Thai chicken and bean curry - Donna Hay

A really tasty and simple recipe from Donna Hay.  Ideal for mid-week as it is quick to prepare and cook.

2 tsp vegetable oil
2 tbsp Thai yellow curry paste+
2 chicken breast fillets, sliced
1 x 400ml can coconut milk
1 cup chicken stock
150g green beans, trimmed and sliced
115g baby corn, halved
2 tsp fish sauce
125g cherry tomatoes, quartered
1/4 cup basil leaves
lime wedges and steamed rice to serve

Heat oil in a large saucepan over high heat.
Add the curry paste and cook, stirring, for 1-2 minutes or until fragrant.
Add the chicken and cook, stirring, for 2-3 minutes.
Add the coconut milk and stock and bring to the boil.
Reduce the heat to low and cook for 4-5 minutes or until slightly thickened.
Add the beans and corn and cook for 3-4 minutes or until tender.
Remove from the heat and stir through the fish sauce, tomato and basil.
Serve with lime wedges and steamed rice.
Serves 4.
Recipe by Donna Hay - http://www.donnahay.com.au/recipes/fastfood/chicken/thai-chicken-and-bean-curry

+Yellow curry is mild and aromatic.  You can use red or green curry paste; green is hot and sweet while red is milder and less pungent.

I forgot to take a photo of this - will add a pic soon.

Still in the pot

Served with steamed rice - very saucy and tasty! 

Maple Oat Cluster Trail Mix by Donna Hay

I saw this recipe in a Donna Hay magazine while sitting at the Doctor's waiting to be seen...  Not sure how old the mag was, but it had some great recipes so I photographed a few with my phone.

This one appealed as it is a healthy snack, I added some sunflower seeds to the mix, I'd also probably add some dried apricots next time I do it.

Preheat oven to 160 degrees.
Combine 2 cups rolled oats,
1/2 cup halved blanched almonds,
1/4 cup pumpkin seeds,
1/2 cup raisins,
1/2 cup apple juice,
1/3 cup maple syrup,
1 tsp vanilla extract.

Set aside for 5 mins.  Roll teaspoonfuls of mixture into balls and place on a tray lined with baking paper.
Bake for 15-20 minutes of until golden and crunchy.
Makes 48.
Recipe by Donna Hay.

Indian Fish Curry

I'm not sure who this recipe is by, Mum gave me a photocopy of it a while ago and I've loved making it - the flavours are so good!  Let me know if you know who's recipe it is, I think it might be from an old Good Weekend...?

It's a great mid-week or anytime meal as it is fairly quick to prepare, I made it on Friday night when a girlfriend came down to visit for the weekend and I knew I wouldn't have time to cook something that needed a lot of preparation or cooking time.

In terms of fish, I usually use blue-eye but another thick white fish fillet that won't fall apart would work well too.  I served it with green beans and some baked chapati bread (cooked in the Jamie Oliver style - see Rogan Josh recipe).  The curry didn't disappoint!

750g white fish fillets, skinned
1/2 tsp ground turmeric
1/2 tsp salt
2 tbsp vegetable oil
1 onion, finely sliced
1 garlic clove, crushed
1 thumb of ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1/2 ground tumeric
1/2 tsp ground fenugreek
1/2tsp dried chilli flakes
300ml coconut milk
300ml fish stock or water
1 tbsp tamarind puree
1 tbsp tomato paste
1 tsp salt
1 tsp soft brown sugar
few sprigs fresh coriander

Cut the fish into bite-sized chunks and toss with the turmeric and salt.
Heat the oil in a heavy-bottomed pan and fry the sliced onion until soft but not coloured.
Add the garlic and ginger, and fry for 1 minute, stirring.
Add the ground coriander, cumin, turmeric, fenugreek and dried chilli, stirring well until dark and fragrant.
Add the coconut milk, fish stock, tamarind, tomato paste, salt and sugar and heat gently, stirring.
Simmer uncovered for 10 minutes.
Add the fish and simmer for 5 minutes or until cooked.
Remove from heat, scatter with coriander and serve with steamed basmati rice or saffron rice palao.
Serves 4.

