Ribeye steak with polenta, mushroom ragu, charred radicchio and slow roasted tomato.

Screen Shot 2015-11-29 at 5.46.16 PM

It is freezing here in Vegas. The weather has turned and we are in the midst of winter! I do like this time of year though – a time when the food turns from lighter dishes to comfort food, food that warms the house and the soul. I just LOVE polenta the creamy wet kind that works so well with meaty, hearty stews. Tonight, I had clear plan what I wanted for dinner. I just knew all the elements I had in my head would work together and they really did! The meaty beef, the earthy, aromatic mushrooms, the bitter radicchio and the sweet tomato. Perfect harmony – It was a joy! It looks like a lot of ingredients, but it was actually very simple to put together – things can be made even simpler if you use instant polenta, but I prefer traditional as it takes more of the stock to cook, which means MORE flavour, but you decide.


For the polenta:
1 cup polenta (traditional style, not instant)
1 litre (approx) of good quality chicken stock
3 tablespoons butter
3 tablespoons freshly grated parmesan
1 teaspoon salt
freshly ground black pepper
For the mushrooms:
500g brown mushrooms (thickly sliced)
2 tablespoons butter
2 tablespoons olive oil
8 fresh sage leaves
4 sprigs fresh thyme (leaves removed)
4 sprigs fresh oregano (leaves removed)
1 bay leaf
2 cloves garlic (chopped)
1/2 cup fino sherry
1/2 cup chicken stock
For the tomato:
2 medium tomatoes (sliced in half)
1 garlic clove (very finely chopped)
salt & pepper
4 sprigs fresh thyme
olive oil
For the radicchio:
1/2 radicchio (cut into two pieces so that the leaves are still attached to the centre)
1 tablespoon olive oil
For the steak:
1 x 400g rib-eye steak
1 tablespoon olive oil
For the tomato:
Preheat oven to 180ºC. Arrange the tomato halves facing upwards on a baking tray. Scatter garlic over each half then season with salt & pepper. Drizzle with a little olive oil then gently press a sprig of thyme onto the top. Bake for 30 minutes then turn off oven and leave the tomatoes inside.
For the polenta:
Bring 800ml chicken stock to a boil. Add the polenta and stir well. Add more water as the liquid evaporates and stir very regularly to avoid sticking, adding more liquid gradually until the polenta is cooked 30-50 minutes. The resulting texture should be like thick pourable porridge.
When the polenta is cooked, add the butter and cheese, salt & pepper and beat well.
For the mushooms:
In a large frying pan, heat the butter and oil over a moderate/high heat until bubbling. Add the mushrooms and stir to coat in the fat. Leave in the pan without stirring for 2-3 minutes to char the edges, then stir in the garlic and herbs. Cook for 1 to 2 minutes more then pour in the sherry and let it sizzle for 30 seconds to burn off the alcohol. Add the stock and let this come to a boil. Turn down the heat to low and simmer the sauce for 2-3 minutes to reduce. Remove from heat and place pan, covered in the warm oven.
For the radicchio:
In a small frying pan, add a little oil and heat over a moderate/high heat. Fry the radicchio for 1 minute each side to char the leaves. Remove from heat and add to the warm oven.
For the steak:
Season the steak both sides with salt & pepper then cook in a little oil for 3-5 minutes each side (depending how you like it). Let it rest, lightly covered in foil in the warm oven for 5 minutes then slice into thick slices. Pour any steak juices into the mushrooms.
Pour enough polenta to coat the bottom of a deep plate. Spoon over the mushrooms and a few spoonfuls of the sauce. Top with the radicchio then some steak slices and finally a tomato half.


Read more

Mushroom Ragu

While in Italy recently, I ate the most amazing mushroom pasta dish. Rich and creamy, and so full of flavour. It was a very satisfying and filling plate too – I almost forgot I hadn’t eaten meat. I replicated it at home and after a couple of tries, managed to recreate the taste pretty much spot on. It’s a simple but very tasty dish. I made double the recipe shown here and froze it in cup sized portions – it’s perfect for a one-person pasta lunch or dinner.

