Orecchiette pasta with cauliflower, peas and mint

Orecchiette means 'little ears' - cute textured small bowl-shaped pastas designed to hold the yummy sauce. There are lots of versions of this recipe and mine is adapted from Matt Moran's version.  Easy to make, uses basic ingredients and I guarantee you will want seconds of this delicious comforting food!

Preparation  10 minutes
Cooking       15 - 20 minutes

Serves          4 plus seconds (maybe!)

Ingredients -  suggestion - add a bit more or less to your preference.

100 ml Australian Extra Virgin Olive Oil - half for crumbs, half for remainder.
50 gram  Japanese Panko Breadcrumbs
1 onion - diced
2 cloves garlic - crushed
400 gram Orecchiette pasta
1 cup of frozen peas - defrost for 5 minutes before adding    - you might like to add more
1/2 cauliflower  - cut into bite size pieces a bit smaller than the pasta
OPTION - 3 slices pancetta - diced   OR bacon - diced    OR  a little salami cut into very small pieces
75 gram butter - cubed
60 gram Parmesan cheese - finely grated  - half will be for garnish  - you may want more.
1/4 bunch mint leaves - finely sliced
Salt and Pepper
NB  save at least 1 cup of the cooked pasta water when draining the pasta.  You will need between 3 tablespoons to 1/2 cup usually.

Method

You will need saucepan for pasta and a frypan with a reasonable depth side - at least 2 inches deep.

Heat half the oil gently in the pan and add the breadcrumbs.  Stir well gently to coat through evenly and lightly brown.  Remove and place on kitchen paper until needed later.

Use a large saucepan and bring generous amount of salted water to the boil.
Add the pasta and cook for approx 12 minutes (check packet directions).
When cooked, drain well and be sure to reserve at least one cup of the pasta water.  

While the pasta is cooking:

Using the frypan again, heat the remaining oil and add the onion and  cauliflower pieces. Season with salt and pepper.  Cook for 5 - 7 minutes depending on the freshness and size. Stir regularly.
While the vegetables are cooking, add the pancetta or the meat choice that you are using. Cook well.
When almost golden and cooked, add the crushed garlic and peas - stir well.

Drain pasta and reserve the pasta water. The water will be needed later.

Add the pasta to the frypan and stir through gently.
Add butter and half the cheese and stir until melted.
Check for salt and pepper - adjust if necessary.

If it looks a little dry - add a little pasta water - gradually a tablespoon at a time until moist and glossy.

Stir through the breadcrumbs and mint.
Serve sprinkled with the remaining cheese.

                                                    Enjoy!    Colleen

Christmas Cake and Pudding step by step. Part 1 - Preparing the Dried Fruit

Ho Ho Ho. David Jones is setting up Christmas decorations for sale.

Seriously people, this is August!  August!

Now, as someone who travelled to North Pole to visit Santa’s reindeer, even I feel 4 months preparation for Christmas is extreme.  However, having said that, preparing your dried fruit for Christmas Puddings, Festive cakes and ‘Season’s Greetings’ tarts and goodies can be easily achieved over next few weeks.

So, this is not a recipe as such – just breaking a job down into ‘bite-size’ stages so you can have all the work done by the end of November.  I live in a humid part of the world, so I try to avoid hours of hot cooking in the lead-up to the Christmas countdown week. This method spreads the workload before the sub-tropical heat really sets in.

In the coming weeks I will add further posts detailing preparation and cooking – easy!

Dried Fruit preparation

Buy your dried fruit – look for fruit that still retains some softness and fresh appeal.  Avoid any dried rock-hard bullets.  Use any mixture that you like from your favourite recipe, or if you prefer, it is fine to purchase the pre-mixed ‘dried fruit’ packets.

Use your preference or the suggestion from your recipe of either Rum (Bundy of course!), Brandy or Sherry.  This will flavour the fruit and help keep the finished cake moist.

Sterilize your jars.

Note on the jars how much fruit and rum is in each jar.  

I store 1 kilogram of mixed dried fruit with half a cup of rum in the large jars, then smaller ratio quantities in the smaller jars,  - just do the quantity you want.

1 kilogram fruit  = 1/2 cup rum

1/2 kilogram fruit = 1/4 cup rum  etc etc

Once you have measured the fruit and rum into each jar, seal them tightly and wash any stickiness off the outside of the jars.  Put the jars on a tea-towel on a tray.  This will help you check there are no leaks when you turn them over. A leak will indicate that the lid is not sealed properly.  

