Turmeric Tomato Chilli Chicken

It’s great to have a few quick toss together recipes that incorporate lots of veggies and delicious flavours.  Chicken Mince is such a versatile stand-by and soaks up the Asian flavours of ginger, turmeric, soy and fish sauce. You can make it quite spicy if you like by increasing the amount of chilli.  The amount of chilli I use is more on the mild side but still delivers a touch of warm and flavour. Enjoy!

Preparation       15 minutes  - Have everything chopped and ready to go!
Cooking            10 minutes
Serves               4 -5

Ingredients

500 gram Chicken Mince

Splash of Rice Bran Oil  OR   vegetable oil

15 cm piece ginger peeled and shredded finely  – 10 cm for fried garnish and 5 cm for meal

TIP:  don’t worry about the garnish if pressed for time, just use a bit extra ginger during cooking

1 onion finely sliced

2 garlic cloves – crushed

2 tablespoons Tomato Paste

1 teaspoon ground Turmeric

½ red chilli – sliced  OR   ½ teaspoon chilli flakes

½ red capsicum sliced

2 kaffir lime leaves – remove vein and shred very very finely

2 stalks celery – sliced

2 tablespoons Fish Sauce

1 tablespoon Soy Sauce

2 teaspoon sugar

Few handfuls Baby spinach

Handful fresh green beans – sliced in half

3 tomatoes – diced

2 shallots – sliced

½ cucumber – quartered then sliced

Small handful coriander leaves – roughly chopped

1 packet rice noodles – soaked in boiling water for couple of minutes then drained

Bean sprouts (optional)

Pepper (optional)

Few chopped roasted peanuts for garnish

Method

Using a wide deep frypan,  heat a little of the oil then quickly fry off the shredded ginger garnish

Remove from pan and drain on kitchen paper.

Add a splash more oil to the pan if needed.  Heat to medium.

Fry the onion until golden. 

Then add the ginger, garlic, capsicum, kaffir lime leaves and turmeric.

Stir in the tomato paste and chilli and cook out.

Add the chicken mince and use the spatula to break up any thick chunks.

Keep stirring until chicken is almost cooked.

Drizzle in the fish and soy sauce and sugar and combine well.

Stir through the celery and green beans.

Then add the shallots and baby spinach leaves. Mix well to combine and wilt.

Drain the noodles and toss through.

Remove from heat

Stir in the coriander, diced tomatoes, cucumber chunks and Bean Sprouts

Taste and add pepper and splash more soy if needed

Serve garnished with the fried shredded ginger and/or peanuts.  

PS tastes delish even without the garnishes.

                                 Enjoy!  Colleen

No Churn Vanilla Ice Cream

This recipe was given to me by my neighbour at Uki, It is a great starting ice cream base to add whatever your favourite flavours are.  Justine has her own chickens, so her eggs were extra special. If you don't own chickens, source the best and freshest organic eggs.

Ingredients

6 egg yolks

175 gm caster sugar (if not wanting too sweet only use 150g)

600 ml single cream

2 Tablespoon rose water

150 gm ground pistachios or scraped vanilla bean pod 

Method

Cream the egg yolks and sugar together in a mixer until smooth, thick and pale. Transfer to large stainless steel bowl. 

Pour the cream into a small saucepan and bring to the boil over a medium heat. Gradually pour the hot cream over the egg mixture, beating continually. 

Place the bowl over a pot of simmering water (making sure the base of the bowl does not touch the water) and stir with a wooden spoon until the mixture thickens to a custard. 

Add the rose water (or not if you don't have any) and fold through pistachios or vanilla bean seeds.

All the mixture to cool, then pour it into a serving bowl, cover with cling film and freeze overnight. 

Serve straight from the bowl.

I added a spoon of my Davidson Plum Jam on top to serve.

So good.

Mamma Marmalade

Chicken and Thai Basil Stir Fry

An easy chicken dish with great Asian flavours that may not be authentically Thai but is quick to cook and a tasty dinner winner!  I was gifted a big bag of peppery Rocket leaves, had some left over after making salads and wondered how they would work in this stirfry. The result was gobbled up and bowls left clean – an clear indication that the combination was spot on! There are lots of veggies incorporated into this recipe (typical of my dinners!) so feel free to mix it up a bit and add a few options of your own.  Zucchini chunks would work well, just add early to give sufficient cooking time.  Fresh crunchy green beans would be delicious too.  I just love adding the good green stuff!  Be sure to have everything ready to add to the pan as once you start cooking – it won’t be long until dinner is ready!  Enjoy!

