Thai Pork Balls

These little beauties are delicious. It's one of Jared's recipes that he just pulled out of nowhere. He didn't have a recipe, he just threw different flavours together, which is a skill I'm slowly learning. I'm always a stickler for wanting a recipe to follow. We made these on a Saturday afternoon when I had a huge craving for McDonald's and the last thing I wanted was a healthy Asian dish. But in the end I ate nine balls!! And the next day we flattened down the 3 that were left over and turned them into hamburgers with a big crusty roll, some rocket and the dipping sauce. We gave my mum the recipe to try and its now one of her regular dishes.

The dipping sauce can be made up of your favourite Asian style sauces but we are completely addicted to the sauces made by the Lloyd Brothers and always try to use them. Here's their website: www.lloydbrothers.com.au

Pork Balls
1kg pork mince
Spring Onion chopped
2 cloves garlic, crushed
2 chilis, chopped
zest & juice of one lemon (lime if you have it)
1.5 teaspoons minced lemongrass
2 tablespoons Thai green curry paste
1 egg
1 bunch of coriander chopped
1 cup bread crumbs
S&P

Dipping Sauce
1/4 cup peanut oil
1/2 cup Wild Lime Chili & Ginger Sauce
1/4 cup Spicy BBQ Sauce
1 tablespoon soy sauce


Mix all the above ingredients together and roll into balls (or hamburgers). Cover with glad wrap and refrigerate for at least an hour.

Cook over medium heat until golden brown. Sprinkle with some left over coriander. Serve with the dipping sauce and some rice on the side. If you have made them into hamburgers, serve with your favourite roll, fresh rocket and some dipping sauce.

E.

Vege Tagine

Can you see that cinnamon stick? And the cummin seeds? And the gorgeous juicy dates in amongst all that delicious goodness? Oh yeah, this is a lovely dish.

My sister, Sal and her boyfriend, Liam came over for dinner recently. It was hard to know what to prepare as Sal is vegetarian, and a fussy vegetarian at that and Liam is a big time meat eater. Like any real Aussie male. I've really enjoyed cooking lately and am trying lots of different ingredients and techniques. We never had stews when I was a kid so its a new thing for me. I made a beef stew for the boys and this yummy vegetable tagine (from taste.com.au) for Sal and I all served with mashed potatoes.

It's quite a sweet subtle flavour so its very different from dishes that usually come out of my kitchen but I enjoyed it.

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

Sathya-rating ***

Tunesy Morns

I never ate seafood growing up. Even now I only eat whiting. But I ALWAYS ate Tunesy Morns. Our family lived for it. I always stared through the oven door at the golden crust on the top asking mum "is it ready yet? Is it ready yet?". I love my tunesy morns.

When Jared and I first started dating I cooked it for him one night and he hadn't eaten it since his mum made it for him as a boy. He was well excited - and to top things off, he says my Tunesy Morns is the best he's ever had!! I've never shown him how to make it because that way he'll never leave me!

I have however, shared it with both of our neighbours and we all enjoy tunesy morns evenings regularly.

70g butter
4 heaped dessert spoons plain flour
1 litre milk
2 x 400g cans corn kernels
2 x 425g cans tuna in brine/springwater
Breadcrumbs
Grated cheddar
Freshly grated parmesan
S&P
Lemon

Preheat the oven to 180 degrees. Melt the butter in a large saucepan over medium heat. Once it starts to sizzle, add the flour and using a whisk, stir it around and let it sizzle for at least three minutes.
Take the pan off the heat and pour in half the milk. Whisk quickly to remove lumps. Add the rest of the milk and return to the hotplate. Bring the milk to the boil, stirring occasionally.

Once the sauce begins to bubble add the drained corn and tuna. Stir well and add S&P to taste. Wait until it begins to bubble again and pour into a ceramic dish. Cover the top with the grated cheese and parmesan. Sprinkle bread crumbs over the top of the cheese.

Cook in the oven for at least half an hour, or until it is brown to your liking. Serve with a squeeze of lemon.

E.

Dengaku Tofu

I love tofu. I'm not ashamed to admit it. For many reasons, its so versatile and delicious when you add good flavourings to it. I know many people out there hate it, if so, then go to the next post.

This little recipe comes from Serious Eats, an interesting place I regularly hang out. I liked the sound of it and it sounded healthy, all I needed was some tofu and off we went.

It was a tasty and healthy meal but it was a fair bit of work for something that wasn't amazing. The flavour wasn't great. I needed chilli paste when I was eating it. I like the idea of painting a yummy sauce all over tofu and grilling it though, so although I won't make exactly this again, I will make something similar and make it my own.

