Basil Pesto

Perfect basil Pesto

I love having a jar of homemade pesto in the fridge. Obviously its great on pasta but I love it on toast, or served as a dip with plain crostini.For a simple potato salad add some pesto to boiled potatoes, add a little extra Parmesan cheese and a few fresh basil leaves.

Ingredients

1/2 cup lightly toasted pine nuts
2 cups fresh basil leaves
3 cloves garlic crushed
6 tbs olive oil
3/4 cup grated Parmesan cheese

Method

Place the pine nuts, basil, garlic and cheese in a food processor and process until finely chopped.
With the motor running slowly add the oil until well combined.










 

Apple and Date cake with coconut topping

Apple and Date Cake with Coconut topping

My mother and father in laws arrived in Dubai yesterday so this was a great excuse to make this decadent dessert cake. Its full of apples and dates with a sticky coconut topping, serve it with vanilla ice cream and you have a sensational dessert.

Ingredients

2 green apples peeled, cored and cut into small chunks
1 1/2 cup of dates pitted
1 teaspoon of bicarbonate of soda
1 cup boiling water
125g butter
1 cup castor sugar
1 egg
1 teaspoon of vanilla bean paste
1 1/2 cups plain flour
Topping
75g butter
1/2 cup brown sugar
3/4 cup shredded coconut
2 tbls milk

Method

Place the apple, dates and soda in a bowl pour over the boiling water and allow to cool.
Beat the butter and sugar together until thick and pale, add the egg and vanilla.
Fold in the flour and the apple and date mixture.
Pour into a greased spring form tin and bake for 45 minutes in the oven at 180.
To prepare the topping place all the ingredients in a pan, heat and stir until the butter has melted and the sugar has dissolved.
Remove the cake from the oven and pour the topping on top.
Return to the oven and bake for a further 15 minutes.
Allow the cake to cool completely in the tin.
Transfer to a serving plate.







 

Creamy Mushroom Beef Stroganoff

Creamy Mushroom Beef Stroganoff

serves 4-6

I have given this 80s dish a make-over, its such a delicious comforting meal that I thought it should make a come back. My husband went back for seconds so it was obviously a success, served with rice and steamed broccolini, I had dinner on the table in 30 minutes.

Ingredients

Olive oil
500g beef fillet cut into thin strips
1 medium red onion diced
4 cloves garlic crushed
salt and pepper
250g mixed mushrooms sliced
6 dried mushrooms soaked in 1/2 cup warm water
1/2 cup whiskey
1 tbs tomato paste
200ml light sour cream
3 ts chopped parsley
pinch smoked paprika

Method

Heat a large heavy based pan and add 2tbs of olive oil.
Season beef with salt and pepper and fry for 1 minute to brown all over, transfer to a plate and keep warm.
Add an extra tbs of oil to the pan, reduce the heat to low and fry the onion and garlic for 5 minutes.
Add the mushrooms, soaked mushrooms and the soaking liquid to the pan.
Add tomato paste, whiskey and the cooking juices from the resting beef to the pan and bring to the boil.
Add the paprika and the sour cream, allow the sauce to reduce slightly about 5 minutes.
Add the beef cook for a further minute, taste for seasoning and stir through chopped parsley.
Serve with steamed rice.





 

Fresh Tuna Spring Rolls with Harissa Mayonaise

Fresh Tuna Spring Rolls with Harissa Mayonnaise

Makes 15

This has to be one of the easiest canapes or snacks to prepare, they are so delicious. Once you have made these, it will become a great standby recipe for easy entertaining.

Ingredients

300gm tuna fillet cut into 15 batons
Fresh coriander leaves
Spring Roll Wrappers ( small squares )
1/2 cup Japanese mayonnaise
1/2 teaspoon harissa paste

Method

Lay a spring roll wrapper on a work surface, place a piece of tuna in the corner top with a few coriander leaves and roll up using a little water to seal the ends.
Deep fry the spring rolls for 30-40 seconds.
Combine the mayonnaise and harissa paste.
Serve the spring rolls hot with harissa mayonnaise.












 

Steamed Prawn Wontons

Steamed Prawn Wontons

Makes 30

These little pockets or prawns and herbs are so delicious, you won't stop at one. They are easy to make and because they are steamed they are super healthy. I made them last night along with a Thai Beef salad for Dean and myself, we had 8 wontons leftover, obviously they were quite a hit.

Ingredients

300 gm fresh uncooked prawns
200 gm white fish
3 cloves garlic
2 tbs fish sauce
2 tbs chopped coriander
4 spring onions chopped
wonton wrappers
Ginger dipping sauce to serve

Method

Combine all the ingredients except for the wonton wrapper in a food processor and process until you have a smooth paste, note it will be sticky.
Heat water in a wok and place a bamboo steamer lined with baking paper on top.
Place a wonton wrapper in the palm of your hand and place a teaspoon of the filling in the centre.
Pinch the sides together, using a little water to seal.
Place in the steamer and steam for 7 minutes serve with ginger dipping sauce.
Ginger Dipping Sauce
1/2 cup soy sauce
1 tbs mirin
1 tbs grated ginger







 

Banana and Treacle Cake

Banana and Treacle cake

This is actually a James Martin recipe, he uses golden syrup, but Dubai is currently out of golden syrup so I substituted it with treacle. Its works really well, the cake is a little darker and richer, but still a winner with the family. Every week I seem to make something with over ripe bananas, with the heat they only last a couple of days and my kids apparently don't like to eat things that according to them  "don't look right". I love the fact that all the ingredients are mixed together in a food processor, no beaters, mixing bowls and the rest of the paraphernalia that is part of baking!!!!!!!

Ingredients

3 large rip bananas
100 gms butter
4 tbs treacle
100 gms castor sugar
250 gms plain flour
4 teas baking powder
3 eggs

Method

Pre heat oven to 190c.
Place the bananas in a food processor and pulse for 10 seconds.
Add remaining ingredients, and blend until you have a smooth batter.
Pour the batter into a prepared cake tin and cook for 1 hour or until a cake skewer comes out clean.

Note : you may need to cover the cake with foil during the cooking time if it starts to brown to much.











 

Chicken, Walnut and Watercress sandwiches

Chicken,Walnut and Watercress Sandwiches

Cocktail Menu part 5.

Makes 30

I am always surprised how quickly these disappear, the humble sandwich becomes the star of the party. The filling can be made the day before, but the sandwiches are best made on the day. My kids love the filling in wraps for lunch, makes a nice change from the ham and cheese rolls. If you can't get fresh watercress substitute it with fresh rocket.

Ingredients

2 medium BBQ chickens, meat removed and shredded
1 cup mayonnaise
3/4 chopped walnuts
3/4 cup chopped parsley
3 sticks celery finely chopped
salt and pepper to season
2 cups fresh watercress or rocket
20 slices fresh sandwich bread

Method

Combine the chicken, walnuts, parsley, mayonnaise, celery and salt and pepper in a large bowl mix well.
Lightly butter the slices of bread.
Make into sandwiches, adding the watercress or rocket.
Remove the crusts and cut into three fingers.
Arrange on serving plate.
 

