FOOD Archives - Page 27 of 31

07/08/201907/08/2019

PENNE PASTA WITH ZUCCHINI SAUCE

I bought Marcella Hazan’s Marcella Cucina cook book over twenty years ago. The book has been a very useful reference for me to learn how to cook authentic Italian as the techniques and recipes are easy to follow. This is an adaptation from her book and takes about half an hour to prepare (quicker than you can get takeaways). I might add very tasty too!

7 or 8 medium zucchinis

3 tablespoons extra virgin olive oil

3-4 cloves of garlic peeled and finely chopped

½ to 1 teaspoon chilli flakes

2 tablespoons Italian parsley chopped

1 x 400 grams tin of plum Italian tomatoes

500 grams box of good quality Penne Pasta or other hollow tube pasta

Salt to taste

Parmesan shavings for garnish

METHOD

Wash zucchinis well and cut them into batons (lengthways) about 5 centimetres long and about 1 centimetre wide. In a large fry pan put two tablespoons of oil and the finely chopped garlic turning heat to medium. Fry from time to time and when garlic turns pale brown and the smell is evident, throw in the parsley and the zucchini pieces along with salt and the chilli flakes. Turn over once or twice before covering with lid. Cook for about 5 -7 minutes. Add the tomatoes and squash them up in your hand while adding. Mix to combine and keep it on a steady simmer for a further ten minutes.

Cook the pasta as per the instructions on the box, drain and toss the sauce immediately. Stir in the remaining olive oil. Mix to combine. Serve promptly with shavings of Parmesan cheese. Serves 4

05/08/201905/08/2019

EGGPLANT PARMIGIANA

Did you know that this classic Italian dish has its origins in Campania, Sicily? People tend to associate Parmigiana to Parma in the north but now you know. There are several variations and you can do it with breaded meat but in our household we prefer the vegetarian version with eggplants. The process is long but I assure there is nothing technical or hard and the end result is very tasty. Remember good things take time!

3 large eggplants

Plain flour for dusting

100 ml of extra virgin olive oil

2 cups salsa di pomodori (recipe below)

150 grams Mozzarella cheese grated or sliced thin

50 grams of Parmigiano Reggiano

Salt

METHOD

Slice the eggplant lengthways into 1 centimetre slices. You will have about 7 or 8 slices from each eggplant. Don’t make them too thin as they will disintegrate when you fry. Sprinkle each layer liberally with salt, as you place in a colander in a sink and leave for about 2 hours.

Preheat oven to 180^oC while you prepare the salsa di pomodori and the eggplant.

Pat dry with kitchen towel, dust lightly with flour. Heat a couple of tablespoons of oil in a wide fry pan. Add the eggplant slices and fry briskly until browned on both sides. Do not crowd the pan. Remove and drain on kitchen paper. Repeat with the remaining oil and eggplant slices.

Layering the Eggplants with salsa di pomodori

Use a lasagne dish, with alternate layers of salsa di pomodori, eggplant and Mozzarella cheese. Finish the last layer with Parmigiano Reggiano.

Bake in preheated oven for 30 to 40 minutes until golden. Serve hot as a main for four with crisp Cos lettuce salad or as a side dish to accompany meat for eight people.

SALSA di POMODORI

500 grams of tinned plum tomatoes

1 onion finely chopped

2 tablespoons extra virgin olive oil

3 cloves of plump garlic finely chopped

1 carrot diced

1 tablespoon tomato paste

1 teaspoon sugar

½ to 1 teaspoon chilli flakes

Salt and pepper

2 – 3 sprigs of fresh basil

METHOD

Heat a saucepan and when hot enough add the olive oil, followed by the onion. Once onion is softened, add the garlic, chilli flakes, sugar, tomatoes, carrot and tomato paste. Salt to taste and grind plenty of black pepper. Stir with a wooden spoon to break up the tomatoes. Add half cup water and bring to the boil. Partially cover and let simmer for 15 -20 minutes. Remove from heat, blitz to form sauce. Stir in basil if using.

05/08/201905/08/2019

BEANS & PEAS SABZI

400 grams of beans cut into 3 centimetre pieces (I use cut frozen beans)

300 grams of peas

1 large onion chopped finely (150 grams)

1 thumb size ginger, peeled and grated

2 large tomatoes blanched, skin peeled and chopped fine or use 1 plum tomato from a tin of plum tomatoes and squash it up with fingers

1 teaspoon cumin seeds

½ teaspoon turmeric

½ to 1 teaspoon chilli powder

1 teaspoon garam masala powder

3 tablespoons ghee

Salt to taste

Squeeze of lemon

METHOD

Put the beans and peas into separate bowls of cold water to thaw.

