Crumbed Brie with a Cauliflower Dipping Sauce

Ingredients

1 piece of brie, about 350g for two people
1 egg, lightly beaten
1 handful of flour
1/2 cup of fresh breadcrumbs
1 cup of cauliflower pieces
1/2 cup of milk
knob of butter
sea salt
cracked white pepper
fresh chives
oil for deep frying

Method

Put the cauliflower in a small saucepan and add a good splash of milk, the butter, salt and pepper. Simmer until tender then puree until smooth.
Heat the oil for deep frying.
Cut the brie into small pieces and roll in the flour, dip in the egg then roll in the breadcrumbs.
Fry the brie for a few minutes until golden then drain on paper towels.
Garnish the cauliflower sauce with chives.

Rockmelon and Mint Smoothie

This is a really yummy breakfast smoothie, really quick and easy. I made this one with rockmelon and honeydew melon but the rockmelon and mint really go together.

Ingredients

1/2 a rockmelon, seeded and peeled
the juice of 1 orange
7-8 mint leaves
3/4 cup of ice

Method

Place the ingredients in a blender and blend for 1 minute or until smooth. Enjoy!

Raspberry Soufflé

For one of my 2008 food goals I've been trialing recipes and learning about soufflés. I've been mainly focusing on sweet soufflés which consist of beaten egg whites for the light, airy texture and either a creme patissiere or a fruit puree for flavour.

This raspberry soufflé is light and moussey and not too sweet.

Ingredients

250ml raspberry puree
60g caster sugar
2 teaspoons cornflour
water

5 egg whites
pinch of salt
50g caster sugar
melted butter, to brush the ramekins
caster sugar, to dust the ramekins

Method

Place the fruit puree and sugar in a saucepan on a medium heat. Mix the cornflour with a little water to make a paste. Once the fruit has boiled turn off the heat and whisk in the cornflour. Cool to room temperature.
Preheat oven to 180°.
Beat the egg whites and salt in a large mixing bowl and slowly add the sugar until firm peaks form. Fold in a little of the fruit puree to loosen the mix then fold in the rest.
Brush the ramekin dishes with butter making sure that the brush strokes go upwards to encourage the soufflé to rise and sprinkle in a little caster sugar turning the ramekin to coat the sides. Spoon the mixture into the ramekins being careful not to get any on the sides and smooth over the top.
Bake for 12 - 14 minutes and serve with fresh raspberries.

Dolma

Stuffed Cabbage Leaves

This is a delicious recipe for little packages of minced meat, rice, onion and herbs wrapped in cabbage leaves.

Ingredients

1 medium cabbage
2 onions, diced
2 cups of tomato puree
1 cup of rice
500g minced beef
dill, finely chopped
parsley, finely chopped
sea salt and cracked pepper
1/2 cup of olive oil

Method

Wash the cabbage and carefully separate each leaf. In a large saucepan boil water and add the cabbage for a few minutes until tender but not soggy. Drain and carefully remove the hard stem from each leaf. Place all the other ingredients in a bowl except the tomato and olive oil and mix them together. Place a tablespoon of mixture in each leaf and wrap tightly to make a little parcel. Place a few of the outer leaves of the cabbage in a large saucepan and place the stuffed ones on top. Pour over warm water, tomato puree and olive oil and cover with a lid. Simmer at a low heat for 1 - 1 1/2 hours until the rice is cooked.

Cinnamon Raisin Bread

This recipe is from Peter Reinhart's The Bread Baker Apprentice
This is the original recipe but I changed it a bit to suit my taste.

