Dinner In A Flash. Pasta Alla Puttanesca.

Posted on July 2, 2014 by thepaddingtonfoodie

Pasta Alla Puttanesca

While our wintry weekends are all about slow food, for our midweek meals I’m always on the lookout for the quick and easy but tasty option to keep the troops satisfied and well fed. Enter Pasta Alla Puttanesca. A robust full flavoured sauce put together in well under half an hour from Italian pantry staples. Garlic, chilli, olives, capers, anchovies and tinned tomatoes.

Originating in Naples, rumour has it that the sauce is said to have been devised by the ladies of the night  as one which could be cooked quickly between clients’ visits. Indeed it’s name is derived from “puttana” Italian for prostitute or whore. Even Nigella Lawson cheekily refers to her version of this fabulous stand-by as Sluts Spaghetti. Whatever its derivation it truly is delicious. A go to recipe when I’m tired and frazzled and simply don’t know what to cook. Dinner in a flash even when I might think the pantry cupboard is bare.

Pasta Puttanesca

Pasta Alla Puttanesca
Serves 4

500g dried pasta
6 tablespoons olive oil
3 cloves garlic, thinly sliced
1 red chilli finely sliced or 1 heaped teaspoon dried chilli flakes
6 anchovy fillets
2 tins (800g) chopped tomatoes, drained
1 teaspoon sugar
1 teaspoon balsamic  vinegar
1/2 cup semi dried tomatoes, sliced lengthwise into thirds
1/2 cup  black olives, pitted and halved
1 tablespoon capers
1/3 cup parsley, chopped, plus a little extra for serving.

WARM olive oil in a medium-sized sauté pan on low. Add garlic, chilli and anchovy fillets. Sauté until anchovies begin to disintegrate and garlic softens.
ADD chopped and drained tinned tomatoes, sugar and balsamic. Increase heat to medium and cook, stirring occasionally for 15 minutes.
MEANWHILE bring a large pot of salted water to the boil. cook pasta according to package directions until al dente. Drain reserving a ladle of the cooking water to loosen the sauce.
STIR semi sundries tomatoes, olives, capers and parsley through the  sauce.
TOSS sauce with pasta and reserved ladle of cooking water. Garnish with a good sprinkling of parsley. Serve with parmesan on the side.

Posted in Pasta, What I Love to Cook | Tagged , , , , , , , | 6 Comments

Slow Food. Neil Perry’s Chinese-Style Braised Beef Ribs.

Posted on June 30, 2014 by thepaddingtonfoodie


For a fleeting moment I was tempted to title this post ‘More Weekend Dude Food’, this recipe for Chinese Style Braised Beef Ribs torn from last Saturday’s Sydney Morning Herald  by my very own resident dude.  With my son home for the semester break there has been a bit of a theme developing around our dinner table. Last weekend we devoured soft chicken tacos, true dude fashion, as we watched the rugby. This weekend we cocooned ourselves against biting wintry winds with plates piled high with slow cooked ribs, served simply over steamed rice with a good drizzle of the braising stock. Meals I know he will appreciate and love.  As Chef Mimi reminded me last week, sometimes dude food is girl food too. She’s absolutely right. We girls enjoyed those spicy tacos and unctuous ribs just as much as the dudes.

I’ve always been a little in awe of Neil Perry’s recipes. He’s a master of beautifully balanced stocks and braises. These Chinese style braised ribs are no exception. Full of flavour and headily aromatic, it’s hard to fathom that this delicious dish practically  looks after itself. There are no fancy techniques. Just a clever combination of ingredients requiring just a little care and preparation.  The secret lies in allowing a whole lot of time to weave its magic. From a leisurely overnight marinade in the refrigerator to a long slow braise in my trusty blue Le Creuset pot next day. It really is as simple as that.

