Black Rice Pudding with Jaggery and Toasted Nuts

Posted on 25 March 2020 by Linda Peek

On a recent trip to India we dined at a fantastic restaurant in Mumbai called Burma Burma. It serves only vegetarian food and no alcohol – a formula which is really taking off. The Maitre D said they were about to open their sixth restaurant in Calcutta. I assured him they would do well in Australia too. Vegetarianism is a growing trend worldwide.

The black rice pudding garnished with Jaggery and Toasted Almonds was superb, so I decided to try and recreate it, using macadamias. Jaggery (also known as Gur) is made from sugar cane and is a popular sweetener throughout Asia. Dark brown in colour, it’s sold in solid blocks. Most Asian grocery stores sell Jaggery, but if you can’t find it substitute a drizzle of treacle, which will provide the sweetness and colour, without the crunch.

2 cups black rice, rinsed
4 cups water
pinch salt
2-4 Tbs sugar, to taste
1 can coconut cream
To serve:
Lightly toasted slivered almonds or coarsely chopped macadamias
2-3 Tbs Jaggery, chopped
Fresh mango (optional)
Extra coconut cream or thick cream or sour cream (see note below)

Place all ingredients in a heavy-bottomed pan. Bring to the boil, then simmer, covered for 45 minutes or until tender, adding more water as necessary and stirring often to prevent sticking, especially towards the end. The rice pudding should be thick and the grains should be tender, but with a slight bite. Cool then chill.

Serve the rice pudding chilled, garnished with the toasted nuts and the Jaggery, in one large dish or individual dishes. If liked, serve with a bowl of fresh cubed mango and some cream.

Note: traditionally served with extra coconut cream. I prefer it with a dollop of thick fresh or sour cream. It’s also perfectly nice on its own.

Coconut Meringue Tart

Posted on 11 March 2020 by Linda Peek

I love anything with coconut in it. Unfortunately Matthew doesn’t so I only make coconut desserts for events he’s not attending. I served this scrumptious tart at one of my Spanish conversation lunches. Guess who ate the leftovers.

1 22cm (9″) sweet pastry case, cooked till golden
Coconut Filling:
1 can coconut milk plus enough milk to make 2¼ cups
½-¾ cup sugar (depending on how sweet a tooth you have)
3 egg yolks, beaten
1/3 cup cornflour
1 cup desiccated or shredded coconut
Meringue:
3 egg whites
6 Tbs sugar
1 tsp vinegar
1-2 Tbs extra desiccated or shredded coconut
To Serve:
Thick pouring cream

Mix about 2 Tbs of the milk mixture with the cornflour to make a smooth paste. Place coconut milk, milk and sugar in a non-stick pan and heat to boiling point. Add the egg yolks and the cornflour mixture, stirring constantly until the mixture thickens. Add coconut, then tip into the pastry case.

Preheat oven to 170°C. Whip egg whites until stiff then gradually add the sugar, beating until you have a thick, glossy meringue. Beat in the vinegar then dollop all over the coconut filling. Use a knife to spread meringue evenly all over, then sprinkle with the extra coconut. Bake for 8-10 mins or until golden brown. Watch the coconut doesn’t burn. Chill in the fridge. Serve with cream.

Serves 8

Mexican Chicken Lasagne

Posted on 4 March 2020 by Linda Peek

My Chilean friend Pia made this for one of our Spanish conversation monthly lunches. It’s similar to an Italian lasagne, but with Mexican flavours.

1 large onion diced
2-3 cloves garlic, crushed
1 red capsicum, deseeded and cut into strips (optional)
250g mushrooms, sliced (optional)
2 Tbs butter or oil
500ml cream
1 packet soft tortillas
Meat from 1 cooked chicken, diced
2-3 Tbs chopped fresh herbs of choice
2 cobs fresh corn (or use canned or frozen kernels)
1 tin tomatoes, chopped
1 small red chilli, finely chopped, or 1 tsp dried chilli flakes (optional)
Salt and freshly ground black pepper, to taste
2-3 cups grated cheese e.g. cheddar

Preheat oven to 180°C. In a large frying pan gently fry onion and garlic with mushrooms or capsicum, or both, in oil or butter until softened, but not browned. Remove kernels from fresh corn, or drain off the liquid if using canned. Add to pan with cream, herbs, chicken and tomatoes. Add chilli if using and season to taste. Cook, stirring for a few minutes to thicken a bit, but not too much as you need the liquid which will soak into the tortillas.

