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.







 

Barbecued Snapper with Fennel and Lemon and garlic Saffron Mayonaise

Barbecued Snapper with Fennel and Lemon and Garlic and Saffron Mayonnaise.

Serves 4-6

This is such a lovely way to cook fresh fish.

Ingredients

2 kg snapper filleted and bones removed
1 small fennel bulb thinly sliced
1 lemon thinly sliced
salt and pepper
1 cup of good quality mayonnaise
1/2 teas saffron threads
1 clove garlic minced
juice 1/2 lemon

Method

For the saffron Mayonnaise combine the saffron in a bowl with juice of 1/2 lemon, let it infuse for 5 minutes.
Add the mayonnaise and garlic to the saffron and set aside.
Preheat a barbecue to high heat.
To prepare the fish, lay the snapper skin side down, season with salt and pepper.
Lay the fennel and lemon slices over one fillet and sandwich together withe the other fillet skin side out.
Tie together with kitchen string then grill on a flat plate for 10 minutes each side, only turn once.
When cooked remove the string and transfer to a serving plate , serve with the saffron mayonnaise.










 

Salads

Pumpkin,Spinach and Walnut Salad/

Prosciutto, Fig and Mixed leaves Salad

A salad is one of the best ways to make the most of seasonal ingredients, lightly cooked, tossed in flavourful dressings, served hot warm or cold. Throughout my blog I will introduce some new salads I've experimented with along with a few twists to old favourites. I encourage you to experiment with different vinegars and oils, its amazing what this can do to your standard salad.

Pumpkin, Spinach and Walnut Salad

Ingredients
1 small butternut pumpkin peeled and cut into 2cm cubes
100g baby leeks sliced on the diagonal
170g baby spinach
70g toasted walnuts
3 rashes bacon cut into thin strips
1/3 cup apple balsamic vinegar
1/3 cup pumpkin seed oil
salt and pepper

Method
Toss the pumpkin in 2tb of olive oil,season with salt and pepper and roast for 15mins or until cooked.
In a dry pan toast the walnuts do not burn.
In the same pan fry the bacon and leeks until crisp.
In a small jar combine the vinegar and oil season with salt and pepper.
Once the pumpkin has cooled slightly combine all the ingredients together and pour over the dressing.

Prosciutto, Fig and Mixed leaves

Ingredients
170g mixes salad leaves
8 slices prosciutto
6 ripe figs quartered
20g shaved Parmesan
1/3 cup raspberry balsamic vinegar
1/3 cup walnut oil

Method
Combine the oil and vinegar in a jar shake well.
Arrange the remaining ingredients on a platter and pour over the dressing.



Different oils and Vinegars at Madinat Jumeria












 

Use these salads as a guide, feel free to add different ingredients, for example you could use different nuts or different salad leaves. I urge you to try different dressings, always taste the dressing before you dress your salad you may feel it needs more seasoning, or more oil your the best judge of this.
Have Fun!!!!!!





















Chickpea and herb salad

Chickpea and Herb Salad

serves 6

This is a great salad to serve with grilled meat or fish. I love having leftovers for lunch the next day.

 

 

Ingredients

400g tin chickpeas drained and rinsed
1 punnet cherry tomatoes halved
1 cup chopped parsley
1/2 cup chopped mint
1 cup chopped coriander
1 bunch spring onions sliced
Dressing
3 cloves garlic
80ml lemon juice
80ml olive oil
salt and pepper
1/2 teas cumin powder
1/2 teas paprika

Method

Place all the salad ingredients in a bowl toss well.
Place dressing ingredients in a screw top jar and shake well.
Pour dressing over salad.


I love this served with grilled chicken and warm arabic or pita bread. You can add a handful of baby spinach leaves or some fresh rocket.



 

Pasta Norma

Pasta Norma

serves 4

A couple of years ago while holidaying in Sicily, I discovered this simple, rustic dish. We ate in this small restaurant away from the tourist spots, no English was spoken and the menu was limited to pizzas and a few simple pasta dishes. Everything they prepared was home grown or what was bought at the market down the road.







