Barley Pilaff with Roasted Pumpkin and Leeks

I am aware that it is the start of the pumpkin season in the Northern Hemisphere, so I thought I would do a pumpkin dish for you guys, which is super delicious, but also really healthy. This dish is different to the traditional pilaff as it is made with slightly chewy, nutty-flavoured pearl barley. Sweet leeks and roasted pumpkin are superb with this earthy grain.

Serves 4

Ingredients:

• 1 cup pearl barley, rinsed
• 200g pumpkin, peeled, seeded and cut into chunks
• 3 sprigs fresh rosemary
• 2 tsp chopped fresh thyme
• 4 tbsp olive oil
• 1 head of garlic
• 1 large leek, cut into diagonal slices
• 1-2 carrots, coarsely grated
• 1/2 cup vegetable stock
• 2 tbsp chopped fresh chives
• ground black pepper

Preparation:

Cover the barley with cold water in a pan, bring to simmer and cook for 35-45 minutes, or until tender. Drain. Preheat the oven to 200C.

Cut the top of the garlic head to expose the cloves. Pour a bit of olive oil into the cloves and wrap the head in foil. Put the garlic head and the pumpkin into a roasting pan with the rosemary sprigs and half of the thyme. Season pumpkin with salt and pepper and drizzle with half of the oil. Roast for 30 minutes, stirring once, until the pumpkin is tender.

Heat the remaining oil in a large frying pan. Cook the leeks gently for about 5 minutes or until the leeks are softened.

Stir in the carrots and cook for about 2 minutes, then add the barley and the stock. Season well and cook for a further 5 minutes. Peel the roasted garlic cloves and squash them into the mixture (they don’t have to be perfectly blended in).

Stir in the roasted pumpkin and the chives. Adjust seasoning to taste and serve immediately.

Enjoy.

 

Delicious Italian Soup with Onion Focaccia

We are supposed to be heading towards spring here in New Zealand, but winter is refusing to leave and hit us with another cold wave (hopefully it’s one for the road). So I needed something warm and comforting and what can be warmer and more comforting than a nice bowl of soup with some freshly baked bread? I can’t think of anything else…

 

I decided to make this really easy Italian soup with some focaccia bread. Yum. It’s really healthy and good for you too. It’s filled with sausage (which you can leave out for a delish vegetarian/vegan version), beans and Tuscan kale, which looks like this in case you are wondering:

What’s your favourite soup? Send me your ideas, I love hearing from you guys 🙂

Serves 2

Ingredients:

For the soup:

• 2 tbsp olive oil
• 1 chorizo sausage (or an Italian sausage of your preference, I like a little bit of a kick, so chorizo was perfect), chopped. Leave the sausage out for vegetarian option.
• 1 carrot, grated
• 1 onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 1 red chile, chopped (seeded if you want less heat)
• 1 rib celery, chopped
• 2 potatoes, peeled and chopped
• 1 can tomatoes
• 1 cup of beans (use the ones you prefer, or what you have in the pantry, I used black eyed beans; you can also use canned beans, just add them at the end if you do, rather than in the beginning)
• 4 cups chicken or vegetable stock
• 1 small bunch Tuscan kale
• 1 cup frozen peas
• 2 tbsp chopped fresh or dry thyme
• 1 large bay leaf
• Salt, pepper to taste

For the focaccia:

• 2 1/2 cups plain flour
• 2 tsp dry yeast
• 1/4 cup parmesan cheese
• 2 tbsp thyme
• 1 tsp salt
• 1 cup warm water
• 2 tbsp extra virgin olive oil
• 1 small red onion, finely sliced
• 2 tsp coarse sea salt flakes
• 1 tbsp extra virgin olive oil

Preparation:

First begin with the bread, as it will take couple of hours to rise.

Sift the flour into a large bowl; stir in the yeast, parmesan cheese, salt and thyme. Gradually stir in the warm water and olive oil. Knead well on a floured surface 10 minutes or until smooth and elastic. Put the dough into a large greased bowl, cover with cling wrap and then wrap the bowl with a towel. Place somewhere warm to rise for about an hour or until doubled in size. Once it’s doubled, pinch the dough, and knead it lightly. Cover and place into warm place again for another 1-1 1/2 hours to let the dough rise again.

Grease a 24cm-round cake tin. Press the dough into the tin.

In another bowl combine the thinly sliced onion, sea salt flakes and olive oil; sprinkle over the bread dough. Cover and set aside for another 10-15 min. Meanwhile preheat the oven to 200C.