Sushi

Sushi

Cocktail Menu part 4

Makes 40-50

Sushi really isn't hard to make, its takes a little bit of practise, a bamboo mat and confidence. I make this alot, my whole family loves it and given the price of sushi in a Japanese restaurant its certainly cheaper to make your own. You can use a variety of fillings such as fresh salmon or tuna, avocado, tempura prawns, cucumbers and the list goes on, just make sure that the ingredients are the best you can afford and are really fresh.

Ingredients

550g sushi rice or short grain rice
5 tbs rice vinegar
1 tbs mirin
3 tbs sugar
2 teas salt
10 sheets nori
Filling Suggestions
Japanese mayonnaise
wasabi paste
salmon fillet cut into batons
tuna fillet cut into batons
carrots and cucumber cut into thin batons
salmon with avocado
tempura prawns with Japanese mayonnaise

The first step to making great sushi is preparing your rice!!!!!!!!

Method

Wash your rice under cold water until the water runs clear.
Put the rice in a pan with 3 cups water and bring to the boil, cook for 10 minutes, then lower the heat and cook for a further 12 minutes or until the rice is tender.Note if using a rice cooker add the same quantity of water to rice.
Remove from the heat and allow to cool for 15 minutes.
To make the dressing for the rice, combine the vinegar, sugar, mirin and salt in a small saucepan and and stir over a low heat until the sugar has dissolved.
Place the rice in a non-metallic dish or bowl and using a rice paddle or wooden spoon mix the dressing through the rice.
The rice needs to cool to room temperature.
To prevent rice sticking to your hands fill a small bowl with water and 1/4 cup vinegar.
Lay your nori sheet on top of the bamboo mat.
Press a thin layer of rice on top of the nori leaving a 2cm border.
Spread a small amount of wasabi or Japanese mayonnaise along the rice at the end that is closest to you.
Top with your choice of filling.
Lift up the edge of the bamboo mat and roll the sushi starting from the edge nearest to you.
When you have finished rolling  press the mat to make either a round or square roll.
With a sharp knife trim the ends and cut into 6 pieces.
Repeat with remaining nori, rice and fillings.






















 

Polenta Crostini with gorgonzola / Caramelized onion and feta tarts Cocktail Menu

Polenta Crostini with Gorgonzola / Caramelized onion and feta tarts.

Cocktail menu part 3

Both of these canapes use the same onion jam, they are a great vegetarian option but the most die hard meat lovers will devour them also.

Polenta Crostini with Gorgonzola

Makes 25

Ingredients

850ml chicken stock
175g instant polenta
1/2 teas salt and pepper
3 tbls grated Parmesan cheese
1 tbls fresh thyme leaves chopped
1/2 of the onion jam mixture
125g Gorgonzola

Method

Bring the chicken stock to the boil in a large pan.
Add the polenta and salt and stir constantly until thick about 10 minutes.
Add the pepper, Parmesan and thyme leaves.
Pour the polenta into an oiled loaf tin, allow to cool completely.
Remove from the tin and cut into 10 slices, then cut each slice into quarters.
Heat a large skillet or pan brush with olive oil and fry each square for about 2 minutes each side, remove and allow to cool.
Top with a teaspoon of the onion jam and 1/2 teaspoon of the Gorgonzola.
Arrange on a serving plate.

Caramelized onion and feta tarts

Makes 48

These tarts can be made 2 days in advance store in the fridge and when ready to serve heat in a preheated oven for 10 minutes.

Ingredients

2/500gm blocks shortcrust pastry
180g feta cheese
300ml cream
4 eggs
1teas salt
1/2 teas pepper
2tbls fresh thyme leaves
1/2 the onion jam mixture

Method

Preheat oven to 200c.
Roll out the pastry to 1/8 in thickness, cut out 24 circles per block of pastry.
Line the pastry rounds in mini tart pans or tins.
Cut out small squares of baking paper and line each tart with the paper, fill the paper with baking beans. This is called blind baking
Bake for 10 minutes remove from the oven, discard the paper and beans and return the pastry cases to the oven for a further 10 minutes.
Allow to cool slightly.
Combine the eggs, cream, salt and pepper and the thyme in a mixing jug, mix well.
Fill each tart with 1/2 teaspoon of the onion jam top with 1/2 teaspoon of the feta cheese.
Top up each tart with the egg mixture.
Bake for 10 minutes or until the egg mixture has set.
Serve warm


Onion Jam

2 tbls olive oil
600 gms red onions thinly sliced
2 sprigs fresh thyme
2 tbls brown sugar
2 tbls balsamic vinegar
1 bay leaf
1/2 cup water

Method

Heat oil in a pan and fry the onions and thyme, cook stirring for 15 -20 minutes.
Add the sugar, balsamic vinegar and water.
Cook for a further 10 minutes, stirring constantly or until the onions are thick and syrupy.
Store in sterilized jars.





























 

Lamb Koftas with yogurt and mint sauce - Cocktail Party

Cocktail party Part 2

Lamb koftas with yogurt and mint sauce

makes 50

As part of the cocktail menu I made these lamb koftas, they are delicious served with the mint and yogurt sauce, they also freeze well, so you can make them in advance just thaw in the fridge and reheat in a moderate oven for 10 minutes.

Ingredients

1kg lamb mince
3/4 cup fresh breadcrumbs
1 large brown onion
3 cloves garlic
1 tbs cumin and coriander powder
2 teas turmeric powder and ground all spice
1tbs chopped fresh mint
2 tbs chopped fresh parsley
1 egg lightly beaten
Sauce
250g plain yogurt
1 clove garlic crushed
2 tbs lemon juice
2 tbs fresh mint chopped

Method

Finely dice onion and saute for 2 minutes add garlic and cook until just soft, allow to cool.
Combine all ingredients, except sauce ingredients in a large bowl and mix well.
Line an oven tray with baking paper and preheat oven to 180c.
With wet hands, roll level teaspoons of the mixture into balls.
Place on the oven tray and cook for 10 minutes or until cooked through.
For the sauce combine all the ingredients in a bowl and mix well, chill until ready to serve.

You can make the meat balls and the sauce the day before, re heat in a moderate oven for 10 minutes.






 

Thai Fish Cakes "Cocktail Party"

Thai Fish cakes "Cocktail Party"

As a new feature to my blog once a month I will write out a complete menu, it may be anything from a casual barbecue to a formal dinner party. This month it is a cocktail party, over the weekend I catered for a friends birthday party, I prepared the following;

• Thai fish cakes with a cucumber and chilli dipping sauce
• Caramelized onion and feta tarts
• Lamb Kofta balls with a mint and yogurt sauce
• Selection of sushi
• Polenta squares with Gorgonzola
• Gourmet chicken and walnut sandwiches
• fresh tuna and coriander spring rolls with a harrisa mayonnaise

Over the next few blogs I will give you the recipes for the above canapes.

Thai Fish Cakes

 

Ingredients

 

500g firm white fish

2tbs red curry paste

2tbs chopped coriander

4 spring onions rough;y chopped

2cm piece ginger grated

4 kaffir lime leave shredded

1 tbs fish sauce

1 teas lemon grass

Dipping Sauce

6 tbls sweet chilli sauce

3 tbls rice wine vinegar

1/2 cucumber finely diced

 

Method

Place all the ingredients except for the sauce in a food processor and pulse until combined, the mix will be quite sticky.

Heat 2 tbs of vegetable oil in a pan.

With wet hands form the mixture into small patties about the size of a golf ball, fry for 2 minutes each side.

For the sauce combine all the ingredients in a bowl and mix well.

Arrange the fish cakes on a serving plate and serve with the dipping sauce and some lime wedges.

 

Note- the fish cakes can be made the day before to serve warm in a moderate oven for 10 minutes.

 

 

 

 

 

 

 

 

Veal and Mushroom Pie

Veal and Mushroom Pie

serves 6-8

Its been a while since I made this and I forgot how delicious it is, you can substitute the veal for beef just make sure that it is a cut of meat that is suitable for slow cooking.

Ingredients

1kg diced veal blade
3/4 cup plain flour
salt/pepper
1 onion diced
4 cloves garlic crushed
200g bacon lardons
400g mushrooms thickly sliced
2 tbs tomato paste
1 tbs brown sugar
400mls chicken stock
1 cup red wine
small bunch thyme
2 bay leaves
1 sheet puff pastry

Method

Season the flour with salt and pepper, and toss the meat in the flour to coat.
Heat a heavy based saucepan or pot that is oven proof add 2tbs of oil and fry the meat in batches, remove and set aside.
Add another 2tbs of oil to the pan and fry the onion, garlic and bacon for 5 minutes.
Add the mushrooms, cook for a further 5 minutes.
Add the stock and wine, scrapping all the bits that have stuck to the bottom, this adds flavour.
Add the tomato paste and sugar, return meat to the pan along with the herbs.
Place a lid or foil on top and transfer to a slow oven and cook for 1 1/2hours or until the meat is tender.
Allow the filling to cool.
Transfer the filling to a pie dish and top with the pastry.
Glaze the top of the pastry with a beaten egg and bake in a preheated oven 200c for 30 minutes.

 

Linguine with Roasted Cherry tomato sauce

Linguine with Roasted Cherry tomatoes

serves 4

I think in a past life I was Italian, I love the simplicity of Italian recipes and the way a few ingredients make a delicious and comforting meal. I make this when I want a fast, no effort dinner, try and get a mix of tomatoes.

Ingredients

2 - 250g punnets cherry tomatoes
6 cloves garlic
4 anchovies fillets
1 tbs baby capers
2 teas chilli flakes
100 mls olive oil
juice 1 lemon
400 g linguine
1/2 cup flat leaf parsley chopped
Grated Parmesan to serve

Method

Pre heat oven to 200c.
Place tomatoes on a lined tray and drizzle with 2tbs of olive oil, season with salt and pepper and bake for 15 minutes, or until they have just started to collapse.
Cook pasta until al dente.
Heat the remaining oil in a pan, add the garlic and anchovy fillets, when the anchovies have dissolved add the chilli flakes and the capers.
Add the tomatoes to the pan along with the lemon juice.
Toss the pasta through the sauce, top with the parsley and Parmesan cheese.










 

Antipasto with Easy Ciabatta bread

Antipasto with easy Ciabatta Bread

 For those of you who don't live in the UAE or haven,t been before our weekends are Friday and Saturday, so Thursday nights are the end of the week and I like to prepare something that is easy and quick. An Antipasto board is one of my families favourites, there is something to please everyone, and its a really fun way to eat as a family. Make sure you choose ingredients that are fresh and look appealing on a platter, different cheeses, meats, fresh salad ingredients and a few condiments such as pesto are sure to please. The Ciabatta recipe is so easy and you look like a bit of a star when producing warm bread from the oven!!!!

Ciabatta Bread

1 sachet of dried yeast (11g )
2 teaspoons sugar
300ml tepid water
500g bread flour
2 teaspoons salt
4 tbs olive oil
extra flour for dusting
Method
Dissolve the yeast and sugar in half of the water.
Place flour in a large bowl, make a well in the centre and pour in the dissolved yeast mixture.
Slowly incorporate the flour and yeast mixture working from the centre out, add the remaining water. You will have a moist dough.
Lightly flour a work surface and kneed dough for 5 minutes, this develops the gluten in the dough.
Place the dough in an oiled bowl, cover with cling film and set aside for 45 minutes until it has doubled in size.
Now that it has doubled in size punch the dough to knock out the air, add the olive oil.
Lightly flour your work surface again and kneed for 1 minute.
Divide the dough in 2 and roll each portion into a 20cm long sausage.
Place on a baking tray lined with baking paper.
Using the heel of your hand press every inch along the bread to flatten and widen it.
Lightly dust the top with flour and score the bread at 2 inch intervals.
Leave to prove for a further 45 minutes.
Place in a preheated oven (200c) and cook for 20 minutes.
Let rest for 15-20 minutes before slicing.

 

Beetroot Carpaccio with capers and Feta

Beetroot Carpaccio with Capers and Feta

This salad is a perfect accompaniment to salmon or lamb. I served this salad last night with salmon fillets, steamed asparagus and baby potatoes tossed in a little butter, delicious. For lunch today I am having the same salad on fresh sour dough bread topped with some smoked salmon and rocket.

Ingredients

5 medium beetroot bulbs
3 tbs walnut oil
2 tbs raseberry balsamic
80g feta cheese crumbled
1 tbs baby capers
1/2 cup chopped parsley

Method

Preheat oven 200c.
Wrap each beetroot in foil, place on a baking tray and roast for 1 hour.
Allow the beetroot to cool slightly before peeling. Use rubber gloves to avoid staining your hands.
Combine oil and vinegar in a jug and whisk to combine.
Slice the beetroot thinly, pour the dressing on top.
Top with the cheese, capers and parsley.
















 

Jelly Slice

Jelly Slice

My boys are in the middle of exam week, today they have French, Arabic and Oliver also has a maths exam. It seems a bit unfair that an 8 and 10 year old sit formal end of the school year assessments, so I thought they deserved a treat and this is one of their favourites.

Ingredients

300g Digestive biscuits ( crushed )
200g butter melted
375g condensed milk
juice 2 lemons
2 teas gelatine dissolved in 3/4 cup boiling water
1 packet strawberry jelly

Method

Mix the crushed biscuits with the melted butter.
Press into a 10" by 6" tray.
Blend condensed milk with lemon juice and dissolved gelatine, spread over biscuit base and refrigerate until set.
Make up jelly allow to cool then pour over set slice.
Place bake in the fridge until the jelly has set













 

Italian Roast Chicken with grapes and tomatoes

Italian roast Chicken with Grapes and Tomatoes

serves 6

This dish is easy to prepare and has loads of flavour,it makes its own sauce which is delicious mopped up with some crusty bread.