Ingredients

2 medium eggplants 500g
4 cloves garlic crushed
400g tin crushed tomatoes
1 teas dried oregano
pinch chilli flakes
1 handful basil leaves roughly chopped
3 tbs grated Parmesan
200g salted ricotta
500g linguine
salt and pepper
olive oil

Method

Cook pasta in salted boiling water until al dente.
Cut the eggplant into finger size batons.
Heat 2tbs of olive oil in a large pan and fry eggplant in batches, remove and set aside.
Add extra oil to the pan and fry the garlic and chilli flakes for 20 seconds.
Add crushed tomatoes and oregano and cook for 10 minutes.
Return the eggplant to the pan season with salt and pepper.
Drain the pasta and add to the sauce along with the basil and cheeses.


If you can't get salted ricotta get the best fresh ricotta you can. You may need to adjust the seasoning if using plain ricotta.



 

Banana and mapel Syrup Muffins

Banana and Mapel Syrup Muffins

12 regular muffins
Cooking time 25 minutes

I am constantly retrieving slightly brown and bruised bananas from the bottom of school lunch boxes, I'm sure I'm not the only mother to do this. So tomorrow the kids will have apples in thier lunch boxes, along with the banana muffins.

Ingredients

2 cups plain flour
2 1/2 teas baking powder
1/2 cup castor sugar
1 teas vanilla bean paste or vanilla extract
4 medium ripe bananas
1 cup milk
1 egg
2 tbs mapel syrup
75 gms melted butter cooled

Method

Pre heat the oven to 200c line 12 regular muffin tin.
Place the milk, egg, butter and mapel syrup in a jug and mix well.
Place the dry ingredients in a mixer and gradually add the wet ingredients.
Fold in the vanilla paste and the bananas. The mixture will be lumpy.
Divide among the muffin holes and bake for 25 minutes.
Let cool in the tin for 5 minutes before transfering to a cake rack.








 

Crumbed Veal Cutlets with Rocket and Fennel Salad

Crumbed Veal Cutlets with Rocket and Fennel Salad

Serves 4

This is such a simple dish yet the combination of the different flavours takes the veal cutlet to a new level. You could substitute the veal for pork or chicken both work equally well.

Ingredients

2 cups fresh bread crumbs
3 cloves garlic crushed
2/3 cup flat leaf parsley finely chopped
3 tbs Parmesan cheese grated
zest of 1 lemon
2 tbs fresh thyme
4  veal cutlets 250g each
2 eggs lightly beaten
1/2 cup plain flour
Salad
1 fennel sliced thinly
200g rocket leaves
1/4 cup white balsamic vinegar
1/2 olive oil
salt and pepper

Method

Preheat oven to 200*c
Place the breadcrumbs, parsley, thyme, Parmesan,lemon zest  and garlic in a bowl and mix to combine.
Dust the veal in the flour, then into the beaten egg and press into the bread crumb mixture.
Heat a fry pan, add 2 tbs of oil and fry the cutlets for 2 minutes each side.
Transfer to the oven and cook for a further 10 minutes.
For the salad combine the vinegar salt and pepper and olive oil in a jar shake well.
Pour the dressing over the rocket and fennel.


When using fennel always have a wedge of lemon at hand. Squeezing lemon over the sliced fennel will stop it from turning brown.






 

Roasted Eggplant Dip

Roasted Eggplant Dip

This is great served with pita bread or traditional Arabic bread and a chilled glass of wine.

Ingredients

600 gms eggplants cut into 2 inch chunks
1 head of garlic cut in half ( no need to peel )
1 red onion roughly chopped
1 tbs tahini paste
juice of 1/2 lemon
3 tbs chopped coriander
1 teas salt
1/2 teas pepper

Method

Roast eggplant, onions and garlic in 3 tbs of olive oil for 45 minutes.
Allow to cool and transfer to a food processor, add remaining ingredients and process until smooth.







 

Zucchini and Haloumi Fritters with Mint Yoghurt

Zucchini and Halloumi Fritter with mint Yogurt

Makes 30

These fritters make the perfect accompaniment to grilled fish or chicken, they are also a great snack to have with drinks. Zach my 7yr old son who apparently doesn't eat green foods ate 5 in a row, I'm on to a winner.

Ingredients

1kg zucchinis grated
200gms haloumi grated
1 bunch spring onion finely chopped
1 red chill deseeded finely chopped
50 gms Parmesan cheese grated
1/3 cup fresh mint chopped
3 tbs chopped chives
1 cup plain flour
1 teas baking powder
3 eggs lightly beaten
1 teas salt
1/2 teas pepper
1 tbs lemon juice
Sauce
200 gms natural yogurt
1/2 cup fresh mint finely chopped
1 clove garlic crushed
1 tbs lemon juice

Method

Combine all the ingredients except those for the sauce in a large bowl, mix well.
Heat a heavy based pan and add 2 tbs of oil, add the mixture to the pan about the size of a tbs per fritter.
Transfer to a warm oven, make sure the oven tray is lined with baking paper.
Repeat with remaining fritters.


