] [fresh ideas
by Jules Clancy solve your dinner dilemma
www.stonesoupvirtualcookeryschool.com For GB with love xx
© Jules Clancy 2011 This ebook is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review, as permitted under the Copyright Act, no part of this ebook may be reproduced by any process without written permission. Enquiries should be addressed to the author.
All rights reserved. pea & lentil salad contents
§ interactive index - click on the item to be taken to that page Welcome to Solve Your Dinner Dilemma [fresh ideas]! introduction Ever come home, tired and hungry and found the inspiration of what to cook for dinner a problem? Do you struggle to find time to fit cooking into your busy schedule?
Then this is the class for you! Get ready to learn:
§ Over 35 new quick, healthy & delicious 5 ingredient recipes all with variations for fun and to suit different dietary requirements and allergies.
§ A super simple weekly menu planning method that will reduce your reliance on take-out, saving you time and money.
§ How to stock your pantry so you’ll always know dinner is only a few minutes away.
§ Presentation techniques guaranteed to make your cooking look more delicious.
§ How to master the art of seasoning and get more compliments for your food.
§ Knife skills & maintenance which will make you quicker and safer in the kitchen.
Enjoy! Jules x recipe index
SOUPS VEGGIE PROTEIN § beet & tomato soup § curried scrambled eggs § baked eggs with a pea, parsley & parmesan salad SALADS § egg fried lentils § chickpea & vegetable salad § tuna & lentil salad MEAT, FISH & POULTRY § white bean & avocado salad § tuna burgers with snow peas § warm salad of caramelised onion & lentils § chicken tajine § pea & lentil salad § spanish chicken with white bean mash § blue cheese & walnut salad § chicken burgers with avocado & red salad § poached chicken & broccolini salad § chorizo with chickpeas § broccoli, bacon & avocado salad § quick sausage cassoulet § warm chicken salad § sausages with summer veg § beef tonnato § beef & black bean stir fry PASTA § lebanese beef & hummus with cucumber salad § spaghetti with chilli & garlic § italian beef ragu with zucchini noodles § pasta with tuna & spinach § beef & broccoli stir fry § mexican beef & refried beans VEGETABLES § indian beef curry § pesto cauliflower § quick veg curry § cauliflower ‘rice’ SWEET TREATS § brocco-slaw § pineapple sorbet § brussels sprouts with butter beans & proscuitto § little lemon cheesecakes § vegetarian chilli § ginger bread ice cream § dates with blue cheese § ricotta puddings with honey & pistachios
§ interactive index - click on the item to be taken to that page video password: fresh module 1 how to setup a life saving pantry The black-eye Peas may have sung about a DJ saving their life. But I’m pretty sure said DJ couldn’t have possibly got food on the table and saved why your them from starvation as often as my pantry has rescued me. Just the knowledge that I am prepared saves a heap of stress. And there’s also the little bit of domestic pride I feel every time I look inside my pantry. pantry can Bliss. But in case you’re not convinced, here are even more reasons why save your life your pantry can save your life, or at least make things a bit easier… § You’ll always be ready to whip up a meal at short notice. This is the biggest plus. And as you’ll see from the recipes, your pantry isn’t just for bland staples. It’s possible to pull together some really delicious, nutritious meals.
§ Less trips to the grocery store. Each trip to the shops takes up valuable time. By batching your shopping and doing larger, less frequent shops you’ll be saving yourself time and exposing yourself to less.
§ Less waste. The more organised yoour pantry, the more likely you are to use things before they pass their best before dates.
§ Save time finding ingredients. When you’re in a hurry it’s no fun trying to dig through a mess trying to find the ingredients you’re looking for. A little time spent organising will save much time later.
§ Save you time writing shopping lists. By organising my pantry ingredients into different sections, and mostly keeping things in the same place, I can tell at a glance if we’re low on one thing or not. This saves time when it comes to writing shopping lists. Please don’t rush out and get everything on this list. It’s a guide to what how to stock I consider important for my style of cooking but it won’t be for everyone. Instead, have a read through and think about whether each item is your life-saving something that you either already use or would like to start using. oils pantry § good quality extra virgin olive oil – for salads and drizzling § cheaper extra virgin olive oil – for cooking (I buy in bulk) § peanut oil or macadamia oil – for frying and where you need a neutral pantry flavoured oil. vinegar tour § sherry vinegar – my favourite. Red wine vinegar would also be OK. § balsamic – because sometimes you want a little more sweetness. video § lemons – not technically vinegar, but they do the same thing. password: fresh canned things § tomatoes – preferably whole peeled § chickpeas – my all time favourite pantry ingredient § beans – butter beans, cannellini, red kidney § lentils § fish – tuna in oil (with chilli), sardines § chicken – I preferred smoked chicken § coconut milk – for asian cooks and vegan / dairy free fans
sauces & condiments § mustard – I always have both dijon & wholegrain § soy sauce – wonderfully versatile § mayonnaise – I’ve gotten into making my own, but that’s not for everyone § ketchup – that’s tomato sauce for the Aussies out there § oyster and/or fish sauce – for asian cooks how to stock your pantry ... jars dry goods § curry paste – red Thai or Indian § lentils – red, puy or french-style green lentils § tomato pasta sauce (marinara sauce) § dried beans § tahini – ground sesame seeds § pasta / noodles / couscous / basmati rice § vegetables – roast red peppers, grilled eggplant (aubergines), (for the non-slow carbers) tomato paste § quinoa § pesto § vegemite – not for everyone ;) nuts § peanut butter – for people who don’t like vegemite [not necessarily all at once] § honey &/or maple syrup § almonds § pinenuts seasonings § hazelnuts § salt – sea salt flakes like Maldon, cheaper fine sea salt or § walnuts kosher salt for salting water. § brazil nuts § black peppercorns – best quality you can afford § cashews spices fridge § dried chilli flakes or chilli powder § cheese – parmesan, ricotta § curry powder § other dairy – butter, milk, yoghurt § ground cumin § tofu § ground coriander § miso paste § garam marsala § smoked paprika freezer § vegetables – frozen peas, broad beans, spinach baking – [not for everyone] § fruit – berries for last minute berry sobet § flour – plain flour, bread flour, rice flour (or gluten free flour) § other – puff pastry, bread (for the non-slow carbers) § sugar – white sugar, brown sugar § other – cocoa powder, baking powder, dried yeast § chocolate – 70% cocoa solids 1. Order. Develop some sort of order to your pantry that works for you. I find keeping 7 pantry like ingredients together helps.
2. Rotate. management When you put your shopping away, remember to rotate. Add newly tips purchased items to the back of the stack or row and use front items first. 3. Seal. Get a system for sealing open packets – either glass canisters or pegs or rubber bands – open packets are an invitation to insects and moths.
4. Schedule a pantry stockup. Think about your shopping habits. Decide on the best frequency for you to have a dedicated ‘pantry’ shop – it could only be once a month where you write a list and do a big stockup. Or it might be something you do once a week.
5. Create a template. Take notice of what you like to have on hand and create a ‘pantry shopping list template’. This can be either mental or written.
6. List it. Decide whether it would be helpful to have a list that you create ‘as you go’ near the pantry or on the fridge. (I don’t but my Mum used to live by her list)
7. Spring clean. Every 6 months or so, have a pantry ‘spring clean’. Take everything off the shelves and wipe each shelf and container down. This is a great time to discard any out of date items that can’t be used or get rid of items that you aren’t ever going to cook with in the foreseeable future. I remember the first time I came across this super simple pasta dish in an Italian restaurant. I was so intrigued that I just had to order it to find out how you could actually have a pasta dish with so little sauce. Safe to say I’ve been hooked ever since.
As long as you have pasta in the pantry, you have the makings for a delicious comforting meal. spaghetti with chilli & garlic serves 1
100g (3.5oz) spaghetti or other pasta 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon dried chilli flakes 1 clove garlic, finely sliced
1. Bring a pot of salted water to the boil. Add pasta and set the timer for 1 minute less than the duration recommended on the packet.
2. Stir pasta every few minutes, but meanwhile make your sauce.
3. Gently heat oil in a small saucepan. Add chilli and garlic and fry for a minute or until garlic is starting to go a little brown. Remove from the heat.
4. When the pasta timer rings. Taste pasta and give it a little longer if it is still too crunchy. When the pasta is al dente, scoop out a cup of cooking liquid and drain.
5. Return pasta to the hot pan and toss in the oil. spaghetti with Taste and season and add a little cooking water chilli if it looks too dry. video password: fresh spaghetti with chilli... prepare ahead? problem solving guide I like this best freshly made, but you could make up a batch of chilli bland - make sure you’re generous with the salt and pepper. and garlic oil and keep it on hand. It’s really lovely in all sorts of things. too dry - toss in a little reserved pasta cooking water or if you’ve forgotten to fish some out before draining the pasta, just a little more leftover potential of your best quality extra virgin olive oil instead. Will keep in the fridge for a week or so. Doesn’t reheat that well. Either microwave or pan fry in a little more oil. pasta gluey or falling apart - this is either overcooking or poor quality drained pasta. Next time reduce the cooking time or use a variations for fun different brand of pasta. carnivore - fry some pancetta or bacon in the oil. Or serve with some finely sliced jamon or proscuitto. pasta chalky - if the pasta isn’t cooked enough, you get a white chalky centre in the middle of each strand. A little of this is good and lemon & garlic - skip the chilli and proceed as per the recipe, is what the Italians call ‘al dente’ or to the tooth. Too much makes for add in the zest of half a lemon at the end and serve with a squeeze unpleasant eating so next time cook a little longer. of lemon. bitter flavours - both the chilli and garlic will go bitter if they are rosemary - ditch either the chilli, garlic or both and replace with overcooked and burnt so be careful not to get the oil too hot or to the leaves from a sprig of rosemary. cook them too long.
greens - to make it into more of a complete meal, toss in a large serving suggestions handful of washed salad green or rocket (arugula) leaves and finish Makes a very comforting simple supper when the cupboard is bare. with a squeeze of lemon. For a more complete meal serve with a green salad or some steamed cheesy - serve with freshly grated parmesan if you like, but to be broccoli dressed with lemon juice. honest I like it better with the simplicity of just the chilli and garlic.
gluten-free / slow carb -because this dish is really relying on the quality of the pasta, don’t be tempted to try it with GF pasta. Instead, drain a can of chickpea or white beans and gently fry in the oil with the garlic and chilli. Anyone who has been following my blog for a while will know that chickpeas are one of my alltime favourite ingredients. So I couldn’t have a class on pantry recipes without a chickpea dish.
Grilled marinated veg are great to have on hand in case you need a quick antipasto or something more substantial like this vegetable salad. I’ve served it warm here but it would be equally as good at room temperature. chickpea & vegetable salad serves 2
1 jar grilled red peppers (280g / 10oz), drained 1 jar grilled eggplant (280g / 10oz), drained 1 can chickpeas (400g / 14oz), drained 1 tablespoon sherry or red wine vinegar handful almonds, optional
1. Place a medium frying pan or skillet over a medium heat. Add drained peppers, eggplant (aubergine) and chickpeas. Stir fry for a few minutes or until the veg are warm and the chickpeas have browned slightly.
2. Meanwhile, combine vinegar with 2 tablespoons extra virgin olive oil. Wait and season later as there is probably enough salf in the veg and chickpeas already. chickpea 3. Toss warm veg in with the salad. Taste and season. Serve with almonds scattered over salad the top. video & vegetable password: fresh chickpea & vegetable salad... prepare ahead? problem solving guide You could easily prepare this a few days in advance and keep in the too salty - be careful with the seasoning as preserved veg tend to be fridge. Bring it up to room temp or reheat in a pan before serving. quite salty. I’d leave the almonds to add at the last minute because they can go a little soggy in the dressing. too dry - toss in a little extra olive oil and vinegar.
leftover potential too oily - next time drain your veg on paper towel before using. For Will keep in the fridge for a week or so. now just transfer the salad to a clean bowl, leaving as much oil behind as you can. Toss in the clean bowl to disperse more of the oil onto the variations for fun sides of the bowl. carnivore - fry some sliced chorizo or other sausage in the pan and add to the salad. Or serve with some finely sliced salami or no veg? - feel free to char grill some red pepper and sliced eggplant proscuitto scattered over. (aubergine) yourself if you can’t find good prepackaged ones. Or use whatever veg you have on hand, some slice and softened onions more protein - shed the meat from half a BBQ chicken and toss would be lovely as would a drained jar of artickoke hearts or sun dried in at the end. Or serve with a couple of halved boiled eggs. tomatoes. Olives would also work - pretty much all the antipasto veg are great. greens - to freshen things up, toss in a handful of chopped flat leaf parsley or torn mint leaves or a handful of washed baby spinach serving suggestions leaves. With the chickpeas and almonds it’s a great vegetarian meal on its own. cheesy - serve with soft goats cheese or feta crumbled over. Also lovely as a side salad with grilled or roast meat or poultry. Would nut-free - skip the almonds completely or substitute in some also be great with kebabs or falafels cheese or protein as per the suggestions above. For years tuna and white bean or butter bean salad has been on high rotation in our house as a quick lunch or dinner.
So I was tempted to include that salad in our pantry recipes, but then I had the bright idea to try it with canned lentils and capers instead. Don’t tell the butter beans but I think I’ve found my new favourite tuna salad. tuna & lentil salad serves 2
1 tablespoon sherry or white wine vinegar 1 can lentils (400g / 14oz), drained & rinsed 2 tablespoons capers 2 cans tuna in oil (125g /5oz each)
1. If your tuna is in good quality olive oil, place 2 tablespoons of the oil in a large salad bowl. Drain and discard the rest of the oil or keep it for another use.
2. Toss vinegar in with the oil. Add drained lentils and toss to combine.
3. If the capers are salted, place them in a little bowl of water then remove and squeeze dry. Toss in with the salad.
4. Flake tuna into the salad and toss lightly. Taste and season. tuna salad video & lentil password: fresh tuna & lentil salad... prepare ahead? problem solving guide You could easily prepare this a few days in advance and keep in the too salty - be careful with the seasoning as the capers and tuna tend fridge. Bring it up to room temp or reheat in a pan before serving. to be quite salty. I’d leave the almonds to add at the last minute because they can go a little soggy in the dressing. too dry - toss in a little more extra olive oil and vinegar or serve with a generous dollup of good quality mayonnaise. leftover potential Will keep in the fridge for a week or so. no canned lentils? - replace with canned chickpeas, butter beans or other white beans. Or cook some dried lentils and use those. variations for fun carnivore - crumble and pan fry a few good quality pork sausages need some greens? - toss in a small handful of spinach, salad and use them to replace the tuna. Or use drained canned chicken. leaves or flat leaf parsley leaves. vegetarian - replace tuna with a couple of halved boiled eggs no capers? replace with some finely chopped red onion or chives or and/or soft goats cheese or feta crumbled over. even some roasted pine nuts. vegan - replace tuna with a large handful or brazil nuts or walnuts or an avocado cut into chunks. serving suggestions Brilliant on its own or toss in some leaves for a more salady vibe. fresh - to freshen things up, toss in a handful of chopped flat leaf parsley or torn mint leaves or a handful of washed baby spinach leaves.
tomato - toss in a large handful of halved cherry tomatoes and maybe a little fresh basil if you have it.
fancy - I generally use regular tuna in oil which is really great but to take it up a level, seek out some good quality tuna slices in oil. Seared tuna steaks would also be a great alternative. This soup almost deserves the name ‘Pretty in Pink’ but I didn’t want to put anyone off by associating it with an 80s teen movie.
Beetroot soup known as ‘borscht’ is a traditional dish in Eastern Europe and is served both hot and beet soup cold. Feel free to do the same with this soup. Try and seek out beets that have been canned in & tomato beet juice instead of brine if you can. They taste much more like roast beets.
beet & tomato soup serves 2
1 jar tomato pasta sauce (400g / 14oz) 1 can baby beets (440g / 15oz), drained 2 teaspoons ground cumin or coriander 6-8 tablespoons almond butter
1. Place tomato sauce (marinara sauec), half a jar of water, beets and cumin or coriander in a medium saucepan and bring to a simmer.
2. Remove from the heat and puree with a stick blender or food processor.
3. Return to the heat and stir in almond butter. Bring back to a simmer taste and season. If it is too tart, add more almond butter or a little sugar to soften the acidity.
video password: fresh beet & tomato soup... prepare ahead? problem solving guide You could easily prepare this a few days in advance and keep in the too tart or acidic - canned beets can be stong. Add a little sugar or fridge. some more almond butter or cream to balance out the tartness.
leftover potential too thick - add in more water and bring back to a simmer. Will keep in the fridge for a week or so. no tomato sauce - replace with canned tomatoes. variations for fun carnivore - serve with some finely sliced salami. no almond butter? replace with fresh cream or tahini (gound sesame seeds) or cashew butter. no cumin? - Use ground coriander or leave it unspiced.
fresh - to make from scratch roast a large bunch of beets until serving suggestions tender then allow them to cool and use as per the recipe. You may Brilliant on its own. need to season the soup with a little wine vinegar or balsamic to make up for the fact that fresh beets don’t have the added acid of canned beets.
nut-free - Replace almond butter with fresh cream or soured cream. While I just adore Indian food and restaurants, sometimes its much nicer to make your own curry so you know exactly what has gone into it.
Choose your favourite curry powder here and be prepared to play around with the level. Likewise with the chilli.
