Middle Eastern Inspiration

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

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

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

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

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


 

Middle Eastern Lamb Cutlets

with quinoa, roasted vegetables and fresh pomegranate

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

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

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

Method:
Preheat the oven to 220C.

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

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

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

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

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

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

Serves 2 - 4 People

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Divine Duck

Firstly, I am happy to report that after lots of searching, disappointing open houses, inflexible real estate agents and horrible paperwork we found a gorgeous old house through a private listing, with a delightful landlady who made the whole process a pleasure. So, this weekend Gourmet Goddess will be relocating to a new kitchen! I can't wait to set up my new cooking workspace, which includes an old fashioned walk in butler's pantry and a dishwasher (those post dinner party washing up sessions are going to be so much easier!) We now also have a garden where we will be growing some of our own herbs and produce, so prepare for some Gourmet Goddess gardening content in the future.

So, at the moment the house looks like a bomb site and there are boxes everywhere as we start to pack. We move on Friday. I am trying to clear the freezer and the pantry before we move, (less to pack and a chance to use up ingredients) so that was the inspiration for today's recipe. I had two Game Farm duck breasts that I wanted to use, so I created a duck salad, served with toasted walnuts, pomegranate seeds and creamy white bean puree. I used delicious, delicate tasting mache leaves as the green component. I first saw these salad greens in France, where they seem to be the salad leaves of choice - but I had never seen them in Australia until Sunday afternoon when I found them for sale at Harris Farm Grocer (I picked them up at Broadway, if you live in New South Wales) If you can't find mache, then use any greens that take your fancy - baby spinach or rocket would be lovely.

This salad doesn't require a dressing - I just drizzled over the pan juices from the duck and it was delicious. I toasted the walnuts for a couple of minutes in a dry pan, to add a nutty taste and some crunchy texture. You can use any kind of white beans for the puree - I used tinned cannelini beans, but butter beans would work too. Always remember to rinse tinned beans really well before use for a better result.

You could marinate the duck overnight if you wanted to, but I didn't have any time to do that so I only let it sit in the marinade for about 15 minutes - it worked fine. I absolutely love pomegranates, but if you don't like them or you have trouble finding them, my next choice would be tangy pieces of pink grapefruit. I think anything with a tartness to cut through the richness of the duck would be ideal.

If you are a little bit daunted by the idea of cooking duck, this is a great way to introduce yourself to it. The instructions are foolproof and you will end up with a deliciously tender result. Give it a try. Next week I will be reporting from the new Gourmet Goddess kitchen, so see you then!

Duck breast salad with white bean puree, walnuts and pomegranate

You will need:
2 duck breasts- skin on, 1 teaspoon paprika, 1 clove minced or finely chopped garlic, 1/2 tablespoon olive oil, a couple of pinches of cayenne pepper, 1 tablespoon toasted walnuts, a tablespoon fresh pomegranate seeds, a couple of handfuls of mache (or other salad) leaves,1 tin well rinsed and drained white beans, a splash of olive oil, 1 tablespoon natural yogurt (the thick continental style if you can get it) salt, peppper to taste, 1 teaspoon lemon juice, white balsamic vinegar or cider vinegar - take your pick.

Method:
First, with a very sharp knife, score the skin on the duck breasts - I cut them on the diagonal so that it cuts through the skin, but not the flesh underneath. Combine the paprika, garlic, olive oil, cayenne and a generous amount of salt and pepper. Add the duck breasts and ensure they are all covered. Set aside for about 15 minutes (or overnight)

In a food processor, blend the rinsed beans, olive oil, yoghurt, lemon juice (or whatever you decided to use) and season very generously with salt and pepper. Taste for seasoning and adjust if necessary.

Preheat the oven to about 220C.

In a non stick pan, cook the duck breasts on a low to medium heat for 3 minutes, skin side down. The skin should turn golden and the fat will start to render from the skin. Turn the duck over and cook for another minute.

Transfer the duck to a baking dish and cook for about 15 mins in the oven. Remove the duck from the oven and allow to rest for 10 minutes before cutting diagonal slices to serve. Save the pan juices - they will form the sauce.

