Eggplant, Nuts & Seeds with Labneh Dressing

 

When I do my weekly shopping I often buy a couple of eggplants with a view to making some kind of vegetarian dish. Inspired by a photo in a recent QANTAS magazine I created this colourful dish which was delicious. There was no recipe, just a photo, so there was a lot of guesswork!

2 large eggplants, sliced lengthwise about 1cm thick
olive oil
1 cup plain Greek yoghurt
1 Tbs lemon juice
Salt and freshly ground black pepper
Seeds from 1 pomegranate or ½ cup dried Goji berries
1 Tbs each pine nuts, sunflower seeds, sesame seeds and pepitas
2 tsp black sesame seeds (optional)
A few green leaves such as rocket, spinach (I used pea shoots from the garden)
Extra Virgin olive oil

To make the Labneh, strain the yoghurt for a few hours or overnight in a sieve lined with muslin or a man’s handkerchief, in the fridge. Discard the liquid.

Preheat oven to 200°C. Arrange eggplant slices on two large shallow baking sheets, lined with baking paper. Brush both sides with olive oil then bake for 20-30 mins or until cooked and golden brown. Arrange in a serving dish in overlapping circles.

Meanwhile heat the nuts and seeds in a dry frying pan over moderate heat, stirring, until lightly toasted. Remove seeds from pomegranate, or if using Goji berries, cover them with boiling water, then drain after 2-3 minutes.

Mix labneh with the lemon juice and season to taste.

Garnish eggplant slices with the pomegranate seeds or Goji berries, the toasted nuts and seeds and the labneh dressing. Add a few green leaves for colour. Drizzle a little Extra Virgin olive oil around the plate.

Serves 4

Roasted Vegetables with Spinach and Haloumi

 

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.

Roast Cauliflower with Black Garlic Dressing

This recipe was inspired by one made by a contestant in the latest Australian Masterchef series. His recipe involved smoking some of the ingredients. I skipped this stage and used honey rather than caramel to brush over the cauliflower.

Umami is the fifth taste sensation, after sweet, salty, sour and bitter. An intense savoury flavour, it’s  found in ingredients such as Parmesan cheese, tomato paste, stock cubes and, believe it or not, Vegemite and Marmite. The Masterchef contestant whose name was Simon admitted he had put a teaspoon of Vegemite into the dressing. The judges said it was absolutely delicious and he won the round.

Black Garlic is made by putting whole heads into a slow cooker for about a week at a very low temperature. The garlic cloves turn soft, black and sweet and are useful as a garnish or flavour booster. Sometimes described as poor man’s truffles, a whole head of Black Garlic will cost you around $10 and some specialty shops sell black garlic paste in a jar. If you don’t have any just leave it out. It won’t be quite the same but still tasty.

2 cauliflowers
2 Tbs honey or brown sugar
2 Tbs vinegar
2 Tbs olive oil
4 cloves garlic, finely chopped
3 shallots, finely diced
A few cloves black garlic (optional)
100ml vegetable oil
Salt and freshly ground black pepper
1 tsp Vegemite or Marmite
1 cup plain thick Greek-style yoghurt
Juice and zest of half a lemon
2 Tbs hazelnuts, skinned, toasted and chopped
Fresh herbs to garnish – I used Marjoram

Preheat oven to 180°C. Slice cauliflowers horizontally 2-3cm thick, including the stem. You should get at least 3 slices from each cauliflower. Keep the florets that fall off for another recipe.

Place cauliflower “steaks” on one or two shallow metal baking trays lined with baking paper. Mix the honey, vinegar and oil and brush all over the cauliflower. Bake for 15 minutes. Remove from the oven, turn the cauliflower over and brush with remaining sauce. Bake for 15 mins or until cooked through and caramelised.