4 tablespoons olive oil
1 30g packet dried porcini mushrooms
2 brown shallots (finely diced)
3 cloves garlic (finely chopped)
4-5 large sage leaves
4-5 stems thyme (whole)
1 small stem rosemary
1 bay leaf
4 x portabello mushrooms (about 300g) (chopped)
1 cup white wine
1 ripe tomato (chopped)
300ml chicken stock
Salt & pepper

Soak the dried porcini mushrooms in 350ml hot water for 20 minutes. Remove the mushrooms and squeeze the excess liquid out then chop finely. Retain the soaking liquid by passing through a fine sieve to get rid of any grit.

Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).

Add the chopped mushrooms and porcini and fry for a further 8 minutes, stirring regularly. Add the wine and  chopped tomato and stir for 3-4 minutes until the tomatoes are soft. Add the stock and porcini soaking liquid and bring to a boil. Reduce the heat to medium/low and let it gently simmer for 20 minutes until the liquid has halved.

Fish out the herbs and discard, then take out half of the mushrooms and half the liquid and place into a food processor. Whizz until you have a smooth creamy soup-like texture. Return this to the pan with the rest of the mushrooms and stir well (Add a little water if the sauce is too thick, or reduce for a few minutes if too thin). Season generously with salt and pepper then remove from heat.

Stir into thick, ribboned pasta like papardelle or tagliatelle with lots of freshly grated parmesan or pecorino cheese.

Read the rest of this entry

Salmon with soba noodles.

I have been known to eat a lot of Japanese, but never really cook it at home. It’s all a little too fiddly I thought. This recipe dispels those notions – this delicious dish is such a quick and simple thing to put together. There’s almost nothing to it. And it delivers on taste too – a fragrant, fresh bowlful that is really rather filling. It’s my new go-to quick dinner fix.

INGREDIENTS: (serves 2)
1/4 cup mirin
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon lemon juice
1 tablespoon water

2 salmon fillets (skin on)
1 cup mixed vegetables (julienned carrots, beans, snow peas etc). (blanched for 30 seconds)
2 tablespoons vegetable oil
2 bundles soba noodles (they normally come in per person serving bundles)
2 tablespoons fresh coriander (picked leaves)
1 spring onion (finely julienned)
2 teaspoons toasted sesame seeds

Bring a large pan of water to a boil – keep on boil.
In a frying pan, heat the vegetable oil until hot. Fry the salmon for 3-4 minutes, skin side down until crisp. Turn over and fry for 2 minutes or until the fish is cooked. Place on paper towels.

Meanwhile, combine the mirin, sesame oil, soy sauce, lemon juice and water and set aside.

Cook the soba noodles for 4 minutes in the boiling water. In the last 30 seconds, add the blanched vegetables then drain into a waiting colander. Return to the pan and pour over half the mirin mixture. Toss the noodles and vegetables gently then arrange evenly in two bowls. Pour over the remaining miring mix then place the salmon on top. Garnish with the coriander, spring onion and a generous sprinkling of sesame seeds.

Read the rest of this entry

Saganaki Eggs with Feta

In my humble opinion, the perfect breakfast dish always comes with eggs. One of my all time favourites comes in the form of this perfect little baked dish. Hailing from Greece it creates a perfect blend of some of the ingredients the country is known for. Along with my homemade pitta breads, this particular day got off to a most excellent start.

1 tablespoon Greek extra virgin olive oil
200g best quality canned tomatoes (chopped)
1/4 teaspoon dried oregano
1/4 teaspoon dried mint
2 eggs
1 tablespoon feta cheese
salt & pepper

Preheat oven to 220ºC

In a flame proof earthenware dish or in a small frying pan (that can go in the oven), heat the oil until hot. Pour in the tomatoes and 2 tablespoons water. Stir in the oregano and mint. When this starts to simmer make two little holes and break an egg into each. Season with salt & pepper and then scatter over the feta.

Bake in the oven for 7-9 minutes until the eggs are set, but the yolks still a little wobbly.

Serve alongside some freshly baked pittas or with a nice crunchy loaf to soak up the sauce.