Steamed Ginger Puddings with Ginger Caramel Sauce

I made these puddings for the first time on Saturday night when we had some family staying from Sydney. Was a little worried they would be too-gingery, but they weren't at all.  They were delicious and I would definitely make them again.  The recipe is by Terry Durack, from Good Living on June 26, 2010.

My only suggested change to the recipe would be to make double quantity of the sauce - it's so good, you'll definitely want more.  I served mine with vanilla ice-cream and strawberries.

2 tsp butter, for pots
4 tsp golden syrup
125g butter, diced
125g light soft brown sugar
2 large eggs
1/2 tsp vanilla extract
125g self-raising flour, sifted
60ml milk
2 tsp ground ginger
2 tsp ground cinnamon
2 tbsp preserved ginger, very finely diced

Sauce
2 tbsp golden syrup
2 tbsp butter
2tbsp cream
2 tbsp preserved ginger, finely sliced

Heat the oven to 180 degrees.
Lightly butter 4 x 150ml ovenproof pots or ramekins, and place 1 tsp golden syrup in each.
Beat the butter and sugar until creamy.
Beat in the eggs and vanilla extract.
Fold in the sifted flour and milk alternatively to make a smooth batter.
If it is very stiff, add a dash more milk.
Fold in ground ginger, cinnamon and preserved ginger.
Spoon mixture into the pots, and cover tightly with a sheet of buttered foil.
Place pots in a baking tray and pour in enough boiling water to reach halfway up the sides.
Bake for 40 minutes, or until the puddings spring back to the touch.

To make the sauce:
Heat the golden syrup, butter, cream and preserved ginger in a small pan and simmer for 3 minutes, stirring.

Turn out the puddings onto warm plates and spoon the sauce and ginger over the top.
Serve with cream or ice-cream.
Serves 4.

Recipe by Terry Durack.

My steamed ginger pudding!

Snow Pony and Pizza Religion to finish off the weekend...

We didn't stop treating ourselves to amazing food when we arrived home from Daylesford.  First stop was Snow Pony as I was starving (again), and Dave was in need of a coffee.

Thought we'd try Snow Pony as I love Porgie & Mr Jones - we weren't disappointed.  A great cafe with an excellent menu (lots of the same items as Porgie & Mr Jones) and a fun vibe.

Here's what we ate!!

Dave's was the toasted banana bread with all things good and sweet loaded on top.  I had the organic lamb meatball flatbread toastie - delicious.

Coffee great and my chai hit the spot.

To continue on our "holiday" theme, we thought it only appropriate to order pizza from our favourite Pizza Religion for dinner.  Such fantastic pizzas, the crust is the best!  Definitely up there with Rosso Pomodoro in Sydney.

YUM!

A weekend in Daylesford

We have just spent the weekend exploring beautiful Daylesford, or more accurately we have just spent the weekend eating our way around the delights of Daylesford!  It was freezing - when we left today it had reached a high of 4 degrees - but Saturday was gorgeous and sunny once the fog cleared and we meandered along the streets visiting craft shops and galleries, stopping frequently to warm up in the cafes.  Some of the highlights are below...

Dinner at A Perfect Drop on Friday night was excellent.  We shared this amazing dessert, which included a chocolate brownie, halva ice-cream, Persian fairy floss, pistachios, Turkish delight, rose water (I think?)...not sure what else but it was good.

The brownie is hiding on the bottom under the ice-cream

Stopped for coffee, chai and cake at Frangos & Frangos.  My flourless orange cake with double cream was divine.

Our dinner venue on Saturday night was Mercato, which I highly recommend if you are after a special meal.  The staff were fantastic and the food was delicious.  We both were thrilled with our dishes (I had braised duck, Dave had the beef) and finished off the meal by sharing their dark chocolate fondant with prune and Armagnac ice-cream and hazelnut praline.  

That's my duck in the background

Breakfast this morning was at the Gourmet Larder - I had the rice pudding with rhubarb, apple and ginger, Dave had a fantastic looking huevos egg bake dish with chorizo.

We left Daylesford soon after breakfast as it was too wet to walk off some of the food we'd eaten around the lake as we'd planned, so headed home to relax some more.  A great weekend!

Anna's Chocolate Chip and Apricot Cake

A great friend of mine spoilt me with this fantastic cake after I spent a few hours looking after her gorgeous son.  I don't have the recipe...yet!  Will post it when I have it but I had to share the photo as it is a seriously delicious treat for afternoon tea (or anytime really)!

