Asian Bean Sprout and Mango Salad

 

One of our most popular blogs from way back in 2015. It's worth a revisit.

With summer entertaining fast approaching, having a varied repertoire of interesting salads is a must. This salad from Jamie Oliver is a welcome change to the boring lettuce, cucumber and tomato combo. Light and refreshing with the mango, crunch from the bean sprouts and cashew nuts and soy sauce, sesame oil and coriander round out the Asian flavours.

Ingredients

Bunch of fresh coriander

400g packet of bean sprouts

Olive oil

100g cashew nuts

Honey for drizzling

1/2 fresh red chilli

1 small ripe mango

Soy sauce

Sesame oil

1 lime or lemon

Method

Set aside a few sprigs of coriander for decoration, pick the leaves off the rest of the bunch and place in a large serving bowl.

Finely slice the coriander stalks, add to the bowl, and add bean spouts.

Wrap cashews in a clean tea towel and bash with a rolling pin, place in a frypan and on a low heat add some olive oil and toasts and turning occasionally until golden.

Remove from the heat and add a good drizzle of honey.

Finely slice the chilli and mango and add to the salad bowl.

Tip the honey toasted cashews over the top.

Dress with lugs of soy sauce, sesame oil, and extra virgin olive oil and the juice of the lemon/lime.

Toss to combine with your hands.

Decorate with saved coriander sprigs.

Crunchy fresh and delicious.

Mamma Marmalade.

Chocolate, Coffee, Pecan Biscotti

 For newer followers of FYIC I wanted to repost one of my very popular recipes. This Biscotti is  inspired by the very talented Belinda Jeffery.  I once had the compliment from "Wilbur" that it was the best Biscotti he had ever had.  High praise indeed!  It makes an excellent home baked gift for Christmas presents.  It keeps quite well in a sealed jar if you can resist not eating.

Ingredients

80g roasted pecans, halved (can substitute other nuts)

1 3/4 cups plain flour

3/4 teaspoon bi carb soda

3/4 teaspoon baking Powder

1/2 teaspoon salt

2 teaspoons of instant coffee granules

120g best quality dark chocolate, chopped

125g unsalted butter at room temperature

1 cup caster sugar

1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)

1 1/2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees Celsius.

Line a large oven tray with baking paper.

Combine the flour, bi carb, baking powder and salt in a small bowl.

Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.

Add the pecans and chocolate and mix so they are coated with the flour mixture.

In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.

Add egg is slowly beating in between. 

Add the vanilla.

Combine the flour mixture above and fold until a soft dough forms.

Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 

Leave space between the 2 logs as the mixture will spread when baking.

Bake for 35 minutes or until golden.

Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.

Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.

Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.

Delizio

Mamma Marmalade

Miso Chicken

A dinner recipe that can be mostly prepared ahead of time is always a great .  This is my take on Donna Hay’s recipe.  You can marinate the chicken, pop it in fridge and later on whilst chicken is cooking, make some delicious salads or greens to serve alongside.   Great flavour and easy to adapt to veggies you have to hand.   Enjoy!  Colleen  

miso chicken by Feed Your Inner Cook

Preparation     10 minutes  
TIP:  Prepare chicken in marinade in morning, pop in fridge ready for quick cook dinner that night.
Cooking            30 minutes
Serves               I usually allow 1 sometimes 2 thigh fillets depending on how hungry folks are, because I serve with heaps of veggies
 
Ingredients
6 (approx. ¾ - 1 kg) chicken thigh fillets – trimmed, halved
Marinade
¼ cup white miso paste  - use 1/3 cup if you prefer -  Miso is very salty
¼ cup mirin (Japanese rice wine)
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
½ - 1 tablespoon soy sauce – use 1/2 , taste then add more if needed.  Soy sauce is also very salty.
 
Option: layer some par-cooked sliced veg (pumpkin, cauliflower, potato) on base of tray if desired
 
Garnish options: Sesame seeds, coriander leaves, Shredded shallots
 
Serve with Green veggies, salad, noodles etc
 
Method
Preheat oven to 200 – 220 C◦ and prepare baking tray
Layer Par-cook sliced vegetables into prepared tray OR cook sliced veg with a drizzle of oil for 20 minutes before adding chicken fillets
 
Marinade
Use a deep bowl (fits chicken in later) to thoroughly whisk and combine all marinade ingredients.
Taste and check if you need the extra miso/soy
Add the chicken fillets and mix to cover well with marinade.
If preparing ahead of time: cover and store in fridge.  Remove from fridge 10 min before cooking.
 
Place the marinated chicken pieces over the par-cooked veggies, pour over any remaining marinade
Cook for approx. 30 minutes until chicken cooked and golden.
Garnish as desired and serve with Green veggies, salad, noodles etc
         Enjoy!   Colleen

Greens and Goat Cheese Pie

This fantastic recipe from Belinda Jeffery ensures you "eat your greens" in the most delicious way.  Packed full of nutritious dark leafy greens, you feel virtuous just eating it.  Don't be put off by making the olive oil pastry, it is remarkably elastic and very forgiving.  After all it is meant to look rustic.

