Cooking Idea

Moroccan pumpkin soup

noreply@blogger.com (Ali) — Mon, 7 Nov 2011 01:38:00 -0800

Ingredients (serves 6)

1/4 cup (60ml) olive oil
1 leek, white part only, thinly sliced
3 cloves garlic, finely chopped
1 red birdseye chilli, finely chopped
1 cinnamon stick
3cm piece ginger, peeled, thinly sliced
1 1/2 tsp cumin seeds
2 carrots, peeled, coarsely chopped
1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
1/3 cup (70g) yellow split peas
Juice of 1/2 lemon
Coriander sprigs and soup sprinkles, to serve

Method

Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

Moroccan apricot chicken

noreply@blogger.com (Ali) — Mon, 7 Nov 2011 01:35:00 -0800

Buy chicken in bulk and make meals to eat now or freeze for later.

Ingredients (serves 4)

1 tablespoon olive oil
4 (150g each) chicken breast fillets, trimmed
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning mix
1 tablespoon tomato paste
2 tablespoons honey
400g can whole peeled tomatoes
1 cup chicken stock
1 cup dried apricots
400g can chickpeas, drained, rinsed
Fresh coriander leaves and couscous, to serve

Method

Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.
Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander.

Notes

Chicken tips: Freeze chicken breasts in a single layer in freezer or snap-lock bags for up to 6 months.
If using chicken breasts for stir-fries or casseroles, slice or chop the chicken before freezing for quicker defrosting.
When barbecuing chicken breasts, cut 2cm-deep slits into top of chicken for a shorter cooking time. This technique is also useful for marinating, so the chicken absorbs more flavour.

Moroccan briouats

noreply@blogger.com (Ali) — Mon, 7 Nov 2011 01:18:00 -0800

Preparation Time

25 minutes

Cooking Time

30 minutes

Makes

Ingredients

1/3 cup (55g) pistachio kernels
500g lamb or beef mince
1 onion, finely chopped
1/2 cup chopped coriander
2 tsp sweet paprika
1 tsp cinnamon, extra for dusting
1 tsp ground cumin
1/2 tsp hot paprika
Salt & freshly ground pepper
2 tablespoons vegetable oil
2 eggs
15 sheets filo pastry
80g butter, melted
Extra vegetable oil for frying

Method

Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.
Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.
Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.
Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

Lamb and beetroot pizza

noreply@blogger.com (Ali) — Mon, 7 Nov 2011 01:14:00 -0800

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

1 tbs olive oil
1 brown onion, finely chopped
400g lamb mince
2 tbs Moroccan spice mix (see note)
1 Turkish pide, split lengthways
2 cups (160g) grated pizza cheese
100g feta, crumbled
2 tsp caraway seeds
1 x 450g tin baby beetroot, drained, coarsely chopped
1 tbs lemon juice
1 cup (250g) Greek-style yoghurt
1 cup small mint leaves

Method

Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spice mixture and cook for 1 minute or until aromatic. Remove from heat and season with salt and pepper.
Place the pide, cut-side up, on an oven tray. Sprinkle the pizza cheese evenly over each pide. Spoon the mince mixture over each pide. Sprinkle with feta. Bake in preheated oven for 8-10 minutes or until cheese melts and pizza is heated through.
Meanwhile, place the caraway seeds in a small frying pan over high heat and toss for 1 minute or until toasted. Remove from heat and place in a medium bowl. Add the beetroot and lemon juice and gently toss to combine.
Place the pizzas on a serving platter and drizzle with yoghurt. Spoon over the beetroot mixture and sprinkle with mint leaves. Serve immediately.

Notes

Moroccan spice mix is available from supermarkets. Alternatively, use a combination of ground cumin, coriander seeds, cinnamon, ginger and allspice.

Moroccan-flavoured Scotch eggs

noreply@blogger.com (Ali) — Mon, 7 Nov 2011 01:12:00 -0800

Pine nuts and juicy currants give this British dish a Moroccan makeover.