Chicken and Thair Basil Stir Fry by Feed Your Inner Cook

Preparation      10 minutes

Cooking           10 – 15 minutes

Serves              4

Ingredients

500 gram Chicken Thigh fillets – remove fat chunks, slice into strips

1 tablespoon Cornflour

Splash Rice Bran Oil   or  Peanut oil

2 onions – finely sliced

2 cloves garlic – crushed

½ teaspoon dried red chilli  Or   use sliced red chilli

2 shallots – cut into 1 inch batons

½ red capsicum, sliced

2 large handfuls Rocket   OR   baby spinach

2 handfuls Thai Basil leaves

200 gram packet Asian noodles (cooked in boiling water for couple minutes, then drained)

1 tablespoon Oyster Sauce

1 teaspoon Fish Sauce

1 teaspoon Soy Sauce

1 tablespoon Dry Sherry  (pop the sauces and sherry in a cup ready to add in one go)

½ teaspoon Sesame Oil (no more – very intense flavour)
Handful Fresh Bean Sprouts

Salt and pepper to taste

Handful Cashews

½ cucumber – sliced on diagonal into chunks

Few snow peas – shredded (optional)

Mint leaves – shredded (optional)

Method

Toss the chicken slices with the cornflour in a bowl and set aside.

Heat a wok or large frypan until quite hot.

It is important to have everything ready, cook quickly and don’t allow to stew – keep stirring.

Add the oil to coat the pan

Quickly add the chicken slices and toss/stir constantly until almost cooked. Remove from pan and set aside in a warm place.

Add the onion slices and stir until beginning to soften

Quickly toss in the garlic, chilli and capsicum

Stir in the rocket or baby spinach and the shallots

Add the sauces and sherry

Return the chicken pieces to the pan, toss to reheat

Add the drained noodles and toss through

Remove pan from heat

Taste. Season if needed, maybe just pepper.

Stir through the Thai Basil leaves, Bean Sprouts and cucumber chunks

Dot in a few drops of Sesame Oil

Finally toss in the cashews

Garnish with the snowpeas and mint leaves

                                   Enjoy!  Colleen

Modern Sweet and Sour Pork

This Donna Hay interpretation of the classic Sweet and Sour Pork is a winner, a few more steps but it elevates the dish to new heights of flavour.  Interesting how useful pickled onions can be, both in this dish and I also use for onion rings.

Ingredients

2 cups of shaoxing (Chinese cooking wine)
2 cups of unsweetened pineapple juice
4 cm piece of ginger, sliced thinly
4 cloves of garlic crushed
1.5 kg pork belly (Preferably Australian)
440 g pickled white onions
Dried Pineapple to serve (I never had any on hand and still tasted delicious)

Sweet and Sour Sauce
3 green shallots, trimmed and halved
3 cloves of garlic, crushed
4 cm piece of ginger, sliced thinly
3 cups of unsweetened pineapple juice
1 cup white caster sugar
1 tablespoon soy sauce
1 tablespoon black vinegar (I used cider)
1/3 cup shaoxing
2 teaspoons tomato paste

Method

Preheat oven to 200 degrees Celsius.
Combine shaoxing, pineapple juice, ginger and garlic in a deep sided roasting dish.
Add pork skin side up and cover with aluminium foil and roast for 2 hours or until the pork is tender.
Line an oven tray with non stick baking paper.
Take pork from dish, discard cooking liquid and place skin side down on oven tray. Cover with another sheet of non stick baking paper.  Weigh down the pork by placing 3 cans of food or a heavy saucepan on top and refrigerate for 1 hour or until cold.

Now make the sweet and sour sauce.
Place the sliced pickled onions (I used about half the jar), garlic, ginger, pineapple juice, sugar, soy sauce, vinegar, shaoxing and tomato paste in a large saucepan over high heat.
Stir to dissolve the sugar and once to the boil, reduce to a simmer.
Simmer for 20-25 minutes or until syrupy.
Strain and set aside.

Heat a heavy based frying pan.
Slice the pork belly into 6 pieces.
Cook skin side down for 4 - 6 minutes or until golden and crisp.
Place on the side and cook until warmed through, repeat on other side.
Cook for 10 minutes until all is golden and warmed through.