One block of firm tofu
1/3 cup of a miso paste
2 eggs yolks
2 tablespoons sake
2 tablespoons mirin
2 tablespoons sugar
3 tablespoons dashi, or water

Toppings (optional):

Sesame seeds
Grated lemon

To make the miso sauce: put a bowl on top of a pan of simmering water, or use a double boiler if you have one. Put the miso in the bowl along with the egg yolks, sake, mirin, and sugar.

Over the simmering water, gradually add the dashi. Stir until thick, and adjust seasonings to taste if needed. At the last moment, some lemon rind if you like.

To prepare the tofu: Remove the tofu as a block from its packaging, and set it on a chopping board. Wrap the tofu in a clean tea towel. Weigh the block of tofu down with something heavy.

Cut tofu into 2-inch blocks and lay on a tray and put under a hot grill it is browned and the tofu is heated through.

Remove generously lather one side with the miso sauce. Sprinkle with sesame seeds and place back under the grill for one or two minutes, until the topping is browned. Serve immediately.

Sathya-rating ***

Soy Chicken

I have a little something to tell you but I don't have a photo so you'll have to use your imagination. I'm hoping I can portray the deliciousness and ease with my words. I don't know if I can do it, but here goes.

I'm not sure where or when this started for me, but someone somewhere in my universe mentioned soy chicken. It may have been a blog, it may have been in a magazine, maybe it was a friend or someone I was eaves dropping on at my local coffee hang out (I know, I'm pathetic, I'll do anything for some adult conversation lately. Including going to a coffee shop with Austen, parking myself next to the most interesting looking people and listening in to what they're chatting about).

Anyway I Googled 'Chinese Soy Chicken' and this video came up. I fell in love with the lady who commentates the recipe while her her son pesters her in the background. Its gorgeous.

I noted down what I needed and found myself making it for friends a few nights later.

I had gone to the Adelaide Central Markets and gathered everything I needed hoping to make it for our fortnightly visitor Nikolas but it didn't happen so when my dear friend Hannah said she was coming to see Austen and I, I said, stay for dinner and whipped this up. We all loved it! I thought I'd made far too much but we demolished it with steamed broccoli tossed in oyster sauce and minced garlic. The chicken is tender and sticky and tasty and crunchy has no skin or fat left on it after the cooking process so it is wonderfully healthy, which I need at the moment (damn baby weight).

Hey, if just one of you out there makes it then I will have succeeded.

2kg chicken drumsticks
2-3 tbs miso paste
big bottle of soy sauce (I have no idea how much I used probably 1 to 2 cups)
2 tsp chinese five spice
fresh ginger, roughly chopped (I think I used about a 2 cm piece)
quite a few twists of the pepper grinder

Add all the ingredients together except the chicken in a large pot and stir to make a paste. Add the drumsticks and cover with water and more soy sauce so the water is quite black. Stir thoroughly. Place on the stove and bring to the boil. Once it is boiling, turn it down to a low simmer and cover.

After 30 minutes, turn the oven onto 180C and remove the chicken from the pot and place into baking dish.

Roast the chicken drumsticks in the oven for 20-30 minutes, remove from the oven and serve with streamed greens.

Sathya-rating ****

Chicken Korma

I won a copy of Jamie Oliver's Ministry Of Food cookbook. It really does have some fantastic recipes in it and they're never difficult because they were designed for those of us who have never really cooked.

I've heard many people say that Jamie Oliver's Chicken Korma recipe is bland and not that great - but after some investigating and reading a few forums I think it's actually his original, fancy recipe that people dislike; because this Ministry of Food Chicken Korma is DELICIOUS. Jared and I have cooked it and recooked it several times and it never lets us down.

800g skinless and boneless chicken thighs
2 medium onions
1 fresh red chili
1 thumb sized piece of fresh root ginger
1 small bunch of fresh coriander
olive oil
a knob of butter
290g jar of Patak's korma curry paste
1 x 400ml tin of coconut milk
1 x 400g tin chickpeas
2 heaped tablespoons desiccated coconut
sea salt and freshly ground black pepper
500g natural yogurt
1 lemon

Cut the chicken into approximately 3cm pieces. Peel, half and chop your onions. Halved and finely slice the chili. Peel and finely chop the ginger. Pick the coriander leaves and finely chop the stalks. Drain the chickpeas.

