Summer Garden Update

Chloe sitting in the new garden with the lettuce & carrots behind her.  It's great to see her take an active interest in the veggie plot, she loves to water, weed & of course harvest the goods.

This is the new plot, its coming along slowly but pretty much everything has at least sprouted, now we just have to wait for things to get bigger & see if they produce well.

Some lettuce & heirloom carrots, all coming along nicely & before I know it we will be picking the lettuce, this will be the first thing we harvest from the garden this summer

Beans with the potato crop in the rear, going nuts!  I'm a good Polish/Lithuanian girl so love my spuds, hope there are millions under the dirt

Asparagus slowly appearing, a couple of years before I get to taste this bed

Four different tomato varieties, spring onions & leeks in the rear

I have the rain, now I need some sun so all of these babies can grow, grow, grow...

Busy Days

Busy days with a new job have meant that my blogging has sadly fallen behind.  I had to give up on the end of the cookbook challenge though I'm still happy that I did every week right up until the last couple when I was running around like a mad woman & had to say no for my kids & my sanity!

While I try and get myself back into a groove, here are some pictures of dishes made with the broad bean crop which is now all over ( I do have several bags in the freezer for later use though)!

Broad Bean, pea & pancetta salad with blanched almonds

Beetroot, broad bean & chard salad (all from the garden!!)

For now I am busy keeping up the new summer garden which will hopefully be producing soon, planning meals that I can make ahead, spending lazy summer days with the kids on my days off & the Christmas onslaught has begun too, so its dinners, parties, kids concerts, end of year break ups etc.  Love this time of year, enjoy XXX

First pick of the crop

My broad bean crop is now producing tons of big fat, bright green beans that I adore.  For my first pick I bashed them up with some Parmesan, olive oil and lemon juice and piled them on some toasted sourdough rubbed with garlic - Heaven!

Icy Fun

Firstly, apologies for the delay in posting, I haven't been able to get a photo on blogger for the last few days, I kept getting a 'server error' message.  Looked in the forums & turns out all sorts of people having problems, cleared my cookies & seems ok now.

So now that I am back up and running here is my Cookbook Challenge, icy theme, mango & pineapple frozen fruit blocks.  I loved them yet despite omitting the 'green' stuff I still couldnt convince the kids they were as good as the kind you get in a packet, oh well next time I will just stick to something chocolate flavoured, I did try & they do eat a lot of fresh fruit so I cant hold it against them!

Note - I omitted the mint 'green stuff' as it can have a tendency to turn off the kids no matter what it is or tastes like!

Also, sadly I will not be posting for picnic week as falafels & homus were on the menu & were a complete disaster, they completely fell apart & were inedible, didnt think you  would want to read about plain old dip which was wonderful  so as I'm bowing out for this week, sorry things are a bit mental here & dont have the time to come up with a new dish!

Frozen fruit blocks - Iced - 180 very cool concoctions

1 ripe mango
125g (3/4 cup) chopped fresh pineapple
1 tablespoon chopped mint
185ml sweetened pineapple juice
6 ice block sticks

Put the mango, pineapple, mint & juice in a blender and blend until smooth.

Pour into 6 80ml icy pole moulds, push the sticks in and freeze for 5-6 hours.

Dip quickly in hot water to remove the moulds

Makes 6

Delicious Stuffed Roti Bread

For bread week of The Cookbook Challenge I thought I would test myself and make a style of bread I had never attempted before.  I love Roti so when I saw this recipe for stuffed Roti I just knew I had to give it a go!  The bread is incredibly simple to make, no yeast, no kneading, only 20 minutes to rest.  The filling took more time than the bread can you believe, only because I was boiling really big potatoes & they took forever to cook.  Anyway once the filling was mixed & the dough rested, it was a simple task of rolling (I did in all in my hand in more of a stretching method), stuffing, sealing, flattening (again my hand) & frying for a couple of minutes each side in the pan.  I was a little worried they would fall apart as there were some holes left after stuffing them but once cooking they kept their shape really well.  One thing to note was that I had about half the stuffing left so it would be a great idea to double the dough quantity to make 8 as they really are worth it!

I served these with a simple kidney bean salad dressed with red onion, cumin, coriander & lime juice which was perfect alongside, some nice zing to go with the earthy flavours of the bread.  Yum!

Aloo gobi parathas: Roti breads stuffed with cauliflower and potato - Ben O'Donoghue - Ben's Barbecue

Roti Dough

250g plain flour
pinch salt
50ml sunflower oil

Filling

300g potatoes
200g cauliflower
2 tablespoons chopped coriander leaves
2 teaspoons garlic paste
2 teaspoons ginger paste
75g onion, finely chopped
1/2 green chilli, chopped
1 teaspoon turmeriv
1 tespoon chilli powder
juice of 1 lime
salt
sunflower oil, for frying

To make the dough, combine the flour and salt.  Mix in the oil and add enough water to form a soft but not sticky dough.  Wrap in cling wrap and rest for 20 minutes.

Boil the potatoes in their skins in salted water until tender.  Meanwhile, in another pan, cook the cauliflower in salted water until soft.

Once the potatoes are cooked, peel and mash them.  Drain the cauliflower, then crush it and mix with the potatoes.  Add the remaining ingredients, apart from the salt and oil for frying.  When combined season with salt to taste.