Add the pickled onions to the sauce.

Drizzle the amazing sauce over the sliced pork, and garnish with slices of dried pineapple (if using).

Taste Sensation!

Mamma Marmalade.

Quinoa Crusted Salmon with Avocado Coleslaw

Sometimes, the day has disappeared. It is almost dinner time and you find yourself in the shops wondering what to cook that is nutritious, fast and tasty.  Here is one of those "Faster than Takeaway" recipes where you grab some fresh salmon, a couple of bags of precut veggies and add to your pantry staples - and you are sorted.  I know those packaged bags are not as ideal as cutting up fresh veggies yourself, but just occasionally they make a good alternative to the temptation of greasy takeaway. Pricewise, it is comparable to many takeaway family sized dinners.  Plus, leftovers are great for lunch the next day. Enjoy!

Quinoa Crusted Salmon with Avocado Coleslaw by Feed Your Inner Cook

Preparation       10 minutes

Cooking            10 minutes

Serves               4

Ingredients

2 pieces salmon fillet – skinless  (approx. 100 -120 gram each)

½ - 1 cup quinoa flakes  (start with ½ and add more as needed)

Sesame seeds – white and black (approx. 3 teaspoons of each)

Salt (just a tiny pinch) and Pepper

1 egg - lightly whisked

1 packet raw coleslaw pre-cut vegetables

Handful mixed seed and pinenut mix (incl Pepitas, sunflower seeds)
Few almonds, unsalted, skin on.

1 packet baby spinach leaves

Splash of Oil – I like to use Avocado Oil  or alternatively use Extra Virgin Olive Oil

Leftover roasted sweet potato cubed (I often cook extra roast veggies during the week and save it in fridge for this sort of recipe)

1 ripe tomato – diced

1 avocado – sliced

1 tablespoon Pesto

½ lemon

Salt and Pepper to taste if needed

Few mint leaves - torn

Method

Whisk an egg in a bowl.

Using a plate, mix the quinoa flakes, sesame seeds and a little salt and pepper.

Heat a dry frypan and lightly toast the almond, seed and pinenut mix.  Remove and save for garnish.

Heat a splash of oil in the frypan.

Heat oven to approx. 140 ˚C

Slice the salmon into small “logs”. If too damp, pat with some paper towel.

Quickly dip the salmon into the beaten egg.

Lightly roll the salmon in the quinoa/sesame seed mixture.

Place the salmon pieces in the pan and turn until crisp on all sides.  Remove to an oven tray.

Keep warm in the oven but do not burn.  Will only need to keep warm about 10 min max.

Add the roasted sweet potato cubes to the pan and warm through.

Add the baby spinach and stir until just begins to wilt

Stir in the coleslaw and remove from heat.  You just want to take the chill off essentially.

Mix the pesto through the veggie mix.

Combine the seed mix, avocado, tomato, a little salt and lots of pepper through the vegetable mixture.

Place into a wide serving bowl.

Drizzle with a little Avocado Oil (or Australian Extra Virgin Olive Oil)

Arrange the salmon pieces on top and squeeze a little lemon juice over the salmon and veggies.

Scatter with the torn mint leaves.

                                                  Enjoy!   Colleen

Lemony Zucchini with Mint and Pinenuts (not pretty but yummy)

Lots of veggies and no pasta.  This is one of those toss together recipes that might look a bit Yugly (yummy but ugly).  You can add different meats or leave out completely - either way it tastes delicious.  Even play around with slicing the zucchini - discs, ribbons or long lengthways slices - just not too thin or they could fall apart.  Easy to prepare and you know you are serving heaps of veggies!  Enjoy!

Lemony Zucchini Mint and Pinenuts by Feed Your Inner Cook

Preparation   10 minutes
Cooking        20 minutes
Serves           4

Ingredients

4 good-sized zucchini - sliced  

2 tablespoons currants
1 lemon - juice and zest
1/2 lemon cut into wedges for serving (optional)

4 tablespoons Pine Nuts (lightly toasted in pan)

