Friday, September 19, 2008

Asparagus, Mushroom and Roasted Buckwheat Salad

If you are in the mood to try something a little different, then here is the salad for you. Recipe serves 6.

Ingredients:

1 large egg
1 cup roasted buckwheat
1 1/3 cups bought chicken stock
1 medium-sized onion, chopped
3 tablespoons olive oil
8 ounces (250 g) mushrooms, sliced
8 ounces (250 g) asparagus, cut into 3/4 inch (2 cm) lengths
2 cloves garlic, crushed
Pinch black pepper
1/4 cup water
1 large red capsicum, cored, seeded and chopped
1 medium-sized stick celery, diced
2 tablespoons finely chopped parsley or snipped fresh dill
2 tablespoons sherry vinegar or balsamic vinegar

Method:

1. In a small bowl, beat the egg lightly, then add the roasted buckwheat and stir to coat. Pour the mixture into a medium-sized non-stick frying pan and cook over moderate heat, stirring, for about 2 minutes or until the buckwheat is completely dry. Add the stock and onion and bring to the boil. Cover and simmer over low heat for 15 minutes or until the buckwheat is tender.
2. Meanwhile, in a large frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms and saute for 3 minutes or until they begin to release their juices. Add the asparagus, garlic and black pepper and saute, stirring, for 1 minute. Add the water to the frying pan, cover and steam the vegetables for 2 minutes or until the asparagus is just tender, but still crisp. Remove the cover from the pan, raise the heat to high and cook until all the remaining liquid has evaporated.
3. In a large bowl, combine the buckwheat, vegetable mixture, red capsicum, celery and parsley. Sprinkle with the vinegar and remaining tablespoon of oil, and toss to combine. Serve at room temperature. The salad will keep, covered and refrigerated, for 24 hours.

Apple and Walnut Triangles


These flaky filo pastries enclose a delicious filling of apples, dried fruit and nuts. Recipe makes 18 triangles.

Ingredients:

12 sheets filo pastry
4 ounces (125 g) unsalted butter, melted
Filling:
1 pound 4 ounces (1.2 kg) Bonza apples, peeled, cored and finely chopped
6 teaspoons white or raw sugar
1 teaspoon finely grated lemon rind
1/4 cup sultanas or seedless raisins
1/4 teaspoon ground mace or mixed spice
1/4 cup chopped walnuts
Icing sugar, to sift

Method:

1. To prepare the filling, cook the apples, sugar and 1/4 cup water until apples are tender. Remove from the heat. Stir in the lemon rind, sultanas, mace and walnuts. Cool completely.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 baking trays with melted butter.
3. On a lightly floured surface, lay out 2 sheets of filo pastry, vertically. Cut a 5 1/2 inch (14 cm) wide strip from the bottom (narrow) end of both sheets. Cut the remainder of the sheets in half, vertically, to give a total of six 11 x 5 1/2 inch (28 x 14 cm) strips. Brush 3 of the filo strips with butter; cover each with another strip; brush with more butter.
4. Place 2 heaped teaspoons of filling at one end of each strip, then fold over one corner to the edge to make a triangle. Continue folding along the length of the strip, to make a triangular 'parcel' completely enclosing the filling. Place triangles onto a prepared baking tray. Repeat this process with the remaining filo pastry and filling.
5. Brush the triangles with melted butter and bake for 12-15 minutes, or until crisp and golden brown.
6. Sift with icing sugar. Serve triangles warm with whipped cream or yogurt.

Macaroni Salad with Basil, Tomatoes and Chickpeas

If fresh basil isn't available, substitute 1/4 cup fresh parsley mixed with 1 teaspoon dried basil. Recipe serves 6.

Ingredients:

8 ounces (250 g) elbow macaroni or medium-sized pasta shells
1 1/4 pound (600 g) canned chickpeas, drained and rinsed
2 egg tomatoes, cut into 1 inch (2.5 cm) pieces
2 spring onions including tops, sliced
1/4 cup firmly packed basil leaves, coarsely chopped
3 tablespoons lemon juice
1/4 teaspoon black pepper
1/3 cup olive oil
3 cloves garlic, halved
1/4 teaspoon each dried rosemary and marjoram, chopped

Method:

1. Cook the pasta according to the packet directions. Drain, rinse under cold running water to stop the cooking and drain again; then transfer to a large bowl. Add the chickpeas, tomatoes, spring onions, basil, lemon juice and pepper, and toss together.
2. In a small frying pan heat the oil over low heat and add the garlic, rosemary and marjoram. Cook for about 5 minutes, turning the garlic as it colors until it is golden and the oil is fragrant. Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine. Serve either at room temperature or chilled. Will keep, refrigerated, for 2 days.

Pumpkin Soup


An easy to prepare soup that never fails to satisfy the taste buds and appetites of those eating it. The potato gives a nice silky appearance to the soup. Leftover soup can be frozen in a foil tray. Recipe serves 6.

Ingredients:

1 tablespoon oil
1 medium onion, diced
1 potato
2 pound (1 kg) pumpkin
4 cups chicken or vegetable stock
1 cup milk
1/2 teaspoon ground nutmeg
Pinch ground cardamom
Freshly ground black pepper to taste
Sour cream and chives, to serve

Method:

1. Heat oil in a deep pot and fry the onions until soft.
2. Peel and seed the pumpkin and peel potato and cut both into pieces. Add to onion along with the nutmeg and cardamom. Cook over medium heat for 5 minutes, stirring occasionally.
3. Add stock and bring to the boil. Reduce heat and cook until pumpkin is tender.
4. Puree in a food processor or blender until smooth.
5. Return to pot. Add milk and heat but do not boil.
6. Serve hot with a dollop of sour cream and a sprinkling of chopped chives and ground pepper.

Stuffed Zucchini

This makes a delicious entree or side dish. It can be prepared hours in advance and baked just before serving. Recipe serves 4-6.

Ingredients:

6 medium zucchini
4 tablespoons bacon, finely chopped
4 tablespoons Bolognaise Sauce (commercially prepared or homemade)
2 small tomatoes, seeds removed and diced
4 tablespoons breadcrumbs
5 tablespoons Parmesan cheese, grated
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
Salt

Method:

1. Place all ingredients except zucchini in a bowl and mix well.
2. Wash zucchini and cut in half length-wise. Scoop out seeds and a little of the flesh using a teaspoon.
3. Fill halves with filling.
4. Place on a lightly oiled baking tray and bake in a preheated 375 degree F (190 degree C) oven for 20 minutes or until the top is brown and the zucchini are tender.

Zucchini with Herbs

This is a very simple side dish that allows the delicate flavor of the zucchini to come into its own. Recipe serves 4-6.

Ingredients:

2 pound (1 kg) zucchini, grated
Salt
2 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon fresh basil
1 tablespoon fresh marjoram
1 tablespoon fresh parsley
Freshly ground black pepper

Method:

1. Place grated zucchini in a colander and sprinkle with salt. Leave to drain for 1/2-1 hour. Squeeze out all moisture.
2. Heat oil in a fry pan. Add zucchini and cook for 5 minutes or until tender, stirring occasionally.
3. Add lemon juice and herbs and mix through. Season with pepper and serve.

Truffle and Lobster Risotto


To capture the precious qualities of the fresh truffle, partner it with lobster and serve in a silky smooth Italian risotto. Both truffle shavings and truffle oil are added towards the end of cooking to preserve their flavor. Recipe serves 4.

Ingredients:

2 ounces (60 g) unsalted butter
1 medium onion, chopped
1 3/4 cups risotto rice, preferably Carnaroli
1 fresh thyme sprig
2/3 cup dry white wine
5 cups simmering chicken stock
1 freshly cooked lobster
3 tablespoons chopped mixed fresh parsley and chervil
3-4 drops truffle oil
2 hard-boiled eggs
1 fresh black or white truffle
Salt and freshly ground black pepper

Method:

1. Melt the butter, add the onion and fry until soft. Add the rice and stir well to coat with fat. Add the thyme, then the wine and cook until it has been absorbed. Add the chicken stock a little at a time, stirring. Let each ladle full be absorbed before adding the next.
2. Twist off the lobster tail, cut the underside with scissors and remove the white tail meat. Carefully break open the claws with a small kitchen hammer and remove the flesh. Cut half the meat into big chunks, then roughly chop the remainder.
3. Stir in the chopped lobster meat, half the chopped herbs and the truffle oil. Remove the rice from the heat, cover and leave to stand for 5 minutes.
4. Divide among warmed plates and center the lobster chunks on top. Cut the hard-boiled eggs into wedges and arrange them around the lobster meat. Finally, shave fresh truffle over each portion and sprinkle with the remaining herbs. Serve immediately.

Tip: To make the most of the aromatic truffle scent, keep the tuber in the rice jar for a few days before use.

Apple and Lemon Risotto with Poached Plums


Although it is entirely possible to cook this Italian dessert dish by the conventional risotto method - by adding the liquid slowly - it makes more sense to cook the rice with the milk in the same way as for a rice pudding. Recipe serves 4.

Ingredients:

1 cooking apple
1/2 ounce (15 g) butter
Scant 1 cup risotto rice
2 1/2 cups creamy milk
About 1/4 cup caster sugar
1/4 teaspoon ground cinnamon
2 tablespoons) lemon juice
3 tablespoons double (thickened) cream
Grated rind of 1 lemon, to decorate
For the poached plums:
1/4 cup light brown Muscovado sugar
Scant 1 cup apple juice
3 star anise
Cinnamon stick
6 plums, halved and sliced

Method:

1. Peel and core the apple. Cut it into large chunks. Put these in a large, non stick pan and add the butter. Heat gently until the butter melts.
2. Add the rice and milk and stir well. Bring to the boil over a medium heat, then simmer very gently for 20-25 minutes, stirring occasionally.
3. To make the poached plums, dissolve the sugar in 2/3 cup apple juice in a pan. Add the spices and bring to the boil. Boil for 2 minutes. Add the plums, and simmer for 2 minutes. Set aside until ready to serve.
4. Stir the sugar, cinnamon and lemon juice into the risotto. Cook for 2 minutes, stirring all the time, then stir in the cream. Taste and add more sugar if necessary. Decorate with the lemon rind and serve with the poached plums.