Preparation Time

20 - 25 minutes

Cooking Time

30 minutes

Ingredients (serves 6)

7 eggs
500g lamb mince
1 small red onion, finely chopped
45g (1/4 cup) currants
45g (1/4 cup) pine nuts
2 tsp sumac
1/4 cup chopped fresh coriander
40g (1/4 cup) plain flour
25g (1/4 cup) dried (packaged) breadcrumbs
Canola oil, to deep-fry
Tomato chutney, to serve

Method

Place 6 eggs in a saucepan of cold water. Heat over medium heat, gently stirring in 1 direction until water comes to a gentle simmer. Cook for 7 minutes. Use a slotted spoon to remove eggs. Set aside for 5 minutes to cool slightly. Peel.
Meanwhile, place the mince, onion, currants, pine nuts, sumac, coriander and remaining egg in a medium bowl. Use your hands to mix until well combined.
Divide the mince mixture into 6 equal portions. Place flour and breadcrumbs in separate bowls. Roll 1 boiled egg in flour to lightly coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place the egg in the centre of the mince mixture. Shape mince mixture around the egg and press firmly to seal. Roll in the breadcrumbs to lightly coat. Repeat, in 5 more batches, with remaining eggs, flour, mince mixture and breadcrumbs to make 6 scotch eggs.
Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 160°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 30-35 seconds). Add half the scotch eggs to the oil and cook, turning occasionally, for 10 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining Scotch eggs. Serve with tomato chutney.

Notes

Bring eggs to room temperature before boiling to prevent the shell from cracking.

Iced lemon tea with herb & flower ice cubes

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 07:17:00 -0800

This delicious lemon tea served chilled, with herb and flower ice cubes, is great to revitalise your guests' palates between tidbits.

Preparation Time

15 minutes

Makes

2 litres

Ingredients

1/3 cup fresh mint leaves
2 tbs chopped fresh lemon thyme leaves
1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
6 lemon-scented black tea bags
100g (1/2 cup) caster sugar
2L (8 cups) boiling water
60ml (1/4 cup) fresh lemon juice
1/2 lemon, thinly sliced

Method

Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.

Notes

If edible flower petals are unavailable, omit the mint and lemon thyme and add 1-2 fresh or frozen raspberries to each of the holes in the ice cube trays instead.
Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
Allow 4 hours freezing and 10 minutes standing time.

Lemon meringue pie

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 07:14:00 -0800

Traditional lemon meringue pie is a classic crowd pleaser.

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

225g (1 1/2 cups) plain flour
55g (1/2 cup) almond meal
60g (1/3 cup) icing sugar mixture
125g chilled butter, chopped
1 egg yolk
Lemon filling
5 eggs, lightly whisked
300ml thin cream
155g (3/4 cup) caster sugar
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
Meringue
3 egg whites
100g (1/2 cup) caster sugar

Method

To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)

Apricot and muesli sesame balls

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 07:12:00 -0800

Everyone deserves a little treat with their morning or afternoon cuppa, and these apricot and muesli sesame balls are low GI and low fat. Perfect!

Preparation Time

15 - 35 minutes

Cooking Time

15 minutes

Makes

Ingredients

140g (3/4 cup, firmly packed) dried apricots
125ml (1/2 cup) cold water
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 x 30g pkt sesame seeds
215g (2 cups) natural muesli

Method

Combine the apricots, water, cinnamon, nutmeg and cardamom in a saucepan and bring to the boil over medium heat. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 minutes or until apricots soften. Uncover and set aside for 20 minutes to cool.
Meanwhile, place sesame seeds in a saucepan and toss over medium heat for 2-3 minutes or until golden. Set aside.
Place the muesli in the bowl of a food processor and process until finely chopped. Add the apricot mixture and process until a stiff dough forms (add a little extra water if required). Transfer to a bowl and use your hands to knead until well combined.
Use your hands to roll 2 teaspoonfuls of mixture into a ball. Repeat with the remaining mixture. Toss balls in sesame seeds to lightly coat.

Coffee granita with kahlua syrup

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 07:10:00 -0800

Smooth chocolate cream and icy crystals create sensational texture in each mouthful.

Preparation Time

20 - 120 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

375ml (1 1/2 cups) water
155g (3/4 cup) caster sugar
1 vanilla bean, split lengthways
500ml (2 cups) freshly brewed espresso coffee, cooled
80ml (1/3 cup) Kahlua liqueur
300ml ctn Bulla Thickened Cream
1 tsp cocoa powder

Method

Stir 250ml (1 cup) water, 100g (1/2 cup) sugar and the vanilla bean in a saucepan over low heat until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 3-4 minutes or until the syrup thickens slightly. Remove the vanilla bean and reserve.
Pour the syrup into a 20 x 30cm shallow metal cake pan. Set aside to cool completely. Add coffee. Place in freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Place in the freezer, using a fork to scrape into coarse crystals every 20 minutes, for a further 40 minutes.
Meanwhile, stir Kahlua and remaining water and sugar in a small saucepan over low heat. Add reserved vanilla bean. Stir until the sugar dissolves. Increase heat to medium. Bring to a simmer. Simmer for 5-10 minutes or until syrup thickens slightly. Set aside to cool.
Beat the cream in a bowl until soft peaks form. Sift over the cocoa powder and fold to create a marbled effect.
Divide granita among serving glasses. Top with a dollop of the cream mixture and drizzle over the Kahlúa syrup.