Heat a medium sized sauté or fry pan. Add the ghee and once it melts, add the cumin seeds so they splutter. Fry the onions until golden (about 10 minutes) and then add the turmeric, garam masala and chilli powder. Fry off for about 30 seconds and then add the tomato along with a tablespoon of water. While tomato is frying, squeeze out the ginger juice (from the grated ginger) into the pan and mix it in. Now add salt and the beans and mix to combine. Cover with a lid and reduce heat so the steam cooks the beans for about five to seven minutes. Stir in the peas and cook for a further 3 to 4 minutes. If you find there is too much water, then remove the lid, turn to high and cook off for a minute or so until the water evaporates. Just before serving, squeeze the lemon if using. Serve hot with rotis or pita bread. Serves 4.

05/08/201905/08/2019

BALSAMIC VINAIGRETTE

This is so easy and quick to make. I make 500 ml at a time and use it on garden salads, roast vegetables and even on pasta salads.

200 ml Balsamic Vinegar

250 ml vegetable oil like canola

1 tablespoon sugar

Plenty of freshly ground pepper

1 tablespoon salt

3 tablespoons Dijon mustard

3-4 cloves of plump garlic peeled (optional)

Using a large measuring jug, measure out the vinegar. Add the salt, sugar, mustard. Grind plenty of freshly ground black pepper. Then add the oil. Whisk everything together until it is smooth and thick. If using, put the garlic in your bottle and then pour over your dressing. Store in refrigerator and use as needed. Makes 500ml.

05/08/201905/08/2019

KIMCHI FRIED RICE

6 cups cooked, cold long grain rice

1 onion chopped

3 cloves of garlic finely chopped

1 carrot diced

½ cup of frozen peas soaked in tap water

2-3 spring onions washed and cut

2 tablespoons of vegetable oil

1 tablespoon of sesame oil

4 tablespoons Kimchi

3 tablespoons Gochujang paste

3 tablespoons soy sauce

METHOD

In a small bowl, mix 2 tablespoons of Gochujang paste, soy sauce and sesame oil. Break up the rice so there are no clumps.

Heat a well-seasoned wok. Once hot, add the vegetable oil and fry the onions along with the carrots. (You can use sweet corn or finely shredded cabbage if you like). When the onion begins to soften, add the garlic and 1 tablespoon of gochujang paste. Continue frying for about 20 seconds after which you can add the cold rice. Continue frying until all the rice is mixed in with vegetables already in the wok. Then add the Kimchi and the gochujang paste mixture. Fry to combine and when everything is incorporated (about 3-4 minutes), add the peas and the whites of the spring onion. Cover with a lid for about 2 minutes and allow to cook. Garnish with the green portion of spring onions and serve hot. You can serve topped with a fried egg to make a complete meal. Serves 4.

05/08/201905/08/2019

CARAMEL OAT SLICE

I don’t have much of a sweet tooth but I can never pass up gooey things with caramel sauce. Having said that I cannot eat more than a piece or a spoonful of the luscious dulce de leche. My daughter made this over the weekend for a bake sale at her work and it was popular. This is easy and the recipe is adapted from Jo Seagar. Makes a perfect gift or if you need to take a plate.

Base

2 cups plain flour

1 cup self-rising flour

1 cup desiccated coconut

1.5 cups of brown sugar

3 cups rolled oats

2 eggs

250 grams butter, melted

Filling

200 grams butter

400 grams sweetened condensed milk

4 tablespoons golden syrup

1 teaspoon vanilla essence

Maldon sea salt

METHOD

Pre-heat oven to 180^oC. Grease a large 25 centimetre x 35 centimetre x 5 centimetre (depth) tin with baking paper. Make sure the paper has a good overhang.

Lightly toast the desiccated coconut and set aside. For the base, combine dry ingredients in a bowl. Add eggs and butter. Mix well, then press half of the mixture into the prepared tin. Take time to press it down and place in oven for 15 to 20 minutes.

While the base is browning, slowly melt butter, condensed milk and golden syrup together. Stirring continuously and taking care not to burn the bottom, heat the filling until it turns golden and smell the caramel flavour as it intensifies. Mix the vanilla essence. Remove tin with the base from the oven and pour filling onto base. Spread evenly and now place the remaining crumble mixture on top. Sprinkle Maldon sea salt on top so that as you bit into the slice, there is a hint of saltiness. Bake for a further 15-20 minutes. Cool and refrigerate.

