Pumpkin Pie - Danish/Scottish/Australian Style!

Today's dish has had an interesting journey to get to you - from Denmark - via Scotland, via Australia. The original recipe was passed on to me from my sister, who lives in the Highlands of Scotland. Where she is in the Northern Hemisphere, they have recently celebrated the old festival of Samhain, a celebration marking the end of the harvest season and the beginning of winter on October 31. This old Pagan festival has morphed into what is celebrated around the world in modern times as Halloween. Foods of the harvest are traditionally shared at this time of the year, with pumpkin being a very common ingredient to go into Samhain celebration dishes.

Andrew has been asking me to make a pumpkin pie for a while, and so when my sister sent me a Danish pumpkin pie recipe this week that she had made and recommended - and we had a glut of pumpkin at our house - I thought it was a great time to give it a try. I made a few changes to the original recipe, omitting the brandy (not being brandy drinkers, we didn't have any in the house so I just left it out), tweaking the dairy and spice component and adding vanilla, as well as a pecan/hazelnut pastry base.

You could easily use store bought plain shortcrust pastry for this recipe if you wanted to simplify the preparation, but if you have time, the nutty base is really delicious and adds another taste and texture element to the dish. I used a mixture of ground hazelnut and pecans - just because I had them in the pantry. I blitzed the nuts in the food processor until they were blended finely. You could use almond meal too if you liked.

Pumpkin Pie

with Hazelnut & Pecan Pastry

The pumpkin pie is rich, so I served it in quite small slices, dusted with a little icing sugar and eaten with a small scoop of vanilla ice cream, a few walnuts and a drizzle of maple syrup. It would also be great with some thick cream on the side, dusted with some praline.

The very warm, spicy aroma of this dish remind me very much of traditional Christmas flavours. The pumpkin pie would be a great addition to a Christmas dinner - or if you are in the States, Thanksgiving.  Although the flavours are rich, the texture is light, so it gives you lots of taste without heaviness. You could also do little individual tarts which would look fantastic.

Whether you are celebrating Christmas, Thanksgiving, Halloween or Samhain - or even if you are not - this is a delicious dish to serve and share.

Pumpkin Pie

served with walnuts & maple syrup

You will need:

For the pastry - 2 1/2 cups plain flour, 1/3 cup caster sugar, 1/2 cup ground hazelnuts, 1/2 cup ground pecans, 175g chilled butter, 2 egg yolks, 2 tablespoons iced water.

For the filling - 500g peeled pumpkin, 175g brown sugar, 4 eggs, 2 cups cream, 2 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon grated nutmeg, 1 teaspoon vanilla extract, 1/2 teaspoon salt.

Method:

Chop the pumpkin into cubes and steam until very soft (I do this by putting the cubes of pumpkin on a large flat plate, covering with plastic wrap and cooking on high in the microwave for about 6 minutes - you do not need to add any water at all) Place the cooked pumpkin in a strainer for at least 30 minutes and allow the excess moisture to drain away.

In the meantime, make the pastry. Place the flour, sugar, nuts and butter in a food processor and blend until just combined.

Whisk together the egg yolks and cold water. Add to the flour mixture and process until it mixes and then forms a large ball of dough. Do not over process your mixture.

Turn the ball of dough onto a floured board and knead gently until the dough holds together well. Shape into a rough disc shape, cover with plastic wrap and put in the fridge to rest for 30 minutes.

Once the pastry has rested, roll the pastry flat and line a pie dish. Bake at 180C for about 15 minutes.
Remove from the oven and set aside.

To make the filling, put the pumpkin and all of the other filling ingredients into a food processor and blend until smooth. The consistency will be quite runny - don't be concerned - it will firm up during the cooking process.

Pour the filling into the pastry case.

Bake the pie at 180C for about 1 1/4 hours. Allow to cool before dusting with icing sugar. I serve mine with walnuts, a drizzle of maple syrup and a scoop of cream or ice cream.

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Sunday Brunch - Pumpkin & Feta Muffins

Morning everyone. I've been out in the garden bright and early this gorgeous Sunday morning tending to my tomato plants - which in time I hope are going to deliver crops of delicious, home grown tomatoes. I didn't have a lot of luck with them last year - they were sad and scraggy looking, and I lost some to a leaf spot thing that attacks the plants and makes the fruit drop. However this year I decided I would read up about tomato growing in my area, to educate myself on what will make happy plants and lots of fruit. I also decided on four very different varieties (two of them heirloom) as a bit of an experiment to see which ones like my backyard. So far they are all going beautifully, looking strong and healthy and already sporting plenty of flowers that will turn into fruit. This morning they got a good watering and a dose of potash, which they seem to love. Fingers crossed I will have some great tomatoes to show you and to eat very soon. The bees are also loving the new flowers, and anything that brings them into the garden is a good thing.

