Potato Waffles with Prosciutto and Rocket

Posted on by
Reply

Do you have an electric waffle iron languishing in the back of a cupboard? If you do then you might be interested in today’s recipe. Especially if you have kids or grandkids. And even if you don’t.

With this recipe (which came from the American magazine Food and Wine) you squash some bought potato croquettes (Tater Tots in the US) with a waffle iron to make a potato cake. In Australia I found something similar to Tater Tots in Aldi, which are called Potato Jewels.

Once the potato cake is ready you can top it with anything you fancy. We had prosciutto, but smoked salmon or trout would be nice. I added a few roasted pumpkin cubes to the topping (because they needed using up) and they went well.

 

Non-stick cooking spray
About 50 frozen Tater Tots or Jewels, thawed
Salt flakes
¼ cup sour cream or creme fraîche
2 Tbs whole-grain mustard
2 handfuls rocket
1-2 tsp olive oil
1 tsp lemon juice
6 slices prosciutto (or smoked salmon or trout)
Thinly sliced gherkins for serving (optional)

Heat an 8 inch (20cm) electric waffle iron and grease with non-stick spray. Arrange about 25 Tater Tots or Jewels on the waffle iron to cover it. Sprinkle with salt, then close the lid and cook for 6-8 minutes or until golden and crispy on both sides. Open the lid a couple of times during cooking and press the potatoes down with a fork, in order to fill in any gaps. Repeat with another 25 or so Jewels to make a second potato waffle.

Meanwhile mix sour cream and mustard in a small bowl. Mix rocket with the olive oil and lemon juice.

To serve, spread each potato waffle with some of the mustard cream. Arrange 3 slices of prosciutto and half the rocket on each. If liked garnish with sliced gherkins.

Serves 2

White Bean Soup with Anchovy Butter

Posted on by
Reply

This recipe from English food writer Simon Hopkinson uses two tins of white beans to create a delicious, creamy soup worthy of any restaurant menu.

I haven’t tried it, but he says that if you don’t have a can of white beans, such as Cannellini or butter beans, you can use chick peas. The soup is rich and creamy, so I’ve cut back a little on the butter and the cream.

50g butter
2 large onions, chopped
4 sticks celery, chopped
1 Tbs fresh rosemary leaves pulled off the stem
2 x 400g cans white beans (eg Cannellini)
750ml (3 cups) vegetable or chicken stock
Salt and freshly ground black pepper, to taste
100-150ml cream (keep a little for garnish)
Anchovy Butter:
120g butter at room temperature
1 Tbs rosemary leaves pulled off the stem
1 clove garlic, crushed
50g anchovies, drained
Juice of half a small lemon
Pepper to taste
To Serve:
Cream
Black Pepper
Croutons

Heat butter in a large heavy-bottomed pan and cook onions and celery for 5-10 minutes, until soft and lightly coloured, stirring from time to time. Add rosemary and stir for a minute to release the aroma. Add beans, including the juice and stock and simmer for 30 mins. Cool then blend in a blender or food processor until smooth and put back into a clean pan. Add cream and season to taste. Not too much salt as the anchovy butter is salty.

While soup is cooking place all ingredients for the anchovy butter in a food processor and mix till smooth, stopping halfway to scrape down the sides. You can at this stage pass it through a fine sieve to remove any bits of rosemary, but I didn’t bother. Scrape into a small bowl or container.

Reheat soup and serve garnished with a blob of anchovy butter, extra cream, black pepper and some croutons.

Serves 4

To make croutons: cut a couple of slices of bread into cubes then mix them in a bowl with a little olive oil. Spread onto a baking tray lined with baking paper and bake at 180°C until golden and crunchy.

Peanut Chicken with Rice

Posted on by
Reply

This tasty family recipe takes almost no time to prepare. Serve with a salad or green vegetable.

If anyone has a peanut allergy, use cashews.

1 kg chicken thighs with skin and bone (see note below)
1 cup long grain rice
2½ cups water mixed with a chicken stock cube
½ cup peanuts (or cashews)
½ cup Hoisin sauce
2 Tbs rice wine vinegar (or balsamic vinegar)
½ cup water or white wine

Trim chicken pieces of any excess fat and place in a bowl. Preheat oven to 180°C. Place rice, water and crumbled stock cube in a baking dish and stir to combine. Cover with foil and bake for 30 mins.

Meanwhile place peanuts, Hoisin and rice wine vinegar in food processor and process until fairly smooth. Scrape into the bowl with the chicken and mix well.

