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Easy. Delicious.

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Butterscotch sauce
1 cup raw sugar
3 tablespoons unsalted butter
200ml cream
In a non stick pan, gently melt sugar and butter for 2 minutes. Add cream. Bring to medium heat and whisk for a few minutes until smooth and well combined. Lower heat and simmer for 5 minutes. Put aside and allow to cool.

Spiced poached pears.
I used the little lunch box sized pears because they’re pretty.
1kg peeled pears

In a large saucepan bring 6 cups of water to the boil.
Add
1 cup raw sugar
1 stick of cinnamon/casia bark
8 juniper berries
8 cloves
1 star anaise
1/2 teaspoon of freshly ground nutmeg
1 split vanilla bean

Bring to the boil for 2 minutes.
Add the pears.
Bring to the boil then lower to a simmer.
Simmer until the pears are tender, 30-45 minutes depending on the size of the pears.
Remove the pears.
Strain the spices from the poaching liquid.
Bring to the boil and reduce the liquid by half.

These can be served warm (with two table spoons of butterscotch sauce or cream or ice cream)
for dessert or cold for a treat.
They last about a week.

Our amazing Kitchen Garden coordinator gifted me all these delicious things.

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All I added was 200g feta and 1/4cup of toasted pine nuts.

You will need
1 cup chopped fresh spinach
1/4 cup of toasted pine nuts
200g feta crumbled
1 large spring onion, finely sliced
2 baby zucchinis (1/4 of a regular one) finely sliced
Basil flowers and buds (or leaves if these are unavailable)
5 large mint leaves, shredded
4 large eggs, whisk before you add them
Freshly ground black pepper
Mix everything together in a bowl

Heat a large pan until smoking
Add 1 tablespoon of rice bran oil
Pour in the mixture and spread evenly
Put a lid on
Turn heat to lowest setting
Leave for 5 minutes
Flip frittata on to the lid then slide it back into the pan to seal the other side

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Cool for 3 minutes
Slide on to serving dish
Cut like a pizza

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Serve with a nice side salad
Enjoy!

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For the marinade  – overnight
1 cup of pineapple juice
Juice of 1 lime
2 teaspoons of – cayenne, cumin, coriander, mixed spice, oregano, Brown sugar, paprika, chilli flakes. salt & pepper
8 minced garlic cloves – yes, 8!

Pre heat oven as hot as it can go for 15 mins.
In a casserole dish  place the pork and all the marinade. Completely wrap the dish with foil so that no moisture can escape.
Place in oven at full-whack for 20 mins.
Reduce heat to 150 degrees celcius and roast for 4 hours.

In the meantime
Boil baby poatoes till tender.
Cut in half.
Dress with 2 tablespoons of olive oil, 1 tablespoon of paprika and garlic salt.

Make the slaw
Red and white cabbage. Carrot. Parsley. Mint. Coriander. Juice of 1 lime. Salt and pepper. Olive oil.

After 4 hours
Remove the pork from the oven. Do not take off the foil!
Rest for 25 mins
Crank oven to 180 degrees Celsius and roast the potatoes

Mix 1 tablespoon of hot sauce with 1/2 cup of real egg mayo.

Using a mandolin, slice discs of Granby Smith apples.

Lift the pork out gently and place in a clean bowl. Leave the marinade in the casserole dish.
Using two forks – shred the pork.
Mix in 1/4 cup of the hot marinade, 2 tablespoons of freshly chopped correander, the juice of 1 lime.

Construct –
Roll
Mayo
Slaw
Apple
Pork
Mayo
Top of the roll

Side of potatoes with more mayo
Enjoy!

Faux Pho

Long wait time, but they say ‘patience is a virtue’…

2.5kg soup beef bones
10cm ginger, rough slice skin on
4 small onions, peeled and halved
8 garlic cloves, peeled and halved
6 star anise
1 tablespoon palm sugar (brown sugar can be substituted)
400g roughly diced casserole beef
1/3 cup of fish sauce
1 large cinnamon stick
Stalks from a bunch of coriander, rinsed

Bring to the boil with 6 litres of water. Reduce to a simmer for 2 hours. Remove meat and bones. Simmer for a further 90 minutes. Strain. Skim when cool.

To serve, reheat stock.

Please cooked rice noodles in a bowl. Garnish with very thinly sliced steak, bean shoots, shredded coriander, spring onion, Vietnamese mint. Pour the hot broth over. Enjoy

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You will need
Lamb shoulder or butterflied leg of lamb
2 heads of garlic
Loads of fresh rosemary
1/2 cup of water
New potatoes
Harissa spice paste
Thick Greek yogurt
1 clove of freshly minced garlic
1 tablespoon of extra virgin olive oil
1 tsp pomegranate molasses
Salt and pepper
Freshly chopped parsley.
Baby rocket leaves
Cucumber – seeds removed

The night before –
Generously lather the lamb with Harissa paste.
Store in fridge

Takes at least 4 hours in the oven

Preheat oven as high as it will go

Prepare the oven dish
Line with foil then baking paper
Lay a thick bed of fresh rosemary at the bottom of the dish.
Scatter whole cloves from an entire bulb of garlic
Lay the lamb on top – it should still be thickly covered with the Harissa paste
Scatter the potatoes around the meat
Cover meat with another layer of fresh rosemary and another layer of cloves of garlic from a whole bulb
Pour in the water
Tightly seal around the entire tray with foil so that no liquid or steam can escape
Put in the oven – leave at hottest temperature for 20 minutes
Then turn the oven down to 160degrees Celsius and cook for 4-5 hours

In the meantime prepare a salad of fresh rocket and deseeded cucumber.
Mix Greek yogurt, 1 minced clove of garlic, salt, pepper, 1 tablespoon olive oil l, drizzle with pomegranate molasses.

After you remove the lamb from the oven. Don’t touch it! Don’t remove the foil! Let it all rest for 20 minutes.
Then…
Remove foil, put the potatoes in a serving dish with a sprinkle of salt and pepper.
Place lamb on a serving plate, shred with 2 forks.

Serve – in a tortilla, or a fresh breadroll, with the leaves and a good dollop of yogurt dressing.

Wow! What an out-of-body dining euphoria!

 

The beautiful view from our table.

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The elegant table.  Caramelized butter and fresh Kalamata olive and rosemary rolls.

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A tiny bite to start – tuna belly crudites

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A UFO like display – 4 textures of mushrooms with herbed gnocchi and a trio of heirloom cauliflower,

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Three textures of beef on a caramelized artichoke puree.

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Rach’s smoked salmon arrived in a polished stone pond of liquid nitrogen.

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A tiny sweet bite.

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I was hit with a wave of nostalgia for my grandma Rosa’s cooking after eating Danielle Goldman’s apple cake and she was kind enough to share the recipe with me.

Polish Apple Cake

4 eggs

2 1/2 cups of sugar

1 tsp vanilla

1 cup ricebran oil (keeps it so moist!)

3/4 cup of orange juice

3 cups of SIFTED self raising flour

 

In a bowl, prepare

5 granny smith apples – peeled, cored, and sliced (or if you’re in a rush – 800g tin of pie apples)

2 tbsp of brown sugar

1 tsp of cinnamon

 

Preheat over – 180 degrees Celsius

 

Using an electric beater – mix the eggs and sugar.

Gradually add the oil, orange juice, and flour.

Grease a cake tin and line with baking paper.

Pour in HALF the batter.

Scatter the apples.

Pour in the remaining batter.

Sprinkle additional brown sugar and cinnamon.

Bake for 90 minutes (you may need to cover with foil after 1 hour to prevent the top from burning)

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