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Mushroom risotto
Some people might look at a recipe for risotto on this blog and rage at me, “This is not simple food! Risotto is complicated” But, at the heart of the matter, risotto is a simple dish – rice, stock, flavourings and love. People get all caught up is how to make the perfect risotto and end up not cooking this fabulous family dish that is delicious and also quite economical. My only non-negotiables in the making of risotto are to make sure the rice is well coated with the olive oil before adding the stock, and to always, but always, add some butter just before serving to accentuate the creamy texture. Put on some jazz and stir away while drinking a pre-dinner glass of white wine. You’ll feel great and your family will love the end result. Serves 6 1 medium brown onion, finely diced 2 cloves garlic, crushed 1 stalk celery, very finely diced 2 tablespoons olive oil 100 ml dry white wine 2 cups arborio rice 500 g mixed mushrooms, sliced – portabello, swiss brown and field mushrooms all work well 1 – 1.25L hot chicken or vegetable stock zest of 1 lemon 50g butter, cut into small cubes 50g finely grated parmesan cheese sea salt and freshly ground black pepper 3 tablespoons finely chopped parsley 4-6 sprigs fresh thyme In a large pan heat 1 tablespoon olive oil and add the onion, garlic and celery. Saute until the onion becomes transparent, about 3-4 minutes. Add the rice and stir for another couple of minutes until the rice is shiny and well coated with the olive oil. Add the stock gradually, a ladleful at a time, stirring frequently and adding more stock as all the liquid gets absorbed by the rice. Meanwhile, in a non stick pan over high heat, cook the mushrooms with the remaining oil and a couple of sprigs of thyme until golden. Season well with salt and pepper and set aside. After about 15 minutes the risotto should be almost ready and all the stock used. It needs to have just a little bite left and be a bit soupy in consistency. Turn off the heat, and stir through the butter, parmesan and parsley. Cover tightly and let sit for a couple of minutes. Call the family to the table and then just before serving stir through the mushrooms and adjust the seasoning, if necessary. When serving, scatter a little lemon rind and the remaining thyme over each serve. This risotto is great with a good white wine – perhaps a Riesling.
Snapper with coconut, ginger and coriander
 When Ewen and Elissa Macpherson of Symphony Hill wines asked me to create a recipe to go with their Moscato Giallo I was both flattered and excited. They are a couple who have lived out their passions and dreams, and make spectacular, award winning wines with great style and panache. Matching a wine to a dish is a real art, and this variety is both unusual and unfamiliar. I wanted to design a dish that would bring out its highly aromatic tones and not overwhelm its complexity. Moscato is often associated with sweet or dessert wines, but this amazing wine challenges stereotypical pairings. It is quite special with this dish of snapper, with coconut, ginger and coriander. I’d love to hear what you think of it, especially if you pair it with the Moscato Giallo. Serves 4 4 skinless snapper fillets, about 180g each 1 teaspoons sea salt 2 teaspoons fennel seeds, lightly crushed 1 tablespoon plain flour 2 tablespoons vegetable oil 1/2 cup fresh coriander leaves with the tender stems attached ¼ cup alfalfa sprouts 2 tablespoons shredded coconut, lightly toasted 1 small dried red chilli, finely diced Coconut Sauce: 1/4 cup vegetable oil 1 small peeled brown onion 2 fresh garlic cloves 1cm piece peeled fresh turmeric 1cm piece peeled fresh ginger 1 teaspoon sea salt 3 large vine-ripened tomatoes, with seeds and core removed, very finely diced 1 cup coconut milk 1 teaspoon light brown sugar 3 teaspoons fish sauce ½ teaspoon garam masala First make the sauce. Heat vegetable oil on a low temperature in a medium sized heavy-based saucepan. In a small food processor combine the onion, garlic, turmeric, ginger and salt and process until finely minced. Add this mixture to the pot and cook slowly on a low heat until caramelised (this can take up to 30 minutes – don’t rush it, or the sauce will taste burned and bitter). Add the tomatoes and cook for 10 minutes. Remove the mixture from the pot and then return 2 heaped tablespoons into the pot, setting aside the remainder. Add coconut cream, sugar, fish sauce, and garam masala. Bring to the boil then reduce heat and simmer for 10 minutes. While the sauce is simmering, cook the fish. Season the fish on both sides with sea salt. Combine the fennel seeds and flour and lightly coat the fish pieces with the flour mixture, dusting off any excess. Heat oil in a large nonstick pan over medium heat. Cook the fish on one side for 6–8 minutes, depending on the thickness of the fillets. Turn and cook on other side 30 seconds. Divide the sauce between four bowls, place a piece of fish gently on top of the sauce, and top firstly with a little of the remaining tomato mixture, and the fresh coriander, sprouts, toasted coconut and dried chilli.
