Beef Shakshuka with Smoked Eggplant

This is a modern take on the classic Middle Eastern breakfast dish, Shakshuka. It's a pretty impressive one-pan meal and really fills you up!

Recipe adapted from Yottam Ottolenghi

Ingredients

4 eggplants (aubergines) (1.1kg gross)
2 tablespoons olive oil, plus extra for drizzling
1 large onion, finely chopped (200g net)
6 garlic cloves, finely diced (20g net)
¼ teaspoon chilli flakes (add up to ½ teaspoon for extra heat)
½ teaspoon ground cinnamon
½ teaspoon ground cumin
2 teaspoons tomato paste
300g beef mince
1 teaspoon salt
black pepper
2 medium tomatoes, chopped (100g net)
2 teaspoons (15g) finely chopped preserved lemon
4 eggs
¾ teaspoon sumac
3 teaspoons chopped parsley

Tahini sauce
40g tahini paste
1½ tablespoons lemon juice
1 garlic clove, crushed
¼ teaspoon salt
3 teaspoons water

Method

Use a sharp knife to pierce the eggplant in a few places and place each directly over a naked flame on the stovetop. Cook on medium heat, turning occasionally with metal tongs, for 20 minutes, or until outside is totally burnt and eggplant starts to collapse on itself.

Alternatively, place the pierced eggplant on baking tray lined with foil and place under a hot grill, turning every 20 minutes, for 1 hour. Remove from tray and place in a colander. Cut a single slit in each eggplant, from top to base, and allow the juices to strain. Once cool enough to handle, scoop out the flesh, avoiding all black skin, and set aside. You should have about 370 g eggplant flesh.

To make the tahini sauce, whisk together the ingredients until thick and rich. You may need to add a splash of water if it is stiff.

Heat the olive oil in a medium, heavy-based frying pan over medium–high heat. Add the onion, garlic, chilli, cinnamon and cumin and sauté for 6 minutes, until softened and coloured a bit. Add the beef, salt and some black pepper. Increase heat to high and cook, stirring, for 5–6 minutes, or until browned well. Mix in the tomato paste, chopped tomatoes, preserved lemon and eggplant flesh and cook for another 5 minutes. Add up to 90 ml of water if the sauce is becoming very thick. Make four small wells in the mix and break an egg into each. Cook on low heat for about 10 minutes, until the eggwhites are cooked but the yolks are still runny. Covering the pan with a lid will hasten the process but will make the yolks look a bit cloudy.

Remove from the heat and dot with dollops of tahini sauce, sprinkle with sumac and finish with the parsley and a drizzle of olive oil. Serve immediately.

Pesto Chicken Pasta

Coles Magazine November 2012 issue, page 38

Ingredients

350g penne pasta
1 tablespoon olive oil
250g grape or cherry tomatoes
500g chicken thigh fillets, trimmed and chopped
190g basil pesto
300ml light cooking cream
1 cup frozen peas
shaved Parmesan, to serve

Method

1. Cook pasta in a large pot of boiling water according to packet directions, or until al dente. Meanwhile, heat oil in a large deep frypan, and cook tomatoes over medium heat for 2-3 mins, until just softened. Transfer to a bowl and set aside.
2. Reheat pan and cook chicken in 3 batches, turning occasionally, until golden brown. Return all chicken to pan, add pesto, cream and peas. Stir to combine, and bring to just boiling. Reduce heat and simmer for 5 mins.
3. Drain pasta and add to pan, along with tomatoes. Turn gently to combine. Serve with shaved Parmesan.

Mushroom Tacos

I'm trying to reduce my meat consumption by eating vegetarian once a week and getting on board with Meatless Monday. Benefits of going meatless once a week include reducing your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Initially, I thought it'd be hard to not have meat as part of a meal and feel satisfied/filled but surprisingly it hasn't been too difficult, even hubby doesn't mind the odd vegetarian meal!

Recipe adapted from Recipes +, June 2008 edition, page 68

Ingredients

1 tablespoon cooking oil
400g button mushrooms, sliced
6 green onions, thinly sliced
2 cloves garlic, crushed
1 small red capsicum, diced
375g jar mild or medium heat chunky tomato salsa
300g can kidney beans, drained
⅓ cup chopped coriander
1 pkt taco seasoning
8 taco shells, warmed, to serve
1 cup shredded lettuce
1 medium tomato, diced
⅓ cup sour cream
⅓ cup shredded tasty cheese
Guacamole, to serve

Method

1. Heat oil in a large, non-stick frying pan over moderate heat. Cook and stir mushrooms for 3 minutes or until tender. Add onions, garlic and capsicum. Cook and stir for 4 minutes or until onions are soft. Reduce heat; stir in salsa and beans. Simmer for 5 minutes. Remove pan from heat. Stir in coriander.
2. To serve, fill taco shells with mushroom mixture. Garnish with lettuce, tomato, sour cream, cheese and guacamole.

Salad Nicoise with Slow Roasted Vegetable Ravioli

This light dinner dish is a modern twist on the French classic!

Adapted from the Latina Deliciously Fresh Recipe Book, page 20

Serves 4

Ingredients

625g pack fresh slow roasted vegetable ravioli
4 eggs
375g green beans, blanched and halved diagonally
4 large vine-ripened tomatoes, chopped
2 x 185g cans tuna in olive oil, drained, reserving 2 tablespoons of oil
¼-½ cup pitted kalamata olives, halved
¼ cup fresh flat-leaf parsley leaves, roughly torn
8 small anchovy fillets, torn lengthways
2 tablespoons freshly squeezed lemon juice
Freshly cracked pepper, for serving

Method

1. Add ravioli to large saucepan of boiling water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Cool in cold water, peel and cut into quarters.
3. Combine ravioli, beans, tomatoes, tuna, olives, parsley and anchovies in a large bowl.
4. Combine reserved oil from tuna and lemon juice in a screw top jar.
5. Add dressing to salad and gently combine. Serve topped with eggs and pepper.

Roasted Vegetable Ravioli with Bocconcini and Basil

This is a very simple and easy to put together mid week pasta meal

Adapted from the Latina Deliciously Fresh Recipe Book, page36

Ingredients

625g pack Latina® Fresh Slow Roasted Vegetable Ravioli
250g punnet cherry tomatoes, cut in half
1 tub bocconcini, torn
1 cup fresh basil leaves
2-3 tablespoon extra virgin olive oil
Freshly cracked pepper, for serving

Method

1. Halve the tomatoes horizontally and place, skin-side down, on a baking tray. Sprinkle with a teaspoon of sugar and 1 tbsp olive oil over the top. Season with salt and pepper and roast in the oven for 30 minutes in a preheated oven (180C) or until softened and lightly charred.
2. Add ravioli to large saucepan of boiling salted water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
3. Gently combine cooked pasta, tomatoes, bocconcini and basil in a large bowl.
4. Place pasta on a serving platter or serving plates, drizzle with oil and sprinkle with pepper.

Osso Bucco

Serves 4

Ingredients

4 x 350-400g, centre bone cut pieces of veal osso buco
50mL extra virgin olive oil 
2 onions, finely diced 
2 cloves garlic, finely diced
2 anchovy fillets 
1 cup dry white wine
800g tinned crushed tomatoes
1 cup veal or beef stock 
2 large sprigs of fresh thyme
2 large sprigs of fresh sage
1 large sprig of fresh rosemary 
1 fresh bay leaf 
Sea salt and freshly ground black pepper to taste

For the puree:
2 cloves garlic, finely chopped
2 tbsp finely chopped parsley
2 tbsp finely chopped good quality anchovy 


Method

Season the veal with the sea salt and pepper. Heat the olive oil in a large pan and brown the veal osso buco pieces evenly on all sides. The veal should be well coloured but be careful not to burn the meat.

Remove the browned veal shanks from the pan and set them aside in the slow cooker. Add the diced onion, garlic, anchovy and herbs and sauté slowly for about 5 minutes or until translucent.  Turn heat up and then add the white wine to deglaze the pan. Cook until the wine is almost completely reduced before adding the tomatoes and veal stock.

Bring to the boil before adding into the slow cooker- make sure the sauce covers the veal. Check for seasoning and adjust accordingly, if the tomatoes are not as ripe and sweet as they should be a little sugar should be added. Cooking time will vary depending on the thickness of the cut but will take somewhere between 4 to 6 hours on low setting.

The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the slow cooker. Do not remove until meat is falling off the bone. 

To make the purée, combine the garlic, anchovy and parsley.

After you have removed the veal from the sauce, stir in the puree.  Serve veal pieces with equal portions of creamy polenta and spoon a little of the veal sauce over the top of the veal pieces to finish.

Soft Creamy Polenta

This traditional Italian staple makes a fantastic warming side dish for meat, chicken, fish or vegetables.

Ingredients

1 litre (4 cups) chicken stock
1 cup coarse polenta (cornmeal)
125ml (1/2 cup) thin cream
1/4 cup finely grated parmesan
40g butter
Salt & finely ground white pepper

Method

1. Bring the chicken stock to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir the stock. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the liquid (whisking ensures the polenta is dispersed through the liquid as quickly as possible). Don't add the polenta too quickly or it will turn lumpy. 
2. Reduce heat to low (cook the polenta over low heat otherwise it will cook too quickly and you will need to add extra water/stock). Simmer, stirring constantly with a wooden spoon, for 10 minutes or until the mixture thickens and the polenta is soft. (To test whether the polenta is soft, spoon a little of the polenta mixture onto a small plate and set aside to cool slightly. Rub a little of the polenta mixture between 2 fingers to see if the grains have softened. If the grains are still firm, continue to cook, stirring constantly, over low heat until the polenta is soft.)  
3. Remove from heat. Add the cream, Parmesan and butter, and stir until well combined. Taste and season with salt and pepper. Serve immediately.