The veg are also something to adjust according to what you have on hand although I love the simplicity of this pantry version.
quick veg curry
serves 2
1 jar tomato pasta sauce (400g / 14oz) 1 can white beans (440g / 15oz), drained 1 jar roasted red peppers (280g / 10oz), drained 1/2 - 1 teaspoons chilli flakes 4 teaspoons curry powder
1. Place tomato sauce (marinara sauec), beans, peppers, chilli and curry powder and bring to a simmer.
2. Cook gently for 2 -3 minutes or until the curry is hot.
3. Taste and season, adding more curry powder and chilli if you think it needs it. Serve with a generous drizzle of extra virgin olive oil. quick veg curry video password: fresh quick veg curry... prepare ahead? problem solving guide You could easily prepare this a few days in advance and keep in the too hot - if you’ve overdone it on the chilli, add in a generous slug fridge. Currys tend to improve when left to their own devices. of olive oil to take the edge off or serve the curry with some chopped cucumber or natural yoghurt. leftover potential Will keep in the fridge for a week or so. too thick - add in more water and bring back to a simmer.
variations for fun too watery - simmer for a little longer to help it reduce down. carnivore - brown some diced chicken, beef or pork in a pan then add the curry ingredients as per the recipe. too bland? add in more curry powder for now and next time, remember to try a different brand of curry powder. Spices also lose no chilli flakes? - Use fresh chilli or chilli powder. their flavour with age, so make sure your curry powder is fresh.
different veg - feel free to add in any veg you have on hand. serving suggestions Wilting some spinach or card through will add a different dimension, You could serve it in bowls like a stew like I have in the picture but it will be pretty full-on. no curry powder? - Replace with another spice blend such as garam marsala or just use an equal mixture of ground cumin and Steamed rice is a great accompaniment if you happen to have some ground coriander. on hand. For slow-carbers, try grating some cauliflower in a food processor and using that as a raw alternative to rice. It actually tastes no tomato sauce - replace with canned tomatoes. really lovely. module 2 planning healthy menus video password: fresh With so much conflicting information out there these days, healthy eating can be a little overwhelming. So I wanted to give you a few guidelines so what makes a you know what you’re aiming for when it comes to a ‘healthy’ meal.
components of a healthy meal healthy meal? 1. vegetables The one things pretty much all nutrition experts agree on is that a healthy diet should contain lots of veggies. My philosophy is that if you’re getting at least 2 serves of vegetables in a particular meal then you have to be on the right track.
2. protein The other component I focus on in planning healthy meals is the protein. Is there some sort of meat? or fish? eggs? lentils? beans? tofu? nuts? or cheese? Or possible a combination of one or more of these? If the answer is yes and you’ve got your veg in the mix. Everything else will fall into place.
3. fun! The most important part of healthy meal planning. You may have all your nutrients carefully included in the most beneficial ratios, but if the meal doesn’t taste good and look good, you’re not going to be excited about eating it. And neither will your family and friends.
Nobody can (or should) endure boring food day in, day out.So take some time to look at your meal and make sure it includes at least some of the following: § looks great – visually interesting § has more than one colour § smells enticing § has more than one texture § has more than one flavour § is well seasoned (we’ll be talking about this more in module 6!) § looks like someone cares about variety One of the best ways to make sure you’re getting all the nutrients your what makes a body needs, and avoiding having too much of anything harmful is to eat as wide a variety of food as possible. Think of it as putting your eggs in many baskets. And not only does variety make sense from a nutritional healthy meal? perspective, it keeps food fun too. [continued] But don’t feel like you need to have a completely different shopping list each week. Maybe it’s as small as resolving to try one new vegetable each week? Or cooking something you haven’t made in ages?
about moderation There’s a saying in nutrition circles that there are no ‘bad’ foods, only ‘bad’ diets. I really agree with this philosophy. While a diet based on chocolate and sugary drinks at every meal isn’t a great idea, the occasional indulgence in one or both of these ‘treats’ can actually be more beneficial than a life of strict denial.
a few watch-outs not all veg are created equal. Green, leafy veg and colourful veg tend to be more beneficial than sugary or starchy veg such as potatoes and sweet corn.
processed food claiming to be healthy While it isn’t impossible to get processed food that is OK for you, the chances are pretty slim. As much as possible try to steer clear of processed food, especially anything claiming to be ‘healthy’.
don’t strive for unrealistic perfection While we’d all love to scamper out to our organic vegetable patch to pick just what we need before every meal, lets face it. It isn’t going to happen over night. Or maybe ever. But don’t let this dishearten you. Anything you do to eat fresher and healthier is better than nothing at all. So start with small changes and forget about perfection. Perfection can be boring. 1. Include a vegetable To my mind, any meal that includes at least one vegetable is on the right track. 10 tips for Bonus points for 2 or more veg and even more bonus points if the veg are different colours. healthy meal 2. Include some protein Protein can come from many sources, so think beyond the meat, fish and poultry planning sphere. There’s legumes, nuts, beans, tofu, eggs. Although that being said, meat fish and poultry can be fun to explore as well.
3. Relax. The rest will take care of itself The fact that you’re even going to the trouble to think about the meal ahead of time gets you massive bonus points. It’s already going to be much better for you than the last-minute-pizza-dialing option.
4. Think about colour Apart from artificially colourful sweets and sugary cereals, most naturally colourful food tends to be vegetable based. And also generally loaded with vitamins and other beneficial nutrients. My rule of thumb for menu planning is to have at least 2 colours featured on the plate. I may not always get there, but I find just having this goal in mind helps.
5. Think about texture. I went to a talk last year by chef Alex Stupak who was at the time dessert chef at the fabulous wd~50 in New York. In speaking about his creative process when planning a new dish, he said for him, it was all about texture. He didn’t ask himself whether he should incorporate different textures in a dessert. It was HOW MANY textures he could include.
We home cooks, myself included, often forget to think about how the meal is going to feel in our mouths. But you’s be amazed at the difference a few crunchy roast nuts, or crisp raw veg can make to an otherwise smooth and soft meal. 6. Don’t try and please all the people all of the time. By all means, take into consideration the preferences and peccadilloes of your 10 tips for household. But don’t fall into the trap of cooking a different meal for each person. It’s a sure-fired way to turn the task of menu planning into mission impossible. healthy meal 7. Involve your household in the menu planning. My Irishman and I are always discussing and planning our next meal(s). Which is planning great fun. But I’ve found that since he has started cooking at least one night a week, and choosing what he cooks, he’s been even more excited and involved than before. And even better, he’s taking the time to plan healthy meals, not just [continued] potatoes, potatoes, potatoes. Win win! 8. Be in season Now I’m not saying you need to become a hard-core farmers market junkie who only buys local, organic, seasonal.. blah blah blah… But changing your food with the weather can make for more fun. And as a happy side effect, you might just also be eating more seasonally and healthily.
9. Add a veggie side dish. Since I’ve been trying to eat 6 serves of veg a day this month, I’ve found the easiest way to add more veg into a meal is to add another side. Sometimes it’s a salad. Other times its steamed veg. Helps when you’re eating out too!
10. Start with a theme in mind Even for a simple mid week meal, I generally need to come up with a theme or an idea on which to base the meal first. It might be I feel like a curry, or pizza night or maybe it’s a type of cuisine that’s my starting point. Like Thai or Italian. Sometimes it’s a cooking technique that will drive my decision making, like BBQing or slow cooking.
Or more often than not, I’ll have an ingredient in mind and will build my meal around that. Maybe it’s mushrooms or I have some wonderful kale that needs eating up. Or a lovely piece of fish. I then use that as a starting guide and build on it from there. Tajine is just the Moroccan name for a stew, but it sounds so much more exotic and fun. Chicken tajines are one of the most popular dishes in Morocco and are generally based on tomato and preserved lemon.
Traditionally tajines are served with couscous, which is lovely. But for a slow-carb alternative try it on a bed of cauliflower ‘rice’.
chicken tajine
serves 3-4
2 cans tomatoes (400g / 14oz each) 1 tablespoon fennel seeds, optional 1 tablespoon ground coriander zest & juice of a lemon 500g (1lb) chicken thighs
1. Place tomatoes, fennel seeds (if using), ground coriander, lemon zest and 1 tablespoon lemon juice in a large saucepan and place over a high heat.
2. While the sauce is coming up to a simmer, slice the chicken into bight sized pieces, trimming any excess fat.
3. Add chicken to the sauce and simmer gently over a medium heat for about 5 minutes or until the chicken is cooked through chicken when you test a piece. tajine 4. Taste and season with a little extra lemon if you think it needs it. video password: fresh chicken tajine... prepare ahead? problem solving guide You could easily prepare this a few days in advance and keep in the chicken too tough - it’s important to simmer the chicken gently fridge. Like most stews it will improve if left for a day or two. otherwise it will toughen up. Next time make sure you cook the chicken on a lower heat. For now a little extra gently simmering may leftover potential help. Will keep in the fridge for a week or so. chicken undercooked - the larger your chicken pieces, the longer variations for fun they will take to cook. Next time, cut the chicken into smaller pieces vegetarian / vegan - try turning this into a chickpea & vegetable but for now just simmer for longer. It’s a good idea to chop a piece of tajine. Replace the chicken with 2 cans of chickpeas and stir in a chicken in half to make sure it is all cooked through before serving. few handfuls of baby spinach to wilt just before serving. too watery - simmer for a little longer to help the sauce reduce no fennel seeds? - Just give them a miss or replace with some down. ground cumin. too bland? add in a little more coriander and remember to be chicken & veg - feel free to add in any veg you have on hand. generous with the salt and pepper. Cooked pumpkin or sweet potato are often used in Morocco. Cauliflower will soak up the sauce and add to the texture. Wilting serving suggestions some baby spinach is another option, Traditionally tajines are served with bread or couscous to soak up the juices. no ground coriander? - Replace with coriander seeds or ground cumin. My favourite method is to serve on a bed of cauliflower ‘rice’. A green salad or some steamed broccoli would complete the meal. no canned tomato - replace with pureed tomatoes or tomato passata or even some tomato pasta sauce (marinara).
more authentic - replace the fennel seeds with the Moroccan spice blend, ras el hanout. For those of you trying to increase your vegetable consumption, or even just decrease your carbohydrate intake, this is a life saver.
Quicker than actually boiling rice, all you need is to grate fresh raw, cauliflower. Serve anywhere you’d normally serve steamed rice.
cauliflower ‘rice
serves 2-3
1/2 cauliflower 1 tablespoon oil, optional
1. Remove leaves and tough stems from the cauliflower.
2. Grate or shred the cauli using a food processor or a cheese grater. cauliflower 3. Either serve immediately or stir in oil to protect the caulilflower ‘rice’ from oxidising and losing some of its vitamins.
video password: fresh cauliflower rice... prepare ahead? problem solving guide The flavour is best when first grated, but it’s fine to prepare a few no grater or food processor? - No dramas. Just finely chop the hours ahead and toss in some oil to prevent oxidation. cauliflower with your sharpest knife until you have rice shaped pieces.
leftover potential cauliflower flavour too strong - if the grated cauliflower is Will keep in the fridge for a week or so but the vitamin content won’t exposed to the air for a long time, the flavour tends to become more be as high as when freshly grated. pungent. To avoid this in the future, toss the freshly grated cauliflower with some neutral flavoured oil. variations for fun fried 'rice' - heat a few tablespoons peanut oil or other neutral too bland? season with a little salt & pepper. flavoured oil in a wok or large frying pan. Stir fry the grated cauliflower for a few minutes or until golden brown. serving suggestions Pretty much works anywhere you’d serve steamed rice. chilli 'rice' - Toss in some finely chopped chilli. My new favourite salad, brocco-slaw is a fresher, greener, more crunchy version of coleslaw. The broccoli adds colour and crunch to keep you coming back for more.
The lemon juice helps to lighten the mayo. So while you still get a lovely, creamy sauce it is in no way too heavy or rich.
brocco-slaw
serves 2-3 as a side
2 tablespoons lemon juice 4 tablespoons whole egg mayonnaise 1 head broccoli 1/4 cabbage
1. Combine lemon juice and mayonnaise in a large bowl. Season.
2. Finely slice broccoli into tiny trees and also smaller pieces. It’s good to have a mixture of sizes. brocco 3. Trim outer leaves and core from the cabbage then shave as - slaw finely as possible into to ribbons with a sharp knife or mandoline. 4. Toss broccoli and cabbage in the dressing. Taste and season, adding a little more lemon juice if you think it’s a bit heavy. video password: fresh brocco-slaw... prepare ahead? problem solving guide I like it best when freshly made so you get maximum crunch in your difficult to eat - the key to eating vegetables like this raw is to make veg, but you can make it a few hours in advance and keep in the sure you chop them super fine. Otherwise it can be a bit of a chore to fridge. chow down on large chunks of broccoli.
leftover potential too dry - toss in a little more mayo or lemon juice or both. Will keep in the fridge for a week or so. too creamy - next time use less mayo but for now, add a little more variations for fun lemon to freshen things up. Transferring to a clean bowl and leaving vegan / egg-free - replace the mayonnaise with vegan mayo or behind as much of the dressing as you can is another option. extra virgin olive oil. too bland? - remember to be generous with the salt and pepper. pure broccoli - feel free to skip the cabbage and replace with another head of broccoli. serving suggestions Makes a great side salad anywhere you’d serve regular coleslaw. I love brocco-cauli slaw? - Replace cabbage with half a head of it with steak or burgers and even roast chicken or grilled fish. cauliflower. Finely chop cauli as per the broccoli. To turn it into more of a main course meal, toss in some canned tuna spiced slaw - toss in a few teaspoons of carraway seeds. or cooked chicken. Halved boiled eggs or toasted nuts will make for a more substantial vego dish. It’s hard to beat the winning combo of chilli, beans and tomato. And while chilli con carne (meat based chilli) can be lovely, I prefer this veggie friendly version which uses lentils instead of the ground beef.
I’ve recently been getting into using fried shallots (baby onions) from the Asian grocery store as a quick way to inject some oniony flavour into quick dishes. If you don’t have any fried shallots, just soften an onion in a little oil before proceeding with the rest of the recipe.
veggie chilli
serves 3
2 cans tomatoes (400g / 14oz each) 1 can lentils (400g / 14oz ), drained 1 can red kidney beans (400g / 14oz ), drained 1-2 teaspoons chilli powder 3 tablespoons fried shallots (see head note) 1. Place tomatos, lentils, beans and chilli in a large saucepan.
2. Simmer over a medium high heat for about 5 minutes or until the sauce has thickened slightly.
3. Stir in the shallots, leaving a few to sprinkle over the top. veggie chilli 4. Taste and season, adding a little more chilli if it needs it. video password: fresh veggie chilli... prepare ahead? problem solving guide Absolutely. Will improve if left for a day or two. too hot - chilli varies quite a bit in heat levels. Next time add less. But for now, stir in a little olive oil for richness or serve with natural yoghurt. leftover potential Will keep in the fridge for a week or so. too watery - simmer for a little longer to help the sauce reduce down. variations for fun carnivore - brown about 250g (1/2lb) ground beef in the pan too bland? add in a little more salt and pepper. before adding the other ingredients. Skip the lentils if you like. serving suggestions no kidney beans? - Replace with white beans, black beans or Great on its own. You could serve with bread, tortillas, rice or even chickpeas. cauliflower rice to soak up the sauce. Lovely with a green salad on the side. This is one of my all time favourite simple suppers inspired by my favourite food writer Nigel Slater.
My Irishman loves it so much that he made it for dinner 4 nights in a row when I was away in New York.
beef & broccoli
serves 3
500g (1lb) ground (minced) beef 2 cloves garlic, finely sliced 2 heads broccoli 4 tablespoons oyster sauce 1 bunch coriander (cilantro), chopped 1. Preheat a large wok or frying pan on a very high heat.
2. Add a few tablespoons peanut or other neutral flavoured oil and sitr fry the beef.
3. While the beef is browning, finely slice the broccoli stems and chop the head into bight sized trees. Add garlic to the beef and continue to cook until well browned.
4. Add broccoli and a few tablespoons water and cover the pan.
5. Continue to cook on a high heat with the lid on, stiring every 2 minutes until the broccoli is bright green and tender but still a tiny beef bit crunchy. If it starts to burn, add a little more water. 6. Stir in oyster sauce. Taste and season and & broccoli serve with chopped coriander on top. video password: fresh beef & broccoli... prepare ahead? problem solving guide You could cook in advance and reheat if you like. Just leave the burning on the bottom - it can be a bit tricky getting the broccoli coriander to add at the last minute. to cook in such a dry environment. Remember to add a little water and cover the pan tightly as it cooks so the broccoli steams from the top. leftover potential Will keep in the fridge for a week or so. Reheats well and is also too salty - oyster sauces vary in their saltiness levels. I find it rare that delicious at room temperature. I need to add extra salt. For now, a little sugar can help tone down the saltiness but next time try a different brand of oyster sauce. variations for fun vegetarian / vegan - replace the ground beef with crumbled firm too bland? add in a little more salt and pepper. A dash of lime juice tofu or 2 drained cans of lentils. It won’t brown up as much as the or lemon juice may also bring the flavours to life. beef but will still be lovely. And make sure you use a ‘vegetarian’ oyster sauce - they are available. serving suggestions Great on its own. With the browned meat and veg it feels like a no oyster sauce? - Replace with hoisin sauce or even sweet soy complete meal in a bowl. sauce. Although to be honest - oyster sauce has the best flavour here - even the vegetarian oyster sauces taste delicious. You could serve with steamed rice or cauliflower rice if you prefer.
chilli beef - add in some fresh or dried chilli. And it might also me nice to serve it with a curry and another stir fry as part of an Asian-ish banquet. ginger - My irishman likes to add a few tablespoons of finely shredded fresh ginger in with the garlic.
coriander-free - Some people aren’t keen on coriander (cilantro). If you’re not sure, serve it on the side so everyone can add their own. Otherwise replace the coriander with fresh mint or parsley leaves.
nutty - a handful of roasted cashews adds a different dimension and some crunch. Especially good in the lentil vegetarian option. video module 3 password: fresh shopping & weekly menu planning While I can’t say I know anyone these days who actively uses this menu planning method, this is pretty much the method we used in my first share the same old, house when I was at university.
To be honest we were more interested in going to the pub than eating well, same old so we used to just take turns cooking the same few dishes each week. menu planning § how this method works Basically you have the same shopping list each week (or month, or whatever method your preferred time scale). And cook the same set of meals. It could be as specific as monday night = pasta, tuesday = curry or whatever, OR you could vary which night of the week each dish is cooked.
§ benefits of this method - Simple - Quick, after your first time, no need to spend hours writing your list. - Little waste, if you get it right the first time, you’ll be fine each week.
