Peet Can Cook

Guacamole

2012-01-28T09:41:00.000+11:00

Ok, I'm back! Apologies for the huge delay between posts folks; had a few technical issues (read: dead laptop) but thankfully Mr B is a genius and now I'm back in business. Though you'll have to excuse this pitiful comeback, I'm rather hungover and lazy today.

Guacamole is an all time favourite of mine, and is always appreciated at a picnic or whatever. I'm yet to meet anyone who can resist a big dollop of this perched atop a crisp corn chip. I know I could go some right now! It's super fresh, super easy and best of all super delicious with a nice punch of chilli. Give it a go sometime soon; you won't be disappointed.

2 perfectly ripe avocados

2 roma tomatoes, de-seeded and chopped

1 long red chilli, de-seeded and finely chopped

1/4 red onion, finely chopped

2 tbsp finely chopped coriander

Juice of 1 lemon

Sea salt and cracked black pepper

Scoop the avocado flesh into a bowl and give it a bit of a mash with a fork, add the chopped tomato, onion, chilli and coriander, season well with salt and pepper and finish with lemon juice. Give it all a final mix, top with a sprig of coriander and serve with corn chips.

Couldn't be easier!

Grilled Chicken Salad

2011-11-27T09:14:00.001+11:00

As you can see I am very much in summer mode with my cooking at the moment, despite the fact that Melbourne is insisting on sending us a continual stream of lousy rainy weather! Surely if I think summery thoughts and make salads the sunshine it will come? Surely....

Yesterday I decided to test my theory. Unfortunately this chicken salad did not have the power to stop an all day downpour, but it did taste damn good! I just used the ingredients I had on hand, however you can substitute with whatever takes your fancy - there are no hard and fast rules here.

1 chicken breast, halved length-ways through the middle (to make 2 flat thin pieces)

1 bunch asparagus spears, woody ends removed

2 handfuls mixed greens (I used rocket & baby spinach)

1/2 red capsicum, sliced

1/2 lebanese cucumber, sliced

1/4 red onion, finely sliced

Juice of 1 large lemon

1 tsp piri piri seasoning (or lemon pepper)

Sea salt & cracked black pepper

Natural yoghurt, to serve

Olive oil spray

Lightly season the chicken breast with piri piri seasoning and a squeeze of lemon juice, then place on a hot, lightly oiled grill plate or barbeque. Allow approximately 3-4 minutes per side (depending on the thickness).

While the chicken is cooking, combine all your salad ingredients (except the asparagus) in a bowl and season with salt, pepper and plenty of lemon juice, toss well then divide onto two serving plates.

When you turn the chicken over, pop the asparagus onto the grill to char up a bit, then remove once the chicken is cooked through.

Cut the asparagus spears into shorter lengths if desired, add to the salad plate and top with the cooked chicken and a dollop of natural yoghurt. Add a little cracked pepper and a touch more lemon juice and you're done.

Serves 2.

Out & About: Peet vs. Sydney

2011-10-31T08:36:00.005+11:00

It was my birthday last week, and being the amazingness that he is Mr B decided to whisk me off to Sydney for four days of eating, drinking and shopping! (well, mainly eating...) Obviously I have to share a few highlights. Some seriously good food went down, I can tell you...

We kicked off on Thursday night (b'day night) at Onde, a tiny little french bistro just around the corner from our hotel in Darlinghurst. It was totally awesome, really simple french food. I had an amazing linguine with tomato, capers, chilli and preserved lemon and Mr B had what was quite possibly the juiciest, most delicious chicken I have ever had the pleasure of eating. I was worried my pasta might be a bit boring, but it was packing so much flavour! Highly recommended.

The next morning we headed for brekky at Bills, which was a super cute cafe right across the road from Onde. My eggs were sooooo light and creamy, and Mr B's fluffy ricotta hotcakes with honeycomb butter (yes, you read that right) were unbelievably delicious. Though beware if you don't have a sweet tooth - these pack a serious sugar kick!

After breakfast we walked up to Oxford St where we spent quite a few hours shopping, then decided to grab a quick bite at a cute little tapas-style bar called The Passage, before heading back to the hotel for a pre-dinner siesta.

We shared a crispy calamari and cute little mini burgers, then washed it down with a couple of icy cold ciders. So tasty!

After a long nap it was time to get ready and head out for a late dinner at Spice Temple - yet another notch in chef Neil Perry's belt. We were treated to some pretty special Chinese cuisine, along with artfully made cocktails and a rather extensive wine list.

The menu is designed for sharing, so we opted for one starter, two mains and a side of chinese greens, along with a perfectly matched bottle of pinot gris.

Lamb & Fennel Dumplings

Guangxi style roast pork belly with
coriander, peanuts, red onion and sesame seeds

Three shot chicken

The next day we headed down to Bondi Beach, and took a walk down to Bronte Beach along the cliffs. The lunch we had might have been average, but the beautiful scenery more than made up for that.

We headed back to Darlinghurst in need of some decent eats and a cold drink, so headed to yet another tapas bar - Li'l Darlin, which was advertising $4.50 pizzas. Mr B placed the order and came back to the table informing me that he had just ordered three of said pizzas, much to my horror! However, I was relieved when they arrived that they were "tapas-style" and a very manageable size. The thin crispy base and fresh toppings were delicious, especially when accompanied by a jug of Pimms.

Sadly the next day it was time to head home, but not before one last culinary adventure; which actually turned out to be the highlight of our trip. Mr B had cleverly booked us a table at Sake, which was a great way to kill a few hours before our flight.

After perusing the menu and chatting with our delightful waiter, we decided that we had to try as many dishes as possible, so went with a (rather large) selection of entrees.

We kicked off with the Kingfish Jalapeno - slices of fresh kingfish in a yuzu soy dressing and topped with thin jalapeno slices & coriander. It was absolutely beautiful.

Next up; sashimi tacos topped with spicy tomato salsa and accompanied by a sake shot.

Salt and pepper tofu came next. Crispy fried to perfection...

Next came my personal favourite; the Beef Tataki. Words simply cannot describe how amazing this beef was! Lightly seared tenderloin generously dressed with the most beautiful ginger soy tataki sauce. HEAVEN on a plate.

Crispy fried chicken was next land on our table, served with a selection of dipping sauces - spicy tomato salsa, jalapeno and spicy mayo. What can i say really? Just another amazing dish in a string of amazing dishes!

We were feeling pretty full by this stage, as you can see the portions were quite generous, but pushed on with the Tonkatsu Cups. Crispy panko crumbed pork belly in a dainty lettuce cup topped with japanese barbecue sauce and crunchy cabbage. I loved the presentation of this dish, the colours worked so perfectly together on the plate.

And the final dish to arrive was the steamed beef dumplings, which were lovely and light - the prefect note to end on. Or so we thought.....

After we finished up our food and wine, our delightful waiter was back asking if we wanted dessert. I must have been on some sort of foodie high because I heard the word "yes" coming out of my mouth before I even had a chance to think about how full I was feeling!

We decided that sharing a dessert might be a good decision at this point, so we ordered coffee and a chocolate fondant to share. I think I'll let the photos speak for themselves on this one....

Would you take a look at that oozing chocolate!? All I can say is wow. The entire meal from start to finish took us a leisurely 3 hours, and every minute of the experience was incredible; well and truly topped off by meeting the chef at the end! If you are visiting or living in Sydney and you haven't been to this restaurant, all I can say is GO NOW!

So thank you Sydney for turning out the beautiful weather, some great shopping and some seriously tasty foodie adventures!

Thai Chicken & Lemongrass Rice Salad

2011-10-16T11:56:00.001+11:00

I was scouring my recipe books yesterday in search of something light and fresh to serve my friends for lunch, and couldn't resist this beautiful rice salad from Donna Hay's Simple Essentials Chicken. The recipe was indeed simple, calling for only a handful of ingredients, and the photo (complete with Donna's amazing styling) was pretty hard to go past.

The resulting salad was fresh and fragrant with herbs, and not overpowered with too much dressing. I deviated only slightly from the recipe, adding crisp red capsicum at the end because I just felt it was lacking a bit of colour.

I will definitely be making this one again - it's perfect for a picnic or to take to work for lunch.

4 cups cooked long grain rice - cooled

2 skinless chicken breasts, cooked and shredded

2 tbsp peanut oil

2 stalks lemongrass, finely chopped

2 small red chillies, finely chopped (remove the seeds if you like less heat)

4 spring onions, sliced

1 cup chopped fresh mint

3/4 cup chopped fresh coriander

1/2 red capsicum, finely sliced

4 kaffir lime leaves, finely shredded

3 tbsp lime juice (with extra wedges to serve)

2 tbsp fish sauce

1 tbsp caster sugar

Heat a frying pan over high heat, add the oil, lemongrass, chilli and half the spring onions and cook until just softened.

In a large bowl combine the cooled rice, chicken, mint, coriander, lime leaves, capsicum, lemongrass mixture and the remaining spring onions. Toss well to combine.

To make the dressing simply combine the lime juice, fish sauce and sugar in a bowl and whisk to dissolve all the sugar. Pour over the rice, give a final mix and then chill until ready to serve. Serve with extra lime or lemon wedges to squeeze over just prior to eating. Then enjoy!

Serves 4 - 6.

Springtime Salad of Bulgur, Asparagus and Peas

2011-09-18T07:41:00.005+10:00

After what feels like an eternity, it seems the long Melbourne winter is finally over. Which means.... picnic time!! Yesterday was the first picnic of the season for me, and I was totally inspired by the beautiful sunshine to try a fabulous new salad recipe.

What I really loved about this dish, was that none of the flavours were competing, they just worked together perfectly to create a zingy, textural explosion in your mouth.

To achieve the full potential of this salad, you really do need the best beautiful fresh ingredients. Please please please don't use frozen peas! And go for a full bodied extra virgin olive oil for the dressing. It really will make all the difference!

1 cup fine bulgur (cracked wheat)

1 bunch asparagus, cut into 2cm pieces

1 cup freshly shelled peas

2 free range eggs, hard boiled*

1/2 cup slivered almonds, toasted

1/2 bunch chives, roughly chopped

Juice of 1 lemon

1 clove garlic

1/3 cup extra virgin olive oil

Sea salt flakes

Cracked black pepper

Fill a medium sauce pan with water and bring to a boil. You'll need this to quickly blanch the asparagus and peas.

Put the bulgur in a heatproof bowl and add enough boiling water from the kettle to just cover the surface of the grains. Let it stand for about 10 minutes whilst you prep the other ingredients. Once it's fluffed up and tender, keep stirring it regularly to help it cool.

Blanch the asparagus and shelled peas in your pot of boiling water, for 30 seconds at most. What you want is bright green vegetables that still have a good amount of crunch. Drain them, then run under cold water to stop the cooking, and add to the slightly cooled bulgur.

Next toast the slivered almonds in a dry pan over medium heat, until they are crunchy and golden. Add them to the bulgur along with the chopped chives and stir to combine.

To make the dressing simply crush a garlic clove in a mortar and pestle with a good pinch of sea salt, pour in the juice of one lemon and the olive oil. Whisk this together and add a little pepper.

To bring it all together, break the hard boiled eggs up roughly and sprinkle over the bulgur. Pour over the dressing, and gently mix together. Check the seasoning and add more salt and pepper if needed. (Or, if you need this salad to travel well, I'd recommend keeping the dressing separate and adding it just prior to serving).

*For perfect hard-boiled eggs place them in a small pot and cover with cold water. Bring to a gentle boil over medium heat, then turn off the heat, cover, and let sit for exactly seven minutes. When the eggs have finished cooking place them into a bowl of ice water for three minutes or so. Crack the shells, peel and enjoy!

Serves 4 - 6

Out & About: Kanteen

2011-09-09T19:10:00.003+10:00

I visited Kanteen last weekend with Mr B and the ever dashing Mr C, after a recommendation from a friend at work. We rolled up around 11am and luckily for us Mr C had arrived early and managed to nab us a table out the front overlooking the Yarra.

First problem; cash only. Now, normally this wouldn't phase me, however neither Mr B or myself had a cent on us, and this place is seriously in the middle of nowhere. Why I ask, would you implement a cash only policy in a place with NO access to an ATM anywhere nearby? Thankfully Mr C came to the rescue with the nice wad in his wallet. Anyways, let's move on.

We ordered coffee and juice and proceeded to peruse the menu and admire all the cute puppies everywhere. (There were SO many!)

