Easy yet tasty family suppers…

Todays lesson with the students was easy yet tasty family suppers.  The wonderful thing about these recipes is that you can serve them generally with vegies or starch of your choice…they are easy to make and yet so full of home made goodness and flavour!

Tasty Lamb Chops

8 Lamb Chops

Oil for cooking

Marinade

3 Cloves garlic

30ml chopped thyme

15ml peanut oil

45ml olive oil

15ml ground cumin

2,5ml ground coriander

250ml Basmati Rice

50g Chopped Walnuts

45ml freshly chopped thyme

Method:

1. Make the marinade by mixing the garlic, thyme, oils, 5ml Cumin and coriander in a shallow dish. Add chops, toss to coat well, cover and marinate for at least 30 min.
2. Heat 30ml oil in a non stick pan and saute’ chops in batches over high heat for four to five minutes or until done.
3. Heat the peanut oil in a saucepan and add the remaining cumin. Stir for 30 seconds then add the chopped walnuts. Fry for one minute and drain on kitchen paper. Mix the cooked rice, walnuts and thyme together. Serve lamb chopes with rice and vegies of choice.

Lemon Fish with Couscous

4x 125g hake or yellowtail fillets with skin on

2x limes or 1 lemon

50ml olive oil

250g couscous

250ml vegetable stock

3 garlic cloves crushed

grated zest of one lemon

50ml freshly chopped coriander or parsley or sage

Method:

1. Place the fish on a greased baking tray with the skin side up. Cut eight slices of lime (or 4 slices of lemon. Lay the slices on each fillet
2. Brush with a little olive oil and season with salt and pepper. Grill the fish for six – eight minutes until they are cooked through.
3. In the meantime, prepare the couscous according to the pack by using vegie stock instead of plain water. Stir in the garlic zest and herbs. Serve the fish on the bed of couscous.

Creamy Chicken

Ingredients

Zest and juice of 1 lemon

5ml Rosemary coarsley chopped

10ml paprika

2 cloves garlkic crushed

6 chicken breast fillets cubed

20ml oil

250g brown mushrooms sliced

125ml cream

Method:

1. Mix together lemon juice and zest, rosemary, paprika and garlic. Pour over chicken pieces, coasting well. Marinate for at least 10 minutes.
2. Heat half the oil and fry the chicken until browned. Remove from the pan. Heat the remaining oil and fry mushrooms until tender.
3. Add chicken and cream to the pan and simmer for two mintues. Season to taste and serve with rice or pasta.

Classic Moussaka

Ingredients:

15ml Oil

1 onion chopped

500g lean mince

2 carrots, peeled and chopped

1 sweet potatoe peeled and chopped

2 cloves garlic crushed

10ml cinnamon

5ml allspice

5ml ground coriander

185ml beef stock

1x can tomatoes

125ml red wine or stock

2 aubergines sliced into 5mm rounds
For the Topping:

175ml natural yoghurt

250g ricotta or plain cottage cheese

2 eggs

100g feta cheese crumbled

30ml chopped fresh parsley

Method:

1. Preheat oven to 200 degrees. Heat 15ml oil in a large frying pan and fry the onion and meat until browned. Add the carrots, sweet potatoe, garlic and spices and cook for a couple more minutes.
2. Add the stock, tomatoes and wine, then simmer slowly for 15-20min until slighly reduced and all the vegetables are cooked through. Check seasoning.
3. Place the aubergines on a lightly-oiled baking sheet, brush with oil and season with salt and freshly ground black pepper. Bake in the oven for about 20 min until deep golden brown. Remove aubergines from oven and turn it down to 180 degrees.
4. Layer the mince and aubergines in shallow gratin dish. Mix together all the topping ingredients, ecept parsley and spoon over the top. Bake for about 20 minutes or until golden and bubbling. Sprinkle parsley over and serve.

