Lobster & Mango Salad with Thai Dressing

This salad is perfect for a New Year’s Eve buffet. I’ve been making it for about 20 years and it’s always a hit. One of my top ten cold recipes.  If preferred, use peeled prawns instead of lobster as I have in the photo. You will need a kilo of prawns to end up with half a kilo once they are peeled. Serve on individual plates as a starter or on one large platter as part of a buffet.

500g cooked lobster (crayfish) meat, or cooked shelled prawns
2 slightly underripe mangoes, skinned, sliced and cut into julienne sticks
1 med red chilli, seeded and finely chopped
1 bunch spring onions, white & some of the green, thinly sliced on the diagonal
1 bunch coriander, leaves picked off (keep the stalks for the dressing)
A handful of basil leaves, picked off and torn in half if large
60g baby spinach
1 cup beansprouts
Dressing:
¾ cup lime juice
80g palm sugar or brown sugar
1 stalk lemongrass, white part only
Stalks from 1 bunch of coriander
2 Tbs Fish sauce
Garnish:
¾ cup unsalted cashews
Extra Virgin olive oil

Make dressing and refrigerate. Slice lobster meat into large chunky pieces. If using prawns just peel, devein and leave whole. Mix with a little of the dressing and the chilli and refrigerate till serving time. Toast cashews in a dry pan, over medium heat. Wash spinach, basil, beansprouts and coriander. Dry in a salad spinner then refrigerate in the spinner. Prepare mango and spring onions and refrigerate, separately. All ingredients can be prepared well ahead.

To serve, mix spinach, coriander leaves, basil leaves, beansprouts and spring onions with enough dressing to moisten. Divide between six individual plates or pile into one large serving dish. Arrange the lobster or prawns on top and garnish with the mango and cashews. Drizzle with extra dressing if liked. You may not need all the mango, depending on the size of the mangoes you use. Drizzle a little olive oil around the salad.

Dressing:
Heat lime juice in a small saucepan with palm sugar and stir to dissolve. Place in food processor with remaining ingredients. Process till fairly smooth, then tip into a jar with a lid. Can be made ahead.

Serves 6 as a starter or light lunch, 4 as a main course or 10 to 12 as part of a buffet

Notes: if you don’t have lemongrass use a couple of strips of lemon or lime peel, removed with a potato peeler. If you don’t have unsalted cashews, salted ones will do. If you don’t have lime juice use lemon juice.

Onion Quiche

Quiches can be made with a variety of fillings, but the best known is Quiche Lorraine, made with bacon, eggs and cream. It’s definitely the most popular in our house, closely followed by Onion Quiche.

Quiches can be frozen at any stage of the preparation. You can freeze the uncooked pastry, the uncooked quiche shell or the partly cooked quiche shell, with or without the filling poured in. While you can freeze a fully cooked quiche, I prefer to freeze them at the point where the filling has just been poured into the partly-baked pastry case. Place the quiche in the freezer until it has frozen completely, then wrap it in a plastic bag to stop the filling from sticking to the bag which would happen if you wrapped it before it had frozen.

When needed, put the quiche straight from the freezer into the oven and allow about 25% longer cooking time. Use a dish which can go straight from the freezer to the oven – most dishes are fine and you can of course make quiches in metal pans rather than ceramic. Baking the pastry case blind – before you add the filling – is the secret to avoiding a soggy bottom.

If you make two batches of the shortcrust pastry recipe below and divide it into 3 equal balls it will be just enough to make three large quiches. I usually do that and use one ball and freeze two for another time, wrapped in plastic wrap. If you only make one batch of pastry you will have enough for one large quiche with some leftover. You could use this to make some little tart cases. Cook them completely while empty, then fill with Lemon Curd or Raspberry Jam.

It’s always amazing to see how many onions go into this quiche – one whole kilo! Gently cooked for 45 minutes in butter and oil the onions produce one of my favourite quiche fillings from northern France.