§ disadvantages of this method - Super B.O.R.I.N.G - Lacking variety from a nutritional perspective as well. - Not-so flexible so difficult to adapt to changes in your schedule each week which could mean good ingredients going to waste. This is what most people think of when they consider traditional ‘menu planning’. When I was first getting really interested in cooking, this was my the preferred method.
It used to take me ages as I poured over my favourite magazines and pre-planning cookbooks deciding what to cook each week. But it did mean I was cooking a lot of different and interesting meals which built my confidence list making as a cook. The main downside was the inflexibility of not being able to make the most method of any specials or if an ingredient looked particularly delicious in a shop or market. And the frustration when I couldn’t find a particular item. The other problem was that our plans often changed and I’d end up throwing out ingredients that had gone to waste.
§ how this method works Basically each week/month/etc you sit down and plan out which meals you’re going to cook for that time period. And then create a shopping list
§ benefits of this method - Allows for variety which is great from a nutritional and fun perspective. - Good for people lacking confidence. - Can save money by curbing impulse spending.
§ disadvantages of this method - Time consuming - Complicated - Lacking flexibility / spontaneity - More likely to have increased waste if plans change. - Can be expensive if the list isn’t flexible to allow variations to make the most of seasonal produce / market specials. If you have access to a great local farmers market or even a good produce- the driven store, this can be a super fun way to menu plan and shop. When I was single and living in the Barossa Valley, this was my preferred menu planning option. Given I was only cooking for myself it was pretty market driven low risk and wing-it method § how this method works Basically you rock up to the market and just select your produce for the week based on what looks best or what you feel like. It helps to have a well stocked pantry to play a supporting role. Or for a pantry shop to accompany your market shop.
§ benefits of this method - Simple - Quick – you’re pretty much making it up as you go - Can save money because you’re able to capitalize on specials and are more likely to be buying expensive, out-of-season imported produce. - Wonderful for spontaneity and flexibility – has scope for lots of variety. - Most likely to use the freshest and best tasting produce available.
§ disadvantages of this method - Requires confidence in the kitchen to be able to make a meal out of what you have on hand. - May be a bit daunting for inexperienced cooks. - Waste levels depend on how well you manage the produce once you have it home. May not be a problem for experienced cooks. - Can be difficult to manage quantities. - Easy to get carried away and buy way more fragile produce than you need which ends up going to waste. The exact number could vary here to suit your lifestyle. Maybe you only eat in for 3 meals a week. Or maybe it’s 7. But the concept is to choose a the streamlined shopping list and then make up different meals based on your shopping list.
10 ingredient It’s an idea I’ve been playing around with as a way to combine the advantges 5 meal method of both the market driven and list-making approaches. § how this method works Take 10 ingredients, a few pantry staples and five different 5 ingredients recipes. Menu. Planning. Done.
§ benefits of this method - Super simple shopping list - Quick, if following a presecibed menu plan. - Streamlines the shopping process. - Little waste, using the same ingredients for different meals so lots of scope to use up any leftovers. - Potential to save money by purchasing ingredients in bulk.
§ disadvantages of this method - Potentially boring if following the same plan each week. - Requires some confidence and experience to develop a group of recipes yourself. Otherwise reliant on an external party to come up with the recipes. - Limited flexiblity to vary for different preferences or dietary requirements. the 10 ingredient
shopping list the meals § White Bean & Avocado Salad for Module 3 § Quick Sausage Cassoulet § Sausages with Summer Veg § Spanish chicken with white bean mash § Chicken burgers with avocado & red salad
the shopping list 1. cherry tomatoes 2. red capsicum (bell peppers) 3. baby spinach 4. lemons 5. avocado 6. canned tomatoes 7. smoked paprika 8. chicken mince (ground chicken) 9. sausages 10. canned white beans (cannellini) I just adore avocado in salads. Creamy and filling, it’s perfect against leafy greens with a sharp dressing.
To turn it into more of a main course, dinner-time salad, I’ve taken to adding canned white beans. The beans soak up the dressing and make for a more subsantial feeling salad without being OTT.
white bean & avocado salad serves 2
2 tablespoons lemon juice 1 cans white beans (400g / 14oz), drained 4 handfuls baby spinach 1 avocado small handful roast almonds
1. Combine lemon juice with 3 tablespoons extra virgin olive oil in a large salad bowl. Season generously.
2. Toss drained beans and baby spinach in the dressing.
3. Halve avocado and scoop out bight sized pieces of flesh with a spoon and add to the salad.
4. Divide salad between two plates and serve with almonds white bean sprinkled over. & avocado video salad password: fresh white bean & avocado salad... prepare ahead? problem solving guide Avocado can go brown if prepared in advance and salad will go avocado browned - next time try choosing an avocado that feels soggy so best to make just before you’re ready to serve. firm, rather than squishy and soft. For now just dig out and discard the icky bits as best you can. leftover potential The salad leaves will wilt and the avocado may brown a little, but too acidic - I’ve intentionally made this dressing quite punchy, but some people don’t mind that. lemons can vary in their strength. If you find it too intense, toss in a little more olive oil to mellow things out. variations for fun carnivore - avocado and bacon are great friends. Replace the too bland? avocado needs some seasoning to cut through the almonds with some crispy fried bacon pieces. Add in a few halved fattiness so be generous with the salt and pepper. A little more lemon tomatoes for a classic BLT salad. may also help liven things up.
no baby spinach - just substitute in whichever mixed salad serving suggestions leaves you have on hand. Wonderful as a simple Summer meal on it’s own.
nut-free - replace the almonds with some halved cherry tomatoes, Or serve as a substantial side salad to pan fried fish or roast chicken. for colour OR some finely diced red onion for crunch.
mexican salad - Replace lemon juice with lime and toss in a little dried or fresh chilli to spice things up. Cassoulet is a wonderful Southern French peasant dish of beans and sausage and sometimes duck and pork. A traditional cassoulet takes days to make with the soaking and cooking of the bean and the confitting of the duck.
This super simple version takes a tiny fraction of the time yet delivers a wonderfully satisfying meal. quick sausage cassoulet serves 2
3-4 good quality pork sausages 1 can tomatoes (400g / 14oz) 1 can white beans (400g / 14oz), drained 1 tablespoon lemon juice 1 handful baby spinach leaves
1. Heat a medium pan on a high heat. Add a few tablespoons olive oil.
2. Remove sausage skins and crumble the meat into chunks in the pan. Discard the skins. Fry, stirring occasionally for a few minutes, or until sausages are starting to brown on the outside.
sausage 3. Add tomatoes and bring to a simmer, Cook for another few quick minutes or until sausages are cooked through and the sauce is cassoulet hot.
4. Add beans and bring back to a simmer. Taste. Season.
5. Toss lemon juice with 2 tablespoons extra virgin olive oil. Season and toss the spinach video leaves to coat. password: fresh quick sausage cassoulet... prepare ahead? problem solving guide The cassoulet will taste even better if allowed to sit in the fridge sausages sticking to the pan - if your pan is like mine, your overnight, so feel free to make in advance. Just leave the salad sausages will stick unless you’ve very generous with the oil. Don’t dressing for the last minute. stress, when you add the tomato it will alll cook in together and make your sauce taste even more delicious. leftover potential Wonderful. Although the salad will wilt if kept in the fridge after it has too watery - Sounds like you haven’t let the sauce cook for long been dressed. enough. Give it another few minutes of vigorous simmering.
variations for fun too bland? It’s super important to use good quality sausages. For vegetarian - try a white bean & ricotta ‘cassoulet’. Skip the now season more generously, but next time try getting some good sausages. Instead, bring the tomato & white beans to a simmer Italian style pork sausages from a reputable butcher. then add spoonfuls of ricotta (about 350g). Season generously and allow to simmer again. serving suggestions With the salad on the side, this is a great little mid week meal on its vegan - hello mushroom ‘cassoulet’. Replace sausages own. with halved button mushrooms - about 500g (1lb), Brown the mushrooms as you would sausages then proceed as per the recipe. For a more breakfasty/brunchish vibe, serve with a poached egg on top. duck cassoulet - for an even more decadent experience. Buy two duck confit legs and pan fry them until golden and hot and serve with the sausage cassoulet. Tomato and red capsicum (bell peppers) are just bursting with Summeriness. It’s hard not to feel sunny just looking at their bright colours.
I’ve kept this quite light with just the sausages and veg. Feel free to serve with some mash, pasta, white beans or crust bread. sausages with summer veg serves 2
4-6 good quality pork sausages 1 red capsicum(pepper) 1 punnet cherry tomatoes (250g/10oz) 1 teaspoon dried chilli 1 handful baby spinach leaves
1. Heat a medium pan on a high heat. Add a few tablespoons olive oil.
2. Remove sausage skins and crumble the meat into chunks in the pan. Discard the skins. Fry, stirring occasionally for a few minutes, or until sausages are starting to brown on the outside.
3. Meanwhile chop capsicum (pepper) into long chunks and add sausages with to the pan. Halve tomatoes and add them as well. 4. Continue to stir fry for another few minutes or until the sausages are browned and cooked through and the tomatoes have started summer veg to break down and go a little squishy. 5. Season with salt, pepper and chilli and serve video with baby spinach leaves scattered over the top. password: fresh sausages with summer veg... prepare ahead? problem solving guide The cassoulet will taste even better if allowed to sit in the fridge sausages sticking to the pan - if your pan is like mine, your overnight, so feel free to make in advance. Just leave the salad sausages will stick unless you’ve very generous with the oil. Don’t dressing for the last minute. stress, when you add the tomato it will alll cook in together and make your sauce taste even more delicious. leftover potential Wonderful. Although the salad will wilt if kept in the fridge after it has too dry - We’re really relying on the tomatoes to break down a little been dressed. and give us some sauce in this dish. If your tomatoes aren’t ripe enough you may need to cook them for a little longer. A splash of your variations for fun best extra virgin olive oil or a squeeze of lemon will help. vegetarian - try a tofu with summer veg. Replace sausages with about 350g (12oz) crumbled firm tofu. Add in a tablespoon smoked too bland? It’s super important to use good quality sausages. For paprika to help give the tofu some colour and flavout. now season more generously, but next time try getting some good Italian style pork sausages from a reputable butcher. vegan - Replace sausages with diced eggplant. No need to salt the eggplant first but the eggplant will take quite a bit longer to cook serving suggestions than the sausages and be prepared to be very generous with the With the spinach on top, this is a great little mid week meal on its own. olive oil. Super important to make sure the eggplant is cooked - there are few things worse than crunchy eggplant. For a more substantial meal, serve with crusty bread or even toss in some cooked pasta or a can of lentils different sausages - I’ve used good Italian style pork and fennel sausages here but feel free to play around with different types. Chorizo would work really well with the tomato and peppers. While it’s hard to beat a good burger in a bun, for mid week dinners I often fancy up my burgers by ditching the bread and serving with salad or veg and an interesting sauce.
I just love the colours in this dish with the vibrant ‘red’ salad and green avocado sauce. So pretty! chicken burgers with a red salad serves 2
450g (1lb) minced (ground) chicken 1 avocado lemon juice 1 punnet (250g / 8oz) cherry tomatoes, halved 1 red capsicum (pepper) 1. Heat a medium frying pan (skillet) on a very high heat. For about 3 minutes. You want it searing hot.
2. Divide chicken into 2 and form into 2 patties.
3. Sprinkle a scant teaspoon of salt over the base of the pan and add burgers.
4. Cook for about 4 minutes each side or until burgers are deeply chicken burgers golden. 5. Meanwhile, mash avocado flesh with 2 tablespoons lemon with a red salad juice and season. Taste and add a little more lemon if you like. 6. Finely dice capsicum (pepper) and toss together with tomato and a squeeze of lemon.
7. Serve burgers on a bed of avocado mash video with salad on the side. password: fresh chicken burgers with a red salad... prepare ahead? problem solving guide The salad will happily sit around for a few hours but is better if you burgers sticking to the pan - there are two important things to don’t refrigerate it first. Same with the avocado. The burgers could getting these burgers. First the pan must be very hot before you add be cooked in advance and either eaten cold or reheated gently in a the meat. And second, you need to leave the meat to cook for long medium pan, but I think they’re best when they’re fresh. enough to form a crust before you try and turn it. If your burgers stick, it means you’ve got one or both of these wrong. leftover potential OK. But again, I prefer burgers freshly cooked. burgers falling apart - again it’s all about having the pan hot enough and leaving the burgers for long enough before attempting to variations for fun turn them. vegetarian - replace chicken with halloumi cheese. Slice into pieces about 1cm (1/3in) thick and pan fry in oil until golden. burgers undercooked - Again, remember to use a very hot pan. If you’re a bit nervous about whether the burgers are cooked or not, vegan - Replace chicken with large field mushrooms. You’ll need just cut into one and have a look. Better to be safe and have a slightly 1-2 mushrooms per person depending on their size. Either pan fry mangled burger than serve someone undercooked poultry. the mushrooms in oil OR roast in a 200C (400F) oven for about 30 minutes or until tender and juicy. too salty? Remember we’re going to be getting quite a bit of salt from the salt crust, so you’re not going to need much extra salt.If the different meat - ground beef, ground buffalo, ground port or burgers end up too salty, try and eat around the salty crust Next time ground lamb would all be lovely here. try only 1/2 teaspoon salt in the bottom of the pan.
serving suggestions Great as is. But you could serve between two halves of a bun, if you must. A little of your favourite hot sauce might be a nice addition to the avocado. Smoked paprika and red peppers just scream of Spain to me. If you can’t find smoked paprika, substitute in regular paprika but it won’t have the same exotic flavour.
spanish chicken with white bean mash serves 2
450g (1lb) minced (ground) chicken 1 tablespoon smoked paprika 1 red capsicum (pepper), sliced into ribbons 1 can white beans (400g / 14oz), drained 2 tablespoons lemon juice 1. Heat a large frying pan (skillet) on a very high heat.
2. Add a few tablespoons of olive oil, chicken and paprika. Stir fry for a few minutes. spanish chicken with 3. Meanwhile chop the pepper and add to the pan Continue to stir fry until the chicken is golden and cooked through. Season. white bean mash 4. Mash beans and lemon juice together and season. 5. Serve chicken on a bed of beans with a little extra lemon if you think it needs it. video password: fresh spanish chicken with white bean mash... prepare ahead? problem solving guide Feel free to mash the beans and cook the chicken ahead of time. chicken sticking to the pan - add a little more oil for now. But Reheat the chicken in a pan and serve as per the recipe. You may next time, best to use a hotter pan and stir more frequently. need to add a little more oil. too bland - it’s important to use good quality free range chicken leftover potential if you can. Seasoning generously and adding a little more smoked Great. Will keep in the fridge for up to a week. paprika can help.
variations for fun too dry? This dish isn’t super saucy. For now add a little more olive vegetarian / vegan - replace chicken with crumbled tofu. You oil or maybe an extra squeeze of lemon. Or serve with a dollup of may like to increae the amount of paprika to add a little more flavour garlicky mayonnaise. to the tofu. A few tablespoons of tomato paste will help too. serving suggestions bean-free - serve chicken on a bed of your favourite pasta or Great as is. Might be nice to have a little green salad or some steamed noodles or even steamed rice. broccoli on the side.
more colourful - toss in a sliced green pepper or a handful of snowpeas at the end. module 4 fresh produce video password: fresh 1. check out the specials The easiest way to tell what’s most likely to be at it’s best and in season is what’s on special. Like most things, price is all about supply and demand, so 10 tips for when something is in season and there’s a heap of it around, the price will be discounted. choosing the Be careful, though, the other reason for discounting is for produce that is at the end of it’s shelf life. If there are only one or two specimens discounted and they best fresh look sad, you know what to do. 2. buy what’s most abundant ingredients Big displays of a particular item are another great indicator that they’re in season, at their best and least expensive.
3. seek out and reward good suppliers It’s been said many times, but that’s because it’s true. Not all purveyors of food are equal when it comes to quality and price. Even supermarkets vary their range and quality from store to store. Developing relationships with your suppliers not only means you’re more likely to be able to make the most of their recommendations, you’ll have more fun shopping as well.
4. look We definitely eat with out eyes. You can tell so much about the freshness and quality of produce by the appearance. Look for vibrant colours, glossiness and the absence of wrinkles or bruises. And don’t forget to look at the surrounds as well. Fruit flies hanging around are not a good indicator. Be wary of unclean floors and anything else that indicates the proprietors don’t care.
5. feel This can be a little more tricky in some situations but there are somethings you need to feel to know whether they’re good or not. I wouldn’t think of buying an avocado without first having a squeeze. And I know that a hard lemon isn’t likely to have much juice. It’s not only whether something is soft or firm that we need to look for. The weight can tell us a lot as well. Most things veg that feel heavy for their size tend to be better quality. 6. smell Not every buying decision is going to benefit from getting your nose involved. 10 tips for Even the best potatoes smell like, well earth. But a ripe melon will smell heavenly, and ripe mangoes the same so don’t be afraid to have a good sniff from time to choosing the time. 7. get to know the seasons best fresh There’s a wonderful new seasonal produce diary by Allan Campion and Michelle Curtis. While the diary is focused on Australia, they also have a list of the fruit and veg in season for Summer, Autumn, Winter and Spring that is applicable all over ingredients the world (except I guess for the tropics). I highly recommend downloading a copy of the free printable document and having a look every now and then.
[contintued] 8. think local but don’t obsess While I agree flying asparagus half way around the world is a waste of resources, I also don’t think that just because something has been grown locally that it is necessarily the most sustainably produced nor necessarily the best quality. As Maggie Beer, the Australian food writer, producer and TV personality said in a talk at the Sydney Library last year, produce that has been grown unsustainably and transported in an empty truck, is not necessarily better for us or our our environment than something from further away that has been grown responsibly and shipped efficiently.
9. trust your instincts If you look at a vegetable or a piece of fish and you can feel it in your bones that it’s going to be delicious, trust your instincts and go with it. But if something is making you hesitate, give it a miss. For me shopping for food is similar to shopping for clothes. Unless it makes you feel like doing a little dance, it’s not worth buying at any price.