To assemble the salad, simply start with a layer of bean puree, then arrange your salad leaves, pomegranate and walnuts. Finish off with slices of the duck and drizzle over the pan juices just before serving.

Serves 4 people as an entree or 2 as a main. We ate ours with crusty bread to mop up the bean puree and the delicious duck juices.

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Luscious Lamb

Today's dish is a simple but delicious salad that makes a great weeknight meal. You can throw it all together in about 20 minutes and it is full of flavour and a lovely contrast of textures. I created this just out of what I had in the fridge, along with some beautiful saltbush lamb rump that I had purchased from the Addison Road Organic Market the weekend before. (See the bottom of this post for more information on saltbush lamb - if you have never tried it, I highly reccomend it!)  

I think that this recipe would work really well with beef or even pork if you aren't that keen on lamb. It would also make a nice shared salad for a buffet or BBQ - just place it on a big platter and let people help themselves. We ate our salad with some warmed flatbread, which was ideal for wrapping around the filling and also mopping up all the delicious juices from the meat and the dressing. Yummo!

I used organic cow's milk fetta and tiny black wild olives from South Australia for this dish, but use whatever olives or fetta you like - I also think that this would work with a touch of goat cheese, mozzerella or even some nice fresh ricotta in place of the fetta. This salad has quite bold flavours, so it calls for quite robust salad leaves, which is why I chose lovely crunchy Cos lettuce (which is also my favourite variety) I would avoid any greens that are too flimsy or delicate.

This recipe serves two people.

Saltbush lamb salad with pumpkin, fetta, mint and pomegranate

You will need:
(For the salad) 2 lamb steaks, 1 teaspoon paprika, 1 teaspoon olive oil, cracked pepper, 1 baby cos lettuce (use a few handfuls of fully grown cos lettuce if you can't buy the baby version) 1/4 thinly sliced red onion, 1 tablespoon finely chopped mint leaves, 1 tablespoon pomegranate seeds, 1 cup diced, cooked pumpkin (I just microwaved mine until soft), 1 tablespoon olives (I used tiny black, wild olives from South Australia), 1/2 cup cubed fetta cheese.

(For the dressing) 2 tablespoons extra virgin olive oil, 2 tablespoons white balsamic (you can use the dark balsamic if you can't get the white one), 1 tablespoon maple syrup, generous pinch of salt and pepper.

Method:
Combine the lamb steaks, teaspoon of olive oil, paprika and a generous grind of black pepper. Mix well and set aside. (You can do this a few hours ahead if you have the time)

Whisk together the dressing ingredients. Taste for seasoning and add more salt or pepper if required. Feel free to also add more balsamic if you want the dressing to be particularly tangy. Set aside.

Heat a pan and cook your lamb steaks to your liking - I like my lamb pretty rare but obviously go with whatever makes you happy. When the steaks are cooked, put on a plate, cover with foil and allow them to rest while you assemble the salad ingredients.

Using all of the salad ingredients - except the dressing, assemble your salad. Slice your lamb steaks (across the grain) into pieces. Add to the salad.

Tip any juices from the plate that the lamb has been resting on into the dressing and whisk together.
Drizzle over the salad. Serve right away.

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About Saltbush Lamb

I source my lamb from Drover's Choice, based in Coonamble NSW. The lamb grazes on saltbush, a native plant which gives them a rich source of minerals and nutrients not readily available from other sources. Because it is a deep rooted perennial plant, it assists with sustainable land management as it helps to prevent salinity. Saltbush requires very little water to grow, so it does not need irrigation or watering by the farmers. It also allows native wildlife to co-exist with the flocks, which means it is more environmentally sustainable. And finally, saltbush gives the lamb a spectacular flavour, so both your tastebuds and the environment win.

To find out more, or to get a list of locations where you can purchase saltbush lamb, check out the Drover's Choice website:  http://www.saltbushmeats.com.au/

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Degustation Delights

On Friday night I entertained dinner guests and decided to put together a degustation menu using new season's ingredients. I haven't done a degustation menu for a while, but I always love creating a menu in this style. I enjoy being able to have a little of this and a little of that, and the joy of creating something that will flow from course to course. The challenge is always to balance variety and texture - to have enough contrast to make things interesting but to not make those contrasts jarring to the palate.

