Recipe - Marinated Grilled Prawns

Recipe by Diane Kochilas http://www.dianekochilas.com/recipe-of-the-day-ouzo-marinated-grilled-shrimp/

Ingredients

·       1 large tomato, peeled and seeded

·       1 cup extra virgin Greek olive oil

·       4 tbsp. fresh basil leaves, minced

·       2 garlic cloves, minced

·       Grated zest of 1 lemon

·       2 tbsp. ouzo (I substituted with Sambuca)

·       2 tbsp. red wine vinegar

·       Pinch of cayenne (or more to taste)

·       2 lbs. raw medium shrimp, deveined and shelled

·       Pita bread, sliced and grilled, for serving

Diane’s Instructions

·       Coarsely chop the tomato and puree in a food processor. Alternatively, grate the unpeeled tomato along the coarse side of an upright hand grater, to get the same affect. Combine the tomato with the olive oil, basil, garlic, lemon zest, ouzo, and vinegar. Mix in the cayenne, to taste.

·       Toss the shrimp in the marinade and let stand, covered and refrigerated, for one hour.

·       Preheat the grill or barbecue.

·       Divide the shrimp evenly among six or eight skewers. If using wooden skewers, soak them first in water to prevent them from burning.

·       Grill the shrimp for 3-5 minutes, turning to cook on both sides. When the shrimp are bright pink, remove and serve.

My tweak

·       I love getting totally hands on when it comes to my prawn eating – as my prawns were small I left the shells on then cooked them in a baking tray on the bbq

Recipe - Silvia Colloca's Apricot and olive oil cake (torta all’olio e albicocche)

LOVED this delicious Apricot and olive oil cake (torta all’olio e albicocche) - a recipe by the beautiful Silvia Colloca. I used nectarines due to season therefore also switched the rind over to orange - it was just delicious!!!

For full recipe – even terrific video go to http://www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche?cid=23255

Ingredients

·       170 g caster sugar

·       230 ml milk

·       finely grated zest of 1 lemon

·       1 vanilla bean, split and seeds scraped

·       100 ml extra virgin olive oil

·       3 tsp mistrà or sambuca (optional; see Note)

·       2 eggs, lightly beaten

·       1⅓ cups (200 g) self-raising flour  

·       ½ tsp bicarbonate of soda

·       7–8 apricots, cut in half

·       flaked almonds, for sprinkling

·       fresh ricotta and honey, to serve (optional)

Instructions

·       Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 21 cm square or 27 cm x 21 cm rectangular cake tin (or line it with baking paper).

·       Place the sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.

·       Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot halves on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is or with honey-drizzled ricotta.

Note

·       For an alcohol-free version, replace the liqueur with milk.

·       If using very small apricots, layer quarters on top of each other so that they won't completely sink into the batter as it cooks.

This recipe is from Made in Italy with Silvia Colloca on SBS ONE.

Recipe - Sausages with Beans

I saw this recipe on Jamie Oliver's 30 min meals. I wouldn't do this for a dinner party as its not dazzling but it was great for an all-in-the-one-pan mid-week cosy meal.

Ingredients

·       Very small Spanish onion, chopped

·       2 leeks, chopped

·       400g cannellini beans (drained but not rinsed)

·       400g butter beans (drained but not rinsed)

·       400g diced canned tomatoes

·       6 sausages (I used chicken and beef)

·       2 cups bread crumbs
·       3 tbsp grated Parmesan

·       Olive oil

·       2 cloves garlic, crushed

·       1 tsp thyme

·       1 tsp marjoram

Method:

1.       Preheat oven to 180 degree

2.       n a large oven proof fry pan,  brown the sausages on either side then set aside

