Roasted Cabbage

Last week my fellow FYIC blogger Colleen and our dear friend Sue went out to lunch to celebrate a significant birthday for me. The surprise destination was one of the trendy new restaurants that cook everything over fire and coals. It was simply stunning, the food tasted divine, what blew me away the most, was how great the vegetables tasted.  So with this as my inspiration I went searching for a recipe to bake cabbage wedges to accompany my slow roast pork shoulder on the weekend.  It is very simple to do and I encourage you to try as it completely softens the flavour of cabbage.

Ingredients

3 or 4 wedges of cabbage (either green or red)

Salt & Pepper

Olive Oil or melted butter

Garlic powder

Chilli flakes

Method

Preheat oven to 180 degrees Celsius.

Remove tatty outside leaves of the cabbage.

Cut into thick wedges, leaving the core in if possible as this adds stability to stop the wedges falling apart.

Place on a greased oven tray.

On each side drizzle with olive oil or brush on melted butter.

Sprinkle with garlic powder , salt, pepper and chilli flakes.

Bake in the oven for approximately 40 minutes.

Yum

Mamma Marmalade

Raspberry Mousse Cheesecake

This is a bit of a trip down memory lane -  with a twist.  Flummery was a very popular recipe from the 60s  - jelly crystals whipped with cream.  Nanas served it and grandkids loved it, because desserts were a rare treat back then.  The 70s and 80s brought Angel Jelly Whip (under many other names)  found at most parties or barbeques  - jelly crystals whipped with evaporated milk - a crowd pleaser without being too expensive.   

I was looking for a make-ahead Easter weekend dessert and Belinda Jeffery's Lemon Cherry Cheesecake was the perfect choice.  I swapped out lemon jelly for raspberry but still used the lemon juice to ensure a tangy dessert.  This dessert is similar to retro flummeries and Jelly Whips, but has cream cheese whipped in for an added indulgence.

It is also a delicious Mousse if you skip the crust and pour into ramekins to set.  

I must emphasise the necessity to chill the Evaporated milk  thoroughly as that's the secret to a thick fluffy filling.  If you want to be super indulgent -  serve with fresh berries on the side and a spoon of lemon or raspberry sorbet to cut through the super-creaminess ...    Enjoy (once a year) !  Colleen

      

   

Preparation   

30 - 40 minutes but allow 2 hours including chilling times between steps.  Dessert needs to then set overnight in fridge.   NB :  CHILL the tin of Evaporated Milk completely prior to commencing recipe (preferably overnight)

cook                           30 minutes  (for crust)

Refrigeration to set   preferably overnight  

Serves                         10 

Ingredients

Crust (optional)

250 gram packet "Nice" or similar biscuits - thoroughly crushed

125 gram butter - melted

1/4  teaspoon ground cinnamon (optional)

Filling

375 ml can Evaporated Milk  - thoroughly CHILLED prior to starting

85 gram packet Jelly crystals - I used Raspberry but you could use Lemon instead

1/2 cup (125 ml)  Boiling Water

1/4 cup fresh lemon juice   (depending on size - 2 medium/large lemons)

375 gram Cream Cheese   (1 1/2 packets of 250 gram size)    cut into small cubes and allow to come back to almost room temperature but do not heat

1 cup (220 gram) caster sugar - crush any lumps 

1 teaspoon good Vanilla extract

Decoration

Fresh berries, cherries, mint leaves and a dusting of icing sugar

Would be delicious served with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess

I used cut marshmallows dipped in sprinkles to make 'flowers' - have fun!!

Method

VIP:  Ensure your tin of evaporated milk is very very cold - completely chilled, preferably overnight or at least 4 hours.  It needs to be really cold so it can whisk properly. 

Using a heatproof jug, dissolve jelly crystals in the boiling water, stir well adding lemon juice.

Put aside until cooled (might need to pop in fridge for 15 minutes or so)

Preheat oven to 120 ℃ and thoroughly grease 24cm deep springform tin OR a deep sided loose base wavy tart tin with base lined with baking paper.

Add the crushed biscuits and cinnamon to a deep bowl.  Pour most of the melted butter in so it forms a tight mixture - like wet sand.  If needed, add the remaining butter.  

Press the biscuit mixture firmly into the prepared tart tin, ensuring an even layer and push into the ridges if using that style of tin.  Ensure there are no gaps.  You might not need all the mix.