Classic Shepherd's Pie

Mum gave me the idea today to make a shepherd's pie for dinner tonight.  I don't think I've ever made one before but I've always loved eating them...  This one is from taste.com.au and it was delicious - perfect for a freezing Melbourne evening.  I served ours with blanched spinach, I meant to add peas as well but didn't have any in the freezer.  It's a pretty large serve for 4 pax, we didn't get through half of it.

1 tbsp olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbsp plain flour
500 ml (2 cups) beef stock
1 dried bay leaf
1 tbsp Worcestershire sauce
1 tbsp tomato paste
Salt and freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

Preheat oven to 200 degrees C.
Heat oil in a large saucepan over med-high heat.
Add onion, carrot and celery and cook stirring for 5 minutes or until soft.
Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
Add the flour and cook, stirring for 2 minutes or until combined.
Add stock, bay leaf, Worcestershire sauce and tomato paste.
Bring to the boil.
Reduce heat to low and cook, stirring occasionally for 30 minutes or until sauce thickens.
Taste and season with salt and pepper.
Meanwhile, cook potato in a saucepan of salted boiling water for 15 minutes or until tender.
Drain well.
Return to the pan with the butter.
Use a potato masher or fork to mash until smooth.
Add milk and use a wooden spoon to stir until combined.
Taste and season with salt and pepper.
Spoon lamb mixture into a 2L (8 cup) capacity ovenproof baking dish.
Top with mashed potato and use a fork to spread over lamb mixture.
Brush with butter.
Bake in preheated oven for 20 minutes or until mashed potato is golden brown.
Serve immediately.
Serves 4.
Recipe by Sarah Hobbs, from taste.com.au / http://www.taste.com.au/recipes/2335/classic+shepherds+pie 

Yarra Valley visit

Last weekend my sister came to stay and we decided to venture to the Yarra Valley for the day.  Our first stop was Dominique Portet Winery Cellar Door.  It's a beautiful winery with lovely friendly staff and well worth a visit - we stayed for a tasting, bought some beautiful wine and then drove next door for lunch.

Next door is the Bella Vedere restaurant, with chef Gary Cooper.  It had been recommended to us and was absolutely divine.  The photos below show a little of what we ate.  I also ordered an amazing chocolate, caramel and raspberry cake for dessert.  So good!

The desserts!

Dave's pork belly 

My lamb with spiced salad - fantastic!

Emma and Dave loved their wine over lunch so we decided to find the winery and buy some more.  It was a Yarra Yering Pinot Noir, apparently fantastic (I was the driver for the day and left all alcohol consumption to them as I'm over 6 months pregnant).  We found the Yarra Yering Cellar Door close by, but weren't able to buy any of the vintage we were after.  So instead Emma bought a special bottle of their 2007 Pinot Noir for us all to share when the baby arrives!

Our next stop was Yerring Station - a much large Cellar Door and set up to the others.  It had a bar, shop, gallery etc - plus tastings.  Bought some more reds...!

A fantastic day out of Melbourne - it's only 50 mins away, so easy.

Lamb Curry, Michele Cranston

A good one for the freezer and absolutely delicious.  Keep in mind that the meat needs 3 hours for marinating and then 1 1/2 hours to cook.

1 kg lamb shoulder, trimmed and cut into cubes
3 tbsp olive oil
juice of 2 lemons
1 tbsp finely grated fresh ginger
2 tsp garam masala
2 onions, finely sliced
400g tinned chopped tomatoes
2 tbsp tomato paste (concentrated puree)
3 green chillis, seeded and cut into strips
250 ml veal or beef stock
10 mint leaves, finely chopped
300g plain yoghurt
steamed white rice, to serve

Put the lamb cubes into a large ceramic dish and add 2 tbsp of the oil, the lemon juice, ginger and garam masala.
Massage the ingredients into the lamb to ensure it is well coated.
Cover with plastic wrap and allow to marinate for 3 hours in the refrigerator.
Heat the remaining oil in a large heavy-based saucepan and add the onion.
Cook for a few minutes until the onion is soft, then add the lamb - depending on the size of your pan you may need to cook the lamb in batches.
Cook for several minutes until browned.
Add the tomato, tomato paste, chilli and stock and return the rest of the lamb to the pan if necessary.
Allow to simmer, stirring occasionally, over low heat for 1 1/2 hours, or until the liquid has reduced and the lamb is coated in a rich, thick sauce.
Meanwhile, stir the mint leaves into the yoghurt.
Serve the lamb spooned over steamed rice with a dollop of minty yoghurt.
Serves 4.
Michele Cranston, Marie Claire Comfort, Page 140.

