Feed the People

This Week's Recipe: Bacon Jam

2012-05-13T10:09:00.000+10:00

Why Bacon Jam?
You had me at bacon.... A rich, sweet, smoky relish made with non other than my favourite, bacon.

This jam is perfect with fried eggs, hotcakes and french toast in the morning. Spread on your favourite sandwich for lunch. A teaspoon added to a simple salad dressing, or mixed into a simple pasta sauce for dinner. This bacon jam keeps refrigerated for up to 2 months.

Ingredients
300g rindless bacon, thinly sliced
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp chilli flakes
1/2 cup (125ml) cider vinegar
1/2 cup (125ml) tomato ketchup
1/2 cup packed dark-brown sugar
1/4 cup (60ml) maple syrup
1/2 cup (125ml) espresso coffee

Method

Combine all ingredients in a saucepan over low heat. Cover with a lid and cook for 2 hours, stirring occasionally. Remove lid and cook for a further 1 hour, stirring occasionally until liquid is reduced and jam is thick and glossy.
Makes 2 cups.
Keep refrigerated for up to 2 months.
Bon Appetite

This Week's Recipe: Carrot Soup with a Tex Mex Twist

2012-04-15T15:49:00.002+10:00

Why Carrot Soup?

I could enjoy Mexican food everyday of the week - coriander, limes, avocado, chillies, tortillas and corn chips. There is however a voice that pops up and tells me that pulled pork and bean tortillas every night of the week may not be the best idea.

This soup plays with my favourite Tex Mex flavours without the guilt of tortillas every night!

Ingredients
2 tablespoons olive oil
6 carrots, peeled roughly chopped
1 Spanish onion, sliced
2 garlic cloves, sliced
1 teaspoon chilli flakes
2 litres vegetable stock or water
¼ cup sour cream
1 bunch coriander, leaves picked
1 green chilli, seeds removed, chopped
juice and zest of 2 limes
¼ cup (60ml) extra virgin olive oil
corn chips, to serve

Method
Heat oil in a large saucepan over medium heat. Add onions, garlic and carrots and cook, stirring, for 8 minutes, or until the onions start to colour.

Season with salt and pepper, add chilli flakes and vegetable stock. Bring to a simmer and cook for 30 minutes or until carrots are tender.

Remove from heat and stir through sour cream. Leave to cool for 5 minutes and blend until smooth.

Meanwhile for the coriander and green chilli salsa, combine coriander, chilli, lime zest and juice and oil in a small food processor. Season and blitz and until combined.

Serve the soup with salsa and corn chips.

Serves 4-6.
Bon Appetite

This week’s recipe: Smoked fish pate with Dill Lavosh

2012-03-25T22:02:00.003+11:00

Why smoked fish pate?

As I have mentioned before, my dad was an amazing cook and one who introduced me to the amazing world of food.

One of his famous recipes was smoked fish pate. Made with at least 5 different types of smoked fish, including bottagra (years ago when he used it, bottagra was sold as smoked cod roe and was $5.00 a kilo instead of todays price of $360 a kilo!!!).

To this day, it is the best smoked fish pate I have ever tasted and one I know I will make again, but only on a very special occasion.

My inexpensive version satisfies my cravings especially when matched with my homemade dill lavosh.

Ingredients
2 tablespoons Dijon mustard
1 tablespoon finely chopped dill
zest of 1 lemon
2 tablespoons lemon juice
200g softened cream cheese
100g softened butter
2 x 150g smoked salmon fillet, skin removed and flaked
50g clarified butter, optional

Dill Lavosh
400g plain flour, approximately 2 1/2 cups plus extra for rolling
1 teaspoon salt
1/2 teaspoon caster sugar
160ml (2/3 cup) water, plus additional if needed
1 egg
1 tbs extra virgin olive oil
1 /4 cup finely chopped dill sprigs

Method

For the lavosh, place the flour, salt and sugar in the bowl of an electric mixer. In a small bowl whisk together the water, egg, oil and dill. Add the egg mixture to the dry ingredients and mix until the dough comes together, adding additional water if the dough is dry. Turn dough out onto a lightly floured counter and knead 5-6 times.
Divide into 3, cover each piece and rest for 30 minutes.

Preheat the oven to 200C. Line 3 large baking trays with baking and paper and lightly grease. Set aside.

Working with 1 ball at a time divide into three. On a lightly floured surface roll each ball into a log. Using a rolling pin roll until 2 mm thick. Place on the baking tray and repeat with remaining dough.

Brush with oil and bake for 10-15 minutes or until golden. Turn off oven and leave to cool and crisp in the oven for an hour.

For the pate, combine mustard, dill, lemon zest and juice, cream cheese and softened butter in a food processor and blitz until smooth. Add flaked fish and blitz until combined. Season with salt and plenty of freshly cracked black pepper.

Spoon into ramekins or bowls and smooth the surface. Refrigerate for 30 minutes before serving.

If using spoon a 1-2 tbs clarified butter over chilled pate and swirl to coat the surface. Refrigerate for a further 10 minutes before serving with crisp bread.

Bon Appetite
Serves 6 as a starter. Smoked fish pate will keep refrigerated for 5 days. Lavosh will keep for 5 days in an airtight container.

This Week's Recipe: Cocoa and Dried Pear Truffles

2012-02-26T18:21:00.002+11:00

Why Cocoa and Pear Truffles?

They are not truffles in the conventional sense. This is a healthy chocolate treat. Instead of being made with chocolate and cream they are made with a mixture of dried fruit, ground nuts, honey, coconut and good quality cocoa powder.

Make sure you use good quality cocoa for this recipe, otherwise your truffles will taste fruity and not chocolaty.

Ingredients
250g dried pears, soaked in warm water for 15 mintues
200g pitted prunes
80g LSA
2 tbs honey
4 tbs good quality cocoa powder
dedicated coconut to dust

Method
Drain the pears. Place all ingredients except the coconut in a food processor and process to a paste.

Roll paste into 18 balls. Dust in coconut and store in refrigerator.

Makes 18 truffles that will keep for 3 months refrigerated.

Bon appetite

This Week's Recipe: Rice, Spinach and Fetta Pie

2012-02-01T21:58:00.002+11:00

Why Rice Pie?

A vegetarian pie that will have any carnivore coming back from more. Rice, spinach, fetta, lemon and pistachio encased in a free form puff pastry crust, this pie takes inspiration from Greek spanikopita and rice pilafs.

Delicious eaten hot for a light dinner or great served cold for lunch or at a picnic.

Ingredients
1 cup cooked white rice, cooled
1 x 350g packet frozen spinach, thawed
250g fetta, crumbled
zest of 1 lemon
1/4 cup roughly chopped pistachios
½ cup roughly chopped mint
1 spring onion, sliced
a pinch dried chilli flakes
2 tbs extra virgin olive oil
1 egg, lightly beaten
1 375g block frozen puff pastry, thawed

Method

In a large bowl mix together rice, spinach, fetta, lemon zest, pistachios, mint and chilli flakes. Season with salt and pepper.

In a separate bowl whisk together the oil and egg. Add to the rice mixture reserving 1 tablespoon.

On a lightly floured surface roll out the pastry to 30 cm circle (do not worry if it a little rough in shape). Prick the pastry with a fork and pile the rice in the centre leaving 10 cm boarder. Fold the pastry boarder over the filling, overlapping slightly and pressing gently to seal. Brush the pastry with reserved egg and chill for 20 minutes.

Meanwhile, preheat oven to 200°C. Place a baking tray in the oven to preheat.

Remove from the refrigerator and transfer to a large piece of baking paper. Carefully remove the hot tray from the oven and slice the baking paper onto the tray.

Bake the pie for 25 minutes, until pastry and filling are golden. Remove and leave to cool for 5 minutes before serving.

Serves 8

Bon appetite.

This Week's Recipe: Potato Gnocchi with Lentil Ragu and Hazelnut Sage Butter

2012-01-16T20:42:00.002+11:00

Why Gnocchi and Lentil Ragu?

Entertaining at home has gone from being an easy, relatively stress free affair to a at home cooking competition.

An impressive meal doesn't need to be tedious and labour intensive. Instead at home, meals can be stylish and delicious, yet with minimum effort and fuss from you; the host. The best part - you get to sit down with your guests and enjoy the meal.

This recipe uses near to no effort (there isn't even any time consuming chopping), but is sure to impress.

Ingredients
1 onion
2 garlic cloves, peeled
2 tablespoons olive oil
3 rashes rindless bacon, roughly chopped
400g can lentils, drained and rinsed
1 cup (250ml) pureed tomatoes
1 cup (250ml) good quality chicken stock
500g good quality potato gnocchi
40g unsalted butter
1/3 cup hazelnuts, roughly chopped
¼ cup sage leaves

Method
Place the onion and garlic in a small food processor and pulse until finely chopped.

Heat oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring for 3-5 minutes, until soft.

Meanwhile place the bacon in the food processor and pulse until finely chopped. Add the bacon to the pan. Reduce the heat to low and cook, stirring for 10 minutes.

Add the lentils, tomato puree and stock. Bring to a simmer. Reduce heat and cook for a further 5 minutes.

Meanwhile cook the potato gnocchi in plenty of salted water according to packet instructions or until al dente. Drain and toss through the lentil ragu.

Place a small saucepan over medium high heat. Add the butter, hazelnuts and sage leaves and cook, swirling, until the butter has gone a nutty brown colour and the sage leaves are crispy.

To serve divide gnocchi amongst bowls and drizzle over hazelnut sage butter.

Serves 4 as a main
Bon Appetite

This Week's Recipe: Lime and Mint Cordial

2012-01-02T17:42:00.001+11:00

Why Cordial?

What better way to quench a summer's thirst than with fresh lime and mint cordial, plenty of ice and sparkling water.

Cordial can be made using flavours including ginger, fresh berries, citrus fruit and flowers. Keep your cordial in the fridge for up to 6 months and enjoy all year round in water, cocktails or as the base for granitas and frozen sherbet.

Ingredients
550g caster sugar
400ml water
2 bunches mint, washed and roughly torn (stems included)
3 limes, paired zest and juice

Method
Place the sugar and water in a saucepan over medium heat, stirring to dissolve the sugar.

When the sugar has dissolved add the mint and lime zest. Lower the heat and simmer for 20 minutes. Take off the heat and add the lime juice.

Leave to cool completely, strain pour into a clean glass bottle.

Makes around 800ml.

Bon Appetite

This Week's Recipe: Braised Spiced Soy Pork Belly

2011-12-11T17:50:00.001+11:00

Why braised pork belly?

Time is a gift that many of us forget about. In this recipe, the shopping list maybe long, however the rest is so so simple. The only crucial part is time and patience.