Shortcrust Pastry:
250g plain flour
125g butter, cut into four
½ tsp salt
3-4 Tbs cold water
Filling:
1 kg onions, thinly sliced
50g butter
1 Tbs olive oil
1 Tbs flour
2 eggs
¾ cup cream
1 tsp salt
¼ tsp nutmeg
Freshly ground black pepper
60g grated cheese, preferably Gruyere or Emmental

Pastry: Place flour, salt and butter in food processor and process until it looks like breadcrumbs. With the motor running gradually add about 3 Tbs cold water through the feed chute, stopping the motor as soon as the mixture forms a ball. Tip out, form into a ball. While you only need one batch for this recipe you might like to make a second batch so you end up with two spare balls of pastry to use one day when you’re in a hurry. If you decide to do this, make a second batch of pastry, tip it out and make it into a large sausage shape with the first batch. Cut into three and wrap each third in plastic wrap. Refrigerate or freeze until needed. Can be refrigerated for 3-4 days or frozen for a month or two.

Preheat oven to 180°C. Roll out pastry and line quiche dish (mine is 25cm diameter and 3.5cm deep) then bake it blind. Don’t worry if you have to patch up a few holes, nobody will know when it’s cooked. To bake blind, line the pastry case with a piece of aluminium foil, pressing it down to fit, then tip in something to weigh it down and stop the pastry from rising in the middle. I use dried corn kernels which I keep in a jar and use over and over again. Dried beans or rice will also do the trick.

Bake the quiche shell for 5-10 mins, then remove the foil and corn and bake it for a few more minutes until very pale golden in colour.

Meanwhile for the filling heat butter and oil in a large heavy frying pan, add onions and cook very gently for about 45 minutes, or until tender and pale golden, stirring regularly. Add flour and cook, stirring, for 1-2 minutes, then cool. Onions can be prepared to this stage ahead of time and kept refrigerated.

In a mixing bowl beat eggs with cream, add the cooled onions, salt, nutmeg and black pepper to taste and pour into pastry case. Can be frozen at this stage.

Sprinkle with grated cheese and bake for 45 minutes or until puffed and golden brown. Serve warm or at room temperature.

Serves 6-8

Note: I have a slightly larger quiche dish which is 27-28 cm in diameter. If I use the bigger dish, to make more filling I just add two more eggs, making four in total.

 

Asparagus with Smoked Salmon, Poached Egg and Quick Hollandaise

Asparagus goes very well with smoked fish and with eggs. This recipe uses both and ties all the ingredients together with a delicious herby hollandaise sauce, which takes no time at all to make.

It’s best to be cautious on timing the first time you make the sauce. Microwave ovens vary and it may only need 10 or 12 seconds on High in yours.

10-12 spears asparagus
4 slices smoked salmon
2 large eggs
Quick Hollandaise Sauce:
2 egg yolks
3-4 tsp lemon juice
pinch of salt and cayenne pepper
60g butter, melted
1 Tbs chopped fresh tarragon (optional)
To garnish:
Pink peppercorns (optional)
Extra virgin olive oil

Trim and wash asparagus and place in a frying pan. Add cold water to cover, then turn on the heat, bring to the boil and cook for 3 minutes or until al dente. Drain on paper towels then arrange on two heated serving plates. Meanwhile poach the eggs and make the sauce.

Arrange a poached egg and two slices of smoked salmon on each serving of asparagus. Garnish with the sauce, a few pink peppercorns, if using and a drizzle of olive oil.

Quick Hollandaise Sauce: place egg yolks, lemon juice, salt and pepper in a heatproof bowl and whisk with a balloon whisk to combine. Whisk in the hot melted butter, then zap in the microwave for 14-15 seconds on High (no more or the egg yolks will scramble). Whisk vigorously to combine, add the tarragon and serve.

Serves 2

Three-Cheese Semolina Gnocchi with Gremolata

My friend Meg served this delicious starter over a year ago and at my request sent me the recipe. It’s taken me ages to get around to making it, as I always have a long list of recipes I want to try.

