Thursday 17 November 2011

Wednesday 28 September 2011

Wednesday Girls Dinner - Sarah

Entrée Easy tart
Main Middle Eastern Lamb salad with eggplant and tomato
Dessert Lemon curd tart with berries

Easy tart


September 2011 issue Delicious magazine

The beauty of puff pastry is you can practically top it with anything! This is a very easy recipe and one you can whip together when unexpected guests drop in.

Ingredients

375g block frozen puff pastry, thawed
100g good quality pesto
8 anchovy fillets in oil, halved lengthways
2 tbs black olives, pitted
2 bocconcini, sliced
2 tbs olive oil
1 egg, lightly beaten
Handful of basil leaves

Method

Prehead the oven to 220°C. Lightly oil a large non-stick baking tray.

Roll the pastry into a 20cm x 30cm rectangle and lay out on the tray. Score a border 2cm in from the edges of the pastry. This will allow the border to rise and crisp while the middle stays flat.

Spread the pesto over the inner section of the tart and crisscross the anchovies over the top. Scatter over the capers and olives, then top with the bocconcini.

Season, then drizzle over the oil and brush the pastry border with the beaten egg.

Bake in the oven for 10-15 minutes until the border rises and is golden brown. Remove from the oven and sprinkle over the basil leaves.

Middle Eastern Lamb salad with eggplant and tomato


September issue Delicious magazine - Belinda Jeffery's

Serves 4-6

250g punnet vine-ripened cherry tomatoes
3 thyme sprigs
1 garlic clove, finely sliced
2 tbs olive oil, plus extra to brush
2 eggplants, cut into 1cm-thick slices
2 tbs tahini*
1/4 cup (70g) thick Greek-style yoghurt
1 tsp ground cumin
1 tbs lemon juice Rocket leaves, to serve
Marinated lamb
1/4 cup sweet paprika
1 1/2 tbs ground cumin
1 1/2 tbs finely chopped thyme leaves
3 tbs ground turmeric
1/2 tsp chilli flakes
1/2 tsp smoked paprika (pimenton)  
1/4 tsp ground cinnamon
Pinch of freshly ground nutmeg
2 large garlic cloves, finely chopped
1/2 cup (125ml) extra virgin olive oil
4 x 150g lamb back straps, trimmed

For the marinated lamb, place all the ingredients except the lamb in a bowl and mix well to combine. Add the lamb and rub the marinade into the meat. Cover and refrigerate for 2 hours or overnight.

Preheat the oven to 100°C.

Halve tomatoes and place cut-side up on a foil-lined baking tray. Sprinkle over the thyme, garlic and

2 tbs oil. Season and cook for 40 minutes or until tender.

Preheat a chargrill pan to medium-high.

Brush eggplant with oil and grill for 2-3 minutes each side until tender.

Meanwhile, whisk together tahini, yoghurt and 2 tbs warm water until smooth. Stir in cumin and lemon juice and season with sea salt. Set aside.

Bring lamb to room temperature, then brush with oil and grill for 3-4 minutes each side until charred, but still pink inside. Rest, loosely covered with foil, for 5 minutes, then cut into 1cm-thick slices.

Place lamb, rocket, eggplant and tomato on a platter and serve with tahini dressing.

* Tahini is a sesame seed paste from supermarkets and health food shops.

Lemon curd tart with berries


Ingredients

1 tbs finely grated lemon zest, plus 3/4 cup (185ml) lemon juice
1/2 cup (110g) caster sugar, plus extra to sprinkle
1 tbs cornflour
2 eggs, lightly beaten, plus 3 extra egg yolks
50g unsalted butter, finally chopped
375g block frozen puff pastry, thawed
Blueberries, blackberries and crème fraiche (optional) to serve

Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the lemon zest and juice, sugar, cornflour, beaten eggs and 2 egg yolks in a saucepan over medium heat. Cook, whisking constantly, for 10 minutes or until smooth and thick. Remove from the heat and whisk in the butter. Leave to cool.

Meanwhile, lightly flour a work surface and roll out the pastry to a 24cm x 34cm rectangle. Trim a 2cm strip from each side of the pastry sheet, reserving the strips.

Brush the pastry sheet and strips with the remaining egg yolk. Arrange strips around the edge of the pastry sheet, trimming the edges to form a neat frame. Prick pastry sheet with a fork and sprinkle lightly with sugar. Transfer to the lined tray and bake for 15-20 minutes until golden.

Leave to cool, then press down the centre of the pastry and fill the shell with the lemon curd. Serve topped with berries and crème fraich, if desired.

Warm salad of prawns, southern golds, shaved fennel & chilli oil


This is for my beautiful and loving Aunty Kathy. You have influenced me more than you can imagine. When I'm older, if I'm half the woman you are I'll be over the moon.

