Moroccan Shepherd’s Pie - my way

Inspired by an Annabel Langbein recipe.

This is great way to serve mince / diced lamb (or other meats)  and add lentils, pulses and lots of veggies  to the family dinner - delish !  And the left-overs taste even better the next day. 

I make a double quantity of the meat/lentil mixture, cook and portion into freezer bags which I flatten slightly to speed up defrosting later (double-bag so you can add a paper label in between the two bags then you know what it is later - no freezer mysteries!)

Then as needed, I just defrost, only needing to cook and mash the sweet potato topping - then reheat the lot for a nourishing dinner.

PS: if the family wonders what chickpeas are - is it a crime to tell them chickpeas are similar to chicken nuggets only smaller and yummier??  Wilbur believes this, and would I lie to him?

Serves:            6 plus leftovers - flavours are even better the next day.

Preparation:   20 minutes and sweet potato can be cooking during this time too

Cooking:        40 minutes on the stove (incl 20 min simmering - so you are not really cooking 40 min!) 

                     then  20 -30 mins baking in oven 

Ingredients:

500 g lean mince or diced meat (fat removed)   -   preferably lamb, beef good too. I don't recommend using pork or chicken as the spices need a stronger meat for balance which is why lamb is my preference.

Chickpeas (cooked -or a tin, rinsed and drained) -  add half a cup (more is better) to balance the meat portion

2 onions chopped

1 - 2  garlic cloves crushed   (your preference)

Australian Olive oil.                  

Handful of red lentils (helps thicken) -  I add -    but depends on how thick you like the final dish

1 tablespoon grated fresh ginger

2 teaspoon each of ground cumin and turmeric

½ teaspoon each of ground cinnamon and cloves (could also add a quill during simmer then remove)

Dash chilli to your taste       - I use a pinch of dried chilli flakes

Splash Worcestershire sauce     

 a pinch of freshly grated lemon rind 

2 tablespoons tomato paste

1 large carrot grated (or very finely diced)

400 g can tomatoes (crushed or diced okay)

3 cups beef stock or vege stock if preferred –  VIP - salt reduced.  Have 1 litre ready - freeze unused.

TIP:

Amount of stock depends on  thickness preferred, and how many red lentils you added to soak up the stock.    

Can add more stock or even water, during the simmering process if necessary.

Finely chopped rosemary – this herb can overpower - so add about 1 ½ teaspoon -  and also a bit more to add to the mash later

½ cup chopped parsley

Plus Salt and pepper – depending on your taste. Should not need much salt.

Mash     

1 large sweet potato (needs to generously cover the filling) - cubed, cooked and mashed. 

                      TIP: I often roast pieces of sweet potato and save in the fridge or freezer for later.  Makes the

                      sweet potato taste richer and easy to add to lots of different recipes.

Mash in your preference of splash of olive oil etc, S&P , and tiny pinch fine diced rosemary

Topping - Sprinkle of black sesame seeds and a dash chopped parsley/mint etc

Method

Use a pan suitable for stove top cooking -  approx. 3” or more deep, large enough to simmer above ingredients ( NO lid necessary).  Also need an ovenproof baking dish – large rectangular  to bake pie

Preheat oven to 200 C. 

On the stove, in the pan - Brown the meat (if preferred – in oil  and then add salt & pepper – I add later)  

Add onion, garlic, the spices and stir in.  Approx 6 -7 mins til onion softens

Add tomato paste and stir in well.  Allow to cook over heat for  minute or two. (Mellows the paste)

Add carrot, canned tomatoes, Worc sauce, chickpeas and lentils, the Stock, rosemary 

Stir well then simmer 20-30min.

Check and adjust the Stock(add more if too thick)   until a thick but still juicy.(will dry slightly in oven)  

Mix in parsley and lemon rind and now taste it - maybe add S&P if you think so.

Transfer to large ovenproof baking dish.  

 

Top generously with mash and sprinkle with sesame seeds and some chopped parsley

Bake and brown in oven – approx. 20 mins – depends on oven

Serve with your choice of chutneys, bowl of Greek Yoghurt and chopped mint -  etc or sprigs of basil     and lots of green veggies and /or salads

Enjoy! Colleen

Salmon with fennel salad and pea mash

Quick, nutritious and packed with flavour.  Despite being autumn, the days here are still very warm - so a light, fresh dinner is a perfect choice. Thanks to Delicious Magazine for the inspiration.