Rhubarb and berry mascarpone trifle

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 01:20:00 -0700

Busy all week, but love getting into the kitchen at weekends for a bit of cooking therapy? Try your hand at this gutsy flavoured, Mediterranean-inspired dessert.

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

2 bunches rhubarb, trimmed, cut into 4cm lengths
250g fresh or frozen blueberries
110g (1/2 cup) caster sugar
2 oranges, juiced, 1 zested
10 wide sponge fingers (savoiardi), halved widthwise
1 lemon, juiced
8 ginger nut biscuits, crushed
Custard
300ml pouring cream
6 egg yolks
2 tbs caster sugar
1 tsp vanilla paste or extract
Mascarpone mixture
3 egg yolks
110g (1/2 cup) caster sugar
750g (3 cups) mascarpone
300ml pouring cream
2 oranges, zested

Method

Preheat oven to 200C. Place rhubarb and blueberries in a ceramic or glass baking dish, scatter over sugar and drizzle with half the orange juice. Cover with foil and bake for 30 minutes or until rhubarb is soft. Set aside to cool.
Meanwhile, to make custard, place cream in a saucepan and bring almost to the boil. Whisk egg yolks, sugar and vanilla in a bowl until combined. Gradually pour hot cream into egg yolk mixture, whisking until incorporated. Return the mixture to the pan over low heat and stir continuously with a wooden spoon until thick enough to coat the back of the spoon. Do not boil. Transfer custard to a bowl and place in the freezer to cool quickly.
To make mascarpone mixture, using an electric mixer, whisk egg yolks and sugar until tripled in volume. Add mascarpone, cream and orange zest, and whisk mixture to almost stiff peaks.
To assemble trifle, place sponge fingers in the base of a 4L (16-cup) bowl and drizzle with the lemon juice and remaining orange juice. Pour the cooled custard over. Top with half the mascarpone mixture and scatter with three-quarters of the crushed biscuits. Using a slotted spoon, carefully remove rhubarb mixture from the baking dish (reserving the fruit juices) and place over biscuits, then top with the remaining mascarpone mixture.
Place the reserved juices in a small saucepan and simmer over medium heat for 5 minutes or until thick and syrupy. Transfer syrup to a small cup. Refrigerate, along with the trifle, for 2 hours or overnight to cool completely.
To serve, drizzle a little syrup over the trifle and scatter with orange zest and remaining crushed biscuits.

Madras fish with turmeric & vegetable rice

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 01:18:00 -0700

Preparation Time

5 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

500ml (2 cups) water
240g (2 cups) express long-grain 6-minute cooking rice (Sunrice brand)
1/4 tsp ground turmeric
270g (about 2 cups) frozen vegetable combos, Mediterranean (McCain brand)
Salt & freshly ground black pepper
1 1/2 tbs Madras curry paste (Patak's brand)
2 tsp fresh lemon juice
4 (about 150g each) firm white fish fillets (like silver warehou or ling)
1 tbs olive oil
1 lemon, cut into wedges, to serve

Method

Cover and bring the water to the boil in a medium saucepan over medium-high heat. Add rice and turmeric, and stir to combine. Cover and return to the boil. Reduce heat to medium and cook, partially covered, without stirring, for 2 minutes. Stir in vegetables and simmer, covered, for a further 4-5 minutes or until rice and vegetables are tender. Remove the lid and use a fork to fluff the grains of rice. Taste and season with salt and pepper.
Meanwhile, combine the curry paste and lemon juice in a small bowl. Brush the mixture over both sides of the fish fillets. Heat the oil in a large non-stick frying pan over medium heat. Cook the fish fillets for 1-2 minutes each side or until the flesh flakes with a fork.
Spoon the turmeric & vegetable rice evenly among serving plates. Serve immediately with the fish and lemon wedges.