Served with a mountain of beans, chapatis and minted yoghurt

Glazed Salmon with Brown Rice, Bill Granger

I love this dish and it is very much apart of our weekly repertoire.  It's easy to make on a week night - just need to remember to allow 15 mins for marinating - and is delicious.  Especially good if you are not a massive fish fan (but want some fish goodness), as the salmon is marinated and then caramelised in the cooking process so it doesn't taste at all fishy.

Also remember to put the brown rice on to cook early on as it takes a long time!

2 tbsp julienned fresh ginger

2 garlic cloves, sliced

3 tbsp oyster sauce

3 tbsp sweet chilli sauce 

1 tbsp soy sauce

700g salmon fillet

200g bok choy (pak choy)

1 tbsp mirin

1 tbsp soy sauce

Stir together the ginger, garlic, oyster sauce, sweet chilli sauce and soy sauce in a large bowl.  

Cut the salmon fillet into large chunks, add to the bowl and leave to marinate in the fridge for at least 15 minutes and up to 1 hour.  

Preheat the grill (broiler).

Arrange the salmon chunks in a single layer on a large baking tray and cook under the hot grill for 7 minutes (the fish should still be pink in the centre).

Meanwhile, halve the bok choy and steam or blanch for 1 minute, or until tender but still bright green and crisp.

Spoon the brown rice into serving bowls, top with the salmon and pan juices and serve with bok choy. 

Mix together the mirin and soy sauce and drizzle over the bok choy.

Serves 4.

Bill Granger, Simply Bill, Page 133.

I have a mountain of bok choy there - love it! 

Syrian Chicken with Ginger, Lemon and Saffron

Mum gave me a photocopy of this recipe from an old Sunday Life Magazine.  I'm not sure when it was published or who's recipe it is - I'd love to find out if anyone knows?!  I've been making this dish for a few years and is always a favourite, especially in cooler weather.  It usually takes me a while to chop everything up before I start, so probably more of a weekend dish than an weekly dinner when you're in a rush.  It has a fantastic flavour and is even better after a night in the fridge.

I usually serve mine with green veggies (beans) or a salad depending on the occasion.  With the ingredients below, I usually use chicken thighs (with or without the bones).

2 tsp sea salt
2 tsp cumin
2 tsp cinnamon
cracked black pepper
1 tsp turmeric
8 chicken pieces
100mls olive oil
2 onions, thickly sliced
100gms ginger, peeled and cut into matchsticks
5 cloves garlic, bruised with a knife
2 small red chillis, split
2 tomatoes, coarsely chopped
2 pinches saffron threads
1/2 tsp cumin seeds
5 sprigs thyme
1 lemon, juiced and zest finely grated
2 tbsp honey
100g currents
2 tbsp vegetable stock powder
1/2 bunch coriander leaves
cooked couscous or rice, to serve

Combine salt, cumin, cinnamon, pepper and turmeric in a large plastic bag.
Add chicken pieces and shake to coat.
Heat olive oil in a large heavy-based pan over high heat.
Add chicken and brown on all sides.
Remove from pan and set aside.
Add onions, ginger, garlic and chillies to pan and cook for 3 minutes, adding a little more oil if necessary.
Add tomatoes, saffron, cumin seeds and thyme and cook for 2 minutes.
Return chicken to the pan.
Add lemon juice and zest, honey, currents, stock powder and enough water to just cover chicken.
Cover with lid and simmer over medium heat for 10 minutes.
Uncover and simmer for 10-15 minutes or until chicken is tender and cooked through and sauce is slightly reduced.
Stir in coriander.
Serve with couscous or rice.
Serves 4.