Serves 4

Time:  Prep 10 minutes  Cooking  8 minutes

Ingredients

4 salmon fillets – size depends on appetites – check for bones.  Skin-on portions if possible

500 gram frozen peas.  (note – later -1 cup will be reserved to serve whole in the salad)

Kettle full of boiling water

1 fennel bulb – fresh and young.  Thinly sliced.    Reserve the fronds and chop finely

4 – 6   young fresh radishes – thinly shaved / sliced – depends on how much you love radishes

1 cup celery leaves – only the ones from the heart – from the inner stalks – rough chopped.

1 small red onion – finely shaved / sliced

1 tablespoon lemon juice and some fine lemon zest if possible

¼ cup Australian Extra Virgin Olive Oil    – may not need all of this.

Handful fresh basil leaves

1 Lebanese cucumber – use a speed peeler and shave into long thin strips, leave out the seed middle

Salt and Pepper

Dollop of Greek yoghurt

Method

Add the boiling water and all the peas to a heatproof bowl.  Stand for 1 minute covered. 

Drain well.       Remove and save 1 cup of the now cooked peas.  Reserve for later.

Add a little of the chopped fennel fronds and dash salt and pepper to the larger amount of peas then Puree in a blender, or with a stick blender or a hand masher.  Does not need to be too precise, roughly is fine.

Keep the pea mash in a warm place til ready to serve.

Heat a tiny amount of oil in frypan and cook salmon pieces, skin side down side for 2 – 3 minutes per side until cooked to your preference.  Remove and keep warm – cover with foil if necessary.

Combine the lemon juice and Olive Oil in a mixing bowl. Don’t use all the oil – you can add a little more at the end if you think it needs a dash more.

Gently toss the shaved fennel, radish, onion, cucumber, celery leaves, chopped fronds, basil, the whole cooked reserved peas into the oil mixture.

Season with salt and pepper.  Because it is seafood – I feel this dish does need a good grinding of salt and pepper.

To serve

Serve salmon fillet with the pea mash and fennel radish salad and teaspoon of Greek yoghurt on top.

Options

You could use mint leaves for a change.

or bulk up the salad by adding some cooked, drained cannellini beans or orzo pasta. 

                                                            Enjoy!     Colleen

Flourless Chocolate and Lime Cake

To celebrate our 50th post - we have baked a cake!

Hard to determine if this is a cake or a dessert? But you won't spend too much time wondering over that issue because it won't last that long. This has been given the tick of approval by my firstborn son's girlfriend, who is a connoisseur of all things chocolate.

 
Ingredients

150g dark chocolate (70% cocoa solids) roughly chopped
150g unsalted softened butter
6 eggs
1 cup (220g) caster sugar
3/4 cup (90g) almond meal
1 Tablespoon good quality cocoa powder sifted
Grated zest and juice of 1 lime
Icing sugar to dust

Method

Preheat oven to 180 degrees C.  Line the base of a 23cm springform tin with baking paper and grease the sides.
Fill a small saucepan 1/3 full with water and bring to a gentle simmer.  Place chocolate and butter in a small bowl, place over pan and stir until chocolate is melted, (Don't let the base of the bowl touch the simmering water).
Beat eggs and sugar until tripled in volume and is pale and moussey.
In a separate bowl mix almond meal with the cocoa and then fold gently into the egg and sugar mixture, followed by the slightly cooled chocolate and butter.
Fold in lime zest and juice.
Pour and scrape this mixture into the prepared pan and bake for 40-45 minutes (start checking at 35 minutes).  When done the cake will be just firm on the top, but still have a wobble underneath.
Remove from the oven and sit the cake in it's pan on a wire rack to cool.  Once the first heat has left it, drape a clean tea towel over the top, to stop it getting too crusty.
Dust with icing sugar.

Yum
Mamma Marmalade

Shortbread

If you only have one shortbread recipe this is the one.  Given to me by my sister it hands down beats trying different interpretations because this is always a winner.

Ingredients

250g softened butter
110g caster sugar
250g plain flour sifted
125g rice flour

Preheat oven to 130 degrees C


Method

Beat butter and sugar in a small bowl until white in colour, add flours one desert spoon at a time (do not rush this process).

