Month: May 2017

Pumpkin, Almond & Cheese Rice Bake

Pumpkin, Almond & Cheese Rice Bake

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 250 g of basmati rice
  • 4 shallots peeled and minced
  • 2 garlic cloves peeled and minced
  • 600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
  • 4 leaves sprigs of thyme picked
  • 75 g of flaked almonds
  • 600 ml of vegetable stock
  • 100 g of cheddar grated
  • 1 tbsp of grapeseed oil

Instructions
 

  • Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
  • Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
  • Preheat the oven to 180°C
  • After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
  • Serve with the remaining grated cheese, salad and crusty bread or seasonal greens
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Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Modern Australian

Ingredients
  

  • Nonstick cooking spray
  • 2 cups plain flour plus more for pan
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup walnut pieces chopped
  • Mandarin Orange Glaze recipe follows
  • Walnut Olive Brittle recipe follows

Mandarin Orange Glaze:

  • 1/2 cup sugar
  • 6 mandarins segmented, juices reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon thickened cream

Walnut Olive Brittle:

  • 1 cup sugar
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons pitted and finely chopped black olives

Instructions
 

  • Preheat the oven to 180c. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
  • Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
  • In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
  • Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the centre comes out clean and the cake has begun to pull away from the sides of the pan.
  • Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
  • Mandarin Orange Glaze:
  • In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
  • Walnut Olive Brittle:
  • Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
  • Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.
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Author Posted on Categories Sweet

Cauliflower ‘Rice’ Biryani

Cauliflower ‘Rice' Biryani

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Entree, Main Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cauliflower
  • 2 tbsp of vegetable oil
  • 10 cashew nuts raw
  • 1 bay leaf
  • 1 cinnamon stick
  • 5 cardamom pods
  • 1 onion finely sliced
  • 50 g of green beans trimmed
  • 50 g of carrots cut into batons
  • 1/2 red pepper deseeded and cut into strips
  • 30 g of peas fresh or frozen
  • 1 tsp chilli powder or more to taste
  • 1 garlic clove chopped
  • 1 slice of root ginger 1cm thick, finely sliced
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 40 g of tomatoes chopped
  • 1 handful of coriander leaves chopped
  • 1 handful of mint leaves chopped

To serve

  • Greek yoghurt optional
  • cashew nuts toasted, optional

Instructions
 

  • To begin, cut the cauliflower up into individual florets, then place the florets in a blender. Blitz until broken down into small, rice-sized pieces
  • Add the oil to a large pan and place over a medium heat. Once hot, add the cashew nuts, cardamom pods, cinnamon stick and bay leaves. Cook for 2-3 minutes, stirring until aromatic
  • Stir in the onions and cook for 10 minutes until nicely golden brown. Add the beans, carrots, pepper, peas, chilli, garlic, ginger, turmeric and salt, then place a lid on the pan and continue to cook for 20 minutes on a very gentle heat, stirring from time to time to prevent burning
  • After 20 minutes, stir in the cauliflower rice and tomatoes and cook for a further 5 minutes
  • Stir in the fresh herbs, stir well and remove the cinnamon stick and bay leaves. Taste the biryani, adjusting the seasoning and adding more herbs if needed, then place in a large serving dish. Serve with a dollop of Greek yoghurt and some toasted cashews
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Roasted Beetroot & Lemon Thyme Soup

Roasted Beetroot & Lemon Thyme Soup

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Course Main Dish
Cuisine Modern Australian

Ingredients
  

  • 2 large beetroot
  • 1/4 cup olive oil plus extra to serve, 60ml
  • 1 tsp coriander seeds crushed, plus extra to serve
  • 2 onions thinly sliced
  • 1 leek chopped, white part only
  • 4 garlic cloves crushed
  • 1 celery stalk chopped
  • 1 carrot chopped
  • 1 fennel bulb chopped
  • 1 tbs white wine vinegar
  • 1/2 leaves bunch lemon thyme picked, plus extra to serve
  • 2 pontiac or desiree potatoes peeled, thinly sliced
  • Crumbled marinated feta to serve

Instructions
 

  • Preheat oven to 180°C. Grease a baking tray and line with baking paper.
  • Wrap each beetroot in foil and place on prepared tray. Roast for 2-2 1/2 hours or until a knife pierces them easily. Remove and cool, then peel (wear gloves to prevent staining) and roughly chop.
  • Meanwhile, to make the stock, heat half the oil in a saucepan over medium heat. Add coriander seeds and cook, stirring, for 1-2 minutes or until fragrant. Add half the onion, leek and garlic, and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the celery, carrot and fennel, and cook, stirring occasionally, for a further 2-3 minutes or until carrot begins to soften.
  • Add vinegar, half the thyme and 2.5L (10 cups) water. Bring to a simmer, then reduce heat to low and cook, skimming impurities from the surface, for 45-60 minutes or until fragrant and flavours are infused. Remove from the heat and allow to cool slightly, then carefully strain through a fine sieve, discarding vegetables. Set aside.
  • Heat remaining 1 1/2 tbs oil in a large saucepan over medium heat. Add the remaining onion, leek and garlic, and cook, stirring, for 2-3 minutes or until translucent. Add beetroot, potato and remaining thyme, and cook, stirring, for a further 2-3 minutes or until warmed through. Add stock, then increase heat to high and bring to a simmer.
  • Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until potato is tender. Cool slightly, then, in batches, whiz in a blender until smooth (add a little hot water if needed).
  • Serve soup topped with feta, olive oil, coriander seeds and lemon thyme.

Notes

Recipe also works with 4 - 5 baby beets. If lemon thyme is not available use ‘normal’ thyme and the grated zest of 1 lemon.
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