Put a large casserole type pan on a high heat and add a couple of glugs of oil. Put the chicken thighs into the pan and brown lightly on all sides for five minutes. Push the chicken to one side of the pan. Stir in the onions, chili, ginger and coriander stalks with the butter. Keep stirring it enough so it doesn't catch and burn but turns lovely golden. Cook for around ten minutes. Add the korma curry paste, coconut milk, the drained chickpeas and dessicated coconut. Half fill the empty tin with water, pour into the pan and stir again. Bring to the boil, then turn the heat down and simmer for 45 mitues with the lid on. Check the curry regularly to make sure it isn't drying out. Add a little extra water if necessary. Remove the lid and cook down at a simmering heat for another 25 mins. Season with Salt and Pepper.

Serve with rice. Add a few spoonfuls of natural yoghurt and scattered coriander leaves. Service with lemon wedges for spooning over.


E.

Shepherds Pie

Every second week the gorgeous Nikolas comes to hang out with his Dad. I enjoy spoiling him and introducing new things into his little world. Nik hadn't had crumpets for example and they are now his favourite.

Dinner is a little tough, he's a fussy eater so I am always searching for inspiration of what to cook. Shepherds Pie never fails however. Nik and his Dad love it. The crispy comforting mash potato and the meat filling served piping hot is such a wonderful winter meal. This recipe from www.taste.com.au is easy and perfect if you ask the three of us!

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

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add beef 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.

Preheat oven to 200°C. Spoon meat mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over meat mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

Sathya-rating ****

Slowcooked Butter Chicken

I was very lucky to get a slow cooker for my birthday late last year. At the time I was five months pregnant, incredibly nauseous 24 hours a day and not really in the mood to go anywhere near the kitchen. Six months later the weather was much cooler and I had much less time to prepare dinner, what with a new baby and all, and so came my first attempt at using the slowcooker or crockpot as it seems the Americans call them.

I googled my way around the internet and stumbled across Stephanie over at A Year of Crockpotting (who literally used her crockpot for 365 days. Funny that). There are loads of recipes I am looking forward to trying but I started with Butter Chicken. Boy, am I glad I started with Butter Chicken. To be honest, I don't think I have moved away from Butter Chicken yet! I've made it several times and we're all loving it. I wonder how long till we get sick of it. No time soon, I hope because it is so incredibly easy to prepare and very tasty.

(I followed Stephanies recipe, however, I used 2 teaspoons of butter rather than 6 tablespoons and 3 tablespoons of tomato paste rather than a can).

900g boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 tbs butter
15 cardamom pods
2 tsp curry paste/powder
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
3 tbs tomato paste
2 tbs lemon juice
1 cup plain yogurt (to add at the end)

Carefully sew together the cardamom pods using a needle and thread ro put them in a little cheese cloth bundle. Put chicken in crockpot, and add onion, garlic, and all of the spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk and stir. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily when fully cooked.

Stir in the yogurt 15 minutes before serving. Discard cardamom pods. Season to taste and serve with rice.

Sathya-rating *****

Pumpkin Cannelloni

For Mothers Day this year we decided to spoil Mum by cooking her a nice lunch. Straight away I knew what we should make, and thankfully my sister Sal agreed.

We went to the Adelaide Central Markets on Saturday and got all the ingredients. Sal roasted the pumpkin at home later that day, so this dish was pulled together easily on Sunday. Sal rolled the cannelloni, I prepared the white sauce and the boys did the salad and the garlic bread. It was a perfect lunch on a cold wintery afternoon with family in the warmth by the fire.

This recipe comes from Bill Grangers new book and is a winner. I will definitely be making it again, everyone ate their plates clean and commented on how much they enjoyed it. I found the recipe at Lorraine’s blog Not Quite Nigella. Lorraine made this with ricotta and stated that next time she would do it with feta to counter balance the sweetness of the pumpkin, which is what we did and it worked a treat.

6 large fresh lasagne sheets or 12-14 smaller sized ones.
35g/1 oz parmesan

Filling
1.25kg peeled, deseeded pumpkin cut into 3 cm cubes
1 large red onion, cut into thin wedges
2 tablespoon extra virgin olive oil
2 teaspoons thyme leaves
1/2 teaspoon dried chili flakes
sea salt
freshly ground black pepper

Cheese sauce
40g butter
3 tablespoons plain flour
750ml milk
1 bay leaf
240g feta

Simple tomato sauce
800g tinned chopped tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon sugar
freshly ground black pepper
2 garlic cloves, crushed

Preheat the oven to 200C. To make the filling, place pumpkin and onion on a large baking tray and drizzle olive oil on top. Sprinkle thyme, chili, salt and pepper on top and roast for 45 minutes until golden stirring occasionally. Cool slightly and mash with a fork ensuring to leave some texture.

