Fast & Fresh Friday

It's Friday, it's been a long week and you want something quick, simple and delicious to serve for dinner, right? Well look no further than this packed with flavour dish of Peri-Peri prawns, served with a quick to put together Chimichurri sauce. I cooked mine on the BBQ - which I think gives the prawns that great, charred BBQ taste - but of course you can do this on a grill pan on the stove if you like. Have the BBQ/pan very hot - you want the prawns to cook fast so they are nice and caramelised on the outside, whilst still remaining succulent and sweet inside.

Only choose the freshest prawns - and avoid the imported ones that are flooding our seafood market. If they have travelled a long way to get to your plate, they are unlikely to be a high quality product. A good fishmonger should have all of  their seafood clearly labelled and be able to tell you where their seafood comes from - and if they don't, find another fishmonger!

If prawns aren't your thing, this dish would work beautifully with squid, or any firm fleshed fish too - even a combo would make a great seafood platter. The Chimichurri sauce can also be easily adapted to your taste - feel free to amp up the chilli component if you like it extra spicy, or adjust the vinegar/oil component to suit you. As with all cooking, the golden rule is to taste as you go, and tweak the flavours until you are satisfied with the result.

The basic Chimichurri sauce I have included here is a good one to have up your sleeve, as it works with pretty much any kind of meat or seafood you can think off - particularly the BBQ kind. For vegetarians, it is delicious on grilled eggplant, zucchini or pumpkin. It keeps in the fridge for a few weeks too, so make a big batch during BBQ season so you can have it on hand and ready to serve.

Peri-Peri Prawns

with Chimichurri

You will need:
For the prawns:  About 1kg fresh king prawns in the shell, 1 tablespoon fresh paprika, 1 teaspoon minced chilli (more if you like it spicy), 1 cloves minced or finely chopped garlic,1 teaspoon sea salt, 1 tablespoon olive oil, 2 tablespoons warm water.

For the  Chimichurri: 200ml olive oil, 2 cloves garlic, 100ml white wine vinegar, 1 teaspoon minced chilli (or more if you like it spicy), 1 cup flat leaf parsley, 1 teaspoon oregano, salt to season, a little warm water.

Method:
First, make the Chimichurri - put all of  the ingredients in a food processor and process for a few seconds until combined. It the mixture is not liquid enough, add a small amount of warm water. Cover and refrigerate until ready to serve.

Remove the shells from the prawns, leaving the tail and the head intact (I do this, as it adds to the flavour and also looks better for presentation - but  if you are really in a rush, just remove the whole shell & head) Remove the digestive tract by making a small incision by the head and using a skewer to pull it out. Set the prawns aside.

In a bowl, combine the rest of the ingredients for the prawns - paprika, chilli, garlic, salt, olive oil and warm water. mix together and then pour over the prawns. Gently combine the prawns with the marinade, mixing well. Cover and allow to marinate in the fridge for at least half an hour. (you can do this overnight if you prefer)

Cook the prawns on a hot BBQ or grill pan, taking care not to overcook them. Serve with the Chimichurri and crusty bread.

Serves 2-4 people

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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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Chinese New Year Flavour

Chinese New Year is fast approaching and on 10th February we will be welcoming the arrival of  the 2013 year of the Water Snake. For some reason, I always get inspired by the new energy that the Lunar New Year brings so I thought it was the perfect time to cook something with a Chinese flavour in keeping with this celebration. Peking duck pancakes have always been a big favourite and my lovely husband Andrew has been asking lately if I could have a go at making them at home. Well, this week I got my act together and finally got around to it, creating my own version of this classic and very popular dish.

There is a real art to true, super shellac like, glossy and parchment crisp Peking duck that is pretty tricky to reproduce in a home kitchen. We are lucky enough to live in a neighbourhood where buying Peking duck fresh from the Chinese BBQ store is easy, so realistically just buying the duck and making the pancakes myself would be a viable shortcut. However, I decided that I would aim for a recipe that would give all the delights of Peking duck whilst being easy to put together for the home cook - and for those who don't have the luxury of having a Chinese BBQ outlet around the corner!

For any Peking duck experts reading this, I don't pretend that this is 100% authentic (the duck does not go through the usual drying processes)  but the result is a delicious try-and-stop-at-one pancake, with the gorgeous flavour of the traditional version.

So, why not celebrate Chinese New Year with a batch of these delicious treats? I warn you though that they are very moreish - best make a double batch!

Crispy Glazed Duck Pancakes
with cucumber, onion and hoisin sauce

You will need: 2 duck breasts skin on, 1 small continental cucumber, 4 spring onions, 1 cup Hoisin sauce, 1 tablespoon honey, 1 teaspoon minced garlic, 1 teaspoon minced chilli, 2 teaspoons sesame oil, salt.

For the pancakes: 1/2 cup plain flour, 3 tablespoons cornflour, 1/4 cup water, 1/4 cup milk, 2 eggs, 1 tablespoon melted butter, pinch of salt.

Method:  First, make the pancake batter. Combine the flour, cornflour, water, milk, eggs, salt and butter and blend until super smooth. (I used a stick blender to do this) Pour into a jug, cover and stand for 15 minutes.

 

Now make the duck glaze by combining the honey, garlic, chilli, sesame oil and salt. Set aside.

 

De-seed the cucumber and cut into fairly thin strips. Do the same with the spring onion. Refrigerate until you are ready to serve.

 

Preheat the oven to 200C. Dry the duck breasts with a paper towel. Season the duck breasts with a little salt on both sides. Heat a non stick fry pan to a medium heat and cook the duck skin down for 6-8 minutes, draining off the fat as it renders down. When the duck is a deep golden colour, turn it over and cook it skin side up for about 3 minutes.

 

Transfer the duck to a baking tray and cook in the oven for 8-10 minutes (timing will depend on the size of the duck breasts) Remove the duck from the oven and brush both sides with half the glaze mixture. Return the duck to the oven for another 10 minutes.

 

Remove the duck from the oven, brush with the rest of the glaze mixture and allow to rest for 10 minutes.

 

Now, make the pancakes. Heat a non-stick frying pan over medium heat. Brush with a little extra butter if you wish. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about the size of the palm of your hand. Cook for 2 minutes. Turn and cook for a further 1 minute. Transfer to a plate. Repeat with remaining batter. The pancakes should be pale and not browned. Turn the heat down if they colour up too much.

 

Slice the duck into thin slices and serve with the pancakes, spring onion and cucumber, with the Hoisin sauce on the side. Serve right away.

 

Makes about 15 small pancakes.