Notes & Tips

The hot polenta may splatter as it cooks, so use a long-handled wooden spoon to avoid being scalded.

Tomato & Egg Stir Fry

Tomato and egg stir fry is a popular and humble Chinese dish that is often served at home. My dad's version includes tomato sauce and sometimes a bit of sweet chilli sauce. I prefer to not add the tomato sauce and enjoy the natural flavours of the tomatoes instead. This dish is really simple, inexpensive to make and quite healthy. It's a delicious accompaniment to any Chinese meal.

Serves 2
Ingredients

4 large eggs
3-4 tomatoes (cut into thin wedges)
½ teaspoon salt
3 dashes white pepper powder
1 tablespoon sugar
1-2 tablespoons water
¼ teaspoon sesame oil
3 tablespoons cooking oil
3 shallots, chopped

Method

Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, white pepper powder and lightly beat to blend well. Set aside.

Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.

Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped shallots into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.

Pan Fried Salmon Cutlet with Tomatoes

This is a very home style dish that my mum used to make. It's super easy to cook and pretty healthy also!

Ingredients

1-2 salmon cutlets
4 tomatoes
3 tbs tomato sauce
1 ½ tbs sweet chilli sauce
½ tsp salt
½ tsp sugar
3-4 shallots, sliced
1-2 tbs oil

Method

1. In a bowl, mix together the tomato sauce, sweet chilli sauce, sugar and salt. Set aside
2. Heat oil in a large frying pan over high heat. Cook the fish for 3 minutes each side or until cooked to your liking. Transfer to a plate.
3. Reduce heat to medium-low. Add tomatoes, shallots and sauce to pan. Stir fry for 1-2 minutes, until all ingredients are warmed through and tomatoes are coated with the sauce.
4. Pour the tomatoes and sauce over the salmon cutlets. Serve hot with jasmine rice. Enjoy!

Thai Beef Salad

Ingredients

3 cloves garlic, minced
4 coriander roots, finely chopped
½ teaspoon freshly ground black pepper
3 tablespoons oil
400-500g piece rump or sirloin steak
125g-200g mixed salad leaves
125g cherry tomatoes
½ small red onion, finely sliced
fresh coriander and mint leaves, chopped

Dressing

2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon caster sugar or soft brown sugar
1-2 red chillies, chopped
1 tablespoon mint, finely chopped
1 tablespoon red onion, finely chopped



Method

1. Combine the chopped garlic and coriander roots, black pepper and 2 tablespoons of the oil. If you have a mortar and pestle, use it to finely grind the mixture. Alternatively, blend the mixture well in a food processor or blender. Spread the mixture evenly over the steak.
2. Heat the remaining oil in a heavy based frying pan or wok over high heat. Add the steak to the pan and cook for about 4 minutes each side, turning the steak once only during the cooking time. Remove the steak from the pan and allow to cool.
3. Meanwhile, wash the salad leaves and cut the cherry tomatoes in half. Arrange the prepared leaves on a serving plate and arrange the cherry tomatoes over the top with the sliced onions.
4. Prepare dressing by combining all the dressing ingredients in a small bowl, stirring until the sugar has dissolved.
5. Cut the cooled steak across the grain into thin strips and arrange over the salad leaves. Drizzle with the dressing and scatter the fresh mint leaves over the top. Serve immediately.
   

Asian-Style Stuffed Tomatoes

Serves 3-4

Ingredients

6-8 large vine-ripened tomatoes
3 tbs vegetable oil
6 garlic cloves, crushed
1 small onion, finely chopped
2 tsp grated ginger
25g dried shitake mushrooms, soaked in hot water for 20 minutes
350g pork mince
3 tsp caster sugar
1 tbs soy sauce
1 tbs shaohsing rice wine
1 tsp sesame oil
1 eggwhite
150ml chicken stock
⅓ cup oyster sauce

Method

1. Heat a wok over medium-high heat, then fry 1 tablespoon vegetable oil, garlic, onion and ginger for 1 minute. Remove and cool.
2. Slice tops off tomatoes and set aside. Use a small spoon to scoop out tomato flesh. Strain pulp and reserve liquid. Pat inside of tomatoes with paper towel.
3. Drain mushrooms, discard water, and squeeze dry. Finely chop and place in a large bowl with pork mince, 1 teaspoon of caster sugar, soy sauce, onion, garlic & ginger mixture, rice wine, sesame oil and eggwhite. Mix well, then use to stuff tomatoes.
4. To make sauce, mix the stock, oyster sauce, remaining sugar and reserved tomato juice together in a jug.
   
5. Wipe wok clean and heat remaining vegetable oil over medium heat. Add tomatoes filling-side down and cook for about 5 minutes or until golden. Turn tomatoes over and add sauce.
   
6. Reduce heat to low, place tops on tomatoes and simmer, covered, for 15 minutes or until filling is cooked through. Serve with jasmine rice

Notes & Tips

Dried shiitake mushrooms and shaohsing rice wine are available from Asian supermarkets.