This Week's Recipe: Mushroom Salad

Why Mushroom Salad?

As I child I could not stand mushrooms. Raw they tasted like dirt, and cooked they were slimy and a horrible greyish brown colour.

My brother on the other hand has always LOVED them. As a kid he used to be particularly fond of eating mushrooms raw and dipping them into balsamic vinegar. Being the typical younger sister I adamantly ate them the same way in an aim to be just like him.

Many years later I have become accustomed to this strange vegetable – starting off eating them in salads (dressed with plenty of balsamic vinegar of course), on pizzas to eventually falling so hard that I found myself craving mushroom risotto.

Today we have a unique relationship – I know that I like them and appreciate them for all that they are worth, however I am still picky about how they are served.

This recipe is a classic from Robert Carrier. Although a little retro in its approach, it tastes fantastic. Made simply of raw sliced mushrooms, chives, plenty of lemon juice and a little olive oil, it reminds me of my mission to enjoy this unique vegetable like my brother.

This salad is perfect for picnics and barbecues, or even served with seafood. The lemon juice soaks into the mushrooms making them moorish and piquant, while the chives and olive oil add the perfect balance to the earthiness of mushrooms.

Ingredients
350g button mushrooms, sliced
1 lemon, juiced
3 tablespoons chives, finely chopped
8 tablespoons olive oil
Salt
Pepper

Method
In a large bowl toss together the mushrooms, lemon juice, olive oil and chives.

Cover and refrigerate for 15-30 minutes.

Season with plenty of salt and pepper before serving.

Serves 4 as a side

Chocolate Covered Pretzels

This might sound like a strange combination of flavours – however it is not as weird as you may think and better yet tastes great.

A little foodie science:
There are five basic tastes - bitterness, saltiness, sweetness, sourness and my favourite umami (savouriness).

This last one is what really counts. Although referred to as savouriness, I like to refer to it as umami because I don't think an english word gives any justice. When we eat different we pick up flavours on different parts of our tongue. Think about something sour, like a lemon, and both sides towards the back of your tongue may tingle or even salivate. This is the receptor on your tongue that pick up sourness instantly working.

Unlike the other four, umami is a taste that we experience all at once. It can be a combination of sweet, sour and saltiness or bitter, salt and sourness that is tasted as one experience. Commonly attributed with msg (monsodium glutamate) a man-made flavour enhancer, umami is a taste experience that can be made naturally by anyone.

What I love about these chocolate coated pretzels is that they excite my taste buds. The dark chocolate hits your taste buds first and it is a comfort, however before you can relish in the sweetness you are hit with a little salt crystal creating different taste sensations all together- the result excitement and taste stimulation in your mouth – umami.

Ingredients
Pretzels
Good quality dark chocolate

Method
I have not given amounts in the ingredients list because it is really up to you to choose how many you want to make.

I usually melt 50 g chocolate and start dipping until there is no chocolate left (this makes 20 or so).

Melt chocolate and allow to cool slightly (by letting the chocolate cool a little, the salt crystals will not melt when they are dipped).

Line a baking tray with baking paper. Dip one end of your pretzel in the chocolate and tap any excess off. Lay the pretzels on the paper and allow to set.

Bon Appetite

This Week's Recipe: Indian Milk Dumplings in Rose Water Syrup (Gulab Jamun)

Why Indian Milk Dumplings?

If you have had time to read about my splendid dining time at Arjuna an Indian restaurant in the Blue Mountains, you will know that I confessed to not being a fan of Indian desserts.

I was, however tempted to try Arjuna's desserts as my meal was so great. I tried their Gulab Jamun and fell in love.

Made from milk powder, flour and cream these cakes are slightly heavier than a donut and alone are not sweet, making them the perfect vehicle to soak up a decadent syrup. The syrup is made from sugar and water and flavoured with cardamon, rose water and sometimes saffron.

Traditionally served at ceremonies or weddings, it is easy to see why they are special. Besides tasting beautiful, there is a balance of delicateness and sweetness with floral rose water and earthy cardamon that send you into a Indian fairytale world of exotic wealths and beauty.

I can confess that I am now a fan of Indian desserts, particularly Gulab Jamun!

Ingredients
3 cups caster sugar
3 cups water
6 green cardamon pods, bruised
2 tablespoons rose water
1 ½ cups (180g) full cream milk powder
¾ cup (115g) plain flour
2/3 cup (160ml) pure cream
vegetable oil

Method

To make the syrup place the sugar and water in a large saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the cardamon and rose water and leave to steep while you make the cakes.

To make the cakes combine the milk powder and flour in a bowl. Add the cream and stir until combined. This dough is quite dense and will take some time to form together.

Divide the dough into 20 portions and roll into balls.