Ingredients

3 1/2 cups unbleached bread flour
4 teaspoons sugar
1 1/4 teaspoon salt
2 teaspoons instant yeast
1 1/4 teaspoon cinnamon (I added a pinch of cardamon, ginger and cloves as well)
1 large egg
2 tablespoons shortening (I used 2 1/2 tbs butter at room temperature)
1/2 cup buttermilk or whole milk (I used buttermilk)
3/4 cup water at room temperature
1 1/2 cups of raisins (I used raisins, currants, sultanas and candied peel)
1 cup chopped walnuts (I left these out)

For the cinnamon sugar

1/2 cup sugar (I used a 1/3)
2 tablespoons ground cinnamon

Method

Stir the flour, sugar, yeast, salt and cinnamon together. Add the egg, butter, milk and water and combine. Turn out onto a floured counter and kneed until the dough is smooth and elastic (at least 10 minutes, but 20 is good). Add the fruit and nuts and kneed for a few more minutes to combine so the fruit is spread evenly through the dough. Place the dough in a lightly oiled bowl, cover with a tea towel and rest for 1 1/2 - 2 hours until doubled in size.

For the swirl

Divide the dough into two equal pieces and press each one into a rectangle shape with your hands. Sprinkle the cinnamon sugar all over one side and tightly roll into a loaf shape. Place into a lightly buttered loaf tin, seam side down. Lightly spray with olive oil spray and cover with a tea towel or muslin and rest for another hour.

Preheat the oven to 180°C. Place the loaf in the oven for 20 minutes and then rotate the tin and bake for another 20 - 30 minutes. It is ready when it is golden brown and has a hollow sound when you knock on it. Take out of the tin, sprinkle with any leftover cinnamon sugar and leave to cool.

Butter

Homemade butter is so easy to make yourself and it's really worth the effort. Its silky and creamy and more delicate than butter from the shop.

Ingredients

500ml cream
cold water
large pinch of fine sea salt

Method

I use raw (unpasteurized) organic cream and its best if its about 4 days old. Really fresh cream doesn't split very well and is harder to make into butter.


There are many ways you can whip the cream, you can use a blender, food processor or even a jar with a lid. I use a Thermomix which is like a blender. Basically you have to agitate the cream until it splits, which will take 1 - 4 minutes in a blender or up to half an hour in a jar (shaken). Whip the cream at a low to medium speed past the stage of stiffly whipped cream, then it will go lumpy and you know its almost ready. As soon as you notice a decent amount of liquid in the bottom of the bowl (more than a tablespoon) stop whipping. How much liquid comes out is different every time. Drain off the butter milk for use in pancakes or muffins or in my case spicy fruit bread.


Then you need to rinse your butter. Add cold water (2 or 3 cups) and blend for about 10 seconds on a medium speed. Pour off the water and repeat 3 or 4 times until the water is clear. It is important to rinse it really well otherwise your butter wont stay fresh very long.



Once your butter is rinsed drain off all the water and place in a clean bowl. Press the excess water out with a fork, spatula or potato masher, whatever works best for you. I find a fork easier and if it gets too soft I put it in the fridge for half an hour to firm up. Add the salt and keep pressing the water out. The salt will help to draw the water out. Get as much water out as you can as this will also effect how long the butter will stay fresh.


As you work the butter it will become glossy and smooth. Place in a butter dish and keep in the fridge.

Rillons

Rillons (pronounced ree-yons) are a delicious French snack of pork belly that has been slow cooked in rendered fat and herbs until tender. It is then put in to jars with the fat and sealed. Done correctly the rillons will keep for months in a cool dark place. Rillons are a rustic, peasant recipe for preserving meat, which was essential before people had freezers. The French eat them cold with bread but I ate them still warm from the oven dipped in the pan juices. They're really tasty and very simple to make.

Ingredients

500g of pork belly
3 tablespoons of lard
3 cloves of garlic, smashed, skin on
2 sprigs of thyme
1 bay leaf
sea salt and pepper
1/3 cup of water
red wine

Method

Preheat oven to 200°.
Cut the pork belly into large chunks leaving the skin on. Heat the lard in a frying pan, dip the skin of the pork belly in salt and place in the pan skin side down. Cook on a high heat on all sides until well browned. Place the pork in an oven proof dish and add the garlic, thyme, bayleaf, salt and pepper, a good splash of wine, water and the pan juices.
Cook in the oven for half an hour checking that it doesnt dry out or stick to the dish. Turn the oven down to 160° and cook for a further 1 1/2 hours.