Crumbed Meat Loaf

Ingredients:

500g minced beef

1 onion finely chopped

1 egg beaten

560ml fresh breadcrumbs

1 carrot finely grated

30ml tomato paste

5ml dried thyme

5ml salt

pepper to taste

125ml grated cheddar cheese

Method:

1. Combine all the ingredients except 60ml bread crumbs and cheese and mix well.
2. Spoon into a greased loaf tin and bake at 180 degrees for 45min until done.
3. Combine the breadcrumbs and cheese. Sprinkle on top of turned out meat loaf and return to the oven for a further 10min or grill till golden.
4. Serve hot / cold with a savoury gravy and seasonal vegies.

Irish Stew with Herb Dumplings

Ingredients:

900g lean neck of lamb trimmed, cut into 4cm chuncks

30 ml flour, seasoned

45ml oil

2 onions sliced

350g baby carrots trimmed and peeled

500g new potatoes

250g baby turnips trimmed, peeled and halved

2 bay leaves

30ml pearl barley

850ml stock

FOR THE DUMPLINGS

250g self-raising flour

80g butter

1tsp salt

45ml fresh chopped herbs (parsley, chives, thyme, rosemary)

Method:

1. Preheat the oven to 180 degrees. Dip the lamb into the seasoned flour to cover, shaki9ng off the excess. Heat half the oil in a large ovenproof casserole dish.
2. Fry lamb in batches until browned all over. Remove with a slotted spoon and set aside. Put remaining oil into the casserole dish add the onions and cook over a low heat for 10 minutes or until soft and golden.
3. Stir in the carrots, ptoatoes, turnips and bay leaves and cook for 3 minutes. Return the lamb to the pan.
4. Add the barley and stock and season well. Bring to the boil, cover and transfer to the oven to cook for 1 hour. To make dumplings: Rub butter into the ingredients, add herbs and season. Stir in enough cold water (about 100ml) to make a soft but not sticky dough. Shape into 6 large or 12 small dumplings.
5. After an hour, increase the temperature to 190 degrees. Arrange dumplings on the top of the stew. Cover and cook for 15minutes. Remove lid and cook for a further 5-10 minutes until dumplings are golden and crusty.
6. Serve on mash, rice or couscous

Chicken Fricassee

Ingredients:

1.5kg chicken

90g Butter

2 Cloves garlic crushed

1 lg onion chopped

250ml dry white wine

375ml chicken stock

10ml origanum

15g mushrooms sliced

40ml flour

125ml milk

125ml cream

Method:

1. Cut the chicken into small pieces and season with salt and pepper
2. Heat 60g butter in a large saucepan. Add the chicken pieces and cook over a medium heat until light brown on both sides
3. Add the garlic, onion, wine, chicken stock and origanum. Bring to the boil, then reduce the heat, cover and simmer for 30 to 40 min, until tender. Once the pieces are tender remove them from the pan.
4. Heat the remaining butter in a separate saucepan and saute’ the mushrooms for five minutes. Drain.
5. Mix the flour and milk together and add to the chicken-sauce mixture. Stir until the mixturethickens.
6. Return the chicken pieces to the panand add the mushrooms. Once the dish is heated through, season to taste and add the cream. Remove from the heat and serve with rice/pasta.

Crepes

Ingredients:

250ml Cake flour

pinch of salt

2 eggs

15ml oil

Method:

1. Using the sieve, sift the flour and salt in a bowl. Make a well in the centre of the flour with the wooden spoon.
2. Crack the eggs into the well and add about half the milk. Using the whisk, stir the mixture until smooth and creamy.
3. Cover the bowl with clingfilm and place in the fridge for 30min. Now pour mixture into a jug.

   Heat the pancake pan with a piece a little oil.

4. When the poan is hot enough, pour in a litte of the batter, and swirl the pan around so it spreads evenly. For for a minute, then push the edges of the pancake with the palette knife to loosen it. Now either turn or flip the pancake over and cook the other side for a minute.
5. Put the pancake on a plate and repeat.
6. Now place a about 2tbls of filling of choice in the centre and roll.
7. Place in a suitable bowl. Top with a small amount of white sauce and sprinkle with cheese.
8. Grill to melt the cheese and serve.