Leave the tray in a darkened corner out of the way for one week. 

Now the fun bit: every time you walk past that corner, turn the jars upside down to rotate and rattle the jar around a bit ensuring the rum is evenly distributed and the fruit will plump up slightly.  Turn as many times as you like during this week.

At the end of the week, the rum should be mostly absorbed by the fruit.

Just find a dark spot in the back of the pantry and store them ready for use later – easy!

                                        Enjoy!   Colleen

Pumpkin, Leek & Brie Tart

Serves 6-8

 

 

 

300g butternut pumpkin, peeled, cut into 3cm pieces

1 tbs olive oil

20g unsalted butter

2 leeks (white part only), thinly sliced

80g brie cheese, sliced

1/3 cup grated parmesan cheese

4 eggs

150ml each thickened cream and milk

pinch of nutmeg, preferably fresh

 

 

1 short crust pie case

(you can use a commercial one if time is limited, but homemade is always the best!)

 

 

• Blind bake pastry case for 15 mins
• Place pumpkin on a baking tray, drizzle with olive oil, season, then bake for 25-30 min, turning occasionally until tender. Allow to cool.
• Melt butter in fry pan over low heat. Add the leek and cook, stirring for about 5 minutes to soften.
• Scatter the leek and pumpkin over the tart base.
• Lay the brie slices on top and scatter with the parmesan.
• Whisk eggs, cream and milk together, season and add nutmeg
• Carefully pour over vegetables in tart case and bake for about 30 minutes until set.
• Stand for about 15 minutes before serving with a sharp green salad.

 

 

From my favourite food magazine "Delicious." Perfect for a lunch or a light Sunday evening meal.

 

Cutlets

 



Amok Fish Curry Baskets

 Serves 4

 

Here is the recipe from my trip to Cambodia. I was fortunate enough to cook and eat this delicious meal with a local.

 

2 Asian shallots chopped

1 Tablespoon Amok spice - see recipe for
   Cambodian Amok Curry Powder.

1/2 teaspoon fish sauce

1 Tablespoon broken palm sugar

1/2 teaspoon salt

400ml coconut milk

500g fish fillets ( Barramundi works well)

12 green prawns shelled,
1/2 cup sliced green beans

1 red chili sliced for garnish

In a pestle and mortar or small blender, grind onion, salt, spice mix, fish sauce and sugar to make a paste. (Add a drop of water if necessary.)  Enjoy the aroma!!

Stir paste in wok over medium heat 2-3 minutes, then add coconut milk.

Stir, bring to simmer. Add fish and prawns, simmer approx 12 minutes until cooked.

Spoon into 4 individual banana leaf cases.
Drizzle 1 tablespoon of coconut cream over each case and decorate with sliced  chilli.
Place in steamer for about 15 minutes. This allows some infusion of the banana leaf into the fish curry.

 
                                                           Enjoy the delicate flavours!

Cutlets
 

Cambodian Amok Curry Powder

 

Recently, I had the absolute pleasure to spend five incredible days in Siem Reap Cambodia.

It was here that I had the privilege to meet many of the hospitable and humble locals who displayed incredible  resilience from a  murderous recent history they endured.

I was lucky enough to attend a cooking class devoted to classic Cambodian dishes.

One of my favorites was Amok Fish Curry that is steamed in Banana Leaf baskets.

The taste is delicate so as not to overpower the  fish but bursting with  flavor.

I have not been able to find "ready made" Amok powder here in Australia, so after trowelling the internet, have found this recipe from a fellow "blogger"

Pranee Khruasanit Halvorsen who I think has mastered the combination of the following spices to achieve the right Amok Seasoning.

 

. 

 

1/4 teaspoon black peppercorns, ground

1/2 teaspoon Thai chili powder

1/2 teaspoon garlic granules

1 teaspoon turmeric powder

1 teaspoon galangal powder

1 teaspoon sea salt

2 teaspoons lemongrass powder

1 teaspoon Kaffir lime leaf powder

Combine black pepper corns, Thai Chilli powder, garlic granules, turmeric powder, galangal powder, sea salt and lemongrass powder in a small bowl. Store in a spice jar for up to 2 weeks.

