cook | eat

this salad has simple yet sophisticated ingredients that are really so effortless to pull together.

we had this on a Friday night after a long week at work. we wanted something light yet decadent, and we didn’t want to spend too much time in the kitchen; relaxation, wine and chats were needed, and this dish pairs perfectly.

Ingredients:

  • Bunch of watercress; washed & trimmed
  • Prosciutto; roughly torn
  • Camembert; the best quality you can afford
  • Fresh figs; washed, dried, halved and grilled for a couple minutes each side (2 per person)
  • pistachio nuts; shelled and dry toasted in a dry pan (handful for two)

All these ingredients don’t really have measurements; just add to taste or increase/decrease according to numbers of people eating.

No dressing is needed because the figs caramelise on the outside and stay juicy on the inside which lends a lovely liquid to the salad.

Method:

Assemble in pretty layers of ingredients, the smaller more delicate ingredients towards the top. Serve with or without a glass of crisp, slightly sweet rosé or a mature Blanc de Blanc champagne.

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weeknight dinner :: steamed fish parcels

a quick week night dinner using veggies from my weekend market bag

steamed snapper parcel

start with your choice of fish (I’ve used Australian wild snapper), a lemon, fresh herbs (I’ve used parsley,  coriander & fresh turmeric), olive oil, salt & pepper

lemon & herb bed

place a bed of sliced lemon and herbs on a sheet of foil, lay fish fillet on top, scatter salt, pepper and grated turmeric and drizzle olive oil.

fresh tumeric; peel & grate

fold foil into a pretty parcel and cook in a preheated oven (180 degrees Celsius) for 15-20 minutes.

cooked fish parcel

serve with your choice of veggies or salad. i served tonight’s dinner with a selection of veggies sautéed in sesame oil (green beans, mushrooms, asparagus, red onion, radicchio & topped with orange segments)

sauteed veggies

Bon appetite!

//all photos my own//

amaretti & pumpkin risotto

Tonight’s weeknight dinner; amaretti and pumpkin risotto with spinach & dill served with shredded poached chicken.


I picked up this little pack of risotto from a local providor, and thought it a beautiful star of a mid-week dinner.

Heat a little oil in a saucepan, then add the risotto and stir for a minute til fragrant. Add 125ml of white wine and stir til absorbed, then slowly stir in 500ml of water, a little at a time til all absorbed (about 12 mins).


When cooked add in a good handful of baby spinach and some chopped dill, a little butter and season to taste.


Serve with grilled or shredded poached chicken.


Enjoy! Serves 2

//all photos my own//

kitchen | moroccan spiced roast chicken & cauliflower barley salad

This recipe just dropped into my inbox and it looks too delicious not to share!

It’s a beautiful, seasonally transitional dish, perfect for a long lazy weekend lunch or relaxing evening meal. Who can go past the fragrant Morrocan spices? I certainly cant!

timthumbMoroccan Spiced Roast Chicken with Cauliflower & Barley Salad

Ingredients:

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ¼ tsp ground cinnamon
  • pinch saffron threads
  • ½ tsp dried chilli flakes
  • ½ tbsp sea salt flakes
  • 2 tbsp olive oil
  • 1.6kg whole chicken, halved
  • 1½ cups barley
  • 3 cups chicken stock
  • 1 small head cauliflower, sliced
  • 1 red onion, thickly sliced
  • ½ cup green Sicilian olives
  • ¼ cup parsley leaves, chopped
  • 2 spring onions, sliced

For the dressing:

  • ¼ cup tahini
  • 2 tbsp olive oil 
  • ¼ cup water
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 2 tsp honey
  • ⅔ cup parsley leaves

Method:

To make the green tahini dressing, place tahini, oil, water, vinegar, lemon juice, garlic, honey, salt and freshly ground black pepper in the bowl of a small food processor. Process until combined.

Add parsley leaves and process until just combined.
Set aside.

Place cumin, coriander, paprika, cinnamon, saffron, chilli, salt and olive oil in a bowl and mix well to create a paste.  Rub the paste into the chicken halves and refrigerate for 3-4 hours.

Preheat the oven to 180°C. Place barley and chicken stock into a deep oven tray and bake for 30 minutes.

Add cauliflower, onion, olives and chicken halves to the pan. Increase the oven temperature to 200°C and roast for a further 40 minutes or until chicken is tender.

Stir parsley and spring onions through the barley and cauliflower mix.

Serve the barley and cauliflower salad with the Morrocan spiced roast chicken and tahini dressing on the side.

Serves 4

***

courtesy of Mindfood Magazine.