Bake the crust for approx 30 minutes until deeper colour and "toasty" aroma.

Allow to cool on a raised cake rack.   The crust must be completely cool before adding filling.

Use a stand mixer (or handheld mixer with a deep bowl) and beat cream cheese with the caster sugar and vanilla until smooth and fluffy.

Whisk in the cooled jelly mixture and put bowl aside (or spoon into a spare large bowl

Now in an empty clean deep bowl, whisk chilled evaporated milk until  very thick and fluffy.

Gently combine the jelly mix into the evaporated milk mix and gently whisk together.

Pour into the cooled crust and smooth the top . Pour any excess filling into a ramekin.

Refrigerate, preferably overnight.  Once set, cover the top so it doesn't dry out.

Just prior to serving, remove carefully from tin and decorate as desired. Dust lightly with icing sugar.     Option: serve with fresh berries and a spoon of lemon or raspberry sorbet to cut through the super-creaminess. Extra Yum!

MOUSSE OPTION 

If you don't want to bake the biscuit crust - serve as a Raspberry Mousse.

Pour the mixture into individual ramekins and decorate top as desired.  Chill as above.

Emergency Rescue

If your filling is too runny after you have whipped it - simply refrigerate in the mixing bowl for at least an hour.  Whisk it again whilst it's cold and it should thicken up ready to pour into crust.

Delicious and indulgent either way!   Enjoy!   Colleen

Ragout of Chicken with caramelised onions, olives and beans

 They say Chicken is now one of the most popular proteins. And reflecting on our last 5 blog posts, 4 have included chicken.  I may be showing my age, but when I was young, chicken was reserved for a Sunday roast every now and again. But now it seems to be the "go to" for midweek or weekend.  Do not be put off by the look of this dish, if looks can be deceiving then this is a "case in point".  It has great depth of flavour and makes a change from tomato based chicken casseroles. Another great recipe from Belinda Jeffery.

Ingredients

1/4 cup plain flour

1/2 teaspoon salt

1 x medium size raw chicken cut into 8 pieces (or you can buy chicken pieces from your butcher)

1 x tablespoon Olive oil and 1 x Tablespoon Butter

3 x large onions, thickly sliced

140g green pitted olives, sliced and de pipped

140g  black kalamata olives, sliced and de pipped 

(Don't worry if you don't have that many olives or do not want that many olives, I only used what I had in the fridge and it turned out fine.)

500ml Chicken Stock, homemade is ideal otherwise choose good quality free range chicken stock

1/4 cup medium dry sherry

2 teaspoons of lemon zest

6-8 fresh green beans

1 1/2 teaspoons fresh thyme, chopped

lemon juice, salt and pepper to taste

Garnish: lime or lemon slices

Method

In a large bowl combine flour and salt.  Toss in chicken pieces and coat. Shake off any excess flour and lay flat on a plate.

Melt the butter and oil in a heavy based fry pan, add chicken pieces in batches and cook till golden.  Remove with tongs to another plate. Continue until all chicken is browned.

Add the onions to the pan, add a little extra oil if needed. Cover and cook for about 15 minutes.  Stir occasionally.

Uncover the pan and cook for a further 25 minutes on a medium heat until they are golden and caramelised.  Stir regularly to prevent them sticking.

Then add olives, stock, sherry, lemon zest and thyme.  Bring mixture to the boil.

Add the chicken pieces and any juice that has escaped. 

Cover the pan , reduce heat to low and simmer for approx 20 minutes.  Turn the chicken over, add the whole beans and cook for a further 15-20 minutes until they are cooked through.  Remove chicken and beans and keep warm.

Increase the heat under the pan and boil the sauce for 5-10 minutes or until it thickens.  Return the chicken to the pan and spoon to combine.

Taste and add lemon juice, salt and pepper.

Garnish with fresh lime or lemon slices

Serve with pasta or potato and green vegetables.

Mamma Marmalade

Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen

Chilli Jam

 This is a favourite recipe of our family, a jar of Annabel Langbein's chilli jam in the fridge is so handy.  It can elevate a toasted cheese sandwich into the stratosphere or placed on top of chicken thigh cutlets and baked in the oven, to a dish that looks like you have been prepping all afternoon. I have an abundance of chillies in my garden in late Autumn, they're mixed varieties with varying heat, luckily our family like the "hotter the better" so none of my jam's are exactly the same.  Using long chillies as in the recipe below lessen the heat, but if you want to cool it down further, replace some chillies with red capsicums.

