Calamari Mediterranean Style

Sunday night dinner tonight was something so rustic, simple and super tasty that I'm not even going to worry about writing down the proper recipe! Our cooler Autumn weather has receded a little here in Sydney and it was actually quite hot today, so I felt like something that would suit the weather - and the fact that my stove is out of action at the moment. To me, warm weather says seafood and BBQ, so we headed to the fishmonger this afternoon and picked up some lovely whole local calamari.

I cleaned the calamari, removing and reserving the tentacles (my favourite bit!) and keeping them whole. I then scored the calamari down the side - cutting almost to the edge so that they looked like tiger stripes. This creates rings, however not cutting them right through keeps the calamari in one piece, making them easier to handle on the BBQ. I drizzled them with some good quality extra virgin olive oil, plenty of sea salt and pepper and then cooked them on a super hot (smoking actually) BBQ. They took only a couple of minutes to become golden and charred, just the way I like them.

Grilled Calamari Mediterranean Style

I accompanied the calamari with some gorgeous organic cherry tomatoes, capers, finely chopped cucumber and onion, olives, chilli, red capsicum, fresh basil and continental parsley from the garden, a splash of olive oil, a drizzle of balsamic and a little salt and pepper - all of this was tossed together to make a rustic salsa.

Then, it was just a case of piling the salad onto the plate, laying the calamari on the top, drizzling over a little touch of extra olive oil and presto! Sunday night dinner. All of this was done in the time it would take to microwave a TV dinner. I know which option I'd prefer!!

As I mentioned, my oven is not working at present, so I predict lots of BBQ action this week until it is fixed/replaced. I had vague notions of attempting some Easter themed baking -  however this is going to depend on the fate of the oven. I even bought some groovy, rather kitsch Easter cupcake patty-pans to use in my baking dammit! Still, we may be up and cooking up a storm again in a day or two. In the meantime, have a great week everyone. Hope you get to eat something delicious!

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Middle Eastern Inspiration

In winter, I really love to eat food that is full of warm, aromatic and earthy flavours - and today's dish has this in spades. I have used a fragrant and warming middle eastern inspired spice mix to flavour frenched lamb cutlets, and added to this beautiful seasonal roasted vegetables, fresh herbs and seeds from one of my favourite fruits, the pomegranate. To top it off, a perfectly balanced sweet and slightly piquant dressing.

This dish is also my first experiement with using quinoa, that superfood favoured by the Incas and popping up on menus everywhere these days. It really seems to be the ingredient de jour, particularly amongst my vegetarian mates. I decided it was about time I gave it a try, so I included it in my lamb dish in place of the cracked wheat or cous cous I would normally use. I really loved the slight chewiness to the grain and the nutty taste. By all accounts it is also incredibly good for you - there is a reason the Incas called it the "mother of all grain"

This dish is really big on flavour, and although there are a few components, it is actually really easy. It really is worth hunting down fresh pomegranate if you can find it - the little bursts of juicy jewel coloured seeds are just beautiful, as well as looking fabulous on the plate.

There are potentially heaps of variations you could try with this recipe - try whatever veges are in season that you like - eggplant, squash, asparagus, sweet potato would all be great. If you are a vego, leave out the lamb and make the vegetable component as a dish in itself, along with the dressing. I was also thinking that chicken thighs or even fish or prawns would work well too. Toasted almonds or pistachios would also add another texture and flavour dimension.

This dish would be lovely served on a big platter as part of a shared, buffet style meal, even at a BBQ. You will fall in love with the middle eastern influenced flavours and the delightfully varied textures.


 

Middle Eastern Lamb Cutlets

with quinoa, roasted vegetables and fresh pomegranate

You will need:
(For the lamb) 6-8 Frenched lamb cutlets, 1 teaspoon sumac, 2 teaspoons ground coriander, pinch cayenne pepper, 1 teaspoon mild paprika, 1 tablespoon olive oil, 1 tablespoon warm water, salt and pepper.

(For the vegetables) 2 cups cooked quinoa, about 6 cups assorted raw vegetables cut into chunks about 3cm square (I used red capsicum, pumpkin, zucchini, red onion), 1 cup sliced cooked green beans,1 tablespoon olive oil, 1/2 cup fresh pomegranate seeds, 1/2 cup fresh parsley, 1/2 cup deseeded sliced olives, salt and pepper.

(For the dressing) 1 tablespoon olive oil, 1 tablespoon pomegranate balsamic (use plain balsamic if you can't find this), 1 clove minced fresh garlic, 1 tablespoon maple syrup, 1 tablespoon warm water, generous pinch of salt, pepper.

Method:
Preheat the oven to 220C.

Combine the sumac, coriander, paprika, olive oil, cayenne, water and salt and pepper to make a paste. Rub the paste into the lamb cutlets and set aside to marinate.

Whisk together the dressing ingredients and set aside at room temperature until you are ready to serve.

Combine the chunks of vegetables with the olive oil, salt and pepper. Place the vegetables on a baking tray and bake for around 30 minutes, until they are well cooked.

Heat a grill pan (or BBQ) and cook the lamb cutlets - they will not take very long (about 5 minutes), so keep an eye on them so that they are not overcooked. Ideally, they should be a little pink in the middle. Set the cutlets aside to rest.