Quiche

Ingredients:

1 1/3 cups all-purpose flour

1/8 teaspoon salt

1/2 cup cold butter, cut in small pieces

2 to 3 tablespoons ice-cold water

.

Filling

8 strips lean bacon, cooked and crumbled (optional)

4 large eggs

1 1/2 cups half-and-half or whole milk

1/4 teaspoon dried herbs

1/8 teaspoon pepper

1 cup shredded sharp Cheddar cheese

Preparation:

Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.

In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.

NOTE:  Fillings can be changed, you can use the following ideas:

Spinach and feta

Mushroom and cheese

Butternut and Feta

Asparagus and salami

Beef Pie

Ingredients

1 roll puff pastry

500g beef stroganoff / beef cubes cut into ½ inch sizes / lean mince

100ml flour for dusting (seasoned) (15ml for sauce)

2 carrots sliced

125ml peas

2 potatoes peeled and chopped into cubes

1 onion chopped

250ml beef stock

1 egg and 50ml milk for brushing

Salt & Pepper to taste

Method:

1. Preheat the oven to 180 degrees
2. Dust the beef cubes / stroganoff in the flour. If using mince dont worry.
3. Lightly fry the onions, garlic, then add the meat and brown.
4. Once brown, add the fresh herbs, carrots, peas, potatoes, stock and seasoning
5. Allow to reduce by half and cook.
6. Half way mix the 15ml flour with some water / milk and add to the mixture forming a sauce.
7. In the mean time roll out your pastry. Cut out a piece for the bottom of the pie and the pie top. Place the bottom piece in the pie dish and bake blind for 10min.
8. Then remove from the oven. Your mixture should be ready. Allow to cool for 15min. Then add to your pie dish. Cover with the pastry lid. (feel free to decorate with pastry leaves / etc).
9. Brush with an egg and milk mixture and bake still pie crust is golden brown.
10. Serve with Vegies and gravy.

Fresh Vegie Soup – So easy yet so delicious

1 Pack Fresh Veg ( I use the mediteranean vegie mix from woolies and spar)

250ml soup mix (barley etc)

1 tin tomatoes

500ml Chicken / Vegie stock

100ml Butter / Marge

Seasoning

Method:

1. Lightly fry the vegie mix in the butter
2. then add all the other ingredients and leave to simmer for about 45min
3. Gradually puree’ all the soup in a blender
4. Serve with fresh rolls

Well thats about it for todays class, so happy cooking!

Jax

Salads of Substance…

For most, the mere mention of “salad” and they suddenly feel like a “rabbit”!  Perhaps if you’re eating your mundane lettuce, tomatoes and cucumber and if you lucky a drop of cheese! For me salads are nothing short of BRILLIANT!  They scream excitement, flavour and fun!  (not to mention they look simply gorgeous)!   The thing to remember, and what I try to teach is that you need to experiment with your combinations and flavours.  Don’t be afraid to try something new just because its not in the “recipe”.. we are not baking a cake here so have FUN!

Anglo-Asian Lamb Salad

Ingredients

2 teaspoons garlic oil

1 lamb loin, approx. 250g

1 packet (approx. 180g) salad leaves

3 x 15ml tablespoons chopped mint

FOR THE DRESSING

2 x 15ml tablespoons fish sauce (nam pla)

1 x 15ml tablespoon redcurrant jelly

2 x 15ml tablespoons rice vinegar

1 teaspoon soy sauce

1 red chilli, deseeded and finely chopped, or 1/4 teaspoon crushed chillies

1 spring onion, finely sliced

Method

1.	Heat the oil in a heavy-based pan, and cook the lamb for 5 minutes on one side, and then turn it over and cook for another 2 1/2 minutes on the other.
2.	Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes.
3.	In a medium-sized bowl, whisk together the dressing ingredients.
4.	Open the foil parcel, and empty the meat juices into the dressing. Cut the lamb into very fine slices or strips and add them too; the acid in the dressing will “cook” the lamb a little more while it steeps. If the meat is not rare, I’d leave it for just a short time, but for a longer time if it seems undercooked. You want it still gorgeously pink to sit on its salad.
5.	Divide the salad leaves between 2 (or 4) plates and then arrange the soused lamb with the dressing over each one. Finally scatter the chopped mint on top.

