FISH CAKES WITH DIPPING SAUCE

Fish Cakes

300 g white fish fillets ( I use basa)

2 teaspoons of harissa ( see post 11/14/11)

1 tablespoon of fish sauce

2 tablespoons of corn flour

2 egg whites

1 teaspoon of finely chopped chili

2 tablespoons of chopped spring onions

½ cup finely sliced green beans

Olive oil for frying

• Remove any trace of bone from the fish fillet , cut into small pieces
• Place in food processer and blend until a smooth paste
• Add harissa, fish sauce , cornflour and egg whites, and process until well combined
• With a spatula scrape the mix into a bowl and stir in red chili, spring onion and beans
• For bite size serves form small flat cakes with a teaspoon and your hands
• Drop into hot oiled pan a few at a times and fry on medium heat until golden brown on the underneath,
• Turn the cakes carefully and fry on the other side until also golden brown.
• Remove and drain on absorbent paper.

Serve warm or cold

Dipping Sauce.

1 tablespoon and gluten free soy sauce

1 tablespoon of lime juice

1 tablespoon of fish sauce

A drizzle of honey

• Combine ingredients and whisk together well.

SWEET CORN FRITTERS WITH ROCKET PESTO

Corn Fritters

2 egg whites

½ cup of rice milk

1 can of corn kernels drained.

½ small red capsicum roasted and finely chopped

½ a small red onion

1 tablespoon of basil

¼ cup of rice flour

¼ cup of chick pea flour.

Pinch of bicarbonate soda (baking soda)

• Beat egg white and stir in vegetables and basil
• Add flour until mixture well combined
• To make bite size serves form the fritter using a teaspoon.
• Drop the mixture into heated oiled fry pan.
• Allow the fritter to cook for a minute before sliding your slice under the fritter so it will then slide about and cook for another minute before turning.
• Cook until the other side is browned
• Drain on absorbent paper.

· Serve with Rocket puree and Sour cream (Recipe for Tofu sour cream see post for 27.2. 2010. listed under Tofu)

Rocket Puree:

Blend about 125 gms of rocket with 2 teaspoons of olive oil until well combined.

MARINATED PRAWNS

Quantities are adjusted according to how many people you wish to serve.

1 kg of green prawns makes about 20 serves. For a large gathering we used 5 kg on prawns and adjusted the marinade quantity to suit.

• Shell and clean the prawns and keep refrigerated

Marinade for per 1 Kg of whole prawns

1 clove of garlic finely diced or crushed

1/3 cup of lime juice

2 tablespoons of fish sauce

2 tablespoons of coriander

2 tablespoons of fresh mint.

¼ cup of canola or olive oil.

• Combine the above ingredients well
• Marinate the prawns for 1-2 hours
• Soak Bamboo sticks
• Place 2 prawns on each skewer.
• Keep refrigerated until ready to cook
• Cook on BBQ and serve

PEAR AND TUNA SALAD WITH BEANS

 

4-5 leaves of ice burg lettuce, torn into large pieces

2 pears peeled and sliced into chunks

I red capsicum sliced

I Lebanese cucumber peeled and chopped

I can of cannellini beans drained and rinsed.

I can of chunked tuna in spring water : drained.

A handful of kalamata olives sliced.

 Lay each ingredient into a large salad bowl

Dress and toss

Dressing:

Equal parts of lime juice, red wine vinegar and olive oil with a teaspoon of whole grain mustard

Mixed all ingredients and combine well.  

ROAST EGGPLANT CHICKPEA PATÉ

 

2 Red Capsicums roasted and skinned

I can of chick peas, drained and rinsed

Two cloves of garlic, peeled and finely diced

Lime juice

Olive oil

·         Cut the capsicum lengthways. De seed and remove the pith.