3.       The following should be done in 5 mins

·       In the same fry pan Sautéed the onion and leek until soft

·       Add beans

·       Add tomatoes

·       Add salt and pepper

·       Add 1 cup veg stock

·       Add 1 tsp thyme

·       Add 1 tsp marjoram

·       Season with sea salt

4.       Meanwhile, Combine the bread crumbs, 4 tbsp olive oil and garlic

5.       Pour half the bread crumbs mix over the bean dish

6.       Push the sausages in

7.       Cover with remaining bread crumbs and Parmesan

8.       Bake for 30 mins

9.       Serve with rice

Recipe - Super Speedy and Easy Meat-free pasta (my own creation … don’t count the anchovies)

Serves 4 

Ingredients

·       Olive oil

·       4 tbsp. panko bread crumbs

·       4 garlic cloves, peeled and finely chopped

·       6 anchovies, peeled and finely chopped

·       4 tbsp. pine nuts

·       basil leaves

·       juice of 1

·       Lemon

·       Pepper

·       4 tbsp. finely grated Parmesan

·       Pasta (enough for 4 i.e 250g)

Method:

1.       Dry roast the pine nuts & bread crumbs – set aside

2.       4 garlic cloves, peeled

3.       Add enough olive oil to sauté the anchovies and garlic until just browned – take off heat

4.       Cook the pasta and transfer to a serving bowl

5.       Stir through just a little olive oil (so pasta doesn’t stick), the lemon juice, pine nuts, breadcrumbs, parmesan & basil leaves (leave aside some to sprinkle on top to make it look pretty)

6.       Season with pepper to taste

7.       Sprinkle remaining basil leaves on top

Recipe - Chicken, bacon and spinach spaghetti bolognaise

I found this recipe on http://www.taste.com.au and didn’t really take it too seriously … IT WAS DELICIOUS!!! You may spot extra spinach (you caught me … I had surplus … also it was silverbeet). Also, I used pancetta vs. bacon.

Ingredients

·       1 tablespoon olive oil

·       1 brown onion, finely chopped

·       2 garlic cloves, crushed

·       1 celery stick, finely chopped

·       1 carrot, peeled, finely chopped

·       125g shortcut bacon rashers, finely chopped

·       600g chicken mince

·       750ml Italian tomato pasta sauce

·       1/2 cup Campbell's Real Stock Chicken

·       75g baby spinach leaves

·       400g dried spaghetti pasta

·       grated parmesan cheese, to serve

Method

1.       Heat oil in a large, non-stick frying pan over medium heat. Add onion, garlic, celery and carrot. Cook, stirring, for 3 minutes or until carrot is tender.

2.       Add bacon and chicken. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until chicken is cooked through. Add pasta sauce and stock. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 15 minutes or until sauce has thickened slightly. Season with salt and pepper. Add spinach. Cook for 1 minute or until the spinach is just wilted.

3.       Meanwhile, cook pasta in a saucepan of salted, boiling water following packet directions until tender. Drain. Divide between bowls. Top with bolognaise. Serve with parmesan.

Recipe Source: http://www.taste.com.au/recipes/18081/chicken+bacon+and+spinach+spaghetti+bolognaise

Recipe - Brownie in a Mug

Wasn’t sure if I believed AGFG when I saw a brownie in a mug? But … I tried and I’d do it again! Not for a dinner party out to impress but if I needed a sweet (and quick treat) for comfort, this does hit the spot!

Serves 1

INGREDIENTS

·       1/4 cup flour

·       1/4 cup sugar

·       2 tbsp. cocoa (natural, unsweetened)

·       Pinch of salt

·       Tiny pinch of cinnamon

·       1/4 cup water

·       2 tbsp. canola oil or vegetable oil (I actually used coconut oil)

·       1 to 2 drops vanilla extract

·       1 small scoop of ice cream or 1 - 2 tsps. heavy whipping cream to serve.

METHOD

·       Stir flour, sugar, cocoa, salt and cinnamon in a microwave safe mug. Use a fork to break up any clumps.

·       Add oil, water, vanilla and stir until the mixture is smooth and there are no lumps.

·       Place mug in microwave and heat on high until it is cooked through. This could take between 1 - 2 minutes depending on the wattage of your microwave.