When rice has cooked for half an hour, arrange chicken pieces over the top, skin side up. The chicken should cover the rice in one layer with no gaps. Mix the half cup of water or wine into any marinade left in the dish and pour it over the chicken. Bake for 40 minutes without the foil, or until nicely browned and cooked through – test with a skewer or fork.

Serve with a salad or a green vegetable

Serves 4-6

Note: if preferred use skinless, boneless chicken pieces which will take slightly less time to cook.

Grilled Lamb Chops with Hummus

Posted on by
Reply

Hummus goes well with grilled or roasted meats, especially lamb. This quick and easy recipe for a mid-week dinner for two was inspired by British food writer Simon Hopkinson. It’s perfect for busy couples and is easy to double or triple for bigger families.

 

4 lamb cutlets or chops
Marinade:
2 tsp olive oil
2 tsp lemon juice
2 tsp balsamic vinegar
½ tsp ground cumin
¼ tsp ground ginger
¼ tsp dried chilli powder or flakes
1 small clove garlic, crushed
Salt and freshly ground black pepper, to taste
To serve:
1 cup hummus (bought or home-made)
A few fresh coriander leaves
Extra virgin olive oil
A pinch of Cayenne Pepper
Steamed green vegetable (snow peas, broccolini, green beans)

Mix marinade, add the chops and turn to coat well. Leave for an hour at room temperature, or overnight in the fridge, turning them from time to time. Grill or barbecue the chops, or cook them on a lightly oiled griddle pan for 3-4 minutes each side, or until charred on the outside, but still pink in the middle.

Spread some hummus on two warm serving plates. Arrange the chops on top, two each. Drizzle a little oil around each serving and garnish with coriander leaves and a pinch of cayenne. Serve with a steamed green vegetable such as snow peas, broccolini or green beans.

Serves 2

Barramundi with Cannellini, Tomatoes and Capers

Posted on by
Reply

Pan-fried fish makes a quick mid-week dinner for two. The creamy sauce is optional, but goes well with the combination of beans and fish.

2 fillets of Barramundi, skin-on (or another firm-fleshed fish such as cod or hake)
1 x 450g can cannellini or other white beans, drained and rinsed
2 tomatoes, peeled, de-seeded and chopped (or 8 cherry tomatoes)
1 clove garlic, crushed
2 tsp vinegar (sherry, white balsamic, white wine or tarragon)
2 tsp olive oil
Salt and freshly ground black pepper
1 Tbs chopped dill or tarragon
For the sauce:
3 Tbs mayonnaise (preferably home-made)
1 Tbs cream
Few drops of Tabasco sauce
To garnish:
2 tsp small capers
Cayenne pepper (optional)
A few sprigs of dill or tarragon
Extra virgin olive oil (optional)

Dry fish fillets thoroughly with paper towels and season on both sides. Place tomatoes, garlic, vinegar and olive oil in a pan and heat through for a few minutes. Season to taste and add the fresh herbs.

Meanwhile place fish fillets, skin side down, in a cold, lightly oiled, non-stick frying pan. Turn on the heat to moderate and cook for 3-4 minutes, or until the skin is nice and crispy. Turn over and cook for a further 2-3 minutes or until fish is tender – check with a fork.

Mix mayonnaise with cream and Tabasco.

Serve fish, skin side up, on a bed of the bean mix, topped with some the sauce and garnished with capers, a shake of cayenne and a few fresh herb sprigs. If liked, drizzle a little olive oil around each serving. Serve with a steamed green vegetable, such as broccolini.

Serves 2

Pasta with Prawns and Pernod

Posted on by
Reply

Back in March I posted a recipe for Chicken with Pernod, given to me by my cousin Mary Beth. Pernod adds a wonderful depth to any sauce. Once you’ve made it you will understand why this chicken dish was the most popular in Renés restaurant.

Today’s recipe is a loose interpretation of one by British food writer Simon Hopkinson. In his version he keeps the heads and tails from the prawns and makes a bisque-like, smooth sauce to go with the pasta, by pushing everything except the prawns through a sieve. This is my chunky version. French in style, with lots of butter and cream, this recipe is not on the Weight Watchers diet, but it is absolutely delicious and perfect for a special occasion. We had it to celebrate a birthday in Covid lockdown.