Ingredients

1.8 kilo chicken
zest and juice of 1 lemon
8 cloves garlic peeled and lightly crushed
salt and pepper
small bunch sage and thyme leaves
500g seedless red grapes
1/2 cup olive oil
200g cherry tomatoes
500ml dry white wine

Method

Preheat oven  to 200c.
Place chicken on its breast and use kitchen scissors to cut along each side of the back bone and remove it.
Turn the chicken over so the breast is facing  up and lightly press down to crack the breast bone.
Gently insert your fingers under the skin to separate the skin from the meat, the skin should remain attached, just loosened.
Rub the lemon zest, salt and pepper beneath the skin.
Place the tomatoes,grapes and half of the herbs in a baking dish, drizzle with half of the oil and season with salt and pepper.
Season the chicken with the lemon juice salt and pepper.
Place the chicken breast side down on top of the tomatoes and grapes, drizzle with remaining oil and top with remaining herbs.
Add wine to the dish.
Cook for 30 minutes then turn the chicken over and cook for a further 40 minutes.
Strain the sauce and transfer to a small saucepan, reduce for 5 minutes.
Pour the sauce over the chicken and serve with the tomatoes and grapes.

Serve with crusty bread and green salad.










 

Thai Seafood and Pumpkin Curry

Thai Seafood and Pumpkin Curry

serves 4-6

This is a bit decadent as I use scallops and prawns, but feel free to add extra fish if you choose not to add scallops or the prawns. I make my own curry pastes and store them in the fridge for up to 1 month, bit there are some really good store bought pastes. If using a store bought paste add 1 tbs of paste to start you can always add a bit more if you want extra heat.

Ingredients

2 tbs red curry paste (homemade)
600ml coconut milk
2 tbs fish sauce
2 tbs palm sugar/or brown sugar
250g diced pumpkin about 2cm dice
4 spring onion cut diagonally
2 stalks lemon grass white part only finely chopped
6 kaffir lime leaves finely shredded
500g prawns peeled and chopped into large pieces ( reserve 5 heads)
8 scallops
350g white firm fish cut into chunks similar size to the prawns
250g calamari rings
coriander leaves and fresh limes to serve and garnish

Method

Fry the curry paste in 1/4 cup of the coconut milk.
Add the prawn heads, remaining coconut milk, fish sauce, palm sugar, lime leaves and lemon grass.
Simmer for 10-15 minutes.
Add the pumpkin and simmer over a low heat for 10 minutes.
Add the seafood and simmer until cooked, do not over cook the seafood.
Serve with steamed rice, garnish with coriander and serve with a lime wedge.















 

Baked Ricotta and Basil Frittata

Baked Ricotta and basil Frittata

serves 4

This dish is great for brunch or a light dinner. I set myself a challenge here, Oliver my eldest son doesn't like eggs and Zach my youngest son isn't keen on cheese, (strange kids). However they both loved it, a simple rocket and balsamic dressing completed the meal.

Ingredients

6 eggs
250g ricotta cheese
3/4 cup cream
3/4 cup Parmesan cheese
100g pancetta cut into thin strips
1 onion finely chopped
1/2 cup basil leaves roughly torn

Method

Saute the onion and pancetta in 1tbs of olive oil until soft, place in a bowl and allow to cool.
Mix the eggs, cream and ricotta add to the onion mixture.
Stir in the basil and Parmesan cheese,
Lightly grease 4 gratin dishes or ramekins and divide the mixture between them.
Bake in a pre-heated oven for 25 minutes or until cooked.

This is my basic frittata mix you could add different herbs or vegetables, I love cherry tomatoes and sauteed mushrooms, have fun with it!!!!!












 

Chicken and chilli jam stirfry

Chicken and chilli jam stir-fry

serves 4

I use the same chilli jam in this recipe as I did in my warm calamari salad, refer to blog posted on the 15th April. Having the chilli jam already made, makes this a really quick week night dinner.

Ingredients

2 chicken fillets cut into strips
4 shallots thinly sliced
1/2 cup cashew nuts
1 red capsicum cut into thin strips
1 tbs fresh ginger grated
1 cup broccoli cut into florets
100g baby corn
100g snow peas
1/2 cup chilli jam
2 tbs brown sugar
1 tbs fish sauce
juice half lime
1/2 cup coriander leaves

Method

Heat 2 tbs of oil in a wok and stir-fry the chicken until lightly browned, you will need to do this in batches, remove to a plate and keep warm.
Heat another tbs of oil and add shallots, corn and broccoli stir-fry for 2 minutes.
Add the ginger, capsicum and snow peas cook until just heated through.
Return the chicken to the wok, add the chilli jam,fish sauce, lime juice and sugar, stir-fry for 1-2 minutes.
Remove from the heat and add the coriander and cashew nuts, serve with steamed rice.


 

Panzanella Salad

Panzanella Salad

serves 6

I love the simplicity of Italian food, its amazing how a few simple ingredients can be transformed into something so tasty. In Tuscany this salad is often referred to as a peasant salad as it is a way of using up stale bread. I made this salad on the weekend for friends and served it with baked salmon and a salsa Verde sauce. Try to use different varieties of tomatoes it really makes a difference not only to the taste but to look of the salad .

Ingredients

3 capsicums ( 1 red,1 yellow, 1 orange )
300gm mixed tomatoes
1 small Spanish onion thinly sliced
handful fresh basil leaves roughly torn
1 tbs capers
4 thick slices old day old sour dough bread
1/2 cup flat leaf parsley roughly torn
1 clove garlic crushed
Dressing
1/4 cup good olive oil
2 tbs red wine vinegar ( you can substitute for Balsamic )
1 clove garlic crushed

Method

Preheat a char-grill pan add the capsicum, turn occasionally until lightly charred.
Remove the seeds from the capsicum and cut into 1 inch chunks and place in serving bowl.
Cut the tomatoes to roughly the same size as the capsicums and add to the bowl.
Char-grill the bread about 2-3 minutes each side, then rub with the garlic clove rip the bread into bite size pieces.
Combine the dressing ingredients together, mix well
Add the onion, herbs, capers and bread to the bowl and pour over the dressing.
Let the salad sit for 5 minutes before serving so the tomatoes and bread absorb some of the dressing.


This salad is great with BBQ chicken or beef.





 

Italian Meatballs

Italian Meatballs

serves 8

This is a family favourite, there is something comforting about a bowl of pasta with juicy meatballs in tomato sauce sprinkled with Parmesan cheese. This recipe makes around 8 portions, I freeze left over meatballs in freezer bags, for a quick standby meal.

Ingredients

1 onion finely chopped
4 cloves garlic crushed
1 tbs rosemary finely chopped
1 tbs oregano finely chopped
2 tbs parsley and basil chopped
250g ricotta cheese
300g lamb mince
400g beef mince
1 teas salt
1/2 teas pepper
1 cup fresh breadcrumbs
1/4 cup grated Parmesan cheese
zest of 1 lemon
1egg
Sauce
1 onion chopped
3 cloves garlic
2 tbs tomato paste
3 / 400g cans tinned tomatoes
1 cup water
1 teas dried oregano and basil

Method

Fry the onion and garlic in 1tbs of olive oil until soft, transfer to a large bowl and allow to cool.
Once the onion mixture is cool add remaining meatball ingredients, mix to combine and let rest in the fridge foe 1/2 hour.
Roll the meatballs and place on a large lined oven pan, they should be about the size of a golf ball.
Cook in a preheated oven (200c) for 20 minutes.
To make the sauce add olive oil to a large saucepan and fry the onion and garlic for 2 minutes.
Add the tomatoes, tomato paste and dried herbs, cook for 15 minutes.
With a stick blender process the sauce check for seasoning.Note if it is to thick add extra water.
Remove the meatballs from the oven and place into the sauce, cook for a further 20 minutes over a low heat.
Cook spaghetti according to the packet instructions.
Place meatballs on top of spaghetti and extra Parmesan cheese.

I thought I would share a few tips, if the sauce is to thick use the pasta water to loosen it. Keep the rinds of your Parmesan and when making dishes such as this add it to the sauce for extra flavour, just remove before serving.















 

Roasted Garlic and Pumkin Soup

Roasted Garlic and Pumpkin Soup

serves 6

Over the past week the Gulf states have experienced thunder storms and rain, which is extremely rare. The temperature this time of year is usually mid 40s, with at least 2 dust storms per week. The rain inspired me to make this easy delicious soup. Roasting the garlic and pumpkin gives a real sweetness to the soup, the kids loved it!!!!!

Place on baking tray and roast until tender

Ingredients

2 butternut pumpkins/squash about 2kg
1 head of garlic
1 red onion
salt and pepper
800 mls chicken stock
3/4 cup cream (optional)

Method

Pre heat oven to 200c.
Cut the pumpkin in half length ways and scoop out the seeds.
Place the pumpkin, garlic and onion on a baking tray, drizzle with olive oil and season with salt and pepper.
Place in the oven, after half and hour remove the garlic.
When the pumpkin and onion are soft about 1 hour remove and cool slightly.
Scoop out the flesh of the pumpkin, remove the skin from the onion and garlic and place into a food processor.
Add the stock and blend until you have a smooth texture, you may need to do this in batches.
Transfer to a saucepan and add the cream, gently re heat.

Serve with a sprinkle of chopped chives and crusty bread.











 

No Bake Lemon Slice

No Bake Lemon Slice

I was looking through an old recipe book that was put out by the local community centre in the town that I grew up in, published in 1979 ( makes me feel old )!!!!
The recipes in the book are so different to what we eat and cook now, curry powder for example seemed to be quite an adventurous spice to use. However some recipes never really date and shouldn't be modernised and this no bake Lemon slice is one of them. I remember my grandma making something very similar to this, it brings bake some lovely memories.

Ingredients

400g digestive biscuits
1 cup desiccated coconut
1 can sweetened condensed milk
75g melted butter
2 teas lemon zest
2 tbs lemon juice

Method

Place biscuits in a food processor and pulse until you have breadcrumb consistency.
Place the crumbs in a large bowl and add remaining ingredients, stir to combine.
Press the mixture into a Swiss roll pan and set in the fridge until cool.
Ice with a simple lemon icing ( optional ).


My husband said that he remembers having this as a child.

Crispy Skinned Salmon with vegetables in a lemon and parsley sauce

Crispy Skinned salmon and Vegetables with Lemon and Parsley Sauce.

I love salmon skin when it is really crispy, its almost as good as the fish. Steamed vegetables, although healthy can be a bit boring, but pouring over this simple sauce turns them into a really delicious and attractive dish. I love having leftovers, I have it cold the next day for a light lunch.

Ingredients

4 salmon fillets 200g each
2 tbs olive oil
salt
For the Vegetables
250g cauliflower cut into florets
250g broccoli cut into florets
2 large carrots cut into batons
125g baby corn
1 red capsicum cut into 1cm thick strips
200g asparagus
grated zest of 1 lemon plus the juice
2 cloves garlic crushed
125mls olive oil
75g grated Parmesan

Method

For the salmon heat a pan with olive oil, lightly salt the skin of the salmon, and place skin side down in the pan for 4 minutes, turn and cook for a further 3 minutes for medium rare.

Cook the vegetable until al dente, you will need to do this in batches, transfer to a serving plate and keep warm.
In a small saucepan combine the oil, garlic, lemon zest and juice, heat gently, do not boil.
Pour the dressing over the vegetable and top with the grated Parmesan.

You can use any spring vegetables, such as beans or baby peas, sometimes I add 1/2 teas of chilli flakes to the oil.



Vegetables with lemon and parsley sauce

 

 

Chicken Cacciatora

Chicken Cacciatora ( Hunters Stew )

serves 6

This is one of those lovely rustic stews full of flavour, its great all year round. I served it with creamy mashed potatoes, a simple green salad and crusty bread, the kids love to mop up the juices with the bread, so do I. Traditionally you would joint a chicken and cut it into several pieces, I take the easy option and use chicken thighs and drumsticks, these cuts are great for slow cooking, the chicken stays moist and tender and meat cooked on the bone always imparts more flavour.

Ingredients

6 thigh fillets and 6 drumsticks
1 onion diced
6 cloves garlic ( 4 cloves thinly sliced )
3 bay leaves
3 sprigs rosemary
1/2 bottle red wine
6 anchovy fillets
flour for dusting
2/3 cup pitted black olives
2-400g tinned tomatoes
1/2 cup parsley

Method

In a large bowl place the chicken, wine, bay leaves, rosemary and 2 garlic cloves, cover and leave to marinate for 1 hour.
Preheat you oven to 170c.
Drain the chicken reserving the marinade. Pat the chicken dry and dust the chicken in flour.
Heat an oven proof pan, add 2 tbs of oil and fry the chicken pieces in batches until lightly browned, remove from the pan.
Add the onion and remaining garlic to the pan cook for 1 minute then add the anchovies, olives and tomatoes, season with salt and pepper.
Return the chicken pieces to the pan along with the marinade and bring to the boil.
Cover with a tight fitting lid and transfer to the oven, cook for 1 1/2 hours.
Remove the rosemary and the bay leaves, serve with mashed potato or creamy polenta.
Garnish with chopped parsley.


I know anchovies make some people cringe, but you can't taste them they give the dish a natural saltiness. If I told my husband and children that they were in it they probably wouldn't even try it.







 

Linguine with Rocket Pesto

Linguine with Rocket Pesto

serves 4

I have given the quanaties to make 4 serves, but the pesto will keep in the fridge for up to 1 week and its great on some grilled bread topped with tomatoes and mozzarella. Dean is in London on business, so this was a quick meal to put together for the kids and myself. The pepper flavour from the rocket and the sharp saltiness from the cheese is a great combination.

Ingredients

3 tbs pine nuts toasted
100g rocket
3 cloves garlic
70g Parmesan
100ml olive oil
squeeze lemon juice
400g linguine

Method

Place all the ingredients, except for the pasta in a food processor and blend until you have a smooth paste.
Cook the linguine in salted boiling water until al dente.
Drain and stir through the pesto top with extra rocket and pine nuts.











 

Calamari stuffed with Prawns and Parsley

Calamari Stuffed with Prawns and Parsley

serves 4-6

This dish is commonly known as Calamari Ripieni, which translates as stuffed. I first had this in Sicily, it was stuffed with couscous and served in a rich tomato sauce, my version is lighter and has less ingredients. It really is worth trying!!!!!!

Ingredients

6 medium calamari tubes
200g uncooked prawns, cut finely
6 cloves garlic crushed
2 teas lemon zest
100g fresh bread crumbs
3 tbs chopped parsley
1 egg lightly beaten
3 tbs olive oil
1 cup white wine
1/2 teas salt and pepper

Method

Combine the prawns, parsley, breadcrumbs, garlic, lemon zest, 1tbs olive oil, egg and salt and pepper in a bowl mix well.  If the mixture is dry add a tbs of lemon juice.
Stuff the calamari with the filling, using a teaspoon to push the filling down to the bottom. Do not overfill, you need to secure the tops without the filling squeezing out.
Seal the tops with a toothpick.
Heat 2 tbs of oil in a pan that can be transferred into an oven. Alternatively use a fry pan then transfer to an oven proof dish.
Fry the calamari for 1 minute each side.
Add the wine and simmer for 2 minutes.
Add 1 cup of water and transfer to a moderate oven for 30 minutes, turn the calamari a couple of times .
Remove the calamari and cut into 1cm rings, pour the cooking sauce over the top.

You may need to reduce the sauce for 5 minutes , if so cover the calamari with foil to keep warm.






 

Lamb Kofta in Coconut Curry Sauce

lamb Kofta in a Coconut Curry Sauce

serves 6

Both Dean ( my husband ) and I love a good curry. This is a bit unusual as you poach the kofta meatballs in the curry sauce. There is quite a few ingredients, but its very easy and really worth the effort . Dean's way of enjoying a curry is loads of rice, flat bread and having the golf highlights playing in the background, lucky me!!!

Ingredients

4 tbs olive oil
3 large onions finely chopped
5 cloves garlic crushed
3cm piece of ginger grated
2 tbs curry powder
1 tbs garam masala
1/2 teas chilli powder
2 tbs tomato paste
400g tin crushed tomatoes
400g tin coconut milk
500mls beef or vegetable stock
1 cinnamon stick
10 cardamon pods crushed
500gms lamb mince
3 tbs fresh coriander and mint chopped
1 tbs tomato relish
1egg

Method

Place oil in a large pan and fry the onion for 2 minutes or until starting to soften.
Add garlic, ginger, garam masala,curry powder and chilli powder and saute for 2-3 minutes.
Transfer 1/3 of the onion mixture to a bowl and allow to cool.
Add the tomatoes and the tomato paste to the onion mixture in the pan, stir for a few minutes.
Add the stock, coconut milk ,cinnamon and cardamon, bring to the boil the let simmer for 15 minutes, it needs to thicken  slightly.
Meanwhile add the mince to the cooled onion mixture along with the coriander, mint tomato relish and egg.
Roll meatballs about the size of a walnut and carefully place in the sauce, simmer for 40 minutes, stirring occasionally. Be careful not to break up the meatballs.
To serve add extra coriander and a squeeze of lemon juice.

I served this with basmati rice and paratha bread










 

Herb and Garlic Marinated Pork Tenderlions

Herb and Garlic Marinated Pork Tenderloins

Serves 4-6

Summer has arrived here in Dubai, we are now reaching 40c most days and it won't be long before the temperature rises another 10c, so we are making the most of the barbecue and the outdoors. I served the pork with my beetroot and feta salad and fresh ciabatta with a garlic and lemon olive oil.

Ingredients

2 / 500g pork tenderloins
1 tbs Dijon mustard
5 cloves garlic
juice of 1 lemon
1 tbs chopped rosemary
3 tbs olive oil

Method

Place the marinade ingredients in a non reactive bowl or a , or large zip lock bag, add the pork and marinate for at least 2 hours or overnight if possible.
Barbecue for 10-15 minutes, it should still be pink in the middle.
Cover loosely with foil and let sit for 5 minutes before serving.
Cut into 2cm thick slices and serve with extra lemon.

You could do this in the oven, sear the pork on all sides in a pan and transfer to an oven and roast for 10 minutes.

Dill and Gin Cured Gravlax with chive Blini

Dill and Gin Cured Gravlax with Chive Blini

You need to begin this recipe 2 days before serving, but the good news is when you are ready to serve all the work has been done. We had friends over last night for end of the week drinks and this was the perfect snack.


 

Ingredients

2 salmon fillets 500g each
1 tbs coriander seeds
1 tbs peppercorns
1/4 cup salt
1/4 cup sugar
1 bunch dill
1/3 cup gin
Chive Blinis
1 cup plain flour
2 teas baking powder
2 egg yolks
3 tbs chopped chives
1 cup milk
1/2 teas salt

Method

Place coriander seeds and peppercorns in a mortar and pestle crush coarsely.
Add the sugar and salt to the mortar and pestle  and mix well.
Lay 2 large pieces of cling film on a work surface slightly overlapping to form a large rectangle.
In the centre lay half of the dill, place fillets on dill skin side down.
Press the salt mixture over the fillets, press into the flesh, pour over the gin and top with remaining dill.
Wrap up tightly place on a tray, put a plate on top and weigh down, ( I used canned tomatoes ).
Turn the salmon a couple of times and leave in the fridge for 2 days.
To serves brush of excess salt mixture using kitchen paper.
Cut on a 45 degree angle without cutting through the skin, discard the skin.

For the chive blinis, place the flour, baking powder and salt in a bowl, give it a light whisk.
Add the chives, egg yolks and milk, whisk to form a thick better.
Let stand for 15 minutes before making blinis.
Heat a pan, lightly grease and cook the blinis, a teaspoon of batter will make the perfect shape.
Cool on a wire rack.

I served the gravlax and blinis on a platter with a bowl of cream fraiche, lemon wedges, lump fish caviar and a handful of rocket. The blinis are suitable to freeze.






