To make the parathas, take a portion of the roti dough (makes 4 so take a quarter at a time) and flatten it in your hand.  Add a spoonful of the filling then roll the dough into a ball.  Using a rolling pin (or your hands), flatten the ball to around 1cm thick.

Prepare your barbecue or pan on a medium heat.  Lightly oil & cook the parathas on both sides until golden and cooked through.

Italian Week & guess who finally got a new camera

I finally made up my mind and bit the bullet & bought a new camera, went for a Canon 500D.  So far I am still on full auto and haven't had much of a chance to play yet the photos are amazing, especially compared to my old camera.  The soup photo here is old & the pasta & risotto are from the new camera, I am one very happy girl & cant wait to test it out in Cairns on our holiday next week!

When I saw that this week's theme for the Cookbook Challenge was Italian I was very happy, I mean what good Aussie didnt grow up eating spag bol & pizza?  Seriously there is a bit more to it than that and I cook a lot of Italian style food at home, it's almost pure Aussie tucker to us by now.  So I picked out 3 recipes from a book I rarely use even though everything looks and sounds delicious whenever I flick through it, Jamie Oliver's Jamie's Italy.  The first was this hearty Ribollita, I cook a big pot of soup a week so am always trying out new ones.  Loved this, a good combination of beans, spices and veggies and the torn up bread gave it a lovely silky, thick texture as promised.  Also made up for the Grand Final weekend of excess and junk, think hot dogs & Macca's for breakfast in bed on Sunday morning - all 4 of us!

Notes - I used tinned beans as I am always too lazy to wait that hour for the dried ones to cook  and instead of cavolo nero I picked some fresh rainbow chard from my garden to throw in the pot.  I also added about 3 cups of chicken stock in place of the beans cooking water for flavour & to loosen it up.

My Favourite Ribollita - Jamie Oliver - Jamie's Italy

310g zolfini or cannellini beans, fresh, or dried and soaked overnight
1 bay leaf
1 tomato, squashed
1 small potato, peeled
2 small red onions, peeled
2 carrots, peeled
3 sticks celery, trimmed
3 cloves garlic, peeled
olive oil
a pinch of ground fennel seeds
a pinch of dried red chilli
1 x 400g tin plum tomatoes
310g cavolo nero, leaves and stalks finely sliced
2 large handfuls of good quality stale bread, torn into chunks
sea salt and freshly ground black pepper
extra virgin olive oil to serve

Add your beans to a pan of water with the bay leaf, tomato and potato.  Cook until tender, dried will take up to an hour, fresh about 25 minutes.  Drain and reserve about half a glass of the cooking water, discard the bay leaf, tomato and potato.

Finely chop your onions, carrots, celery and garlic.  heat a saucepan with a splash of olive oil and add the vegetables to the pan with the fennel and chilli.  Sweat very slowly on a low heat for about 15 to 20 minutes until soft. but not brown.  Add the tomatoes and bring to a gentle simmer for a few minutes.  Add the beans & a little of the reserved water and bring back to the boil.  Add the cavolo nero, stir it in and then stir in the bread too.  Add more cooking water if necessary.  Continue to cook for about 30 minutes, you want to achieve a silky, thick soup. 

Season with salt and pepper & stir in some extra virgin olive oil and serve.

Second up was spaghetti & meatballs with a difference.  Chloe loves her spag & meatballs which can get a bit boring so finding a nice variation is always good.  This is a Sicilian inspired dish of fresh tuna meatballs.  Really nice & the tuna was tender unlike some 'meat' balls which can be a bit tough if not cooked right.

Notes - I didnt bother to liquidize my sauce, I like it rustic.

The best tuna meatballs - Jamie Oliver - Jamie's Italy

For the tomato sauce:

olive oil
1 small onion, peeled and finely chopped
4 cloves of garlic, peeled and finely sliced
1 teaspoon dried oregano
2 x 400g tins plum tomatoes
sea salt and freshly ground black pepper
red wine vinegar
a small bunch of fresh flat leaf parsley, leaves picked and roughly chopped

For the meatballs:

400g tuna
olive oil
55g pinenuts
1 level teaspoon ground cinnamon
sea salt and freshly ground black pepper
a handful of fresh flat leaf parsley, chopped
100g stale breadcrumbs
55g freshly grated parmesan
2 eggs
zest and juice of 1 lemon

First make the sauce.  Place a large pan on the heat, add a good glug of olive oil, your onion and garlic and fry slowly for 10 minutes or so until soft.  Add the oregano, tomatoes, salt and pepper and bring to the boil.  Simmer for about 15 minutes, then liquidize until smooth.  Add red wine vinegar to taste and adjust seasoning as necessary.

While the tomatoes are simmering, chop the tuna up into 2.5cm dice.  Pour a good couple of tablespoons of olive oil into a large frying pan and place on the heat.  Add the tuna to the pan with the nuts & cinnamon.  Season lightly with salt and pepper and fry for a minute or so to cook the tuna on all sides and toast the pinenuts.  Remove from the heat and put the mixture into a bowl.  Allow to cool down for 5 minutes, then add the oregano, parsley, breadcrumbs, Parmesan, eggs, lemon zest and juice.  Mix up with your hands & form into balls a touch smaller than a golf ball.  Place on an oiled tray in the fridge for 1 hour to rest.