·         Cut into quarters so the pieces will pay flat under the grill

·         Grill for 10 to 15 minutes or until the skins have blistered, charred and the capsicum is well cooked

·         Place the capsicum in a paper bag for 5 minutes which allows the fruit to sweat and enables easy removal of the skins.  Peel the skins and put the capsicum slices aside. *

·         Place the chick peas , with garlic and juice into food processor to blend

·         Add the capsicum and mixture the Bland combining oil as required to make a smooth spreadable paste.

When preparing capsicum, you can grill more fruit if available.

Place in sterilized jars and cover with oil.

Keep in the refrigerator ready for use.

GRILLED EGGPLANT SLICE WITH TOMATO SAUCE

 

3 medium eggplant (about 750g)

Olive oil

Salt

4 garlic cloves

750 g tomatoes peeled and chopped

2 tablespoons red or white wine vinegar

1 tablespoon sugar

A good pinch of chilli powder

A bunch of flat leaf parsley

·         Peel eggplant and cut lengthways into slices about 1 cm thick

·         Brush generously with oil

·         Sprinkle with salt and arrange on a try under a preheated grill.

·         Cook for 15 minutes turning at least once 

·         ( alternatively the eggplant can be cooked on a griddle pan0

·         FOR SAUCE: fry garlic in 2 tablespoons of oil for a few seconds stirring

·         Add tomatoes , vinegar, sugar, salt and chill powder and cook uncovered , over a low heat for about 20 -30 minutes or until reduced to a thick sauce.

·         Add parsley an leave to cool

Serve the eggplant slices cold, covered with tomato sauce. 

PUMPKIN DIP

 

500g pumpkin peeled deseeded and flash cut into 2 cm cubes

1 teaspoon of caraway seeds

1teaspoon of cumin seeds

3 garlic cloves, finely chopped

1 fresh red chilli, deseeded and finely chopped

Juice of one lemon

60-100ml extra virgin olive oil

Seasoning as desired: salt and freshly ground pepper

·         Put pumpkin is a saucepan , cover with water and simmer for about 10 minutes until soft

·         Season well, and mash pumpkin until smooth. Set aside

·         Dry roast caraway and cumin seeds for a couple of minutes until aromatic. Crush the toasted seeds using a mortar and pestle*

·         Add the spice to the pumpkin with lemon juice,

·         Mix through then stir in the olive oil

·         Serve wither hot or cold as part of a mezze, accompanied by lots of pitta bread,

*I use a coffee grinder: effective and fast.

MEZZE: A Middle Eastern tradition offering a variety of appetizers only limited by the ingredients to hand.  Other dips on offer might include Hommous, Babaganouj.

A useful book: Tess Mallos “ The Complete Middle East Cookbook”  Landsdowne Press 1982.

CARROT SOUP

500 gm of carrots
2 sticks of celery
1 onion
1 clove of garlic
1 teaspoon of olive oil
½ teaspoon of mustard powder
1.2 teaspoon of onion seeds
Dash of Tabasco
Sprigs fo fresh thyme
½ inch ( 1 ¼ cm ) grated gingeroot
1 cups of vegetable stock
Freshly ground pepper

· Peel and chop carrots , celery , onion, and garlic.
· Soften the onion and garlic in a large saucepan with olive oil and herbs and spices.
· Add carrots and celery and simmer
· Add the stock and simmer for about 40 minutes
· Add more water if the soups thickens too much
· Blend the soup and serve with fresh bread.


From Nalaie Savona The KitchenShrink: Food and Recipes for a Healthy Mind
Duncan Baird Publishers London 2003
A great book with lots of useful ideas

SPICY SPINACH POTATO & BROAD BEAN SOUP

1 tablespoon of olive oil
1 Large red onion chopped
2 cloves of garlic crushed
3 teaspoons ground sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
425g can of tomatoes
4 medium potatoes, chopped
1.5 litres of vegetable stock
1 bunch of English spinach
500 packet of frozen broad beans thawed and peeled
· Heat oil in large pan and add the onion, garlic and spices: cook, stirring until onion is soft.
· Add undrained crushed tomatoes, potatoes and stock, simmer covered stirring occasionally. About 20 minutes or until the potatoes are tender.
· Add spinach and broad beans then simmer until spinach is wilted.



