Tag Archives: vegetables

Kale with Quince

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This healthy and delicious side dish from Australian cook Maggie Beer goes well with roast meats, particularly pork, turkey or chicken.

For lunch the following day I heated up the leftovers and served them on toasted sourdough, with a dollop of fresh ricotta cheese, a slice of crispy bacon, a drizzle of extra virgin olive oil and balsamic glaze.

Quinces are in season in winter, so they are in the shops in Australia now. At other times of the year you could substitute a sharp cooking apple.

Find more quince recipes here and here and here.

1 large quince, peeled, cored and cut into small cubes
1 bunch of kale
50g butter
2 Tbs olive oil
2 shallots or 1 small to medium onion
Salt and freshly ground black pepper
1-2 Tbs lemon juice

Wash kale and strip the leaves from the stalks. Discard the stalks. Cook in boiling salted water for 3-5 minutes or until tender. Drain, squeeze out excess water and chop.

Heat butter and oil in a large non-stick frying pan and cook the onion and quince over moderate heat, stirring often, until cooked and starting to turn golden. Add the kale and toss together over the heat for a couple of minutes. Season to taste and drizzle with lemon juice.

Serves 4-6 as a side dish

Persimmon Fennel and Orange Salad

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Persimmons are in the supermarkets at the moment. Ready to eat when they feel like a ripe but not overripe tomato, this unusual fruit makes a delicious, slightly sweet, addition to salads.

Persimmons pair particularly well with fennel and this salad goes well with seafood, salmon and chicken. Here’s a similar salad, without the orange.

1 bulb fennel
1 or 2 persimmons
1 orange
2-3 Tbs Basic salad dressing

Trim then thinly slice the fennel, then cut into smaller pieces and place in a bowl. Thinly slice the persimmons, cut into halves or quarters and add to the bowl. Peel the orange, remove the segments and add to the bowl. Add salad dressing and mix well. While it’s nicer fresh, any leftover salad will keep in the fridge for up to 24 hours.

Serves 4

Roasted Pumpkin with Maple Syrup, Ginger and Thyme

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This simple recipe for pumpkin is quick and easy to prepare. Delicious served as a side dish with any main course. Leftovers are nice cold in wraps or salads. I used a butternut pumpkin, known as butternut squash in some countries.

1kg pumpkin, peeled and cut into 1cm wedges (see photo)
1 Tbs grated fresh ginger
2 Tbs olive oil
2 Tbs maple syrup
1 Tbs fresh thyme, chopped
1 tsp salt
To garnish:
Fresh coriander leaves
Toasted pine nuts (optional)

Preheat oven to 180°C. Line a large shallow baking sheet with baking paper. Place all ingredients except pumpkin in a bowl and mix well. Add pumpkin and turn to coat, then spread over the baking sheet, in one layer. Drizzle with any oil and syrup mixture left in the bowl. Bake for 30-40 minutes, or until cooked and starting to brown and caramelise around the edges. Turn once or twice during cooking time.

Serve garnished with the coriander and, if using, the pine nuts.

Serves 8

Substitution: if you don’t have any maple syrup substitute honey.

Vegetable Curry

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This simple vegetable curry is perfect for using up all the odds and ends of vegetables from the bottom drawer of the fridge to produce a tasty family meal. I used sweet potato, pumpkin, green beans, potatoes and frozen peas. Other vegetables such as cauliflower, zucchini, carrots, capsicum, broccoli and eggplants also work well in this recipe.

If you’re not sure how many vegetables to prepare, I filled a one-litre measuring jug twice to overflowing. The quantity is flexible, but basically you need a big bowl full. If you don’t have enough vegetables, add a drained can of chickpeas.

3 Tbs vegetable oil
1 large onion, diced
2 cloves garlic, crushed
1 red chilli, seeded and finely chopped (optional)
1 Tbs grated fresh ginger (optional)
3 Tbs curry paste or powder
1 tsp paprika or turmeric
1 can tomatoes, chopped
1 can coconut milk
2 cups chicken or vegetable stock
1 tsp sugar
8-10 cups prepared vegetables (see list above)
2 cups frozen peas or 2 handfuls spinach leaves
Extra water as required
Salt and freshly ground black pepper
To serve:
Steamed rice
Plain yoghurt
Chopped fresh coriander
Fruit chutney

Prepare vegetables by cutting them into large chunks and pieces that will cook in a similar time. Heat oil in a large, heavy-bottomed pan and cook the onion and garlic gently, until soft but not coloured. Add the chilli, ginger, curry paste and paprika or turmeric and cook, stirring for a couple of minutes. Add the tomatoes, coconut milk, stock, sugar and all the vegetables apart from the peas or spinach. Simmer, stirring from time to time, for 20-25 minutes, or until the vegetables are cooked. Add more water as required during cooking and season to taste with salt and pepper. Lastly add the frozen peas or spinach and cook for a minute or two.

Serve the curry garnished with coriander and accompanied by steamed rice, a bowl of plain yoghurt and some fruit chutney.