Roll teaspoonful's of the mixture and place on a greased oven tray, press down gently with a fork,

Bake for 10 minutes at 130 degrees C and then 15 minutes at 120 degrees C.  Depending on your oven you may need longer, lift the biscuit to see if the bottom is browned.  The top should remain pale.

Cool and enjoy with a cup of tea.

Mamma Marmalde

Zingy Marmalade

Now the weather has a chill and the citrus trees are relinquishing their bounty, it is the time to make some delicious marmalade jam.  Inspired by the Country Women's Association  Preserve cookbook , a recent birthday gift from a dear friend I have quickly made 5 jars of soul uplifting sunshine.

How easy can it be two ingredients, citrus and caster sugar.

Take whatever type and quantities of citrus you have:




I used Cumquats, Lemonades, Lemons and Limes, cut the fruit into thin slices and discard the seeds, also discard the ends of the fruits if they have too much white pith showing,  Place in a bowl and just cover with water and cover with cling film.  Soak overnight,

Measure the fruit in cups and place in a deep sided pan. Boil for 30-40 minutes until the fruit is very soft.  Add 1 cup of sugar for 1 cup of fruit, I like mine a little more tart so for nine cups of fruit and water I added 7 cups of sugar, you may wish to add another cup of water if consistency is too dense,

Bubble away until setting point is reached, (place a saucer in the freezer, remove drop a teaspoon of jam and then run your finger through if it wrinkles and separates it's ready, or stir jam with a wooden spoon, lift horizontally and see if a firm drop forms at the edge of the spoon,)

Let stand for 10 minutes and bottle in hot sterilised jars (this can be achieved by placing jars on a tray in a cold oven, bring temperature up to 120 degrees C and leave for 30 minutes).

Give only to your dearest friends and family.

Mamma Marmalade

Paella – almost, kind of, sort of.

Sometimes I have a midweek craving for the fragrant flavours and comforting textures of a Paella.  But, Mary Poppins did not load the fridge with king prawns, squid or mussels.  What to do? 

This recipe is a satisfying compromise that delivers a delicious dinner with the aroma of smoky paprika and saffron wafting through the kitchen - guaranteed to tempt the appetites of even the worst sufferers of Wednesday-night-itis. 

The main focus is the flavour, so adapt it to what is in your fridge or what your family likes – it is a great way to use up a couple of leftovers – maybe there is 1 pork sausage left from the BBQ? Slice it up and toss it in.  This is not meant to be authentic – just a ‘dinner in progress’ type of cooking.  Get the onions on to soften (the smell will make the family happy to know dinner is on the way) and then you can chop the ingredients in sequence, add and toss as you go.  

As you can see from the photo, this time I only had small prawns, no fish, a tiny bit of leftover lamb roast (that actually turned out to be a great addition!) and I had a few chicken wings that needed to be used up – so I only added 2 thigh fillets this time!

Whenever I cook this paella the essential flavour is the same but the ingredient mix varies and subtly changes the dish.  I’m sure you get the idea!

TIP:  The experts recommend steeping Saffron strands for 24 hours in a little water to bring out the complexity of flavours. So, the night before - pop a pinch of saffron strands into a little water (20ml – 1 tablespoon) in a small glass jar with a lid - and the next day check out the amazing colour that develops. 

If you forget, don’t worry – even half an hour steeping will help.

You then use the water and the saffron threads (be sure to rinse jar with another 20 ml of water to catch any hidden threads – and add this water too) – then add all this saffron / water to the Paella.

Serves – 4    plus   leftovers for 2 lunches

Preparation / Cooking time:  30 minutes (including 10 minutes when you just keep an eye on it now and then)

You could even do most of the preparation the night before – the chopping, measuring rice etc.

Ingredients     - this is a guide and quite flexible – adjust to preference / what is in fridge.

The key is the order of cooking – add what takes longer first and be aware that the size of the chunks affects cooking time – so not too big or won’t cook in time, but not so small that ingredients turn to gloop.

NB Fill the kettle and have boiling water  ready to add midway through cooking process

NB Cup of frozen peas – get out of freezer at start of recipe to defrost – add at end of recipe

Chicken wings, Prawns etc  - see NOTE below

Splash of Australian Olive Oil .  The chorizo will release fat so don’t overdo the oil.

2 large red onions – peeled and cut into slivers

1 red capsicum – de-seeded and sliced  AND / OR green capsicum if you like

2 garlic cloves – crushed OR  chopped.     Add more if you like.

1 long red chilli – sliced   OR    just add a few shakes of dried chilli flakes if you prefer

Few sprigs of fresh thyme   OR   generous shake of dried thyme

2 -4 chicken thigh fillets – skinless, boneless, AND trimmed of fat – cut into bite size pieces

Depends on how much of the other proteins you are adding. You can mix this up a bit: chop up the tiny bit of leftover lamb roast, a pork chop, a couple of chicken wings, etc etc. 

You could also add some chunks of boned firm fish fillets – add before the rice if using

1 – 1 ½ chorizo sausages (approx. 150g) –sliced  (add other leftover sausages, roast meat if using)

2 heaped teaspoons smoked paprika

Few strips of charred capsicum – cut into small pieces. Use your own OR the bottled ones are fine.

500 gram rice – Paella rice  OR   long grain rice  OR   ‘CleverRice’

Dry sherry – a splash

Pinch of saffron strands – soaked in dash of water    (refer TIP above)

Pepper – to taste

Boiling Water

Handful of cooked prawns

2 – 3 tomatoes cut into small-bite chunks  (Roma tomatoes preferred but not essential)

Option – can use beans instead of peas – prepare as for peas – see above.

Parsley – good handful – well chopped (reserve some for final garnish)

Salt to taste

Lemon wedges

Method

Have the Kettle full of boiling water ready to add midway through cooking process.

Heat a large wide stove-top pan over medium heat – not too deep – about 8 cm.

NOTE - If you are using King Prawns or raw chicken wings etc – cook these in the pan first – remove and keep warm ready to add at the end.

Heat a splash of Olive Oil in the pan and add the sliced onions, stir and soften gently.

Stir in the capsicum, garlic, chilli and thyme.

Add the chicken pieces, chorizo slices, paprika – stir through and brown chicken pieces. Allow the chorizo pieces to colour and stir through. Add the charred capsicum. (And Fish if using)

Tip in the rice, stir through and ensure all the grains are coated in the golden oil to separate.

Add a splash of sherry and the saffron strands and water mixture.  Mix through. Grind pepper over.

Gently push all the ingredients into the rice and smooth the top – gently.

Using the back of a wooden spoon – slowly pour the boiling water over the back of the spoon (helps distribute the flow) until the rice mixture is fully immersed and covered by about 1 cm water.

Simmer for about 10 – 12 minutes.

Keep an eye on it – you don’t want it to dry out.

Taste a few grains of rice – may need a couple more minutes OR maybe add a dash more water

Don’t stir the base in the final 10 minutes – the ideal paella develops a golden crusty base

Now add the peas, tomato pieces, parsley (reserve some for final garnish) and cooked prawns.

 Taste and maybe add dash salt or pepper to your preference – stir without disturbing the crust.

TIP: The addition of the Lemon juice at the end of the cooking really brings out the flavour – so don’t overdo the salt.

Gently cook a further 2 minutes to heat through.  Remove the thyme stalks – or tell them to do it later.

Turn off heat. Cover pan with a clean tea-towel for a couple of minutes- helps absorb excess moisture

 Please check gas is OFF first!!

Sprinkle over the remaining parsley and a small squeeze of lemon

Place the reserved and warmed King Prawns or chicken wings etc on top of the Paella

If you want -  you could drizzle a little Extra Virgin Olive Oil over the top

Take to table and let everyone dig in.

Serve with lemon wedges

                                                                        Enjoy!   Colleen

Lime Salt

Limes are in season now! So why not make some of this zingy chilli lime salt.  You can use it straight away and fresh or slowly dry it in the oven to store for later.  It goes beautifully on grilled chicken or sizzling steaks.  Or let your imagination go wild on avocado or baked jacket potatoes. Thanks to Annabel Langbein for the inspiration.


Ingredients

1 large fresh red chilli
Half a cup of salt flakes
Finely grated zest of 2 limes (I use a micro plane)

De-seed chilli and dice into small pieces.  Combine chilli, salt and lime zest in a mortar and pestle (or food processor) and pound until it appears like wet sand.   If wanting to store, place on a tray and dry in a slow oven at 150 degrees C for 30 minutes.  Once cool store in an airtight jar.

Mamma Marmalade.

Spinach, Leek and Goat's Cheese Tarts

Makes 24

 

 

 

• 2 tbsp olive oil
• 1 leek, trimmed and thinly sliced
• 60g baby spinach leaves, roughly chopped
• 3 sheets frozen ready rolled shortcrust pastry, partially thawed
• 1 eggwhite
• 75g goats cheese
• 1 egg, lightly beaten
• 1/4 cup thickened cream
   

Preheat oven to 200C. Heat oil in frying pan over medium low heat until hot, then add leek. Stir often until softened, about 10 minutes. Add spinach, cook for a minute till just wilted then remove from heat and allow to cool.

Using a 6.5cm diameter cutter, cut rounds from pastry and line 11/2 tbs capacity patty pans.

Brush lightly with eggwhite and bake for 5 minutes.

Spoon leek mixture into tart cases, crumble over goat's cheese. Whisk egg, cream, salt and epper together in a jug. Carefully pour egg mixture over cheese and vegetables. Bake for 15 minutes until egg mixture is set.

Serve warm or at room temperature.

 

Serve as nibbles with mango bellinis.

 

Cutllets

Blackberry Chocolate Dessert Cake

Perfect for that Easter Lunch!

 

Serves 8-10

 

 

• 250g chopped butter
• 250g roughly chopped good quality dark chocolate
• 1/3 cup milk
• 1 cup caster sugar
• 4 eggs, at room temperature, separated
• 1/3 cup plain flour
• 150g frozen blackberries
• solid chocolate easter eggs
• extra blackberries and cocoa powder to serve

Preheat ovento 220C. Grease and line a 23cm springform pan with baking paper.

Melt butter over medium heat and set aside.

Combine chocolate and milk in a double boiler, don't let base of top pan touch simmering water.

Heat, stirring with a metal spoon, until melted and smooth. Using an electric hand mixer, ( or as I did, tone your upper arms by whisking furiously!!) beat in sugar. Remove from heat. Set aside for 10 minutes to cool slightly.

Add egg yolks, 1 at a time, to chocolate mixture, beating well after each addition. Add melted butter, stir until combined.

Sift flour over chocolate mixture and gently fold in. Whisk egg whites in separate bowl and beat until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries and gently fold in until combined.

Spoon mixture into prepared tin and bake for 15 minutes until risen, then reduce to 160C and bake for a further 50 minutes or until cooked through. Leave to cool completely in pan (it is ok that it sinks in the centre)

Place cake on serving plate and decorate with chocolate eggs and blackberries and dust with cocoa.

Serve with some mascarpone.

That will fix your chocolate pangs!!

 

Cutlets

 



Italian Vegetable Salad

This Serves 8-10 as a side dish 

 

• 2 tbsp good olive oil
• 3 red onions, cut into wedges
• 2 red capsicums, deseeded, thickly sliced
• 175g baby beans
• 500g grape tomatoes, halved
• 300g marinated artichokes, halved (drain them well on paper towels)
• 150g small black olives, I used Kalamata, seeded ( drain well on paper towels)
• 2 tsp good balsamic vinegar

 

Preheat oven to 220 degrees C. Combine oil, onions, capsicum in a roasting pan. Roast for 30 minutes, turning once, or until the edges are crisp. Cool to room temperature. Cook beans in boiling water for 2 minutes then drain and rinse under cold water. Pat dry on paper towels.

Combine all ingredients, and season well. toss gently.

For maximum flavour, serve at room tempertaure.

Simple colourful and yummy
.

 

Cutlets

 

 

Pappadelle with Crab and Asparagus

This recipe is inspired by Julia Della Croce.

I added some prawns to the dish as well.

I love the texture of pappardelle, however upon reflection after finishing this meal, I feel that linguine may suit this dish better so as not to overpower the texture of the delicate seafoood. I also think a squeeze of lemon would enhance this dish as well.Would love to hear any variations on this dish in your comments. So bring it on!! You can use a good quality commercial pasta, but it is always good therapy to make your own!!

300g fresh cooked crabmeat

100g fresh raw shelled king prawns chopped in half

 

250g fresh asparagus, ends trimmed

60g unsalted butter

1 medium onion, grated

1 tsp chopped fresh Tarragon

200ml double cream

500g fresh pappadelle

Cut prawns in half. Dry crab meat and prawns on paper towels.

Peel off the thicker skin at the base end of each asparagus stalk to reveal the tender flesh inside. I used a potato peeler. Cut the asparagus into 1/4 inch diagonal slices, keeping the delicate tips in tact. Immerse asparagus pieces in boiling salted water for about a minute, drain and plunge into cold water to arrest cooking.

Melt the butter in large fry pan and saute the onion over gentle heat until soft. Turn up heat a little and add the asparagus and prawn meat, cook until the prawns turn pink.Add crab meat, tarragon, salt to taste and plenty of freshly ground white pepper. Stir in cream to heat through. Remove from heat.

In the meantime have your pasta rolling around in some salted boiling water.

Drain, don't forget to leave a little of the liquid in the pasta and then toss into the frypan with the creamy seafood suace.

Although quite a rich sauce, the flavour is still delicate and you can taste the individual pieces of seafood.



Serves 4

Buon Appetito!

Cutlets 

Chicken Stirfry with Chillies and Basil

Try this if you dare!! If you do, you will need a sponge to mop down your brow.

Not for the faint hearted, it packs a punch but oh so yummy.

I made a quick "cooling" side dish of mango pieces with thinly sliced cucumber (seeds taken out)

Drizzle about a tablespoon of lime juice mixed with about 1/2 teaspoon of sweet chilli sauce.

You don't want to overpower the flavour of the fruit

 

 

 

 

400g (or there abouts) of skinless chicken thighs

2 tbsp vegetable oil

3 diced spring onions

2 tbsp finely chopped bird's eye chillies

1 tbsp dark soy sauce

11/4 tbsp grated palm sugar

11/2 tbsp fish sauce

1 cup loosely packed Thai Basil Leaves

 

Cut the chicken into small cubes. Heat oil in wok.Stir- fry chicken over high heat until chicken turns white. Add spring onions and chllies and stir-fry for about a minute. Add the sauces and sugar, toss briefly and then add basil leaves.

Serve with some steamed jasmine rice and a cooling side of your choice or my mango dish.

 

Cutlets

 

 





Fregola, Zucchini and Pancetta Salad

This summer, I have been searching for cool, satisfying salads that keep all the family well-fed and also cleverly yield tempting leftovers that taste even better the following day – and save me cooking or even thinking what to prepare – already done!  Thankfully The Gourmet Traveller magazine provided this perfect salad that is Fregola Freakin' Fabulous!

Serves  4  as a main meal   

OR     5- 6    as side dish     

(I served it with 2 lamb cutlets per person)

Preparation including cooking time  25 – 30 minutes.

Ingredients

200 gram fregola. (fregula)     Sardinian Pasta -  very small round pasta  balls that have been toasted. 

(Substitute Israeli couscous or a similar very small round pasta though it won’t have the toasty  bite).

6 thin slices pancetta

3 young zucchini – use  a  speed-peeler to slice into long thin wafer slices.

2 tablespoons Australian Extra Virgin Olive Oil

Salt and Pepper

200 gram frozen peas –  cooked for 1 minute OR microwave on High 1 minute. Drain.

½ cup each of basil and mint leaves – roughly torn

250 gram buffalo mozzarella  or bocconcini   - coarsely torn into chunks

1 small Roma Tomato – deseeded and cut into bite size pieces

Handful baby Kale leaves  OR  baby spinach leaves

Dressing

60 ml  (1/4 cup) Australian Extra Virgin Olive Oil

1 garlic clove –finely sliced

1 lemon – the juice AND the lemon rind

To serve (option)

               Crusty bread

Method

Cook fregola pasta in plenty of boiling salted water for 10- 12 minutes (or according to packet)

Drain well and spread on a large oven tray and set aside to cool.

For the garlic lemon dressing

Warm the olive oil in a small saucepan over low heat.  Remove from heat and add the lemon rind and the lemon juice.  Set aside to steep.

Use a chargrill pan (will also need for zucchini)  cook pancetta pieces til crispy.  Drain, allow pancetta pieces to cool.

Keep chargrill hot. 

Lightly toss the zucchini with olive oil.  Season lightly with salt and pepper to your preference.

Cook  in batches and transfer to a large bowl.

Add the fregola,   pancetta torn into pieces,   the peas,   the chunks of mozzarella,   diced tomato,  then the mint and basil leaves.  Toss gently to combine.

Just prior to serving

Remove garlic and lemon rind from the oil.  Drizzle the oil over the salad. 

Serve immediately with chunks of crusty bread.

OPTIONS

I had a couple of teaspoons leftover of a pre-prepared Neil Perry Rocket Fetta Pesto, so spooned that over.

Serve on it’s own   OR     with lamb cutlets   OR   other similar meat dishes.

                                                            Enjoy!   Colleen

Pina Colada Ice Cream

Perhaps you don’t like getting caught in the rain … or singing dodgy songs from the 70’s.  But my super-easy version of Nigella’s no-churn recipe will definitely have you ...  smiling - and singing – any time of the day.

  

I included macadamias, coconut and crushed meringues to help reduce the cream overload per spoonful  – and I also used the lime zest to really add a zing and gorgeous flecks of bright green to the coconut ice-cream -  intensifies those pine-lime summery memories.  This is definitely Adults Only.

This is obviously very rich and creamy – so - I freeze mine in numerous very small freezer proof containers and hide them throughout the freezer (much to Wilbur’s frustration).   You only need to serve a mini portion per person for a really satisfying tropical escape!

Preparation    15 minutes

Freezing          4 hours minimum.     Best used that week but okay to keep frozen for 1 month, well covered.

The inclusion of the nuts etc helps make this about 1 litre or so, which converts to 8 x 125ml (1/2 cup) serves, so smaller serves are definitely recommended and would go much further -  plus - you have the option of serving it with a tropical fruit platter to extend it even further as well.

Ingredients

600 ml   thickened cream

Handful  macadamias – finely chopped (but not chopped to dust),  then lightly toasted

Good pinch of   shredded coconut – lightly toasted   (can do more and reserve for presentation if desired)

125 ml   pineapple juice – good Aussie carton brand is fine

80 ml    Mailbu  (white coconut rum)  or the cheaper version is fine too

Few drops   Natural Coconut essence   (Plus  -  may need to add a drop more at the end)

Zest of  1 lime   – very finely zested

3 teaspoons   lime juice   (Plus  -  may need to add a drop more at the end)

50  -  75 gram   icing sugar  - sifted   

(start with 50 gram – the meringues also add a sugary hit. You can add a little more at end if you want)

90 gram   mini meringue nests – very finely crushed. 

Method

Toasting -  in a small non-stick pan, lightly toast the chopped nuts. Remove and allow to cool. 

Repeat with the shredded coconut  separately –  remain at the stove and stir well, only takes a couple of minutes.  Both will catch and overbrown quickly, if not watched.

In a jug (helps for pouring later) mix the juice, rum, essence, lime juice and zest.

Whisk in the sifted icing sugar (50 gram to start) and mix well to combine.

Using a stand mixer or hand-beater and a large bowl  –  whisk the thickened cream until soft peaks form.

Whisking gently – add the jug of juice mixture gradually.  Do not over-whisk.

Gently fold in   (don’t whisk)   the coconut, macadamias and crushed meringues.  Stir gently.

Taste and check it has a good coconutty / lime / sugar / creamy balance.  Adjust if needed and just stir through.

Pour into airtight, freezer-proof containers with tight  fitting lids.

Freeze minimum 4 hours.         

                                                        Enjoy!   Colleen                                                                       

Lamb Cutlets with Tumeric, Lime and Mango Chutney

You have to love the succulent taste of lamb cutlets. These delicious cuts adapt to any flavours you want to marinate them in. So here is another recipe for you to enjoy!

Serves 4

• 1/4 cup extra virgin olive oil 
• 1 tbs lime juice
• 1 long green chilli, finely chopped
• 1 tsp grated ginger
• 2 garlic cloves, very finely chopped
• 1 tsp each garam masala & tumeric
• 12 French-trimmed lamb cutlets
• 1/2 onion, very thinly sliced
• Coriander sprigs to serve
• Mango Chutney (recipe follows)

Stir oil, juice, chilli, ginger, garlic, garam masala and termeric in a large dish. Add lamb and turn to coat. Cover and marinate in fridge for 4 hours, 30 minutes at least if you have just come home from work!
Meanwhile, soak onion in cold water for 10 minutes, then drain and set aside.
Preheat the barbecue or a chargrill pan on high. Drain excess lamb marinade, then cook meat for 2-3 minutes on each side until lightly charred but still a delicate pink in the centre.
Divide among plates and garnish with onion slices and coriander. Serve with mango chutney.

Mango chutney makes about 1 cup.

• 2 tbs extra virgin olive oil
• 1 tsp black mustard seeds
• 2 mangos, flesh chopped
• 1/3 cup caster sugar
• 1 small red chilli finely chopped
• 1 1/2 tbs fresh lime juice

Heat oil in pan over medium heat. Add seeds, stir until they start to pop. Stir in mango, sugar, chilli, and salt to taste. Cook over a low heat, stirring for about 15-30 minutes until syrupy. Add lime juice, season and cool.
If by any chance there happens to be any left over, it will keep in the fridge for a couple of weeks.

There was definetly no mango chutney leftover and those lamb bones were left clean!
I served with snow peas and broccolini quickly stirfried with a little soy sauce.

Cutlets



Lamb and Barley Nanna Stew

Despite being summer,  it was a rainy, grey afternoon and I was keen to serve the family a hearty, satisfying and comforting bowl of steamy goodness – just like the stews our Nannas made on similar bleak days. 

This seemed to come together of it’s own accord – 

no doubt I was influenced by Grandmothers, the good old Australian Women’s Weekly and 

various other cookbooks over the years.  

It took a bit over an hour from start to table, 

but it was a stir now and then, do something else,

chop and add  – so quite restful to prepare. 

No hovering at the stove constantly.  

It was stir/simmer/stir therapy.

                                                                                                                

Time    10 -15 minutes preparation including removing fat from lamb chops

            40 minutes simmer and 20 more minutes simmer –  need to check/ stir every 10 minutes

Serves    4   (2 chops each) 

 but you could easily add more lamb chops and vegies to increase to 5 or 6 serves.

Ingredients

½ tablespoon Olive Oil

8 lamb chops – all fat trimmed off

2 medium onions – sliced

1 ½ cups Pearl Barley

1 small sweet potato – finely cubed

1 potato - diced

4 cups chicken stock – Salt reduced – add 2 cups first then  the rest as needed

1 – 2 cups water – warm from the kettle

2 carrots – halved longways and sliced

1 celery stalk – trimmed and sliced

Handful of green beans, trimmed and chopped in half

2 fresh bay leaves (or dried if not available)

1 stalk of rosemary (tossed in, as is)

Few stalks of thyme (tossed in, as is)

Pepper to taste

Baby kale leaves – good handful    OR      baby spinach leaves

Parsley – chopped (some to add in at the end and some for final garnish)

Optional – salt  - leave til the end and only add if needed

Method

            Use large wide stove top suitable pan  (min 8 – 10 cm deep) - with a lid

Heat Olive oil and add the trimmed lamb chops to brown both sides (2min per side)

Add onion and stir to soften.

Add barley, 2 cups of chicken stock and 1 cup water.

Mix in the sweet potato, potato and carrot pieces - mix about so evenly distributed.

Cover pan, bring to gentle boil then reduce to simmer for 40 minutes.

Check every 10 mins and stir to ensure not catching on base and add water/stock as needed. 
Do not dry out the stew, needs to be soupy moist.

Barley will then be almost cooked, so add in bay leaves, rosemary and thyme stalks.  Stir well.

Add celery and beans and more of the liquids.

The barley absorbs quite a lot of liquid – so keep it covered with liquid – add more as necessary/ soupy consistency is desired at end of cooking.

Cover and simmer gently for further 20 minutes or until barley is tender. Check it is not drying out.

Turn off the heat and remove the bay leaves, rosemary and large thyme stalks.
Add spinach / kale leaves -  these will wilt during the stir through. 
pepper to taste and add some of the parsley.

Check if you need to add a dash of salt. I did not need it.

Serve with final parsley garnish.

                                                                      Enjoy!    Colleen