Caribbean Lamb with Pineapple

This is a fiery, hot, vibrant stir fry with a Caribbean flavour. Its really quick and easy and would be great with pork. The recipe came about late one night when me and a friend were craving something spicy and looking through the fridge to see what we could make with the few random items we had.

Ingredients

500g lamb or pork
4 cloves of garlic
10 allspice berries(pimento)
chillies (green and red, as much as you like)
a sprig of thyme
1 capsicum (1/2 green 1/2 red)
1/2 a spanish onion
1/3 of a fresh pineapple
2 spring onions
1/2 a zucchini
coriander
mint
1 lime
splash of soy sauce
1/2 teaspoon brown sugar
sea salt
olive oil

Method

Grind garlic, thyme, allspice and chillies in a mortar and pestle. Heat oil in a pan and add the lamb or pork and the ground paste. Fry until browned on all sides then remove from the pan, add a little more oil and the onion, capsicum and more chilli. Fry for a few minutes then add the pineapple, zucchini, spring onions, soy sauce. brown sugar and a squeeze of fresh lime. Add the lamb back to the pan and simmer for a few minutes. Season to taste. Remove from heat and sprinkle with coriander and mint.

Pico de gallo

Fresh tomato salsa

Ingredients

2 tomatoes, finely diced
1/2 a Spanish onion, finely diced
1/4 bunch coriander, chopped
fresh chilli, finely diced
squeeze of lime
pinch of salt


Method

Add the ingredients together and stir to combine.
Eat with corn chips or quesadillas

Pink Margarita

I love margaritas in summer and these pink ones are really refreshing, perfect with yummy quesadillas!

Ingredients

1 part cointreau
1 part tequila
1 part fresh lime juice
splash of cranberry juice
sea salt
lime wedge
ice

Method

Blend the ingredients in a cocktail shaker and serve in a salt rimmed glass. Garnish with a wedge of lime.

Quesadillas

Quesadillas (pronounced 'kaysa diya') is a delicious Mexican snack food of different fillings and cheese in a tortilla folded in half and cooked until the cheese melts.

I made mine with three different fillings, one with chicken seasoned with Mexican oregano, chilli and herbs, fried capsicum and onion, one with seasoned chicken, avacado and pinto beans, and the other one with seasoned chicken and pinto beans and of course lots of cheese in all of them.

Ingredients

soft tortillas
grated cheese

Fillings

seasoned chicken/beef
pinto or refried beans
avocado
capsicum
onion
salsa
sour cream
shredded lettuce
chopped tomato/onion

Method

Heat a frying pan to a medium heat. Cover half your tortilla with grated cheese and then a light layer of the fillings of your choice. Top with more cheese and fold the empty half over and press down firmly. Cook until the tortilla is toasted on both sides and lightly brown. Remove from pan and cut in half. Serve with salsas or chilli con carne or just eat by themselves.

Date Milkshake

This is a very popular drink in California USA. Its really refreshing on a hot day and the sweet flavour of the dates is delicious.

Ingredients

6 medjool or other high quality soft dates, pitted
1 cup of milk
2 tablespoons of cream
8 ice cubes
cinnamon

Method

Put the dates, cream, half the milk and ice in a blender with a pinch of cinnamon. Blend on high for 1 minute then add the rest of the milk and blend for another few seconds. Pour into a chilled glass and sprinkle with cinnamon.

Italian Ham and Spinach Tart

This is another recipe adapted from 'Jamie at Home' by Jamie Oliver.

Ingredients
1 recipe of savoury shortcrust pastry recipe
a knob of butter
olive oil
3 red onions, peeled and finely sliced
1 clove of garlic, peeled and sliced
350g spinach, swiss chard, nettles or borage, washed and thick stems removed
a few sprigs of fresh oregano or marjoram, leaves picked and chopped
sea salt and cracked black pepper
500g crème fraîche or cream
150g fresh parmesan cheese, plus extra for grating
3 large free-range or organic eggs
200g of cooked smoked ham, torn into shreds or chopped

Method

Make the pastry and leave in the fridge to rest for at least half an hour. Dust a clean work surface with flour and roll the pastry into a rectangle about 1/2 cm thick.

