Coleslaw with Carrot Dressing

This is an unusual coleslaw because it doesn’t contain any mayonnaise. If you have a food processor with a grating attachment it’s very quick to make, but you can of course do the grating by hand.

½ large white cabbage or 1 small one
1 head broccoli or half a cauliflower, coarsely chopped or sliced
6 sliced spring onions
½ cup pumpkin seeds or sunflower seeds
½ cup sliced almonds, chopped walnuts or pecans (optional)
1 cup dried cranberries or raisins
Carrot dressing:
2 carrots
1 tsp honey
2 cloves garlic, crushed  (optional)
1 Tbs sesame oil
½ cup olive oil
Salt and freshly ground black pepper, to taste

Place the thinly shredded cabbage in a large salad bowl with the broccoli or cauliflower (I used cauli in the photo, but broccoli would have been more colourful) and the spring onions. Stir the seeds and nuts over a medium heat in a dry frying pan, until lightly toasted and add to the bowl.

Using the grating attachment of your food processor, grate the carrots. Then, leaving the carrots in the bowl, switch to the metal mixing blade, add remaining ingredients and mix until you have a bright orange dressing. Add to the salad bowl, mix well then scatter the dried fruit over the top.

Serves 6-8

Variations: add some shredded red cabbage or strips of red capsicum.

 

Little Cauliflower Cheeses

This recipe makes 12 delicious little cauliflower cheeses. Instead of flour it uses breadcrumbs to hold the mixture together. Serve as a side dish, snack or healthy addition to school or office lunch boxes.

It’s a very adaptable recipe. Use broccoli or asparagus instead of cauliflower. Grated Parmesan or crumbled feta instead of cheddar.

1¼ cups breadcrumbs, preferably Panko
500g cauliflower florets
1 egg
250ml light cream or evaporated milk or half cream and half milk
¾ cup grated cheddar cheese
2 rashers bacon, finely chopped (or use ham)
1 tsp fresh thyme, chopped (or use another fresh herb)
25g butter, melted
Salt and freshly ground pepper

Preheat oven to 200°C. Lightly grease a 12 hole one-third of a cup muffin pan. Keep half a cup of cauliflower florets. Place the rest in a food processor and process till finely chopped. Place in a bowl with the breadcrumbs, egg, cream and half a cup of the grated cheddar. Mix well and season to taste, then divide among the muffin pan holes.

Slice remaining cauliflower thinly and mix with the bacon, thyme, melted butter and remaining cheddar. Top the muffins with this mixture. Bake 20-30 mins or until risen, golden and firm to the touch. Don’t overcook as they will be dry if you do. Cool 10 mins in pans then run a knife around to remove. Serve warm or at room temperature garnished with some fresh thyme leaves.

Makes 12

Variation: for a vegetarian version leave out the bacon and add some chopped pitted olives.

Salmon en Croute with Dill Mayonnaise

This recipe takes a little longer than most of the recipes on this blog, but it’s really not that complicated and an elegant way to feed a crowd.

I bought the salmon at Costco because their salmon never has any bones in it. If there’s one job I really hate it’s removing salmon bones with tweezers. In Australia puff pastry comes in pre-rolled squares which measure about 25x25cm. If you live somewhere it’s sold in a block you will need enough to roll out to a rectangle which is a bit bigger than double the size of the salmon.

1 side of salmon (skinless and boneless)
Puff pastry (I used three 25x25cm squares)
2 leeks
1 bunch spinach
50g butter
Salt and freshly ground black pepper
½ cup cream
Salt and freshly ground black pepper to taste
1 egg, beaten
To serve:
1 cup mayonnaise (preferably home made)
1 bunch dill, stalks discarded

Clean leeks to remove any grit then chop finely, using all the white part and some of the green. Heat half the butter in a frying pan and cook leeks gently, stirring often, for 10 minutes or until soft but not brown. Add cream and cook until evaporated. Season to taste. Wash spinach and remove stalks. Place in a large saucepan with just the water clinging to the leaves and cook, stirring, until wilted right down. Place in food processor with the remaining butter and process to a slightly chunky puree. Season to taste. Prepare the leeks and spinach the day before and keep refrigerated.