While the cutlets are resting, gently mix the quinoa, roasted vegetables, green beans, parsely, olives and half of the pomegranate seeds all together in a large bowl.

To serve, place a few generous spoonfuls of the vegetable mixture on the plate, top with the cutlets and then drizzle over a little of the dressing. Add the remaining pomegranate seeds and serve.

Serves 2 - 4 People

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Catalan Fish Stew

A note about today's recipe: You will notice that today's entry is not accompanied by the usual photo of the finished dish. I did, in fact take a number of suitably arty shots that were destined for my Gourmet Goddess readers' eyes. However, due to a rather unfortunate incident involving me getting a bit thumb happy with the delete function during the upload process, Andrew and I are the only ones who will ever know how pretty the dish actually looked. And it was so pretty, I promise! Next time I will pay a bit more attention. So, apologies everyone - you will just have to enjoy a groovy poster advertisement for Spanish olive oil that I found instead. I will be more careful next time!

Now, to the dish itself. The inspiration for today's dish comes from Spain - or more specifically, Catalonia. Catalan food is extremely diverse and dishes in different parts of the region will depend entirely on what grows well there. Away from the coastal areas, the focus is more meat such as pork - both fresh and cured meat, wild mushrooms, local vegetables and olive oil. Along the Mediterranean coast, particularly around Barcelona, they celebrate the abundance of fresh seafood. Being a big seafood lover, I thought I would share my version of a delicious Catalan Fish Stew  or "suquet de peix".

The stew has a rich tomato base, enhanced with aromatics such as fennel seed, peppercorns, fresh garlic and thyme - and heaps of succulent seafood. The sauce has extra depth with the addition of saffron and a little almond meal that is stirred in towards the end of the cooking process. Ground almonds or hazelnuts are commonly used in Catalan recipes to thicken sauces and to add another flavour dimension.

This dish is very robust and rustic and would be great served communal style -  in a generous serving bowl, with plenty of fresh crusty bread to mop up the sauce. Feel free to use whatever seafood you prefer - I think clams and scallops would be a nice addition. Using a couple of different varieties of fish would also provide extra flavour and possibly some texture contrast.

Mmmmm.....

Pure Spanish Olive Oil

You will need: (For the Sauce) 1 large red onion diced finely, 4 cloves garlic chopped, 1 cup finely diced celery, 1 cup finely diced red capsicum, 1 fennel bulb (the white part) diced finely, 1/2 cup finely diced carrot, 1 tablespoon olive oil (I used a Spanish one - seemed appropriate), 3 cups tomato passata (or tomato puree), 4 anchovies, 1 bay leaf, 1/2 tablespoon fresh thyme, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 1 tablespoon sweet paprika, 2 teaspoons brown sugar, 1 tablespoon almond meal, 1/2 teaspoon saffron threads, 2 teaspoons sherry vinegar, 3 cups fish stock (you could also use vegetable stock if you wanted to), pinch of cayenne pepper,salt and pepper to taste.

(For the seafood) 1 large fish fillet (it should be at least 2cm thick and about 30cm long), 10 black mussels, 10 large prawns in the shell, 1 large squid.

Method: In a mortar and pestle, crush the peppercorns and fennel seeds. Set aside. Put the saffron threads in a small cup of boiling water and allow to infuse while you continue the preparation.

In a deep pan, heat the olive oil and add the ground up fennel and peppercorn mixture. Add the onion, celery, capsicum, fennel,and carrot. Cook for about 10 minutes until the mixture begins to go soft.

Roughly chop the anchovies, and add to the mixture along with the garlic and the bay leaf. Cook for another 5 minutes. Add the passata, paprika, brown sugar, sherry vinegar and cayenne pepper and combine well. Bring the mixture to a gentle simmer.

Add the soaked saffron (including the water) and the fish stock. Allow to simmer gently for around 45 minutes. Season with salt and pepper and adjust if necessary. Stir through the almond meal.

Now prepare your seafood. Remove any bones from the fish with tweezers and cut into chunks. Clean and de-beard the mussels, clean and skin the squid and cut into rings.

Heat a heavy based frypan with a drizzle of olive oil. Cook the fish, prawns and squid in small batches and set aside. Make sure you do not overcook your seafood - each batch will only take a minute or two.

Add the prawns and the mussels to the simmering sauce. Put the lid on and cook for a couple of minutes until the mussels open. Disgard any that don't. Gently stir through the fish and squid. Remove the bay leaf before serving.

Serve in pasta or soup bowls with crusty bread and a sprinkling of fresh continental parsley.

Serves 4 as a main meal or 6 as an entree.

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Making the Connection

We have been enjoying the beautiful chemical free, sustainable produce from Food Connect over the last few weeks. These guys source produce direct from the farmers and it is picked only a day or so before it is delivered to you. The food is all local and seasonal, so you are not only getting the best quality, you are also getting the best nutrition and ensuring that the farmers are paid a fair price for their product. Everybody wins. We have been really impressed by the quality of the fruit and vegetables we have been receiving - and it has been so inspiring to plan menus around what we get in our box each week.

There is something very special about actually knowing the farmers who are growing our food via regular newsletters and updates on the Food Connect website. You know their stories, what they are up to that week, even what they look like! The farmers receive between 40 and 45 cents in the dollar for their produce - to give you an idea, the big supermarkets like Coles and Woolworths can pay their producers as little as 5 cents in the dollar, while they pocket the profits. I know where I would rather my money went....