Bake the bread for 25 min or until cooked when tested with a wooden skewer. Cool on wire rack.

While the bread is baking you can make the soup.

In a frying pan heat up the olive oil. Add the onion and stir until fragrant. Add the grated carrot,garlic and chile. Cook for 2-3 min until soft and golden. Add the chorizo and cook for further 2-3 min until the sausage is browned. Set aside.

Meanwhile bring the stock to boil in a soup pot. Add the beans (if using dried beans, otherwise add canned beans right at the end when soup is almost ready) and cook until they are half cooked (the bean should still be hard, but you should be able to bite through it). Add the potatoes, celery, tomatoes and the chorizo/onion mixture, 1-2 cups of water (if the soup is too thick). Bring to boil. Add the Tuscan kale, thyme and bay leaf. Season with salt and pepper as needed. Reduce the heat and simmer for further 20-30 min or until potatoes and beans are tender.

Serve immediately with fresh focaccia.

Yum!

My infamous “Friends” Burger

I had some friends pop over for dinner tonight and I don’t know about you, but I absolutely love food that can be shared. Things like platters, pizzas, salads etc are always on the menu with friends and family for me.  So I came up with this “Friends” burger idea, which is basically a giant burger which can be shared. Genius right? It’s super quick and easy to make, but it also creates this amazing bonding atmosphere when you all dig into that burger.

I called it “Friends” burger, for obvious reasons, but also because I’m a huge fan of the “Friends” tv show haha, but who isn’t?

Anyway this burger is super versatile it can be made with chicken, fish, vegetarian…you name it. Give it a go and let me know what you think!

I look forward to hearing from you about your foodie evenings with your friends and family. What food do you make? How do you spend your time?

Serves 4

Ingredients:

For the meat patty:

• 500g ground beef
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed or grated
• 1  cup chopped parsley
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh oregano
• 2 tbsp tomato sauce
• 1/2 cup grated Cheddar cheese
• 1 egg, beaten
• 2 tsp salt
• 2 tsp ground black pepper
• 1/2 tsp curry powder
• 1 tbsp paprika (you can use smoked paprika for a different flavour)
• 4-6 tbsp breadcrumbs

For the burger:

• 1 large loaf of bread, about 32 cm in circumference (use the bread you like, which can be homemade or fresh from the bakery)
• 10 slices of smoked cheese
• large knob of butter
• 1 onion, peeled and sliced into circles
• 2 tomatoes, sliced
• Mayonnaise
• Salad greens
• Chutney of your choice (I used my homemade Feijoa chutney, but your choice will depend on the patty you are using of course)

Preparation: 

To make the patty, mix the patty ingredients, adding more or less breadcrumbs as necessary to create a firm mixture. Shape into 1 large burger patty about 30cm round and 4cm thick. Use baking paper to make this easier.

Place on a a very hot plate, either barbecue or frying pan, to cook for about 8-10 minutes on each side.

Once the patty is cooked, remove it and cook the onions and the tomatoes until they are grilled.

Preheat oven on grill to about 400F (200C)

To make the burgers, cut the bread in half lengthways. Butter the cut side and place cut side down on the hot plate to toast. Spread the bottom toasted side with mayonnaise (you can add a bit of mustard or ketchup too if you wish), Place the patty on top of the bottom half of the bun. Top with onion, tomato slices and smoked cheese. Place under the grill for a few minutes or until the cheese is melted.

Spread the chutney over the top half of the burger bun.

Take the burger out of the grill, top with salad greens and the top bun.

Stick some bamboo skewers in to help you with cutting and eating.

Serve immediately.

 

Za’atar chicken with pilaf, flat bread and green harissa

Well hello again my friends! After my last post, where I taught you something quick to make, I thought I’d share something which would be more of a usual for me (but more timely) recipe. As I mentioned before my time in the kitchen is my therapy! This dish, while a ‘little’ time consuming, will throw a party in your mouth and I promise you that!

I wondered whether I should write some food for thought but who needs it when you have this in front of you! So give this beautiful Middle Eastern flavoured chicken a go and as usual I look forward to your comments, messages etc. Much love xx

Serves 4

Ingredients:

For chicken:

• 2 heads of garlic, top cut off to expose the cloves
• 1/4 cup olive oil
• 4 tbsp butter
• 2 tbsp fresh or dried rosemary leaves, chopped
• 1 fresh chile, seeded and finely chopped
• Grated zest and juice of 1 lemon (or orange)
• 1 whole chicken
• Za’atar spice blend (recipe follows)

For Za’atar spice blend:

• 2 tbsp toasted sesame seeds
• 2 tbsp ground sumac
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp ground cumin
• 1 tbsp fresh oregano, finely chopped
• 1 tsp salt
• 1 tsp black pepper

Combine all the ingredients. Store in an airtight container until ready to use.