Serves 6

Note: if you prefer a non-creamy curry leave out the coconut milk and add more stock. If you have coconut cream rather than milk, that works too. This is a very flexible recipe.

Tomato Tarte Tatin with Goat’s Cheese

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Many readers will be familiar with the delicious French apple tart called Tarte Tatin. Caramelised apples covered with pastry, cooked until golden and crisp and then inverted onto a serving plate.

This is a tomato version which is perfect to make when you have, as we do at the moment, heaps of cocktail tomatoes in the garden.

About 375g puff pastry
2-3 Tbs balsamic glaze
1 Tbs caster sugar
3 Tbs fresh thyme leaves, plus a few sprigs to garnish
About 500g cocktail tomatoes (enough to cover base of the pan)
To serve:
Rocket, toasted pine nuts and grated Parmesan salad
Crumbled goat cheese
Sun-dried Tomato Pesto:
¼ cup sun-dried tomatoes in oil, drained
¼ cup toasted pine nuts
¼ cup fresh basil leaves
1 Tbs (a 5cm or 2″ chunk) Parmesan cheese

Make the pesto by blitzing all the ingredients together to form a nice chunky paste. Preheat the oven to 180°C.

Cut a circle of baking paper to fit the bottom of a 20cm (8 inch) tart tin. Drizzle the balsamic glaze over the paper, then sprinkle with the sugar and thyme leaves. Arrange the tomatoes over the base – they should cover it completely and snugly. Dollop the tomato pesto all over the tomatoes, as evenly as you can. Roll out the pastry, cut a circle 25cm (10 inches) in diameter. Place on top of the tomatoes and tuck in the edges.

Bake for 30-35 minutes, or until pastry is puffed and golden brown. Let the tart rest for 5-10 minutes then carefully invert onto a serving plate and remove the paper. Serve warm or at room temperature, garnished with crumbled goat cheese and thyme sprigs, with a lightly-dressed salad of rocket, toasted pine nuts and grated Parmesan.

Serves 6

Crispy oven-baked Cauliflower Bites

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Serve these delicious, crunchy cauliflower bites as an aperitif or light meal. The ones in the photo are larger florets which we had as a light meal. I served smaller ones with Christmas drinks and they were a great success. All the preparation can be done several hours ahead.

1 small to medium cauliflower or half a large one
Batter:
2 Tbs Besan (chickpea) flour
1 Tbs cornflour (corn starch)
1 tsp each of turmeric, salt, oregano and paprika
2 eggs and a little water
Coating:
3 cups panko breadcrumbs
1 Tbs sesame seeds
Dipping Sauce:
½ cup mayonnaise (preferably home-made)
¼ cup sour cream or plain yoghurt
1 Tbs tomato sauce
A little chilli sauce such as Tabasco or Sriracha, to taste (optional)
Paprika

Cut cauliflower into florets – one or two bites in size. Mix the batter all together in a bowl with a fork, adding enough cold water to make a coating consistency. Add the cauliflower florets and toss well until thoroughly coated. Preheat oven to 180°C. Line a shallow baking tray with baking paper.

Mix the coating ingredients in a shallow bowl. Remove cauliflower, one or two pieces at a time and toss in the crumbs, patting them on. Arrange in a single layer on the baking tray. Can be prepared in advance to this stage.

Bake for 20-30 minutes until tender (test with a skewer or sharp knife), golden and crispy. Smaller florets will take less time. Mix sauce ingredients together, sprinkle with paprika and serve with the cauliflower.

Makes 36-40

Note: feel free to use different herbs and spices such as dried basil, cumin etc

Curry Dip

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I’ve been making this dip since I was at school, which is quite some time ago. Served  with a colourful array of raw vegetables it makes a healthy accompaniment to drinks. Make it the day before serving, for the flavours to develop.

250g cream cheese
1 cup thick Greek-style yoghurt
4 Tbs mayonnaise (preferably home-made)
4 tsp curry paste or powder
1 Tbs grated onion
¼ cup raisins or sultanas, chopped finely
1 tsp sugar
Paprika to garnish

Have the cream cheese at room temperature. Mix with remaining ingredients and refrigerate, covered, overnight, for the flavours to develop. Sprinkle with paprika and serve with raw vegetables or crackers.

White Bean Soup with Anchovy Butter

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This recipe from English food writer Simon Hopkinson uses two tins of white beans to create a delicious, creamy soup worthy of any restaurant menu.

I haven’t tried it, but he says that if you don’t have a can of white beans, such as Cannellini or butter beans, you can use chick peas. The soup is rich and creamy, so I’ve cut back a little on the butter and the cream.