One of the goals of Food Connect is also to minimise how far the food travels, both to ensure quality and to aim for a lower carbon footprint. On average, the furthest any of the food we have received so far has travelled is between 50 and 80 kilometers.

I wholeheartedly recommend that you check out their website and see if they operate where you live. As well as fruit and veges, they also do a range of dry goods, bakery items and fresh free range eggs that you can also order as part of your delivery. They operate in Queensland as well as New South Wales and you will find all the info about them here: http://sydney.foodconnect.com.au/

This week when our Food Connect box arrived I saw we had some lovely fresh eggplant, pumpkin and zucchini, so this became the basis for a yummy Summery BBQ meal with a bit of a mediterranean flavour. I added fresh herbs from our garden, a rack of lamb and a tangy Tzatziki sauce to create today's recipe. It is very easy to make, and the fresh flavours are wonderful - a great way to showcase those super fresh, chemical free vegetables.

Herbed BBQ Lamb

with char grilled vegetables and Tzatziki

You will need: 1 frenched rack of lamb (I used an 8 point/cutlet rack), 1 cup continental parsley, handful each of fresh oregano and basil, 2 large cloves garlic, salt & pepper, squeeze of lemon, 2 tablespoons extra virgin olive oil.

For the vegetables: 1 red capsicum seeded and sliced into thick strips, 1 eggplant cut into strips, 2 zucchini cut into strips, 6 slices pumpkin cut into strips. (the strips should be about 1cm thick) olive oil, salt.

For the Tzatziki:1 cup thick Greek style yoghurt, 1 large clove garlic, 1/2 cup finely diced continental cucumber, 1 teaspoon fresh chopped continental parsley, pinch cayenne pepper, squeeze of lemon, 1 teaspoon finely chopped fresh mint, salt and pepper.

Method: Combine the parsley, basil, oregano, garlic, lemon, olive oil, salt and pepper and either blend in a good processor or pound in a mortar and pestle until it makes a paste/marinade. Brush all over the lamb rack and allow it to marinate for an hour or so (overnight would be fine too)

Brush all of the veges with a little olive oil and season well. Set Aside.

Combine the tzatziki ingredients, mix well and refrigerate until needed.

Before cooking the lamb, remove it from the fridge about 40mins before cooking it. For best results, meat should not be too cold when you place it on the heat. Taking it out a little before you are ready to cook it will result in a more succulent and tender result.

Heat a Weber or covered BBQ. Cook the lamb for about 30 minutes, basting with any extra marinade as you go. Remove the lamb and allow it to rest while you cook the vegetables.

Add the vegetables to the BBQ and cook until lightly charred and tender.

To serve, pile a serving plate with the veges and drizzle with tzatziki. Carve the lamb and arrange on top of the veges.

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Exotic and Aromatic

Okra is one of those ingredients that doesn't seem to pop up on Australian menus very often. Lots of people seem a bit nervous about how to prepare this exotic looking vegetable, however it is eaten all over the world. You will find it in all kinds of cuisines - particularly in Africa, South America and the Carribean. Okra is actually related to the hibiscus flower, growing in particularly well in in hot climates. I really love the slightly herbaceous flavour and the soft, yeilding texture of the okra pods and they really soak up any spice or flavouring that you cook with them.

One of my favourite ways to serve okra is with a heavily aromatic mixture of spices and minced beef. The dish packs a huge flavour punch and is beautiful served with nutty brown rice. Now is the perfect time to cook okra, as it is in season and easy to find. Choose pods that are bright green and firm - smaller pods will be more tender than the larger ones, so I tend to go for the smaller size.

The generous use of spices in this dish marry so beautifully with the okra, and the result is a delicious exotic but super easy dish to prepare. If you have never tried okra before, this could be a nice introduction.....

Aromatic Beef with Okra

You will need: 300g minced beef, about 10 pieces of okra, 1 red onion, 1/2 red capsicum, 1 medium zucchini, 2 tablespoons vinegar, 1 cup beef stock, 3 cloves garlic finely chopped, 1 red chilli finely chopped, 1 tin diced tomatoes (choose a good quality Italian brand), a handful of fresh dill, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 2 teaspoons sweet paprika, 1/4 teaspoon cinnamon powder, olive oil, salt and pepper to taste.

Method: Slice the okra diagonally, so that each piece becomes two pieces. In a bowl, combine the okra with the vinegar and a few pinces of salt. Mix it through well with your hands and then set the okra aside.

Chop the red onion, zucchini and capsicum into small cubes. Heat a splash of olive oil in a pan and add the onion. Cook on a moderate heat until it begins to soften. Add the cumin, coriander, cinnamon, paprika, chilli and garlic and cook for a couple of minutes until the aroma starts to release.

Add the minced beef and cook very thoroughly until it is browned. Drain the vinegar from the okra. Add the okra, zucchini and capsicum to the pan, combine and cook for another few minutes. Finally, add the tomatoes and the beef stock. Simmer for about 20 minutes, until almost all of the liquid is absorbed. Check for seasoning and add salt and pepper if needed. Also feel free to ramp up the chilli for an extra spicy version.

