Tea is drunk to forget the din of the world.
- Tien Yiheng
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Wednesday, September 16, 2009
Sunday, September 13, 2009
Go Mango!
I absolutely love mangoes and we are starting to see the first of the season appearing in the markets right now. I love them in sweet dishes, but I think they really shine when teamed with seafood or white meat. They also make a great addition to salsas or sauces, particularly with a bit of heat from chilli or peppers.Tonight's recipe uses my first mango purchase of the season teamed with fresh Australian ocean caught prawns. It is super quick and easy to prepare and has plenty of flavour, with the addition of ginger and chilli and a light tangy dressing. This would make a great entree or light dinner and something different to serve at a BBQ.
With the exception of the dressing, I haven't specified any amounts ingredient wise in tonight's recipe - just grab as much or as little of the ingredients as you need and follow the instructions. You know what you like - let your tastebuds guide you. This salad would also work well with calamari or scallops if you don't fancy prawns. Oh, and apologies for quality of the pic today - I was having battery issues with my digital camera.
Mango and avocado salad with ginger and chilli prawns
You will need (For the salad) Fresh raw prawns shelled and de-veined, lettuce (I chose Migonette today), sliced cucumber, sliced fresh ripe mango, sliced avocado, finely sliced red (Spanish) onion, fresh chilli and ginger, splash of olive oil, salt and pepper.
(For the dressing) 2 tablespoons each of olive oil and maple syrup, 3 tablespoons rice vinegar, salt and pepper.
Method: Combine the prawns, ginger and chilli with a splash of olive oil, salt and pepper. Let them marinate for a few minutes.
Assemble the lettuce, cucumber, avocado, mango and onion on your serving plate/s. Whisk together the dressing ingredients.
Cook the prawns quickly in a very hot pan. Add to the salad ingredients and drizzle over the dressing. Serve right away with some extra fresh chilli on the top.
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Saturday, September 12, 2009
Flower Power
I practically skipped and did fairy claps in the greengrocer this morning when I arrived to find that the first zucchini flowers of the season had appeared. To me, nothing means spring like these delicate beauties and along with asparagus, I think they are one of the best spring vegetables available. When choosing zucchini flowers, smaller is better. The zucchini should be bright green and unblemished and the flowers should show no sign of brown discolouration. Because they are so delicate, they don't cope with longterm storage or rough treatment, so treat them with lots of TLC and cook them within a day or so of purchasing. Here they are, fresh from the grocer.....
Roasted red pepper and tomato soup
You will need: (for the soup) 4 whole red peppers (capsicums), 2 red onions, 6 large Roma (egg) tomatoes, 6 whole peeled cloves garlic, olive oil, 3 cups chicken or vegetable stock, 1 teaspoon sugar, 1 teaspoon paprika, splash of Tabasco sauce, salt and pepper.
As well as the zucchini, I also noticed the most vibrant, glossy, fire engine red peppers for sale too and I got to thinking that I would build a dish around these ingredients. The result is a luscious, smoky flavoured scarlet coloured soup that is a delicious contrast the the freshness of the zucchini flowers. Add a filling with the creaminess of ricotta and the tang of lemon and you have a fabulous dish that just screams spring. This would be a great vegetarian main course or a lovely starter for a dinner party. A lot of recipes call for coating the zucchini in a light batter and frying them however I admit I'm not a big fan of this technique. I think it overshadows the clean, fresh taste of the produce so I just cook mine in the oven with a little olive oil.
This recipe is actually two, and you could easily serve the two elements seperately. The soup would be great hot or cold by itself and the zucchini would be a nice addition to an antipasto platter or draped with prosciutto as an entree. Feel free to make the soup the day before if you want to get the pepper roasting/peeling out of the way early. The soup will also freeze well but don't try to freeze the zucchini.
And here is the finished dish....
Roasted red pepper and tomato soup
with ricotta filled spring zucchini flowers
You will need: (for the soup) 4 whole red peppers (capsicums), 2 red onions, 6 large Roma (egg) tomatoes, 6 whole peeled cloves garlic, olive oil, 3 cups chicken or vegetable stock, 1 teaspoon sugar, 1 teaspoon paprika, splash of Tabasco sauce, salt and pepper.
Method: Drizzle some olive oil over the peppers and put them in a baking dish lined with baking paper. Bake them in a hot oven for about 45 minutes. They will scorch in places and you will probably hear a lot of sizzling and popping noises as they cook. This is as it should be.
While the peppers are cooking, roughly chop the onion. Cut the tomatoes in quarters and remove the seeds. Combine the onions,tomatoes, salt and pepper in a bowl and drizzle with olive oil. Combine well.
When the peppers are done, carefully remove them and put them all in a plastic bag. Tie up the bag and leave the peppers to cool for a few minutes. They will steam a little and this will make removing the skins (the next step) a whole lot easier.
Add the tomato/onion mixture to your baking dish and cook them in a hot oven for about 25 mins. While they are cooking, carefully remove the skin. core and seeds from the peppers. You will be left only with the flesh and it will be sweet and caramelised. Take extra care to ensure that you get rid of all the seeds, as they can be very bitter and will ruin the taste of your final dish.
When the tomatoes are done, transfer the mixture to a saucepan and add the roasted peppers, stock, paprika, tabasco, sugar and salt and pepper. Bring to a gentle simmer and let the ingredients cook for about 15 mins. Now puree the mixture till smooth (I use a hand blender) and taste for seasoning. Adjust if required.
You will need: (For the zucchini) 8 young zucchini with flowers attatched, 1 cup ricotta cheese, 1 tablespoon grated parmesan cheese, Grated rind of 1 lemon, 1 teaspoon each of mint and continental parsley, salt and pepper.
