Wednesday, February 24, 2010
Monday, February 22, 2010
Sunday, February 21, 2010
I was in one of those moods where I just didn’t know what I felt like for dinner. In search of inspiration I went to Farro Fresh (as an aside, it’s perfectly acceptable to search for ‘inspiration’ at gourmet food shops when you’re an income earner, however as a student I must learn to find inspiration at pak’n’save).
Quinoa, Sweet Corn and Edamame Bean Salad with Honey, Lime and Basil Dressing (Tear off recipe from Farro Fresh - but as featured in Dish Magazine)
1 cup quinoa, rinsed and drained
2 cups cold water or chicken stock
3 cobs sweetcorn
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon sea salt
1 x 400 gram bag of frozen edamame beans, blanched and podded (I managed to find pre podded ones at tai ping!)
1 can chickpeas, drained and rinsed
3 spring onions, thinly slices
3 radishes, thinly slices
1/3 cup olive oil
Finely grated zest and juice 1 large line
2 cloves garlic, crushed (I’d leave these out in future)
1 tablespoon honey
1 teaspoon Dijon mustard
¾ teaspoon ground cumin
Handful of basil
Sea salt and freshly ground pepper
Dressing: Put all ingredients in food processor and blend until smooth. Season
Cook the quinoa in water and stock. Spread out on a tray, season and leave to cool. Cut the kernels off the sweetcorn and discard the cobs. Heat the olive oil in a pan and cook the corn, garlic and salt over a high heat until lightly coloured. Tip into a large bowl. Add the quinoa, edamame beans, chickpeas, spring onions and radishes. Pour over the dressing and toss to combine. Garnish with extra basil to serve.
We already had cream, so we whipped it, folded through the yoghurt, marshmallows and partially thawed berries, and crumbled the flake on top. Voila – Ambrosia! Such a deliciously simple no-fuss pudding, and just as delicious the next day when I snuck a few spoonfuls as a naughty mid-morning snack!
Wednesday, February 17, 2010
It is super easy to make, with a no-bake melt and mix fudge cake base. These sort of recipes are perfect for when you need to make something fast without thinking too hard. (Although not such a good choice if you are a contestant on NZ's Hottest Baker and are required to exhibit your technical baking skills!)
It is very sweet, so best cut into wee squares. The original recipe also had a couple of tablespoons of golden syrup which it didn't seem to need so I would leave that out next time. Best enjoyed with a strong one of these...
chocolate hazelnut fudge
1 pkt wine biscuits
100g butter, melted
1/2 tin condensed milk
1 kingsize block Whittakers hazelnut chocolate, melted
Crush biscuits in the food processor. Add the butter and condensed milk and combine well. Press into a lined tray, this is enogh for an 18cm square tin. Pour over melted chocolate and refrigerate. And that's all there is to it.
It is best to cut this slice when the chocolate is 'just' set rather than waiting until it is rock solid and therefore liable to crack. Best kept in the fridge.
Monday, February 15, 2010
Stuffed leg of lamb with pine nuts and olives (serves 6)
1.5kg leg of lamb, butterflied
100ml olive oil
6 cloves of garlic, roughly chopped
6 streaky bacon rashers, diced
50g anchovy fillets (I didn't use these)
100g fresh breadcrumbs
50g pine nuts
50g kalamata olives
1 handful of basil leaves, roughly chopped
1 handful of flat leaf (Italian) parsley leaves, roughly chopped
sea salt and cracked black pepper
6 rosemary sprigs
1 1/2 750ml bottles of light red wine (Beaujolais or Cote du Rhone-Villages)
Set the oven to 160C. Lay out the lamb, skin side down, on a chopping board and make small incisions in the thicker parts to create an even thickness for cooking. Heat the oil in a large saucepan and gently fry the garlic until just golden. Add the bacon and cook until crisp and brown. Tip the garlic and bacon into a large bowl and add the anchovies (if you chose to use them), breadcrumbs, pine nuts, olives, basil and parsley. Season with salt and pepper and give the mixture a big stir. Spread the stuffing in a sausage shape along the middle of the lamb. Fold up the sides of the lamb to enclose the stuffing and form a rough cylinder shape; it will not look glamorous. Tie at regular intervals with a butcher’s string to hold the shape and keep the stuffing in place.