Aunty Kathy saw the cover to one of my favourite cookbooks; e'cco 2, and wanted the recipe, so here it is lovely. I've made this dish before and honestly it's delicious!! Cara this one's for you too, I know how long you've been waiting :)

 Serves 6

4 baby fennel, outer leaves and core removed, finely shaved

1/2 red onion, finely sliced
1 cup picked coriander sprigs, washed and spun
1/2 cup (125ml) good quality mayonnaise
1 tablespoon seeded mustard (preferably Hill Farm Mountain Pepper)
grated zest of 1 lime
1 tablespoon (20ml) lime juice
12 medium southern gold (pink eye) potatoes, steamed and peeled
olive oil
30 medium green prawns, peeled, butterflied with tails attached
salt/freshly ground black pepper
chilli oil
3 limes, halved

Toss fennel, onion and coriander in a bowl, reserving a few coriander sprigs

Combine mayonnaise with mustard, lime zest and lime juice.  Dress salad with mayonnaise to moisten.

Slice each potato in half. Heat a wide, heavy-based pan and fry potatoes cut side-down in a little olive oil until the surface has crisped and potatoes have good colour and are warmed through.

Season prawns and pan-fry, char-grill or barbecue until just cooked.

To serve, place 4 potato halves in the centre of each plate and top with 3 prawns. Arrange salad on top of prawns. Place remaining prawns on top. Drizzle a little chilli oil over and around. Top with reserved coriander and serve with lime halves.


Saturday 24 September 2011

Pumpkin and Ricotta Ravioli

Mmmm mmmm I made a delicious Donna Hay recipe for dinner tonight: Pumpkin and Ricotta Ravioli with burnt butter sauce. It was scrumptious and went perfect with my Yarra Valley Riesling. The dish was extremely easy to make. Why not give it a go yourself....

Preheat oven to 200 degrees celsius. Chop 500g of pumpkin and place on baking tray and cook in oven for approximately 20 minutes. Meanwhile put 250g of ricotta into a bowl with 1/2 cup of freshly grated parmesan cheese, fresh oregano, sea salt and black pepper.

Spoon 2 teaspoons of the ricotta mix on to a wonton wrapper and top with 1 piece of pumpkin. Wet the 4 edges with your fingertip and place another wonton wrapper on top, sealing the edges.

On low heat put 50g of butter into a pan, add fresh oregano and cook until browned. Cook the ravioli in boiling water for 3-4 minutes. Lay ravioli onto a plate and scatter remaining pumpkin over and around. Drizzle with burnt butter and sprinkle with fresh parmesan... Bona-petite!

Spring Clean

There's been quite a few articles on the big 'Spring Clean' of late; mainly wardrobe change-overs and gardening tips. These are certainly relevant, but as a foodie my 'Spring Clean' today comprised of a mighty pantry clean out!

I removed every single item from what seemed to be Mary Poppin shelves. I was amazed at what I found! I literally have hundreds of dollars worth of food and preserves, I must keep that in mind when asked what my assets are in future.

Once everything was out; sprawled across the kitchen island, shelves, floor, you name it, I thought to myself, what have I gotten myself into this lovely Spring Saturday morning, this job was going to take a lot longer than I thought.

I pre-packed, wiped bottles and jars and said goodbye to a few old friends, but also managed to rekindle a few new ones too. I had a heavenly bottle of Lentara Grove Extra Virgin Olive Oil that lay hidden and forgotten, for what would have been 12 months. I know this because I purchased the bottle from Tamar Valley's beautiful Pipers Brooke Vineyard on my Tasmanian holiday last year. I stumbled accross a few spice duplicates too; let me just say I have enough dried coriander and cumin to last me 2 years..... Anyone for Moroccan?

Yes the 'Spring Clean' took up a fare bit of my time, but at least I know what I have in the pantry now and I certainly feel refreshed, organised and motivated for many cooking adventures this coming Spring/Summer season. Have I given you a sudden urge to give your pantry a big 'Spring Clean'?

Thursday 15 September 2011

Cookbooks

Haven't cookbooks changed over the years?

I believe the demise of the bookshop will never eventuate, foodies will always insist on having a beautiful cookbook in their kitchen, why? Because they're works of arts that's why, besides, what will people give us as gifts?

As a nation we're fixated on beautiful things, it's all about image; don't think those marketing gurus don't know about it either! Compare the 1968 Margaret Fulton Cookbook with very minimal food photography to, well, any cookbook published in the last 5 years; pictures galore. I'm not saying I don't like it, that's certainly not it, my point is how much they've changed. Did you know Margaret Fulton has an iphone application... Yep you heard right, I just downloaded it from her website: www.margaretfulton.com.au

So on the topic of cookbooks, I thought I'd share a couple of my more favourite cookbooks in the kitchen.