Cover the base of a greased lasagne-type rectangular, oval or round dish with one layer of tortillas, cutting to fit. Spoon half the chicken sauce over and sprinkle with a third of the cheese. Then arrange another single layer of tortillas, followed by the other half of the sauce and another third of cheese. Finally arrange a third layer of tortillas over the top. The top can get a bit dry and crunchy so I suggest you dip the final layer of tortillas in water or milk to moisten them before arranging on top, then top with remaining cheese.

Bake for 30-40 mins or until golden and bubbly. Stand for 10 minutes then cut into squares or wedges and serve with a salad.

Serves 6-8

Roast Lamb with Anchovies Mustard and Herbs

Posted on 26 February 2020 by Linda Peek

Some people hate anchovies and to be honest I’m not mad about them eaten just as they are. But when pulverised into a dressing or marinade they provide a powerful Umami boost. I reckon most anchovy-haters wouldn’t even know they are there. The dressing for a Caesar Salad for example wouldn’t be the same without anchovies.

The combination of anchovies, garlic and mustard in this recipe makes it a real winner. Serve with a green salad and a crusty loaf for a Mediterranean-style feast. Or serve with more traditional accompaniments such as roast potatoes and peas or beans. Or try this recent post for Green Bean Salad.

2 Tbs Dijon mustard
3-4 cloves garlic, crushed
2-3 anchovy fillets, drained
2-3 tsp grated lemon rind
1.5 to 2kg leg or shoulder of lamb, bone in
To serve:
Chopped or whole fresh herbs (parsley, oregano, marjoram or whatever you have)
1 lemon cut into wedges

Preheat oven to 180°C. Combine mustard, garlic, anchovies and lemon rind, using a mortar and pestle, or blitz in a small food processor. Adjust quantities according to the weight of the lamb. Smother the lamb with this mixture, on both sides. Place in a roasting pan and oast for about 1½ hours, or until lamb is cooked as you like it, basting from time to time. A 1.5kg piece will take a little less time than a 2kg one and a boned joint will take longer than one with the bone in. If you like your meat fairly well done it may take up to 2 hours.

Remove lamb from pan and leave to rest, covered loosely with foil, for 15 mins. Carve lamb, drizzle with pan juices and serve garnished with herbs and lemon wedges. Roast potatoes and a salad or green vegetable go well with the lamb.

Serves 6

Marti’s Smoked Salmon Lunch

Posted on 12 February 2020 by Linda Peek

My friend Marti who lives in Paris served a delicious cold lunch when we were visiting, the centrepiece of which was smoked salmon.

It was such a good combination I made a note of what she served, so I could repeat it for one of my Spanish conversation lunches. It’s a great way to serve a crowd with minimum fuss. Marti managed to fit everything apart from the potatoes and the cottage cheese on one fish platter. I have a similar dish, but unfortunately mine is smaller so I had to put the salad, eggs, avocado and tomatoes in another dish.

Quantities will vary according to how many people you’re serving.

Sliced Smoked salmon formed into rolls
Garnish such as onion rings, capers, pink peppercorns
Lemons cut into wedges
Avocados cut into quarters
Mache or rocket or other small lettuce leaves
Soft hard boiled eggs, cut into halves
Cherry tomatoes
Baby new potatoes
Knob of butter, snipped chives
Cottage cheese
1 small onion, finely chopped or spring onions
Baguettes (home made or bought) or any nice crusty loaf and butter

Cook the potatoes and mix with butter and chives. Place in a serving bowl. Mix cottage cheese with onion or spring onions, finely chopped and place in a small bowl. Slice bread. Arrange everything on serving platters.

Tandoori Marinade & Tandoori Chicken Salad

Posted on 5 February 2020 by Linda Peek

This marinade is great for chicken, fish or lamb you are going to cook on the barbecue. It’s also a main ingredient in Tandoori Chicken Salad. The marinade keeps for up to a week in the fridge.

Buy a cooked chicken and the remaining ingredients at the supermarket and you have a quick and easy meal for the warmer weather. Quantities are flexible.

300ml plain Greek-style yoghurt
1 knob fresh ginger, size of a walnut
1 tsp salt
1 tsp sugar
1 tsp cumin
1 tsp coriander
2 Tbs oil
1 tsp hot English mustard
1 Tbs lemon or lime juice
1 tsp turmeric
2 Tbs peanuts, cashews or pine nuts
1 tsp Garam Masala
2 Tbs fresh coriander
2 Tbs sweet chilli sauce
2 cloves garlic, crushed

Place all ingredients in food processor and process until smooth. Keeps in the fridge for about a week.

Makes about 2 cups

Tandoori Chicken Salad

3 cups cooked chicken, cut into bite-sized pieces
1 cup thinly sliced spring onions
3 cups bean sprouts
1½ cups finely sliced celery
1 cup roughly chopped coriander
1-2 cups cooked small pasta (optional)
1-2 cups Tandoori marinade (see recipe above)
To serve:
Lettuce leaves
Thin slivers of red capsicum or red chillies

Mix all together, adding more salt if necessary. Use as much marinade as you need to moisten everything. Serve in a mound on lettuce leaves, garnished with red capsicum or chilli.

Serves 4

Pasta with Pesto and Avocado

Posted on 15 January 2020 by Linda Peek

After all the rich food of the festive season you’re probably ready for some simple but satisfying recipes to please the whole family. This pasta dish hits the spot.

500g pasta (shell or penne)
2 ripe avocados, roughly mashed
1 cup pesto (preferably homemade)
Salt and freshly ground black pepper, to taste
To serve:
Grated parmesan cheese
Extra virgin olive oil

Cook pasta until al dente. Drain then mix in the avocados, the pesto and salt and pepper to taste. Serve topped with parmesan cheese and a drizzle of oil.

Serve with a simple green salad.

Serves 3-4

Layered Fruit Jelly

Posted on 8 January 2020 by Linda Peek

This dessert can be made with fresh or frozen fruit, or a mixture of the two and is popular with all ages. Quantities will depend on the size of your mould. Mine holds 1½ litres and I used raspberries, mangoes, blueberries and kiwi fruit.

1-2 cups green fruit, such as seedless grapes or cubed kiwi
1-2 cups purple fruit, such as seedless purple grapes or blueberries
1-2 cups cubed orange fruit, just as mango or peaches
1-2 cups red fruit, such as raspberries, stoned cherries or strawberries
2 packets of jelly mix (I used yellow but you could use red or orange)
1 rounded tsp gelatine powder

Layer the fruit in the jelly mould, starting with a layer of green fruit, then purple and so on until the mould is completely full of fruit. My jelly mould holds 1½ litres or 6 cups. The jelly will fill in the gaps.

Make up both jelly mixes, using slightly less than the packet says and mixing in the powdered gelatine. My jellies each called for 450 mls of water (half boiling and half cold) which makes a total of 900 mls of liquid. I mixed the two packets with a total of 750 ml boiling water and mixed in the gelatine.

Pour jelly carefully into the mould, filling to the top. Refrigerate overnight. To serve, dip the mould briefly in very hold water then invert onto a large serving platter.

Serves 8-10

Deux Baguettes S’il Vous Plaît

Posted on 1 January 2020 by Linda Peek

When he was eleven I asked our eldest son James to go into a bakery in a ski resort in France and buy “Deux baguettes s’il vous plaît” while I was double parked outside. I had been round the block twice and there was absolutely nowhere to park.

We sat outside the bakery for what seemed like a very long time with me saying come on you can do it and James saying he really didn’t want to. His more outgoing younger sister wanted him to hand over the money so she could go. But she didn’t need a confidence booster and I wanted him to do it. Eventually James went into the bakery and came out, beaming from ear to ear, one baguette under each arm.

I had completely forgotten this incident until James (now married with kids of his own) reminded me. He says he remembers it whenever he has to do something challenging, like speaking in public.

A couple of weeks ago I decided to use the No Knead Bread recipe to make deux baguettes instead of the usual round loaf you make in a Le Creuset pot. I wasn’t sure if it would work, but decided to give it a go. Well the baguettes were amazing and I’ve made them three times since. Crisp and crunchy on the outside, soft and tender on the inside, the recipe makes two small baguettes or one very large one, which probably wouldn’t fit in my oven.

3 cups plain flour
1 heaped tsp salt
1 Tbs olive oil (optional)
¼ tsp dried yeast
1½ cups very hot water from the tap
Extra flour
Sesame seeds (optional)

Place all ingredients in a large bowl and mix thoroughly with the blade of a knife. Cover bowl with plastic wrap or a tea towel and leave for a few hours. The amount of time you can leave it is flexible and varies a bit according to the weather. In the middle of summer it will be ready to go to the next stage in about three hours, but it’s okay if you leave it longer. When ready the dough will have doubled in size.

Sprinkle extra flour on work surface and scrape out the dough. Using a little extra flour as necessary, form dough into a non-sticky round, then cut in two and form each into a sausage shape about 30cm or 12″ long. Place side by side on a lightly greased oven tray, sprinkle with sesame seeds if liked, then leave aside while the oven heats up.

Heat the oven to 220°C. Bake bread for 15-20 minutes or until golden brown and crisp all over. Cool on a cake rack. Bread freezes well.

Makes 2 small loaves or 1 large