RSS Feed

Category Archives: Savoury Food

Jamie Oliver’s Sticky Teriyaki Eggplant (Aubergine)

I’m cooking quite a few recipes  from Jamie Oliver’s 5 Ingredients at the moment. I love the simplicity of just a few basic ingredients.

There are a wealth of good recipes in the book which are pretty easy to prepare and don’t require a store cupboard full of ingredients.

Sticky Teriyaki Eggplant (read Aubergine in Jamie’s original British recipe), is unbelievably easy to make, low in calories and most importantly, very delicious!

As a dedicated foodie I love eating! Sometimes it’s necessary to undergo a little judicious calorie management, so at the moment I am embracing Weight Watchers, an organisation I can speak highly of, with its sensible food plans and non-judgmental mentors. A big shout-out to Wendy at WW in Rozelle and the city!

So it was with delight that I realised that this lovely recipe was very calorie friendly, as well as being delicious.

I made one tiny addition to the ingredients – the sticky sauce was quite strong , so I added a little brown sugar. This worked a treat and I think gave the sauce more of an Asian sweet/salty taste. For Jamie’s original, just leave out!

And if you count the ingredients it’s 7, but who is actually counting?


1 large eggplant (aubergine)
4 spring onions
1 fresh red chilli
20g unsalted peanuts + a few extra for scattering
1 tbls olive oil
2 tbls teriyaki sauce
1 tsp brown sugar (optional – my addition)


Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.

Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.

Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).

Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.

Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.

When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.

After 2 minutes, add a splash of water, drizzle in the teriyaki, stir in the brown sugar and reduce to a medium heat.

Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.



Apricot Almond Traybake



Stone fruit is just coming into season in Sydney at the start of summer.  While peaches and nectarines are still a little firm, apricots are good eating.

The traybake is based on a recipe from Gabriel Gate from an SBS program, see here for the original. This is an ultra simple cake, made in a square tin in a shallow layer so that you end up with a traybake rather than a cake. I think it works quite well in this form.  I also made the whole cake in food processor, making it really simple.


5 ripe apricots
150 g butter
100 g caster sugar
3 free-range eggs
50 g honey
120 g ground almonds
100 g self-raising flour
20 g flaked almonds


Preheat oven to 170 degrees C fan-forced. Grease and line with baking paper a 24 cm square cake tin. Halve the apricots and remove stones.

Cream the butter and caster sugar in the food processor. Add the eggs and process till well mixed. Stir in the honey and then the ground almond and flour.

Carefully pour the mixture into the prepared cake tin and arrange the apricot halves on top. Sprinkle with flaked almonds in the spaces between the apricots.


Bake the cake in the preheated oven for  30-35 minutes until a skewer inserted into the cake comes out clean.

Remove the cake from the oven and allow to cool completely in the tin.  When cool, gently lift the whole traybake out of the tin using the baking paper.

Brush the top with a little warmed apricot jam to glaze and cut into squares to serve.




Jamie’s Smoked Salmon and Yorkshire Pudding

I’m revisiting a recipe from Jamie Oliver’s 15 Minute Meals. It’s basically a big Yorkshire pudding with smoked salmon, char-grilled asparagus and baby beetroot, with a yoghurt sauce. I added some char-grilled green beans.

Jamie cooks the Yorkie in an oven proof frying pan. I cooked mine in a cake tin, which actually worked really well.

It’s a great recipe – really easy and super fast. Maybe not quite 15 minutes – but not much more!


Yorkshire pudding
Olive oil
2 large eggs
150ml low fat milk
65g plain flour

180g smoked salmon
1 bunch of asparagus
A handful of green beans
Juice of ½ lemon
6 baby beetroot

3 heaped tbsp fat-free natural yoghurt
1 heaped tsp horseradish or French mustard


Preheat oven to 200 degrees C. Put 2 tablespoons of olive oil in a medium sized cake tin and place in the oven and heat till the oil is really hot.

Put the eggs into a blender or food processor, add the milk and flour, then blitz until smooth.

Carefully pour the batter into the hot cake tin and cook in the oven until golden (about 12 minutes). Don’t be tempted to open the oven door!

Trim the asparagus and beans and put dry on a hot char grill plate or barbecue, turning until nicely charred on all sides.

Drain and slice the beetroot, then place over some salad greens on a board or plate. Mix the yoghurt and horseradish or mustard in a bowl, then season to taste with salt.

Squeeze lemon juice over the asparagus and beans, add salt and pepper, and pile on the board or plate.

When the Yorkshire pudding is really high and puffed up, remove from the oven, slide it on to the board or plate and place the smoked salmon on top of the pudding. Delicious and different!


Jamie Oliver’s Amazing Dressed Beets: 5 Ingredients


Yes – I’m cooking again from Jamie Oliver’s fantastic new book 5 Ingredients- Quick and Easy Food Recipes.