 

Ingredients

Pastry

1 1/4 cups plain flour

1/2 teaspoon salt

1 1/2 tablespoons olive oil

1/2 cup chilled water

Filling

1 kg of well washed leafy greens (spinach, cavolo nero, chard, kale, mustard greens whatever you can lay your hands on) and chopped. Keep the chopped stalks separate from the chopped leaves.

1/3 cup olive oil

2 large leeks or onions, finely chopped

2 large eggs, lightly beaten

100g parmesan, grated

300g ricotta

freshly grated nutmeg, about 1/2 teaspoon

200g marinated goat's cheese

1/3 cup dill, finely chopped (if available)

1/3 cup mint, finely chopped

2 tablespoons, chopped parsley

2 teaspoons salt

freshly ground black pepper

extra olive oil for brushing onto pie

2-3 teaspoons of nigella seeds (if available) to sprinkle on the top

Method

To make the pastry, combine flour and salt in a medium bowl and whisk to distribute.  Make a well in the centre and pour in the olive oil.  Mix it in with a fork. 

Drizzle the cold water, mixing until the the flour becomes a dough and starts to clump together.  Briefly knead the dough in the bowl until it forms a ball, turn out onto a floured board and knead for 3 to 4 minutes until it feels smooth and elastic.  Shape into a disc and wrap in plastic wrap, place in the fridge for 1-2 hours.

Preheat oven to 200 degrees Celsius. Line a large round pizza pan with baking paper allowing a 3cm overlap all around.

Heat olive oil in a pan, add the chopped stalks, leeks/onions stir until softened (approx 10 minutes).  Then add the chopped green leaves and stir until wilted.

Put greens into a bowl and allow to cool a little.

Add eggs, parmesan, ricotta and nutmeg. Mix everything together (hands are the perfect tool).

Finally add in half the goat's cheese, along with all the herbs you are using and salt and pepper.

Take the dough from the fridge and on a lightly floured bench top, roll out using a rolling pin and your hands to stretch the dough until it forms a very thin circle that will overhang the pan by 8cm all around.

Easiest to pat it out to begin with and then use the rolling pin, it is very elastic and stretches.

Using the rolling pin to lift the pastry off the bench and drape over prepped pan.

Place the green filling on the centre of the pastry and using a large pallet knife spread to the edges of the pan. Dot the remaining goat's cheese over the top.

Now the impressive part!

Gently pull an edge of the overhanging pastry up with your fingers so it stretches and stretches and becomes quite thin, then fold it towards the centre of the torta, mine reached the centre but you can leave a little peek through by going about an inch from the centre. Repeat this all the way around the edge until the filling is partially enclosed in the pastry.

Using your finger tis to gently "stipple" the surface of the pastry and using a pastry brush, gently paint with olive oil, if using Nigella seeds sprinkle these on top.

Place the pie in the oven and bake for about 35 - 40 minutes, or until it's puffed up and golden (I could have left mine a little longer).

It's best to slide the pie onto a board or serving plate within a few minutes, otherwise it is hard to transfer.

So good for you and so tasty.

Note: Slices freeze well.

Mamma Marmalade

Wilbur's Spiced Lamb Sausage Rolls

There is a traditional and passionate football contest in Australia between Queensland and New South Wales teams known as "State of Origin".   In our home it is known as the one time of the year that I cook Wilbur a 'footy feast' such as sausage rolls.  I have previously posted the Chicken and Fetta Sausage Rolls but I also do a spiced lamb version - of course it is filled with lots of veggies too! These freeze really well, unbaked, for later and I have included tips for freezing. If you don't want to use all the mixture for sausage rolls, it is equally delicious as a Savoury Mince on Toast retro brekkie or brunch served with fresh tomatoes and more greens.

So, turn on the telly, wear Maroon, eat some lamb sausage rolls and shout "Queenslander!"  Enjoy! Colleen (and Wilbur)

Spiced Lamb Sausages by Feed Your Inner Cook

Preparation

Cooking

Serves

Ingredients  (You can make the full amount and freeze excess for next time)

500 grams Lamb Mince

5 sheets frozen Butter Puff Pastry - defrosted. Leave pastry on the plastic paper.

splash of Olive Oil

1 onion - finely chopped

2 garlic cloves - crushed

1 carrot - peeled and very finely diced (or thick grated)

3 large celery sticks - finely diced

1 generous knob of ginger - peeled and finely grated

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1/2 teaspoon dried mint leaves

good pinch dried chilli flakes (optional)  and/or tablespoon Tomato Chilli Relish 

1/2 teaspoon Celery Salt (optional)

4 tablespoons bread crumbs

2 handfuls baby spinach - chopped

1 loose cup parsley (and mint) leaves - then finely chop

2 eggs - keep separate  and lightly beat one for mixture NB the other beaten egg for brushing pastry at end. You can thin the egg wash out with a little water to extend if needed

salt and pepper to your taste

Sesame seeds and/or poppy seeds for garnish

Method

Preheat oven to 200 ℃ and line 2 -  3 oven trays with baking paper.

Heat a small splash of olive oil in a large frypan (lamb will give off fat too) and gently fry the onions then add garlic, diced carrot and celery until they soften slightly.

Add the minced lamb and brown, stir, breaking up any lumps with a wooden spoon.

Add the spices and salt and pepper to your taste.

Stir a tablespoon of bread crumbs in at a time.  You might not need all - needs to be moist but not too dry.

Toss in and wilt the spinach then add the parsley/mint

Stir in one of the beaten eggs (2nd egg is for brushing the pastry later)

Mix well. Taste and season (add chilli or spices etc if more needed).  

Remove from heat and allow to cool slightly

Prepare pastry

cut pastry in half length ways to create 2 rectangles. Leave on the pastry plastic paper.

Place a small  roll of the filling mixture in the centre of each of the pastry rectangles length ways (ie long roll of mixture with an inch or so of pastry either side long length way.

Brush the exposed pastry lightly with a little of the beaten beaten egg You can thin the egg wash out with a little water to extend if needed

Fold one long side of pastry over the filling roll then fold the remaining pastry over that pastry to encase the filling in a sausage roll shape. Check the pastry is enclosing the filling and pastry is connected together.

Gently roll the pastry roll over so the seam is at the bottom of the roll.

Using a sharp serrated knife cut the rolls into portions - I usually make mine about 1 1/2 inches to 2 inches long

Remove from the plastic pastry paper and place onto the prepared oven trays.

Lightly brush pastry tops with a little beaten egg and sprinkle with seeds if desired.

Bake for approx 20 minutes until cooked and golden.

Serve with variety of dipping sauces - Tomato, chilli, bbq etc etc

To Freeze - filled and rolled  but   unbaked

Prepare as above and place either back onto the pastry plastic paper or baking paper.

Keep a little space between each mini roll then place flat into either a freezer safe container or bag.  Freeze keeping flat.

When ready to use

Remove from freezer and allow to defrost (a few hours preferably) in the fridge.

Bake as per above but increase time if needed by 5 minutes or so.

Option

Keep any left over filling mixture and reheat for a very Retro Brekkie or Brunch of Savoury Mince on Toast with fresh sliced tomatoes and extra greens.

Enjoy!  Colleen

Banana Cream Pie with Maple Caramel

Well it's celebration time in house. From November right through to Christmas it is Birthday season!  For my combined Daughter In Law and Granddaughter's birthday lunch I tried this easy to make but utterly decadent pie.

Banana cream pie.  Feed Your Inner Cook 

Ingredients

200g digestive biscuits

1/3 cup of salted peanuts

1/2 teaspoon ground cinnamon

100g melted butter 

500g mascarpone

1/2 cup of thickened cream

1/3 cup brown sugar

3 large bananas sliced thinly

Maple Caramel

1/4 cup maple syrup

20g butter, chopped

1/2 teaspoon salt flakes

1 tablespoon whiskey (optional)

2 1/2 tablespoons thickened cream

Method

Maple Cream

Put maple syrup into a small saucepan heat on high for 2-3 minutes or until the syrup starts to thicken slightly.  Remove from heat and stir in butter and salt. Then stir in whiskey (if using) and the salt.

Place in the fridge to cool.

Grease a 22 cm loose bottom tin and line the base with baking paper.

Tart

Place the biscuits, peanuts and cinnamon in a food processor.  Process until finely crushed.  Add the melted butter and process to combine.  Spoon into the prepared tin and using a spoon press down and make it level.  Place in the fridge for at least 30 minutes to chill.

Combine in a medium bowl, mascarpone, thickened cream, sugar and whiskey (if using), beat with an electric mixer until firm peaks.

Transfer the biscuit base to a serving plate.

Spoon half the mixture onto the biscuit base.

Top with half the sliced banana.

Repeat with the remaining mascarpone mixture and banana.

When ready to serve drizzle over the maple caramel.

Delish !

Mama Marmalade

Slow cooked Greek Lemon, Oregano Pork and Pearl Barley

Wilbur returned from his walk very excited - he could smell dinner cooking before he even opened the door and exclaimed " Some lucky folk are having a great dinner tonight - I am hoping it's me!" Indeed it was his dinner and he is a very lucky bloke. Slow cooking means the pork just falls apart and combined with all the vegetables and pearl barley means you have a hearty, satisfying dinner that is even better the next day.  Lucky Wilbur!   
                                       Enjoy, Colleen

Preparation      30 minutes
Cooking            2 1/2 to 3 hours.  You will need to check sufficient liquid occasionally