Cutlets

Pork with Soy-Orange Sauce

Serves 8

 

So easy and tasty! Prepare the night before, come home from work and dinner is on the table in 30 minutes.

 

8 pork butterfly steaks

3/4 cup freshly squeezed orange juice

1/4 cup soy sauce

2 tablespoons olive oil

2 crushed garlic cloves

1 tablespoon finely chopped fresh rosemary

1 tablespoon honey

1 tablespoon olive oil, extra for frying

 

 

 

 

   

Combine all ingredients and pour over steaks. Place in refrigerator to marinate overnight.

Heat oil in large pan, ( I bring meat to room temperature in marinade), drain steaks and add to pan. Cook over medium heat 3-4 minutes on each side. Remove from pan and drain on absorbent paper. Place cooked steaks in warm oven, covered loosely with foil while cooking remaining steaks.

Pour marinade into pan. Stir over medium heat until mixture boils and simmer until reduced by half.

To serve, place a steak on each plate and spoon over a little sauce. Serve with greens.



 

Cutlets



Savoury Cheese Loaf – from my Amazing neighbour Mrs A.

Feedyourinnercook is 1 year old and 70 posts strong. I could not think of a more perfect way to mark the occasion than to warmly share this recipe and story with you - encapsulating our blog’s philosophy perfectly.  Sharing and Caring. 

I am blessed to enjoy the company of two gorgeous, energetic and caring neighbours – both in their 90’s.  This is my opportunity to honour them – especially as they are both about to celebrate their birthdays this month.  My lovely neighbour Mrs A is always baking for visitors and insists on you sharing a cuppa and slice of something just out of the oven when you pop in for a chat.  Whenever I feel tired I only have to look out my window at the pair of them – mowing, weeding and socialising – truly inspiring women with such warm and caring hearts.

Now, my reason for sharing this recipe with you – I answered a knock on the door – Mrs A, with her beaming smile, gave me this Savoury Cheese Loaf wrapped in a towel, the aroma wafting enticingly – and -  her handwritten recipe.  I had been gifted a Recipe Jewel. She touched my heart. 

That moment captures true generosity of heart and spirit – making food for another and sharing a much loved recipe.  And now, I am passing this on to you – for you to share with your loved ones. 

I hope you enjoy and be sure to mention Mrs A when you do – it always tastes better that way.

Happy Birthdays Mrs A and Mrs W! Legendary women.

Preparation  15 minutes

Cooking         55 minutes – 1 hour    and 10 minutes cooling down

Ingredients

½ cup (120 gram) butter – melted and cooled a little

2 Cups Self-Raising Flour  - sifted

½ teaspoon salt

Pinch Cayenne Pepper  - this is strong, don’t overdo, a pinch is enough

1 tablespoon sugar          (Mrs A says it is optional)  I put it in

1 cup grated cheese

½ cup gherkins – drained and finely chopped (approx. 4 depending on size)

1 egg -  beat briefly - just slightly - to break up before adding to mixture

¾ cup milk

Extra grated cheese for sprinkling of top

Method

Preheat oven to 180 o C.

Line a loaf tin approx. 23cm x 14cm.

Sift all the dry ingredients into a large bowl.

Add the melted butter, egg, cheese and gherkins and gently fold through to incorporate all the flour.

Don’t over-work the mixture or the flour with toughen.

Pour into the prepared loaf tin.

Bake for 55 minutes to 1 hour.  Check with a skewer that loaf is cooked through.

Allow to stand in tin for 5 – 10 minutes before turning out and cutting.

Options

You could substitute diced pitted olives for the gherkins

A sprinkle of finely chopped rosemary could be added to the cheese topping.

                                Enjoy!  Colleen      (and of course .....  the lovely Mrs A)

And ....

I would like to share with you a very, very special photo - this is the loaf that Mrs A made for me! and see how much better it looks!

 Thanks Mrs A!   You are a true inspiration - Happy Birthday
and
                                             Enjoy!     Colleen

Red Curry Paste

Homemade curry paste is one of life's little luxuries. Though they don't take long to make with the plethora of good quality ready made options, we often don't have the time or inclination to make it ourselves. Try this recipe when you have just a little more time, stash it ready to go in the freezer, and you will be richly rewarded with a much greater depth of flavour that makes your curry extra delicious. Note: this curry paste is not too hot, but feel free to pimp it with more chilli.  This one is from Donna Hay and I cooked it off  prior to adding it to chicken pieces in my slow cooker, it was a huge hit with the family.



