About Lyndall Vandenberg

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So far Lyndall Vandenberg has created 19 blog entries.

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

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

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

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

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

Pumpkin, Pear and Walnut Soup with Pork Sausage and Parsley

 

This warming winter soup is a delight to taste and super easy to make. The walnuts work well really well to balance the sweetness of the pears and to thicken the soup. Makes about 2 litres.

3 cloves of garlic, finely chopped
50 ml extra virgin olive oil
2 kg butternut pumpkin, peeled, seeds removed, cut into chunks
1 kg pears, peeled, cored, cut into cubes
250g freshly hulled walnuts
Murray River Salt Flakes to taste
freshly ground black pepper
the rind of Parmigiano Reggiano
sufficient chicken stock to cover

Garnish: for 8 serves
200g of freshly hulled chopped walnuts
4 pork sausages
4 cloves garlic, finely chopped
50ml extra virgin olive oil
1/2 bunch parsley
1 pear, cored, finely diced
Shaved Parmigiano Reggiano

Sauté garlic in olive oil and add diced pumpkin. Put a lid on the pot and sweat down a little. Stir and add pear pieces and sweat further. Add Parmigiano Reggiano rind, hulled walnuts, salt and pepper then add just enough chicken stock to cover.

Bring to the boil then turn down to a simmer and cook for at least 45 minutes.

Puree and return to the heat and taste. Adjust the seasoning as required.

To make the garnish – In a separate pan, fry off the Italian sausage in garlic and olive oil. Turn off and throw in the walnuts and pear and stir through. Add the parsley and grind some black pepper on top.

Serve the soup and top with the sausage and parsley mixture. Place shaved Parmigiano Reggiano on top and drizzle with some good extra virgin olive oil.

July 26th, 2017|Food|0 Comments

Honey and Tamarind Beef Short Ribs

 

The tamarind adds a lovely sour note to the ribs while the honey provides a delicately rich sweetness. Always choose great ingredients, and you’re halfway to awesomeness!! You’ll need to begin this recipe a day ahead. Serves 6-8

2kg beef short ribs – I bought these from Feast! Fine Foods
4 cups chicken stock
1 cup honey, plus extra – I used raw unfiltered Blue Gum from DoBee Honey
120g tamarind pulp, softened in 1/2 hot water for 30 minutes, then pressed through a fine sieve (solids discarded) – available from
Beech Organics @ Plant 4 Bowden
1/3 cup fish sauce
1/3 cup tamari sauce (or alternatively use soy sauce)
To Serve – coriander, mint, Thai basil, thinly sliced long red chilli and shallots, and steamed rice

Paste
8cm piece ginger, coarsely chopped
8 garlic cloves, coarsely chopped
1 brown onion. peeled & chopped
3 coriander roots, chopped
zest of 1 large lemon

Preheat oven to 150C. Heat a large non-stick frying pan over medium-high heat, add ribs, turn occasionally until browned (3-5 minutes). Transfer to a deep cast iron pot (with lid) to fit snugly.

For paste, pound to make a paste in a mortar and pestle.

Heat honey, stock, tamarind, fish sauce, tamari sauce and paste in a pot, pour over the ribs, cover with lid then roast until ribs are very tender (2½-3 hours).

Separate stock and ribs and refrigerate each, covered, until chilled (4 hours-overnight).

Skim fat from stock (discard), then add 1-2 tlb extra honey, reduce stock in a saucepan over medium heat by 1/3; stock should be thickened and very fragrant).

Add ribs to the sauce and turn occasionally until warmed through (about 4 minutes). Serve hot topped with, herbs, chilli and fresh shallots, with steamed rice.

July 25th, 2017|Food|0 Comments

Flourless Orange & Almond Cake with Honey, Star Anise and Gin Syrup


This dreamy, light, aromatic, sugar-free and flourless cake, drenched in a honey-orange-gin syrup is so easy to make. Remember, buy the best ingredients and get  the best results! Serve with whipped cream or natural yoghurt, slices of fresh oranges and espresso – perfecto! Serves 10.

4 medium oranges
1.5 cups mild honey – I used raw, unfiltered Blue Gum honey from DoBee Honey
375g almond meal
4 eggs
3tsp baking powder

For the syrup-
1 orange, juice and zest
2tlb honey
2-3tlb gin
1/2tsp ground star anise

Preheat oven to 180 degrees. Grease a 20cm cake tin then line with baking paper.

Boil oranges in a saucepan of water for about 1 – 1 ½ hours or until they are very soft. Allow oranges to cool a little then puree in a food processor until smooth.

Warm honey a little. In a separate bowl, whisk eggs and honey together. Add oranges and mix well. Fold in sifted baking powder and almond meal and mix well.

Pour into cake tin and bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.

