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Archive for the ‘Recipe’ Category

My take on Hummus

After watching Make Hummus Not War I had to have a go.

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It made way more than I needed, so you might want to halve the recipe. Or not!

Drain
420g tin of chick peas
400g tin of fagioli or butter or cannolini beans

Add to a food processor

with:
385g pure tahini
1 cup of extra virgin olive oil
1 cup of strained fresh lemon juice
1 tablespoon of paprika
2 tablespoons of freshly minced garlic
1 tablespoon of salt

Blend until smooth and luxurious
Sprinkle with paprika before serving

Serve at room temperature or warm
Ideal with pita.

Make Hummus not War!

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Mother’s Day Feast!

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Slow roasted lamb shoulder
Pistachio and green olive tabbouleh
Honey roasted pumpkin and sweet potato with dukkah, tahini, and dill
Steamed kale dressed with olive oil, lemon, and toasted pine nuts

 

Jamie’s shoulder of lamb
Preheat oven as high as it can go.
Score the fat
2 Heads of garlic – break apart – Don’t peel
Season lamb with salt and pepper and sumac on top and bottom
Rosemary and garlic on bottom of tray
Lay on lamb
Garlic and rosemary on top
Splash of olive oil
Seal tray with Foil
Put in oven
Close door
Turn oven down to 170degrees Celsius
Cook for 4 hours
Rest for 15 minutes
Pull off the bone

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Cut 1kg Grey or Kent pumpkin into large chunks. Place on oven tray. Drizzle with olive oil and honey (cover tray with foil then baking paper to save on cleaning) roast until tender. Serve with a drizzle of tahini, and generous sprinkle of dukkah, and freshly chopped dill.

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Pistachio and green olive tabbouleh
100 g coarse burghul (cracked wheat) (see Note)
150 g (1¼ cups) green olives, seeded
1 bunch flat-leaf parsley, leaves chopped
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
185 g shelled pistachios, toasted, smashed
2 garlic cloves, crushed
1 lemon, zested, juiced
60 ml (¼ cup) olive oil

Meanwhile, to make tabbouleh, stand burghul in a bowl of hot water for 20 minutes. Drain. Using the flat side of a knife blade, press on olives to crush. Place in a bowl with burghul, herbs, pistachios, garlic and lemon zest. Just before serving, toss with lemon juice and oil, and season with salt and pepper.

Serve lamb with the tabbouleh and lemon cheeks.

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Finally
Blanch the kale in salted boiling water for 2 minutes. Drain. Dress with olive oil. Lemon juice. Toasted pine nuts

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Thai Tuna Cakes

400g drained tuna
2 eggs, whisked
Zest of 1 lime
1 small finely diced birds eye chilli
1/2 tsp of minced lemongrass
100g of finely chopped water chestnuts, drained
1 level teaspoon of finely grated fresh ginger
4 thin spring onions, finely sliced
1 tsp fish sauce
4 drops of sesame oil
A heaped tablespoon of freshly chopped coriander
Salt and paper

Shape in to balls, press into pan. Fry in rice bran oil until golden

Dipping sauce
1 tbsp rice wine vinegar
2 tsp fish sauce
1 tsp caster sugar
Juice of the lime
Freshly chopped spring onion and coriander

Or just some sweet chilli sauce

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Seal lamb shanks in an oven tray on all sides.
Fire up the slow cooker or lidded casserole pot

Gordon’s Pepperonata
In a heavy based pan that can go in the oven –
3 tablespoons ricebran oil
1 large onion – thickly sliced
3 large roughly chopped garlic cloves
Fry off
2 teaspoons of Chilli seeds
A generous pinch of Oregano
Zest of one lemon
1/3 cup of Capers – drained
1/2 cup of Kalamata olives – drained, pips removed, halved Black
6 Anchovies
400ml White wine
Deglaze
800g Tin of diced tomatoes
Bring to the boil

Reduce for 30 minutes on a low heat
Place lamb shanks in the slow cooker. Pour over Pepperonata.
Slow cook for 6-8 hours until meat is tender

Skim fat
Reduce sauce on the stove

Serve on couscous

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Harissa Spice Paste

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In a dry pan, roast 3 tablespoons coriander seeds, 1 teaspoon caraway seeds.

In a mortar and pestle – add roasted spices and 2 teaspoons if salt flakes.

Warm 6 tablespoons of rice bran oil in a pan.
Warm – not smoking hot.

Add:
2 tablespoons of brown sugar, stir until dissolved.
1 tablespoon of cinnamon.
2 tablespoons of dried chilli flakes.
1 tablespoon of hot paprika.
1 teaspoon sumac.
Add the spice powder you made earlier (coriander, caraway, salt)

Best made a few days in advance. Play with the amount of oil. Great on steak!

On steak – steak at room temp, slather with spice paste, put in plastic bag and squeeze out any air. Leave for at least an hour. Remember – rest your meat for half the cooking time (in foil) before serving.

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Named so because of the lack of cooking involved!

You will need

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Flan base
Lemon curd
Vanilla full cream yoghurt
Fruits of your choice

Assemble
Smooth a generous portion of lemon curd over the flan base.
Cover with yoghurt.
Adorn with fresh fruit.
Done!

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I double the recipe when making festive gifts

125g butter, at room temperature
1/2 cup, firmly packed brown sugar
1/2 cup treacle
1 egg yolk
2 1/2 cups plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp fresh ginger, minced
1 tsp bicarbonate of soda

Icing
1 egg white
1 cup pure icing sugar, sifted

Step 1 Preheat oven to 180°C. Line baking trays with baking paper

Step 2 Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the treacle and egg yolk and beat until combined. Stir in the flour, powdered an fresh ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3 Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.

Step 4 Place the dough between 2 sheets of baking paper and roll out until about 1cm thick. Use a cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.

Step 5 Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Step 6 Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread to decorate.

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