Ingredients
2 kg pork shoulder, discard the skin and the thick fat.  You need a bit of the fat but not all of it.  Roughly 2 kg should leave you with about 1.5kg to cook.  Cut pork into approx 2 inch/ 6cm cubes
olive oil
2  large onions - diced
4 - 6 cloves garlic - peeled ( I leave whole)
Dried Greek Oregano - approx 2 tablespoons, add more later if desired
Thyme leaves from at least 20 stalks
Salt (not too much)
Ground white pepper  (add more at the end if desired)
4 cups (1 litre) Chicken stock (warm) - low salt is preferable
1/2 cup Dry white wine 
additional hot Water to cover 

4 potatoes - skin on, diced
1/2 - 1 sweet potato - peeled and diced
1 - 2 small carrots, diced
4 stalks celery - sliced plus some of the fresh inner leaves for later
4 spring onions - (scallions) white and green sliced
1 cup Pearl Barley, rinsed well 
4 bay leaves
2 stalks rosemary
4 anchovy fillets

Ground Black pepper to taste
more Hot water

generous amount of chopped - parsley, mint and/or some dill
juice and zest of 1 - 2 lemons (I used 2) Add a bit at a time to your taste
Reserve some of the chopped herbs for garnish.

Method
Preheat oven to 160 ℃ (fan assist)  and arrange oven shelves so cooking pot will fit in.

On the stove top, in a large (stove and oven suitable) lidded cast-iron pot, or similar, heat some olive oil.
Gently cook the onions til soften then add the garlic cloves.
Add the pork pieces and sprinkle over the oregano, thyme, a little salt and pepper.
Stir well and begin to brown the meat a little.
Gently pour in the chicken stock, wine and enough water to cover the meat. Cover with a tight fitting lid and place the cooking pot in the oven for approx 2 hours.  (At the  60 minute mark, ie half time - check  and top up water if needed).

After the 2 hours has elapsed, remove pot from oven, leaving oven on.
Add the diced vegetables, pearl barley, bay leaves, rosemary, pepper and anchovy fillets. Add extra hot water if needed.  Don't let the meat dry out. Return to oven and cook for approx another 45 minutes or until potatoes and vegetables are cooked through.

Remove from oven.

Taste and season if needed.  Stir through most of the chopped herbs, lemon juice (taste after 1 lemon and decide if you need juice from 2nd lemon.

Serve and scatter with remaining herbs for garnish and lemon zest.

Serve with a delicious green salad.

                                                        Enjoy!  Colleen

Spiced Fruit Loaf - a favourite recipe from Annabel Langbein

I am surprised that I haven't posted this spiced fruit loaf from Annabel Langbein previously, as it is so rich and aromatic.  I regularly boil double the ingredients for the fruit mixture and store the other half in the freezer ready to defrost and cook next time.  You can also bake smaller loaf tin sizes and store the cooked cakes in freezer for later on.  Although it seems like a long preparation time, the actual hands-on work is only 10 -15 minutes. The mixture does not use any eggs so is a useful recipe if you are baking something for those who are avoiding eggs. Another bonus is that the cake keeps for several days if stored in an airtight container and away from Wilbur. 

     Enjoy!  Colleen

Spiced Fruit loaf. Feed Your Inner Cook

Preparation    10 - 15 minutes
Cooking          5 minutes boiling, 30 - 60 minutes cooling  then 1 hour bake approx.  

                       Cool cooked cake 30 minutes.

Ingredients

To Boil then cool
 1 cup sugar
50 gram butter
1 cup sultanas
1 cup dates – chopped
1 tablespoon honey or 1 tablespoon golden syrup 
1 ¼ cups water 
 Then add:
1 ½ teaspoons mixed spice
1 ½ teaspoons ground ginger
½- 3/4 cup walnuts - chopped.   Or use pecans
½ teaspoon Vanilla Extract
¼ teaspoon salt
 2 cups Plain flour  - sifted with:
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
 
Method
 
Preheat oven to 160 ˚C.
Prepare a large loaf tin (approx. 23cm x 14 cm)  Or  smaller loaf tins (cooking time will differ)
 
On the stovetop, use a medium size saucepan, add the sugar, butter, sultanas, dates, honey and water. Bring to boil. Simmer for 5 minutes then remove from heat.
TIP: Best to pour into a wide bowl to help it cool.  Leave to cool for 30  - 60 minutes.
 
When mixture has cooled - Stir in the spices, nuts, vanilla and salt.
Add the combined sifted flour, baking powder and bicarb. 
Stir through but do not overwork or the flour will toughen.
Pour into the prepared loaf tin
Bake for 50 min – 1 hour until skewer comes out clean. Smaller tins bake for reduced time.
Leave in pan to cool for 15 minutes before turning out onto a wire rack to cool.
 
Option
Upon taking out of the oven, whilst still very hot baste with a little rum or brandy – a bit less than a cap full.

TIPS AND HINTS  I regularly Boil double the fruit quantity and freeze half for next time. Just defrost and continue as per recipe.  I find that half the boiled mixture should weigh approx 870 gram.