Easy Spanish Style Cookery The Australian Women's Weekly Home Libaray.1997

SILVERBEET & CHICK PEAS WITH CUMIN & CORIANDER

Olive oil 2 tablespoons and extra as desired
Onion 1 larger, finely sliced
Garlic 3 cloves finely chopped
Coriander 1 cup finely chopped
Flat leaf Parsley, Finely chopped
Cumin 1 teaspoon
Tomato paste
Silverbeet a generous bunch (well washed)
Chickpeas 2 cups cooked or 1 can drained
Stock ½ to 1 cup
Salt and pepper to taste
· Saute onion until soft and beginning to colour.
· Add garlic, coriander, parsley, cumin and tomato paste
· Add chickpeas and half the stock and simmer
· Poach silver beet ( stems intact) in a large pot of boiling water for about 5 minutes
· Drain and chop and then add to the chickpeas.
· Add remaining stock if desired and simmer for further 5 to 10 minutes
· Adjust for taste salt pepper and olive oil

BRAISED SPICY CHICK PEAS

Serves 4
¼ cup olive oil
1 onion sliced
2 teaspoon crushed garlic
I tablespoon coriander seed
1 tablespoon cumin seeds, ground
1 cinnamon stick
1 red chilli chopped
2 X 40g cans of chickpeas, drained
2 cups of tomato puree.
Salt and freshly ground pepper
½ cup flat leaf parsely roughly chopped
¼ cup of coriander leaves roughly chopped
Cucumber chopped to garnish.
· Sauté onion in olive oil until onions are tender but not coloured
· Add garlic, spices and chilli and cook 2 minutes longer
· Add chick peas and tomato puree
· Season well and simmer until the sauce has reduced and thickened
· Fold through herbs, garnish with cucumber and serve

SPICED NEW POTATO & SPINACH CURRY (Dum a loo)

Serves 4

2 tablespoons Sunflower oil
1 large onion . sliced
1 teaspoon cumin seeds crushed
4 cardamom pods, crushed
1 teaspoon black onion seeds also known as KALOONJI (optional)
I teaspoon ground turmeric
½ teaspoon ground cinnamon
2.5 cm ( I inch ) fresh root ginger, peeled and finely chopped
400 g ( 13 oz) can chopped tomatoes
300 ml( ½ pint) vegetable stock
1 teaspoon caster sugar
750g( 1 ½ pint) vegetable stock
1 teaspoon caster sugar
75- g ( 1 ½ lb) baby potatoes
100 g 3 ½ oz baby leaf spinach
Salt and pepper
Coriander leaves to garnish


· Heat oil in large frying pan and sauté onions until slightly brown
· Mix cumin seeds cardamom pods and seeds, onion seeds (if using) ground spices and ginger. Cook for one minute, then mix in the tomatoes stock, sugar and season well with salt and pepper. Bring to the boil. Stirring
· Cut the potatoes into thick slices or halves (if they are small) so all the pieces are similar size. Transfer to the slow cooker and pour the sauce over the top
· Cover and cook for 6-7 hours or until the potatoes are tender. Add spinach and cook on high for 15 minutes more until it is just wilted.
· Stir the curry and serve sprinkled with torn coriander leaves.

From “The Ultimate Slow Cooker “ Sara Lewis Hamlyn 2008
Slow cooker temperature High

GREEN BEANS WITH PEARS

Green beans 250 g
Pears 2
Olive Oil
Salt and pepper
Half a cup of water

Top and tail beans and cook for 3 -4 minutes in microwave. Then blanch in cold water to retain green appearance
Peel and quarter and core the pears and cut each quarter into halves of thirds
Pan Fry pears with small amount olive oil until caramelized
Add water and allow pear to steam and reduce for a few minutes with lid on
Add beans to warm through.
Season and toss the mixture

