RSS Feed

Category Archives: Savoury Food

Leek and Spinach Galette

Ingredients

450g good store bought shortcrust pastry, or you could make your own.

2 leeks

1 tablespoon olive oil

1/2 tablespoon butter

2 garlic cloves, finely chopped

1/2 teaspoon salt

50g baby spinach leaves

140g light sour cream or creme fraiche

2 free range eggs

1 teaspoon mustard

Salt and ground black pepper

50g cheddar cheese

Egg wash – 1 free-range egg mixed with 1/2 tablespoon water.

Method

Roll out the pastry to a rough circle. About 20-25cm or 9-10 inches in diameter is good. This is a rustic galette and is very forgiving. Put the circle of pastry onto a baking sheet on your chosen baking surface. A cast iron pan is ideal (that’s what I used), but a baking tray works just as well.

Score another circle with a knife inside the pastry base, 2-3 cms smaller. Carefully turn up the outer circle to make a rough side for the galette.

Chop the leeks into rounds. Put the olive oil and butter into a large frying pan. When the butter is melted, add the chopped garlic and leeks. Add the salt and simmer the mixture on a low heat for 10-15 minutes or until the leeks are soft. Add the the baby spinach leaves and stir through. Turn off the heat and cover the frying pan. Leave for 5 minutes until the spinach has wilted.

Preheat the oven to 190 degrees C.

Put the sour cream or creme fraiche into a bowl and stir to loosen. Add the eggs, and beat well to fully mix. Add the mustard and salt and pepper and mix.

Scatter the cheddar cheese over the pastry circle, and then scatter the leeks/garlic/spinach on top. Pour the sour cream/egg mixture very carefully over the filling inside the galette. If you have too much liquid, don’t use it all in case it spills.

Brush the pastry edge with egg wash.

Place the galette into the pre-heated oven, and bake for 30-35 minutes or until the custard is set and slightly puffy. The pastry should be golden brown, too.

Serve warm or at room temperature with a green salad. You could throw in a few baby spinach leaves and some fried leek rounds for decoration too!

Keto Pork Pies

I have a friend who is on a strict keto diet. I often make recipes that are naturally keto friendly or adapting ingredients to make the recipe fit the requirements.

Hearty beef or lamb stews are easy, provided you leave out the root vegetables. Chilli beef is always a winner!

My friend is very partial to pork pies. So they are definitely on the “to bake” list! Now pork pies are notoriously tricky to make with hot water pastry. And if you hand raise the pastry, that’s really challenging!

You need to adapt the pastry with keto friendly ingredients. And it’s still a hot water crust pastry which is more difficult to handle than ordinary pastry. However this recipe doesn’t require hand raising. Simply bake in large muffin molds, or small pie molds as I did.

The keto pastry is not that difficult to handle and the resulting crust is quite delicious!

Ingredients

Filling

2 rashers bacon

300g pork shoulder

4 spring onions or 1 medium onion

A small handful each of thyme and sage

1/2 teaspoon chilli paste or chilli powder

Salt and pepper

Hot water crust pastry

200 grams almond flour

200 grams oat bran

1 ½ teaspoon guar or xanthan gum

1 teaspoon salt

Ground black pepper

60 grams butter

60 grams lard

200 grams water

1 free range egg

Jelly

1 gelatine platinum leaf

125 mls chicken or vegetable stock

1 free range egg, beaten, for glazing.

Method

Butter the pork pie molds well. Large muffin molds work well.

Chop the bacon rashers and the pork shoulder roughly, and put in a food processor. Add the spring onion or onion also roughy chopped, and the thyme, sage, chilli and salt and pepper.

Blitz in the food processor, until the ingredients are combined. Don’t over process. You want a pork mince, not a paste.

Preheat the oven to 180 degrees C fan forced.

Meanwhile, make the pastry. Mix the almond flour, oat bran, guar or xanthan gum, salt and pepper in a large bowl.

Lightly whisk the egg, make a well in the centre, put in the egg and mix in. Don’t worry if you can’t mix in properly – you will get clumps.

Put the butter, lard and water in a saucepan over a low heat and cook until the butter and lard are fully melted.

Turn the heat up and bring the liquid to the boil, and as soon as it starts boiling, carefully pour all the liquid into the flour mixture. You will need to stir everything together quite quickly while the mixture is still warm. Make sure everything is combined.

This mixture will make 6 pies, so divide the mixture into 6 large balls for the pie bottoms and 6 smaller balls for the pie lids.

