Caramelised Eggplants with Miso & Tahini

Posted on 26 August 2015 by Linda Peek

This recipe came from iamafoodblog.com and was recommended by son David. Eggplants are one of our favourite vegetables so I immediately added two eggplants to my shopping list. The rest of the ingredients are ones I have in the pantry.

David added the final drizzle of tahini and described the dish as “num nums” which, according to the Slang Dictionary, is Australian slang for tasty food. It has always been a favourite adjective in our family when we’re talking about food, which we do quite a lot.

Miso paste is sold in Asian shops and some supermarkets. It keeps in the fridge for quite a while and is useful in Japanese-style marinades, adding both flavour and texture. Try spreading a little on salmon fillets before you cook them.

2 eggplants (aubergines)
1-2 tsp sesame oil
1 Tbs mirin or rice wine vinegar
1 Tbs sake or dry sherry
2 Tbs sugar
2 Tbs Shiro miso (white miso paste)
To serve:
Toasted sesame seeds
Spring onions, thinly sliced lengthwise
Tahini paste (optional)

Preheat oven to 200°C. Line a baking tray with baking paper. Cut eggplants in half lengthwise and brush cut sides with sesame oil. Place cut sides down on the baking paper and bake for 15-20 mins or until quite soft when squeezed. Time will vary according to size of eggplants.

Meanwhile place mirin or rice wine vinegar and sake or sherry in a small saucepan. Turn on the heat and add the sugar and miso paste, stirring to combine. Simmer for a few mins then turn off.

When eggplants are done remove from the oven and switch on the grill. Divide miso mixture between the cut surfaces of the eggplants then grill for 1-2 mins or until caramelised. Be careful they don’t burn.

Serve garnished with toasted sesame seeds, spring onions and a drizzle of well-stirred tahini paste.

Serves 2-4

Rhubarb and Strawberry Crisp

Posted on 19 August 2015 by Linda Peek

You have to add quite a bit of sugar to rhubarb to make it palatable. But a friend told me recently that she cooks it with a little salt instead of sugar and eats it with Greek yoghurt.

So as we had rhubarb in the garden I decided to experiment. I mixed all the rhubarb pieces with a little melted butter (or you could use olive oil) then rolled half in some raw sugar and arranged them on a baking sheet lined with baking paper. I then added a little salt to the remaining rhubarb, mixed it well and arranged the sticks on the other half of the baking sheet. I baked them in a hot oven for about 15 mins or until they were “al dente”.

The sweet ones were, as you would expect, quite sweet and delicious served with meringues and whipped cream. Interestingly the salty ones were not unsweet – the salt having brought out the natural sweetness of the fruit. Serve for breakfast or dessert with thick Greek yoghurt and a drizzle of honey if you need more sweetness. They would also go well as a garnish for duck. chicken or pork.

My third experiment was to cook the rhubarb with some fruit cordial such as Ribena – an idea I read somewhere once and filed away in my head. The result was a delicious ruby red compote. Rhubarb and strawberries go well together, so I used the compote to make a tasty variation on a traditional rhubarb crumble.

500g rhubarb
½ cup blackcurrant or raspberry cordial (see note)
1 punnet strawberries
125g butter
4 Tbs brown sugar
4 Tbs self-raising flour
4 Tbs rolled oats
4 Tbs slivered or flaked almonds
1 tsp vanilla essence

Wash and trim rhubarb and cut into 2- 3cm lengths. Place in a bowl, add the cordial and mix. Cover and microwave for 5 mins or until cooked but not mushy. Meanwhile wash and hull strawberries and cut them into quarters. Grease a small round or oblong pudding dish. Mix strawberries with rhubarb and spread over base. Melt butter then mix in sugar, flour, oats, nuts and vanilla. Spoon evenly over the fruit, using a fork to close any gaps and give an even covering. Can be made ahead to this stage.

Pre-heat oven to 180°C. Bake for 25 mins or until golden brown. Serve warm with vanilla ice cream, cream or labneh flavoured with a little icing sugar and a few drops of vanilla essence.

Serves 4-6

Notes: if preferred double the rolled oats and leave out the nuts or double the nuts and leave out the oats. Instead of using fruit cordial to cook the rhubarb, use a little water and sugar to taste.

Red Onion & Goat’s Cheese Tart

Posted on 5 August 2015 by Linda Peek

This makes a quick lunch or light supper for four.

250g puff pastry, either ready-rolled or in a block
1 kg red onions thinly sliced
2 Tbs olive oil
25g butter
1 Tbs vinegar
1 Tbs brown sugar
Salt and freshly ground black pepper
100-150g soft goat’s cheese
Fresh thyme

Pre-heat oven to 200°C. If not ready rolled, roll out pastry to a 25-30cm square about 5mm thick.

Place pastry on a baking sheet lined with baking paper. Heat oil and butter in a large non-stick frying pan. Add onions and cook over low to moderate heat, stirring from time to time, for 15-20 mins or until very soft. Add vinegar and sugar and cook, stirring, for a further 5 mins. Season.

Spread onions over the pastry. Break the cheese into pieces and scatter over the onions. Bake for 30 mins or until puffed and golden. Garnish with thyme. Cut into four and serve with a mixed salad.

Serves 4

Substitutions: use brown onions instead of red; use feta cheese instead of goat’s cheese. Use a bought pizza base or Indian roti instead of pastry.

Kheema with Peas

Posted on 29 July 2015 by Linda Peek

When we had a house full of kids I made recipes using minced beef all the time. Lasagne, spaghetti bolognese, shepherd’s pie – they are all great ways to feed a family with just half a kilo of mince. Now there’s just the two of us I only buy mince occasionally – otherwise we’d be forever eating leftovers!

This recipe was posted recently by Jill Dupleix, a well-known food writer in Australia. I love anything with peas so I decided to make it, adjusting the quantities to go with half a kilo of mince rather than the 750g she used.

It’s very quick to make and sure to be a hit with all the family.

1 Tbs oil
1 large onion, chopped
1 large clove garlic, crushed
500g minced lamb or beef
1 Tbs tomato paste
1 Tbs grated ginger
½ tsp each turmeric, coriander
¼ to ½ tsp chilli powder or flakes (optional)
1 tsp garam masala
Two cups water or stock
Salt and freshly ground black pepper to taste
1 tsp sugar
2-3 cups frozen peas
To serve:
Chopped fresh coriander
Steamed Rice
Indian bread such as Roti
Plain yoghurt

Heat oil in a large frying pan and cook onion and garlic until soft but not brown. Add meat and cook for 5 mins, breaking it up as you go, until browned. Add remaining ingredients except peas and simmer for 20 mins. Add peas and cook for a further 5-10 mins, or until peas are cooked and Kheema is thick.

Sprinkle with chopped coriander and serve with rice, bread and plain yoghurt on the side. Warm the Indian bread by heating for a minute or so on each side in a dry frying pan over moderate heat.

Serves 4

Variations: use a drained can of beans or chick peas instead of the green peas.

Pear Pecan and Caramel Puddings with Ginger Ice Cream

Posted on 8 July 2015 by Linda Peek

This delicious dessert is adapted from one which appeared recently in Gourmet Traveller. On a cold winter’s day it just hits the spot.

6 small ripe pears
Poaching liquid:
1 litre water
2 Tbs sugar
1 stick cinnamon
1 vanilla pod, split
Pudding mix:
1 cup pecan nuts (or walnuts)
1 cup self raising flour
1 tsp vanilla essence
2 tsp cinnamon
2 eggs
1 cup milk
½ cup brown sugar
125g butter
6 rounded Tbs Caramel (see note below)
¼ cup raw sugar (optional)
Ginger Ice Cream:
2 cups whipping cream
1 can condensed milk
3 tsp powdered ginger
½ cup crystallised/glacé ginger, chopped

Peel pears and leave whole. Place water, sugar, cinnamon stick and vanilla pod in a large saucepan. Bring to the boil and simmer for 5 mins. Add pears and simmer for 25 mins or until cooked. Drain pears and discard syrup.

Preheat oven to 180C. While pears are cooking blitz the nuts in food processor, then add flour, vanilla, cinnamon, eggs, milk and melted butter and mix till combined. Grease six one and a half cup ramekins or small pudding bowls. Divide pudding mixture between the bowls. Place a rounded tablespoonful of caramel in the middle of each, then sit a pear on top and push it down into the pudding. If liked, sprinkle with a little raw sugar. Bake for 25-30 mins or until puddings are golden brown and well risen. Dust with icing sugar and serve topped with a scoop of Ginger Ice Cream.

Ice Cream: with electric beaters, whip cream until soft peaks then add condensed milk and powdered ginger and continue to whip until combined. Fold in crystallised/glacée ginger with a rubber spatula then scrape ice cream into a plastic container with a lid. Cover and freeze for several hours or until firm.

Serves 6

Note: use a can of Nestlé Top and Fill Caramel or in South America use Dulce de Leche (Manjar) or make your own from a can of condensed milk (see Banoffi Pie recipe). Instead of six small pears you can use 3 very large ones peeled and cut vertically in half.

Cubanos

Posted on 1 July 2015 by Linda Peek

We recently watched a movie called Chef starring Jon Favreau who was also the writer and director.

Favreau plays an amiable chef who works in a high-end restaurant in Los Angeles. The owner of the restaurant – a controlling, nasty piece of work played by Dustin Hoffman – forces the chef to cook dated dishes he doesn’t want to cook and they end up getting a very bad review.

Encouraged by his Cuban ex-wife the chef quits his job and starts a mobile food truck business with a friend, selling Cuban fast food. It’s a huge success, the chef reconnects with his 10 year old son, remarries his gorgeous ex-wife and everyone lives happily ever after.

The toasted sandwiches called “Cubanos” looked so delicious I decided to do some research and make them for Café Cat. They’re pretty high in cholesterol so I wouldn’t recommend eating them every day!

Cubanos were often eaten for lunch by workers in sugar mills and cigar factories in Cuba in the late 1800s. They are now popular in various parts of the United States, especially Miami.

In the movie they made them with Cuban bread, which looked like a wide baguette called a Flute in France. Any roast pork will do, but if you want authentic Cubanos make the Cuban version below.

I once watched Nigella Lawson make toasted sandwiches in a frying pan with a chopping board and a weight on top. I couldn’t help wondering why she didn’t jusr buy a proper sandwich press. They aren’t expensive and allow you to make toasted sandwiches with any kind of bread or wrap.

Cubanos

Baguettes or large bread rolls
Sliced roast pork (see below)
Sliced ham
Sliced Swiss cheese
Sliced dill pickles
Your favourite mustard
Melted butter

Split baguettes lengthwise and cut into sandwich lengths – about 15cm – or split the bread rolls. Heat up a sandwich press until hot. On one side of the sandwich place a layer of ham, a layer of sliced pork, a layer of sliced cheese and then a few sliced pickles. Spread mustard generously on the other half, then stick the sandwich together. Brush both sides with melted butter, place in sandwich press, close lid and cook until the bread is golden brown and cheese is melting. Serve immediately.

Cuban Roast Pork

2-2½ kg pork shoulder roast
4 tsp salt
1 cup lemon, lime or Seville orange juice
1 bay leaf
3 tsp oregano
3 tsp ground cumin
15-20 cloves garlic, depending on size, peeled

Stab meat all over with a sharp knife to make deep holes. In a food processor or blender blend salt, fruit juice, bay leaf, oregano and cumin. Pour over the pork and rub in well, then cover and refrigerate overnight.

Next day remove pork from fridge and let come to room temperature for a good hour. Preheat oven to 140°C, tip off the marinade and reserve. Roast meat, uncovered for 4-5 hours or until well done. Baste often with the reserved marinade and turn occasionally. Remove from the oven and put the pork on a plate or cutting board. Cover loosely with foil and leave to rest. This pork is enough to feed a crowd with Cubanos.

Lemon Drizzle Cake Salvation Creek

Posted on 24 June 2015 by Linda Peek

As we were heading off to Europe last year for an extended holiday my friend Karen lent me a few good books.

We thoroughly enjoyed The House at Salvation Creek, a delightful memoir by Susan Duncan, but soon realised that it’s actually a sequel to her first book. So when we got back I borrowed the first one, Salvation Creek, from the local library.

Pittwater, where the narrative takes place, is described by Wikipedia as “a tide-dominated drowned valley estuary 40 km north of Sydney.” Duncan’s descriptions of the native flora and fauna are exceptional. A friend in Denmark to whom I recommended the books said “Susan Duncan brought some warm Australian sunshine into the bleak, grey days of a Danish winter.”

Duncan’s relationship with her ageing mother is something many readers will relate to. And of course I loved all the references to what she was cooking. This is her recipe for Lemon Drizzle Cake. Very easy and a real crowd pleaser.

Zest of 1 large lemon
250g caster sugar
250g butter (at room temp)
4 large eggs
250g SR flour
Pinch salt
1 level tsp baking powder
Syrup:
Juice of 1 large lemon
150g sugar

Preheat oven to 160ºC and prepare a round or square cake pan. I used a 22cm (9″) square silicone pan, so there was no need to grease and line the bottom with baking paper, which you need to do with a metal pan.

Place lemon zest and sugar in food processor and blitz for 1-2 mins. Add butter and mix for a minute then add the eggs, sifted flour, baking powder and salt. Mix for 1- 2 mins then stop to scrape down the sides and mix for another minute. Scrape into cake pan, spread out evenly and bake for 30-40 mins or until golden and well risen. Test cake with a toothpick inserted in the middle, which should come out clean, but don’t overcook the cake. Remove from oven and pour over the syrup while hot, using a knife to distribute it evenly. If liked serve garnished with flowers e.g. potato vine as in photo.

Syrup: heat lemon juice and sugar together in a small saucepan to form a syrup.

Serve for afternoon tea or as a dessert with whipped cream and some berries. Duncan suggests mixing some icing sugar and passionfruit pulp into the cream.

Serves 16

Notes: The original recipe says to cook the cake for 30-35 mins but mine took 40. The recipe can be doubled and it makes very good cupcakes. She says it freezes well.

Roast Chicken with Jerusalem Artichokes and Lemon

Posted on 17 June 2015 by Linda Peek

The Jerusalem artichokes from our veggie garden are ready to use, so I went through some cookbooks looking for new ways to use them. This easy and delicious recipe comes from Jerusalem by one of my favourite chefs, Yotam Ottolenghi and his partner Sami Tamimi.

I’ve made a few slight adjustments. The original recipe uses fresh tarragon which I didn’t have, so I used marjoram which grows profusely in our garden and doesn’t get hit so early by the frost. It worked well. If you don’t have any saffron add a couple of teaspoons of turmeric. Ottolenghi says to peel the artichokes but it’s such a fiddly job we just scrub them and trim off any black bits.

If you don’t have Jerusalem artichokes substitute parsnips, pumpkin, sweet potatoes or ordinary potatoes.

500g Jerusalem artichokes
8 chicken thighs, skin-on, trimmed
Juice of 1 lemon
12 garlic cloves, peeled and sliced
12 shallots, peeled & halved lengthwise
1 lemon, halved lengthwise & sliced thinly
1 tsp saffron threads
¼ cup olive oil
¾ cup water
1½ Tbs pink peppercorns (optional – see note)
1 Tbs fresh thyme leaves or 2 tsp dried
2 Tbs fresh marjoram or tarragon, chopped
1 to 2 tsp salt, to taste
Freshly ground black pepper
To serve:
Extra chopped herbs
Extra lemon juice

Scrub and trim the artichokes, then cut into even chunks about 2cm thick. Place in a saucepan and cover with water. Bring to the boil and simmer for 10 mins, drain. Place all ingredients in a large mixing bowl and mix well with hands. Cover and leave to marinate for 1-2 hours or overnight.

Preheat oven to 220°C. Tip chicken and marinade into a rectangular roasting tin (mine is non-stick) and spread out evenly. Cover with foil and roast for half an hour. Remove foil, baste chicken with the juices, then roast for a further 15 mins or until cooked and nicely browned.

Serve garnished with some extra chopped fresh herbs and a squeeze of lemon juice.

Serves 4

Note: pink peppercorns are not really peppercorns at all (look them up on Google if you’re interested). You can buy them in specialty shops such as The Essential Ingredient. They go well with smoked salmon, Gravlax, chicken and fish dishes.

Carrot Pancakes

Posted on 10 June 2015 by Linda Peek

These vegetarian pancakes make a tasty, light and healthy meal for two. Serve with sour cream or thick Greek yoghurt and ring the changes by using other vegetables instead of carrot, such as finely chopped cauliflower, broccoli, red capsicum or corn – either fresh, tinned or frozen.

2 eggs
1 large or two smaller carrots, grated
½ cup chopped spring onion, leek or onion
1 green chilli, seeded and chopped
1 clove garlic, crushed
½ cup besan (chickpea) flour
½ cup plain yoghurt
1-2 tsp ground cumin
1 tsp salt
Freshly ground black pepper, to taste
3 Tbs oil to fry
To serve:
Sour cream or thick Greek yoghurt
Fresh parsley or coriander
A spicy Indian chutney

Beat eggs then mix in remaining ingredients except oil. Heat a little oil in a non-stick frying pan and cook the pancakes over moderate heat, 2 or 3 at a time, using 3-4 Tbs of mixture for each one. Cook for 3-4 minutes each side over a low to moderate heat so the pancakes are thoroughly cooked in the middle. If the heat is too high they will brown too quickly on the outside and taste doughy in the middle.

Remove from pan and drain on paper towels. Serve garnished with yoghurt or sour cream and fresh herbs and a dish of chutney on the side.

Makes 6 pancakes

Note: besan flour gives a special flavour and texture, but if unavailable use plain flour. If you like things spicy, use a small red chilli, finely diced, instead of a green one.

Cauliflower Crust Pizza

Posted on 3 June 2015 by Linda Peek

Instead of the usual dough made with flour, this pizza crust is made with grated cauliflower. It’s enough to serve two and because it’s so low in carbohydrates it only has 300-350 calories per serving. Try it – it’s really delicious!

Crust
½ head cauliflower
1 cup grated Mozzarella cheese
2 Tbs grated Parmesan cheese
1 egg
Salt and freshly ground black pepper
Topping
¼ cup tomato sauce or pesto
8-10 cherry tomatoes, halves
4 spears asparagus cut into 3 and steamed
Some buffalo Mozzarella balls sliced (optional)
1-2 cloves garlic, thinly sliced
¼-½ cup grated Mozzarella cheese
Dried chilli flakes (optional)
To garnish
Fresh basil or parsley

Coarsely grate cauliflower. I used a coarse 5mm grating disc on my Magimix. Place in a bowl, cover and microwave on High for 7-8 mins or until soft. Cool then mix in remaining ingredients. Pre-heat oven to 220°C. Line a baking tray with baking paper. Tip cauliflower mixture onto the paper and pat it into a round pizza crust. Bake for 15 mins or until golden brown.

Spread tomato sauce or pesto over the pizza base. Arrange tomatoes, asparagus, garlic, sliced Mozzarella balls and chilli flakes (if using) on top. Sprinkle with grated cheese then bake for 10 mins or until bubbly. Garnish with fresh herbs and serve with a mixed salad.

Serves 2

Variations: instead of asparagus use some ham, salami, pepperoni or peeled prawns.