To make the cheese sauce , heat the butter in a large saucepan over medium heat. Add the flour and cook, stirring for 2-3 minutes or until bubbling. gradually whisk in the milk then add bay leaf and cook. stirring until the sauce is thickened and smooth. Remove from heat and whisk in the feta and season with salt and pepper.
Lightly butter a baking dish or use a non stick one ensuring you use one that will snugly hold the cannelloni. Pour 1/3 of the cheese sauce onto to base of the baking tray. then assemble the cannelloni by filling in each one with 2-3 tablespoons of filling and fold over to make a tube to enclose filling.

Place cannelloni in a single layer on top of cheese sauce and then sprinkle some water on the pasta. Pour the rest of the sauce on top ensuring that the cannelloni is covered with sauce. Cover with grated parmesan.

Cover and freeze at this stage. Or if cooking this now, bake in a 180C oven for 35-40 minutes until golden and bubbling.

While this is in the oven, prepare the tomato sauce - empty tomatoes into a saucepan and cook over a medium heat for about 15-25 minutes until reduced and thickened. Add remaining ingredients and cook for 1 minute.

Serve the cannelloni topped with the tomato sauce and a nice green salad.

Sathya-rating ****

Italian meatballs with tomato sauce

Recently we went up to Queensland for a bit of a holiday and stayed with our gorgeous friends Polly and Shane. Polly and I are in our element in the kitchen, so there was plenty of cooking to be done, which was loads of fun.

One of my favourite meals during our time there were these meatballs. Mmm mm. Prior to this event I had never really like meatballs, they seemed pointless, why not just bolognese? I know, I know, silly of me huh? I totally understand why meatballs now! These are perfect! I've made them several times since, and they are very popular.

180ml olive oil
1 onion, finely chopped
100grams pinenuts, finely chopped
3 garlic cloves, crushed
handful of parsley, basil and rosemary, roughly chopped
2 tsp fennel seeds, ground
50g fresh breadcrumbs
250g ricotta
25g parmesan, grated
zest of 1 lemon
1 egg
500g minced beef or pork

Sauce:
2 x 400g tins of tomatoes
1 onion, chopped
2 garlic cloves, crushed
100ml red wine
large tbs tomato paste

Start with the meatballs - fry the onion, garlic and pinenuts in half the olive oil until soft.

In a large bowl combine the herbs, fennel, breadcrumbs, ricotta, parmesan, lemon zest, egg and mince. Add the cooled onion mix and some salt and pepper. Leave the mixture in the fridge for at least 30 minutes before making into balls.

Form the balls with about 50grams of the mixture (about the size of a walnut) and then flatten a little to make it easier to cook on both sides. Make balls out of all the mixture and then you're ready to fry.

Fry the meatballs in a large pan with the remaining olive oil until golden brown. Cook in batches so the pan isn't too crowded.

For the sauce, fry the onion and garlic in a little olive oil for a few minutes till soft and add the remaining ingredients and season with salt and pepper. Simmer for 5 to 10 minutes and then add the meatballs gently to the sauce and simmer for a further 10 minutes, covered. Allow this all to stand for 10 minutes and serve with pasta of your choice.

Sathya-rating *****

Spinach pesto - easy week night dinner

Once upon a time I lived in Amsterdam for a year to get to know my Dutch family and learn the language. I was a very poor young lady struggling to pay the rent every month while I did a traineeship in a gorgeous 5-star hotel in the city. This meal was cooked often in my tiny kitchen, as it would go a long way and didn't cost a lot to make. Its very tasty and easy and quick to prepare.

So, recently when I saw a luscious green bush of spinach on special at the store I remembered this dish and needed to eat it again. It was as good as I remembered. It must have been about 10 years since I last made it, but it was like yesterday and brought back lots of memories.

You can also prepare this with frozen spinach and it works fine. Just make sure you squeeze out all the excess water before you puree.

300g spaghetti
450g frozen spinach or a large bunch fresh spinach/silverbeet
2 cloves of garlic, finely chopped
large handful of parmesan, freshly grated
fresh nutmeg
salt and pepper

Defrost the spinach well and squeeze out the excess water. If using fresh spinach, wash thoroughly and remove the stalks. Pop the leaves in large pot, put the lid on and cook for a few minutes, stirring once or twice to cook the spinach.

Cook the pasta according to packet instructions.