Ironically one of my earliest and consistently viewed posts was also for Chinese Style Slow Roasted Beef Ribs. Looking back at that post, there is a definite similarity in base flavour notes. Not surprisingly Neil Perry’s rendition cleverly takes this dish to a whole new level with the addition of red dates. Slow cooked they meld beautifully into the braising stock, lending an almost unidentifiable lusciousness and sweetness to the dish. It’s always so satisfying to improve upon what is already a well loved dish in our repertoire.

Look for the leanest short ribs you can find, this will save endless skimming of fat from the surface of the dish when cooked. To save time I always ask my butcher to trim them well. Another neat  trick to quickly removing any residual fat or oil in a slow cooked dish  is to dab crumpled sheets of clean paper towel over the  surface of the pot. The paper towels will absorb the fats and are easily discarded. Unfortunately I was unable to source Chinese red dates this weekend but desperate to make the recipe regardless, I substituted chopped medjool dates. Ditto the rock sugar. After a quick scan of my pantry cupboards I figured Demerara sugar would work just as well.

These ribs are well on the way to becoming a firm family favourite.  They garnered the thumbs up from everyone and are the perfect antidote for bleak wintry weather. Warming and unctuous they filled the house with an inviting aroma, slow cooking at its very best.

Neil Perry’s Chinese-Style Braised Beef Ribs.
From Aroma Explosion. An Article by Neil Perry Sydney Morning Herald  21 July 2014

1.5 kg beef ribs
1/2 cup coriander leaves

Marinade
10 cloves garlic, crushed
1/2 cup hoi sin sauce

Braising Stock
4 long spring onions, roughly chopped
1 tablespoon fresh ginger, peeled and sliced
90 ml light soy sauce
60 ml Shaoxing (Chinese cooking wine)
18 red dates ( I substituted 8 medjool dates, diced)
3/4 cup roasted peanuts, unsalted
3 whole star anise
1 cinnamon stick
2 large pieces of orange peel (using a peeler)
3 cups chicken stock
1 1/2 tablespoons rock sugar, crushed (available from Asian supermarkets)( I substituted demerara sugar)

TO MAKE THE MARINADE, mix the garlic and hoisin together to create a paste. Combine the ribs with the marinade and set aside overnight in the fridge
FOR THE BRAISING STOCK, pound the shallots and ginger in a mortar and place in a heavy-based saucepan with remaining ingredients. Add the beef, ensuring the liquid just covers the beef.
BRING to the boil over high heat, stirring to combine. Reduce heat to low, cover tightly and simmer very gently for about 2 hours or until meat is tender. If the sauce has not reduced to desired consistency, remove the lid and continue to simmer gently and allow sauce to reduce.
CHECK the balance of flavours, sprinkle with coriander and serve (in the pot in which it was cooked, if desired, or transferred to a large bowl).

Posted in Beef, What I Love to Cook | Tagged , , , , , , , , , , | 2 Comments

For The Weekend. My Latest Baking Obsession. Pecan Sandies.

Posted on June 27, 2014 by thepaddingtonfoodie

Pecan Sandies

I love the way that one recipe can serendipitously inspire another. Having spent the majority of last week waxing lyrical about Rosa’s rich buttery almond shortbread, an acquaintance enquired if I had ever made Pecan Sandies, reminiscent of her American childhood. Crisp, light and crumbly, an addictive combination of butter, vanilla and ground roasted pecan.

Truth be told I had never heard of, let alone tasted a Pecan Sandie. They just don’t seem to be part of the Australian culinary landscape, at least not in my particular corner of the world. I do, however, love pecans and my family have never met a cookie they didn’t like. Not one to shy away from a challenge, here is my version of a Pecan Sandie, a cross between Rosa’s Shortbread and an Old-Fashioned Slice and Bake Biscuit. Unbelievably delicious and utterly addictive. Thank-you Stacey for introducing me to my latest melt in the mouth baking  obsession.