#1 e’cco 2 - Philip Johnson

Philip Johnson owns a modern bistro called e'cco. Opened in 1995, e’cco is set in an historic tea warehouse in Brisbane’s CBD. e'cco 2 is my favourite cookbook, not just because it was my first ‘real’ cookbook, but more so because of it’s perfect and simple flavours. The recipes aren’t difficult and the ingredients obtainable. e’cco 2 comprises mainly of starters and desserts. Pressed duck and potato terrine with bitter greens, and onion jam and seared scallops with Tuscan bread salad. Caramelised rum bananas with toasted banana bread, Apple Pecan and Pine nut Torte and Campari sorbet just to name a few. Sadly this cookbook isn’t for sale anymore, all that were, are now sold – no wonder! 



#2 Food and Travels Asia - Alastair Hendy

If you don't know already, Miss Foodie's favourite cuisine is Vietnamese. So on my birthday last year when I received this cookbook from my mother I almost cried. Why would you cry over a book, well this book is honestly stunning!!! If you want an honest representation on Asian food then 'Food and travels Asia' is the cookbook for you. Hendy's photography is outstanding and the recipes authentic. He has a knack of painting the perfect picture; how the food is served, how the locals eat and on what occasion. The book is divided into countries India, Laos, Vietnam, Cambodia, Malaysia, Singapore, Bali, you get the gist. I made Turmeric Fish from the book in one of my Wednesday Girls Dinners. To put it simply, if you love Asian food then get this book!



#3 Saraban - Greg and Lucy Malouf
I was given this exquisite cookbook for my 30th birthday back in July this year. Saraban was inspired by Greg and Lucy’s trip to Iran in 2010. The ex-husband and wife team travelled there and discovered the secrets of Persian cuisine. The photography and story telling within these pages are so beautiful, it’s almost like you can smell the spices on that very hot sunny day. I’ve made a few recipes out of this book already. My favourite so far is Roasted Leg of Lamb with pumpkin, red onion and sultanas. You serve it with rice and natural yoghurt. I love it because, the taste is obviously out of this world, but also because it’s nice to have an alternate to the traditional roast veg and gravy we all know and love. 


#4 Marie Claire's Comfort Food
I like this book because the recipes are really simple but certainly don't lack in flavour. Comfort food is such a wonderful cuisine. During winter you can't go passed roasting and hearty soups. I also love the imagery here too. The ingredients are very local and never difficult to find.


 

Wednesday 14 September 2011

Introducing Miss Foodie

You may have noticed a few changes; well I hope you have. Yes I've somewhat reinvented myself…… Say au revoir to Party Mouth Foodie and bonjour to Miss Foodie (Aus). There will be a few more changes in the coming months too as Miss Foodie now has her very own domain name www.MissFoodie.com.au so hopefully we'll be running off that soon.

So what's been happening...... Well a couple of weeks ago I had the unfortunate experience of loosing one of my blog pages. I was busily uploading recipes from my infamous Wednesday Girls Dinners, when shock horror – it had all gone to scramble. What’s scramble you say? Well to put it simply, it’s a bit of this…*%XGLL9FGD D@@%&@#$@ $!DD and a bit more of that....H0438543 amp;amp;^%*........and a bit more of this...... &JJ DFD*()*&)^*$^#^%*&HJ........Not fun at all! And frightening too! I nearly packed it all up and through it in. Thank goodness for Google Cache and thank goodness for a close friend from ME MEDIA who educated me on this wonderful cache tool. So after reloading the text and all the images Miss Foodie was back. 
With this scare came a refreshed and motivated Miss Foodie. People don’t realise the time and energy it takes to keep a blog. As we all know life can be quite hectic; work is never-ending, weekends fly by and when you do get a chance to stop and relax all you want to do is a big fat nothing, well I know I do. To be honest, it’s hard to pull out the macbook and start blogging in what's a rare commodity; spare time. But..... If you want something bad enough, if you have a vision for something, then alas Miss Foodie must find time, and time she will find.

Thursday 1 September 2011

Wednesday Girls Dinner - Karolina

Entree Fancy Waldorf Salad Stack
Main Pork with Coconut Cream Spinach and Chill
Dessert Rhubarb Pie

Fancy Waldorf Salad Stack


Ingredients

Handful of chopped walnuts
4 Medium Granny Smith Apples, very thinly sliced
2 Celery Stalks, thinly sliced
1 cup Fancy lettuce
Good quality Blue Cheese

Method

In small skillet, heat walnuts over medium low heat, stirring frequently, for 4 to 5 minutes or until toasted and fragrant. On 4 plates, evenly arrange apples, celery, lettuce, walnuts and blue cheese. Sprinkle with salt and pepper to taste.

