Baked John Dory and a Tuna Cassoulet.
2 bunches of choy sum
2 bunches of baby buok choy
1 tbsp finely sliced fresh ginger
1 cup slivered almonds
1 tsp extra virgin olive oil
1 tsp sesame oil
1 tsp tamari or soy sauce
1. In a non-stick pan brown the almonds, remove and set aside.
2. Heat oil in same pan and on high heat stir fry the ginger and greens till just heated through (approx 3-5 mins) and add the soy and sprinkle with almonds to serve.
Sunday, June 27, 2010
2 tbsp extra virgin olive oil
1 leek, thinly sliced
1 bulb fennel, thinly sliced
1 celery stalk, finely chopped
2 carrots, finely chopped
4 tomatoes, finely chopped
1 bunch parsely, finely chopped
1 can 400g cannelini beans
1/2 litre chicken stock
1 tbsp dijon mustard
1 1/2 cups panko breadcrumbs
1 garlic clove, finely chopped
2 Bluefin Tuna steaks
1. Heat 1 tbsp olive oil in saucepan over low heat and cook leek, celery, fennel and carrot for 10 mins till softened.
2. Add tomato, beans and stock and simmer for approx 20mins then stir in mustard
3. Meanwhile, sear tuna 1 min on each side in a lightly oiled non-stick pan. Cut into bite size pieces.
4. Layer bean and vegetable mix, then tuna, then more beans and vegetables.
Serve with rice and Crunchy Greens Side.
JUST SERVE IT WITH A SALAD!
1 tbsp olive oil
2 tbsp butter
3 tbsp cumin seeds
1 tbsp chilli flakes
Zest and juice of 2 lemons
1.5 kg of italian sausages
1 bunch parsley, finely chopped
500g Barilla Fusilli Pasta
1. Grind cumin seeds and chilli together in a mortar and pestle
2. Push the sausage meat out of the skins and brown in a saucepan with 1 tbsp olive oil
Sausages just have a great flavour and thats the main theme of the dish - the lemon, chilli and cumin actually get cooked down a lot and are there in the background but not overpowering.
Monday, June 7, 2010
200 g of cooked red quinoa
200g almonds, toasted and chopped in food processor
100g oat flakes
100 g brown sugar
50 ml extra virgin olive oil
60 g of honey
50 g of SR flour
2 tablespoons lemon juice
100 ml of orange juice
1 tablespoon orange rind
1 tablespoon lemon rind
Preheat oven to 200º C.
Line an oven tray with baking paper.
Mix the oat flakes, almonds, flour and sugar.
Add honey, olive oil and orange and lemon juice and rinds. Mix!
Place tablespoons of the dough on the baking sheet. Don’t flatten. They will spread out during the cooking so leave large gaps (about 10cm) between cookies.
Bake for about 15 minutes till edges are brown.
Remove from oven. The cookies will be soft until they cool and harden so allow them to cool on a baking tray to keep their shape.
Sunday, June 6, 2010
2. Use potato peeler to peel off white pith and discard.
3. Put oranges into food processor and blend till smooth. Press through a strainer and measure out the juice.
4. Put orange and lemon juice in a saucepan (large enough that it doesnt come up more than 1/4 of the height of the edges) with the rind and bring to the boil. Let simmer for 15 minutes till the rind is soft.
5. Add the sugar (2/3 of the measured juice amount) and passionfruit pulp and bring back to the boil till the bubbles are unable to be stirred down.
...This is the tricky part....
6. Periodically check whether the jam is ready for setting by dropping some on a pre-chilled plate and putting back in the fridge. See if it produces a film and looks like it is setting to a jam-like consistency. When it does, pour the hot jam into pre sterilised jars (boiled in water). Place a round of baking paper over the top and screw the cap on tightly. Label and share with friends!