Then, second problem; no bacon. What the HELL?! Ok ok, apparently there was bacon featured in the breakfast special, but I wasn't particularly interested in paying $18.50 just for a bit of swine. So, after a bit of umming and ahhing I selected the vegetarian brekky, which was a super delicious combo of homemade baked beans, toast, poached eggs, baby spinach and danish feta. YUM. From memory I think it was around $15....

Mr B chose the breakfast pide, which at $9 was a total bargain, not to mention tasty. The pide was filled with a combo of herby scrambled eggs, mayo, cheese and spinach.

Mr C went for the healthy option of an avocado pide, which was served open and topped with cottage cheese, lemon juice and sea salt. He assures me it was delicious, and once again, at $9 you can't really go wrong.

So, despite the few problems I mentioned before, I have to say that overall I was pretty happy with my Kanteen experience. Our server was cute and cheeky, the scenery was lovely and the food was super tasty. Not sure if I'd make it a regular haunt, but it's definitely worth a visit on a nice sunny day.

Dinner Party: One Night in Paris

2011-07-05T21:56:00.005+10:00

Last weekend I hosted a fabulous dinner party for five fabulous friends. The theme (clearly) was French, and I am proud to announce that despite my initial stress about cooking this completely new and terrifying-to-me cuisine, everything turned out looking great and tasting even better. I even got Franc to eat his vegetables :)

Here's a run down of what was served.

We kicked off the evening with the most amazing cheeses from the Vic Markets. Incredible, oozy, buttery brie; sharp, pungent roquefort and a clean, mild cheddar. All delicious and oh so moorish.

For entree we had ratatouille, and yes, I did watch the movie while I was preparing it, thanks for asking. Main was a rich cassoulet brimming with tender pork belly, speck and flaked duck served alongside creamy potato gratin, mustardy green beans, french style peas, a rocket & walnut salad and (the thing I am most proud of) my homemade baguettes!

For dessert I made a tangy lemon tart, which, despite not looking as pretty as I had hoped, made up for in flavour what it lacked in appearances.

So, now that I have your mouth watering, let's see the recipes! This menu serves six hungry tummies...

Baguettes

4 cups plain flour

7g (1 sachet) dried yeast

2 tsp flaked sea salt

1 1/2 cups warm water

Oil (to grease the bowl)

In a mixing bowl, combine the flour and the salt. In another bowl, combine the yeast, warm water and then add in half of the flour & salt mixture. Use a wooden spoon (or your hands)mix until it forms a dough, then cover with a clean tea towel and let it sit at room temperature for 2 - 3 hours. It should triple in size.

Gently incorporate the remaining flour & salt, then turn onto a lightly floured bench and knead for about 10 minutes. The dough should be supple and elastic when you stop kneading.

Place the dough into a clean, lightly oiled bowl and cover again with the tea towel. Let this rest for 1 hour until it is doubled in size.

Preheat your oven to 220°C. Grab the dough and knead it again briefly, then cut into 3 equal parts and form each piece into a long baguette. Place on a baking tray and let them rest for 20 minutes. I sprinkled mine with sesame seeds and made little decorative cuts along the top at this point, but you could leave them plain if you prefer.

Place a heatproof bowl of water in the oven (this helps create a super crispy crust) and bake the baguettes for 20 - 25 minutes or until golden brown.

Ratatouille

1 eggplant, thinly sliced

1 zucchini, thinly sliced

3 roma tomatoes, sliced

2 - 3 sprigs fresh oregano

1 cup tomato passata

Sea salt & cracked black pepper

Extra virgin olive oil

Pour the passata into the bottom of a 20cm pie dish, and sprinkle with salt, pepper and a sprigs-worth of oregano leaves. Then layer the vegetables in a circular direction, alternating them along the way. Sprinkle with more salt and pepper, oregano leaves and drizzle with olive oil. Bake in a 180°C oven for 25 minutes, or until the vegetables have really softened, then gently scoop onto your serving plates.

I made my portions quite small as you can see, as I didn't want to overstuff my guests straight away!

Cassoulet

1 cup dried cannelini beans (soaked overnight in cold water)

500g pork belly, cut into 2cm cubes

200g speck, cut into batons

2 pork & garlic sausages

2 duck marylands

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 sprig thyme

1 sprig rosemary

400g can chopped tomatoes

3 cups chicken stock

1 1/2 cups fresh breadcrumbs (made from day old bread)

Olive oil
Cracked black pepper

Preheat your oven to 140°C. Heat oil in a large casserole pan over high heat, add half the pork and cook for 5 minutes or until browned. Transfer to a bowl and repeat with the second half.

Add the speck to the pan and cook for 2 minutes or until brown then transfer to the bowl with the pork belly. Add the sausages and cook, turning occasionally for 5 minutes or until brown all over, then slice thickly on the diagonal.

Add the duck skin side down and cook for 4-5 minutes or until the skin is crisp then turn and cook until the meat is browned. Transfer to the bowl. Next add the onion and garlic and saute until soft. Return the pork belly, speck, sausage and duck to the pan, then add the thyme and rosemary. Drain the beans and add to the mix, along with the tomatoes and stock. Season with pepper, remove from the heat, cover with a lid and transfer to the oven.

Bake for 1 1/2 hours or until the meat is tender. Remove the duck marylands and use forks to coarsely flake the meat from the bone, then return to the cassoulet. Sprinkle with breadcrumbs then bake, uncovered, for 30 - 40 minutes or until the top is crisp and golden.

Mustardy Green Beans

4 handfuls of green beans, ends trimmed
2 - 3 tsp dijon mustard
2 tbsp white wine vinegar
7 tbsp extra virgin olive oil

1 medium shallot, peeled and finely chopped
Sea salt & cracked black pepper

Bring a pot of water to the boil and cook the beans until bright green and just tender. While this is happening make your dressing by whisking together the mustard, vinegar and olive oil, then season with salt and pepper and mix through the chopped shallot. Once the beans are cooked, drain and dress immediately.

French-Style Peas

1kg fresh peas, shelled (you can use a bag of frozen if you like)

3 gem lettuces, thinly sliced

1 tbsp butter

1 tbsp flour

300ml chicken stock

2 sprigs fresh mint

Juice of half a lemon

Sea salt & cracked black pepper

Add the butter and flour to a hot pan, then pour in the stock and whisk until smooth and bubbling. Add the peas, lettuce, mint and lemon juice, season with salt and pepper and remove from the heat. You want the lettuce to be just wilted.

Potato Gratin

6 large waxy potatoes, thinly sliced

1 clove garlic, crushed

300ml thickened cream

Sea salt & cracked black pepper

1 tsp butter, to grease the dish

Grease a 25cm dish with butter, and line with a layer of potato. Sprinkle over a teeny bit of garlic, season with salt and pepper then repeat with another layer of potato and so on, until the dish is full. Be careful not to go overboard with the garlic, your really do only need the smallest amount.

Pour over the cream, cover tightly with foil and bake in a 200°C oven for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the top is golden and bubbling.

Rocket and Walnut Salad

1 bag rocket

Juice of half a lemon

1 handful walnuts

Pretty simple really.... Arrange the rocket on a serving platter, squeeze over the lemon juice and sprinkle with walnuts.

And now for dessert.....

Lemon Tart

Pastry
250g plain flour

150g butter, cut into cubes

100g caster sugar

1 egg

Filling
4 large eggs
40g butter, chopped into pieces

2/3 cup thickened cream
2/3 cup fresh lemon juice

200g caster sugar

Finely grated zest of one lemon

Place the flour and butter into a food processor and blend until it resembles fine breadcrumbs. Add the caster sugar and egg, then blend again until the mixture comes together in a ball. Wrap the pastry ball in glad wrap and rest in the fridge for 2 hours.

Once the pastry has been rested, roll out the pastry on a lightly floured surface until it is 1/2 centimetre thick. Next, use your rolling pin to carefully lift the pastry into a 25cm tart shell, and use your fingers to shape the pastry to fit the shell. Return to the fridge to rest for 1 hour.

Preheat your oven to 165°C, line the tart shell with foil and fill with rice to prevent it from rising in the oven. Bake the tart for 40 minutes, or until just golden. Remove from the oven and allow to cool before removing the rice. Reduce the oven temperature to 120°C.

To make the filling you will need a medium saucepan and a large heatproof bowl to sit on top. One-quarter fill the saucepan with water, sit the bowl on top of the saucepan (checking that the base of the bowl doesn't touch the water) and bring the saucepan of water to a gentle simmer.

Crack the eggs into the bowl and lightly whisk with a fork to combine. Add butter, cream, lemon juice, zest and sugar, then stir to combine.

Stir the mixture constantly with a wooden spoon for around 20 minutes, scraping the base and sides of the bowl to prevent the mixture sticking and overcooking. You will need to adjust the heat to keep the water at a simmer (don't allow the water to boil). After 20 minutes the mixture should be slightly thickened and just coating the back of your spoon.

Pour the filling through a fine sieve into the pastry case to remove any lumps, and smooth the surface of the filling with the spatula or the back of a spoon. Bake for about 18-20 minutes on the lowest rack in the oven. The tart is ready when the filling is set around the edges and slightly wobbly in the centre if you shake it gently.

Remove from the oven and allow to cool on a wire rack. Serve dusted with a little icing sugar and fresh cream.

And there you have it folks, one French dinner party. I have to say, it was a lot of work but certainly a lot of fun, and most definitely a delight to eat!

Sweet Potato & Pumpkin Soup

2011-05-29T15:29:00.001+10:00

I think everyone knows by now that I love soup, and this is definitely one of my new winter favourites. I am normally not a huge fan of pumpkin, but when Kate presented my with a beautiful home grown butternut from her garden I could hardly say no!

Not only is this recipe super tasty with a great little kick from the chilli and ginger, but also as easy as can be, taking only around 30 - 40 minutes from start to finish.

1/2 butternut pumpkin, peeled and chopped

1 sweet potato, peeled and chopped

2cm piece ginger, peeled and chopped

2 cloves garlic,chopped

1 onion, diced

1 small red chilli, de-seeded and finely chopped

1L chicken or vegetable stock

1/2 cup red lentils

Olive oil

Sea salt & cracked black pepper

Heat a little oil in a large saucepan and saute the onion, garlic, chilli and ginger until fragrant and softened. Add the pumpkin, sweet potato and lentils, stir for a couple of minutes then pour in the stock. Season well with salt and pepper.

Bring to the boil, then reduce the heat to a simmer and cover with a lid. Allow to cook for 20 - 30 minutes or until the vegetables are very soft, then blend until smooth with a stick blender. Check your consistency at this point, and add a little water to thin out if necessary.

Serve with crusty bread and your favourite herb as a garnish. I used oregano, but you could also use chives or fresh thyme.

Serves 4.

Dinner Party: A Trip to Italy

2011-05-14T16:22:00.002+10:00

Last weekend I had an urge. An urge to cook something completely new to me, and that something new was bread. I made an on the spot decision to plan a dinner party solely around a delicious loaf of fresh foccacia, so the obvious theme for the night was Italian!

After poring over my collection of recipe books looking for the perfect main course, (which of course needed a suitable amount of sauce to mop up with our bread), I decided against pasta, and went with a menu of a hearty Italian chicken bake, beautiful olive and rosemary foccacia and a light salad of rocket and parmesan cheese on the side. Dessert was a slight deviation from the theme, but hey, when is a rich chocolate cake ever a bad thing?

Making the foccacia was so much fun, I have already planned my next dinner party with a French theme, just so i can make a baguette!

Olive Rosemary Foccacia

1 1/4 cups luke-warm water

7g (1 sachet) dried yeast

2 tsp caster sugar

3 1/2 tbsp olive oil

3 cups plain flour

2 tsp sea salt flakes

2 sprigs fresh rosemary

20 pitted kalamata olives

Combine the water, yeast, sugar and 2 tablespoons of olive oil in a small mixing bowl. Set aside covered with a tea towel in a warm place for 5 minutes or until the mix becomes frothy.

Sift the flour into a bowl and add half the sea salt. Make a well in the centre and pour in yeast mixture, use a wooden spoon to combine, then use your hands to bring the dough together in the bowl.

Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a clean bowl with a little oil to grease, then place the dough in the bowl and cover a damp tea towel. Set aside in the warm place again for 45 minutes or until doubled in size.