 

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Lemony, Garlicky Chicken with Fregola

Summer eating really lends itself to vibrant Mediterranean flavours, so that was the inspiration for today's recipe. I had a large bowl of lovely cherry tomatoes grown and harvested from our little inner city garden and a nice crop of basil, as well as a pack of fregola that had been sitting in the pantry not yet opened, so it made sense to put them all together. A couple of lemons in the fruit bowl, as well as some lovely organic garlic sealed the deal. I had intended cooking a plain old roast chicken for dinner, but thought that there was no point leaving our lovely free range Burrawong chook out of things, so it got the Mediterranean flavour treatment as well.

Some of you might not have come across fregola before. Fregola comes from the Italian island of Sardinia and is small beads or "pebbles" of semolina pasta traditionally formed by hand, then toasted. This process gives the fregola a delightfully nutty and chewy character. Fregola is made by sprinkling water over semolina flour and quickly rubbing your fingers through the flour creating small balls of pasta. These are then sifted through different sized strainers to collect fregola of similar size so they cook evenly. Very sensible. It is used in a wide range of dishes from soups and stews to cold salads and accompaniments for meat or seafood.

As well as being very tasty, it is particularly versatile - you can pretty much use it anywhere you would use pasta, risoni or cous cous. Fregola is popping up on menus more and more, and these days it isn't overly difficult to get hold of. An Italian deli or good supermarket is likely to stock it. I have also seen it in gourmet stores so keep your eyes open for it. Although I am serving fregola today as a side dish with chicken, this would be a lovely simple vegetarian dish in it's own right if you forget about the chook part.

 Lemony, Garlicky Chicken

with Fregola

Because of our shiny new BBQ, and the fact that I'm a bit obsessed with cooking on it at the moment,  I did the chicken in this recipe on the open BBQ grill, with the lid on for most of the cooking. You can of course cook the chicken in a normal oven - I have included those instructions in the recipe below. If you are cooking the chicken in the oven, I recommend using a rack to cook the chicken on - allows better air circulation around the food and you will end up with a far better result.

You will need:
For the chicken - 1 whole free range chicken (skin on), 6 cloves minced or very finely chopped garlic, 1 tablespoon extra virgin olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 2 anchovies chopped or minced very fine, the juice and finely grated rind of 2 lemons, 1 teaspoon Harissa (if you don't have this, you can use minced chilli instead)

For the Fregola - 1 cup Fregola, 2 cups chopped cherry tomatoes, 1/2 cup chopped spring onions, 1 tablespoon chopped pitted black olives, 2 finely chopped garlic cloves, 2 anchovy fillets finely chopped, 1 tablespoon baby capers rinsed, 2 teaspoons olive oil, a handful fresh basil leaves.

To serve - extra basil leaves and lemon

Method:
Rinse the chicken with cold water. Pat dry inside and out with paper towels. Using a sharp knife, carefully cut through either side of the backbone, removing the backbone and chook's bum with it. Turn the chicken breast side up and push on the breast so that the chicken is flattened out a little.

Combine all of the other chicken ingredients in a smallish bowl and mix well. Rub the mixture thoroughly all over the chicken, including under the skin as much as possible. Put the chicken on a plate, cover and allow to the flavours to infuse in the fridge for at least an hour (overnight is even better)

When you are ready to cook, heat the BBQ to a medium/high heat and cook the chicken over the open grill for about 30 minutes, turning from time to time. Keep the lid on as much as you can. You can also cook the chicken in the oven - cook for about the same time, on 220C. Cooking time may vary depending on the size of the chicken, so just keep an eye on it so that you don't over or under cook it.

Once the chicken is cooked, cover loosely with foil and allow it to rest while you make the fregola.

Combine the cherry tomatoes, 2 teaspoons olive oil, garlic, anchovies, capers, olives in a pan and simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Cook fregola in a pot of simmering salted water for 10 minutes until al dente and drain well.

Add the spring onion and the torn basil leaves to the tomato mixture. Cook for another 5 minutes. Now add the drained fregola and mix well.

Cut the chicken into pieces and serve it with the fregola and some extra basil leaves and lemon. Serves 4-6 people.

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Rockin' Ribs

A hot Sydney Saturday night, a new BBQ, a recent trip to the butcher and the inclination for something simple and tasty was the inspiration for today's recipe. It's been really hot this week, so the idea of not being stuck in the kitchen and doing some cooking outside was especially appealing. Yesterday we went out and bought a new BBQ. The process of finding one has taken a while, as we wanted something that would suit our needs but also not take up too much space. So many of them these days are bloody gigantic!! After much online research and household discussion we decided on the highly rated and very snazzy looking Ziegler and Brown Twin Grill. And yes, I had to choose the fire engine red model, couldn't help myself. Have to say we are really happy with it so far - I predict I'll be cooking with it all week as I experiment with different cooking modes and ingredients.

There was a selection of meat to choose from tonight, as this week we visited our meat supplier Grant at Feather and Bone - and had restocked the freezer in preparation for returning to work next week. Regular readers will have heard me talk about Feather and Bone before - a local company that supplies sustainably raised meat with guaranteed provenance. With a focus on supporting small producers, a commitment to the whole journey their food makes, from paddock to plate and their philosophy of sustainability, they are the pick of the crop as far I'm concerned if you choose to eat meat. I won't pretend that they are a cheap option - their meat is not produced on a large scale and you do pay a fair bit more for their products. We decided however, that we would rather pay more, get top quality food that has been ethically produced but have it less often in order to work it into our household budget.

If you live in Sydney and are interested in what Feather and Bone do, or you want to source their products, then the details for their website is at the bottom of this post. Oh, and by the way, this is not a paid endorsement - I'm just a regular customer who thinks highly of them and their excellent produce. To give you an idea of the sort of quality we are talking about, they supply meat to some of the best restaurants in the city - including Rockpool, Billy Kwong, Universal and Red Lantern among others.

So, what was for dinner tonight? Well, we had bought some gorgeous dry aged Gundooee beef ribs from the folks at Feather and Bone and thought that they would be perfect on the new BBQ. I made a delicious, smoky, sticky sauce - given a bit of a fresh kick with lime, chilli and a splash of tequila. I didn't bother putting the ribs on a plate - just served them on a huge chopping board in the middle of the table with BBQ'd corn on the cob, pickled red chillies and some extra lime. We ate the whole lot with our hands - messy, fun and delicious!

Tequila Lime Beef Ribs

served with BBQ corn and pickled chillies

A handy hint when cooking ribs (or anything else for that matter) where you are using a sauce that contains sugar - in this case, in the form of honey - is to pretty much cook the meat first, then glaze it. This will stop the sauce from burning quickly and your meat being undercooked in the middle. You want that lovely sticky sauce packed with flavour - but not cremated within an inch of it's life!

This simple recipe would work just as well with pork ribs or chicken wings, so crank up the barbie and give it a try. And remember, plates and cutlery are optional!

