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

Chai Latte

Chai Latte

Ingredients

1/2 cinnamon stick
8 cloves
8 cardamon pods
1/2 teaspoon fresh ginger, grated
1/2 vanilla bean, slit in half
1 dessert spoon of black tea
1/2 teaspoon of sugar
1/2 teaspoon of honey
300ml of milk

Method

Simmer everything except the black tea for about 10 minutes on a low heat. Stir the black tea into the hot milk and steep for about a minute then pour through a sieve or tea strainer into heated glasses.

Banana and Kaffir Lime Cocktail

my own recipe

Ingredients

1 banana
1 cup of milk
1 kaffir lime leaf
1 teaspoon of palm sugar
handful of ice cubes
60ml white rum

Method

Put all the ingredients in a blender and blend for one minute or until smooth.

Atlantic salmon on warm potato salad with tomato relish

my own recipe

Ingredients

2 Atlantic salmon fillets
2 waxy red potatoes, cut into chunks
1 tsp wholegrain mustard
1 tsp whole salted capers, rinsed
good squeeze of lemon juice
splash of olive oil
1 cup cherry tomatoes, seasoned and quartered
4 spring onions
1/2 tsp balsamic vinegar
fresh basil, parsley and rocket leaves
sea salt and freshly cracked pepper

Method

Preheat oven to 180°.
Boil the potatoes in sated water until tender, drain and mix with mustard, capers, lemon juice and olive oil.
Fry the tomatoes and spring onions in olive oil with balsamic vinegar for 3 minutes, take off the heat and stir in basil, parsley and rocket leaves.
Season the salmon, and fry in a non-stick pan with a splash of olive oil until there is a golden crust on both sides, then put in the oven for 3 minutes.
Serve with a lemon wedge.

Braised Lamb Shanks

Braised Lamb Shanks with White Wine and Rosemary

Ingredients

4 tablespoons olive oil
5 lamb shanks
12 shallots, peeled
3 carrots, peeled and cut into chunks
2 tablespoons tomato paste
250ml dry white wine
1 bulb of garlic separated into cloves but not peeled
3 Roma tomatoes, roughly chopped
leaves from 2 rosemary sprigs
leaves from a small bunch of thyme, about 1 tablespoon
1 bay leaf
800ml fresh chicken stock, preferably organic
2 tablespoons of fresh mint, roughly chopped
sea salt and freshly ground black pepper

Method

Heat 2 tablespoons of olive oil in a large non-stick frying pan. Season the lamb all over with salt and pepper and fry for 10 - 15 minutes until browned on all sides.
While the lamb is browning heat the remaining oil in a large saucepan or casserole and fry the shallots and carrots for 10 minutes until golden brown, stirring occasionally. Add the tomato paste and cook for 2 - 3 minutes. Preheat oven to 180°.
Remove the cooked lamb from the frying pan. Add the white wine to the pan and stir with a wooden spoon making sure to get all the richly flavored sediment from the bottom of the pan.
Add the shanks to the casserole and stir in the deglazed pan juices, garlic, tomatoes, herbs and stock. The liquid should just cover the lamb. Cover and simmer on the stove or in the oven for 2 1/2 hours until the lamb is tender. Adjust seasoning and scatter with chopped mint leaves just before serving.

Serve with mashed potato.

Galangal and Chicken Soup

Tom Ka Gai

Ingredients

5 or 6 thin slices of galangal
500ml coconut milk
250ml chicken stock
2 chicken breast fillets, cut into thin strips
1-2 teaspoons finely chopped red chillies
2 tablespoons fish sauce
1-2 teaspoons palm sugar
1/4 cup coriander leaves
1/4 Spanish onion, thinly sliced
5 button mushrooms, sliced

Method

Combine galangal, coconut milk and stock in a medium pan. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the chicken, onion, mushroom and chillies and simmer for 8 minutes. Add the fish sauce and sugar making sure the sugar has completely dissolved.
Add the coriander leaves and serve immediately.

Food Goals 2008

My food goals for this year

1. Learn about and cook food from:
- Greece Baklava, Lahanodolmades
- The Caribbean and Jamaica Caribbean Lamb with Pineapple
- France Braised Lamb Shanks, Rillons

2. Learn to make:
- The best tasting pizza
- Quesadillas Complete
- Soufflé Raspberry Soufflé, Chocolate Soufflé

3. Buy these books
- Thai Food by David Thompson Complete
- Cook with Jamie by Jamie Oliver Complete

4. Cook with these ingredients
- Basil seeds
- Galangal Tom Ka Gai
- Scallops
- Saffron
- Agar Agar
- Pandan leaves

5. Find somewhere that sells Masa Harina in Australia and make tortillas Complete

6. Cook a Thai banquet for my friends

7. Find some really good recipes for seafood especially scallops, crab and fish Salmon w Potato Salad and Tomato Relish

8. Make pasta from scratch Complete

9. Invent a beautiful cocktail for summer Banana and Kaffir Lime Cocktail

10. Make a traditional Indian chai Chai Latte