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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An Italian Classic

Heading home tonight I realised I had no plans as to what to make for dinner - a pretty rare occurence for me! Friday night after a long week, I wanted something with simple ingredients, tasty and satisfying - but also quick to throw together. I love pasta, but we don't tend to eat it very often at home, so I thought that for a treat I would make that Roman classic - Carbonara. It contains just a handful of ingredients, but is full of robust flavours and that gorgeous rich texture that is pretty irresistible.

Carbonara is usually made with either spaghetti or bucatini (thick spaghetti that is hollow in the centre) I chose bucatini, which is thicker and slightly chewier to eat than the more delicate spaghetti. There are a whole range of stories about this famous pasta dish - some say that it was named from the word carbonaro which means charcoal burner in Italian, and that it was a hearty dish made for coal miners. Another story goes that it is named for the specks of black pepper that make up part of the seasoning, that look like coal dust on the top. Regardless of where the name comes from, it is a fabulous dish that can be whipped up in just a few minutes.

This recipe is very simple and traditional. Just some cheese, fresh eggs and some diced speck or pancetta. Carbonara does not - I repeat -  not contain cream. Never, ever, ever! I have eaten some truly awful versions of this dish in my time. I'm having food flashbacks to horrible, wallpaper paste like concoctions containing pressed ham or mystery meat, usually served from a bain marie. Ewwwwwww! It beggars belief that anyone would try to "improve" on something that is already simple perfection just as it is. The Italians didn't feel the need to gussy up the dish by drenching it in cream and god knows what else - and as far as I'm concerned, neither should we.

Carbonara should be made just prior to serving - it is not a "do ahead" recipe, and it is not suitable for freezing either. Cook it fresh while everyone is at the table -  forks in hand, ready to dig in. Buon Appetito!

Bucatini Carbonara

 

You will need: 300g Spaghetti or Bucatini, 250g diced speck (or pancetta), 1 whole peeled clove garlic, 2 large fresh free range eggs, 1/2 cup freshly grated parmesan, splash of olive oil, black pepper, salt.

Method: Whisk together the eggs, a pinch of salt, pepper and about half of the parmesan. Set aside.

Bring a large pot of salted water to boil. Add the pasta and cook until just al dente. Be careful not to overcook it, as it will cook a little more when you create the sauce. Drain the pasta and set aside.

Working quickly, heat the oil in the pasta pot and cook the speck/pancetta and the garlic for about 5 minutes, until the meat starts to colour. Remove the whole garlic clove.

Add the drained pasta to the pot and toss the speck/pancetta through. Remove the pot from the heat and add the egg mixture, combining it quickly. The heat of the pasta will cook the egg mixture in a very short time. Add the rest of the parmesan, season with plenty of black pepper and serve right away.

Serves 2-4 people

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Heston takes me back - Italian Mama's and burying your mistakes....

Last night I had the absolute joy of sitting in the sumptuous surroundings of The State Theatre, listening to my culinary idol Heston Blumenthal talking about the multi sensory experience of food and in particular, how it relates to memory and nostalgia. As I listened to the childhood recollection of his own formative food experiences, I could not help but reflect on my own. Heston spoke about the importance of employing all of the senses when it comes to the food we eat and how each of us has our own “library” of food experiences that shape our tastes. Certain colours, shapes, textures and aromas act as powerful neurological triggers to our brain, calling to mind particular moments or experiences in our lives, for good or ill. At one point in the evening, we were treated to a wonderful experiement, in which the whole audience was transported into the interior of a childhood sweet shop.


Sitting in the dark, with all manner of sounds and smells - created by spaying atomisers of specially created “sweet shop” aroma into the air- my mouth watered and I felt the excitement rise in the pit of my stomach. I was a kid again with 20c to spend and all manner of sweet treats to choose from. The atomisers were amazing – managing to evoke the dry scent of clean wooden candy shop floors, striped peppermints and glossy chocolates, sherbet, musk, lollipops and jubes like pieces of stained glass, chewy caramels and crinkly wrappers and small paper bags. It was so happy making.

Heston discovers his inner child

We all have “trigger” foods that have the power to take us back to our childhoods, or to pivotal moments that shaped who we are and our tastes as adults. Since my evening with Heston I started to think about what made up important parts of my own culinary history. What were the things that evoke the strongest response in me, so long after they were experienced.


Probably one of my earliest food memories are of being very small and being in the kitchen of the restaurant of family friends, the Bertollini’s. They ran a home style, family Italian restaurant and they would regularly babysit me. The kitchen was always a hive of activity, and I remember the sweet aroma of home made passata (tomato sauce) simmering on the stove, the rich nutty smell of roasting garlic and Nonna, always with an apron on, that was dusted with a thin veil of flour from making pasta. I have never forgotten the incredible, lip smacking, herbaceous aroma as the lid was removed from a wild rabbit casserole, flavoured strongly with garlic and lots and lots of rosemary. Every time I smell rosemary, I still think of this. The Bertollini’s made everything from scratch, which was what made their food so beautiful. Especially the pasta.


This was created on a massive table and laid out to dry before serving. It was at this table that I think I learned my first culinary skill – rolling gnocchi. Too small to reach the table, I was given my very own milk crate to stand on and Nonna set to work, patiently showing me how to roll the gnocchi off the fork with just the right amount of pressure and the flourish of a thumb. I have never forgotten Nonna’s lesson and to this day, every time I make gnocchi I become that child on the milk crate again, surrounded by the heat of the kitchen and Nonna’s warm presence. To me, gnocchi will always equal comfort.