Zucchini, mint and haloumi fritters
All happiness depends on a leisurely breakfast. John Gunther My weekday breakfast is anything but leisurely; a quick bowl of porridge or granola before tackling the peak hour traffic is the norm. On Saturday morning however, several cups of tea, followed by poached eggs on toast made by my husband is the way I like to start my day. It’s a welcome change from the relentless pace of the working week; an opportunity to regroup, enjoy time together and share a meal. These fritters would be a fabulous addition. While I was working on the recipe I initially thought of them as something to serve as an starter or perhaps a snack with late afternoon drinks. But then my thoughts turned to breakfast and I realised these crisp a little fritters would be perfection on a plate with poached eggs, blistered tomatoes, and perhaps a little bacon. Either way they are delicious, and very simple to prepare and cook. Makes about 30 small fritters 500 g zucchini 250 g haloumi 1 small onion 1 clove garlic 1 long red chilli 1/2 cup fresh mint leave, plus more for serving 1 large egg 1 cup self-raising flour sea salt olive oil dried chilli flakes Using a box grater, grate the zucchini and haloumi and place in a large bowl. Finely dice the onion and chilli (leave the seeds in the chilli if you like things a little more spicy, otherwise remove before dicing), crush the garlic, and roughly chop the mint. Add these ingredients to the zucchini and haloumi, then the egg and flour and a good pinch of salt. Mix well to combine. Add enough olive oil to a large shallow frying pan to fill to a depth of about 1/2 cm and place over medium heat. When the oil is hot carefully spoon in dessert spoonfuls of the fritter mixture and flatten very slightly. Cook until golden brown, turning once. Drain on absorbent kitchen towel. Repeat until all the fritters are cooked. Serve hot, sprinkled liberally with sea salt, chilli flakes and fresh mint leaves. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Rich beef stew with winter vegetables
In my part of the world it is wintry, with cool, bright days, and chilly nights. This rich stew is perfect for this time of year. Tender beef and root vegetables, with undertones of smoky paprika, garlic and onions, and finished with the freshness of gremolata sprinkled over the top, it is only made better when accompanied with a large glass of red wine, and eaten in front of a roaring fire. Serves 4 – 6 1 kg chuck steak, cut into 2 1/2 cm cubes 3 tablespoons olive oil 1 tablespoon butter 3 cloves garlic, finely chopped 2 medium onions, diced 4 cups good quality beef stock 3 tablespoons tomato paste 2 teaspoons sugar 1/2 teaspoon smoked paprika 1/2 teaspoon salt 2 carrots, peeled and sliced lengthwise 2 parsnips, chopped into large pieces 1 turnip, chopped into large pieces Gremolata: 1/4 cup flat leaf parsley, finely chopped 1 clove garlic, very finely chopped 2 teaspoons very finely chopped lemon zest In a large, heavy based casserole dish heat the butter and oil over high heat and brown the beef in batches. Put the beef to one side, and then lower the heat. Cook the onions and garlic until they soften slightly and then add the browned beef and any juices, beef stock, tomato paste, sugar, smoked paprika and salt. Simmer covered, over low heat for 1 1/2 hours. Add the vegetables and cook for another 30 minutes, until the vegetables are cooked and the beef tender. Serve with the gremolata and mashed potato or soft polenta. Gremolata: Combine the parsley, garlic and lemon zest and mix together. sprinkle a little over the stew, and pass the remainder for guests to add according to taste. Wine choice: Lagrein, an Italian varietal. It’s an earthy, full bodied wine with rich fruit tones, and is an excellent pairing with this dish. Shameless spruiking of this particular Lagrein is in order after an almost Bacchanalian feast, where we tried it with this stew and pronounced them as perfectly wonderful together.
