Farfalle with Blue Cheese and Celery

 

I recently discovered this recipe and have already made it twice. It's quick and easy to make and you'll love it whether you're a blue cheese fan or not.

 

Ingredients

• Butter and sunflower oil for frying
• 1 large onion, chopped
• 1 leek, sliced
• 4 celery stalks (leaves included), chopped
• 60ml dry white wine (4 tbsp)
• 1 teaspoon sugar
• 1 teaspoon mustard powder
• 500g (18 0z) farfalle/bow shaped pasta
• 200g (7 oz) full cream blue cheese. A stronger blue cheese is better – otherwise the flavour gets lost.
• 125ml (4fl oz) single cream

Directions

Heat butter and oil. Add onion and leeks and saute until glossy. Add celery and saute for 2 mins. Increase heat and add wine, sugar, mustard powder and seasoning. Cover and cook until just soft – about 3-5mins.

Meanwhile cook the pasta, drain it and add a dash of olive oil then return to the pot. Pour the sauce over the pasta. Crumble the blue cheese into the the mix and also add the cream at this time. Stir it through thoroughly.

Serve with a green salad in summer and a crusty bread in winter. So easy to make and truly delicious.

 

Wine

Bannockburn Pinot Noir 1994

This is one of Australia's best pinot noirs. Although my favourite pinots come from New Zealand, naturally, Geelong has a nice cool climate which is perfect for producing top class pinots.This pinot is produced using typical Burgundy techniques but has a richness and strength that is often associated with Australian wines. Make no mistake though – it is undoubtedly pinot.Bannockburn will get better in the bottle. In fact the longer you can keep you hands off it the better. Pinots tend to fall into a hole for a few years so either drink it early or leave it for at least five years.

 

Lemon, Lime & Coconut Tart

 

This recipe is an adaptation from one of my favourite chefs, Jamie Oliver. I made a change by adding the coconut which I think helps to cut through the strong tartness of this dessert. It's very rich without being too sweet.

 

Ingredients

• 1 tart shell, blind baked. Can also use short crust pastry in your own baking tin.
• 340g caster sugar
• 8 large free range eggs
• 350ml double cream
• 200ml lime juice
• Grated zest of 4 limes
• 100ml lemon juice
• 4 tablespoons dessicated coconut

 

Directions

First egg wash the uncooked tart shell and then blind bake the shell for about 12 mins at 180 degrees C. This helps to provide a waterproof layer and keeps the pastry crisp and short for longer. Once cooked set aside and allow to cool while you prepare the other ingredients.

Next, in a bowl whisk together the sugar and the eggs. Once mixed well slowly stir in the cream, the juices and the coconut.

Take the cooked tart shell and place on the shelf in the oven. Pour the filling into the shell while it is in the oven. This is much easier than filling the shell and then trying to transfer it to the oven – that can be very messy!! Bake at 180 degrees C for about 40-45 mins or until the filling is set but still a bit wobbly. Baking time may vary for different types of ovens.

Remove from oven and allow to cool for at least an hour. The filling will set a little more during this process. If you cut into the pie before you've allowed it to cool properly the filling will simply ooze all over the place.

Dust with icing sugar and decorate with a little lime zest and toasted coconut.

This is an elegant, mouth-watering dessert. Simple yet sophisticated. You'll love it.

A Hearty Pasta

 

This pasta dish takes a little more effort but the taste at the end is worth it and a bonus is that one fry pan is all that is needed. I love bacon, mushrooms, and onions together and if you wanted you could make a beautiful chicken pie substituting the pasta for some puff pastry. Simply put a pastry round on top of each serving.

 

Ingredients

• 125g baby onions
• 200g button mushrooms
• 500ml chicken stock
• 500g chicken breasts (skinless, boneless) cut into 2cm cubes
• 1 bay leaf
• sprig of thyme
• 200g bacon
• ½ cup white wine
• 200ml heavy cream
• 50g butter

 

Directions

Take the onions and immerse in boiling water for 30 seconds to loosen the skins. Remove from the water and peel.

Next bring the stock to a boil in a shallow pan and add the onions. Cook for 5 minutes. Lift out of the stock and set aside. Add the chicken, bay leaf, and thyme to the stock and let simmer/poach for 5 minutes. Let it cool for a little then strain the stock discarding the herbs. Season the chicken and set aside. Reserve the stock.

Cut the bacon into bite size pieces and fry until crisp. Remove the bacon and set aside. To the fry pan add half the butter and mushrooms stir frying until soft. About 5 minutes. Set aside.

In the pan, pour in the wine and boil until reduced by about 1/3. Return the bacon, onions, and reserved stock. Bring to the boil and cook until reduced by ½  stirring occasionally. Add the cream and reduce by a third again.

Set aside while you cook the pasta. Once the pasta is ready add the mushrooms to the sauce and once boiling add the chicken and the rest of the butter until hot.

Serve and enjoy.

Hokey Pokey Biscuits

 

Hokey Pokey ice-cream (vanilla and butterscotch pieces) is something unique to New Zealand and still my favourite ice-cream. So although I can't get authentic Hokey Pokey outside New Zealand, I enjoy the taste of these biscuits which taste great and are quick and easy to make.

 

Ingredients

• 125g butter
• ½ cup sugar
• 1 tablespoon golden syrup
• 1 tablespoon milk
• 1 ½ cups plain flour
• 1 teaspoon baking soda

 

Directions

Combine butter, sugar, golden syrup, and milk in a saucepan and heat until butter is melted and the mixture is near boiling. Stir constantly. Remove from the heat and allow to cool a little.
Meanwhile sift the flour and baking soda together and add to the lukewarm mixture. Stir and mix well.

Roll about half a tablespoon of mixture into balls and place on a ungreased oven tray. Should make about 22. Flatten with a floured fork. Bake at 180c for about 15 to 20 minutes, or until golden brown.

Minty Lamb Pita Pockets

 

This delicious, simple to make meal is fun and casual but don't let the simplicity fool you. The flavours are sensational. What could be better than lamb and mint!

 

Ingredients

• 500g lean lamb mine

• 1 small onion (or half a medium onion) chopped finely
• 1/4 cup toasted pine nuts
• 4 tbsp bread crumbs
• 2 tbsp mint jelly
• 5-6 pita pockets
• sliced cucumber and tomato
• Baby spinach/rocket
• Feta cheese
• Salt and pepper to taste

 

Directions

Place the lamb in a large mixing bowl and add the onion, pine nuts, bread crumbs, mint jelly, and salt and pepper. Use your hands to combine the ingredients well.

Take a handful of the mixture and shape into "burgers" - about 4 or 5 inches in diameter. This mixture should make about 5-6 patties so try to not make them too thick.

Chill them in the fridge for at least 30mins.

Heat your BBQ or grill to a medium heat and cook for about 8mins on each side.

Meanwhile take a pita pocket and fill with your favourite accompaniments. I like baby spinach, rocket, tomato, and cucumber. Whatever you like just remember to keep it simple as the burger has plenty of flavour.

Place the lamb burger in the pocket and top liberally with some nice feta cheese.

Bon Appetit.

 

Wine
Penfolds 2006 Bin 138

The 2006 releases from Penfolds are now available and the pick of the bunch is the Bin 138.
Made from grapes around the Barossa Valley, the 138 is a blend of Grenache, Shiraz, and Mourvedre. The make-up can vary each year depending on vintage conditions but the wine is typically highly perfumed and fleshy - a style made famous by the wines of Chateauneuf du Pape.
The 2006 Bin 138 contains approximately 40% Shiraz and equal amounts of Grenache and Mourvedre.
A great drop to have with burgers or any meat dish.

SPINNACH AND RADICCHIO SALAD

 

This salad combines the slightly bitter taste of radicchio, and the clean freshness of spinach, with a sweet and salty dressing. Not only is radicchio and spinach full of  good nutrients like fibre, vitamin E, C, K and iron, there is no fat or cholesterol. Also the radicchio helps cut through the heaviness of some hearty meals such as lasagne, beef tenderloin, and would make a great accompaniment with a BBQ. This delicious salad should serve about 6.

 

SALAD INGREDIENTS

• At least 6 cups of radicchio and spinach leaves
• 4oz (about 100g) feta, crumbled
• ½ cup finely chopped red onion
• ½ cup chopped pecans
• Combine all the ingredients in a large salad bowl. Toss with the honey balsamic dressing below.

 

DRESSING INGREDIENTS

• Whisk together the ingredients in the order listed. Drizzle the extra virgin olive oil in at the end.
• ¼ cup balsamic vinegar
  
• Tbsp honey
• 1 Tbsp Dijon mustard
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 1/3 cup extra virgin olive oil.

 

WINE

PENFOLDS 707 1998 Cabernet Sauvignon

Described as the Cabernet equivalent of Grange, the 707 is a big, long living Cabernet that ranks amongst Australia's finest Cabernets. A long flavoursome finish, there are beautiful berry fruits, with balanced oak, and some chewy tannins that cut down on the jamminess.

A beautiful wine that will last for at least another decade and beyond.

CHICKEN PIE

 

I was a bit worried about using Filo Pastry since  I've heard it was time consuming and tested ones patience. I need not have worried. I found a chilled Filo Pastry, not frozen, that made layering Filo a breeze and since it has very little fat (apart from the copious amount of butter that are brushed between each layer!!) I will use Filo a lot more. Which makes me happy as the texture and the taste of this pie is really wonderful.