50g butter
2 large onions, chopped
4 sticks celery, chopped
1 Tbs fresh rosemary leaves pulled off the stem
2 x 400g cans white beans (eg Cannellini)
750ml (3 cups) vegetable or chicken stock
Salt and freshly ground black pepper, to taste
100-150ml cream (keep a little for garnish)
Anchovy Butter:
120g butter at room temperature
1 Tbs rosemary leaves pulled off the stem
1 clove garlic, crushed
50g anchovies, drained
Juice of half a small lemon
Pepper to taste
To Serve:
Cream
Black Pepper
Croutons

Heat butter in a large heavy-bottomed pan and cook onions and celery for 5-10 minutes, until soft and lightly coloured, stirring from time to time. Add rosemary and stir for a minute to release the aroma. Add beans, including the juice and stock and simmer for 30 mins. Cool then blend in a blender or food processor until smooth and put back into a clean pan. Add cream and season to taste. Not too much salt as the anchovy butter is salty.

While soup is cooking place all ingredients for the anchovy butter in a food processor and mix till smooth, stopping halfway to scrape down the sides. You can at this stage pass it through a fine sieve to remove any bits of rosemary, but I didn’t bother. Scrape into a small bowl or container.

Reheat soup and serve garnished with a blob of anchovy butter, extra cream, black pepper and some croutons.

Serves 4

To make croutons: cut a couple of slices of bread into cubes then mix them in a bowl with a little olive oil. Spread onto a baking tray lined with baking paper and bake at 180°C until golden and crunchy.

Zucchini Fritters with Corn and Bacon

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This recipe, from one of my favourite recipe websites called Mind Food, makes a delicious light lunch or dinner.

400g zucchini, washed and coarsely grated
½ cup self-raising flour
½ cup grated Parmesan cheese
50g feta cheese, crumbled
1 egg
Salt and freshly ground black pepper
4 rashers bacon, rinds removed
1 Tbs olive oil
1 cob fresh corn, kernels removed (or substitute frozen)
1 Tbs snipped chives
1/3 cup sour cream
Extra virgin olive oil to garnish

Sprinkle a good pinch of salt over the zucchini, mix through then leave to drain in a colander for 20 minutes or so. Squeeze out as much moisture as you can then place in a large mixing bowl with the flour, two cheeses, egg and seasoning to taste. You probably won’t need any salt having salted the grated zucchini.

In a large non-stick frying pan fry the bacon until crispy on both sides then drain on paper towels and keep warm. Place the corn in a bowl and cover with boiling water. Wipe out the frying pan then heat the tablespoonful of oil and fry the fritters for about 3 minutes each side, using about a quarter of the mixture for each fritter. Just scoop it out using two or three big spoonfuls for each. If the pan is large enough make all four at the same time. If not make two and keep them warm while you make another two. Drain well on paper towels, then arrange one on each of 4 warmed serving plates.

Drain corn and mix it with the chives, then divide amongst the four fritters. Top each with a dollop of sour cream and a folded slice of crispy bacon. Drizzle a little olive oil around each serving.

Serves 4

Variation: top with a slice of smoked salmon or trout instead of the bacon.

Roasted Brussels Sprouts & Shallots with Grapefruit

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Adapted from one by Yotam Ottolenghi for Brussels Sprouts with Pomelo, this recipe may sound like a weird combination, but it works. He uses 100g of sugar, which I’ve swapped for a tablespoonful of honey because we found it too sweet.

Pomelo is a citrus fruit which looks like a large grapefruit with one pointy end. Like grapefruit, pomelos come in yellow or pink varieties and are interchangeable in recipes.

Asians love them and when we lived in Malaysia the locals looked forward to each new season and cleared the shelves. Asians who have moved to live in Australia also look forward to the arrival of the new crop of pomelos. I’ve tried them a couple of times and decided that they are overrated. I’d sooner have a grapefruit as they are available all year round and considerably cheaper.

500-600g Brussels sprouts, trimmed
250g shallots, or small onions, peeled
3 Tbs olive oil
Salt and freshly ground black pepper
1 large grapefruit
1 Tbs lemon juice
1 Tbs water
1 Tbs honey
2 star anise
1 cinnamon stick, broken
3-4 Tbs chopped coriander or parsley to garnish

Preheat the oven to 200°C. Place the sprouts and shallots in a saucepan. Cover with water, bring to the boil, then drain thoroughly. Cut the sprouts in half vertically and the shallots in halve horizontally. If using onions cut them into quarters. Mix the sprouts and shallots or onions with 2 Tbs of the oil, salt and pepper, then spread out on a baking sheet lined with baking paper and bake for 25-30 minutes, or until everything is golden brown.

Meanwhile peel the grapefruit and remove the segments. Remove the membrane and any seeds and cut each segment into 3 pieces. As you cut up the grapefruit keep any juice. Heat the lemon juice, water, honey, spices and any juice from the grapefruit in a small frying pan for 2-3 minutes, until you have a sticky syrup. Turn off the heat, add the grapefruit, stir gently to coat each piece, then leave to cool.

When the sprouts and shallots are cooked, gently mix in the grapefruit and syrup, discarding the spices. Tip into a serving dish, drizzle with the remaining tablespoon of oil and top with coriander or parsley.

Serves 4-6