Day 33: Potato Galette

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”

(A.A. Milne)

 

We're back in the kitchen! Somehow the cyber-cooking over distance wasn't the success we'd hope it would be. Now that Talia's back ... we're getting into the swing of things again ...

 

So here's a delicious Potato side-dish that will tantalise your taste-buds.

 Make sure you slice the potatos super-thin ... makes the galette far more delicate!

Don't forget to layer the thin slices of potato, with the lard/butter, parmesan cheese and seasoning. Yum!

 

Ingredients

• 60g butter, melted  (or use lard as an alternative - gives a deeper, richer flavour)
• 1kg desiree potatoes, unpeeled, thinly sliced
• 50g parmesan cheese, finely grated

Method

Step 1

Preheat oven to 200°C. Brush a 20cm (base) round springform pan with a little of the butter. Place pan on a baking tray.

Step 2

Line base of pan with a layer of potato slices, overlapping slightly. Brush with butter. Sprinkle over 2 tablespoons cheese and season with salt and pepper. Repeat layers 4 times to make a total 5 layers.

Step 3

Bake, uncovered, for 50 to 55 minutes or until potatoes are tender when tested with a skewer and top golden. Stand for 5 minutes. Release pan and slide galette onto a serving plate. Cut into wedges.

Serve with roast chicken or grilled fish. Don’t forget a green salad too.

Day 32: Grandpa's Tuna Classic Recipe

"I brought you a tuna sandwich. They say it's brain food. I guess because there's so much dolphin in it, and you know how smart they are."  (Marge Simpson)

 

 

Grandpa sent across his 'Tuna Class', which is one of Talia's favourite sandwich fillings. So in Sydney, we're having it as a 'wrap' ... and in Tamworth, they're having it on rye bread. It is really delicious!!! Jonathan, Lillian and Robert thought it was a treat. It passed the taste test! Thanks Grandpa (Hugh)!

Here is Grandpa's recipe ...

Ingredients:

• 1 large tin of Sirena tuna in oil    the one with chilly is yum (if you like chilly)
• 1 bottle of good mayo - I use the one called Thomi
• Crushed walnuts
• 1 celery stalk finely chopped
• 1 handful chopped chives
• Generous squeeze of lemon juice and some lemon zest
• Light rye bread - avoid stoggy bread

Method:

Drain oil from tuna and mash up in bowl - this quantity will use half a loaf.

Slice (very finely celery) and chives mixed together - should be about 1/2 cup  more if you wish

Add to tuna witha1/4 cup of crushed walnuts and 3/4 cup of mayo -  use more if needed to make the mixture of a paste consistency. 

Squeeze of lemon and some lemon zest to perk it all up

                                              

(Note: (cup)  is a tea cup for measure)

Trim 4 slices of bread at a time taking crusts off (obscene i know, but visuals are important here) - use the sawing method so the bread does not break up.

Use the same method to slice after filling  - do not squash slices together. Cut into rectangles (if you want the corporate look) ... Ms Talia would have it no other way.

Arrange on a platter and garnish with fresh parsley. For adults, serve with chilled champagne (works for me always)

Cover with foil to keep the bread from drying out  ... if you want the sandwich to be fresh

(Note: the same method could be used for chicken)

Shanti's addition ...

I had teenagers to feed and rye bread wasn't going to fill them up, so I used wholemeal wraps and put the filling into those.



Day 31: Lamb Shanks and Polenta

Finally, a rainy day after the summer heatwave. Luckily we decided to cook Lamb Shanks with Polenta tonight. Talia is cooking the Lamb Shanks in Tamworth with her Grandpa, while I'm cooking my version in Sydney. Ah, the powers of technology. Bon Appetit!

Ingredients

• 6 lamb shanks
• 2 onions, finely chopped
• 4 carrots, finely chopped
• 4 garlic cloves, finely sliced
• 2 tins, chopped tomatoes
• 1 tin tomato puree
• 750ml / 3 cups lamb stock (chicken stock is optional)
• 3tsp sugar
• 1/2 tsp dried mint
• 1tsp dried parsley
• salt & pepper to taste

Polenta

• 500g / 3-4 cups polenta, cooked according to package instructions
• 2tbsn butter/margarine
• handful of parmesan/ pecorino

 

Method

1. Preheat the oven to 200°c.
2. In a large casserole pot, brown the shanks in a bit of oil. Remove from pot and set aside.
3. In the same pot, add a bit more oil and fry the onions and carrots until the onions are soft and translucent. Add the garlic and sautè for another minute.
4. Add the chopped tomatoes, tomato puree and lamb shanks back into the pot.
5. Combine the lamb stock with the sugar and herbs and pour into the pot.
6. Cover and place into the pre-heated oven.
7. Allow the lamb shanks to braise for an hour at 200°c then turn the oven down to 160°c and allow to braise for another hour or two until the meat comes off the bone easily.
8. Stir the butter and cheese into the polenta (this is optional) and serve with the lamb shanks.

Day 30: Savoury Asparagus Crepes

Jonathan has just come back from New Zealand ... and he loves crepes ... so for dinner I made savoury asparagus crepes with cheese sauce. He loved them! So good to see him!