Just before serving, stir through the fresh dill. Serve with rice (I prefer brown rice for this, it has a great nutty flavour)

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Scrumptious Sunday Sensations

Summer isn't usually when we think about cooking a roast, but I have a favourite that is just perfect for a lazy Summer Sunday like today. Who doesn't like a roast dinner with piles of beautiful baked veges and a lip smacking gravy? Love it. But when the temperature is steamy you want something lighter right? Well, one of my favourite summer meals is slow cooked shoulder of lamb, served not with the usual roast accompaniments but with the delicious rustic Italian salad Panazella. This dish is so easy to throw together, and a great way to use up day old crusty bread that you may have left over. It is a very earthy, peasant dish popping with loads of flavour, colour and texture.

Panazella is a salad made mainly of tomatoes and chunks of crispy bread. Make sure you use the very best tomatoes - and the trick is to ensure that they are at room temperature for maximum flavour. Also try to use a variety of tomatoes for this dish - different colours and sizes look and taste fantastic. I used yellow pear tomatoes from our garden, along with romas, kumatos (the gorgeous dark fleshed variety) and a couple of heirloom varieties. The result was a riot of colour and wonderful vibrant tomato flavours.

What about the lamb? Well the lamb is ridiculously simple to cook (seriously, if you are the type of person who burns water, then you could still pull off this recipe!) and the prep work takes about 15 minutes. Then comes the "slow" part (I did say it was slow cooked). It takes about 4 hours to cook - which is why it is a perfect Sunday dish. You put it in the oven, then enjoy the rest of the day - watch a movie or read a book or have a snooze and the oven does the rest. It requires very minimal supervision and the result is spectacular. If you want the lamb to be ready for lunch, put it on when you get up in the morning and and it will be succulent and gorgeous in time for lunchtime. If you plan on making it you dinner, then put it in the oven just after lunch.

When you are buying lamb shoulder, make sure that it is on the bone - not the rolled boneless shoulder of lamb that you will also see in the butcher shop window. If you can't see lamb shoulder with the bone in, ask the butcher - they will be sure to have some out the back and can cut it for you. It is a cheap cut of meat, so if you are on a budget it is a great substitute for the more expensive leg of lamb. The catch though, is that it needs very long, slow, loving cooking to be just right. The end result is so tender you don't even really require a knife to cut it - it will just come away from the bone in juicy morsels.

So, tonight's dinner consisted of the lamb that had been cooking all afternoon and the beautiful Panazella salad and it was a big hit. So tasty and lip smacking was this combination, that we actually abandoned cutlery all together and ate the whole meal with our hands, tearing the meat off the bone and licking our fingers. Uncouth? Sure. But lots more fun. I did say it was a peasant dish, didn't I? Anyway, food always tastes better when it's eaten with your hands I say. Here was the dish before it was devoured....

Slow Cooked Shoulder of Lamb with Panazella

So, how do you make this lovely rustic creation? Well, for the slow cooked shoulder of lamb, firstly preheat the oven to 220C. Then take the lamb shoulder and pierce a few small cuts into the meat, filling them with halved garlic cloves, lemon rind and rosemary. Rub the meat all over with olive oil and season very well with salt and pepper. Heat a frypan and cook the lamb on a high heat for a few minutes each side, until it is golden.

Place the lamb in a baking dish. To the frypan, add about 1/3 cup verjuice (I love the Maggie Beer one, available from delis, gourmet stores and some supermarkets). If you don't have verjuice, you can substitute white wine. Now add 4 cups of chicken stock to the verjuice in the pan. Stir over the heat for about a minute, then tip the liquid into the roasting pan.

Cook the lamb for 30mins on 220C, the reduce the heat to 190C and allow it to cook for a further 3 and a half hours. Check the meat every hour or so and top the pan up with water if it looks like all of the liquid is evaporating - you want there to always be at least 1cm of liquid in the pan at all times.

Once the cooking time is up, remove the lamb from the oven, wrap loosely in foil and allow it to rest for at least 20 mins. When you are ready to serve the lamb, the meat will be buttery and tender. You may not even want to use a knife to cut it - just pull it from the bone with a pair of tongs. Bliss.


For the Panazella, first tear up some good quality Italian crusty bread into bite sized chunks. Don't even consider using soft sandwich loaf or something similar - you need proper old school bread that has a decent crust and substance to it, or the dish just won't work. I used white Italian bread, but you could use grainy or wholemeal for the extra rustic touch. Put the pieces of bread on a baking tray lined with baking paper and cook them in a moderate oven until they dry out - they should be dry but not browned.

In a bowl, combine chunks of cucumber,red and green peppers or capsicum, thinly sliced red onion, black olives, a couple of tablespoons of roughly chopped continental parsley, and a selection of roughly chopped tomatoes, preferably a few different colours or varieties. Season generously with salt and pepper. Just before serving, drizzle a couple of teaspoons of white balsamic (use white wine vinegar if you don't have the balsamic) and a generous slurp of good quality olive oil over the mixture. Add the dried bread and quickly toss through. Serve immediately. Easy!

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Christmas and Clams!

Regular followers of Gourmet Goddess could be forgiven for thinking that I had fallen off the face of the earth, given my lack of posts over the last couple of weeks. Things have been incredibly hectic, as we run headlong into to the end of 2010. There has been quite a lot of eating out (damn you silly season!) with the occasional sneaky midweek pizza delivery (oh yes, it's not all "plating up" and degustation in the GG kitchen. Even me, who adores cooking suffers from days when I just can't face entering the kitchen - ok, well not that many days....but believe me, they do happen!)