TIPS

Best to cut after it has been refrigerated for at least 6-8 hours. Remove the slice from the tin and place on chopping board. To get perfect slices, trim the edges off first and then cut into 24 -28 pieces.

05/08/201905/08/2019

POTATO GRATIN

Who doesn’t love the creamy goodness of an old fashioned potato gratin?

1 kilogram of waxy potatoes like Nadine

¾ cup cream

½ cup milk

3 cloves garlic finely chopped or minced

150 grams Gruyere cheese grated

15 grams butter cubed

¼ teaspoon freshly ground nutmeg

Salt and pepper

Preheat oven to 180^oC. Peel and slice potatoes thinly (I used my hand or you can use a mandolin). Place the cream, milk and garlic in a largish pot and season well with salt and pepper. Bring to a gentle boil, then reduce the heat to a simmer. Add the sliced potatoes and cook for 5 minutes.

Gently transfer half of the potatoes to a baking dish. Cover with half of the cheese, grate some of the nutmeg, add the remaining potatoes and cream mixture and top with remaining cheese. Grate some more nutmeg and top with the cubed butter.

Bake for 40 minutes until golden and bubbling. Leave to sit for 5 minutes before serving. Serves 6.

05/08/201905/08/2019

MOJITO

When there’s an abundance of limes from the garden, then it’s time for mojitos. The key is to have your limes and mint fresh. This is an easy classic cocktail and yet I have been served flavourless mojitos in bars and the reason being not using the freshest of ingredients.

1 lime

6-8 mint leaves plus a sprig for garnish

2 teaspoons of sugar

60 ml white rum

A splash of soda water

METHOD

Slice the lime into wedges. Place the wedges in a cocktail shaker. Muddle the limes with a muddler or the end of a rolling pin or other such implement until all the juice is extracted. Add mint leaves and sugar and muddle to combine. Add the rum followed by ice and shake. Strain out into a Collins glass filled with ice. Top with a splash of soda and finish with sprig of mint.

05/08/201905/08/2019

CAULIFLOWER SOUP

Years ago, on our way to Hanmer Springs, we stopped by at Pegasus Bay Winery for lunch and I ordered the cauliflower soup with Pernod. I have substituted vodka and the end result is a decadent rich tasting soup.

1 medium cauliflower (600 -700 grams) washed and cut into small florets

1 large potato (150 grams)

1 large onion (150 grams), peeled and chopped

3 cloves garlic chopped

50 grams butter

1 teaspoon ground white pepper

30ml vodka (optional)

1 cup whole milk

1 teaspoon hot English mustard

Chopped Italian Parsley for garnish

Salt to taste

METHOD

Heat butter in a deep sauce pan. When the butter starts to melt and froth, add the onion and fry for three minutes until soft. Add the garlic and ground white pepper and fry for a minute. Next add the cauliflower florets along with the potato. When you feel everything is heated through, add the vodka. I immediately flambé the vodka – I light a match and do this. Then add three cups of water and one cup of milk. Let it come up to the boil and allow to simmer for 20 minutes until the vegetables are all soft. Remove from heat, stir in the mustard and add salt. Set aside a few pieces of the cooked cauliflower for garnishing the soup and using a hand held blender, blitz the vegetables until you get a glossy soup. Taste and adjust seasoning according to your preference.

Place the reserved cauliflower florets onto a soup bowl and ladle soup into the bowl. Garnish with the Italian Parsley. Serve with grilled cheese toast for a hearty lunch. Serves 6.

02/08/201904/08/2019

MOOLI MASALA (RADISH MASALA)

I have adapted this recipe from Atul Kochhar’s “Simple Indian” cookbook. He made this dish with baby turnips but I feel the pink table radish we get here are succulent prepared this way.

400 grams radish, cleaned and trimmed

2 tablespoons vegetable oil

1 teaspoon nigella seeds

1 green chilli, chopped

2 centimetre piece of ginger finely chopped

½ teaspoon turmeric powder

½ teaspoon chilli powder

1 teaspoon ground coriander

1 medium tomato, chopped

1 tablespoon chopped coriander leaves

5 grams root ginger julienned

Salt to taste

METHOD

Cut the radish into quarters. Heat the oil in a sauté pan, add the nigella seeds, green chilli and ginger, and sauté for 1-2 minutes until the seeds crackle.

Add the radish and powdered spices, and sauté over a low heat for 2-3 minutes. Add the chopped tomato and salt. Cover and cook until the radish are soft.

Sprinkle chopped coriander and ginger julienne over the radish and serve hot as an accompaniment.

Serves 4