Put all the ingredients into a food processor and whizz until smooth. You'll need a lot of freshly grated nutmeg and salt and pepper. Taste to check the seasoning. Depending on the water content of the spinach you may need to add a spoonful of pasta water to break up the pesto. Use your instincts.

Once the pasta is cooked, drain and toss through the pesto and serve with a sprinkling of parmesan on top.

Sathya-rating ****

Vegetarian Shepards Pie

Its cold in my part of the world at the moment. Not as cold as its gets in many other parts of the world, but cold enough that you hate getting into bed at night ‘cos its like ice, hate getting out of bed in the morning ‘cos its just so cosy, shiver while you wait for the bus and time to eat nice comforting food like Shepards Pie.

I made this one recently for my dear friends Ehren, Kate, Tony and my sister Surya. Surya and I weren’t too excited about it and thought it could have used some tomato paste and more seasoning and more herbs but everyone else really liked it. I would like to make again soon and tweak the taste a little.

This recipe came from Delia, who is one of my favourite celebrity chefs, and I think was maybe one of the first whom I fell in love with many years ago. She’s got quite a reputation in the UK, but not so much here, but her books are like bibles of the kitchen to me. The recipe and amounts are very specific, I’m not that type of cook, so feel free to work with this one as you like. I didn’t note amounts of veges etc which is annoying, sorry. I also didn’t add goats cheese to the mash as Delia states, just some grated cheese and paprika on top.

110 g dried black-eyed beans, pre-soaked and drained
75 g green split peas (no need to soak), rinsed
75 g green lentils (no need to soak), rinsed
50 g peeled carrots
50 g peeled swede
50 g peeled celeriac
1 large onion, peeled
1 small green pepper, deseeded
50 g butter, plus a little extra for greasing
225 g tomatoes
2 heaped tbs chopped rosemary
2 heaped tbs chopped parsley
¼ level teaspoon ground mace
¼ level teaspoon ground cayenne pepper
salt and pepper

For the topping:
700 g potatoes, peeled
50 g butter
2 tbs milk
25 g Pecorino cheese, grated
1 cup grated cheddar
Sprinkling of paprika
salt and freshly milled black pepper

Soak and drain the black-eyed beans overnight if you have time and think of it in 2 pints (1.2 litres) cold water. If you need them now, bring them up to the boil (using the same amount of water), boil for 10 minutes and leave them to soak for two hours before draining.

Next, put the drained beans into a saucepan with the split peas and lentils. Add 1¼ pints (725 ml) boiling water and some salt, cover and simmer gently for about an hour, or until the pulses have absorbed the water and are soft. Remove them from the heat and mash a little with a large fork.

Pre-heat the oven to 190°C, and put the potatoes on to cook. Once they are cooked, roughly chop all the vegetables, pile the whole lot into a food processor and process until chopped small. Next, melt the butter in a large frying pan over a medium heat, add the vegetables and cook gently for 10-15 minutes, stirring now and then until they're softened and tinged gold at the edges.
After that, add the vegetables to the pulses mixture, along with the herbs, spices and salt and freshly milled black pepper to taste.

As soon as the potatoes are cooked, mash them with the butter, pecerino and milk, season well with salt and freshly milled black pepper and spread the potato over the rest of the ingredients in the dish. Finally, sprinkle over the cheddar and paprika and bake the pie on the top shelf of the oven for 20-25 minutes, or until the top is lightly browned. If you want to prepare this in advance, it will need about 40 minutes in the oven.

Sathya-rating ***

Tiropita - Greek Cheese Pie

Being back in my home town brings all sorts of feelings. One of my favourites is catching up and cooking a nice meal for someone I love and haven't seen much of in a long time.

Monday night was one of those nights. I'd had a hard start to a second week in my new job and had forgotten plans with a dear friend I'd hardly seen since being in Adelaide. I dragged my sorry bones home wondering where I was going to muster the energy to cook dinner and hang out. Our guest arrived as I did and the pure luxury of having her there gave me all the energy I needed. I had a great night, made this pie from what was in the fridge while catching up on the latest gossip and news and just hanging out with an old friend and too much wine - I was full of beans and feeling much happier!

80 grams baby spinach
4 eggs, lightly beaten
400 grams feta cheese
few shavings fresh nutmeg
salt and pepper
10 sheets filo pastry
6 tbs melted butter
1 tsp kalonji (black onion seed)

Preheat the oven to 180C.

Place the spinach, eggs, cubed feta, nutmeg and salt and pepper and blend together with a bamix till just smooth.

Lay pastry on flat work surface, covered with a damp cloth to prevent it from drying out. Brush one sheet with melted butter and top with second sheet of filo. Repeat until filo is finished. Brush the remaining butter into the pie dish, line with the buttered filo and spoon the filling in and fold the sides onto the top. Cut pieces from the sides if too long and place over the filling to cover. Brush the top with butter and sprinkle on the kalonji or sesame seeds and place into the hot oven for 20 minutes or till golden and firm to touch.

Remove from the oven and allow to sit for 5 minutes before cutting into wedges and serving with salad (we chopped 1/2 cucumber, 1/4 red capsicum & 4 tomatoes into chunks and tossed them in glug of olive oil, juice of half a lemon & salt and pepper).



Sathya-rating ****

Nigella's Carbonara

Nigella’s latest TV shows are on here in Sydney at the moment. She is gorgeous. I love her. Best of all, her recipes have always pleased me. I cannot recall one that has ever failed me.

That means a lot, as I could tell you several others whose recipes often fail! I’m not sure why this is. I think it’s because she’s my type of woman! She writes her recipes like you’re standing there with her in the kitchn. I’ve always thought the 2 of us would have a great time over a bottle of wine with something nice to nibble on.

Several things she is creating in this latest series have me interested but carbonara is the first one I’ve made. Mainly because I had everything at home, and it was exactly what I felt like. I consider myself quite a carbonara expert as an old friend used often requested it. It’d been a few years though, but it all came flooding back. I don't I used wine or vermouth in the one I used to make, but this works really well and is a welcome addition.

Nigella’s recipe works nicely and there’s no chance of scrambling the eggs if you follow her instructions. Nigella didn’t use mushrooms BTW, that was my call. I know there's lovers and haters so do as you please, it'd be tasty with out them too.

500 grams fettuccini
2 cups diced bacon
1 cup sliced mushrooms (optional)
2 tsp olive oil
¼ cup dry white wine or vermouth
4 eggs
½ cup freshly grated Parmesan
¼ cup cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta and cook the according to the packets instructions.

In another large pan that will fit the pasta later, cook the bacon and mushrooms in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty wine-y syrup left. Remove the pan from the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper.

When the pasta is done, remove approximately ½ cup of the pasta water before you drain it.
Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy bacon and mushrooms.

Remove the pan from the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if you feel like it needs it. Grind over some more pepper and grate over the nutmeg to serve.


S

Thai sweet pork salad

And with this miserable Monday I have the second instalment of our ladies Thai lunch I mentioned the other day with the gorgeous Egg Nests.

This was my second favourite dish of the day. The caramel process is a little hard, but I must say these Daring Bakers challenges have taught me to persist with caramel. I did have to add a splash of water to the pan and resist stirring it continuously and it worked a treat.

The cute story that goes along with this dish is it is the hostess’ favourite. Sophia, her daughter-in-law helped her make it a few months ago and loved. Sophia’s not too kitchen savvy but decided to try and remake this for her parents without the recipe! (Something I would never dare with dish like this). When she was plating it she was confused that it lacked the gorgeous look and texture from the caramel and so covered it with barbeque sauce! And yes, our hostess was horrified when Sophia admitted this!

500 grams pork neck (Scotch fillet)
125 grams sugar
2 tbs water
fish sauce
1 tbs light soy sauce
1 tbs soy sauce
2 star anise
5 cloves garlic
3 tbs chopped coriander root and stem
1 green chilli, deseeded 1 tsp sea salt
1 tbs palm sugar
½ cup lime juice
10 shallots, finely sliced
1 cup coriander leaves
1 cup mint leaves
2 tbs roasted peanuts, crushed
2 tbs fried shallots bean sprouts, picked

Slice the pork into 1-inch strips, place in a saucepan, cover with cold water, bring to the boil, and then strain and set aside

Heat the sugar and water until the sugar dissolves, and then boil rapidly until the sugar turns golden brown.

Add 2 tablespoons fish sauce, the light and dark soy sauces, and the star anise.
Add the pork and simmer until tender and coated with the caramel syrup, about 15 minutes, and then cool.

Pound the garlic, coriander, salt and chilli to a paste.

Dissolve the palm sugar in 3 tablespoons fish sauce, and then stir in the lime juice, shallots and paste.

Combine the coriander leaves, mint leaves, bean sprouts and pork and toss through the dressing.
Serve sprinkled with the peanuts and shallots.

S

Mexican Feast – Carnitas!

My inspiration for this Mexican Feast was David Lebovitz, who posted this wonderful story and recipe recently. As soon as I read it, I invited some folks over, bought the pork, salted it and started planning a wonderful Mexican evening for us all. We had a lot of fun!

The Carnitas was simple, a few spices, and it basically sat in the oven for an afternoon. I then took up the kind offer of one of our guests to pull it apart, which made my work even easier!

So we had delicious frozen margaritas, guacamole with pita chips, the soft and tasty Carnitas (which seemed a lot like pulled pork to me), spicy corn relish, chunky tomato salsa, tortillas, sour cream and a little shredded lettuce. Can you taste it? Oh ye all together, it was glorious! The margaritas must have been filling as I could only fit in one tortilla with all the trimmings. I was the only one though, as most of it disappeared before me eyes followed by many moans and groans and belly rubs throughout the night of because they were so full! I knew what was for dessert you see! Hehe – Lemon Meringue Pie, ye I know it’s not Mexican, but it was the January Daring Bakers Challenge.

Carnitas is a Spanish/Mexican tradition of braising meat in lard and roasting it. David’s recipe was with water and spices and then roasting, and it worked perfectly. I still thought it was very fatty! I can’t imagine what it’d be like preparing it in the lard!?

This recipe (or evening) is well worth it, the gorgeous mixture of flavours and textures combined with some good company makes for a memorable evening.

Here's what I did:

2.5 kg boneless pork should, cut into 5-inch chunks, trimmed of excess fat
1 tbs coarse sea salt
2 tbs canola or neutral vegetable oil
water
1 cinnamon stick
1 tsp chilli flakes
1 tsp chilli powder
1 tsp paprika
2 bay leaves
¼ teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced

Rub the pieces of pork shoulder all over with salt. Refrigerate for 1 to 3 days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

Heat the oven to 180C.

Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits. Add all the spices, garlic etc.

Add the pork back to the pan and add enough water so the pork pieces are 2/3rd's submerged in liquid.

Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 7 cm, discarding any obvious big chunks of fat if you wish.

Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them. Mine took about 45 minutes and left it crispy and nice and brown.

S

Special Beef with Balsamic Glaze

By the time I made this I was full of gorgeous French champagne and delight of seeing a long lost girlfriend, plus setting the tea towel alight and all the mayhem that goes with that, this beef is all a haze. I’m surprised I remembered to take a photo! Thankfully it’s a half decent one.

What I do recall was the delicious flavour and texture as well as many comments around the table of how good it was. My first beef ever. Not bad really!

1kg beef eye fillet, trimmed
1/3 cup olive oil
1 cup flat-leaf parsley leaves, roughly chopped
1/4 cup oregano leaves, roughly chopped
2 tablespoons thyme leaves, roughly chopped
2 tablespoons brandy or beef stock
1/4 cup balsamic vinegar
1/4 cup caster sugar

Preheat oven to 180°C. Season the beef fillet and add to a pan with 2 tablespoons for hot oil and seal each side.

Mix the parsley, oregano and thyme and press into the top of the fillet. Mix 2 more tablespoons of oil with the brandy and pour over beef. Cover the pan with foil, tightly and roast beef for 20 or till it is cooked to your liking. Remove from oven and set aside for 1 hour (keep it covered).

Remove the fillet from the frying pan onto a warm serving plate and add the balsamic and sugar to the frying pan. Bring to the boil, stir and turn the heat to create a simmer. Simmer for 10 to 15 minutes (so the sauce becomes thick). Slice the fillet and pour over the balsamic sauce and serve.

S

Fettucini with Sweet Tomato Sauce & Baked Ricotta

IM BACK!! I have not posted for 2 months! And it has been very frustrating! Over the last two months I've had a lot of changes in my life. I lost my job as my employer developed terminal cancer and closed down the practice. When I finished up there in late October I took two weeks off and went to Queensland to visit my brother and his wife who are expecting their first baby in April. Then I started a new job which has much much longer hours than my previous job! And on top of that Andy started a new job as a truck driver, travelling all over Australia - so I'm home alone a lot more - thus no one to cook for! :-( But I'm on Xmas holidays now, and so is Andy - so I finally finally was able to cook last night. And so this was the choice. Andy requested pasta, and I'd had my eye on this Jamie Oliver recipe for some time...

It was really really simple. I feared it would be a bit bland once I actually started putting the ingredients together. But it was delicious. Really filling, yet very light. Andy described it as refreshing. Didn't take long. Incredibly simple. And really yum served with hot crusty garlic bread..

450 gram piece of ricotta cheese

extra virgin olive oil

sea salt and freshly ground black pepper
1 flat teaspoon of dried oregano
1 flat teaspoon of chilli flakes
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
a knob of butter
2 x 400g tins of good quality plum tomatoes
3 tablespoons balsamic vinegar
1/2 teaspoon sugar
455g fettucini
a handful of fresh basil leaves, torn
2 handfuls of freshly grated parmesan cheese

Preheat the oven to 200 degrees celcius. Rub the ricotta all over with the olive oil, salt, pepper, chilli and oregano. Place on a baking tray and cook in the oven for 20 minutes until golden and firm. In a pan, slowly fry the onion and garlic in the butter and a good drizzle of olive oil. Cook for four minutes until sweet and softened. Add the tomatoes, simmer gently for about 15 minutes, then break the tomatoes up with a spoon. Add the balsamic vinegar and the sugar and stir until you have a fine tomato sauce.

Meanwhie, bring a large pan of salted water to teh boil and cook teh fetuccini according to the packet instructions. When cooked, drain and reserve some of the cooking water. Toss the pasta with teh tomato sauce and add a little of the reserved water to loosen if necessary. Correct the seasoning carefully to taste, and then, working quickly, add most of the basil and parmesan cheese. Place into a warmed bowl, rip over some extra basil and grate over a little extra parmesan. Either crumble the baked ricotta over the pasta, or serve it at the table with a spoon in it and let everyone crumble some over their plates...

E.

Mid-Week Pasta

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10 slices of pancetta
2 garlic cloves, crushed
1 small onion, finely chopped
1 lemon (juice and zest)
4 tomatoes, diced
Mushrooms, sliced
Handful of fresh basil leaves, roughly torn
Small handful grated parmesan
Pasta

Put the slices of pancetta under a hot grill allow to get crispy (this should only take a minute or 2). Once completed allow to sit on some paper towel and once cool, roughly chop.

Bring a large pot of water to boil and cook pasta according to instructions.

Meanwhile, heat a glug of olive oil in a large fry pan and gently fry the onion, garlic and the zest of half a lemon until soft. Add the mushrooms and fry for a further 5 minutes.

When the pasta is cooked and drained, put it back in the pan and add the lemon juice, crispy pancetta, the mushrooms etc from the fry pan, basil, parmesan and salt and pepper and stir well.

S

Pad Thai (my 1st attempt)

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Our local Thai restaurant (Thairiffic - great name, huh?) is probably our most frequented restaurant. Whenever we go there, or any other Thai restaurant, I always order Pad Thai. Personally, I think I'm quite the expert after eating many versions of this dish and spending some time with a Thai chef years ago in London.

I don't recall attempting my own before, so when I saw this Nook and Pantry's attempt, I thought it was time. I gathered all the ingredients and tried it last night. It wasn't too hard, and the taste wasn't bad at all, but it didn't taste like my favourite one at Thairiffic. I will be attempting Pad Thai again, playing around with this recipe. If anyone has any hot tips, please, please let me know.

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Sauce

1/2 cup tamarind concentrate

1/2 cup fish sauce

1/3 cup brown sugar

Chili powder to taste

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1 pack rice noodles

Firm tofu (you can use chicken or prawns or whatever you like really)

2 eggs

Vegetable oil
2 garlic cloves, finally chopped
2 spring onions, chopped
2 Tbsp minced dried shrimp or pounded until fluffy with a mortar and pestle
Garnish with garlic chives or coriander

1/2 cup bean sprouts

4 tbsp ground peanuts

Soak the rice noodles in warm water. Don't soak too long as you want them just under done, as they will continue cooking in the pan. If you're using dried shrimp, soak them in hot water for a few minutes and drain. Put all your sauce ingredients in a small pan and and simmer until dissolved.

Next, heat 2 tablespoons of oil in a wok. Add your tofu (or whatever you're using) and pan fry for a few minutes. Add about 2 tablespoons of the sauce and fry for a second and remove from the wok just and set aside.

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Add some more oil to your wok (you'll need to be generous as you don't want the noodles to stick). Fry the the garlic, dried shrimp and onions for a short moment and add the drained noodles. Then add about 1/2 cup of the sauce and stir fry until the noodles are the edible. If the pan is getting dry, add some water.

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Add your eggs in the middle of the wok or skillet and let it set a bit before tossing it with the noodles. Add some of the bean sprouts and your tofu (or whatever you're using) back to the noodles and stir fry until everything is warmed through.

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To serve, sprinkle with ground peanuts, coriander/garlic chives, bean sprouts as a garnish and serve with extra chilli and a wedge of lime.

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S