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Category Archives: Savoury Food

Ham, Leek, Cheese and Walnut Pies

I was given a present a while back of some beautiful ceramic bowls, great for serving soup in, but also a perfect receptacle for individual rustic pies.

This is a really simple recipe, the filling for which can be adapted to suit your individual taste.

I had some chunky ham pieces and a leek in the fridge so decided that they would be the basis for some simple pies. I also had a lovely washed rind cheese, soft and melting, that I thought would go beautifully with the ham and leek. I’m a huge fan of nuts, so it was a no-brainer that I decided to put some walnuts in the pies as well. They added a lovely crunch and texture to the pies.

All these ingredients were stirred into a white sauce, piled into the bowls, topped with puff pastry and baked in the oven.

I made my own puff pastry, which was a little time consuming. I’m not including the recipe here, I actually can’t remember where I sourced it from!! Looking back on past posts on my blog, I see that I usually make rough puff pastry. So I’m not quite sure why I decided to go the full puff on this occasion. I recommend using a good bought butter puff pastry for the recipe.

I decided I would put a rim of pastry around the edge of the bowls, but this didn’t really work. I’m not quite sure what I did wrong. I have included the photo, as I like to be honest about what works and what doesn’t in my cooking. I’ll know next time to do some more research about how to fix this issue!

The recipe makes two substantial deep bowl pies. You could double the quantities for a larger pie in a conventional pie dish.

Ingredients

1 large leek
A knob of butter to cook the leek
Salt
200g ham chunks
50g any soft washed rind cheese
A small handful of walnuts or to taste

White sauce
25g butter
25g plain flour
600ml milk
Salt and freshly ground black pepper

2 sheets of butter puff pastry or the equivalent ( I normally use the Careme brand, readily available in Australia, when not making my own)

1 egg, lightly beaten with 1 teaspoon milk, for glazing

Method

Cut the leek into small slices. Melt the butter in a frying pan and add the leek with a good pinch or two of salt. Cook on a low temperature until the leek slices are soft, about 10-15 minutes.

Chop the ham into bite sized pieces and roughly slice the cheese. Chop any whole walnuts into smaller pieces.

Preheat the oven to 190 degrees C.

For the white sauce, melt the butter in a medium, heavy bottomed saucepan. Add the flour and stir for 1-2 minutes, to make sure the raw flour taste is cooked out.

It’s important to do this and the subsequent stirring in of the milk with a wooden spoon.

Gradually stir in about a third of the milk, making sure the milk is incorporated and there are no floury lumps. When the sauce has noticeably thickened, add another third of the milk and repeat the process. Add the last third of the milk and cook until the sauce is nice and thick. Simmer gently for 5 minutes and season with salt and freshly ground black pepper.

Stir the ham, leek, cheese and walnuts into the white sauce in the saucepan. Pile the mixture into the individual bowls.

Cut out circles of puff pastry that are larger than the diameter of the bowls and will be enough to completely cover the tops. Brush the tops of pies with the beaten egg.

Place in the preheated oven and cook for about 20 minutes until the top of the pies are golden brown and puffed up.

Serve piping hot straight from the bowls!

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Steak Sandwich: Jamie Oliver 5 Ingredients

I was looking for a quick dinner involving steak this week. I have a great butcher in Balmain village, with superb free range meat, and their beef is particularly tasty. I had a beautiful piece of sirloin, so how best to cook to showcase it?

Jamie Oliver has a really simple steak sandwich recipe in 5 Ingredients Quick and Easy Food. I’ve made it a couple of times and it’s great!

I made a few tweaks, mentioned in parentheses in the recipe. I made the sandwich with sourdough bread and I charred some spring onions instead of onion, preferring the milder flavour. I prefer Dijon mustard too.

Here’s Jamie’s recipe. Highly recommended for a delicious, quick steak sandwich. Lovely with a little tomato salad.