Minestrone

This is the best Minestrone recipe I've tasted - it's from The Perfect Cookbook by David Herbert and is absolutely delicious, especially on a freezing wet Melbourne night like tonight!  I'm serving mine with some mini parmesan toasts and grated parmesan on top of the soup.  Keep an eye on the progress of your pasta once you've added it to the pot - some cooks a lot faster than the allocated 20 minutes.  Lisa x

2 tbsp olive oil
3 rashers bacon or pancetta, chopped
2 brown onions, chopped
1 leek, sliced
1 carrot, chopped
2 sticks celery, chopped
1 clove garlic, crushed
2 zucchini, diced
400g can crushed tomatoes
1.5 litres chicken stock
2 cups shredded spinach leaves
120g small pasta shapes, such as orzo
400g can cannellini beans, rinsed and drained
2 tbsp chopped flat-leave parsley or basil
salt and freshly ground black pepper
extra-virgin olive oil, to serve
freshly grated parmesan, to serve

Heat the oil in a large saucepan over low heat.
Add the bacon or pancetta and cook, stirring, for 2 minutes.
Add the onion, leek, carrot, celery and garlic.
Cook, stirring, for 7-8 minutes, or until softened.  This gives the mixture its soup flavour.
Add the zucchini and crushed tomatoes to the saucepan.
Cook, stirring, for 2 minutes.
Add the chicken stock and 2 cups of water.  Bring to the boil.
Skim off any scum, reduce the heat and simmer gently for 30 minutes.
Add the spinach and pasta.  Simmer for 20 minutes, stirring occasionally.
Add the cannellini beans and parsley.
Add extra water or stock if there is not enough liquid, but remember, this is a thick soup.
Season to taste with salt and freshly ground black pepper.
Continue to cook for a further 10 minutes.
Ladle the soup into bowls, drizzle with extra-virgin olive oil and sprinkle with freshly grated parmesan.
Serves 4-6
The Perfect Cookbook, David Herbert, Page 100.

My pot of minestrone before the spinach & parsley were added 

Bill Granger's Curried Chicken Rice

This is a fantastic, low fuss mid-week meal.  I made it last night so that it would cover meals for a couple of nights while I went interstate for work.  My only change from the recipe is that I use 8 chicken thigh fillets, rather than the 1kg chicken pieces on the bone with skin.  I'm sure the chicken on the bone would be a little juicier, however I prefer it without any bones or skin.  I also love to use the Herbies curry powder mix - it's a little more interesting than the standard ones from the supermarket.  When you're coating your chicken with the curry powder, I use a large clean plastic bag to shake everything around in.  I find it cleaner and easier than using a separate bowl.  Do whatever works best for you!

1kg chicken pieces on the bone, with skin
2 tbsp Indian curry powder
1 tbsp olive oil
1 onion, chopped
2 garlic gloves, crushed
300g basmati rice
750ml chicken stock

To serve
150g plain yoghurt
cucumber and lime salad (recipe below)

Preheat oven to 200 degrees C (400 degrees F).
Put the chicken in a large bowl, add the curry powder and toss to coat well.
Place a heavy-based casserole pan with tight fitting lid over medium heat.
Add the oil and chicken pieces and cook until they are sealed and browned all over.
Remove the chicken to a place.
Add the onion and garlic to the casserole and cook until the onion is soft and pale golden.
Add the rice, stir to combine and cook for 2 minutes.
Put the chicken back into the casserole in a single layer over the rice and carefully pour in the stock.
Put on the lid and bake in the oven for 45 minutes of until the rice is tender and has absorbed all the liquid and the chicken is cooked through.
Serve with yoghurt and cucumber and lime salad.
Serves 4.

Cucumber and Lime Salad
Toss together 2 chopped Lebanese cucumbers, 3 sliced spring onions, and a small handful of whole mint leaves.  Dress with 1 tbsp of olive oil, the juice of a lime and a dash of sea salt.

Bill Granger, Simply Bill, Page 21.

Straight out of the oven...

Preparing the cucumber and lime salad 

All on the plate with plain yoghurt

The Collective and Prahran Market

I visited Prahran Market yesterday for the first time and loved it.  It was a lot smaller than I expected and quite similar to the set up at Camberwell Market, but there was plenty of beautiful food on offer!  It's purely a food market with delis, butchers, fish mongers, green grocers, flower stalls, nut and legume stalls, and even a great coffee stall with seating.  We bought a load of veggies and fruit, some beautiful fresh ham off the bone from the deli and this fantastic looking date ball.  It's made from a traditional Lebanese recipe that contains only dates and pistachios - the dates are mashed up into a paste and then rolled in the crushed nuts.  Apparently an excellent accompaniment to cheese (like a quince paste).  Very healthy and delicious!

We're just back from visiting the Collective Espresso & Kitchen for a coffee and I was hoping to sit down for a little snack but the place was packed...  I settled for a takeaway muffin with my takeaway chai latte instead - both were amazing as usual.  I'm not really into coffee at the moment (being pregnant I seem to have lost the taste for it), but my husband raves about their coffee.  It's our "local" and we love it.

Pea Soup from The Perfect Cookbook

I had a bit of a cooking blitz yesterday and made a couple of soups, cookies and a bolognese sauce all for the freezer.  One of my soups was this delicious pea soup from David Herbert's The Perfect Cookbook.

Great for lunch or a light dinner.

David Herbert says "this is a simple and modern version of an old favourite - pea and ham soup".

1 tbsp olive oil
2 rashers bacon, roughly chopped
1 onion, roughly chopped
1 stick celery, roughly chopped
1 leek, sliced
1 litre chicken stock or vegetable stock
500g frozen peas
1 tbsp roughly chopped mint
Salt and freshly ground black pepper


Heat the oil in a large saucepan over medium heat.
Add the bacon and cook, stirring occasionally, for 2 minutes.
Add the onion, celery and leek, and cook, stirring constantly, for 4-5 minutes, or until the vegetables are tender but have not browned.
Add the stock and bring to the boil.
Reduce heat and simmer for 15 minutes.
Add the peas, return to the boil and simmer for 10 minutes.
Remove from heat and allow to cool a little.
Puree the soup in batches in a blender or with a hand held blender until smooth.
Season to taste with salt and freshly ground black pepper.
Serve garnished with mint.
Serves 4.
The Perfect Cookbook, David Herbert, Page 109. 

Finished soup ready for the freezer!

Kylie Kwong's Delicious Fried Rice

My sister introduced me to this recipe earlier in the year and I've only made it a few times but I love it.  I've used left overs for the meat element (eg. roast pork, chicken or lamb) but this time I used bacon as per the recipe.  The only variation from the recipe is that I add a cup of frozen peas (as suggested by my sis - she also adds corn) when adding the rice, eggs and other bits to the pan.  It is a little time consuming chopping up all the ingredients, but well worth it!  I'm still on the induction hotplates so couldn't use a wok, but my new Scanpan worked perfectly.

1/3 cup peanut oil
4 large free range eggs, beaten
1 tbsp peanut oil, extra
1 1/2 tsp finely chopped ginger
4 garlic cloves, diced
1 medium brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashes or Chinese sausage
1 tsp white sugar
2 tbsp shao hsing wine
5 cups cooked medium grain white rice
1 tbsp oyster sauce
1 cup finely sliced spring onion scallions
3 tsp Maggii Seasoning
1/4 tsp sesame oil
2 finely sliced on the diagonal spring onions scallions
1/4 cup light soy sauce
1/2 large red chilli finely sliced on the diagonal

Heat oil in a hot wok until the surface seems to shimmer slightly.
Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking.
When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper.  Set aside.
Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic.
Add onion and stir-fry for 2 minutes, or until lightly browned and tender.
Add bacon and stir-fry for a further minute, or until lightly browned.
Stir in sugar and wine, then stir-fry for 30 seconds.
Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil.
Stir-fry for 3 minutes, or until rice is heated through.
Roughly chop omelette into smaller pieces as you stir.
Divide rice between individual bowls and garnish with extra spring onions.
Combine soy sauce and chilli in a small bowl and serve on the side.
Serve as a simple supper for 2-4, or as part of a banquet for 6. 


Kylie Kwong, Kylie Kwong: Heart and Soul  
http://www.lifestylefood.com.au/recipes/print.aspx?RecipeID=585

My new Scanpan!

Finished fried rice - plenty for 4 pax

Three Bags Full and Ginger Boy all in a couple of days...

My first visit to Three Bags Full was a couple of weeks ago, on a wet and freezing Saturday morning and had to wait for about 15 minutes until a table was available.  Lucky there were only two of us as I think some of the larger groups waited for nearly an hour.  It was mayhem at the front door with everyone trying to squeeze in out of the rain...  Once we were seated, it was a fabulous experience and I've thought about the breakfast and incredible cookies there most days since!  I went back today for a coffee with my parents and it was lovely and calm - no wait for tables...  The coffee was excellent, and the choc chip, apricot and macadamia cookies tasted as amazing as I remembered.  Think I may be addicted to them...  Dad bought me a few extras to take home for the rest of the week - think he could tell I was a into them in a big way!   Now I just need the recipe...

It looks a little scone like in this photo...  It's not, but it is enormous!

 We all went to Ginger Boy for dinner last night (it's been a fantastic 24 hours of food) and loved it.  Really interesting dishes and flavours, excellent service and a great atmosphere.  We ordered five of the small shared plates and then two of the larger plates - it was plenty of food.  We even finished with the dessert tasting plate!  I'd definitely go back.

www.gingerboy.com.au

Chickpea and Vegetable Couscous Soup from Marie Claire Supper

This is a great healthy soup that I love for lunches and light dinners.  We actually had it for lunch today with my parents before I drove them back to the airport after their stay with us.

My only suggestion for this is to reduce the amount of eggplant and cut it into smaller pieces.  I find really large chunks of eggplant quite overpowering and today I removed quite a few pieces from the soup as they can detract from all the other delicious veggies.

It's also a good soup for the freezer - I add the couscous once it's defrosted and simmering on the stove.

2 tbsp oil
2 onions, sliced
3 cloves garlic, crushed
1 red chilli, finely chopped
1 tbsp ground coriander
1 tsp allspice
1 tsp mild paprika
1 tbsp ground cumin
1 large potato, cut into large pieces
1 large carrot, cut into large pieces
1 yellow zucchini, thickly sliced
1 green zucchini, thickly sliced
2 slender eggplants, thickly sliced
400g can peeled tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
1 litre vegetable stock
1/2 cup couscous
2 tbsp natural yoghurt
1 tbsp shredded fresh mint

Heat the oil in a large pan and cook the onions, garlic and chilli over medium heat until the onion is soft.
Add the spices and cook for 2 minutes or until fragrant.
Add the vegetables and cook for 5 minutes, or until they start to soften.
Stir in the tomatoes, chickpeas and stock and bring to the boil.
Reduce the heat and simmer for 20 minutes, or until the vegetable are soft.
Remove from the heat and add the couscous.
Leave, covered for 10 minutes or until the couscous is soft.
Serve topped with the yoghurt and sprinkled with mint.

Marie Claire Style Supper, Jody Vassallo, Page 42.

Veal Osso Bucco with Cannellini Beans (Masterchef)

I had been looking for a good dish to have for a late dinner/supper when my parents arrived to stay on Sunday night.  They had an evening flight (arriving at 7.35pm) and so I was after a one pot dish that could slow cook in the oven while I was out.

This Veal Osso Bucco was on Masterchef last Friday night - Gary cooked it during the masterclass, and I thought it might be perfect for us and the occasion.  I actually hadn't cooked Osso Bucco before - nor was I familiar with the flavour of the dish, but it looked so good on TV that I sure it would be great...  It was fantastic!

I pulled it out of the oven when we arrived home and served it with crunchy bread.  If I was feeding more people under different circumstances I would probably add some side dishes - a salad (maybe a rocket and parmesan), green beans and maybe also some mashed potato.

I only used 1kg of veal pieces which was spot on for 4 people, though we didn't have any leftovers...


1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups veal stock
100g dried cannellini beans, soaked overnight

To finish
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced


Preheat oven to 180⁰C.
Season meat with salt and white pepper and toss in flout to coat, shaking off excess. 
Heat oil in a frying pan, add meat and panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.
Add tomato paste and cook for 1-2 minutes and deglaze with wine.
Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
Remove lid, cook for 45 minutes until sauce has thickened.
Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
Serve with crusty bread.


http://www.masterchef.com.au/veal-osso-bucco-with-cannellini-beans.htm

Straight out of the oven, before parsley and lemon zest were added

Yum!