Grease a tray with butter and line it with the pastry. Trim off any excess leaving a 1 cm border. Pinch the border to give a rim to the pastry. Prick the pastry all over with a fork and chill in the freezer for 30 minutes.

Preheat the oven to 190°. Blind bake the pastry in the preheated oven for 6 - 8 minutes until lightly golden. This stops the pastry going soggy when you add the filling. Next heat olive oil in a large pan and gently fry the onions on a low heat for 10 minutes until they're soft and sweet but dont let them colour. Turn up the heat, add the garlic, spinach and most of the marjoram or oregano. Season lightly and stir. Take of the heat when the spinach has wilted - only a couple of minutes.

To make the filling, put the crème fraîche or cream into a bowl and stir in the parmesan, eggs and a pinch of salt and pepper. Spread the spinach mixture over the pastry, sprinkle over the ham and spoon the cream mixture evenly over the top. Grate over a generous helping of parmesan, sprinkle over the rest of the herbs and drizzle with olive oil.

Bake in a preheated oven for about 15 - 20 minutes, or until the top is golden and bubbling and the filling has set. Serve with watercress dressed in olive oil, a squeeze of lemon and salt and pepper.

Spaghetti Aglio Olio with Chorizo

This pasta dish is perfect on a hot summer day. I know its not exactly authentic but the chorizo goes beautifully with it.

Ingredients

1/2 packet of spaghetti
1 chorizo sausage
3 - 4 sprigs fresh thyme
6 - 8 cherry tomatoes, quartered
1/2 spanish onion, diced
2 cloves garlic, finely chopped
olive oil
fresh parsley, chopped
fresh parmesan, grated
sea salt and cracked pepper

Method

Cook the spaghetti in boiling, salted water until al dente. In a heavy based pan heat the oil and fry the chorizo for a few minutes on a high heat. Add the onion, garlic and thyme and cook for a further minute. Turn the heat off and add the tomatoes, lots of olive oil and the pasta so that the tomatoes are warmed through without being cooked. Stir in the parsley, salt and pepper and a good handful of parmesan.

Butternut Pumpkin Risotto

Ingredients

1/2 butternut pumpkin, chopped into small cubes
40ml dry white wine
1/2 cup of arborio rice
500ml organic chicken stock
1 small onion, diced
1 clove garlic, finely diced
handful of grated parmesan
10 sprigs of chives, chopped
1 tablespoon mascarpone
1 tablespoon unsalted butter
olive oil
sea salt and cracked pepper
squeeze of fresh lemon

Method

Warm the stock in a saucepan. Fry the pumpkin in olive oil until it is browned and just cooked. In a new pan fry the garlic and onion in butter until it is translucent then add the rice and stir until glossy. Add the wine, stir well and simmer until it has all be absorbed. Add the pumpkin and start adding the stock, 1 ladleful at a time. Simmer until all the liquid has been absorbed before adding the next. Cook for about 15 minutes, stirring regularly until the rice is tender. If you run out of stock use a little hot water. Take of the heat and stir in the mascarpone and parmesan. Season to taste and add the chives and a squeeze of lemon to freshen it up.

Couscous with Vegetables

Kesksou Bil Laymoun

Ingredients

couscous
carrot
turnip
cabbage
zucchini
pumpkin
onion
tomato
1/2 teaspoon ground ginger
pinch of saffron
coriander and parsley
olive oil
sea salt and cracked pepper

Method

Heat the oil in a heavy based pan and cook the onions for a minute. Add the herbs and the hard vegetables. Cook until tender then add the saffron, ginger and the rest of the vegetables. Stir to coat in the oil. Pour enough boiling water over the couscous to cover and leave for about 30 seconds. Then pour the couscous over the vegetables and add 1/2 cup of water. Cover with a lid for five minutes so the steam cooks the couscous. The couscous should be light and fluffy, not soggy at all and there should be no liquid left in the pan.

Chicken Tajine with Preserved Lemon and Chickpeas

Tajine Djaj Bi Zaytoun Wal Hamid

Ingredients

1 free range, organic chicken cut into 8 pieces
2 onions, chopped
chermoula
olive oil
preserved lemons, about a tablespoon
(use the whole piece of lemon and the juice)
1 tomato, chopped
green olives, as many as you like
sea salt and cracked pepper
diced potato and zucchini optional
1 cup of chickpeas, soaked and cooked or 1 can of rinsed chickpeas

Chermoula

1/4 bunch parsley
1/4 bunch coriander
1 clove of garlic, chopped
1/2 teaspoon chilli powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon mace
2 teaspoons ground ginger
pinch of saffron
1 bay leaf

Method

Fry the onions in oil and add the chicken pieces and cook for a few minutes. Add the ingredients of the chermoula and cook for a few minutes to release the flavour of the spices. Add the preserved lemon, tomato, potato and zucchini if using and 2 1/2 cups of water. Simmer for about an hour. Check the seasoning and add the olives and chickpeas, simmer for another ten minutes or until the chicken is tender.

Lamb Tajine with Apricots and Prunes

Tajine Bil Barkok Wal Loz

This is one of the most well known Moroccan tajines. It is sweet and succulent and full of flavour.

Ingredients

800g diced lamb
olive oil
100g apricots, fresh or canned
2 onions, chopped
about 12 stoned prunes
pinch of cinnamon
pinch of saffron
2 teaspoons ground ginger
fresh parsley (1/4 bunch)
fresh coriander (1/4 bunch)
sea salt and cracked pepper
roasted almonds, chopped

Method

Heat the oil in a tajine or heavy based casserole and saute the onion until translucent. Add the ginger, saffron and cinnamon, fresh herbs and season with salt and pepper. Stir in the lamb and saute for a few minutes. Pour in enough water to cover the meat and bring to the boil. Add the prunes and apricots. Reduce the heat, cover and simmer for 2 hours or until tender. Add more liquid if it becomes to dry while it is cooking. Sprinkle with the almonds and serve with crusty bread or couscous.

Gnocchi with Burnt Butter and Sage

Its really important to use the best quality unsalted butter you can get in this dish.

Ingredients

1 serve of gnocchi, about 500g
1/3 cup unsalted butter
about 20 sage leaves
sea salt and black pepper
freshly grated parmesan cheese

Method

Melt the butter in a frying pan and then add the sage leaves. Cook until the butter has stopped foaming and has turned a nut brown colour and the leaves are crisp (about 6 minutes).
Cook the gnocchi in boiling, salted water for 6 minutes then drain and add to the frying pan. Toss to coat with the burnt sage butter and season with salt and pepper. Serve with freshly grated parmesan and eat immediately.

Sage

My tiny sage plant

Sage is a small perenial shrub with woody stems, greyish leaves and small blue flowers. It is native to the Mediterranean which means it is perfect for our climate here in Adelaide. It is a member of the mint family and is used as a culinary and medicinal herb.

Sage has a slight peppery flavour and in Western cooking it is often use to flavour fatty meat such as pork, duck and eel. It is also used in pâté, meat loaves and sausages and goes very well with cheese. It is commonly used in Italian cooking, sautéed in olive oil and butter until crisp then pasta such as gnocchi is added.

Its botanical name 'Salvia' is derived from the Latin word 'salvatio' which means 'to heal' and sage has for centuries been considered one of the most important medicinal herbs.

It is said to aid digestion (hence its use in rich and fatty dishes) and is used in medicinal teas to relieve symptoms of colds, headaches and nervous tension. The infusion can also be used as an antiseptic mouthwash for sore throats, ulcers and bleeding gums. The dried leaves can be ground into a powder and rubbed on the teeth to clean, strengthen and whiten them. The Greeks and Romans used sage on snake bites and sores and even today some people use an infusion for skin disorders. Its even thought to be a cure for dandruff and the plague and has been found effective in managing Alzheimer's disease! Sprigs of sage left among clothes are believed to discourage insects and rodents.