10. grow your own I’ve only recently planted a veggie garden with tomatoes, zucchini, peas and broccoli and I’m super excited about it. And while I know that’s not practical for everyone, I’ve always had at least a little pot of rosemary on my window sill. It makes a whole world of difference being able to add something that you’ve grown yourself. No matter how small. 1. select the freshest produce Stating the obvious here but the fresher and better quality your veg and other how to produce, the longer it’s going to last.
2. minimise physical damage maximise Cuts and bruises damage the cell walls of your fruit and veg and open them up to spoilage by microbes. The bad news is that once you have one rotten piece the shelf life of veg, it passes on to it’s mates so if you do notice any damaged veg, best to get rid of them. Physical damage is also important for meat, fish, eggs and even of fresh cheese. And a squashed loaf of bread is always a disappointment. 3. dirt is good Leaving dirt on root veg like carrots and jerusalem artichokes is said to increase ingredients their shelf life, although it can make a mess of your fridge. I find unscrubbed potatoes tend to be longer lasting and hope one day to be growing my own to really test out the dirt theory.
4. avoid cutting or trimming A whole pumpkin or squash will keep for much longer than a cut piece. This is all about exposure to the air and to microbes. So best to leave trimming and chopping until the last minute.
5. select the best storage temperature Just like some people love the heat and others, like my sister batgirl, are chasing an eternal winter going from ski season to ski season, different fruit and vegetables have different preferences for climate.
The other thing to consider with temperature is that lower temperatures, like the fridge, slow down microbial growth and decrease enzymic activity. So if your veg isn’t sensitive to the cold, generally the lower the storage temperature, the longer they’ll last. I’ve pulled together a pdf that lists a whole variety of produce and their optimum storage temperatures. You can download it here: 6. protect from exposure to light Sunlight can promote sprouting in things like potatoes so unless you’re trying to how to encourage ripening in your veg, best to store them in the dark.
7. minimise dehydration maximise One of the biggest contributors to aging in vegetables is loss of moisture. The air in your refrigerator tends to be very dry. So higher moisture things like celery the shelf life or spinach or lettuce are best stored in plastic bags or containers to minimise moisture loss and wilting. of fresh 8. avoid condensation & sweating Of course too much moisture can also be a bad thing and can encourage things to go slimy. Paper towel can be useful to absorb excess moisture without allowing ingredients things to get too dry. Avoid covering cut pumpkin (winter squash) surfaces with cling wrap as they tend to sweat. Just leave it uncovered and let the surface dry [continued] out and then trims and discards this before the next use. Mushrooms are probably the most delicate petals when it comes to sweating. Best to store them in a brown paper bag in the fridge. If you do have to buy them from the supermarket in a plastic tray, take them out and free them when you get home.
9. ethylene gas can be friend or foe Bananas produce heaps of ethylene gas when they are ripening which stimulates ripening (and over ripening) in anything they snuggle up to. So if you want your avocado to ripen more quickly, let it shack up in a paper bag with a banana. But if you don’t want it to over ripen keep them in separate spaces.
Different fruit and veg are either sensitive to ethylene or ethylene producers, I've included which category they fall into in the optimum temperature pdf. 10. think about transfer of odours A smelly cheese can overtake everything in your fridge, as can super garlicky how to sausages. Try to keep smelly things in closed containers and also keep things that are likely to absorb odours, like butter in separate enclosed spaces.
maximise 11. keep meat, poultry and fish as cold as possible It’s simple, the colder your proteins, the less bacteria can grow and the less the shelf life spoilage occurs. I read somewhere that a piece of fish will keep fresh for days at 0C but at 4C it will degrade in a matter of hours. of fresh 12. freeze asap If you’re going to be freezing something, the fresher it goes into the freezer, the ingredients better quality it will be when it comes out. 13. consider other preservation methods There are somethings which I know aren’t going to keep for long in their fresh [continued] state. Commercial basil comes to mind. So rather than let it quickly brown, I make pesto asap which will keep for a couple of weeks.
14. shop more frequently This depends on your circumstances, but buying smaller amounts more frequently is the best way to ensure your fruit and veg are as fresh as possible. the 10 ingredient
shopping list the meals § Curried scrambled eggs for module 4 § Warm salad of caramelised onion & lentils § Baked eggs with a pea, parsley & parmesan salad § Pea & lentil salad [vegetarian version] § Egg fried lentils
the shopping list 1. frozen peas (or fresh) 2. onions 3. parsley 4. mixed salad leaves 5. eggs 6. canned lentils 7. parmesan cheese 8. soy sauce 9. dried chilli 10. sherry vinegar / lemon juice / balsamic While scrambled eggs tend to have a distinctly breakfasty feel, it doesn’t take much to dress them up for an evening out on the town - or at home.
Just soften an onion and add in a little chilli and curry powder and you have a wonderfully fast vego supper. curried scrambled eggs serves 2
1 large onion, peeled & diced 1 teaspoon dried chilli flakes 2 teaspoons curry powder 4 eggs 1/2 bunch flat leaf parsley, leaves picked
1. Heat a few tablespoons olive oil in a medium saucepan over a medium heat.
2. Add onion and cook, covered, stirring occasionally for about 5 minutes or until onions are soft and a little golden. If the onion starts to brown too much, turn down the heat and add a splash of water.
3. Meanwhile lightly whisk eggs in a small bowl and season.
4. When the onions are soft, add the chilli and curry and stir for a few seconds.
5. Add eggs to the pan and cook for about 30 seconds. Stir well, scraping up the cooked egg from the base of the pan and cook for another 30 seonds or until the egg is almost cooked. curried eggs 6. Remove from the heat, stir in parsley & video serve immediately. scrambled password: fresh curried scrambled eggs... prepare ahead? problem solving guide Scrambled eggs are tricky to reheat so best to make as you need it. onions burning - it’s important to remember to stir the onions and The onions could be softened in advance, though. cook over a low enough heat that they soften without burning. Next time stir more freequently, but for now adding in a splash of water will leftover potential help. Keeping the eggs covered so the steam stays in also helps avoid Not great. Although I’m sure there are people out there who are over browning or burning. happy to eat cold eggs, it’s not really my thing. eggs sticking to the base of the pan - eggs have a tendency to variations for fun stick. Be generous with the oil and stir vigorously to help avoid this. carnivore - serve with crispy bacon or some cooked sausages. eggs rubbery - the first sign that eggs are overcooked is the texture vegan - replace eggs with about 350g (12oz) crumbled firm tofu. goes all rubbery. For now, add a little olive oil to moisten them but next And increase the curry powder a little. time take the pan off the heat before you think the eggs are cooked.
greener - replace the parsley with a few handfuls of baby spinach eggs watery - when eggs get overcooked, the protein coagulates and allow to wilt into the eggs before serving. and squeezes out any excess moisture which results in water weeping out from your eggs. Not much you can do now, but next time take the pan off the heat before you think the eggs are done. The residual heat will be enough to finish them off.
too bland? don’t forget to season generously. And possibly add in a little more curry powder and/or chilli.
serving suggestions Wonderful as a simple supper on it’s own. Or serve with a green salad on the side or some steamed broccoli. If there is such a thing as kitchen alchemy, for me it happens by the simple process of cooking an onion. It’s hard to beat the smell of onions gently caramelising.
I’ve used canned lentils in this recipe for ease, but feel free to cook your own lentils if you have the time.
caramelised onion & lentil salad serves 2
2 large onions, peeled sliced 4 tablespoons balsamic vinegar 1 can lentils (400g / 14oz), drained handful washed salad leaves large handful walnuts
1. Heat a few tablespoons olive oil in a medium saucepan over a medium heat.
2. Add onion and cook, covered, stirring occasionally for about 10 minutes or until onions are soft and deeply golden. If the onion starts to brown too much, turn down the heat caramelised onion and add a splash of water. 3. When the onions are cooked, remove from the heat and salad stir in lentils, balsamic and a little extra virgin olive oil. & lentil 4. Toss in salad leaves and serve sprinkled with walnuts. video password: fresh caramelised onion & lentil salad... prepare ahead? problem solving guide This salad can be made in advance up to the stage of adding the onions burning - it’s important to remember to stir the onions and salad leaves. Or you could just caramelise the onions in advance. cook over a low enough heat that they soften without burning. Next time stir more freequently, but for now adding in a splash of water will leftover potential help. Keeping the eggs covered so the steam stays in also helps avoid OK. Will keep in the fridge for up to a week, The salad leaves will over browning or burning. start to wilt down a little but it won’t be the end of the world. bitter - burnt onions will give a bitter flavour to the whole salad. For variations for fun now try and add a little more olive oil to soften the bitterness. carnivore - toss in some chopped crispy bacon or chorizo. too bland? don’t forget to season generously. And possibly add in a nut-free - just skip the walnuts or replace with some soft goats little more balsamic. cheese or ricotta. serving suggestions lentil-free- replace the lentils with drained canned beans. Wonderful as a simple supper on it’s own. Or serve as a side dish to grilled halloumi cheese or some pan fried pork sausages. There’s something special about baking eggs in little ramekins. Apart from being super cute, they make the humble egg feel anything but boring.
Don’t be tempted to skip the waterbath step, it’s critical for keeping the oven temperature gentle enough so the eggs cook in the middle without overcooking at the edges. baked eggs with pea & parsley salad serves 2 2 eggs 2 handfuls frozen peas 1 tablespoon sherry vinegar 1/2 bunch flat leaf parsley, leaves picked parmesan cheese 1. Preheat your oven to 200C (400F) and bring your kettle to the boil.
2. Grease 2 ramekins and crack an egg into each. Place ramekins in a heat proof dish and fill the dish wih boiling water to come 1/2 way up the sides of the ramekins.
3. Bake for 8-10 minutes or until the egg white just feels set to the touch.
4. Meanwhile combine the vinegar with 2 tablespoons extra virgin olive oil. Season.
5. Place peas in a strainer and pour boiling water over the peas to quickly baked eggs with defrost them. Drain and toss peas in the dressing. 6. Add parsley and toss. Serve eggs with salad on the video salad side and parmesan grated over the top. pea & parsley password: fresh baked eggs with pea & parsley salad... prepare ahead? problem solving guide This salad can be made in advance up to the stage of adding the eggs rubbery - this is a classic sign of overcooked eggs. Next time parsley. You could pre-bake the eggs and reheat - but there’s a risk stat checking them earlier. your texture will be a little rubbery unless you’re super gentle. snotty eggs - undercooked whites look decidedly snotty. You could leftover potential pop them back in the oven for a few minutes. Next time, feel the OK. Will keep in the fridge for up to a week, Be careful reheating the whites with your fingers to make sure they’re firm before you serve. eggs. Probably best to pop them back in the oven in a water bath - OR eat the, cold. egg sticking to the ramekins - next time make sure you butter the ramekins super generously. variations for fun carnivore - serve eggs layered with some finely sliced proscuitto. too bland? add in a little more cheese to the salad and remember to season the eggs with salt and pepper. vegan - skip the parmesan and serve the salad with avocado halves instead of the eggs. Feel free to bake the avocado and serve serving suggestions warm. Will take about 10 mins in a hot oven. Wonderful as a simple light lunch or supper on it’s own.
egg-free- replace the eggs with a few scoops of ricotta and bake The pea & parsley salad also makes a great side salad to fish or until golden. anything italian like risotto or pasta.
more substantial- crack 2 eggs into each of the buttered ramekins and bake for 12-15 minutes.
super quick - microwave the eggs on HIGH for 60 seconds per egg. It’s important to butter the ramekins so the eggs don’t stick.
truffled eggs- serve eggs with a small drizzle of truffle oil. I love the contrasts of this salad. Soft, earthy lentils with super sweet, bright green peas.
Don’t feel like frozen peas are inferior. Unless you’re growing your own and able to pick them straight from the garden, frozen peas will be much more flavoursome than anything in the shops.
pea & lentil salad serves 2 1 tablespoons sherry vinegar 1 can lentils (400g / 14oz), drained 2 handfuls frozen peas handful washed salad leaves parmesan cheese 1. Bring your kettle to the boil.
2. Combine vinegar wtih 3 tablespoons extra virgin olive oil in a salad bowl. Season.
3. Toss drained lentils in the dressing.
4. Pour boiling water over the peas and drain.
5. Toss peas and leaves into the salad. 6. Serve with parmesan shaved over the top. video pea & lentil salad password: fresh pea & lentil salad... prepare ahead? problem solving guide This salad can be made in advance up to the stage of adding the leaves. watery - sounds like the lentils weren’t drained properly. It’s important to be thorough when draining the lentils. Rinsing with water may help leftover potential get rid of the canning liquid. Great. The leaves will go a little soggy but the rest of the salad will keep for at least a week. bland? add in a little more salt & pepper and possibly a little more vinegar to sharpen things up. variations for fun carnivore - toss in some finely sliced salami or proscuitto. serving suggestions Great on it’s own or as a side dish for grilled or pan fried meat such as vegan / dairy-free - skip the parmesan and serve the salad with lamb or beef. sliced almonds instead.
different cheese- a lovely creamy blue cheese would make a nice change from parmesan.
lentil-free- for a lighter, fresher salad skip the lentils and double the amount of peas.
lemony - for a different dressing substitute lemon juice for the vinegar and toss in the zest of a lemon. Inspired by one of my Irishman’s favourite “Chinese” dishes - egg fried rice. I was looking for a more Slow-Carb option and came up with the idea to ‘fry’ lentils. The results are really lovely. My Irishman even agrees, it’s even better than boring old rice.
Feel free to cook your own lentils and stir fry them if you aren’t into canned lentils. egg fried lentils
serves 2 as a side 2 eggs 1 can lentils (400g / 14oz), drained small handful green onions, chopped 1-2 tablespoons soy sauce
1. Place a medium frying pan (skillet) or wok on a medium heat. Crack eggs into a bowl and lightly whisk.
2. Add a few tablespoons neutral flavoured oil to the pan and add eggs.
3. Cook for about 30 seconds then stir the eggs to scrape the cooked egg away from the bottom of the pan and allow the raw egg to cook.
4. Add lentils and continue to stir fry until lentils are warm egg fried and the egg is cooked through. 5. Remove from the heat, add green onions and soy sauce. lentils Taste and season with a little more soy if you think it needs it. video password: fresh egg fried lentils... prepare ahead? problem solving guide Absolutely. Just gently reheat in a wok or frying pan with a little more oil and possibly a little more soy. watery - sounds like the lentils weren’t drained properly. It’s important to be thorough when draining the lentils. Rinsing with water may help leftover potential get rid of the canning liquid. Great. Will keep in the fridge for at least a week. egg texture tough or rubbery - sounds like overcooked eggs. variations for fun Next time add the lentils earlier in the cooking process and remove carnivore - fry some diced bacon in the pan before you add the from the heat before you think the eggs are 100% cooked. The eggs or toss in some cooked chicken at the end. residual heat from the pan will finish cooking the eggs.
vegan / egg-free - skip the eggs and serve with a generous bland? add in a little more soy sauce. handful of sliced almonds instead. can't find green onions? in Australia they’re usually called rice- for a more classic dish. Use 2 cups fluffy cooked basmati rice ‘shallots’ but you could use chives or even some finely chopped red that has been allowed to cool. onion instead.serving suggestions Great as a spartan meal on it’s own. chickpeas- replace canned lentils with a can of chickpeas. Or serve as part of an Asian meal or as a rich side dish to serve with curries. video password: fresh module 5 presentation 101 A few weeks ago I attended at 2 day cooking class in rural Tasmania where we learned how to make charcuterie – salami, proscuitto etc. Part of the class key elements involved having lunch cooked for us by our hosts, ex-chefs who apart from running cooking classes write and do food styling for Australia’s best food magazines.
of food It was a small class and warmly informal. We spent a lot of time hanging out in presentation the beautifully lit kitchen, watching our hosts at work. The thing that struck me the most was watching them plate up our divine lunch.
On both days there was absolute concentration and care when it came to placing the different elements on the plates. The rest of the time was full of chatter and banter, but there was silence when it came time to serving.
It really made a big impression on me how much care went into each plate.
Now I’m not saying that we need to be completely devoted when it comes to plating up at home, but a little more attention can only be a good thing.
care and attention As my hosts in Tasmania showed, the difference between good, even professional food presentation and crap food is a little care and thought. This is the most important element. If you don’t care, your food doesn’t stand a chance.
natural beauty This is a difficult one to explain. Try and think about what it is that makesa particular dish look delicious and then serve it in a way to flaunt that natural beauty. For example I love the golden, cripsy skin of a well roasted chicken. Rather than carve the chook into individual slices with tiny slivers of skin, I would cut the bird into quarters and serve with the skin of the breast proudly intact and prominent. use of white space It helps to think a little bit like an artist when arranging your food. And just as a great painting is enhanced by an appropriate frame, so a delicious plate of food looks better if the ‘white space’ of the plate is allowed to frame the food. It’s key elements simple. Don’t overcrowd the plate.
colour of food Again, think like an artist. Try to introduce different coloured foods onto the plate to give it life. Vegetables tend to have the most vibrant colours, so try including presentation them when you can. texture & flavour [continued] When it comes to presentation, texture and flavour can be easy to overlook because we don’t associate these essential characteristics of food as much with visuals. But presentation is more than how food looks. It’s also a way to guide your diner as to the best way to enjoy the food you’ve prepared. So do take the time to consider how your presentation is going to impact on the texture and flavours of your meal.
temperature Another not so visible, and easy to forget aspect of presentation is temperature. Cold food generally works best on cold plates and warm food on warm plates. Although sometimes it can be fun to mix it up.
serving utensils With all the focus on making things look their prettiest, don’t forget to make sure you’re giving your guests the appropriate serving utensils. You want to encourage them to dig in and enjoy.
eating utensils There are two approaches here. Try and make the eating experience as easy and as pleasurable as possible. Or try keeping it traditional. Mostly these go hand in hand, except for when you’re serving a stir fry to a chopstick-challenged Irishman…Don’t make life to hard for your guests. You want them to enjoy! Presentation can be a little daunting when you think of it as a topic as a whole. For me, it’s just being willing to turn up and give it a try that makes all the difference. the top Taking a few extra seconds to care about how the food looks, is all it takes.
