Tag Archives: easy

Salmon and Asparagus with Preserved Lemon Mayonnaise

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This is an easy and delicious recipe from Donna Hay’s book No Time to Cook.  Ready to serve in no time at all, it’s perfect for a mid-week dinner.  The recipe calls for chervil but I substituted dill which is more readily available.

Salmon and Asparagus with Preserved Lemon Mayonnaise

2 x 180-200g salmon fillets, skin removed
1 bunch asparagus – 8-10 spears
1 Tbs olive oil
Salt and freshly ground black pepper to taste
Baby cos lettuce leaves, washed and dried
Mayonnaise:
½ cup mayonnaise (home-made or bought)
2 Tbs finely chopped preserved lemon (see note below)
1 Tbs finely chopped dill

Mix mayonnaise with remaining ingredients.  Place salmon and trimmed asparagus in a dish and add oil, salt and pepper and turn several times to coat thoroughly.  Preheat a char-grill pan or a non-stick frying pan to medium-high heat and cook salmon and asparagus for 2-3 minutes each side, or until cooked to liking.  Asparagus should be al dente.  The salmon will still be rare inside so if you like it well-done cook for longer.  Arrange some lettuce leaves on two serving plates, then the asparagus and salmon.  Serve with the mayonnaise.

Serves 2

Note: lemons preserved in salt are a Middle Eastern ingredient available from specialist shops.  Remove and discard the pulpy part and just use the lemon rind.

Twice-Baked Blue Cheese Soufflés

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Last year the American supermarket chain Costco opened stores in Sydney, Melbourne and Canberra. It costs $60 for an annual membership, but it’s well worth it.  A good addition to the Canberra shopping scene. Some people are put off joining, because they think they’re going to have to buy huge quantities of everything, which is not the case.  You do however have to buy a kilo of most fresh things, such as meat and cheese.  You can buy almost anything in Costco, from diamond rings to car tyres.  However, someone told me there are two things they aren’t allowed to sell in Australia which they sell in the USA – coffins and guns.  I’m not sure if this is true, but it makes a good story!

About a month ago I wanted to make a pear, walnut and blue cheese quiche and remembered having seen a kilo of Italian Gorgonzola for under $16 at Costco, which is much cheaper than anywhere else.  Now a kilo of blue cheese is rather a lot for two people, but I reckoned at that price it wouldn’t be the end of the world if I ended up throwing some out.  However, to be honest my War Mentality, inherited from my mother, means I don’t throw food away unless I really have to.  We have a compost heap and I often wish I kept chickens, then I wouldn’t have to throw anything away.

Located near Canberra airport, it’s also a long way to go to buy a kilo of Gorgonzola, but of course I ended up buying a few more things.  My brother David who lives in Vancouver, and first introduced me to Costco over there, calls it the $100 shop, because it’s impossible to get out without spending at least $100.

The quiche was delicious and over the past month we’ve continued to eat our way through the Gorgonzola – with crackers, in a broccoli and blue cheese soup, in a dip mixed with cream cheese and chopped walnuts, but there was still about half a kilo left!

Last week my friend Marilyn took me for a delicious lunch at Flint in the Vines in Murrumbateman, just outside Canberra.  Inspired by their twice-baked goat’s cheese soufflé I came up with this dish.  It’s something you could make at the weekend (up to the first baking stage) and keep in the fridge to whip out and serve during the week as a light supper.

Twice-Baked Blue Cheese Soufflés

80g butter
1/2 cup plain flour
450ml (just under 2 cups) milk
shake of ground nutmeg
100g blue cheese (Gorgonzola, Stilton or whatever you have)
salt and pepper to taste
4 eggs
About 250ml cream
To serve:
Mixed leaf or rocket salad or some micro-herbs

Set oven to 180°C and oil 8 half cup or 4 one cup souffle dishes.  Place them in a baking tray or dish you can use as a bain marie.  In a non-stick pan heat butter and when melted add flour.  Stir for 2-3 minutes until the flour is cooked but not coloured, then gradually add the milk, mixing to incorporate before you add more.  When sauce is thick and smooth add nutmeg, cheese and season to taste.

Remove pan from heat and add the egg yolks one by one, placing the whites in a large mixing bowl.  Beat the whites until soft peaks form, using electric beaters.  Add some of the cheese sauce to the whites and mix well, then add the rest and mix thoroughly using a plastic spatula.  Divide mixture between the soufflé dishes and pour boiling water into the baking dish to come halfway up them.  Bake for about 15 minutes or until risen and light golden brown. The larger sized dishes will take about 20-25 mins. If liked serve the souffles immediately and skip stage two. But if you’re going to do the twice-baked method, remove souffles from the oven and leave to cool then refrigerate, covered till serving time – up to 2-3 days.

To serve set oven to 200°C. Line a biscuit/cookie tray with baking paper. Run a knife round each souffle to loosen, then tip them out and arrange them all, or as many as you want to serve, on the paper with a space between each.  Pour a little cream over each soufflé, then bake for 15 minutes, or until puffed and golden.  Big ones will taker longer than small ones. Remove with a fish slice to serving plates and garnish with the salad.

Serves 8 as a starter or 4 as a light lunch or dinner

Variations:

  • use goat’s cheese instead of blue cheese and in addition to the cream, sprinkle each soufflé with a little grated Parmesan cheese before final baking
  • use a can of drained salmon or tuna instead of blue cheese
  • add some finely chopped fresh herbs
  • A few pecan nuts, quickly caramelised in a frying pan with a drop of honey or maple syrup, are a nice addition to the rocket salad.

Prawn Pancakes with Green Shallot Dressing

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For Valentine’s Day we had a fantastic dinner at a new restaurant in Canberra called Soju Girl.  In fact it was so good that we’ve booked to go again with 3 other couples so we can have the banquet, which they only do for a minimum of eight.

Inspired by the presentation of one of their dishes I came up with this recipe which makes a delicious starter or canapé.

Prawn Pancakes with Green Shallot Dressing

Pancake batter:
2 eggs
4 heaped Tbs plain flour
2 Tbs vegetable oil
pinch of salt
1 cup milk
½ cup water
Filling:
500g peeled cooked prawns
½ cup mayonnaise (preferably home-made)
Juice and grated rind of 1 lime or half a lemon
Salt and pepper to taste
1 Tbs snipped chives
Green Shallot Dressing:
½ cup vegetable oil
2-3 green shallots (spring onions), green part only
Salt and freshly ground black pepper to taste
pinch sugar
lemon juice or white vinegar to taste
To serve:
Extra chives
Some salmon roe (not shown in photo) would look nice too

Place all ingredients for pancakes in food processor and process until smooth, stopping to scrape down the sides.  Add a little more water if necessary to make a thin batter which coats the back of a spoon.  Heat a small non-stick omelette pan and use about 3 Tbs batter to make thin pancakes, stacking them in a pile as you make them.  You won’t need to oil the pan as the batter contains oil.  Pancakes should be light golden and will take only 30 seconds or so to cook on each side.

Place prawns in food processor and blitz until chunky.  Tip into a bowl and add remaining ingredients.  Lay pancakes out on the bench top and use about 3 heaped tablespoons of filling for each pancake.  Place the filling in a fat sausage shape along one side, then roll up tightly.  Place on a plate, cover with plastic wrap and refrigerate until serving time.  You may run out of filling and have pancakes left which can be used for something else.

Place dressing ingredients in food processor and blitz until chunky-smooth.  Place in a bottle with a squirty top if you have one.

To serve, cut the ragged ends off each pancake then slice evenly into three.  Arrange three little chimneys on each serving plate and surround with some of the dressing.  If liked, garnish with extra chives as shown in the photo.

To serve as finger food with drinks, cut the pancakes into thinner slices, arrange on a platter and serve the sauce in a separate dish so people can dunk them in.