Pecan Sandies
Makes 25 

1 cup pecans
1 cup (250g) unsalted butter, softened
2/3 cup caster sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups plain  flour
1/2 teaspoon baking powder
2 tablespoons demerara (raw) sugar

PLACE pecans in a heavy based fry pan and dry roast over medium-low heat, stirring frequently, until golden and fragrant, about 3 minutes. To avoid the nuts burning from the residual heat of the pan, transfer pecans to a paper towel lined plate. Allow to cool before grinding in a food processor.
PLACE softened butter, sugar, vanilla and salt into a large mixing bowl and beat until white and creamy, at least 10 minutes.
STIR in ground pecans, plain flour and baking powder, mixing until just combined.
SHAPE the biscuit dough into a 25cm log, wrap in glad wrap or baking paper and refrigerate for 1 hour or until firm. If not intending to bake biscuits within 2 days, wrap in foil and freeze.

When Ready To Bake

PREHEAT oven to 170 C. Line two oven trays with non stick baking paper. Use a sharp knife to cut the log into 1cm slices and place 3cm apart on greased oven trays. Sprinkle over demerara sugar.
BAKE for 15 minutes until biscuits are a pale golden colour. Allow to cool slightly before transferring to a wire rack. Store in an airtight container.

Posted in Baked, Sweet Treats, What I Love to Cook | Tagged , , , , , , | 9 Comments

More Dude Food. Soft Chicken Tacos With Roasted Corn Salsa and Green Chilli Sauce.

Posted on June 25, 2014 by thepaddingtonfoodie

Soft Chicken Tacos With Roasted Corn Salsa and Green Chilli Sauce.

It’s end of semester break, that means school holidays and a full house with my son home for three weeks.  There’s also a definite emphasis on dude food as I try to keep up with a six foot four eating machine. My dude adores chillies, the hotter and spicier the better and after picking up a punnet of chillies at the markets I knew exactly what would be on the menu as we watched the rugby. Warmed soft tacos served with roasted butterflied chicken, corn salsa and a piquant green chilli sauce. And yes, if you are wondering, I was so impressed by that chilli sauce that it was the subject of  my last post as a 5-2 fast day condiment  idea, guaranteed to spice up any plate of food.

Inspired by the flavours of a traditional Mexican taqueria, these soft chicken tacos are a very easy and relaxed meal to prepare. Designed to be enjoyed self assembly style at a shared table. Butterflying and flattening the chicken reduces roasting time but it’s also perfectly acceptable if pushed for time to substitute a purchased barbecued chicken. Both the corn salsa and green chilli sauce can be prepared in advance. All that is required at serving time is for the tacos to be warmed through.Dude food at its best.

Soft Chicken Tacos With Roasted Corn Salsa and Green Chilli Sauce.
Makes 20 Mini Tacos

1.25kg free range chicken,
2 teaspoons Mexican seasoning
1 tablespoon oil
2 packets x 10 mini soft tacos

PREHEAT  oven to 180 C
BUTTERFLY the chicken. Use a sharp knife or kitchen scissors to cut down either side of the backbone.  Remove the backbone.  Open the chicken and remove the rib bones.
PLACE flattened chicken skin side up in a roasting pan. Drizzle over olive oil, sprinkle over Mexican seasoning. Rub well over the chicken.
ROAST for  35-40 minutes until the skin is crisp and golden. Remove to a wooden chopping board and cut into bite sized pieces.
SERVE with warmed soft tacos, roasted corn salsa and green chilli sauce.