Gnocchi = Comfort

Another strong childhood food memory is of experimenting in the kitchen when my mother was at work. Whilst most of my experiments seemed to be quite successful, there were the inevitable disasters, as I learned my way around ingredients and the mysteries of the stove. One such disaster comes to mind whenever I smell honeycomb. Making honeycomb was always so much fun as a kid - adding the cream of tartar to the molten caramelised sugar mixture (kids and copious potentially scalding, lava like liquids – what could possibly go wrong?) watching the mixture fizz and expand, making that wonderful golden bubbly honeycomb. On one particular occasion however, I remember being distracted (I was probably thwacking my sister George with an egg slice at the time) and my honeycomb started to burn. Burning sugar must be one of the worst kitchen smells in the world. I quickly moved the pot to the sink and turned on the cold tap – rendering the honeycomb in the pot into a rock solid lump. Knowing that my mother was due home from her nursing shift at the hospital any minute, I manically hacked away at the pot, attempting to dislodge the burnt honeycomb. It didn’t even make a dent in it. Time was running out – what to do?!

 Well, to solve the problem, I did what any sensible kid would do. I dug a hole in the back yard with a shovel and buried the pan in the back yard near the woodheap. Yes, somewhere in the southern suburbs of Perth lie the cremated remains of my honeycomb circa 1981 – and my mother’s good saucepan. Pretty sure that after I was done, I made myself scarce and holed up in my bedroom listening to Duran Duran - and for the sound of my mother’s car in the drive - hoping that the pot would not be missed when mum got home from work. When mum later turned the pot cupboard upside down looking for the missing piece (“Where is that bloody pot?”) I just shrugged my shoulders and tried not to act guilty. Until today, I have never actually revealed my shameful secret to my mother - so Mum, I know it’s been 30 years coming – but, sorry about the pan *winces*


To this day, the smell of honeycomb makes me think about the afternoon I buried my kitchen mistake!

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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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A Summer BBQ. And what I'm planning......

Welcome to the very first Gourmet Goddess recipe of 2011. It was a rather steamy summer Saturday in Sydney yesterday, so I decided that a BBQ dinner was absolutely mandatory. I also wanted something quite light, as well as something a bit different. Summer says seafood for me , so I headed to the fishmonger to check out what looked good. I couldn't go past the baby calamari that he had on display, so that was the inspiration for today's dish. I love the versatility of calamari - and also the fact that it is very inexpensive at this time of the year - so it is good for your health,your tastebuds and your wallet! I decided to go with a slightly Italian vibe with this recipe, serving the calamari with a zingy Summer stuffing flavoured with garlic, lemon, parmesan, capers and plenty of fresh herbs from the garden - mint, basil and continental parsley.

If you are really squeamish about cleaning the calamari, then get the fishmonger to do it for you. But please, please don't be tempted to buy those big pre-cleaned (inevitably frozen) squid tubes from the supermarket. They taste like rubber and are truly awful. Wait until you can get your hand on the real McCoy - tentacles and all!

I served the calamari with a salad of baby spinach, spanish onion, black olives, cucumber and fennel, which I grilled first on the BBQ. I have never done fennel that way, but it was fantastic. Just cut the bulb into slices, brush them with some olive oil, season well and cook for a few minutes each side. Really delicious. For the salad dressing I just added a drizzle of good olive oil and a few drops of pomegranate balsamic.

This week I will be in preparation for a paid catering gig on Saturday - a private 6 course degustation dinner for a 70th birthday. I do the odd paid job from time to time - I really enjoy it and it keeps both my cooking and organisational skills well and truly honed.The menu has been locked in and I'm in the process of putting down my working plan. This is basically a timetable of when everything needs to be done -  from the cooking to the final serving and an inventory of what you will need to do it. When you are juggling multiple tasks, it is an absolute must to have a clear plan, or it can go pear shaped pretty quickly! Even a simple written list can mean the difference between getting all the food on the table at it's best and in the right order - or kitchen chaos.

I find it is always a challenge cooking in someone else's kitchen. Happily the dinner is being held just down the street from me, so quite a bit of the preparation can be done in my own kitchen. This makes things so much easier. I am really looking forward to creating this degustation menu. One of the items is a fruit tart that I haven't made since Paris, and I have been meaning to do it since May last year! A good chance to revisit what I learned at cooking school. I will of course be putting up photos and a full account of the dinner next weekend.

In the meantime, I hope you enjoy this lovely summery calamari dish from the Gourmet Goddess kitchen....

Char-grilled Baby Calamari

with lemon, caper and green herb stuffing

You will need:
For the calamari: 6-8 smallish/medium sized calamari, a splash of olive oil, toothpicks (for securing the ends of the calamari), lemon wedges to serve.
For the suffing: 4 cups fresh breadcrumbs, 1 large finely chopped onion, splash of olive oil, 3 cloves very finely chopped garlic, finely grated rind of 1 lemon, 1 tablespoon baby capers, 2 tablespoons grated parmesan cheese, 1 tablespoon chopped continental parsley, 1/2 tablespoon chopped basil leaves, 1/2 tablespoon chopped mint leaves, 1 tablespoon melted butter, 1 egg, salt and pepper(to taste).

Method:
Heat a splash of olive oil in a pan and cook the onion and the garlic on a medium heat until it softens and starts to look transparent. Set aside.

Combine all of the remaining stuffing ingredients in a bowl. Add the onion and mix well. Your hands are best for this, to ensure that all of the ingredients are well combined. Season generously and set the stuffing aside.

Clean the calamari - you will need to remove the head, outer skin, "wings" and tentacles and ensure that the remaining calamari tubes are super clean and clear of any ink etc.

Cut off the tips if the calamari tubes (about 1/2 cm). This will prevent the calamari from swelling too much during cooking and popping open. It basically gives them an inbuilt air vent!

Using your fingers, stuff the calamari with the filling, pushing it right to the ends. Secure with a toothpick. Wipe the calamari with a damp paper towel to remove any stray stuffing from the outside.

Heat your BBQ/Grill. Brush the calamari with a little olive oil and cook for about 5 minutes each side. Cooking time will vary depending on the size of the calamari. If you happen to have a BBQ with a hood/lid, pop the lid on for the last few minutes of the cooking process.

Let the calamari rest for 5 minutes after cooking.
Slice and serve with salad, crusty bread and an extra squeeze of lemon.