Smoked Chicken and Mango Salad

Ingredients

250g Smoked Chicken sliced

1 lg Mango sliced

125g roasted sunflower seeds

1pkt Salad Greens

1sml red onion sliced

½ punnet rosa Tomatoes sliced

1 stem spring onions chopped

½ red pepper sliced

Method:

Arrange all the above ingredients in a salad bowl, serve drizzled with balsamic vinegar and olive oil

Fig and Parma Ham Salad

Ingredients

Figs

Parma Ham

Mozzarella sliced

Fresh Basil

Dressing:

6 Tbls Olive Oil

3 Tbls lemon juice

1 Tbls Honey

salt and black pepper

Method:

Criss-cross the figs but not quite to the bottom – 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you’ll think, ‘Oooh, that looks nice, I think I’m quite clever …’ or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. Then arrange the parma ham, mozzarella and fresh roughly chopped basil on the plate. Combine the dressing ingredients and drizzle over the salad. Serve with fresh bread rolls.

Roasted squash, prosciutto and pecorino salad

Ingredients

1 butternut squash
olive oil
sea salt and freshly ground black pepper
1 small dried red chilli
1 heaped teaspoon coriander seeds
20 slices of prosciutto or Parma ham
4 handfuls of rocket
6 tablespoons extra virgin
olive oil
4 tablespoons balsamic vinegar
1 small block of pecorino or Parmesan cheese

Method:

Preheat your oven to 190°C. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.

Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino.

Crab & Avocado Salad with Japanese Dressing

Ingredients

2 x 15 ml tablespoons mirin (Japanese sweet rice wine)

1/2 teaspoon wasabi paste

1 x 15ml tablespoon rice vinegar

few drops sesame oil

1/2 teaspoon Maldon salt or 1/4 teaspoon table salt

1 long red chilli pepper, deseeded and finely chopped

200g crab meat

approx. 1 teaspoon lime juice

150g rocket salad

1 ripe avocado

1–2 teaspoons chopped chives

Method:

In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad. 2.To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly. 3.To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates. 4.Spoon a quarter of the mixture into a metal American 1/3-cup measure, or a small ramekin, squishing down to get it all in, then unmould in the centre of a salad-lined plate. 5.Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates. 6.Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice. 7.Sprinkle the chopped chives over the mounds of crab and take the plates to the table.

Ricotta and tomato tart with Basil and Rocket

Ingredients: The filling Depending on your rosa/cherry tomato sizes, about 30 tomatoes cut in half 1 1/2 cups Ricotta cheese 1 cup fresh basil leaves, chopped 1 cup rocket leaves, whole 1/2 cup white sugar Extra virgin olive oil to dress Salt and pepper to season The pastry 1 frozen puff pastry roll 1 egg beaten for basting Flour for dusting

Method:

Let’s start with the pastry base; making your own puff pastry is fussy and time-consuming, so stop on your way home from work and pick up a frozen puff pastry from your local store. We won’t tell if you don’t! Pre-heat your oven to 160ºC while the pastry is defrosting. Once ready, gently roll it out onto a floured surface until it is about 1cm thick, keeping its rectangular shape.

Tip: work quickly with the pastry when uncooked so it doesn’t soften and stretch.

Cut the pastry to roughly a 30cm by 20cm rectangle. Lightly grease a cold baking tray and carefully line it with the pastry. Use a fork to pierce the pastry in the centre, leaving about a 2cm border unpierced all the way around the rectangle. Now baste the border of the base with the eggwash.