All ingredients are put together in a saucepan and left to create an incredible tasting pork with tender, falling apart meat and an intensely rich and complex sauce.

Ingredients
1 cup dark soy sauce
1 cup shaoxing (Chinese cooking wine)*
½ cup black Chinese vinegar
3 tablespoons tomato paste
½ firmly packed cup brown sugar
5cm piece of ginger, peeled and sliced
1 whole garlic bulb
1 onion, halved
2 whole star anise
6 whole dried chillies

1 ½ kilo boneless pork belly
2 spring onions, thinly sliced, to serve
¼ cup white vinegar, to serve
2 tablespoons chilli sauce, to serve
steamed white rice, to serve
black sesame seeds, to garnish

Method
Combine the soy, shaoxing, vinegar, tomato paste, brown sugar and aromatics in a large saucepan with 2 litres of water, stir to combine.

Submerge the pork belly in the liquid (adding more water if the pork belly is not covered). Place over a low heat and cover.

Cook for 3-4 hours, until the pork is tender and falling apart (check every so often, the poaching liquid should remain at a gentle simmer).

Turn off the heat and carefully remove the pork. Set aside loosely covered. Strain 500ml of the poaching liquid into a clean saucepan over medium heat. Bring to a simmer and cook until reduce by half.

Serve the pork, sliced on a bed of rice, with a small dish of vinegar, spring onions and chilli on the side. Sprinkle with sesame seeds and spoon over reduced poaching liquid.

Serves 4
Bon Appetite.

* Chinese cooking wine available from selected Asian grocers. Substitute with sherry.

This Week's Recipe: Prawn Linguini with Zucchini and Chilli

2011-11-22T21:03:00.001+11:00

Why Prawn and zucchini linguini?

The best thing about an Australian Summer is big bowls full of freshly cooked prawns with lemon wedges, homemade aioli, plenty of napkins.

Prawns, for me are best eaten whole. They should be sweet in flavour, with a subtle salty hint (the flavour of the sea), with a crisp texture.

This pasta celebrates cooked Australian prawns at their best. While there are not big bowls of prawns– the flavours are simple to complement the beauty of prawns in a stylish dish.

Ingredients
3 tablespoon olive oil
2 garlic cloves, sliced
¾ cup good quality white wine
½ long chilli, seeds removed and finely chopped
400g dried linguini
100g unsalted butter, diced
200g baby zucchini or 1 medium zucchini, very thinly sliced lengthways
12 medium cooked, peeled Australian prawns
Juice and zest of 1 lemon
1 tablespoon each of finely chopped parsley and chives

Method

Cook pasta in plenty of salted boiling water until al dente. Drain, toss in 1 tablespoon of olive oil and set aside.

Heat remaining olive oil in a large fry pan over medium heat. Add the garlic and chilli and cook, stirring for 3-5 minutes until garlic is soft and fragrant. Add the wine, bring to a simmer. Continue to simmer for 4-5 minutes, or until reduced by half. Add the butter a piece at a time and whisk to combine. Add the zucchini and cook for 1 minutes, until just tender.

Add the cooked pasta and prawns to the butter sauce and toss to combine. Add lemon juice, zest and herbs and toss again. Season with salt and pepper.

Divide amongst plates and serve.

Serves 4-6
Bon Appetite

Rice Stuffed Piquillo Peppers

2011-11-06T22:07:00.001+11:00

Why rice stuffed piquillo peppers?

The entertaining season is just around the corner. Summer, Christmas and the New Year all give us more than enough reasons to through a barbecue, impromptu cocktail party or beachside picnic.

These rice stuffed peppers are an easy antipasti dish that are perfect served with any cocktail, as part of a dinner spread or for a casual bite to share. They can be made a few days ahead which makes them great for entertaining.

Ingredients
1 cup cooked brown rice, cooled
¼ cup roughly chopped parsley
8 anchovies chopped
1 tbs good quality sun dried tomato pesto
2 tbs finely grated Parmesan
zest and juice of 1 lemon
1 jar of marinated roasted piquillo peppers* or 8-10 very small roasted capsicums

Method

In a bowl mix together the rice, parsley, anchovies, pesto, Parmesan and zest. Season.

Drain the capsicum from any oil and reserve. Gently open each capsicum and fill with rice mixture a tablespoon at a time. Make sure to press the rice gently as to not split the capsicums.

Arrange on a platter and drizzle over the remaining oil from the capsicums and lemon juice.

Serve as part of an antipasti or entree.

Stuffed capsicums will keep refrigerated for up 5 days.

Bon Appetite

*Piquillo peppers are a variety of small mild chillies. They are sold in jars or tins, after being roasted, peeled and seeds removed.

This Week's Recipe: Chocolate and Ducle De Leche Melting Moments

2011-10-16T10:29:00.002+11:00

Why Chocolate Melting Moments?

Finding their way into nearly every Sydney cafe in the 90's, these shortbread sandwiches just maybe in time for a makeover.

It is easy to see why melting moments became so popular. Crumbly, buttery shortbread rounds sandwiched between a creamy, buttery sweet icing filling.

My variation swaps the classic vanilla shortbread for a rich chocolate version and is sandwiched between a Spanish milk based caramel; dulce de leche.

A sophisticated looking melting moment with a touch of decadents and full of deliciousness.