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Christmas 2010

Merry Christmas everyone! I've just woken up from the mandatory post Christmas lunch nap (2 hours is still just a nap, right?!) and thought I would get in early with posting the pics and the menu from our lunch today. With this being the first Christmas that I have had with Andrew and my lovely inlaws Kate and Peter, I wanted to do something special and a little luxurious. Degustation was the obvious choice, offering variety and the chance to use a great selection of the wonderful seasonal produce availabe right now. So, here is my Christmas menu for 2010....

The Christmas table -

and my first hand at flower arranging!

No celebration is complete without bubbles, so we started with a bottle of Moet & Chandon Champagne, served with a starter of Pacific Oysters with a blood plum and chive dressing.

Next was handmade Prawn and Scallop Ravioli which I served with sauteed asparagus and a butter sauce. To make it something super luxurious, I topped the dish with a sprinkling of Tetsuya Wakuda's truffle salt - you can't get more luxurious than flecks of gorgeous aromatic Italian truffle to take a dish to another level.

The third dish was a salad of pan seared quail breast which I had marinated for 24hrs in olive oil, lemon verbena from our garden, bay leaf, garlic and juniper berries. The quail was cooked quickly over a high heat to create a dark crust and was served with baby spinach, ruby grapefruit and a citrus dressing.

Course number four was twice cooked pork belly with a decadent creamy cauliflower and potato puree which I flavoured with parmesan and a sinful amount of butter and a splash of cream. Instead of a traditional gravy, I made a salsa verde of fresh herbs, adding plently of capers, lemon and a touch of anchovy. The pork went through two cooking processes - the first the day before serving - when it was poached in a broth which included fennel seeds, lots of onions, parsley, garlic, black and white peppercorns, lemon rind and lemon thyme. After poaching, I allowed the pork belly to drain and dry out a little, before scoring the skin and putting it in the fridge ready for process two. Step two was easy - I just rubbed the skin with olive oil and plenty of salt and cooked the pork over coals (I used a coal BBQ with a lid) until it was succulent and the crackling puffy and golden. I basted the pork a few times during cooking and allowed it to rest for 10 minutes before carving it.

And for the finale? A creamy white chocolate, pistachio and morello cherry semi freddo which I served with fresh cherries and Persian fairy floss. A frozen dessert is a great option, not just because everyone loves icecream, but also for it's versatility and the bonus of being able to make it the day or even a week ahead. It really frees you up in the kitchen and you have a sophisticated dessert in minutes - no last minute fussing. I chose the sour morello variety of cherries for this dessert, to balance the rich sweetness of the white chocolate. Serving the semi freddo with fresh cherries and delectable Persian fairy floss added new textures and flavours to make this dessert something out of the ordinary.

We all really loved our first Christmas together and I was happy with how the menu panned out - you will recall that I was having trouble settling on what to cook right up until a day or so ago! To drink, we enjoyed a few of bottles of Moet & Chandon champagne and Italian sparkling mineral water. With people having to drive home, wine matching was out of the question - but if you are going to have a celebratory drink, why not make it French fizz? After all, it's bloody Christmas!


And look what I got!!

Both volumes of Julia Child's iconic culinary classic - "Mastering the Art of French Cooking". I think I see more French dishes in my future! The books are chock full of fantastic French recipes that take me back to earlier in the year when I had the privilage of visiting Paris, attending cooking class in Montmarte and sampling the delights of French cuisine. Right now, I'm planning on doing a bit of holiday reading with Julia!

Well, that was Christmas 2010 - hope that yours was fabulous and that it involved plenty of laughter and tasty morsels. Now I'm off to fossick around for leftovers. I'm sure there is more of that pork belly in the fridge somewhere....... Bon appetit!

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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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Seasonal Treasure

Whilst I am not a huge fan of summer, (give me autumn or winter any time!!)I am a fan of summer produce. I'm loving watching the late spring/early summer fruits and vegetables start to appear at the greengrocer. All those lovely berries and stone fruits, summer herbs, mangoes - yum! This time of the year also gets me thinking of what to cook for the Christmas lunch table.I admit that at the moment my proposed menu changes almost daily, as I am reminded of all the great ingredients that will be available over the next few weeks. The only thing I am sure that we will be serving is the french champagne we have put away for the occasion (thanks to a trip to the duty free shop on the way home from New Zealand recently!) Nothing says celebration like a good slug of bubbly!

But I digress..... back to this season's treasures -

My love of zucchini flowers has been well documented on this site - I adore the sweetness of the flesh, the delicate flowers and the versatility of this gorgeous vegetable. Whilst I tend to stuff mine and oven roast them (drizzled with some good olive oil), this time I went for the more common option of serving them in a light tempura batter. For the filling, I chose a delicious combination of 3 cheeses and pumpkin, seasoned with a touch of nutmeg which adds a beautiful aromatic note to this lovely vegetarian dish.

I always think zucchini flowers look incredibly elegant in presentation, and are a great dinner party option. You can serve them alone or with a simple tomato based nepolitana sauce like I have today. Fried zucchini flowers need to be cooked at the last minute and served right away. You can prepare them up to the tempura stage, but you should only start cooking them once your guests are sitting at the table. Soggy tempura is not a good look folks!

The idea of stuffing a zucchini flower may seem a bit fiddly, but once you have performed the task, you will discover it is actually quite easy - and the results are really worth the effort. They are not always easy to source - if you are having trouble ask your greengrocer to order them in for you. Be aware that they do not keep well, so cook them within a day or so of purchasing them. The flesh should be firm and the flowers should not have any sign of brown spots or be too moist to touch - this is a sign that they are not fresh.

If you have never eaten zucchini flowers, I would urge you to give them a try - especially right now while they are in season and at their best.

Tempura zucchini flowers
with pumpkin and 3 cheeses 

For the zucchini:
You will need: 10-12 baby zucchini (flowers attached of course!) 1/2 cup fresh ricotta, 1/2 cup cooked mashed pumpkin, 1 tablespoon grated parmesan cheese, 2 tablespoons grated mozzerella cheese, 1/4 teaspoon grated nutmeg, 1 tablespoon finely chopped continental parsley, pinch of cayenne pepper, salt and pepper.