For flat breads:

• 1 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/3 tsp sugar
• 1/2 tsp salt
• 3 1/2 tbsp milk
• 2 tbsp butter
• 1/4 cup plain yoghurt

For pilaf: 

• 1 tsp butter
• ¹⁄₂cup finely chopped onion
• 1 carrot, grated
• 1 tsp paprika
• 1/2 tsp tumeric
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 3-4 whole cloves
• 1 cup basmati rice
• 1 ¹⁄₂ cups stock (chicken or vegetable)
• Salt/pepper to taste
• 1/4 cup raisins

For green harissa:

• 1 cup coriander (cilantro) leaves
• 1/3 cup olive oil
• 1 tsp ground cumin
• 2 fresh chillies (seeded for milder flavour)
• 1 small bunch spinach, stemmed and chopped
• Juice of 1/2 lemon

Combine the ingredients in a food processor and refrigerate until serving.

Preparation:

I start this dish the night before because it has to marinate overnight.

For chicken: 

Preheat the oven to 200C (400F). Drizzle the garlic heads with oil. Wrap in foil, and bake for about 45 min, or until tender. Let those cool.

Butterfly the chicken by removing the backbone and opening the chicken. (You can get your butcher to do this, if you’ve never done this before, although its pretty easy). I usually remove the backbone with a pair of strong kitchen scissors by cutting along each side of the backbone. Place the chicken inside down on a board or a plate and press on it to flatten it.

Squeeze the garlic out of the skins and mash with the 4 tbsp of softened butter. Combine with 1/4 cup olive oil, rosemary, chile, and lemon zest. Loosen the skin all over the chicken by gently putting your fingers under the skin and moving it around. Rub the butter mixture onto the meat under the skin. Do this gently as you don’t want to break the skin. Pierce the chicken with 2 metal skewers, diagonally through the leg breast and wing to help keep it flattened. Cover and let the chicken stand for an hour or overnight in the fridge.

I cooked this chicken on a charcoal barbecue, so if you are confident to do so, go ahead, if not, cook it on a gas barbecue or the oven at 180C (250F).

Sprinkle the chicken with half of the Za’atar mix. Roast it until the skin is crispy and juices run clear. The timing of this will be different for your chosen method, but usually around 1.5 hours. Let the chicken rest once it’s cooked for about 15 minutes, then cut into quarters.

For pilaf: 

Preheat a deep pan on medium heat. Melt butter in the pan. Fold in onions and stir well. Add in the carrot. Cook for 3-4 minutes until the onions and carrots are softened but not browned.

Add cumin, turmeric, cloves, paprika and cayenne pepper. Stir in the rice so it’s all evenly coated.

Stir in hot stock (it should be at the boiling temperature) and raisins. Cover the pot with a lid and let pilaf cook until rice is just under al dente. Turn off the heat and let it stand for 10 minutes or so. Fluff with a fork before serving. Add salt/pepper if needed.

For flat breads:

Once the chicken is ready (whether you are using a barbecue or an oven) you can cook these breads.

Mix flour, baking powder, sugar and salt in a bowl.

In a small saucepan heat milk together with butter until melted. You can also do this in a microwave. Let the milk cool down slightly.

In a big bowl add yoghurt and stir in warm (not hot!) milk until smooth.

Add the dry ingredients and stir with a spoon, until the ingredients come together.

Knead the dough until soft. Cover and let it rest for at least 1/2 hour at room temperature.

Split dough in 8 equal parts, form each of them into a ball, flatten with your fingers and then roll out into a disk, flipping it over occasionally. Sprinkle with flour now and then. Your bread should be about 10 cm in diameter more or less ( don’t worry about getting it perfect).

Pick up the bread, remove excess flour by slapping the dough between your hands and put it on the barbecue (or into the oven). Cook until bubbles have formed on top and the bottom side gets lightly coloured. Then flip, and cook until done, about 1 minute.

Serve the chicken with pilaf, flat breads, green harissa and a sprinkle of za’atar spice. Enjoy and be proud of all the effort you put in!