Tequila Lime Beef Ribs
You will need: 1kg Beef ribs, 1/2 cup BBQ Sauce, 1/4 cup Tequila, 4 minced or finely chopped garlic cloves, 1 tablespoon sweet paprika, 1/2 teaspoon black pepper, 1/4 teaspoon salt, Juice of one fresh lime, 1 teaspoon smoked paprika, 2 teaspoons hot chilli sauce (or less, if you don't like spice)
3 tablespoons honey. Extra lime, pickled chillies to serve. Extra salt and pepper.

Method: If the ribs are particularly large, cut them into smaller pieces so they are easy to eat with your hands. To make the sauce, combine the BBQ sauce, garlic, lime, chilli sauce, both kinds of paprika, pepper, lime juice, Tequila and honey in a small bowl.

Heat the BBQ to a medium heat. Season the ribs with salt and pepper and cook for about 10 minutes until they start to brown. If your BBQ has a lid, keep the lid down for most of this time.

Once the ribs are pretty much cooked, start to baste them with the sauce and cook for about another 10 minutes. Turn them and continue to baste from time to time. When cooked, remove the ribs to a plate and cover with foil. let them rest for about 10 minutes before serving.

Serve with extra lime and pickled chillies. Serves 2-4 people.

Note: You could easily cook these in a conventional oven if you wish - I would do them for about 25-30 minutes on about 200C. 

For more info on Feather and Bone check out their website:  www.featherandbone.com.au

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Lucky Duck

Well hello and Happy New Year to you all! I'm back from our South Coast getaway but very lucky to still be on holidays at the moment. To say that our household has been in extreme sloth mode would be an understatement - plenty of book reading, movie watching and long afternoon naps. Food wise, there has been a lot of sushi consumption, as well as Frosty Fruits and Caramel Cornettos eaten in front of the air conditioner as we try to escape the heat. In our hot Australian Summer, it makes perfect sense to eat light, fresh and flavourful food - and nothing fits the bill more than my favourite Asian cuisine, Vietnamese.

This week I decided to make a version of the classic crispy Vietnamese pancake - a restaurant fave for me - but with a different filling from the usual pork, prawn and beansprout one. I'm on a mission to use up freezer and pantry items right now and I didn't really want have to go out and do a special shop for all the ingredients, so I just used what I had. Checking in the freezer I found I had a couple of duck breasts and I thought they would lend themselves really well to this dish. The freshness of the herbs, the aromatics of turmeric and coconut and the tang of the lime and chillies are the perfect contrast to the rich duck meat.

These pancakes are extremely easy to put together and make a perfect meal by themselves, or part of a shared Summer buffet. I served the pancakes with nuoc cham, the classic Vietnamese dipping sauce - also very easy to make and which gives this dish a very authentic feel. I made quite a mild version today but add heaps more chillies if you want something with more of a kick. You can of course fill the pancake with all kinds of things - the pork belly and prawn combination that is very popular, chicken, minced pork, spicy tofu or even fish. You could also skip that all together and just do a super light salad version. Although I didn't use fresh beansprouts in my recipe (just because I couldn't be bothered going out and buying any!) I do think they add a beautiful crunch to this kind of pancake and when I make this again, I will actually get off my backside and go and get some.

Crispy Duck Pancakes

with Nuoc Cham (dipping sauce)

The method I have used for cooking the duck is a really good one to know and one that I use every time I cook it. Follow the steps and you will end up with a super crispy skin and succulent flesh, but without oiliness. Just render that skin gradually and drain off the fat as you go, then finish in the oven, rest the meat properly and you will have perfect duck every time.

In GG restaurant news, later this week we are heading off to Neil Perry's Spice Temple - you might recall last year I reviewed the Melbourne restaurant after having lunch there and really loving it. We are visiting Spice Temple in our own city this time around and I'm really craving chilli at the moment, so this will definitely fit the bill. Many of the dishes are eye wateringly, lip tinglingly spicy and I want to get a big dose of that. Just what you want in Summer I think (although Andrew doesn't share my penchant for the numbingly spicy, so I might be going it alone with some of the dishes!)

We are also off to Matt Moran's Chiswick in early February - taking Lady Nanette (aka Grandma) and my Aunt and Uncle in law (is that a real term?) Meg and Mark out for a special Sunday lunch when they visit from Canberra. I have been curious to check out Chiswick after driving past and seeing their on site garden where they grow produce for the restaurant. This will be a perfect excuse to visit. I will be sure to report back and let you know how it was. I'm told that the produce is really top notch, and that it is the perfect lunch venue, with it's garden surroundings. I'll ignore the fact that heading to the Eastern Suburbs always makes me slightly twitchy - that Stepford Wives vibe, boat shoes, Joh Bailey hair and too much Botox. All kinds of scary! But you know me, if the food is good - I'm going there!

Anyway, back to today's recipe - This is the first time I have had a go at making Vietnamese pancakes and I was really happy with the result. My version is a combination of a couple of different recipes I'd read and I think that this hybrid of mine worked really well. I was flying by the seat of my pants a bit, but the result was something I would happily make again. Hope that you are inspired to give it a try too.

Crispy Duck Pancakes with Nuoc Cham
You will need:
For the pancakes -1 1/2 cups rice flour, 2 tbs cornflour, 1 x 400ml can coconut milk, 1 cup iced water,1 tsp ground turmeric, 1 tsp sugar, 1/2 tsp salt, Pinch of white pepper, 2 tbs peanut oil

For the filling - 2 duck breasts (skin on), 1/2 cup thinly sliced spring onion, 1 small carrot julienned very finely, 1/2 small red capsicum, julienned very finely,1 small Lebanese cucumber julienned very finely, 1 bunch fresh coriander, handful of fresh mint leaves. Have extra lime, mint, chillies and coriander on hand to garnish the dish.

For the sauce (nuoc cham) - 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1 tbs water, 1 tbs caster sugar, 1 or 2 red chillies de-seeded and finely chopped, 1 garlic clove, finely chopped.

Method: First, make the batter. Whisk the rice flour and the corn flour, coconut milk, water, turmeric, sugar and salt together in a medium bowl. Season with white pepper. The mixture should coat the back of a spoon. If the mixture is too runny, add a bit more rice flour. Cover and place in the fridge for 1 hour or overnight to rest.

For the sauce, simply combine all of the ingredients and mix until the sugar is dissolved. Set aside.

Now, cook the duck breasts. Heat the oven to 200C. Score the skin of the duck in a criss cross pattern - don't cut in to the duck flesh, you should score the skin only.Heat a non stick fry pan over a low-medium heat. Sit the duck skin-side down in the pan and allow to gently fry for around 10-12 minutes. Gradually, the fat from the skin will begin to render away - drain away the fat as this happens. Take your time with this step and don't be tempted to turn up the heat - we want the skin to be golden and crispy, not burnt. Turn the duck breasts over so they are skin-side up, and allow to cook for about a minute more.

Now place the duck on an oven tray, skin side up and allow to cook further in the preheated oven for 8 - 10 minutes. Remove from the oven and allow the duck to rest for about 10 minutes before slicing into thin slices.

Now to the pancakes - Brush a fry pan generously with the peanut oil. Heat over a high heat until the pan is smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for about 5 minutes or until the batter is golden underneath. Place one-quarter of the duck breast and a sprinkle of spring onion onto half the pancake and then fold it over. Transfer to a plate and cover with foil.

Repeat with the rest of the ingredients until you have four pancakes. Fill the pancakes with the cucumber, carrot, capsicum, spring onion, mint and coriander. Arrange on a serving platter and drizzle with the nuoc cham (sauce), garnish with some extra lime, fresh chillies, mint and coriander. Serve right away.

Makes 4 generous pancakes.

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Magnificent Mango

Nothing says Summer like mangoes and today's recipe uses this gorgeous fruit,  that is in season right now. Mangoes aren't only delicious as a sweet treat or dessert - they are also great in salads, served with white meat or seafood and in salsas or sauces. Enjoy them in as many different ways as you can while they are cheap and plentiful.

Mangoes are native to India and account for approximately half of all tropical fruits produced worldwide. In India, the tree and it's fruit plays a sacred role. It is a traditionally a symbol of love and some believe that the Mango tree has the power to grant wishes. The trees can also live a very long time, with some specimens still bearing fruit after 300 years. Pretty damned impressive !


In Hinduism, the perfectly ripe mango is often held by the elephant god, Lord Ganesha (remover of obstacles and patron of prosperity) as a symbol of attainment and potential perfection. Mango blossoms are also used in the worship of the Goddess Saraswati who rules knowledge, music, arts, science and technology. All this, and they taste superb too!

Today's recipe is very easy and is the ideal Summer after work dinner. You can throw it together really fast and the result is a healthy, summery and delicious meal. Feel free to play around with the salad ingredients and use whatever you have around. Throwing in some toasted almonds or sunflower seeds would add a lovely nutty crunch to the salad if you fancy it.

Chicken and Mango Salad

You will need: 6 chicken tenderloins, 1 ripe sliced mango (I prefer them a touch under-ripe, but choose whatever suits you), ½ red onion finely sliced, 1 baby Cos lettuce (or assorted salad leaves of your choice) , ½ Lebanese cucumber - deseeded and sliced, ½ cup finely julienned red pepper/capsicum. Olive oil for greasing the pan or grill.



For the marinade: 4 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon olive oil, 1 teaspoon minced or finely chopped chilli (more if you like it fiery!), 1 clove minced garlic, Rind of 1 lime.


For the dressing: Juice of 1 lime, 2 teaspoons fish sauce, 1 clove minced garlic, 1 tablespoon maple syrup, salt and pepper to taste


Method: Whisk together the marinade ingredients and combine well with the chicken. Marinate for at least an hour (overnight is great if you have time)


Whisk together the dressing ingredients and set aside.


Cook the chicken in a hot, greased pan/grill until cooked through. Brush with any remaining marinade as you go. Doing this on the BBQ would also work really well. When the chicken is cooked, allow it to rest for about 10 minutes.


While the chicken is resting, assemble all of your salad ingredients on individual plates or a large platter. Slice the chicken into smaller pieces and add to the salad. Drizzle over some of the dressing just before serving.


Serves 2-4, depending on how hungry you are!

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An express Asian feast, dreams - and who stole my quails!!

Evening eveyone. I am happy to report that I am pretty much over this illness and that I am feeling almost normal again. Boy did that flu knock me out! I am not at all prone to sickness, so it was a bit of shock to be forced to pretty much take to my bed for two weeks. Not my idea of a good time, I can tell you! AND it kept me out of the kitchen!

As well as my flu symptoms, this sickness has been giving me some seriously crazy ass dreams too - the most amusing (and food related) being that I had dreamt I was competing in a cross between Masterchef and Iron Chef and it was a French themed challenge. I had this gorgeous quail dish worked out and all was going well, until someone stole my quails. How very dare they! I was bordering on hysteria, running up to strangers demanding that they give back my quails immediately, while the rest of my side dishes overcooked on the stove. When I woke up from the dream my heart was actually pounding, but would you believe it - I remembered my recipe for the quail dish! Now, I've never been inspired to cook a dish by a dream before, but I fully intend to turn the French quail dish into reality in the GG kitchen very soon. Many thanks to my kooky subconscious for the recipe idea - but do any of you dream interpreters know what it means when you dream about stolen game birds? Anyhoo.....

So it's Sunday night, my appetite is back after nearly 2 weeks with the flu and my tastebuds have a hankering for something with an Asian flavour. I also didn't want anything that was going to keep me away from the heater and the couch for too long (it's freezing!) I did toy with the idea of a sneaky Chinese home delivery, but instead I checked out the fridge and the pantry and came up with an easy Asian tasting plate that I managed to throw together in about 40 minutes. The result was three simple dishes - some fish, some greens, and some tofu - served with a couple of warming bowls of miso and seaweed soup on the side (not pictured - sorry, I completely forgot to photograph them, but they were your garden variety, instant Miso soups) Very yummy and a perfect accompaniment to any Asian meal.

I really love the concept of tasting plates - I like the sharing aspect, as well as the fact that you get to have a little bit of this and a little bit of that. Variety and generosity is good. Tasting plates also look great, providing a lovely visual contrast of colours and textures. They are a great way to entertain too, allowing everyone to just help themselves - and any of those pesky, fussy eaters to pick away at what they like and leave what they don't. 

Tonight's recipes are so simple and fast that I have just written them below in note form. Feel free to modify them to suit you. Here is what we shared for dinner on this chilly winter Sunday night, rugged up on the couch.....

Sunday Night Asian Tasting Plate

Crispy Seasame Barramundi with Wasabi Mayonnaise, Sugar Snap Peas with Sesame Oil and Soy Dressing, Fried Spiced Coriander and Pepper Tofu with Chilli Sauce

Method

For the Barramundi - I simply dusted the Barramundi with seasoned flour, dipped them in lightly beaten egg and then coated them in a mixture of 1/2 Panko breadcrumbs (you will find these in any Asian grocery store) and 1/2 sesame seeds. I then shallow fried the fish in peanut oil. The Wasabi mayo was just a couple of tablespoons of good quality aoli (garlic mayonnaise) I had in the fridge, mixed through with a generous amount of Wasabi paste. It can be as mild or as hot as you fancy.

For the Sugar Snap Peas - I steamed these for about a minute in the microwave and drizzled them with a couple of teaspoons each of soy sauce and sesame oil just before serving. I seasoned them with cracked pepper and sesame seeds to finish them off.

