Fresh Coriander Chutney

Serve this delicious fresh chutney with curries, roast meats, fish, samosas, or in sandwiches and wraps. Or simply as a dip with fresh crusty bread. There’s no end to its uses.

1 large bunch coriander
1 cup roasted peanuts
4 Tbs lemon juice
2-3 green chillies, seeds removed
1 tsp salt
¼ tsp turmeric
2 heaped tsp brown sugar

Place all ingredients in food processor and process till it looks like pesto. Scrape down the sides, add a little water if necessary, then briefly process again.

Keeps in the fridge for several days.

Makes about 1½ cups

Variation: use cashews or pine nuts instead of peanuts

Pear and Fig Chutney

Last week we flew to Queenstown with Air New Zealand for a wedding. We flew Economy class, but fortunately Gold points status with Star Alliance gave me access to the business class lounge. I was also able to take a guest, which was just as well as Matthew only has Silver status.

The lunch buffet at Queenstown airport when we were flying home included a selection of salads which we enjoyed with a glass of Esk Valley Estate chardonnay. Afterwards we had  cheese and biscuits, accompanied by a delicious Pear and Fig Chutney, made by a New Zealand company called Barkers. On return decided to have a go at making this chutney, while the memory was still fresh in my mind. Today’s recipe is an adaptation of one I found online. It has the addition of walnuts, which aren’t in Barker’s version. They give it a nice crunch, but leave them out if you prefer.

Removing the seeds from the cardamom pods was a fiddly job, so if preferred add a different spice such as a teaspoon of chilli powder, cayenne pepper or ground cumin. Most chutney recipes call for fruit, onions, brown sugar and vinegar, but they all vary and are very adaptable when it comes to the spices. Add whatever takes your fancy.

I’ve been on flights where you have to pay for any drinks or food. And I’ve been on flights where they give everyone a meal. This was somewhere in between. When it came to lunch time we were all prepared to say “No thank you” as the flight attendant handed us a tray. Much to our surprise she looked at our seat number, glanced at her clipboard, gave a tray to the guy sitting next to us on the aisle and headed off. Clearly we’d bought the Absolutely No Frills tickets and he hadn’t.

1 kg ripe pears, peeled and chopped
375-400g dried figs, de-stemmed and chopped
375g sharp apples such as Granny Smiths, peeled and diced
375g onions, peeled and diced
Grated rind and juice of 2 lemons
350g brown sugar
500ml cider vinegar
1 Tbs ground cinnamon
2 tsp ground nutmeg
1 Tbs toasted cardamom seeds, crushed
125g walnuts, chopped

Place all ingredients except the walnuts in a preserving pan or very large heavy-bottomed pan. Bring to the boil then simmer for about an hour or until thick. If it gets too thick before the apples and onions are cooked, add a little water.

Place 8 clean normal sized jam jars or more smaller ones in the microwave, without their lids and zap on High for 2 minutes.

Lightly toast the walnuts by stirring them for a few minutes in a non-stick frying pan over moderate heat. When the chutney is ready stir in the walnuts and tip into the hot jars. Use a wide funnel or a small jug. Go all round the edge of each jar with the blade of a knife, hitting the bottom, to remove any air bubbles. Seal, label and store in a dark cupboard. Refrigerate after opening.

Makes about 8 jars

Note: if available use Bramley apples which are common in the UK but hard to find in Australia unless you grow your own.

Vegetarian Paella

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.

Roasted Beetroot with Avocado

At this time of year we have lots of vegetables in the garden, including tomatoes, zucchini, beetroot and basil. So Yotam Ottolenghi’s recipes, with their strong bias towards veggies, are perfect.

We’ve been eating so many of his amazing recipes lately that Matthew says he wouldn’t be surprised to walk into the kitchen and find the man himself.

This week I made his Roasted Beetroot with Yoghurt and Preserved Lemon which I served for lunch with avocado. We sat in the garden under the olive tree sipping a glass of chilled white wine and enjoying this delicious, not to mention healthy, combination.

If you don’t have any preserved lemon, just leave it out or add some grated lemon rind. I used fresh marjoram instead of dill, but you could also use fresh basil or chives.

1 kg beetroot
2 Tbs olive oil
2 tsp cumin seeds
1 small red onion, thinly sliced
1 small preserved lemon, chopped, seeds discarded
2 Tbs lemon juice
2 Tbs chopped fresh dill (or use marjoram, basil or chives)
1 Tbs Tahini
¾ cup Greek style plain yoghurt
Salt and freshly ground black pepper
2 ripe avocados

Preheat oven to 200°C. Wash and dry beetroots, but leave skin on. Wrap each one in foil then bake for about an hour or until tender. Test with a sharp knife or skewer. When cool enough to handle, peel and slice into a large mixing bowl.