Splash of Extra Virgin Olive Oil
1 red onion - finely sliced
2 - 3 garlic cloves - crushed
Tin anchovy fillets in olive oil (approx 30 - 50 gram) 
Small splash of Dry Sherry (optional)
1/2 teaspoon Dried Chilli flakes
1/2 teaspoon Dried Mint
1/2 teaspoon Celery seeds
Handful of shredded cooked meat (eg a little leftover roast lamb or chicken)  Optional
2 - 3 dried tomatoes - finely sliced  (optional)
Tin Cannellini Beans - rinsed and well drained
Few handfuls of baby spinach leaves OR mixed torn lettuce leaves 
Handful fresh mint leaves
50 gram Fetta - cubed  OR some ricotta - to dollop over just before serving
1 ripe tomato - finely diced for garnish
Pepper to taste .  Maybe salt though unlikely as anchovies are salty

Method
Soak the currants in the lemon zest and juice whilst preparing meal.
Heat a pan over moderate heat without any oil and lightly toast the pinenuts. Remove pinenuts from pan and reserve for final serving.
Saute the onions, garlic and anchovies in the anchovy oil . Add splash more oil if needed.
Add zucchini, Chilli, dried mint, dried tomato slices and Celery seeds and cook until zucchini begins to soften.
Pour over a tiny splash of Dry sherry. and the soaked currants and lemon juice and zest.
When almost cooked - 
toss through the cooked meat and drained Cannellini Beans.
Quickly add the spinach leaves or torn lettuce.
Remove from heat.
Finish off by sprinkling over the fresh mint and cheese and the diced tomato.
check the seasoning
Serve while still warm with lemon wedges if required.
                   Enjoy!   Colleen

Rack of Lamb with Parmesan Crust

It's Spring in Australia and that means Lamb!  The honey coating combined with the Parmesan crust keeps these delicious new season Lamb Racks delightfully moist and flavoursome.

Ingredients

2 racks with 8 or so cutlets each
2 tablespoon honey
2 tablespoon wholegrain mustard
3 slices of day old bread, or frozen bread roughly torn
1/2 cup of grated Parmesan
2 cloves of finely chopped garlic
1 tablespoon fresh Rosemary finely chopped
1 egg lightly whisked
Salt & Pepper

Method

Preheat Oven to 180 degrees Celsius.

Mix honey and mustard together in a small bowl.
Paint this mixture over lamb racks as best as you can.
Season with salt and pepper.
In a food processor, whizz together bread, parmeasan, garlic and rosemary until it resembles coarse breadcrumbs.
Tip into a bowl and add egg and salt and pepper.
Press mixture firmly over the back of the lamb rack.

Place racks crust side up in a baking dish.
Roast for 25 minutes.

Let the racks rest, whilst you serve the vegetables.

Serve with your choice of vegetables, we chose, ratatouille and oven baked potato slices.

Perfect.


Mamma Marmalade

Moroccan Chicken with chickpeas and apricots

This combination of Moroccan spices, chicken and chickpeas works well with the generous proportions of vegetables in the recipe to create a rich, textual stew with lots of flavour. I find 1 chicken piece on the plate is quite enough when served with such delicious vegetables but those with big appetites might need two pieces.  The recipe is my take on Nigella’s chicken tagine and she recommends cooking it the day before then reheating to really develop the flavours.  Either way, it is delicious.

Moroccan Chicken & Chickpeas by Feed your Inner Cook

Preparation       10 minutes

Cooking             45 – 60 minutes then   OPTION  Reheat the next day if desired

Serves                4 -6  depends on appetite and size of chicken thighs

Ingredients

6 chicken thighs with skin and on the bone

Splash Olive Oil

2 large onions – sliced

4 cloves garlic – crushed

3 sticks celery – sliced

2 carrots – diced

½ sweet potato – medium diced

½ red capsicum – sliced

Handful dried apricots (or prunes if you prefer)

Handful golden sultanas

Small handful red lentils

1 tin chickpeas – drained

1 tablespoon Flour  OR  leave out the flour and add some more red lentils to thicken the stew

½ teaspoon ground cinnamon

½ teaspoon ground coriander

¼ teaspoon dried chilli flakes

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground white pepper

250 ml White wine

600 ml Chicken Stock  - salt reduced

Salt and pepper to taste

Few large handfuls baby spinach leaves

Garnish:  Fresh coriander for garnish

Handful toasted pine-nuts

To serve:  your choice of couscous, rice or Turkish Bread

Method

Heat a splash of Olive Oil in a wide frypan that has a lid.

Brown the chicken thighs, skin side first. Remove from pan.

Add the onions, garlic and celery and gently cook until onion softens.