Ossobuchi alla milanese (or Osso Bucco)

You have probably noticed, I am quite fond of Italian food. Who isn’t though, right? Well let me introduce you to my old time favourite osso bucco, which translates into “bone with a hole”. Although traditionally made with veal shanks, it is basically a beef stew, which sounds much sexier pronounced in Italian 🙂 Nevertheless, it’s delicious in every language. Enjoy.

Note: the traditional accompaniment for osso bucco is risotto milanese, however I prefer it with some freshly baked focaccia or rosemary mash potato. 

Serves 4

Ingredients:

• 90g butter
• 2 medium carrots, chopped finely
• 2 large brown onions, chopped finely
• 3 trimmed sticks celery, chopped finely
• 3 cloves garlic, crushed
• 2kg veal shin (you can use regular beef shin)
• plain flour
• 2 tablespoon olive oil
• 2 cans of crushed tomatoes
• 1/2 cup dry red wine
• 1 3/4 cups beef stock
• 1 tablespoon finely chopped fresh basil
• 1 teaspoon finely chopped fresh thyme
• 1 bay leaf
• 1/2 lemon
• 1/4 cup finely chopped parsley
• 1 teaspoon grated lemon rind

Preparation:

Heat a third of the butter in a large saucepan. Add onion, celery, carrot, and half of the garlic and cook until onion is golden brown. Remove from heat. Transfer vegetables to large ovenproof dish.

Coat beef with flour. Heat the remaining butter and oil in pan. Add beef and brown well on each side. Carefully pack the meat on top of the vegetables.

Add the crushed tomatoes, wine, stock, basil, thyme, bayleaf and the lemon to the remaining fat in the pan, stir well and bring to boil.

Pour the sauce over the meat and the vegetables. Cover casserole and bake in about 160C for 1 1/2 – 2 hours or until the meat is very tender and falling off the bone.

To serve, sprinkle with combined remaining garlic, parsley and grated lemon rind.

 

Risotto cakes with basil sauce and pancetta

Another Italian beauty, which is bound to wow your guests around the dinner table. It’s an awesome twist on a risotto. While this dish is incredibly simple (great to get kids involved for making the cakes), it is delicious and well balanced in flavours.

Note: Pancetta can be an expensive treat, so you can use good old bacon instead, but shhh don’t tell anyone).

Ingredients:

• 1/2 cup dry white wine
• 1 medium brown onion
• 2 cloves garlic, crushed
• 1 cup arborio rice
• 3 cups chicken stock (use vegetable stock if you are making this a vegetarian dish)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely grated parmesan cheese
• 1 egg, beaten lightly
• 4 slices pancetta (leave this out for vegetarian option)
• Handful of rocket leaves

basil sauce 

• 1 teaspoon cornflower
• 1 teaspoon water
• 3/4 cup low-fat greek yoghurt
• 1 tablespoon coarsely chopped fresh basil
• salt, pepper to season

Preparation:

Heat 2 tablespoons of the wine in a large saucepan; cook onion and garlic, stirring, about 2 minutes or until onion softens.

Add rice and remaining wine; cook stirring, about 3 minutes or until the wine reduces by half. Stir in stock gradually in parts, making sure the rice absorbs the stock before adding more. Once the rice is cooked, remove from heat; stir in parsley, chives and cheese. Cool; stir in the egg. Using wet hands, shape risotto mixture into four patties. (Can be made ahead to this stage and refrigerated, covered).

Preheat oven to 250C. Place pancetta on oven tray and bake uncovered about 5 minutes or until crisp; drain on absorbent paper. Break pancetta into pieces.

Cook risotto cakes in large heated lightly oiled frying pan until brown on both sides. Place cakes on oven tray; bake uncovered at 180C about 10 minutes or until hot.

Serve risotto cakes on rocket leaves. Drizzle with basil sauce; top with pancetta.

basil sauce: blend cornflour with the water in a small saucepan; add yoghurt. Stir over heat until mixture boils and thickens slightly; season and stir in basil.

Pumpkin gnocchi with rocket pesto

This was my very first time making gnocchi…these little delicious pieces of soft heaven are ridiculously addictive. Adding pumpkin makes them little sweet, while the flavour is balanced out by the bitterness of the pesto. Yum!

Serves 4

Ingredients 

• 800g peeled and coarsely chopped pumpkin
• 1 tbsp oil
• 2 large potatoes (600g), peeled and chopped coarsely
• 1 egg, beaten lightly
• 1 egg yolk
• 2 cups plain flour
• 2 1/3 cups cream

rocket pesto

• 1 cup firmly packed baby rocket
• 1/2 cup shelled pistachios, toasted
• 2 cloves garlic, quartered
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil

Preparation

Toss pumpkin with oil in a large baking dish. Bake uncovered, in an oven at 200C about 45 minutes or until pumpkin is tender. Meanwhile boil the potato until tender; drain.

Mash pumpkin and potato in a large bowl until smooth; stir in egg and yolk. Season with salt. Using floured hand, mix in flour. Turn pumpkin mixture onto floured surface; knead about 2 minutes or until smooth.

Using floured hands, roll heaped teaspoons of pumpkin mixture into gnocchi-shaped ovals. Place each oval in a palm of hand; press with inverted floured fork tines to flatten gnocchi slightly to make an imprint. (This can be made a day ahead and refrigerated, covered, or frozen for up to 3 months.)

Cook gnocchi, in batches, in large saucepan of boiling water uncovered until they float to the surface. Remove from pan with a slotted spoon.

Working quickly, while gnocchi are cooking, heat cream with 2 tablespoons of the rocket pesto in medium saucepan. Serve gnocchi with cream sauce; top with additional rocket pesto to taste.

rocket pesto: blend or process rocket, nuts, garlic and cheese until chopped coarsely. With motor operating, gradually pour in oil; process until mixture forms a thick paste. Can be made a day ahead and refrigerated, covered, or frozen for up to 2 months).

Zucchini rolls with minced pork and basil ricotta

These little rolls are a delicious treat. Although not the quickest to make, due to some fiddly rolling, they are totally worth it and look so impressive on a plate.

The filling is very versatile too and you can use your favourite ingredients. I would actually love to hear what you would use for a filling, so leave a comment for me and let me know!

The tomato sauce is easy and delicious and can be preserved or frozen for future use. Make the most of the tomato season by making this sauce in advance. You will thank me later 🙂 Find the tomato sauce recipe under the preserves category.

Serves 4

Ingredients:

• 2 medium or large size zucchinis (large ones will make the rolling easier)
• 1 brown onion, chopped
• 3 garlic cloves, grated
• 400g lean pork mince
• 2 tsp dried herbs (such as oregano, thyme, basil)
• 1/2 cup ricotta cheese
• 2 tbsp basil pesto
• 1 cup tomato sauce (recipe in preserve category)
• Salt, pepper to season
• Olive oil for final drizzle
• Toothpicks for securing the rolls

Preparation:

Using a large vegetable peeler, peel the zucchinis into thin strips. You could slice them with a knife but the peeler would make the process much easier. Set the strips aside.

Meanwhile heat a grill pan to high heat. Grill the zucchini on the pan, until you get nice charred stripes and the zucchinis are softened. Set aside.

Mix the ricotta cheese and basil pesto until combined and set aside.

Heat a pan to med-high heat. Drizzle with some olive oil. Add the onion and fry until soft and fragrant. Add the garlic. Fry for a few minutes. Add the pork mince and dried herbs, salt, pepper and fry until mince is cooked (about 5-10 min). Set aside.

Ok time to roll. Place a couple of zucchini strips overlapping each other, so your mixture wont fall out. Spoon some pork  over the strips, top with basil ricotta and roll very gently ensuring the mixture stays in. Use the toothpicks to pin the roll so it stays in place. Repeat with the remaining zucchini strips.

Place the rolls carefully into a preheated pan, top with tomato sauce. Cover with a lid and simmer on gentle heat for about 10 minutes. Remove the toothpicks carefully with a pair of tongs before serving the rolls. You wouldn’t want people to chew on one of those.

Drizzle the rolls before serving with olive oil. Enjoy.

Clams in a white wine sauce with chorizo, pepper and parsley

I can’t think of a simpler and quicker meal that tastes this good. I love seafood and clams are a good and sustainable source of iron. The broth is delicious so make sure you get some good fresh bread to mop up the juices (you won’t regret it).

Final tip: don’t use wine you wouldn’t usually drink, there is a reason you choose to leave the cheapest wine on the shelf…

Ingredients: 

• 500g clams (for 2 people)
• 1 capsicum, sliced
• 1 onion chopped
• 1 chorizo sausage chopped finely
• ½ cup white wine
• Salt, pepper
• Parsley, fresh, finely chopped

Preparation:

Heat some olive oil in a pan. Fry the onion and chorizo till fragrant and golden. Add the capsicums. Fry for further 2 minutes. Add the white wine and bring to boil. Add the clams. Cover with the lid and cook until clams open.

Sprinkle with parsley and serve immediately. Delish!