Press each of the larger balls of dough into the molds, pushing the dough down into the molds and up the sides. Make sure there are no holes.

Divide the pork mix into 6 portions and put each portion inside the pastry bottoms. Leave a space at the top, for the jelly.

Using your fingers, stretch the small balls of dough into circles to fit the top of the pies for the lids.

Brush some beaten egg around the edges of the pies. Place the dough lids on top of the pies, and gently press all around the edges to stick the lids and bottoms together.

Brush the pork pie tops with more beaten egg, and make a hole in the centre of the pies.

Put the pies in the oven and bake for 45 minutes. Remove from the oven, and egg wash the tops again. Put back in the oven for a further 10 minutes.

Take the pork pies from the oven and allow them to cool inside the molds.

Meanwhile, dissolve the gelatine leaf in the hot stock. Pour the stock slowly inside the pork pies through the hole in the lids until they are full. Let the stock soak in for a moment, then pour in a little more stock.

Put the pies in the fridge for a few hours for the jelly to set.

Serve at room temperature with plenty of your favourite chutney or relish, and maybe a few pickles on the side.

Moroccan Winter Soup

This is a hearty warming winter soup that is redolent with fragrant Moroccan spices. The base is root vegetables, and their robust flavours work well with the spice mix.

It’s pretty easy – bake the veggies with the spices, then transfer to a saucepan to cook a little more, then blend to soup consistency.

The root vegetables can be varied, but you definitely need some “orange” vegetables like pumpkin or carrots.

A note on the spices. As well as that beautiful spice sumac, I included ras al hanout or baharat. These are Middle Eastern spice mixes. Either mix is good – use whatever you can get your hands on.

Ingredients

500g pumpkin

500g carrots

250g sweet potatoes

250g swede

2 onions cut into chunks

4 -5 garlic cloves

2 teaspoon of ras al hanout or baharat

1 teaspoon sumac

Sea salt and ground black pepper

30mls olive oil

1.5 litres chicken or vegetable stock

Method

Preheat oven to 190 degrees C fan forced.

Peel the vegetables and chop into rough chunks.

Put all the vegetables into a large baking tray, sprinkle over the spices and salt and pepper. Pour over the olive oil. Mix well, making sure everything is coated with oil.

Bake for 30 minutes or until the vegetables are soft.

Remove from the oven and transfer to a large stock pot or saucepan. Place on the stovetop. Add the stock, and bring to a medium boil.

Cook for 5 minutes to amalgamate the veggies and stock. Using a stick blender, blitz in the saucepan until you have a good soup consistency, still a bit chunky. Or you could put the soup in a blender and process.

Serve with crusty bread, preferably sourdough. You could add a dash of yoghurt and a sprinkle of thyme or coriander for added zhush!

The soup freezes and reheats well.

Bacon, Cheese and Chilli Scrolls

Sweet or savoury, scrolls are one of my favourite yeast based products to make. These scrolls are packed with streaky beacon, cheddar cheese and chilli/tomato/barbecue sauce. A perfect snack or quick breakfast on the go.

Make a basic enriched dough and fill it with the above ingredients, and bake into luscious scrolls.

Ingredients

Dough

500g strong flour

7g yeast

250g milk

10g salt

2 free-range eggs

50g butter

Filling

150g streaky bacon

75g good cheddar cheese

2 tablespoons tomato chutney

1 tablespoon sweet chilli sauce

1 tablespoon barbecue sauce

Glaze

1 free-range egg, beaten

1 teaspoon sweet chilli sauce

Method

Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.

Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.

If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.

Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C.

You can prepare the filling while the dough is proving. Put the bacon rashers in a cold frying pan and heat up on medium, cooking the bacon rashers slowly, until they are nicely crisp. Remove from the pan and cool to room temperature. Finely chop the bacon rashers.

Grate the cheese and put aside. Combine the chilli, tomato and barbecue sauces in a small bowl.

Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.

Liberally spread the sauce mixture over the dough rectangle. Scatter the chopped bacon and grated cheese on top of the sauce.

Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough into 18 pieces. These are mini scrolls – if you wanted bigger ones, slice into 12 pieces.

Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.

Place the tin or tray into a large plastic bag. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.

When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced.

Remove the plastic bag from the tin/tray. With a pastry brush, glaze the scrolls with the egg chilli mixture. Place into the preheated oven and bake for 20 minutes or until the scrolls are risen and and nice and brown.