Now to fill the centre of the tart: sprinkle the ricotta evenly, excluding the unpierced border. Chop and sprinkle half the basil on top of the ricotta cheese. Now fill the entire centre with the tomatoes, making sure the skins face upwards. Season well with salt, pepper and sugar.

Place in the oven for about 30 minutes, until the tart sides have risen and are golden brown. The tomatoes skins should be cooked and half caramelized. Yummy!

Once ready, serve straight onto your chosen serving platter. Sprinkle the leftover chopped basil and whole leaves of rocket evenly over the tart and dress with extra virgin olive oil. Serve immediately!

Tip: by using a large coffee cup to cut the pastry into smaller tarts, you can create individual portions that present really beautifully!

Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Ingredients

3 Tbs. raisins (preferably a mix of dark and golden)
2 Tbs. dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
Kosher salt
1 large lemon
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados pitted, peeled, and cut into 1/2-inch chunks
2 medium scallions, white and light green parts only, thinly sliced
2 to 3 Tbs. coarsely chopped toasted almonds
Freshly ground black pepper

Method:

In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.

In a saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.

Sweet n Sour Sirloin Stir-Fry with Ranch Mashed Potatoes.

Ingredients

2 tablespoons vegetable, peanut or canola oil

1 small head red cabbage, shredded

Salt and freshly ground black pepper

3 tablespoons rice wine vinegar

3 tablespoons honey

3 tablespoons toasted sesame seeds

1 tablespoon sesame oil

Method:

Heat the oil in large skillet over high heat. Stir-fry the cabbage for 5 minutes, then season with salt and pepper, to taste. Add the vinegar and honey, sesame seeds and oil. Serve warm.

Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad – Rachel Ray

Ingredients

3 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon mustard sauce (2 packets) or any other hot mustard

3 cups bite-size seedless yellow or red watermelon chunks (about 1 1/3 pounds)

2 bunches watercress, coarsely chopped

4 scallions, thinly sliced on an angle

1 small red bell pepper, chopped

Salt and pepper

2 tablespoons vegetable oil

1 pound large shrimp, peeled and deveined, with the tails on

2 tablespoons duck sauce (3 packets)

1 tablespoon soy sauce (2 packets)

1 teaspoon hot pepper sauce

Juice of 1 lime

Method:

In a salad bowl, combine the rice vinegar, honey and mustard. Add the watermelon, watercress, scallions and bell pepper and toss; season with salt and pepper.

In a large skillet, heat the oil, two turns of the pan, over high heat. Add the shrimp and stir fry until pink and firm, about 3 minutes. Remove the shrimp from the heat and stir in the duck sauce, soy sauce, hot pepper sauce and lime juice; toss to coat. Serve on top of the salad.

Open-Face Smoked Salmon and Avocado Sandwiches

Ingredients

1-1/2 firm-ripe medium avocados, cut into medium dice
1 medium scallion, thinly sliced
3 Tbs. chopped fresh cilantro; whole leaves for garnish
4 tsp. fresh lime juice
1/2 to 1 tsp. finely chopped jalapeño
salt and pepper
2 Tbs. extra-virgin olive oil
1/2 tsp. toasted coriander seeds, coarsely ground
1/4 tsp. (scant) finely grated orange zest
8 oz. thinly sliced cold-smoked salmon, cut into 1-1/2 -inch-wide strips
4 slices sourdough bread (each 6-1/2 inches long and 1/2 inch thick), toasted very crisp
1 medium clove garlic, halved

Method:

In a medium bowl, gently mix (don’t mash) the avocado, scallion, chopped cilantro, lime juice, jalapeño, and 1/4 tsp. salt. In another medium bowl, mix the oil, coriander, and orange zest. Toss the salmon with the oil mixture. Rub the toasts lightly with the cut sides of the garlic clove. Divide the avocado mixture among the toasts. Pile the salmon strips on top. Garnish with the cilantro leaves and serve immediately so the toast stays crisp.