Ingredients
3/4 cup plain flour
3 tablespoons cornflour
2 tablespoons good quality cocoa powder
125 g unsalted butter, softened
2 tablespoon icing sugar
1 cup dulce de leche

Method

Preheat oven to 180°C.

Sift the flour, corn flour and cocoa powder together in a bowl and set aside.

In the meantime place the butter in the bowl of an electric beater. Add the sugar and beat for 5 minutes, (scraping down the sides) until light and fluffy. Add the dry ingredients and mix until combined.

Transfer the dough to a lightly floured surface and shape into a log 3-4 cm wide.

Slice the dough into 16x 1 cm slices and arrange on a large lined baking tray 2 cm apart.

Mark each with the back of a fork.

Bake in 180C oven for 10 minutes. Allow biscuits to cool on the tray for 5 minutes. Lift onto a wire rack to cool completely.

To serve place the dulce de leche in a piping bag fitted with a star nozzle. Pipe a circle of dulce de leche on 8 biscuits and sandwich with remaining biscuits making sure the fork decoration is facing up right.

Makes 8 biscuits.

Bon Appetite

This Week's Recipe: Cavalo Nero salad with Parmesan, Chilli and Anchovies

2011-09-26T21:44:00.001+10:00

Why Cavalo Nero Salad?

Spring has arrived – the weather is warmer and soon the days will be longer.

A change of a season brings the end and arrival of fresh produce.

Personally I love the end of season produce. I find by the end of a season, fruit and vegies always tastes their best

Cavalo nero is one of them. Available in Australia from April to September, cavalo nero is an Italian cabbage with dark green wrinkled leaves. Its hearty flavour makes it great for stews and soups when the weather is cold, however it is also great served as a salad.

Its flavour and texture match perfectly with bold ingredients. This is one salad with a big flavour hit.

Ingredients
2 bunches cavalo nero
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 long red chilli, finely chopped
100g grated Parmesan
good quality anchovies, to serve

Method

Finely slice the cavalo nero and place in a large bowl. Toss with lemon juice, olive oil and season well and leave to stand for 5 minutes.

Toss with chilli, Parmesan and serve topped with anchovies.

Serves 2 as a main or 4 as a side.

Bon Appetite

This salad is also tasty the next day!

This weeks recipe: Scallop tacos with smoky tomato sauce and cucumber and apple salsa

2011-09-14T21:32:00.000+10:00

Why Scallop tacos?

My memories of Mexican food are nachos made with bright yellow cheese flavoured corn chips covered in super sweet salsa and greasy cheddar, or tacos made with bland mince, refried beans and smeared with sour cream.
I will confess that this has all changed. Mexican food is now gourmet. Burritos are made with 48 hour pulled pork and wild rice pilaf. Quesadillas are not left overs, sandwiched between tortillas and heated on a sandwich press until crisp.
Here I celebrate the gourmet trend. I dare you to invite your friends over for dinner. Tell them you are making tacos and then wow them with these!

Ingredients

4 tablespoons olive oil
3 garlic cloves, thinly sliced
1 Spanish onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 teaspoon smoked paprika
4 vine ripened tomatoes, diced
1 tablespoon caster sugar
400g scallops, roe removed
crème fraiche, to serve
salmon roe, to serve
8x 15 cm round flour tortillas, chargrilled
for the salsa
1 Lebanese cucumber, diced
½ green apple, diced
juice of 1 lime

Method

Heat oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring for 3-4 minutes or until fragrant and the onions start to soften. Stir in the spices and cook for a further 30 seconds. Add the tomatoes and sugar and stir to coat. Season and cover with a lid and reduce the heat to low. Simmer for 10-12 minutes or until the tomatoes are tender. Remove from the heat and set aside.

Meanwhile toss the cucumber, apple and lime juice together in a bowl. Season and toss with 1 tablespoon of olive oil.

Heat a large frypan over high. Season the scallops and brush with remaining oil. Cook for 30 seconds each side until golden yet opaque inside.

To serve spread a little tomato on the base of each taco. Divide the scallops on top. Garnish with cucumber and apple salsa, crème fraiche and salmon roe.

Makes 8

Bon Appetite

This Week's Recipe: Early Grey Tea Cake

2011-08-29T22:21:00.001+10:00

Why Early Grey Tea Cake?

A cup of earl grey tea in the afternoon always picks me up. The only thing better is a slice of cake next to it – what better than a tea scented cake to really enjoy my earl grey fix.

Early grey is a black tea, scented with bergamot is great for a buttery lemon afternoon tea cake.

For this cake, use the best quality tea. My favourite is French Earl Grey. Along with bergamot it is scented with dried rose petals.

Ingredients
125g thickened cream
1 tablespoon earl grey tea leaves
180g unsalted butter, softened
250g caster sugar
zest of 1 lemon
3 eggs
2 teaspoons vanilla extract
300g plain flour, sifted
1 tablespoon baking powder
125g natural Greek style yogurt, plus extra to serve

For the Syrup
juice and zest of 1 lemon
125ml water
175g caster sugar
1 teaspoon earl grey tea leaves

Method
Preheat oven to 180°C. Grease and line a 24cm spring form cake tin.

Combine the cream and tea together in small saucepan over medium low heat. Bring to just below the boiling point and turn off the heat. Leave the cream to infuse while you make the cake batter.

In the bowl of an electric mixer, beat the butter, sugar and lemon zest together until pale and creamy.