Roll out pastry. I used three ready-rolled squares. Two squares stuck together and one square cut in half and stuck together lengthwise then joined onto the two big squares along the long side. Roll over the joins with a rolling pin so they stick. If using a block of pastry you will need to roll it out thinly to a rectangle slightly larger than twice the size of the salmon. Place pastry on a lightly greased baking tray – I used the shallow oven tray which came with my oven. If liked, line the tray first with baking paper.

Spread the leek mixture down the centre of the pastry in the shape of the salmon, then lay the salmon on top and cover with the spinach. Make sure the salmon is covered entirely by the leeks on the bottom and the spinach on the top. Fold in the two ends of the pastry which should be 2-3 cm longer than the fish. Cut diagonal slashes into the pastry on the two sides as far as the salmon, then bring them in alternately to create a pseudo-plait, pinching the ends together. If it doesn’t look like a work of art, don’t worry it will look amazing when it’s cooked. If liked, arrange a row of diamond shapes, made from pastry off-cuts, down the join in the middle, to cover any imperfections. Refrigerate until serving time.

Preheat oven to 180°C. Brush pastry all over with beaten egg. Bake for 30-40 minutes or until well-browned. Place mayonnaise and dill in food processor and process until smooth.

Serve slices of the salmon pie with the dill mayonnaise. New potatoes and a steamed green vegetable such as broccolini, asparagus, green beans or snow peas go well with this.

Serves 8-10

Easy Chicken with Pesto

Jamie Oliver has a lot of recipes where you arrange all the ingredients in a shallow baking tray, stick it in the oven and Bob’s your Uncle. He calls them tray bakes.

This recipe was inspired by that idea and by the fact that I still have quite a bit of pesto which I froze in ice cube trays last summer. I want to use it before summer starts and the fresh basil in the garden is ready to use. Frozen pesto is useful in winter to spread on pizza bases (instead of tomato), to mix into pasta dishes or to garnish soups

This recipe really is easy, quick and delicious. The first photo shows the dish ready to go in the oven and the second one ready to serve.

1 kg boneless, skinless chicken thighs
1 cup baby tomatoes
½ to 1 cup pitted olives, black or green
About 10 cloves garlic, peeled but left whole
½ to ¾ cup pesto (home made or bought)
125g creamy goat’s cheese or feta
Salt and freshly ground black pepper
Extra Virgin olive oil
A few sprigs of thyme (optional)

Preheat oven to 180°C. Trim chicken thighs and cut them in half. Arrange in one layer in a shallow baking dish tin. Arrange the tomatoes, olives and garlic evenly, tucking them in between the chicken pieces. Put blobs of pesto and small chunks of cheese evenly over the dish, season with salt and pepper, add a few small sprigs of fresh thyme (if available) and drizzle with some olive oil. Bake for 45 minutes, turning chicken over halfway through the cooking time.

Serve with couscous, rice, mashed potatoes or crusty bread, to soak up the juices and a mixed salad.

Serves 4

Variations: use chicken drumsticks or thighs with bones and skin.

Carrot and Sweet Potato Soup with Pesto

Between the vegetable patch at the farm – where we spend  every second weekend – and the one in Canberra, we produce more than half the fruit and vegetables we eat, with some to give away to family and friends during summer. All organic of course.

There’s no shortage of space at the farm so we grow things like strawberries, raspberries, asparagus, potatoes, onions and garlic as well as pumpkins, cucumbers, tomatoes and zucchini. We’re also establishing an orchard, with quince, apples, pears and plums. In town where space is more limited we stick to herbs, radishes, lettuces and rocket.

You can’t grow salad greens in northern Europe in the middle of winter, but here in Canberra a typical winter’s day is often 15 to 20 degrees Celsius warmer than the nighttime sub-zero temperatures. This means that the soil doesn’t freeze solid and allows some vegetables to be grown in sheltered areas of the garden. A piece of glass or plastic helps protect the foliage from the frost

Rather than going out and buying something we tend to eat what we have. At the moment, it being the middle of winter, we have spinach, carrots, rocket and lettuce. Not much in the way of fruit, apart from the lemon tree which is laden and lots of cooking apples I froze during summer.