Ingredients

3 long red chillies
1 teaspoon shrimp paste
6 cm (30g) piece of ginger, peeled and chopped finely
2 eschallots ( French shallots with the brown papery skins)
4 cloves of garlic, chopped
1/3 cup finely chopped palm sugar
4 kaffir limes leaves, finely chopped
1 tablespoon peanut oil



Method

Place all ingredients in a small food processor and whiz to combine, scraping down the sides, until smooth.

Note: before using in any curry recipe make sure you "cook off" the raw ingredients.

Mama Marmalade

Shallot Tarte Tartin

This link and recipe was given to me by my foodie son. It is fantastic and so easy.  We teamed it with  pan fried sirloin steak with pink peppercorn whiskey sauce.


Take a look at the video link below:

http://sortedfood.com/#!/recipes/shallottartetatin/


Ingredients

Knob of butter (approx 20g)
Thyme
Peeled French shallots approx 12 or however many you need
120 g pancetta
1 tablespoon brown sugar
3 tablespoon sherry vinegar (use cider or white vinegar instead)
I sheet puff pastry (I absolutely recommend Creme puff pastry - available from good delis)
1 egg (for egg wash)

Method

Follow the video but basically melt the large knob of butter.
Once the butter starts to foam add the shallots and thyme.
Toss to combine and coat in the butter.
After 5 minutes, add the pancetta.
Cook for a further 5 mins.
Tip mixture into a shallow oven proof dish.
Top with puff pastry cut to size, brush with egg wash.
Cook in a preheated oven to 200 degrees for approx 25 mins.

Absolutely delish

Mama Marmalade

Boston Baked Beans

Struggling to find something tasty, nutritious and warm for breakfast.  These home made baked beans tick all the boxes.  Plus don't just have these in your breakfast repertoire, equally good with crusty bread and salad for lunch or afternoon snack for kids before evening sports training.

Ingredients

2 tablespoons oil
1 large brown or red onion, diced
2 cloves of garlic, crushed
250 g bacon or speck for extra flavour dimension
2 x 400g cans cannellini beans (preferably organic), drained and rinsed
1 x 400g can of diced tomatoes with oregano & basil
2 tablespoons of  golden syrup or treacle
1 tablespoon whole grain mustard
2 tablespoons of brown sugar 
1 tablespoon Worcestershire sauce
Chopped parsley 

Method

Preheat oven to 180 degrees c.
Heat oil in a heavy based oven proof dish.
Cook onion, garlic and bacon until soft 3-4 minutes. Add beans, tin tomatoes, syrup, mustard, Worcestershire sauce, sugar and 1 1/2 half cups of water.
Bring to the boil. Place dish uncovered in the oven for 30 minutes.
Take off lid, stir and bake for a further 20-30 minutes or until thickened.
Top with chopped parsley.

Mamma Marmalade

Chocolate Molten Puddings - to make and freeze

Decadence in a pudding bowl!  Thanks Mama Marmalade for mentioning this irresistible Donna Hay dessert recipe to me.  It is quick and easy to make individual portions and then hide them inside your freezer ready to quick bake later ... for a special family indulgence.   yummm ....

Preparation - 20 minutes  including melting the chocolate
Freeze         - minimum 4 hours
Baking        - 20 minutes - From Frozen.

Makes 8

Ingredients

Melted butter for brushing the insides of 8 x 180 ml (3/4 cup) ovenproof ramekins

200 gram Dark Chocolate - chopped
200 gram Butter - chopped
1/2 cup (110 gram) caster sugar
4 eggs
4 egg yolks - extra
2 teaspoons Vanilla extract
1/2 cup  (75 gram) plain flour - sifted

Serving Options
Cocoa or Icing sugar - sifted - for final dusting
Ice cream or cream 
fresh berries

Method

Prepare the ramekins and refrigerate until needed.

Place chopped chocolate and butter in a saucepan over low heat and stir until melted and smooth.
Allow to cool slightly whilst preparing the eggs.
Place eggs, extra egg yolks, sugar and vanilla in bowl of an electric mixer and whisk until doubled in volume (approx 5 - 8 minutes).
Pour the chocolate mixture in a  gentle drizzle to the egg mix and gently combine.
Gently fold the sifted flour through the chocolate egg mixture until smooth and combined  - flour will toughen if over mixed.
Spoon  into the 8 prepared dishes.