Roasted Corn Salsa

2 large ears of corn, shucked
1 teaspoon olive oil
1 teaspoon Mexican seasoning
1 medium tomato, seeded and finely diced
1 habanero chilli, finely sliced
3 long green spring onions, white and green parts, thinly sliced
2 tablespoons freshly chopped coriander leaves
2 tablespoons freshly chopped mint leaves
1 lime, juiced and zested
sea salt, to taste

PREHEAT oven grill to high.
LIGHTLY grease each cob with olive oil and sprinkle over Mexican seasoning.
PLACE on a tray under a hot grill for 3-5 minutes until the kernels just begin to char. Turn corn cobs over and repeat on the other side.
REMOVE from grill. Set aside until ready to roast the butterflied chicken.
ROAST corn cobs in hot oven for 20 minutes. Remove to a plate and when cool enough to handle slice the corn kernels off the cob and place in a medium sized bowl.
ADD tomato, chilli, onion, coriander, mint, lime juice and zest. Toss well to combine then season with sea salt. Serve at room temperature.

Green Chilli Sauce. Poblano Style.

500g green chillies
3/4 cup chopped white onion
3 large garlic cloves, finely sliced
1 tablespoon olive  oil
generous pinch sea salt
125 ml chicken stock

PREHEAT oven grill to high. Line a baking tray with non stick paper.
SPREAD whole chillies over the tray in an even layer and place under hot grill for 3-5 minutes until the skins begin to blister and char. Turn the chillies over and repeat on the other side.
TRANSFER the chillies to a plate, cover with cling film and leave to stand. This helps the  skins loosen making the chillies easier to peel.
GENTLY peel off the charred skin, then slit each chilli open and remove the seed pod and stem. Coarsely chop the flesh.
HEAT oil in a heavy based pan over medium heat. Fry onion and garlic with a  generous pinch of sea salt in oil until soft and translucent, about 5 minutes. Add the charred chillies, stirring to combine.
TRANSFER the mixture to a blender with chicken stock and puree until smooth. Spoon into a serving bowl to serve.

Posted in Poultry, Small Bites, What I Love to Cook | Tagged , , , , , , | 2 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 100 Calories. Roasted Green Chilli Sauce. Poblano Style.

Posted on June 23, 2014 by thepaddingtonfoodie

https://thepaddingtonfoodie.com/2014/06/23/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-100-calories-roasted-green-chilli-sauce-poblano-style/

My most successful fast days are those where I have something delicious to look forward to on my dinner plate. A reward for sticking to the program throughout the day and not giving in to a passing parade of food related whims. Since embarking on the 5-2 diet I have become acutely aware of just how food centric my life has become. Happily delicious plates of food need not always be calorie laden. I was reminded of this on the weekend after picking up a punnet of green chillies from the farmers market.

I’m not too sure what kind of chillies they really were. I may be au fait with chillies used in Asian style cooking but there’s a definite knowledge gap when it comes to Mexican cuisine. I usually buy Mexican style chillies dried and packaged as they are not so readily available here. Needless to say I was very excited to chance upon punnets of fresh green poblano and habanero chillies at the markets. Once home my son, a self appointed chilli aficionado made the observation that those poblanos looked very much like unripened habaneros. Given their size I suspect he may have been right.

No matter, they were deliciously; roasted, skinned, seeded and puréed into a green chilli sauce. Poblano style. We devoured it with soft chicken tacos and roasted corn salsa watching the rugby. Impossibly creamy yet virtually fat free save one tablespoon of olive oil used to fry the onions and garlic to translucent perfection, I squirreled away some of the gorgeously piquant sauce for my next fast day.

Sometimes it takes just one interesting element to lift an otherwise ordinary plate of food into something extraordinary. At just 17 calories per serve, this  happy accidental discovery is guaranteed to spice up my poached chicken and add interest to my fast day plate.