For the Tofu - I pounded together 2 teaspoons of coriander seeds, 1 teaspoon of Szechuan pepper, 1 teaspoon black peppercorns and 1 teaspoon sea salt. When it was finely ground, I added it to 2 tablespoons of plain flour and mixed it well. I tossed the cubed tofu in the flour and then shallow fried it until it started to turn golden and puffy.

While the tofu was still warm, I tossed through some chilli sauce, a squeeze of lime juice, a tablespoon of spring onion and seasoned well with salt and pepper. That's it - dinner!

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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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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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Char! Char! Char!

I love the flavour of BBQ or char grilled food. Something about that smoky flavour and caramelised character really adds another dimension of flavour and texture to the food. Today's recipe uses this technique, along with delicious fresh herbs and the lovely rich citrus kick of preserved lemons to make a very special roasted chicken. I cooked the chicken on the Weber - over the coals with the lid on - and I flattened the chicken, Portugese style to speed up  the cooking time and maximise the exposure of the meat to all those lovely coals. You can of course cook the chicken in the oven or on a standard hooded BBQ if you aren't able to do the coals thing. I teamed the chicken with a very simple char grilled vegetable salad and ate it with some lovely rustic sourdough bread.

If you haven't used preserved lemon before, I have included instructions for how to prepare it for cooking in the recipe below. You use only the rind - the rest of the preserved lemon will be very salty and inedible. You will find preserved lemon at middle eastern grocery stores and gourmet food shops. It is very easy to make your own preserved lemons, but they take about a month to be ready for use. Make them when lemons are in season and at their best. I just wash the lemons well and slice a deep cross into the top of them (they should open up like a flower but still be in one piece) Then I pack them into sterilised jars to which I add a few peppercorns, a bay leaf, a few cloves and a stick of cinnamon. Then I pack them in salt and top them up with lemon juice. They then go into a dark place for about a month. I turn the jars every few days to keep everything well mixed. The lemons should be completely covered, so you may need to add more lemon juice and salt as you go. Choose jars with airtight lids - you don't want the air getting in to your lemons and spoiling them.

All of the herbs that I used in my recipe were picked fresh right from our garden. I am getting so much pleasure from having some outside space and growing herbs and veges. I currently have 13 different herbs, along with baby Cos lettuce, Roma tomatoes, chillies, beetroot, capsicums and french radishes. I will add to this as time progresses. I am really new to the whole garden thing and it is pretty much trial and error - with advice from friends and some online info. I am blessed with a sunny yard so things seem to be growing very fast. I am looking forward to when the vegetable crops mature and I can take them straight from the garden to the table. We recently aquired a compost bin so we will be recycling our scraps too, to add to the already rich soil that we have. There are lots of worms in the ground and the plants look happy - so far, so good!

Hope that you enjoy this different take on the basic roast chicken....

Lemony Herbed Chicken with Char Grilled Vegetable Salad

You will need: 1 whole chicken
(for the chicken marinade) 4 cloves minced garlic, 1 teaspoon thyme (I used lemon thyme for an extra lemony kick), 1 teaspoon finely chopped tarragon, 1 tablespoon chopped continental parsley, 1 teaspoon minced red chilli, 1/3 cup olive oil, 2 teaspoons pureed preserved lemon*see note, salt and pepper.

(for the char grilled vegetable salad) 1 medium eggplant, 2 medium zucchini, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon chopped continental parsley, 2 medium tomatoes - diced with seeds removed, salt and pepper, extra olive oil.

Method:
(for the chicken) Combine all of the chicken marinade ingredients and 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 simple to do. You now have one flat chicken!
 
Rub about 2/3 of the marinade mixture over the chicken, including under the skin as much as you can. This should be easy now that the backbone has been removed. Allow the chicken to marinate for at least 30 minutes.
 
Cook the chicken on a BBQ with a hood, or a Weber (preferably over coals if you can, the flavour is even better this way) breast down to start with - for about 40 minutes. Turn frequently and baste with the remaining marinade. Allow the chicken to rest, covered in foil for 15 minutes before serving.
 
(for the salad) Slice the eggplant into pieces about 1cm thick. Cut the eggplant into long or diagonal slices (whatever is easy for you)
 
While the chicken is resting, splash some olive oil on the vegetables and season with salt and pepper. Cook on the BBQ a few minutes each side, until they are tender and you have nice grill marks on the vegetables.
 
Remove from the heat and just before serving, toss through the tomato, parsley, balsamic, olive oil and season generously. Serve with the chicken.

*To prepare the preserved lemon: With a teaspoon, gently scrape the flesh and the soft pith away from the rind - it will come away very easily. Disgard this. Rinse the remaining lemon rind with water to remove the salt that it has been preserved in. Chop the rind very small and then using the flat side of your knife, squash the rind until it is a smooth puree.
 

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Lovely Linguini

Today's menu combines my love of fresh seafood and pasta in a delicious, fresh tasting and easy to put together dish. I have used lovely new seasons local mussels and fresh prawns and teamed them with vine ripened tomatoes, a hint of chilli, crisp flat leaf parsley and the tang of lime. Finished off with a little butter at the last minute, it is rich tasting without being too heavy. You could of course us any seafood you like - scallops, clams, fish and calamari would work really well too. Add other herbs if you want to - dill, lemon thyme or chives would be a nice addition.

I made this dish for dinner last night and it took about half an hour from start to finish, including the cleaning of the prawns and mussels, so it is an ideal midweek dinner. It is also good looking and special enough to serve up to guests. As always, make sure that the seafood you have selected is absolutely fresh - anything less than first rate seafood will result in a second rate dish. This dish is not suitable to make ahead or freeze.

A note about the mussels - I prefer to use the black, local mussels - although it seems that the large, green lipped variety from New Zealand are more popular. Our local mussels are smaller, but they are also beautifully sweet and I find the flesh more delicate tasting. I will choose the local product over imports every time. A few years ago when I was visiting the South Island of New Zealand I ate their green lipped mussels and they were stunning, but shipping them thousands of kilometers from New Zealand to eat them in Australia really loses something taste wise - as well as the environmental impact of transporting them.

I am actually off to New Zealand for work next week (North Island this time) and I'm hoping to sample some of the beautiful produce they have to offer while I'm there. If the quaility is anything like the last time I visited, I will be in for a treat. Stay tuned for a report on what I find there and some pretty pics.

In the meantime, enjoy this lovely simple seafood pasta. Bon Appetit!

Mussel and prawn linguini with chilli and lime

 

You will need: About 150g dry linguini or pasta per person, 5 mussels per person, 5 whole raw prawns per person, 1 teaspoon paprika, 1/3 teaspoon salt, 1 teaspoon minced chilli, 1 clove minced or finely grated garlic, grated rind of 1 lime, juice of 1 lime, 1 cup chopped continental parsley, 2 large tomatoes with the seeds removed and diced finely, 1 tablespoon olive oil, 1 tablespoon butter, pinch of cayenne pepper, salt and pepper, extra olive oil.