Ingredients

5 medium blood oranges
1/4 cup extra-virgin olive oil
1 Tbs. white wine vinegar
salt and freshly ground black pepper
1 medium head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
1 medium head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
3/4 cup blanched hazelnuts, toasted and coarsely chopped
chunk Parmigiano-Reggiano or aged goat cheese

Method:

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

Greek Salad

Ingredients:

lettuce or endive leaves, washed and shredded

6 small tomatoes, cubed

1small cucumber, peeled and cubed

175g feta cheese, cubed

100g black olives

a bunch of fresh marjoram

SALAD DRESSING

15ml lemon juice

salt and pepper

45ml olive oil

Method:

Line a shallow serving dish with the lettuce or endive leaves. Put the cubed tomatoes, cucumber and cheese on the bed of lettuce and scatter the olives over. Make the salad dressing by combining the lemon juice, salt pepper and olive oil together, shake well in a screw-top jar. Pour the dressing over the salad and scatter the marjoram leaves, mixing lightly.

Pear, Blue Cheese and Walnut Salad

Ingredients

Dressing

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 medium shallot, minced

1 1/2 teaspoons chopped fresh thyme

1/2 cup olive oil

Salad

1bag mixed baby greens

2 large ripe pears, halved, cored, thinly sliced lengthwise

1 cup crumbled blue cheese

1 cup walnuts, toasted, coarsely chopped

Method:

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

Happy HEALTHY Cooking!

Revive the Classics….

There’s nothing more pleasing than sitting down after a long day to a good home cooked classic!  Somehow it just manages to erase whatever hurdle you have had to face throughout your day.  That in mind, I managed to scrounge around and pull out some fantastic homely recipes that are sure to catch you huddled on the couch with a content smile on your face

Cottage Pie

Ingredients

For the mince
50ml oil
650g minced beef
7-8 small round shalots, finely chopped (2 onions)
4 sprigs fresh thyme, leaves only
2 tbsp tomato purée
1 tbsp plain flour
150ml red wine
400ml beef stock
salt and freshly ground black pepper
Worcestershire sauce, to taste
For the mash
900g King Edward potatoes, peeled and chopped
115g butter
125ml double cream
salt and freshly ground black pepper

Method

1. Heat a large frying pan until smoking, add half of the olive oil and fry the minced beef, in batches, for 4-5 minutes, or until browned all over.

2. Heat a separate pan over a gentle heat, add the remaining olive oil and fry the shalots and thyme for 2-3 minutes, or until just softened. Stir in the tomato purée and flour and cook for a further minute, then add the cooked beef.

3. De glaze the frying pan used to cook the beef with the red wine, scraping up any caramelised bits with a wooden spoon. Cook for 3-4 minutes, or until the wine has reduced by half, then pour the wine into the pan with the beef.

4. Add the stock to the pan and leave to simmer for 45 minutes, or until the beef is tender and the mixture is thickened. Season, to taste, with salt, freshly ground black pepper and a few dashes of Worcestershire sauce. Keep warm over a very low heat.

5. Preheat the grill to high.
6. For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.

7. Drain and return the potatoes to the pan, then place over the heat for about one minute to drive off any excess moisture. Mash well with a potato masher, then add the butter and milk, beating to form a smooth mash. Season, to taste, with salt and freshly ground black pepper. Spoon the mash into a piping bag.

8. To serve, place the mince mixture into a baking dish and pipe the mash over the top. Place under the grill for 8-10 minutes, or until the top is golden-brown. Serve spooned onto serving plates.