 

Steamed Coconut Thai Fish

Steamed Coconut Thai Fish

serves 4
cooking time 10 minutes

This dish is quick and easy to prepare. I had planned on making a curry, but after picking kids up from tennis lessons, helping Oliver with homework and trying to put together a Super Hero costume for Zach, I wanted something that was quick and easy, but still had the flavours of a good Thai curry. I served this with my coconut rice ( see blog for recipe ).

Ingredients

1 stalk lemon grass finely chopped
1 teas red curry paste ( store bought )
1 tbs brown sugar
1 tbs fish sauce
1 tbs fresh coriander chopped
1/3 cup coconut milk
2 tbs lime juice
4 / 200g white fish ( I used cod fillets )

Method

Place all the ingredients except for the fish in a bowl and mix well to combine.
Place fish in a shallow bowl that will fit inside a bamboo steamer, or steamer of your choice.
Cover the fish with the curry sauce.
Put the steamer over a wok or saucepan with boiling water and steam for 10 minutes.
Serve with extra coriander and lime wedges.

There are some really good store bought curry pastes, however some are hotter than others, taste the sauce before placing it over the fish.If its to hot add a little extra coconut milk, or if its to mild add some more paste. Remember your palate is the best judge!!!!


 

Easy Baked Sausage Rigatoni

Easy Baked Sausage Rigatoni

serves 6

This currently is Oliver's ( my eldest son) favourite meal. I am asked to make it at least once a week, this could all change next month, the joy of growing boys!!!!!!!!!!
You do need good quality sausages, I use a good Italian pork sausage with rosemary.

Ingredients

1 onion finely chopped
4 cloves garlic crushed
1 stalk celery finely chopped
1 carrot finely chopped
500g sausages ( casings removed )
400g tin chopped tomatoes
1/2 cup pasta water
600g rigatoni pasta
1/2 teas nutmeg
3 tbs parsley chopped
80g Parmesan cheese grated
50 g mozzarella cheese grated

Method

Cook pasta in salted boiling water, slightly under cook it as it will continue to cook in the oven.
Heat a large pan add 2 tb of olive oil and fry onion, garlic, carrot and celery for 5 minutes or until just soft.
Break the sausages into small meat balls and add to the pan, cook for 5 minutes.
Add the tomatoes, 1/2 cup of pasta water, cream, nutmeg and check for seasoning.
Add 2/3 of the Parmesan cheese along with the mozzarella and parsley stir to combine.
Drain the pasta and add to the sauce.
Pour into a large baking dish and sprinkle remaining Parmesan on top.
Bake in a pre heated oven for 20 minutes.


Serve with a simple salad!!!





 

Warm Calamari Salad with Chilli Jam

Warm Calamari Salad with Chilli Jam

Serves 4

This is such an easy dish once you have made the chilli jam. The chilli jam is a great thing to have in your fridge it will last up to a month and can turn chicken, fish , prawns or calamari into an exciting meal without to much effort. I admit that making the jam requires a bit of time, but it is really worth the effort.

Ingredients

400g calamari cleaned
2tsp fish sauce
juice 1/2 lime
6 spring onions cut on the diagonal into 2cm lengths
1/2 cup coriander leaves
2 handfuls baby spinach leaves

Chilli Jam


Chilli Jam

9 large red chillis deseeded
12 dried chillis
1 red onion
3 cloves garlic
30g shrimp paste
4cm piece ginger
stems and roots from small bunch coriander
3 stalks lemon grass
100ml vegetable oil
3 tbs brown sugar
1tbs fish sauce

Method

To make the jam place the dried chillis in a bowl and cover with hot water, rehydrate for 30 mins.
Place all the ingredients for the jam, except for the oil,sugar and fish sauce in a food processor and blend until you have a smooth paste.
Heat a heavy based fry pan add the oil,  then add the chill paste.
Cook it slowly for 20 mins, be careful that it does not burn.
After 20 mins add the sugar and the fish sauce and cook for a further 20 mins, stir frequently.
Allow to cool.
Store in a jam jar in the fridge.

To prepare the calamari, cut the bodies lengthwise, open out , using a sharp knife score at a 45-degree angle, then turn the calamari around and repeat at right angle to the first cuts ( do not cut all the way through).
Cut the calamari into large pieces.
Heat a pan until very hot add 2tbs of oil, then add the calamari, once the calamari has started to curl add 2tbs of chilli jam,the spring onions,lime juice and fish sauce, cook for 2 minutes.
Place the spinach on a serving plate top with calamari and coriander leaves.

If you don't like it to spicy add 1tbs of jam to the calamari instead of 2.

Focaccia with Basil and Garlic

Focaccia with Basil and Garlic

I love making my own focaccia bread or flat breads, I must have inherited this from my grandfather as he was a baker. I usually double this recipe and let the kids have half of the dough to make their own creations. Oliver my eldest son decided to turn his portion into a focaccia loaf it turned out surprisingly well.

Basil and Garlic Focaccia



Oliver's Focaccia Loaf

Ingredients

14g dried yeast
1 teaspoon sugar
200ml warm water
500g bread flour or all purpose flour
1 teaspoon salt
Topping
1 cup basil
2 cloves garlic
4 tbs olive oil
1 teaspoon salt

Method

Place the yeast in a small bowl add the sugar and half of the water stir until dissolved, set aside until it is creamy and bubbles appear about 10 minutes.
Place the flour and salt in a large bowl.
Add the yeast and the remaining water to form a firm dough.
Place the dough on a work surface and knead for 10 minutes, or until it is smoooth and elastic and doesn't stick to the surface, this will develop the gluten.
Place the dough in a large oiled bowl cover with a clean tea towel and set aside in a warm place to rise and double in size, this should take about 1 hour.
To test that the dough is ready, gently poke your finger into the dough if the impression remains its ready.
Oil a large rectangular pan ( swiss roll pan is fine ).
Roll out the dough, place in the pan and use your fingers to spread out the dough, this also make those characteristic holes and allows the topping to penetrate.
Allow to prove for a further 30 minutes.
Preheat your oven to 200c.
For the topping place the basil, garlic, salt and oil in a pestle or food processor and combine.
Place the topping on top of the focaccia, make sure its evenly spread.
Bake until golden about 20 - 25 minutes.

For Oliver,s bread we simply put his half of the dough into a loaf pan and baked it for the same time.



Lemon Yoghurt Cake

Lemon Yoghurt Cake

serves 8
cooking time 1 hour

I am not a great cake lover, but every now and then I crave something that is sweet and moist, this cake is it for me. I have made it as a dessert in the past and served it with a dollop of cream fraiche and toasted almonds, or if its just for the family a dollop of natural yoghurt on the side works just as well.