Roasted Green Chilli Sauce
Makes 1 1/2 cups or 24 tablespoons (17 calories per tablespoon serve)

500g green chillies (200 calories)
1 large onion, chopped (60 calories)
3 large garlic cloves, finely sliced (12 calories)
1 tablespoon olive oil (120 calories)
generous pinch sea salt
125ml chicken stock (10 calories)

PREHEAT oven grill to high. Line a baking tray with non stick paper.
SPREAD whole chillies over the tray in an even layer and place under hot grill for 3-5 minutes until the skins begin to blister and char. Turn the chillies over and repeat on the other side.
TRANSFER the chillies to a plate, cover with cling film and leave to stand. This helps the  skins loosen making the chillies easier to peel.
GENTLY peel off the charred skin, then slit each chilli open and remove the seed pod and stem. Coarsely chop the flesh.
HEAT oil in a heavy based pan over medium heat. Fry onion and garlic with a  generous pinch of sea salt in oil until soft and translucent, about 5 minutes. Add the charred chillies, stirring to combine.
TRANSFER the mixture to a blender with chicken stock and puree until smooth. Store in a clean, dry jar in the refrigerator.

Posted in Marinades, Pastes and Dressings, Vegetarian, What I Love to Cook | Tagged , , , , , , , | 2 Comments

A Trio Of Italian Biscuits. A New Favourite. Rosa’s Shortbread.

Posted on June 20, 2014 by thepaddingtonfoodie

 

Rosa's Shortbread, Brutti Ma Buoni and Sour Cherry Amaretti

This weekend my daughters are visiting their grandparents interstate.Tucked into their luggage will be a box of hone baked treats. A trio of Italian biscuits. Sweet but tart Sour Cherry Amaretti (my father’s favourite), caramelised nutty nuggets of Brutti Ma Buoni  and something new.  Buttery and crumbly yet impossibly light, my new favourite Rosa’s Shortbread.

Rosa's Shortbread

I’ve always been a firm believer that the very best recipes are handed down by word of mouth. You know the type. Closely guarded secrets with an aura of mysteriousness surrounding an elusive ingredient or technique. More often than not they have been perfected  over many generations and make a much anticipated appearance at family celebrations and gatherings.  In our virtual  age where at a click of a mouse we can google recipes and ingredients to our hearts desire, it is so very special to be  handed such a recipe the old fashioned way.

These came to me via my friend Grace who has a veritable arsenal of  awesome recipes in her repertoire. Every time we speak, no matter the topic, we invariably meander onto food. What we’ve made, are making now or  might try making next. The upshot is whenever Grace mentions she has a recipe I might be interested in  I’m all ears.

This week our topic of conversation was baking, or more specifically a recipe for shortbread from Rosa who happens to be the  mother of another of our mutual friends Marianne. Rosa’s shortbread  is out of this world delicious and unbelievably moreish. Gone in an instant. So much so I’ve already baked three batches this week. I’m so excited to be sending one of those batches to my mother. I know she will love and appreciate it as much as I do. Thank you Grace and Rosa for a beautiful recipe.

Rosa’s Shortbread
Makes 30 – 35 biscuits

Even though there is no leavening agent in these biscuits, they rise beautifully in the oven and and have a gorgeously light, crumbly texture. The secret is in the beating of the butter until it is creamy and white. It is  important to remove the butter from the fridge several hours ahead. If  it is too cold it will not cream well and the shortbread will not have sufficient aeration to rise. 

250 grams butter, softened to room temperature
a pinch of salt
3 tablespoons caster sugar
1 teaspoon vanilla extract
3/4 cup almond meal
2 cups plain flour
icing sugar and vanilla sugar, sifted together into a small bowl for rolling

PRE HEAT oven to 180 C.
PLACE softened butter, salt, sugar and vanilla into a large mixing bowl and beat until white and creamy, at least 10-15 mins
STIR in almond meal and  plain flour.
ROLL into balls a little smaller than a walnut. The mixture will make 30 -35 balls.
BAKE for 10-15 mins, middle rack position in a 180 C oven. Don’t allow the shortbread to brown.
COOL slightly then roll in a mixture of sifted icing sugar and vanilla sugar.
STORE in an air tight container.

 

Posted in Baked, Sweet Treats, What I Love to Cook | Tagged , , , , , , | 5 Comments

Ruby Red Sundays. Rhubarb And Strawberry Compote With Vanilla and Balsamic.

