Chicken with Fresh Corn Salsa on Toast

Posted on 23 October 2019 by Linda Peek

Leftovers on a slice of buttered toast is one of my favourite quick meals. What might not be quite enough for one or two can be stretched (as my mother used to say) by serving it on a slice of toast. Leftover spag bol sauce for example.

This recipe uses a slice of toast to create a light but satisfying mid-week dinner or weekend lunch for two. Use two small chicken breasts, one large one, or buy the small strips called fillets.

350g chicken breast or fillets
Marinade:
2 tsp olive oil
1 tsp Dijon mustard
½ tsp hot English mustard
1 tsp vinegar or lemon juice
1 tsp chopped fresh thyme or a pinch of dried
½ tsp salt
½ clove garlic, crushed
1 tsp honey
Freshly ground black pepper to taste
1 pinch chilli flakes (optional)
Fresh Corn Salsa:
1 ear fresh corn
1 tsp vinegar
½ tsp Dijon mustard
1 Tbs olive oil
½ clove garlic, crushed
Salt and freshly ground black pepper to taste
1 tsp chopped fresh thyme or a pinch of dried
To serve:
2 tsp olive oil to fry chicken
2 slices buttered toast
Something red (capsicum, tomato, sun dried tomato)
1 avocado, sliced
2 sprigs thyme

If using whole chicken breasts cut them into chunky slices like fillets.

Mix all ingredients for marinade with the chicken in one bowl. Remove kernels from corn cob by slicing downwards with a sharp knife. Mix with remaining salsa ingredients in another bowl.

Heat olive oil in a non-stick frying pan and fry chicken for 4-5 mins each side or until golden brown and cooked through. Serve chicken on toast, topped with the salsa and avocado. Garnish with something red for a bit of colour and a sprig of thyme. If liked drizzle a little olive oil around the plate.

Serves 2

Roasted Vegetables with Spinach and Halloumi

Posted on 9 October 2019 by Linda Peek

Flying home from Canada I walked through the galley kitchen during the night, on my way to the loo. A flight attendant was eating something from a foil container which looked delicious. Not like aeroplane food at all. She told me it was roasted veggies with quinoa, spinach and halloumi. I made a mental note and here it is.

1 recipe Oven Roasted Vegetables
1 cup quinoa or couscous, prepared according to packet directions
1 packet baby spinach leaves
Extra Virgin Olive oil
Balsamic Glaze
Lemon Juice
1 packet Halloumi cheese

Make the vegetable recipe you can find by clicking on the link and prepare the couscous or quinoa. In a large salad bowl mix the vegetables with the quinoa or couscous and the baby spinach leaves. Add oil and lemon juice to taste.

Slice halloumi cheese about half a centimetre thick. Dry well with paper towels then fry on both sides in a frying pan in a little olive oil until golden brown. Arrange the halloumi on top of the vegetables, then drizzle with the lemon juice and balsamic glaze.

Serves 4

Variations: use the larger Israeli couscous, cooked according to packet directions. Top the salad with cubes of feta cheese instead of halloumi.

Asparagus with Caper & Egg Dressing

Posted on 21 August 2019 by Linda Peek

Asparagus is delicious served hot with melted butter or cold with mayonnaise. This sauce goes a step further, being a Hollandaise sauce with a few extra additions. The sauce also goes well with ham or poached eggs.

4 egg yolks
4 Tbs white wine vinegar
2 Tbs water
1 tsp hot English mustard
1 tsp sugar
½ tsp salt
¼ tsp smoked paprika
2 hard boiled eggs, finely chopped
100ml cream
2 Tbs capers, drained and chopped
2 Tbs finely chopped parsley
5 or 6 asparagus spears per person
Extra parsley leaves and Extra Virgin Olive oil to garnish

Place egg yolks, vinegar, water, mustard, salt and paprika in the top of a double boiler, or in a bowl over a pan of simmering water. Using electric beaters, whisk the sauce until it doubles in volume. Remove from the heat and fold in the hard boiled eggs, cream, capers and parsley.

Meanwhile, cook the asparagus in shallow boiling water in a frying pan, for 4-5 mins or until al dente. Drain on paper towels.

Serve the sauce warm over the asparagus. Any leftover sauce goes well cold with ham or cold asparagus.

