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Archive for November, 2018

Tangy Summer Fruit Salad

Every time I make it, it’s a little bit different. But it’s delicious when served cold from the fridge on a hot day as tangy, fruity relief!

*remember – citrus first, then apple – will stop the apple from turning brown.

The passionfruit pulp and frozen raspberries create a lovely, tangy dressing that ties the whole salad together.

Ingredients

Cut in to similar sized chunks – approx 0.5cm

2 golden kiwi

1 punnet strawberries

1 orange or 1 pink grapefruit (remove all peel and pith – keep all the juice)

1 pink lady apple (peel on)

And

1 punnet blueberries

2 passionfruit (you can use tinned pulp if passionfruit are out of season, but choose pulp in juice rather than syrup which will destroy the wonderful tartness of the fruit salad)

1/2 cup frozen raspberries

Finely shredded fresh mint leaves to garnish (optional)

Method

In a large shallow salad bowl, scatter –

Orange/pink grapefruit, pink lady apple, golden kiwi fruit, strawberries, blueberries.

Mix the left over juice from the orange/pink grapefruit with the passion fruit pulp until the seeds are evenly dispersed.

Drizzle over the fruit.

Crumble the frozen raspberries over the top.

Scatter with mint (optional).

*sometimes I add

watermelon

or

pineapple

or

Put fresh raspberries through the fruit salad and garnish with pomegranate seeds

Or

Mango

Or

Seedless grapes

Or

1 gold and 1 green kiwi

Another lovely fruit salad –

Chopped watermelon

Scattered berries

Scattered pomegranate

Fresh baby mint leaves

Drizzle of pomegranate molasses and a sprinkle of rose water or rose syrup

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Cheeky little polpette

Disclaimer – not at all kosher, not one little bit!

Tomato sauce

  • 50g butter
  • 2 large garlic cloves, minced
  • 1/2 a small onion, finely diced
  • 400g tin diced tomatoes
  • 250ml stock
  • 1tbsp finely chopped parsley stalks
  • River salt and black pepper to taste

Polpette

  • 500g mince, I used 50% veal and 50% pork
  • 15g ricotta
  • 1/4 cup breadcrumbs
  • 1 egg
  • zest of 1 small lemon
  • 1tspchilli flakes
  • 15ml extra virgin olive oil
  • ¼ cup finely chopped parsley
  • River salt and black pepper
  • 50g finely grated parmesan
  • Olive oil spray

Instructions

To make the tomato sauce, place the butter and the garlic in a cold saucepan, before transferring the pan onto a medium heat. Gently melt the butter, making sure you stir the garlic around quite often. Cook for about 5 minutes or until the garlic starts to sizzle and change colour. Add the onion, parsley stalks and some salt, then continue cooking and stirring for another couple of minutes.

Gently throw in the tomatoes, stock and water and simmer for about half an hour, stirring occasionally.

To make the polpette, place all the ingredients in a large mixing bowl and use your hands to combine everything evenly and thoroughly.

Preheat your oven to 200°C, then use baking paper to line and grease a couple of flat baking trays with oil spray.

Rub a little oil on your hands and start forming nice small balls with your hands, about 1 heaped each. You should end up with at least 15 meatballs. Keep oiling your hands as you go, as it will help prevent the mixture from sticking. Place the balls on the tray leaving a small amount of space between each one.

Once all your balls are nice, round and ready, place them in the oven to roast for about 20 minutes. Once they are ready you should notice that they are slightly browned, shrivelled a little and have leached out quite a lot of liquid.

At this stage, pull them out of the oven and drop the temperature to 160°C.

Remove all the balls and gently place them in a deep baking dish, discarding any liquid. Cover them with the hopefully still warm tomato sauce, cover the dish with foil and place them back in the oven for another 40 minutes to let them slowly braise and become one with the sauce.

Once cooked, the polpette are ready to be eaten straight away. Serve them on a large platter, spoon the sauce over and finish the dish with a nice drizzle of olive oil, shaved parmesan, a generous garnish of chopped parsley and some cracked pepper and Parmesan if you like.

Serve

– on steamed rice

– on polenta

– on mashed potato

– on pilaff

– on pasta

– with a nice green salad and fresh bread

So many ways to enjoy!

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Roasted cauliflower salad

Whole head of cauliflower

1 tin of chickpeas (drained thoroughly)

1/4 cup olive oil

4 heaped tablespoons of Za’atar

1 teaspoon of Aleppo pepper (or substitute 1/2 teaspoon sumac, 1/2 teaspoon of finely cracked black pepper)

1 pinch of salt flakes

3 large handfuls of mixed salad greens

2 tablespoons golden sultanas

2 tablespoons of sunflower seeds

2 tablespoons of toasted pumpkins seeds

Juice of half a lemon

Pomegranate molasses

Roughly chopped flat leaf parsley for garnish

Method

Preheat the oven to 160c

Breakdown the cauliflower

– remove the leaves

– break in to small bite sized florets

– cut the stem in to similar sized pieces as the florets

– line a tray with baking paper

– lay out the cauliflower evenly on the tray

– scatter the drained chickpeas over the top

– drizzle over the olive oil

– sprinkle the Za’atar, Aleppo pepper, salt

– roast for approx 60mins, until the cauliflower is golden and soft, and the chickpeas are crunchy and nutty. Don’t let lot burn!

– leave to cool

When the cauliflower and chickpeas have cooled, assemble the salad in a large flat bowl.

– scatter the leaves, then the cauliflower and chickpeas, then the seeds and sultanas.

– dress with pomegranate molasses and lemon juice.

– garnish with the chopped parsley.

– allow to sit for at least 10 minutes before serving.

Enjoy!

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