I believe you need to have an abundance of salad recipes to keep on hand so when called upon to "bring a salad" you don't arrive with lettuce and tomato on a plate. My clever niece Melinda brought this delicious summer salad to one of the many birthday "get togethers" we had recently.
Ingredients
3 plums
8 heirloom or black Russian tomatoes, cut into irregular shapes
100g (good quality) ricotta, crumbled
Basil leaves to garnish
Dressing
1 tablespoon red wine vinegar
1/2 teaspoon salt flakes
1/4 cu0 (60ml) extra virgin olive oil
Pinch of ground white pepper
Method
For the dressing, simply combine all ingredients in a small screw cap jar and shake.
Slice the cheeks off the plums, then cut into wedges.
Place plums and tomatoes in a bowl, top with dressing and gently toss to combine.
To serve, arrange plum and tomato mixture onto a serving platter or large bowl, top with crumbled ricotta and garnish with torn basil leaves.
The flavours combine beautifully.
Mamma Marmalade
Welcome
Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.
Both are resources too valuable to waste.
We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.
Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!
Wednesday 27 January 2016
Thursday 21 January 2016
Banana, Oat and Walnut Loaf
Strange black objects lurk in my freezer.
Whenever a banana remains unloved in the
fruit bowl I pop it into a freezer bag and into the freezer – skin and
all. I don’t mean those bananas that are only
fit for chooky food or the compost – just the ones that are a bit sad and past their eating
best. They are never wasted – just remove from the freezer and allow to
defrost a bit. Remove the skin and your
banana is ready to be mashed or pureed into it’s rightful flavoursome glory. Cakes, slices, smoothies - no waste.
This Banana Loaf recipe is quite different – not only does
it make use of those frozen bananas, but there is no butter – just the small
tin of Evaporated milk – a bit different!
The result is a dense but moist banana loaf with the extra goodness of
Rolled Oats, walnuts and spices. It is
even better the next day!
Preparation 5 minutes
Cooking 50
minutes – 1 hour 10 min
Ingredients
3 medium - large bananas, well mashed (if small you might need 4)
185 ml tin Carnation Evaporated Light Milk
¾ cup brown sugar
2 eggs
¾ cup Rolled Oats
plus extra to sprinkle on top before cooking
2 cups Self-Raising Flour - sifted
Small pinch of salt
½ teaspoon each of nutmeg and cloves
¼ cup sultanas
¼ cup walnuts – chopped plus extra to sprinkle on top before cooking
Preheat oven 175 °C
(I find 180 is a tad high – so just under – depends on your oven)
Line a large loaf tin (approx. 26cm x 14cm min) with
nonstick baking paper
Mash the bananas well and set aside.
Whisk the Tinned milk, sugar and eggs together in a large
bowl
Fold in the bananas
Add half the flour, fold through then add the rest of flour,
salt and Oats
Stir through the spices, sultanas and nuts.
Pour into prepared tin
Sprinkle over the extra rolled oats and a few chopped walnuts
bake approx. 50 min – 1 hour
10min. Depends on moistness of bananas
Check after 30 min and rotate pan in the oven.
Cake is cooked when skewer inserted, comes out clean.
When cooked, remove from oven and place on rack to cool
whilst still in pan.
Cake will firm up once cool.
Serve warm or cooled.
With a spread of butter if desired.
Enjoy! Colleen
Thursday 14 January 2016
Sticky Roasted Lemongrass and Chilli Chicken
Inspired by Donna Hay – an easy recipe that can be
prepared in advance or straight away. Quick preparation, great flavours and
very versatile. My niece was visiting for lunch on a humid Brisbane January
weekend so this was perfect to serve with just-wilted bok choy and lots of
crunchy cabbage and colourful vegetables.
A tropical fruit platter served for dessert hit the spot as a palate
pleaser following the sticky flavours of this chicken recipe. If you don’t have bone-in thigh fillets it
also works well with skinless thigh fillets (will be less fatty which is good!) or
drumsticks.
Preparation: 5
minutes for chicken (Option:marinate in the
fridge for a few hours if you like)
10 minutes for chopping vegatables
Cooking: 25
- 30 minutes for the chicken. 5 mins for bok choy.
Ingredients
6 – 8 bone-in Chicken thigh fillets, skin on. Or
use skinless thigh fillets
or drumsticks
3 tablespoons very finely chopped lemongrass (white
part)
1 teaspoon dried chilli flakes Option:
finely shredded fresh red chilli for garnish
1 tablespoon freshly grated Ginger
¼ cup Brown Sugar
¼ cup Fish Sauce
¼ cup Soy Sauce
Cubes of peeled sweet potato or pumpkin (sized as need to cook within the 25-30 min)
Drizzle of oil - peanut etc
Sesame seeds
Extra Low Salt soy sauce
Extra tablespoon brown sugar
Vegetables and noodles to accompany
Your choice of
Noodles
Sesame oil
Red onions finely sliced
Bok choy
Cabbage – finely shredded
Carrot, celery, capsicum – finely sliced
Other vegetables of your choice - snow peas, beans, halved cherry tomatoes etc
Method
Preheat oven to 200° C.
Use a large plastic freezer bag and combine the lemongrass,
chilli flakes, ginger, sugar and sauces.
Moosh around to combine well.
Add the chicken pieces into the bag and push the mixture on to the
chicken.
If you want, seal the bag and allow to marinate in fridge
for a few hours.
Otherwise,
Place the chicken pieces in a shallow roasting pan. Don't pour the marinade into the pan or food will stew but not roast.
Scatter the cubes of sweet potato or pumpkin between the
chicken pieces.
Brush some of the marinade over the chicken, drizzle a little oil over the veggies and sprinkle chicken pieces with a little sesame seeds.
Bake for 25 – 30 mins, turning regularly and basting til
golden.
Gently boil (watch carefully or it will burn) the remaining
marinade in a very small saucepan with the additional low salt soy sauce and
brown sugar for at least 10 minutes as it has been in contact with raw chicken. Add a spoon of water if necessary. Do not burn. Simmer til thick and sticky.
In the meantime, prepare some noodles according to packet
directions. Drain well.
Using a frypan, heat a little sesame oil and quickly cook
the onion then add the bok choy until just wilted.
Remove from heat.
Toss the vegetables and noodles into a large serving platter.
Top with the cooked chicken pieces and cooked cubed
vegetables.
Drizzle with the thick sauce.
Garnish with your choice of sliced shallots, shredded red
chilli or finely sliced celery, coriander etc.
Enjoy! Colleen
Tuesday 5 January 2016
Cure your own Salmon
This is the most impressive but deceptively simple dish to WOW your guests with. Curing your own Salmon will give you bragging rights for the entire year of 2016. Nigella Lawson has a no fail recipe that produces an outstanding result.
You may need to borrow my 83 year old mother and my ham knife to achieve these fine slithers of Tasmanian salmon, and hopefully your fishmonger will pin bone the fish for you.
Thanks Bill for managing to photograph the food before it was hoovered up.
Ingredients
Side of Salmon min 1.5kg (pin boned with skin on)
1 tablespoon Hot English mustard
2 tablespoons Gin
3 tablespoons Sugar
4 tablespoons Salt (Kosher or Maldon) Note do not use cooking salt
1 cup finely chopped dill
Sliced red onions and capers for decoration
Method
Combine in a bowl, sugar, salt, gin and mustard to form a slurry.
Place salmon skin side down in a ceramic or glass dish.
Paste the above mixture all over the salmon, top with chopped dill.
Cover with cling wrap tucking in around the salmon so no air is encased, cover with baking paper and then weight down with heavy tins of food.
Place in the refrigerator for 3 days.
When ready to serve, remove salmon and with paper towel wipe off slurry and dill.
Finely slice and top with onions and capers.
Superb !!!
Mamma Marmalade
You may need to borrow my 83 year old mother and my ham knife to achieve these fine slithers of Tasmanian salmon, and hopefully your fishmonger will pin bone the fish for you.
Thanks Bill for managing to photograph the food before it was hoovered up.
Ingredients
Side of Salmon min 1.5kg (pin boned with skin on)
1 tablespoon Hot English mustard
2 tablespoons Gin
3 tablespoons Sugar
4 tablespoons Salt (Kosher or Maldon) Note do not use cooking salt
1 cup finely chopped dill
Sliced red onions and capers for decoration
Method
Combine in a bowl, sugar, salt, gin and mustard to form a slurry.
Place salmon skin side down in a ceramic or glass dish.
Paste the above mixture all over the salmon, top with chopped dill.
Cover with cling wrap tucking in around the salmon so no air is encased, cover with baking paper and then weight down with heavy tins of food.
Place in the refrigerator for 3 days.
When ready to serve, remove salmon and with paper towel wipe off slurry and dill.
Finely slice and top with onions and capers.
Superb !!!
Mamma Marmalade
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