 

Ingredients

6-8 long red chillies, coarsely chopped

150g fresh ginger, peeled and coarsely chopped

2 kaffir lime leaves, deveined and coarsely chopped (if available)

1 head of garlic peeled

finely grated zest of 4 limes

2 1/2 cups caster sugar

1/2 cup water

1/2 cup rice vinegar

3 Tablespoons fish sauce

1 Teaspoon soy sauce

Method

Sterilise jars with metal lids, approx 2 cups capacity

In a food processor, combine chillies, ginger, kaffir lime leaves and garlic. Wizz to a coarse paste.  Place this in a large pot with all remaining ingredients.

Stir over a medium heat until sugar dissolves.  Boil for about 15- 20 minutes stirring occasionally, should reduce by a third.  It will bubble up like jam.

Carefully pour the hot chilli jam into the warm sterilised jars, seal with lid.

Once opened store in the fridge.

Mamma Marmalade

Chicken with Lemon and Risoni

I get quite excited when I find a recipe that does double duty.  Nigella's Chicken and Orzo is simple to make and the leftovers make a versatile base for a second meal - a double rainbow!  Nigella's recipe uses a whole chook but I find it works just as well for chicken thigh cutlets.  You could substitute some of the pasta with cannellini beans for a change.  The leftovers are delicious with fresh fish or chunky tuna.   Enjoy!  Colleen

Lemony Chicken with Risoni by Feed Your Inner Cook

Preparation      10 minutes

Cooking            15 minutes stove top stirring then approx 45 minutes simmering.

Serves               3 - 4 plus hopefully some risoni leftovers

Ingredients

6 chicken thigh cutlets  - cut off excess thick fat if possible

splash olive oil

2 medium onions - finely chopped

3 - 4 stalks celery - sliced

2 carrots - peeled and diced (mine in the pic are lazy chunks)

2 cloves garlic - crushed

shake dried chilli flakes (to your taste)

2 teaspoons dried tarragon OR dried thyme

1 lemon - zest plus juice - add juice of 1/2, taste, then add more if needed

750 ml Salt reduced Chicken stock PLUS additional hot water if needed

1 cup orzo / Risoni pasta (shaped like rice grains)

Salt and white pepper to taste (doesn't need much - taste first)

generous amount fresh parsley - most to stir through, some for garnish

some grated parmesan cheese to serve (optional)

some fresh dill chopped - if available

options

handful baby spinach leaves,  

tin of rinsed cannellini beans and use a little less pasta (also reduce the chicken stock slightly as beans won't absorb the liquid)

Method

Warm a splash of olive oil in a deep casserole pan that has a tight fitting lid

Brown the chicken pieces on one side until golden, turn and brown other side. 

Leave chicken in the pan.

Add the onion, celery, carrot, garlic, chilli, tarragon, lemon zest and juice of 1/2 lemon.

Stir until vegetables begin to soften then pour over the stock.

Bring to a boil then cover with the lid and reduce to a firm simmer for approx 30 minutes.

Check carrot is tender then add the risoni. Stir through ensuring risoni is covered with liquid.  Add a dash of hot water if it looks a bit dry.

Add the baby spinach leaves if using.

Cover with lid and cook over medium heat for 12 minutes.  

Keep an eye on liquid and add a dash more hot water if needed during cooking time.

Taste and add salt, pepper, more tarragon if needed.

Add more lemon juice if you like. I do. (depends on intensity of your lemon juice)

Turn off the heat, add the cannellini beans if using.

Stir most of the parsley through and allow to sit, no heat but lid on for 5 -10 minutes

Serve garnished with freshly grated parmesan and more chopped parsley or dill.

Serve with steamed green vegetables  or a green salad

Leftover risoni suggestions:

Gently reheat and serve alongside cooked fish  

OR stir through some chunky drained tuna

OR add extra greens, peas, corn etc. 

                            Enjoy!   Colleen

Chicken Enchiladas with creamy salsa verde

 This handy mid week meal is ideal for using cooked/rotisserie chicken. In this version I had some fresh silver beet growing in my garden so I added some of them shredded to boost the nutritional value.  I use low carb wraps but flour tortillas work just as well. If not on a low carb regime pop in the white beans (cannellini) for extra flavour and texture. Another great idea from Skinnytaste .