Meanwhile in a frying pan sauté chopped garlic and shallots in a little of the vegetable oil until soft but not brown. Scrape into a deep jug, add the rest of the vegetable oil, the black garlic (if using), the Vegemite, salt and pepper to taste, then blitz with a stick blender. Alternatively process in a food processor. In a small bowl, mix the yoghurt, lemon juice and zest and place in the fridge. Toast and chop the nuts.

To serve, place a slice of cauliflower on 6 individual plates or one large platter. Garnish with the yoghurt dressing, the garlic dressing, the toasted hazelnuts and some fresh herbs.

Serves 6

 

French Onion Soup

When our kids were 5, 8 and 11 we took long service leave, rented a chalet in the French Alps and skied for three months.

Timewise it fitted in perfectly between a posting in Malaysia and a posting in South Africa. We bought a car in London after spending Xmas with my family and drove over, packed to the gunnels with ski gear. Our chalet was on the outskirts of Megève – large and comfortable with an open fire.

The kids had left school in Kuala Lumpur just before Christmas and  were due to start in Pretoria after Easter. We were worried they might get behind, but two adults playing schools with three children for a couple of hours each day meant they got ahead.

They had never been on skis, but by the time we left, they skied like demons, leaving us behind. When we were snowed in for a few days we played Monopoly, Scrabble and Mastermind. When large blocks of ice fell off the roof the kids built an igloo, with a little help from Matthew. We went ice skating and watched the annual husky dog races. Everyone has fond memories of that holiday.

Five year old David fell in love with snails. When we were back in Australia later that year he asked the waiter in a Pizza Hut “Do you have escargots?”  The waiter, looking somewhat puzzled, said: “What mate? We’ve got pizzas and salads here mate.”

Most days we had lunch in the chalet: deux baguettes with a selection of cheeses, cold meats and patés. Occasionally we stopped for lunch on the ski slopes, where onion soup was invariably on the menu.

1½ kilos onions, halved then thinly sliced
60g butter and 1 Tbs oil
½ tsp sugar
1 tsp salt
3 Tbs flour
2 litres beef or chicken stock
½ cup dry white wine
12-16 slices French bread sliced 2 cm thick
300g coarsely grated Gruyere or Emmental cheese
Salt and freshly ground black pepper, to taste
3 Tbs dry sherry or brandy

In a large saucepan, cook onions in butter and oil over low heat, stirring often and with a lid for about 15 mins, or until soft. Best to use a heavy-bottomed non-stick pan as there is a tendency to stick with this recipe.

Add sugar and salt and raise the heat to moderate. Cook for 30-40 mins, stirring often, or until deep golden brown. Add flour and cook, stirring, for 3 minutes. Add stock and wine slowly, stirring. Simmer, covered for 30-40 minutes. Cool then refrigerate until ready to serve – preferably overnight. Reheat, add sherry or brandy and salt and pepper to taste.

Top bread slices with grated cheese and grill until golden and cheese is bubbling. Ladle soup into bowls and place one or two slices of bread on each serving.

Serves 6-8

Asparagus with Caper & Egg Dressing

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

 

Harissa Carrots

Since the first of his seven cookbooks hit the shelves in 2008, Yotam Ottolenghi has brought vegetables to a whole new level.

This recipe from his latest book Simple is a real winner.  He sprinkles fresh pomegranate seeds over the carrots just before serving, but I didn’t have any. They’re still delicious just as they are.

Who would think the humble carrot could taste so amazing?

2 tsp cumin seeds
2 tsp honey
2 Tbs Harissa (or another chilli paste such as Sriracha)*
20g unsalted butter, melted
1 Tbs olive oil
¾ tsp salt
1 kg baby carrots (or regular carrots cut in halves lengthwise)
To serve:
Juice of ½ a lemon
1-2 Tbs chopped coriander leaves
Seeds from 1 pomegranate (optional)

Preheat oven to 200°C. In a large bowl mix the cumin, honey, harissa, butter, oil and salt. Add the carrots, mix well, then spread out in one layer on a shallow baking tray lined with baking paper. Roast for 25-35 minutes, or until cooked al dente and beginning to brown a bit.