Mix in the carrot, capsicum, sweet potato and cook for a further 5 minutes

Combine the flour and spices and add to the pan, cooking for a few minutes until fragrant.

Return the chicken pieces and pour over the wine and stock.

Stir in the chickpeas, lentils, apricots and sultanas.

Cover pan with the lid and simmer on low heat for 30 – 45 minutes.

Now, if possible, turn off, cool a little and refrigerate a few hours until ready to reheat.

Then (or if not possible, continue …)

Warm through until reheated.

If dish is too thick, add a small amount of hot water a little at a time until sauce is thick but not too dry.

Taste and season with salt and extra pepper as required.

Add the baby spinach leaves and stir through until just wilted.

Serve with your choice of couscous, rice or Turkish bread

Garnish with shredded coriander leaves and toasted pine nuts.

                                            Enjoy! Colleen

Rosemary and Speck Mac n cheese

With number 2 son travelling to study overseas it was time for a crash course in cooking on a student budget and shared kitchen.  Armed with some easy but tasty recipes this Mac and cheese that he cooked, turned out a treat.

Ingredients

2 cups macaroni
1 tablespoon extra virgin olive oil
200g speck, rind removed, chopped
1 cup Milk
1 cup (240g) mascarpone
sea salt and cracked black pepper
1 cup grated cheddar cheese
1 tablespoon fresh rosemary leaves

Method

Preheat oven to 220 degrees celcius
Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente.
Drain and set aside.
Heat oil in a large fry pan, add speck and fry stirring for 2-3 minutes until crisp.  Remove speck and set aside.
Place the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high heat. Bring to a simmer stirring occasionally, until warmed through.
Place the mixture in a 1.5 litre capacity oven proof dish.
Top with the speck, rosemary and remaining cheese.
Cook for 10 minutes or until golden.

Serves 4

Easy as
Mamma Marmalade

Beef and Du Puy lentil soup

A meaty soup that smells so good – with the healthy addition of celery and lentils -  I can't  wait to enjoy a delicious bowlful.  This is my version of Phillip Johnson’s “Ecco Restaurant” recipe. (One of my favourite restaurants). Be sure to look for the Australian grown variety of the French Du Puy lentils.  These lentils are dark grey, round and when cooked add great texture and wholesomeness to the soup.  The soup is very filling and could be a main meal in itself.  And ... leftovers are even better when enjoyed the next day for lunch. Cheers

Preparation     I do the prep while the lentils are cooking  (or allow 15 minutes)

Cooking            25 minutes for Du Puy lentils.  Then about 1 hour for the soup

Ingredients

750 gram beef (or Lamb)  diced into chunks.  Chuck is good. Or round steak/ topside.

250 gram Australian grown “Du Puy” style lentils.  Rinsed well. Bring to Boil in 1 litre water then simmer for 20 minutes. Drain well before using in soup

Splash Australian Extra Virgin Olive Oil

4 onions – finely sliced

4 garlic cloves – crushed

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried chilli flakes

½ teaspoon celery seeds

Small Pinch Cayenne pepper – quite strong. 

6 stalks celery – sliced and some of the inner leaves shredded

4 shallots – sliced

Parsley – a few stalks finely shredded

1 tin Roma Tomatoes in juice (approx. 400 gram)

1 Litre Beef Stock – Salt Reduced

2 handfuls Red Lentils

Extra boiling water from Kettle may be added if soup becomes too thick

Salt and pepper to taste

Method

Use a Very Big deep pot saucepan.

I cook the Du Puy lentils in the big saucepan whilst I am cutting up the soup ingredients.  Drain, rinse, wipe out and reuse the pan!

Brown the onions and meat in a little oil, stirring until caramelised and golden.

Add the spices, garlic, celery seeds and stir through well to coat.

Add the celery and tinned tomatoes.

Pour in the beef stock and add the red lentils.  Stir well.  Simmer 30 – 40 minutes.

Add shallots and the cooked drained “Du Puy” lentils

Add extra boiling water if the soup thickens up too much.

Simmer for 10 minutes.

Just before serving stir in the chopped parsley

                      Enjoy!  Colleen

Crunchy Pork Knuckle with Braised Red Cabbage

Make sure you enjoy some hearty winter fare before spring arrives.  Here we have slow roasted two generous pork knuckles, accompanied with braised red cabbage.

Note: start the Red Cabbage the day before.