Cover each filled ramekin with plastic wrap and freeze until required - at least 4 hours! Max. 1 month.




To Cook the Frozen Puddings.   

Preheat oven to 180 o C.   or    (350 o F).
These are cooked from frozen.  No need to defrost or stand.
Remove ramekin from freezer and remove plastic wrapping.
Place dishes on a baking tray.
Bake  (from Frozen) for 17 - 20 minutes.   
Puddings will be puffed and the centre will be gooey and molten.

Ovens vary.  Once you have made your first batch keep a note of how long yours take to bake.

Serve with your preference of a dusting of cocoa or icing sugar,  ice-cream or cream and a selection of fresh berries.
                                               

                       



  Enjoy !     Colleen

Barbecued Pork Fillet with Vietnamese Caramel Sauce

You will lick the plate with this one! Sweet and sticky caramel sauce with a combination of sweet and spicy flavours works perfectly with pork fillet. Tried and tested from my favourite recipe mag- "Delicious"

  

To serve 4 people

• 1 pork fillet
• 1tbs fish sauce
• 1 tsp caster sugar
• 2 crushed garlic cloves
• handful coriander leaves

Vietnamese Caramel Sauce

•  2 tbs brown sugar
• 2 tbs caster sugar
• 2 tbs light olive oil, + extra to brush
• 11/2 tbs fish sauce
• 11/2 tbs lime juice
• 1 long red chilli, thinly sliced

For the sauce, place the sugars and 2 tbs water in a small saucepanover low heat and cook, stirring until the sugars have dissolved. Increase heat to medium and cook for 2 minutes or until reduced. remove from heat and allow to cool slightly ( not too cool or you will have toffee!) Add oil, fish sauce, lime juice and chilli and stir to combine. Set aside.

Cut the pork fillet in half crossways. Combine the fish sauce, sugar and garlic in shallow dish. Add the pork and leave to marinate for at least 10 minutes in the fridge.

Lightly oil a chargrill pan, place over medium high heat and cook pork on all 4 sides for 3-4 minutes. Rest for a couple of minutes before slicing thickly.

Pour the caramel sauce over the meat and scatter coriander leaves over the top.

I served with lightly stirfried asian greens.

Cutlets



Carrot and Cumin hearty Soup

This is one of my favourite and easiest soups to serve for the family - not too spicy, perfect for leftovers, satisfying and delicious.  Inspired by a Valli Little recipe.  

Preparation  10 minutes
Cooking        30 minutes of simmering with a stir now and then - easy.
Serves          4 - 6

Ingredients

4 teaspoons cumin seeds - lightly dry roast.  Use 1 teaspoon in the soup and the rest for garnish.
1 tablespoon olive oil.  You may want to use a bit more - up to you.
Pinch of dried chilli flakes
small shake of ground turmeric
small shake of ground cumin
2 onions - chopped.
5 - 6 carrots (600g) - washed, chopped.   (Will be blended later).
1 cup red lentils - well rinsed  and clean
5 cups Salt reduced chicken stock  - or use 1 litre stock and 1 cup water

Options

a little drizzle of cream to swirl on top
Salt and pepper to adjust seasoning -   to your taste


Method

Before making the soup 

use your saucepan to dry roast the cumin seeds - just till you can smell the aroma.  
Use 1 teaspoon in the soup and remove the rest for garnishing later.

PS Use a large pan - because you will be blending the soup later - and if you are going to use a stick-blender it will need room to mush the veggies around and froth up a bit. This will stop it splattering over you.


Heat the oil in a large saucepan over low heat.
Cook the onion, then the chilli and spices for a few minutes until onion softens.
Add the carrots, stock and then the lentils and bring to a gentle boil
Reduce heat to medium low and simmer 20 - 30 minutes.
Check carrots are tender.
Turn off the heat and allow to cool for a few minutes.
Check flavour and adjust with a little salt and pepper if necessary.
Use a stick blender to puree til smooth.
        Alternatively - use a  blender and puree in small batches  OR a potato masher.
If you feel the soup is a little thick for you, add a few drops of boiling water from the kettle to get the consistency you would enjoy.  Mix through very thoroughly.

