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Tag Archives: lunch dish

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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Hot Smoked Salmon With Coconut Rice and Greens Jamie Style

IMG_8895IMG_8903Here’s a post from 2014 that I’m revisiting – a mashup of two of Jamie Oliver’s recipes from Jamie’s 15 Minute Meals. From previous experience I know cooking these recipes in a quarter of an hour is a bit of a stretch, but hey, time isn’t everything and they are worth the extra few minutes.

The idea for this simple dish comes from a couple of 15 minute meals recipes: Green Tea Salmon with Coconut Rice and Jamie’s Killer Kedgeree.

You can buy hot-smoked salmon readily from supermarkets in Australia. It’s also really easy to hot smoke a salmon fillet at home – I have devised a simple method based on a Jamie recipe –  link to my post here.

IMG_9408 3Ingredients

1 cup basmati rice

1 cup light coconut milk

1 cup boiling water

1/2 lemon

Handful of coconut flakes

A large handful of sugar snap peas

A large handful of green beans

3 spring onions

A scattering of shelled pistachios

1 cooked salmon fillet

Method

To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.

Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.

Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.

Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.

You can serve this salmon and rice dish with any vegetables and garnishes you like, or whatever takes your fancy.

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.

Igredients

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!)

Method

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.

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John’s Chermoula Chicken

 

 

Another glorious autumn day in March, the warm and languid days more like an Indian summer. I was  at Palm Beach, visiting the Architect to celebrate the birthday of the Delegator. I am always in for a treat on a Palm Beach visit – not only a lovely view but always scrumptious food.

Thr Architect had made his famous orange and almond cake, always delicious, but the real surprise was that the Delegator himself had made a beautiful chicken dish based on that wonderful spice concoction, chermoula paste. It was unctuous and fragrant, and accompanied by couscous, grilled asparagus, vine ripened tomatoes and a little aoli, made a lovely lunch dish.

The Delegator used Christine Manfield’s Chermoula Paste  available from specialty grocers such as Simon Johnson in Australia. It’s not that difficult to make your own, if you can’t access this paste or similar.

Here is my rough approximation of the recipe as told to me by the Delegator.

Ingredients

12 chicken thighs fillets, skin on or off, depending on your personal preference

1 tbls of Chris Mansfield  Chermoula Paste or see here for a link to a Neil Perry recipe

1 tbls extra virgin olive oil

Juice of 1 lemon

3 lemon halves

A few sprigs of lemon thyme

Sea salt and ground black pepper to season

A dozen slices of prosciutto

Method

Marinate the chicken thigh fillets in a large bowl with the Chermoula Paste, olive oil and the juice of the lemon. Leave for a few hours or preferably overnight.

Preheat the oven to 180 degrees C.

Remove the chicken mixture and place in an ovenproof baking dish. Add the 3 cut lemon halves and lemon thyme to the mixture, and  season with salt and pepper. Finish by layering the prosciutto slices on the top. Bake in the preheated oven for about 30 minutes until the chicken is cooked through.

The chicken will give up a lot of juice, along with the lemons, so it’s great to serve this chicken dish with couscous or rice, or even crusty bread.

Well done to the Delegator for his inventive and delicious dish!

 

 

 

 

 

 

 

 

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