Ingredients 

1 kg (2 pieces) pork hocks
2 tablespoons salt
Olive Oil
Finely chopped garlic
Caraway seeds

Method

Preheat oven to 180 degrees Celsius

Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with caraway seeds.

Place in a baking dish with 2cm of water and roast for 2 hours.

Red Cabbage

Ingredients

2 red cabbages, finely sliced
2 apples, peeled, cored and finely sliced
1 onion, finely sliced
2 juniper berries
2 cloves
2 bay leaves
2 Tablespoon sugar
Salt & Pepper
1 cup red wine
2 bacon rashers, thinly sliced
Splash of Red wine extra
Knob of butter

Method

Combine the cabbage, apple, half the onion, spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight.
Next day, fry the remaining onion and bacon in a little butter.  Add a splash of the red wine and then add the marinated cabbage mixture. Cover and braise for 20 minutes over low heat until soft.

Season to taste.

Arrange the roast port and red cabbage on a serving plate and carve at the table.

Mamma Marmalade

Smoked Paprika Pumpkin Soup

Brisbane Winter is a fleeting season, so I enjoy making as many hearty soups as possible. Pumpkin is so versatile and a few herbs and spices completely transform this wonderful vegetable so you can easily serve up a different pumpkin soup every week.  This is my version of a recipe from "Gourmet Traveller" magazine.  The fresh apple cube sprinkles are a zingy optional extra.  PS any leftovers are great to freeze. Cheers!

Smoked Paprika Pumpkin Soup by Feed Your Inner Cook

Preparation   15 minutes 
Cooking         Roasting  40 minutes.   Simmering and stirring etc :  40 minutes

Ingredients

3 kg  pumpkin (butternut, jap, kent etc) – peeled and roughly chopped into 8cm chunks

(TIPS and HINTS:  if you pop the unpeeled pumpkin in the microwave for a minute at a time - it will soften the skin slightly and be easier to peel)

1 – 2 sweet potatoes – peeled and chopped roughly into 5cm pieces

1 teaspoon each of   Smoked paprika,    Ground Cumin,   Ground Coriander

1 teaspoon Dried Chilli flakes (optional – to your taste)

1 lime (or 1 lemon) grated zest  plus the juice for later

Olive Oil

2 heads of garlic, intact - slice off the top slightly to expose the tips of cloves

2 Red Onions – sliced

4 Bay Leaves

1 ½ litres (6 cups) Salt reduced Chicken Stock

Kettle of boiling water to thin out if needed at the end

1 tablespoon Sherry Vinegar

1 small Granny Smith Apple  (or ½ Granny Smith and ½ small Pink Lady apple) – peeled. Finely diced then stirred through with a splash of the lemon juice (or lime juice).  Will prevent discolouration.  Used for garnish later. 

2 tablespoon Pepita seeds  - toasted.  For final sprinkle.

Salt and pepper to taste – if needed

¼ cup chopped Italian Parsley

Method

Preheat oven to 200 ˚ C.

In a large bowl toss the pumpkin and sweet potato chunks with a little oil and the paprika, cumin, coriander and zest. 
Use a little of this oil over the garlic heads then wrap garlic in alfoil loosely.

Spread onto 2 large oven trays. Add the wrapped garlic to tray. Roast for approx.30 - 40 minutes until gold and tender.  Turn occasionally until golden.

Use a very large deep saucepan. 
(TIPS and HINTS:  You will be using a Stick Blender later so it is easier to just use 1 pot for both cooking and blending)

Heat a little oil. Add the onions and stir until softened.  Approx 4- 5 mins.

Squeeze the garlic from the skins and add the roasted garlic purée to the onions.

Add the cooked pumpkin, sweet potato and the stock, chilli and bay leaves.

Bring to a boil then reduce and simmer for 15 – 20 minutes

IMPORTANT:  Remove the 4 bay leaves before blending.

Use a stick blender to purée the soup. 

If it is too thick, add some of the boiling water, blend again then check and add a little more as needed.  You are after a thick hearty soup.

When you are happy with the consistency, stir through the tablespoon Sherry Vinegar and tablespoon Lime (or lemon) juice.

Taste.  Add extra pepper or salt if you feel your soup needs it.  Add a dash more juice if you want.

Serve into warmed soup bowls.

Top with the drained apple cubes and seeds. Sprinkle over a little chopped parsley.