·       HINT - start with 60 second and increase until done.

·       When cooked, the brownie should be moist not dry.

·       Let cool and serve with ice cream or whipping cream.

Recipe Source: http://www.agfg.com.au/guide/recipes/recipe/brownie-in-a-mug

Review - Macchina (Supabarn Sans Sousi)

Recently had breakfast at Macchina Espresso. Would I go back ... yes ... have they got a way to go until the settle into operating rhythm ... yes. Differences will be seen once the host starts prioritising bring you the water that you've asked for 3 times vs trying to be Mr Popular and Mr DJ (on that note pleeeease turn it down). Food is ok. Menu a bit of a mash up. Not sure why we're toasting scones ...

Review - Moon Park - Redfern

This the first time I’ve actually had Korean outside of Korea. Being lucky enough to have eaten numerous times in Seoul and surrounding areas I was particularly curious to see if it truly was the taste of Korea. It was indeed.

I try to not critique a dish if I couldn’t replicate it myself as I don’t think it’s reasonable to judge something when you don’t know what you’re talking about. So, this review won’t make any suggestions around the dishes. In saying that, knowing Korean food or not, I'd challenge anyone to say that the food isn't delicious!!!

Starting with the service, it … was … flawless. Friendly, obliging, professional … nothing was a drama at all. We were pondering the banquet but as there were a few allergies we went against it. But, had we went with it, we were told we could sub anything to accommodate the allergies.

On the menu, there were three dishes that had been altered due to a shortage of ingredients – I have a love hate relationship with this type of situation. Love that it reinforces a high turnover of ingredients which can assume the ingredients are always fresh. Hate that you get your hopes up about something that you can’t then entirely have.

We went al la carte. Across 5 people we had: cucumber kimchi, ddokbeokki, potato pancake, zucchini and prawn pancake, the quail dish … that was no longer the quail dish, mubap, charred eggplant, bbq rangers, fried chicken, green beans. Dessert was the Patbingsu and moon pie.

Everything was ah-mazing!!! 

The one thing I can tell you about the food – if you’re like me and only know true Korean food and have sculled many a jug of water trying to put out the fire, you won’t have that issue here. Even the kimchi isn’t as spicy as what you’d expect – but at no expense to the flavour.

There is one part I’m a little confused about. We ordered off the menu. You can see we had a feast. Absolutely pleasantly stuffed after and that came to $45pp including at least one pot of tea per person. So, with the banquet being $65 … I’m not sure as to what the exact benefit is in term of cost or volume of food?

Last – service finished as fabulous as it started. No issue making payment across 3 credits and cash.

Review - Sagra - Darlinghurst

Can’t stop singing the praises of here! The service was amazing and the food was truly authentic Italian … I am one very happy customer. No wonder the likes of Urban Spoon, Timeout and Eatability have featured this as a great place to eat!

I flagged my partner’s shellfish allergy through the online booking form and the level of initiative and care taken to accommodate the allergy in a way that we could both try each other’s dishes (without me missing out on my shellfish friends) … it was like being looked after by family.

We started with the zucchini flowers off the menu and the stuffed sardines off the specials. Both were fantastic – only critique is they were a little under seasoned. Next, we shared the ricotta ravioli (the pasta was made fresh just 2 hours prior). For the mains, Bryan had the spatchcock from the specials and I had the cod (they kindly quarantined the clams in a separate bowl so we could share). Last we had the rhubarb & almond tart and the peach leaf ice-cream and rock melon granita. All photo’d.

Looking at the menu, you’d think choosing would be a cinch from such a small menu, but no. Once you see the dishes floating past to other diner’s tables, you’ll find yourself in an ordering dilemma.

Noteworthy is your booking will be in a limited time frames as they do sittings.

Also, if you’re a lover of beer there’s only one on the menu.

The bill for our four courses, pre-dinner drinks and a good bottle of wine came to just $222.