So, as I was out pottering in the garden, I was thinking about what to make for Sunday breakfast/brunch. I noticed that my herbs were looking particularly lush, so I decided whatever it was, it had to include a handful of fresh herbs. I always like to use what I have on hand, so I checked out the fridge to see what might give me some ideas for this morning's breakfast. Today's inspiration was - pumpkin, feta cheese and natural yoghurt. I decided to bake a batch of savoury muffins, full of the sweetness of pumpkin, the tang of the yoghurt and cheese and the freshness of herbs just picked from the garden.

As well as a great breakfast idea, these would also be ideal picnic food, or as an accompaniment for a bowl of soup or a salad anytime. These also freeze well, so it would be worth making a couple of batches and keeping some for whenever you fancy something savoury and delicious. As with most of my recipes, you can tailor make these muffins to include whatever flavours you like, or what you have on hand - olives, spring onion, corn kernels, extra cooked vegetables or whatever herbs you have in the garden - the basic recipe will work regardless. These muffins are lovely and moist, as well as being packed with flavour. You can eat them warm or cold, with or without a little butter. Personally, I think they are delicious warm, without anything at all!

Pumpkin and Feta Muffins

You will need: 3 cups raw pumpkin cut into small cubes, 1 diced Spanish onion, Splash of olive oil, 2 cups self raising flour, 1/2 teaspoon salt, 1 tablespoon vegetable oil, 1/2 cup unsweetened natural yoghurt, 1/2 cup milk, 2 free range eggs, Pinch of cayenne pepper, 1/2 cup grated tasty cheese, 1/2 cup crumbled feta cheese, 1 tablespoon finely chopped fresh herbs (I used a combination of thyme, parsley and chives), 1 tablespoon poppy seeds, salt and pepper.

Method: Preheat the oven to 200C.

Combine the pumpkin, onion, a splash of olive oil and a very generous seasoning of salt and pepper. Mix together until well coated. Bake on a tray (I line mine with baking paper for easy clean up) for about 25-30 minutes until the pumpkin is soft. Set aside to cool.

In a bowl, combine the eggs, milk, yoghurt, cayenne and oil. Whisk together thoroughly.

In another large bowl, put the flour, both the cheeses, herbs and pumpkin/onion mixture. Season well with salt and pepper. Using your hands, very gently combine these ingredients - you don't want to smash up the soft components too much, but you want to ensure that they are evenly combined.

Add the wet mixture to the dry mixture until just combined. Remember the golden rule with muffins - don't over mix. The mixture should just barely hold together.

Spoon into a greased or oiled muffin pan and sprinkle with the poppy seeds.

Bake for 15-18 minutes. Allow to sit in the pan for a few minutes, before removing them and placing them on a wire rack to cool. Serve warm or cold.

Makes 12 regular sized muffins.

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A Rainyday Sunday Lunch

Last Sunday we had friends over for lunch and I thought I'd share what was on the menu. Inspired by a pumpkin and beetroot salad I had the night we dined at Smolt in Hobart, I did my own take on this, but with the addition of sliced crispy skinned duck breast. I had two Burrawong Gaian duck breasts in the freezer which I wanted to use - and this was just the right amount for a starter for four. If you find Burrawong duck or chicken for sale where you are, grab it. They are brilliant quality and are also the only producer of meat chickens and ducks in Australia to be certified as True Free Range by Humane Choice.

I roasted some fresh beetroot and pumpkin (in separate pans, or the beetroot will stain everything), added some roasted sweet onion, mixed salad leaves and thinly sliced duck breast, which was cooked gently, skin down in a pan to gently render the fat and crisp the skin. I then transferred the duck to a moderate oven for 10 minutes or so to finish cooking, and rested the meat thoroughly before slicing. A few months ago I bought a bottle of locally made blackberry vinegar when we were down in Canberra, so this was the basis for the dressing. I also added some fruity extra virgin olive oil, wild bush honey from Tasmania, garlic, a little salt and pepper and a pinch of cayenne. The berry vinegar worked a treat with the rich duck meat. The salad was delicious served with freshly baked bread and good butter.

Using duck breast in a salad is a great way to serve duck if you are unsure about cooking this game meat. Cooking the whole bird can be a bit tricky - but mastering the duck breast is a whole lot easier. It also works out to be quite economical if you use it the way I did.  Two smallish duck breasts are more than enough to serve four adults as an entrée. Whatever you serve with it, a dressing or sauce with a bit of acidity works best with this, or any other game meat for that matter. It cuts through the richness and highlights the natural sweetness of the meat.

