Arabian spiced flat bread

I stumbled upon this flat bread recipe from a good friend of mine. The flat bread is so simple to make so yet very tasty. I combined this recipe with a delicious spice rub mixture I came across. The combination of both makes a great side dish or entrée. So let's get started!

 

Flat bread

 

Ingredients

500g plain flour

500g natural yoghurt

1 tbsp. sea salt

1 tbsp. baking powder

 

Method

1. Using a food processor or kenwood pulse all the ingredients together until they combine

2. Tip the dough onto a floured surface and knead together

3. Divide into approximately 12 portions

4. Roll one of the portions into a circular shape

5. Put the disc onto a hot grill plate

6. Cook each side for a couple of minutes until the flat bread puffs slightly

 

Spice Rub

 

Ingredients:

2 tbsp. sesame seeds

2 tbsp. dried thyme

2 tbsp. sumac

1 tsp. sea salt

 

Method

1.  Heat the sesame seeds on the stove until golden (ensure you stir constantly). Allow to cool

2.  Add all ingredients to a mortar and pestle and ground finely

 

To put it altogether, brush each flatbread with olive oil and sprinkle with the spice rub. 

 

Tip: The spice rub would also be delicious when marinating chicken to put on the bbq!

 

 

 

 

Poached Pears

My hubby and I recently went to Blue Mountains and during breakfast we were served poached pears with yoghurt and nuts. It was absolutely delicious, with the creamy yoghurt pairing with the soft flesh of the pear and the crunchy nuts. Not only is this a great breakfast option but it makes a divine dessert too! This recipe its super easy it almost feels like cheating to call it cooking! So let's get started!

 

Ingredients:

• 2 cinnamon quills
• 1 star anise
• 4 cloves
• 1 vanilla bean, halved lengthwise
• 4 Peckham pears, peeled
• 2 cups brown sugar
• 4 cups water
• Thick greek yoghurt
• Mixture of nuts- I used walnuts and almonds

Method:

1. In a medium sized saucepan add the water, sugar, cinnamon, star anise, cloves and vanilla bean.

2. Bring the mixture to boiling, then reduce to medium

3. Add the pears and cook for 35 mins. You can cook the pears less if you prefer a crunchier texture and cook longer if you want it even softer

4. Remove the pears and bring the syrup to boil so the mixture reduces by one third.

5. Add the pears back into the syrup and allow to cool.

6. To serve place 2-3 tablespoons of yoghurt, the pear, drizzle the syrup and the nuts on top.

 

Enjoy!

 

 

Apple and Rhubarb Crumble

Spring is just around the corner and it is the perfect time to start eating lighter.  But eating lighter doesn't mean you can't have delicious desserts, especially when this dessert is crammed full of goodness.

This recipe incorporates all the nutrients from a variety of fruits and the crumble is light and crisp.  Serve with a warm custard, cream or vanilla ice cream for a beautiful dessert that will brighten any meal.

Ingredients:

Mixture:

• 2 green apples, peeled, cored and cut into cubes
• 2 red apples, peeled, cored and cut into cubes
• 1 bunch rhubarb, chopped roughly 
• 6 dates, chopped finely
• 1 lemon zest, grated
• 1 tsp ground ginger
• 1 tsp ground cinnamon 
• 1/2 cup mixed berries, frozen
• 1 tbsp tapioca flour
• 1 punnet strawberries, quartered 
• 2 tbsp vanilla extract 
• Agave syrup to taste

Crumble:

• 1/2 spelt flour
• 1/2 cup rolled oats
• 1/4 cup shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbsp tapioca flour
• 100 g butter, melted 
• 1/4 cup almonds, chopped roughly 
• 1 tbsp vanilla extract 
• Agave syrup to taste

Method:
1. Begin by adding the apples to a 1/2 cup water in a medium sized saucepan.  Once almost tender add the rhubarb.
2. Add the frozen berries and the tapioca flour.
3. Take off the heat and add the dates, strawberries, vanilla extract, lemon zest, ginger and cinnamon. Ensure all ingredients are mixed well.
4. Add the agave syrup to taste.

5. To make the crumble add all the dry ingredients together. 
6. Add the vanilla extract.
7. Add the melted butter and make into a coarse crumbly mixture.
8. Spread the crumble mixture evenly over the stewed fruit.

9. Bake in the oven at 180 degrees for 35-40 mins until the crumble browns slightly.
10. Serve with warm vanilla custard, cream or vanilla ice-cream. 