These are great hot or at room temperature, they also freeze well.



 

Pot Roast Chicken

Pot Roast Chicken

serves 6
cooking time 2 1/2 hours

The slow cooking of ensures you end up with a succulent chicken, the meat will fall from the bones. Towards the end of cooking time I add vegetables such as parsnips carrots or potatoes, they have such amazing flavour cooked this way and less washing up !!!  I usually make one extra side dish to accompany the roast over the next few blogs I will give you some great ideas for sides e.g roasted carrots with thyme or the old favourite cauliflower gratin.

Ingredients

1.6 kilo chicken
2 leeks cut into 1 inch wedges
1 head of garlic cut in half ( no need to peel )
20 gms butter
1 lemon quartered
250 mls chicken stock
1 cup white wine
1 teas salt 1/2 teas pepper
3 rashes bacon
2 sprigs rosemary and 4 sprigs thyme tied together
2 tbs olive oil

Method

Wash and dry the chicken.
Pre heat oven to 160c.
Gently separate the skin from the breast and place the butter inside.
Place the lemon quarters into the cavity of the chicken.
Put the leeks on the bottom of the dutch oven or a heavy based roasting dish with a tight fitting lid.
Place the chicken on top of the leeks season with salt and pepper, tuck in the herbs and the garlic.
Pour in the stock and wine and place the bacon over the breast of the chicken.
Cook for 1 hour at 160c.
Increase the oven to 180c add your vegetable I used parsnips and carrots simply halved and quartered.
Remove the lid and let the chicken brown slightly for 15 minutes.
Remove most of the liquid from the pan and place in a saucepan with 2 teas of corn flour that has been mixed with1 tbs of cold water.
Carve chicken and transfer to a serving plate along with the leek and vegetables, put gravy into a jug or gravy boat.


I served this with roasted cherry tomatoes and basil and steamed broccoli.

Herb and Walnut crusted Salmon

Herb and Walnut Crusted Salmon

serves 6

This is a dish I prepare when I know I have guest coming and my time is limited. Serve it with a simple salad and some crusty bread, your guests will think your amazing.














Ingredients

1 kg salmon fillet (pin boned)
2 tbs olive oil
1 cup flat leaf parsley chopped
3 cloves garlic crushed
3 tbs chives finely chopped
grated zest 1 lemon
juice 1/2 lemon
1/2 cup walnuts chopped

Method

Pre heat oven 200c.
Place salmon in a baking dish rub with oil, season with salt and pepper and bake for 8 minutes
Combine the remaining ingredients in a bowl
Remove fish from the oven  and top with the parsley mixture
Return the fish to the oven and cook for a further 5-8 minutes for rare to medium rare
Let the salmon rest for 5 minutes before serving




Any leftovers are great cold or toss it through some salad leaves with a simple lemon vinaigrette.

Chicken and Vegetable Soup

Chicken and Vegetable Soup

Serves 8
Cooking time 2 hours

Making your own stock for this soup really makes a difference, it isn't hard just takes a bit of time. The chicken from the stock is tender and moist, I freeze left over soup for those nights when time has slipped by and I still want something tasty yet healthy on the table.

Ingredients
Stock
1.6 kg chicken
3 litres water
1 onion roughly chopped
2 carrots roughly chopped
2 stalks celery roughly chopped
3 sprigs parsley
1 tbs chicken stock powder
Soup
3 tbs butter
1/2 cup flour
1 leek finely chopped
4 cloves garlic crushed
3 cups mixed vegetable chopped roughly the same size
salt and pepper to taste

Method

For the stock add all the ingredients to a large pot bring to the boil, then reduce the heat and simmer for 1 hour. Skim any residue that may form on the top, discard vegetables and put the chicken on a plate to cool slightly.

In a large pot heat the butter with 1 tbs of olive oil (this prevents the butter from burning) saute the leek and garlic for 1 minute.
Add the flour and cook for a further minute.
Add the stock whisking all the time so there are no lumps
Add the root vegetables first such as carrots and parsnips
The add the remaining vegetable and shredded chicken.
Simmer for 20 minutes taste for seasoning.