Heat olive oil and cumin seeds for a few minutes in a small frying pan, until seeds start to pop, then tip over the beetroot. Add the onion, preserved lemon, lemon juice, half the herbs and season to taste. Mix well then transfer to a shallow serving dish.

Mix the Tahini into the yoghurt then put blobs all over the top. Peel and dice the avocados and arrange around the edge of the plate. Garnish with the rest of the herbs.

Serves 4

Fig and Ginger Jam

While figs are in season, don’t forget to make some jam. We like ours with the addition of fresh ginger, but if preferred leave it out. You can use green figs or purple figs.

This jam is delicious on crusty bread or toast, or dolloped on plain Greek yoghurt. It also goes well on canapes with a chunk of creamy blue cheese, or as an addition to a cheese board.

1 kg fresh ripe figs
4 Tbs lemon juice
Grated zest of one lemon
2 heaped Tbs grated fresh ginger, or to taste
½ cup water
1 cinnamon stick (optional)
2 cups sugar

Chop figs into quarters or eighths, discarding the stems. Place in a preserving pan or heavy-bottomed large saucepan. Add the lemon juice and rind, the ginger, water and cinnamon stick. Cook gently for 20 minutes or until figs are tender Add the sugar, boil until setting point has been reached, remove cinnamon then tip into hot sterilized jars. Seal while hot and store in a dark cupboard.

Makes 4 small jars

Baked Figs with Prosciutto and Goat’s Cheese

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

What to Eat in the Heat

The only place to be during a heatwave is inside, with the air conditioning going full blast.

While most people don’t feel as hungry when the weather’s stinking hot, you still have to eat. But who wants to turn on the oven or the hotplates with the temperature soaring over 40°, as it is in Canberra this week?

Here are a few ideas for delicious sustenance which involve minimum effort and no cooking.

Gazpacho is one of the ways they cope with hot weather in Spain. This is a cheat’s version which is made in a jiffy.

Or try this unusual Chilled Almond Soup which also comes from Spain and involves no cooking.

Buy a couple of salmon fillets (boned and skinned) and make Gravlax which “cooks” in the fridge and is absolutely delicious served with sweet mustard sauce, dark brown bread or blinis. I buy my salmon at Costco because you can be 100% sure no bones have been left. Once made you can cut each salmon fillet into 2 or 3 pieces and freeze what you’re not using immediately.

Splurge on some lobster tails and make this divine Lobster, Mango and Avocado salad to enjoy with a glass of Riesling as the sun goes down.

I grew up in England where it never gets as hot as it does in Australia. Summer Pudding is the dessert they make in the height of the UK summer, when the berries are all in season. One of my all time favourites.

And while they’re in season and cheap why not make Mangoes in Ginger Wine. The perfect way to finish dinner on a hot summer’s evening.

If you’re still looking for inspiration for dessert have a look at this article Seven Quick Desserts where you’ll find several ideas, including Blueberry Parfaits which can be put together quickly from ingredients bought at the supermarket. Instead of blueberries, try using raspberries or strawberries.

Time to go back to my book and crank the aircon up another notch.

Mid-week Pork Stir-Fry

Try this delicious mid-week stir fry. Easy peasy and adaptable. I forgot to put the chilli on top for the photo. Leave it out for kids or anyone who doesn’t like things spicy. I’ve made this once a week for the past month and each time varied the recipe a bit. It’s always good. If preferred, leave out the noodles and serve with steamed rice.

 

600g pork, thinly sliced
2 Tbs brown sugar
1½ Tbs soy sauce
½ tsp Chinese five spice
2 tsp fish sauce
200g dried Asian noodles (e.g. rice noodles)
2 Tbs oil
1 red or white onion cut into eighths
1 Tbs grated ginger
2 cloves garlic, crushed
1 red capsicum, thinly sliced
1 carrot, halved and sliced
200g snow peas, trimmed
¼ cup chicken or vegetable stock
¼ cup oyster sauce
¼ cup roasted cashews or peanuts or a mixture
1 small red chilli, seeded and thinly sliced (optional)

Combine pork, sugar, soy sauce, five spice and fish sauce in a bowl. Cook noodles according to packet instructions and drain well. Heat 1 Tbs oil in a wok or large frying pan and stir-fry the pork over high heat in two batches for 1-2 minutes. Transfer to a bowl.