Preheat the oven to 200°C and brush a 20cm x 30cm slice tin with a olive oil.

Punch down the centre of the dough with your fist and turn onto a lightly floured surface. Knead for 2 minutes or until dough is elastic and has returned to original size, then press it into the prepared pan. Cover with a damp tea towel and set aside in the warm place once more to prove for 20 minutes or until doubled in height. Use your fingers to press dimples into the dough, brush with the remaining oil, press the olives and rosemary leaves into the dough and finish with a sprinkle of sea salt flakes.

Bake in the oven for 25-30 minutes or until golden brown and hollow sounding when tapped on the base.

Italian Chicken Bake

4 chicken marylands

1 red capsicum, cut into 2cm pieces

100g pancetta, chopped

2 400g tins whole peeled tomatoes

4 cloves garlic, finely chopped

1 onion, diced

1 chicken stock cube

1 tbsp fresh oregano leaves

1/4 cup water

1 lemon, cut into wedges

3/4 cup kalamata olives

1/3 cup flat-leaf parsley leaves, roughly chopped

Olive oil

Sea salt & cracked black pepper

Preheat oven to 200°C.

Heat a tablespoon of oil in a large saucepan and fry off the onion, garlic, pancetta and capsicum until the pancetta crisps slightly. Add the tomatoes and crush with a wooden spoon, then add the water, chicken stock cube, oregano leaves and season with salt and pepper. Bring to the boil, then immediately reduce the heat and allow to simmer for 30 minutes or until thickened.

Heat a large frypan and add a little oil. Fry the chicken pieces to produce a crispy skin, then remove from the heat and transfer to a baking dish. Pour over the hot tomato sauce, press the lemon wedges and olives into the sauce and sprinkle with parsley.

Bake uncovered for approximately 40 minutes or until the chicken is cooked through. Serve each piece of chicken with a generous spoon of sauce over the top.

(A little tip.... toss any leftover sauce with pasta for a quick dinner the following night).

Rocket & Parmesan Salad

1 bag pre-washed rocket leaves

50g parmesan cheese

2 tbsp extra virgin olive oil

3 tbsp white wine vinegar

Sea salt & cracked black pepper

1 lemon, cut into wedges

Pile rocket onto a serving platter, then make a simple dressing by whisking the olive oil, vinegar, salt and pepper, and drizzle over the leaves. Toss gently to coat, then use a vegetable peeler to shave ribbons of parmesan over the top. Finish with a quick squeeze of lemon and add a few extra lemon wedges on the side. (Dress just prior to serving for best results).

And finally, it's time for dessert! I very rarely bake or make anything sweet, but I was on a roll last week and figured a cake was in order. So glad I did, this cake was heaven! Rich and moist and the perfect way too finish off an excellent dinner - with a good scoop of vanilla ice-cream of course.

Cake Batter

1 1/2 cups self-raising flour

2 tbsp cocoa

1 1/2 cups caster sugar

150g cold butter, chopped

1/2 tsp bicarb soda

2 eggs

Icing

50g butter, chopped

3/4 cup icing sugar

1/4 cup cocoa powder

3 tbsp hot water

Slivered almonds (optional)

Preheat oven to 180°C and grease a 25cm cake tin with butter. Line the base with baking paper.

Combine the sugar, butter, bicarb soda, cocoa and 1 cup cold water in a saucepan over low heat, and cook, stirring, for 5 -10 minutes until the sugar dissolves. Bring to the boil then reduce the heat and simmer for 2 minutes or until the mixture doubles. Transfer to a large bowl to cool.

Once the mix has cooled sift in the flour and add the eggs. Use an electric mixer to beat the mix until smooth, then pour into the prepared cake tin.

Bake for 40 minutes or until a skewer inserted in centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool.

To make the icing, sift the icing sugar and cocoa into a bowl. Add the butter and hot water, then mix vigorously with a wooden spoon until smooth. Refrigerate for 30 minutes or until slightly firm, then beat with a wooden spoon until spreadable. Spread the cooled cake with icing and (optional) top with slivered almonds.

Tandoori Chicken Burgers

2011-05-01T15:41:00.002+10:00

I love a good burger, but sometimes a tasty and healthy one can be hard to find. For me though, this one was an all-round winner. The combination of tangy yoghurt dressing with the hint of spice from the tandoori paste against the slightly charred chicken was a real hit. And despite there being no cheese or mayo in sight, I can guarantee you this is a hearty (and tasty) alternative to your standard beef burger, without added calories.

You could have this on it's own of course, but I served mine up with a simple chickpea salad made with chickpeas, finely sliced red onion, crumbled feta, baby spinach leaves, a dash of red wine vinegar, salt and pepper.

2 turkish bread rolls

2 skinless chicken breasts

1 tbsp tandoori paste

200g natural yoghurt

1 tomato, sliced

1 lebanese cucumber, thinly sliced

Butter lettuce leaves, washed

1 lemon, juice only

Olive oil spray

Sea salt & cracked black pepper

Start by preheating the oven to 180 degrees.

Next make a marinade for the chicken by combining half the yoghurt and the tandoori paste, and liberally coat each breast. Then heat a grill plate or barbeque, over medium heat, spray with olive oil and grill the chicken until it is tender and juicy. Don't worry if the outside chars a little, it will only add more flavour!

While the chicken is cooking, make a simple sauce using the remaining yoghurt, lemon juice, salt and cracked black pepper. Simply mix the ingredients together for a delicious tangy dressing. Also during this time you can cut your turkish bread in half and pop them in the oven to warm up and crisp slightly.

Once the chicken is done, allow it to rest for five minutes before slicing it through the middle lengthways, so you end up with two thin pieces.

To assemble your burger, spread a decent amount of yoghurt dressing on each side of the warmed bread, then add the chicken and top with sliced tomato, cucumber and lettuce leaves.

Serves 2.

Out & About: Goshen

2011-04-27T20:39:00.001+10:00

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

2011-04-14T18:19:00.011+10:00

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

2011-04-03T18:40:00.002+10:00

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.

Soba Noodle Soup with Asian Greens & Silken Tofu

2011-03-27T10:56:00.006+11:00

Returning to Melbourne's cold and rather dreary weather has been a bit of a rude shock after spending time in hot and sunny Perth, however with cold weather comes soup, and soup never fails to make me happy.

Mr B and I were in desperate need of some light nutritious food after our holiday binge, and this dish was just the ticket. I really love soba noodles, and the combination of textures with the crisp asian greens and silken tofu is absolutely to die for. I felt immediately cleansed after eating this!

1.5L Massel chicken style stock (or you can just use chicken)

3 tbsp soy sauce

3 large slices ginger, skin on

2 garlic cloves, peeled and sliced

180g soba noodles

100g firm silken tofu, cut into cubes

2 stalks bok choy, washed and sliced lengthways

Handful snow peas, cut into 1 inch pieces

2 spring onions, cut into 1 inch pieces

1 long red chilli, finely sliced

2 tbsp coriander, roughly torn

Bring a saucepan of water to the boil and cook the soba noodles for 10 minutes, or until just tender.

In a separate saucepan heat the stock, along with the sliced ginger, garlic and soy sauce. Bring to the boil, then reduce the heat and simmer, covered, whilst the noodles cook and you prepare the vegetables.

Once the noodles are ready, drain and divide between two large soup bowls. Top with the bok choy, snow peas, spring onion and tofu, then ladle over the hot stock. Garnish with sliced red chilli and coriander.

Makes 2 large serves.

Out & About: Peet in Perth

2011-03-23T23:05:00.005+11:00

Mr B and I have just returned from a holiday in Perth visiting friends and family, where we spent much of our days enjoying the sunshine, too much beer and of course, plenty of food. I thought I'd share a few snaps of our eating adventures on the West coast....

I was happy to note that a few new and very cute cafes have sprung up around the city, however our first experience at a promising looking "Tiger Tiger" on Murray St was unfortunately less than impressive. My cappuccino was so watery and waaay too strong, and Mr B was left buttering his own toast with easy peel single portion butter and vegemite. Really, if we wanted to make our own toast we would have just eaten at home! That said, Tiger Tiger seems to have a pretty good reputation around town, and it really is super cute... so perhaps we could give them the benefit of the doubt and just concede that they had an off day?

We had better luck at the latest addition to the Clancy's Fish Pub family located smack on the waterfront at City Beach. We were treated to a fabulous seafood lunch, served alongside an equally fabulous view.

We then spent a glorious two nights on Rottnest Island, where we continued to indulge ourselves with typical holiday food....

And I managed to invent the official great Aussie canape - a bite size hot dog made with french stick, tomato sauce, BBQ sausage and onions topped with cheese and dijon mustard. Mmm...

The view wasn't bad either.

Back on the mainland, lunch at the Brisbane Hotel is an absolute must when visiting Perth. It really is a great pub with one of the best beer gardens!

We also had an amazing birthday dinner for Paul at the Globe restaurant in the city, where my good friend Chad works as the head chef. The food was incredible, and it just kept coming. We absolutely rolled out of there!

(the BEST pork belly ever)

And we continued the birthday celebrations with an awesome birthday lunch at the Old Swan Brewery, overlooking the beautiful Swan River. Good times!

Amongst all this eating out, we were also treated to some fabulous home cooked meals during our trip. My beautiful girlfriend Miss Qua whipped us up some super tender lamb and served it with the most delectable spiced potato salad. I really have to make this one soon.

And the lovely Nic saved us from post-party starvation with her tasty chicken, leek and mushroom pie. Yum!

All in all we had a very well rounded (not to mention fattening) holiday. Thanks everyone!

Out & About: Friends of Mine

2011-02-10T22:51:00.001+11:00

Friends of Mine (506 Swan Street, Richmond) was recommended to me a month or so ago, and after only 2 visits has fast become one of my new favourite cafes in inner city Melbourne.

Normally when faced with a waiting list pre-coffee on a Sunday morning, my first reaction is to head somewhere else. But with food as good as this place, a 10 or 15 minute wait is more than forgivable. Especially when you can nab a coffee through the side window whilst you wait...

Not only can you expect a compliment on the back of your menu and amazing coffee, but a wonderful bustling atmosphere, beautiful rustic-meets-glamorous decor and super efficient service with a smile.

Last weekend Mr B and I caught up with the lovely James & Tré for brekky, with me bringing all the boys along for their first Friends of Mine experience. And I have to say they were all suitably impressed! We started of course, with a round of delicious creamy coffees....

And followed on with a most impressive breakfast spread...

(Mr Jones’ golden ‘folded’ eggs w/ fresh herbs + Holy Goat cheese on wholegrain toast - $12.90, add bacon for $4)

(Smashed avocado w/ thyme buttered mushrooms, marinated feta + torn basil on wholegrain toast w/ poached egg - $18.90)

(Jack + Jill’ – poached eggs, bacon, slow roasted tomato, avocado + thyme buttered mushies - $18.90)

(Our eggs benedict – smoked ham hock terrine, perfect poached googies, hollandaise + tincy wincy basil - $16.90)

We departed with full tummies and big smiles, with all three of the boys claiming they would be back. I think Friends of Mine has really struck a great balance for me, great crowd, great food and of course, the ever important great service. Just remember to hit the ATM before you arrive - it's a cash only cafe.

The simple things...

2011-02-06T11:35:00.002+11:00

Sometimes the simplest things really are the best, wouldn't you agree? This particular dish is without doubt one of my absolute favourites, and no matter how bare my cupboard may be I always have enough ingredients to whip it up. It is quick, very tasty and best of all, involves very little effort.

You can go right ahead and use whatever pasta shape and herbs (dried or fresh) that you happen to have handy, and I guarantee it will be a hit.

My standard combo tends to involve garlic, a tin of diced tomatoes, fresh basil and either penne or rigatoni. Simply crush 3 - 4 cloves into some olive oil in a hot pan, saute briefly then add the tinned tomatoes and half a can of water, season well with salt and pepper and allow to simmer until the sauce thickens slightly. At the last minute throw in the fresh basil (or any other herb). Stir through your cooked pasta, then serve topped with grated cheese.

It really doesn't get much easier than that does it?

Healthy Chicken Kebabs

2011-01-23T11:40:00.001+11:00

For me, a kebab is not the kind of food I would consider eating on a regular basis; it's more likely to be something I might grab at 1am on my way home from a big night out... However, when my friend Simone mentioned that she and her family have a weekly homemade kebab night, I couldn't get the idea out of my head, and decided to give it a go myself.