Duck, Pumpkin & Beetroot Salad 

With Blackberry Vinegar and Honey Dressing

 

It was cold and raining outside, so for the main course I went for ultra comfort food - pork belly, creamy mash and parmesan roasted zucchini and beans, served with a rich horseradish gravy. To cook the pork, I rubbed it with salt, fennel seed, some crushed native lemon myrtle and pepper berries and laid it on a bed of roughly chopped onion, celery, garlic and Granny Smith apples. Once the meat was cooked and resting on a plate, I used a spoon to smash up the now very soft apples and onions left in the pan to form what I decided to call "apple smash". Presto! Your own chunky apple sauce and you didn't have to do a thing.

 

 

Pork Belly -

Served with Parmesan Baked Zucchini, Green Beans, Garlic Mash,
Horseradish Gravy and "Apple Smash"

A roast is a really good low maintenance option when you are having lunch or dinner guests. I've yet to find a meat eater who doesn't love  a roast dinner and vegetarians are easily accommodated too, if you choose the best seasonal vegetables to roast. To make things a bit more interesting, I try to serve a sauce or accompaniment that is a little bit different - like doing polenta instead of potatoes, or tossing the roasted veges in a dressing and some fresh herbs to make a tasty vegetable salad. It's a good idea to check out the greengrocer and see what vegetables are in season where you are and base your menu around those. It's a great excuse to try a vegetable you haven't had before or maybe take an old favourite and serve it in a different way.

I didn't serve a dessert on this occasion, as I felt that the dishes were pretty substantial. It ended up being a good call, as we were all more than satisfied after the main course. I had enough leftover pork to use the next day for a super fast Monday night dinner. I chopped the pork up into smaller pieces and added it to rice, spring onions, peas, mushrooms and a quickly made chopped up omelette to make pork fried rice. Delicious and ready in 10 minutes. Gotta love leftovers!

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Simple Summer Seafood

In Summer, I really lean towards dishes that are light, healthy and full of the gorgeous Summer produce - but also ones that don't keep you trapped in a hot kitchen too long. If a dish can be cooked outside on the BBQ, then all the better! Today's dish ticks all those boxes. I put this together after seeing some beautiful Blue Eye Cod at the fishmonger, and wanting to do something lighter and healthier than fried fish and chips.

Blue Eye Cod (also called Blue Eye Trevally) is one of my favorite fish to eat. The firm white flesh has a lovely mild flavour and a beautiful meaty texture that means it won't be likely to fall apart when you are cooking it. Although it can handle marinades and more robust sauces, I like to cook it very simply, so that the fish is not overwhelmed and you don't miss out on that delicious taste.

In today's dish, I teamed some simply cooked Blue Eye Cod with a selection of seasonal grilled vegetables and a light and fresh lemon and caper dressing. The result is a delicious, healthy and good looking dish that you could happily serve at a dinner party or as a delicious mid week dinner. Because it requires very little preparation, it is a perfect choice if you are in a hurry or want something to serve that won't keep you from your guests too long.

You could easily adapt this dish for vegans or vegetarians - leave out the fish, do extra veges (maybe some grilled tofu?) and serve with the lovely lemon and caper dressing. For those who don't like seafood, some free range chicken thighs, seasoned and grilled would work well too.

Grilled Blue Eye Cod

with grilled vegetables and lemon caper dressing

You will need:
1 or 2 pieces fish per person, olive oil for grilling, 2 medium zucchini, 1 medium eggplant, 1 bunch asparagus, about 300g peeled pumpkin, salt.

For the sauce: 1 tablespoon extra virgin olive oil, Juice of 1 lemon, tablespoon chopped continental parsley, 2 teaspoons very finely minced or chopped garlic, 1 tablespoon honey, 1/2 tablespoon baby capers, salt and pepper, 1/4 teaspoon cayenne pepper.

Method:
First, make the sauce by whisking together all of the sauce ingredients well, until they emulsify and thicken slightly.

Slice the zucchini, pumpkin and eggplant into thin 1cm slices. Cut the woody ends off the asparagus. Check the fish for bones - if there are any, pin bone the pieces by using tweezers to carefully remove each one.

Heat a grill pan or BBQ until very hot and cook the vegetables until tender, brushing with a small amount of olive oil and seasoning with a little salt. Once all the veges are cooked, put them aside.

Brush the fish with olive oil and season with salt and pepper. Cook the fish for 2-4 minutes each side, or until cooked (timing on this will depend on the thickness of your fish fillets)

Assemble the vegetables on your serving plate/plates. Add the fish to the top of the vegetables and drizzle with the caper dressing. Serve right away.

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Middle Eastern Inspiration

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

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

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

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

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


 

Middle Eastern Lamb Cutlets

with quinoa, roasted vegetables and fresh pomegranate

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

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

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

Method:
Preheat the oven to 220C.