Heat the vegetable oil n a large saucepan to 160°C (or until a cube of bread turns golden in 15 seconds). Deep fry cakes in batches of 6 for 3-6 minutes of until deep golden and cooked in the middle.

Transfer to a plate lined with paper towel to drain.

Place the cakes in the warm syrup and leave to soak for 30 minutes.

To serve heat for a few minutes and serve with a good spoonful or two of syrup.

Restaurant Review: Arjuna, Katoomba Blue Mountains

In India it is thought that a meal should delight the palate while nourishing the body and harmonising the soul. Arjuna, set above the beautiful Jamieson valley in the Blue Mountains embraces this notion and offers dishes that relish in a subtle blending of favourable flavours.

Greeted with comforting smiles and delicious smells wafting from the kitchen, it is easy to understand why this two storied restaurant is always busy.

The menu offers a great spread of Indian dishes, some that are familiar and others that you have never heard of.
For starters; the fried Idily ($6), three small golden fried rice cakes served with a mint and green chilli yoghurt. The cakes are perfectly golden and crunchy on the outside. While they may look subtle and plain in flavour, they definitely are not. With a unique texture similar to fine cooked couscous made from the ground cooked rice and gently flavoured with ginger these cakes are a delight. The ginger adds an essential freshness to the nuttiness of the rice and lentils.

The dipping sauce alone is deliciously spicy and tart yogurt based sauce with a finish of cooling mint, I found it a pity to cover the subtle flavours of the rice cakes with this intense sauce.

The Dhal Vada ($6), three perfectly crisp fritters filled with a sweet sautéed split peas, mild spices and studded with coriander leaves, black sesame seeds, chilli and onion. These fritters detail what I love about Indian cuisine. The gentle balance of flavours and texture. Split peas cooked gently with onion and spices matched with freshness of aromatic coriander.

Unfortunately this entree was also served with the mint and green chilli sauce, which once again I thought over powered the subtleties of flavour already present.

For mains we asked our waitress what she recommended. She instantly knew without hesitation and chose the Green bean Footagh ($12.90) -a dish that I would have skipped over without a second thought.Footagh is a term used for any Indian vegetable dish made with coconut and curry leaves. A freshly cooked green bean dish, that for me is unlike any Indian vegetable dish I have had before. Instead of drowning in richly flavoured sauces, or having simmered for hours, this dish is cooked to order with fresh green beans sautéed with green chilli, mustard seeds, a little fresh tomato and grated coconut. It is light and delectable and so unique compared with some other Indian dishes (I ordered it again on my second visit - it was that great).

For a dish with familiarity enjoy the Lamb Saag ($15.50). The lamb is perfectly tender and while the sauce is tasty with blended spices, spinach and coconut, I would have liked to have had some more lamb to mop it up with.

Dhal Maharani ($8), is not your average yellow split dhal. Instead it is cooked with kidney beans and black lentils in a rich creamy sauce of garlic and mild spices. The kidney beans are a nice touch adding texture and flavour.
Hydrerabadi Kheema ($15.50), a spicy dish of mince meat with peas has the awaited heat that you expect with Indian food. Although it is spicy, the dish isn't overwhelmed with heat alone. Tasty beef mince is covered in a rich tangy tomato based sauce, (that is pleasingly not oily like some curries can be) while peas and cumin seeds add a needed freshness.
The Naan (from $3.50) are the biggest I have seen, light and fluffy with the perfect amount of char from the tandoor.

I admit that I am not usually a dessert fan when it comes to Indian cuisine, however after such a meal I felt impelled to try them at Arjuna, where I knew that they would be at their best.

Gulab Jumun, is a traditional Indian sweet of fried 'donut like' dumplings soaked in a sweet syrup. The syrup is sickly sweet (the portion of three small dumplings is more than enough to share), however the dumplings (served warm) are not and match perfectly together especially with the spicy depth of cardamon pods and the light floral notes of rose water.

Kulfi is also a common Indian ice cream dessert. Made with ground almonds, cardamon and pistachios, unlike western ice cream this version is not churned and is enjoyed as a frozen solid dessert. While it tastes beautifully nutty and sweet especially with the added cardamon, I couldn't get past the texture. The ground nuts cut through the creaminess leaving a gritty taste in the mouth.

The Mango Lassi is creamy, light and refreshing exactly what you expect. I even suggest you even get one to take away for breakfast the next day.

Arjuna has been running for more than 13 years and after eating there I can see why. I came in summer and enjoyed a spectacular sunset while eating but I think it would also be the best place to go during winter to warm up with a spicy curry.

The menu is impressive and lengthy with a variety of dishes from the typical to the unusual. The names might be confusing but the staff are more than happy to explain the preparation of each dish as well as how to pronounce them.

The care presented in the food, presentation and atmosphere show a love and deep understanding of tradition.

Arjuna
16 Valley Rd Katoomba
47826442
open Thursday-Monday from 6pm

Where is your favourite Indian Restaurant?