Add the eggs, one at a time (beating between each until well combined). Add the vanilla, flour, baking powder and a pinch of salt and mix to combine. Add the yoghurt and the infused cream (tea leaves included) and fold together until thick and smooth.

Spoon into the prepared cake tin.

Bake for 45 minutes, or until a skewer comes out clean after being inserted.

Remove from the oven and leave to cool in the tin for 5 minutes.

Meanwhile for the syrup, combine all ingredients together in a small saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar and take off the heat.

While hot slowly pour over the cake and leave to soak in.

Cool the cake completely in the tin.

Serve the cake with extra Greek style yoghurt (and a cup of earl grey tea).

Serves 8-10.

This Week's Recipe: Roasted Capsicum Soup with Hummus

2011-08-10T22:51:00.001+10:00

Why Roasted Capsicum Soup with Hummus?

Winter is quickly coming to an end. The days are getting warmer, however the nights still have a a crisp feel to them.

Hot soups are always a favourite to enjoy on a cool night and I am making the most of them before the season changes.

Soups are an easy way to explore different flavour combinations easily. This roast capsicum and hummus soup was inspired by a tapas plate.

The smoky sweet charred capsicum matched with the smooth creamy yet nutty hummus was delicious yet complex. These flavours have transformed into a soup with texture and depth. A delicious soup to send out the winter.

Ingredients

3 ox heart tomatoes, halved
6 eschallots, skin on, halved
1 whole garlic
2 tablespoons olive oil
6 red capsicum, halved and seeds removed
1 long red chilli, halved and seeds removed
500ml vegetable stock
Hummus, to serve
extra virgin olive oil, to serve

Preheat oven to 180°C. Line two large baking trays with foil.

Lay tomatoes, eshcallots and garlic on one tray. Drizzle with half the olive oil and season with salt and pepper.

Lay the capsicum and chilli, skin side up on the other tray. Drizzle with remaining olive oil and season.

Roast for 1-1 ½ hours, or until the escallots are tender and the capsicums are slightly charred (one tray may take longer than the other so check after 1 hour).

Once roasted (and while still hot), place whole capsicums and chilli in a bowl and cover with cling film. Leave to cool slightly. When cool enough to handle, carefully remove the seeds and skin.

Place the capsicum and chilli in a large saucepan.

Meanwhile remove the eschallots and garlic from their skins and add to the saucepan along with the tomato.

Add stock and bring to a simmer over medium heat. Cook for 20 minutes, or until all vegetables are very tender.

Leave to cool slightly before pureeing in a blender, until smooth.

Serve soup with a swirl of hummus and olive oil.

Serves 4-6.

Soup will freeze well (without the hummus) for up to 3 months.

Bon Appetite.

This Week's Recipe: Eggplant and Pomegranate Salad

2011-08-02T21:53:00.001+10:00

Why Eggplant and Pomegranate Salad?

I have a group of friends and when ever we get together we seem to make League tables. For example the league table for the King of Nuts (after much debating it was decided that the raw almond was King, closely followed by the pinenut ... poor cashew came last).

Recently we made a League table of what the 'most female vegetable'. The gentlemen voted eggplant, however the ladies didn't agree. According to the men eggplants were 'smooth and gentle; a vegetable that carries other flavours well'.

The ladies, including me disagreed. Eggplants, although smooth, are dark and brooding. They can be meaty, smokey, robust, yet gentle, subtle and smooth.

This salad backs the ladies up.

The eggplant is smokey and rich in flavour, yet tender in texture. The dressing packs a punch – however the eggplant can carry it well.

Enjoy this salad on any anti pasta plate or mixed with grilled chicken, with hummus or on its own.

Ingredients
4 eggplants, cut into rough wedges
150ml olive oil
Juice of 2 limes
3 tablespoons pomegranate molasses
½ cup roughly chopped coriander and mint
2 tablespoons toasted pine nuts

Method
Preheat oven to 220°C.

Toss the eggplant in a large bowl. Season well with salt and pepper and toss with olive oil. Lay in a single layer on a large baking tray lined with baking paper.

Roast for 50 - 60 minutes or until the eggplant is slightly charred and tender.

Remove from the oven. Place in a bowl along with any of the oil. Pour over the lime juice and pomegranate molasses and leave to cool to room temperature.

Just before serving scatter with chopped herbs and pine nuts.

Serves 4-6.
Bon Appetite

This Week's Recipe: Chilli Miso Salmon with Pickled Eschallots

2011-07-20T21:43:00.002+10:00

Why Chilli Miso Salmon?

The cold weather always brings about colds and flues. Being sick can be a let down. You feel terrible; physically and quite often feel terrible emotionally, being stuck at home while others get on with their days.

When I am sick I try to feed my body well. I always stock up on chicken soup and comfort foods. However when I feel that I am on the mend (and can cope with a quick trip to the shops) I like to indulge in food that is tasty, yet simple and clean.

Chilli is always and must as well as seafood.

This recipe for chilli miso salmon ticks the box, plus the pickled eschallots make the meal just the right thing to get you back on the road to recovery.

Ingredients
4 tablespoons your favourite chilli paste
3 tablespoons white miso paste
1 tablespoon sesame oil
4 x 150g salmon fillets, skin removed
4 eschallots, thinly sliced
1 long red chilli, sliced
¼ cup rice wine vinegar
3 tablespoons caster sugar

steamed rice to serve

Method
In a bowl mix together the chilli paste, miso and sesame oil. Rub over and salmon fillets and leave to marinate at room temperature for 10 - 15 minutes.