  

Ingredients

 Chicken and White Bean filling:

Olive oil

1/2 finely diced onion

2 cloves garlic, minced

2-3 fresh green chillies finely diced

1 x can Cannellini beans (rinsed and drained)

2 cups approx diced cooked chicken meat

1/4 cup chicken stock

1 teaspoon ground cumin

Green Salsa Verde

2 Teaspoons butter

1 finely diced onion

2 Tablespoons flour

1 cup chicken stock

2 jalapenos chopped (use a jar of pickled jalapenos)

2-3 chopped green green chillies, according to taste

1/2 cup sour cream

3/4 cup grated matured cheese

8 flour tortillas 

chopped fresh coriander

Method

For the filling:

Heat olive oil and add onions, saute till soft, then add garlic, stir to combine and cook out a little.

Add green chillies, beans, cumin and chicken stock. Mix well, cover and simmer on low for approx 15 minutes.

Remove lid and add chicken cook for an additional 5 minutes or until it thickens.  Set aside

For the creamy salsa verde sauce

In a fry pan, melt the butter add onion and cook for about 3- 4 minutes until onion is soft.

Add the flour and stir well. Cook out the flour by stirring constantly then add the chicken stock a little at a time to incorporate. Cook over a medium heat until the sauce thickens about 4-5 minutes, add fresh chillies and jalapenos.

Remove from heat and stir in sour cream.

In an oven dish, spoon 1/4  of the creamy sauce on the bottom.

Fill each tortilla with the chicken mixture and place seam side down in the dish.

Continue until all tortillas are filled and rolled.

Pour over remaining creamy sauce. Top with grated cheese, cover with foil and cook in the oven at 180 degrees Celsius for about 20-30 minutes. Remove foil and brown top for a further 5 minutes.

Remove from oven and top with chopped coriander.

Serve with Mexican rice and a green salad.

Mamma Marmalade

Brunsli chocolate star biscuits

Although I love to bake, it is even better when someone bakes for you.  I am so lucky that the amazing and talented Claire, not only baked and shared these super delicious gluten-free biscuits with the family but sent me the Yotam Ottolenghi recipe as well.  These chocolate biscuits are usually reserved as a Christmas treat - if you can wait that long. 

The ethos of our blog is all about sharing recipes and I am very appreciative that Claire supports our enthusiasm and makes such decadent treats! Your baking is welcome any time Claire!  Thank you!   Enjoy - Colleen 

Preparation     20 minutes   plus 1 hour for dough to refrigerate and rest 

Baking             12 minutes approx

Makes              approx 18 biscuits   (7cm cutter)

Ingredients

270 gram ground almonds

250 gram sugar  PLUS  extra 10 gram to sprinkle

40   gram sifted icing sugar

40   gram sifted Dutch processed cocoa powder

zest of 1 orange - at least 1 teaspoon

1 1/2 teaspoons Chinese 5-spice powder

1/4    teaspoon salt

2 large egg whites

1 teaspoon vanilla extract (good quality)

Method

Preheat oven to 170 ℃ (fan)

Line large oven tray with baking paper

In the bowl used for an electric mixer with a dough hook, place the ground almonds, sugar, icing sugar, cocoa powder, orange zest, Chinese 5 spice and salt. Mix on medium speed until combined.  

With the mixer still working, slowly add the egg whites and vanilla, mixing for 1 - 2 minutes until dough forms a ball.

Tip the dough ball on to a clean surface, shape into a flat disc about 3cm thick.  Wrap in clingfilm or similar and refrigerate for 1 hour to rest.

 

Remove from fridge and unwrap.

Place the dough ball between 2 pieces of baking paper, each approx 40cm square

Roll out to a circle shaped approx 22cm wide and 1 1/2 cm thick.

Use a pastry cutter (ie 7cm star shape or similar) and cut out the shapes.

Place shapes on lined tray.

Re-roll the dough scraps to make remaining shapes.

Sprinkle prepared shapes with reserved sugar

Bake for approx 12 minutes until bases are slightly crisp and middles soft and gooey.

Remove from oven and set aside.