I'm lucky to be able to take a couple of weeks off over the Christmas break and this year I really feel like I need it. 2010 has been huge - amongst other things I have moved 2 households and created a new one, got engaged, visited 7 countries, attended cooking school in France, moved workplace into a new office, started my first vegetable garden (with composting!), crawled underground through Viet Cong fighting tunnels, eaten river snake on a stick and fried crickets in Cambodia, eaten raspberries warm from the sun on the steps of Sacre Couer in Paris and had the pleasure of experiencing the best meal of my life thus far at Tetsuya's (check out my recent review for all the details) Looking back over the year, it has been completely amazing. I'm looking forward to using the next few weeks to regroup and relax before the new year begins (and 2011 is already shaping up to be another biggie)

Now that I am offiicially on holiday and Christmas is only 5 days away, I really need to sort out what I am cooking for Christmas lunch - how are the rest of you going in the Christmas planning department? My problem at the moment is too many ideas! I never really do the "traditional" lunch (you know, the full pudding and turkey thing, usually in 40 degree heat- memories of childhood Christmas dinners in Perth) This year is rather special, as I will be cooking Christmas dinner for the first time for my lovely in-laws-to-be. Well, no matter what I decide to cook, I do have a few bottles of French champagne stashed away for the occasion, so that's a start!

When I was out yesterday talking to my fishmonger about possible menu items for Christmas day, I noticed he had some lovely fresh vongole (clams) for sale. I really love vongole and usually serve them the traditional Italian way - cooked with chilli, garlic and oil and served with spaghetti. This time, I thought I would do something a bit different to my usual recipe. I went for a tasty tomato based sauce, with the delicious addition of leeks, olives, rocket, roasted capsicum and a hint of chilli - a really tasty and a great way to serve the clams.

I chose a garlic, basil and celery linguine for the pasta this time - a lovely variety that I purchased recently, made in Australia by the award winning pasta company Bellata Gold. They are a family company based in Tamworth NSW, who produce a beautiful range of pure durum wheat semolina pastas. To learn more about them and their great product, check out the website: http://www.bellatagold.com.au/  I purchased a few varieties at a gourmet store in Canberra last weekend, but looking at the prices on the Bellata Gold website, I bought mine at a big markup. I will be buying direct from the producer next time - a whole lot cheaper!

So, here is this week's recipe - packed full of flavour and easy to put together. Just make sure that your seafood is super fresh and you can't go wrong.

Vongole linguine

with leek, olive and rocket sauce

You will need:
About 500g fresh vongole (clams), 375g linguine or spaghetti, 1 leek sliced finely (use only the white and pale green part), 3 cloves garlic, 1 small red chilli seeds removed and chopped finely, 1 heaped tablespoon chopped black olives, 1 heaped tablespoon finely diced roasted red capsicum (you can buy this at the deli or continental shop - or try the olive/pickle section of your supermarket - you can get decent one roasted capsicum in jars), 2 cups diced tinned tomatoes or passata (I prefer passata, but tinned tomatoes are fine), 1 teaspoon sugar, 1 bunch rocket finely chopped, a splash of olive oil, 1 tablespoon salted butter, Salt and pepper to taste.

Method:
Heat the olive oil in a pan and add the leek. Cook on a medium heat until it starts to soften. Add the garlic and cook for about a minute. Add the chilli and the tomatoes/passata. Combine and allow to simmer gently for 5 minutes. Add the sugar, olives, capsicum and simmer for another 10 minutes.

Put your water on to boil for the pasta, with a teaspoon of salt. When it starts to boil, add your pasta, give it a good stir and let is boil. In the meantime.....

Rinse the vongole under cold water and drain well. Add to the tomato mixture and put the lid on the pan. Allow the vongole to cook for a few minutes. When they are cooked they will pop open. Disgard any that don't.

Add the rocket and butter to the mixture and stir it through. Taste for seasoning and add salt and pepper to taste.

When your pasta is cooked, drain it and toss the sauce through.
Serve right away.

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Today's Catch - Sensational Salmon.

Hi everyone - We are back from New Zealand and so impressed by the fantastic food that we ate while we were. You know how much I love seafood and I have to say it was pretty much a seafood - fest! I have been told that seafood that comes from colder water has a better flavour - don't know if that is actually true - but the best seafood I have eaten this year has been from the waters around Scotland and New Zealand. There could be something in it? I am preparing a run down of my favourite NZ food experiences to share with you all, so stay tuned for that. Is it wrong that most of the photos I took when I was away were of food?

So, staying on the seafood theme, today's recipe uses fresh salmon fillets, with clean flavours and an elegant presentation that would suit a dinner party. I took the salmon fillets, fresh herbs, a handful of gorgeous green pistachio nuts and a pink grapefruit from the fruit bowl to create this tasty dish that is a breeze to make and a delight to eat. I used quite large fillets, but you could use small ones and have this as a lovely light entree. Just remember to reduce the cooking time if you choose the mini option.

I love citrus with seafood, and the pink grapefruit gives just the perfect balance of sweetness and tartness, as well as that lovely blush of colour. You don't even need a complicated dressing for this salad - I just used a drizzle of good extra virgin olive oil and a touch of salt and pepper. The juice from the grapefruit and the oil is all that is needed. For the accompaniment, I used a tangy continental yoghurt as the base for a creamy sauce that has a little kick of horseradish to compliment the richness of the salmon. This sauce also works well with simply grilled chicken or other seafood, so give it a try. My recipe today serves two.

Pistachio and Poppyseed Crusted Salmon

with Parsley and Grapefruit Salad

And Horseradish Yoghurt sauce.

You will need:
For the salmon - 2 salmon fillets, 1 large egg, 2 teaspoons water, 2 tablespoons plain flour, 1/3 teaspoon cayenne pepper, 1 cup breadcrumbs, 1 tablespoon pistachio nuts (unsalted and unshelled), salt and pepper, vegetable oil for shallow frying.

For the salad - 1 cup continental parsley leaves, 1/3 spanish (red) onion finely sliced, 2 tablespoons finely sliced red pepper/capsicum, Flesh of 1 pink grapefruit - be sure to remove all of the white pith. a drizzle of extra virgin olive oil, salt and pepper.

For the sauce - 1/2 cup natural yoghurt (I use the thick continental kind), 1 tablespoon mayonnaise, 1 tablespoon horseradish cream.

Method: First pin bone the salmon fillets, being sure that you remove all of the bones. Bones in your fish is a particularly bad look! A pair of tweezers is best for this.

Whisk together the eggs and water. Set aside. In a bowl or old plastic bag, combine the flour, cayenne and a few generous pinches of salt. Set aside.

In a food processor (or mortar and pestle), crush the pistachio nuts until they are quite fine. Combine these with the breadcrumbs and poppyseeds and a generous seasoning of salt and pepper.

Dust the salmon with the seasoned flour, then the egg mix, then the crumb mixture. Put them in the fridge for about 10 minutes.

To make the salad, just gently combine the ingredients and season with salt and pepper.

To make the sauce, combine all ingredients and mix well.

To cook the fish, heat a pan with a shallow layer of oil and cook each side until golden. This will not take long because of the natural oils in the nuts. Transfer to fish to a baking tray and cook in a moderate oven for 5-8 minutes depending on the size of the fillets.

Allow the fish to rest for a few minutes before slicing diagonally for presentation. Serve the fish with the salad and a spoonful of sauce.

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Peri-Peri Chicken - very very delicious!

The name Peri Peri is used in Mozambique to describe the African bird's-eye chili. In Mozambican cuisine, Peri Peri (or Piri Piri) is often used in preparing sauces and marinades for roast and grilled dishes, especially chicken and seafood. Peri Peri is also used in all kinds of dishes in Portuguese cuisine - in Australia we commonly associate it with "Portuguese Charcoal Chicken" - chicken that is marinated in the Peri - Peri sauce and then baked flat over coals. The name actually comes from the Tupi language in Brazil - Portuguese traders introduced it to Africa along with other species of capsicum and chillies. Whatever the name, it is a delicious way to prepare food, especially if you like a bit of spice. Adjust it to your taste, but it really does benefit from being on the spicy side.

I served my Peri-Peri Chicken with Patatas Bravas (a Spanish favourite - twice cooked potatoes , first par boiled then shallow fried - topped with a spicy tomato sauce, aoli and finely sliced spring onion.)  I also served a bowl of sweet corn on the cob with coriander butter - Yum!!! The chicken will go well with a salad, baked potatoes and sour cream, or rice. It is also excellent cold as a picnic or buffet dish. You can use the sauce to cook seafood (it is fabulous with fish or prawns) and if you dont want to do the chicken whole, it can work well with chicken pieces or even just wings (a great budget option)

You can buy Peri Peri sauce in a bottle, but why not make your own? It is very quick and easy and you can adjust the flavours however you like it. You can also freeze the sauce, so it is worth making a big batch and dividing it into portions so you always have some on hand to jazz up whatever meat you happen to have around. Here's how I served it...

Peri-Peri Chicken served with Patatas Bravas and corn with coriander butter

You will need:
1 whole range chicken, 1 cup roasted red capsicums (you can roast them for yourself, buy them from a deli or get them out of a jar - whatever works for you), 1/2 teaspoon cayenne pepper, 1 heaped teaspoon coriander powder, 1-2 teaspoons finely chopped or minced chilli (according to your taste), Juice of 1 lime (Do NOT use that awful lime juice in a bottle - it is absolutely vile and full of preservatives. If you can't get lime then use 1/2 a fresh lemon), 1 tablespoon sweet paprika, 1 teaspoon sugar, 2 finely chopped cloves of garlic, 2 tablespoons olive oil, 2 tablespoons warm water, salt and pepper to taste, fresh coriander or extra lime wedges to serve.

Method:
To make the Peri-Peri sauce - Combine the capsicum, cayenne, coriander,chilli, lime juice, paprika, garlic, olive oil, sugar, water and salt and pepper in a food processor and blend until smooth. Taste for seasoning and add more chilli or salt if required. Set aside.

Wash the chicken with cold water and dry inside and out with paper towels. Lay the chicken on a chopping board breast down. Now, with a sharp knife cut down either side of the backbone. This will remove the backbone/tail in one piece - disguard this backbone. If there is any offal attached to the remaining chicken, trim it off.