Make Your Own...Root Vegetable Chips

These chips are moorish! I like to oven bake my chips for a guilt free version of deliciously tasty chips made with sweet potato, parsnip and beetroot.

These chips taste just as good as oil fried ones and look – just as crispy and just as tasty.

Seasoned with a little salt and pepper, root vegetable chips are a favourite as you have a different flavour in each bite. Sweet potato is slightly sweet and super crunchy, white sweet potato taste just like a potato chip, parsnips are mild and earthy and beetroot after being baked has a strong salty quality to it.

The trick is to cut them super thin and bake them in a low low oven for around 2 hours.

Ingredients
1 medium parsnip
1 medium sweet potato
1 white sweet potato
2 beetroots
1 teaspoon olive oil
Salt
Pepper

Method
Preheat fan forced oven to 150°C.

Scrub all vegetables well and dry. With the skin on slice them 3mm thick (a mandolin or peeler are great for this). Place all vegetables except the beetroot in a large bowl and season with salt and pepper. In a separate bowl place the beetroot and season.

Using a paper towel rub olive oil over 2-3 flat baking trays. Place the beetroot evenly on one tray , and place the mixture of vegetables evenly on the other trays (do not worry if they overlap slightly).

Bake for 1-2 hours making sure to turn them every 30 minutes or so or until they are dry and crisp.

Serve warm from the oven or cool.

Store in an airtight container for 1 week.

Bon Appetite.

This Week's Recipe: Panzanella (Bread Salad)

Why Bread Salad?
An old tradition of using up stale bread in a salad of sweet tomatoes and tangy dressings. Although this tradition is far from new – tracing back to the 16th Century, it seems as if it may be making its way into mainstream foodie fashion.

This salad doesn't have an actual 'recipe' instead a suggestion of key ingredients - dry bread, tomatoes, an acidic dressing and good quality olive oil.

This is a perfect lunch salad. I like to make mine with a mixture of tomatoes, cucumber, and a salad made of picked flat leaf parsley and finely chopped dill, finished off with a tangy sour dressing made of white and red wine vinegar.

For the key ingredient; the bread. You need a bread that is crunchy or dry – I like to mix my bread with plenty of olive oil and a little truffle oil and bake it in the oven. While you eat the salad you will be delighted with crunchy crouton like bread in some bites and others that have started to soak up the dressing and are tangy and chewy.

Ingredients
1 bunch flat leaf parsley
500g small tomatoes such as cherry, tear drop or kumato, cut in half
1 tablespoon dill, chopped
1 lebanese cucumber, cut into quarters and sliced
2 ciabatta rolls
1 brown onion, finely sliced
¼ cup +2 tablespoons olive oil
1 teaspoon truffle oil
1 teaspoon dijon mustard
3 tablespoons white wine vinegar
2 tablespoons red wine vinegar
Salt
Pepper

Method
Preheat oven to 180°C fan forced. Tear bread into bite size pieces and place in a large bowl. Season with salt and pepper, ¼ cup of olive oil and truffle oil.

Lay the bread on a baking tray and bake for 15-20 minutes or until dry and crunchy.

In the meantime toss the tomatoes, cucumber, dill and parsley in a bowl.

For the dressing heat a large frying pan with 2 tablespoons olive oil over a medium heat. Add the onions and cook on medium low for 10-15 minutes or until they are translucent. In a separate bowl whisk together the mustard, vinegars and 1 tablespoon of water. Add the onions while they are still hot and season with salt and pepper.

To serve toss the salad with the bread and dressing.

Serves 4 as a side
Bon Appetite

Note: This salad is delicious dressed at the last minute for crunchy bread or 10-15 minutes before serving for a variety of crunchy bread and tasty, chewy vinegar and olive oil soaked bread.

Make Your Own... Sweet Chilli Sauce

Who ever came up with serving hot potato wedges with sour cream and sweet chilli sauce deserves a medal.

Having become a favourite flavour combination, wedges are now rarely served without these two uniquely combined condiments, and if they aren't heads are sure to turn.

Besides tasting great with wedges, sweet chilli sauce is a great balance of mild chillies and gentle sweetness that is often used in a lot of thai cuisine. Mix it with soy sauce, or mix it with rice wine vinegar and finely diced cucumber and carrot for delicious dipping sauces for spring rolls, steamed dumplings, rice paper rolls and crispy wontons.

Marinade chicken and fish in sweet chilli sauce, a little coriander and lemon juice and barbecue or simply spread it on your next sandwich.

Easy to make, you will find yourself adding sweet chilli sauce to just about anything.