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

Carefully remove the stamens from the inside of the zucchini flowers - they should just snap off. Be careful not to destroy the petals of the flowers in the process.

Gently fill the flowers with your filling - I sometimes use a piping bag to do this, but have also just used a teaspoon - both methods work well. (Although the piping bag option is a tad neater)

Set aside your zucchini ready for the next step.....

For the tempura:  
You will need: 3/4 cup plain flour ,1/4 cup cornflour, pinch of bicarbonate of soda ,1 egg, lightly whisked ,1 cup chilled soda water. Oil for frying.

Method: Sift the flour, cornflour and bicarbonate of soda in a medium bowl. Make a well in the centre. Add the egg and soda water and use chopsticks to gently whisk until just combined (do not overmix - the mixture should be lumpy). Place the bowl in a larger bowl filled with iced water.

Add enough oil to a large saucepan to reach a depth of 6cm. Place over high heat. To test when oil is ready, a cube of bread turns golden-brown in 10 seconds.

Place extra flour on a plate. Dip the vegetables in the flour to lightly coat. Dip one quarter of the vegetables, one at a time, into the batter. Shake off any excess. Deep-fry for 2-3 minutes or until golden brown and tender.

Drain on paper towels. Serve with your favourite tomato nepolitana sauce (I put olives in mine)

Spoon sauce onto serving plate/plates and serve immediately with wedges of lemon.

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Gourmet Goddess welcomes Spring

Nothing signals the start of Spring to me more than the sight of fresh asparagus. I love this time of year when so many of my favourite fruits and vegetables start coming into season. As the season progresses, the quality and supply gets better and the price drops - you have to love that! I am a devotee seasonal eating. I've never understood why eating the same food all year round is perceived as a good idea. In order to eat food out of season, we are required to ship food from long distances, with all the negative environmental impact that has, as well as sacrificing quality and increasing price. Eating seasonally makes sense for your tastebuds, your wallet and the environment too.

It is really worth going online and researching what is in season at particular times of the year and planning menus around that. I always include seasonal suggestions on the right hand side of my blog page, so you may also want to start there for ideas. When buying produce, always check the origin - if your grocer doesn't diplay this information, then ask why - they should. Same goes for seafood and meat. Food that has travelled a long way has not only contributed to more carbon emissions, but has also been handled multiple times to get to you - quality can only suffer. Buy close to home as much as you possibly can to get the very best produce and to do your bit to minimise negative environmental impacts.

Now, to today's recipe - This dish is so simple to make, but is also pretty enough to serve at a dinner party. I love the effect of the sage leaves through the veil of proscuitto. Juicy chicken, salty proscuitto, the lovely herbal aroma of sage and a garlic infused, buttery mozzerella centre make this Italian inspired dish one that you and your guests will love. I served this dish last night with some asparagus (of course!) - I just threw the asparagus spears in a grill pan for a couple of minutes with a touch of olive oil and salt and pepper. Don't forget to chop off the thick, woody ends before you cook them.

To accompany the asparagus, I chopped up some baby roma tomatoes and black olives, which I seasoned well with salt and pepper and tossed with a drizzle of olive oil and a little balsamic. The whole meal was done in under half an hour. Perfect to throw together after work when you don't have a lot of time. This dish would also go well with grillled vegetables - zucchini and eggplant would be great, or an Italian inspired salad - think cos, rocket or  radicchio leaves, basil, roasted capsicums, olives, artichokes, fetta or bocconcini cheese - whatever is in season. Give it a try - it is maximum flavour and presentation with minimum effort.

Chicken with proscuitto & sage

served with grilled asparagus and baby roma tomato and olive salad

You will need:

2 chicken breasts, 6 slices proscuitto, 10 sage leaves, 1 clove minced garlic, 1/2 tablespoon butter, 1 tablespoon grated mozzerella cheese, salt and pepper.

Method:

Trim any fat off the chicken breasts and gently cut a pocket along the length of the breast, taking care not to cut right through. You want the chicken to still be in one piece.

Finely chop 2 of the sage leaves and combine with the cheese, butter and garlic. Season with salt and pepper. Spoon half of the mixture into the pocket you have made in the chicken breast. Repeat with the second one.

Lay 4 sage leaves on top of each of the chicken breasts and then wrap the chicken in 3 pieces of proscuitto each. Tuck under any stray bits of proscuitto so that the surface is smooth.

Bake in a preheated oven for about 20 minutes. Some of the butter will flow out of the chicken - use this to gently baste the chicken. Allow the chicken to rest for at least 5 minutes before serving and drizzle over the remaining pan juices.

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Hot rocks and an Italian flavour

There is something so special about meat that is cooked over coals or a wood fire. The flames and the coals give the meat a wonderful smoky character that an oven just can't deliver. I think about some of my favourite food experiences and a lot of them involve food cooked and eaten outside on a fire - succulent fresh fish prepared on the beach at Jimbaran Bay in Bali, swoon inducing Satay in a smoke filled street market in Singapore, the delectable aroma of spicy Italian sausages cooking on a backyard BBQ in Marrickville.

My fiancee Andrew is a true devotee of cooking over coals (he insists on cooking pretty much everything on the Weber if he can get away with it!) and today's recipe was inspired by his love of hot coals and my love of rustic Italian food. The result is a delicious dish that is full of gorgeous flavours,contrasting textures and of course that brilliant smoky character that cooking over coals imparts.

Recently I attended the Sydney Food and Wine Show, and as well as coming home laden with two new Japanese knives, a Jarrah wood rolling pin and chopping board, breasts of quail, duck, honey, a bottle of NZ Limoncello, four kinds of cheese, a whole baby salmon, salmon roe and lots of other "essentials" (well, I told myself they were!) - I also purchased two Spatchcocks.