1. Failing to think about presentation. 8 presentation Without a doubt, the biggest difference between cooks who present their food beautifully and those who don’t, is a little bit of pre-thought. It’s as simple as that. mistakes and And we’re not talking hours of deep contemplation as to the various merits of one style over another. No, all it takes is a few seconds to visualise how the food how to avoid will look on the plate before you start just slopping it on. That’s it. If you’re following a recipe, start with the picture provided as a guide and then let your imagination take it from there. If your recipe doesn’t have a picture… then them come over to The Stonesoup Virtual Cookery School and get a new recipe ;) .
And when you’re eating out, take a second to appreciate the presentation, or critique it in your own mind. A great opportunity to get ideas for your own creations.
2. Overcrowding the plate. This is one of the most common mistakes and thankfully also one of the easiest to fix. While it may seem more generous to serve plates piled high of food, it diminishes the chance of the food looking appealing. Think about how you can use the white space of the plate to make your dish look appealing.
3. Combining too many elements on the one plate. Right behind the overcrowding problem, is trying to fit a little bit of everything on the plate. If you’ve ever been to a buffet, you know that no one’s plate looks great with a mish mash of bits and pieces. The solution is to serve only one or two components of the meal per plate or platter. So pop the pasta and sauce in the pasta bowl and serve the parmesan and salad separately. 4. Garnishing for the sake of garnish. Garnish needs to have a flavour or textural purpose to be relevant. The old 70s the top trick of putting a sprig of curly parsley on the side just for appearance seems a little naff. Whereas a finishing sprinkle of parsley chopped so fine it resembles moss to freshen up a risotto or even a roast can add visual appeal as well as 8 presentation lifting the flavour. mistakes and 5. Making the food difficult to eat. While creating towers of food, like an 80s fine dining restaurant might seem like a good idea from a visual perspective. It can make life very difficult for the diner, how to avoid which means any initial good impression from the visuals will be lost. Same goes for super tall burgers that need you to be able to dislocate your jaw just to take a bight. Take the time to think about how easy the food will be to eat with the them given utensils.
6. Using crockery and tableware that looks prettier than the food. [continued] While decorative, flower patterned China can be beautiful on it’s own, to me it always looks a little sullied when it is holding food. Plain plates allow the food to be the star. Although this is a matter of personal taste, so if you like busy patterns, by all means go for it.
7. Striving for perfection. To me, perfect food has an element of the unreal, something fake. I prefer to look for the natural beauty in what I have, rather than getting caught up trying to make everything look perfect.
8. Comparing to the photograph in the magazine / website side by side. A trick I learned early on is to almost disregard the photo once you’ve finished cooking. Its job was to inspire you and to give you an idea of how the dish could be served, but it’s certainly not gospel. Once you’ve plated up, the picture in the book is pretty much irrelevant – I mean you can’t eat a photograph – so do yourself a favour and close the book or shut down that screen. This salad was inspired by a wonderful dish I had recently at the iconic Bistro Moncur in Sydney. There’s something about well dressed leaves contrasting creamy cheese and crunchy nuts that just works so well together.
Feel free to play around with the cheese / nut / leaves combo. A soft goats cheese with baby spinach and roasted almonds would be a great place to start. blue cheese & walnut salad serves 2 as a light meal
1 tablespoon sherry vinegar 1 small head radicchio 1/2 bunch flat leaf parsley, leaves picked 150g (5oz) creamy blue cheese handful walnuts 1. Combine vinegar with 4 tablespoons extra virgin olive oil in a large salad bowl. Season.
2. Tear radicchio leaves into chunky pieces. Wash and spin dry. You may not want to use all the radicchio.
3. Toss leaves in to the dressing along with the parsley leaves.
4. Arrange leaves on a platter or in a bowl.
5. Break cheese into chunks and scatter over the leaves. video blue cheese salad 6. Top with walnuts. password: fresh blue cheese & walnut salad... prepare ahead? problem solving guide Like most salads, the leaves start to wilt once dressed so not the salad too dry - sounds like not enough dressing. Either drizzle over greatest for preparing in advance. a little more olive oil and vinegar or mix up another batch of dressing in a small bowl and toss that over. leftover potential If you don’t mind soggy salad leaves, will keep in the fridge for a few too bland? don’t forget to season generously. And possibly sharpen days. things up with a little more vinegar.
variations for fun serving suggestions carnivore - serve with crispy bacon or finely sliced proscuitto. I’d happily eat this for lunch on it’s own (and have done so!)
vegan / dairy free - replace cheese with scoops of avocado For a more substantial meal, toss in a can of butter beans or serve as flesh. a side dish to roast chicken or a classic minute steak.
different cheese - replace the blue cheese with whatever takes your fancy. A fresh young goats cheese would be lovely. As would generous lashings of shaved parmesan.
fruit - some finely sliced pear would be a nice addition.
problem solving guide can't find radicchio? -just replace with another salad leaf. Something crisp and bitter like witlof (belgian endive) would be great but then again pretty much any mixed salad leaves would do the trick.
no sherry vinegar? -red wine vinegar or balsamic are good substitutes. I’m not normally a big fan of poaching meat because I worry about losing all the flavour into the poaching liquid. But there’s something so lovely about the melting texture of poached chicken.
If you’re in a hurry, you can cook the chicken over the heat for 10-15 minutes total, rather than standing for 20 off the heat. chicken & broccolini salad serves 2
2 chicken breasts 1 bunch broccolini, halved crosswise 1 lemon 2 handfuls baby spinach leaves, washed handful roasted almonds 1. Bring 4 cups water to the boil in a medium saucepan.
2. Add chicken and place broccolini in a strainer over the chicken so the broccolini will steam. Cover with a lid and simmer gently for 5 minutes.
3. Turn heat off and allow chicken and broccolini to stand for 20 minutes.
4. Meanwhile whisk 1 tablespoon lemon juice, zest of the lemon and 4 tablespoons extra virgin olive oil in a large bowl.
5. Pat broccolini dry with paper towel and toss in the dressing. chicken Slice or shred chicken and add to the dressing along with spinach. Toss and serve with salad almonds scattered over. video & broccolini password: fresh chicken & broccolini salad... prepare ahead? problem solving guide Like most salads, the leaves start to wilt once dressed so not the broccolini too crunchy - I like a little crunch but if it’s difficult to greatest for preparing in advance. You could poach the chicken and eat, the broccolini hasn’t been cooked enough. Could be that your cook the broccolini ahead of time and keep in the fridge until you’re steamer setup is allowing too much heat to escape. Next time try ready to serve. adding the broccolini in with the chicken and simmering it rather than steaming. leftover potential If you don’t mind soggy salad leaves, will keep in the fridge for a few broccolini brown / lifeless - either the broccolini wasn’t the days. freshest to start with or you’ve over cooked it. Next time check the broccolini during the poaching process and remove and toss in the variations for fun salad when it’s no longer crunchy. vegetarian - skip the chicken poaching. Steam the broccolini for about 8 minutes or until tender. Serve salad with generous salad too dry - sounds like not enough dressing. Either drizzle over spoonfuls of soft goats cheese or ricotta. a little more olive oil and vinegar or mix up another batch of dressing in a small bowl and toss that over. vegan - replace chicken with a drained can of butter beans OR some pan fried tofu cubes - season very generously. too bland? don’t forget to season generously. And possibly sharpen things up with a little more vinegar. nut-free - replace the almonds with finely diced red onion for colour and crunch. serving suggestions A wonderful light, fresh meal on its own. problem solving guide can't find broccolini? -just replace with a head of regular broccoli chopped into florettes.
chicken tough or dry? - this means the chicken has been cooked at too high a temperature. Next time keep an eye on it in the initial simmering phase to make sure it’s at a gentle simmer. I’ve managed to convert quite a few brussels sprouts haters with this method of cooking. So if you’re a little unsure - give it a go! Just discard the darker coloured leaves when trimming the brussels as they have the strongest flavour.
brussels sprouts with butter beans & proscuitto serves 2
300g (10oz) brussels sprouts, trimmed & thinly sliced 2 cloves garlic, peeled & finely sliced 1 can butter beans (400g / 14oz), drained 1-2 tablespoons sherry vinegar 75g (3oz) finely sliced proscuitto 1. Heat a few tablespoons olive oil in a large fry pan or skillet over a medium high heat.
2. Add brussels sprouts and garlic and stir fry until sprouts are browned on the edges and almost cooked through - about 3-4 minutes.
3. Toss in beans and continue to stir fry until beans are hot.
4. Remove from the heat. Taste and season with salt, pepper brussels sprouts and sherry vinegar. 5. Layer over proscuitto slices and video with serve hot. butter beans password: fresh brussels sprouts with butter beans... prepare ahead? problem solving guide You can easily cook in advance and keep in the fridge. Just reheat sprouts too crunchy - cook for longer. If they’re over browning on with a little olive oil in a warm pan. the edges but not cooked through, add a few tablespoons water to inhibit the browning and allow the sprouts to steam. Lid on may help leftover potential too. Next time try cutting the sprouts more finely. Great! I love these sprouts for breakfast with a poached egg. sprout flavour too strong -could be undercooked or you’ve left variations for fun too many of the dark outer leaves on. The more you cook the sprouts, vegetarian - replace the proscuitto with some shaved parmesan the sweeter and less cabbagey the flavour. If there is a next time, be cheese or even a sharp blue cheese. OR serve with a poached egg more ruthless in the trimming and cut the sprouts finer so they cook on top instead of the pork products quicker and the cabagey flavours can dissipate more readily.
vegan - replace proscuitto with a generous handful of roasted sprouts too dry - drizzle over a little extra virgin olive oil. almonds or pecans. too salty - remember that the proscuitto will be quite salty so better butter bean-free - replace the butter beans with about 200g to season less upfront and add more salt at the table if needed. (7oz) short pasta or gnocchi that has been cooked according to the packet directions. too bland? don’t forget to season generously. And possibly sharpen things up with a little more vinegar. better value - proscuitto can be expensive, feel free to brown some bacon in the pan first as a more cost effective option. serving suggestions A wonderful meal on its own. Also great with a poached or fried egg problem solving guide on top. can't find sprouts? -they’re more of a winter thing. Replace with finely sliced cabbage or any colour. You could also skip the proscuitto and serve as a side to a roast chicken or even slow cooked meat. sprouts burning? - the temperature in the pan is too high. Reduce the temp and add a few tablespoons of water to stop the browning and allow the spouts to steam an finish cooking. Covering with a lid will help keep the steam in and retard browning / burning. Tuna mornay, or ‘tuna dish’ as we called it in my house, was one of my alltime favourite things as a child.
This is my adult take on it which has the bonus of being much more simple to prepare. The spinach adds a little colour and freshness but you may prefer to serve it on the side if you have a fussy eater on your hands. pasta with tuna & spinach
serves 2
200-250g (7-8oz) short pasta 1 can tuna in oil (185g / 6oz) 1 tablespoon salted capers, optional 4-6 tablespoons whipping cream 2 handfuls baby spinach leaves
1. Bring a medium saucepan of salted water to the boil. Add pasta and set the timer according to the directions on the packet. pasta with 2. Soak capers, if using in a few tablespoons water to remove tuna rhe salt. 3. When the pasta timer rings, test the pasta to make sure it’s cooked. Drain pasta.
4. Return the pan to the heat and cook tuna and the oil, stirring for a few minutes or until tuna is starting to brown. 5. Add capers, and cream. Stir then add drained video pasta, and spinach adding a little more cream if it looks too dry. Season. password: fresh pasta with tuna & spinach... prepare ahead? problem solving guide You could pre-cook the pasta and toss in a little olive oil so it can't find tuna in oil? -replace with drained can of tuna in spring doesn’t stick and add to the hot sauce and allow to warm up before water or tuna in brine and add in a few tablespoons of olive oil to serving. Or cook the whole dish and reheat gently in a pan, adding brown the tuna in. a little more cream or some olive oil if it looks too dry. pasta too crunchy - cook for longer next time. Not much you can leftover potential do about it now. OK. Will keep in the fridge for a week or so. pasta sticking in the pot - make sure you stir the pasta a few variations for fun times during the first few minutes of cooking to avoid sticking. vegetarian - replace the tuna with 2 -3 chopped hard boiled eggs. No need to brown the eggs, just toss them into the drained pasta with the cream and capers. too dry - toss in a little more cream.
vegan - to be honest, a tomato based pasta sauce with a little too bland? don’t forget to season generously. Some people may spinach tossed through would be a better vegan option. prefer this served with a ilttle lemon juice or malt vinegar.
slow carb / gluten-free - replace the pasta with a drained can serving suggestions of butter beans or other white beans. Much quicker to prepare! A wonderful meal on its own. Feel free to make a little dressing with lemon juice and olive oil and dairy-free - skip the cream and stir in a little of the pasta cooking serve the spinach as a side salad instead of tossed through water and a few tablespoons extra virgin olive oil to make a sauce.
salmon - replace tuna with a drained can of salmon - adding a little olive oil to cook the salmon in.
problem solving guide pasta gluggy - this means your pasta is overcooked. It’s hard to go pasta a well spiced chorizo when it comes to satisfying sausages. I just LOVE a good chorizo. They can be sold either fresh, like regular sausages or more dried like a salami. For this dish, I prefer to use dried chorizo for their flavour. Their firmer texture means they are better suited to being sliced and pan fried. chorizo with chickpeas
serves 2
200 (7oz) chorizo, sliced into coins 1 can chickpeas (400g / 14oz), drained 2 teaspoons smoked paprika 1 punnet cherry tomatoes, halved (250g /8oz) 1/2 bunch flat leaf parsley, leaves picked
1. Heat a few tablespoons olive oil in a medium fry pan (skillet).
2. Cook chorizo stirring freequently for a few minutes or until chorizo is golden brown.
3. Toss in drained chickpeas, paprika and tomato and continue to cook for another few minutes or until the tomato is softening and everything is hot.
4. Remove from the heat. Taste, season and chorizo with toss in the parsley leaves. video chickpeas password: fresh chorizo with chickpeas... prepare ahead? Feel free to cook in advance and warm in a pan over a medium problem solving guide heat, adding a little olive oil if it looks too dry. can't find smoked paprika? -replace with regular paprika or just skip it all together. leftover potential Great! Will keep in the fridge for a week or so. too spicy - cook for longer next time. Not much you can do about it now. variations for fun vegetarian - skip the chorizo and stir fry the tomato, paprika and bitter flavours - some smoked paprika can be bitter. Next time try a chickpeas in a little olive oil. Served with a poached or hard boiled different brand but for now drizzle with a little olive oil to mellow it out. egg on top. too dry - toss in a little extra virgin olive oil. vegan - again, skip the chorizo and serve with a generous handful of roasted almonds, preferably Spanish marcona almonds. too bland? don’t forget to season generously. A splash of sherry vinegar may bring it to life. white bean - replace the chickeas with a can or jar of your favourite white beans. serving suggestions A wonderful meal on its own. Or with a green salad on the side. chilli - spice things up with a little fresh or dried chilli. Makes a great brunch with a poached egg on top. problem solving guide chorizo crumbling - sounds like you’re using fresh chorizo which are more like sausages, Wont be the end of the world, but next time try and get your hands on some dried chorizo.
can't find chorizo? - replace with a good spiced salami or some bacon and increase the smoked paprika a little.
chorizo burning - quick! reduce the heat in the pan. And remember to stir regularly. video module 6 password: fresh mastering the art of seasoning think about the saltiness of your ingredients One of the best ways to anticipate whether you’re going to need any extra seasoning is to have a think about how much salt each ingredient is contributing.
general beware of taste saturation Remember that when your taste buds have been exposed to something a few times, they become less sensitive to those flavours. So if you’ve been tasting and seasoning tips tweaking for a while, it’s good to have a break and a glass of water, and ideally take 5 minutes out of the kitchen. The other option is to get a second opinion from someone else.
consider your accompaniments & the end use If you’re making a filling for pies, remember that it’s going to be eaten with the pastry so a little bit more salt might not be a bad thing.
allow for the serving temperature The colder things are, the duller the flavours (or really the less we perceive them). Best to taste and season at the serving temperature if you can, otherwise try and allow for differences in temperature.
consider individual preferences and sensitivities Everyone is different. People who rarely eat salty food will be more sensitive than those who eat out all the time. Likewise, younger people tend to be more taste sensitive than the elderly. The answer is to season as much as you think it needs, but serve some salt at the table for your guests to fine tune, if desired.
always err on the ‘less is more’ As we’ve already covered, removing excess salt is pretty much impossible, so best to season gradually.
it’s OK to expectorate One of the most useful skills I learnt during my time as a winemaker was how to spit like a champion. Now I know the thought can be a little gross for some people, I’d much rather spit as I’m tasting and seasoning and still feel like eating when I sit down to dinner, rather than that feeling of being absolutely stuffed before the meal has even begun. It’s up to you really Taste. Season.
the art of As I was attempting to proof-read my new e-cookbook recently, I realised that they are probably the two most repeated words, well maybe after tablespoon seasoning and cup. But arguably the most important instructions in any recipe method. Which got me thinking about when I was getting into cooking. I remember always part 1. being nervous when I came to the bit in a recipe when it said ‘season to taste’. I knew that meant adding salt and pepper. But how could I possibly know how much? For years I’d just add a few grinds of pepper and a pinch of salt and hope salt & pepper for the best. That was until I had a bit of a seasoning revelation. I was travelling in Mexico and signed up for a 1 day market tour and cooking class just outside the beautiful city of Oaxaca. I was expecting the most enlightening part of the day to be the bit when we ate chilli and lime fried grasshopper. But I was wrong.
As we broke up into groups to cook our assigned dishes, I was a little underwhelmed by the thought of making a fish soup. But as my team got going, we had a heap of fun. When the instructor came round to check on our progress, we were proud to announce that the soup was done.