I wanted to make something super light and fresh, with lots of flavour and colour, so I opted for grilled chicken with a tasty parsley salad and yoghurt dressing. It was delicious! The perfect quick meal for a hot summers night.

Marinade for chicken:

2 tsp red wine vinegar

1 tbsp lemon juice

1 tbsp chopped fresh oregano

1 tbsp chopped fresh lemon thyme

2 tbsp extra virgin olive oil

Sea salt & cracked black pepper

Kebabs:

2 small skinless chicken breasts (or 1 large)

1/2 red onion, finely sliced

1 cup flat leaf parsley, roughly chopped

50g feta cheese, crumbled

6 cherry tomatoes, quartered

1/2 lebanese cucumber, diced

2 wholemeal pita breads

1 tbsp lemon juice

1 tbsp extra virgin olive oil

Sea salt & cracked black pepper

Yoghurt Dressing:

200g natural yoghurt

1 tbsp chopped fresh mint leaves

1 tbsp lemon juice

Sea salt & cracked black pepper

Combine the marinade ingredients in a bowl, add the chicken and place in the fridge to marinate for 1 hour.

While the chicken is marinating you can get on with the other elements of the dish. Start by combining the ingredients for the yoghurt dressing in a bowl and set aside in the fridge.

For the parsley salad, place the parsley, red onion, feta, tomatoes and cucumber in a bowl, then drizzle with olive oil and lemon juice, season with salt and pepper and toss lightly.

Heat a griddle pan over medium-high heat and grill the chicken for a few minutes on each side, or until slightly charred and cooked through. Remove from the heat and slice into thick pieces.

In a clean dry pan over medium heat, toast the pita breads on both sides until warmed through and very slightly crisped. (Be careful not to overcook your bread or you'll find it difficult to roll up later).

To present the kebabs, spread the warm bread with a generous amount of yoghurt dressing, then top with the parsley salad and chicken pieces. Drizzle with a little extra virgin olive oil and serve with extra yoghurt if desired. You can then roll it up at the table and get stuck in!

Serves 2.

Fettucine with Ricotta Pesto, Cherry Tomatoes and Basil

2011-01-22T16:25:00.000+11:00

Ok I know what you're thinking... What am I doing writing a post about pasta made with store bought sauce, right? Well, I have some good news for you dear readers - it is ok to cheat!

Last night I got home from work and all I wanted was a quick and easy dinner that tasted amazing but without a lot of effort. So I stuck my head in the pantry and pulled out this jar of ricotta, spinach & pecorino stir-through sauce, along with my favourite spinach fettucine. Now I could have left it at that, but I figured I might as well take the time to jazz things up a bit.

With just a teensy bit of effort this dish quickly turned into a delicious, flavoursome and incredibly easy meal for me and Mr B, proving that you don't always have to make everything from scratch. After all, we don't always have the time for that now do we?

250g spinach fettucine

350g Leggo's ricotta, spinach & pecorino stir through sauce (or you could use basil pesto)

1/2 red onion, finely sliced

1/2 punnet cherry tomatoes, quartered

1 birds-eye chilli, finely chopped

1/2 cup fresh basil leaves, roughly torn

Sea salt & cracked black pepper

Boil a large saucepan of salted water and cook the fettucine until al dente. Drain and set aside.

Meanwhile heat a little olive oil in a deep frypan and saute the onions and chilli until the onion is tender, then add the tomatoes, cook for about 3 minutes until they soften and then add the cooked pasta.

Next add the jar of Leggo's sauce, season with sea salt and cracked pepper and stir through until the pasta is well coated, then add the fresh basil right at the end.

And you're done. Easy!

Serves 4.

Carrot & Radish Salad with Spiced Beef Skewers

2011-01-09T10:44:00.001+11:00

Summer it seems, is here. I think. It's kind of hard to tell when you live in Melbourne... Anyways, the other day was hot, so a light refreshing dinner was in order. I had been dying to try this carrot and radish salad, so when Mr B said he felt like whipping up some beef skewers I immediately thought this recipe would be a great accompaniment.

Not only did the beautiful bright colours look amazing on the plate, the flavours and textures were exactly in balance. The crisp carrot ribbons and crunchy radish were complemented perfectly by the tangy lemon dressing, and combined with Mr B's lightly spiced beef, this meal absolutely hit the spot. Best of all, it only took around 20 minutes from start to finish!

Carrot & Radish Salad

2 large carrots, peeled and sliced into ribbons (using a speed peeler)

5 radishes, washed and trimmed then cut into thin discs

1/2 red onion, thinly sliced

1/4 cup mint leaves, roughly torn

Juice of 1 lemon

1/2 tsp sumac

2 tbsp extra virgin olive oil

Sea salt & cracked black pepper

In a serving dish combine the carrots, radishes, onion and mint. In a separate bowl whisk together the olive oil, lemon juice and sumac, season with salt and pepper then pour over the salad. Toss gently to combine, sprinkle with a little extra sumac and serve immediately.

Serves 2.

For the beef skewers, Mr B diced 2 medium sized porterhouse steaks and marinated them in olive oil and Peter Watson North African Ras el Hanout spice rub. He then threaded the meat onto skewers with diced capsicum and red onion, and cooked in a frypan over medium heat for around 8 minutes. This was enough for three skewers each.

Out & About: The Fox Hotel

2011-01-03T13:40:00.003+11:00

One of the perks of living in inner city Melbourne is that you are absolutely spoiled for choice when it comes to pubs. I can think of at least 10 within walking distance from my house! However, one of the downsides is that they don't all seem to be able to get the food just right...

The exception here is the Fox Hotel (351 Wellington St, Collingwood) which in my opinion is far superior to any of my other locals when it comes to a good pub meal. So when my dear friend Julia came to town for a visit and was in the mood for some good old fashioned pub grub, it was really the only choice.

We headed off down Wellington St with Mr B in tow. I was pretty set on getting the beef burger, but quickly changed my mind when we arrived and opted for the chicken parma ($19). Jules went for the same, but Mr B stuck to his plan and ordered the burger ($16).

It was a niceish Melbourne day weather-wise, so we seated ourselves on the rooftop, which has a great view of the city and is definitely the best place to be when the sun is shining.

After a couple of beers our food arrived, and as usual we were awed by the sheer size of the parmas! (Yes there are chips hiding under that beast somewhere!)

Mr B's burger was juicy and tasty, and probably slightly more manageable size-wise.... (Apologies for the bad iPhone pic!)

So as usual The Fox delivered a fantastic pub lunch. And that combined with a few beers and good friends, is pretty much all you could ask for :)

Christmas with Peet

2010-12-27T17:25:00.007+11:00

So Christmas day has been and gone, and i am almost out of leftovers... But I thought you might still be interested in checking out the amazing lunch I shared with the handsome Mr B and my two lovely friends Kate & Ephrem. We had such an awesome day of eating, drinking and merriment!

I'm on holidays so I'm going to be lazy and just post the photos, but if you are interested in any of the recipes just flick me an email and I'll send it to you!

We started the day off with cold ham, fresh french stick and dijon mustard, accompanied by homemade guacamole and beetroot dip with vegetable batons and corn chips.

Lunch was a 6 hour slow roasted leg of lamb served with potato galette, sweet corn & green bean salad and roasted pumpkin & goats cheese salad.The lamb was so tender, I literally pulled the bone straight out!

For dessert Kate made mini pavlovas with macerated rose berrries and persian fairy floss, which were incredible...

... and I made happy little gingerbread men! Merry Christmas!

Rigatoni with Chorizo, Olives & Capsicum

2010-12-18T13:35:00.000+11:00

I love pasta, and I think it's safe to say that rigatoni is my most favoured shape of all. So when I saw this recipe in Donna Hay: Pasta, Rice & Noodles I was very keen to give it a try. Another element of interest for me was the chorizo, as I have eaten it many times, but never used it in a recipe.

I went out and bought the ingredients without really paying attention to the measurements, and realised when I came home that Donna had called for four chorizo sausages in her pasta, and I had only purchased one. However, after making the dish I am glad that I made the mistake, because it was very rich indeed, and the idea of adding another three sausages seemed somewhat ridiculous!

So here we have my slightly adapted version...

500g rigatoni pasta

1x chorizo sausage, skin removed & thinly sliced

1/2 cup kalamata olives

1 clove garlic, finely chopped

1 red capsicum, cut into 2cm squares

2 cups tomato puree

2 tbsp chopped parsley

Cracked black pepper

Grated parmesan, to serve

Bring a large saucepan of salted water to the boil, and cook the pasta until al dente. Drain and return to the pot to keep warm.

Meanwhile heat a frypan over medium heat and add the sliced chorizo. Once the fat starts rendering in the pan throw in the garlic and saute until the chorizo is crisped slightly. Add the capsicum, olives and tomato puree and season with pepper. Allow the sauce to simmer for 5 minutes, then add the chopped parsley to freshen.

Serve the warm pasta topped with a generous spoonful of sauce and some grated parmesan cheese.

Serves 4.

Kate's Corner: Veal Schnitzel with Aglio Olio Pasta

2010-12-10T12:31:00.000+11:00

It's always nice to have someone cook for you, and even better when they make something that you normally wouldn't do for yourself. So I feel extraordinarily lucky to have a friend like Kate, who is always ready to whip up a quick and tasty dinner for me at those times when I just can't seem to come up with anything.

One of my latest Kate favourites is this veal schnitzel and aglio olio pasta. So simple, yet so delicious!

To prepare the veal, give it a bit of a bash with a meat tenderiser, dust lightly with plain flour, dip into some beaten egg then coat generously with breadcrumbs. Next heat about a centimetre depth of vegetable oil in a large fry pan over medium-high heat and fry until crisp and golden. Drain well on paper towel.

Aglio Olio is a traditional Italian dish, generally made with spaghetti. To make simply saute a few tablespoons of chopped garlic and fresh chilli in olive oil until the garlic is just turning golden, then add in the cooked spaghetti and finish with a heaped teaspoon of sweet paprika and a few tablespoons of chopped flat leaf parsley. Toss it all together until the pasta is coated with oil, then serve alongside your schnitzel, topped with plenty of grated parmesan and some lemon wedges.

It really doesn't get much easier than that!

Sausages with Potatoes, Green Beans & Corn

2010-12-03T18:52:00.000+11:00

Sometimes even the most enthusiastic of cooks have days when they just can't be bothered in the kitchen, and for me Tuesday was one of those days. I started a new job this week you see, and have been focusing all my attention on work - no time for food!

The problem I faced was that I didn't feel like any kind of take-away, and with the only other option being to not eat at all, I decided to cook something ultra simple. Sausages and vegies. I had some beautiful lamb sausages from the markets, so i cooked them up in the frypan, then sliced them on an angle to serve. (I cannot stand the sight of a huge sausage just plonked on a plate, it is not a good look).

I boiled the potatoes until just tender, then added sweet corn and green beans to the same pot. Once all the vegies were done, i drained them, returned them to the pot over a low heat and added a sprig of fresh lemon thyme, a good squeeze of lemon juice, a tablespoon of butter and some salt and pepper. Once the butter was melted we were good to go!

All up this dinner took about 20 minutes and was totally delicious. Faster than a pizza too :)

Lamb Koftas with Cous Cous Tabbouleh Salad

2010-11-24T10:46:00.002+11:00

Do you plan ahead? Or are you more of a "use whatever's handy" kind of cook? I most certainly fall into the planning group, and nothing makes me happier than flicking through my recipe books and magazines for inspiration around food shopping time. We do our big shop fortnightly, and I like to have at least 8 meals thought out before we hit the supermarket, and then improvise or go out on the nights when I haven't got anything in mind.

After food shopping last weekend I was absolutely brimming with motivation to try new summer recipes! I have this whole week planned out and ready to go...

I was inspired to try this dish after seeing it on Better Homes and Gardens last week, and thought it looked perfect for a quick weeknight dinner. I was right! All the different elements on the plate made for a really exciting, fresh and healthy meal, without a lot of effort or preparation time. Just what you want on a hot Tuesday night.

Koftas

300g lamb mince
1/2 spanish onion, finely diced
1 garlic clove, crushed
1 tsp ground cumin
1 tsp dried oregano
1 egg
2 tbsp breadcrumbs
2 tbsp fresh parsley, chopped

In a mixing bowl, combine all the ingredients and mix well with your (clean!) hands until everything comes together. You need to feel the texture in order to get the right consistency here, it needs to be sticky, not too wet or dry. If your mix is a little dry can add another egg, or alternately if it is too wet simply add more breadcrumbs.