Recipe - Risotto With Peas And Fish

I can’t remember what year it was at Taste of Sydney … but I attended a workshop held by the Alessandro Pavoni from Ormeggio and the topic of risotto came up. The 2 best tips I ever received were Use carnaroli rice (not arborio) & take the risotto left when the liquid is almost all absorbed (verses completely). Just did a little googling and more tips are here http://insidecuisine.com/2010/09/09/risotto-masterclass-with-alessandro-pavoni/ 

Serves 6


Ingredients

• 1.5 fish (make sure some smoked salmon is also included)

• 2 cloves garlic – finely chopped

• 2 litres chicken stock

• 125g butter – chopped

• 100ml olive oil

• 2 onions – finely chopped

• 150ml dry white wine

• 600g carnaroli or other risotto rice

• 350g peas

• 1 cup fresh mint – finely chopped

Method

1. Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer
2. Heat butter and oil in a large heavy-based saucepan, add onion and cook over low heat, stirring occasionally, until almost soft
3. Add garlic and cook till both it and the onion are soft
4. Add wine and simmer until almost evaporated.
5. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed.
6. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next. 
7. Just before adding the last cupful of stock, stir in fish and peas, and then stir for another 5 minutes. 
8. Add mint and stir for 1-2 minutes, then season to taste with sea salt and freshly ground black pepper. Spoon risotto into bowls and serve immediately.

Recipe - Amelia Phillips's Spiced Pumpkin Muffins

This is taken direct from http://ameliaphillips.com.au/2014/11/recipe-month-spiced-pumpkin-muffins.html#

Ingredients (Makes 12)

·       ½ cup coconut flour, sifted*

·       1 teaspoon cinnamon

·       1 teaspoon nutmeg

·       1 teaspoon all spice

·       1 teaspoon baking powder

·       5 eggs, free range

·       ½ small pumpkin or 1 cup of mashed pumpkin

·       1 teaspoon organic vanilla essence (sugar free)

·       ¼ cup coconut oil

·       ¼ cup rice malt syrup

Method

·       Preheat oven to 180°C.

·       Remove skin and slice pumpkin into small chucks. Steam, set aside to cool and mash.

·       Combine dry ingredients together in a large bowl.

·       Whisk eggs and add with pumpkin, vanilla, oil and rice malt syrup.

·       Spoon into a greased muffin tray and bake for 30 minutes or until they pass the skewer test

·       Delicious served warm with a spread of organic butter. Enjoy

Review - Vincent - Woolahra

Review - Vincent - Woolahra http://vincentfrench.com.au/ 

As tagged in www.facebook.com/PeckishByZoeRenee

The entrees we had:

·       My dish: Chicken liver terrine, orange mustard, endive

Ø  lovely … more peppery than what you’d expect

·       Celery, nashi pear, hazelnut & abondance salad

Ø  Lovely … it was a Waldolf reinvented

·       Ocean Trout, crudo, asparagus and red vein sorrel

Ø  lovely

·       Grilled Veal Tongue, nettle butter, carrot & whey caramel

Ø  lovely … more peppery than what you’d expect

The mains we had:

·       My dish: Miso glazed Barramundi, burnt apple, ‘aigre doux’, sea succulents

Ø  The fish was cooked just beautifully … only critique is the sauce was heavily dominated by a taste that was like commercial chicken stock/stock pot … and this dish was also peppery

·       Slow cooked lamb shoulder, cauliflower, eggplant and capers

Ø  excellent

·       Steak frites ‘beurre Vincent’

Ø  lovely … again more peppery than what you’d expect

The desserts we had:

·       My dish: Frozen Chocolate mousse, blueberry, lemon & elderflower

Ø  photo’d –attached

·       Drunken cherries and kouign amman, crème fraiche

Ø  Delicious – concept was a cro-nut

·       Coupe d’état – coconut sorbet, passionfruit granita and lime

Ø  Lovely

·       Rhubarb, Strawberry & Raspberry vacherin

Ø  Lovely – the table’s favourite