Read the rest of this entry

Pitta Breads

These were incredibly simple to make. I’m having a bit of a homemade bread phase and am truing lots of different recipes and combinations of ingredients. I love pitta breads – these Greek treasures are just perfect stuffed with chargrilled lamb or seafood – there also great fresh from the oven with nothing more than some extra virgin olive oil. You can of course, buy pitta breads, but these homemade versions really are spectacular. As breads go, they’re quite simple – give it a try!

250g ’00’ bread flour
7g dry yeast
230ml cold water mixed with 1 teaspoon salt
2 tablespoons extra virgin olive oil
Extra flour (for dusting)
Extra oil (for kneading)

Add the flour, yeast and oil to a large bowl and roughly combine. Gradually pour in the salt water and combine with one hand into a ball, collecting all the flour from the side of the bowl. Add a little extra water if needed.

With oiled hands and a lightly oiled surface, knead the dough for 10 minutes until it becomes smooth and silky. It will still be sticky, but add tiny bits of oil to your hands if it becomes unworkable.

Form into a large ball and place into a lightly oiled bowl. Cover with cling wrap and leave for 1 hour to double in size.

Place a large baking tray in the oven (2nd shelf down) – Preheat to 220ºC

Remove the dough and place on a floured surface. Knead the dough for about 30 seconds then form into a ball again. Cut in half, then cut each half into three to leave 6 equally sized pieces. Cover with a clean tea towel.

Roll one piece into a ball and then using a floured rolling pin roll into an oval shape, about 3mm thick. Rub over a little flour and repeat with the remaining dough. Place three pittas on the baking tray and bake for 5-8 minutes until they are puffed and just beginning to colour.

Remove and place the remaining pittas in the oven. Cover the pittas with a tea towel to keep warm.

Eat within 24 hours.

I served mine with baked eggs in tomato with a little feta. Delicious!!

Read the rest of this entry

Vietnamese stir fried Chives with ginger & lemongrass

I had faffed about so much today getting not a lot done that I had little to no patience for food shopping. After back and forthing around the city I just happened to be in a Vietnamese area, so made the decision to go in that direction for food. The nearest supermarket had a magnificent selection of greens on offer and I settled on a large bunch of Chinese chives and a very tasty looking fish fillet. I wanted something quick and easy, and that’s just what I got. Not to mention tasty!!! Fragrant, sweet, salty and a light spice too. Very delicious.

Large bunch Chinese chives (about 300g) (cut into about 10cm pieces)
1 clove garlic
2cm piece fresh ginger
1 large green chilli (seeds in)
1 lemongrass stalk
1/2 teaspoon white pepper
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 tablespoon shaoxin cooking wine
1 tablespoon sugar
2 tablespoons peanut oil
1 shallot (sliced)
1 tablespoon raw (unsalted) peanuts
2 spring onions (finely sliced)
2 tablespoons fresh coriander

In a pestle & mortar, pound together the garlic, ginger, chilli and lemongrass until roughly combined but not too smooth. Stir in the pepper and set aside.

Combine the fish sauce, soy, shaoxin and sugar and set aside.

Heat a wok with 1 tablespoon of the peanut oil and fry the peanuts for 1-2 minutes until brown. Remove and set aside. Drain the pan then add the remaining oil.

When hot add the sliced shallots, quickly followed by the lemongrass mixture. Stir fry for 30 seconds before adding the chives. Stir briefly then pour in all the fish sauce mixture. Stir until most of the liquid has evaporated and the chives have softened, about 1-2 minutes. Remove from the heat.

Stir in the spring onions, peanuts and coriander and serve.

I got a nice crispy skin on the fish fillet and served the stir fry with some fluffy broken rice.

Read the rest of this entry

Spaghetti Amatriciana

Tonight I wanted to create something quick, simple and delicious for dinner. Italian food can be all three! It was raining outside, so I didn’t want to leave the house – I rummaged through the fridge for inspiration and discovered a packet of bacon I had no recollection of buying. Luckily still within it’s usage date I settled on one of my favourite pasta dishes; Amatriciano. A simple tomato based sauce with bacon and chilli. It’s a sweet, spicy sauce that works perfectly with spaghetti or penne.