Ingredients
250g sirloin steak, ideally 1.5cm thick
1 large onion (or 3 or 4 spring onions)
2 teaspoons American mustard (or Dijon)
4 slices of nice bread (I used sourdough)
50g provolone or fontina cheese

Method
Pull the fat off the sirloin, finely slice the fat and place it in a large cold nonstick frying pan.

Put on a medium-high heat to render as it heats up, moving it around
to coat the pan, while you peel and slice the onion/spring onion into thick rounds. Add them to the pan to char for 10 minutes, turning halfway.

Meanwhile, cut off the sinew, then place the steak between two sheets of greaseproof paper and pound with your fist until just under 1 cm thick. Sprinkle with a pinch of sea salt and black pepper, then brush all over with the mustard and cut into two.

Add a good splash of red wine vinegar to the onion, toss for 1 minute over the heat, then divide between two slices of bread, leaving the pan on the heat.

Sear the steaks in the screaming hot pan for just 40 seconds on each side, then slice and lay over the cheese, cover, turn the heat off and leave to melt for just 40 seconds more.

Lay the steak on top of the onion, pop the other slices of bread on top, drizzle with a little extra virgin olive oil, and devour.

Ottolenghi’s Chicken Marbella with Dates, Prunes and Olives

This recipe is from Yotam Ottolenghi’s Simple. I have cooked a few things from the book and I am impressed. I came rather reluctantly to this book, because, as the owner of a few Ottolenghi cook books, I couldn’t quite see why this one could add any more to my Ottolenghi repertoire. Of course, once I perused the book, I saw that he had pared down recipes to a “simple” version that were eminently do-able and easy/quick to prepare.

So apologies to the Architect, Doctor R and the Roadrunner if I was dubious about your recommendations!

What I love about this recipe is the way Ottolenghi has taken a classic dish from The Silver Palate, by Julee Rosso and Sheila Lukins, written in the eighties, and given it an update. I am a devotee of The Silver Palate recipes, and I have included here a photo of the original Chicken Marbella recipe from my much thumbed copy of the famous cookbook!

My recipe is to all intents and purposes that of Ottolenghi. However, the original Silver Palate recipe uses prunes instead of dates. I love prunes – so I used both. You can use either or both – they each give a jammy sweetness to the finished dish. I used thyme rather than oregano, and stuffed olives rather than plain green olives. This latter harks back to childhood memories of grown up parties at home where pimento stuffed olives were always served!

Ingredients
8 chicken legs, drumstick and thigh attached, skin on and scored 3 or 4 times to the bone – about 2kg
5 garlic cloves, peeled and crushed
15g fresh oregano or thyme, picked, plus extra to serve
3 tbsp red wine vinegar
3 tbsp olive oil
100g pitted green olives or stuffed green olives
60g capers, plus 2 tbsp of their juices
60g dates, pitted and quartered lengthways
60g prunes, halved
2 bay leaves
120ml dry white wine
1 tbsp date molasses
salt and black pepper

Method
Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Preheat the oven to 180 degrees C.
Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano or thyme leaves.

Serve with couscous, polenta or rice, and a green salad.

 

Ottolenghi’s Lentils with Roast Eggplant, Cherry Tomatoes and Yoghurt

I’ve recently acquired the new Ottolenghi book Simple. It’s a lovely book, written in such an interesting and useful way. The recipes, while not necessarily with a limited number of ingredients, are all quite ”simple” to prepare. The recipes are full of Ottolenghi’s trade mark Middle Eastern flavours.

I’ve tried some of the savoury recipes and of course I’m keen to get into the sweet stuff soon!

Here’s a relatively quick, and definitely easy to prepare savoury veggie dish, that works well as a salad or side as well as a lighter main.

Ottolenghi goes into detail about how to cook the eggplants. While his method uses the oven at a high temperature, he also describes how you can cook the eggplants directly over a gas flame on the stove top, which he rightly points out is very messy!

