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.
making Skinny Cow icecream into a pretty treat! circa 2010 @ South Coast Bawley Beach; Harley’s first trip away Jay, my hot Monday night date;
late dinner after seeing an FBiRadio presents ‘The Imposter’ movie Amber!!! Had to take this picture of Amber Valletta for Coach at the QVB on George St to send to my friend Tam. Amber & Shalom were our supermodel heros in the 90s! Feb dinner club with E & Neen at Mexico Surry Hills thanks for the pretty paper stars (that I won’t be shredding) Aunty Sheela!!! sunrise over beautiful Sydney during my morning jog running stairs with Harley little monster – Harley my favourite boat ‘Poppy’. I want. I will also be using this boat to escape the zombie apocalypse (hope the owners don’t live close)! early morning boxing my husband’s cool ensemble this week’s Friday Flowers! Australian Natives. hello friend. made by Tino @ Mano Espresso a well deserved Dirty Grey Goose Martini on Friday night at Darling Harbour get ready for colour & debauchery Sydney!!! Mardi Gras!!! Saturday Pyrmont Grower’s Market in the rain my skincare routine for the last 6 years…it’s the only skin I’ve got so I’m going to take damn good care of it! my makeup ritual 50 shades of grey Sydney style… weekend of wet weather I finally hung my recently purchased artwork in our bedroom.
The three paintings are by a Swiss artist named Cristina B.
[contact via @CristinaBStudio on twitter] Saturday night simple pasta for my date home alone with the couch
& Xbox Live movies!!! I will not admit to eating half a packet of skittles!!! “I was going to be good Mummy but there were too many other options”!!! Harley the cavoodle Sunday brunch at FFF Glebe.
Mango smoothie & pumpkin, walnut, chicken salad.
my zombie family hanging out on my kitchen window!
coffee from Morso
Harley bear swordfish carpaccio at Love.Fish
Australia Day homemade salads
Banoffi pie from Love.Fish
breakfast parfait table view from Sugaroom Bar+Restaurant
dinner club at Love.Fish with the Jacksons
rainy out my window at work
macabre pretty skull vodka
our his+her’s Chanel perfume homemade weekend baked eggs, fresh baked mini bread rolls & Kebo coffee
Let’s not tell Jay, but if I could have a second husband it would be Jamie Oliver. That Englishman can cook!
I stalk follow him on Twitter & Instagram and he recently posted this recipe, which of course I just had to emulate for dinner.
Give it a try; it’s pukka!
For the salad
25 g pine nuts
1 red chicory
1 green chicory
100 g baby spinach
4 sprigs of fresh mint
45 g Manchego cheese
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon runny honey
For the pasta
320 g dried penne
70 g Iberico chorizo
½–1 fresh red chilli
2 sprigs of fresh rosemary
4 cloves of garlic
1 large egg
2 heaped tablespoons fat-free natural yoghurt
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden
Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
Get ready for some scrumptious seafood with this cracking recipe from Michelle Bridges.
Perfect for the Aussie summer season!
Prawn, watercress and fennel salad
“This is one of my favourite recipes. It’s super nutritious and dead easy to make. Rocket is okay if you can’t get watercress.”
~ Mish Bridges
750g cooked prawns
1 fennel bulb
2 tbsp dill, finely chopped
2 tbsp parsley, finely chopped
1 small clove garlic
¼ cup olive oil
1/3 cup lemon juice
2 tsp Dijon mustard
Peel and de-vein the prawns and place in a bowl of iced water.
Slice the fennel finely, cutting out and discarding the hard part in the middle close to the root. Chop the watercress, discard the hard stalks and mix with the fennel, dill and parsley. Leave a few watercress stems for decoration.
Finely chop the garlic and whisk it in a food processor with the oil, lemon juice and mustard.
In a pasta bowl, mix the prawns with the salad, then pour over the dressing. Garnish with watercress stems and cracked black pepper.
