Saturday, 14 December 2013

Pea and Spinach Frittata

Another goodie from kiwi chef, Annabel Langbein. The only change I made was adding more feta and spinach plus I don't cook the spinach.

Ingredients
serves 4
takes 30 minutes
  • 8 free range eggs
  • 1 cup frozen peas, defrosted
  • 1-2 cups baby spinach leaves, chopped
  • 200g feta, crumbled
  • sea salt & freshly cracked pepper
  • 10 mint leaves
  • 1 tsp olive oil
Method
  1. Add eggs, peas, spinach, half the feta, seasoning and mint to a
    bowl, whisking to mix.
  2. Heat oil in a heavy based frypan that is oven friendly and add
    egg mixture. Cook over a low/medium heat for 15-20 minutes until the sides are just set.
  3. Cook about 15cm below a preheated grill until set and starting to puff, about 5-8 minutes.
  4. Allow to cool in pan then serve large wedges. Enjoy!

Thursday, 12 December 2013

Squid & Baby Potatoes with Fried Chorizo Dressing

 I needed to use up some of the frozen squid hiding out in the back of my freezer and this recipe from Cuisine did the trick.

Ingredients
serves 4
takes 30 minutes
  • 5 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar (or sherry)
  • 1/2 cup pitted black olives
  • 1 clove garlic, minced
  • 2 tbsp capers
  • punnet of cherry tomatoes
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp olive oil
  • 1 spicy chorizo, diced 1cm
  • 8-10 baby potatoes, scrubbed
  • squid, I had a mix of pineapple cut & rings so used about 1/2 a bag
Method
  1. Heat oven to 180oC and place tomatoes in a small baking dish with a drizzle of olive oil and sprinkle of salt and freshly ground pepper. Roast for around 15 minutes or until tomatoes are slightly golden. Cool then place on a serving platter.
  2. Put potatoes in a saucepan of salted water & bring to boil until tender, about 10 minutes. Drain well and crush slightly with a fork and add to platter with tomatoes.
  3. Heat 1 tbsp olive oil in a medium-hot fry pan and fry chorizo for 4-5 minutes until crisp. Set aside & add to dressing.
  4. To make the dressing: Put the oil, vinegar, spring onions,
    olives, garlic, capers & coriander in a bowl and mix well. 
  5. To cook squid: Heat a heavy frying pan until very hot, season squid pieces then fry until they are slightly brown, only takes 1 minute as you do not want to over cook. Add to platter then spoon over dressing. Enjoy!

Beef and Salad Wraps with Ginger & Chilli Dressing

Crispy, fresh quick week day meal thanks to Dish #51. I omitted the rice as we found this filling without it but if you need to make it go further add some cooked rice.

Ingredients
serves 4
takes 30 minutes
  • 500g rump steak
  • 2 tsp olive oil
  • salt & freshly ground pepper
  • Dressing: 1 tbsp grated fresh ginger; 1/2 cup rice wine vinegar; 1/4 cup caster sugar; 2 tbsp fish sauce; 1/2 tsp dried chilli flakes; 1 tsp fresh lime juice
  • To serve: 1/3 cup cashew nuts, roasted; handful fresh coriander, chopped; cos lettuce, leaves washed & separated; 1/2 cucumber, thinly sliced; 2 cups carrot, grated 
Method
  1. Dressing: Place all the ingredients except lime juice, in a
    saucepan & bring to the boil, then simmer for 5 minutes. Set aside to cool then add lime juice.
  2. Beef: Season steaks with salt & pepper on both sides, rubbing it in as you go. Heat pan to high and cook 2-3 minutes each side. Transfer to a plate & let it rest for 5 minutes. Slice thinly and toss with the meat juices.
  3. To serve: Chop the cashew nuts and coriander together and place into a serving bowl. Arrange the beef, lettuce, cucumber & carrots on serving plates and let everyone help themselves. Enjoy!

Monday, 2 December 2013

Succulent Poached Prawns with Israeli Couscous

This salad involves some prep but like most it's easy to throw together with minimal ingredients and provides a very filling, very yummy meal.

Ingredients
serves 4
takes 30 minutes
  • 1 cup Israeli couscous
  • small fennel bulb, thinly sliced
  • 2 bulbs garlic, minced
  • 500 grams prawns, shelled & deveined - I used frozen prawns that had been defrosted in the fridge for several hours so they were still cold and a little bit frozen
  • salt
  • 4-6 large handfuls of baby spinach leaves
  • bunch of mint, leaves finely sliced
  • 300 grams walnuts (or pine nuts), toasted
  • 1/3 cup of mayonnaise 
  • 1/4-1/2 cup plain natural yoghurt
  • 150 grams feta
  • lemon, juice & zest
Method
  1. In a large pot bring some water to a boil, add 1/2 tsp of salt, dissolve, turn the heat off and add the prawns so they are mostly covered & let it sit for 10 minutes or until the prawns have turned pink and cooked through.  
  2. Drain and add to a large platter with the baby spinach leaves, chopped mint & walnuts.
  3. Bring 2 cups of water to a boil, add the couscous then turn heat down to medium and cook until pasta is al dente, soft but pasta has a bite or slightly firm in the middle - mine took about 6 minutes. 
  4. Drain couscous then add the finely sliced fennel bulb & minced garlic and stir while couscous is still warm.
  5. Add to platter with spinach leaves. Crumble feta over the top.
  6. Mix mayonnaise and yoghurt and pour over salad.
  7. To serve - zest and juice a lemon and sprinkle over. Enjoy!
Adapted from Ray McVinnie