I really love the book as all the recipes are actually as simple as they sound. And, as I am still a cook without a kitchen, I am very happy that I can make the recipes with limited space and equipment!

Here is Jamie’s recipe as is.  I used golden beetroot and regular purple beetroot and I also used thyme instead of tarragon as I love lemon thyme.

600g raw mixed-colour baby beets, ideally with leaves
4 clementines
½ a bunch of fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled unsalted walnut halves

Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.

Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.



Hot-Smoked Salmon Pasta: Jamie Oliver 5 Ingredients

I’m in love with Jamie Oliver’s new book, 5 Ingredients. It is so simple, with a ton of recipes that read well, cook well and more importantly eat well!

This is the second recipe I’ve tried this week since acquiring the book. I made St Clement’s Polenta Biscuits a couple of posts back, this time I went savoury.

I’m a blogger because I’m passionate about food and it’s fair to say I’m cooking addicted! However for the last month I have been without a kitchen, as my old one has been demolished and the new one is very slowly taking shape.

So my long time friend and partner in crime in many adventures Ms D, kindly asked me over last night to cook dinner in her large and well equipped kitchen. How lovely to cook on an actual stove – bliss!

I made Hot-Smoked Salmon Pasta, a beautiful pasta dish with heaps of fresh asparagus to go with the hot-smoked salmon. It takes about 15 minutes all up, and can be made just before your diners want to dig in! Thank you too, to the enthusiastic R, his partner S and the taste taster Bella, their beautiful golden Labrador.


350g asparagus

300sdried taglierini or angel-hair pasta (I used the latter)

250g hot-smoked salmon* skin off

1 lemon

100ml half-fat crème fraiche (I couldn’t find half-fat – the full fat seemed to work fine!)


Use a speed peeler to strip the top tender half of the asparagus stalks into ribbons. Finely slice the remaining stalks, discarding the woody ends. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.

Finely great half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of the reserved cooking water and the crème fraiche. Add the asparagus ribbons, toss again, then season to perfection with sea salt and and black pepper. Serve with lemon wedges, for squeezing over.

*store bought is readily available, but here is a link to hot-smoking salmon, you can make it yourself if you have the time.





Roast Beef with Caramelized Onion and Raisin Chutney on French Bread

Here’s a a lovely combo that’s perfect for an alfresco weekend lunch. Thick slices of roast beef, with an easy onion and raisin chutney, on French bread with greens and cherry tomatoes and anything else you fancy.  Pretty easy to prepare, with the satisfaction of having made your own delicious chutney!

Sweet Onion and Raisin Chutney (adapted from July 2013 delicious. magazine)


100 gm raisins

300 ml sweet fortified wine (I used Pedro Ximenez sherry)

100 ml sunflower or vegetable oil

1 kg large red onions, halved, thinly sliced

1/2 cup firmly packed brown sugar

125 ml white wine vinegar

Sea salt and black pepper


Place the raisins and and wine in a saucepan over medium heat and bring to the boil. Immediately remove, then set aside to soak for 2-3 hours (or overnight).

Heat the oil in a large frying pan over a medium high heat. Add onions and cook, stirring frequently, for 30 minutes or until the onions are soft and starting to colour and stick to the pan.

Add the sugar, cook, stirring frequently for a further 30 minutes or until the onions are a rich brown colour.

Add the vinegar and soaked raisins, including the soaking liquid, then cook stirring often, for a further 30 minutes, or until the mixture is thick. Remove from the heat, and season with sea salt and black pepper.

Spoon into sterilized jars and seal. This will give you a few jars, so plenty of chutney to use later.

Roast Beef


500 gm piece scotch fillet (this is enough for 2 large sandwiches)

Sea salt and black pepper

1 tbs olive oil

1 tbs butter


Preheat the oven to 200 degrees C. Place a heavy based baking dish in the oven to heat through.

Thoroughly coat the fillet in salt and pepper on all sides. Drizzle with the olive oil over all sides. Place in a hot frying pan, searing quickly on all sides to caramelize the fillet. Turn the oven down to 180 degrees C. Place in the baking dish in the oven with the pan juices, adding the butter.

Cook the beef for 15 minutes for medium rare or 15-20 minutes for medium. Remove from the oven when cooked to your satisfaction and leave to rest for at least 10 minutes before slicing thickly.


Assemble the sandwich with the following ingredients or whatever takes your fancy:

French bread stick, butter, roast beef, cherry tomatoes, baby salad greens, sugar snap peas, sweet onion and raisin chutney, plenty of salt and pepper.









Cherry Tomato Tart

This is more a throw together than a recipe. The sort of thing you can whip up when you need a super quick lunch or supper dish!

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.


1 quantity store-bough puff pastry ( I used 2 sheets from a 3 sheet pack of Pampas Butter Puff Pastry)

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper


Preheat the oven to 200 degrees C. Butter a rectangular flan tin (or a round one), and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.





%d bloggers like this: