No Knead Focaccia

You need this recipe for No Knead Focaccia!  It comes from the SBS TV website and is made with basic ingredients and very little effort. My Grandson loves helping make this "fox-shar" so I hope you do too!  Stir the ingredients together the day before you want to bake and leave overnight in the fridge. Childs-play ! (with supervision!) It only takes a few minutes arranging simple herbs and a few sliced vegetables to make it 'Arty' and fun.  Delicious dunked in a little olive oil and balsamic vinegar or with a smudge of butter.  Best eaten on the day it is baked - which won't be a problem!   Enjoy!  Colleen

Preparation    10 minutes 
Resting           1 hour plus overnight plus approx 45 minutes before baking
Baking             20 - 30 minutes

Ingredients

4 cups   00  Tipo Flour (bread flour)

1 teaspoon instant yeast (I sometimes use one sachet) 

1 teaspoon Salt

Olive oil (1 1/2 tablespoons) plus more for baking later

2 cups barely lukewarm water, a tiny bit warmer than room temperature but not warm

slices of vegetables and herbs for decoration if desired

Sea salt flakes to sprinkle before baking

Method

Use a large mixing bowl as the dough will expand on rising. 

Combine the flour, instant yeast and salt and stir well.  I use a Danish Dough Hook but a regular spatula or  large spoon is okay.

Mix the oil into the water and pour gently into the flour mixture

Stir really well to mix together into a sticky dough.

Leave the dough in the bowl, cover with plastic wrap and set aside for an hour.

Check after an hour that the dough is starting to rise and pop the bowl into the fridge overnight. You can leave for 2 nights if you prefer, I have only done overnight.

Next day

Generously oil a baking pan - mine was 24cm x 34cm x3cm

Tip the dough onto the pan and oil your hands then moosh with your fingers so the dough gets to the edges

Preheat oven to 200 ℃

Leave the pan of dough in a warm place to rise again - approx 30 mins and it will rise by about a quarter size

Oil your fingertips again and push indents into dough again. Decorate as desired and sprinkle with some sea salt flakes.  Allow to rise again approx 10 minutes.

Drizzle with some more Olive Oil

Bake for approx 20 - 30 minutes until middle of loaf springs back when pressed  and crust is lightly golden.

Enjoy!    Colleen

Roast chicken with rosemary and garlic rub

 Sometimes the most delicious dinners are the most simple. Start with the very best ingredients a small addition of some dried and fresh herbs and you have a winner.  In this recipe I have used Tweed Real Food's Garlic and Rosemary rub combined with some fresh herbs from my garden.  I usually roast chicken with lemon wedges, but have you seen the price! I did have some of my parents organic limes so substituted lime for the lemon.

I like to support Australian farmers so I subscribe to  Piggy in the Middle and receive fresh chicken, pork and eggs direct from the farm each month.

The added benefit of this rub is that it has no added sugar so fits in with my kids eating Whole 30 and hubby's keto diet.

       

Ingredients

1 x Organic/Free Range Chicken

1 x sachet Tweed Real Food Garlic and Rosemary Rub (or substitute)

Extra Virgin Olive Oil

Dried Chilli Flakes

Lemon/lime

Fresh Rosemary, Bay Leaves

1 x head of good garlic

Method

Preheat oven to 180 degrees Celsius

Give the chicken a quick rinse under running water inside and out.  

Pat dry with paper towel

Cut chicken into 2 with kitchen scissors (Can leave whole)

Pop fresh herbs and lime into a baking dish, place chicken halves on top.

Drizzle a little EVOO over the chicken then sprinkle on rub and dried chilli flakes.  

I add a whole garlic because the family love the taste of squishy baked garlic cloves.

Pop the roasting dish into the oven and cook for 50- 60 minutes depending on the size of the chicken.

Mamma Marmalade

Pistachio Pinwheel Biscuits

I finally discovered the easiest way to have delicious biscuit treats in my kitchen - give a lovely person a fabulous cookbook for their birthday and they make them for you ! Perfect! This recipe is from "Dessert Person" by Claire Saffitz and a big Thank You to an even sweeter Claire for cooking and bringing these nutty swirls along to share!  

Hope you enjoy these too - Colleen

Preparation       45 min plus 1 - 1 1/4 hours refrigeration 

Baking               15 - 20 minutes

Makes                32

Ingredients

90 gram  (2/3 cup) shelled pistachios
170 gram butter, room temperature, diced

3/4 cup and 2 tablespoons icing sugar 

2 large egg yolks   - only yolks needed in this recipe

1/2 teaspoon Almond Extract

1 cup Plain Flour

1/2 teaspoon salt

1 1/3 cups Almond flour

1/2 cup Demerara sugar (for rolling)

Method

Finely grind pistachios in a food processor until gravelly but NOT fine or a paste. Tip into a small bowl.

Re-use the food processor to mix the butter and icing sugar until smooth and creamy.

Add yolks and almond extract pulsing until smooth and light.

Add flour and salt and barely pulse to a stiff dough, scrape down sides as needed.

Remove 2/3rd of dough to a medium bowl and use a flexible spatula to combine added almond flour (into medium bowl)

Tip the medium bowl dough onto a piece of baking paper about 36 cm long. that is on a baking sheet - a tray without 3 edges, so you can roll per below.

Pat the dough into a thinner layer and top with another piece of baking paper.  Roll the dough until it is about 12x8 inches or 30x20 cm and about 1/4 inch thick.

Uncover the dough and leave on tray, refrigerate until firm approx 15 min.

The remaining 1/3rd of dough is still in the food processor. Add the ground pistachios and pulse about 7 times until blended and green. Set aside at room temperature.

Remove the slab dough from fridge and plop tablespoon size blobs of pistachio dough across surface of dough.  Use an offset spatula to spread pistachio dough across in an even layer but leave a 1/2 inch border on the 2 longer sides. (If desired, have the pistachio dough a little thinner at the ends for the final 1/2 inch of it's layer, helps with the swirl effect)

Start at one of the longer sides using baking paper to assist. Roll dough into tight spiraled log. Wrap the rolled log in baking paper and refrigerate until dough is firm, approx 1 hour.

Preheat oven to 180 ℃ and line 2 large rimmed baking trays with baking paper.

Have an upper and lower oven rack in place in the oven.

Sprinkle the demerara sugar over a cutting board.

Remove log from fridge, unwrap and roll across the sugar, pressing down firmly as you roll so sugar adheres to entire log.

Use a sharp knife and cut the thinnest slice from both ends to neaten and expose the swirl pattern.

Cut the log in half across the middle crosswise, then cut these in half again to make quarter logs. then cut all logs in half again to make eighths - this makes for even slices. 

NB before each cut - roll the  log pieces on the cutting board to keep them round.

Cut each of the eighth pieces into four slices so you will have 32 biscuits.

Place the biscuits evenly over the 2 trays with space to spread slightly.

Bake on upper and lower oven racks - halfway switch and also rotate trays.

Bake until golden around edges approx 15 to 20 minutes in total. Check regularly so they don't overbake.

Remove from oven and cool on baking sheets.

Enjoy!   Colleen ... and Claire .... and Claire!

Chicken and Ham Pot Pie

 Now if like me, you have some leftover cooked chicken and a leg of ham that needs to be used and you have exhausted all recipes, I suggest you give this a try.  It's very tasty and ideal if you are following a keto or low carb diet. In truth no one will tell the difference.

Pie by Feed Your Inner Cook

Pie by Feed Your Inner Cook

           

Ingredients

300g cooked chicken (or thereabouts) cut into cubes

200g ham (or thereabouts) cut into cubes, you can substitute with bacon

1 Tablespoon butter

Olive Oil

1 small or 1/2 medium carrot, diced

2 medium stalks of celery, diced

1/3 cup leek or onion, diced

2 cloves garlic, crushed

1 Tablespoon of fresh thyme or parsley, chopped

110g cream cheese (1/2 cup)

1 cup of thickened cream

1/4 cup of chicken stock

Salt and Pepper to taste

Dough

1 1/2 cups grated mozzarella 

2 Tablespoon cream cheese

2/3 cup almond flour

1 medium egg beaten, to brush the top 

Method

Preheat oven to 180 degrees Celsius

Heat 1 Tablespoon of butter, plus a dash of olive oil and saute leek/onion, carrots, garlic, celery and thyme.

Cook until soft and golden, about 6 minutes.

Add cooked chicken and ham and combine.

Add cream cheese, cream, stock salt and pepper, bring to the boil, reduce to a simmer and cook 1-2 minutes until cream cheese has melted and all ingredients incorporated.

Take off the heat and make the dough.

Place the mozzarella and cream cheese in a small saucepan, stir until melted and combined.  Add almond flour and mix to form a dough.

Roll the dough between 2 sheets of baking paper to approx 1/2 cm thick.

Use the top of the individual pot pie dish to cut a circle with a sharp knife.

Spoon the chicken mixture into the individual pots. Place the circles of dough on top sealing the edges.  Cut to slots in the pastry lid with a knife and brush the some beaten egg.

Bake for about 20 minutes or until golden.

Mamma Marmalade

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