Yoghurt panna cotta with watermelon and rosewater

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 01:15:00 -0700

Your guests will think you've spent hours - not minutes - creating this sweet sensation. Great on its own, this delicate fruit tastes divine teamed with rosewater and strawberries to adorn a creamy Mediterranean-inspired treat.

Preparation Time

20 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

Vegetable oil, to grease
250ml honey-flavoured yoghurt
250ml (1 cup) thickened cream
2 tbs caster sugar
1 tbs hot water
2 tsp gelatine powder
500g seedless watermelon, peeled, cut into 5mm pieces
10 strawberries, washed, hulled, cut into 5mm pieces
3 tsp rosewater
Honey, to serve

Method

Brush four 125ml (1/2-cup) capacity dariole moulds with vegetable oil to lightly grease. Place the yoghurt in a large heatproof bowl.
Place the cream and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is heated through.
Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to come three-quarters of the way up the side of the bowl. Use a fork to whisk until the gelatine dissolves.
Add the cream mixture and gelatine mixture to the yoghurt, whisking until well combined. Strain through a fine sieve into a large jug. Pour evenly among the prepared moulds. Cover each mould with plastic wrap. Place in the fridge for 6 hours or overnight until set.
Combine the watermelon, strawberry and rosewater in a medium bowl.
Turn panna cottas into serving bowls. Spoon the watermelon mixture over each panna cotta. Drizzle over honey to serve.

Notes

With a twist: Yoghurt panna cotta with watermelon & passionfruit: Omit strawberries, rosewater and honey. Combine the watermelon with 1/3 cup fresh passionfruit pulp.

Mediterranean pasta salad

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 01:12:00 -0700

Spicy Italian sausages are the hidden delight in this traditional Mediterranean salad.

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

250g San Remo Large Shells No. 29
4 Italian-style sausages
2 green zucchini, halved lengthways, thinly sliced crossways
100g bought chargrilled capsicum, drained on paper towel, thinly sliced
180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
145g (1 cup) pitted kalamata olives
150g feta, crumbled
1/2 cup loosely packed finely shredded fresh basil
2 tbs olive oil
2 tbs red wine vinegar
Salt & freshly ground black pepper

Method

Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

Mediterranean chicken casserole

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 01:09:00 -0700

If it's comfort food you're after, look no further than this easy and tasty chicken casserole. Taste.com.au members love it!

Preparation Time

30 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

2 tsp olive oil
8 chicken lovely legs
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced Italian tomatoes
1 chicken stock cube (Massel brand)
150g (1 cup) frozen broad beans, thawed, peeled
1 tbs fresh thyme leaves
Freshly ground black pepper
200g dried spiral pasta, optional, to serve

Method

Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Mediterranean pickled lemons with paprika

noreply@blogger.com (Ali) — Sun, 6 Nov 2011 01:06:00 -0700

Preparation Time

15 minutes

Makes

20 slices

Ingredients

2 lemons
21/2 tbs table or sea salt
Sweet paprika, to sprinkle
Olive oil, to fill jar

Method

Cut the lemons into 5mm-thick slices and place in a single layer on a wire rack over a tray. Sprinkle each slice generously with the salt. Place in the freezer for 2 hours or until frozen.
Remove the lemons from the freezer and set aside at room temperature for 12 hours to draw out the moisture.
Preheat oven to 100°C. Wash a 250ml (1-cup) jar well and then rinse. Place upside down in the oven for 5 minutes or until completely dry.
Remove jar from oven. Layer the lemon slices in the jar, sprinkling with a little paprika after each layer. Fill the jar with olive oil, making sure the lemons are completely covered.
Seal the jar and set aside at room temperature for 3-4 weeks to mature - the lemon rind will become soft and the flavours will mellow.

Notes

makes: about 20 slices (enough to fill a 250ml/1-cup jar)
prep: 15 mins (+ 2 hours freezing, 12 hours standing and 3-4 weeks maturing time)
This pickle has quite a bite to it - a pleasant tartness from the lemons with a salty slant. If you find the salty flavour too overpowering, simply rinse the slices before using. Use this pickle sparingly to accompany chargrilled or barbecued chicken, lamb or fish, or finely chop a small amount and combine with butter to spread under the skin before roasting chicken.
Freezing the lemons before salting them speeds up the maturation process by 2-3 weeks - a trick that can also be applied to traditional Moroccan-style preserved lemons. This pickle will keep, unopened, for up to 1 month. Once opened, keep in the fridge for up to 2 months.

Black Russian

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 08:26:00 -0700

This decadent coffee-flavoured cocktail has plenty of kick.