After tasting, she inquired as to whether we’d seasoned it and got us to taste as well. I thought it was pretty good, but at her insistence we added a more salt. A second taste and the difference was staggering. With our instructor’s encouragement we continued to salt and taste. Each time the soup tasted more alive and vibrant, not salty but fresh and good.
It was then that I realised that this is what seasoning is about – tasting and tweaking – or fine tuning to bring out the best in the food. After that, I felt more confident with the whole seasoning thing and began to experiment with my own cooking. I like to think of seasoning as an art that I’m continuing to practice and improve. how do I go about seasoning a dish? There are two main times to think about seasoning – the beginning and the end. For slow cooked dishes it’s a good idea to get some salt in early so it can spread the art of through the whole dish over time. For most other things seasoning at the end is the best way to go.
seasoning Before you serve, have a little taste of your dish and ask yourself these questions: i. Does this taste delicious as is? Or are the flavours a little dull? part 1. ii. Would it taste (even) better with some salt and pepper? If you’re a little unsure, you can take out a little sample and add some salt and salt & pepper pepper to it. Taste and compare to the original. If it tastes better, add salt to the dish. If not then you’re ready to serve. It’s all about backing yourself and trusting [continued] your judgement. what should I use? If you don’t own a pepper grinder, at least get yourself one of those supermarket disposable bottles of peppercorns. There is no substitute for the fragrance of freshly ground pepper. I like to use the best black peppercorns I can afford, as I find that white pepper has a faint air of B.O. about it. But it’s up to you.
For salt, I keep two kinds. i. Inexpensive fine sea salt for bulk seasoning things like pasta water or for making brine. ii. Sea Salt flakes, usually Maldon that have a lovely large flake structure that make them perfect for crushing over things at the last minute.
Iodised salt is great for people that don’t get any seafood in their diet and might be iodine deficient, but I prefer to eat fish and have my salt clean tasting.
what happens if I overdo it? We’ve all been a bit heavy handed with the salt at times. Although I can’t remember ever having a pepper overdose. To be honest about the only way you can fix serious over-salting is to dilute the dish. Which can be tricky unless it’s a soup or stewy type thing. Serving with unsalted accompaniments, like mashed potato made with unsalted butter, or skipping the salt in the pasta water can help. The warm and wonderful Thai people have been all over the balance between sweet, sour, salty and heat for ages.
the art of For me, it’s something that I actually learned to appreciate during my years as a winemaker. At winemaking school we did many experiments where we would ‘doctor’ a wine with different types and amounts of acid. We’d then taste the seasoning different samples to see which ones were best. It was incredibly enlightening to part 2. see the difference that sourness played in the wine. It was more than just tasting more tart. At the optimal acid level the wine would sweet & sour be more bright and alive on the tastebuds. It would sing. The other benefit was that the mouthfeel of the wine would change as well. If the standard was very low on acid it would tend to feel oily and flabby in the mouth. [acidity] Add some acid and the change was remarkable. The very same wine could feel thirst-quenchingly crisp.
It dawned on me, that the ability of acid to change flavour and texture must also be relevant in food.
So I began to pay more attention to the use of sour things in my cooking as well. And I haven’t looked back really. It’s amazing how a little vinegar can bring to life something like the canned lentils. On their own, they taste fine – all earthy and comforting. But with a little vinegar you have a dish that really shines.
tips for seasoning with the sweet and the sour
choose an acid with an appropriate flavour profile Most sources of acid for use in cooking have a unique type of flavour. Think of the difference between limes and lemons, or between a delicate sherry vinegar and a super-concentrated balsamic and pick the best one to work with your dish. choose a sugar with an appropriate flavour profile While brown sugar can add a lovely caramelised flavour along with some sweetness, it can clash with the delicate freshness of something like a passion the art of fruit dessert. White sugar is best when you want to add a clean sweetness – I tend to choose caster sugar so it dissolves easily. Then of course there is always balsamic vinegar which covers the sweet and the sour in one hit. Other options seasoning include honey, dried or fresh fruit, fruit juice and maple syrup. part 2. get creative with your sources While it can be easy to just reach for a squeeze of lemon or a spoonful of sugar, sometimes it can be more fun to add an element to a dish that will provide the sweet & sour sweetness or sourness you’re looking for. This can add variety so that not every mouthful is the same.
[continued] I love a dish that has different bursts of flavour. Think about using fruit or dried fruit in savoury dishes. Or using acidic ingredients like fresh tomato, rhubarb, slices of lime or lemon or marinated anchovies for a little sour buzz.
gently does it If you overdo the sweetness or the sourness, they can be used to balance each other to a degree. So if there’s too much acid, a little sugar can help and vice versa. But this is far from ideal. Better to season carefully and avoid the need for corrective measures.
taste before and after Don’t just assume that you’re going to need the sweetness or sourness. Taste first and ask yourself whether it is good as is or whether it would benefit from some more sharpness or more sweetness.
beware of taste saturation When your taste buds have been exposed to something a few times, they become less sensitive to those flavours. So if you’ve been tasting and tweaking for a while, it’s good to have a break and a glass of water. Or ask someone else to have a taste for you. Once you have the basics of salt & pepper and the sweet and sour, it’s time to branch out and explore the world or spices, herbs and sauces. By harnessing the power of these three main categories of flavourings, I can guarantee you’ll never get bored with your cooking. the art of SPICES Take it slow. Start with dried chili flakes, chili powder, or whole chilies, then add seasoning 1-2 of the following to your repertoire at a time: Ground cumin. Combine a tablespoon of this with an equal amount of olive oil, then use it to part 3. marinate your steak before cooking. flavourings Ground coriander. Sprinkle some over cooked fish or pork. It’s also brilliant when added to your spinach before microwaving.
Curry powder. Add a few teaspoons to your lentils before heating them for lunch. I love to add a little to my scrambled eggs.
Smoked paprika. Use as a dry rub on chicken before grilling. It’s also wonderful with tomato-based dishes.
HERBS Dried herbs tend to just make everything taste like stale weed. Stay away from herbs until you’re ready to either handle them fresh or start growing your own in a window box.
Basil great with anything tomato-based. I also love it with eggs and it can freshen up anything particularly cheesy.
Cilantro (coriander) Great with asian dishes, but also works well with anything fresh and lemony or limey. Be careful, though, I know quite a few people who find it overpowering. Thyme Fragrant and floral, I find thyme to be really versatile. From a meaty steakto the art of delicate egg dishes it enhances without taking over. SAUCES seasoning Prepared sauces can be indispensable for adding flavour to basic dishes. And you don’t need a massive collection to make a difference.
part 3. Soy sauce I highly recommend starting out with a bottle of soy sauce. Don’t only have it with Asian-inspired dishes; use it instead of salt whenever you crave a more intense, flavourings savory flavor. [continued] Hot sauce If you like spicy foods, a bottle of Cholula, Tabasco or Sriracha will be indispensable.
Oyster sauce Oyster sauce is great for lovers of Thai food. Apart from soy, this is my go-to sauce for stir frys. Vegetarians should keep an eye out for veggie ‘oyster’ sauce.
Tomato paste I always have some canned tomatoes or tomato paste in my pantry. While not strictly seasonings, they are great for adding variety.
Pesto A jar of pesto can be a great flavor hit, freshness and greenery. The other option is to make your own and keep a jar in the fridge under oil.
Mayonnaise Rich and creamy, it’s great on its own as an instant sauce but also works a treat when flavoured with anything from basil to mustard to horseradish.
Mustard I ususally keep both a creamy Dijon and a wholegrain mustard on hand. Mostly for adding depth to salad dressings but also handy to serve with steak or other grilled meats. One of the biggest lessons I learned at winemaking school and working in the industry was the importance of balance when it comes to making things taste the seasoning their best.
While it can be a bit daunting when you’re just starting out, there are a few rules cheat sheet & of thumb that can help guide your decision making and get you to the best problem solving tasting results. Here are some common problems and the best way to fix them: guide too salty A little sugar can balance but tread very carefully because it’s easy to go too sweet – which can taste weird. The safest way to overcome a big salty problem is to dilute the food, adding water or more of any of the component ingredients will help.
too sweet A little salt is your friend. For some reason overly sweet dishes respond better to salt than salty dishes respond to sugar.
bland Salt is my first choice. The second is a little acidity – lemon juice is my go-to here.
too acidic In winemaking, sugar can help balance out acidity. It also works in food, but we cooks are lucky to have another option. A little cream, butter or olive oil is a really lovely way to smooth out something too sharp.
oily / too rich While this isn’t so much a flavour problem, acidity helps to cut through the richness. Think fish & chips with vinegar or lemon juice or fresh sharp raspberries with a too rich chocolate cake. My Irishman is a big fan of the black bean sauce. One of his specialties is a chicken and black bean stir fry which is just lovely.
If you can’t get your hands on dried salted black black bean beans, you could substitute in a commercial black beef & bean sauce. Or just skip the black beans and increase the amount of soy sauce. beef & black bean stir fry serves 2-3
450g (1lb) minced (ground) beef 3 cloves garlic, finely chopped 2 tablespoons dried black beans 2 tablespoons soy sauce 1-2 teaspoons chilli flakes 1 bunch bok choy 1. Heat a large wok or fry pan on a high heat. Add a few tablespoons of oil and beef.
2. Stir fry beef for a few minutes. Chop garlic and add to the beef.
3. Meanwhile, combine black beans, soy sauce and 2 tablespoons water. Wash bok choy and roughly chop.
4. When the beef is well browned, add the sauce mix and stir fry for another minute.
5. Add bok choy and cook, covered, stirring video occasionally for a few minutes or until bok choy password: fresh is wilted. Taste & season. beef & black bean stir fry... prepare ahead? problem solving guide I think this is best hot from the wok, but you could cook the beef too dry - this is quite a dry stir fry which is relying on fat from the beef first and reheat with the bok choy if you like. to keep things succulent. If your beef is very low fat the stir fry will be dry. Drizzle in some peanut oil or other neutral flavoured oil to soften leftover potential things up. A little water may help too. Will keep in the fridge for a week or so. too salty? - both the black beans and the soy are going to add a bit variations for fun hit of salty goodness. So be careful before you season with anything carnivore - try different cuts of beef or even chicken. else.
vegan / vegetarian - replace beef with crumbled firm tofu. too bland? don’t forget to season. A little more soy may liven things up. different veg - feel free to play around with different Asian greens or add in other vegetables. Sliced red capsicum (peppers), carrots, serving suggestions green onions, zucchini, broccoli are all good. Great as a meal on it’s own.
problem solving guide Or you could serve as part of an Asian banquet with another stir fry, black beans? - replace with a commercial black bean sauce or some rice or cauliflower rice, and maybe a curry or two. skip all together and use a little more soy sauce.
burning on the bottom - the heat is probably too high, or you haven’t been stirring often enough. Add a little water to slow things down and help the bok choy steam.
bok choy too crunchy? - sounds like you haven’t cooked it for long enough. Next time cutting it finer may help. Adding a little water in to help the boy choy steam may also speed things up. I just love the combination of well browned spiced beef on a bed of smooth smooth hummus. Add in a cooling cucumber salad and you’ve got a meal in minutes!
Feel free to make your own hummus or use a good quality store bought one. lebanese beef with hummus & cucumber serves 2-3
450g (1lb) minced (ground) beef 3-4 teaspoons baharat or ground cumin 6-8 tablespoons hummus 2 lebanese cucumbers 1 lemon 1. Heat a large fry pan on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.
2. Add baharat and continue to cook beef, stirring occasionally until really well browned. Taste and season.
hummus 3. Meanwhile, shave the outside layers of the cucumber lebanese beef & into ribbons, discarding the watery seeds in the centre. Toss ribbons in a bowl with a little salt and a squeeze of lemon.
4. To serve, smear hummus over the base of your plates. Top with hot beef and arrance salad on the side. video password: fresh beef & hummus with cucumber salad... prepare ahead? problem solving guide You could prepare the beef, salad and hummus ahead of time. But too dry - if your beef is low in fat, it can be quite dry. Normally the I’d wait until you’re ready to eat to bring them all together. Best hummus balances it out, but if you’re worried you could drizzle over served with the salad cold, the beef hot and the hummus mellowing some extra virgin olive oil. at rom temperature. too spicy? - the baharat can be intense. If you’re tasting on its own, leftover potential remember it will be diluted when you eat the finished meal with the Will keep in the fridge for a week or so. hummus and salad
variations for fun too bland? don’t forget to season. Salt, pepper and lemon juice are vegan / vegetarian - replace beef with a generous handful or all your friends here. two of roasted almonds, pinenuts or cashews and sprinkle with baharat. serving suggestions Great as a meal on it’s own. Or you could serve a little Lebanese bread different veg - feel free to play around with different Asian greens or pita bread on the side to help scoop everything up. or add in other vegetables. Sliced red capsicum (peppers), carrots, green onions, zucchini, broccoli are all good. Or you could serve as part of a Lebanese meal with some babaganoush and tabbouleh. sesame free - for a tahini / sesame free version, skip the hummus and serve on a bed of mashed white beans or chickpeas with lemon juice and a little olive oil.
problem solving guide can't find baharat? - make your own by combining equal parts of ground cumin, paprika and cinnamon. OR simply replace with ground cumin on its own.
beef burning - the heat is probably too high, or you haven’t been stirring often enough. REduce the heat quickly and give it a good vigorous stir. A little more oil may help. These days in our house we’re happier to eat our bolognese sauce with zucchini noodles instead of boring old pasta. After a bit of trial and error, I’ve discovered that its much better to bake the zucchini noodles in the oven with a little olive oil rather than boiling them like you would pasta. It only takes 10 minutes and you end up with wonderfully succulent noodles. italian beef ragu with zucchini serves 2
450g (1lb) minced (ground) beef 2-3 cloves garlic, finely sliced 2 cans tomatoes (400g / 14oz) 2 medium zucchini parmesan cheese, to serve 1. Preheat oven to 200C (400F). Heat a large fry pan on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.
2. Add garlic and continue to cook beef, stirring occasionally until really well browned. Add tomatoes and reduce heat to a simmer. Cook stirring occasionally
3. Meanwhile, shave the zucchini into ribbons using a mandoline or vegetable peeler. Drizzle a baking tray with olive oil and layer zucchini over the tray, don’t worry if they need to be layered. Drizzle with more oil and bake for about 10 minutes or until zucchini is tender. italian 4. Taste and season beef and drizzle generously with some extra virgin beef ragu olive oil to balance the acidity of the tomato.
5. Serve zucchini noodles topped with beef sauce video and parmesan shavings password: fresh italian beef ragu with zucchini... prepare ahead? problem solving guide You could prepare everything in advance and reheat the beef and too tomatoey - this sauce is quite tomatoey rather than just beefy. noodles separately (or together) before serving. The noodles will be If you find it too much, balance out with some more extra virgin olive a little fragile so be careful. oil OR even better melt in a few knobs of butter to soften the acidity of the tomato. One of my favourite things! leftover potential Will keep in the fridge for a week or so. too watery? - depending on the size of your pan, it may take a while for the tomatoes to reduce down. A wider, shallower pan will reduce variations for fun more quickly than a deeper, narrower pan. For now, simmer a little vegan / vegetarian - try a mushroom ragu. Replace beef with longer OR add in a few tablespoons of tomato paste to thicken things about 750g (1 1/2lb) chopped mixed mushrooms. Vegans can up. serve with shaved brazil nuts instead of parmesan. too bland? don’t forget to season. Salt, pepper and possibly a little dairy free - serve with finely shaved brazil nuts instead of cheese. sugar for those who like it sweet.
buttery - finsh the sauce with 2-3 generous knobs of butter serving suggestions instead of olive oil. Makes for a wonderful meat sauce. I think this needs either a salad or some steamed greens such as broccoli served on the side with this. chilli ragu - spice it up with a teaspoon or so of dried chilli flakes or powder.
carb-fest - skip the zucchini and cook some spaghetti according to the packet directions and serve wtih the sauce and parnesan.
problem solving guide beef burning - the heat is probably too high, or you haven’t been stirring often enough. Reduce the heat quickly and give it a good vigorous stir. A little more oil may help. I keep forgetting about refried beans but when I remember, I just love them! Great flavour and creamy texture to contrast crispy iceberg lettuce.
Using salsa as a sauce for ground beef was a new one for me. Really loved the results. Fresh and very different from the Italian flavour profile. mexican beef & refried beans serves 2-3
450g (1lb) minced (ground) beef 1-2 teaspoons chilli powder 1 jar salsa (375g / 12oz) 1 can refried beans (400g / 14oz) 1/2 iceberg lettuce 1. Heat a large fry pan or skillet on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.
2. Add chilli and continue to cook beef, stirring occasionally until really well browned.
3. Add salsa and reduce heat to a simmer. Cook stirring occasionally for about 5 minutes or until the sauce is hot and reduced slightly. Taste and season.
4. Meanwhile, rinse the lettuce and pat dry on paper towel. Finely shred the lettuce.
5. To serve, smear a layer of beans over the base of your plates. Top mexican beef & beans with hot beef and serve with lettuce on the side. video password: fresh mexican beef & beans... prepare ahead? problem solving guide You could cook the beef in advance then reheat to serve with the too sweet - depending on the brand of salasa, it may be on the lettuce and beans. sweet side. Balance this with some salt and if you have it some lime or lemon juice. leftover potential Will keep in the fridge for a week or so. Although the lettuce may too watery? - depending on how thick your salsa is, you may need not survive that long the beef and beans will be fine. to cook it down for a little longer if it seems too watery.
variations for fun too bland? don’t forget to season. Salt, pepper and possibly a little vegan / vegetarian - Either increase the amount of refried beans extra chilli if your salsa doesn’t pack enough punch. and serve with salsa and lettuce OR replace beef with crumbled tofu OR replace the beef with a coarsley chopped avocado and serving suggestions serve the salsa drizzled over the top. Lovely as a meal on its own.
no-refried beans - serve beef on a bed of corn chips for added OR serve with corn chips, guacamole and sour cream for the full crunch. A little sour cream would be a lovely decadent addition. Mexican experience.
problem solving guide beef burning - the heat is probably too high, or you haven’t been stirring often enough. Reduce the heat quickly and give it a good vigorous stir. A little more oil may help. This may seem a little weird at first because it indian looks a lot like an Italian meat sauce. But the flavour profile is really lovely and quite different! beef curry Best served with some cauliflower rice or steamed rice and something green on the side. indian beef curry serves 2-3
450g (1lb) minced (ground) beef 1-2 teaspoons dried chilli flakes 2 tablespoons garam marsala 1 can coconut milk (275g / 10oz) 3-4 tablespoons tomato paste 1. Heat a large fry pan or skillet on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.
2. Add chilli and garam marsala and continue to cook beef, stirring occasionally until really well browned.
3. Add coconut milk and tomato paste and reduce heat to a simmer.
4. Cook stirring occasionally for about 5 minutes or until the sauce is hot and reduced slightly.
5. Taste and season, adding a little more chilli if you think it needs it. video password: fresh indian beef curry... prepare ahead? problem solving guide Absolutely! One of those things that will improve with a few days in too watery? - cook it down for a little longer if it seems too watery. the fridge. Next time try a more creamy (read expensive!) brand of coconut milk.
leftover potential too bland? Season with salt and pepper. If the curry flavour isn’t Excellent! Will keep in the fridge for a week or so. pronounced enough,
variations for fun serving suggestions vegan / vegetarian - A chickpea curry would be a wonderful This one needs some sides! veggie alternative. 2 cans of drained chickpeas should do the trick. Steamed rice or cauliflower rice is a must. Then something salady beef chunks - if you find the how gound beef curry a little weird. or vegetabley would make for a complete meal. Steamed broccoli Feel free to use some diced beef fillet or other tender cut. Brown it or green peas would be my pick. Although a shaved cabbage salad well in the pan then remove from the pan while you cook the sauce might be nice for some crunch. before returning to the pan to cook.
chicken curry - try it with ground chicken.
problem solving guide beef burning - the heat is probably too high, or you haven’t been stirring often enough. Reduce the heat quickly and give it a good vigorous stir. A little more oil may help.
bitter flavours - if the garam marsala gets burned this can add bitter flavours to the curry. A little sugar to season can mask this but if it’s too prominent, you may need to start again.
can't find garam marsala? - replace with your favourite curry powder or try making your own spice blend. video module 7 password: fresh knife skills & time tricks 1. get a good knife sharpening system I’m planning a separate post on knife maintenance, but I can’t stress how much easier your life will be if you keep your knives sharp. Not to mention safer and you’ll 11 tips for be quicker. I’m a big fan of the Furi fingers because they’re the most foolproof system I’ve used. But whatever works for you. Just choose something. knife safety & 2. go for quality Like most things in life, you get what you pay for. Think of your chefs knife as maintenance the little black dress of your kitchen equipment. It’s the one piece of equipment you’re most likely to be using every time you step into the kitchen, so it makes sense to invest in the best you can afford. And in my own knife family, the more expensive knives keep there edge longer and are much better all round. video 3. forget about quantity Those fancy knife blocks may seem like a great idea when they’re heavily password: fresh discounted in your favourite kitchenware store, but they’re just going to take up valuable space. All you need is one decent cooks knife and possibly a bread knife, if you happen to develop an addiction to homemade sourdough. That’s it.
4. get a good storage place After following tip 1, it can be very dangerous to have your super-sharp knife knocking about in your cutlery drawer. Not to mention, not the greatest for your knives. If possible, it’s worthwhile setting up a knife magnet so your knives are always safe and only a short reach away. Next best thing is to invest in cheap plastic blade covers that will protect both you and your sharp blade. Or make your own cover with some cardboard and sticky tape.
5. use an appropriate cutting surface A decent chopping board is just as important as a good quality knife. And even though I’m a minimalist, I’d recommend investing in more than one board. I have a wooden all purpose board I use for most general jobs, and then plastic colour coded ones for raw meat, fish, poultry and veg.There’s a lot of controversy around the food safety and hygiene aspects of using plastic v’s wooden boards. I’m happy with my system of relying on the hottest cycle in my dishwasher to keep any nasties at bay. 6. know when your knife isn’t the best tool for the job. Even the most dexterous chefs know that their trusty knife isn’t necessarily the best tool for the job. Sometimes it better to use a vegetable peeler if you’re after 11 tips for ribbons of things like carrots or zucchini. Or for finely shaved veg for salads, even chefs choose a mandoline to get the finest result in the quickest amount of time. knife safety & 7. don’t put your knives in the dishwasher I’m very lazy when it comes to cleaning up. So I tend to pop everything in the maintenance dishwasher. After years of abusing my Global knife and it developing some unattractive rust spots, I’ve finally come round to the no knives in the dishwasher [continued] school of thought. 8. clean your knives as soon as you are finished with them The worst cut I ever had was only a few months ago. I’d used my knife to cut brownies for dessert then left it on the bench until the next morning. I then foolishly tried to scrub the dried brownie gunk off with a scrubbing brush, slipped and really severed my thumb. Still have a massive scar as a reminder!
9. be very careful cleaning knives Rinse under running water then pass a doubled up wash cloth down the length of the blade to remove any debris. Then rinse again, dry with a clean tea towel or paper towel and put it away.
10. never leave knives in the sink Especially in a sink of soapy water. Accident just waiting to happen.
11. be careful passing knives Either place it on a bench so the other person can pick up. OR hold by the spine with the cutting edge facing down and pass the handle towards the other person. In the kitchen, as well as in life, I like to do things as quickly as possible. I mean I run for exercise because I find walking way too slow.
planning I’m always on the lookout for shortcuts that will get me where I want to go quicker time tricks without sacrificing the things that are important to me, like flavour. plan your meals I know it sounds a bit boring but having a rough idea of what you’re going to need and doing a weekly shop is so much faster than going to the supermarket every night on the way home. There’s nothing worse than having to fight for a park when you really just want to get home. Be kind to yourself.
determine your critical path OK this isn’t as scary as it sounds. In project management, the critical path is the list of tasks that depend on another critical task being completed before they are. It can be really helpful to take a moment to think through your recipe and figure out which element is going to take the longest to cook and any things that depend on each other. Then prioritise getting those critical elements cooking asap.
For example if you’re cooking fresh pasta with boccincini, basil & red peppers, the pasta is going to take the longest to cook (the other ingredients just get stirred through) so immediately you should be boiling water to cook the pasta and getting that happening first. Then in the mean time you can cut your peppers and pick the basil leaves.
don’t be afraid to change the technique If there’s something you normally bake in the oven, think about whether you could pan fry it, or cook it under the grill. For a great example, see the recipe for my [almost] instant apple crumble where I’ve taken a dish that normally needs at least 1/2hour in the oven, and turned it into a 10 minute dessert. plan to have leftovers I’m always a big fan of leftovers if I can rework them into a different type of meal. Sometimes I make extra and freeze for future use. Other times I reinvent planning the leftovers as another meal. So Sunday night’s extra lambshanks that were originally served with good old mash, get shredded and mixed with their rich time tricks tomatoey onion sauce for a lamb ragu with pasta on Monday. think about actual active cooking time [continued] A tray of roast mushrooms may take 1/2 hour in the oven, or a slow roast leg of lamb may take 5 hours. But if it only takes a few minutes to pop them in the oven to begin with, and don’t require much supervision, they can free up a lot more of your time than something like a stir-fry which cooks in minutes but takes a heap of chopping prep time.
question your habits Just because you normally cook something in a certain way, or just because you cook something full stop, doesn’t mean it always needs to be cooked. Case in point the broccoli in our broccoli, bacon & avocado salad.
use simple recipes OK. We all know where I stand on this one. But before you even choose to cook a particular dish, it’s a great habit to question whether this is as simple as it could be. I can’t tell you how many times I’ve tried out an idea thinking it wouldn’t work because it would be too simple and would be lacking in some way, and been blown away by the results (in a good way). cheat (!) There’s nothing wrong with using modern convenience foods to save some precious minutes. Tinned chickpeas, par cooked rice, fresh pasta, jars of roasted prepration peppers and frozen peas all make a big difference.
choose ingredients wisely time tricks Knowing the cooking times of different ingredients can help guide your decision making and save you time. For example choosing dried soba noodles instead if [continued] udon will save you 6 minutes of boiling noodles. And red lentils can be cooked in 10 minutes whereas most other lentils are at least 20 minutes or more.
keep your knives sharp The most common activity in the kitchen is chopping. Sharp knives make it much easier to get your confidence and your speed up.
roughly chop herbs, don’t pick their leaves While it is lovely to have whole picked leaves, if I’m in a rush I just roughly chop things like parsley or coriander. Still delicious and less wasteful.
skip the peeling Keeping the skins on things like carrots and spuds not only saves time but gives you the most nutrients as well.
chop to the optimum size The smaller pieces of food are, the quicker they’ll cook. BUT the longer it will take to chop. Only go for smaller sizes if it’s going to help you gain valuable cooking minutes. chop to the optimum size The smaller pieces of food are, the quicker they’ll cook. BUT the longer it will take to chop. Only go for smaller sizes if it’s going to help you gain valuable cooking prepration minutes.
increase the surface area in contact with the heat. time tricks Think about a whole chicken breast and how long it takes the heat to get from the pan into the middle. Then imagine chopping that chicken breast into 4 pieces [continued] and bashing each one out so it’s only 5mm (1/4in) thick. What’s that going to do to your cooking time?
boil water in the kettle first If I’m short on time I always put water in the kettle to boil for pasta or whatever else I need. So much faster than the stove top.
outsource some of the cooking Picking up a BBQ chicken with chips (fries) and gravy on the way home from work may feel like a cop out (not to mention, the health side of things) but picking up a BBQ chicken and turning it into a chicken and bread salad means you get the brownie points (and nutrients) of a home cooked meal, without the time required to fire up your own BBQ.
Chinatown has some other awesome options for this. I love a good Chinese BBQ duck to turn into sang choi bau (just add fresh lettuce, cucumber and some hoisin sauce).
go for prewashed & pre-chopped I always pay extra for bags of prewashed lettuce leaves. And if I’m in a hurry I do sometimes buy scrubbed potatoes.
To be honest I rarely choose pre-chopped veggies because I feel that the freshness and nutrient content isn’t as good as whole. But that doesn’t mean you shouldn’t if you can afford that convenience. get as close to the heat as possible The further away the food is from your heat source the longer it’s going to take to cook. Pan frying or BBQing are my go-to cooking methods when I’m short of technique time. Boiling can also be fast but there’s the time needed to get the water hot in the first place. time tricks use the most direct heat Apologies for getting a bit physics class on you but the other factor is that solids (especially metals) conduct heat better than liquids and gasses. Which is why a hot pan cooks so much faster than the same food sitting in a hot oven.
cook with gas or induction I do love the instant heat of gas. Although after being wowed by Australian chef, Tetsuya’s new masterclass kitchen last year, I do have a hankering for a clean induction cook top which has instant heat with the added benefit of being super easy to clean.
use a fan forced oven My country kitchen is blessed with a fan forced oven and cooks things significantly more rapidly than my sad old gas number in Sydney.
make technology your friend Food processors can grate, slice or puree things in a fraction of the time it would take using an old grater or a mortar and pestle. And I’ve already sung the praises of electric kitchen scales where you can just weigh and go without fiddling around with messy measuring cups. rinse and reuse equipment as you go I used to hate the concept of cleaning as you go because I preferred to concentrate technique on the cooking task at hand. But over the years I’ve realised that it can actually be quicker to rinse that bowl or spoon in front of you rather than reaching to the cupboard for a clean one and it definitely saves on cleaning up time – my least time tricks favourite part of playing in the kitchen. [continued] focus One of my biggest time wasters is when I try and do something else while I’m cooking. Not only do I end up not getting either task done particularly well, I often burn something and have to start again. Much better to be in the moment and get it done right the first time.
practice Like pretty much all activities practice makes perfect – the more often you cook, the quicker you’ll become.
ask for help If you have access to one, employ a kitchen slave. Not only do many hands make light work – it’s also an opportunity to relax and catch up with your loved ones. One I my favourite time tricks is to ditch the cooking all together. In this tasty little example we’re chopping up broccoli and serving it in all its raw crunchy freshness. Soo good. And so good for you!
broccoli, bacon & broccoli & avocado salad avocado salad serves 2
2 rashers bacon, chopped into matchsticks 2 tablespoons dijon mustard 2 tablespoons sherry vinegar 1 head broccoli 1 avocado
1. Heat a small fry pan on a medium high heat. Add a little oil and cook bacon, stirring every now and then for a few minutes until bacon is crisp and browned.
2. Meanwhile combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a salad bowl. Season.
3. Chop broccoli into tiny trees and toss in the dressing.
4. Chop avocado in half and scoop bight sized chunks into the dressing using a spoon. 5. Toss salad to diestibute the dressing and serve video with crispy bacon on top. password: fresh broccoli, bacon & avocado salad... prepare ahead? problem solving guide The avocado will brown with time and the bacon will lose its too bland? don’t forget to season. A little more vinegar may liven crispness, but apart from that it will keep happily in the fridge for a things up. few days. serving suggestions leftover potential Great as a meal on it’s own. Will keep in the fridge for a few days. Or skip the bacon and serve as a side salad with some grilled variations for fun sausages or chicken breasts. vegan / vegetarian - replace bacon with roasted almonds or chopped red pepper (capsicum).
different veg - mix it up with different types of broccoli such as purple sprouting broccoli, or broccoliin or even try cauliflower.
problem solving guide bacon burning - don’t forget to stir from time to time and lower the heat if you feel like its cooking too quickly.
broccoli to crunchy? - if you’re struggling to chomp through the broccoli sounds like your trees were more like redwoods than like bonsai. Serve with a knife and fork so everyone can chop down their broccoli or next time get a bit more agressive in the broccoli deforestation step. You’ve gotta love a quick veggie one pot meal. Especially this super speedy one made with frozen cauli and store bought pesto. The lemon juice really brings commercial pesto to life. A little freshly shaved parmesan cheese would also help bolster the flavours.
Feel free to make your own pesto and use fresh cauliflower if you have the time. pesto cauliflower pesto cauliflower
serves 2-3
500g frozen cauliflower 1 can cannellini or white beans (400g /14oz), drained 4-6 tablespoons pesto 2 tablespoons lemon juice 2-3 handfuls baby spinach, washed
1. Bring the kettle to the boil. Fill a medium saucepan about 2cm (1in) deep with boiling water and place on a very high heat.
2. Add cauli and cook covered, for 7-8 minutes or until cauliflower is tender.
3. Drain cauli and return to the pan. Add the beans, pesto and lemon juice. Stir and season.
4. Add spinach and allow to wilt slightly before serving. video password: fresh pesto cauliflower... prepare ahead? problem solving guide The spinach will wilt a little over time but you could easily make this too bland? don’t forget to season. A little more lemon may liven in advance and then reheat and toss in the spinach. things up or feel free to up the amount of pesto.
leftover potential too salty? commercial pesto can be quite salty, so make sure you Will keep in the fridge for a week or so. taste before getting busy with your s&p.
variations for fun too dry - easy to fix. Just toss in some more pesto or if you’ve used carnivore - replace the beans with some poached or leftover all your pesto, drizzle with a good quality peppery extra virgin olive oil. cooked shredded chicken. OR toss in a little crispy bacon. serving suggestions vegan / dairy-free - us a dairy-free pesto such as my sicilian nut Great as a meal on it’s own. pesto. Or serve as a complete vegetable side dish to a store bought BBQ super green - replace the cauli with broccoli. A good dish for st chicken or if you have the time, roast your own chicken. patrick’s day!
problem solving guide cauliflower too crunchy? - it wasn’t cooked for long enough. Next time give it more time and taste before you take it off the heat to make sure you’re happy. Inspired by the classic Italian dish, vitello tonnato. The tonnato refers to the tuna mayonnaise used to dress the finely sliced poached veal, or in this case roast beef from the deli.
Even if you’re not a massive tuna fan, really enourage you to try this. It’s just wonderful how the richly flavoured mayo compliments the beef.
beef tonnato serves 2-3
1 can tuna in oil, (185g / 6oz), drained 8 tablespoons whole egg mayonnaise 6 tablespoons lemon juice 350g (12oz) sliced roast beef from the deli 2-3 handfuls rocket leaves 1. Place tuna in a bowl and mash with a fork to remove any chunks.
2. Stir in the mayo and lemon juice. Taste and season.
3. Tear beef into bight sized pieces and toss in the dressing. tonnato 4. Arrange beef on a platter or wooden chopping board and beef scatter rocket leaves on the side. video password: fresh beef tonnato... prepare ahead? problem solving guide Absolutely. Just scatter the rocket leaves over before serving. too bland? don’t forget to season. A little more lemon help too.
leftover potential too dry - toss in a little more mayonnaise. Great!. Will keep in the fridge for a week or so. serving suggestions variations for fun Great as a meal on it’s own. vegetarian - try and egg salad. Slice 5-6 hard boiled eggs, skip the tuna and serve with the lemony mayo and rocket leaves. Or serve as part of an Italian picnic or casual lunch with a few other salads and some crusty bread. vegan - struggling to come up with an idea for this one.
diy - replace the deli beef with home poached beef or veal that has been cooled and finely sliced.
problem solving guide too creamy -sounds like you’ve got an excess mayo situation. Just add a little more lemon juice to balance out the creaminess. The idea for these burgers came from a stonesoup reader via a comment on my blog. I love when that happens.
I prefer tuna canned in oil because it tends to have better flavour and more moist texture. As with most things in life, the more you pay for your tuna burgers tuna the more tasty these burgers will be. tuna burgers
serves 3
1 large tin tuna in oil (425g / 15oz), drained 1 can chickpeas (400g / 14oz), drained 1 egg 2-3 handfuls snow peas (mange tout) mayonnaise or lemon juice, to serve
1. Bring the kettle to the boil and place a large frying pan on a medium high heat.
2. Mash tuna and chickpeas together in a bowl using a fork or your hands. It’s OK to leave a few chickpeas whole.
3. Stir in egg and form mixture into 3 burger patties.
4. Add a few tablespoons of oil to the pan and fry burgers for 4-5 minutes each side. Being very careful when turning because they do like to fall apart.