Add remaining 1 Tbs oil to the wok and over high heat stir-fry the onion, ginger, garlic, capsicum and carrot for 5 minutes. Add pork, snow peas, stock, oyster sauce and stir fry for 2-3 minutes. Mix in the noodles and a dash of water if it’s a bit dry. Serve garnished with the nuts and the chilli.

Substitutions:
– beef or chicken thighs instead of pork
– broccoli florets, green beans, spinach, asparagus or bok choy instead of snow peas

Crispy Skin Salmon with Green Papaya Salad

On a recent trip to Europe we caught up with quite a few friends and family in Denmark, England and France. It was so nice to return to Copenhagen (12 years after we lived there) and find that our old friends still wanted to hang out with us. As we walked in the door the cork would pop off the first bottle of champagne, then we’d have a lovely time eating, drinking and being merry. Just like we’d never been apart. When we left a couple of days later they went back to their normal, more sensible, regime, while we moved on and started all over again.

This is why we like to spend a few days on the way back to Australia at a resort in Thailand, to recover. A week of swimming, reading, massage and early nights, with no wine and just the occasional beer or cocktail means we get home looking and feeling like we’ve had a holiday.

For the past few years we’ve stayed in Khao Lak, a 75 minute drive north of Phuket airport. It’s relatively quiet, the way Phuket was 20 or 30 years ago. I send an email to a taxi company called “Cheaper than Hotel” and when we walk out of the airport there’s our driver waiting.

Breakfast at the Chong Fah resort where we’ve stayed two years running is substantial, so we skip lunch and go out for dinner after a Happy Hour cocktail at sunset. The nearby resort named Casa de la Flora (which in correct Spanish should be Casa de la Flor) serves delicious modern Thai food. We dined there twice and both times ordered this dish which I have done my best to replicate. The recipe serves 4 as a light main course or 8 as a sharing plate.

4 salmon fillets, skin on
Salt and pepper
1 Tbs oil
Salad:
½ a small green papaya (about 200g), or 1 green mango
2 carrots (about 200g)
2 spring onions, thinly sliced on the diagonal
6 green beans cut into 2.5cm lengths (or use snow peas)
½ cup dried shrimp (from Asian stores) (optional)
1-2 dried chillies, chopped, or chilli flakes, to taste
8-10 cocktail tomatoes, halved
Dressing:
1 Tbs Thai Sweet Chilli Sauce
1 Tbs lime or lemon juice
1 Tbs fish sauce
1 Tbs brown sugar or palm sugar
To garnish:
1 lime
2-3 Tbs toasted peanuts

Pour boiling water over the dried shrimp. Leave for 15 mins then drain. Cut the papaya and carrots into julienne strips. Mix all ingredients for salad. Mix dressing and add to the salad.

Season salmon then place in a non-stick frying pan, skin side down. Turn on the heat to moderately hot and cook for 3-4 minutes, until skin is crispy, then turn over and cook for another 3-4 minutes, or until done to your liking.

Divide salad between 4 serving plates. Top with the salmon and garnish with the lime, cut into cheeks or wedges and the peanuts.

Serves 4

 

 

 

 

 

 

Caramelised Chicken Kebabs

 

If you like sticky Asian chicken dishes you’ll like this one. I used less than half the amount of sugar in the original recipe (which I thought was a bit over the top) and it worked well.

1.2 kg skinless, boneless chicken thighs
2 Tbs Asian fish sauce
1 Tbs brown sugar
1 Tbs lemon juice
Glaze:
1/3 cup brown sugar
2 Tbs Asian fish sauce
3 Tbs lemon juice
2 Tbs rice vinegar
1 Tbs honey
2 cloves garlic, crushed
1 Tbs grated fresh ginger
To serve:
2 Tbs white sesame seeds
2 Tbs black sesame seeds
2 Tbs flaked almonds
Thinly sliced spring onions, or chives
or chopped parsley

Cut chicken into 2.5cm (1 inch) chunks. Mix with the fish sauce, brown sugar and lemon juice and marinate for an hour or two.

Place all ingredients for the glaze in a small saucepan. Bring to the boil then simmer for a few minutes to thicken.

Thread chicken onto 8 bamboo skewers which have been soaked in cold water. Cook on a grill or BBQ for about 8 minutes, brushing regularly with the glaze, or until cooked through. Cook for about 2 minutes on each of the four sides.

Place sesame seeds and almonds in a dry frying pan and stir over moderate heat for a few minutes or until golden.

When kebabs are cooked place on serving dish and brush again with the glaze. Sprinkle with the sesame seed mixture and the spring onions or herbs. Serve with steamed rice and a cucumber and onion salad.

Serves 4