Zucchini Fritters

Quick to make, healthy and good for you. These little fritters are full of flavour and nutritional goodness. 

4 Zucchini  - grated

4 Asparagus - finely sliced

2 green shallots - finely sliced

1 small green chilli - finely sliced

1/4 cup Almond meal

50gr goats cheese

2 free range eggs - lightly beaten

Salt and pepper to taste

Olive oil for frying*

Grate zucchini coarsley.  Place into a clean tea towel or muslin cloth and wring out as much water from the zucchini as you can.  Place into a bowl.

Add the asparagus, shallot, chilli, almond meal, cheese and eggs. Mix well to combine. (I actually used my hands for this step).

Season with salt and pepper to taste.

Add the olive oil to the fry pan and heat on medium heat.

*You can choose to use coconut oil to fry if you wish.

Place a heaped tablespoon of the mixture into the pan and cook on each side for about 2-3 minutes until golden.

These are traditionally served with sour cream. You can serve with a side salad for a healthy lunch option.

Enjoy!

Mid-Week Stovetop Paella

Cooking during the week is always a struggle...I keep running out of ideas and never know what to cook. I'm sure there are a few of you in the same boat.  Last night I put together a stove top Paella.  This is not a traditionally cooked Paella but it is definitely authentic in taste.  My Paella dish is absolutely massive, it feeds about 20 people so using that last night was not an option.  Instead I cooked it in a deep dish casserole pan that's fitted with a lid.  Worked perfectly and I had it cooked in under an hour. I even managed to achieve a gorgeous caramelised Socarrat on the bottom of my rice.  Socarrat is the flavoursome caramelised crust that forms on the base of the Paella Pan when the heat is turned up at the end of cooking.  You know you have a great Paella when you have achieved a great Socarrat.  Quick, tasty and one for the whole family...my kind of recipe!

Serves 4-6

4 tablespoons Olive Oil

1 large onion cut in half then sliced in moon shape

1 large red capsicum - sliced

6 chicken wings, tip removed and cut at joint

1 chorico - sliced

2 large tomatoes - diced

1/2 bunch pasley - finely chopped

250g green prawns

1 large squid tube

10 large green mussels

1 large fish fillet of choice cut into small chunks

Garlic

4 cups chicken stock

2 cups medium grain rice

saffron threads - small pack

1/2 cup frozen peas

salt / pepper - season to taste

Lemon and finely chopped parsley to serve

Add the olive oil to the pan and bring to heat.

Add the onion, garlic and the capsicum and cook until soft.

Add the Chorizo and cook until golden and crusty.

Remove the onion, capsicum and chorizo and set aside.

You will now have a flavoursome olive oil base.

To this add the chicken wings and cook until golden and cooked through. 

Remove once done.

Add the squid and cook until just cooked.

To the pan, add the onion, capsicum, chorizo.

Add the tomato and Parsley and cook down the tomato.

Add the rice and stir to combine with the oil.

Mix the saffron with a little hot water to release flavour and colour.

Add the Chicken Stock to the pan.

Add the saffron to the pan.

Mix to combine.

Place the chicken wings around the pan.

Add the peas to the pan.

Cover and cook for about 20 minutes.

Remove lid and add the prawns, mussels and the fish.

Cook for a further 10 minutes until the fish is cooked through.

Serve sprinkled with finely chopped Parsley and wedges of Lemon.

If you can see that there is still stock to be absorbed remove from heat and keep the lid on for about 10 minutes.  The stock will absorb into the rice.  This is when you know the Paella is ready for serving.

Enjoy!

Nutty Wattleseed Biscuits - Perfect with a Cuppa

Wattleseed - straight from our Outback, has a nutty flavour with coffee overtones. Perfectly matched with the walnuts and pine nuts in these bikkies.  The orange zest provides a lingering suprise.

Pre heat oven to 150 degrees celsius


Makes 20


100g unsalted butter - softened
1/2 cup brown sugar
1/2 teaspoon ground wattleseed
1/2 teaspoon ground cinnamon
Fine zest of 1 medium orange
1 tablespoon maple syrup
1 cup plain flour
2 tablespoons almond meal
1/4 teaspoon baking soda
1 teaspoon hot water
1/2 teaspoon baking powder
1/4 cup finely chopped walnuts
1/4 cup pine nuts

Using an electric beater cream together the butter and the sugar.

Mix the baking soda with the hot water and add to the butter mixture.

Add the orange zest,maple syrup, wattleseed and cinnamon and mix to combine.

Add the flour, almond meal, baking powder and the nuts.

Beat until well incorporated and the dough comes away from the sides of the bowl.

Using your hands roll small balls of dough and flatten with the palm of your hands.

Place onto vegetable / baking paper and place onto cooking sheet.

Place into oven for 20 minutes until golden.

Remove onto wire rack and allow to cool.

Sprinkle with Icing Sugar if desired.


Enjoy!

Pedro Ximenez Slow Roasted Osso Bucco With Orange and Corriander Gremolata Flavoured Pearl Cous Cous

Osso Bucco is traditionally served with Gremolata -  a mixture of herb and citrus zest with a hint of garlic...match made in heaven.  I have gone a little alternative with this recipe. Inspired by Pearl Cous Cous that I had for the first time in a beautiful Syrian Duck Salad at Almond Bar, Darlinghurst I had recently bought a pack which was stashed away in my pantry so decided to get adventurous. I have made a Gremolata with Corriander, Garlic and Orange Zest and mixed through the Pearl Cous Cous with a little butter.... Sensational match with the slow roasted Osso Bucco which is flavoured with Pedro Ximenex Dry Sherry.   

Serves 4

Pearl Cous Cous Gremolata

1 cup pearl cous cous

2 cups water

1 tablespoon Vegeta (shhhh...I love this stuff)

25gr butter

1 1/2 teaspoon garlic paste

1/4 bunch finely chopped corriander

Zest of 1 medium orange

Salt to season

Add water and Vegeta to a small non stick pot and add pearl cous cous.

Bring to the boil and reduce to a simmer.  Cook for approximately 8 minutes.  

Once all the water has evaporated and the cous cous is cooked add the butter, garlic, corriander and the orange zest.

Season with salt and cover with lid.

Osso Bucco

Pre-heat oven to 180 degrees celsius.

4 Veal Osso Bucco

1/2 cup plain flour

Olive Oil

2 onions - quartered

2 carrots - peeled and chopped

2 celery stalks - chopped

1/2 bunch thyme

1/4 bunch parsley - finely chopped

2 large ripe tomatoes - chopped

2 cups beef or chicken stock

1 cup Pedro Ximenex Dry Sherry

8 small chat potatoes - halved

1 cup flat green beens - chopped

Salt / Pepper to taste

I cook my Osso Bucco in a casserole dish which can go from stovetop to oven.

Coat each Osso Bucco with flour and shake out excess.

Add Olive Oil to pan and brown Osso Bucco on each side until golden.

Remove and place on a plate.

To the pan add the onion, carrot, celery and thyme.  Cook until the onion is soft.

Deglaze with Pedro Ximenex.  Add to the pan and cook for 2 minutes.

Add the chicken stock.

Add the tomatoes and the parsley.

Place the Osso Bucco back in the pan.

Cover and place in the oven for 2 hours.

Remove at 1 1/2 hours and add the chat potatoes and the beans.

Continue to cook until the potatoes are done and the meat is falling off the bone.

Serve on a bed of Pearl Cous Cous.

Enjoy!

Cumquat, Lime and Ginger Infused Panna Cotta

 

Velvety smooth creamy Panna Cotta lightly fragranced with Kaffir Lime Leaves, the tang of Cumquat and the subtle but peppery pop of Ginger.  Balanced with a lightly infused sugar syrup...absolutely gorgeous dessert.

Panna Cotta:

250ml fresh cream

50ml milk

50g sugar

2 teaspoons vanilla paste

4 kaffir lime leaves - torn

6 cumquats

5cm piece fresh ginger - finely sliced

2 silver grade gelatine leaves 

Infused Sugar Syrup:

3/4 cup water

3/4 cup caster sugar

6 kaffir lime leaves - finely sliced

5cm pice of fresh finer - finely sliced

Peel of 1 orange - finely sliced

Panna Cotta

Place gelatine is a small bowl of cold water until soft

In a small pot over medium heat place the, fresh cream, milk, sugar and vanilla bean paste.  Stir until sugar has dissolved.

Add the torn kaffir lime leaves, the cumquats and the finely sliced ginger.

Bring to the boil and remove from the heat.

Set aside for approximately 10 minutes for the flavours to infuse.

Remove the gelatine leaves from the water and squeeze out the excess water.  Place the gelatine into the cream mixture and whisk until dissolved.

Using a sieve pour the Panna Cotta mixture into a jug.

Pour the Panna Cotta into individual serving dishes.

Place into the refrigerator for approximately 4 hours or preferably overnight.

Infused Sugar Syrup

Finely slice the kaffir lime leaves.

Peel and finely slice the fresh ginger.

Using a vegetable peeler, peel the skin of 1 large orange - remove any pith from the underside of the peel. Slice very finely.

Place the water and sugar into a small bowl over a medium heat.

Heat until sugar has dissolved.

Add the finely sliced kaffir lime leaves, the fresh ginger and the orange peel.

Continue to cook over a gentle heat for approximately 20 minutes until the orange peel has candied and the sugar has a syrupy consistency.

To Serve

You can choose to de-mould each Panna Cotta or serve in individual dish.  Either way top with the candied orange, kaffir lime and ginger and drizzle with the syrup.

Enjoy!!

Vinocotto Basted Chicken Fillet - David Franz Inspired (David Franz Vinocotto 2013)

On our recent trip to The Barossa Valley we were lucky enough to have had a private wine tasting with David Franz of David Franz Wines.  Well I cannot even tell you how many bottles David opened for us...many! The one that I can definately remember and ordered a beautiful 1.5Litre Magnum of was David's gorgeous 2013 Vinocotto.  I could not wait to try a recipe with it. Vinocotto is a grape juice reduction used to sweeten, brighten and balance flavours. Full bodied...absolutely delicious!

I've used it on tonights dinner - Vinocotto Basted Chicken Thigh Fillet flavoured with garlic and corriander, sprinkled with black and white sesame seeds for a subtle nutty flavour.

6 Chicken Thigh Fillets

Olive Oil - 1/4 cup

Salt / Pepper

Crushed Garlic

1/2 bunch Corriander - finely chopped

1/4 cup David Franz 2013 Vinocotto

Black and White Sesame seeds to sprinkle

3 Onions - sliced in rounds

Pre-heat oven to 180 degrees celsius

Place the chicken thigh fillets into a bowl and season with salt.

Add the crushed garlic, corriander and olive oil to the chicken and stir with a wooden spoon to combine.

Add the olive oil to your fry pan and bring to a medium heat.

Add the onion rounds and sweat until they turn clear. This will release their sweetness. Once soft remove from the fry pan and place on a baking tray.  Do not allow the onions to brown as they will release a bitter taste.

Bring the olive oil back to a high heat and add 3 chicken thigh fillets to the pan.  

Cook on both sides until nice and golden - approximately 6 minutes each side.

You do not want to completely cook through in the pan - the pan is starting the cooking process and giving the chicken some colour.  

Once the first batch of chicken is cooked remove and place on top of the onions in the baking tray.

Repeat with the second batch of chicken.

Once the chicken has been fried brush the Vinocotto on each piece, sprinkle with the sesame seeds and place in the pre-heated oven for 20 minutes to cook through.

Midway remove the baking tray from the oven and baste the chicken with the juices from the baking dish. This will form a gorgeous Vinocotto glaze on your chicken.

Serve with Steamed Jasmine Rice.

Enjoy!

Valrhona Chocolate Olive Oil Cake

Amazingly Moist, Decadent & Heavenly...Perfectly matched with it's Nutella topping and Pine Nut Bark

Recipe adapted from Nigella Lawson Olive Oil Cake

Pine Nut Bark

100gr Pine Nuts

1 cup Caster Sugar

1/2 cup Water

1 sheet of baking paper

Pre-heat oven to 180 degrees Celsius

Place pine nuts on a baking sheet in an even layer and slightly roast in the oven for approximately 3-5 minutes.  Keep a close eye on them as they will burn very quickly as their oil starts to release.  You are looking for a slight golden colour.

Remove from the oven and allow to cool by spreading over a sheet of baking paper whilst you make the caramel.

Place the caster sugar and the water in a small saucepan over a gentle heat. Do not stir.  Allow the sugar to melt.  Keep over heat until the sugar turns to a caramel consistency and colour.  Again keep a close eye on this as once it reaches the caramel point it will burn very quickly if left on the heat for much longer.  

Pour directly over the Pine Nuts and allow to cool.

Once cool break pieces of the bark and use to decorate the cake.

Valrhona Chocolate Olive Oil Cake

Pre heat oven to 170 degrees celsius

150ml Olive Oil -  a lighter flavoured olive oil works best opposed to an Extra Virgin Olive Oil

50g Valrhona Cocoa Powder

125ml boiling water

2 teaspoons Vanilla Paste

150g Almond Meal

1/2 teaspoon Baking Powder

Pinch of Salt

200g Caster Sugar

3 Large Eggs

Grease and line a spring form cake tin with 22cm dimension

Sift the Cocoa Powder into a bowl and add the boiling water.  Mix until you have a smooth paste.  Add the vanilla paste and set aside to cool.

Add the Almond Meal, Baking Powder and Salt to a medium bowl.

Using a mixer with the paddle attachment, add the sugar, olive oil and eggs and beat vigorously until it is pale in colour and thick and creamy in consistency.

Turn your mixer to a slower speed and add the cocoa mixture.

To this add the Almond Meal mixture.

Beat until all incorporated.

Pour mixture into prepared tine and bake for approximately 40 minutes or until an inserted skewer comes out clean.

The cake is very moist so there may be a few crumby bits that stick to the skewer.

Remove from oven and allow to cool for approximately 10 minutes before turning out.

Nutella Topping

Once the cake is turned out spread the Nutella evenly over the top.  The warmth of the cake will make it easier for the Nutella to spread.

Once all evenly spread...using a wooden skewer draw diagonal lines each way to form diamond shapes.

Decorate around the cake with the Pine Nut Bark.

You can omit the Nutella Topping and Pine Nut Bark and instead serve warm from the oven with a gorgeous scoop of Vanilla Bean Ice-Cream.

Enjoy!