Transfer the lamb to a large roasting tin, scatter on the rosemary and pour half a bottle of wine over the top. Roast for 3-4 hours, pouring more wine over the lamb now and then until all the wine has been added or the lamb is very tender. Rest the lamb for about 20 minutes to allow the meat to relax and the flavours to mingle.
Miriam: I adore this spinach and feta gozleme purchased from the french style market in Parnell. For $6 we got to take home a very generous sized gozleme - a couple of minutes on each side in the fry pan made for a perfect low fuss pre-dinner nibble.
Becs: On Saturday Anna, Daisy and I went blueberry picking at Broadfields Berryfruits just out of Christchurch. A bargain at just $10 a kilo (a 2L ice cream container full), there were loads of different varieties, all spray-free. The picking was easy and the blueberries were delicious on the bircher muesli for breakfast, and mixed through yoghurt eaten with rhubarb and apple crumble for pudding. Best of all there are still plenty left in the fridge...
Thursday, February 11, 2010
Roasted garlic hummus
1 can of chickpeas (drained and rinsed)
1/2 head of roasted garlic
juice of one small lemon
Tuesday, February 2, 2010
Miriam - I was debating whether to post this or not as Kedgeree is possibly your idea of a nightmare on a plate as it contains two of your least favourite foods: smoked fish and soft-boiled eggs. The only thing that could make this dish any worse for you was if it was sprinkled with coconut. But its an easy recipe to adapt - it would be lovely made with unsmoked white fish and the eggs can be cooked as soft or firm as you like, or left out altogether. Kedgeree sometimes appears on cafe menus as a brunch-type dish but I think its great at any time of day.
Kedgeree (about 4 servings)
Start by cooking 2 cups of long grain rice (I use a rice cooker). While its cooking caramelise the onions. Lois' recipe calls for crispy fried onions but I make mine more like caramelised onions as when I try to make the crispy ones they end up burnt.
Heat a couple of tablespoons of oil and cooked the onions over a moderate heat for about 40 minutes, stirring often, until caramelised. Add a teaspoon of brown sugar towards the end if it needs it.
Softly boil 4 eggs and set aside.
Now start putting it all together. Soften a finely diced onion in a little oil, add two cloves of crushed garlic and a chunk of finely chopped fresh ginger and cook until garlic starts to brown. Melt in two tablespoons of butter, add two teaspoons of curry powder and cook for another two minutes. Add the cooked rice and stir to combine. Add ¼ cup of cream, the juice of a lemon and about 400g of flaked smoked fish (I used hot-smoked salmon this time but any smoked fish is good). Sprinkle in chopped fresh parsley if you have some. Gently stir to combine.
Peel the soft-boiled eggs and carefully slice in half. Serve the rice in shallow bowls, topped with onions and an egg with a lemon wedge for squeezing.
Monday, February 1, 2010
500g minced free-range pork
¼ cup panko crumbs (I just used bread crumbs)
6 kaffir lime leaves, center ribs removed, finely shredded
3 cloves garlic, peeled and crushed
1 Tbsp peeled and grated ginger
1 fresh hot red chilli, finely chopped
2 Tbsp fish sauce
2 spring onions, trimmed and chopped
1 cup very fresh bean sprouts, trimmed
½ telegraph cucumber, thinly sliced
½ cup mint leaves
2 cups micro cress or torn cos or iceberg lettuce leaves
4 Tbsp white vinegar
1 fresh hot red chilli, finely chopped
2 Tbsp chopped shallots
Olive oil for hot plate
Steamed rice for serving
Toasted coconut flakes for garnishing
Sliced fresh red chilli for garnishing
To make the pork balls, put all the ingredients in a bowl and squelch together. Shape into 30 small balls putting them on a tray as they are done. Cover and refrigerate for 1 hour or longer. Bring pork balls to room temperature before cooking. Cook pork balls, either on BBQ hot plate. Or in a little oil in a non stick frying pan. To make the salad, put the bean sprouts, cucumber, herbs and micro cress or lettuce leaves in a bowl and toss lightly. Mix the vinegar, fresh chilli and shallots together in a small dish and add to the salad. Toss lightly. Serve pork balls on steamed rice garnished with coconut (I hate coconut so didn’t do this) and fresh chilli. Serve the herb salad separately.
The pork balls were nice, but I felt that they needed a sauce to go with the rice. I couldn't work out what sauce to have with them though - suggestions are most welcome.
Many thanks to Kate, for being my personal food photographer!