Put the pan you fried the tuna in back on the heat with a little olive oil.  Add the meatballs and jiggle them around until they're golden brown all over.  Add to the tomato sauce, serve with spaghetti sprinkled with parsley.

Lastly I made a cauliflower risotto with a lovely crunchy anchovy pangrattato to top it off.  Nice and unusual though the actual risotto flavour was a bit bland so not sure I would make it again, I wont post the recipe for this one

Off to play with the camera now, bye...

Grand Final Take 1

For grand Final Day Take 1 I made some  footy inspired cupcakes to suit this weeks Cookbook Challenge theme of Cup.  What a day, I went over to my mums with the kids as Michael is lucky enough to be an MCC member & he even got a reserved seat in the ballot, no such luck for the rest of us.  Everyone apart from my Dad was barracking for the Pies so in the spirit of things & feeling a bit sorry for the Saints as they havent won a GF in a VERY long time, I made my cupcakes in both teams colours.  The base recipe I used was Nigella's Night & Day Cupcakes, a beautiful light & fluffy chocolate cupcake with a cream cheese icing which gave me a nice white background to paint the team colours on.  I was pretty pleased with the decorating myself, I haven't dabbled much so am by no means an expert.  Everyone else loved them too.  Now to do it all again this weekend, I think the party is at my place plus I have to take Chloe to the Justine Clarke concert in the morning so will be keeping things on the simple side.  GO PIES and finally put us all out of our misery & let us get on with Spring/Summer.....

Note - I have given the base recipe here, if you want to decorate, I used the icing tubes for sale in supermarkets, much easier than the mess of mixing your own, not to mention having to pipe from a bag!

Night-And-Day Cupcakes - Nigella Lawson - How to be a domestic Goddess

Cupcakes:

2 tablespoons cocoa powder
2 tablespoons boiling water
75g golden caster sugar
50g dark muscovado sugar
125g self raising flour
2 large eggs
125g very soft unsalted butter
1 teaspoon vanilla extract
1 tablespoon milk

Icing:

200g icing sugar, sieved
100g cream cheese
juice of 1/2 a lime or 1 tablespoon lemon juice
12 chocolate coated coffee beans or dark chocolate (if not decorating in my manner!)

Preheat oven to 200c.  Line a 12 whole muffin tin with paper cases.  Mix the cocoa to a paste with the boiling water and set aside while you make the cupcake mixture.

Put the sugars, flour, eggs, butter & vanilla in a food processor and blitz to combine smoothly. Scrape the mixture down the sides, and then pulse while you add the cocoa paste and mil down the funnel.  You should have a batter with a soft dropping consistency, if not, add a little more milk.  Dollop into the cases in the tin and bake for about 20 minutes, until an inserted cake tester comes out clean.

Leave in the tn for 5 minutes then remove to a wire rack to cool completely.  When cool, make the icing by beating together the icing sugar & cream cheese until soft.  Add lime or lemon juice to taste & spread over cupcakes.  Decorate with a coffee bean in the middle of each or shavings of chocolate as desired.

Spring/Summer garden on the way

I am super excited that the new garden bed has finally been built.  Last weekend Michael and I put in a massive effort, he built, I shoveled, the kids were taken care of & 2 days later, it's all ready to settle in and accept an offering of seeds from me that will hopefully turn into an abundant crop.  Can you see my broad bean bushes & herbs poking through from the side garden bed?

I have so many seeds waiting to plant that I dont think I will fit them in.  So far garden bed number 1 on the left will have corn, potatoes, beans, cucumber, carrots(and/or beets) & Watermelon.  Still have to plan bed no 2 and I have a little space in my existing beds for a couple of things too.  Fingers crossed most of it grows as this is still all pretty new to me though I do hope to get much better over the years.

I will keep you updated on the progress and cooking of crops....

Dreaming of Summer

In my impatience for summer to arrive I decided to make a granita with tropical fruits for this weeks Cookbook Challenge.  I know it was madness & I should stick to gooey warming puddings for a couple of weeks yet but I just couldn't resist.  The theme was raw so I guess no matter what I chose it was not going to be a hearty or Wintery dish at all.  I actually had a hard time choosing something to make, I initially wanted to make a salad of some description but nothing took my fancy so fruit salad it was.  Technically the granita has a sugar syrup which is cooked so it's not all raw, though as it ends up frozen with fresh fruit I figured it was pretty close.  The recipe is for passionfruit granita with a suggestion to change to mango if you prefer, yes please, I looooveee mangoes & they so remind me of summer which I am absolutely dying for so mango it was.  The granita is fantastic, sweet & very fresh tasting & perfect with a selection of fruits.  I scooped it over paw paw, kiwifruit & pineapple.  I dont normally eat paw paw & this one left a really unpleasant taste in all our mouths so I dont know if I bought a dud or it's an acquired taste, wont be going there again & will stick to the others which were perfect.  Have some leftover which I think I might have with some sweet red strawberries, esp as the forecast over the next week even shows the temp reaching figures beginning with a 2, yippee!  Oh, did I mention I am also off to Cairns in a couple of weeks for an early taste of summer, VERY EXCITED!!!!  Any recommendations for places to eat (child friendly) or places to go?

