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.

Coming Soon!