Posted on June 18, 2014 by thepaddingtonfoodie

Rhubarb and Strawberry Compote With Vanilla and Balsamic

We are fortunate to live in a temperate climate. At the Growers Markets last weekend, despite being in the midst of  winter,  I was lucky enough to pick up bunches of ruby red rhubarb and punnets of sweetly scented strawberries. Just the ingredients for a luscious compote to brighten a dreary winter’s day. Flavoured with a hint of vanilla and a little balsamic vinegar for bite, it was the perfect accompaniment to a leisurely Sunday morning  brunch of granola and Greek yoghurt.

Of course I was sure to make up a big batch with enough leftovers intended to be stirred  into our more hurried weekday breakfasts of steel cut oats. Unfortunately though, some members of my family had other ideas, raiding the freezer for tubs of vanilla ice cream and assembling compote topped, nut strewn sundaes. Full points for initiative. It made for a wonderfully relaxed dessert.

Rhubarb and Strawberry Compote With Yoghurt And Granola

Rhubarb And Strawberry Compote With Vanilla and Balsamic 

1 bunch rhubarb, washed trimmed and sliced into 2cm pieces
1 punnet (250g) strawberries, washed, hulled and sliced into halves
1/3 cup water
1/3 cup caster sugar
1 vanilla bean, halved lengthways
strip lemon rind
1 teaspoon balsamic vinegar

STIR the water and sugar in a medium saucepan over low heat until the sugar dissolves.
ADD vanilla bean and lemon rind. Increase heat to medium-high. Bring to a rolling boil.
ADD rhubarb. Reduce heat to low and allow to simmer, stirring occasionally, for 10-15 minutes until tender or a little longer if you prefer a thicker compote.
ADD strawberries. Cook for 5 minutes or until berries are soft and just beginning to collapse. Stir through balsamic vinegar. Set aside to cool. Remove and discard vanilla bean and lemon rind.
SERVE warm or cold. Compote will keep well in airtight container in the refrigerator for up to 5 days

Posted in Breakfast, Fruit, Sweet Treats, What I Love to Cook | Tagged , , , , , , , , , | 2 Comments

Eat, Fast and Live Longer. A 5-2 Fast Diet Recipe Idea Under 200 Calories. Shredded Brussels Sprout Salad With Fennel, Apple, Rocket and Bacon.

Posted on June 16, 2014 by thepaddingtonfoodie
https://thepaddingtonfoodie.com/2014/06/16/eat-fast-and-live-longer-a-5-2-fast-diet-recipe-idea-under-200-calories-shredded-brussels-sprout-salad-with-fennel-apple-rocket-and-bacon/

We’re making good use of winter greens at the moment. The star of this deliciously crunchy salad is the unassuming, often unfairly maligned Brussels Sprout. Finely shredded coleslaw style this nutty little cabbage is very much in disguise, tempting even the most avid sprout naysayer. I know. I have placed huge bowls of this attractive salad on the table and watched it disappear before revealing the mainstay of the dish.

It definitely helps that I can rattle off a whole host of interesting components when asked about the salad. There’s plenty to talk about; the tumble of  new season fennel, apple and wild rocket, a tangy mustard and white balsamic vinaigrette and generous garnish of  toasted walnuts, crumbled crispy bacon and coarsely grated parmesan cheese. By the time the penny drops that these ingredients are merely the supporting act, the  plates are almost cleared. It’s most satisfying to watch even the most die-hard Brussels sprouts detractors go back for seconds once they know the identity of the key ingredient.

At the end of the day this is one of those recipes where the  result is most definitely greater than the sum of its individual parts. The ingredients combine into an incredibly delicious salad that makes the most of winter produce and is very, very good for you. Best of all with an energy count of just 185 calories per cup serve it effortlessly fits the brief for a 5-2 fast day meal.