To serve, drizzle with the lemon juice and sprinkle with the coriander and pomegranate seeds, if using. Serve hot or at room temperature.

Serves 6-8

* use less chilli paste if you don’t like things hot and/or you’re serving kids

Roasted Eggplant with Saffron Yoghurt

Another Yotam Ottolenghi recipe I tried recently. As you can see, I rather overdid the saffron, which made the yoghurt sauce a rather lurid yellow, but it was still delicious. Pomegranate seeds add a lovely splash of red, but if you don’t have any use chopped roasted red peppers or perhaps a few dried goji berries, soaked briefly in hot water, then drained.

3 medium eggplants, cut into 2cm slices or wedges
Olive oil for brushing
2 Tbs toasted pine nuts
A handful of pomegranate seeds
A few basil leaves
Salt and freshly ground black pepper
Sauce:
A pinch of saffron strands or powdered saffron
3 Tbs hot water
180g thick Greek-style yoghurt
1 clove garlic, crushed
2½ Tbs lemon juice
3 Tbs olive oil
Salt and freshly ground black pepper, to taste

Make sauce by infusing saffron in hot water for 5 minutes, then whisking in the remaining ingredients. Sauce will keep in the fridge for up to 3 days.

Preheat oven to 220°C. Place eggplant on an oven tray, brush both sides with olive oil and season with salt and pepper. Roast for 20-35 minutes, or until golden brown. Cool. Eggplants will keep in the fridge for up to 3 days. Bring to room temperature before serving.

Arrange eggplant on a serving platter, slightly overlapping. Drizzle with the sauce, sprinkle with the pine nuts and pomegranate seeds, then scatter with a few basil leaves.

Serves 4

Pumpkin Soup with Caramelised Pumpkin Seeds

It’s often the garnishes which make Yotam Ottolenghi’s recipes unique. This soup, with its unusual crunchy topping of caramelised pumpkin seeds, is no exception.

They can be used to garnish any soup and are a delicious addition to salads, so you might like to double or triple the recipe. They keep for a couple of weeks in an airtight container in the fridge.

Ottolenghi cooks the seeds in the oven, but I prefer to use a frying pan where I think you have more control. I have a bad track record of burning nuts and seeds in the oven.

You need about 750g of vegetables which can be all pumpkin, all carrot, or a combination of the two.

2 Tbs olive oil
1 large onion, chopped
550g pumpkin, cut into 2cm cubes
2 medium carrots, sliced
1 tsp saffron fronds or a pinch of saffron powder
1 litre vegetable stock
2 tsp grated orange zest
6 Tbs sour cream or crème fraîche
Salt and freshly ground black pepper, to taste
For the pumpkin seeds:
1 tbsp sunflower oil
60g pumpkin seeds
1 Tbs maple syrup or honey
½ Tbs soft brown sugar
Salt and freshly ground black pepper, to taste
1 pinch cayenne pepper

Put the pumpkin seeds into a non-stick frying pan with the other ingredients. Stir over moderate heat for a few minutes, or until starting to colour. Cool. If they stick together it doesn’t matter as you can break them apart when serving.

Heat the oil in a heavy-based saucepan, add the onion then cook over high heat for a minute or so, stirring all the time. Reduce heat to low and cook for 10-12 minutes, stirring occasionally, until soft and golden brown, but not very dark. Add the pumpkin, carrot, saffron, stock and bring to the boil. Lower the heat, cover and simmer for 15 minutes, until pumpkin and carrots are almost tender. Add the orange zest and simmer for five minutes longer. When vegetables are thoroughly cooked, blitz the soup in a food processor or blender, or with a stick blender. Add extra water or stock if it is too thick. Season to taste.

Serve in soup bowls with a dollop of sour cream and a sprinkling of the caramelised seeds.

Serves 4

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