Method: First, clean and debeard the mussels, then remove the heads and shells of the prawns (I leave the tails on for flavour and presentation) Don't forget to devein the prawns - no one likes to have a delicious dish ruined by having the gritty digestive tract left in!

Combine the paprika, a splash of olive oil, chilli, salt, garlic, lime rind and half of the lime juice in a bowl. Add the prawns and allow to marinate while you prepare the rest of the dish.

In a seperate bowl, combine the tablespoon of olive oil, parsley, tomato, cayenne, the rest of the lime juice, parsley and a generous seasoning of salt and pepper.

Bring a large pot of salted water to the boil and cook your pasta until it is al dente - don't overcook it - it should by slightly firm to the touch. Drain the pasta and set it aside while you quickly finish the dish.

Put the empty pasta pan back on the heat and turn it up high. Add a splash of olive oil and when it is smoking add the prawns. Quickly cook the prawns (this should only take a minute) and then remove them from the pan. Turn down the heat a little. Add the mussels and put the lid on. Cook the mussels for a minute or so, until they steam open. Remove them from the pan and disgard any that do not open.

Return the cooked pasta to the pan and add the butter. Toss through until the butter is melted. Add the tomato mixtutre and all of the seafood. Mix gently until combined and season with salt and pepper.
Serve right away.

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A seafood BBQ

As the weather gets warmer and daylight savings is upon us (YAY!!) it is time to head outside, crank up the BBQ and enjoy some of the fantastic seafood that Australia has to offer. Scallops are in season right now and I couldn't resist picking up a dozen of the flat shelled beauties at the fishmonger on the weekend. They are a great price at the moment and as they are my favourite kind of seafood I will be indulging as often as I can. I also noticed that my fishmonger has started stocking the beautiful Crystal Bay prawns, and picked up a handful to have with the scallops.

I chose to cook the scallops simply on the shell, with a touch of well seasoned garlic butter on the top and a sprinkling of chives. I put them right on the BBQ and used a teaspoon to turn over the scallop flesh in the shell to ensure that they were cooked evenly. They only took a few minutes to cook through. So delicious.

With the prawns, I went for my own version of that Greek taverna favourite Saganaki Prawns. Instead of cooking the prawns in the red sauce, which is how they are usually done - I marinated them first, cooked them on the BBQ for a wonderful char grilled taste and added them to the dish at the last minute. I was really happy with the result - so tasty! We ate ours with warm flatbread to mop up the delicious sauce. I have included the recipe below.

I am in the process of planning the menu for a casual housewarming lunch that Andrew and I are having this Saturday. I am thinking something with a Mediteranean vibe - big robust flavours, spring lamb, vibrant colour and generous serving platters. I will post the results and the menu next week so you can see whta I did. In the meantime, you might want to give my Saganaki Prawns a go.

Grilled scallops with garlic butter and chives

Crystal Bay Saganaki Prawns

To make the Saganaki Prawns.....

You will need:

1 kg shelled raw prawns (I leave the tails on - extra flavour and nice presentation), 1 tablespoon olive oil, 3 cloves crushed garlic, 2 heaped teaspoons paprika, 1 teaspoon fresh thyme, 2 teaspoons minced chilli (more or less, depending on your taste), 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cups of your favourite nepolitana sauce  (I put a generous amount of chilli in mine for extra punch, along with fresh oregano and thyme from my garden), 1 tablespoon pitted black olives (I cut mine in half), 1/2 cup crumbled fetta cheese.

To serve:

1 teaspoon finely chopped fresh thyme and 1 tablespoon chopped parsley.

Method:

Combine the olive oil, garlic, thyme, paprika, chilli, salt and pepper. Marinate the prawns for about 15 minutes. You can also do this overnight if you like.

Heat your BBQ hotplate until it is smoking and cook the prawns, turning often. They will only take a couple of minutes to cook through. Be careful not to overcook the - you want them to be sweet and juicy.

Heat your nepolitana sauce, stir in the olives and pour into a serving dish. Gently fold in 3/4 of the fetta cheese. Add the BBQ prawns and combine them gently in the sauce. Top with the remaining fetta, thyme and parsley. Serve with crusty bread or warmed flat bread to soak up the tasty sauce. Serves 4.

For more info about delicious - and sustainable-  Crystal Bay prawns, check out their website: http://www.crystalbayprawns.com.au/

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GG's outdoor odyssey

Now that I have an outdoor space and a garden to enjoy, I have started thinking about outdoor cooking. Having access to both a standard BBQ and a Weber gives a lot of options and I plan on doing quite a bit of entertaining as the weather warms up, centered around BBQ and grill style food. There is nothing more delicious than a freshly BBQ'd sausage on a roll as far as I'm concerned, but I'm looking forward to experimenting with taking things a bit further and going beyond your basic chops and sausages.

I am a huge fan of seafood cooked over coals and I think my up and coming food experiments will centre around different seafood dishes (watch this space) but last night I thought I would start my outdoor cooking odyssey with American style pork ribs. The ribs go through two cooking processes - first poached in a liquid flavoured with herbs and spices and then cooked over coals and basted with a delicious sticky BBQ glaze.

The glaze is flavoured primarily with by smoky paprika, garlic, chilli, fresh thyme and maple syrup. It is absolutely delicious and enhances the flavour of the pork beautifully. The pork ribs are great served with corn on the cob and jacket potatoes with sour cream and chives. The recipe below serves 2-4 people depending on how much you want to indulge. If you don't have a BBQ, I have included an alternative cooking method below. The glaze would also work well on chicken wings or skewered prawns, if you aren't a pork fan or if you want a meal that is a bit lighter.

So, here is last night's dinner - and my first attempt at cooking in the GGG (Gourmet Goddess garden) Hope you are inspired to give them a try.

 Twice Cooked Pork Ribs

With smoky chilli maple glaze

You will need: 1kg pork ribs

For the poaching liquid: 2 Bay leaves, 1 teaspoon whole white peppercorns, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, 1 small peeled roughly chopped onion, 1 teaspoon salt, 2 cloves garlic, water.

For the glaze: 1/4 cup olive oil, 1/4 cup BBQ sauce, 2 teaspoons white wine vinegar, 1 teaspoon salt, 1 tablespoon smoky paprika, 2 tablespoons maple syrup, 1/3 teaspoon cayenne pepper, 1/2 teaspoon dry chilli flakes, 2 teaspoons thyme leaves (I used fresh), a few dashes of Tabasco sauce (ok, I used a bit more than a few dashes because I like my chilli!), 2 tablespoons reserved liquid from the poaching process.

Method: First, place all of the ingredients for the poaching liquid in a large saucepan. Add the pork ribs and cover with water, Bring to the boil and allow to simmer for about 15 minutes. Reserve a couple of tablespoons of the liquid (you will need this for the glaze).

Remove the pork ribs and allow them to drain and cool.

Combine all of the glaze ingredients in a bowl and mix thoroughly.

Preheat your BBQ. Place the ribs on the rack/grill section of your BBQ (I used the Weber for this - cooking over coals really adds to the flavour) Cook the ribs for 5 minutes each side without applying any of the glaze.

Now baste the ribs with the glaze and cook for about another 15 minutes, turning and basting often. Watch that the ribs don't burn - move them to a slightly cooler spot on the BBQ if they seem to be darkening too quickly.

Let the ribs rest for 5 minutes before serving. Drizzle any remaining glaze over the ribs.

*Alternative cooking method: If you don't want to do the BBQ thing, the ribs will work well in the oven. After the initial poaching process, you can bake the ribs in a moderate to hot oven for 25 minutes, basting and turning regularly.

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Fresh, fast and fantastic!

I'm all about quick and easy at the moment - Andrew and I are in the process of merging households as well as searching for a new address in the hell that is the cut throat Sydney rental market, so we don't have a whole lot of time. Between work, open house inspections, trips up to Andrew's place on the Central Coast to pack things, work and the endless paperwork of tenancy applications, there hasn't been a whole lot of time for relaxing - or cooking anything too involved.

We decided we needed a break from this crazy schedule we are living at the moment and took time out last Sunday afternoon to hang out with good friends, have a few glasses of wine, share a lazy lunch (and a few rounds of "Beatles Rock Band"!) I had to rustle up something in a hurry to contribute to the buffet table because we had just dashed back from the coast after a bout of packing.


I was going to cop out and just do the cheese platter thing, but instead settled on these quick and easy Asian meatballs that ended up being a hit. They have bucketloads of flavour as well as looking pretty, thanks to lemongrass, mint, ginger and garlic. We ate them warm from the oven, but they are just as good cold. As a dipping sauce, I mixed up some good quality mayo and some black pepper paste (from Asian grocery stores) - it was really beautiful - and a change from that most misused and over represented condiment - sweet chilli sauce. God, I'm over that stuff - must people put it on everything??? Anyway, I digress....

I cooked these meatballs in the oven, so they don't require extra oil for frying and you don't even need to turn them. You can do the prep work in 10 minutes and cook them like I did for 15 minutes, so they are great if you are in a rush - in under 30 minutes you will have 30 meatballs. The result is delightfully moist, sesame crusted meatballs with not a lot of fuss. You can be very free and easy with the ingredients for these - my recipe is just a guide based on what I did on Sunday, but feel free to add or omit things or to experiement with different spices. Just don't be stingy with the flavours. Use whatever is around - although I would stick with the sesame seeds for the coating. They are what make the meatballs a bit more than your standard cocktail meatball. Speaking of which, these would make great finger food.


Have to run -  Hopefully next time you visit me I will have secured that elusive rental property, calmed down a bit and have a new Gourmet Goddess kitchen to relocate to. In the meantime, enjoy these lovely eastern delights....

Fragrant lemongrass, coriander and sesame meatballs

 

You will need: 1 kilo pork mince, 1/2 cup breadcrumbs, 1 egg, 1 whole bunch coriander finely chopped, 1/2 cup chopped fresh mint, 1 tablespoon very finely minced lemongrass (you can also use lemongrass paste or powder if you like) 1 teaspsoon fish sauce, 1 teaspoon dried chilli flakes, 1 cup finely chopped spring onion, 1/2 tablespoon very finely grated ginger, 2 cloves minced garlic, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 tablespoon palm sugar (or brown sugar if you don't have it), 1 cup sesame seeds.

Method: Mix together everything but the sesame seeds in a big bowl. Use clean hands and make sure you combine everything very, very well. The mixture will be a little bit sticky, but that's fine.

Place the sesame seeds in a shallow bowl. Wet your hands and roll the pork mixture into small balls. Toss the meatballs lightly in the seeds and place them on a baking dish covered with baking paper. If you find the meatballs difficult to shape, it will be because your hands are dry. Keep your hands wet and you will find the process a whole lot easier.

Bake in a moderate oven for 15-20 minutes depending on the size of the meatballs you make.
Serve warm or cold.

*Makes around 30 small meatballs. If you don't want to serve them all at once, these freeze well.

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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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Gorgeous Dumplings

There is something incredibly comforting about dumplings in broth - and my travels in Singapore, Cambodia and Vietnam have given me a real appreciation for not only eating this style of dish, but also the joy of making your own dumplings. I love that each dumpling is lovingly fashioned by hand and the attention that is put into each one. There are so many different fillings that you can put into dumplings, I have eaten pork, vegetarian versions with spiced tofu and green vegetables, Shitake mushrooms, fish and chicken - but my very favourite is the subject of today's recipe - a delicious light combination of scallops, prawn and water chestnut (I buy the small tins from my local Asian grocery shop, but I'm pretty sure many western supermarkets stock them these days)

These dumplings are so easy to make - even easier when you do what I do and buy the Gow Gee pastry instead of making your own! You will find Gow Gee pastry at any Asian grocer - they are usually sold in packs of 30 and are already rolled and ready to go. They freeze extremely well, so grab a couple of packs so you can whip up dumplings whenever the urge takes you. The filling will also freeze well, so if you are only cooking for one or two, you can freeze the Gow Gee pastry and the filling in a seperate container. Just defrost and assemble the dumplings when you are ready.

My recipe serves the dumplings in a lovely lemongrass scented broth, but you can just have the dumplings as they are, with a touch of soy. They make a nice entree or even finger food for a cocktail party. I like mine served with lots of fresh chilli, but you can omit the chilli completely if you prefer a mild dish. For me, nothing beats these delicious dumplings and aromatic broth for a beautiful comforting meal, with a touch of the exotic.

Prawn and scallop dumplings in lemongrass broth

You will need:

(for the dumplings) 300g Prawn meat, 200g scallop meat (Roe removed), 8 whole water chestnuts, 1 eggwhite, 1 teaspoon sesame oil (Plus a little extra to serve), salt and pepper, 1 pack Gow Gee wrappers (you can buy these from any Asian supermarket and they usually come in packs of 30), 1 whole egg, 1 teaspoon of water.

(for the broth) 1litre vegetable stock (I used Campbell's brand), 1 large stalk fresh lemongrass cut into about 8 large pieces, 1 bunch fresh coriander (roots and stalks removed and chopped roughly), 2 Tablespoons finely sliced spring onions, a couple of finely sliced red chillies (less or more, depending on your taste)

Method:

Combine the prawn and scallop meat, water chestnuts, eggwhite, sesame oil and a touch of salt and pepper in a food processor. Combine until smooth.

Beat the whole egg with a teaspoon of water and set aside.

To make the dumplings, place the Gow Gee wrapper on a chopping board and put about a teaspoon full of filling in the middle. Avoid over filling the dumplings, or they will be hard to handle and may burst as they cook.

Brush one edge of the pastry with the egg mixture and then pinch the sides firmly together to make a half moon shape. When I do this, I sort of fold the edges a little (like curtain pleats) so that the egdes are very firmly joined. You don't want the dumplings to burst when you cook them. Repeat until you have used up all of the filling.

To make the broth, simply allow the vegetable stock and lemongrass to simmer for about 15 minutes, then strain out the lemongrass (it is too tough to leave in when serving)

To serve, bring a large pot of water to the boil and cook the dumplings for about 5 minutes. Drain them and place them in serving bowls with some fresh coriander and chilli to taste. Ladle over the lemongrass broth and drizzle with a few drops of sesame oil. Serve right away.

This recipe will serve 4-6 people.

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Something delicious from the sea....

I had a bit of a seafood craving earlier in the week and wanted something hearty, easy to make and full of gorgeous delights from the sea. This dish fits the bill perfectly. It is very rustic and simple and only requires about as much time as it takes to cook some spaghetti. I threw in a few handfulls of fresh rocket at the end, which is delicious when it wilts and absorbs all the flavours of the seafood and the garlicky, lemony goodness. Yum! Use whatever seafood takes your fancy - I went for salmon, mussels, prawns and scallops this time. I have also made versions which included clams, calamari and balmain bug tails. Just visit your fishmonger and see what's good.

This pasta makes a great shared dinner party dish - just do a large bowl of it, add a big mixed leaf salad, some good crusty bread and a few bottles of red and your guests will love you forever. Bear in mind that it is not a dish you can make ahead - it needs to go straight from the stove to the table - but then, it is so fast and easy to do, you will only be away from your guests for a few minutes to throw it all together. Enjoy!

Seafood Pasta with lemon, capers and wilted rocket

You will need: 1 cup raw seafood per person (I used a mixture of prawns, scallops, salmon), 2-4 mussels per person, 1 large chopped red onion, -2 red chillis, finely chopped,1 tablespoon capers (I use the salted baby ones, soaked in water for a few minutes and drained. If you are using the big ones, chop them roughly for use), 1 or 2 cloves finely chopped garlic, a few handfuls of rocket  leaves, grated rind of a lemon, 2 tablespoons lemon juice, a splash of olive oil, a tablespoon salted butter, pepper to taste, 70-80g dry spaghetti or fetucchini per person.

Method: Put your water on to boil for your pasta, making sure you salt the water well.

Now, to the sauce. Heat a splash of olive oil in a pan and sautee the onion, chilli and garlic for about 5 mins. Add the seafood, except for the scallops and mussels. Cook for about 5 minutes. By now your pasta water will be boiling, so add your pasta to cook while you finish the sauce. Give it a stir so that it doesn't stick together.

Add the capers, mussels and scallops to the seafood mixture in the pan. Cover with a lid and allow to cook until the mussels open. Discard any that don't.

When the pasta is cooked, drain and add to the seafood, along with the lemon rind, lemon juice, butter. Taste for seasoning and add salt and pepper if you need to. Serve right away.

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Vietnamese Inspiration - Spring Rolls

Today's recipe was inspired by some of the delicious spring rolls that I ate in Vietnam. The fillings tend to be fresher and lighter than other more Chinese influenced spring rolls I have eaten. They are a real crowd pleaser dish for a cocktail party or make a nice starter for a dinner party and are very easy to make. I made a big batch and put a whole lot of uncooked ones in the freezer for later - just defrost, deep fry and serve. You can be as creative as you like with the fillings - when I was away I ate spring rolls made with minced pork, chicken and prawns as well as vegetarian versions that used mung beans.

Our beloved "pork lady" (see previous post) used to put mung beans and pork in hers. She would make then earlier in the day and then grill them over the coals to reheat them, which gave them a whole new dimension of flavour. My recipe uses minced pork, fresh herbs, rice vermicelli noodles and black fungus (don't get freaked by the whole "fungus" thing - it is just a variety of dried mushroom that you can purchase easily from any asian supermarket) The fungus is quite mild and gives a lovely texture to the rolls, as well as gorgeous ebony coloured flecks through the mixture. I made these rolls on Saturday night and served them simply with some soy and sweet chilli sauce, but feel free to make your own dipping sauce if that takes your fancy. This recipe makes about 50 small rolls.

Serving suggestions:
- In Vietnam, fried spring rolls are often wrapped in lettuce and then dunked in chilli or a dipping sauce - they are delicious this way, as the crunchy fresh lettuce is a great contrast to the fried roll. I must admit that this is my preferred mode of eating spring rolls now.
- Another serving option is to cut the rolls into pieces (the Vietnamese just use scissors for this that they keep on the table) and use them to top cold noodle salads or pickled vegetables.

Spring roll handy hints:
- Dont overstuff your spring rolls or they are likely to burst open when you cook them.
- Make sure your filling mixture is not too wet - it can make your spring roll pastry weaken and split.
- Make sure your filling is cool or cold before creating your rolls - using hot filling can also split the wrappers. I sometimes make the filling the day before to avoid this.

Pork and black fungus spring rolls

You will need:

(for the filling) 400g pork mince, 1/2 cup dried black fungus soaked in hot water until soft, drained and chopped finely (available from asian grocers. You can also use dried Shitake mushrooms if you like),

1 bunch finely chopped fresh coriander, 1 finely chopped red chilli, 1 cup soft vermicelli rice noodles (I just soak the dried ones in hot water for 10mins and then drain them), 3 tablespoons oyster sauce, 1/2 cup finely chopped spring onions, pepper to taste, 3 teaspoons sesame oil, splash of peanut or vegetable oil.

(for the rolls)

1 pack spring roll wrappers - you can buy these from an asian grocer and some supermarkets. I like the smaller sized ones (about 14cm x 14cm), but if you want larger rolls, then go for the bigger sized wrappers.

Oil for frying, 1 egg and 1 tablespoon water whisked together.

Method: Heat a splash of oil in a pan and cook the pork mince until browned. Add the spring onion, chilli, noodles, fungus, sesame oil and oyster sauce. Combine well and season with pepper. Finally mix in the coriander. Allow the mixture to cool before making the rolls.

To make the rolls: Place the spring roll sheet diagonally, with a pointy end towards you. Brush the edges with the egg mixture. Place a small spoonful of the mixture on the pastry and fold the corner over the mixture. Now fold each side in. Now roll the pastry away from you - voila! One spring roll! Repeat with remaining mixture.

Cook the finished rolls in hot vegetable oil until golden. Drain on paper towels and serve immediately with sweet chilli sauce or soy.

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