Dough can be frozen - either as a ball or in prepared shapes for up to one month in airtight freezer container.

To bake from frozen - increase cooking time by a minute or two.

Enjoy!   Colleen

Lentil and Ricotta Easy Frypan Lasagne

I stumbled across this recipe a while ago and have adapted it with extra herbs and veggies to make an easy meal that tastes like lasagne - without the hour of preparation.  Wilbur went back for seconds without realising there was no meat - he is finding lentils are actually tasty! Plus it is a great way to use up a few bottom of the crisper veg, reducing waste.     Enjoy!   Colleen               

Lentil lasagne by Feed Your Inner Cook

Lentil lasagne by Feed Your Inner Cook

Preparation   5 minutes

Cooking       15 minutes frying then 15 - 20 mins baking in oven

Serves            4 - 6  especially if served with salads

Ingredients

splash olive oil

1 brown onion - diced

1 garlic clove - crushed

1 tablespoon tomato paste

1 (400 gram approx) tin brown lentils - drained and rinsed

1 tablespoon balsamic vinegar

1 zucchini, grated and squeezed of excess liquid ( in a Chux cloth or teatowel)

1  400 g tin diced tomatoes plus 1/4 tin water -ie rinse the tin

3 big handfuls baby spinach leaves

Pepper, some fresh rosemary chopped, or thyme OR dried herbs

big handful fresh basil leaves - torn - reserve some for garnish

a little fresh parsley - chopped

shake of dried chilli flakes (optional)

2 fresh lasagne sheets (usually in the supermarket fridge section) - tear into large ribbons

150 - 200 gram tub Smooth ricotta  (one of the few times I prefer tub to fresh ricotta)

2 cups grated cheese

some grated parmesan cheese

few cherry tomatoes - halved (optional)

Method

Preheat oven to  190℃

In a large frypan (check it is safe to go into oven OR cook then pour into oven pan later)

warm the oil and gently fry the onion until soft

Stir in the garlic and the tomato paste then the drained lentils and balsamic vinegar.

Add the grated zucchini, diced tomatoes, water from the tin, then spinach leaves.

Just cook until spinach begins to wilt - a few minutes.

Add your fresh and dried herbs plus some pepper and chilli flakes.

Stir to combine, turn off the heat.

Spoon 1/4 of the mixture into a bowl to add back in later.

Place the torn lasagne sheets over the cooked mixture in a single layer, tucking a few pieces into the mixture.

Spoon the 1/4 reserved mixture back over the lasagne sheets.

Using a teaspoon, dollop ricotta all over, then, half swirl some of the dollops through a little bit.

Sprinkle over the grated cheese and grated parmesan.

Arrange the halved cherry tomatoes on top, pushing in slightly.

Sprinkle with a scattering of dried herbs if desired.

Pop the pan into oven and bake for approx 15 - 20 minutes until golden and cheese oozes.

Garnish with reserved basil leaves if desired.  TIP - rub a tiny bit of olive oil over the fresh basil leaves before garnishing so they don't wilt too quickly on the hot topping.

Serve with a green salad.

Enjoy!   Colleen

Stuffed Pork Fillet

 Often I will buy a range of meats to have on our weekends at Uki. But then I am faced with the challenge of turning them into something delicious for dinner.  Last Saturday I had one good sized pork fillet, but was not inspired to have our usual that is, pan frying the medallions and adding a cream and mustard sauce.  So a quick hunt of the internet and I came up with a combination of ingredients to stuff my pork fillet.  All remained was to wrestle the stuffing to stay inside while I wrapped and tied it.

Note: It may be worthwhile checking out a You Tube video on how to slice a pork fillet into a flat piece of meat.

Ingredients

1 x medium to large pork fillet

3 x Tablespoons softened cream cheese

1 x Tablespoon of either pesto or capsicum dip

2 x bacon rashers, diced and cooked

1 cup baby spinach leaves

1 x red onion, sliced

Salt and Pepper

1 x Dessertspoon butter

Dash of Olive Oil

1 x Dessertspoon Balsamic vinegar

1/4 cup tasty cheese, grated

Paprika or spice rub of choice

Method

Preheat oven to 180 degrees Celsius

Make balsamic onions - Place butter and olive oil in a frypan, once melted add onions and a little salt and pepper and stir until softened. (approx 10 minutes) Then add vinegar, stir to combine and then set aside to cool.

Take your pork fillet, trim of fat and any silver skin.  With a very sharp knife, starting from near the bottom of the pork fillet, run the knife along the length to open up, continue to cut down the centre each time flattening a little more pork meat against the board until it is opened up like a book. Refer note above.

You can then use a meat hammer and gently pound the meat rectangle.

Start by gently spreading the cream cheese over the meat leaving a small space around all edges.

Next spread over the capsicum spread or pesto, then add the grated tasty cheese.

Next layer is the onion mixture, then a layer of spinach topped with the cooked bacon.

Cut 6 pieces of kitchen string and slide under the fillet, spaced evenly apart.

You may need another pair of hands to assist in rolling and tying the fillet.

Starting from the edge most away from you, roll the meat, whilst squeezing the stuffing into the roll as you go. 

Once rolled to the other side, have someone tie off each string.

Dust the outside with your favourite spice rub or paprika.

Place in an oven dish and cook for 30-40 minutes or until pork is just cooked, you don't want to dry it out.

Remove from oven and let rest for 5 minutes, slice into medallions and then remove string.

Serve with salad.

Mamma Marmalade

Sweet Potato and Coconut Curried Red Lentil Salad - for Dinner

One of my favourite and most versatile salad recipes is the sublime Belinda Jeffery's   clever Fragrant Spiced Red Lentil and currant salad that I have shared on this blog previously.  It is an absolute winner for flavour and is a firm favourite in my home. 

On the weekend I was a bit overenthusiastic and made an rather large quantity.  My usual options for changing or reinvigorating the salad are to add some fish or protein along with additional vegetables.  This time however, I wanted a quick dinner, so I warmed some already roasted chunks of sweet potato, added spoonfuls of the red lentil salad and stirred through some coconut milk.  The tang from the salad vinegar is quite zingy alongside the coconut.  Garnished with a little fresh mint or coriander - a quick to prepare warm variation using a favourite recipe.  

Belinda Jeffery lives in the beautiful Northern New South Wales region which grows an abundance of enticing fruit and vegetables. Pop into the village of Uki when you visit this picturesque region.             Enjoy!  Colleen 

Preparation    5 minutes -  Fragrant Spiced Red Lentil and currant salad already made

Cooking          5 - 10 minutes  - if your salad and sweet potato are already prepared.

Serves            depends on quantity used.  Mine serves 4

Ingredients

Fragrant Spiced Red Lentil and currant salad  click on this link for blog recipe

1 large sweet potato - peeled, cut into chunks and roasted

a little oil

couple of handfuls of baby spinach leaves

approx 125 ml (1/2 cup) coconut milk  - add gradually, might not need all of this

freshly chopped mint or coriander to garnish

Method 

Warm the roasted sweet potato chunks in a splash of oil.

Stir in baby spinach until just wilted.

Add several large spoonfuls of the prepared Red lentil salad and gently combine.

Pour in a little coconut milk and gently stir through. You want it to be creamy but not sloppy so add gradually. Taste and adjust if needed with touch salt, pepper or herbs.

Serve garnished with fresh mint or coriander

Enjoy!  Colleen

Pumpkin, feta and caramelised onion roll

Vegetarian meals are on my table most nights and this pumpkin roll is easy to mostly prep ahead of time and can be varied with the addition of different herbs and options such of semidried tomatoes or black olives . The recipe is from "Delicious : Faking It" and can be served with steamed green veggies or a green salad or tomato salad if you prefer. I often make it with just one pastry sheet and reduce the filling accordingly - which is enough for dinner for 2 people and lunches the next day.  

Having a stash of pre-roasted pumpkin in your freezer will be it even faster to prepare. 

            Enjoy!  Colleen

Preparation    20 minutes including prepping the pumpkin

                        you could just use one piece of pastry and half the filling mix

                        Filling can be prepared ahead of time ready for assembly later on
Baking            30 minutes for pumpkin.  Allow to cool. Then  30 minutes for pastry roll

Ingredients     

Essentially:  use the pumpkln and cheese basics and add/vary what you want to add - 

500 gram pumpkin - after been peeled, cubed and roasted (approx 30 minutes)  Allow to cool

TIP:  I peel, cube and roast a large pumpkin then freeze any pumpkin I don't use for another time.   Roasted pumpkin cubes are so handy for quick dinners 

Olive Oil

Salt and pepper

1 1/2 tablespoons chopped rosemary leaves  (option: sage leaves or thyme leaves)

2 slices frozen puff pastry - almost thawed, don't let it get too soft or it's too hard to handle PS you could just use one piece of pastry and half the filling mix

few tablespoons of Caramelised Onion jam (jar is fine) More or less depending on your preference, just not excessive or will be soggy

shake of dried chilli flakes (optional)

1/2 teaspoon crushed garlic (optional)

a couple of semi sundried tomatoes or black olives finely sliced would be nice option too

50 - 100 gram feta cheese crumbled (Option: goat's cheese) 

1 egg, beaten - for egg wash

Optional: poppy seeds or sesame seeds for sprinkling over top

Some additional caramelised onion jam for serving option

Method

Peel, cube and roast pumpkin (approx 30 min) with a little olive oil, rosemary, a little salt and pepper to your taste. I like a bit of pepper for flavour.  Allow to cool at least 15 - 20 min

Place the cooked cubes in a bowl and sprinkle over the optional chilli flakes, garlic, sundried tomato pieces . Stir just enough to combine.

Have oven preheated to 190℃ and line a baking (with lip) tray with baking paper

You have the option of making 2 thinner rolls or 1 wider roll:

for 2: Place one of the almost thawed pieces on the baking tray close to one of the long sides so that half pastry hangs off the tray - only keep the freezer plastic on the hanging pastry for now - you are going to fill the base then flip the hanging pastry on to top of roll mixture.  You will then repeat on the other baking tray edge with the 2nd piece of pastry   

OR

for 1 : use one piece of pastry on base, fill then cover with 2nd piece of pastry for a wider roll 

this is easier and less fiddly - just means roll will be wider 

OR 

just use one piece of pastry and half the filling mix

Use a fork and prick the base pastry in several places leaving a 2cm border

Spread a couple of tablespoons of caramelised onion jam over pastry base leaving 2cm border

Spoon the pumpkin mixture over so it resembles a long sausage roll filling and heaped up only enough for pastry to enclose.  Leave the 2 cm border 

 (If making 2 separate rolls - use half the mix on each pastry)

Sprinkle over with some crumbled feta

Brush the pastry borders with egg wash

Roll over the remaining pastry to enclose the filling . Be sure to remove any of the freezer plastic from the pastry

Press the edges to enclose the filling and seal the roll

Cut several slits across the top of the pastry with a sharp knife. Make them a wider than my pic

Brush all over with egg wash and sprinkle with seeds if desired

Bake for 20 - 30 minutes until puffed and golden.

Serve with a green salad.

Enjoy!  Colleen

Pork Chops in BBQ sauce

Midweek meals are sometimes difficult to make interesting.  But as you may have come to realise, the two contributors to this blog rarely prepare standard meat and 3 veg fare like they had in their childhood.  So with the dilemma  of 2 plain pork chops looking at me I was on the hunt for some spices to make them pop.  The following is a marinade that you don't need to make ahead of time as the chops actually cook in the sauce. So it's super quick for a midweek dinner with the added benefit that all the ingredients are already in the pantry.

   

Ingredients

Marinade

3 Tablespoons quality BBQ sauce

1 Tablespoon Soy sauce

1 Tablespoon Olive Oil

1 Teaspoon brown sugar

2 Teaspoons Balsamic vinegar

1 Teaspoon Worcestershire sauce

1 Teaspoon garlic, minced

1/4 Teaspoon salt

1/4 Teaspoon cayenne pepper (use less if not keen on heat)

Method

Preheat oven to 180 degrees Celsius

Prepare the pork chops by combining 1/2 Teaspoon each of garlic powder, onion powder (i didn't have any) and paprika. Rub this over the pork chops and then season with salt and pepper.

Combine all the marinade ingredients into an oven dish. Add the pork chops and baste.

Place in the oven on the top shelf because at the end of the cooking we will be grilling to make golden and crunchy.

Cook chops for 20 minutes, turning and basting every 10 minutes.

Turn oven to grill and then allow a further 5-7 minutes each side until edges are caramelised.

Top with fresh herbs and serve.  

Our accompaniments were mashed pumpkin and sautéed cabbage, bacon and fennel seeds. 

Mamma Marmalade

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