Notes - Granita can be stored in the freezer tightly covered for up to a week once made & feel free to mix up the fruit with any combo you like and what is in season/available of course

Exotic fruit salad with passionfruit (or mango) granita - Relaxed cooking with Curtis Stone

Serves 4

1/4 cup sugar
500g ripe passionfruit, halved (or sub with 2 ripe mangoes, pureed)
1 tablespoon fresh lemon juice
1/2 pineapple, peeled, cored & cut into bite-sized pieces
1 pawpaw, peeled, seeded & cut into bite sized pieces
1 mango, peeled, pitted and cut into bite sized pieces
1 star fruit, cut into 6mm thick slices
4 kiwis, cut into bite sized pieces
1 tablespoon chopped fresh mint leaves (optional)

In a small, heavy saucepan, stir 1 cup of water and the sugar together until the sugar dissolves.  Slowly bring the syrup to the boil, then remove it from the heat and let it cool completely.

Spoon the passionfruit pulp or mango puree into the cooled syrup and mix together.  Stir in the lemon juice.  Pour the mixture into a 20cm square baking dish and freeze it for about 30 minutes, or until the mixture is icy around the edges. 

Using a large fork, stir the icy part of the mixture into the remaining mixture in the dish.  Continue to freeze the mixture, stirring in edges every 20 to 30 minutes, for about 1 1/2 hours or longer, or until it is frozen.  Using a lrge fork, scrape the frozen granita into flaky crystals.  Cover & keep frozen.

In a large bowl, gently toss the fruits and mint together.  Spoon into serving bowls, top with granita and serve.

Some simple Chinese - Kylie Kwong Style

That's right, we are up to week 44 of the Cookbook Challenge & it's Chinese theme.  Kylie Kwong's Simple Chinese Cooking had to be the book to use, I love the look of it though rarely cook from it, I think this is actually my second look in for the year thanks to the challenge, I will have to keep reminding myself that it's full of great & simple (as the title states) recipes.  I chose a Hoisin pork stir fry with a Chinese style coleslaw to go alongside.  The picture looks a bit bland however it really was a lovely dish.  Hoisin sauce of course gives the pork a sweet flavour & the quick cooking kept it nice & tender.  I used my wok burner which I normally dont use & I'm sorry, it didn't seem to get the temperature as hot as the regular big burner & my pork seemed to stew rather than stir fry nicely.  It didn't seem to affect the overall flavour though as you can see it ended up a very unappealing greyish color.  Back to the big ring next time I think.  The coleslaw was lovely & fresh though for the life of me I couldn't get Chloe to eat any of it, carrot, cabbage, cucumber, all on her list of no's despite the fact that she is a pretty good eater, oh well a night without veggies occasionally shouldn't cause too much harm.  All in all a nice midweek dinner though not for every day, even though it's all pretty simple, there is a lot of chopping & pickling & making sauces, etc so it actually took a while to prepare.

Stir-Fried Pork Fillets with Hoisin Sauce - Kylie Kwong - Simple Chinese Cooking

600g pork fillets, cut into 5mm slices
1 small cucumber
2 tablespoons vegetable oil
1 tablespoon light soy sauce

Marinade

3 garlic cloves, finely diced
1/4 cup hoisin suace
2 tablespoons malt vinegar
2 tablespoons shao hsing wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons white sugar
1 teaspoon five spice powder
1/2 teaspoon sesame oil
1/2 teaspoon sea salt

Combine pork with marinade ingredients in a large bowl, cover, and leave to marinate in the fridge for 30 minutes.

Using a vegetable peeler, finely slice cucumber lenghtways into ribbons, set aside.

Heat oil in a hot wok until surface seems to shimmer slightly.  Add half the pork and stir fry for 30 seconds.  Remove from wok with a slotted spoon and set aside.  Add remaining pork with all the marinade and stir fry for 30 seconds. Return reserved pork to the wok with soy sauce and stor fry for a further minute or until pork is just cooked through and lightly browned.

Serve with reserved cucumber

Celery, Carrot and Cabbage Salad - Kylie Kwong - Simple Chinese Cooking

1 small cucumber
3 small carrots, peeled
1 teaspoon white sugar
1 teaspoon sea salt
2 sticks celery, sliced on the diaganol
1/2 cup malt vinegar
2 tablespoons white sugar, extra
2 1/2 cups finely shredded savoy cabbage
2/3 cup sping onion, julienne
1 1/4 cups fresh bean sprouts
1/2 cup mint leaves
2 tablespoons light soy sauce
2 tablespoons lemon juice
pinch Sichuan pepper & Salt (basically Sivhuan peppercorns & Sea Salt, dry roasted & then pounded to a fine powder)

Using a vegetable peeler, finely slice cucumber and carrots lenghtways into ribbons.  Set cucumber side and cut carrots into a fine julienne.

Combine carrots in a bowl with sugar and salt, mix well and leave to stand for 15 minutes.

Add celery to a small saucepan of boiling salted water and blanch for 30 seconds.  Drain, refresh under cold water and drain again.  Set aside.

Combine vinegar and extra sugar in a small heavy based saucepan and stir over heat until sugar dissolves.  Simmer, uncovered for about 1 minute or until slightly reduced/  Set aside to cool before stirring through pickled carrot.

In a bowl combine reserved cucumber, pickled carrot mixture, celery, cabbage, spring onion, bean sprouts and mint.  Pour over combined soy & lemon juice & mix well.  Arrange in a bowl, sprinkle with Sichuan pepper & salt & serve immediately.

Midweek Moussaka

During the week I have to cook a meal after work for either my parents or Michaels parents when they have finished their babysitting shift & I have finished work.  As Joshie is a very clingy, sookie la-la, mumma's boy, when I finish work at 5pm ( I work from home so am right there when finished), the boy will not stand for anything other than being held so I have to prepare something the night before that can be cooked/reheated very simply.  This works fine for now when warming comfort food is all the go but when the temperature is soaring, an hour in the oven will not do pleasant things to the house, not to mention you dont feel like such heavy food when the heat is on.  So let's hope Joshie decides to have fun with the grandparents before that time arrives or we might be having pizza for dinner, even the pub is out as he goes to bed at abt 6pm no matter how hard we try to keep him up later, I know I shouldn't complain about this!

Anyway this weeks offering was George Calombaris' Moussaka recipe from the Hellenic Republic book, it's also on the menu there & is his mums recipe which can be found here.  I loved it, it has a layer of grilled eggplant on the bottom, a tasty, sweet meaty tomato sauce in the middle, next a layer of grilled sliced potatoes & a keflagraviera cheese bechamel on top which also includes eggs.  The eggs help the sauce to set & the whole thing holds together really well when you serve it, a bonus as I hate it when you have such a tasty dish that falls to slop on the plate when you serve it.  I served it with a Greek salad & it was a winner, everyone gave it the thumbs up!

Happy Fathers Day

Fathers Day this year was a lovely long lunch at my mums, we started with a beetroot soup, then had a warming beef pot roast & to finish with I made dessert.  I had some egg whites in the freezer that were begging to be whipped into a meringue.  I remembered this Jamie Oliver recipe that sounded perfect for this time of year.  Normally I think of a pav/meringue as a summer cake, laden with tropical fruit & cream.  This version however was smothered in roasted nuts, pears & a chocolate ginger sauce as well as the usual whipped cream.  By the time you pile everything on it ends up being a pretty massive affair & to prove how much it was enjoyed, after 5 adults & the 2 kids dug in there was only a teeny piece left.  We all felt sick of course but couldnt stop going back for more it was so good.  So hope all the Dad's out there had a good day, for me that means, family, good food, nice wine & a nap on the couch after lunch as you are so full you cannot budge an inch!  This is my crunchy entry for the cookbook challenge though after the topping went on the meringue wasnt really all that crunchy, oh well, I had good intentions.

Notes: I couldnt for the life of me get the skins of the nuts before they were roasted so I roasted them & peeled them afterwards which was much easier, any tips?  Also, used pears in juice rather than syrup, sauce tasted good this way but maybe it would have been thicker & sticker if syrup used instead?

Tray Baked Meringue with Pears, Cream, Toasted Hazelnuts and Chocolate Sauce - Jamie Oliver - Jamie at Home

4 large egg whites
200g unrefined golden caster sugar
a pinch of sea salt
100g hazelnuts, skins removed
2 x 400g tins of halved pears in syrup
optional: 2 pieces of stem ginger, thinly sliced
200g dark chocolate (minimum 70% cocoa solids)
400ml double cream
50g icing sugar, sifted
1 vanilla pod, halved & seeds scraped out
zest of 1 orange

Preheat oven to 180c.  Line a 40  x 25cm baking tray with baking paper.

Put your egg whites into a squeaky clean bowl, whisk on medium until the whites form firm peaks then with the mixer running, gradually add the sugar and a pinch of salt.  Turn the mixer up to high & whisk for about 7 to 8 minutes until white and glossy.  Spoon the meringue on to the tray & shape it into an A4 size rectangle.  Place in the oven & bake for 1 hour or until crisp on the outside & a little sticky inside.  At the same time, bake the hazelnuts on a separate tray in the oven for an hour or until golden.  Take our of oven when ready and allow to cool.

Drain the tin of pears, reserving the syrup from 1 can.  Cut each pear half into 3 slices.  Pour the pear syrup into a saucepan with the ginger and warm gently over medium heat until it starts to simmer.  Take off the heat and snap the chocolate in to the pan, stirring until it's all melted.

To assemble, place your meringue on a board or tray.  Whip the cream with the icing sugar & vanilla until it forms smooth, soft peaks.  Smash or chop the toasted hazelnuts and sprinkle half of them over the meringue.  Spoon half of the cream over the top & drizzle with some of the sauce.  Divide most of the pears over the top evenly.  Pile over the rest of the cream & pears.  Drizzle with more chocolate sauce, then sprinkle over the remaining nuts & some grated orange zest.  Serve straight away.

Golden Cardamom Chicken with Crispy Onion Spiced Rice

The theme for this weeks Cookbook Challenge was Bird.  Now bird is a very broad theme, lots of different birds out there, chicken, duck, quail and pheasant just to name a few & cookbooks have hundreds of recipes for them.  Despite this I had a hard time deciding what to make.  I think when the theme is so broad and there is too much choice I have trouble making up my mind.  I nearly went for duck confit, a dish I am dying to make but due to the amount of duck I have consumed lately (out & home cooked) and the amount of fat involved I thought I would stick to some simple chicken.   I guess I consider chicken to be a very boring meat, in fact when I got married I didnt have any chicken on the menu for the same reason & the staff organizing totally agreed with me.  Dont get me wrong I eat a lot of chicken and enjoy it though it usually features in very simple dishes in this house.