Pull apart and eat while still warm!

Lamb Shoulder Tagine

Winter has arrived fairly dramatically in Sydney in this first week of June. Time to get some slow cooking on the go! Lamb is always great in a casserole and lamb shoulder makes a great tagine with lots of Middle Eastern flavours. The shoulder needs to be boned and diced – try to get your butcher to do that for you. Less labour intensive than doing it yourself.

The tagine itself is the star – just serve it with couscous or rice or homemade flatbread to soak up the juice.

I make my tagine in a heavy based casserole. You could do this and serve in a tagine if you like.

Ingredients

2 teaspoons paprika – sweet or smoked

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon chilli powder

1 teaspoon cinnamon

1 teaspoon pepper

2 teaspoons salt

2 tablespoons olive oil

Juice and rind of a mandarin or orange

1 kg diced lamb shoulder

2 eshallots

1 clove of garlic

1  x 425g tin of chopped tomatoes

1 1/2 x tins of water (use the chopped tomatoes tin for this)

1 tablespoon pomegranate molasses

125g dried apricots

125g pitted prunes

Method

Combine spices and pepper and salt in a large bowl.  Add the oil, rind and juice of the mandarin/orange and stir to form a paste. Add lamb and stir until well coated in the paste. Cover and refrigerate for 2 hours or longer.

Preheat oven to 150 degrees C.

Heat a heavy based casserole on the stovetop, and add half the olive oil. Tip in the lamb and cook over a fairly high heat until evenly browned, then tip onto a plate.

Add the remaining olive oil to the casserole and stir in the the eshallots, and then cook for 5 minutes, stirring occasionally. Stir in the garlic and continue to cook for a further couple of minutes or until the garlic is softened but not browned.

Return the browned meat to the casserole. Add the chopped tomatoes, tins of water and stir well. Add the pomegranate molasses. Bring to the boil, then put the lid on and transfer to the oven.

Cook for 1 hour. Remove from the oven and stir in the dried apricots and prunes, roughly chopped. Cook, covered for a further 40 minutes or until lamb is tender.

If you’re not completely satisfied with the tenderness of the lamb you can cook for a further 15 minutes.

Serve with the aforementioned couscous, rice or flatbread. A spoonful of yoghurt is nice too, and some chopped coriander.

Cheesy Pumpkin and Leek Filo Bake

A great winter warmer. Layers of pumpkin, leek and optional bacon with a mixture of cheeses, encased in filo pastry.

Bake, traybake or pie this is delicious for lunch or supper.

And if you’re pumpkin averse, butternut squash works just as well!

Ingredients 

2 tablespoons oil

500g pumpkin or butternut squash

5 rashers of streaky bacon

3 large leeks

1 clove of garlic

100g goat’s cheese

100g feta

2 large tablespoons Greek yoghurt

Sea salt and freshly ground black pepper

10 filo sheets

Butter for brushing the filo sheets + extra for greasing the baking dish

Method

Heat a medium sized frying pan on the stove top over a  medium heat. If using, fry the bacon rashers. Once cooked, set aside.

Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.

Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.

Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.

Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish.  Cover the sheets with a damp tea towel to prevent them from drying out.

Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining  three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.

Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.

Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.

Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.

Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!

Movida’s Slow Cooked Beef Cheeks

An oldie but a goodie! This recipe hails from MoVida Bar de Tapas restaurants in Melbourne and Sydney, from the cookbook MoVida: Spanish Culinary Adventures.

It’s a rainy autumn morning, current temperature in Sydney is 11.9 degrees C. I know by northern hemisphere standards that’s positively balmy – but for Sydney it’s distinctly chilly!

So hence the need to revisit this utterly delicious slow cooked beef recipe, made even more delicious by the addition of Pedro Ximinez sherry, that beautiful sweet and caramel tasting liquor. A casserole perfect for a chilly night.

I cooked the beef cheeks in the oven rather than on the stove top as the original recipe suggests. The temperature needs to be low and the cooking time long.  This is slow cooking at its best!

Ingredients 

1.5 kg beef cheeks
125 mls olive oil
3 carrots, roughly chopped
1 whole garlic bulb, halved
1 brown onion, sliced
500 mls Pedro Ximenez sherry
500 mls red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt

Method

Preheat the oven to 140 degrees C. Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.

Heat half the olive oil in a large heavy-based baking dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 mls water.

