Out & About: Goshen

Last week was the lovely Miss Hilary's birthday, and to celebrate we headed out to Goshen (189 Smith St Collingwood) for some Korean eats. Kate and Hil have both been before, but it was a first for Mr B and myself.

We started with the entree tasting plate for 4, ($25) which included delicious beef dumplings, vegetable dumplings, fried silken tofu and the most amazing prawns encased in a net of crispy potato. Served alongside was a half kimchi, half seafood pancake. The entrees were delicious and presented beautifully, and let's not forget great value for money!

For mains I had the chilli pork claypot, Mr B & Kate each had the beef claypot and birthday girl had a rather tasty sweet potato noodle dish. (Apologies, I neglected to note the prices, but I think around $18) The rice dishes were authentic in flavour, steaming hot and had a great kick of chilli. I only had a teeny taste of the noodle dish, but it too was delightfully chewy and flavoursome.

We also shared a "potato salad" which was actually just more of the crispy potato nets, served alongside a pile of crispy and perfectly dressed greens. Though not what I had expected at all, it worked perfectly with the spicy claypots.

We were so full that none of us had any room for dessert, but Kate tells me they are pretty special, so I guess we will just have to go back!

Roast Chicken with Pumpkin Potato Smash & Green Beans

Whoever decided a roast should only happen on a Sunday must have been completely mad. I love nothing more than a good roast chook, and if I feel like one then I'm going to have one, regardless of what day of the week it may be.

Wednesday night was a classic example. It was cold, rainy and downright miserable here in Melbourne, and I had a craving for a good hearty roast dinner. Plus Mr B had been especially wonderful that day, and was deserving of something a little bit special.

I decided to go with chicken marylands, as they cook much quicker than a whole chicken, and look pretty on the plate too. And rather than go with traditional roast veges (which can take ages), I just whipped up a tasty mash of pumpkin and potato, and served with some seasoned green beans for a bit of colour.

The end result was absolutely delicious, and only took around 40 minutes to put together. Perfect for a school night!

2 chicken marylands
2 potatoes, peeled and roughly chopped
1/4 butternut pumpkin, peeled and roughly chopped
1 cup green beans, topped & tailed
Juice of one lemon
4 sprigs fresh oregano
1 clove garlic, crushed
1 1/2 tbsp butter
Olive oil
Sea salt & cracked black pepper

Preheat your oven to 180 degrees.

Start on the chicken by creating a quick marinade with half the lemon juice, a tablespoon of olive oil, crushed garlic and salt & pepper. Rub this mix all over the chicken.

Next heat a fry pan over high heat and cook the chicken with the skin side down for a couple of minutes, (or until golden brown) then turn over and cook for another minute. Remove from the heat and transfer to a roasting pan. Drizzle with a little extra olive oil, season with salt and pepper and sprinkle over the fresh oregano, then transfer to the oven and roast for 35 minutes.

While the chicken is roasting, place the pumpkin and potatoes in a pot of cold water, bring to the boil and cook until tender. Once cooked through add a tablespoon of butter, season well with salt and pepper and roughly mash or "smash" with a fork so that you achieve a slightly chunky consistency.

When the chicken is just about ready to serve, quickly blanch the green beans in a small pot of boiling until just tender. They should still have a sligh crispness to them. Drain the water, then season the beans with salt and pepper and drizzle with the remaining lemon juice and half a tablespoon of butter. Toss until the butter melts.

To serve, pile up the mashed potato and pumpkin, top with green beans and then place the chicken on top. Spoon over some of the roasting juices for an extra hit of flavour at the end.

Serves 2.

Quiche with Bacon, Spinach and Feta

 

Who doesn't love a good quiche? They are so quick and easy, and such a great way to use up those odd bits and pieces in the fridge. I'll often knock one up for a light lunch on the weekend, or on a Monday night after work when I just want something tasty, fast and with as little effort as possible. Make up a simple side salad and you're good to go!

Mr B is not a huge egg fan, so I like to jam mine full of other strong flavours, bacon being the perfect ingredient for me. However, if you wanted a vegetarian version you could try something like sundried tomatoes instead.

6 eggs

1/4 cup milk

1 onion, finely diced

1 clove garlic, finely diced

4 rashers bacon, diced

50g feta cheese, crumbled

1 bunch baby spinach leaves

6 cherry tomatoes, quartered

1 sheet puff pastry

Parmesan cheese, grated

Sea salt & ground black pepper

Olive oil

Preheat your oven to 180 degrees. Grease a quiche or pie dish with butter or oil spray and press in the defrosted puff pastry. Trim the edges and pop into the oven to blind bake until partially cooked. This will ensure the bottom of your quiche isn't soggy.

Meanwhile, heat a tablespoon of olive oil in a frypan and saute the onions, garlic and bacon until the bacon has a little colour, then add the tomatoes and finally the spinach. Cook until the spinach is just wilted. Remove from the heat and set aside.

Whisk the eggs and milk in a bowl, season with salt and pepper and crumble in the feta. 

Take the pastry from the oven and squash it down using a tea towel. Add the bacon and spinach, then pour over the egg mix. Sprinkle with a little parmesan then return to the oven to cook for about 20 minutes or until golden.

Serves 4.