Pumpkin, chickpea and quinoa tagine

Okay so this is a first for me. Why you ask? Well I am going to provide you a vegetarian recipe that is both delicious and nutritious! Recently I have been thinking about incorporating more vegetarian dishes into our food repertoire.  After all even a meat eater like me needs a break once in a while!

This recipe incorporates beautiful Moroccan flavours in which the preserved lemon, harissa and cumin are the stars of the show!

So let's get started!

Ingredients:

• 2 can chickpeas, drained
• 1/4 kent pumpkin, cut into large chunks with skin on
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 knob of ginger, minced
• 2 tablespoons of coriander and parsley stems, sliced finely
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tablespoon harissa paste
• 1 can chopped tomatoes
• 500 ml chicken stock
• 1 wedge of preserved lemon, chopped finely
• 1/2 tsp saffron threads
• coriander and parsley leaves to garnish 
• 1 cup tri coloured quinoa

Method:

1. In a tagine or heavy based saucepan, cook the onions with a little oil until translucent. 

2. Add the garlic, ginger, coriander and parsley stems.

3. Add the spices and coat all ingredients. 

4. Add the chickpeas and pumpkin.

5. Add the harissa paste, can of chopped tomatoes, stock, preserved lemon and saffron threads. 

6. Simmer for at least 30-40 minutes to allow the flavours to infuse.

7. Cook the quinoa in a separate saucepan (usually 1 cup quinoa to 1 1/2 cups water or stock until the grains absorb all the liquid).

8. Mix the quinoa through the tagine and you are ready to serve! 

Cookies made with spelt flour, choc chips, macadamias and hazelnuts

By now most of us have heard of spelt flour.  It is a nutritious alternative that is a cousin to wheat.  It is also easy to digest.  You can buy spelt flour from your local health store.

This recipe not only combines nutrients from the spelt flour but is also jam packed with the antioxidants of dark chocolate, macadamia nuts and hazelnuts. 

So let's get started!

Ingredients:

• 2 cups spelt flour
• Handful of dark chocolate, chopped
• Handful of hazelnuts, chopped
• Handful of macadamias, chopped
• 1/2 tsp baking powder
• 1/2 tsp salt
• 200g butter, melted and cooled
• 3/4 cup light brown sugar
• 1 large egg and 1 additional egg yolk
• 1/2 tsp vanilla extract 

Method:

1.  Sift the spelt flour, baking powder and salt in a bowl.
2. In a separate bowl whisk the melted butter and sugar until a deep brown.  Add the egg and additional egg yolk.
3. Add the vanilla extract.
4. Gradually add the flour mixture and fold through.  
5. Add the chocolate, macadamias and hazelnuts.
6. Roll in a dough. Take palm sized pieces and roll out onto a baking tray.
7. Bake for 10-12 minutes so just set but gooey in the inside.


A great little tip if you do not want to make all the cookies at once is to save some of the dough.  To do this shape the dough in a log and roll on grease proof paper.  Tie both ends. Put the date and freeze up to 3 months.  

It's truly a luscious recipe! Enjoy :)

Entertaining Special # 4 - Indian Inspired

Hi Guys,

 

So this week I look at how to prepare an Indian feast step by step.  This is the last instalment in the "Entertainment Special" but don't despair I am sure to provide some further updates as the spring/summer months emerge!

 

This week I take on Indian. When you think of Indian food you think of beautiful spices and this is the theme that has been instilled in each dish.  From the aromatic mustard seeds present in the samosas, the cinnamon and heat in the biryani and even the cardamom infused in the dessert. 

 

So let's get started!

 

Entree: Samosas

Ingredients:

• 500g potatoes
• 2 tbsp ghee
• 1 long green chilli
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 1 tsp tumeric
• 1/4 tsp chilli powder
• 1 tbs fresh lemon juice
• 1/4 cup coriander leaves
• puff pastry

 Method:

1. Boil the potatoes until tender then drain the water.
2. Heat the ghee in the saucepan and add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook for approximately 5 minutes. 
3. Add the lemon juice and stir until combined. 
4. Set aside to cool. 

5. Add coriander and stir through.

6. To make the actual "samosas" cut a circle with your puff pastry. Place a tablespoon of the mixture and fold to enclose. It will look like a semi circle.

7. Use a fork around the outer edges.

8. Bake until golden and crisp.

 

This should be served with a mango chutney and a raita. I provide a recipe for a raita that you can also use to be served with the biryani.