The menu began with a creamy chilled soup of cauliflower and leek, flavoured with a hint of roasted garlic and finished with cucumber and delicious salty salmon roe. The soup can also be served hot, but I really enjoy starting a degustation menu with something cool and fresh tasting. Although the soup is velvety and creamy, serving it cold gives it a lighter dimension. The natural sweetness of the vegetables is a nice contrast to the salty explosions of salmon roe and the fresh cucumber.

Course number two was a mushroon ragout tart - the ragout was made with four different types of mushroom - Porcini, Shitake, Enoki and Oyster varieties. I used a simple shortcrust base and teamed this with a horseradish cream - a combination of horseradish, organic natural youghurt and creme fraiche. The earthy, savoury nature of the mushrooms really shines through when teamed with the tang of the horseradish cream.

Course number three was duck and fennel ravioli served simply with sauteed asparagus and parmesan. The filling was made with duck breast meat, parmesan, caramelised onions and fennel, garlic and a touch of nutmeg. I bought the duck breasts on the bone and after I removed the meat that I needed, used them to make a batch of rich duck stock which I have stored in the freezer. I am already thinking about what I will use the stock for. The rich flavour of the duck meant that it did not need an overly complex sauce - I used Danish Lurpack butter, a touch of salt and some pepper and the asparagus and that was all. This allowed the flavour of the duck to take centre stage.

After the richness of the duck it was time to lighten things up - I chose a salad of watercress, sweet roasted pumpkin, buffalo mozzerella and pomegranate seeds. I made a dressing of extra virgin olive oil, white balsamic, garlic and a touch of maple syrup. I like using watercress as a salad base - the peppery bite is a nice contrast to sweeter ingredients such as the pumpkin and maple. The tartness and texture of the pomegranate seeds works well with the creamy mozzerella - and who can resist that gourgeous ruby colour?

I really love game, so I decided on venison for the fifth course. I marinated vension rump for 24 hours in olive oil, garlic, crushed juniper berries, a splash of white balsamic and a touch of dijon mustard. The meat was then cooked in a pan with a touch of butter and allowed to rest for 10 minutes before carving. I teamed the venison with a puree of potato and parsnip, caramelised balsamic beetroot and a stuffed zucchini flower, which I filled with fresh herbs, ricotta and a touch of lemon rind. For the sauce, I did a stock reduction with redcurrant jelly and a touch of bitter chocolate. The chocolate works beautifully with the venison - but it is only used in very small amounts, just enough to add some richness and complexity to the sauce.

And finally, dessert - I took fresh figs, split them in the centre and baked them for 10 minutes drizzled with honey. Once they were out of the oven, I filled them with tangy fresh raspberries. I accompanied them with honey, pistachio and glace pear icecream that I made ealier in the week. I made the icecream in a loaf tin and served slices instead of scoops. Figs and raspberries are my two favourite fruits, so this was a great way to indulge in both!

One of the challenges of doing a degustation menu is the logistics of the menu - choosing dishes that will not require you to be stuck in the kitchen for the whole evening when you should be drinking wine and being fabulous with your guests. For the above menu, I made the icecream a few days before. I did the filling for the duck the week before and froze the filling - that way all I had to do was defrost it and complete the final tortellini making at the last minute. I also made the caramelised beetroot and stuffed the zucchini (which can be a bit fiddly) the day before. I pre chopped all of the salad ingredients a couple of hours before the guests arrived and also made the sauce for the venison and the potato/parsnip puree. On the night, all I had to actually cook was the zucchini flowers and the venison, heat the figs and do the tortellini.

If you have never tried a degustation menu, don't be daunted. Just make sure you plan well and that you don't choose overly complex dishes that require lots of attention for every course - balance it with some simple dishes such as salads, or soups or terrines that can be made ahead. I find that the work of creating a degustation menu is totally worth the rewards of seeing delighted guests feeling pampered and indulged. I had a ball creating this menu for my guests on Friday night - it was a fun night full of lots of laughter and lots of wine.

