I often use flat BBQ mushrooms instead of shiitake & swiss brown mushrooms for this delicious starter. Make sure you allow enough time for the balsamic/stock liquid to reduce down to a syrupy sauce for a more intense flavour.
4 1/2 cups (36 fl oz) chicken stock
1 cup (180g/6 oz) instant or regular polenta
40g (1 1/2 oz) butter
1/2 cup grated extra sharp parmesan cheese
sea salt and cracked black pepper
vegetable oil for brushing
Balsamic mushrooms
40g (1 1/2 oz) butter, extra
1 clove garlic, sliced
250g (8 oz) shiitake mushrooms, thickly sliced
250g (8 oz) swiss brown mushrooms, halved
1 3/4 cups (14 fl oz) beef stock
1 1/2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 1/2 tablespoons chopped flat-leaf parsley
Place the stock in a saucepan over medium heat and bring to the boil. Pour in the polenta slowly in a thin stream, whisking so it doesn't form lumps. Stir for 5 minutes for instant or 20 minutes for regular polenta or until the polenta starts to leave the side of the pan. Stir through the butter, parmesan, salt and pepper. Pour into a lightly greased 20 x 30cm (8 x 12 in) shallow tin. Refrigerate for 40 minutes or until set.
To make the balsamic mushrooms, heat a large frying pan over medium heat. Add the extra butter and garlic and cook for I minute. Add the mushrooms and cook for 4 minutes or until golden. Add the stock, vinegar and sugar and simmer for 6 minutes or until reduced by half.
Remove the polenta from the tin and slice into long triangles. Brush lightly with oil. Cook on a hot char-grill for 4 minutes or until golden brown and heated through. To serve, place the polenta on plates and top with the balsamic mushrooms.
Serves 4
Tuesday, March 3, 2009
Silvana's Velvet Cauliflower Soup
This lovely, super-smooth soup with its crunchy, cheesy croutons is a great all-rounder. Make it during the summer months when cauliflower is in abundance or in the winter as a warming, hearty supper.
750 ml (generous 1 1/4 pints) milk
2 garlic cloves
a bunch of spring onions
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 large cauliflower
2 tablespoons olive oil
2 tablespoons grated
Parmesan cheese
1/2 small ciabatta loaf
100 g (4 oz) pancetta, cubed
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the milk into a large pan and place on the heat. Roughly chop the garlic and the white part of the spring onions and add to the pan. Set aside the green spring onion ends. Stir in the cumin seeds and turmeric.
Cut off and discard the outer green leaves from the cauliflower. Cut the cauliflower into small florets and add to the milk pan, with some salt. Bring to the boil then lower the heat, partially cover and simmer for 20 minutes until the cauliflower is completely tender.
Meanwhile, place the oil in a large bowl and add the Parmesan and a good grinding of black pepper. Cut the bread into roughly 2 cm (3/4 inch) cubes. Add to the bowl, toss well and then spread out on a non-stick baking sheet, ensuring they lie in a single layer. Bake for 15-20 minutes, until crunchy and golden brown.
Empty the pancetta cubes into a non-stick frying pan and cook over a medium heat for 5 minutes or so, stirring from time to time, until crisp and golden. Drain on kitchen paper.
Finely slice the reserved spring onion greens.
Blend the soup in a liquidizer until velvety-smooth; alternatively, blitz with a hand-blender and then pass through a fine sieve. Check the seasoning and then ladle into bowls. Scatter over the crunchy croutons, crispy pancetta and green onions. Serve at once.
Serves 4
Source: Silvana Franco. The Best (BBC TV Series and Cookbook)
750 ml (generous 1 1/4 pints) milk
2 garlic cloves
a bunch of spring onions
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 large cauliflower
2 tablespoons olive oil
2 tablespoons grated
Parmesan cheese
1/2 small ciabatta loaf
100 g (4 oz) pancetta, cubed
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the milk into a large pan and place on the heat. Roughly chop the garlic and the white part of the spring onions and add to the pan. Set aside the green spring onion ends. Stir in the cumin seeds and turmeric.
Cut off and discard the outer green leaves from the cauliflower. Cut the cauliflower into small florets and add to the milk pan, with some salt. Bring to the boil then lower the heat, partially cover and simmer for 20 minutes until the cauliflower is completely tender.
Meanwhile, place the oil in a large bowl and add the Parmesan and a good grinding of black pepper. Cut the bread into roughly 2 cm (3/4 inch) cubes. Add to the bowl, toss well and then spread out on a non-stick baking sheet, ensuring they lie in a single layer. Bake for 15-20 minutes, until crunchy and golden brown.