Carrots from the garden were the inspiration for this soup which showcases the natural sweetness of root vegetables. The coconut milk gives a velvety, creamy texture and the pesto makes a nice contrast in colour and flavours. The pesto in the photo is a bit dark because I froze it during summer. Still tastes good though.

Carrot and Sweet Potato Soup with Pesto

1 large onion, chopped
25g butter
About 1kg sweet potatoes and carrots (half and half or whatever)
1 can coconut milk or cream
2 chicken or vegetable stock cubes
Water
To serve:
Milk
Salt and freshly ground black pepper
Pesto (home-made or bought)

In a large heavy-based saucepan, heat butter and cook onion for 5-10 minutes or until soft but not brown. Add sweet potatoes and carrots, peeled and cut into chunks, the coconut milk or cream, enough water to cover the vegetables and the stock cubes. Simmer for 20-30 minutes or until vegetables are soft, then cool a bit and blend in a blender until smooth. To serve, reheat with enough milk to make to desired consistency. Season to taste and garnish with some pesto, thinned down a bit with some olive oil if it’s too thick.

Serves 6-8

Baked Eggplant with Hummus, Lentils and Pine Nuts

We eat a vegetarian dinner at least once a week. Our favourite vegetable is eggplant – it’s very filling and leftovers are always good for lunch.

Many eggplant recipes include tomato and cheese, so this one’s a bit different. I used a can of lentils to speed things up. If you prefer to use dry lentils you will need to add more stock and cook it for longer. The lentils will be ready at about the same time as the eggplant comes out of the oven, so everything will be hot and you can serve the dish straight away. If one or the other has got a bit cold, just put the dish in the oven to heat through, before topping with the hummus, herbs and nuts.

If you’re making your own hummus half the recipe (one drained can chickpeas) is more than enough.

For the eggplant:
2 large eggplants
4 Tbs olive oil
Salt and freshly ground black pepper
Fresh rosemary sprigs
For the lentils:
2 Tbs olive oil
1 cup diced carrots
1 cup diced celery
1 large onion, diced
3 cloves garlic, crushed
1 can lentils, drained and rinsed
2 cups vegetable stock
1 Tbs balsamic vinegar
To serve:
¼ cup pine nuts, lightly toasted
Hummus (preferably homemade)
Chopped fresh coriander or parsley
Extra virgin olive oil to drizzle

Preheat oven to 200°C. Line a baking tray with baking paper or foil. Cut eggplants in half horizontally. Lay them on the tray then score the flesh in a criss-cross pattern with a sharp knife. Brush all over with the olive oil, going back over so you use it all.  Season and sprinkle with the rosemary. Bake for 25-35 mins or until tender and slightly charred. Discard the rosemary.

While eggplant are baking, heat oil in a large frying pan. Add carrots, celery, onion and garlic and cook for about 10 minutes, stirring often, until softened but not brown. Add the lentils and stock, then simmer until thick. Add the balsamic vinegar and check seasoning.

Spread mixture in a shallow baking dish and arrange the eggplant halves on top. If necessary put the dish into the oven to heat through.

Taste the hummus and, if necessary, add a bit more lemon juice and/or crushed garlic to give it a bit more zing and make it less thick. Serve the eggplant drizzled with hummus and sprinkled with the pine nuts and fresh herbs. If liked drizzle with some extra virgin olive oil.

Serves 4

Variations: use a drained can of chickpeas or kidney beans instead of lentils. Add a can of chopped tomatoes when adding the stock.

Reuben Sandwich

Fermented food is really good for maintaining healthy gut bacteria.

I have just made my first batch of sauerkraut and as it’s an integral ingredient in the famous American Reuben Sandwich I decided it was a good way to try it.  The origins of this sandwich are not entirely clear, but according to one version, a man called Reuben Kulakofsky ordered a corned beef and sauerkraut sandwich in a hotel in Omaha USA in 1928. A young chef by the name of Bernard Schimmel came up with the rest. So I guess it should have been called a Schimmel sandwich!