 

Side: Walnut and Mint Raita

 

Ingredients:

• 1 bunch mint
• 1/2 bunch coriander
• 1 cup walnuts
• 2 cups Greek style natural yoghurt
• Salt and lemon juice to taste

 

Method:

1. Blend all the items in a food processor until you get a smooth consistency.

 

 

Mains: Biryani

 

The first step is to firstly make a lamb curry. Here is a step by step how to make this.

 

Ingredients:

• 1 kg lamb (no bones), chopped into pieces
• 2 tbsp ghee
• 1 onion, chopped
• 3 tbsp minced ginger
• 1 tbsp minced garlic
• 100g natural yoghurt
• 1 tbsp chilli powder
• 2 tsp turmeric
• 2 tsp sweet paprika
• 1 tbsp ground coriander
• 2 heaped tsp ground cumin
• 2 tsp cumin seeds
• 10 cloves
• 4 cinnamon sticks
• 6 green cardamom pods
• 5 bay leaves
• 10 dried plums
• salt to taste
• 8 ground peppercorns
• 3 long green chillies, left whole
• 450 ml water
• 1 potato, chopped

 

 

Method:

 

1. Heat the ghee and then add onions.

2. Add the ginger and garlic, spices (ground spices, whole spices, cardamom pods, bay leaves, dried plums, salt and pepper. Fry until aromatic.

3. Add the lamb and fry for a few minutes.

4. Add the whole chilli's and the water. Add the potatoes.

5. Cover and simmer for at least 45 minutes.

 

 

 

 As the curry cooks the curry will thicken. Add this stage we need to do the following:

 

Ingredients:

 

1 bunch coriander, chopped

1 bunch mind, chopped

3 tomatoes, diced

1 green chili, sliced

 

Method:

 

1. Combine the mixture together.

2. Add half of the mixture into the curry and stir through. Cook for a further 10 minutes.

 

The next step is to make the rice. In a rice cooker, add 500 g basmati rice as you would normally. To this add 6 cardamom pods, 1 tablespoon turmeric, and a few threads of saffron threads.

 

Then we need to put the biryani together.  You will need these additional ingredients:

 

Additional Ingredients:

 

25g sultanas

25g slivered almonds

25g walnuts

25g cashew nuts

Remaining half of the tomato, coriander and mint mixture

 

Method:

 

1.  Get a large serving dish. Spoon half of the turmeric rice.

2. Top with the lamb curry (you may not need to use the whole curry).

3. Top with more rice (1/4 quantity).

4. Add the remaining tomato, coriander and mint mixture. Leave aside a small amount for garnish.

4. Top with remaining 1/4 rice.

5. Scatter with sultanas and nuts. Garnish the remaining amount of coriander, mint and tomato.

Serve immediately.

 

 

 

Dessert: Honey and cardamom panna cotta

 

This should be made first thing in the morning if you are entertaining at night as it will need time to set in the fridge.

 

Ingredients:

 

Panna Cotta

• 600ml cream
• 1/3 cup honey
• 1/4 cup sugar
• 6 cardamom pods, lightly bruised
• 1 heaped tbsp gelatin powder
• 400g greek style yoghurt

Spiced syrup

• 3 oranges, segmented
• 1/3 cup sugar
• 1/3 cup water
• 3 cardamoms, bruised slightly
• 1 cinnamon stick

Pistachio kernels to garnish

Method:

1. Combine the cream, sugar, cardamom and honey in a saucepan and simmer over 10 minutes on a gentle heat.
2. Place the gelatine powder in 2 tbsp hot water. Stir thoroughly so there is no lumps.
3. Add  the gelatine to the cream mixture .
4. Using a whisk, whisk in the yoghurt.
5. Strain the mixture and pour into greased ramekins.
6. Allow to cool and then place in the fridge to set.
7. You can then move to the spiced syrup. Combine the sugar, water and cardamom pods until the sugar dissolves. Boil until the mixture thickens. Then add the orange segments.
8. To serve once the panna cotta has set, gently remove from the ramekins. I like to heat the sides slightly and then turn upside down on a plate. The panna cotta will slide out. Then lashings of the syrup, pistachio kernels and edible flowers (optional).

Momofuku Seiobo - A Review

The new restaurant that has taken the food in scene in Sydney by storm is of course David Chang's Momofuku Seiobo. It was awarded the prestigious three hats and best restaurant in Sydney for 2013.  So of course I had to check it out and what better opportunity than my husband's birthday. 