Empty the pancetta cubes into a non-stick frying pan and cook over a medium heat for 5 minutes or so, stirring from time to time, until crisp and golden. Drain on kitchen paper.
Finely slice the reserved spring onion greens.
Blend the soup in a liquidizer until velvety-smooth; alternatively, blitz with a hand-blender and then pass through a fine sieve. Check the seasoning and then ladle into bowls. Scatter over the crunchy croutons, crispy pancetta and green onions. Serve at once.
Serves 4
Source: Silvana Franco. The Best (BBC TV Series and Cookbook)
Mulled Wine
1 orange
12 cloves
2 cinnamon sticks
1 bottle (750ml) good quality red wine
1 tsp mixed spice
1/2 cup light brown sugar
Cut orange in half and stud with cloves
Place in a saucepan with spice and sugar.
Stir over low heat until sugar dissolves, then cover and simmer over very low heat for 10 mins
12 cloves
2 cinnamon sticks
1 bottle (750ml) good quality red wine
1 tsp mixed spice
1/2 cup light brown sugar
Cut orange in half and stud with cloves
Place in a saucepan with spice and sugar.
Stir over low heat until sugar dissolves, then cover and simmer over very low heat for 10 mins
Apple & Raspberry Crumble
410g can pie apple
250g fresh or frozen raspberries
1 cup rolled oats
1 cup coconut
1/2 cup flaked almonds
1/4 cup brown sugar
60g butter
1 tbs golden syrup
1/2 cup sweetened condensed milk
Preheat oven to 200°C
Combine apple and raspberries, spoon evenly into an ovenproof dish.
Combine in a small bowl rolled oats, coconut, almonds and brown sugar.
Place butter, golden syrup and condensed milk in a saucepan. Stir over low heat until butter has melted, add to oat mixture and stir until combined.
Sprinkle crumble mixture evenly over fruit and bake at 200°C for 15-29 mins or until golden.
Serves 6-8
250g fresh or frozen raspberries
1 cup rolled oats
1 cup coconut
1/2 cup flaked almonds
1/4 cup brown sugar
60g butter
1 tbs golden syrup
1/2 cup sweetened condensed milk
Preheat oven to 200°C
Combine apple and raspberries, spoon evenly into an ovenproof dish.
Combine in a small bowl rolled oats, coconut, almonds and brown sugar.
Place butter, golden syrup and condensed milk in a saucepan. Stir over low heat until butter has melted, add to oat mixture and stir until combined.
Sprinkle crumble mixture evenly over fruit and bake at 200°C for 15-29 mins or until golden.
Serves 6-8
Zucchini Slice
A traditional slice that's good hot or cold. You can add garlic and/or herbs for extra flavour.
1 tbsp butter
1 onion, diced
2 rashers bacon, rind removed and chopped
3 large zucchini (about 400g in total), trimmed and grated
60g pecorino cheese, grated
60g parmesan cheese, grated
1 cup self-raising flour
4 free-range eggs, lightly beaten
sea salt and freshly ground black pepper
1 onion, diced
2 rashers bacon, rind removed and chopped
3 large zucchini (about 400g in total), trimmed and grated
60g pecorino cheese, grated
60g parmesan cheese, grated
1 cup self-raising flour
4 free-range eggs, lightly beaten
sea salt and freshly ground black pepper
Preheat the oven to 180C.
Melt the butter in a pan and gently cook the onion until it softens and becomes translucent. Add the bacon and cook for 2 more minutes. Remove and cool.
In a large bowl combine the bacon mixture, zucchini, cheeses and flour. Add the eggs and season to taste.
Grease a shallow tin or dish, such as a quiche dish, spoon in the mixture and bake for 30 minutes, or until lightly browned and spongy to touch.
Serves 4-6.
Serve with a glass of: semillon or light chardonnay.
TIP - Grated zucchini is a good, crunchy addition to salads, or can be lightly sauteed in olive oil and garlic as a side dish.
Melt the butter in a pan and gently cook the onion until it softens and becomes translucent. Add the bacon and cook for 2 more minutes. Remove and cool.
In a large bowl combine the bacon mixture, zucchini, cheeses and flour. Add the eggs and season to taste.
Grease a shallow tin or dish, such as a quiche dish, spoon in the mixture and bake for 30 minutes, or until lightly browned and spongy to touch.