                 Enjoy!  Colleen

Belinda Jeffery Cooking Class at Burringbar

The day I had been looking forward to, had finally arrived. A picturesque drive from Uki to Burringbar through the stunning Northern New South Wales hinterland and we arrive at our destination.  As you walk through the door of the historic hall delicious aromas waft to greet you. Clive and Belinda Jeffery give you the warmest welcome and we introduce ourselves amongst the small group gathered.  For the next 5 hours we will learn, cook, chat and more importantly eat the most delicious food.

     

Click here to see Classes      -  Morning tea included 

Belinda's Fourless Almond and Coconut cake

Ingredients

180g almond meal

60 g desiccated coconut

1/4 teaspoon salt

250g caster sugar

4 x 60g organic/free range eggs

1/4 teaspoon almond essence

1 1/4 teaspoon vanilla extract

200g melted unsalted butter, cooled

2 tablespoons of flaked almonds or coconut shards to decorate

Icing sugar to dust on top

Method

Preheat oven to 180 degrees Celsius. Grease with butter a loose bottom tart tin about 23-24 cm. Line tin with buttered baking paper and dust with flour.

In a medium size bowl combine, almond meal, coconut, salt and sugar, whisk with a balloon whisk for 1-2 minutes.

In another bowl, whisk the eggs, vanilla and almond essence until thoroughly combined. Add the cooled melted butter and mix. Add this butter mixture to the almond mixture.

Stir to combine, scrape into the prepared tart tin.

Spread it out evenly and tip with flaked almonds.

Bake for approximately 40 minutes or until the top of the cake springs back when gently pressed.

Cool the cake in the tin on a wire rack.

Remove baking paper and dust with icing sugar.

Superb !

Mamma Marmalade

Note: These freeze well, slice and wrap separately.

 PS  Colleen is very very happy Mamma Marmalade had this wonderful experience ! Luckily I am not jealous!  ... much !

Spiced Salmon Skewers with Parsley Mint Oil. Inspired by Falastin Cookbook recipe

This is a simple make-ahead dinner with aromatic spices, inspired by recipe in Falastin cookbook. Easy to prepare ahead of time and a variety of side dishes can be served alongside - salads, beans, potatoes or rice- use ingredients you have readily to hand.

The remaining Spice Mix can be stored for next time.  Only make enough Parsley Mint Oil for immediate serving as fresh zingy flavour of herbs fades.  Fresh and delicious. Enjoy!  Colleen

    

Preparation                      Spice mix 5 minutes, Oil mix  5 minutes,  Salmon  15 minutes

Resting time - salmon     1/2 to 1 hour

Cooking                            15 - 20 minutes

Serves                               4  2 skewers each, 3 if hungry (depends on sides served too)

Ingredients

FISH SPICE MIX - I store this in an airtight container ready for next time.  I find this amount does 

2 teaspoons Ground Cardamom

2 teaspoons Ground Cumin

2 teaspoons Ground Turmeric

1 Teaspoon Paprika (not smoked)

1 1/2 teaspoons Salt

generous grinds of Pepper  - approx 3/4 - 1 loose teaspoon worth

1 tablespoon Sumac

Mix together and store in airtight container.  Makes approx 3 tablespoons. Use half in recipe.

Salmon ingredients (can be prepared a day ahead)

wooden skewers soaked in tray of water - minimum 1 hour. 'satay' type, not too long.

approx 400 gram salmon fillet, skin off (usually 2 large portions) - cut into 4cm chunks 

Olive Oil  - 1 - 1 1/2 tablespoons to mix with spice mix,  1 tablespoon for cooking later

2 onions - peeled and quartered. Separate the pieces.  OR use folded up green stem of shallots

150 gram (12) cherry tomatoes - halved

option - could add some slices of small zucchini if desired

1 lemon - cut into wedges for serving.

Parsley Mint Oil   Only make enough for immediate serving as fresh flavour fades

Handful Parsley leaves 

Handful Mint leaves

1 clove garlic - peeled and crushed

1/4 teaspoon salt

good grind of Pepper

Olive Oil

1 Lemon - segment into supremes (ie remove from skin and membranes - use only the lemon flesh segments) and retain any juices  NB  zest the lemon first

Method

Combine the spices for the Fish Spice and set aside.  Use half for this recipe.

In a large bowl, combine (1 1/2 tablespoons approx) of the prepared Fish Spice Mix along with 1 - 1 1/2 tablespoons of Olive Oil - to a paste like consistency. Add oil bit at a time.

Add the salmon chunks and coat with the oily spice.  

Chill for 1 hour if possible.  Half an hour is okay.

Cook the onion quarters in splash of oil in a  medium high heat pan until onion segments soften slightly.  Remove and set aside.

Make the Parsley/Mint oil

Use a small food processor bowl to blitz the leaves, garlic , salt and pepper.

Add the oil a bit at a time until it is a thick liquid, not runny.