Spatchcock (also called Poussin or Spring Chicken) is a young chicken that weighs from between 450 to 750g. Spatchcock is a delicious meat - incredibly sweet and tender and is a lovely alternative to your standard roast chook. It was once quite difficult to source, but is becoming much easier to find. If you do not see it at your butcher, then ask them to order some for you. It also looks fantastic on the plate and makes for a wow factor dinner party dish. You can serve 1 per person as a main course - although I would choose the smaller sizes if you plan to stuff the birds - as I have in my recipe. A 750g bird would be far too much for one person once it has been stuffed.

The amounts given in the recipe below are for two people - or you could do 4 serves as a substantial entree or lighter lunch. Just cut the spatchcocks in half once they have rested if serving four people.You can of course cook this dish in the oven, but if you have a Weber or covered BBQ then I would suggest using it - you will end up with a superior flavour.


I have given my spatchcocks a rustic Italian feel, with a rich mushroom stuffing, lots of garlic, roasted tomatoes and super creamy parmesan polenta. You could plate them up individually or do a big, bountiful platter that you place in the middle of the table for everyone to help themselves. However you serve it, I guarantee you will literally want to lick the plate clean....

Roasted spatchcock with mushroom stuffing and Parmesan polenta

You will need: 2 spatchcocks, 1 1/2 cups fresh breadcrumbs, 1 egg, 1 red onion finely chopped, 3 cloves finely chopped  garlic, 2 cups sliced mushrooms, 2 rashers chopped bacon or proscuitto (rind removed), 1 teaspoon fresh thyme (remove the rough stalk so you are left with just the soft leaves) , salt and pepper, 1 tablespoon chopped continental parsley, 1/2 tablespoon butter, splash of olive oil, 1 tablespoon grated Parmesan cheese.

Method: First, rinse the spatchcocks in cold water and then dry them thoroughly with paper towels, inside and out. Set aside.

To make the stuffing, heat the butter and a splash of olive oil in a pan. Add the bacon (or proscuitto) and onions and cook until the onions are soft and transperent. Add the thyme, garlic and mushrooms, season with salt and a little pepper and cook for about five minutes.

Add the mushroom mixture to the fresh breadcrumbs, parsley, Parmesan and egg. Season well with salt and pepper. Combine thoroughly and then allow the stuffing mixture to cool.

Stuff the spatchcocks with the filling, making sure the stuffing is well distributed.After you have finished stuffing the birds, you can use toothpicks, a skewer or trussing string to close up the cavity if you wish. It is not absolutely necessary, but will make for neater presentation if you do. It also ensures the stuffing does not come out of the birds when they are in the oven, which can sometimes happen as the stuffing expands a little during cooking.

If you are using a Weber or covered BBQ, cook the birds for around 30-35 minutes, basting occasionally. If you are using the oven, cook them in a moderate oven for around 40 minutes. As sizes of spatchcocks can vary, so will cooking times, so they may take a little bit longer or a little less. They are cooked when the juices around the thickest part of the spatchcock (leg and thigh) runs clear.

Cover the spatchcocks loosely in foil and allow them to rest for 10 mins before serving. Drizzle over the pan juices just before you bring the birds to the table. You could serve gravy if you really wanted to, but there is so much flavour in the meat, stuffing and the pan juices, I think it would be a shame to drown it all in gravy.

Suggested accompaniments: I served my spatchcocks with oven roasted tomatoes (leave them on the stalk for a nice presentation), steamed sugar snap peas, asparagus and sauteed mushrooms with garlic and parsley. I placed the spatchcocks on a bed of creamy Parmesan polenta (cornmeal)

To make polenta, just follow the directions on the packet - but if they suggest using water, replace this with chicken stock for extra flavour. I always use a whisk to stir my polenta instead of a wooden spoon, as it tends to pick up all the polenta from the sides and the bottom of the pan much more efficiently. Polenta has a tendency to stick if you do not tend to it well and the whisk really helps. Prepare the polenta as directed and just prior to serving, stir in a generous amount of grated Parmesan, a touch of butter (more than a touch if you are feeling decadent) and plenty of salt and pepper.

Polenta warning!!! When cooking polenta, be aware that when it boils, it becomes the consistency and temperature of molten lava and tends to splutter. Be careful! Avoid nasty burns and a very messy cooktop by making sure that you turn the heat down low and cook it gently. It will also help to put a lid on the pan (but leave it askew so that the steam can escape)

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You say tomato... I say bruschetta!

I came across some particularly gorgeous looking baby Roma tomatoes when I was at the greengrocer the other day and they were the inspiration for today's recipe. Very simple but just so delicious -  and perfect for a light lunch, an entree or finger food (if you want to scale it down to smaller pieces). Try to have your tomatoes at room temperature for this dish (or any dish for that matter) as the natural flavour and sweetness of the fruit is much more pronounced. If you don't believe me, try eating a tomato right out of the fridge and then one that has been sitting in the fruit bowl for an hour and you will see what I mean.

This bruschetta is made extra delicious with the addition of Fontina cheese, slices of proscuitto and fresh thyme. Use any cheese you like - even some crumbled feta or soft goat cheese would work well. Don't even consider making this unless the tomatoes are fabulous. I find that often the small cherry tomato are tastier than a lot of the larger tomatoes in supermarkets, so if the larger ones don't inspire you, then check out the smaller varieties. And if you are lucky enough to grow your own tomatoes, then you are well and truly sorted!

Roma tomato bruschetta with proscuitto and fontina cheese

So, what did I do?
I'm not bothering too much with precise measurements here - just use as much bread and tomatoes as you need for the number of people you want to feed and taste as you go. Easy.