ROAST NEW POTATOES WITH THYME & LEMON

Small new potatoes 1 kg
Sprigs of thyme 6
Lemon 1
Extra virgin olive oil
Salt

Preheat oven 220 Celsius
Put potatoes and thyme in a roasting dish or oven proof dish larger enough to take them as a single layer
Cut the lemon into 8 wedges and then each wedge into 3 pieces.
Add lemon to potatoes and drizzle with olive oil and sprinkle with salt.
Turn the potatoes until they are coasted with oil
Bake for 40 to 45 minutes until the potatoes and are browning and tender.
Serve Hot

BAKED BEETROOT

Water
3 to 4 beets
1 large orange
1 tablespoon and olive oil
2 teaspoons of fennel seed
1 teaspoon of black pepper
2 cups of red wine vinegar

Wash beets well in cold water
Place in an ovenproof dish with 1 cup of water with orange peel and orange juice
Bake for 45 minutes
Sprinkle seeds
Mix oil with vinegar and toss beet before serving.

INSTANT CHILLED TOMATO AND AVOCADO SOUP

Instant Chilled Tomato and Avocado Soup

1 can 400 g tomatoes (or fresh peeled and chopped)
1 onion
1 cucumber
1 avocado
2 to 3 leaves of basil
3 tablespoons of olive oil
2 tablespoons of white wine vinegar
Pinch of sugar
Salt and pepper to taste.


Puree tomatoes cucumber onion and avocado. Add vinegar oil and basil and blend.
Pour over ice cubes in individual soup bowls. Garnish if desired with chopped basil. Serve with fresh bread.

SPICY TOMATO & LENTIL SOUP

SERVES 6

Olive oil
1 onion, finely chopped
1 clove of garlic, minced
1 carrot, diced.
1 stalk of celery, diced
1-2 red chilies, (substitute chilli powder to taste)
1 heaped tsp of garam masala
2 cups of brown lentils
400 g tin of tomatoes (chopped)
1 litre of vegetable stock.

1. Fry onion garlic carrot celery and chilli until soft.
2. Add the garam masala and cook until the fragrance is released.
3. Add lentils, can of tomatoes and stock to veggies.

4. Cook on slow heat until lentils are soft. Add water if required .

5. Garnish with coriander .

6. Serve with crusty bread.

ZUCCHINI SOUP

2 zucchini roughly chopped
1 onion finely chopped
2 sticks of celery finely
Vegetable stock
Generous handful of fresh basil chopped
Juice of one lime or lemon
Pepper

· Sauté onion and celery in oiled pain until caramelising
· Add chopped zucchini
· Cover with vegetable stock and cook for about 15 minutes over moderate heat
· Add lemon juice and fresh basil and blend with a stab mixer
· Bring back to heat and serve with freshly group pepper and crusty bread

PUMPKIN & RED LENTIL SOUP WITH MINT

Serves 6

Pumpkin approximately 500 grams peeled and cut into chunks
Onion 1 diced
Garlic 3 cloves diced.
Ginger 1 small piece chopped (prepared ginger is suitable)
Star anise 1 whole
Olive oil 2 tablespoons
Cinnamon: 1 heaped teaspoon.
Red Lentils 1 cup
Vegetable Stock 1.5 litres.
Lime juice 1-2
Salt and pepper to taste.


Sauté onions in olive oil an a large pan,
Add diced pumpkin, garlic, star anise, and stir.
Simmer for 10 minutes on gentle heat
Add lentils and cinnamon.
Bring to boil and ten reduce heat
Leave to simmer until lentil and pumpkin are very tender
Season and add lime juice
Remove star anise
Puree soup
Serve with fresh diced mint

BETTE'S SWEET POTATO SOUP

1 tbs oil (or less)
1 onion
3 cloves of garlic
3 teaspoons of curry
Cook for one minute.
Add 1.25-kg sweet potato cubed
1 green apple
4 cups of vegetable stock
Cook until soft
Blend

Garnish with coriander.