Serves 4-6

Fried Halloumi with Lemon and Olives

Posted on 3 July 2019 by Linda Peek

I first ate halloumi cheese at my brother’s house when he was living in the UK in the 1980s. He cooked it on a barbecue and the kids decided to call it squeaky cheese, because of the noise it makes against your teeth when you eat it.

This recipe makes a good side dish for lunch or nibbles with drinks.

2-3 Tbs olive oil
250g halloumi cheese
2 Tbs flour mixed with some salt and freshly ground black pepper
1 lemon
½ cup olives, stoned and sliced (green or black)
1 Tbs chopped fresh marjoram, oregano or parsley
1 birdseye chilli, seeded and finely chopped
Extra olive oil

Slice cheese a bit more than half a centimetre thick and cut into manageable sized pieces. Dust with seasoned flour. Heat olive oil in a frying pan and cook the cheese slices on both sides until golden. Drain on paper. While cheese is cooking remove peel from the lemon with a vegetable peeler then chop finely. Remove juice from the lemon.

When cooked, place halloumi in a small serving dish. Mix lemon juice and rind, olives and herbs and sprinkle over. Top with the chilli, if using. Drizzle with extra olive oil and serve as a snack or part of a mezze with fresh bread.

Proper Baked Beans

Posted on 26 June 2019 by Linda Peek

First produced in 1901, Heinz Baked Beans have maintained their popularity for well over a century. One of the best known advertising slogans launched in the UK in 1967 was Beanz Meanz Heinz.

I’ve never been a fan, but have several friends who eat them when they need some comfort food.

Proper Baked Beans, made from scratch by soaking dried beans, now that’s a different story. I think they’re quite delicious. In this recipe the beans aren’t actually baked, although you could always cook them in the oven rather than on the stove top, if preferred. In fact Heinz Baked Beans, despite the name, aren’t baked either. Raw beans are placed in the cans with the sauce, then sealed and cooked in very large pressure cookers.

500g dried white beans (eg haricot blanc, white kidney beans)*
2 Tbs canola or olive oil
250g smoked streaky bacon, chopped
2 onions, chopped
2 cloves garlic, crushed
2 x 400g cans tomatoes, chopped
500ml water
2 Tbs tomato paste
100g brown sugar (or less if preferred)
200ml vinegar
Salt and freshly ground black pepper
To serve:
Hot buttered toast
Chopped fresh herbs
Grated Parmesan (optional)

Cover beans with cold water and leave to soak overnight. Drain and rinse thoroughly then place in a large saucepan, cover with water and simmer for an hour, or until cooked. Beans vary and could take up to two hours. Add more water as necessary. Drain.

In a large heavy-bottomed saucepan heat the oil. Add the bacon, onions and garlic and cook over moderate heat, stirring often, until onions are soft and bacon is starting to brown. Add tomatoes, tomato paste, sugar, vinegar and water. Bring to the boil then add the cooked beans. Reduce to low and simmer for an hour and a half, or until you have a thick sauce and very tender beans. Add a dash more water from time to time if necessary.

Check seasoning and serve on toasted and buttered Turkish or Sourdough bread, garnished with chopped herbs and a little grated Parmesan, if liked.

Serves 8

*If preferred, substitute 3-4 cans of drained canned beans and skip the first paragraph of the recipe.

Roasted Cherry Tomato and Goat Cheese Bruschetta

Posted on 15 May 2019 by Linda Peek

These scrumptious bruschettas make a perfect weekend lunch for four, or two if you’re feeling a bit peckish.

Well-known cook, food blogger and author David Lebovitz makes his own cheese from goat’s milk yoghurt for this recipe, which features in his book “My Paris Kitchen”. He calls them Crostini. To speed things up I used a packet of Aldi goat cheese and a bit of feta.

Roasted Tomatoes:
650g cherry tomatoes
3 Tbs olive oil
2 cloves garlic, finely chopped
Handful fresh herbs (whatever you can find), roughly chopped
Salt and freshly ground black pepper to taste
Herbed Goat Cheese:
125g soft goat’s cheese (see note below)
Cream or plain yoghurt
1 Tbs chopped fresh herbs (eg chives, parsley, thyme)
1 Tbs finely chopped shallots (I used 2 spring onions)
1 clove garlic, crushed
Pinch cayenne pepper
Salt and freshly ground black pepper to taste
Toasts:
4 thick slices sourdough or other country-style bread
Olive oil
1 clove garlic
Fresh herbs to garnish

Preheat oven to 180°C. Mix tomatoes with remaining ingredients and tip into a baking dish where they fit snugly in one layer. Roast for 30-45 minutes or until wilted and starting to brown a bit. Stir once during cooking time. Remove from the oven and cool. Can be made several hours and up to a day ahead.

Place cheese on a plate and mash with a fork, adding enough cream or yoghurt to achieve a thick spreading consistency. Mix in remaining ingredients. This can also be made ahead of time.

Brush bread on both sides with olive oil then bake in a hot oven for 5 minutes or until golden. I used a sandwich press which is much quicker and avoids having to turn the oven on again. If liked rub a cut clove of garlic over the toasts.

Spread herbed cheese thickly onto each slice of toast, top with the tomatoes and garnish with fresh herbs.

Makes 4 bruschettas

Note: I used a 115g packet of Goat’s cheese from Aldi and made it up to 125g with some Danish-style feta. Any soft creamy cheese will do. In South America you could use “queso fresco”.

Vegetarian Paella

Posted on 13 March 2019 by Linda Peek

I was inspired to have a go at making this delicious Vegetarian Paella after lunching with friends at Muse Cafe, located at the East Hotel in Canberra. When you’ve eaten something in a restaurant, but don’t actually have the recipe, you have to use a certain amount of guesswork, but the end result was delicious.

Muse calls this dish Calasparra Paella – calasparra being a variety of rice especially suited to making paella. It’s not sold in any of my local supermarkets, but if you look online you can find a couple of specialty grocers who sell it.

Arborio rice is a good substitute, but you need to use less liquid and stir it less, so it doesn’t go creamy and start to break down. Calasparra needs three times the volume of liquid to rice, whereas Arborio only needs about twice the volume.

As you can see in this photo, I roasted the tomatoes with the other vegetables. They ended up a bit overcooked, which is why I have amended the recipe to add them halfway through the cooking time. I also roasted the beans and asparagus with the other vegetables, which unfortunately meant they lost their vibrant green colour. So again I have amended the recipe to cook the green veggies in water rather than in the oven. Either way works, it’s just about the colour.

1½ cups Arborio rice (or Calasparra)
3 cups vegetable stock (4½ cups if using Calasparra)
2-3 Tbs olive oil
Salt and freshly ground black pepper
Pinch of saffron threads or powder
Knob of butter (optional)
About 12 cherry tomatoes
About 6-8 asparagus spears
About 12 green beans
1 onion
1 small red capsicum
1 small sweet potato
Pinch of chilli flakes (optional)
To serve:
2 avocados cut into cubes
Micro herbs or any small fresh leaves (basil, marjoram etc)
4 Lime wedges
Extra Virgin Olive oil

Heat half the olive oil in a heavy-based large saucepan, add the rice and stir fry for 2-3 minutes. Gradually add the stock, letting it be absorbed before adding more. Stir from time to time, but not too often or too vigorously. You may need slightly more or less stock as rice varies. When al dente add the saffron, chilli flakes and salt and pepper to taste. If liked, add a knob of butter, then cover and keep warm.

Meanwhile roast the vegetables. Preheat oven to 200°C. Cut the onion, sweet potato and capsicum into 1-1.5cm squares and place in a bowl with the rest of the olive oil and salt and pepper to taste. Mix well then spread out on a shallow oven tray lined with baking paper. Bake for about half an hour, or until cooked. Halfway through cooking time give them a stir around and add the tomatoes. Meanwhile cut the asparagus and beans into 1.5cm lengths and cook in boiling salted water for 3-4 minutes then drain and refresh under cold water.

Mix all the vegetables into rice and arrange on 4 serving plates, using a large stacking ring if you have one. Garnish with avocado, herbs, olive oil and lime wedges.

Serves 4

Note: I made a large main course sized stacking ring by cutting the top and bottom off a large can of tuna with a can opener. Place in the middle a dinner plate. Fill with the paella and press down the top, garnish with avocado and herbs, then lift off carefully and serve.

Variations: use eggplant, zucchini or peas instead of one of the vegetables.

Baked Figs with Prosciutto and Goat’s Cheese

Posted on 20 February 2019 by Linda Peek

Fresh figs are in season for a very short time, but now is the time, if you live in Australia.

One of my favourite ways to serve fresh figs is with smoked salmon. It may sound like a strange combination, but give it a try – I think it’s delicious. Another favourite recipe is this one where they are wrapped in Prosciutto, stuffed with goat’s cheese and then baked. The recipe serves two as a light lunch but is easy to multiply.

4 fresh figs
2 slices Prosciutto or Jamon Serrano
40-50g goat’s cheese
1 tsp balsamic glaze or vinegar
1 tsp olive oil
1 tsp honey
Salt and freshly ground black pepper
To serve:
Rocket
Chopped walnuts
Simple oil and vinegar dressing
Balsamic glaze

Preheat the oven to 180°C. Remove stalks from figs then cut a cross on the tops. Squeeze gently from the bottom to open them up a bit. Cut each slice of ham in two lengthwise so you have 4 long strips. Wrap one around each fig, secure with a toothpick, then place in a small shallow baking dish. Stuff the cheese into the tops of the figs.

Mix the balsamic, oil and honey and drizzle over. Season with S and P then bake for 15-20 minutes. Serve with a rocket salad with some walnuts added and a simple oil and vinegar dressing. Garnish the plate with balsamic glaze.

Serves 2

Variations: use a creamy blue cheese instead of goat’s cheese

Zucchini, Goat’s Cheese and Pea Tart

Posted on 8 August 2018 by Linda Peek

Cleaning out the freezer I found a ball of shortcrust pastry I had forgotten about. Once thawed I looked in the fridge to see what I could find to make a savoury tart, without going shopping, and came up with this. Leftovers heated up well for lunch the following day.

If you have fresh peas in the garden by all means use those instead of frozen peas.

1 batch home-made shortcrust pastry (or substitute shop bought)
4 eggs
½ cup cream or milk
Salt and freshly ground black pepper
2 Tbs chopped mint
350g coarsely grated zucchini (courgette)
1 cup frozen peas, thawed
100g goat’s cheese or feta cheese, crumbled
To serve:
1 cup frozen peas, extra
Mint sprigs

Preheat oven to 180°C. Use pastry to line base and sides of a slice pan, about 20/25 cm by about 30cm. Place zucchini in a sieve and mix in a teaspoon of salt. Leave to drain, then push down on it to squeeze out excess liquid. Beat eggs with cream or milk and lemon rind. Add zucchini, peas and lots of pepper then pour evenly into the pastry case. Scatter cheese over the top then bake for 25-30 mins or until set.

Meanwhile pour boiling water over the extra peas. Leave for a minute then drain. Cut the tart into squares and garnish with the extra peas and mint sprigs.

Serves 6

Variations: use asparagus spears, thinly sliced on the diagonal, instead of the zucchini.

Oeufs en Cocotte

Posted on 11 July 2018 by Linda Peek

A few weeks ago I was looking for good breakfast dishes on Café Cat to recommend to 2CC radio listeners who wanted to spoil their Mum on Mothers’ Day. As I looked through the Index I realised that, despite being into its seventh year, Café Cat had not yet published my absolute favourite egg dish, Oeufs en Cocotte, which is just a fancy French way of saying Baked Eggs.

Serve this for breakfast, brunch, lunch or supper to put a smile on everyone’s face. If you’re a fan of eggs I guarantee you’ll like this one. Once you’ve made them a couple of times you will know exactly how long they take in your oven.

Other delicious egg recipes you might like to try are Salad Lyonnaise à la Madeleine and Spanish Eggs with Jamon.

30g butter
Stale breadcrumbs (about 4 heaped Tbs or so)
4 large eggs
4 heaped tsp sour cream or crème fraîche
1 Tbs snipped chives
To serve:
Salt and freshly ground black pepper
Hot buttered toast

Preheat oven to 180°C. Make the breadcrumbs by whizzing a slice or two of stale bread in the food processor. Don’t make them too fine. Butter two half cup ramekins and put a small piece of butter in each. Heat the rest of the butter in a non-stick frying pan and cook the breadcrumbs, stirring, until golden brown. Place half the breadcrumbs in the bottom of the ramekins, then two eggs in each dish, then top with the remaining breadcrumbs.

Place ramekins in a baking dish and pour boiling water to come halfway up the sides. Bake for 15 mins, or until whites are set, but yolks are still soft in the middle. Press the tops with your finger to check.

Mix sour cream with chives and dollop on top of the dishes, then sprinkle a few more chives on top. Serve with buttered toast and pass round a salt and pepper mill.

Serves 2

Variations: if you don’t have chives use finely chopped spring onion tops.