It originally appeared on Donna Hay’s website, but it’s not there any more. The original version serves 10-12 so I halved it to serve six as a starter. The recipe uses an Italian cheese called Taleggio in the gnocchi mix, but you could also use something stronger such as Gruyere or Cheddar.

750 ml milk
1 cup semolina
3 egg yolks
100g grated Taleggio cheese (or substitute Gruyere or strong cheddar)
Salt and freshly ground black pepper
A few sprigs of fresh marjoram
½ cup grated mozzarella
½ cup grated parmesan
Gremolata:
1 Tbs finely chopped parsley
2 tsp finely chopped fresh marjoram
2 Tbs olive oil
2 tsp lemon juice
2 tsp lemon rind (removed with veg peeler then shredded finely)
1 small clove garlic crushed

Place milk in a non-stick saucepan and bring to the boil. Gradually mix in the semolina, using a wooden spatula. Cook for 2-3 mins or until thickened then remove from the heat. Mix in the egg yolks, the cheese and season to taste. Scrape into a lightly greased square or rectangular dish. Mine is 20 cm square. Refrigerate for 2-3 hours or until firm.

Meanwhile make the gremolata by mixing all ingredients together in a bowl or a jar with a lid.

When ready to serve, turn on the grill. Cut the gnocchi into six evenly sized rectangles and place on an oven tray lined with baking paper, leaving some space between each one. Sprinkle with the marjoram, the mozzarella and the parmesan. Grill for 2-3 mins or until cheese is golden and melted. Arrange on 6 serving plates and top with the gremolata. Drizzle a little extra virgin olive oil around the gnocchi.

Serves 6 as a starter

Variations: instead of taleggio you could use goat’s cheese. Instead of fresh marjoram you could use oregano or thyme

Asparagus Risotto with Prosciutto

It’s asparagus season again and our dedicated patch is producing a couple of kilos or more a week. It’s like nothing you ever see in the shops. So chunky and flavoursome. We eat most of it steamed, with melted butter, sometimes with fresh herbs mixed through. Or cold with home made mayonnaise.

I’m always on the look out for new ways to serve this wonderful vegetable, such as this delicious risotto.

50g butter
1 Tbs olive oil
1 large onion, finely chopped
250ml white wine
2 litres chicken or vegetable stock
A large bunch of asparagus (20-24 stems)
1 cup Arborio rice
Salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese
To garnish:
6 thin slices prosciutto
Extra virgin olive oil (optional)

Place half the butter and oil in a heavy-based pan over low heat. Add the onion and cook very gently for 15 minutes, stirring from time to time, until cooked but not coloured. Meanwhile trim off the tough ends from the asparagus. Choose 12 nice stems and trim them a bit shorter. Blanch them for 3 minutes in boiling salted water then refresh in cold water and dry on paper towels.

Cut the rest of the asparagus into bite sized pieces. When the onion is cooked add the wine, rice and chopped asparagus and cook, stirring, for a couple of minutes. Gradually add the stock, a cup or so at a time, adding more as it’s absorbed into the rice. When the rice is al dente (you may not need all the stock) add half the grated parmesan and the remaining butter and turn off the heat. The risotto should be slightly wet. Season to taste then cover and stand for 5 minutes.

Serve on six individual serving plates and top with remaining parmesan. Garnish each plate with two of the blanched asparagus spears, a slice of prosciutto and, if liked, a drizzle of oil.

Serves 6 as a starter or 3 as a main

Chorizo Stuffed Chicken Roll with White Bean Salad

A boned and stuffed whole chicken makes a great centrepiece for a buffet table. I’ve done it once, or maybe twice. But it’s not a five minute job. This quick and easy recipe from Spanish-born Australian chef Miguel Maestre achieves the same flavour profile with far less effort.