Preheat grill to medium high.

Place the sliced eschallots in a bowl.

Meanwhile in a small saucepan combine the sliced chilli, rice wine vinegar and sugar. Bring to a simmer, stirring to dissolve the sugar. Pour warm vinegar over the eschallots and leave to cool.

Place the salmon fillets on a tray lined with lightly oiled foil.

Place under the grill and cook for 2-3 minutes each side or until the surface is golden and slightly caramelised and the inside is just opaque.

Serve the salmon on a bed of rice topped with the pickled eschallots.

Serves 4
Bon Appetite.

This Week's Recipe: Pearl Barley Risotto with Mushrooms and Spring Onions

2011-07-09T17:43:00.001+10:00

Why Pearl Barley Risotto?

Risotto is winter comfort food. Creamy arborio rice grains cooked in stock and seasoned with Parmesan cheese.

I like my risottos cooked with butter and olive oil. The butter helps create a creamy result and the olive oil flavour. I always add a little grated Parmesan towards the end of cooking and a good grating when I serve it.

My mouth salivates at the thought of risotto now, however my hips do not feel the same excitement.

While a delicious risotto is enjoyable every now and then, a healthier option is needed for the colder weeknights when comfort food is needed.

Pearl barley is a hulled barley. It has a mild nutty flavour and while tasting great is high in fibre and lowers cholesterol.

Ingredients
20g butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup pearl barley, rinsed
1 cup white wine
5 cups hot chicken stock
200g swiss brown mushrooms, sliced
50g grated Parmesan
2 spring onions, sliced

Method

Melt butter and olive oil in a heavy based saucepan over medium low heat. Add the onion and garlic and cook stirring for 5-8 minutes until soft. Add the barley and cook for 2 minutes, stirring until the grains are all coated and shiny.

Pour in the wine and leave to bubble away until nearly evaporated.

Add stock a ladle at a time, stirring occasionally, until each ladle has been absorbed. Add the mushrooms in the last ladle of stock. Increase the heat to high and cook stirring constantly for 5 minutes.

Take off the heat. Season with salt and pepper.

Stir in the Parmesan and serve scattered with spring onions.
Serves 4.

Bon Appetite

Make Your Own... Onion Relish

2011-06-27T16:05:00.002+10:00

I have had enough red onion jam. Ten years or so ago it was 'the' ingredient to have. Added to rare beef sandwiches in cafes, served with pate in restaurants, along side sausages at gourmet BBQ's or mixed into dressings for designer salads.

Don't get me wrong I love a good red onion jam; made with Spanish onions, brown sugar, thyme and balsamic vinegar. It makes my meal when I have bangers and mash.

There are however, other alternatives. Any onion is sweet and aromatic when cooked slowly. Brown onions are perfect for an onion relish that has the sweetness of caramelised onions while keeping a necessary savouriness.

I like to keep this relish in balance.The apples help create the texture of a sweet onion jam while the caraway seeds add to the savouriness.

A new favourite ingredient to cook with,I use this onion relish when I don’t want to tear up cutting onions.

It adds a delicate onion flavour that only a long, gentle cooking time will create. Add it to mince meat when making meatballs, mash potatoes, soups and sauces.

Ingredients
2 green apples, peeled and grated
5 brown onions, sliced
1 teaspoon caraway seeds
½ cup caster sugar
½ cup apple cider vinegar

Method
Place the apples in a medium saucepan over low heat. Cover with a lid and cook for 10 minutes or until the apples release juice and are translucent.

Add the onion and cook, covered for 20 minutes or until the onions are very soft.

Add the caraway seeds, sugar and vinegar. Season with salt and pepper. Increase heat to medium and cook, stirring for 10-15 minutes or until the onions are translucent and slightly thickened.

Remove from the heat. Place in sterlised jars or containers and seal. Leave to cool before refrigerating.

This onion relish will keep for 4 months, refrigerated or 2 months unopened in your pantry.

This Week's Recipe: Cloud nine Cakes

2011-06-18T18:07:00.002+10:00

Why cloud nine cakes?

I remember the best cinnamon scroll I ever ate. I was 10, on holiday with my family in Vale. I had had a fight with my brother and left the ski slopes in a huff. Walking back to the lodge I found a bakery – went in and found my anger and frustration disappear as I enjoyed every bite of a sweet glazed cinnamon scroll.
I love that food and flavours can turn a bad day around and that the memory of a meal can transport you in a second back to an exact moment in time.
These cinnamon scented sweetened yeast breads remind me of that cinnamon scroll I ate in Vale.
I named them cloud nine cakes – as while they look like clouds – they remind me that food is my way of expressing me.

Ingredients
1 x 7gram pack of dried active yeast
60 gram unsalted butter, melted
2/3 cup sour cream
3 tablespoons caster sugar
1 egg
1 tsp vanilla extract
2 1/2 cups plain flour, sifted
a pinch salt
½ cup packed brown sugar
1 tablespoon ground cinnamon

For the icing:
1 cup icing sugar, sifted
2 tablespoons milk

Method
Preheat oven to 180°C.
Place ¼ cup of warm water in the bowl of stand mixer and sprinkle over the yeast. Leave to stand for 5-8 minutes or until it starts to bubble. Stir in butter, sour cream, sugar, egg and vanilla. Mix in the flour and salt and mix for 10-15 minutes or until a smooth sticky dough forms.