Pork with Coconut Cream Spinach and Chilli 


Ingredients (serves 4) 

1.5kg orange sweet potato (kumara), peeled, cut into 7mm-thick slices
1 1/2 tbs olive oil
4 pork loin medallion steaks
1 garlic clove, finely chopped
1 small fresh red chilli, finely chopped
2 bunches English spinach, ends trimmed, washed
150ml coconut cream

Method

Preheat oven to 200°C. Place the sweet potato in a bowl. Drizzle over 1 tablespoon of the oil and toss to coat. Arrange the sweet potato in a single layer on 2 baking trays. Bake in oven, swapping the trays halfway through cooking, for 25 minutes or until golden and tender.

Meanwhile, heat 1 teaspoon of the remaining oil in a frying pan over medium-high heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

Heat the remaining oil in the frying pan over medium-high heat. Add the garlic and chilli, and cook for 30 seconds or until aromatic. Add the spinach and coconut cream and cook, stirring, for 2 minutes or until the spinach just wilts.

Divide the sweet potato among serving plates. Top with the spinach mixture and pork to serve.

Rhubarb Pie


Karolina your homemade recipe please..... ?


Wednesday 17 August 2011

Wednesday Girls Dinner - Alyssa

Entree Roasted Beetroot Soup with Creme Fraiche and fresh mint
Main Spicy Couscous Salad with Haloumi
Dessert Chocolate Semi-freddo with Berries

Roasted Beetroot Soup with Creme Fraiche and fresh mint


Ingredients

Extra virgin olive oil
1 carrot, chopped into chunks
3 to 4 small or 2 large baby beetroots cut into quarters
1 desiree potato, peeled, chopped1 granny smith apple, quartered
40g unsalted butter
1 onion, quartered1 bay leaf
1L (4 cups) chicken or vegetable stock
Creme fraiche (or sour cream), finely snipped mint to serve

Method

Preheat oven to 180 degrees. Spread carrot, beetroot, potato and apple on a large roasting pan. Drizzle with olive oil and cook for around 45 minutes.

Heat the butter in a large saucepan over medium heat. Add the chopped onion and cook, stirring, for 3 minutes or until slightly softened. Add the slightly cooled roasted vegetables, bay leaf, stock and 1 cup (250ml) water. Increase the heat to medium-high, bring soup to the boil, then cook for a further 5 minutes or until the vegetables are very tender.

Allow the mixture to cool slightly, then discard the bay leaf. Using a stick blender, blend soup until smooth (or puree in batches in a blender).

Season soup to taste, add a little extra water if it's too thick, and warm through over low heat if necessary.
To serve, divide soup among bowls and top each with a dollop of creme fraiche or sour cream. Scatter with fresh snipped mint, then drizzle with oil.

Spicy Couscous Salad with Haloumi


Ingredients

2 cups Real Vegetable Stock
1 small onion
250g pearl couscous
250g haloumi cheese
1 teaspoon olive oil
420g can chickpeas, drained, rinsed
5 green onions, thinly sliced
1/2 cup mint leaves, roughly chopped
2 long red chillies, deseeded, thinly sliced

Dressing
1 large lemon, rind finely grated, juiced
2 teaspoons paprika
1/4 cup olive oil
Quarter lemon to serve

Method

Saute chopped onion in olive oil until golden. Add pearl couscous and stir until golden. Add salt, pepper, chopped parsley and other spices to taste. Add 2 cups boiling water or stock. Cover pot and simmer for 8-10 minutes.

Cut haloumi into 3 lengthways. Heat oil in a small frying pan over medium heat. Add haloumi and cook for 1 to 2 minutes each side or until golden. Transfer to a plate. Toss couscous, chickpeas, green onion, mint and chilli until combined.

Make dressing: Whisk lemon rind, 1/4 cup lemon juice, paprika and oil in a jug until well combined.
Pour dressing over salad. Season with salt and pepper. Stir to combine. Top with haloumi and Serve with a fresh piece of lemon.

Chocolate Semi-freddo with Berries


Ingredients (serves 8)

6 eggs, separated
2/3 cup caster sugar
1 cup thickened cream
2 tablespoons cocoa powder
1/4 cup warm water
fresh berries, to serve

Method

Using a hand mixer, beat egg yolks and sugar in a large bowl until pale and creamy. Wash and dry beaters. Beat eggwhites until soft peaks form. Fold eggwhites into egg yolk mixture until just combined.

Using beaters, whip cream until soft peaks form. Combine cocoa and warm water in a small bowl. Stir into cream.

Carefully fold chocolate cream into egg mixture until just combined. Spoon into a 4-cup capacity airtight container.
Cover and freeze for 3 hours or until firm. Serve with fresh or frozen berries.