5 large chicken thighs, skinless and boneless
2 chorizo sausages
About 8 thin slices of jamon serrano or prosciutto
Salad:
1 can butter beans, drained and rinsed
1 small red chilli, seeds removed and finely diced (optional)
1 French shallot, finely diced
3 Tbs finely chopped chives
2 Tbs finely chopped black olives
3 Tbs roughly chopped coriander
2 Tbs mayonnaise
1 Tbs olive oil
Juice of half a lemon
Salt and freshly ground black pepper, to taste
Extra herbs for garnish
Balsamic glaze

Preheat oven to 200°C. Remove skin from chorizo and chop very finely in food processor.  On a shallow baking tray lined with baking paper, arrange the jamon, slightly overlapping, in a rectangle about 30cm wide and the height of the slices. Trim chicken pieces and gently hammer out any which are a bit too thick, so they are more even. Lay chicken on top of the jamon, leaving no gaps, like a jigsaw puzzle.

Place the pureed chorizo down the middle of the chicken. Using the baking paper to assist, roll the chicken over itself and form into a tight cylinder. Place the baking paper back down on the tray and arrange the chicken roll on top with the seam underneath. Bake for 25-35 minutes or until juices run clear when pierced with a skewer.

In a bowl place all the ingredients for the salad. Mix and season to taste.

Serve the chicken warm or at room temperature, thickly sliced, surrounded by the salad and garnished with the extra herbs. If serving cold, garnish with some balsamic glaze.

Serves 6-8

Chargrilled Zucchini with Avocado Hummus

I recently spent a few days in hospital. As I ate the unimaginative, tasteless hospital food I watched the SBS food channel and made notes. This is one of the delicious recipes I wrote down which we had for lunch today. Why can’t hospitals do better?

6 zucchini (about 1kg) halved lengthwise
1 clove garlic, crushed
Finely grated zest and juice 1 lemon
3 Tbs extra virgin olive oil
Salt and freshly ground black pepper, to taste
½ tsp dried chilli flakes
3 Tbs dukkah
Lemon wedges, chopped parsley and olive oil, to serve
Avocado Hummus:
2 ripe avocados
½ cup tahini
1 clove garlic, crushed
Finely grated zest and juice 1 lemon
3 Tbs extra virgin olive oil
Salt and freshly ground black pepper, to taste

For the Hummus, place all ingredients in food processor and process until smooth and creamy, stopping halfway to scrape down the sides. Heat a large chargrill until hot and cook the zucchini halves, without oil, for 3 minutes each side, or until charred and cooked through.

While zucchini is cooking mix garlic, lemon zest and juice, oil and seasoning in a large bowl. Add the cooked zucchini halves and toss gently. Pile onto a serving platter and scatter with the parsley. Finish with dollops of avocado hummus, a sprinkling of dukkah, a drizzle of olive oil and the lemon wedges. If liked make half the recipe which serves 2.

Serves 4

White Chocolate Semifreddos with Raspberry Coulis

Recently I spent a few days in hospital. While eating the unimaginative, tasteless, hospital meals I watched the SBS Food Channel and jotted down some ideas.

This recipe comes from Anna Olson. The conical paper cups you need to make ice cream cones can be found on eBay. The ones I bought come in a pack of fifty, weren’t expensive and arrived within a few days. Just look for Conical Disposable paper cups on Google. If preferred, scrape the white chocolate mousse into a loaf tin (either silicone which doesn’t need to be lined or metal which does) and cut it into slices after freezing.

1¼ cups milk
3 egg yolks
3 Tbs sugar
2 Tbs cornflour
2 tsp gelatine
3 Tbs cold water
250g white chocolate broken into squares
2 Tbs butter
1 cup thick cream
Raspberry Coulis:
2 cups frozen raspberries
2 Tbs sugar, or to taste

Place milk in a saucepan and bring to the boil. Place egg yolks, sugar and cornflour in a bowl and mix with a balloon whisk, gradually adding the hot milk. Pour the mixture back into the saucepan and cook, stirring with a wooden spatula until thickened. Mix the gelatine and cold water in a small bowl, then zap in the microwave for 20-30 secs or until dissolved. Mix gelatine into the custard then turn off the heat and add the white chocolate and butter. The heat from the custard will melt them. Stir occasionally to mix them in then allow the mixture to cool.

Whip cream until thick then fold into the cooled mixture. Use to fill 8-10 conical paper cups. Place them in glasses which allow them to stand more or less upright. Freeze overnight or for several hours.