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

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

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

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

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

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

Serves 2 - 4 People

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Making the Connection

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

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

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

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

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

Herbed BBQ Lamb

with char grilled vegetables and Tzatziki

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

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

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

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

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

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

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

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

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

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

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Pumpkin and Ricotta Ravioli

I really love pasta and have been known to make my own, but over the years I have learned a great standby if you want to make your own tortellini or ravioli quickly. I always keep a pack or two of the Chinese Gow Gee wrappers in the freezer so that I can make a batch of tortellini if the mood takes me. All the hard work is done, and all you need to do is think about what kind of delicious filling you want to put into them. You can buy Gow Gee wrappers at any Asian supermarket and they are very cheap. If you have never tried this cheat's way of doing filled pasta, give it a go.

Last Monday, as it was "No Meat Monday", I decided to make a vegetarian tortellini, using pumpkin and some ricotta cheese that I had in the fridge. It was an easy dish to do after work and it tasted just lovely. Instead of a traditional style sauce, I simply sauteed some young zucchini (in season right now) and added this to some chopped ripe heirloom tomatoes, a few herbs and some good olive oil. I really loved eating the tortellini with this sauce that wasn't really a sauce. It was fresh and tasty, and you could taste all the different tomato varieties with each bite.It is a great way to enjoy pasta in Summer, that tastes lighter than a full throttle, simmered sauce.

I have noticed that heirloom tomatoes are becoming more available, so next time you are at the greengrocer, check out these different varieties. As well as having different tastes, you will find them in all sorts of colours, which adds a great visual impact to your dishes. My tomatoes were red, orange, green and purple-ish, yellow and even dark cherry coloured. Just beautiful.

3 Steps to making the tortellini

As with making any filled pasta, it is a good idea to make sure that your filling is cold, otherwise the pasta will soften and possibly fall apart as you make them. The cold mixture is much easier to work with, so let your pumpkin cool down before making your filling. Even better, cook it the day before.

When using Gow Gee wrappers, your tortellini may also be a little more delicate than commercially made filled pasta. Just be aware of this and treat them with a little more TLC when you are draining them. It is a good idea to place them individually on the plate with tongs, instead of using a serving spoon, just to make sure you don't burst them.

Hope you all enjoy this beautiful no meat option. We will definitely be adding it our vegetarian repertoire.

Pumpkin and Ricotta Ravioli

with heirloom tomatoes and summer zucchini

 
You will need: 1 packet Gow Gee Wrappers, 1 egg, 1 cup cooked mashed pumpkin, 1 cup ricotta cheese, 1/2 cup grated parmesan cheese, pinch of nutmeg, 1 clove minced/crushed garlic,salt and pepper.


For the sauce: 2 small zucchini finely diced ,1 clove finely chopped garlic, 1 cup finely diced tomatoes (I used a variety of heirloom tomatoes). 1 tablespoon chopped continental parsley, 1 tablespoon finely chopped basil, olive oil, salt and pepper. Parmesan for the top of the dish (shaved or grated)

Method: Combine the ricotta, pumpkin,parmesan cheese, nutmeg, garlic, salt and pepper in a bowl. Mix well. Taste for seasoning and adjust if required.

Whisk the egg in a bowl with a tablespoon of water.

To make the tortellini, spoon some of the pumpkin mixture into the middle of the gow gee wrapper. Do not use too much mixture or the tortellini may burst during cooking. Brush one side of the wrapper with the egg mixture.

Fold the Gow Gee wrapper in half and press down firmly, ensuring you squeeze any air pockets out of the tortellini in the process. Bring the two corners together and fasten them, by squeezing them firmly so they stick together - add a little of the egg mixture to use as "glue" if you need to.

Put the tortellini on a clean dry tea towel in one layer, until you are ready to cook them.

To make the sauce, heat a splash of olive oil in a pan. Add the zucchini and garlic and cook gently until just cooked (it should still be a little bit firm)

Combine the still warm, cooked zucchini in a bowl with the tomatoes, parsley, basil, a drizzle of olive oil and salt and pepper.

Bring a large pot of salted water to the boil - cook the tortellini until they float to the top of the pot- this won't take very long, just a minute or two. Gently drain the tortellini and place on serving plates. Spoon over the sauce and drizzle a bit of extra olive oil over them if you like. Top with parmesan and serve right away.

Serves 2-4

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Rocking Mexican Vego

For today's post, I thought I would share a meal that we enjoyed a few days ago as part of our "No Meat Mondays". I was in the mood for something Mexican, so I created these vegetarian quesadillas with lovely caramelised pumpkin. They were really delicious and satisfied my craving for Mexican as well as the no meat brief. Although the pumpkin takes a while to roast, you could also cook it the day before when you have time, or for a shortcut, steam or boil it (although it will not have that wonderful caramelised flavour that baking will give you)

The quesadillas were very filling, especially when served alongside a big bowl of salsa (tomatoes, red peppers, cucumber, garlic, olive oil, fresh parsley and coriander, chilli and a squeeze of lemon) and a simple homemade guacamole. These would make a great vegetarian party dish - just cut the quesadillas into smaller pieces so they are easier to handle as finger food. Quesadillas lend themselves to so many different fillings, and lots of cheese combinations. The name quesadilla is actually derived from the Spanish word queso - meaning cheese.

Give these delicious vegetarian beauties a whirl. They are easy to do and taste fabulous. I will definitely be adding these to my rotation of vegetarian dishes! Grap some tortillas and get your Mexican on!

Pumpkin Quesadillas

served with salsa and guacamole

You will need: 8 pieces of bread “wraps” or tortillas, 1 cup grated mozzarella cheese, 1 cup grated cheddar cheese, ½ cup pitted, chopped black olives, about 500g uncooked pumpkin,1 red onion, 1 bunch fresh coriander, 1 tablespoon sweet paprika, salt and pepper, olive oil, lemon slices to serve.



Method: Peel and chop the pumpkin into pieces about 4cm square. Slice the onion into chunky pieces. Combine the onion and pumpkin with a drizzle of olive oil, paprika and a generous amount of salt and pepper.


Preheat the oven to 220C. Cook the pumpkin for about 40 minutes – or until soft. I actually like to overcook it a bit, as the caramelised edges give the pumpkin extra flavour.


Combine the two cheeses well and then roughly chop the coriander.


Lay four of the wraps/tortillas flat and sprinkle half of the cheese over the bases. Now divide the pumpkin mixture amongst the wraps, squashing and spreading out the pumpkin with a spoon, so it is evenly distributed.


Sprinkle over the coriander and olives, then the rest of the cheese. Season with salt and pepper and then add the remaining wraps/tortillas to the top, to make a sandwich.


Heat a frypan and oil it lightly. Cook your quesadillas on both sides until crisp on the outside and the cheese has melted. Be careful when turning them over so that they do not fall apart. You can keep the completed ones warm in the oven as you cook the rest if you like.


Cut the quesadilla’s into four and serve with lemon slices,salsa, guacamole or just a salad.


Serves 4 people

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No Meat Mondays

They say the longest journey starts with the smallest step and this year our household is looking to reduce the amount of meat we consume. Our motivation is threefold, we are hoping this will have benefits health wise, fiscally and environmentally. Now let me say right here that we are both definitely carnivores, so at this stage throwing away the notion of eating meat all together is still a way off. Our intention is to still enjoy good quality, sustainable, ethically raised meat, but to go for quality, not quantity, sourcing from small suppliers and avoiding the supermarket style, styrofoam packed mass product where you really have no idea how or where the animal was raised.

In the meantime, we will be exploring a lot more vegetarian meal options as we make the transition to being occasional meat (and fish) eaters. So, I decided to kick off with the advent of "No Meat Mondays" in our house. Every Monday, we will refrain from eating meat and enjoy a cornucopia of fruit and vegetables, legumes, grains and nuts. I will be sharing some of the vegetarian offerings here for you to try and will be experimenting along the way.  I'm sure that my vego mates will be glad that there will be a lot more on offer for them here at Gourmet Goddess, as I try to redress the balance a little.

So, to today's recipe - a warm roasted vegetable and barley salad. Vegetarian or not, you will love the gorgeous flavours in this dish, chock full of veges and the lovely nutty taste of barley. Add a pile of fresh herbs and a tangy dressing and you have a flavoursome and satisfying vegetarian dinner dish. I love barley and decided that I didn't just want to save it for soup in winter. It works really well in this salad. I actually cooked the barley the day before so that assembling Monday night dinner would be quicker and easier. I cooked double the amount and have frozen the rest for when I want to make this again - which I will, it was delicious!

Feel free to use whatever veges take your fancy, although I recommend that you include pumpkin and onion  - they added a delicious richness to the salad that it would be a shame to miss out on. Next time I also plan to throw in some blanched beans and maybe some toasted almonds. Experiement with whatever you have around. No meat Mondays ahoy!!!

Warm Roasted Vegetable & Barley Salad

You will need: 1 cup dry pearl barley, 1 red onion chopped roughly, 1/2 cup roughly chopped continental parsley, 1/2 cup roughly chopped coriander, 1 tablespoon finely chopped mint, about 6 cups vegetables chopped into pieces around 4cm square (I used a selection of pumpkin,zucchini, mushroom and red pepper), olive oil, salt and pepper.