Ingredients

250g unsalted butter
200 g castor sugar
zest of 1 lemon
4 eggs
50 g plain flour
2 1/2 teas baking powder
250 g fine semolina
juice 1 lemon
200 g ground almonds
200 g plain yoghurt
Syrup
3/4 castor sugar
3/4 lemon juice
1 tbs water

Method

Preheat oven 170c.
Cream butter and sugar together until pale, add the eggs one at a time.
Add the lemon zest.
Mix in the yoghurt, lemon juice, flour and baking powder.
Gently fold in the semolina and ground almonds.
Pour into a greased 23cm spring form pan and bake for 1 hour or until a skewer comes out clean.
To make the syrup combine the lemon juice, sugar and water in a small saucepan, bring to the boil, reduce the heat and simmer for 5 minutes.
When the cake is cooked remove from the oven and pierce all over with a skewer, pour the syrup over the cake and allow it to soak in.
Leave the cake in the pan for 1/2 hour before transferring to a platter.





 

Minestrone Soup

Minestrone Soup

This is my version of the Italian classic. We have all had nasty coughs and generally feeling unwell, as has every second person I speak to. Its that time of year when we have constant dust storms, the weather is warm ( mid 30s ) and the air-conditioners are going most of the day, not the healthiest environment. So we all need something healthy!!!!!!!

Ingredients

4 rashes bacon finely chopped
1 large onion finely chopped
3 cloves garlic crushed
2 celery stalks chopped
2 carrots chopped
2 sage leaves chopped
1 tb tomato paste
400g tin tomatoes
2 1/2 litres beef stock
400g tin butter beans
1 zucchini chopped
1/4 cabbage shredded
150g small pasta
6 basil leaves chopped
Parmesan cheese and pesto to serve

Method

Fry the onion, garlic, bacon and sage for 10 minutes.
Add the carrots and celery and cook for 5 minutes.
Add the tomato paste and the tinned tomatoes.
Add the stock and basil leaves and simmer for 1 hour.
Add the zucchini, butter beans, cabbage and pasta, cook until the paste is al dente.
To serve ladle into bowls and top with Parmesan cheese and a dollop of pesto.


Feel free to add other vegetables such as beansor peas. Serve with crunchy bread.





 

Gourmet Seafood Pie

Gourmet Seafood Pie

serves 6-8

This really is the ultimate seafood pie. We had rain last night in Dubai, which is a novelty for us, as it rains maybe twice a year, and it inspired me to cook something that was warm and comforting. This pie is a bit of a treat as it has scallops and prawns, but you can substitute the prawns and scallops for extra fish.

Ingredients

1 kg potatoes
30g butter
1/2 cup milk
salt and pepper to season

250g salmon fillet
1 kg green prawns peeled and deviened
10 scallops
300g white fish
80g butter
1/3 cup plain flour
1 large onion finely chopped
3 cloves garlic crushed
2 stalks celery finely chopped
200g baby spinach blanched
1 1/2 cups milk warmed
1/2 cup white wine
1 teas Dijon mustard
2 tb lemon juice
2 tb chopped parsley
2 tbs chopped chives
1 teas salt
1/2 teas pepper
1/2 cup grated tasty cheese

Method

Boil the potatoes in salted water, when cooked drain and mash with the butter and milk, set aside.
Cut the fish into large chunks and cut the prawns in half.
Preheat oven to 200c.
Melt the butter in a large pan add the onion, garlic and celery and saute until just soft.
Add the flour and stir for 1 minute.
Pour in the wine, then gradually add the milk stir so you have no lumps.
Add the lemon juice, mustard salt and pepper.
Stir in the herbs and gently fold in the fish, prawns and scallops.
Taste for seasoning.
Lightly butter a pie or large gratin dish.
Place the spinach on the bottom and pour the filling on top, make sure the fish, prawns and scallops are evenly distributed.
Place the mash potato on top, use a fork to spread it.
Sprinkle with the cheese.
Bake in the oven for 30 minutes or until the fish is cooked.

Serve with a simple green salad and lemon wedges.


 

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

serves 6
Cooking time 30 minutes















Ingredients

500g frozen spinach thawed
500g ricotta cheese
6 spring onions finely chopped
1 tbs chopped basil
5 tbs grated Parmesan plus extra for the top
1/2 teas nutmeg
1/2 teas pepper
1 teas salt
300g fresh lasagna sheets store bought
500g tomato passata ( look at my gnocchi blog for recipe)

Method

Squeeze any liquid from the spinach it should be dry.
Combine all the ingredients together except for the pasta and the tomato sauce.
Lay the lasagna sheets out and place 2tbs of the filling length ways down the centre of the lasagna sheets roll up to form a thick tube.
Place half of the tomato sauce in the bottom of a baking dish, lay the cannelloni on top.
Place the remaining sauce over
the cannelloni and top with a generous amount of Parmesan cheese.
Bake in a preheated oven 180c for 20-30 minutes until cooked and golden on top.

 

Lime Chicken with Mint

Lime Chicken with Mint

serves 4

It seemed to be the perfect night for a barbecue, I had the chicken marinating, the salad was made all I had to do was steam some baby potatoes. But within 5 minutes we were hit with a sand storm, that had blown in from Saudi, anyone who lives in the Middle East knows that you secure all doors and windows, and going outside is not an option. Therefore plan B, I would have to grill the chicken inside, it was actually tender and moist and had a slight crust from the grill.

Ingredients

3 garlic cloves crushed
2 tbs finely chopped mint
1 tbs chopped oregano
2 tbs honey
juice 1 lime (about 5 tbs )
salt and pepper
8 large chicken thighs
Sauce
1 cup plain yogurt
1 tbs chopped mint
2tbs lime juice
salt and pepper to season

Method

Mix all the ingredients except those for the sauce together, add the chicken and marinate for 30 minutes.
Place the chicken on a oven rack and grill for 15-20 minutes ( alternatively barbecue ).
While the chicken is cooking prepare the sauce.

Smoked Salmon and Rocket Roulade

Smoked Salmon and Rocket Roulade

serves 6

I remember in the late 80s my Mum would make a spinach and salmon roulade for special occasions, she would use tinned salmon and cream cheese in the filling, it was delicious. This is great as a starter or a light lunch. As I write this my boys are devouring large slices of it, to be honest it wasn't made for them.

Ingredients

60g butter
50g plain flour
4 large eggs
250 mls milk
2 tb chopped chives
1/2 teas salt
1/2 teas pepper
200g smoked salmon
Handful rocket leaves
150g cream fraiche

Method

Line a swiss roll tray with baking paper, making sure the paper comes over the edge.
Melt the butter, and stir in the flour, then add the milk whisking to avoid lumps.
Stir until it thickens add the chives salt and pepper.
Separate the eggs, place the whites in a bowl and beat until you have stiff peaks.
Add the egg yolks to the the butter mixture one at a time.
Gently fold the whites into butter mixture and pour into the prepared tray.
Bake at 180c for 10-15 minutes or until the top is firm.
Turn the roulade out onto a clean tea towel and carefully remove the paper.
Once cool spread the cream fraiche over the roulade and top with slices of smoked salmon and a generous handful of rocket.
Using the tea towel as a guide roll up the roulade.
Place on a platter seam side down.