Method: Combine all of the ingredients except the zucchini and mix well. Set aside.
Now, prepare the zucchini. Be very gentle when handling them, as the blooms are very fragile. Also, do not wash them - the petals will become sodden and they will be impossible to work with. If they need a clean, use a damp paper towel on the zucchini only, not the flower.
Gently open the flower and remove and disgard the yellow/white stamen inside. Taking a teaspoon of the ricotta filling, carefully fill the flower and close the petals around the filling. Give them a little twist at the top to keep everything contained.
Drizzle the zucchini with olive oil and cook in a moderate oven for about 15 mins.
To assemble the dish: Ladle the soup (hot or cold, however you are serving it) into shallow bowls. Lay the zucchini on the top and serve. This recipe will serve 4.
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Sunday, September 6, 2009
Friday, September 4, 2009
A Greek inspired salad for Spring....
I adore seafood of all varieties and there is nothing better than super fresh calamari, grilled simply with garlic, chilli and lemon. Tonight's dinner is a quick and easy salad with fresh Greek flavours and beautiful local Calamari.
When buying Calamari (or Squid), I really advise against buying pre cleaned, pre cut rings. You have no way to judge how fresh they are and in my experience they end up resembling rubber bands when they are cooked. Yuk. Buy whole squid and clean them yourself, or if you are a big wuss and are too squeamish to tackle the job yourself, buy them whole but get the fishmonger to clean them for you on the spot. Choose Calamari that are not too large - I find the really huge ones are more likely to be tough when cooked, even though they may be less fiddly to clean. Also, don't disgard the tenticles - carefully trim them off and use them too (actually, they are my favourite bits - I love how they go slightly crispy when you grill them - Yummo!)
You will notice I haven't specified amounts for the salad ingredients in the recipe - just throw in as little or as much as you want, depending on how many people you are serving. This salad can be served when the Calalmari is warm or cold, either way, it is delicious. As always, adjust the seasonings to your taste (tonight I used extra chilli because I wanted a bit more heat) You could also substitute the lemon for fresh lime if you like. You could also add olives or Fetta cheese for an even more Greek vibe to the dish. This works well as a main course salad or a really nice fresh tasting starter.
You will need: (For the Calamari) 1 medium sized calamari per person, cleaned and cut into rings, 1-2 small red chillies chopped finely, 2 cloves garlic crushed, generous splash of olive oil, squeeze of lemon, salt, pepper.
(For the salad) Rocket leaves, finely sliced Spanish onion, sliced cucumber, cooked potato (I used a few small Kipfler potatoes sliced lengthways, but you can use other varieties)
(For the dressing) 1 tablespoon good quality natural yoghurt (I use an organic, Greek style one), splash of olive oil, squeeze of lemon, 1 crushed clove garlic, 1/2 teaspoon caster sugar,salt and pepper, 1 tablespoon warm water.
Method: Combine the Calamari and the marinade ingredients and allow to marinate for at least 20mins. Combine all the dressing ingredients and mix well - set aside. Combine your salad ingredients in a bowl and set aside.
Heat a grill pan and cook your Calamari in batches - it will cook very quickly, so don't let it sit in the pan too long, or your Calamari will be rubbery.
Combine the Calamari with the salad ingredients. Put on a serving plate and drizzle with the yoghurt dressing. Done!
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When buying Calamari (or Squid), I really advise against buying pre cleaned, pre cut rings. You have no way to judge how fresh they are and in my experience they end up resembling rubber bands when they are cooked. Yuk. Buy whole squid and clean them yourself, or if you are a big wuss and are too squeamish to tackle the job yourself, buy them whole but get the fishmonger to clean them for you on the spot. Choose Calamari that are not too large - I find the really huge ones are more likely to be tough when cooked, even though they may be less fiddly to clean. Also, don't disgard the tenticles - carefully trim them off and use them too (actually, they are my favourite bits - I love how they go slightly crispy when you grill them - Yummo!)
You will notice I haven't specified amounts for the salad ingredients in the recipe - just throw in as little or as much as you want, depending on how many people you are serving. This salad can be served when the Calalmari is warm or cold, either way, it is delicious. As always, adjust the seasonings to your taste (tonight I used extra chilli because I wanted a bit more heat) You could also substitute the lemon for fresh lime if you like. You could also add olives or Fetta cheese for an even more Greek vibe to the dish. This works well as a main course salad or a really nice fresh tasting starter.
Calamari and Rocket Salad
with Kipfler Potatoes and Garlicky Lemon/Yoghurt Dressing
You will need: (For the Calamari) 1 medium sized calamari per person, cleaned and cut into rings, 1-2 small red chillies chopped finely, 2 cloves garlic crushed, generous splash of olive oil, squeeze of lemon, salt, pepper.
(For the salad) Rocket leaves, finely sliced Spanish onion, sliced cucumber, cooked potato (I used a few small Kipfler potatoes sliced lengthways, but you can use other varieties)
(For the dressing) 1 tablespoon good quality natural yoghurt (I use an organic, Greek style one), splash of olive oil, squeeze of lemon, 1 crushed clove garlic, 1/2 teaspoon caster sugar,salt and pepper, 1 tablespoon warm water.
Method: Combine the Calamari and the marinade ingredients and allow to marinate for at least 20mins. Combine all the dressing ingredients and mix well - set aside. Combine your salad ingredients in a bowl and set aside.
Heat a grill pan and cook your Calamari in batches - it will cook very quickly, so don't let it sit in the pan too long, or your Calamari will be rubbery.
Combine the Calamari with the salad ingredients. Put on a serving plate and drizzle with the yoghurt dressing. Done!
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