Serve with a sprinkle of the reserved cumin seeds 
Option -  a drizzle of cream if desired and a few chunks of crusty toast.
                                              
                                                  Enjoy!   Colleen

Vegie patties kids love

These falafel and haloumi burgers are so tasty, even the meat lovers in your life won't realise they are meatless. If you ever have any leftovers they are great popped in the lunch box cold with either some tzatziki or sweet chilli sauce.

Ingredients

2 x 400g tin of chickpeas

2 teaspoon ground cumin

1 teaspoon ground coriander

2 green chillies roughly chopped

2 cloves garlic, chopped

4 green shallots, chopped

1 cup coriander leaves

1 teaspoon salt flakes

180 g grated haloumi

2 tablespoon plain flour

2 tablespoon olive oil

Method

Drain chickpeas and rinse well, drain again.

Place chickpeas in a food processor, add spices, chillies, garlic, shallots, coriander leaves and salt.

Process until well combined but not smooth, some texture in the chickpeas is good.

Transfer the mixture to a large bowl, stir in the flour and grated haloumi.

Using wet hands, shape the mixture into patties.

Place on a tray lined with baking paper, cover and refrigerate for 30 minutes.

Fry or BBQ patties 5-10 minutes each side, turning gently as required.

Serve with salad.

Mama Marmalade

My mum's sponge cake

My parents are celebrating their 60th wedding anniversary this year, and if you ask my dad (and hopefully my husband) what are the ingredients of a happy marriage, I am sure good cooking is right up there.  Mum is rightfully proud of her sponge cake making ability, every Friday was baking day and as a young girl I would race home from school to sample her home cooked delights.

Ingredients

4 large eggs organic is best at room temperature

1 cup caster sugar
A pinch of salt

1/2 cup plain flour

1/2 cup custard powder

1 teaspoon bi carb soda

1 teaspoon cream of tartar

1 tablespoon butter melted with 3 tablespoon milk

Method

Beat eggs, sugar and salt until thick and creamy.

Add sifted flour, custard powder, cream of tartar and bi carb soda.

Fold in heated milk and butter.

Pour into 2 greased tins and bake in moderate oven (180 degrees c) for 20-25 minutes.

Happy Anniversary Mum & Dad

Mama Marmalade

Celery & Parsnip Soup

Serves 4-6

 

 

 

Celery and fennel give this soup a lovely fresh, delicate flavor.

Warm and soothing is a good description!

 

• 1.5L chicken stock
• 1/4 cup olive oil, plus extra to drizzle
• 1/2 bunch celery stalks, chopped ( I used the inner stalks for sweeter flavor)
• 2 large parsnips(about 450g)peeled and cut into 1cm rounds
• 2 baby or 1 large fennel bulb, finely chopped, fronds reserved
• 1 small onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1/2 cup pure thin cream

Heat oil in large saucepan over medium heat. Add chopped celery, parsnip, fennel, onion, garlic, and bay leaves and gently cook, stirring , for 15 minutes until just starting to colour.

Add stock and bring to boil over high heat, then reduce heat to medium-low and simmer for 30 minutes or until vegetables are soft.

Allow soup to cool for a few minutes, then remove bay leaves. Puree the soup with a stick blender until smooth.

Return soup to saucepan, fold in the cream and season to taste with sea salt and freshly ground black pepper. (Careful not to boil or cream will separate, just reheat gently)

Ladle into warmed soup bowls, scatter with fennel fronds and drizzle with olive oil.

Serve with crusty bread.

So easy, but delicious!

 

Cutlets



Thai Pumpkin and Kaffir Lime Curry

This is one of my favourite ‘bubble away on the stove and add bits to it’ recipes. 

Nigella’s recipe was the inspiration and foundation of this very flexible recipe that I continue to alter depending on what is hiding in the fridge. The lime - squeezed over just before serving, gives it a real lift and zing.

If !! there are any  left overs, it tastes even better the next day!

Please don’t be put off by the long list of ingredients. 

Just put in the essential flavours, with the pumpkin, plus your choice of any extra vegetables, then let it bubble away and stir occasionally.  See the options list for Nigella’s Seafood additions to this dish.  The magic flavours of this dish come from the lemongrass, kaffir lime leaves and fresh limes combined with the red curry paste - so you can make it mild or spicy if you prefer.