And finally, a good degustation menu is nothing without good friends to share it all with, so choose your guests well. Thanks to Chris, Michela, Susan, Mary-Lou, Damon and Andrew for being such fabulous company and riotously entertaining dinner guests on Friday night - a fantastic evening :)

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Red jewels for dinner....

This morning when I was at the market I was drawn to a basket of beautiful red pomegranate fruit and I decided to make this delicious, tart fruit the centerpiece of tonight's dinner. I just love the beautiful jewel red of the kernels, and the crunch as the seeds explode in your mouth and you get a hit of that gorgeous pomegranate juice. I have ramped up the pomegranate flavour of my dish by also using pomegranate balsamic as a base for the dressing. It you are unable to find this ingredient, try mixing a little pomegranate molasses with a little vinegar. It will be an acceptable substitute for the balsamic.

Pomegranates are used a lot in middle eastern cuisine, so that is my inspiration for tonight's dish. I have combined the flavours of mint, the spice of cumin, cayenne and paprika, the creaminess of whitebeans and organic yoghurt, the crunch of pomegranate and walnuts and teamed them together with fresh scallops and barramundi. One of the real joys of this dish is the fantastic array of textures, as well as the contrasting flavours.

If you think the recipe looks a bit fiddly, don't be put off - although there are a few processes involved they are all very quick. I made this in under half an hour without even trying.

A handy hint for removing the kernels from your pomegranate. (I know some people think they are a bit of a pain in the butt to prepare) Cut the fruit in half. Break it into pieces and put it in a bowl/sink of water. Pull away the pale connective part of the fruit. The ruby red seeds will sink to the bottom and the pith with rise to the top. Skim it off and you are left with perfect kernels.

And before we look at the recipe - a Gourmet Goddess trivia fact - The tattoo you can see a glimpse of in my profile picture includes 5 pomegranates. They are a commonly a symbol for the Goddess in many cultures and pop up as symbols in many different mythologies. And if you look carefully, they are also depicted on the High Priestess Tarot card. See, you are eating fruit with a history!

 Spiced Barramundi and Scallops

with whitebean puree and mint, zucchini and pomegranate salad

You will need:
For the marinade - 1 tablespoon olive oil, 1 heaped taspoon paprika, generous pinch cayenne, 1/2 teaspoon cumin, salt and pepper

For the bean puree - 1 tin white beans (I used Cannelini) rinsed and well drained, 1 tablespoon thick continental style yoghurt, 1 clove garlic, salt and pepper.

For the salad - 2 medium zucchini sliced thinly, 2 tablespoons chopped fresh mint, 2 tablespoons finely sliced spring onions, 1/2 cup fresh pomegranate kernels, 1 tablespoon roughly chopped walnuts ( I always toast them a little in a dry pan first - it makes them crunchier and nuttier)

For the dressing: 2 tablespoons pomegranate balsamic, 2 tablespoons olive oil, pinch salt, pepper, 2 teaspoons warm water.

Plus 1 small piece of Barramundi per person, 3 Scallops per person

Method: First, combine the marinade ingredients. Cut the fish into large chunks, add the fish and the scallops to the mixture, mix well and set aside.

Whisk together the dressing ingredients and set aside.

Combine the bean puree ingredients in a food processor and blend until creamy. Set aside.

In a grill pan, cook the zucchini on both sides, until it starts to colour. Allow them to cool a little before mixing them with all of the salad ingredients.

Now cook the fish and scallops - be sure not to overcook them. Scallops literally take about 20 seconds a side. The fish will vary according to how thick it is, but it should only be a minute or so a side, if the pieces aren't too large. Allow the seafood to rest for at least 5 minutes before assembling the dish.

Now you are ready to put the dish together - start with a few spoonfuls of the puree, then combine the salad ingredients and the dressing in a seperate bowl. When combined, put a pile on top of the puree. Top with the seafood. Drizzle over any juices from the seafood and serve right away.

Serves 2 - 4 people.

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