Next press the mix into a sausage-type shapes, and thread onto skewers. You should end up with about 6 koftas. Try to make them all roughly the same size so they will cook evenly. Heat your grill or barbeque, spray with some olive oil spray and cook the koftas over a medium heat, turning regularly until they are browned on all sides and cooked through. This should take about 10 minutes.

Cous Cous Tabbouleh Salad

1 cup cous cous

1 large bunch flat leaf parsley, chopped

1/2 spanish onion, finely diced

1 punnet cherry tomatoes, quartered

1 lebanese cucumber, diced

1 lemon, juice only

3 tbsp extra virgin olive oil

1 clove garlic, crushed

Bring 1 cup of water to the boil, add the cous cous, cover and remove from the heat. Allow this to stand for 5 minutes, then your cous cous should be ready. Just fluff with a fork to separate, then transfer to a salad bowl and allow to cool.

Meanwhile, make a dressing by whisking together the garlic, lemon juice and olive oil.

Once the cous cous has cooled add the parsley, tomato, cucumber and onion, then pour over the lemon dressing and toss to combine.

I served my koftas on pita bread, which I quickly warmed on both sides in a hot grill pan just prior to serving, and with a good dollop each of hommus and natural yoghurt.

Serves 3 - 4.

Sweet Chilli Chicken Vermicelli Salad

2010-11-23T21:58:00.004+11:00

One of the things I really love about the change of season, is the new ideas and inspiration it brings. And as much as I love revisiting my old favourites, there is nothing like getting creative in the kitchen and whipping up something new.

I found this recipe tucked away (and clearly overlooked) in the back of my trusty favourites folder, and was instantly inspired; the picture looked so colourful and fresh! And despite not having all the ingredients required on hand, it turned out to be very flavoursome and textural, with just the right amount of zing from the chilli.

You could serve this as either a main meal as I did, or as a side dish.

1x 300g skinless chicken breast, diced into 2cm cubes
100g vermicelli noodles
3 spring onions, chopped
1 red capsicum, cut into thin strips
Handful of snowpeas, cut into 1cm pieces
2 cloves garlic, finely diced
1 long red chilli, finely diced
1 bunch mint, roughly chopped
50g roasted peanuts, chopped
1 lime, juiced
2 tbsp sweet chilli sauce
2 tbsp peanut oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp caster sugar

Place the diced chicken in a bowl with half the garlic, the juice of half a lime and 1 tbsp of sweet chilli sauce. Mix well then set aside to marinate for 15 minutes.

Meanwhile, put the noodles in a heatproof bowl, cover with boiling water and allow to sit until tender. Drain and rinse, then transfer to a large serving dish.

Next heat a little oil in a frypan and cook off the marinated chicken pieces until lightly golden.

To make the dressing combine the peanut oil, remaining garlic and lime juice, soy sauce, sweet chilli sauce, caster sugar and fish sauce.

Now you are ready to assemble your salad. Add the noodles, chicken pieces, spring onion, capsicum, snow peas and mint to your serving dish, then drizzle liberally with the dressing and toss well to combine. Sprinkle with the chopped peanuts and serve immediately.

Serves 2 (or 4 as a side dish).

Out & About: Miss Jackson

2010-11-15T10:11:00.002+11:00

It seems that no matter where you live there is always the North / South of the river divide, with everyone claiming that their side is superior. I'm a North girl myself, and rarely venture to the South side. Not because I don't like it, but simply because there is so much going on in my local area that I don't really need to. So heading South twice in one weekend was a bit of a big deal for me!

After a delicious dinner in St Kilda on Friday night, we found ourselves back there again on Sunday for brunch with the lovely Franc and Dustin. Not being Southie locals, Mr B and I have found ourselves eating some shocking meals in the area in the past, but with the boys leading the way we were confident that we were going to be in for something good.

And we were right. Dustin suggested Miss Jackson (2/19 Grey Street, St Kilda), a quaint little cafe tucked away neatly just off Grey Street, which you would probably never even notice if you didn't know where to look.

The cafe is a bit like a house, with an enclosed deck out front, and sort of separate rooms with tables inside. It is painted a lovely crisp white, and there are beautiful fresh flowers and herbs adorning almost every available ledge and windowsill. You would be hard pressed not to feel comfortable here... Not to mention the ultra friendly staff, who were just delightful!

The coffee couldn't be more perfect....

The menu is simple and inexpensive, featuring seasonal ingredients put together with lots of care and love.

Warm chicken piadina, with bacon, avocado & basil mayo ($10.50)

Steak sandwich ($15.50)

Potato & leek hash, with asparagus, smoked trout & a poached egg ($16)

I think the photos speak for themselves, don't you?

Out & About: Bimbo Deluxe

2010-11-13T10:47:00.009+11:00

Bimbo Deluxe, more affectionately known as Bimbo's (Cnr Rose & Brunswick St's, Fitzroy) is something of an institution here in Melbourne, attracting a fairly young crowd with their selection of delicious cheap pizzas and infused vodka's. Not to mention an awesome rooftop bar, if you're lucky enough to nab a table.

During the day you'll tend find a relaxed bunch chilling out over a beer and a pizza, and at night time a younger, more energetic crowd when the venue transforms into more of a club, featuring DJ's playing every night.

The pizza's are definitely the reason I like this place, especially during the "special" hours when the already low price of $7 is reduced to $4 (check the website for details). And if you don't happen to live close by to Fitzroy, you can always visit the south side counterpart Lucky Coq (Cnr Chapel & High St's, Windsor) and grab the same deal.

Certainly one of my favourite cheap eats places in Melbourne, Bimbo's is well worth stopping by if you are lucky enough to be living in, or visiting this wonderful city!

Tuna Patties

2010-11-13T10:10:00.001+11:00

I can't say I've ever liked the idea of tinned tuna, it reminds me of cat food.... But I am the kind of person who is willing to give everything a go at least once, and to try and force my tastebuds to adapt to foods that don't necessarily agree with me the first time round. Basically, because I want to be able to eat everything!

Tuna is definitely one of the foods that I've had to force myself (and Mr B) into liking. Fortunately the lovely Kate is a big tuna patty fan, and has managed to get me on the bandwagon! She made these for me a couple of weeks ago and they were so good the other night I decided to try and replicate her delicious recipe.... Apologies KB if I have messed it up!

3x medium potatoes, peeled and roughly chopped
350g tinned tuna in spring water
150g tinned corn kernels, drained
2x spring onions, finely chopped
50g feta cheese, crumbled
2 tbsp chopped fresh parsley
Sea salt & cracked black pepper
1 egg, beaten
Bread crumbs
Vegetable oil for frying

Place the chopped potatoes in a pot of cold, salted water and bring to the boil. Cook until tender, drain, then season with salt and pepper and roughly mash. Pop them into the fridge to cool for about half an hour.

Meanwhile combine the tuna, corn, spring onions, parsley and feta in a mixing bowl and stir to combine. Add the cooled mashed potatoes and mix well.

Now take large-ish golfball sized lumps of the tuna mix and shape into patties. Brush with beaten egg and carefully coat in the breadcrumbs.

Heat about 1cm of vegetable oil in a large frypan over medium heat and fry off the patties in batches, being careful not to overcrowd the pan. Fry until lightly golden on both sides, then rest on paper towel to remove any excess oil.

Easy right? I then served up my patties with a side salad dressed simply with olive oil and lemon juice.

Serves 2 - 3.

Broccoli & Chickpea Salad

2010-11-13T10:01:00.004+11:00

I love broccoli. In fact, I think it might be my favourite vegetable.... raw, steamed or whatever, it just never fails to make me feel healthy and happy. When I first met Mr B all those years ago he didn't eat it (??), but I soon changed that! I described it to him once as "like eating a little tree" and that seemed to make him enjoy it more :)

Anyways, I digress.

I usually make this salad with brown lentils, but when I went to the pantry last night I found that I had none and so had to improvise. I figured that you can't really go wrong with chickpeas so I used those instead, and to my surprise I actually liked it better than the original version. The chickpeas are now here to stay!

This healthy salad makes a fantastic meal on it's own and is perfect for a light lunch or dinner. However if you want to jazz things up a bit you can do what I did and serve it with a roasted chicken maryland, marinated in a simple dressing made by pounding fresh rosemary, lemon thyme and olive oil in a mortar and pestle.

1 head broccoli, cut into florets
2 spring onions, chopped
2 cloves garlic, finely chopped
1 long red chilli, finely chopped
70g pine nuts, toasted
400g tinned chickpeas, rinsed and drained
1 tbsp olive oil
2 tbsp balsamic vinegar
Sea salt & cracked black pepper

Bring a pot of water to the boil and cook the broccoli for a few minutes, until bright green and just tender. Drain and set aside.

Meanwhile, heat a frypan (no oil) and toast the pine nuts until lightly golden and fragrant. Remove from the heat, transfer to a bowl and set aside.

Using the same frypan, heat a tablespoon of olive oil and fry off the garlic, chilli and spring onion, then add the broccoli and mix until coated with garlic and chilli. Transfer to a serving bowl and leave to cool slightly for 10 minutes.

Whisk together the balsamic vinegar and olive oil to make a dressing and pour over the broccoli mix then add the chickpeas and pine nuts, and toss well to combine all the ingredients.

Serves 4 (as a side dish)

Out & About: North Island

2010-11-08T11:43:00.009+11:00

Some things are seriously underrated here in good old Australia. Take bagels as a prime example... I fell in love with them mid-last year when Mr B and I took a trip to America, and was bitterly disappointed upon my return home when I wasn't able to get them as readily as I would have liked. Don't get me wrong, they're around, but they are certainly not as prevalent here as they are in the States.

So, I was very very happy when Kate told me about a little cafe she had discovered called North Island (111 Scotchmer St, North Fitzroy), whose menu features a small, but excellent selection of bagels. We decided to brunch immediately, and headed out there on Sunday morning.

This unassuming cafe seems to go slightly unnoticed on bustling Scotchmer St, and we were easily able to secure a table for 5 at 11am.

Whilst perusing the menu we ordered a round of coffees, which were promptly served and consumed. I was so happy with my cappucino ($3.30) that I immediately ordered a second! The only drawback here is that they do not serve skim milk, only full cream or soy. But hey, a little extra cream in your coffee every now and then is ok by me.

After a a bit of back and forth we all decided on our meals. I was very nearly tempted by some amazing sounding baked eggs, but remembered in the nick of time that I had come to North Island specifically for a bagel! Kate, Mr B and I all ordered the avocado with lemon and black pepper ($7), with a side of cream cheese (additional 50c), and Hil decided to be fancy with the smoked salmon, cream cheese, spanish onion & capers ($9).

What a perfect brunch this was! The lightly toasted bagels were perfectly crisp on the outside and super soft in the middle, and avocado with a fresh squeeze of lemon is one of my favourite combos, so that was a winner too. Hil assured me that her bagel was definitely worth a 3.5 - 4 out of 5, and could have only scored more brownie points with the addition of lemon as well.

So all in all this is an awesome little cafe for a light brunch, with friendly, efficient staff, delicious food and a great relaxed atmosphere. We'll definitely be back, hopefully on a warmer day so we can enjoy the quaint courtyard!

Out & About: Bar Fred

2010-11-05T19:14:00.004+11:00

Don't you just love a good bargain? I do, especially when the bargain is food. And even better still, PIZZA! So imagine how silly I felt when I was informed that only a 10 minute drive away from my house there is a bar that serves $5 gourmet pizzas.... How could I not know this??? Fool.

Anyways.

The lovely Hil was heading back to New Zealand for a whopping five days, so we decided to have a little farewell party at Bar Fred (797 Nicholson St, Carlton North) and indulge in some budget eats. When the invite came out I immediately hopped on Google to check out the menu, only to find that their website is nothing more than a white screen with a logo and address. Disappointing! So I moved on to Urban Spoon and read a few reviews. Now, most of the reviews said that the service was not good, ie: cranky grouchy staff - something that I find infuriating, but all noted that the cheap delicious pizza made it worthwhile. Feeling skeptical, Mr B and I headed over to meet the other farewellers and check it out for ourselves.