 

INGREDIENTS

• 2 cups red of finely chopped red onion
• 50ml extra virgin olive oil
• 350g skinless chicken thighs, diced small
• 1 tsp ginger powder
• 1 tsp cinnamon powder
• 1 heaped tablespoon seeded mustard
• 1 tablespoon maple syrup
• salt and pepper
• 50g fresh coriander
• ½ cup pine nuts, toasted
• 24cm Springform baking pan
• 100g melted salted butter
• 9 Filo pastry sheets, 25cm x 40cm (preferable)
• 1 egg yolk
• 1 tsp nutmeg

 

DIRECTIONS

Start with a large non stick frypan and fry the onion until it is starting to colour. Add the chicken, ginger, cinnamon, maple syrup, and wholeseed mustard. Season it with salt and pepper. Mix well. Cover and cook at a medium heat. Stir every 5 minutes until the chicken is well cooked. Remove the lid and stir the mixture until it is slightly dry. Remove from the heat and add the pine nuts and coriander. While the filling is cooling prepare the pastry.

Paint the inside of the tin with the butter, then lay one sheet of filo into the tin. Paint the filo with the melted butter, pushing the filo into the shape of the tin with the brush. Also paint any filo that hangs over the edge of the tin. Repeat the procedure with six sheets of filo, criss-crossing each sheet, and painting each sheet. You may need more butter.

 

Next put the filling into the tin. Fold the excess filo inwards to cover the top of the filling. Then cut 2 round sheets of filo the same size as the tin, press on top, painting each sheet with butter. Then cut another round of filo 2 cm larger than the tin, lay on the pie. Poke down the sides of the tin to hold it all together. Paint the top of the pie with the egg yoke and sprinkle with nutmeg.

Bake at 175c for 45 minutes. Turn the oven off and let the pie rest with the door slightly open for 10 minutes. The last part is the hardest, as it smells so great and you just want to tear into the pie straight away.

 

Wine

Tatachilla Foundation Shiraz 1998

A great example of a McLaren Vale Shiraz that comes from vines that were first planted over a 100 years ago. The Foundation Shiraz is Tatachilla’s flagship wine.

The Foundation is a smooth, powerful wine with nice blueberry and plum textures that last for a very long time. Strong tannins give the wine good structure that will reward cellaring. And the ’98 is testament to that. The balance is great.

Of the recent vintages 2002 was one of the best so keep an eye out for it. And at $40 a bottle it is awesome value for money.

CONTINENTAL CHOCOLATE SLICE

 

Here it is. A recipe that does not require the use of an oven There is no excuse for anyone, and in the hot weather it is great to not have to turn the oven on. This is a delicious, rich, special occasion dessert that can be made well ahead of time and looks as great as it tastes.

 

BASE INGREDIENTS

• 125g (4oz) butter
• ½ cup sugar
• 1 ½  Tbsp cocoa
• 1 egg
• 1 Tsp vanilla
• 2 cups crushed wheat biscuits
• 3/4 cup non-sweetened shredded coconut
• 1/2 cup chopped walnuts

 

DIRECTIONS

Combine the butter, sugar, and cocoa in saucepan. Stir over a low heat until well blended.

Stir in a beaten egg and the vanilla. Cook briefly for one minute then remove from the heat, and stir in the biscuit crumbs, coconut, and walnuts. Mix well. Press the mixture into a greased (approx. 28cm x 19cm) lamington/slice tin. Refrigerate until it is set. At least 1 hour

 

TOPPING INGREDIENTS

• 60g (2 oz) butter (room temperature)
• 125g (4 oz) dark chocolate
• 2 cups icing sugar
• 1 Tbsp custard powder
• 2 Tbsp hot water

 

DIRECTIONS

Cream the butter well. Sift together the icing sugar and custard powder, and add to the butter alternately with the hot water. Beat until light and fluffy. Spread over the biscuit base and refrigerate.

Lastly melt the chocolate in a basin over barley simmering water and spread evenly over the topping. Refrigerate. When ready to serve, cut into small squares and serve.

 

WINE

RUBICON 2000 NIEBAUM-COPPOLA, Rutherford, Napa Valley

In 1975 Francis Coppola's love of wine and his search for a quaint summer house in the Napa Valley led him to reconstruct the Niebaum winery to it's former greatness.
The Rubicon is their flagship wine and has a velvety, luxurious texture to it, along with beautifully dark, berry fruit, and liquorice flavours. A sweeter, expansive red, it has the right amount of tannins to give it some backbone.

I loved the Rubicon and I think it would go well with a tomato based dish

Coming soon!

Coming soon!