For the dressing: 1/3 cup olive oil, 1 tablespoon honey, 1 clove garlic crushed or pureed, 1/3 cup balsamic vinegar, squeeze of lemon, salt and pepper to taste.

Method: Rinse the barley well under cold water. Strain and then boil in a pot of unsalted water until tender. Rinse and drain well and set aside.

Preheat the oven to 200C. Combine all of the vegetables (not the herbs) and the onion in a bowl with a generous splash of olive oil and a good seasoning of salt and pepper. Mix well until all of the vegetables are coated.

Put the veges on a baking tray lined with baking paper and cook until they are soft and tender. Mine took around 40 minutes. Turn them occasionally during the cooking process. When done, remove from the oven and allow them to cool a little for about 10 minutes.

Whisk together all of the dressing ingredients (or do what I do and make it in a jar, that way you just have to give it a good shake and you are in business) Taste for seasoning and adjust if necessary.

Gently combine the barley, vegetables and herbs with the dressing. Try not to smash up the soft vegetables too much - you want some nice chunks in there.

Serve with some extra fresh herbs on the top.

Serves 4-6 people.

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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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Moroccan Lamb Loveliness

I love the rich aromas that cooking a Moroccan inspired dish creates and today's delight is full of spices that will stimulate your taste buds and make your kitchen smell like a spice market. This dish uses delicious Australian lamb, warm, aromatic spices, salty fetta cheese and fresh herbs as a filling for flaky filo rolls. As always, the spice amounts are only a guide. You may want to add a truckload of chilli or just a touch. You may not be a fan of fresh coriander - then substitute some continental parsley. Just taste as you go until you get a flavour balance you are happy with.

The lamb mixture should be cold when you make your rolls, or the pastry will melt and fall apart and it will be a big hassle to handle. I recommend making the mixture well ahead (even the day before) to ensure that you get the best results. These rolls (uncooked) will freeze well - just put a layer of baking paper between them if you are stacking them in layers into containers. Although I used filo pastry, you could substitute puff pastry if filo is hard for you to get hold of.

These are very moreish and tasty, so give them a try.....

You will need: 1 pack Filo pastry, 2 eggs, 2 tablespoons poppy seeds,1/2 cup melted butter, 500g lamb mince, 1 large finely chopped red onion, 1/2 cup finely diced celery, 4 cloves finely chopped garlic, 2 cups diced cooked pumpkin (cooked until just soft, not too mushy), 1 cup crumbled fetta cheese, 1/2 cup chopped mint, 1 bunch fresh coriander, 1/2 teaspoon dried chilli, 1/2 tablespoon coriander powder, 1 tablespoon paprika, 1 teaspoon cumin powder, 1/8 teaspoon ground nutmeg, a pinch of cinnamon, pepper, salt, a splash of olive oil.

Method: Add a splash of olive oil to a pan and cook the onion, garlic and celery until soft. Add the chilli, coriander powder, paprika, cumin, nutmeg and cinnamon and cook for about a minute. Add the lamb mince and cook it until browned. When it is done, remove from the heat.

Allow the lamb mixture to cool, then stir through the pumpkin, fetta, fresh mint and fresh coriander. Taste for seasoning and add salt and pepper as required. Once the lamb mixture is completely cold, it is ready to use to make you filo rolls/parcels.

Unroll your packet of filo and cut it in half. Each roll will take 3-4 individual sheets. Brush each sheet with a little butter until you have a few layers, place a tablespoon of the lamb mixture onto the pastry and roll up to form a parcel.

When you are done, place the rolls on a greased or lined baking tray. Beat together the 2 eggs and a couple of teaspoons of water. Brush the rolls with the egg wash and sprinkle with the poppyseeds.

Bake in a moderate oven for 20-30 mins, until golden brown.

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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/

*****

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 :)

*****

Tart with a heart

I had to cook something this week to take to a work morning tea, and given my general aversion to sweet things I decided to bake something savoury. I pretty much used what I had on hand and just grabbed some pre rolled shortcrust pastry from the store on the way home to create a savoury, "sort of middle eastern" style tart. I had some pistachio and pine nuts that were due to be used too, so I incorporated them to make a lovely nutty crust. The tart proved to be popular with my colleagues, so it all worked well. This dish would be a great picnic dish and can be made a day ahead. It is rustic and boldly flavoured - not a delicate little quiche but something vivid and gutsy.