Sometimes I add tiny pasta shells to the soup. In this soup I used carrots, parsnips, broccoli, zucchini and fresh peas, but use what you have in your fridge.



 

Scallops Gratin

Scallops Gratin

Serves 2
cooking time 15 minutes

This is easy and quick to prepare and will impress any seafood lover. I made this last night for my mum who is in Dubai on holidays, we had it with a simple salad, crusty bread and a nice bottle of wine.

Ingredients

12 medium scallops
1 teas fresh thyme
1 tbs fresh parsley finely chopped
2/3 cup fresh bread crumbs
1 teas lemon zest
2 tbs olive oil
2 tbs white wine
1/2 teas salt and pepper

Method
Place a tbs of wine in the bottom of 2 gratin dishes, place 6 scallops on top.
Combine the remaining ingredients together and place on top of the scallops.
Cook in a moderate oven for 15 minutes or until the top is golden and the scallops are cooked.



 

Rice Paper Rolls

Rice Paper Rolls

Makes 16 medium rolls

These rolls are perfect for a light lunch or snack. Have fun with the filling, I have used chicken in this recipe but you could substitute that for prawns, or omit the meat and make them vegetarian.

Ingredients

100gms vermicelli noodles
1 carrot julienned
1 cup chopped coriander
3/4 cup chopped mint
2 tbs Thai basil (optional)
1 large chicken breast cooked
5 tbs sweet chilli sauce
3 tbs fish sauce
juice 1/2 lime
rice paper sheets

Method

Soak noodles in boiling water until soft drain and set aside to cool.
Add remaining ingredients and sauces to noodles and toss well.
Soak the rice paper sheets in warm water for 20-30 seconds and place on a clean tea towel.
Put a tbs of the noodle mix at the end of the rice paper and roll up as you would for a spring roll.



 

Spaghetti with Pancetta

Spaghetti with Pancetta

Cooking time 15 minutes
serves 4-6

This is my take on Spaghetti Carbonara. Its a great mid week dinner, as its quick, and only has a few ingredients, and we all need a few of these easy recipies up our sleves.

Ingredients

500 gms dried linguine past
3 tbs olive oil
3 cloves garlic crushed
1 onion finely diced
3/4 cup pecorino grated
200 gms diced pancetta
3 eggs
1/2 teas salt
1/2 teas pepper

Method

Cook linguine in a large pot of salted boiling water until al dente.
Saute the onion and garlic in the olive oil in a medium fry pan until lightly browned.
Add the pancetta and cook for 5 minutes or until crisp.
Remove from the heat and set aside.
Beat eggs with salt and pepper, add the cheese.
Drain the pasta reserving 1/4 cup of cooking water and add to the pancettea.
Working quickly add the egg mixture to the pan, add the water to loosen the sauce.
Serve with extra cheese and some fresh basil.

 

Pomegranate Couscous Salad

Pomegranate Couscous Salad

Serves 6

There is so much flavour in this salad, it is the perfect accompliment to my Arabic slow cooked lamb.

 

Ingredients

2 cups couscous
1 bunch spring onions
1 red cpsicum finely diced
1 yellow capsicum finely diced
1/2 cup currants
1 pomegranate
1 cup fresh coriander roughly chopped
1/2 cup mint roughly chopped
1/2 cup pistachios
Dressing
1/2 cup olive oil
1 teas salt
1/2 teas all spice
1/2 teas sugar
2 teas curry powder
1 teas black pepper
1/2 cup lemon juice
1 tbs white balsamic

Method

Place couscous in a large bowl and cover with 2 cups boiling water, after 10 mins fluff the couscous with a fork.
When cool combine the salad ingredients.
For the dressing combine in a jar and shake well to combine, pour over the couscous.

To remove the seeds from the pomegranate cut in half and tap the shell with a rolling pin, I also use the juice from the fruit but that is up to you.

Slow cooked Arabic Lamb

Slow cooked Arabic Lamb

serves 6

Living in the Middle East, I have access to a great variety of different spices. Since living here I have become confident in using and experimenting with them. Most of the spices used in Middle Eastern and Indian cookery can be found in your local supermarket or in your own pantry. This is my version of Arabic lamb that is slow cooked and the meat can be shredded with a fork. I served this with my pomegranate couscous salad.