Chop the tomatoes and combine with a handful of fresh parsley. Add some fresh thyme (remove the woody stalks so there are soft leaves only), a splash of good extra virgin olive oil, salt and pepper and a little drizzle of balsamic vinegar. Taste and add more salt and pepper if required. (Try not to add too much oil or vinegar - you don't want the tomato mixture to have too much moisture)

Now, in a cup,  mix some fresh thyme and a couple of cloves of minced garlic with olive oil. Lightly toast sliced rustic style bread - sourdough or ciabiatta is ideal. Then, brush both sides of the bread with the oil. Top with a slice of the cheese and a slice of proscuitto. Pop in the oven for 5-10 minutes until the cheese has just melted. (I prefer it when the cheese is not browned, but do whatever you prefer)

Top with the tomato mixture, freshly ground pepper and a little extra fresh thyme. Serve right away. Delicious!

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Comfort food - Italiano!

Is there a person alive who doesn't love a good schnitzel? I think it rates as one of the ultimate comfort foods and the other night I really felt like some comfort, so I decided to do a simple chicken schnitzel. As it turned out, I also had some eggplant in the fridge so what started as a basic schnitzel turned into something else entirely, with a distinctive Italian flavour. I simply prepared the chicken schnitzels as you normally would - well seasoned flour, then some beaten egg and breadcrumbs and in the fridge to firm up for 10 minutes or so before shallow frying the chicken.

While the chicken was chilling, I sliced the eggplant thinly and then cooked the slices in a very lightly oiled pan until it started to colour. I also made a simple tomato based sauce at the same time. Once I had cooked the chicken, I spread on a thin layer of the tomato sauce, topped the chicken with the eggplant, then some more sauce. I then added a mixture of mozzerella and parmesan cheese and baked the chicken in a moderate oven for about 10 minutes or so. Easy.

Chicken Melanzane

with asparagus, baby carrots and white anchovy and caper butter

I had been to the organic market the day before and had bought some lovely baby carrots and asparagus as well as some white anchovies and these formed the basis for a side dish to serve with the chicken. The butter that I used as a dressing for the vegetables would also work really well as a simple sauce for filled pasta, such as tortellini or ravioli. You can also make a batch of the butter and freeze it.

To make the butter, I just finely chopped a handful of capers and 5 or 6 white anchovies. Add this to a couple of tablespoons unsalted butter, along with a pinch of cayenne pepper and a generous amount of black pepper. Mix well and then just toss through the hot vegetables. Delicious.

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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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By special request....

Here at Gourmet Goddess we are all about satisfying the culinary cravings of those we care about, so this week when my friend and fellow food lover - the lovely Emily - asked me if I had a recpe for a mediterranean style chicken casserole dish, I promised her that I would whip one up on the weekend and post the recipe. This chicken dish I have chosen is very rustic and the flavours are bold, with the addition of fennel, olives and capers. The sauce also contains anchovies. Now, if you hate anchovies, don't go all skittish on me (you are already screwing up your nose, aren't you??) Anchovies add a beautiful piquant quality to the sauce and I promise you that it won't taste even remotely fishy. They really do add something special to the dish, so don't be tempted to leave them out. I really love capers in a whole range of dishes and they really work well with mediterranean flavours. Generally I prefer to use the salted capers - you just need to rinse the salt off them before use. If you can only get the ones in vinegar, that's fine - just drain them well. The smaller capers are much nicer than the really large ones too, so look out for the smaller "baby" capers.

This dish can be made ahead and is actually even more delicious the next day. Perfect for entertaining if you want a "set and forget" meal that will not keep you away from your guests. It is also ideal for freezing, which is what I am doing with the batch I've made tonight. It is gorgeous as a pie filling too. Put the mixture in a dish or in individual ramekins and whack some puff pastry on the top. Cook until the pastry is puffed and golden and presto! Mediterranean chicken pie. This casserole is lovely with polenta, green vegetables such as broad beans or zucchini or with crusty, garlic grilled bread.

So, here you are Em - hope you enjoy this one....

Mediterranean chicken with olives and capers

You will need: 1kg boneless chicken thighs, 2 tablespoons plain flour, 2 tablespoons mild paprika, 1/4 teaspoon cayenne pepper, 2 large onions, 1 small fennel bulb, 4 cloves garlic, 1/2 cup roughly chopped pitted olives (I used a mixture of red and green), 1 tablespoon capers, 1 bay leaf, 4 anchovies finely chopped, olive oil, 1 litre chicken stock, 1 tin crushed tomatoes, 1 tablespoon balsamic vinegar, salt and pepper.

Method: Trim the excess fat from the chicken thighs and if the chicken thighs are all in one large piece when you buy them, cut them in two. Combine the plain flour, cayenne, a generous amount of black pepper and 1 tablespoon of the paprika - coat the chicken well in that mixture. Heat some olive oil in a casserole dish on the stovetop and brown the chicken till golden, a few pieces at a time. Don't overcrowd the pan - you want to brown the chicken at this stage, not stew it. Put the chicken aside.

Slice the onion and fennel (only use the white part of the fennel bulb). Heat a splash of olive oil in the pan and cook the fennel and onion until it starts to soften. Add the bay leaf, garlic, anchovies, olives and capers and combine well. Add the chicken, stock, tomatoes, balsamic and 1 tablespoon paprika. Bring to a simmer and then cover the pan and transfer it to a moderate oven.

Cook for 1 hour with the lid on, stirring a few times during the cooking. After the 1 hour mark, taste for seasoning and add salt and pepper if required. Turn the oven up high and cook the chicken for another 20 minutes so that the sauce reduces furter before serving. Serves 4-6 people.

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Viva l'italia !

Spaghetti bolognaise would have to be one of my favourite comfort foods and it is a dish that most people really love. I have two distinct ways of making the bolognaise sauce for this - the first is the "I just got home from work and I'm starving and I want dinner asap" version which is pretty quick and basic, and the recipe I would like to share with you today, the "Lovingly simmered as if made by your own Italian Nonna" version. This version should be allowed to slow cook for at least a couple of hours. It takes its cue from the more traditional approach to bolognaise and contains two kinds of meat - beef and pork. The flavour is beautiful and that extra time makes all the difference!

Today I decided to go a step further and make a large tray of lasagne using the bolognaise sauce - I don't make it that often and usually cook it with the aim of freezing it in one serving portions for a quick and easy dinner. I have included my lasagne recipe too, if you are so inclined.