Next, turn the chicken over so that it is breast up. With the palm of your hand, push down firmly to flatten the chicken out. Now that the backbone is removed, this will be quite easy.

Use half of the Peri- Peri mixture and rub this into the chicken very well. Cover and refrigerate for at least an hour (overnight is ideal). Reserve and refigerate the other half of the Peri-Peri mixture for later.

Cook the chicken for about 45-60 mins in a moderate oven or a covered BBQ, such as a Weber until the juices run clear when you pierce the thigh/leg area. Baste the chicken as you go with the remaining peri-peri sauce and turn a few times during the cooking process.

Cooking times will vary according to how large your chicken is. I cook my chicken in the oven on a wire rack - this allows good hot air circulation and speeds up cooking time - but you can simply place it on a baking dish/tray if you don't want to do that.

Allow the chicken to rest for 10 minutes before cutting into pieces and serving with fresh coriander sprigs and extra lime wedges. This recipe will serve 4-8 people, depending on the size of your chicken and your appetite.

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The Spice Girls

Tonight's recipe is the result of another request from friends, who asked for a spicy beef salad that they could enjoy with the steamy hot weather we have been experiencing here in Sydney over the last few days. There is a very good reason that the hottest countries consume lots of chilli and their request made complete culinary sense given the season and the weather. So, Susan and Mary-Lou, spice girls that you are - this one is for you :)

This dish is very easy to throw together and it is also very versatile. Feel free to use spring onion instead of red onion, add sliced butter lettuce, a handful of bean sprouts or some snow peas if the mood takes you. If you want something a bit more substantial, then include some cooked rice noodles or vermicelli. Add bucketloads of chilli or just a touch and adjust the dressing to just how you like it - the measurements I have given are a starting point. I personally think this dish really works best with a decent amount of heat to it, but that's just me - I never feel I'm having a proper chilli experience unless I'm getting a bit of a sweat on :)

The key to this dish is to use super fresh ingredients - particularly the herbs. And please, if you don't have fresh limes, use fresh lemon. Don't be tempted by that hideous faux "lime juice" in the garish green bottles that you can buy on supermarket shelves. It is the work of Satan. Resist at all costs!!! I used topside steak for the recipe today, but if you are feeling a bit posh, then you can use fillet or another more premium cut. I personally think rump or topside is just fine though. It has a lot of flavour and as long as it is rested, it is succulent and tender. I cooked the meat in my grill pan, but of course if you have a BBQ, then it is perfect cooked that way. Actually, if I had a BBQ, that would be my preferred cooking method.

Okay, enough chit chat - here is tonight's dinner.....

Spicy Beef Salad

You will need:
For the salad: 500g rump or topside steak, 1 large lebanese cucumber deseeded and sliced, 1/2 finely sliced red onion, 1 small red capsicum or large bullhorn chilli deseeded and sliced, handful of cherry tomatoes sliced , handful of mint torn into pieces, bunch of coriander chopped roughly.

For the marinade: 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 tablepoon fish sauce (nam pla), 1 tablespoon palm sugar, pepper.

For the dressing: 3 tablespoons fish sauce (nam pla), Juice of 1 lime, 1 clove crushed garlic, 1 tablespoon palm sugar, 1-3 chopped red chillies ( I used 3 - I like it spicy)

To serve: 1 tablespoon roasted unsalted peanuts crushed roughly, wedges of lime

Method: Combine the marinade ingredients and add the meat. Season generously with pepper. Cover and allow to marinate for at least 30mins (Overnight is even better)

Whisk together the dressing ingredients. Taste for seasoning and add more chilli, pepper or sugar if required. Set aside.

Heat a grill pan until hot and cook the steak in one piece for about 3 minutes each side. I like my meat fairly rare, but if you prefer your meat a little more done, then allow another few minutes. Remove the meat from the pan and allow if to rest in a warm place for 10 minutes.

While the meat is resting, assemble the cucumber, capsicum, tomato, coriander, red onion and mint on a serving platter or individual plates.

Slice the steak into reasonably thick slices, being sure to cut across the grain. This will make for a much more tender result. Toss the meat through the salad ingredients and drizzle with the dressing. Serve topped with peanuts, a wedge of lime - and if you are a chilli masochist, extra chilli.

Serves 2-4 people

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Dinner with friends

Last night I hosted my first dinner at home for 2010 and I decided that I wanted something with big flavours that would be good for sharing around my living room table. Although I do have a small dining room (a converted second bedroom that I figured would get more use as a place to dine) I often serve dinner around my oversized coffee table. It makes for a much more chilled out atmosphere and we can all just lounge around without the formality of a dining room. The menu I put together for my guests was heavily influenced by spanish cuisine, starting with a whole selection of tapas style dishes that were served with warm crusty bread and plenty of wine. I followed this with a big bowl of fresh local mussels, a grilled vegetable salad and the chicken dish I cooked earlier in the week (I told you that it freezes well!) For dessert, I took advantage of the beautiful white peaches that are in season right now, and poached them in a vanilla and orange blossom water syrup. I served them with some double cream and topped them with some Pomona glace oranges.

I tried something new last night - I have seen various kinds of stuffed chillies served as part of a tapas selection and also in mexican and asian menus and I always like the idea of them. I made up my own recipe, which comprised of chorizo, breadcrumbs, garlic,and a touch of passata to moisten the mixture. I whizzed this all in the food processor and then split and de-seeded the chillies and filled them with the mixture. They were then put in a hot oven drizzled with olive oil for about half an hour. They were spectacularly good - smoky and melty and sexy. I swear I could eat a huge plate of them without stopping, they were so moreish. Perfect as a snack with beer but also great as a tapas/antipasto option. My only regret was not making a lot of them! I will be featuring these in many a menu in the future I think.

Here are some pretty pictures of what was on offer at Casa Gourmet Goddess last night.....

Warm mixed marinated olives, Green Sicilian olives, Chorizo stuffed chillies

From left: Grilled haloumi with lemon, Mixed chorizo (chicken and pork),

cheese stuffed peppers, red figs with proscuitto

Paprika crusted squid with aioli

Grilled vegetable salad with pomegranate balsamic dressing

Chicken with capers and olives

Steamed mussels with rich tomato and garlic butter sauce

Poached white peaches with orange blossom water and vanilla syrup

PS: Before I sign off, I have to thank Justin and Marek for treating us to a couple of bottles of my favourite fizz, Veuve Clicquot to kick off the evening in fine style. Thanks boys XX

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Flower Power

I practically skipped and did fairy claps in the greengrocer this morning when I arrived to find that the first zucchini flowers of the season had appeared. To me, nothing means spring like these delicate beauties and along with asparagus, I think they are one of the best spring vegetables available. When choosing zucchini flowers, smaller is better. The zucchini should be bright green and unblemished and the flowers should show no sign of brown discolouration. Because they are so delicate, they don't cope with longterm storage or rough treatment, so treat them with lots of TLC and cook them within a day or so of purchasing. Here they are, fresh from the grocer.....

As well as the zucchini, I also noticed the most vibrant, glossy, fire engine red peppers for sale too and I got to thinking that I would build a dish around these ingredients. The result is a luscious, smoky flavoured scarlet coloured soup that is a delicious contrast the the freshness of the zucchini flowers. Add a filling with the creaminess of ricotta and the tang of lemon and you have a fabulous dish that just screams spring. This would be a great vegetarian main course or a lovely starter for a dinner party. A lot of recipes call for coating the zucchini in a light batter and frying them however I admit I'm not a big fan of this technique. I think it overshadows the clean, fresh taste of the produce so I just cook mine in the oven with a little olive oil.

This recipe is actually two, and you could easily serve the two elements seperately. The soup would be great hot or cold by itself and the zucchini would be a nice addition to an antipasto platter or draped with prosciutto as an entree. Feel free to make the soup the day before if you want to get the pepper roasting/peeling out of the way early. The soup will also freeze well but don't try to freeze the zucchini.

And here is the finished dish....

Roasted red pepper and tomato soup

with ricotta filled spring zucchini flowers

You will need: (for the soup) 4 whole red peppers (capsicums), 2 red onions, 6 large Roma (egg) tomatoes, 6 whole peeled cloves garlic, olive oil, 3 cups chicken or vegetable stock, 1 teaspoon sugar, 1 teaspoon paprika, splash of Tabasco sauce, salt and pepper.

Method: Drizzle some olive oil over the peppers and put them in a baking dish lined with baking paper. Bake them in a hot oven for about 45 minutes. They will scorch in places and you will probably hear a lot of sizzling and popping noises as they cook. This is as it should be.

While the peppers are cooking, roughly chop the onion. Cut the tomatoes in quarters and remove the seeds. Combine the onions,tomatoes, salt and pepper in a bowl and drizzle with olive oil. Combine well.

When the peppers are done, carefully remove them and put them all in a plastic bag. Tie up the bag and leave the peppers to cool for a few minutes. They will steam a little and this will make removing the skins (the next step) a whole lot easier.

Add the tomato/onion mixture to your baking dish and cook them in a hot oven for about 25 mins. While they are cooking, carefully remove the skin. core and seeds from the peppers. You will be left only with the flesh and it will be sweet and caramelised. Take extra care to ensure that you get rid of all the seeds, as they can be very bitter and will ruin the taste of your final dish.

When the tomatoes are done, transfer the mixture to a saucepan and add the roasted peppers, stock, paprika, tabasco, sugar and salt and pepper. Bring to a gentle simmer and let the ingredients cook for about 15 mins. Now puree the mixture till smooth (I use a hand blender) and taste for seasoning. Adjust if required.

You will need: (For the zucchini) 8 young zucchini with flowers attatched, 1 cup ricotta cheese, 1 tablespoon grated parmesan cheese, Grated rind of 1 lemon, 1 teaspoon each of mint and continental parsley, salt and pepper.

Method: Combine all of the ingredients except the zucchini and mix well. Set aside.

Now, prepare the zucchini. Be very gentle when handling them, as the blooms are very fragile. Also, do not wash them - the petals will become sodden and they will be impossible to work with. If they need a clean, use a damp paper towel on the zucchini only, not the flower.

Gently open the flower and remove and disgard the yellow/white stamen inside. Taking a teaspoon of the ricotta filling, carefully fill the flower and close the petals around the filling. Give them a little twist at the top to keep everything contained.

Drizzle the zucchini with olive oil and cook in a moderate oven for about 15 mins.

To assemble the dish: Ladle the soup (hot or cold, however you are serving it) into shallow bowls. Lay the zucchini on the top and serve. This recipe will serve 4.

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