Wednesday 22 June 2011

Wednesday Girls Dinner - Miss Foodie


Was a wonderful night with the girls; Karolina is in Sweden so we had an even four at the table. Quite an achievement for me this week!! Megsie darling isn't a pork fan, but my Asian pork dish had her sucking the cutlet bone dry, brilliant I say :) It's always a wonderful feeling when you can see your friends enjoying the dish you made them.

Now I love and I mean love Gyoza. This was the second time I've made this and the recipe is so delicious, I don't think I've had better if I do say so myself ;)  The white chocolate mousse we had for dessert is such an easy recipe and super-duper scrumptious. Be sure to give these recipe's a try; and if you do, make sure you tell me how it goes!

Entree Pork Gyoza
Main Asian Pork with Wilted Asian greens
Dessert White Chocolate Mousse with Fresh Strawberries

Pork Gyoza


Ingredients

250g pork mince
1 cup finely shredded wombok (Chinese Cabbage)
1/4 cup finely chopped chives
2 garlic cloves, crushed or grated
1 tbs tamari (If you can't find (like me) use kecup manis)
1 tsp sesame oil
1/4 tsp ground white pepper
40 gyoza or gow gee wrappers (found in woolies in the latina fresh pasta area)
2 tsp peanut oil
1/2 cup (125ml) water

Dipping sauce
1 tbs tamari 1 tbs rice vinegar
1 tbs water
1 tsp caster sugar
1/2 tsp sesame oil

Method


Combine the pork, wombok, chives, garlic, tamari, sesame oil and pepper in a medium bowl.

Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Fold in half and use your fingertips to seal the edges. Place on a plate. Continue with remaining gyoza wrappers and pork mixture.

To make the dipping sauce, combine the tamari, rice vinegar, water, sugar and sesame oil in a small bowl or jar. Stir/shake until sugar dissolves.

Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the gyoza is golden. Sprinkle the water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.

Place on a serving platter. Serve immediately with the dipping sauce.

Asian Pork with Wilted Asian greens



Ingredients (serves 8)

1 tbs brow n sugar
80ml (1/3 cup) tamari
6 whole star anise
1 tbs finely grated fresh ginger
1 tbs rice vinegar
1/2 tsp sesame oil
8 (about 1.6kg) pork loin cutlets, excess fat trimmed
60ml (1/4 cup) water
1/2 tsp sesame seeds
1 bunch gai choy, ends trimmed (bok choy, pak choy etc is fine)
1 bunch choy sum, ends trimmed (bok choy, pak choi etc is fine)
1/2 small Chinese cabbage, coarsely chopped
1 bunch green shallots, ends trimmed, thinly sliced diagonally

Method

Combine sugar, 60ml (1/4 cup) of the tamari, star anise, ginger, vinegar and oil in a glass bowl. Add the pork and turn to coat. Cover and place in fridge for 3 hours to develop the flavours.

Preheat oven to 220°C. Remove pork from marinade and place in a roasting pan. Reserve marinade. Bake in oven for 20 minutes or until pork is brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Meanwhile, combine reserved marinade and water in the roasting pan and bring to the boil over high heat. Cook, stirring, for 5 minutes or until sauce thickens. Add the remaining tamari and stir until well combined. Remove from heat.

Heat a wok over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the gai choy, choy sum, cabbage and green shallot to the wok and stir-fry for 2 minutes or until just wilted.

Divide the Asian greens among serving plates and sprinkle with sesame seeds. Top with pork and serve drizzled with sauce.

White Chocolate Mousse with Fresh Strawberries


Ingredients (serves 4)

150g good-quality white chocolate, broken into squares
4 egg whites
1/4 cup caster sugar
160ml (2/3 cup) thickened cream
1 x 120g punnet strawberries

Method

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts. Remove from heat.



Use an electric beater to beat the egg whites in a medium, clean, dry bowl until firm peaks form. Add half the sugar and beat until the sugar dissolves. Add the remaining sugar and beat until glossy. Add the cream and beat until the mixture thickens. Add the white chocolate and use a metal spoon to fold until just combined.

Reserve 16 strawberries. Divide half the remaining strawberries among 4 serving glasses. Top with half the white chocolate mousse. Repeat with the remaining strawberries and white chocolate mousse. Top with the reserved strawberries. Place in the fridge until set.

ENJOY!!!

Love Miss Foodie :)

Thursday 26 May 2011

Wednesday Girls Dinner - Karolina

We visited Karolina at her new house in Manly. She has recently purchased the new Bill Granger’s Holiday cookbook and so her yummy dinner was inspired by Bills tasty recipes.

Entrée Eggplant salad with chilli and mint
Main Braised Lamb Shanks
Dessert Apple griddle scones with blackberries

Eggplant salad with chilli and mint 


Ingredients - serves 4-6

3 large eggplants
2 tbls extra virgin olive oil
2 tbls red wine vinegar
1 long red chilli, seeded, finely chopped
3 tbls shredded fresh mint leaves
3 tbls shredded fresh flat leaf parsley
Sea salt and black pepper 
 
Method

Cut each eggplant into thinck slices. Preheat a bbq or chargrill pan to high and cook the eggplant for -3 minutes on each side or until lightly charred and cooked through. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 15 minutes.

Meanwhile, whisk together the olive oil and red wine vinegar in a small bowl. Add the chilli, mint and parsley, season with salt and pepper and stir together.

Tear the eggplant into rough strips with your fingers and place in a serving bowl. Add the dressing and gently toss together.

Braised Lamb Shanks


Ingredients - Serves 4

4 Lamb shanks
Plain (all purpose) flour, season with salt and pepper, to toss
2 tbls olive oil
1 large onion, cut into thin wedges
3 garlic cloves, thinly sliced
1 large long red chille, seeded and finely chopped
2 tsp five spice powder
400g tin chopped tomatoes
3 tbls light soy sauce
2 tsp brown sugar

To serve
Steamed leafy greens
Steamed rice or mashed potato
Lime wedges

Place lamb shanks, flour, salt & pepper into a bag and toss to coat shanks.

In a heavy based casserole dish or electric fry pan gently saute onion and garlic until opaque add the next 5 ingredients followed by the coated lamb shanks. Turn the heat to low and cook for approximitely 2 hours or until the meat deliciously falls off the bone.

Serve with steamed leafy greens, steamed rice or mash potato and a lime wedge.

Apple griddle scones with blackberries


Ingredients - makes 2 large or 8 small

2-3 punnets blackberries90g caster sugar
2 small Bramley apples, peeled, cored and diced
110g wholemeal flour
110g self-raising flour
1 tsp mixed spice
110g butter, softened plus extra for frying
1 egg beaten
1 tbls buttermilk
Clotted cream or crème fraiche, to serve

Friday 29 April 2011

Bistrot Bistro

I know I know it’s been a while…. Weddings, baby showers, Easter; you know how it gets.

Wednesday night Party Mouth Foodie and some very close friends took a trip to a modern Australian French bistro in Woolloongabba - Bistrot Bistro. I wrote about the renovated Woolloongabba precinct back in February; 'Woolloongabba's where it's at" I mentioned a few restaurants and pubs in the area but oddly bypassed this little gem. Set in the historic Good Year Tyre and Rubber building; Bistrot Bistro still has some of it's original interiors. Timber floors, window frames, and if you look closely enough you can even see the original brick archways. I loved the seating arrangements; if you have 2-4 people dining you can snap up one of their cute pin-striped booths. They also have a long leather seat with cute little tables running along front; just like in France. T
hey certainly have done a superb job of renovating this abandoned building; and with Edith Piaf singing in the background, the room oozes French la de da.

P.S Check out their cellar room function area...impressive let me tell you.

Foooooood time!!! Their menu is indeed inviting and the service absolute. Our waiter was very helpful with suggestions and very patient; you should see me I'm hopeless! I can never decide what to order.

I could describe in detail my every mouthful, but we all know a picture speaks louder than words.

For entree we ended up ordering the same thing.... could you resist soft figs with fromage (similar to quark) and watercress? We couldn't. We ate it too quickly to take a picture :)

Changing the subject for a second. I love it that when I go out for dinner with my close
friends, I get the opportunity to have a tiny taste of everyone's meals; yeah it's called sharing and if you don't do it you should start right now!

OK what we ate.....


Grilled Pork and white bean salad
The white beans were cooked in a broth of pork bones and stock, so yummy!


Braised Lamb, red grapes and crumbed sweet bread
The dish is compared to pork belly but a little less fattening. The warm grapes were very complementarity of the lamb. If you're hungry though this isn't going to hit the spot, but you can opt for one of their yummy side dishes to solve that problem.


Ragout of clams with sauce rouille & fresh sourdough
Bistrot Bistro had run out of mussels that day sadly, but they offered to do the same meal but replacing the mussels for clams; it was most enjoyable. The fresh sourdough was perfect to soak up all the creamy rouille deliciousness.


Desert o'clock....
Creme Caramel
The caramel in this was so sweet and tasty, even toffee like. If I remember correctly I nearly licked the bowl.


Blueberry Frangipane Tart with Buerre Noisette ice cream
The spoon was dug into this before we got to take the photo lol so it did look perfect on arrival to our table. The Buerre Noisette (hazelnut butter) ice cream was so nice beautiful and the blueberry franipane tart was light and fruity.


Chocolate marquise topped with creme fraiche
I didn't personally taste this because it looked far too rich for me but the moans around the table when people were tasting it certainly tells me it was decadently sweet.


Would I dine at Bistrot Bistro again? Yes.
Was Bistrot Bistro the best food I have ever tasted? No.
Is the food really really yummy? Yes.
Is the decor warm, cosy and inviting and perfect for a romantic dinner or catch up with friends? Most definitely!

I'll let you make up your own mind; but I certainly know that this modern Australian French bistro hasn't let the reputation of the Woolloongabba precinct down one bit.

Thursday 24 March 2011

Wednesday Girls Dinner - Miss Foodie

Entrée Garlic Tiger Prawns with Peanut Satay Dipping Sauce & Natural Tasmanian Oysters with Asian Vinaigrette
Main Asian Turkey Balls with Rice Noodles, Snow Peas and Radishes
Desert White Chocolate, Mango & Passionfruit Trifle

Tiger Prawns with Peanut Satay Dipping Sauce
 

Ingredients

Fresh Tiger Prawns (tip: if a prawns feelers are long and intact you know they're fresh; once they're frozen they break off you see).

Peanut Satay Sauce. Recipe hmmm yeah well I could make it but honestly it's so easy to head to your local Thai Takeaway and order a small container, its like $4.

Method

Cook your prawns in a hot wok with garlic and a fresh squeeze of lime at the end. Lay out and serve with dipping sauce. Easy!!

Natural Tasmanian Oysters with Asian Vinaigrette


Ingredients

2 tbs light soy sauce
2 tbs rice wine vinegar
1 tsp sesame oil
24 Pacific oysters, in the half shell
2 green shallots, ends trimmed, thinly sliced

Method

Shake all ingredients together in an old glass jar or whisk in a small bowl. Spoon over fresh oysters. Another easy one :)

Asian Turkey Balls with Rice Noodles, Snow Peas and Radishes

Recipe on it's way...

Tuesday 22 March 2011

Northshore Riverside Cafe - Hamilton

I was a bit hesitant on telling you about Riverside Cafe because no one really knows about this Hamilton gem yet. I discovered this superb bistro through a close friend of mine. I work in Hamilton and I didn't even know what lay beyond the Hamilton industrial area. Most of us are familiar with the Portside restaurant precinct in Hamilton, but have you delved down Macarthur Ave? Well I recommend that you do.

Every mouthful I have experienced at Riverside Cafe has been sensational. Now you're going to hate me because I guarantee you're going to be hungry once you check out the meals I've had.

Interior of Riverside Cafe

Outside view from the balcony seats

Balcony seat

Beef Ragu Gnocchi with watercress
(this was a special and sadly isn't a regular on the menu)



This one is on the menu and is my absolute favourite!!
Coconut Crusted Tiger Prawns, Mango and Macadamia Salad with a Star Anise Chutney


Roasted Tomato, Capsicum and Walnut Tart with reduced balsamic glaze and micro herbs

Scallop Caesar Salad

DESERT TIME!!
The in house made sweets are always different upon every visit.

Sticky Banana and Caramel Pudding

Lemon Delicious Tart

Do you still love me? You're hungry now aren't you ha ha..... Well you know what to do then. Cruise down to Riverside Cafe soon. They are open from 9am to 4pm everyday and serve breakfast from 8:30am to 11:30am Saturday and Sunday only. If you want to check out the regular menu click here, mind you the specials are always very hard to go past.

When you venture to this neck of the woods not only can you enjoy some fine bistro cuisine, you also have the option to bring a picnic or BBQ lunch along with you. The surrounding grounds include beautiful green lawns which are wonderfully maintained along with BBQ areas.

The below pictures are care of Northshore Hamilton. They're taken when they first built up the area; there are a lot more trees and plants now-a-days.





Wednesday 9 March 2011

Wednesday Girls Dinner - Megsie

Entrée Cured Meat with Gorgonzola Figs
Main Home made Mushroom Pizza + Pumpkin Pizza with Salads
Dessert Italian style Chocolate Custard Tart

Recipes are coming and you definitely want to have these. The Gorgonzola Figs were out of this world!!! From memory I think Megsie simply put a piece of Gorgonzola cheece into a fresh fig and wrapped a piece of prosciutto around it.  She put that in the oven until the fig was crispy. Meanwhile melt the remaining Gorgonzola cheese in a pot set at low heat. To serve drizzle melted Gorgonzola over the cooked fig.  My mouth is watering as I type this! Such simple ingredients but such a knock out taste!





2011 Wednesday Girls Dinners are back

After our Christmas break the girls and I are back in full swing with Wednesday Girls Dinners. With all of us living busy lives we've decided to meet up every second Wednesday this year rather than every Wednesday. 

Dear Megsie is getting married in Yamba in exactly 15 days.... wowza so exciting!! Plus owning and running her own Advertising and PR businesses you can imagine what her time has been spent on lately. With Sarah heavy into the third last semester MBBS Bachelor of Med and Surgery degree (yup you heard right she’s going to be a Doctor) this amazing lady is definitely working to the bone. Lovely Alyssa is well into her Education Primary School degree and onto the prac side of things; this woman barely has a moment to herself. And last but by no means least we have our Swedish beauty Karolina. With a recent move to the lovely bayside town of Manly, starting new employment plus caring for her husband and gorgeous little boy Oskar she too is a busy little bee.

As you can see fortnightly dinner catch ups works well for us all. So lets get to our tasty recipes shall we....


Alyssa’s Week

Entrée Tangy Thai Chicken Salad
Main Asian-marinated baked salmon
Deserts Honey-roasted pears with caramel & pecan sauce

Tangy Thai Chicken Salad


Ingredients

1/4 cup (60ml) light coconut milk
2 tbs fish sauce
2 tbs grated palm sugar*
500g chicken thigh fillets, trimmed
2 tsp sweet chilli sauce
1 tbs lime juice
4 kaffir lime leaves*, centre vein removed, finely sliced
150g baby Asian salad leaves
1/3 cup canned water chestnuts*, sliced
1 red onion, finely sliced
2 spring onions, finely sliced on the diagonal
1 tsp finely chopped galangal*
1 red chilli, seeds removed, finely sliced
1/3 cup each mint and coriander leaves, plus extra to garnish
50g roasted peanuts, roughly chopped

Method

In a large saucepan, stir together coconut milk, fish sauce and palm sugar over low heat until sugar dissolves, then bring to the boil. Add chicken, cover and simmer over low heat for 10 minutes or until cooked. Remove from heat and let chicken cool. Remove chicken and reserve liquid.

For the dressing, add chilli sauce, lime juice and kaffir lime to poaching liquid. Stir to combine. Shred chicken and mix in a bowl with salad leaves, water chestnuts, onions, galangal, chilli and herbs. Divide between plates, garnish with peanuts and extra herbs. Drizzle with dressing.

Note – No chilli was used in this recipe.

delicious. - February 2004, Page 149
Recipe by L Bell, Clayfield, Queensland (Reader
)

Asian-marinated Baked Salmon

Ingredients 

2 lemongrass stems (pale part only), chopped
1/2 cup (125ml) dark soy sauce
1/2 bunch coriander, leaves thinly sliced, stalks finely chopped
2cm piece ginger, finely grated
4 garlic cloves, finely grated
1kg piece skinless salmon fillet, pin-boned
1/3 cup (115g) honey, warmed
4 spring onions, finely shredded
2 limes, halved

Method

Mixed pea salad (we used fresh peas, snow peas and pea shoots), to serve
Using a mortar and pestle, bash the lemongrass until fragrant. Stir in the soy sauce, coriander stalks, ginger and garlic. Place the fish in a glass dish, then spread all over with the marinade. Cover and marinate in the fridge for 1 hour.

Preheat the oven to 200°C and line a large tray with baking paper.  Place the salmon on the tray, then brush with the honey. Bake in the oven for 10 minutes or until the fish is just cooked but still a little pink in the centre.
Carefully transfer the fish to a board or serving platter, sprinkle with spring onion and coriander leaves, then serve warm or at room temperature with lime to squeeze, and salad.

A lovely side dish to go with this absolutely knock out fish of a dish is wilted pok choi with crushed peanuts.


From delicious. - November 2008, Page 92
Recipe by Valli Little


Honey-roasted pears with caramel & pecan sauce


Ingredients (serves 6)

6 firm pears, peeled, quartered, cored
30g butter
2 tbs honey
1/2 tsp ground cinnamon
45g (1/3 cup) pecans
185ml (3/4 cup) thickened cream
60g (1/3 cup, lightly packed) brown sugar
Thick cream, to serve

Method

Preheat oven to 180°C. Arrange the pear, in a single layer, in a medium flameproof roasting pan. Place the butter, honey and cinnamon in a small saucepan over medium heat and stir until the butter melts. Pour over the pear and turn to coat. Roast in oven, turning once, for 20-25 minutes or until the pear is tender and light golden.

Meanwhile, spread the pecans over a baking tray. Bake in oven for 5 minutes or until toasted. Coarsely chop.

Transfer the pear to a bowl and cover with foil to keep warm. Add the cream and sugar to the roasting pan. Place the pan over low heat and stir until the sugar dissolves and the mixture is well combined. Simmer, stirring often, for 8 minutes or until the sauce thickens.
Pour the caramel sauce over the pear and sprinkle with the pecans. Serve immediately with the cream.

Good Taste - July 2008, Page 86
Recipe by Alison Roberts