Shredded Brussels Sprout Salad With Fennel, Apple, Rocket and Bacon
Makes 10 cups (185 calories per cup serve)

For The Salad
36 small (500g) Brussels sprouts, trimmed (215 calories)
1 medium granny smith apple; peeled, cored and sliced into eighths (72 calories)
1 medium fennel bulb; peeled, cored and sliced into eighths (73 calories)
3/4 cup wild rocket, roughly chopped (4 calories)
6 short cut rashers bacon (276 calories)
1 lemon;  juiced and strained, zest finely grated (12 calories)
1/2 cup parmesan ( I used grana padano), coarsely grated (216 calories)
1/3 cup walnuts, toasted and roughly chopped (255 calories)

For The Dressing
1/3 cup extra virgin olive oil (636 calories)
1/4 cup white balsamic (80 calories)
1 heaped teaspoon Dijon mustard (6 calories)
sea salt & freshly ground black pepper

PLACE bacon rashers on a baking paper lined oven tray. Bake in a hot 180 C for 15 -20 minutes until crisp and golden. Allow to cool before crumbling into shards.
MEANWHILE finely shred  Brussels sprouts, apples and fennel with a mandolin or in a food processor with slicer blade attachment. Add  to a large bowl and toss together with rocket, lemon zest and juice.
PLACE the olive oil, balsamic vinegar and dijon mustard In a small jar with a good pinch of sea salt & grinding of pepper. Shake well to emulsify.
ADD dressing to the salad with three quarters of the crumbled bacon, grated parmesan and toasted walnuts. Toss gently to combine. Season to taste.
TO SERVE transfer salad to a large serving platter and scatter over remaining bacon, parmesan and walnuts.

Posted in Salads, What I Love to Cook | Tagged , , , , , , , , , , | 7 Comments

Eating Your Winter Greens. Indian Spiced Cauliflower Fritters.

Posted on June 13, 2014 by thepaddingtonfoodie

Cauliflower Season

What’s thriving in the winter vegetable garden? Cauliflower. Gorgeous creamy heads by the wheelbarrow load. Here’s an interesting bit of trivia. Cauliflower heads, technically known as curds, consist of intricate whorls of tiny flower buds.  The heavy green leaves that surround the curd protect those buds from sunlight and inhibit their exposure to chlorophyll so that they retain their creamy colour rather than turn green.

Even if you don’t have access to produce directly from a garden bed, the markets are currently awash with cauliflower and its cool climate cruciferous cousins all descended from the brassica family: brussels sprouts, broccoli, cabbage and kale. Super foods which are all easily incorporated into a winter diet and pack a  powerful nutrient punch.

There are so many different and  interesting ways to enjoy cauliflower once you start to think outside the square. Sometimes I simply throw a few florets into a minestrone or lentil soup or let it star in a surprisingly low calorie, dairy free Cauliflower, Potato and Leek  Soup.  It’s also  easily transformed into a fabulous Cannelini and Cauliflower  Mash, a gorgeously nutty Roasted Cauliflower With Lemon. Garlic and Chilli or an uber trendy Cauliflower Couscous With Fresh Harissa. Hands down my family’s favourite has always been a crunchy fried concoction of  Cauliflower Florets Crusted With Semolina and Polenta. For today’s offering  I’m delving into my spice chest and making these gloriously hued Indian Spiced Cauliflower Fritters.

Deliciously light and moreish these fritters are surprisingly filling and by happy coincidence, rather than design, also happen to be gluten free. The crisp fluffy batter is an interesting amalgam of spiced chickpea flour, tangy yoghurt and eggs. Coriander and spring onions are added with  lightly steamed and cooled cauliflower just before frying. It is important not to over steam the cauliflower at this point. The  florets should retain their crispness and bite and neither be soft nor waterlogged.as the cauliflower will continue to cook as the  fritters fry. Of course chickpea flour is not exactly a pantry staple in most households, so feel free to substitute ordinary plain flour, remembering that should you do so the recipe will no longer be gluten free.