I cooked the eggplants on the bars of a very hot barbecue, lid down, for extra heat. This was very successful, and they cooked in about 15 minutes. Whatever method you go for, the idea is to blister the skin of the eggplants so the you can peel it off to get to the softened flesh.

Ingredients

4 eggplants, about 1.1kg, pricked a few times with a knife
300g cherry tomatoes
160g Puy lentils or 350g ready-cooked lentils
2 tablespoons olive oil, plus extra to serve
1½ tbsp lemon juice
1 small garlic clove, crushed
3 tablespoons oregano leaves – I used thyme which I prefer as a herb
salt and black pepper
100g Greek yogurt

Method

Preheat the oven to 250 degrees C or as high as your oven will go.

Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Or use the barbecue method that I mentioned above. Remove from the oven and, once cool enough handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.

Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened, split, and soft. Remove from the oven and set aside. You can also cook the tomatoes on the barbecue too, but put them on a baking sheet.

Meanwhile, if starting with uncooked lentils, fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly. If starting with ready-cooked lentils, just tip them into a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of oregano or thyme, ¾ teaspoon of salt, and a good grind of pepper. Mix well, then spoon into a large shallow dish. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tablespoon of oregano or thyme over the top, drizzle with a little oil, and serve.

Zucchini and Halloumi Fritters

Fritters for breakfast lunch or dinner, these simple to make little gems are the mainstay of any meal. There are so many variations and lots of recipes out there. One of the most famous versions is Bill Granger’s iconic Sweet Corn Fritters. They’re on the menu at Granger and Co in London and at the original Bills in my home town Sydney. They are pretty good, wherever you eat them.

I have also blogged in the past Gordon Ramsay’s Halloumi, Zucchini amd Herb Cakes, see here for the post. These fritters are good, too.

But these bright green numbers are so easy to make and really tasty, and are currently high on my list of go-to recipes for lunch or dinner.

They are based on a recipe from Hugh Hamilton Wines, in McLaren Vale in South Australia, although I haven’t been able to find the original recipe when researching for this post. 

What I love about these fritters is that they keep their green colour on the outside and inside. And when you cut them open, the halloumi is still a little bit oozy! Lovely.

Ingredients

2 large zucchini
1 red onion
150g halloumi
Zest of a lemon
1 teaspoon fresh thyme leaves
1/2 cup plain flour
1 free-range egg, lightly beaten

Method

Preheat oven to 180 degrees C fan-forced. Line a baking tray with baking paper.
Coarsely grate the zucchini and red onion using the large holes of a box grater.
Squeeze the grated zucchini and onion to remove excess liquid. The best way to to do this is using your hands, squeezing a handful at a time. Transfer the grated vegetables to a bowl. Now grate the halloumi in the same way.
Add the lemon, thyme leaves and halloumi to the bowl and mix. Stir in the flour and egg, and season with sea salt and black pepper.
Roll heaped tablespoons of the mixture into rough balls and place onto the baking tray. The mixture is quite wet, but don’t worry, as they will keep their shape as they bake. Bake for 25 – 30 minutes or until golden and firm. The edges may be a little dark – this just adds to the rustic effect!
Serve with sour cream or Greek yoghurt, and chilli jam or sweet chilli sauce, and a big green salad on the side. Delish!

Ham and Curried Egg Noodles: Jamie Oliver 5 Ingredients

I found this recipe very timely! I wanted to find a different way to turn the Christmas ham into a new and exciting dish. There are only just so many ham sandwiches or ham salads you can eat in the New Year…

So, Jamie Oliver’s 5 Ingredients, a source of a lot of easily prepared and tasty recipes, was consulted. This ham recipe could have been designed for the festive season. It’s pretty simple, and takes only a few minutes to rustle up.

The curry powder and egg do tend to bind together so it looks a bit scrambled! Just scatter a few more spring onions on top if you want to tidy up the dish.

Here is Jamie’s recipe as is. The olive oil is not memtioned in the ingredients list as it is one of the “staple ingredients” of the 5 Ingredients system of cooking.

Ingredients
l50g egg noodles
4 spring onions
l00g roast ham
2 teaspoons curry powder
2 large eggs

Method
Cook the noodles in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, trim and finely slice the spring onions, and finely slice the ham.

Place the ham in a non-stick frying pan on a medium-high heat with one tablespoon of olive oil and the curry powder. While it gets nicely golden, beat the eggs. Pour them into the pan, moving them around with a rubber spatula until they start to cook, then stir in the noodles and most of the spring onions.

Toss over the heat for 2 minutes, then taste and season to perfection with sea salt and black pepper; loosening with a splash of reserved noodle water if needed.

Dish up the noodles, scatter over the remaining spring onions and finish with  one teaspoon of extra virgin olive oil.

 

 

 

 

 

 

 

Goat’s Cheese, Leek and Tomato Lasagne


Lasagne is one of those really easy dishes that you can prepare ahead of time, stick in the fridge or freezer for later, and heat up whenever you want.

I recently had a lovely goat’s cheese lasagne at my local pub – a bubbling individual ramekin full of cheesy layers and really quite delicious!

So I decided to make a lasagne this weekend – this time a larger sharing version. It was pretty simple, and really, you can put anything you like in the filling, although I do recommend goat’s cheese for its creamy and slightly pungent flavour.

Ingredients

2 tbls extra virgin olive oil
2 garlic cloves
1 400g tin whole tomatoes
1 tsp sugar
1 big leek or 2 smaller ones
250g goat’s cheese
1 tbls milk
150g Greek yoghurt
Fresh lasagne sheets – enough to make 3 layers
Parmesan to grate over the lasagne
Cherry tomatoes, sage leaves
Fresh basil leaves

Method

For the tomato sauce, heat 1 tablespoon of the oil in a medium frying pan. Peel and finely slice the garlic and fry gently until softened. Add the tinned tomatoes and using the tin as a measure, add a tinful of water. Add a good grind of rock salt and black pepper and the teaspoon of sugar. Cook on a medium heat until the sauce is thick and reduced, about 20 minutes, breaking up the tomatoes with a spoon occasionally as you stir the sauce.

Wash the leek/s carefully to remove any dirt or grit. Finely chop the leeks. Put another frying pan on medium heat – or you can save washing up like me and use the tomato pan after they have finished cooking! Add the other tablespoon of oil, and when the oil is hot, add the chopped leeks. Stir for a minute or two, moving the leeks around to make sure they are all starting to cook down. Turn the heat to low, cover the pan and cook for about 10 minutes until the leeks are softened.

Preheat the oven to 180 degrees C.

Break the goat’s cheese up, you still wants sine chunks so no need to blend or process. Add the milk to loosen the mix, and then add the Greek yoghurt. You are looking for a thick bit spreadable consistency. Season with a grind or two of rock salt and black pepper.

Now for the layering. Spoon 1/3 of the tomato sauce on the bottom of your baking dish. Add 1/3 of the leeks.Now put a layer of lasagne sheets on top. The size of your baking dish will determine how many sheets or partial sheets you need. I used one and a half per layer. Spoon ¼ of the goat’s cheese mixture over the lasagne sheets. Now start again and layer 1/3 tomato, 1/3 leeks, lasagne sheets and ¼ goat’s cheese. Finish with the rest of the tomato, the leeks and a lasagne layer.
Spread the remaining ½ goat’s cheese mixture thickly over the top of the lasagne. Grate as much Parmesan as you fancy over the top, and scatter some cherry tomorrow halves and sage leaves.

Place in the bottom of the preheated oven and cook for about 25 minutes until the top is golden and bubbling. Remove from the oven and scatter over a few fresh basil leaves before serving.

NB You could freeze the lasagne before baking, or after cooking, freeze whole or divided into meal size portions.

 

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