Zucchini Flowers stuffed with Ricotta & Lemon

 

12 zucchini flowers (baby zucchini)
12 tsp ricotta
½ tsp lemon zest
2 tlb finely sliced mint
salt & pepper to season
1 egg, beaten
panko breadcrumbs
lemon wedges and salt for serving

Place the lemon rind, ricotta, mint, salt and pepper in a bowl and mix to combine. Refrigerate until ready to use.
Remove the stamen from each zucchini flower then gently spoon 1 teaspoonful of the mixture into each zucchini flower and twist the petals to enclose.
Dip each zucchini flower into the egg then the breadcrumbs. Bake in a moderate oven for approximately 15 minutes or until golden. Serve warm or at room temperature with a generous sprinkle of salt and a drizzle of lemon.

 

 

 

 

 

 

 

 

 

March 5th, 2018|Food|0 Comments
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Ragù

I’ve been making Ragù (bolognese sauce) for my family for the longest time and so often, that it’s now a cherished family tradition.

 

The original recipe comes from my now battered copy of Marcella Hazan’s, The Classic Italian Cookbook. In it she writes “A properly made Ragù clinging to the folds of home-made noodles is one of the most satisfying experiences accessible to the sense of taste.” Wonderful!

Here is my adaption, to which I often add extra vegetables such as mushrooms or eggplant.

2 medium onions, chopped
4tlb olive oil
1tlb butter
1 cup celery, chopped
1 cup carrots, chopped
2-4 cloves fresh garlic, chopped
1kg pork & veal mince
salt to taste
1 cup dry white wine
¼ cup milk
1/8 tsp nutmeg
1.5L home made passata or 2x 400g tinned tomatoes + 1 tin filled with water.

Choose a deep, heavy, cast iron pot and warm over high heat. When the pot is warm, add the butter and olive oil, then the onions. Sauté for about 5 minutes or until until transluscent. Add the celery, carrots and garlic and cook for a further 5 minutes.
Add the minced meat, crumbling it with a fork. Add salt to taste, continue with fork, and cook only until the meat has lost its raw, red colour. Add the wine, and cook stirring occasionally, until all the wine has evaporated.
Turn the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated. Stir frequently.
Next, add the tomatoes and stir thoroughly. When the tomatoes start to bubble, turn the heat down until the the sauce cooks at a gentle simmer. Cook, uncovered for 2-3 hour, stirring occasionally. Add extra water if the sauce begins to evaporate too rapidly. Taste then add salt to taste.

 

March 5th, 2018|Food|0 Comments
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Cheese and Salad

When all you want to eat is salad and cheese!! Pan fried haloumi with a salad of watercress, avocado, fennel, orange. Humble food. Quality ingredients. 

March 5th, 2018|Food|0 Comments
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Mushroom, Fig & Lemon Thyme Bruschetta

I found these almost too stunning to eat mushrooms during a recent visit to my local farmers market so, I made a stunning recipe!! 

Whether served as a light lunch, snack or canapé this palate pleasing bruschetta with delicate flavours and complimenting textures is impressive. The combination is versatile so try teaming with kale instead of spinach. Alternatively, move the bread to the side and serve as part of an antipasto with goats or a creamy blue cheese, cured or roasted meats or game birds. Serves 4

12 ripe figs, sliced across into 2-3 rings
6  mushrooms, sliced
2tlb red onion, very finely chopped
1 clove garlic, very finely chopped
2tlb lemon thyme leaves, plus extra to serve
2 big handfuls baby spinach
extra virgin olive oil
agenerous squeeze of lemon juice
salt
4 slices crusty bread, grilled or toasted

 

Heat a non-stick fry pan and coat with a little olive oil until hot but not smoking. Add the figs flesh side down and cook for a few minutes until brown and caramelised. Turn over and repeat other side. It’s important to cook the figs on high heat for a short time to ensure best flavour and shape. Remove figs from the pan and set aside.

Add a little more olive oil to the pan and add onion and garlic. Stir often and cook for a few minutes or until soft and well coloured. Add the mushrooms and sauté for a few minutes until browned and cooked. Next add spinach and cook until begins to wilt.

Return figs to pan along with the thyme leaves, a generous squeeze of lemon juice and salt to taste. Stir to combine. Brush the bread with a little olive oil. Arrange the slices of bread on four plates. Divide the fig mixture between the four plates and place on the bread. Scatter a few extra thyme leaves to finish. Serve immediately.

 

March 2nd, 2018|Food|0 Comments
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Fresh Garlic | 3 delicious ideas

Cucumber and Coriander Salad with Pickled Garlic Dressing | Freshly harvested garlic, mild, damp and crunchy is a special treat only to be enjoyed in the warmer months of spring and early summer. Middle Eastern in inspiration, this salad shouts freshness and simplicity.

6 Lebanese cucumbers, peeled and diced
1 generous handful coriander

Dressing
1 small bulb freshly harvested garlic, peeled and very finely sliced
20g fresh ginger, peeled and sliced
3tbsp rice wine vinegar
2tsp castor sugar
2tbsp sunflower oil
1tsp sesame oil
1 /2tsp Murray River Salt Flakes

For dressing – Place ginger into a mortar and pound with a pestle. Pound until ginger resembles tiny pieces but stop before it becomes a paste. Transfer ginger to a small bowl then add remaining ingredients. Stir to combine. Set aside for about one hour. Serves 6.

 

Grilled Salted Salmon with Garlic and Fresh Herbs | This Vietnamese salad, defined by the matching and tailoring of the freshest and simplest ingredients, layer by layer, is the sort of meal that you cook without any special effort but without sacrificing gratification. The garlic is prepared in two ways; freshly crushed, with its peppery freshness, into a gloriously pungent classic dipping sauce and crispy golden fried, vital for punch and texture.

1kg fresh salmon, cut into 4 portions
4 generous handfuls mixed herbs, such as coriander, basil, mint
2tlb lemongrass, white part only
2 spring onions, sliced
250g cherry tomatoes, halved

Dressing
1 ½ tlb fish sauce
juice of 1 lime
1tlb castor sugar
1 cloves garlic, crushed
1 red birds eye chilli
½ tsp grated ginger
1tsp garlic oil* (refer to below for method)
1tbsp water

Garnish
2tsp fried garlic* (refer to below for method)
2tlb peanuts, toasted
1 red chilli, deseeded and very finely sliced

In a bowl pour two tablespoons of fish sauce and a pinch of salt over the salmon and allow marinating for 20 minutes. Next, place salmon on a rack over greaseproof paper and allow to air dry for 1 hour. This method reduces the richness and strong flavour of the fish. Chargrill the salmon over medium-high heat for about 3 minutes, or until medium-rare, making sure it is well coloured on the outside. Remove from heat and allow salmon to rest for 5 minutes.

To make salad, combine herbs, tomatoes, lemongrass and shallots in a bowl.

To assemble, place a piece of salmon on four serving plates. Top each with the salad, then scatter over the fried garlic, peanuts and fresh chilli. Spoon an equal portion of the dressing over each salad. Serve.

*Fried garlic –
125ml sunflower oil
6 garlic cloves, peeled and finely sliced

Gently heat oil in a shallow pan to 180 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Add garlic to oil and fry until it is a light golden colour. Remove garlic and place on paper towel to drain. Reserve oil in a bowl and allow to cool to room temperature. Serves 4.


King Prawns in a Garlic, Ginger and Kaffir Lime Marinade | Entertain this weekend with show stopping, spritz up food! The wonderful thing about prawns cooked this way is that they look beautiful, taste luscious and temptingly the garlic transforms from being a flavouring to a major player.

16 large raw prawns
4 cloves garlic, crushed
1 small red chilli, seeded and finely chopped
2 kaffir lime leaves, shredded and finely chopped
1tsp ginger, finely grated
4tlb extra virgin olive oil
lime wedges to serve

Peel and devein the prawns, leaving the tails intact. Mix together remaining ingredients and pour over the prawns. Leave for 1 hour to marinate.
Preheat a barbecue or chargrill pan. Sprinkle with a little salt and cook for 2-3 minutes on each side until lightly charred. Serves 4.

March 2nd, 2018|Food|0 Comments
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