Ingredients for 4 people:

Crepe Mixture -

• 4 eggs
• 1.5 cups of flour
• 3 cups of milk (cows milk or soya milk)
• Olive oil (for frying the pancakes)

Cheese Sauce

• 50g butter
• 2 tablespoons plain flour
• 2 cups milk
• 1 cup grated cheddar cheese
• Salt and pepper - for seasoning

Method:

Crepe Mixture -

Mix the flour, milk, portions of banana and eggs in a bowl. Use an electric beater to blend the ingredients until they are a fine, light liquid.

Place a tablespoon of olive oil in a pan, the ladel a portion of the crepe mixture into a frying pay when the oil is hot. Make sure you pour a fine layer of mixture onto the pan. Flip over when you can see the edges brown and the crepe become less translucent on the top. (Note: It's nice when the banana has the opportunity to caramelise in the crepe). Cook the other side until golden brown.

Keep cooking crepes until the mixture is gone!


Cheese Sauce -

Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming

Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Stir in cheese until smooth. Remove pan from heat.

Finally ... serve onto a plate and garnish with whatever greenery you'd like. Suggest that you serve this with a salad.

Day 29: Prosciutto and Rockmelon Entree

Mmm ... Prosciutto and Rockmelon ... what a lovely combination for a twilight entree. Served with a glass of chilled white wine or rose! A pity I didn't add some garnish onto the plate ... the photo isn't that great. Sorry!

Ingredients:

• Soft slices of prosciutto (usually you can slice a large strip into two horizontal strips)
• Rockmelon - seeded and cut into medium sized cubes
• Olive oil
• Balsamic vinegar
• Toothpicks

 

Method:

Wrap a half strip of prosciutto around a cube of rockmelon,

Secure with a toothpick.

Serve onto a plate .

Drizzle with olive oil and balsamic vinegar.

Super easy!!!

Day 28: Chorizo, Broccoli and Angel Hair Pasta

Tonight I have visited my sister's place and I am the guest chef for the night. I have decided to cook Chorizo, Broccoli and Angel Hair Pasta! The smokey flavour of the chorizo adds a beautiful flavour to this tomato-based sauce. The angel hair pasta gives a delicate flavour - great for a summer's evening.

 

 

Ingredients:

• Olive Oil
• 1 Spanish onion - minced finely
• 100 grams of thinly diced ham
• 2-3 Chorizo sausages (smoked) - slice thinly
• 1 broccoli floret - finely sliced
• 4 whole tomatoes - quartered
• 1 can of diced tomatoes (800 grams)
• 2 tablespoons of brown or apple cider vinegar
• 1 chicken stock cube (Maisel brand preferred)
• Salt and pepper for seasoning
• 4 fresh Basil leaves
• 2 handfuls of finely minced Continental Parsley

Method:

Step 1
Coat a large pan with olive oil. When heated, toss in the Spanish onion and fry to translucent.

Step 2
Add the ham and fry to add to flavour. Do not brown. Then add the sliced Chorizo sausages. Soon the onion and ham will have a fine, smokey flavour.

Step 3
Add the canned diced tomatoes. When it starts to bubble, toss in the quartered tomatoes. Then toss in the broccoli florets. Add the chicken stock cube, vinegar, salt and pepper.

Bring the sauce to boil, then simmer on medium to low for the next 20-30 minutes (until the broccoli is tender). When the sauce is simmering, add 4 Basil leaves and the chopped Continental Parsley ... it adds a lovely delicacy to the sauce.

Step 4
When the sauce has simmered and the ingredients are combined (and the broccoli ready), cook the Angel Hair pasta (this takes about 2 minutes).

Step 5
Drain the pasta, serve onto a plate. Top with the lovely, smokey Chorizo sauce.

Serve with a green salad.





Day 27: Vegetarian Sushi

About time we have something vegetarian ... and after such a hot Sydney summer's day, could anything be more perfect? Sushi rolls with a light green salad are perfect during the sweltering heat ... when everyone doesn't have much of an appetite!

 

(Note: this picture was taken before slicing the sushi rolls) 

By the way, how exciting to finally make sushi! Maybe the photo I took doesn't look that fantastic (almost as good as the way I wrap presents!), as I should have plated it with the side salad, but it really tasted delicious. I was quite proud of the taste test!

 

Ingredients:

215g (1 cup) koshihikari rice

375ml (1 1/2 cups) water

1 tbs seasoned rice vinegar

4 nori sheets

1/2 small ripe avocado, peeled, mashed

1/2 small Lebanese cucumber, cut into thin strips

1/3 cup coarsely grated carrot or cut into thin match sticks

Soy sauce and wasabi, to serve

 

Method:

Step 1
Combine the rice and water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar and gently fold through the rice (the rice shouldn't become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.

Step 2

Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the cucumber across the avocado and top with one-quarter of the grated carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.

Step 3

Cut each roll into 6 pieces. Serve with soy sauce and wasabi.

Serve with a light green salad with a rice vinegar and olive oil (with a dash of sesame oil) dressing.