Chilli prawns with pasta
This is a new favourite of mine – only problem is that I am the sole prawn lover at our place. But then – no sharing required! I used tiger prawns, but you could use any variety of your choosing. The chilli, parsley and lemon zest are astonishingly simple ingredients, but together they are a trinity of delight when paired with the pasta, the prawns and a splash of white wine. Serves 4: 1 tablespoon olive oil 4 cloves garlic, finely chopped 1 long red chilli, finely chopped 80 ml white wine 60 g butter 1 kg tiger prawn, peeled and de-veined 400g dried spaghetti (get the best quality you can afford – it makes a difference to the result) zest of 1 large lemon, finely chopped 2 tablespoons chopped flat leaf parsley sea salt and black pepper Bring a large pot of water to the boil. Heat the olive oil in a large frying pan over medium heat. Saute the garlic and chilli for a couple of minutes. As soon as the water is boiling, add the pasta to the pot. Add the wine to the pan with the chilli and garlic and cook for a minute or two. Add the prawns and cook until they change colour and are just cooked through. By this time the pasta should be just about ready. Add the butter to the prawns and stir to coat them. Drain the pasta in a colander and then add to the prawns. Toss together with the lemon zest and parsley, check the seasoning and add salt to taste. Serve immediately. Wine choice: To accompany this simple yet sophisticated dish I’d suggest a verdhelo, which has tropical fruit tones and an almost creamy texture. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Pork with creamy leek and mustard sauce
This is a perfect week-night night dinner. Simple, fast and fuss free, but delivering delicious flavour and a great serve of comfort. My friends at Symphony Hill asked me to develop some recipes to pair with some of their wines and this pork matches beautifully with their 2006 Viognier. Sacrifice half a glass to use in the recipe. We should always cook with the wine we are drinking because the depth of flavour in the final dish resonates with the wine the accompanies it. This pork would also be fabulous with some smashed potatoes, drizzled with good olive oil, sprinkled with sea salt and finished in the oven to add a little gnarly, crispy goodness. Serves 4 1 tbpsn olive oil 4 pork loin chops, on the bone 2 cloves garlic, finely chopped 30g butter 2 leeks, white part only, sliced finely 80 ml white wine 1 tbspn wholegrain mustard 100 ml chicken stock 2/3 cup double cream 2 tbspn chopped parsley sea salt 1 bunch watercress, to serve Heat a small frying pan over medium heat. Add the garlic, butter and leeks and cook until softened. Turn up the heat a little and add the wine. Cook for a couple of minutes until it reduces a little, then add the mustard and stock, turn the heat down again and simmer gently while you cook the pork. In another pan heat olive oil over high heat and then cook the chops until they are just done, Don’t overcook. A couple of minutes before the pork is cooked add the cream and parsley to the sauce, turn up the heat and stir gently until it thickens slightly. Season to taste with the sea salt. Serve the pork with the sauce spooned over the top, with the watercress on the side as a fresh, slightly peppery accompaniment. Wine choice: Viognier Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Lamb with cumin and sweet chilli
Mary had a little lamb… and it was delicious!! unknown genius Today we departed from our usual Anzac Day tradition of making and eating Anzac biscuits in favour of these most delicious lamb cutlets with cumin and home made sweet chilli sauce. Having been up and about quite early for my youngest who was marching in the local Anzac Day service, we were ready for a hearty lunch. The combination of great quality meat, and some of lamb’s best buddies – cumin, chilli, hummus and loads of fresh herbs, makes this recipe a delight to prepare and eat. The secret is to have the pan or grill really hot and to cook the lamb for only a couple of minutes each side, brushing on the sweet chilli sauce in the last minute of cooking and then liberally sprinkling with fresh herbs. I used home made sweet chilli sauce, because we have been inundated with chillis in the vegetable garden, but good quality store-bought sauce will also give an excellent result. Serves 4 1 .2 kg lamb cutlets 1 teaspoon ground cumin sea salt and freshly ground black pepper olive oil 2 tablespoons good quality sweet chilli sauce 4 tablespoons roughly chopped herbs – oregano, mint, chives and flat leaf parsley work well hummus, flat bread, and salad greens, to serve Heat a large frying pan of grill until it is very hot. Meanwhile drizzle a little olive oil over the lamb and rub it in with your fingers. Sprinkle with the cumin and season well with salt and pepper. Cook in the hot pan or on the grill for 2 minutes per side, brushing with the sweet chilli sauce in the last minute of cooking. Place on a serving platter and sprinkle over the herbs. Serve with hummus, flat bread and a green salad for a delicious lunch or dinner. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Huevos rancheros – for Sunday breakfast, brunch, lunch or dinner