4 tablespoons olive oil
1 cup bacon (removed rind and chopped)
1 small onion (finely diced)
1 stick celery (finely diced)
2 cloves garlic (finely diced)
1/2 teaspoon dried chilli flakes
1 cup white wine
1x400g can chopped tomatoes
salt & pepper
1/2 cup fresh basil (roughly torn)

Pasta (for 3-4 people)
Freshly grated parmesan cheese (for serving)

Put a large pan of salted water for the pasta on the stove to heat while you’re making the sauce.

In a large deep frying pan, heat the oil over a moderate heat. Add the bacon and fry for 4 minutes until just beginning to crisp. Using a slotted spoon, remove the bacon, leaving the fat in the pan. Set the bacon aside.

Tip the onion, celery and garlic into the pan and stir fry for 4-5 minutes until soft. Return the bacon to the pan along with the chilli flakes and cook for 1 minute before pouring in the white wine. Let this sizzle for 1 minute before adding the tomato and 1/2 can water. Stir well and let this come to a simmer. Season generously with salt and pepper to taste.

When the pasta water is boiling, cook the pasta to the packet instruction minus about 2 minutes. Drain and add directly to the pasta sauce over a moderate heat. Toss it around and cook for a further 2 minutes. Remove from the heat, stir in the basil leaves and serve.

Arrange in bowls and sprinkle generously with parmesan cheese and black pepper and a little drizzle of extra virgin olive oil if you’re feeling fancy!

Read the rest of this entry

Vanilla Panna Cotta with Pistachio Praline & Botrytis Syrup

I’m not really a dessert person, but I do love everything about a panna cotta. The texture, the lightness, the creaminess. It has it all! They’re also deceptively simple to make yourself. Once you’ve mastered how much gelatin to add you’re quite literally set! The panna cotta’s should have a light firmness, like jelly – and a definite wobble – your spoon should slide through with ease. Gelatin sheets differ in strength but bizarrely most brands don’t give you any indication of how much to use, so it’s a bit of trial and error. I have found that titanium strength sheets are the most consistent. Once you find a good brand, stick with it and write your formula down somewhere! My formula is roughly one 5g titanium gelatin sheet per cup (240ml) of liquid. Anyway, back to dessert – this dish has a great combo of flavours and textures. The creamy, light sweetness of the panna cotta marries well with the bitter nuttiness of the praline and the tart, sweet syrup ties the two together in each perfectly harmonious mouthful. Special!!

For the Panna Cotta

1 1/2 cups full fat milk
1 1/2 cups cream
2-3 tablespoons caster sugar
1 vanilla bean
3 x 5g gelatin sheets (titanium strength)

For the praline
1/2 cup whole, shelled pistachio nuts
1 cup caster sugar
pinch sea salt

For the syrup
1 small bottle of Botrytis dessert wine (or any sweet white wine).
1 teaspoon sugar

For the panna cotta

Cut the vanilla bean lengthways in half. Using a teaspoon or knife, scrape out the beans from both sides. Add to a saucepan along with the milk, cream and sugar and turn on the heat. (Don’t throw out the bean, add this to a jar of sugar, for fabulous vanilla sugar, great over fruit or in tea.)

Soak the gelatine sheets in cold water while the milk heats.

When the milk is hot, remove from the heat. Squeeze out the gelatine sheets and add to the milk until dissolved. Pour the milk through a strainer, and then decant the liquid into small ramekins or panna cotta moulds. (makes 4-6 depending on size). Cover with cling film and refrigerate for at least 4 hours for the panna cottas to set.

For the praline
Arrange a lightly greased piece of greaseproof paper on a baking tray then arrange the nuts in one layer quite close together.
Heat a small frying pan over a moderate/high heat. Pour in the sugar and shake into one layer. Keep over the heat until the sugar melts. DO NOT STIR! The sugar will eventually turn a deep golden brown. Be careful to no burn the sugar. When it’s deep amber colour, remove from the heat and quickly and carefully drizzle over the nuts. Don’t be tempted to touch the mixture – it’s molten hot! Add a pinch of sea salt to the top and leave this to cool completely. It’ll harden.