400g raw shell-on prawns, fresh or thawed from frozen (see note)
50g butter
2 shallots or a small onion, finely chopped
1 clove garlic, peeled and chopped
1 Tbs Pernod
¾ cup white wine
2 ripe tomatoes or 8 cocktail tomatoes, chopped
150 ml cream
Salt and freshly ground black pepper
150g dried long pasta (linguine, tagliatelle, fettuccine)
Grated rind and juice of ½ a lemon
1 Tbs chopped dill

Peel prawns and put the pasta on to cook in plenty of boiling, salted water until al dente. Heat the butter in a large frying pan and gently cook the onion and garlic until soft and translucent, stirring from time to time. Add the prawns and cook, stirring, for a minute or two, until they change colour. Add the Pernod and wine and cook on a moderate to high heat to reduce by half. Add the tomatoes, cream, lemon rind and juice and cook, stirring, for 3-4 minutes, until the sauce has thickened a bit. Season to taste.

Mix cooked pasta into the sauce with the chopped dill, saving a few sprigs to garnish.

Serves 2

Note: if you only have cooked prawns, add them to the pan a bit later, with the tomatoes and cream. If you are making the recipe with peeled prawns, either cooked or raw, you will need about 200g.

Zucchini Fritters with Corn and Bacon

Posted on by
2

This recipe, from one of my favourite recipe websites called Mind Food, makes a delicious light lunch or dinner.

400g zucchini, washed and coarsely grated
½ cup self-raising flour
½ cup grated Parmesan cheese
50g feta cheese, crumbled
1 egg
Salt and freshly ground black pepper
4 rashers bacon, rinds removed
1 Tbs olive oil
1 cob fresh corn, kernels removed (or substitute frozen)
1 Tbs snipped chives
1/3 cup sour cream
Extra virgin olive oil to garnish

Sprinkle a good pinch of salt over the zucchini, mix through then leave to drain in a colander for 20 minutes or so. Squeeze out as much moisture as you can then place in a large mixing bowl with the flour, two cheeses, egg and seasoning to taste. You probably won’t need any salt having salted the grated zucchini.

In a large non-stick frying pan fry the bacon until crispy on both sides then drain on paper towels and keep warm. Place the corn in a bowl and cover with boiling water. Wipe out the frying pan then heat the tablespoonful of oil and fry the fritters for about 3 minutes each side, using about a quarter of the mixture for each fritter. Just scoop it out using two or three big spoonfuls for each. If the pan is large enough make all four at the same time. If not make two and keep them warm while you make another two. Drain well on paper towels, then arrange one on each of 4 warmed serving plates.

Drain corn and mix it with the chives, then divide amongst the four fritters. Top each with a dollop of sour cream and a folded slice of crispy bacon. Drizzle a little olive oil around each serving.

Serves 4

Variation: top with a slice of smoked salmon or trout instead of the bacon.

Roasted Brussels Sprouts & Shallots with Grapefruit

Posted on by
Reply

Adapted from one by Yotam Ottolenghi for Brussels Sprouts with Pomelo, this recipe may sound like a weird combination, but it works. He uses 100g of sugar, which I’ve swapped for a tablespoonful of honey because we found it too sweet.

Pomelo is a citrus fruit which looks like a large grapefruit with one pointy end. Like grapefruit, pomelos come in yellow or pink varieties and are interchangeable in recipes.

Asians love them and when we lived in Malaysia the locals looked forward to each new season and cleared the shelves. Asians who have moved to live in Australia also look forward to the arrival of the new crop of pomelos. I’ve tried them a couple of times and decided that they are overrated. I’d sooner have a grapefruit as they are available all year round and considerably cheaper.

500-600g Brussels sprouts, trimmed
250g shallots, or small onions, peeled
3 Tbs olive oil
Salt and freshly ground black pepper
1 large grapefruit
1 Tbs lemon juice
1 Tbs water
1 Tbs honey
2 star anise
1 cinnamon stick, broken
3-4 Tbs chopped coriander or parsley to garnish

Preheat the oven to 200°C. Place the sprouts and shallots in a saucepan. Cover with water, bring to the boil, then drain thoroughly. Cut the sprouts in half vertically and the shallots in halve horizontally. If using onions cut them into quarters. Mix the sprouts and shallots or onions with 2 Tbs of the oil, salt and pepper, then spread out on a baking sheet lined with baking paper and bake for 25-30 minutes, or until everything is golden brown.

Meanwhile peel the grapefruit and remove the segments. Remove the membrane and any seeds and cut each segment into 3 pieces. As you cut up the grapefruit keep any juice. Heat the lemon juice, water, honey, spices and any juice from the grapefruit in a small frying pan for 2-3 minutes, until you have a sticky syrup. Turn off the heat, add the grapefruit, stir gently to coat each piece, then leave to cool.

When the sprouts and shallots are cooked, gently mix in the grapefruit and syrup, discarding the spices. Tip into a serving dish, drizzle with the remaining tablespoon of oil and top with coriander or parsley.