Baklava

Walnut and Pistachio Baklava

Ingredients

Filling
1 1/2 cups of walnuts, finely chopped
1/2 cup of pistachios, finely chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
350g filo pastry
150g unsalted butter

Syrup
1 1/2 cups water
1 1/2 cups sugar
1 cinnamon stick
2 tsp lemon juice
1/2 cup of honey

Method

Preheat oven to 180°. Mix the nuts and spices together for the filling. Combine syrup ingredients and cook for 10 minutes. Set aside to cool. Remove cinnamon stick before using. Line a square cake tin baking paper and brush with melted butter. Cut the pastry to fit the tray. Place a sheet of filo in the tray then brush with melted butter, repeat 6 times. Sprinkle in an even layer of the nut mixture and then 4 more sheets of filo brushing with butter between each layer. Repeat until you have used all the nut mixture then add 6 sheets of pastry for the top layer. Brush the top with butter and cut into pieces before you bake it. Bake for one hour until golden brown. If it is getting too brown cover it with foil for the remaining cooking time. Pour the on the cooled syrup and leave to cool. Store in a cool place at room temperature.

Beautiful Zucchini Carbonara

Beautiful Zucchini (Courgette) Carbonara

Adapted from 'Jamie at Home' by Jamie Oliver

Ingredients

sea salt and freshly ground black pepper
3 medium zucchini
250g penne
2 free range organic egg yolks
50ml double cream
2 good handfuls of freshly grated Parmesan cheese
olive oil
6 slices of pancetta or smoked bacon, sliced
a small bunch of fresh thyme

Method

Put a large pan of salted water on to boil. Halve and slice the zucchini on an angle (so they are roughly the same size as the penne), discarding any fluffy middle bits. Add the penne to the pan and cook according to the packet instructions.
To make the carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and set aside.
Heat a large frying pan, add a good splash of olive oil and fry the pancetta or bacon for a few minutes. Add the zucchini slices and two big pinches of black pepper to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini become coated in the lovely bacon flavored oil, and fry until the are lightly golden and the bacon is crisp.
When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the bacon and zucchini, then remove from the heat and add the creamy sauce and some of the pasta water. Stir together quickly, sprinkle with the rest of the Parmesan and serve (do not put back on the heat or the eggs will scramble).

Butter Bean, Chorizo and Red Onion Soup

I love this recipe from Gordon Ramsay's book 'Fast Food', its really delicious and so quick to make. Its also really nice with cannellini beans.

Ingredients

225g chorizo sausage, skin removed
3 tablespoons of olive oil, plus extra to drizzle
2 Spanish onions, peeled and finely chopped
2 garlic cloves, peeled and finely sliced
few thyme sprigs
2 x 420g cans of butter beans, drained and rinsed
sea salt and black pepper
squeeze of lemon juice
large handful of Italian parsley, roughly chopped

Method

Chop the chorizo into small pieces. Put the kettle on to boil.

Heat the olive oil in a heavy based saucepan and add the onions, garlic and thyme. Cook, stirring for two minutes then add the chorizo.

Tip in the butter beans and pour in just enough boiling water to cover them. Bring to a simmer and cook gently for about ten minutes.

Season generously with salt and pepper and add a squeeze of lemon juice. Scatter over the chopped parsley and ladle the soup into warm bowls to serve.

Food Goals 2009

My food goals for this year

1. Learn about and cook food from:
- Morocco Chicken Tagine with Preserved Lemon and Chickpeas, Lamb Tagine with Apricots and Prunes, Vegetable Couscous
- Italy Gnocchi with Burnt Butter and Sage, Butternut Pumpkin Risotto, Spaghetti Aglio Olio with Chorizo, Italian Ham and Spinach Tart
- Northern and Central America Date Milkshake
- Turkey Pide

2. Learn to make:
- Beghrir - Lacy Moroccan Pancakes
- Zaalouk - Moroccan Eggplant Dip Complete
- Seafood Chowder
- Singapore Chilli Mud Crab
- Paella

3. Buy these books
- Pier by Greg Doyle Complete
- A good Moroccan cook book
- Jamie's Italy Complete

4. Cook with these ingredients
- Orange blossom water
- Kohlrabi
- Flax seeds
- Duck
- Mussels

5. Make homemade bread including sourdough Cinnamon Raisin Bread, Pide, Tortillas