Beef Lasange

Ingredients

• 250g lasagne sheets
• BOLOGNESE SAUCE
• 30ml oil
• 60g bacon rashers, chopped with rinds removed
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 1 clove garlic, crushed
• 250g minced beef
• 125g chicken livers, chopped
• 30ml tomato purée
• 125ml dry white wine
• 125ml beef stock
• salt and pepper

Be’chamel Sauce

• 315ml milk
• bay leaf
• 60g butter
• 60g cake flour
• salt and pepper
• 125g mozzarella cheese, sliced
• 30ml Parmesan cheese

Method

1. In a large saucepan of boiling water, cook lasagne sheets, in two batches, for approximately 10 minutes or until just tender. Drain thoroughly. Spread out on a tea towel.

2. Preheat the oven to 180 ºC and grease a rectangular oven proof dish.

3. BOLOGNESE SAUCE: Heat oil in a very large saucepan. Add bacon and cook gently until fat begins to ooze from the bacon, stirring frequently.

4. Add onion, carrot, celery and garlic to pan and cook until beginning to brown. Add mince and cook stirring until browned. Stir in chicken livers and cook for a few minutes, stirring frequently, until they are no longer pink.

5. Stir in tomato purée, wine and stock, season and cover pan. Cook gently for 30 to 40 minutes.

6. BÉCHAMEL SAUCE: Infuse the milk in a small saucepan with a bay leaf.

7. In a heavy saucepan, melt the butter. Stir in the flour and cook for 2 minutes, stirring, over gentle heat. Remove from heat.

8. Gradually stir in milk. Return pan to heat. Stir until thick and smooth. Simmer gently for 10 minutes. Season with salt and pepper.

9. Add mozzarella and stir until the cheese has melted.

10. TO ASSEMBLE: arrange a layer of lasagne over the base of the dish. Spoon over half the meat sauce. Cover with lasagne. Add half the cheese sauce. Repeat sequence of layers and sprinkle Parmesan cheese over the top. Bake in preheated oven for 30 to 40 minutes.

Pecan Nut Pie

Ingredients

• PASTRY
• 150g cake flour
• pinch of salt
• 10g castor sugar
• 110g unsalted butter
• 1 egg yolk
• 15ml lemon juice
• FILLING
• 400g granulated sugar
• 125ml water
• 250ml thick cream
• 2 eggs
• 400g pecan nuts

Method

1. PASTRY: Sieve flour, salt and sugar in a mixing bowl. Cut butter into flour mixture using a palette knife. Rub in butter with your fingertips, until mixture resembles fine breadcrumbs. Mix the egg yolk and lemon juice together, and add to pastry, mixing until pastry forms a smooth ball. Dust with flour and cover with plastic wrap. Relax in the fridge for at least 30 minutes.

2. Remove from fridge and roll out pastry on a lightly floured surface (keep rolling pin well floured, as the pastry easily becomes sticky). Line a 20 cm flan ring (with a loose bottom) with the pastry, pressing pastry carefully into bottom and sides of the pan. Trim edges, and place in freezer to chill for 15 minutes.

3. Preheat oven to 190 ºC.

4. Prick bottom of the chilled pie shell with a fork, and line with tissue paper (I use shoe box tissue paper). Fill with baking beans, and bake until pastry is well set. Remove paper and beans and return to oven to continue baking for another 5 to 8 minutes (don’t allow pastry to brown). Remove pie shell from oven and lower oven temperature to 180 ºC.

5. FILLING: Dissolve sugar and water in a heavy saucepan over a low heat and cook until the sugar has dissolved. Bump up the heat, cook sugar to a light caramel colour, and remove pan immediately from heat, cool slightly. (Once caramel is at the correct stage, it is important to remove pan from heat or caramel will continue cooking and become bitter.)

6. Cover your hand with a tea towel, and whisk in cream. (The tea towel wrapped around your hand prevents splashed up caramel froth burning you.) Allow mixture to cool completely.

7. Whisk the eggs. Gradually add the cooled caramel mixture to eggs. Scatter pecan nuts in prepared pie shell, and pour over the rest of the filling. Bake until filling is set and pastry is golden brown – 35 to 40 minutes. Serve warm.