For the coulis, thaw the raspberries with the sugar, stirring from time to time, until sugar has dissolved. Push through a sieve, discarding the seeds and pulp.

Place a semifreddo cone on each serving plate. Peel off the paper cups and garnish with the raspberry coulis.

Serves 8-10

Plum Cake

I’ve been making this cake for nearly 30 years from a recipe published by Stephanie Alexander, which she calls Mieze’s Plum Cake after the friend who gave it to her. I have slightly adapted the method but the end result is the same.

The best plums to use are blood plums which have dark purple skins and flesh, but unfortunately they’re only in season for a very brief period. The recipe works well with any plums you can get, or peaches, apricots or, as you can see in the photo, with nectarines.  You could also try making it with canned fruit if you’re housebound and that’s all you have.

I make this cake in a 22 cm (9 inch) square tin, so each serving has half a piece of fruit on top. This involves increasing all the ingredients in the original cake mix (but not the topping) to make a bigger cake which serves 16. For a smaller cake use the original recipe (see above link). I like to grind the nuts in a food processor and leave them slightly chunky, rather than buying ground nuts which are more like flour.

Serve with a cup of tea or as a dessert with a dollop of cream.

250g butter at room temp
250g sugar
200g plain flour
200g self-raising flour
pinch salt
3 eggs
½ cup milk
1 cup ground almonds or walnuts
8 blood plums, halved and stoned (or use apricots, peaches or nectarines)
Topping:
½ cup sugar
2 tsp cinnamon
60g butter
2 eggs

Preheat oven to 170°C. Process nuts coarsely in food processor then tip out. Process butter and sugar till fluffy, add eggs one at a time, sifted flours, salt, the nuts and then the milk, stopping to scrape down the mixture halfway through.

Spread into 9″ (22cm) square cake pan, greased and lined with paper. Arrange the plums, cut side up, over the cake and push them in a bit. The 16 halves should fit exactly. No need to wash the food processor before using it to mix all the topping ingredients. Pour topping evenly over the fruit. Bake in the centre of the oven for an hour, or until a skewer inserted in the middle (cake not fruit) comes out clean. If outsides are getting too brown, turn oven down a bit, but don’t overcook or the cake will be dry.

Variation: Use peeled and halved juicy pears instead of plums and add a tablespoon of fresh ginger to the topping.

Serves 12-16

Sweet Potato and Zucchini Slice

Every year we grow zucchini (courgettes) in our vegetable garden. Despite our best efforts, some of them get away and end up looking more like marrows. Large zucchini are great for making into fritters or a savoury slice like this one. If zucchini are large remove the seeds and some of the skin.

It’s worth investing in a 0.5cm grating attachment for your food processor. The grating attachment which came with my Magimix is too fine for things like carrot, zucchini and beetroot so I ordered the larger one online. It makes grating vegetables a cinch and has become the attachment I use most.

1 Tbs olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large sweet potato (about 500g), peeled and coarsely grated
500g zucchini, peeled and coarsely grated
1 cup ricotta or cottage cheese
1 cup grated cheddar cheese
¼ cup plain flour
5 eggs
2 Tbs chopped chives or basil
2 Tbs chopped parsley
Salt and freshly ground black pepper
Cherry tomatoes to garnish

Preheat oven to 180°C. Grease and line a rectangular slice tin. I used a 22cm round cake tin instead.

Heat olive oil in a frying pan. Add onion and garlic and cook gently until soft but not browned. Mix with remaining ingredients, then scrape into cake pan and smooth the top. Bake for 40-70 minutes. Time will vary according to the cake pan you choose. If you use a rectangular slice pan it will be thinner and take around 40 mins. The one in the photo took about 70 mins. Any size/shape will do. When cooked it will be golden all over and firm to the touch in the middle.

Serve cold or at room temperature, garnished with the cherry tomatoes. We preferred it cold.

Serves 10

Variation: Fry 3-4 rashers of chopped bacon with the onion and garlic