Huevos rancheros, or “ranch eggs” are Mexican in origin, and a simple and quite humble dish. But they taste terrific, especially with lots of delicious accompaniments such as dollops of sour cream, sprinklings of fresh coriander, chunks of smooth avocado and rounds of soft tortillas. They are also, we decided at our place, the perfect Sunday meal at any time of the day. One pan, quick and easy, lots of punchy flavours, and loved by all. If you are feeding more than two, just double the recipe and use a bigger pan, or two smaller pans. If dining solo, then halve the ingredients and luxuriate in a dish that you can eat straight out of the pan. Serves 2 1 medium onion, finely diced 1 small red capsicum, diced 1 clove garlic, crushed 1 tablespoon olive oil 2 long, fresh red chillies, finely chopped (if you like lots of heat then by all means add more, or add some dried chilli flakes) 400g cherry tomatoes, halved 1/2 bunch fresh coriander 4 eggs sour cream, sweet chilli sauce, freshly diced avocado, fresh coriander leaves, and soft tortillas, to serve In a medium sized frying pan heat the olive oil and then saute the onions, capsicum, chillies and garlic until softened. Finely chop the stems of the coriander, and add to the pan, reserving the leaves for garnish. Add the tomatoes, a tablespoon of water, and cook over medium heat until the tomatoes have broken down somewhat and become quite soft. Season well with sea salt and a little black pepper. Using a spoon make wells in the tomato mixture for the eggs. Gently crack the eggs into the pan, lower the heat and cook the eggs to your liking. Take the pan to the table and serve straight away with the garnishes on the side for everyone to add to their taste. For breakfast and brunch have with orange juice then coffee. For lunch, a Corona, and for dinner, a crisp white wine.
Summer rice salad
Besides the noble art of getting things done, there is a nobler art of leaving things undone. Lin Yutang A week’s holiday in the middle of summer has been an opportunity to rest and relax before the busy year really begins in earnest. It’s been stiflingly hot in my part of the world, so hot that a very fit man in his early thirties died of heat stroke over the weekend while biking in a nature reserve just north of Brisbane. So outdoor projects have been taken off the agenda, besides keeping the garden alive by watering in the late afternoon. Instead, I have been reading, finishing a quilt and spending lots of time in the kitchen. Creating new recipes is something that relaxes me, and this season has been one of trying to incorporate more seeds and nuts into my diet, both for the health benefits and for their taste. This rice salad was today’s experiment. The fresh peas, asparagus and zucchini sit atop a bowl of brown rice, seasoned with rice wine vinegar and a little olive oil, and stirred through are pepitas, sunflower seeds and black sesame seeds. I ate it on its own, but this salad would also be delicious as a side with grilled salmon. Serves 2 as a meal, or 4 as an accompaniment 1 cup brown rice 2 cups water sea salt and freshly ground black pepper 1/3 cup pepitas 1/3 cup sunflower seeds 2 tablespoons black sesame seeds 2 tablespoons rice wine vinegar 2 teaspoons olive oil 1 cup peas 1 large zucchini, sliced into thin strips, long-wise 1 bunch asparagus, ends trimmed and cut into short lengths 2 tablespoons soft feta cheese Bring the water to the boil in a medium sized saucepan. when boiling add the rice and stir gently. Cover and simmer for 20 – 25 minutes until the rice is cooked, but still retains some bite. Check the rice occasionally and add a little more water if it begins to stick to the bottom of the pan before it is cooked. Drain the rice and turn into a medium sized glass bowl. Stir through the rice wine vinegar and olive oil and season to taste with salt and pepper. Leave to cool slightly. Meanwhile, rinse out the saucepan and bring more water to boil. Add the zucchini, asparagus and peas, and cook for 1 minute, until tender crisp and bright green. Stir through 1/3 of the vegetables into the rice and then place the rice into a serving dish. Top with the remaining vegetables and scatter over the feta. Best eaten warm or at room temperature.
Roasted pumpkin with fennel and thyme
Pumpkin is probably my most favourite vegetable, for its natural nutty sweetness and capacity to absorb flavour. I love it in soups, curries, as part of a traditional baked dinner slathered with gravy, and roasted with spices and garlic and herbs as in this recipe. In my part of the world there are a number of excellent varieties of pumpkin that are full of flavour, but Butternut and Kent pumpkins are my preference. This recipe uses Kent pumpkin and I roast it with the skin on, to help the pumpkin hold its shape when it is cooked, and for the eyes to feast on its mottled green and gold skin. The best part of this dish is the juxtaposition of the hot pumpkin – slightly sweet, with aniseed notes from the fennel and earthy thyme – and the cool freshness of the yoghurt. It’s best eaten straight from the oven as an accompaniment to lamb or as a component of a vegetarian meal, or with some pita or turkish bread as a snack or quick lunch. Serves 4 – 6 as an accompaniment 750g Kent pumkins, sliced into 1 cm wedges 4 tablespoons olive oil 1 teaspoon whole fennel seeds 2 teaspoons soft, brown sugar 6 sprigs thyme, plus extra for garnish 3 garlic cloves, skin on, sliced lengthwise zest of 1 lemon 350g thick greek yoghurt 750g Kent pumkins, sliced into 1 cm wedges 4 tablespoons olive oil 1 teaspoon whole fennel seeds 2 teaspoons soft, brown sugar 6 sprigs thyme, plus extra for garnish 3 garlic cloves, skin on, sliced lengthwise zest of 1 lemon 350g thick greek yoghurt Preheat oven to 180 C. Put all ingredients except the pumpkin and yoghurt in a large mixing bowl. Add the pumpkin and coat well with the spice mixture. Place pumpkin on a baking tray, drizzle over every last drop of the spice mixture and roast for about 40 minutes until golden and with some crispy charred edges on the pumpkin. Spread the yoghurt onto a serving plate and heap the pumpkin on top. Sprinkle with the remaining fresh thyme and serve straight away. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation
Pumpkin soup with crunchy walnuts and pepitas
To feel safe and warm on a cold wet night, all you really need is soup. In my part of the world pumpkin soup is synonymous with winter. Everyone has a favourite recipe and there are almost endless variations that enhance the rich, buttery flavour of pumpkin. My preferred pumpkin variety to use to make soup is the Kent pumpkin. It seems to have the right degree of sweetness and makes a superbly smooth soup. I like spicy enhancements – either Indian or Thai influences work spectacularly well. But sometimes the classic flavours are what is called for. Pumpkin, garlic and onion, roasted with some good olive oil and fresh thyme until the pumpkin is deeply golden and starting to caramelise on the edges, and then pureed with stock and a little cream speaks to me. Topped with salty sweet walnuts and pepitas and served with crispy croutons, this classic pumpkin soup is lifted to a level that brings joy to whomever eats it. Serves 4 – 6, with crusty bread on the side 1.5 kg peeled, de-seeded and roughly chopped pumpkin2 red onions, peeled and cut into wedges4 cloves garlic, peeled3 sprigs thyme2 tablespoons olive oilsea salt and freshly ground black pepperfreshly grated nutmeg2 – 3 cups good quality chicken or vegetable stock100 ml runny cream1/3 cup walnut pieces1/3 cup pepitas1 tablespoon maple syrup 1.5 kg peeled, de-seeded and roughly chopped pumpkin 2 red onions, peeled and cut into wedges 4 cloves garlic, peeled 3 sprigs thyme 2 tablespoons olive oil sea salt and freshly ground black pepper freshly grated nutmeg 2 – 3 cups good quality chicken or vegetable stock 100 ml runny cream 1/3 cup walnut pieces 1/3 cup pepitas 1 tablespoon maple syrup Preheat oven to 180 C. Place the pumpkin, onions, garlic and thyme in a large, shallow roasting tray and drizzle with the olive oil. Season well with sea salt and black pepper and then roast in the oven for 40 – 45 minutes until the vegetables are soft and a little caramelised around the edges. While the pumpkin is roasting make the crunchy walnuts and pepitas. Place them with the maple syrup in a small bowl and mix well. Season with a couple of good pinches of sea salt and then tip onto a shallow baking tray lined with silicon baking paper and roast for 15 minutes until toasted. Set aside to cool. Once the vegetables are cooked, remove the thyme and then tip them into a large saucepan. Using a stick blender puree the vegetables with the stock until the soup is very smooth. If you like a thicker soup use less stock, and if you like it a little thinner, add more. Finally stir through the cream and season well to taste with salt, pepper and nutmeg. Serve piping hot with the crunchy walnuts and pepitas on the side, and some crusty bread or crunchy croutons. Posted by:mawarre I love to cook (and eat). Based in Brisbane, Australia, I write about the food I cook for my friends and family. Post navigation