Enjoy!  Colleen

Pork and Fennel Sausages with Tomato Pasta

No need to call everyone to dinner – the aromas from this dinner will have them gathered at the table eager and ready.  It is so handy to have a standby recipe with generous comforting, hearty flavours and easy to cook with staple ingredients.  I love the flavours of fennel, celery and aniseed so I find any excuse to cook with them as often as possible.  The Passata softens the fennel flavour and chilli adds a mild heat. 

Winter or Summer this is a winner!

Pork and Fennel Sausages with Tomato Pasta by Feed Your Inner Cook

I like to cook this recipe with fresh sausages but also keep some on standby in the freezer as they defrost easily along with my frozen tubs of cooked roasted sweet potato. A few herbs from the garden add a burst of freshness and most of the other ingredients are fridge and pantry staples.  I like to start the sausages cooking, prepare the chopped veggies and keep an eye on the sausages.  Then it is just a matter of cooking the pasta, stirring the sauce and adding bits and pieces along the way.  Wilbur assures me it is even better the next day for a delicious workday lunch. Hope you enjoy it just as much!

Serves                5 generous servings

Preparation      15 minutes to get started plus I continue to chop etc during cooking time

Cooking             30 minutes approx

Ingredients

6 Fresh good quality pork and fennel sausages (one each and one for leftovers maybe!)

Pasta – enough for 5 people – cook in large pot of boiling salted water. I like to use Penne

Splash of Australian extra virgin olive oil

2 onions – sliced

3 stalks celery – sliced and some of the soft celery leaves – chopped to add at end

2 cloves garlic – crushed

2 rashers bacon – finely chopped

½ teaspoon dried chilli flakes

1 tablespoon fennel seeds

2 teaspoons dried fennel

2 tablespoons Tomato paste

700 ml bottled Passata

200 ml water – to rinse the bottle and add into the pan

1 cup of cooked roasted sweet potato diced   (optional – I often cook and freeze pumpkin and sweet potato to add to these sorts of meals)

Good handful green beans – trimmed and sliced about 2 cm pieces

6 or so fresh sage leaves - torn

3 big handfuls of green leaves mix – baby spinach, baby green kale, baby purple kale – finely chopped

1 – 2 cups of reserved pasta cooking water (save just before draining pasta) to add into sauce

Salt and pepper to taste (I usually don’t need to add but your preference)

For serving

A few fresh cherry tomatoes - halved

Dozen or so Basil leaves – torn

1 fresh fennel frond – use the fine green leaves removing the tough stem

Freshly grated parmesan

Method

Once the sausages are cooked (see below) – start cooking the pasta

Use a kettle to boil water and then add water to large pot. Add a small pinch of salt and your pasta. Stir well to separate.  Return to boil and cook to packet time.  A wooden spoon placed across the pan prevents boil over.  Just prior to draining the pasta, reserve 2 cups of the hot pasta water to add to the final sauce.  You might not need all the water – but good to have extra if needed.

Sausages and Sauce

Heat a small splash of Olive oil to a wide deep frypan.

Add the sausages and turn regularly to brown on all sides.

Also add the sliced onions and bacon – stir on one side of pan away from sausages.

When onions soften, add the celery, garlic, fennel seeds, dried fennel and chilli flakes. Stir through the onions. Continue browning the sausages. 

Now is the time to start cooking the pasta in a separate pan

Make a space in the onions and add the tomato paste.  Allow to cook out – you will smell the tomato in a minute or two whilst simmering.

Add the Passata and the bottle rinse water to the pan and combine through all the onion mixture and the sausages. Allow the sausage onion sauce to continue simmering.

Add the already cooked sweet potato cubes and stir into the simmering sauce.

Stir in the sliced green beans and chopped sage leaves.

Toss in the green leaves and allow to wilt. Continue simmering until pasta is cooked.

When the pasta is ready, reserve 2 cups of the hot pasta water then drain the pasta.

Pour about 1 cup of the pasta water into the sauce and stir well.  If the sauce is stir too thick add a little more of the pasta water until sauce is right consistency.

Toss through the reserved chopped soft green celery leaves.

Taste and if necessary add salt or pepper – probably not needed as parmesan still to be added.

Stir the drained pasta into the sausage sauce.

Just prior to serving

Stir in the halved cherry tomatoes and torn basil leaves.

Grate a little parmesan cheese over the servings and sprinkle a little of the fresh fennel.