Pour into a bowl and add the lemon zest, 

Then add Half of the chopped up lemon supreme segments and any lemon juices saved.

Taste and add extra lemon segments if it needs it. (Lemon zing varies so much)

Then taste again and add salt and pepper to your taste.  Set aside.

Salmon Skewers

Preheat oven to 200 ℃ fan forced, and prepare a tray with baking paper

Remove wooden skewers from water.

Thread the tomato halves, onion segments, salmon chunks and zucchini rounds (if using) onto skewers - about 3 or 4 chunks of salmon per skewer.

Heat a griddle pan (brushed with splash of oil) to very hot and grill the salmon skewers in batches for 3 -4 minutes until all sides are just charred. Pop onto the baking tray and finish cooking in the oven until salmon is just cooked, approx 4 -5 more minutes.

Serve the salmon skewers with a drizzle of the Parsley Mint Oil and wedges of lemon

Delicious!   Enjoy!  Colleen

Best Burger Patties ever!

 I am not the best burger pattie maker but I have stumbled upon this recipe from "Tasteaholics" and it is the most tasty, moist burger pattie you will come across.  Perfect for those doing Keto without a bread bun or the best burger you have had if you pop it on a bun.  Burger night was a classic treat in our house with 3 boys growing up and now hubby enjoys it without the competition. 

Ingredients

500g quality mince beef

1 bacon rasher

1 Tablespoon diced pickled jalapenos

1 Tablespoon mayonnaise

1/2 roma tomato

1/4 diced onion

1 Tablespoon siracha sauce

1 Egg

2 Tablespoon butter

Spices

1/2 Teaspoon salt

1/2 Teaspoon chilli flakes

1/4 Teaspoon cayenne

1/2 Teaspoon basil

Method

Knead mince meat for 3 minutes in a bowl, this will make it very sticky and keep it together when the other ingredients are added,

Dice bacon, tomato, onion and jalapenos.

Add to minced beef along with the mayo, siracha, egg and spices.

Split your ball of meat in half twice and flatten in the palm of your hand to make a very flat pattie. Add 1 Tablespoon of cubed butter to the centre of the pattie and then slap on the other no butter pattie. Seal the sided and you end up with 2 large patties.

In a preheated pan, fry your patties and flip after 5 minutes.

I finish off for 15 minutes in a preheated oven to ensure that they are cooked through.

You won't be disappointed.

Mamma Marmalade

Rice with Spinach and Tomato - a simple side dish

Here is the side dish I served with the recently blogged  Glazed Sweet Potato in Aromatic Tomato Sauce.  It is simple but tasty and doesn’t compete with the complex flavours in the sweet potato dish.  I cook a large amount of rice and freeze it in small portions, perfect for recipes like this.
Simple, flexible but tasty. You will find multiple uses for this side, especially as summer approaches.  Enjoy!   Colleen
 

      

Preparation      2 minutes, provided your rice is cooked and cooled.

Cooking            3 minutes
Serves              depends on volume used . Amount listed below makes side for 4 people
 
Ingredients

2 - 3 big palmfuls of Baby spinach leaves
1 ½ cups of Cooked rice. cooled
Splash olive oil
1 -2 diced fresh red tomatoes
Salt (I sometimes use Celery Salt)
Pepper to your taste.
Herbs – parsley, mint or chives – sliced – depends on what you want to serve rice with.
Squeeze lemon juice
Maybe a splash more olive oil

Toasted pine nuts for garnish (optional)
Method
Warm the oil in a large frypan and add the cooked rice to coat and warm.
Add the spinach leaves and allow to wilt.
Remove from heat and place in serving bowl. 
Stir through the diced fresh tomato and herbs.  Squeeze a little lemon juice over and maybe a dash more Extra Virgin Olive Oil if needed.
Season with salt and pepper to taste. Garnish with toasted pine nuts.
 
Easy.  Delish.   Enjoy!   Colleen

Glazed Sweet Potato with aromatic lime and cardamom Tomato sauce

I was so happy when my postie delivered my much awaited copy of  Yotam Ottolenghi's new cookbook "Flavour" .  The pages are bursting with tempting recipes that champion vegetables in all their glory.  Sweet potato often provides the base of many of my vegetarian go-to recipes and this one is definitely being added to my ‘favourites”.  The highest praise was collecting the ‘licked clean” plates at the end of dinnertime.  All the family commented on the aroma and intensity of flavours.  The fresh lime is essential to the final flavour – I freeze organic limes whole when lovely friends give them to me.  I just allow them to defrost, zest and juice.  Wonderful for recipes like this.   Hope you enjoy this recipe as much as Wilbur did!     