Ingredients
250g caster sugar
250ml rice vinegar
2 tablespoons mirin
3 garlic cloves, thinly sliced
4 large red chillies, chopped (not the small and hot birds eye chillies)
3cm fresh ginger, peeled and grated

Method
Put the sugar, vinegar and mirin in a saucepan and bring to the boil. Reduce the heat to medium and simmer for 5 minutes.

Add the garlic, chilli and ginger and cook for 10 minutes, or until it has thickened slightly.

Store in a sterilised jar in refrigerator.

Makes 500ml.

Bon Appetite

What do you like to eat your sweet chilli sauce with?

This Week's Recipe: Pork and Ginger Dumplings

Why Dumplings?

Without a doubt dumplings are my favourite kind of food. For me they optimise complete comfort in every mouthful.

Dumplings are a common thread throughout many different cuisines. Traditionally made from cheap ingredients, they were used to make soups and stews stretch to feed more people. Today however this humble food has become a world wide popular cuisine. .

The Italians have gnocchi and tortellini, the Japanese have gyoza, the British have bread dumplings, the Swiss have potato dumplings,the Hungarians and Germans have spatzle and the Chinese have wontons, dim sims and pot stickers to name a few.

Steamed, fried, boiled or baked, dumplings are so diverse it is no wonder so many people, including me, love them.

During summer, I find myself craving spicy Asian inspired dumplings, flavoured with fresh ginger, chilli, kaffir lime leaves and pork all gently wrapped in a silken smooth skins.

When I make dumplings at home I make at least 3 times more than I need. I freeze the rest and eat in peace knowing that if a craving comes I have a saviour waiting for me.

Serve your dumplings in a simple chicken stock infused with lemon grass and coriander for a light meal, or with a simple dipping sauce made of soy sauce, a dash of fish sauce and some vinegar.

Ingredients
500g pork mince
3 garlic cloves
3cm piece ginger
1 birds eye chilli
½ bunch coriander
2 spring onions, roughly chopped
2 kaffir lime leaves, roughly chopped
1 tablespoon caster sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
100g bean shoots, finely sliced
Salt
Pepper
60 round dumpling wrappers*

Method
In a food processor place the garlic, ginger, chilli, coriander, spring onions and lime leaves. Process until fine. Add the sugar, soy sauce and fish sauce and process until combined.

In a large bowl mix together the pork and spices along with the chopped bean shoots. Season with salt and pepper.

Place 1 heaped teaspoon of the mixture onto the middle of a dumpling wrapper and brush the edges with a little water. Press the edges firmly together to seal.

To cook the dumplings bring water or stock to the boil. Gently lower the dumplings into the water and cook for 2-3 minutes.

To cook from frozen, bring water or stock to the boil. Add the dumplings and cook for 6 minutes.

Makes 60 dumplings.

*Note: Dumpling wrappers are available from asian super markets in the fridge. If you are freezing your dumplings place them in an airtight container to freeze.

Bon Appetite

Make Your Own... Reuben Sandwich

The Reuben is a famous hearty New York sandwich made with corned beef, sauerkraut, swiss cheese with a Russian dressing served on rye.

While many stories have been told about the creation of this famous sandwich only two still seem to be debated.

The first; a grocer named Reuben Kulakofsky, also known as Reuben Kay, created this deliciously meaty sandwich during the 1930's to feed his weekly poker group. The other story follows that Arnold Reuben, the owner of Reuben's Delicatessen in New York created it in 1914. He either created it on his own accord or at the request of a young actress, who fresh from the broadway stage, came into his deli very late at night requesting a sandwich and the Reuben was born out of a combination of the very few products left in the fridge and on the shelf.

Either way, this New York favourite is a meat lovers delight. Filled with salty sour pickled cabbage, tasty corned beef, covered with a horseradish mayonnaise and topped with melted cheese, it is simple to understand why it is still a favourite in the streets on New York.

Ingredients

1 loaf rye

2 tablespoons butter, softened

8 slices swiss cheese

16 slices corned beef (or silverside)

400g sauerkraut, drained

Russian Dressing

For the Russian Dressing

3 tablespoons mayonnaise

½ tablespoon tomato sauce (ketchup)

1 heaped teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

Salt

Pepper

Method

For the Russian Dressing. In a bowl mix together all ingredients and season with salt and pepper.

Cut 8 slices of bread. Butter one side of each slice and lay the buttered side flat on a chopping board, covered with wax proof paper.

Smear a little Russian Dressing on each slice and top with 1 slice of Swiss cheese. Top this with sauerkraut and 2 slices beef.

Carefully sandwich two slices together to form a sandwich that will have butter on the outside, a thin smear of dressing, cheese, sauerkraut and the meat right in the middle.

Preheat a griddle pan (or use a sandwich) on a medium heat. Cook the sandwiches on one side until they are golden. Flip over and finish cooking on the second side.

Cut the sandwiches in half and serve with a pickle.

Makes 4 sandwiches.

Bon Appetite.