Preparation Time

5 minutes

Makes

Ingredients

1 lime, quartered
80ml Tia Maria liqueur
40ml Absolut vanilla vodka
Ice cubes, to serve
Cola, chilled, to serve

Method

Squeeze half the lime wedges into a serving glass. Repeat with another serving glass and the remaining lime wedges. Divide the squeezed lime wedges between glasses.
Divide the Tia Maria and vodka among the glasses and combine. Add ice cubes. Top with cola and serve immediately.

Heirloom tomato salad

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 08:24:00 -0700

'Heirloom' tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, and have great flavour compared to many commerical varieties. Look out for tomatoes such as ox-heart, Black Russian, and Chef's Choice at growers' markets and some greengrocers, or pay a visit to the nursery and grow them yourself over summer.

Ingredients (serves 6)

1kg mixed heirloom tomatoes, sliced
1/4 cup (60ml) extra virgin olive oil
2 tbs red wine vinegar
Pinch of caster sugar
Small basil leaves, to garnish

Method

Lightly whish the olive oil, vinegar and sugar. Season well with salt and pepper. Lay tomatoes on a platter, drizzle the dressing over and scatter with basil.

Beef and mushroom stroganoff

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 08:22:00 -0700

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal.

Ingredients (serves 4)

500g lean beef stir-fry strips
1 tsp sweet paprika
1 tbs olive oil
1 onion, thinly sliced
250g button mushrooms, halved
1 cup (250ml) salt-reduced beef stock
1 tbs Worcestershire sauce
3/4 cup (180g) light sour cream
200g green beans, topped
2 tbs chopped chives
4 slices wholegrain toast, to serve (optional)

Method

Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Salmon coulibiac

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 08:20:00 -0700

Our twist on the classic Russian fish pie is good for entertaining or a casual, comforting midweek meal.

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

16 sheets filo pastry
Olive oil
250g pkt Uncle Ben’s Express Chinese Style Rice
400g pkt Woolworths Fresh Traditional Stir-Fry Vegetables
4 (about 200g each) skinless salmon fillets

Method

Preheat oven to 190°C. Line a baking tray with non-stick baking paper.
Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with oil. Top with another filo sheet. Brush with oil. Repeat with another 2 filo sheets and oil to make a 4-sheet stack.
Place one-quarter of rice in centre of filo stack. Top with one-quarter of the vegetables. Top with the salmon. Season with salt and pepper. Fold in the sides to enclose. Place, seam-side down, on prepared tray. Repeat with oil and remaining filo, rice, vegetables and salmon to make 4 parcels.
Brush with oil. Bake for 30 minutes or until golden and crisp.

Russian iced tea

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 08:17:00 -0700

Here's a tea-licious way to wind down, sip back and take it easy!

Ingredients (serves 4)

3 lady grey tea bags
1 cinnamon stick
4cm piece fresh ginger, sliced
2 whole cloves
4 cups boiling water
2 tablespoons caster sugar
1 tablespoon lemon juice
Lemon slices and ice cubes, to serve

Method

Place tea bags, cinnamon, ginger and cloves in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove tea bags. Cool.
Strain into a jug. Stir in sugar and lemon juice until sugar has dissolved. Place ice cubes in 4 glasses. Top with tea mixture. Serve with lemon slices.

Figs & biscotti with honey cream

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 01:44:00 -0700

Preparation Time

20 minutes

Ingredients (serves 4)

150ml thickened cream
2 tbs honey
100ml Greek-style natural yoghurt
22 almond biscotti (Unibic brand)
6 fresh figs, cut lengthways into 5mm-thick slices

Method

Use an electric beater to whisk to the cream and honey in a medium bowl until soft peaks form. Add the yoghurt and whisk until mixture thickens.
Place the biscotti in a plastic bag and use a meat mallet or rolling pin to crush the biscuits until mixture is coarsely crumbled.
To serve, place 1 tbs of cream mixture in each glass and top with 1 tbs of crushed biscotti then 3-4 slices of fig. Repeat layers.

Greek-style lamb wraps

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 01:37:00 -0700

Once you've cooked the lamb, put the kids in charge of topping the tortillas with the ingredients then wrapping them up.