Enjoy!    Colleen

          

Preparation    15 minutes

Cooking           40 minutes baking Sweet potatoes, 
                          Sauce – 30 minutes but,  20 min while sweet potato bakes then final 10 mins 
Serves              4 – 6 depending on sides.
Ingredients
1 –1  ½  kg sweet potato.  Scrub if young veg  OR peel if tougher older veg. Cut into thick rounds, approx. 2 1/2cm / 1 inch thick
2 tablespoon olive oil
2 tablespoon Maple Syrup
½ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon Salt
Few grinds of Black pepper
Sauce
3 tablespoons Olive Oil
3 – 4 cloves garlic, finely chopped
2 green chillies –finely chopped (deseed for less heat)  I used heaped tablespoon of my Tomato Chilli Relish (on blog)  and added ½ teaspoon dried chilli flakes
1/8 teaspoon salt
1 brown onion – grated
400 gram tin Diced Tomatoes (Italian are more intense) 
1 heaped tablespoon Tomato paste
1 ½  teaspoons sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
1 teaspoon salt
1 cup (250ml) water
2 limes.  You need the zest and also some juice, plus few wedges to serve.
2 teaspoons Dill, finely chopped.   OR  mix of mint, parsley and/or chives.
 
Method
Preheat oven to 240 ˚C and prepare 2 oven trays with alfoil and baking paper
In a large bowl, mix together the olive oil, maple syrup, cardamom, cumin, salt and pepper.
Add the sweet potato rounds and massage with the oil mixture to cover all the rounds.
Tip the sweet potato onto the oven trays and cover tightly with foil.
Bake for 25 minutes covered,  then remove foil cover and cook for a further 10 minutes.
The rounds need to be cooked through and the base of the rounds browned and sticky.
Set aside.
 
Whilst the sweet potato is baking, make the sauce:
Use a large sauté pan that has a lid  - think of size needed for when you later add the sweet potato-   gently fry the oil, garlic, chilli, and 1/8 teaspoon salt for 8 – 10 minutes.  Stir regularly but don’t let the garlic brown.
Add the onion and fry until soft.  5-10 minutes.
Pour in the tinned tomatoes, tomato paste, sugar, cardamom, cumin, lime zest, 1 teaspoon salt and cook for a 5 minutes, stirring regularly.  Add 1 cup water and gently simmer for further 5 minutes.
 
Place the cooked sweet potato rounds – browned side up - into the tomato sauce in the pan.
Push, pile up extras if they don’t all fit perfectly. 
Reduce heat to low, cover with lid and continue to simmer for 10 minutes.
If it looks too watery, remove lid for final 5 minutes.
 
Serve scattered with the herbs and lime wedges on the side.
 
I served it with my Spinach and fresh tomato Rice.  (recipe will be on the blog next time)
 
Yum!    Enjoy!  Colleen

Green Mac n Cheese

 What do these 4 people have in common, my pregnant daughter in law, my elderly mother, my granddaughter and my bff?

They were all lucky recipients of a care package from Mamma Marmalade.  My favourite way to show support is to make a healthy and delicious meal.  This one comes from the Coles (Supermarket) food catalogue but for a change it was nutritious and actually involved cooking, rather than assembling pre packaged ingredients.

Ingredients

2 cups washed baby spinach leaves

1 cup flat leaf parsley, just the leaves not the stalks

1 litre of milk

400g macaroni or small pasta of choice

400g broccoli florets

60g diced butter

1 finely diced brown onion

1/3 cup plain flour

1 Tablespoon of Dijon mustard

1 3/4 cups grated cheese, (cheddar and parmesan)

Method

Preheat oven to 170 degrees Celsius

In a food processor, combine, parsley, spinach and 1 cup of milk. Whiz until finely chopped.

Cook pasta according to packet instructions, add broccoli florets in the last 2 minutes of cooking.

Drain and refresh under a little cold water.

In a saucepan, melt butter, add diced onion for about 5 minutes until softened.

Stir in flour and stir constantly so as to not get any lumps and to "cook" the raw flour taste out. 

Once bubbling, add sufficient of remaining milk to make a creamy sauce, whisking continuously until the sauce thickens.

Stir in mustard and 1 1/2 cups of the grated cheese.

Once cheese has melted, remove from the heat.

Add the spinach mixture to the cheese sauce, mix to combine then add macaroni and broccoli. 

Season with salt and pepper, not too much salt as there is a lot of cheese.

Tip into a baking dish or several small oven proof dishes. 

You can top with cooked diced bacon (for the meat lovers) and grated cheese.

Can be wrapped and frozen at this stage or popped in the preheated oven for 25 minutes until brown and cooked through.

Mamma Marmalade

 

Greg's Tomato Chilli Relish

My friend Greg generously shared a bottle of his famous Tomato Chilli Relish and the recipe.  The final taste really depends on ripe flavoursome tomatoes so be sure to go to your local farmer's market or regional greengrocer to locate very ripe tomatoes that actually taste like tomatoes.

I like to prepare the tomatoes and onions the day before, leave overnight and make the relish the next day.  The relish is so delicious with different dishes - a spoonful on the side of your plate really lifts scrambled eggs, a zucchini slice, a slice of cheese or a garden salad as well as sandwiches.  The list is endless and such a useful little jar to have in the fridge.  You can easily adjust the chilli heat to suit yourself.  Enjoy!  Colleen.     Thank you Greg!

Tomato Chilli Relish. Feed Your Inner Cook

Ingredient

1.5 kg ripe tomatoes, peeled then chopped, diced.  (see below for tips)

4 brown onions, peeled and chopped, diced.

1/2 cup  loosely scooped Salt Flakes

next day

2 cups Malt vinegar ( NB.  you use 1 cup then 1 cup later on)

2 cups Brown Sugar - firmly packed

1 teaspoon tomato paste (use if your tomatoes lack oomph flavour)

1 tablespoon fresh ginger - chopped.  ( I use heaped tablespoon)

2 fresh chillies - finely chopped.  (I use 3 large long chillies - milder)  Scrape out seeds if you want it milder. Gauge the heat by just touching slice to your tongue. Then you can adjust.

2 tablespoons Plain Flour

2 teaspsoons Curry Powder.  Greg uses 1 tablespoon.  I found it overpowered my tomatoes.

1 1/2 tablespoons Seeded Mustard.  Greg uses 1 tablespoon.  I love mustard.

Method

Peel tomatoes.  How to:

Remove the top core then cut a generous cross through the skin on tomato at the base. 

Have a pot of water boiling and also a bowl of iced water ready.

Add 2 -3 tomatoes at a time to the boiling water for approx 20 - 30 seconds.  You will see the cross cut skin start to shrink away.

Remove and plunge into the iced water for a minute. A large strainer spoon is helpful.

Use a paring knife and peel away the skin starting at the cross.

If skin is too tight, pop back into the boiling water for 10 seconds and repeat ice etc.

Continue with the remaining tomatoes until all tomatoes are peeled.  

Chop into small pieces and set aside.

Place the chopped tomatoes and chopped onions into a large (glass/pyrex) bowl and sprinkle over the salt.  Leave overnight at room temperature. Cover loosely with a tea-towel.

Next Day.

Drain off liquid from tomato onion. Discard liquid.

Place the drained tomatoes and onions into a large saucepan with 1 cup Malt vinegar.

Bring to boil then reduce heat to low and simmer for 30 minutes, stirring occasionally.

Add the sugar, tomato paste, ginger and chilli.  Continue to simmer for a further 1 hour. Stir occasionally.

Use a medium bowl and mix the flour, curry powder and mustard together. Then slowly add with remaining 1 cup of Malt vinegar. I add the vinegar a bit at a time stirring well to avoid lumps.

Then stir thoroughly into the tomato mixture.  Cook for 5 minutes until begins to thicken.

Spoon the hot relish into hot sterilized jars.  (see below for tips)  You will need tongs wound with rubber bands, clean tea towel or similar to help hold the jars.  Also a wide-neck funnel, cleaned in boiling water, to avoid spills when filling.

Keeps for 3 months in properly sterilized jars in a cool dark place or refrigerator.  

How to sterilize glass jars. 

Sterilize more than you think you'll need.  (1 do about 7 small medium) If I accidentally have excess relish, I spoon into a very clean airtight container and use this first within a few days.

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Choose glass jars with an airtight lid and ensure they are free from cracks or chips. 

Wash your hands well with soap and water and ensure all surfaces are very clean.

Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C fan forced. Place jars (opening is upright, like a U) and lids (separately, the open part facing up, like a U) on an oven tray and heat in the oven for 20 minutes. Keep jars well apart.  Remove and fill immediately with jam or other preserves. Don't place the preserving rubber seals in oven.

Stovetop: Place jars and lids in a deep saucepan on their sides. Cover with cold water. Bring water to boil, reduce heat to medium and boil for 15 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel
Dishwasher: Place jars, lids (and rubber seals if using preserving type bottles) in the dishwasher on the hottest cycle. Remove and place onto a clean towel-lined tray; the heat will dry them naturally  

HOW TO : Fill jars while still hot.

As soon as the preserves are spooned or poured into the sterilized jars or bottles, they must be correctly sealed to prevent deterioration.  Use a wide neck funnel (cleaned in boiling water) to help fill jars.

Fill the hot relish into the hot dry jars to about 1/2 inch from top. Seal the jars while still hot. 

Just be careful to keep everything that touches the contents sterilized. 

Some cooks advise to turn the jar upside down for 20 minutes and then back again. 

Allow jars to cool to room temperature then store in cool, dark shelf or refrigerator.

Other Tips:

Metal lids are not suitable unless they have a protective plastic insert or liner to prevent corrosion.  You can re-use the jar and lid if you can feel the plastic circle fully intact inside the lid and there is no rust or corrosion.

Some older preserving outfits have glass lids; these can be sterilized in the same way as the jars.

Do not use aluminium foil, cellophane or paper covers for preserves; acid in the preserves will corrode foil, while paper and cellophane are not airtight enough for long-term keeping.

Enjoy!  Colleen