If you don’t have Thousand Island dressing and can’t be bothered to make it, mix two parts mayonnaise with one part tomato ketchup and add a dash of Tabasco or Worcestershire Sauce to give it a bit of bite. The photo shows two sandwich halves stacked one on top of the other.

Corned Beef (or Pastrami), sliced
Swiss cheese, sliced
Light Rye Bread, sliced
Sauerkraut, rinsed and well drained (bought or home-made)
Thousand Island Dressing, bought or home-made (see below)
Butter
To serve:
Dill pickles
Radishes
Potato crisps/chips

Make sandwiches using rye bread spread with Thousand Island Dressing, filled with generous amounts of corned beef or pastrami, Swiss cheese and sauerkraut, then topped with a second slice of bread.

Butter the outsides of both slices of bread and cook in a sandwich press until nicely toasted. You can also cook them in a frying pan, with a weight to flatten them down a bit, but a sandwich press is the best solution and a worthwhile investment if you’re a fan of toasted sandwiches.

Cut the sandwiches in half and garnish with dill pickles, radishes and potato crisps.

Thousand Island Dressing
1 cup mayonnaise
½ cup tomato ketchup
1 slice onion
1 slice red or green capsicum
A few celery leaves or half a stick
¼ tsp salt
1 Tbs parsley
1 hard boiled egg
¼ cup fruit chutney or pickle relish
few drops Tabasco

Place mayonnaise, ketchup and onion in food processor and mix till smooth. Add remaining ingredients and pulse briefly so you end up with a slightly chunky dressing. Keep refrigerated and use within 5 days.

Makes about 2 cups

Maple-Glazed Chicken with Prosciutto

Food writer and restaurant critic Jill Dupleix has been contributing to the Australian food scene for several decades.

This is one of her recipes, slightly adapted. The original version uses a mixture of two tablespoons each of maple syrup, miso and soy sauce to brush onto the chicken before baking. It’s quite a salty mixture and I found I had far too much, so when I made it the second time I used half. I also omitted the garnish of deep fried vermicelli noodles, which I don’t think is necessary. Depending on the size of your prosciutto slices, you will need one or two per serving. You can get away without tying the bundles with kitchen string, but they’re less likely to burst open if you do.

6 large chicken thighs, skinless and boneless
4 spring onions, all the white and most of the green
2 cloves garlic
2 Tbs olive oil
6 or 12 thin slices prosciutto (or rindless streaky bacon)
1 Tbs miso paste
1 Tbs soy sauce
1 Tbs maple syrup
To serve:
1 spring onion
Mashed sweet potatoes
A green vegetable such as peas or brussels sprouts

Trim chicken thighs of any excess fatty bits. Place chopped spring onions, garlic and oil in food processor and process until chunky-smooth. Place prosciutto on work surface, slightly overlapping if you’re using two. Place a chicken thigh on top. Spread each one with some of the spring onion mixture, then roll up, placing the join underneath and tie with a piece of kitchen string. Place chicken rolls on a baking tray lined with baking paper. If liked, prepare ahead to this stage and leave in the fridge for up to a few hours.

Preheat oven to 180°C. Mix miso paste, soy sauce and maple syrup and brush over the rolls. Bake for 25-30 mins or until cooked through. They will take slightly longer if they’ve been in the fridge prior to cooking.

To make the garnish, cut spring onion into 4 cm lengths, then into very thin strips. Place these in a bowl of iced water so they curl. Serve each chicken roll on a nest of mashed sweet potatoes, either whoile or sliced, garnished with the spring onion curls and green peas.

Serves 6

Salted Caramel Pots de Creme

As we were about to fly out of Los Angeles I was browsing through cookbooks in the airport bookshop and came across one published by a restaurant in LA called Gjelina. Some of the recipes made my mouth water, so a visit to this restaurant is definitely on the “to do” list for next time.

Salted Caramel (or Butterscotch) Pots de Crème is one of Gjelina’s signature dishes and everyone says they’re to die for. As with all good recipes, word has got around and there are now several different versions online. Before attempting to make them I read through several variations, as well as numerous comments from readers who had tried them. The variations included different amounts of egg yolks and cream, how long to cook the desserts to ensure they set and whether to serve them with whipped cream or crème fraîche. Our verdict is that they are nice with either, so it’s up to you.

This dessert is sweet and sinful but OMG it’s good.

75g butter
½ cup brown sugar
600ml cream
1 tsp salt
1 tsp vanilla essence
3 egg yolks
Caramel:
½ cup sugar
6 Tbs water
To serve:
Whipped cream or Crème fraîche (or sour cream)
Maldon salt flakes

Preheat oven to 165°C. Melt butter and brown sugar then let it bubble over moderate heat for 3-4 minutes. Swirl pan occasionally and watch it doesn’t burn. Whisk in the cream slowly with a balloon (hand) whisk. Return to the boil, stirring then add the salt and vanilla. Whisk egg yolks in a mixing bowl then pour in the hot cream mixture, whisking all the time. Strain through a sieve and pour into 6 small ramekins or coffee cups.

Place ramekins in a baking dish or pan and pour boiling water to come halfway up. Cover with foil then bake for 45 minutes to an hour, or until set but still slightly wobbly. Cool then refrigerate for 4 hours or overnight, covered.

Caramel: Place sugar and water in a pan and heat until dissolved. Cook over moderate heat, swirling the pan from time to time, until whisky-coloured. Pour a little caramel on top of each dessert, tipping so it covers. The caramel will set hard and you need to serve the desserts soon afterwards. If you do this stage ahead of time and put the desserts back in the fridge the caramel may become chewy. Actually it’s quite nice but much harder to eat chewy toffee than hard caramel in polite company! So I suggest you add the caramel topping close to serving time..

Serve the pots de crème with whipped cream or crème fraîche or sour cream and a few flakes of Maldon salt flakes.

Serves 6

Individual Black Forest Trifles

In 1915 Josef Keller, pastry chef at the Café Ahrend in Bad Godesberg in south-west Germany, invented the Black Forest Cake, using a local liqueur made with sour cherries to produce a distinctive flavour. His winning combination of chocolate and cherries went on to become famous around the world.

Here I’ve used the same ingredients to make a quick and easy dessert, layered in a glass. For an authentic flavour it’s worth investing in a bottle of cherry brandy, but a dash of ordinary brandy or your favourite liqueur will do.

I wanted to decorate each trifle with a fresh cherry, but tried three supermarkets and there wasn’t a fresh cherry to be had, it being mid-winter here.

You can also make this trifle in one large glass dish.

Chocolate cake (bought or homemade)
Cherry jam (I used Hero’s Black Cherry)
Preserved cherries in a can or jar (I used a 680g jar of Aldi’s pitted Morellos)
2 heaped tsp arrowroot
Cherry brandy or brandy (optional)
Chocolate Ganache:
350ml cream
50ml milk
200g dark chocolate (I used Cadbury’s Old Gold 70%)
To decorate:
250ml cream, extra
Fresh cherries
Grated chocolate

Slice cake horizontally and fill with a generous layer of cherry jam, then stick the two halves back together. You will need a third to half a jar of jam. Cut slices or chunks of cake and arrange a piece in 8 glass tumblers. If liked, drizzle each with a tablespoonful or two of cherry brandy or brandy.

Place cherries in a saucepan with most of the juice and heat to boiling point. Mix arrowroot with the rest of the juice until smooth, then add this to the cherries and cook, stirring, until thickened. Spoon cherries over the chocolate cake.

Place cream and milk in a small saucepan. Add chocolate, broken into squares, then heat to boiling point, stirring until chocolate has completely dissolved. Spoon chocolate ganache over the cherries and shake glass to spread evenly. Desserts can be made ahead to this point and kept in the fridge, covered, for several hours or overnight.

Whip extra cream until soft peaks form, then place a large dollop on each trifle. Decorate with a fresh cherry on its stalk (if available) and some grated chocolate.

Serves 8

Variations: Use fresh pitted cherries, stewed with a little sugar, in season. Use milk chocolate instead of dark. Use a different red fruit jam. Arrowroot is available in the cake ingredients section of the supermarket.