I recently wrote about gorging myself for a whole day which included this delicious pappardelle pasta dish with a tender beef ragu.
Ragu traditionally uses secondary cuts of meat which are slowly & gently cooked for hours so that the sinew breaks down and the meat is tender and juicy. For this I use my slow cooker, but you could also make it covered in a low-moderate oven (supervise this step).
Makes 4 regular or 3 large servings
Fresh made or good store-bought pappardelle pasta (thin, wide ribbons)
1 large tin tomato puree (420g)
1/2 cup red wine (I use whatever I’m drinking at the time, usually Shiraz, but you can use any red that has a full body)
1 cup good quality veal or beef stock (I used veal because it has a more subtle flavour but whatever you do don’t use veggie stock as it changes the flavour completely; a ragu is meaty)
800g chuck steak, largely diced
3 bay leafs
sea salt / cracked pepper
1 tbs butter, melted
2-3 tbs plain flour
shaved parmesan to serve
This method uses a slow cooker for part of the process. If you start this in the morning, it’ll simmer away (deliciously heady aromas), unsupervised and be ready by dinner time.
In a slow cooker, place diced beef, tomato puree, wine, stock and pepper, cover and put on 8 hour low setting.
Once the meat is done, remove the meat and allow to cool slightly (to make it easier to handle) then with 2 forks gently shred each piece of meat into little fibers.
Strain any unwanted bits from the meat cooking liquid (the jus) and place into either a large pot or fry pan and bring to simmer.
Meanwhile, put a large pot of salted water on to boil for the pasta.
To make a roux for thickening the jus in the pot/pan, melt the butter and then stir in the flour, one tablespoon at a time, until it resembles a thick paste. Add this, one tablespoon at a time, into the jus (sauce) until you achieve the consistency of a thick gravy-like sauce. Then add the meat and gently stir to soak up all the jus.
Once the water is boiling, cook the pasta according to packet directions (usually 3-4 minutes for fresh pasta). Strain water, mix the pasta with the ragu and serve!
This is also nice to serve accompanied with a side salad and a glass of red wine!
My friend Tam is a vegetarian and her Dad is Indian, so this recipe is for her!
Full article details found hereon the Australian Gourmet Traveller Website
2 (about 350gm)
piece of butternut pumpkin, peeled and cut into 1cm pieces
canned chickpeas, drained
60 ml (¼ cup)
brown mustard seeds
finely chopped coriander leaves
300 gm (2 cups)
wholemeal burger buns, halved
carrots, peeled and coarsely grated
beetroot, peeled and coarsely grated
Mint yoghurt sauce
telegraph cucumber, seeds removed and finely chopped
1/3 cup (loosely packed)
mint leaves, finely chopped
Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and boil for 15 minutes or until tender. Drain, stand to cool slightly, then peel and cut into 1cm pieces.
Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 8 minutes or until just tender. Drain and add to potato, then add chickpeas, cumin and coriander and mix to just combine.
Heat 1 tbsp vegetable oil in a large frying pan over high heat, add mustard seeds and cook until beginning to pop. Add seeds to vegetable mixture with coriander leaves, season to taste with sea salt and freshly ground black pepper and gently mix until combined. Using wet hands, form mixture into ½ cup patties and refrigerate for 30 minutes.
Heat remaining oil in a large frying pan over high heat. Dust patties in flour, add to frying pan and cook, in batches, for 2 minutes each side or until golden, then transfer to an absorbent paper-lined plate. Add eggs to pan and fry to your liking.
For mint yoghurt sauce, combine all ingredients and season to taste.
Toast cut side of burger buns, top bun halves with carrot, beetroot, patties, fried egg and mint yoghurt sauce, sandwich and serve immediately
Australian Gourmet Traveller Magazine
RECIPE RODNEY DUNN PHOTOGRAPHY WILLIAM MEPPEM STYLING RODNEY DUNN AND LYNSEY FRYERS