Serves 4-6.
Serve with a glass of: semillon or light chardonnay.
TIP - Grated zucchini is a good, crunchy addition to salads, or can be lightly sauteed in olive oil and garlic as a side dish.
Couscous with roast pumpkin, raisins and almonds
This fantastic side dish is the perfect accompaniment to Moroccan tagines and curries. Sprinkled with fresh coriander just before serving it brightens up any table.
1/2 large pumpkin or butternut, seeds and skin removed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and chopped 2 cloves garlic, crushed
1 1/2 cups chicken or vegetable stock
1 1/2 cups instant couscous
1/2 cup raisins
1/2 cup toasted sliced almonds
1/3 cup chopped fresh coriander
Preheat oven to 200C. Cut pumpkin into 2cm cubed and place in an oven pan. Drizzle with olive oil, season with salt & pepper and toss well. Roast for 30mins, tossing once during cooking, until pumpkin is tender and golden brown.
Meanwhile, heat 2-3 tablespoons olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5-10 mins, until softened but not coloured. Add stock and bring to the boil. Stir in couscous, then remove pan from the heat, cover and leave to steam for 10 mins to soften. Remove covering and fluff up couscous with a fork. Season well with salt & pepper to taste.
Combine couscous with raisins, toasted almonds, coriander and hot pumpkin and toss well to serve.
Serves 6
1/2 large pumpkin or butternut, seeds and skin removed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and chopped 2 cloves garlic, crushed
1 1/2 cups chicken or vegetable stock
1 1/2 cups instant couscous
1/2 cup raisins
1/2 cup toasted sliced almonds
1/3 cup chopped fresh coriander
Preheat oven to 200C. Cut pumpkin into 2cm cubed and place in an oven pan. Drizzle with olive oil, season with salt & pepper and toss well. Roast for 30mins, tossing once during cooking, until pumpkin is tender and golden brown.
Meanwhile, heat 2-3 tablespoons olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5-10 mins, until softened but not coloured. Add stock and bring to the boil. Stir in couscous, then remove pan from the heat, cover and leave to steam for 10 mins to soften. Remove covering and fluff up couscous with a fork. Season well with salt & pepper to taste.
Combine couscous with raisins, toasted almonds, coriander and hot pumpkin and toss well to serve.
Serves 6
Alphabet Dinners get a make-over
On and off over the past 4 years we've being doing Alphabet Dinners. Each fortnight we would pick a restaurant which serves cuisine from a country for each letter, i.e. A is for Afghanistan, B is for Brazil, C is for Cambodia etc. In the first year we just scraped in Z before I moved to Canberra for work.
Here are all the restaurants that I can remember...
Inaugural Round of Alphabet Dinners:
A : Arabian - Zumzum Cafe
B : Belgian - Belgian Beer Cafe
C : Caribbean - Yeah Maan
D : Deutch - Hofbrahaus
E : Egyptian - Kanzaman Restaurant
F : French - Paris Go Bistro
G : Greek - Dion Greek Restaurant and Taverna
H : Homecooked - my house (we needed a break and I love to cook :-)
I : Irish - PJ O'Briens
J : Japanese - Akita
K : Korean - Korean Seoul
L : Latin - Bull Ring
M : Mexican - Bluecorn & Mexicali Rose
M: Malaysian - Banana Palm (we always end up having more than one M because there are so many yummy options..)
N : Nepalese - Gurkhas
O : Outback Australian - Flamin' Bull
P : Portuguese - Cafe Goa
Q : Qatar (Middle Eastern) - Mecca Bah
R : Russian - Borsch, Vodka and Tears
S : Sri Lankan - Sigiri
T : Turkish
U : Ukrainian
V : VietnameseW : ??
X : X-base backpakers hostel - it was cheap & they did yummy Asian food...
Y : ??
Z : ??
While I was in Canberra my friends started again from A but there were a few issues with consistency and I think they ended up being pretty slack on the rules and would go to a restaurant with the next letter in the name or just go to a restaurant in a suburb starting with the next letter...not good..
This year we've decided to have Alphabet Dinner Parties. There are four of us so we have chosen our fav cuisines and the rest will be divided up equally. I snagged Morocco, Brazil & Thailand early on and have also got Egypt & Korea in the first half - we'll work out the rest later.
RULES OF PLAY:-
- Each member of the group will have a chance to choose their fav countries and the remainder of the alphabet will be divided up equally;
- Host decides on the country they will prepare a meal from;
- Host gets to invite additional guests if they like;
- Host cooks entree/main/dessert in whatever combination they choose;
- Guests bring drinks & nibbles (including drinks for the host as a thankyou);
- Nibbles should be agreed upon by the host so that there aren't double-ups and to ensure that it fits in with the menu;
- No extra guests can be invited without agreement by the host for obvious reasons :-)
So we start this Saturday with A for Argentina!! I cant wait for a delicious juicy steak.
There will be four of us descendng on the Ascot Vale abode of our first hosts Sharon & Josh and we will come bearing gifts of Argentinean wine, hard cheese, tinned ham (wtf??), olives, salami & proscuitto.
Then on Sunday I'm having a couple of other friends over for a Moroccan feast - I love my tagine!! I'll be cooking a chicken, almond & prune tagine (I've made this once before & it's absolutely divine!) and couscous with roast pumpkin, raisins and almonds
Here are all the restaurants that I can remember...
Inaugural Round of Alphabet Dinners:
A : Arabian - Zumzum Cafe
B : Belgian - Belgian Beer Cafe
C : Caribbean - Yeah Maan
D : Deutch - Hofbrahaus
E : Egyptian - Kanzaman Restaurant
F : French - Paris Go Bistro
G : Greek - Dion Greek Restaurant and Taverna
H : Homecooked - my house (we needed a break and I love to cook :-)
I : Irish - PJ O'Briens
J : Japanese - Akita
K : Korean - Korean Seoul
L : Latin - Bull Ring
M : Mexican - Bluecorn & Mexicali Rose
M: Malaysian - Banana Palm (we always end up having more than one M because there are so many yummy options..)
N : Nepalese - Gurkhas
O : Outback Australian - Flamin' Bull
P : Portuguese - Cafe Goa
Q : Qatar (Middle Eastern) - Mecca Bah
R : Russian - Borsch, Vodka and Tears
S : Sri Lankan - Sigiri
T : Turkish
U : Ukrainian
V : VietnameseW : ??
X : X-base backpakers hostel - it was cheap & they did yummy Asian food...
Y : ??
Z : ??
While I was in Canberra my friends started again from A but there were a few issues with consistency and I think they ended up being pretty slack on the rules and would go to a restaurant with the next letter in the name or just go to a restaurant in a suburb starting with the next letter...not good..
This year we've decided to have Alphabet Dinner Parties. There are four of us so we have chosen our fav cuisines and the rest will be divided up equally. I snagged Morocco, Brazil & Thailand early on and have also got Egypt & Korea in the first half - we'll work out the rest later.
RULES OF PLAY:-
- Each member of the group will have a chance to choose their fav countries and the remainder of the alphabet will be divided up equally;
- Host decides on the country they will prepare a meal from;
- Host gets to invite additional guests if they like;
- Host cooks entree/main/dessert in whatever combination they choose;
- Guests bring drinks & nibbles (including drinks for the host as a thankyou);
- Nibbles should be agreed upon by the host so that there aren't double-ups and to ensure that it fits in with the menu;
- No extra guests can be invited without agreement by the host for obvious reasons :-)
So we start this Saturday with A for Argentina!! I cant wait for a delicious juicy steak.
There will be four of us descendng on the Ascot Vale abode of our first hosts Sharon & Josh and we will come bearing gifts of Argentinean wine, hard cheese, tinned ham (wtf??), olives, salami & proscuitto.
Then on Sunday I'm having a couple of other friends over for a Moroccan feast - I love my tagine!! I'll be cooking a chicken, almond & prune tagine (I've made this once before & it's absolutely divine!) and couscous with roast pumpkin, raisins and almonds
Baileys Irish Cream
Baileys Irish Cream
3 tins Nestle condensed milk
3 tins Carnation evaporated milk
3 x 300ml Bulla thickened cream
1 1/2 x 250g blocks Cadbury chocolate
6 teaspoon vanilla essence
700ml Scotch Whisky
Optional - 1 1/2 teaspoon Coffee
Melt chocolate in a double saucepan. Heat condensed milk and gradually stir into melted chocolate. Mixture may become lumpy, don't worry, just blend until smooth in an electric blender. Allow to cool. In a very large bowl mix chocolate with remaining ingredients. Pour into empty, cleaned, scotch bottles and refrigerate at all times.
Makes 5-6 x 750ml bottles
Monday, February 23, 2009
Chicken rice with almonds
I've got a pantry literally stacked to the ceiling but keep filling my shopping trolley every week so I really need to start incorporating more pantry items into my meals. So for dinner tonight I made Chicken rice with almonds with one of the six pouches SunRice brown basmati that I picked up on special weeks ago and I'm sure it will reheat well for my lunch tomorrow.
Chicken rice with almonds
250g pouch SunRice brown basmati
250g chicken thigh fillet, diced
2 Tbs vegetable oil
1 onion, diced
2 Tbs mild Indian curry paste
1/2 cup chicken stock
2 Tbs raisins
salt and pepper to taste
2 Tbsp toasted slivered almonds
Place chicken and curry paste in a bowl, mix and set aside.
Heat oil in a saucepan, saute onion, add marinated chicken and stir fry for a few minutes until chicken is golden brown.
Add stock and raisins and simmer for 2 minutes.
Place opened basmati rice pouch in microwave for 90 seconds.
Stir rice into chicken and add salt and pepper to taste.
Serve, garnished with slivered almonds.
Serves 2
Monday, February 23, 2009
I used a smoked chicken breast, Thai red curry paste and sultanas as that's what I had on hand. It reheated really well in the microwave - I just made sure I added a touch of water to keep everything moist.
Friday, April 3, 2009
I made this again tonight using two chicken breasts, Thai green curry paste & sultanas and it was still delicious. This recipe would be just as simple and tasty no matter what type of chicken or curry paste is used. It will definitely become a regular fixture on my mid-week meal rotation.
With the recipe split into 3 and made with these variations it comes to 320 cal / 1337 kj per serve, leaving plenty of calories in my daily allowance for a glass of wine and some yoghurt for dessert :-)
Chicken rice with almonds
250g pouch SunRice brown basmati
250g chicken thigh fillet, diced
2 Tbs vegetable oil
1 onion, diced
2 Tbs mild Indian curry paste
1/2 cup chicken stock
2 Tbs raisins
salt and pepper to taste
2 Tbsp toasted slivered almonds
Place chicken and curry paste in a bowl, mix and set aside.
Heat oil in a saucepan, saute onion, add marinated chicken and stir fry for a few minutes until chicken is golden brown.
Add stock and raisins and simmer for 2 minutes.
Place opened basmati rice pouch in microwave for 90 seconds.
Stir rice into chicken and add salt and pepper to taste.
Serve, garnished with slivered almonds.
Serves 2
Monday, February 23, 2009
I used a smoked chicken breast, Thai red curry paste and sultanas as that's what I had on hand. It reheated really well in the microwave - I just made sure I added a touch of water to keep everything moist.
Friday, April 3, 2009
I made this again tonight using two chicken breasts, Thai green curry paste & sultanas and it was still delicious. This recipe would be just as simple and tasty no matter what type of chicken or curry paste is used. It will definitely become a regular fixture on my mid-week meal rotation.
With the recipe split into 3 and made with these variations it comes to 320 cal / 1337 kj per serve, leaving plenty of calories in my daily allowance for a glass of wine and some yoghurt for dessert :-)
Sunday, February 22, 2009
Smoked chicken, apricot and feta salad
After some delicious bruscetta with avocado & vine ripened tomatoes for an entree I made this lovely salad for dinner tonight. I didn't have any red wine vinegar or watercress but it was delicious anyway. I think it would go really well with rocket & will try that next time.
Smoked chicken, apricot and feta salad
2 smoked chicken breasts
3 tablespoons chopped dried apricots
1 large handful flat-leaf parsley (I used less as I'm not a huge fan of lots of parsley)
80g (1/2 cup) toasted almonds
2 large handfuls picked watercress
75g marinated feta
2 tablespoons good olive oil
1 tabespoon red wine vinegar
salt and black pepper
Finely shred smoked chicken and put it in a bowl with dried apricots, parsley, almonds and watercress. Crumble over the feta and gently toss with olive oil, red wine vinegar and a good seasoning of salt and black pepper.
Smoked chicken, apricot and feta salad
2 smoked chicken breasts
3 tablespoons chopped dried apricots
1 large handful flat-leaf parsley (I used less as I'm not a huge fan of lots of parsley)
80g (1/2 cup) toasted almonds
2 large handfuls picked watercress
75g marinated feta
2 tablespoons good olive oil
1 tabespoon red wine vinegar
salt and black pepper
Finely shred smoked chicken and put it in a bowl with dried apricots, parsley, almonds and watercress. Crumble over the feta and gently toss with olive oil, red wine vinegar and a good seasoning of salt and black pepper.
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