Cover with plastic wrap and leave in a warm dry place until the dough has doubled in size (about 1 hour)Let rise in a warm place until doubled in size, about 1 hour.
In the meantime in a small bowl, mix cinnamon and sugar for coating. Lighlty grease a 6 hole texas muffin tin.

Divide the dough into 6 portions and roll each one into logs 2 cm thick. Cut one log into 9 equal size pieces. Roll each piece into a ball and roll in the cinnamon sugar. Repeat with remaining dough.

Arrange nine balls in each muffin hole, cover with a damp tea towel and leave to rise for 40 minutes.
Bake the cakes for 20-25 minutes, or until golden. Leave to cool in pan for 5 minutes.. Use a knife to help remove buns from pan. Place buns on a wire rack. Place a piece of parchment paper underneath wire rack. In a small bowl, mix the icing sugar and milk together until smooth.Drizzle each cake generously with icing.

Makes 6.

Bon Appetite

Ruby's Diner

2011-06-06T22:48:00.002+10:00

What: Cafe
When: Monday – Friday 6.30am-3.30pm, Saturday & Sunday 8am – 3.30pm
Where: Shop 1, 173–179 Bronte Rd Waverley 2024
Why: Fantastic coffee. Made with a Single Origin Estate blend specially designed for the Ruby's Diner. A breakfast and lunch menu with abundance and style that changes with the season.
What to try: Bircher muesli made in house, with poached fruit, natural yoghurt topped with a sweet pistachio crunch.
Poached eggs with either mushroom and pearl barley risotto or house cured trout with asparagus depending on the season.
The creamy scrambled eggs tossed with spring onions.
Organic beef burger.
Belgian Chocolate milkshake.
Did I mention their coffee.

Top Three Ingredients for June

2011-06-06T22:18:00.001+10:00

Salt: I have one important message for you all – cook with salt.

I admit, until I went to culinary school I never added salt to food when cooking (I refused because my family would add what I thought was 'too much' to every meal).

Oh how I was wrong. Salt is the most important ingredient in the kitchen. Adding it when when cooking enhances the flavour and finish of food.

Salt has been around for centuries however, until recently it was considered a basic ingredient. Today, salt is thought of as a gourmet produce.

Some varieties include coarse sea salt – this is a large grained salt that is best used in mills or in the curing of meats and seafood.

Flaked salt – this is one of the most popular salts used today. Generally harvested by hand or small machines the salt is left to dry slowly allowing flat delicate crystals to form. When using this salt is best ground between your fingers. This salt is best used in both cooking and finishing your meal.

Kosher salt – Many cookbooks mention this salt, however in Australia you will not find it commonly labeled this way. Kosher salt refers to either the shape of the salt. It is very similar to flaked salt. It is also known as Kosher salt as it will have been certified as Kosher by a certifying body.

Use salt when cooking. Season meat, fish and vegetables just before applying heat. Salt will draw out moisture if added to early.

Use salt to preserve and quickly pickle vegetables. Sprinkle liberally with salt and leave to drain in a colander for an hour or until liquid comes out of the vegetables. Rinse well and submerge in a vinegar that has been seasoned with sugar and aromatics.

Salt is also used in sweet baked goods. A pinch of salt will help create balance of flavour in a cake, muffin or bread as well maintain a golden top.

Preserves and Jams - good quality, locally made jams and preserves are always a staple in my pantry.

Made with ripe fruit and vegetables, spices and sugar, good quality jams and preserves will generally be made in small batches, without any added preservatives.

Jams and preserves make the most of seasonal fruit and vegetables allowing us to enjoy them when the season changes.

Use fruit jams to sweeten salad dressing and gravies. A little sweetness to dressings brings out the sweetness in lettuces and tomatoes, while it adds a richness to gravies that compliments both meats and roast vegetables. Simply stir in a teaspoon at a time until desired sweetness.

Add jam to simple butter cake and muffin batters.

Try adding a teaspoon or two of your favourite jam to 300ml thickened cream and whip to soft peaks. Not only does it add flavour it also adds a lovely subtle colour. Use this flavoured cream with any of your favourite desserts. Cherry jam in whipped cream goes very well with chocolate mud cake, or try raspberry whipped cream with orange yoghurt cake for a fruit burst.

Red Cabbage: is one vegetable that makes me think of winter. Great eaten raw, finely shredded in salads or slowly cooked in butter for a rich, sweet yet earthy side dish.

Red cabbage is a variety of the cabbage family, however turns purple due to changes in pH in the soil.

Red cabbage will turn a dark purply-blue when cooked. To maintain the deep magenta purple always cook your cabbage with a little vinegar or acidic fruit.

Look for cabbages that are firm and heavy. Try to buy cabbages that are whole Cut cabbages will deteriorate a lot faster. The stem of the cabbage should be firm and free of brown edges.

Cook shredded cabbage with butter in a large fry pan over low heat with diced apples for a delicious sweet rich version.

Toss finely shredded red cabbage in aioli, lemon juice along with shredded fennel and carrots for a simple red cabbage coleslaw.

Fry red cabbage with bacon lardons until the cabbage is tender and the bacon crispy. Pour in a little white wine and cook until reduced.

This Week's Recipe: Squid Ink Linguini with Rare Tuna and Chilli

2011-06-01T21:37:00.001+10:00

Why Squid Ink Linguini with Tuna?

I'm often asked what I cook when I want to impress.

To be honest I don't do very much different than when I cook for myself.

Food for one, food for a crowd or food for the one you want to impress should always taste just as good as each other.

This is one of my favourite pastas to cook just for myself. At home I will make it with regular linguini.

The combination of rare sashimi grade tuna tossed through glistening pasta with extra virgin olive oil, chilli, garlic and fresh herbs is simple yet decadent.

It makes a perfect meal to comfort one and with little effort can be a meal that will impress anyone.

To impress, I simply swap the linguini with squid ink linguine. This jet black linguini has a very subtle flavour and looks spectacular mixed with the pink tuna and herby green olive oil.

Ingredients
4 tablespoons extra virgin olive oil, plus extra to serve
4 garlic cloves, sliced
1 birds eye chilli, thinly sliced
4 anchovy fillets
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
400g dried squid ink linguini
150g piece sashimi grade tuna, thinly sliced
lemon juice to serve

In a large cold frypan add the olive oil, garlic, chilli and anchovy fillets. Place over a medium low heat and cook for 8 minutes, stirring until fragrant and the anchovies have dissolved.

Meanwhile cook the pasta in salted boiling water according to packet instructions or until al dente.

Drain the pasta and while hot add to the frypan. Add the herbs and gently toss.

Fold through the tuna, season and toss (the heat from the pasta will partially cook the tuna).

Divide amongst warm bowls, serve with lemon wedges and drizzled with oil.

Serves 4-6.

Bon Appetite.

This Week's Recipe: Roast Beetroot and Blue cheese tart

2011-05-26T21:30:00.002+10:00

Why Beetroot and Blue cheese tart?

Homemade shortcrust pastry is never beaten. It doesn’t take any effort or much time and the results are always perfect.

This recipe only allows for one resting time – leaving a pastry that will shrink far less than frozen store bought varieties.

When making your own shortcrust pastry it is important to always remember to not over work your dough (this will result in a tough dough that will tend to shrink a lot).

Also always try to work with ingredients at their coldest – this way they will combine together easily.

The filling for this tart is a lovely mixture between a savoury cheese cake and a quiche. Unlike a quiche the addition of cream cheese gives the tart a creamy smoothness that matches well with the blue cheese.

Ingredients
175g plain flour, sifted
90g very cold unsalted butter, diced
1 egg yolk
1-2 tablespoons iced water
250g cream cheese, at room temperature
¼ cup milk
3 eggs, beaten
1 teaspoon lemon zest
100g creamy blue cheese, crumbled
1 bunch roasted baby beetroots, halved
picked herbs to garnish

Method

Preheat oven to 180°C.

Lightly grease a 23cm wide 4 cm deep loose bottom tart tin and place in the refrigerator.

Meanwhile place the flour, butter and a pinch of salt in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add the yolk and water with the motor running (adding the water a little at a time) and process until the pastry comes together.

Turn it out onto a lightly floured surface and work the dough into a smooth flat disc. Roll the pastry out to 3-4 mm thick and line the base of the chilled tart. Trim the edges leaving a little overhang as the pastry may shrink on resting.

Refrigerate for 15-20 minutes.

Meanwhile in a clean food processor place the cream cheese, milk, lemon zest and eggs. Process until smooth and season.

Prick the base of the tart with a fork and line with baking paper. Fill with baking beans or uncooked rice and bake for 10 minutes. Carefully remove the baking paper and baking beans and bake for a further 10 minutes, or until the pastry is dry and golden.

Pour the cream cheese filling into the tart shell and crumble over the blue cheese and beetroot halves

Carefully place in the oven and bake for 15-20 minutes or until the tart is just set on the surface but with a gentle wobble.

Leave to cool for 5 minutes and serve topped with herbs.
Serves 8

Bon Appetite.

This Week's Recipe: Slow cooked Fennel and Marinated Feta Pasta

2011-05-16T22:40:00.001+10:00

Why Fennel and Marinated Feta Pasta?

I don't often cook pasta for myself as I tend to get carried away and end up with enough pasta for 6! (Maybe this explains why Italians always have big family meals).

I have started to learn my lesson and try to only cook pastas for 1-2 that are full of flavour yet only use up to 5 ingredients (excluding the pantry staples).

Although the cooking time isn’t extremely slow – I like to call the fennel slow cooked as it is cooked gently over a low heat to help create flavour.

This pasta is great served hot or cold the next day for lunch.

Ingredients
2 small fennel, frond removed and reserved
3 tablespoons olive oil
2 garlic cloves, sliced
zest and juice of 1 lemon
200g dried good quality pasta
100g marinated fetta, crumbled

Method

Quarter each fennel and slice into 1 cm thick slices.

Heat oil in a large frypan over medium low heat. Add the garlic and good pinch of salt. Cook for 3-4 minutes, stirring until fragrant. Add the fennel and cook for 10-15 minutes, stirring until the fennel is soft.

Meanwhile cook the pasta in plenty of salted boiling water according to packet instructions or until al dente.

Add the lemon zest and juice and cook for a further 2 minutes and turn off the heat.

Drain the pasta, reserving 1-2 tablespoons of cooking water and add to the pan with the fennel.

Finely chop the reserved fennel fronds.

Gently toss through the pasta and fennel fronds and season with salt and pepper.

Serve topped with marinated feta and fennel flowers (if available).

Serves 2

Bon Appetite