When cooled, snap the praline into small pieces. Set four pieces aside and put the remaining pieces into a food processor. Pulse blend until you have a crumble, like coarse breadcrumbs.

For the Syrup
Place the wine and sugar in a small frying pan and over a moderate/high heat reduce by 2/3 – about 10 minutes. Remove from the heat and decant into a small jug. Refrigerate to cool and thicken the syrup.

With a knife, gently ease the top edges of the panna cottas from their mould. Dip the ramekins into a shallow bowl of hot water that goes up about half way. Leave for 5 seconds then turn out onto a waiting plate or bowl. Drizzle over some syrup then add a spoonful of the praline crumble. Finally add the small piece of praline and serve.

Read the rest of this entry

Roasted Butternut Squash with Tahini

I’m not a big fan of roasted squash on its own. I find it quite mushy and unappealing, but when I saw this recipe, where it’s mashed and enhanced with tahini, one of my favourite flavours I just had to give it a try out. I’m very pleased I did – what a transformation! The natural sweetness of the squash is enhanced with the use of tahini and yoghurt and with an extra hit of tart pomegranate molasses elevates a straightforward vegetable into something very special indeed. It looks great and tastes even better.

1kg sized butternut squash
1 teaspoon cumin
1 teaspoon sea salt
freshly ground black pepper
3 tablespoons light olive oil
5 cloves garlic (skin on)
2 tablespoons Greek yoghurt
2 tablespoons tahini paste
1 tablespoon extra virgin olive oil
1/2 lemon (juice of)
1 teaspoon sesame seeds
1 teaspoon nigella seeds
1 teaspoon pumpkin seeds

Preheat oven to 190ºC

Cut the butternut squash in half, remove the seeds and pulp from the centre and discard. Chop into large chunks then remove the skin. Arrange on a large baking tray with the garlic cloves. Drizzle over the light olive oil and then scatter over the cumin, salt and pepper. Toss with your hands to coat all the squash. Bake in the oven for 70-80 minutes until soft, turning once or twice during that time.

Remove from the oven, then using a fork, mash roughly. Squeeze the garlic from the skins and mash those too. Add to a large bowl then stir in the yoghurt, tahini, extra virgin olive oil and lemon juice.

Serve warm or at room temperature, scatter over the sesame, nigella and pumpkin seeds and then drizzle over the pomegranate molasses. Serve as a side dish to meat or fish, or alongside bread to use as a spread/dip.

Read the rest of this entry

Hazelnut & Lemon Yoghurt Cake with Lemon Icing

It was a cold wintery Sydney that inspired me to bake a cake today. There’s something so comforting about the smell of a baking cake wafting through a warm house when it’s cold outside. This cake was created with stuff I had lying around, after a thorough rummage to look for almonds, I discovered a whole pack of hazelnuts which I knew would work equally as well with my tried and tested lemon cake recipe. Using yoghurt is definitely a favourite of mine, the results are always great – always spongy, light and not too rich. The cake turned out great and just the antidote for the beginning of the rain outside.

2 eggs
225g caster sugar
225g Greek yoghurt
3 lemons (zest of)
100g hazelnuts
150g self-raising flour
1 teaspoon baking powder

1 cup icing sugar
juice of 1-2 lemons

Preheat oven to 170ºC

Lightly grease a non-stick 20cm round cake tin and dust with flour. Set aside.

Beat together the eggs and sugar until lights and creamy. Beat in the yoghurt and lemon zest then set aside. In a food processor, blend the hazelnuts until they resemble breadcrumbs. Combine with the flour, baking powder and salt. Tip this mixture into the wet ingredients and stir to incorporate. Don’t over stir.

Pour the ingredients into the cake tin and smooth out. Bake for 45 minutes until cooked in the centre.

Remove from the oven and cool slightly before turning out to a wire rack to cool completely.

To make the icing, using a whisk, gradually pour into the icing sugar a little lemon juice at a time, until the consistency is thick, but pourable. The consistency of honey. When the cake is completely cooled, pour over the icing and smooth out to cover the cake.

I served mine as I do with all my cakes, with a cup of coffee and a TV show about food.

Read the rest of this entry

%d bloggers like this: