda
10g cream of tartar
10g caster sugar
1 pinch salt
30g cold butter, cut into cubes
250g buttermilk
75g milk

1 tablespoon oats
Sea salt flakes
Milk

Method
Preheat oven to 180 degrees Celsius.

Sift flours, bicarbonate of soda, cream of tartar, salt and sugar together into a large bowl. Add the butter and rub with your fingers until the flour becomes crumbly.

Make a well in the centre of the flour mixture and gradually pour in the milk and buttermilk incorporating the flour as you go.

Once you have dough that just comes together, tip it out onto a lightly floured surface and knead until the dough is smooth.

Form into a dome and flatten slightly with the palm of your hand, marking a cross on the top with a knife. Allow the dough to stand on a floured baking tray for 10-15 minutes before brushing it with milk a sprinkling it with oats and sea salt.

Bake for 40 minutes or until the bread sounds hollow when tapped on the bottom.

Serve with butter and jam, alongside pates and terrines or with a hearty soup.

Bon Appetite

This Week’s Recipe: Indian Oven Baked Fish

2009-04-03T15:34:00.003+11:00

Why Indian Baked Fish?

This recipe is inspired from my recipe for Oven Baked Fish with Tomato and Fennel. What I love – besides the taste – about these recipes is the simplicity in preparing and cooking them. Although I love a great meal every night, I don’t enjoy spending too long in the kitchen cooking and even less time washing up.

Using Indian flavours and ingredients, this recipe is my perfect solution. The delicateness of the fish is matched with the gentle cooking method (every ingredient cooks from raw, covered together in the oven) and the aromas of Indian spices. Tasty and filling; all you will need to cook this meal is a large ovenproof dish.

Ingredients
600g firm white fish
1 onion sliced thinly
4 garlic cloves, chopped
1 inch piece ginger, peeled and chopped
2 carrots (250g), peeled and sliced
2 medium potatoes (400g) cut into 1 inch pieces
1 teaspoon yellow mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cardamom pods, crushed open
1 lemon, juiced
1 bunch coriander, washed, leaves picked and stalks chopped
1 400g tin chopped tomatoes
1 165g tin coconut cream
1 teaspoon sugar
2 tablespoons olive oil
Salt
Pepper

Method
Preheat oven to 180 Degrees Celsius. In a large ovenproof pan place olive oil and all of the dried spices. Place on a medium heat and stir until the mustard seeds start to pop and take off the heat.

Layer the fish on top of the aromatics in an even layer and top with the onions, garlic, ginger, potatoes and carrots. Pour the tinned tomatoes and coconut cream over the fish, and sprinkle with sugar, lemon juice, coriander stalks, salt and pepper.

Cover with a lid or aluminium foil and bake in the oven for 30 minutes.

After 30 minutes remove the lid and continue to bake for 40 –60 minutes, or until the liquid has thickened and the edges look golden.

Sprinkle with fresh coriander leaves.

Serves 4 with rice, or bread (naan preferably) and your favourite Indian condiments.

Bon Appetite

This Week’s Recipe: Cantuccini

2009-03-30T12:57:00.005+11:00

Why Italian Almond Biscuits (Cantuccini)?

Despite being delicious, these Italian biscuits kept me entertained during the late nights while staying in Florence last year. Without realising it at the time I was enjoying these sweet dry almond biscuits like a true Tuscan – not with a coffee, but with cold sweet dessert wine, Vin Santo.

While in Florence my mother and I stayed at a little B&B situated on a back street in the heart of Florence. Late at night when I couldn’t drift off to sleep, I would creep out to the kitchenette taking a handful or two of these biscuits to enjoy with a glass of Vin Santo (bought at St Lorenzo Market) and listen to the bustle of the city.

Cantuccini are Italian biscotti style biscuits - meaning they are twice baked - traditionally from Prato (these biscuits are also known at Cantuccini di Prato). They can be sweet or savoury; flavoured popularly with almonds these days, but are also made with aniseed, rosemary, Vin Santo or saffron.

Ingredients
250g plain flour
200g caster sugar
1 teaspoon baking powder
125g blanched whole almonds
2 eggs
1 egg yolk
25g melted butter
2 teaspoons amaretto

Method
Preheat oven to 180 degrees Celsius.
Place almonds on a lined baking tray and roast in oven for 5 – 10 minutes or until golden brown. Reserving half, place the almonds in a food processor and process until they are coarse.

In a mixer place the 2 whole eggs and caster sugar, whisking until pale and fluffy. Add the amaretto and slowly fold in the flour, butter baking powder and all the almonds.

Form the dough into 1 inch long logs, 1cm thick. Lay them out, well apart, on a lined baking try. Allow to rest for 15 minutes before brushing with the beaten egg yolk.

Bake 20- 30 minutes, or until golden on top. Leave to rest for 5 minutes to harden before cutting into 1 cm thick slices with a serrated knife. Place back on lined baking tray and return to the oven for 5-10 minutes to brown and dry out.

Store, once cool in an airtight container and enjoy with Vin Santo, or if desired a coffee.

Makes 50 biscuits.

Bon Appetite