Makes about 8 pancakes

Variations:

  • to bulk up the filling and make it go further you could add a diced firm avocado and perhaps a touch of finely chopped fresh red chilli.
  • use crab meat instead of prawns
  • add some Asian flavours to the prawn/mayo mix such as grated ginger, chilli, Fish Sauce

Baked Cheesecake with Sour Cherry Topping

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Nigella Lawson has a recipe for an unbaked cheesecake with a cherry topping and another recipe for a baked cheesecake with no topping.  I decided to combine the two for this recipe and use less sugar and a thinner biscuit crust.

Nigella’s system of baking the cheesecake in a water bath, using a piece of foil to stop the water from getting into the spring form pan, gives a very creamy result.  It’s not at all dry and cloying like some baked cheesecakes.  Nigella adds extra egg yolks to the filling, but I found that it set perfectly using 3 whole eggs.  I put a thicker sour cream layer on mine because I wanted the cheesecake to be nice and deep and come almost to the top of the pan when finished.

Baked Cheesecake with Sour Cherry Topping

Biscuit base:
100g digestive biscuits (or other plain sweet biscuits which need using up)
50g butter at room temperature
Cream Cheese filling:
500g cream cheese at room temperature
125g caster sugar
1½ Tbs vanilla essence
2 Tbs lemon juice
3 large eggs
Sour cream layer:
500-600g sour cream (two tubs/cartons)
1 Tbs vanilla essence
3 Tbs caster sugar
Sour cherry topping:
1 can or jar of sour cherries in juice (I used a 680g jar from Aldi)
1 Tbs sugar (optional)
4 Tbs arrowroot + 2-3 Tbs water

Turn the oven to 170°C and line the bottom of a 20cm spring form pan with baking paper.  In a food processor blitz the biscuits until they form crumbs, then add the butter and process until the mixture sticks together. Tip into the pan and press down over the bottom using your hand or the bottom of a glass.  Place in fridge while you make filling.

Wipe out the food processor to remove any crumbs, then process cream cheese until smooth.  Add the sugar, then lastly the vanilla, lemon juice and eggs.  When smooth pour into the pan.  Place the pan on a large piece of tough aluminium foil and bring it up the outsides of the pan, crunching it down around the outside edges.  Place pan in a deep baking tin or dish and pour boiling water to come halfway up the sides of the cheesecake.  Bake for 30-40 minutes or until cheesecake is firm in the middle – test with the palm of your hand.

Meanwhile in a small bowl mix sour cream with sugar and vanilla.  When cheesecake is set in the middle, spread sour cream mixture evenly over the top and return to the oven for 10 minutes.  Remove from the oven, lift out of the water bath and allow to cool, then refrigerate.

Tip cherries and their juice into a sauce pan and bring to the boil.  Add sugar if you think they need it.  Mix arrowroot with cold water till smooth then add to the pan and cook, stirring, until mixture thickens.  You can use cornflour instead of arrowroot, but arrowroot is better as it doesn’t make the mixture turn opaque.  Allow to cool for a while so it’s not too hot, then spoon onto cheesecake and spread evenly.

Chill cheesecake for several hours or overnight.  To serve, run a knife dipped in boiling water around the outside to loosen it from the pan, then carefully undo the spring and remove the sides.  Cut slices using a knife dipped in hot water.

Serves 12

Variations:

  1. Use fresh strawberries, blueberries or raspberries to cover top of cheesecake instead of the cherry topping.
  2. Passionfruit topping: mix half a cup of fresh passionfruit pulp with a cup of boiling water.  Mix well then tip through a sieve.  Return 2-3 tablespoons of the passionfruit seeds to the juice and discard the rest.  Add 1-2 tablespoons sugar, to taste and stir to dissolve.  Place 4 teaspoons powdered gelatine in a small dish with 2 tablespoons water.  Zap in microwave to dissolve, then add to the passionfruit juice and stir well.  Tip onto the cold cheesecake and refrigerate until jelly has set.

No-Knead Bread

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My son in law makes this “no-knead bread” and says it’s so easy, so I thought it was time I had a go. The time involved in making it is less than five minutes, plus baking time. Minimum mess, quick and easy and tastes fantastic – just like a shop-bought ciabatta. If you look on Google you will find that there are heaps of variations of this recipe, though I believe it was first published in the New York Times. Here’s our version.

3 cups plain flourphoto
¼ tsp dry yeast
1 heaped tsp salt
1 Tbs olive oil (optional)
1½ cups very hot water from the tap

Place all ingredients in a mixing bowl and mix thoroughly. Cover bowl with plastic wrap and leave at room temperature until you’re ready to bake the bread. In summer anywhere will do, but in the middle of winter it’s probably a good idea to put it somewhere cosy like the microwave or the oven, making sure you tell people not to switch it on! Recipes on Google vary on how long the dough needs to rise, so I reckon it’s fairly flexible. Anywhere between 4 and 24 hours you can go to the next stage.

At this stage, i.e. after the 24 hour rising period, the dough can be refrigerated for up to 3-4 days and this time in the fridge actually improves the flavour of the bread.

Place an iron pot with a lid in the oven – a le Creuset-type pot holding 6-8 litres – and turn the oven on to 250C or as high as it will go if it doesn’t go that high. Meanwhile tip the bread dough out onto a floured surface. Fold and flip it over on itself a few times, then form into a ball with the seams underneath and place on a piece of baking paper. Turn on the oven and let the bread rise a bit while it comes up to temperature. This could take around half an hour. If the dough has been in the fridge for a couple of days then give it 2 hours to come to room temperature and rise before baking.

When the oven is up to temperature use the paper to put the bread into the pot on the paper and make two slashes in the top with a pair of scissors. Cover with the lid and bake for 30-40 minutes. Remove lid and bake for a further 5-10 minutes or until nicely browned. It depends on your oven how fast it browns, so keep an eye on it. In such a hot oven it browns fast. Remove and cool on a rack.

Sticky Honey Chicken

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This weekend we went to Woodlands, our 46 hectare rural property at Hereford Hall, 40 minutes out of Braidwood, New South Wales.  Sometimes we invite friends or family to join us, but this weekend Matthew wanted to prepare the area around the house for planting a lawn and sow the seeds, so there was no time for socialising.

Browsing through this month’s Delicious magazine before we left, I read a letter from a reader which mentioned a recipe for Sticky Honey Chicken with Ginger and Garlic by Rick Stein. It had apparently appeared in the magazine many moons ago and the reader said it was so good she was still making it regularly.  I decided to find it on the internet, print off a copy and make it over the weekend.  Here is my slightly adapted version.  I cut out the olive oil – the chicken was fatty enough without it – and added fresh coriander as a garnish.  I also cut down a bit on the quantities in the glaze and used only chicken thighs, because I’m not mad about drumsticks.  The cayenne pepper gives the sauce a nice kick and any leftovers are nice cold.

Rick Stein’s Sticky Honey Chicken with Ginger and Garlic

8-12 chicken pieces – drumsticks, thighs etc, skin left on
juice of one small or ½ large lemon
1 tsp cayenne pepper
1 tsp salt
Glaze
1½ Tbs honey
2-3 cm fresh ginger, grated
2 Tbs HP sauce (I substituted BBQ sauce)
1 Tbs Worcestershire sauce
2 Tbs tomato sauce (ketchup)
1 Tbs tomato puree
2 Tbs red wine or cider vinegar
2 Tbs soy sauce
2  large garlic cloves, crushed
fresh coriander to garnish

Preheat oven to 200°C. Trim chicken of any excess fat or skin.  Place in a shallow ovenproof dish in one layer.  Sprinkle with lemon juice, cayenne pepper and salt. Turn chicken pieces until well coated. Cover and set aside while you mix the glaze.

Make glaze by mixing all ingredients together. Roast chicken for 15 minutes skin side up. Turn chicken pieces over, spoon over half the glaze and roast for another 15 minutes.  Turn over so they are skin side up again, spoon over remaining glaze and bake for a further 10-15 minutes or until nicely browned and cooked through.  Garnish with coriander. Serve with steamed rice, with a knob of butter added and a steamed green vegetable or green salad.

Serves 4-6