While cake is cooking, make the syrup. In a small saucepan combine orange juice and zest, honey and gin and bring to a frothy boil. Strain syrup and set aside.

Remove from oven and while hot poke a few little holes over top of cake using a skewer. Spoon syrup over cake. Let cake cool in tin then remove.

 

July 25th, 2017|Food|0 Comments

Ricotta & Broccoli Gnudi with Sage & Butter


Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato. The result is often a lighter, “pillowy” dish, unlike the often denser, chewier gnocchi.

500g broccoli, chopped
1kg fresh ricotta
2/3 cup Parmigiano-Reggiano, plus extra for serving
2 eggs and 1 egg yolk, whisked
pinch of dried chilli flakes
2/3 cup plain flour
pinch of finely grated nutmeg
200g butter
1 bunch sage

Cook broccoli in salted boiling water until tender, then drain, squeezing out as much liquid as possible. Set aside to cool.

Place broccoli in a food processor and pulse until finely chopped, then transfer to a large bowl. Add the ricotta, Parmigiano-Reggiano, eggs, chilli, flour and season with salt and pepper. Mix well to combine ingredients.

Shape the mixture into smallish balls, place on a plate covered with baking paper then refrigerate for about 30 minutes.

Bring a large pan of lightly salted water to the boil. Add gnudi, in batches, and remove with a slotted spoon as they rise to the surface. Drain on paper towel then place the gnudi on a warm serving dish.

Melt butter in a large fry pan, add sage and nutmeg then cook for a few minutes until brown. Pour the butter over the gnudi and scatter with extra Parmigiano-Reggiano. Serves 6-8.

 

July 25th, 2017|Food|0 Comments

Sunshine Ice Blocks

Version 2

Recently, I visited the Bull Creek property of Willunga Farmers Market stallholders Brendan Lineage & Courtney Stephen.

As I step out of my car, the natural beauty and the steep, steep hills are the first things I notice. It is also serenely silent. From my comfortable vantage point I hear cheerful voices as I stare out, up towards the magnificent, hill peaks.  Two figures, barely recognisable because of the distance to the top, let go of a huge roll of fallen pine needles from the pine tree forest, and I watch with amusement as it bumps and rolls its way to the bottom.

A pretty, trickling creek runs between the hills and winds its way along the new garden beds that are being prepared by Brendan and Courtney’s three young children. They’re busy laying newspaper for weed suppression, chatting with their Oma about how best to make a scarecrow, whose destiny it is to guard this garden.

Nearby is the shed that houses the impressive, purpose built kitchen and meticulous production facility for their business Sunshine Ice Blocks. “It was the people and the region that inspired us to buy the farm and to live here, and to trade and sell locally” Courtney explains.

Sunshine Ice Blocks produce a range of small batch, hand crafted ice blocks, gelati, sorbet and shaved ice, using all natural, fresh and seasonal produce direct from the farmer.  “We source all of our ingredients from the Willunga Farmers Market, even the milk, and only go further afield when necessary.” explains Brendan. “The local enthusiasm and passion for food is infectious. It really is important to us that we connect with the growers, know what’s in season, develop relationships and trial new products for instant feedback.”

“We both get very excited about every new product we bring out and we love experimenting.” Products are created to meet customer demand and offer an abundance of flavour combinations to suit any palate. Ice block flavours include lavender lemonade, blood orange and honey, rhubarb and pear, rhubarb and cream, chocolate and avocado. What’s comes next for summer? “Strawberry, peaches, nectarines, plums, the list explodes but the challenge, is to keep the flavour range manageable.” explains Brendan with a grin.

“A perfectly healthy summer treat that children love, is our shaved ice. It goes straight into a cup, then we pour our own, all natural syrup over the ice. Right now the flavour is strawberry.  There’s no crazy colours or chemicals and it’s dairy free.” Brendan says. “We also have blood orange, lemon and strawberry sorbet flavours on offer, all made from local produce.”

The new gelati is not to be missed either. Brendan is very pleased with his latest flavour combinations of dark Belgian chocolate, vanilla bean and cold brew coffee which has been through an eighteen-hour extraction technique, in collaboration with local barista Rebecca Moore (From Humble Grounds), who knows how “to get the coffee flavour perfect.”  The sample pots are delicious; smooth, wickedly creamy and full of flavour!

What’s next? “Growth!” says Courtney. “We were awarded a manufacturing and innovation grant by the SA Department of State Development which is great recognition of us as a viable business. We are being assisted with ways to improve production costs and efficiency. We’ve also recently received accreditation to the South Australian Dairy Board which has enabled us to expand our range to include gelati.”

Brendan and Courtney credit their success to the Fleurieu Peninsula, to which gives their family a better sense of community and a healthy combination of work and lifestyle. It’s no wonder they chose this stunning location.

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November 24th, 2016|Food|0 Comments