I have a real soft spot for Italian cuisine - I am not Italian (often people ask me if I am!) but when I was growing up, my parents had close friends from the north of Italy - the Bertollini's who ran an old school Italian family restaurant in the town of Seymour in country Victoria. They often took care of me and I remember playing in the kitchen of the restaurant where the old lady, Nonna would hand make pasta for the restaurant. She was always in the kitchen and I don't think I ever saw her without her apron on. Although I was very young, they made a huge impression on me. They were loud, loving and chaotic and food was always the centre of their world. I remember the incredible aromas from that kitchen, beautiful northern Italian dishes - I still remember the sublime smell of wild rabbit cooked with garlic and rosemary and slow cooked sauces and ragu. My most vivid childhood food memory is standing on a chair so that I could reach the table and Nonna showing me how to hand roll Gnocchi by rolling it off the fork, a skill I took into my adult life and into my own kitchen.

I spent so much time with them that I actually spoke Italian before I spoke English and would apparently speak Italian at lightening speed to my bemused non- Italian speaking Australian mother. I would also drink the Bertollini's homemade wine like a little Italian kid. My mother tells the story that I usually protested when they tried to top my glass up with water - the older you are, the more wine and the less water you are supposed to get. Bambinos only get a little splash of wine. I didn't like this at all and would tip the watered down wine into the sink and yell Vino! Vino! until I got a higher wine/water ratio. My love of wine clearly carried through to my adulthood. I blame the Bertollini's!!

Nonna's Slow Cooked Bolognaise Sauce

You will need: 500g minced beef, 500g minced pork, 2 medium carrots, 3 sticks celery, 2 large onions, 2 tablespoons finely chopped parsley stalks (no leaves) , 3 large cloves finely chopped garlic, olive oil, 700ml Passata (or 2 x cans crushed tomatoes), 1 1/2 cups red wine (I use Shiraz), 1litre beef stock, 1/4 teaspoon cayenne pepper, 1 tablespoon mild paprika, 1/4 teaspoon freshly ground nutmeg, 3 teaspoons sugar, salt, pepper.

Method: Chop the carrots, celery and onions into small cubes. Heat a splash of olive oil in a large saucepan and then add the carrot, celery, onion and parsley stalks. Cook on a medium/high heat for about 5-7 minutes, until the onion starts to turn transparent. Add the mince and garlic. Cook for another 5-7 minutes until the meat is all browned. Add the paprika, cayenne and nutmeg and combine well.

Turn up the heat and add the red wine. Combine well with the meat mixture and let it bubble vigorously for about 5 minutes. Add the Passata (or tomatoes), sugar and plenty of salt and pepper. Mix well and then add the stock. Bring the pot to the boil and then reduce the heat until bubbles are only just breaking the surface of the sauce. Simmer for 2 - 3 hours, stirring occasionally to ensure that the sauce does not stick on the bottom.

If the sauce becomes too dry, top up with a little bit of water as you go. When the sauce is cooked, taste it for seasoning and adjust if neccessary (this will usually depend on how salty - or not - your stock is) If your minced meat is not super lean, there may be a thin layer of oil on the top of the sauce when it cools. Simply spoon this off before serving, or dividing into containers for freezing.

This recipe will make enough for a large Lasagne, or 4-6 takeaway containers of sauce to freeze. Each container will serve 2-4 people if serving with spaghetti or other pasta.

 Lasagne al Forno (Baked Lasagne)

You will need: 1 quantity of slow cooked bolognaise sauce (see above), 4 cups milk (plus a little extra), 2 heaped tablespoons plain flour, 2 heaped tablespoons butter, 1/2 cup grated cheese (mozzerella is good), 1/3 cup grated parmesan cheese, Generous pinch cayenne, 1/4 teaspoon freshly ground nutmeg, salt, pepper, 1 pack fresh lasagne sheets.

Method: In a saucepan, melt the butter over a medium heat. Add the flour and using a whisk, combine well. Allow the flour and butter to cook for a few minutes, being careful not to brown or burn the mixture. The flour will take on a pale appearence as it cooks. This is what is called a white roux, and is the basis for your bechamel sauce.

Remove the pan from the heat and add about a quarter of the milk, whisking constantly until it is smooth. Keep adding the milk until it is all combined. Return the pan to the heat and cook on a medium heat until it starts to thicken. Add the cayenne, nutmeg and season with salt and pepper. If the sauce becomes too thick, whisk in more milk. When it is the consistency of custard, remove from the heat and stir in the parmesan cheese. Set aside.

Heat the oven to 240C. Line a baking dish with baking paper. Put a few tablespoons of the bolognaise in the bottom of the dish, then a layer of pasta, another layer of bolognaise and another of pasta. Now add half of the bechamel sauce, and complete the layers of pasta and bolognaise until you are left with a pasta layer on top. Add the rest of the bechamel to the top and sprinkle with cheese. Cover with a piece of baking paper.

Cook for 45-50 minutes, until the pasta is tender and the lasagne is browned on the top. Allow to stand uncovered for at least 10-15 minutes before serving. Don't be tempted to try to cut it into portions the second it is out of the oven - it needs time to rest. It will be easier to handle and will look much better if you are patient. This dish is ideal for making the day before serving (just reheat) and is suitable for freezing. Serves 8-10 people.

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Spring Chicken

Hi everyone - I am away in Brisbane for work this week, so I'm doing lots of eating out! But....here is something that I cooked last Sunday. I was in the mood for a roast, but with lighter flavours and something a bit more spring-like. I decided on Italian flavours and served the chicken with a simple salad of cherry tomatoes, bocconcini, basil and olives (and just a splash of white wine vinegar and good extra virgin olive oil) 

This chicken is made super moist by making up a small amount of garlic butter that is put under the skin, so as it cooks it is infused by garlicky gorgeousness. You could use the same principle with chicken pieces if you like. The stuffing is quite light and fresh tasting and I didn't make any gravy to serve with this. It has enough great flavour by itself - just pour the pan juices over. Delicious.