Enjoy!   Colleen

Flourless Brownies with Whipped Ricotta

When you need a brownie with a difference, try this walnut, chocolate brownie with a delicious topping of whipped ricotta and cream.  It doesn't overdue the sweet so a pleasant dessert or treat.

Ingredients

2 1/2 cups (250g) walnuts
1 cup (220g) caster sugar
150g dark chocolate and 150 g milk chocolate, melted and cooled
6 free range or organic eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Finely grated zest of 1 orange.

Ricotta Icing
500g ricotta (drained) obtain from a delicatessen, not a pre-packaged tub
300ml thickened cream
1/3 cup (40g) pure icing sugar, sifted
1 vanilla bean, split seeds scraped or 1/2 teaspoon vanilla bean paste

Method
Preheat oven to 180 degrees Celsius
Grease and line a 20cm square cake pan with baking paper.
Place walnuts and sugar in a food processor, whiz until walnuts are crushed but not dust.
Add melted chocolate and pulse to combine.
With the motor running add eggs one at a time.
Then add the spices, pinch of salt and orange zest.
Pour into the prepared cake pan and bake for 30-40 minutes until just  cooked through but still soft in the centre.
Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.

Icing
Place ricotta in a food processor and whiz until smooth.
Add cream, icing sugar and vanilla seeds, whiz until combined.
Slice the brownie into 12 squares and top with ricotta icing.

Yum!

Mamma Marmalade

Jam Sponge Pudding

Now we have a return of winter weather, it's time for a little comfort food. A warm dessert is a small indulgence guaranteed to pop a smile on your face.

Ingredients

1/2 cup Jam - not too sweet, try raspberry or marmalade (I had some of my Davidson Plum jam in the fridge)
125g butter, softened
1/2 cup (110g) caster sugar
1 teaspoon finely grated lemon rind
1 teaspoon vanilla paste
2 organic/free range eggs
1 1/2 half cups (225g) self raising flour
1/2 cup (125ml) milk

Method

Grease a 4 cup (1 litre) pudding basin.
Spoon jam onto the base of the basin.
With an electric mixer, beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy.
Add eggs, one at a time, beating well after each addition.
Add flour and milk in alternating batches and stir until just combined.
Spoon into the basin and smooth the surface.
Cut a 30cm square of baking paper and a 30cm square of alfoil.  Place paper on top of the foil.  Fold the centre to pleat, place over the basin, foil side up.
Use a lid or tie string twice around top to secure.  Scrunch paper and foil tightly around the rim of the basin.

Place an upturned saucer in the base of a slow cooker. Place the basin on top of the saucer.
Pour enough boiling water to come half way up the side of the slow cooker.
Cook on high for 3-4 hours (or low for 6 hours).
Set aside for 10 minutes before turning out onto a serving platter.

Delicious

Mamma Marmalade

Gluten free Coconut & Lemon Macarons

This recipe recently featured in "Delicious" Magazine from the amazing Christine Mansfield. My middle son's girlfriend and I made these together a very enjoyable bonding exercise.  The lemon curd is something you can make on it's own.

Ingredients

2 eggwhites
2 1/4 cup (150g) shredded coconut
100g caster sugar
20g chopped pistachios
Finely grated zest of 1 lemon

Lemon Curd
3 large egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) lemon juice
100g cold unsalted butter, cut into pieces

Method

To make the lemon curd, place the egg yolks and sugar in a heatproof bowl, whisk until pale and thick.  Add lemon juice, then place bowl over a saucepan of simmering water.  Remember the bottom of the bowl must not touch the water.
Cook, stirring with a spatula for approximately 2 minutes or until thick.  Add cold butter a piece at a time, store to combine ensuring each piece is incorporated before adding the next.
Cook, stirring constantly for 8 minutes or more until the curd is very thick and coats the back of the spatula.  Cool and cover surface with plastic wrap so not to have a skin form.
Chill for 2 hours.

To make macaron
Preheat oven to 160 degrees Celsius
Line 2 baking trays with baking paper.
Place eggwhites in a very clean bowl and whisk to soft peaks.
Gently fold in the remaining ingredients.
Working with 2 teaspoons of mixture roll into balls and place on baking tray a few centimetres apart.
Bake for 15 minutes or until firm, but not completed coloured.

Cool completely

To serve, spread the lemon curd over half the biscuit, then sandwich curd with the remaining biscuit to form macarons.

Very Nice !

Mamma Marmalade