My apologies -   The pumpkin in the photo does not look very chunky and appealing - although it still tasted wonderful !  - sorry – I got a bit distracted  .... reading / looking at Yotam Ottolenghi’s cookbooks   http://www.ottolenghi.co.uk/stories/yotam-ottolenghi    .... and the pumpkin wasn’t the only thing that turned to mush ..…

Preparation  15 minutes

Cooking        20 – 25 minutes (which is just stirring and adding now and then)

Serves  4 – 6  depending on how many extra veggies / chickpeas you add.

Ingredients

1 kg pumpkin – peeled, and cut into bite-size pieces.  You can also use pre-roasted pieces – just add it in a bit later than you would the raw pieces as pre-cooked would need less cooking time.

2 tablespoons Thai red curry paste. 

(depends on your preference – start with 2 teaspoons if you prefer it quite mild, allow to cook and maybe add another teaspoon a bit later)

400 ml tin of coconut milk

1 litre Chicken Stock (salt reduced) or you could use Vegetable stock (salt reduced) if preferred

2 tablespoons Fish Sauce

3 tablespoons Brown Sugar  or  Caster sugar

3 lemongrass stalks, cut into thirds, and squash and bruise the sections with knife handle. You can also finely, finely slice a little of the white base to add if you like

6 kaffir lime leaves:   3   have the middle vein removed and then super finely shredded. 

The remaining 3  – crush a bit in your hand and then add in whole leaves

Half a Red capsicum - diced

1 cup peas (frozen is fine)

Handful fresh beans – trimmed

Couple of handfuls of red lentils – these will almost disappear and thicken the curry

1 ½ teaspoons turmeric

Red chilli – finely sliced  or shake of chilli flakes (leave out if you prefer it milder)

Juice and zest of 1 lime

Coriander leaves or parsley leaves. And / or  Finely sliced shallots

PLUS   Cooked Rice to serve

You can also add to the base curry mixture  -   any of your preferred choices (all or some – whatever you like) such as these suggestions:

½ cauliflower  –trimmed and cut into bite size bits

Broccoli – bite size pieces

Chickpeas – either 1 tin well rinsed and drained or similar amount of pre-cooked

3 little shakes of Dashi powder (optional) – comes in sachets – sorry the amount is not more specific

Baby spinach leaves

Pakchoi or bok choy  - sliced or shredded

SEAFOOD OPTIONS:  (as Nigella does in her recipe – but I don’t)

You could include peeled prawns and/or boned salmon fillet cut into bite size pieces. Cook these first in the pan, remove, cook the curry and then add the seafood back in at the end to warm through.

Method

Use a large wide stove-top pan.

Skim the thick part of the coconut milk from the tin and heat in the pan with the curry paste. 

When it starts to sizzle,(don’t let it burn) mix well and add the remaining coconut milk.

Stir in the Sugar, Fish Sauce, Lemongrass, Kaffir lime leaves, Turmeric, Chilli, (Dashi if using)

Add the stock and stir well.  Bring to gentle boil.

Add the raw pumpkin pieces and any other raw vegetables that need longer cooking time.

Stir the red lentils through the curry.

Add the red capsicum if using.

Reduce heat to a steady simmer and cook for about 15 minutes.

If the curry seems to be getting too thick add some more coconut milk or water or stock.

If using pre-cooked pumpkin, add in after curry and vegetables have cooked for about 10 mins

When almost finished cooking – remove the lemongrass stalks and whole kaffir lime leaves.

If using - add the chickpeas, green peas and green beans

Stir and then add the spinach, bok choy etc. and allow to wilt.

If using seafood - Gently stir through the pre-cooked seafood to warm through.

Once warmed, take off the heat and Stir in the lime zest and the squeezed lime juice.

Taste and if necessary add a little pepper or salt as needed.

Sprinkle the chopped coriander / parsley / shallots over.

Serve over rice with extra lime wedges if desired.

                                    Enjoy!   Colleen

Mandarin Cake

Now that mandarins are in season why not try this, moist gluten free treat for your friends and family, ideal desert recipe for those on restricted diet to manage IBS, low Fodmap.   I packaged up a slice for a good friend to take home and she later told me it never made it, she ate it in the car. Thanks to Donna Hay for this desert cake and the absolute bounty of my homegrown organic mandarins.