Indian Spiced Cauliflower Fritters

Indian Spiced Cauliflower Fritters
Serves 4

1/2  cauliflower, divided into small florets
1 cup chickpea flour (regular plain flour can be substituted if  preferred)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon baking powder
1/2 teaspoon ground turmeric
1 cup (250 grams) natural yoghurt
3 eggs, lightly whisked
3 long green spring onions, finely sliced
1/3 cup  fresh coriander leaves, finely sliced, plus extra to garnish
vegetable oil, for shallow frying
fresh lemon cheeks, to  serve
sea salt, to season

MICROWAVE or steam cauliflower florets until just tender and still firm to the bite. Set aside to drain and cool on absorbent kitchen paper as you prepare the batter.
SIFT together chickpea flour, cumin, ground coriander, baking powder and turmeric into a large mixing bowl.
WHISK together yoghurt, eggs and a generous pinch of salt  in a small jug or bowl.
ADD wet ingredients  to the dry ingredients, stirring well to combine. Leave the batter to settle for at least 15 minutes. Batter can be made ahead and stored in the fridge.
WHEN ready to fry the fritters  stir the sliced coriander leaves and spring onions into the batter.
HEAT about 5 cm oil in a large wok over medium heat until hot. Dip cauliflower florets into the batter in three of four batches at a time  and add to the hot oil.
COOK, turning twice, for 2-3 minutes or until golden. Transfer to a plate lined with paper towels. Repeat until all remaining cauliflower and batter has been used.
PLACE fritters onto a serving platter. Season with sea salt and garnish with additional coriander leaves and  lemon cheeks.
SERVE immediately whilst piping hot.

Posted in Small Bites, Vegetables, Vegetarian, What I Love to Cook | Tagged , , , , , , , | 6 Comments

Breakfast To Go. Apple, Cinnamon and Walnut Muffins.

Posted on June 11, 2014 by thepaddingtonfoodie

Apple and Walnut Muffins

Winter breakfasts to go in our house consist of ready made jars of creamy steel cut oats and compote in the refrigerator and  an ever changing combination of fruit and nut studded muffins in the freezer. Together they provide warming, nutritious and filling fuel for my hungry swimmer after an early morning training session. From my perspective they certainly make the start to my day so much easier. All that’s required on a chilly morning is a quick blast in the microwave and voila a piping hot breakfast is ready. Leaving me with a few more precious minutes to stay in my warm and cosy bed before facing another day.

These apple, cinnamon and walnut muffins are a particular favourite at the moment. Making  good  use  of  all those crisp new season apples and walnuts  that are  currently in plentiful supply at  farmer’s markets they are delicious and very easy to whip up.

Apple, Cinnamon and Walnut Muffins
Makes 12

Dry Ingredients
2 1/2 cups plain flour
1 tablespoon baking powder
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients
2 eggs
3/4 cup milk
1/2 cup (125g) butter, melted
1 teaspoon vanilla extract
1 medium granny smith apple, peeled, cored and finely diced

Topping
1/2 cup roughly chopped walnuts
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon

PREHEAT oven to 180 C. Grease and flour a 12 hole muffin tray or use paper liners.
PLACE flour, sugar, baking powder, cinnamon and salt into a large bowl. Stir to combine.
IN a large jug, beat together eggs, milk, butter and vanilla. Stir in diced apple.
ADD wet ingredients to the dry. Mix together until just moistened.
SPOON batter evenly into the prepared muffin tray until each muffin hole is approximately 2/3 full.
COMBINE walnuts, brown sugar and cinnamon in a small bowl.Sprinkle mixture evenly over batter.
BAKE in preheated oven for 20 to 25 minutes until well risen and golden brown. Serve warm.

Posted in Baked, Breakfast, Small Bites, What I Love to Cook | Tagged , , , , | 3 Comments