a commonsense approach to eating well, living well and travelling
This is a quick Sunday dinner packed with flavours and oomph.
INGREDIENTS
20 large prawns, shelled
100 grams shallots, finely chopped
1 large celery stick, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
I served this with parsley, pepita (pumpkin kernels) pesto. I normally buy parmesan in the block and freshly grate as and when I need.
INGREDIENTS
600 grams butternut squash, peeled and chopped into 2 centimetre cubes
1 tablespoon extra-virgin olive oil
1 leek, washed thoroughly, quartered lengthwise and sliced thinly
1 plus ½ cup Arborio rice
150ml dry white wine
This is a plate of goodness and deliciousness. I served mine with a raita but you can omit or use coconut yoghurt to make it vegan. For a crunch element, I roasted some harissa coated chick peas in the oven so they added a crunch element to the dish. Don’t let the long list of ingredients or elements daunt you, it is relatively easy to prepare. I chose to serve this way but you can mix and match the elements and for example pair the freekah and raita with fish or chicken. The oven roasted “popped” chick peas add a crunch element and textural variation to any meal. Freekah is green wheat that is toasted and crushed lightly.
FOR THE CAULIFLOWER STEAKS
INGREDIENTS
1 medium sized cauliflower, washed and dried
1/3 cup extra virgin olive oil
2 teaspoons ras el hanout
Sea salt
Continue reading “ROAST CAULI STEAKS, FREEKAH PILAF WITH MINT & BROAD BEANS”
I arrived in New Zealand in the late 80’s and we moved to a peaceful cul de sac in the Christchurch suburb of Casebrook. My neighbour Pearl, would bake goodies on Sunday afternoon and I credit her for introducing me to Kiwi cuisine. I learnt about pikelets and crumpets as well as slices and scones. This fruit and nut squares recipe has been in my collection since then.
INGREDIENTS
180 grams butter
180 grams sugar
1 tablespoon golden syrup
½ teaspoon soda
250 grams dried fruit (apricots, sultanas and dates)
1 egg, lightly beaten
½ cup walnut pieces
180 grams high grade flour
1 teaspoon baking powder
METHOD
Melt butter, sugar and golden syrup in a large microwave safe bowl. (5-6 minutes on high). Remove from heat. Add soda and dried fruit. Cool slightly. Mix in the egg and walnut pieces. Fold in the flour and baking powder.
Spread into a greased sponge roll tin (approximately 22cms x 26cms) and bake at 160 degrees Celsius for 25 minutes. At the end of cooking, turn off the heat but leave in the oven for another 15 -20 minutes. Allow to cool and dust with icing sugar before cutting into squares.
This is the real McCoy. Sorry to burst your bubble, but the ones you have been having on the beach in Bali or Waikiki are fake. They are a sweet and murky drink, filled with assorted fruit juices and syrups
INGREDIENTS
60ml Appleton Extra or other aged Jamaican rum
30ml lime juice
15ml Cointreau
1 plus ½ teaspoon orgeat
1 plus ½ teaspoon simple syrup
Mint for garnish
METHOD
Pour all ingredients into a cocktail shaker and fill with ice. Shake well for 10 seconds and strain into a double old-fashioned glass filled with crushed ice. Garnish with lime shell and a sprig of fresh mint.
Serves 1
It is typical to use coconut as a masala ingredient in South India. It not only adds texture but also certain richness to the dish. You can substitute kohlrabi with choko or Chinese cooking melon. Goes well as a side dish for an Indian meal.
INGREDIENTS
200 grams kohlrabi, peeled and cut into wedges
250 grams waxy potatoes, lightly peeled and cut into wedges
200 grams round beans, topped and tailed
2 tablespoons neutral oil
In Kerala, where this dish originates from, the banana leaf is used for wrapping the fish, like the French classic fish en papillote. Did you know that this (wrapping fish in banana leaf) method of cooking in Kerala dates back to thousands of years? Surrounded by the Arabian Sea on the entire West Coast of the state, historically, Kerala attracted the Portuguese, the Dutch, Chinese and Arab traders from time immemorial because of the spice trade. I believe this definitely influenced the culinary expressions. I served the fish with coconut rice. (Recipe included)
INGREDIENTS
3 tablespoons coconut oil plus more to oil the pans
500 grams onions, sliced
30 grams ginger, roughly chopped
15 grams garlic, roughly chopped
1 large green cayenne chilli
1 tablespoon coriander powder
Continue reading “FISH WRAPPED IN BANANA LEAF – MEEN POLLICHATHU”
Winter is over but September in Wellington is cold and wet. When temperatures are still in single digits, this is the perfect drink to make you feel cold weather is okay.
INGREDIENTS
60ml dark rum
120ml ginger ale
15 ml lime juice
Half a lime (shell only) for garnish
METHOD
Fill and old fashioned glass with ice. Add, in layers, the lime juice, ginger ale and then the rum. Stir in the lime shell.
Serves one.
I love mushrooms in whatever form. This makes a great vegetarian hors d’oeuvres.
INGREDIENTS
16 large white button mushrooms
1 large (50 grams) shallot, finely chopped
1 garlic clove, finely chopped
50 grams butter
3-4 sprigs thyme
3 tablespoons panko bread crumbs
Salt to taste
Freshly ground pepper
1 teaspoon vegetable oil
75 grams gruyere cheese, grated
METHOD
Preheat oven to 180 degrees Celsius.
Line a shallow baking tray with foil. Brush with oil.
Wipe the mushrooms clean. Carefully remove the stalk and finely chop the stalk.
Melt butter in the fry pan and add the shallots. Fry a couple of minutes. Add the thyme, garlic and the chopped stalks. Sauté for five minutes.
Add the panko crumbs to the pan along with salt and pepper. Fry for another three or four minutes. Remove from heat.
When the mix is cool enough to handle, stuff the mushrooms with a spoonful of the mixture. Top with a spoon of Gruyere.
Arrange the mushrooms on the prepared tray and bake in oven for 30-40 minutes. Serve warm.
Reminiscent of the 1920’s – it was the time that The Great Gatsby was set and there was prohibition in USA! It is believed that the side car was originally made at the Ritz in Paris. The drink was directly named for the motorcycle attachment.
INGREDIENTS
60ml VSOP Cognac
30ml Cointreau
22ml lemon juice
METHOD
Combine Cognac, Cointreau, and lemon juice in a cocktail shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain into prepared glass; garnish with a twist of orange or lemon peel.
Serves 1