You will soon see that Momufuku does not do things like they do in the normal hatted restaurants. This starts from the the time you want to make a reservation. Unlike having to book three to six months in advance to reserve a spot you can only book ten days in advance. But i'll share a little secret with you.  To ensure you can get a reservation within this time frame it is necessary to do two things:

1. Set up an account with the restaurant a couple of days before.

2. Ensure you login at exactly 10 am and reserve the spot you want, keeping in mind you can only book ten days in advance. 

When I got my spot confirmed I almost did a little victory dance! Bear in mind however you can't see the menu and therefore have no idea of what you will be served.  But you dear reader will,  because I am going to show you the type of food you can expect! But before I get ahead of myself let's go back a bit.

After I made the booking I must have received about three to four calls and emails confirming my booking. Yes I want the reservation and no I don't want to cancel. Whilst I found the the third and forth attempt to contact me a little grating it was an opportune time to tell them if you have any food allergies or dislikes.

When you see the restaurant from the outside it looks quite mysterious. There are silver vertical slats with no visible door. But lo and behold once you walk past and peer in, the doors open and you are welcomed into the restaurant. 

The restaurant is far smaller than I had imagined. Its sectioned of with a bar at the end (that serves a separate bar menu to the rest of the restaurant) there are about four tables in the middle and then a cluster of bar stools where you can see the food being prepared in front of you.  The small space lends itself to an intimate atmosphere.  They play an assortment of music which you find yourself rocking away too. This is a large contrast to the usual pristine starched tablecloths and soft music you would expect at most fine dining venues.

When you are seated you receive a large drinks menu. Like most restaurants they having wine pairings. Unlike most restaurants they also have juice pairings.  They unfortunately do not serve cocktails (even if you ask for it like I did).  

Perched up on the bar stools, it's quite interesting watching all the Chefs prepare the meals, they are relaxed each person having a specific task and working in synchronization to each other. They even join in your conversation which occurred when I was commenting on their lobster roll and one of the chefs pipped in advising it was for the bar menu specifically. Such a shame it looked quite enticing! 

And then of course there is the menu. There is thirteen courses altogether. The menu lends itself to a variety of cuisines most heavily influenced by the Asian regions with dishes such as pork belly steamed bun and beef with radish and fermented black beans. It is also a good combination of seafood dishes (crab and marron) with meat (beef, sweetbreads and pork belly). 

Then there are the quirky dishes like the potatoes cooked in ducked fat and served with slivers of mushrooms and wait for it, parson's nose (which is really an euphemism for the fleshy bit of the chicken's tail end). As well as a very intriguing dessert which contains pear, sunflower seeds and Jerusalem artichoke (which is a vegetable but lends itself to a sweet flavor due to the high amount of fructose it contains). 

The biggest twist in the menu for me is the last course to come out. During the meal the chefs had bought out a glistening pork shoulder on the bench. It sat under the spotlight, brown and gleaming. It wasn't being served so I though perhaps it might be another concoction for the bar menu. But I was wrong! At the end of the twelve courses, after the mandarin meringue and pear and Jerusalem artichoke, came the sweet richness of the pork shoulder. I was almost astounded when they bought it out, after all we had just finished the dessert and we were going back for meat?! They bought the dish to us adding "you have to eat it with your hands". Hmm interesting concept. I took a bite of the pork it was mouth wateringly tender, and coated with a sweet sticky sauce. There is no denying it was delicious but after twelve rich courses, the meat pushed us over the edge! We could hardly get up we were so full! 

At the end of the meal as we paid our bill they bought out a little gift, it was a vacuum sealed bag of kimchi! Quaint little idea.

Overall it was a very interesting experience and will definitely take you out of the box you normally view fine dining. Get ready to be entertained and a little challenged in this fine dining experience!

  
The 13 course menu:

Smoked eel and apple 

Steamed bun with pork belly

Potato, roe and parson's nose

Crab, chickpea and amaranth

Beef, radish and fermented black bean

Cauliflower, mushroom and smoked yolk

Sweetbreads, apple and star anise 

Marron, seaweed and salisfy

Shortrib, carrot and kombu

Curd (goat's cheese), blackcurrant and mint 

Mandarin, meringue and candied egg yolk

Pear, Jerusalem artichoke and sunflower 

Sticky Pork Shoulder