Allow me to set the scene... Picture a heaving bar full of hungry hipsters eager for a cheap night out, and two staff. Yes, two. Immediately I understood why people were complaining about the service. However, I was pleasantly surprised! We ordered pretty much straight away and received our pizzas in a very reasonable timeframe, and without any attitude. I mean, the girl who brought them out wasn't exactly gushing with enthusiasm, but she was getting the job done efficiently, which is all you need really, isn't it?

And the pizzas were really really good. Crispy thin base topped with minimal but fresh, tasty toppings - just the way I like it. And did I mention they are $5??? The only catch being if you are not drinking alcohol - then they are $9, but still totally worth it in my opinion. Bar Fred also has one of the best beer selections I have seen around town, and they are also pretty cheap, so why wouldn't you treat yourself? Mr B and I settled on Budvar and they were only $5 a bottle. Talk about bargain central.

Overall I have to say my experience with this bar was a positive one, and I will definitely be returning for more tasty cheap eats in the future! And to those complaining about service... Suck it up! $5 pizza trumps grouchy waitress any day. :)

Seasoned Steak with Cous Cous Salad

2010-11-02T11:12:00.005+11:00

I really believe that the simplest dishes are often the best, and this one is certainly no exception. This particular cous cous salad is always on high rotation at our place during the warmer months, and there are so many variations I can assure you that you'll never get sick of it. Just use up whatever veges you have on hand!

I had a couple of porterhouse steaks in the freezer that needed eating, so I spiced them up with my favourite Peter Watson dry beef rub, a squeeze of lemon and a drizzle of olive oil, then pan fried them for around 8 minutes (to get medium). If you have a BBQ at your place I'd suggest using that to get a really delicious chargrilled flavour.

To make the cous cous salad I simply cooked up half a cup of cous cous, allowed it to cool then added diced red capsicum, spanish onion, spring onion and parsley, then threw in about 200g of corn kernels. I seasoned well with salt and pepper then drizzled over a little olive oil, and finished with a generous squeeze of lemon.

Not satisfied with just plain old steak and salad, I decided to serve the porterhouse sliced on top of the cous cous salad, and topped it with a simple dressing of greek yoghurt, fresh mint leaves, salt and pepper. And a wedge of lemon on the side, of course!

Friends of Peet: Paul's Salad Success!

2010-11-01T10:36:00.003+11:00

As I mentioned a couple of posts back I am calling on all of my lovely readers to send me pics of their Peet Can Cook recipe adventures, and I am delighted to be posting my first entry!

My bestie Paul whipped up two of my salads on the weekend - Potato Salad with Avocado & Chilli and a Curried Rice Salad with Spiced Yoghurt. Here's what he had to say:

"They both tasted so good! I think that the potato salad is such a simple, yet amazing recipe that will be busted out a few times this summer. My rice was a little gluggy, but the yoghurt dressing was a hit! I need to work on my rice cooking and almond toasting...."

(Note: Unfortunately his rice cooker decided to stop working whilst he was preparing his salad, so he had to cook rice the old fashioned way - something I am not very adept at either...)

Thanks very much to Paul for being my first ever "Friends of Peet" entry. I hope to receive many more!

Avocado & Four Bean Pasta Salad

2010-10-28T12:09:00.003+11:00

It is finally, finally warming up here in Melbourne, after what feels like the longest winter EVER, so it's time to bust out some new Spring recipes!

I found this pasta salad recipe on one of my favourite websites Taste.com.au and thought it sounded interesting, so gave it a try. It was good, but not great, if you know what I mean.... I think it could have been improved with the addition of some crumbled feta cheese... just something to give it a kick. So next time I'll definitely be adding that! Otherwise this was a very light and fresh salad, perfect for a picnic or a warm evening when you don't feel much like cooking.

150g wholemeal pasta (recipe called for spirals, but I used penne)

1 medium avocado, cut into chunks

1 medium red capsicum, diced (recipe called for tomato, I didn't have any)

1/2 red onion, finely diced (not in the recipe, but I like it)

400g can of four bean mix

50g baby spinanch

Balsamic dressing*

Sea salt & cracked pepper

Cook pasta until just tender in a large pot of boiling salted water. Drain and rinse under cold water, then transfer to a serving bowl.

Add the capsicum, avocado, onion, beans and spinach to the cooled pasta then drizzle with balsamic dressing and season with salt and pepper. Toss gently until all ingredients are combined and coated with dressing.

Serves 4.

*To make a balsamic dressing, simply combine one part olive oil with two parts balsamic vinegar in a small jar, add a pinch of salt and pepper and shake well.

Happy Birthday to Me!

2010-10-20T15:07:00.004+11:00

I LOVE birthdays... Especially when they're mine. And it just so happens that mine is today! I have been very spoilt so far, with awesome presents, flowers, a pre-work brekky with my superstar husband and then lunch with my lovely work colleagues.

Check out the amazing calabrese pizza I devoured at The Mint at lunch! SO good.... What a great day!

(Happy birthday Peet! Love Peet. x)

Share the PCC love

2010-10-19T09:23:00.005+11:00

I received a super sweet email the other day, from a friend of a friend (whom I have never met mind you) letting me know that my humble little blog has a bit of a following going on in my home town of Perth, Western Australia, and that she has been a very busy bee in the kitchen whipping up a selection of Peet Can Cook recipes. Kudos for going straight to the Vietnamese and Middle Eastern banquets Sarah!

I was extremely excited to receive this feedback, and thought it deserved some recognition here. It also got me thinking.... So, if you have made a PCC recipe I'd love to hear about it! Send me an email to peet@peetcancook.com and let me know what you made and your thoughts, and I'll give you a little cameo! Photos will win you extra credit, and a place in my heart.....

Out & About: Mart 130

2010-10-19T06:48:00.013+11:00

I brunched with Miss C and Miss O last weekend, at a place I have been meaning to try for ages... Mart 130 (107A Canterbury Rd, Middle Park) is conveniently located right on the 96 tram line, and overlooks the lovely Albert Park. What a great place to start your day!

After unexpectedly bumping into the girls on the tram, we all headed in together and claimed a table out the back in the sunshine, with a great view of all the sporty types playing tennis.

Miss C is adamant that the oven-roasted corn fritters ($17.90) will always be the only choice for her, so she opted for them straight away. They arrived stacked up with layers of crunchy bacon, tomato relish and a dollop of sour cream on the side.

Miss O went with the BLAT (bacon, lettuce, avocado & tomato) toastie ($10.90)....

And I selected Mart Eggs #2 ($17.90), which consisted of 2 poached free range eggs on avocado smothered sourdough, topped with hollandaise and served with a side of super crispy bacon. Very rich, but very worth it.

We enjoyed our breakfasts with creamy coffees, friendly service and a pleasant atmosphere, and I'm sure I don't even need to tell you how good the food was (as if you can't tell) - but it really was absolutely delicious.

I think Miss C might be right though - those corn fritters really are something else, and I know exactly what I'll be ordering next time I visit Mart 130!

Chilli Beef with Fresh Tomato Salsa

2010-10-14T07:23:00.014+11:00

To be honest I'm not 100% sold on this recipe, but I think that might be due to the fact that I tried to rush through it on a weeknight, instead of following instructions and allowing it the time to stew slowly over a leisurely couple of hours. Perhaps this is one best reserved for a lazy Sunday afternoon....

That being said, it was still a tasty and hearty dish, even if my beef did come out a little tough. The zingy salsa really livened things up too. I guess you'll just have to try it and see for yourself if you think it's any good!

500g lean blade steak, cut into 2cm pieces
1 brown onion, diced
2 cloves garlic, finely diced
1 medium green capsicum, diced
400g tinned diced tomatoes
400g red kidney beans
2 tsp cumin seeds
2 tsp chilli powder
1/2 cup beef stock
1 tbsp olive oil
3 cups cooked brown rice

Salsa:

1 large tomato, finely diced
1/4 red onion, finely diced
1/3 cup coriander, coarsely chopped

Preheat the oven to 180 degrees, or 160 degrees (fan forced).

In a large casserole dish (that can go on the stove top and in the oven) heat the olive oil over a medium heat and brown the beef in two batches, remove from the pot and set aside. Add a little extra oil if necessary and cook the onion, garlic, capsicum and spices until fragrant and softened. Return the beef, then add the tomatoes and stock and stir to combine.

Cover tightly with a lid and transfer to the oven, then cook for 2 hours or until the beef is tender. Add the kidney beans and return to the oven for a further 20 minutes.

Meanwhile, combine the red onion, coriander and tomato. Serve the chilli beef over brown rice and topped with the fresh salsa.

Serves 4.

BLT's

2010-10-11T19:09:00.006+11:00

Sometimes when the weekend hits I really want a good cafe style breakfast, but without having to deal with going to an actual cafe... and it's exactly these types of moments when nothing beats a good homemade BLT!

If you're lucky you'll have all the ingredients on hand, so that not even a walk to the shop is necessary. Then you can stay in your pyjamas :)

1 fresh bread roll
3 rashers bacon
3 slices tomato
Iceberg lettuce
Mayonnaise
Sea salt & pepper

Heat a frypan and cook the bacon until your desired crispiness. Cut the bread roll in half lengthways and layer up the bacon, top with fresh tomato, crisp lettuce leaves, salt, pepper and lots (and I mean lots) of creamy mayonnaise. Delicious!

Serves 1.

Out & About: East Brunswick Club

2010-10-07T10:37:00.018+11:00

It was round two of the AFL Grand Final last Saturday, and despite being rather hung over from Friday I was determined to stick to my plans and head to the pub to watch the game. Luckily my friends were feeling just as shady as I was, so we could all grumble about our sore heads together.

We headed out in the sunshine to the East Brunswick Club (280 Lygon St, East Brunswick), and managed to score ourselves a couch with a half decent view of the TV - which was a considerable victory considering the place was absolutely heaving with footy fans! After settling in we ordered up drinks and perused the lunch menu.

Mr B, Kate & I all opted for the steak sandwich ($19), which would not normally be my hangover cure of choice, but it really did sound too good to pass up! And boy was I happy with my selection when it came out.... Everything you could possibly want in a pub meal - a super soft roll loaded up with tender, juicy angus steak, bacon, cheese, beetroot, lettuce, tomato and mustard, along with a generous side of fat chips.

Hil decided to be adventurous and went with the Nacho Style Parma ($20), which was an enormous chicken schnitzel piled up with black bean chilli, corn chips, cheese, jalapenos, sour cream and hot sauce served with fat chips and salad on the side. Probably not something you'd want to eat every day... but it certainly did the trick for Hil who promptly finished it off!

We all left feeling a little bit too full, but I think it's safe to say that I will definitely be returning the the EBC. The steak sandwich was by far one of the best pub meals I've eaten in a long time and the bar was relaxed and spacious with a nice outdoor area out back. Seems like a good place for a sunny weekend afternoon beer to me...

Oh, and I have to apologise for the sub-standard photos, I'm blaming the hangover!

Lentil Pie

2010-09-26T15:57:00.005+10:00

I know I've said it before, but you really can't go past a big hearty pie when the weather is cold, can you? Well this particular pie is one I have been making for year and years, and is still an absolute winner every time. I guess it's the vegetarian version of your standard shepherds pie, and in my opinion it is much tastier than it's meaty counterpart! Give it a try, and I guarantee you'll be converted :)

800g potatoes, peeled & quartered
2 tbsp butter
1 medium onion, finely diced
2 cloves garlic, finely diced
1 medium carrot, finely diced
1/2 cup frozen peas
1 400g can diced tomatoes
2 tbsp tomato paste
1 cup vegetable stock
1 cup water
1/3 cup dry red wine
2/3 cup red lentils
1/3 cup flat leaf parsley, chopped
1/2 parmesan cheese, grated
Sea salt & ground black pepper

Preheat the oven to 180 degrees. Place a pan of cold, salted water over high heat, add the potatoes and bring to the boil. Cook the potatoes until tender then mash, together with half the butter and the parmesan cheese. Set aside.

Meanwhile melt the remaining butter in a large frypan, cook the onion and garlic until softened then add the carrot and cook for 1-2 minutes. Add the canned tomatoes, stock, water, red wine, tomato paste and lentils, season well with salt & pepper and bring to the boil. Reduce the heat and allow to simmer uncovered for 15 minutes, stirring occasionally.

Add the peas and parsley and cook for a further 5 minutes. Spoon the lentil mix into an ovenproof dish, then spread the mashed potato on top and sprinkle with a little extra parmesan cheese.

Bake your pie for 20 minutes, or until golden brown, then allow to stand for 10 minutes before serving.

Serves 4 - 6.

A Bali Adventure

2010-09-19T13:41:00.008+10:00

Mr B and I have recently took a trip to Bali, for a much needed 10 days of sunshine. This lousy Melbourne winter is dragging on and on......

Being our first ever time in Asia, we didn't really know what we were in for, but I am happy to report that all expectations were surpassed! The people were super friendly, the beer was plentiful (and oh so cheap), and the food was absolutely incredible. Not even a hint of Bali belly :)

I certainly ate more than my fair share of Nasi Goreng......

And Mr B enjoyed plenty of satay.... I loved how in most places it was served on a mini grill over hot coconut skin coals!

We even took part in a cooking class at our hotel in Ubud! We got up early and went to the markets to buy produce, then headed back and prepared a feast of tuna curry cooked in banana leaf, a lovely light chicken curry, satay skewers made with fresh coconut and sticky rice parcels.

We were taught how to weave these cute little baskets to cook the rice in, but it was so complicated there is no way I will ever remember how to do it again!

All in all it was a wonderful trip, and I can't wait to plan our next tropical adventure!

Spring cleaning makes me happy

2010-08-30T18:39:00.010+10:00

This is probably going to make me sound like a big dork, but I love cleaning. Like, love love cleaning. And so after watching the Better Homes & Gardens Spring Special (yes, yes, big dork remember?!) last Friday night, I was inspired to tackle at least one spring cleaning task over the weekend, starting of course, with the pantry.

I spent a good hour pulling everything out, spray & wiping, checking expiry dates, putting things in little containers, labelling... And check out how great it looks! Albeit a bit bare, but hey, everything is all organised and within it's expiry period, so I'm happy! And hopefully I have inspired you to try a bit of spring cleaning happiness at your place :)

Out & About: Dr Jekyll

2010-08-27T09:49:00.011+10:00

Can you tell I like my weekend breakfasts? I just looked back through my Out & About posts and nearly all of them contain eggs! Well this one shall be no different :)

We actually went to Dr Jekyll (107 Grey Street, St Kilda) a little while ago now, and for some reason I neglected to write about it here. Not due to any fault on their part, the food was delicious and the atmosphere was welcoming and warm. According to our St Kilda local friends D & F, this used to be a teeny tiny cafe, but they have expanded, taking over the space next door and filling it with comfortable communal tables. There was a little leafy courtyard out back too, but given the chilly Melbourne morning we opted to sit inside.

The menu is very simple, but still manages to keep things interesting. I went for the Jekyll Eggs (poached of course) with chorizo & feta ($14) plus a side of avocado ($3.50). It was beautiful! The feta was smeared across the crunchy sourdough, the chorizo was crispy and the eggs cooked to perfection. The generous serving of avocado was definitely needed for freshness and really rounded off the dish for me.

D went for the scrambled eggs with smoked trout & chive créme fraiche ($14.50), which arrived on the most amazing looking bread!

Mr B also went with the Jekyll Eggs, but scrambled instead of poached, and F went for the most simple and classic of all brekkies - sourdough toast with preserves ($5.50).

Overall our breakfast was of a very high standard, the coffees were absolutely amazing and the service was friendly and efficient. The only thing missing from this bustling cafe is bacon! But hey, sometimes a change is good :)

Minestrone Soup

2010-08-24T18:55:00.004+10:00

I think it is safe to say that I am well and truly over winter, and it seems that the lousy weather has managed to destroy my cooking mojo! Hence, I have not been particularly inspired to try out anything new in the kitchen and have fallen back on my old favourites.

This soup is a classic; warm and comforting, as well as quick to prepare and healthy. Perfect for beating the winter blues...

1L salt reduced chicken stock
1 400g can diced tomatoes
1 400g can cannellini beans
1 tbsp tomato paste
1 onion, diced
3 cloves garlic, finely diced
1 zucchini, diced
1 small red capsicum, diced
1 carrot, diced
2 stalks celery, diced
1 medium potato, diced
1/2 cup macaroni
Sea salt & cracked pepper
1 tbsp olive oil
Shaved parmesan, to serve
Continental parsley, to serve

Bring a small pot of water to the boil and cook the macaroni until tender. Drain and set aside.

Meanwhile, heat oil in a large saucepan and saute the onion and garlic until tender, then add the carrot, celery, potato, capsicum and zucchini and continue to cook until the vegetables begin to soften.

Pour in the diced tomatoes and stock, add the tomato paste and bring to the boil. Season well with salt and pepper, then reduce the heat to a rapid simmer and allow to cook for 20 minutes. Lastly add the macaroni and cannellini beans, stir through and cook for a further 5 minutes.

Serve topped with a sprinkle of shaved parmesan, fresh continental parsley and a side of crusty bread.

Serves 4 - 6.

Out & About: Provenance

2010-08-15T13:01:00.009+10:00

I had my bestie Paul visiting from Perth last weekend, and we spent a fabulous 5 days together doing what we do best; eating, drinking and talking about food. After a rather large weekend we decided that Monday would best be started by a darn good breakfast, followed by some serious shopping.

I had been hoping to take Paul to Cavellero, but unfortunately they were closed so we headed a few doors down to Provenance (288 Smith St, Collingwood), which is a tried and true favourite of mine on Smith Street.

I started with a latte and decided on eggs benedict ($14) while Paul went with the scrambled eggs with coriander & chilli ($13) with a side of grilled haloumi ($3). He also ordered an orange juice which, disappointingly never showed up. Seems the guy serving us may have had a large weekend too...

Despite the orange juice mishap I couldn't fault our breakfasts. My eggs were perfectly cooked, the hollandaise had just the right amount of vinegar giving it delicious sharpness whilst still being rich and creamy and the bacon was a great change from the standard ham. I also really love the grainy sourdough - 1 piece was perfect, 2 would have been overkill.

Paul's eggs were fluffy and light with just the right amount of kick from the chilli, and the haloumi golden on the outside and molten and chewy on the inside.

If only the shopping expedition that followed had been as successful.....

Chicken, Leek & Corn Pot Pies

2010-08-03T18:14:00.012+10:00

I've definitely mentioned before that I love pie, but in case you missed it... I LOVE PIE!! And I especially like this recipe because it's just so easy, and it also looks pretty special so it's a good one to pull out if you're trying to impress.

1 large skinless chicken breast, diced into 1cm cubes
1 400g tin corn kernals
1 leek, washed and sliced
1 onion, diced
4 cloves garlic, finely diced
4 spring onions, chopped
400ml chicken stock
1 tbsp cornflour, dissolved in a little water
Sea salt & ground black pepper
Olive oil
2 sheets frozen reduced fat puff pastry
1 egg, beaten for glazing

First, preheat your oven to 180 degrees.

Heat a tablespoon on oil in a heavy based saucepan, and saute the leek, onion, spring onion and garlic until softened, then add the chicken, corn and stock. Season with salt and pepper and bring to the boil, then reduce the heat and allow to simmer for 15 minutes. Next add the dissolved cornflour and stir through. Continue to simmer for 5 minutes as the mix thickens, then spoon into four ramekins.

Cut four circles out of the puff pastry (2 per sheet), lightly grease the edges of the ramekins then crimp the pastry around the edges to seal. Brush lightly with beaten egg and place into the oven on a tray.

Cook the pies for 20 minutes, or until the pastry is puffed and golden...

Serve with a simple side salad and enjoy!

Serves 4.

Out & About: Golden Harvest

2010-08-01T17:25:00.016+10:00

Trying new places is always risky... you can never be quite sure what you're going to get, and can quite often leave feeling disappointed. Which is why I like to go on recommendations. So when Sibby suggested we head out to Footscray for peking duck at this great place called Golden Harvest (15 Leeds Street, Footscray), I was immediately interested, as I haven't really explored the area.

We grabbed Kate and headed out last Sunday with high hopes and empty tummies, and managed to nab a carspace right out front, which was a great way to kick off the day!

We of course started with a cup of fragrant jasmine tea, then realised that the restaurant was licensed and quickly ordered a round of beers!

We ordered two types of dumplings to start, the prawn and the chive, which I thought were supposed to be vegetarian, but as it turned out they both contained prawn (so best to check if you have any dietary requirements). The dumplings were super sticky and fresh, and tasted amazing, especially when dipped in a good helping of chilli sauce.

Next we shared the peking duck pancakes (1/2 duck), which as you can see were very generous in size and packed with loads of crispy, juicy duck meat and plenty of hoisin sauce. They were absolutely incredible!

For our mains we shared plates of sizzling mongolian lamb, chinese broccoli with oyster sauce and vegetarian fried rice. The lamb was brought out in a little bowl which our waitress poured onto the hot plate at the table, adding a great bit of atmosphere.

The chinese broccoli was perfectly crisp with lashings of oyster sauce, and the rice, although it might look a bit plain, was fluffy and absolutely packed with flavour.

Golden Harvest's prices were very reasonable, and the food of an extremely high quality. Our lunch came to around $85, including drinks.

Will we be back? Absolutely!

Lamb Pita Burgers

2010-07-30T06:49:00.012+10:00

You really can't beat a good burger can you? I know I love them! However, I don't like to make a habit of eating them too often, what with fat content and all that, blah blah.... So I decided to create a nice healthy version, which you can enjoy anytime you like without an attack of the guilts afterwards!

350g low fat lamb mince (you can use beef if you prefer)

1/4 spanish (red) onion, finely diced

1 clove garlic, crushed

1 egg

2 tbsp breadcrumbs

150g low fat natural yoghurt

2 tbsp chopped coriander

Juice of 1/2 lemon

2 small wholemeal pita pockets, halved

Mixed lettuce to serve

In a mixing bowl combine the mince, onion, garlic, egg, breadcrumbs and 1 tablespoon of the coriander, season with salt and pepper then use your hands to thoroughly combine the ingredients. Next take roughly golfball sized lumps of mince and shape them into little patties. You should end up with 8 in total.

Heat some olive oil in a frypan over medium heat, and cook the patties for about 3 minutes on each side.

Next make a yoghurt dressing by combining the yoghurt, lemon juice and remaining coriander. Season with salt and pepper and mix well.

To serve, fill the pita bread pockets with mixed lettuce leaves (and whatever else you fancy - i used cucumber and carrot), two of the patties and top with yoghurt.

See what I mean? Delicious and good for you! It's a win win situation :-)

Serves 2.

Curried Chicken & Barley

2010-07-30T06:43:00.010+10:00

I'm not sure exactly what you would classify this dish as, but I guess it's kind of a soup... What I do know for certain however, is that it is delicious, quick and healthy, making it one of my favourite dinners for a cold winter's night.

I like to serve it with a good dollop of yoghurt, which I find really brings the dish together and makes it extra special.

1 medium skinless chicken breast, diced
1 onion, diced
3 cloves garlic, finely chopped
1 carrot, diced
1 red capsicum, diced
1/2 cauliflower, roughly chopped
1/2 cabbage, sliced
1/2 cup pearl barley
1/2 cup red lentils
2 tbsp curry powder
500ml salt reduced chicken stock
Olive oil
Sea salt & ground black pepper

Yoghurt dressing:

150g low fat natural yoghurt
1 tbsp chopped coriander
Juice of 1/2 lemon
Sea salt & ground black pepper

Heat oil in a heavy based saucepan over a medium heat, and fry off the onions and garlic until translucent. Add the carrot, capsicum and curry powder, and cook for a minute until the curry powder is fragrant and coating the vegetables, then add the barley and chicken stock. Season with salt and pepper.

Bring to the boil, then reduce the heat to a simmer, cover and allow to cook for 15 minutes until the barley has softened and the soup is beginning to thicken. Lastly, add the cabbage, lentils and chicken and cook for a further 10 minutes or until the chicken is cooked through.

To make the yoghurt dressing, simply combine all the ingredients, season with salt & pepper and mix together well.

Divide the soup into serving bowls and top with a spoonful of yoghurt dressing.

Serves 4.

Out and About: The Old Raffles Place

2010-07-22T21:15:00.018+10:00

I don't know about you guys, but I absolutely L-O-V-E curry laksa. It's got to be one of the best inventions of all time as far as I'm concerned. However, finding my perfect laksa is a bit of a challenge! I like it sweet, but still spicy, with a combination of rice & egg noodles and lots of broccoli and tofu. I have eaten laksa in many restaurants around Melbourne, and to be honest I have been left disappointed more times than not. Until last week that is...

Not being swayed by appearances, Mr B and I hit up The Old Raffles Place (68 - 70 Johnston St Collingwood) after a few beers at [one of our] local pubs. I of course turned straight to the soup section, where I made the pleasant discovery that the menu contained an entire section devoted to laksa - happy days!

I ordered the Bishan Vegetable Laksa ($15) which promised "bountiful seasonal vegetables & tofu simmered in a mild spicy coconut soup". Check it out, they totally delivered the goods.

The soup was the perfect mix of sweet and spicy, the vegetables were indeed bountiful and the tofu fresh and delicious. I'm aware that $15 is on the pricey side, but the service was friendly and efficient, and I will happily pay that again for this delectable bowl of coconut goodness!

Thank you Old Raffles Place, no doubt we will meet again soon. :)

Vegetarian Bolognaise

2010-07-22T21:13:00.003+10:00

I received a request the other day for more vegetarian recipes, and I am certainly not one to ignore what my audience is after, so here you go!

This is a recipe I came up with many moons ago back in my vegetarian days, and I have to say it is still one of my favourites. The sauce is rich, thick and delicious just like a meaty bolognaise, and really easy to make. I tend to always have these ingredients lying around too, so it's a good one for when the fridge is looking a little bare.

1 large onion, chopped
3 cloves garlic, finely chopped
2 carrots, coarsely grated
1 400g tin diced tomatoes
2 400g tins chickpeas, drained & rinsed
700g passata (tomato puree)
1 cup water
1 tsp dried basil
2 tsp dried oregano
2 bay leaves
1 tbsp olive oil
Sea salt & ground black pepper
Grated tasty cheese, to serve*

In a large saucepan heat the olive oil over a medium heat and saute the onions and garlic until tender, then add the carrots, stirring occasionally for a minute or so until they soften. Next add the tomatoes, passata, water and chickpeas, stir to combine and bring to the boil.

Now reduce the heat down to a simmer, add the herbs and bay leaves and season generously with sea salt and pepper. Allow the sauce to simmer for 10-15 minutes or until it begins to thicken, then use a potato masher to squash all the chickpeas into a pulp.

Lastly remove the bay leaves and serve with your favourite pasta and a sprinkle of tasty cheese. I've used wholemeal penne pasta here, and think that it goes really well with the chunky sauce.

Serves 4-6.

*You can use parmesan or other cheeses if you like, but I find that regular old tasty cheese works really well.

Dinner Party: A Taste of Vietnam

2010-07-12T20:09:00.016+10:00

Sorry to bore you with two successive dinner party posts, but I've been a busy girl! As you can see, this time I went with a Vietnamese theme (don't you love my little menus?) and was extremely pleased with the results!

Here's what we had:

Crispy fried wontons with pork, water chestnut & coriander
Rice paper rolls
Wok tossed beef with betel leaf
Twice cooked crispy skin chicken with lemongrass & chilli dressing
Asian greens sauteed with ginger & sesame seeds
Steamed rice

All finished off with a bowl of mango sorbet and vanilla bean ice-cream, but i can't take credit for that - courtesy of my local supermarket :)

These rice paper rolls were super easy to make and were really refreshing, making them (in my opinion) a great partner for the fried wontons.

Rice Paper Rolls

8 round rice paper sheets
1/2 packet rice vermicelli noodles
1 red capsicum, finely sliced
10 (or so) snow peas, finely sliced
2 tbsp fresh mint, finely sliced
2 tbsp fresh coriander, finely sliced

Start by cooking the vermicelli noodles in boiling water, then drain and rinse under cold water.

Soak the rice paper sheets individually in a bowl of cool water until they soften, then lay flat on a board. Position some of the vermicelli noodles in the centre, top with capsicum, snow peas and herbs, then roll up. Easy! Don't worry too much if they don't look perfect, they will still taste delicious.

The pork wontons were also massive hit, so much so that I ended up cooking two batches! However, if you're not a fan of pork you can always substitute with chicken or beef.

Crispy Pork Wontons

1 packet wonton skins
350g lean pork mince
50g water chestnuts, drained and finely chopped
2 spring onions, finely chopped
2 tbsp fresh coriander, finely chopped
1 tbsp oyster sauce
1 tbsp soy sauce
Ground black pepper

Place all the ingredients in a mixing bowl, and squish it all together with your hands until sticky and combined. Then you can assemble your wontons.

I've shown you how to make wontons before here but this time I went with a different shape. Very very easy, just wet the edges of the wonton skin and gather it up into a little money bag shape.

Asian greens are a must with any banquet, and I went with chinese broccoli. Simply rinse, and saute in a hot frypan with a 4cm piece of finely chopped ginger, a tablespoon of oyster sauce and some peanut oil.

Now, onto the star of the show - the twice cooked crispy skin chicken. This dish was totally the highlight for me, the chicken was so juicy and flavoursome underneath the delicious crunchy skin.

Twice Cooked Crispy Skin Chicken

1.6kg free range chicken
3L water
300ml soy sauce
250ml xiao sing wine
1/2 cup palm sugar, coarsely grated
2 star anise
4 whole cloves garlic, bruised
4cm piece ginger, sliced
Vegetable oil, to deep fry

Place the water, soy sauce, xiao sing wine, palm sugar, star anise, ginger and garlic into a large saucepan and bring to the boil, then reduce the heat and simmer for 20 minutes.

Add the whole chicken, breast side down and return to the boil then reduce the heat and simmer for a further 20 minutes. Turn the chicken over, turn off the heat and leave to sit in the poaching liquid for 2 hours to develop the flavours.

Use tongs to transfer the chicken to a plate, cover with plastic wrap and place in the fridge to cool for half and hour or so. Discard the poaching liquid.

Once the chicken has cooled in the fridge, use poultry shears or kitchen scissors to portion the chicken into 10 pieces. Check out this video on how to portion correctly - I was lucky and had Kate to help me out :)

Add enough oil to a large frypan to reach a depth of 5cm. Heat over a high heat to approximately 190 degrees and carefully add the chicken, skin side down a couple of pieces at a time and fry for 5 minutes or until the skin is golden and crisp. Drain on paper towel.

To make the dressing, combine 1/2 cup of soy sauce, 1 finely chopped long red chilli, 1 stalk finely chopped lemongrass, 2 tablespoons of rice wine vinegar and 2 teaspoons of caster sugar in a bowl and mix well until the sugar is dissolved. Serve on the side.

Finally, whip up the wok tossed beef....

Wok Tossed Beef with Betel Leaf

500g lean beef sirloin, thinly sliced
15 betel leaves, roughly sliced
1 lemon grass stalk (white part only), finely diced
2 cloves garlic, finely diced
2 long red chillies, finely diced
1 long red chilli, finely sliced for garnish
2 tablespoons vegetable oil
1 tbsp fish sauce
1 tbsp soy sauce
2 tsp caster sugar
2 sprigs coriander for garnish

In a smoking hot fry pan or wok, add vegetable oil and lemon grass and cook until fragrant, then add garlic and chilli.

Next add the beef and stir fry for 2 minutes, then season with fish sauce, soy sauce and sugar. Add betel leaf and stir fry for a further minute.

Transfer to a plate and garnish with sliced chilli and coriander. Enjoy!

I hope I've given you some ideas for your next dinner party! I think I might take a break :)

Dinner Party: A Middle Eastern Feast

2010-07-05T17:57:00.030+10:00

I finally held a dinner party on Saturday night that I've been planning for ages, and it was so worth the wait! Having never cooked this type of food before I was a little worried that it might be a colossal disaster, but thankfully everything came together perfectly.

I highly recommend giving some of these recipes a try if you are planning a dinner, they were all simple yet totally delicious, easy to prepare and the kind of food you can put on the table and let everybody help themsleves, which in my opinion is the best kind!

My menu went like this:

Red Pepper Hummus & Eggplant Dip with crispy pita bread
Spiced lamb pilaf

Grilled chicken wings with lemon and garlic

Braised chickpeas with baby spinach and feta

Fattoush Salad

Minted yoghurt

You'll have to forgive me for not taking photos of all the dishes.... I was too busy eating!

Red Pepper Hummus

1 400g tin chickpeas, rinsed and drained
1/2 cup roasted red peppers (from a jar is just fine)
2 tbsp tahini (sesame paste)
1 clove garlic, chopped
Juice of 1 lemon
1 tbsp olive oil
Sea salt & ground black pepper

Place the chickpeas, olive oil and garlic into a blender and pulse a couple of times. Add the peppers, tahini and lemon juice, and season well with salt and pepper, then blitz until smooth.
Makes about 2 cups.

Note: You can make this a day in advance and just keep it in the fridge until ready to serve.

Eggplant Dip
1 large, or 2 small-ish eggplants (approx 500g)
1 tbsp tahini (sesame paste)
1 tsp ground cumin
Juice of 1 lemon
Sea salt & ground black pepper
Preheat your oven to 180 degrees, place the whole eggplants on a tray and bake for 50 minutes, or until slightly collapsed and soft when poked with a skewer. Cut in half and leave to cool for 15 minutes.
Scoop the cooled eggplant flesh into the blender, along with the tahini, lemon juice, cumin, salt and pepper. Blend until smooth.
Makes about 2 cups.

I served my dips with some cripsy pita bread, which i dressed with olive oil, sea salt and a sprinkle of sumac prior to baking in a 180 degree oven for 5 minutes.

Spiced Lamb Pilaf

500g lamb mince
1 large onion, finely diced
2 cloves garlic, finely diced
1 cup basmati rice
2 - 3 cups water
2 tbsp ground spice mix (see note)
2 tbsp tumeric powder
3/4 cup pine nuts, toasted
1 cup fresh coriander, chopped
Sea salt & ground black pepper
1 tbsp olive oil

Heat oil in a heavy based frypan or saucepan and fry the onion and garlic until translucent, then add the spices and toast until fragrant. Next add the lamb mince and cook, breaking up with a wooden spoon until all the lamb is cooked through and separated.

Add the uncooked rice and 2 cups of water, stir through well and cover with a lid. Simmer for 15 minutes then check the consistency of your rice, and if necessary add extra water.
Toast the pine nuts in a dry pan until golden and stir through the cooked rice. Lastly, (preferably just before serving) add the fresh coriander and mix through.
Note: I made my spice mix by dry toasting 1 tbsp cumin seeds, 1 tbsp coriander seeds and 10 black peppercorns and then grinding them to a powder in a mortar and pestle.

Sticky Chicken Wings with Garlic, Lemon & Parsley

15 Chicken wings (this was enough for 6 people)
3 cloves garlic
Juice of 1 lemon
1/2 cup parsley, finely chopped
Olive oil
Sea salt & ground black pepper

Place the chicken wings in a large bowl and drizzle liberally with olive oil. Sprinkle in the garlic and parsley, season well with salt and pepper then pour over the lemon juice. Use your hands to rub the mix all over the chicken, then cover with cling wrap and refrigerate for 1 hour.

Heat a large fry-pan over medium heat and fry off the wings until they begin to turn golden, then transfer to a roasting tray and bake in a 180 degree oven for 30 minutes or until cooked through.

Braised Chickpeas with Baby Spinach & Feta

3x 400g tins chickpeas, rinsed and drained
2 large handfuls baby spinach
Juice of 2 lemons
3/4 cup verjuice or white wine
50g bulgarian feta
Sea salt & ground black pepper

This is a dish best made 5 minutes prior to serving. It really doesn't take long at all!

Place the chickpeas in a saucepan over medium heat and immediately add the lemon juice, verjuice and season with salt and pepper. Allow to come up to near boiling, then add the baby spinach and cover with a lid until the spinach is wilted. Mix it well, then transfer to a serving dish and crumble through the feta cheese.

Fattoush Salad
1 large bunch parsley, roughly chopped
1 punnet cherry tomatoes, quartered
2 lebanese cucumbers, chopped into chunks
1 green capsicum, diced
3 spring onions, chopped
2 tbsp fresh mint, finely chopped
1 large pita bread, toasted
Juice of 1 lemon
Olive oil
1 tsp Sumac
Combine the parsley, cucumber, capsicum, tomatoes, spring onions and mint in a large bowl. Dress with lemon juice and olive oil, then break up pieces of the toasted pita bread and gently mix through. Sprinkle with sumac and serve.