Ingredients

2kg boned leg lamb
1 tbs coriander seeds
1 teas cummin seeds
1/2 teas black mustard seeds
3 cardamon pods seeds removed
1 teas ground tumeric powder
1 cinnamon stick
1/2 teas chilli flakes
1/4 teas ground cloves
1 tbs grated fresh ginger
4 cloves garlic crushed
1 teas salt
1/2 teas black pepper
juice 1/2 lemon
1 cup plain yoghurt

Method

* Combine the coriander seeds, cumin seeds, cardamon seeds and mustard seeds in a pan and dry roast for 1-2 minutes.
* Transfer to a spice grinder or mortar and add tumeric, cinnamon, cloves and chilli flakes, grind until you have a powder.
* Transfer spice mix to a glass bowl big enough to fit the lamb, add the remaining ingredients.
* Place the lamb in the dish and marinate for 2 hours or over night.
* Pre heat oven to 140c, transfer lamb to a dutch oven or roasting pan with a tight fitting lid and cook for 3 hours or until the lamb can be shredded with a fork.

Serve with an extra squeeze of lemon and some fresh coriander. As I mentioned I served this with my pomegranate couscous.

Sweet and Sour Pork

Sweet and Sour Pork

Serves 4-6
Cooking time 15 mins plus 1 hour marinating time

This is one of my families favourite dinners. I have basicly reworked an old classic.

Ingredients

600gm pork fillet cut into bite sized cubes
2 egg yolks
2 tbs soy sauce
2 tbs corn flour

1 red capsicum cut into 1 inch chunks
1 cup chopped broccoli
200 gms snow peas
2 stalks celery sliced
3 carrots sliced
1 large onion cut into 1 inch chunks
4 cloves garlic crushed
100 gm fresh baby corn
250 gms freshly sliced pinapple
Sauce
6 tbs tomato sauce
4 tbs sugar
6 tbs white vinegar
1 teas salt
6 tbs water
3 teas cornflour

Directions

Combine the egg yolks, soy sauce and corn flour, add the pork and let marinate for 1-2 hours.
Combine all the ingredients for the sauce and mix well.
Add and extra 2 tbs of corn flour to the pork so it is well coated, heat oil in a wok or deep sided pan and fry the pork until golden about 2-3 minutes remove from the oil and drain .
Pour of the excess oil leaving a tbs and fry the onion, garlic, for about 1 minute add the carrots, corn and celery and stir fry for a further minute, add all remaing vegetable and cook for a further minute.
Add the pork and sauce to the wok cook until sauce is slightly sticky and thick.
Serve with steamed rice

I serve this with fresh corriander, you can change the vegetables depending on what you may have in your fridge. This is a great dinner to introduce your kids to chop sticks that is if you have the patience to watch food being stabbed and the odd bit of pork fly across the table.

Sri Lankin Chicken Curry

Sri Lankin Chicken Curry

I had a curry similar to this at a friends house, that was cooked by her Sri Lankin house keeper, it was so good that I went home and tried to replicate it. I know there is alot of ingredients, but it really is easy to make.This is my take on this national dish. I serve it with basmati rice and roti bread.


Ingredients

1.5kg boneless chicken thigh fillets cut into bite sized pieces
2 tbs oil
12 curry leaves
1/4 teas fenugreek seeds
6 cloves garlic
2 large onions sliced
2 tbs fresh ginger grated
1 1/2 teas turmeric powder
1/2 teas fennel seeds
1 1/2 tbs coriander powder
1/2 teas chilli powder
2 teas salt
1 teas cumin powder
2 teas paprika
3 tbs vinegar
3 tomatoes chopped
5 cardamom pods crushed
1 stick cinnamon
1 stalk lemon grass
1/2 cup water
400gm tin coconut mils
3 tbs coriander roots finely chopped


Directions

Heat oil in a heavy, wide based pot add curry leaves and fenugreek seeds until they start to brown.
Add onions, crushed garlic and ginger and saute for 10 minutes or until they are soft.
Add the turmeric, chill, coriander, fennel seeds, cumin, salt, paprika and the vinegar stir well.
Add the tomatoes, water, lemon grass and whole spices.
Add the chicken and the coconut milk and cook over a low heat for 50 minutes to 1 hour.
Serve with lemon wedges and extra coriander.


Curry leaves usually come in a big bag, I freeze what I don't need.