Ingredients

2 small mandarins unpeeled
1/2 cup instant polenta
3/4 cup almond meal (make your own by whizzing up whole almonds in a food processor)
1/2 teaspoon baking powder
3 eggs best if at room temperature
1/2 cup caster sugar

Mandarin syrup

2/3cup caster sugar
2 tablespoon water
1/3 cup mandarin juice

Method

Preheat oven to 180 degrees.
Line base and sides of a greased 20cm springform tin with baking paper.
Cook mandarins in a small saucepan, cover with water placing a saucer on top to keep mandarins submerged, for 30 minutes or until soft.
Cool slightly and then process in a food processor to make a purée.
Combine polenta, almond meal and baking powder, mix to combine.
Beat eggs and sugar with an electric mixer for 10-12 minutes until thick and tripled in volume.
Fold in the dry ingredients into the eggs, in two batches.
Pour into prepared tin and bake for 35-40 minutes and cooked through testing with a skewer.
Cool completely in the tin.
For the mandarin syrup, combine sugar and water in a small saucepan stirring until combined.  Bring to the boil, cook without stirring swirling the sugar mixture until it caramelises approx 7-8 minutes.
Slowly add the mandarin juice, stirring until combined.  Cool to room temperature.
Remove cake from tin and spoon over the syrup.

Yum yum.
Mama Marmalade

Pomegranate and Luscious Lime Ice Cream – Super Easy

Once again Nigella is the inspiration for this “ooooh yummmm” decadent treat. Similar to the Pina Colada ice cream recipe already posted, this dessert does not require an ice cream machine – just whip the cream, mix the fruits in and hide the results in the freezer.  

I use multiple labelled  small airtight freezer containers (a few are in the photo below) and hide them liberally throughout the freezer to satisfy Wilbur’s hunter-gather instincts.

Yes, this does contain almost a million happy Nigella calories -  but -  I serve it in very small portions  (smaller than shown in the photo) and with gorgeous fresh fruits - so this amount easily makes 12 dainty indulgences.

Preparation  10 – 15 minutes

Cooking     NIL       

Freezing   6 hours or overnight.         Best used within a fortnight.

Serves   12  - small but indulgent

Ingredients

2 pomegranates  - juice and seeds

2 limes – choose deep green fresh fruit –  using the zest of 2  -  and the juice of 1 maybe 2

175 gm icing sugar

500 ml thickened cream

Optional but desirable  -  1 teaspoon Monin Rose Syrup

To de-seed pomegranates using a wooden spoon    SEE BELOW -   Tips and Hints

Method

Juice and de-seed the pomegranates (see below).  Reserve a few seeds for decoration.

Zest the limes very very finely. You do not want lime floss between your teeth.

Juice the limes   NB. Put the juice of each lime in a separate cup because depending on the juiciness of the limes you may only need 1 but more likely to need 1 and a bit.  Taste and adjust if necessary during the mixing.

Whisk the cream and icing sugar together using either an electric mixer or hand whisk.

Before cream mixture is fully whisked, add the pomegranate seeds and juice , all zest and juice of 1 lime. 

Whisk a bit more and taste.  If you think it needs a little more lime add some of the reserved juice.

Whisk until the cream mix forms soft peaks that hold their shape.  Done.

Spoon into multiple small airtight freezer containers and secure lids tightly.

Label.

Freeze (hidden) at least 6 hours or overnight.

To serve

Spoon a delicious dollop over berries and decorate with the reserved pomegranate seeds.

TIPS and HINTS

To de-seed pomegranates using a wooden spoon  (!)

    

Be ready to save the dribbly juice when you slice your pomegranates in half (you will halve them as if you are slicing at their ‘waist’ – not halving down from where the stem was)

Turn the pomegranate half  -seed side down -  into your palm over a wide bowl.  Allow your fingers to spread slightly so the seeds will shower down into the bowl.  Gently but firmly smack the fruit skin so the seeds and also the juice will be released.  Some seeds remaining may need to be gently popped out.

Remove and discard any of the rough thick white pith that may have dropped into the bowl.

TIPS AND HINTS

Different varieties of Pomegranates = different colour seeds

Not all pomegranates varieties have the deep deep  ruby-jewel coloured seeds - some are paler but are just as delicious. Sometimes the paler seeded variety has a sweeter flavour than the ruby seed variety.

I learnt that from SBS Food Lovers Guide which is a fabulous timeless TV show

 http://www.sbs.com.au/food/show/food-lovers-guide

                                                            Enjoy!  Colleen