Reduce the heat and add the beef cheeks. Cover and place in the oven to cook for 3-4 hours, or until the cheeks are beginning to fall apart. You really need to check the cheeks after 3 hours and continue to check until you’re sure they are really cooked.

The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the baking dish, cover with foil to keep them warm and simmer the sauce over high heat on the stove top until nicely reduced. Gently reheat the cheeks in the sauce if necessary.

Serve the beef cheeks with pasta, rice, polenta or mash. Anything to soak up that delicious sauce.

Hearty Beef Pie

I’m on my way back to Sydney from sunny Cairns in far North Queensland. From temperatures of 30 degrees C to a lot less than that in autumnal Sydney!

So here’s a pie recipe that suits colder climes. A hearty pie that is not that difficult to make, with beef and tomato and puff pastry.

This pie has my go-to beef filling, a lovely casserole of slow cooked beef and tomato. And to make it easy, a simple crust of shop bought puff pastry – all butter if you can get it.

It’s rustic – no need to be too fiddly in the presentation!

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

For the pastry – 2 sheets of all butter puff pastry + free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 2 1/2 – 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Making the Pie

Preheat the oven to 180 degrees C.

Remove bought puff pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry from each sheet, into two pieces, one slightly bigger than the other. The bigger round should be at least big enough to fit into the pie dish, covering the base and sides. The other round will need to cover the top of the pie.

Ease the bottom pastry round into the dish. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with the beaten egg.

Take the second, smaller round of pastry, cutting or stretching to the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad, your sauce of choice and some crusty bread.

Mary Berry’s Caponata

I recently acquired Mary Berry’s Love to Cook – a beautiful book, with delicious and no nonsense recipes written with Mary’s trademark common sense.

I also recommend from this book Mary’s Victoria Sponge Sandwich – it is gorgeous and a doddle to make!

But this post is all about Caponata, a Sicilian vegetable dish based on eggplant – well that’s what we call them in Australia – Mary of course refers to them as aubergines.

A simple dish that takes about half an hour to make on the stove top.

I wouldn’t presume to alter Mary’s recipe, so here it is. However I did make a half size version in the photos, as I was cooking for one – me! But this size would do two easily.

I also used green olives rather than black, as I prefer them.

Quantities below are for the full size recipe.

Ingredients

8 tablespoons olive oil

2 aubergines (eggplants) cut into 2cm cubes,

2 onions, finely chopped

2 celery sticks, finely chopped

1 red pepper, deseeded and cut into 1 cm cubes

3 large garlic cloves, crushed

500g passata

100g pitted black (or green) olives

2 tablespoons white wine vinegar

3 tablespoons capers

3 tablespoons chopped parsley

1½ tablespoons caster sugar

Method

Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.

Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.

Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.

Lemon Chicken Traybake

I love a simple recipe that’s quick to prepare and doesn’t take much effort. Well this is a no-brainer.

Everything in a baking dish and cooked for an hour. That’s it. Simple. And very tasty!

Writing this recipe has actually taken me longer than preparing it. Simple.

Ingredients

3 cloves garlic

8 shallots

4 new potatoes

4 chicken thigh fillets, on the bone

8 artichoke hearts in brine

2 tablespoons olive oil

Juice of 2 lemons

1 generous tablespoon pomegranate molasses (you can substitute balsamic vinegar)

Rock salt and black pepper

1 teaspoon honey

1 lemon finely sliced

Method

Preheat the oven to 200 degrees C fan forced.

Peel the garlic and slice into chunky slivers. Peel the shallots and half the larger ones, leave smaller ones whole. Chop the new potatoes into quarters.

Place these ingredients into a large bowl. Add the chicken thigh fillets and the artichoke hearts. Pour over the olive oil, the lemon juice and the pomegranate molasses or balsamic vinegar. Grind rock salt and black pepper liberally over everything. Stir the whole lot to make sure everything is well coated with the oil, lemon juice and molasses.

Put everything into a large baking dish. Make sure the chicken pieces aren’t covered with the vegetables. Drizzle the honey over the chicken thighs. Scatter the lemon slices over the dish.

Bake for about an hour in the preheated oven, turning the temperature down to 180 degrees after 10 minutes, and at 30 minutes do a quick baste with the pan juices.

After an hour the chicken should be brown and sticky. Give it another 5 minutes if you think it needs it.

Take out of the oven and you’re ready to serve! Because you’ve got potatoes inside the tray bake you don’t need any rice or pasta! Just a lovely green salad. And maybe some crusty sourdough bread.

%d bloggers like this: