Make your own...

Tzatziki

Tzatziki is a Greek appetiser that is great on its own or served as an accompaniment to many dishes.

Tzatziki is predominantly made with yoghurt, cucumber, garlic and salt with variations including mint, lemon juice, olive oil and other herbs.

While the name is Greek, this style of appetiser appears in many different types of cuisine, from Middle Eastern, Indian and Bulgarian.

Its popularity is clear, as this side dish is the perfect addition to many meals. The acidity of natural yoghurt cuts back the fattiness of some meats, such as souvlaki, while the cucumber and mint calm down the heat in spicy dishes such as curries. On its own it is delicious served with breads and vegetables.

Ingredients
1(140g) Lebanese cucumber (or a seedless variety)
200g Greek style yoghurt
1 garlic clove, finely chopped
1 tablespoon finely chopped mint
Salt
Pepper

Method
Coarsely grate the cucumber and place in a clean tea towel. Wrap the cucumber up in the tea towel and squeeze out any excess liquid.

Place the cucumber in a large bowl and combine with the yoghurt, garlic and mint.

Season with salt and pepper and serve.
Makes 1 1/2 cups.
Store in refrigerator for up to 10 days.

This Weeks Recipe: Lemon Impossible Pie

Why Lemon Impossible Pie?

This fantastic dessert shows just why you cant beat a classic. Its unique name comes from ever-simple ingredients and method that while baking, transform into a dessert that one would think near impossible.

A runny batter of eggs, butter, milk, flour, sugar, coconut and lemon zest are poured into a pie tin, however what emerges from the oven is a three-layered pie. A pastry like bottom layer forms as the flour and butter sink; the centre becomes a beautifully lemon scented custard; and a golden brown coconut topping creates the perfect crust.

Ingredients
75g (1/2 cup) plain flour, sifted
220g (1 cup) caster sugar
60g (3/4 cup) desiccated coconut
4 eggs
125g butter, melted (plus extra to grease)
20g (1/4 cup) flaked almonds
500ml (2 cups) milk
Zest of 1 lemon

Method
Preheat oven to 160°C fan forced/ 180°C and grease a 24cm deep pie dish.

In a large bowl combine the flour, sugar, coconut, eggs, butter and lemon zest. Gradually add the milk, stirring until well combined.

Pour into the pie dish and bake for 35 minutes. Remove from the oven and sprinkle with almonds, returning to the oven for 10 minutes.

Allow to cool for 5 minutes before serving. Will keep in the refrigerator for up to 2 days.

Serves 8
Bon Appetite

Make your own...

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.

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...

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

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

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.