In the end I found this very interesting sounding dish from Nigella Lawson's Feast cookbook.  It falls under the wedding chapter & serves lots as part of a banquet, I halved the ingredients & it fed us for 2 nights.  I normally tend to shy away from frying in so much oil but it was the weekend & it was for the good of the challenge so away I went.  I marinated the chicken for 2 days & it was extremely tender, the cardamom lent a lovely & very subtle flavour among all the other spices in the marinade.  The coating was nice & crispy & again had some beautiful flavour.  It also tasted great the next day straight from the fridge so it would be ideal picnic food to drag along as well.  The rice was tasty too & love the crispy onion, have always been a sucker for near burnt fried onion slices.  The icing on the cake would have been the sweet and crunchy pomegranate seeds but alas not in season.

Golden Cardamom Chicken with Crispy Onion Spiced Rice - Nigella Lawson - Feast

For the Chicken and the Marinade

zest and juice of 1 lemon
1 onion
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/4 teaspoon cardamom seeds (from abt 5 pods)
2 fat garlic cloves
125ml olive oil
1/2 tablespoon Maldon Salt or 1 teaspoon table salt
1.5kg boned and skinned chicken thighs

For the coating

4 eggs
175g cornflour
1/2 teaspoon ground allspice
1/2 teaspoon paprika
1/2 teaspoon fine salt
vegetable oil for frying

For the Rice

1 onion
3 tablespoons oliv eoil
500g basmati rice
3 cardamom pods, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 litre hot chicken stock
75g pine nuts, toasted
1-2 tablespoons chopped parsley
1-2 tablespoons chopped mint
1-2 tablespoons chopped coriander

To finish

1-2 tablespoons pomegranate seeds (if available)

To marinate the chicken, put the lemon juice, peeled & roughly chopped onion, allspice, pepper, cardamom seeds, peeled garlic, oil and salt into a processor and blitz to a pulp.  Chop the chicken pieces in half, add the marinade to coat & leave in the fridge overnight or for up to 2 days. 

let the chicken come to room temperature while you start the rice.  Peel the onion and slice into very thin half moons.  Heat the oil in a wide saucepan (one which has a lid) and cook the sliced onions in the oil over a fairly high heat until darkly golden and very crispy.  Remove to a plate and reserve for later.

Turn the heat down, add the rice and spices to the pan and turn in the oil until the rice is slicked and glossy.  Add the stock and let the pan come to the boil, then put the lid on & turn the heat down to the lowest setting.  Cook without peeking for 15 minutes by which time all the water should have been absorbed.  Take off the heat and leave to rest for 5 minutes.

While the rice is cooking you can get on with your chicken.  Beat the eggs together and in a separate bowl, combine the cornflour, allspice, paprika and salt.

Pour enough oil into a pan until it comes about 1cm up the sides & heat until sizzling.  Shake excess marinade off chicken, coat in flour mix, then eggs & place in the frypan.  Cook until golden and crispy (about 10 ,minutes - I did mine one side at a time for 5 mins each), cut into a piece to make sure it's cooked through - thicker pieces may need longer, then remove to a plate lined with paper towel.  Continue until all of the chicken is done.

When ready to serve, stir the pine nuts and most of the onion & herbs through the rice.  Tip onto a serving platter, top with the chicken & finish off  with the rest of the onion & herbs & pomegranate seeds if you have any.

A Very Brief Taste of Melbourne

Stokehouse Wagyu beef cigars, artichoke tapenade and horseradish

Friday night I was fortunate enough to attend A Taste of Melbourne for the first time with some friends thanks to SBS Food and Green & Blacks Organic Chocolate.  Unfortunately for me due to a sick little boy who needed a visit to the Dr I didn't arrive until 8.30pm & couldn't make it again due to a very busy weekend.  The doors close at 9.30pm & the bar closes at 9.15pm so 1 hour was really not that long to spend there.  Luckily I had printed out the menu and knew some of the dishes I wanted to try.  Thanks to the map I even managed to find these places though I only got to try 2 savoury dishes & one sweet & only managed to visit the Green & Blacks produce stall.  I have to say I was very disappointed as there was so much I wanted to try, maybe next year I will have better luck.

My first stop was The Stokehouse for the fabulous beef cigars, artichoke tapenade and horseradish.  Wow, I am so glad I tried these as they were luscious, crunchy pastry, moist & delicious filling & the tapenade was the perfect partner.

Next I dropped into Green and Vlacks to say i & thanks for the tickets & tried the chocolate and raspberry cheesecake brownies & butterscotch choc chip cookies, both were great & are from the upcoming new cookbook, I will be very interested to see the book when released, I already have one of their books & love it being a true chocoholic.

Longrain was next on my list so I headed upstairs only to be very disappointed to find EVERYTHING sold out, even the cocktails, not very happy!!!!!!   So it was off to Charcoal Lane for the  Seared Kingfish, Red Curry, Puffed Rice & Coconut.  I loved the flavours in this dish though I think the temperature put me off a bit.  It was quite cold & I think I would have preferred it warmer even though the guy dishing it up assured me this was the temperature it should be served at. 

By this stage I only had 6 crowns left out of my 60 (yes I managed to spend a lot in a short time without even getting much as there may have been some glasses of wine going down too).  I stopped by the Melbourne Wine Room & Mr Wolf stall and they were kind enough to let me sample the Vanilla pannacotta and blood orange jelly.  Nice though by this stage I was more interested in drinking more wine than sweets so headed out the door for a long night at the Brunswick Green and Retreat!

Apologies too for the lack of photos, I did take heaps more but they were completely crap, I really need that new camera  which current financial circumstances have had to put on hold again for now....

Green and Blacks samples

Looking forward to next year & hope I manage a bit more time next visit.

Celebration Cupcakes

When I think of any celebration I immediately think of cake.  Seriously, what cant be celebrated over a good piece of cake in any form?  When it comes to kids, cake is usually best appreciated in the form of cupcakes, and cupcakes with sprinkles or any type of bright decoration.  So for week 41 of The Cookbook Challenge I made up a batch of sticky toffee cupcakes for the celebration theme.  I didnt really have anything specific to celebrate so I tried to find a recipe that was a bit healthier & these had lots of fruit in them, sultanas, apricots & dates.  Chloe was my decorator & she chose a mix of blue, orange & green sprinkles this time.  Sadly while they looked cheery & bright the cakes in themselves were not that spectacular.  They were okay but didnt have much rise & the flavour was a bit on the ordinary side.  I also didnt like the choc topping so no I wont be making these again.

Sticky Toffee Cupcakes with Chocolate Topping - Jamie Oliver - Happy Days with the Naked Chef

30g sultanas
30g dried apricots
30g dates
1 teaspoon baking powder
140g self raising flour
30g muscovado sugar
1 tablespoon golden syrup
1 large egg
30g melted butter
140ml hot water

Icing

40g butter
40g caster sugar
40g plain chocolate
70ml double cream

Preheat the oven to 200c.  In a food processor, blitz the sultanas, apricots, dates, baking powder and a little of the flour (just enough to stop the fruit sticking to the blades).  Put this mixture into a bowl with the sugar, golden syrup, egg & butter & stir together.  Then add the very hot water and the remaining flour and mix well with a whisk.  Divide the mixture between 12 cupcake papers (note Jamie places the papers on a tray, I put them in a muffin tray).  Bake for about 15 minutes.

Meanwhile, melt all the icing ingredients together in a small saucepan and bubble for a while until darkened in color slightly.  Remove from the heat and let the sauce cool until it thickens.  Then ice each cupcake.

Taste of Melbourne - Last minute give away

I have a few last minute double double passes to give away to this weekends Taste of Melbourne Festival thanks to the lovely people at Green & Blacks Chocolate.  All passes also come with some free blocks of milk & dark chocolate to sample.  

As this is very last minute, the first people to contact me with their address and contact details will get the tickets, so email away & I will mail out tomorrow and hopefully the packages will arrive in time.  Please note all but 1 of the double passes are for Thursday or Friday sessions only so please indicate when you would like to go.

I'm very excited to be going to this years festival, I haven't been before & have heard both good & bad comments on previous years shows.  There is good food & wine and I'm going with fine friends so sure that no matter what I will enjoy myself, details will follow.

Apple & Rhubarb pie

I have been waiting for apple week in the Cookbook challenge for ages, I have been craving am apple pie like you wouldn't believe, cant actually remember the last time I ate one let alone made one.  I chose Bill Granger's Apple & Rhubarb pie recipe from Bill's Sydney Food as he is usually pretty good with his sweet recipes.    The pie recipe serves 6-8 and is supposed to be baked in a 23cm pie tin.  As I only had 2 smaller dishes I made 2 pies & froze one.  This was a brilliant move as the 1 smaller pie still kept us going for 2 days, so it would have been way too much to have the whole thing at once.   When I made the filling I was being bugged by little people & was a bit distracted, I forgot to add the sugar so added it after it was cooked, didnt seem to cause a problem though the filling was very sweet, dont know if that would have changed if the sugar had cooked down a bit?  Overall a delicious Winter pie that was definitely enjoyed by all!

Notes - The pastry was a little hard to work with though it tasted nice & short when cooked.  I did only need to bake mine for about 45 minutes & by then it was already a little too brown.  Strange as my oven usually cooks slower than a recipe so something to keep in mind.

Apple and Rhubarb Pie - Bills Sydney Food - Bill Granger

1kg Granny Smiths, peeled, cored and finely sliced
juice and zest of 1 lemon
50g butter, cut into small pieces
300g rhubarb, chopped
300g catser sugar
2 tablespoons plain flour
1 tspn ground cinnamon
1 qty shortcrust pastry (recipe below)
2 egg yolks, lightly beaten
2 tablespoons caster sugar for sprinkling

Toss the apples with the lemon juice and zest.  Melt the butter in a large frying pan over medium heat.  Add the apples and cook for 5   minutes, or until softened slightly.  Add the rhubarb and the sugar and cook for 1 minute further.  Add the flour and cinnamon, stir gently to combine.  Allow to cool.

Place half the pastry on a lightly floured surface and roll out until 4mm thick.  Lightly press into a 23cm pie tin and refrigerate while the filling is cooling.  Spread the apples & rhubarb evenly in the pie shell.

preheat the oven to 200c.  Moisten edges of pastry base with egg yolk.  Roll out remaining pastry on a lightly floured surface until 4mm thick.  Cover pie with rolled pastry.  Trim, press edges of the pie firmly together and crimp the outer rim with your fingertips.  make incisions in the top of the pie with a sharp knife.  Brush with remaining egg yolk and sprinkle with caster sugar.  Bake the pie for 1 hour until the crust is golden brown.  Remove from the oven and cool for 20 minutes.  Serve with ice cream of cream as desired!  Serves 6-8.

Shortcrust pastry

4 cups plain flour
1/2 cup icing sugar
a pinch of salt
360g unsalted butter, cubed
1/2 cup cream

Place flour, sifted sugar and salt in a bowl.  Add butter and rub through the fingertips until the mixture resembles coarse breadcrumbs.  Add just enough cream for mixture to form a ball.  Divide pastry into two balls, wrap in plastic wrap & refrigerate for 30 minutes before using.

The famous Gingerlee Grench toast made by me!

I love the Syrian French toast at Gingerlee in Lygon st, East Brunswick & it's possibly my favourite breakfast out, if I ever go there I find it impossible to order anything else & many others feel the same, so when Delicious recently published a recipe inspired by this dish I was very, very excited that I could finally reproduce this dish at home.  It's a bit fiddly in that there are a few different components to prepare so I needed to invite someone over for brunch to make it worth the effort, luckily Karen was the target & she has tried the dish so felt she could fully appreciate it.  Loved it & seriously think it was just as good as the original which is great news, go ahead & try it & you will have a very speical home cooked brekky.

Bill Granger = Quick Week Night Winners

TV Chefs, seems like every chef out there with a cookbook has their head on tv these days so it wasnt hard to find someone from my cookbook collection for this weeks cook book challenge theme.  Bill Granger, now I have never actually watched him on tv as he only appears on foxtel (as far as I know) and is not accessible to us poor folk who only get free to air tv!  However despite not watching him wow me on the screen I am a huge fan of his recipes for various reasons, he always has great breakfast sections in his books, his cakes & desserts are amazing & his lunch & dinner fare is perfect for simple mid week dining & generally doesnt include 10 pounds of butter or cream as do some other cookbook recipes.  I was originally trying to find some fancy pants recipe for the theme but really had a busy week so this was all I could fit in.  As you can see from the photo the chicken is a deep, rich golden & sticky brown & actually looks quite similar to the photo in the book.  Juicy and tender thanks to the cooking in liquid, the lovely caramel flavour of the chicken is pretty intense (I would probably add less fish sauce next time & keep it a bit sweeter), though it does all balance out welll with the steamed rice & greens on the side,

Caramel Chicken - Bill Granger - Bills Open Kitchen

8 chicken thigh fillets, skinless, chopped in half
1 tablespoon vegetable oil
1 red onion, sliced
3 garlic cloves, sliced
freshly ground black pepper
60ml (1/4 cup) dark soy sauce
115g (1/2 cup) brown sugar
60ml (1/4 cup) fish sauce

Steamed rice & green vegetables such as broccoli & spinach to serve

Place the chicken and oil in a bowl and toss to combine.  Heat a large frying pan over a high heat until hot.  Add the chicken, in two batches, and cook for 2 minutes on one side until lightly brown, turn and cook for another minute.  Remove from the pan.  Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for 5 minutes, stirring occasionally.  Return the chicken to the pan, sprinkle liberally with black pepper, add the soy sauce & stir to combine.  Cover the pan, reduce the heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine.  Cook uncovered for 3 to 4 minutes, or until the sauce is rich, dark & syrupy.  Add the fish sauce and stir to combine.  Place ina serving dish and serve with rice & greens.  Serves 4

Sugar & Spice and all things nice

Week 38 of the cookbook challenge was spice week.  Even though I love spice in all forms I had a difficult time deciding what to make.  I didn't want a curry as I'd done my Sri Lankan dish just recently & didn't want a cake as have been over doing it a bit lately.  When I found this recipe for duck it sounded perfect, love duck & the spice mix was a bit different to anything I usually cook with.  The mix actually gave the duck a really lovely sweet flavour that went perfectly with the parsnip puree.  My mum had dropped off some home grown beets which I made a nice salad with & did some roast spuds to keep the kiddies happy, fantastic meal & really quite special for a weeknight.

Sugar and spice crusted duck with parsnip puree - Jill Dupleix - Good Living Winter

4 duck breasts
1 tsp black peppercorns
1 tsp juniper berries
1 tspn cumin seeds
1 tsp caraway seeds
Sea Salt and Pepper
600g parsnips, peeled and chopped
Brown sugar
1 tbspn butter
grated nutmeg
50ml milk

Preheat oven to 200c.  Score the skin of the duck in a diamond pattern.  Crush the peppercorns, juniper berries, cumin and caraway seeds and 1 tspn salt and place on a plate.  Gently press the skin into the spices.

Heat a dry, non-stick frying pan and cook the duck skin side down for 5-6 minutes over a gently heat until crisp.  Turn once & cook for 3 minutes.  Pour off the fat as it renders to prevent it burning.

Cook the parsnip in simmering salted water for 15 minutes until tender.

Transfer the duck to the oven, skin side up, scatter with brown sugar and bake for 10 minutes, then rest.  Drain the parsnip and puree with butter, nutmeg, salt and pepper to taste and sufficient milk to make it smooth.

Carve the duck thickly and serve on the puree.