Tip: If the apple is very sharp (acidic) the milk may curdle. There is no need to worry about this - it will not affect the look or taste of the sauce.

Chocolate Risotto


If you have never tasted a sweet risotto, there is a treat in store. Italian-style Chocolate Risotto is delectable and children of all ages love it. Recipe serves 4-6.

Ingredients:

Scant 1 cup risotto rice
2 1/2 cups creamy milk
3 ounces (90 g) plain chocolate, broken into pieces
1 ounce (30 g) butter
About 1/4 cup caster sugar
Pinch of ground cinnamon
4 tablespoons double (thickened) cream
Fresh raspberries and chocolate caraque, to decorate
Chocolate sauce, to serve

Method:

1. Put the rice in a non stick pan. Pour in the milk and bring to the boil over a low to medium heat. Reduce the heat to the lowest setting and simmer very gently for about 20 minutes, stirring occasionally, until the rice is very soft.
2. Stir in the chocolate, butter and sugar. Cook, stirring all the time over a very gentle heat for 1-2 minutes, until the chocolate has melted.
3. Remove the pan from the heat and stir in the ground cinnamon and double cream. Cover the pan and leave to stand for a few minutes.
4. Spoon the risotto into individual dishes or dessert plates, and decorate with fresh raspberries and chocolate caraque. Serve with chocolate sauce

Seafood Risotto


You can use any mixed shellfish or seafood for this Italian risotto, as long as the total weight is similar to that used here. The risotto would also make a very good appetizer or starter for eight. Recipe serves 4-6.

Ingredients:

1 pound (500 g) fresh mussels
About 1 cup dry white wine
8 ounces (250 g) sea bass fillet, skinned and cut into pieces
Seasoned flour
4 tablespoons olive oil
8 scallops with corals separated, white parts halved or sliced, if large
8 ounces (250 g) squid, cleaned and cut into rings
12 large raw prawns or langoustines, heads removed
2 shallots, finely chopped
1 garlic clove, crushed
2 cups risotto rice, preferably Carnaroli
3 tomatoes, peeled, seeded and chopped
2 1/2 pints (1.5 litres) simmering fish stock
2 tablespoons chopped fresh parsley
2 tablespoons double (thickened) cream
Salt and freshly ground black pepper

Method:

1. Scrub the mussels, discarding any that do not close when sharply tapped. Place them in a large saucepan and add 6 tablespoons of the wine. Bring to the boil, cover the pan and cook for 3-4 minutes until all the mussels have opened, shaking the pan occasionally. Drain, reserving the liquid and discarding any mussels that have not opened. Set aside a few mussels in their shells for garnishing; remove the others from their shells. Strain the cooking liquid.
2. Dust the pieces of sea bass in seasoned flour. Heat 2 tablespoons of the olive oil in a frying pan and fry the fish for 3-4 minutes until cooked. Transfer to a plate. Add a little more oil to the pan and fry the white parts of the scallops for 1-2 minutes on both sides until tender. Transfer to a plate.
3. Fry the squid for 3-4 minutes in the same pan, adding a little more oil if necessary, then set aside. Lastly, add the prawns or langoustines and fry for a further 3-4 minutes until pink, turning frequently. Towards the end of cooking, add a splash of wine - about 2 tablespoons - and continue cooking so that the prawns become tender, but do not burn. Remove the prawns from the pan. As soon as they are cool enough to handle, remove the shells and legs, leaving the tails intact.
4. In a large saucepan, heat the remaining olive oil and fry the shallots and garlic for 3-4 minutes over a gentle heat until the shallots are soft but not brown. Add the rice and cook for a few minutes, stirring, until the rice is coated with oil and the grains are slightly translucent. Stir in the tomatoes, with the reserved liquid from the mussels.
5. When all the free liquid has been absorbed, add the remaining wine, stirring constantly. When it has also been absorbed, gradually add the hot stock, one ladle full at a time, continuing to stir the rice constantly and waiting until each quantity of stock has been absorbed before adding the next.
6. When the risotto is three-quarters cooked, carefully stir in all the seafood, except the mussels reserved for the garnish. Continue to cook until all the stock has been absorbed and the rice is tender but still has a bit of "bite".
7. Stir in the parsley and cream and adjust the seasoning. Cover the pan and leave the risotto to stand for 2-3 minutes. Serve in individual bowls, garnished with the reserved mussels in their shells.