Preparation Time

10 - 15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

500g lamb fillets
2 tsp olive oil
6 flour tortillas
150g (2/3 cup) bought tzatziki
100g Woolworths Complete Greek Salad

Method

Preheat a barbecue flat plate or chargrill on medium-high. Brush lamb with oil. Season with salt and pepper.
Reduce heat to medium. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice.
Place tortillas on a clean work surface. Spread each tortilla with 1 tablespoon of tzatziki. Divide the salad and lamb among the wraps. Drizzle over remaining tzatziki.
Fold in the sides and roll up firmly to enclose the filling.

Greek rissoles

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 01:35:00 -0700

Ingredients (serves 4)

400g lamb mince
1 tablespoons chopped fresh oregano leaves
2 teaspoons finely grated lemon rind
2 tablespoons sliced black olives, chopped
100g Greek feta, cut into 12 cubes
steamed rice, shredded baby cos lettuce leaves and tzatziki dip, to serve

Method

Combine mince, oregano, lemon rind, olives, salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.
Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.
Combine rice and lettuce. Serve rissoles with rice mixture and tzatziki.

Greek-style pasta

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 01:33:00 -0700

Throw out the rule book to midweek cooking and try out creative combinations, like this Greek-style pasta.

Ingredients (serves 4)

2 tbs olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
Grated zest of 1 lemon
1 tbs tomato paste
600g lamb mince
1 tsp dried oregano
400g can chopped tomatoes
1/2 cup (125ml) red wine
250g punnet cherry tomatoes, halved
400g spaghetti
100g feta, roughly crumbled
1/2 cup (75g) pitted kalamata olives, roughly chopped
1/2 cup mint leaves, roughly chopped

Method

Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and lemon zest, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook, stirring, for 1 minute. Add the lamb mince and cook, stirring, for 2-3 minutes until browned.
Add oregano, canned tomatoes and wine, season well, then cook, stirring occasionally, for 10 minutes until the sauce is slightly thickened. Add cherry tomatoes and cook for 5 minutes or until softened and just starting to break down.
Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions. Drain.
Divide the pasta between bowls and top with the lamb sauce. Scatter with the feta, olives and mint, then serve.

Classic Greek salad

noreply@blogger.com (Ali) — Sat, 5 Nov 2011 01:29:00 -0700

Write a classic - shopping list - and enjoy this 'timeless' Greek salad.

Ingredients (serves 4)

1 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
2 tablespoons chopped fresh oregano leaves
250g cherry tomatoes, halved
1 large Lebanese cucumber, quartered lengthways, chopped
1 small red onion, chopped
1 small red capsicum, chopped
1/2 cup kalamata olives
100g Greek feta cheese

Method

Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

Notes

Serve with: Grilled sausages, kebabs or lamb chops or cutlets.
Tip: If fresh oregano is unavailable, use 1 1/2 teaspoons dried oregano instead.
Greek feta cheese has a slightly firm, crumbly texture, unlike Danish feta, which is soft and creamy. Traditionally served as a whole piece on top of Greek salad, you could also cut feta into cubes and toss through the salad.

Cooking Idea

Moroccan pumpkin soup

Ingredients (serves 6)

Method

Notes

Moroccan apricot chicken

Ingredients (serves 4)

Method

Notes

Moroccan briouats

Preparation Time

Cooking Time

Makes

Ingredients

Method

Lamb and beetroot pizza

Preparation Time

Cooking Time

Ingredients (serves 4)

Method

Notes

Moroccan-flavoured Scotch eggs

Preparation Time

Cooking Time

Ingredients (serves 6)

Method

Notes

Iced lemon tea with herb & flower ice cubes

Preparation Time

Makes

Ingredients

Method

Notes

Lemon meringue pie

Preparation Time

Cooking Time

Ingredients (serves 8)

Lemon filling

Meringue

Method

Notes

Apricot and muesli sesame balls

Preparation Time

Cooking Time

Makes

Ingredients

Method

Coffee granita with kahlua syrup

Preparation Time

Cooking Time

Ingredients (serves 6)

Method

Rhubarb and berry mascarpone trifle

Preparation Time

Cooking Time

Ingredients (serves 4)

Custard

Mascarpone mixture

Method

Madras fish with turmeric & vegetable rice

Preparation Time

Cooking Time

Ingredients (serves 4)

Method

Yoghurt panna cotta with watermelon and rosewater

Preparation Time

Cooking Time

Ingredients (serves 4)

Method

Notes

Mediterranean pasta salad

Preparation Time

Cooking Time

Ingredients (serves 4)

Method

Mediterranean chicken casserole

Preparation Time

Cooking Time

Ingredients (serves 4)

Method