5. Meanwhile, trim the tops from the snow peas. Place in a strainer and pour over the boiling water from the kettle to blanch. Drain.
6. Serve burgers topped with mayo and video snow peas on the side. password: fresh tuna burgers... prepare ahead? problem solving guide You could prepare the burgers and keep in the fridge for a few too bland? don’t forget to season. A little more lemon may liven hours before cooking. They’ll take a little longer to cook. OR cook things up or feel free to up the amount of pesto. the burgers, cool and refrigerate or freeze. Reheat in the oven or in a frypan over a medium heat. too salty? commercial pesto can be quite salty, so make sure you taste before getting busy with your s&p. leftover potential Will keep in the fridge for a week or so. too dry - if the burgers are overcooked the texture will be quite dry. For now just be more generous with the mayo but next time, get them variations for fun out of the pan a bit earlier. carnivore - replace the tuna with 450g (1lb) minced (ground) chicken and skip the egg. serving suggestions Great as a meal on it’s own. Feel free to skip the snowpeas and serve vegan - try some lentil burgers and serve with veggie mayonnaise. with salad instead.
salmon burgers - replace the tuna with canned pink or red If you’re cool with eating bread, feel free to serve between your salmon. favourite hamburger bun or an english muffin instead.
mermaid cakes - keep the recipe exactly as is but get more creative with the name!
problem solving guide burgers falling apart -it’s really important to cook the burgers well on the first side so the egg has a chance to set and hold everything together. Next time cook for longer before attempting to turn, For now just rename it scrambled tuna or tuna hash ;) While I’m not a big fan of fusion cooking in general, I think it can be fun to use techniques from one cuisine and flavour profiles from another.
Here we’re making the most of the super quick stir fry method of cooking but using more western flavours for this warm salad. Win. Win! warm chicken salad serves 2
2 chicken breasts, finely sliced 1/4 white cabbage, sliced into chunks 1 tablespoon sherry vinegar 1 tablespoon dijon mustard 1 bunch mint, leaves picked
1. Place a large frying pan or wok on a high heat.
2. Slice your chicken finely. Add few tablespoons of oil to the pan and stir fry the chicken for a minute or so.
3. Add the cabbage and continue to fry, stirring occasionally until the chicken has started to brown and is cooked through. I like the cabbage to still have some crunch.
4. Meanwhile, combine vinegar, mustard and 3 tablespoons extra virgin olive oil in a large bowl.
5. Toss the hot chicken and cabbage in the dressing. Taste and season and add mint leaves. warm chicken salad video password: fresh warm chicken salad... prepare ahead? problem solving guide Best when freshly made, in my opinion, but you could cook and too bland? don’t forget to season. A little more mustard can sharpen refrigerate and serve cold if you prefer. things up.
leftover potential too dry - again, overcooked chicken is the culprit. Toss in a little more Will keep in the fridge for a week or so but the mint will wilt a little. dressing.
variations for fun serving suggestions vegan - replace the chicken with chunks of firm tofu or drained Great as a simple meal on it’s own. canned chickpeas.
vegetarian - replace the chicken with slices of halloumi cheese. Just pan fry, turning once until the cheese is golden.
different veg - feel free to add more veg or replace the cabbage with other vegetables. Pretty much anything that works well in a stir fry will be good like carrots, asparagus, zucchini, red & green peppers (capsicum) even celery.
problem solving guide chicken tough or dry -classic symptoms of overcooked chicken. Not much you can do now, except moisten with a little extra virgin olive oil. Next time keep a closer eye on the chicken and remove from the heat as soon as it no longer looks pink.
chicken sticking to the pan - some pans just like to stick. Having the heat high enough and oiling liberally can help. Don’t stress about it too much, adding the cabbage and the moisture from the cabbage can help.release the chicken. The alternative is to deglaze the pan with a little vinegar or water after the chicken had been removed from the pan. module 8 how to master the art of adaptation video password: fresh learn to cut back the number of ingredients This is one of the easiest places to start adapting. Making a tomato sauce (marinara sauce) for pasta? Try skipping the onion or the garlic, it’s amazing that mastering 99% of the time you won’t miss it.
think about the role of the particular ingredient the art of Before you can know what you can adapt, it’s a great idea to figure out what the different components are contributing. Then you’ll know what to look for in a adaptation substitute. For example, chicken breast would be contributing protein and a mild flavour with a tender texture so something like pork fillet or tofu would generally be good substitutes. Or pinenuts in a salad will be contributing crunch and a nutty flavour. Almonds or another nut would tick both boxes or you could go for a little chopped red onion for the crunch and a different contrasting flavour.
adapt for your own equipment This can be difficult to master, but just like thinking of the role of the ingredients helps select a substitute, identifying the reason for using a particular piece of equipment can steer you in the right direction and save you a trip to buy more kitchen clutter. For example with the shaved fennel salad, you need a sharp knife and a steady hand to get the fennel sliced as finely as possible. If you aren’t confident, maybe using a mandoline would be a better idea. Or even the slicer attachment on your food processor?
make google & stonesoup search your friend Got something that needs eating up but no idea what to do with it? The easiest solution is to google it, or try the stonesoup search function (located in the sidebar). A whole world of inspiration.
play around with presentation This can be a super simple method to make a difference. Does the recipe have everything piled on the one plate and drizzled with the sauce? Why not try making a smear of sauce on the plate and topping with the main even for a change. quick veggie soup Soups are brilliant for adapting. This one is a real work horse. A great way to use up any veg you may have in the fridge. Or take it to the other extreme and pair it my top 7 right back to a tomato & white bean soup.
super light ‘slaw adaptable This can go from side salad to main course with just the addition of a little protein. Canned chicken, canned tuna, smoked salmon, shredded BBQ chicken, even recipes proscuitto are all good. Most vegetables can be shaved into this salad. Try carrot, beets, brussels sprouts, cauliflower or even broccoli.
super simple broccoli with hummus I just adore broccoli cooked in the method. IT makes a wonderful side veg or team it with some hummus for a meal on its own. I’ve also served it with a tahini sauce and a drained can of chickpeas. Omnivores might enjoy it with some stir fried chicken.
spaghetti with chilli & garlic The idea here is to use a simply flavoured oil to sauce your pasta. It’s a wonderful pantry staple that can be taken in so many directions. Rosemary or thyme can add fragrance, lemon zest will make for a fresh zingy supper. Toss in some baby spinach or rocket leaves for a fresher take.
warm chickpea salad with almonds rosemary & garlic One of my ultimate go-to pantry meals. Dress it up with roast veg or even marinated veg from the deli. Skip the cooking part and toss it in a simple lemon dressing with a little freshly grated parmesan.
baked frittata I just love this super versatile dish. Serve it warm, room temperature or cool. The filling possibilities are only limited by what you have in your house and your imagination.
salt crusted burgers Pretty much any ground meat works well in these burgers. And then there’s the accompaniment options. If you’re into bread a classic bun with ketchup and lettuce is a good start. the rules 1. You can’t duck out to the shops to pick up an ingredient. It all has to be things playing the you already have in the house and garden. 2. There is no need to eat a failure. If it doesn’t work out, be nice to yourself, order ‘what’s in the in some Thai food, or make something else to eat. begin with the end in mind fridge game’ For me this is the most important step in inventing a new dish. I always take the time to survey the ingredients on hand and then imagine what I’m going to cook. Until I have a picture in my mind, I don’t start cooking. Sure the picture can change, but it’s really important to know where you’re heading before you start.
learn the classic flavour combinations I recently saw a demonstration by the pastry chef from cutting edge New Youk restaurant, wd~50. And one of the things that surprised me the most was his comments that he tends to avoid ‘out-there’ flavour combinations. His logic was that you didn’t need to reinvent the wheel and that there’s a reason that the classics are classic. Wise words.
Here are a few of my favourite combos to get you thinking: § tomato & basil § chicken & tarragon § bread & cheese § salmon & dill § beans & dill § fish & lemon § lamb & mint § apple & cinnamon § peanut butter & jelly (or honey!) § strawberries & balsamic vinegar § lime & chilli & coriander § chocolate & mint § fennel & fish § chocolate & orange § zucchini & mint
remember to keep it simple Apart from burning things, I find my biggest kitchen failures occur when I get carried away and add to many elements to a dish. And end up with a muddled mess. This sorbet couldn’t be simpler, Just drain and freeze a can of chopped pineapple in sugar syrup. Then when you’re ready for dessert, let the pineapple warm out of the fridge for 10 minutes or so and whizz in the food processor. I’ve served it with a little mint for some colour, but it’s fine without.
Feel free to play around with other types of canned fruit, like pears or peaches.
pineapple sorbet
serves 4
1 can pineapple in syrup (850g / 30oz) mint leaves, optional
1. Drain pineapple, reserving the juice.
2. Freeze pineapple in a container for at least 8 hours or longer. Keep the juice in the fridge.
3. Remove pineapple from the freezer and stand for 10 minutes.
4. Whizz pineapple in the food processor with a few tablespoons of reserved liquid, until you have a lovely sorbet texture. Serve immediattely with a little mint, if using. pineapple sorbet video password: fresh pineapple sorbet... prepare ahead? problem solving guide Freeze the pineapple any time, even months in advance. Once pineapple chunks too large for the food processor - stand you’ve made the sorbet, you can pop it back in the freezer, just give for a few more minutes. it another quick blast in the food processor, to break up any large ice crystals that may have formed. texture icy - add in a little more canning liquid and keep processing, you actually need the pineapple to start melting a little so you can leftover potential break up the remaining ice crystals and get the wonderful smooth Will keep in the freezer for months, just remember to whizz again texture your’re looking for. before serving. too bland? add a little icing sugar to sweeten things up. variations for fun peach sorbet - replace pineapple with canned peaches in syrup. serving suggestions Might be a good idea to chop the peaches into smaller chunks Great on its own OR serve with a selection of sorbets and ice creams. before freezing. I love this teamed with a rich sweet vanilla.
pear sorbet - canned pears in syrup would also work well.
pina colada sorbet - instead of using the canning liquid, whizz in a few tablespoons of cocnut milk and white rum.
mojito sorbet -replace canning liquid with white rum and whizz in a small handful of picked mint leaves.
problem solving guide pineapple sticking to the freezing container - stand for a few more minutes, or run under warm water from the tap for a few seconds. As much as I’m a die-hard baked cheesecake fan, sometimes I like to whip up something much quicker.
Marscapone is an Italian style cream cheese. If you can’t find it, use regular cream cheese, but you might need to get out the food processor to make sure it combines smoothly with the lemon curd.
little lemon cheesecakes serves 2
2 shortbread or other plain sweet cookie 125g (4 1/2oz) marscapone 4 tablespoons lemon curd
1. Place shortbread in a plastic bag and bash with a rolling pin or somthing heavy until they are coarsley crumbled.
2. Divide between two small tea cups or pretty glasses.
3. Combine marscapone and lemon curd in a bowl. Taste, and add a little more lemon curd if it needs more kick. Or add a little more marscapone if you’d like it to be creamier.
4. Divide lemon cream between the tea cups and refrigerate cheesecakes until you’re ready to eat. lemon video password: fresh little lemon cheesecakes... prepare ahead? problem solving guide These will happily keep in the fridge for a few days. The biscuit base can't find marscapone? - replace with full fat ricotta and a splash will soften over time, but to my mind that’s not a bad thing. of cream.
leftover potential cups not full enough - I’ve made this on the smaller side because Great! Keeps for a few days in the fridge. they’re quite intense. If you’d prefer your cups to be fuller, either use smaller cups next time OR mix together some more marscapone and variations for fun lemon curd and use that. gluten-free - replace the shortbread with your favourite GF cookie or sweet biscuit. base too crumbly - I’ve kept my base on the more crumbly side because I think it adds a lovely contrast to the smooth, rich filling. lemon & raspberry - serve with a small handful of fresh If you prefer a more classic cheesecake base, melt a tablespoon of raspberries on top. butter and stir that into the crumbs before popping them in the tea cups. lemon & ginger - replace short bread with gingernut cookies. If you’re after a full-on ginger experience, stir a teaspoon of finely too tart? add a little icing sugar to sweeten things up. Next time cut grated fresh ginger in with the lemon curd. back a little on the lemon curd or use more marscapone.
lime cheesecakes - if you can get your hands on some lime serving suggestions curd, give it a go. I love these on their own. Serve with a teaspoon to savour in tiny bights. chocolate cheesecakes - use oreo or other chocolate cookies as the base. Skip the lemon curd and stir in finely chopped milk chocolate into the cream cheese. You may like to sweeten it a little with icing sugar, Or leave it as is.
problem solving guide no lemon curd? - make your own OR replace with lemon butter OR replace with extra marscapone, a tablespoon of icing sugar and the zest of 1 lemon. So simple, it hardly needs a recipe. But don’t fall into the trap of thinking that simple means they’re not special. Every time I serve these little sweet and salty treats they get rave reviews.
Feel free to explore other cheeses. Pretty much any creamy cheese will work here. Marsapone, goats cheese, ricotta are all good.
Another even easier option is to serve the dates and cheese in the middle of the table and let everyone stuff their own.
dates with blue cheese
serves 8
8 fresh dates 8 tablespoons creamy blue cheese
1. Cut dates down one side and remove stone.
2. Smash a little blue cheese in to fill the hole.
3. Refrigerate until you’re ready to serve. video blue cheese dates password: fresh dates with blue cheese... prepare ahead? serving suggestions These will happily keep in the fridge for a few days. I think they’re I love these on their own with a cup of lemongrass and ginger tea. nicer when they’ve been allowed to come up to room temperature for little while, rather than eating straight from the fridge. Or for an even more decadent treat serve with a glass of dessert wine such as a botrytis semillon or sauternes. A good port, muscat or tokay leftover potential can also complete the picture. Great! Keeps for a few days in the fridge.
variations for fun goats cheese - use a creamy goats cheese instead of the blue.
dairy-free - try filling the dates with almond or other nut butter.
problem solving guide dates too hard - sounds like you’re using dried dates rather than fresh. Next time look for Medjool dates in the fresh section of the supermarket or ask your green grocer for fresh dates. Warming hard dates in the oven for a few mintues before filling can help too. The older I get, the more I seem to love the flavour of ginger, especially in desserts.
If ginger isn’t your thing, don’t give up on this idea. I can imagine it would be equally delicious rolling scoops of vanilla ice cream in the crumbs of your favourite chocolate chip cookies. Or any cookie for that matter.
ginger bread ice cream serves 2
2-4 ginger cookies 2-4 scoops vanilla ice cream
1. Place cookies in a plastic bag and bash with a rolling pin or somthing heavy until they are coarsley crumbled.
2. Place crumbs in a shallow bowl and roll ice cream scoops in to coat.
3. Serve immediately or pop back in the freezer until needed. ginger bread ice cream video password: fresh ginger bread ice cream... prepare ahead? problem solving guide These will happily keep in the freezer for a few weeks. The cookie not enough cookie crumbs - depending on the size of your coating will soften over time. scoops and your cookies, you may need more or less crumbs. So good idea to have a few extra cookies on hand. leftover potential Great! Keeps for a few weeks. serving suggestions I love these on their own. variations for fun gluten-free - replace the cookies with your favourite GF cookie or They’d also be lovely with roasted rhubarb, or pot roasted pears. Or sweet biscuit. Alternatively, some smashed praline would make a you could get ultra indulgent and melt some dark chocolate to pour wonderful change from the over the top as a sauce.
dairy-free - make banana ice cream by freezing chopped banana pieces and then whizzing them in the food processor until creamy. You may need to let it freeze and firm up a little before making your scoops..
chocolate chip - replace ginger cookies with your favourite chocolate chips ones.
problem solving guide ice cream difficult to scoop - you may need to let it soften out of the fridge for a few minutes before scooping. Another trick is to pop your spoon in warm water to help form smooth scoops. Ricotta is one of my favourite ingredients. It tends to be pretty inexpensive and has such a lovely cheesecakey, pudding like texture.
All it needs to dress it up and turn it into a proper dessert is a little honey sweetness and some pretty green pistachios.
ricotta puddings with honey & pistachios
serves 2
150g (5oz) full fat ricotta 2-4 tablespoons honey small handful shelled pistachios
1. Divide ricotta between two chinese tea cups, espresso cups or other pretty little glasses. ricotta 2. Drizzle over honey and scatter with pistachios. puddings with honey video password: fresh ricotta puddings with honey & pistachio...
prepare ahead? problem solving guide If you pop the honey on too early it will run down and puddle in the can't find shelled pistachios? - either shell your own or replace bottom of the glasses, so I think it’s best to make it fresh. with other roasted nuts such as chopped almonds.
leftover potential serving suggestions OK. WIll keep as long as the ricotta but the honey has a tendency Pretty much all you need for a simple dessert. to migrate to the bottom of the glass. Not the end of the world though.. still delicious.
variations for fun maple pecan - replace honey with maple syrup and replace pistachio with roasted pecans.
nutella - serve ricotta topped with nutella for a tasty chocolately treat.
problem solving guide ricotta too watery - sounds like you’ve used ricotta in a tub, rather than from the deli. I think it’s worth the extra time to get good quality deli ricotta as the texture tends to be firmer and the flavour more cheesy. about The author of this e-cookbook is Jules Clancy. I’m a qualified Food Scientist, and the creator of the simple food the author blog Stonesoup and the Stonesoup Virtual Cookery School. I’ve been writing my blog since 2005 because I believe that the ability to cook simple, healthy, delicious food is a basic skill, like reading, that everyone should and can have.
When I’m not cooking, writing about food or taking photographs [of food], I can be found indulging my passions for long boozy lunches, travel, running, cookbooks, growing my own veggies, cheese, red shoes and Irishmen, [OK one Irishman in particular].
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