Garlicky roast chicken with proscuitto and lemon stuffing

You will need: 1 x Number 14 chicken (1.4kg), 1 tablespoon salted butter, 3 cloves finely chopped/minced garlic, 2 cups fresh breadcrumbs, 1 egg, 6 thin slices proscuitto chopped finely, 1 onion finely chopped, 2 tablespoons chopped continental parsley, 1 tablespoon chopped capers, 1 teaspoon fresh grated lemon rind, 1 tablespoon grated parmesan, salt and pepper.

Method: Combine the garlic and the butter well. Set aside. Rinse the chicken in cold water in and out, dry with a paper towel and set aside.

Combine all remaining ingredients to make the stuffing. Mixing it with your hands is the most effective method. Stuff the chicken with the stuffing.

Take the butter and gently push it under the skin of the chicken, taking care not to tear it.

Bake the chicken in a preheated oven at 240C for an hour and fifteen minutes. Allow it to rest for 15 minutes before serving.

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Spring Chicken

The whole stuffed chicken breast thing is a bit old fashioned and retro I know, but I wanted something more than just a plain old grilled chicken breast for dinner last night. I put together a simple but really tasty filling of ricotta and italian flavours and served it with some beautiful green peas and beans jazzed up with mint and fetta for a fresh side dish. The result was a dish that felt very spring.

Chicken breast is always the least flavoursome of the various cuts of chicken, and it is always a challenge to cook it through whilst keeping it moist and succulent. I can't count the number of times I've been served overcooked, dry and tasteless chicken! The technique I used for this recipe is a great way to ensure that your chicken breast stays moist and retains as much flavour as possible. Sear first, then bake in the oven and be sure to rest it before serving for a tender result.

I made this dish up as I went along last night, but I think I will be cooking it again. The lightness of the dish and the lovely fresh flavours were really enjoyable. It would make a great do-ahead dinner party dish - just prepare the chicken a few hours ahead up to the searing stage and refrigerate until you are ready to cook it. The side dish only takes a few minutes, so you could have everything done in under half an hour. Anyway, here it is......

Ricotta, olive and tomato filled breast of chicken

with minted beans and fetta

You will need: For the chicken (Per person)1 skinless chicken breast, 1 tablespoon ricotta, 1 teaspoon chopped black olives, 1 teaspoon grated parmesan, 1 teaspoon semi dried tomatoes, 1 teaspoon finely chopped spring onion, salt and pepper, olive oil.

For the side dish:(Serves up to 4) 1 cup peas, 1/2 cup sliced green beans, 1/2 cup peeled broad beans, 1 tablespoon finely sliced fresh mint, 2 tablespoons crumbled fetta, pepper, salt, a squeeze of fresh lemon (plus some extra lemon slices to serve), extra virgin olive oil.

Method: Combine the ricotta, olives, parmesan semi dried tomatoes, spring onion and salt and pepper. Mix well and set aside.

Carefully cut a deep pocket in the chicken breast/s. Gently fill the cavity with the stuffing. Rub the outside of the chicken with olive oil and season with salt and pepper. Heat a frypan/grill pan and sear the chicken till golden on both sides. Transfer the chicken to a baking dish and bake in a moderate oven for about 15 mins. Allow the chicken to rest for 5 minutes before serving.

To prepare the veges - steam the green beans, peas and broad beans. When cooked, toss through the mint, fetta, salt and pepper and a generous splash of olive oil. Serve with the chicken and some extra lemon and be sure to pour any juices from the chicken over the dish.

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Comfort - Italian Style

Nothing says comfort food to me like a bowl of pasta in whatever form - whether it is good old Spaghetti Bolognaise, a delicious Lasagne or one of my faves, the beautiful rolled pasta dish - Cannelloni. Usually I make a vegetarian Cannelloni but I decided to try something a bit different this time - inspired by some fantastic spicy Italian sausages that I had in the fridge. The result was a really lovely flavoursome dish that also made plenty of leftovers to freeze. I have not included a recipe for the tomato sauce on the top. I figure we all have our own version of Nepolitana sauce, so use your own version or a good quality bought one. The pasta I used was fresh flat lasagne sheets which you will find easily in the fridge section at the supermarket. I didn't want the filling to be too heavy but wanted plenty of flavour, so I have added Ricotta and plenty of vegetables to the mix. This dish will serve 8 people.

Italian Sausage Cannelloni with Ricotta

You will need: 6 Italian/Continental style sausages, 1 pack fresh lasagne sheets (cut each sheet into 3 pieces), 2 cups Ricotta cheese, 1 bunch English spinach chopped finely, 2 cups sliced mushrooms, Half a teaspoon dried chilli flakes, Splash of olive oil, 1 tablespoon grated Parmesan cheese, 2 teaspoons chopped capers, 1 tablespoon chopped black olives, salt and pepper, 3 cups Nepolitana sauce, 1 cup grated Mozzerella cheese, 2 tablespoons continental parsley.

Method: Split the sausages lengthwise and squeeze out the filling. Disgard the sausage skins. Heat a splash of olive oil in a pan and cook the sausage meat until it starts to brown. Break it up with a spoon as you go so it looks like minced meat. Add the chilli, capers, olives and mushrooms and cook for about 5 minutes.

Add the spinach and stir it through until it wilts. Turn off the heat and set the mixture aside.

In a large bowl, combine the ricotta, Parmesan and then the sausage mixture. Mix it really well and season generously. I find using my hands is the best way to ensure a good thorough mix.

Take the filling and lay a spoonful along the length of the pasta and roll it up to form the Cannelloni. Lay in them a baking pan (I line the pan with baking paper to make cleaning up easier later on) Continue until you have used all of the mixture.

Top with the Nepolitana sauce and bake for about 40 minutes in a hot oven. Remove the Cannelloin from the oven and top with the cheese. Return it to the oven for 5-10 minutes.

Top with freshly chopped parsley and serve.

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