This tart uses a spice that some of you may not be overly familiar with - Sumac is a spice used extensively in middle eastern cuisines. It comes in the form of vivid red/burgandy berries that are ground and the outer skin removed and has a unique, sweet, lemony, tangy flavour. I love the fresh zingy taste it brings to grilled meat, dressings and pies. Good quality ground sumac should be deep red to burgandy in colour. It is now reasonably easy to source - I think even some of the bigger supermarkets are stocking it these days, but of course any middle eastern deli will have it for sure. If you have never tried it, give it a go - it is a great addition to your spice cupboard.

And now, to the dish itself.......

Pumpkin, pinenut and pistachio tart with sumac

You will need: 1 large sheet pre rolled shortcrust pastry, 5 eggs, 2 tablespoons milk, 2 cups diced cooked pumpkin, 2 large onions, 1 cup sliced mushrooms, 2 tablespoons chopped fresh chives, 1 tabspoon pine nuts, 1 tablespoon pistachio nuts, 200g crumbled fetta cheese, 1/2 cup grated cheddar cheese, 1 heaped teaspoon sumac, 1/2 teaspoon chilli flakes, splash of olive oil, salt and pepper.

Method: Line a 30cm quiche dish with baking paper. Press in the rolled pastry into the dish, trim any rough edges and then lay another sheet of baking paper over the top. Tip in a pile of baking weights (you can get these from cookware stores) or improvise and use dry rice or beans to weigh the paper down. Bake blind for 15 minutes, until the base is cooked through. You want it to be firm so that you don't end up with a soggy base, once the filling is in. Once the base is cooked, remove the baking paper and set the tart aside.

While the base is cooking, Heat a splash of olive oil in a pan. Add the sliced onions and sautee them for 5 minutes. Add the mushrooms, chilli and sumac and cook for another 5 minutes. Now add the cooked pumpkin and stir it through.

Beat the eggs, milk and plenty of salt and pepper together. Set aside.

Crumble half of the fetta and cheddar over the base of the tart, then tip in the filling ingredients. Top with the remaining cheeses, pine nuts and pistachios. Pour the egg mixture into the base and then top with the fresh chives.

Bake in a moderate oven until lightly golden on top and the egg mixture is just set. This will take around 25 minutes. Allow the tart to cool for at least 10 minutes before cutting into it. Serve warm or cold.

*****

Pumpkin Head

Today I decided to make some soup to have for my lunch this week. My criteria was that I wanted something with Asian inspired flavours, it had to be vegetarian and it had to be good for me. I love pumpkin soup, so I played around with my usual pumpkin soup recipe and came up with something brand new, that ticked all the boxes. The result is today's recipe - Spicy Pumpkin and Coconut Soup.

Because I wanted a coconut flavour, but still wanted the soup to be healthy (An average 400ml tin of Coconut milk has a whopping 60g of fat in it, which is ok for the occasional treat - but I planned to eat this soup almost every day this week!) I decided to try the reduced fat coconut infused evaporated milk from the supermarket. I have never used this before and frankly I wasn't convinced that it would be all that great but I was pleasantly suprised by the result. Rich coconut flavour? Check. Creamy texture? Check. Low fat option? Check. (It only has around 6g of fat in a whole tin)

The soup has a lovely velvety texture and has a delicious aromatic taste, with the addition of ginger, garlic, chilli and of course the coconut. Serve the soup with fresh coriander and some extra fresh chilli to ramp up the flavour even more.

Spicy Pumpkin and Coconut Soup

You will need: 500g pumpkin, 1 large onion, 2 large carrots, 2 large potatoes, 4 cloves garlic, 4cm piece ginger, 1 x 375ml tin coconut evaporated milk, 1.5 litres vegetable stock, 1 Tablespoon vegetable oil, 1/4 teaspoon chilli powder (or more, if you want it spicier), salt and pepper to taste. Fresh coriander and chilli to serve.

Method: Peel and then roughly chop the ginger, garlic and onions. Set aside. Peel and roughly chop the pumpkin, potatoes and carrots.

Heat the oil in a pot and add the garlic, onion and ginger. Cook on a medium heat until the onion starts to turn transparent. Add the pumpkin, potato, carrots and the chilli powder. Combine well and cook for 5 minutes, stirring often.

Add the vegetable stock and bring it to the boil. Reduce the heat slightly and allow it to simmer for 25 minutes. After 25 minutes, add the evaporated milk and mix well. Let the soup simmer for another 10 minutes.

Blend the soup until very smooth with a hand blender or food processor. Taste for seasoning and add salt and pepper as required. Serve with fresh chilli and coriander.

Serves 6

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Ispirazione Italiana!

My inspiration for the flavours of this rack of lamb is the famous Italian pasta dish, Spaghetti Puttanesca (Whore's spaghetti) which traditionally uses capers, chilli and anchovies. I have used these ingredients as part of a marinade for the lamb, resulting in a salty, slightly spicy taste that goes beautifully with the meat. If you are (god forbid!!) an anchovy hater, don't be put off. The anchovies add a beautiful piquant element to the dish that isn't remotely fishy. It may even convert you to the merits of anchovies in cooking. I personally think that no pasta sauce is complete without a few of those salty lil' fishies, but that's for another day and another recipe :)

To go with the lamb I have chosen Risoni - small, rice shaped pasta flavoured with mushrooms and pumpkin. You will find Risoni in the dry pasta section of most supermarkets. If you have trouble finding it, continental delis or food stores will stock it. It may also be called Risi, or if you happen to be buying it from a Greek food store like I did, it will be called Orzo. Regardless of the name, you will recognise it by its rice shape. It may come in a few different sizes too - choose whatever takes your fancy. Obviously the smaller they are, the quicker they will cook.

Over to you - inizi a cucinare! (that's Italian for start cooking!)

Rack of Lamb
with Pumpkin and Mushroom Risoni

For the lamb......

You will need: 2 x trimmed racks of lamb (4 cutlets on each rack), 1/4 cup olive oil, 1 tablespoon balsamic vinegar, 3 cloves crushed garlic, 3 teaspoons finely chopped capers, 1 teaspoon very finely chopped red chilli (less if you aren't a chilli fan), 3 minced or very finely chopped anchovies, 1 teaspoon fresh thyme, 1/4 teaspoon ground black pepper,a couple of pinches of salt.

For the risoni......

You will need: 300g risoni (orso), 1 large diced brown onion, 2 cloves garlic, 1 tablespoon olive oil, 2 cups cooked pumpkin cut into small cubes (it should be slightly firm and not overcooked), 2 cups thinly sliced button mushrooms, 2 tablespoons dried porcini mushrooms, 1 cup chicken or vegetable stock, 2 tablespoons chopped continental parsley, 1 tablespoon salted butter, 1 tablespoon grated parmesan, salt and pepper to taste.

Method (lamb): Combine all of the ingredients to form a marinade. Place in a bowl with the lamb, mix well, cover and refrigerate for at least an hour. Overnight is even better.

Preheat the oven to 200C. Put the lamb in a baking dish and cook to your liking (20 minutes for rare, 30 minutes for medium) Loosely cover the lamb in foil and allow it to rest for 10mins before carving.

Method (risoni): Soak the porcini in warm water until soft. Reserve 1 tablespoon of the liquid. Drain porcini and set aside. Heat the olive oil in a pan and add the onion and garlic. Cook until the onion starts to turn transparent. Add the button mushrooms and the porcini and sautee for 1 minute. Add the pumpkin, stock and porcini liquid and allow to simmer until the liquid reduces by about half. Set aside.

Cook the risoni in salted boiling water until tender (around 8-10 mins) Drain thoroughly and add to the vegetable mixture along with the butter, parmesan and parsley. Combine well and taste for seasoning. Adjust seasoning as required. Serve with the carved rack of lamb.

Serves 4

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Pasta - Pronto!!!

I felt like pasta for dinner tonight but I didn't want a meat based sauce - I had bacon for breakfast this morning and Yum Cha for lunch (Mmmmmmm... BBQ pork!) so I had more than my carnivore quota for the day! I picked up some winter veges on the way home (spinach, fennel and pumpkin) and came up with this. This pasta is a lovely vegetarian dish that tastes luxurious, takes very little time to make and looks great. The addition of the walnuts adds texture to the dish and the lemony, garlic sauce is a great accompaniment to the winter vegetables.

Fettuccine with Winter Vegetables and lemony garlic sauce

You will need: 1 cup pumpkin - cut into small cubes, Half bunch English spinach - sliced quite finely, 1 small bulb fennel, 1 medium brown onion, 2 tablespoons roughly chopped walnuts, 2 cloves garlic, 1 teaspoon grated lemon rind, 150ml cream, splash of olive oil, salt and pepper, parmesan cheese, Fettucine.

Method: Steam the pumpkin until cooked, but still firm. Set aside.

Slice the fennel and onion to a similar thickness as the fettucine. Cook the fennel, garlic and onion in a splash of olive oil. Cook on a medium heat until it starts to look transparent. You do not want to brown it, so keep an eye on the heat.

Put the water for the fettucine on to boil, adding plenty of salt. Once it boils, add the pasta.

While the pasta is cooking, return the onion/fennel to the heat and then add the cream, pumpkin and lemon rind. Mix it in well and allow it to simmer gently and reduce.

Add the walnuts, salt and pepper to taste.

When the pasta is cooked, add it to the sauce, along with the spinach. Combine gently, check for seasoning and serve right away with parmesan and cracked pepper.

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