Serves 4-6

Char Kway Teow

Posted on by
2

We lived in Kuala Lumpur for three years in the mid-1980s. The street food sold by people called hawkers was fantastic and my favourite dish was char kway teow.

A delicious mix of rice noodles, prawns, egg, garlic and other flavourings, I’ve tried many times to make char kway teow taste exactly the way I remember it. Unfortunately I’ve come to the conclusion that it’s not possible. Even my Malaysian friends agree with me. You need to go to Malaysia or Singapore for the real thing.

My recipe has been adapted and tweaked over the years to produce a dish which might not be 100% authentic, but which you can make easily at home with readily-available ingredients. In Malaysia they add blood clams, known as kerang. If you can find them that’s wonderful, throw them in, but I just leave them out.

Fresh rice noodle sheets which you cut into strips are available in Asian grocers, but the ready to eat rice noodles sold in most supermarkets work well. Not quite the same, but still delicious. If you’re going to make a trip to an Asian grocer for the noodles you will also be able to find Chinese sausage and garlic chives there, as well as all the sauces.

This recipe serves 2. If you need to serve more people, make another batch, don’t double the recipe.

200g rice noodles (see note below)
2 Tbs vegetable oil
2 cloves garlic, finely chopped
12-15 peeled and deveined prawns (preferably uncooked, but cooked also work)
1 lap cheong (Chinese sausage) thinly sliced (see note below)
Good pinch of crushed dried chillies, to taste (or add a little Sambal Oelek paste)
2 eggs, beaten
2-3 tsp soy sauce, to taste
2-3 tsp kecap manis (see note below)
2-3 tsp oyster sauce
1 bunch garlic chives or spring onions
200-250g beansprouts

If using rice noodle sheets (available in Asian stores) cut them into 1cm strips and separate them with your fingers. If using ready to eat rice noodles, cut the end off the bag and zap it in the microwave for 1 minute.

If using garlic chives (available in Asian stores) cut them into 4cm lengths. If using spring onions, slice thinly on the diagonal.

Heat oil in a wok over high heat. Add the garlic, prawns and sausage and stir-fry for a minute or two. Add the noodles and the crushed dried chillies and toss well to combine. Let the noodles get a bit stuck and charred, before you scrape them off. Add the spring onions or garlic chives and beansprouts and mix in.

Push everything to one side, pour the eggs into the space and cook them like scrambled eggs, allowing them to set, then breaking them up.

Add the 3 sauces. Start with a couple of teaspoons of each, taste and add more if necessary. Gently mix everything together. The beansprouts and chives or spring onions will still be raw and crunchy. Don’t overcook – you want the egg to still be soft.

Serves 2

Notes: (1) in Australia shelf-stable (long life) rice noodles are located in the Asian aisle of big supermarkets under the Wokka brand. Inside the packet are two packets each weighing 200g. I used one for this recipe. You might also find ready-to-eat rice noodles in the refrigerated pasta and noodles section of your supermarket. (2) Chinese sausage is sold in a shelf-stable (long life) packet in the Asian aisle of Woolworths and Coles. (3) if you can’t find kecap manis (sweet soy sauce) use more ordinary soy sauce and add a good pinch of sugar.

 

Quick Lemon Loaf

Posted on by
3

I had a sudden urge to whip up a cake in Covid lockdown. We have heaps of lemons on our tree at the moment so I didn’t have to think too far about which flavour.

There’s just the two of us at the moment and no visiting allowed, so I didn’t want to make anything huge. This little loaf was perfect and SO lemony! Lemons vary in size and the amount of juice they produce, but you will need about 3 lemons for this recipe.

125g butter at room temperature
¾ cup sugar
2 eggs
1½ cups self-raising flour, sifted
Grated zest of 2 lemons
¼ cup lemon juice
Syrup:
6 Tbs lemon juice
6 Tbs icing sugar

Grease and line a loaf tin with baking paper, or use a silicone pan (shown in the photo) which doesn’t need to be lined. Preheat oven to 180°C. Mix butter and sugar in food processor until smooth and creamy, stopping halfway to scrape down the sides. Add the eggs and when combined add the sifted lour and lastly the lemon juice. Scrape into the loaf tin and smooth the top.

Bake for 30-40 minutes, or until golden brown and firm to touch in the middle. A skewer inserted in the middle should come out clean. Don’t overcook or cake will be dry and crumbly.

Meanwhile for the syrup mix the lemon juice and icing sugar in a small bowl. When cake is ready prick it all over with a toothpick or skewer to make holes right to the bottom. Pour the syrup slowly and evenly over the hot cake. Leave to cool.