Asian Slaw

Coleslaw is a good old favourite, particularly in the warmer months with BBQ's. As I love coleslaw and Asian, it interests me to mix the two - a little fusion? Here's my take....

Salad

• 1/4 Cabbage - thinly sliced
• 2 Carrots, grated
• 2 Spring Onions, thinly sliced
• 1 Granny Smith Apple, peeled, cored and grated
• 1/4 Red Capsicum, thinly sliced

Dressing

• 100ml Water
• 100 ml Sugar
• 1 Teaspoon Fish Sauce +/- to taste
• Pinch semi dried or fresh Ginger - grated
• Pinch semi dried or fresh chilli - finely chopped
• 1/2 clove finely diced Garlic

How to.....

For the salad, toss everything together in a bowl. I'm a lazy cook - I use my food processor to slice and grate everything, it means I get a more consistent mix.

For the dressing, place all ingredients into a saucepan and heat, gently, until all the sugar is dissolved, let it cool before pouring onto your salad.

Tips

• The dressing makes a great dipping sauce if you reduce it until its thick
• Adding snow pea sprouts and some roasted peanuts to your salad makes a lovely crispy change in flavour
• The dressing is not diabetic, or diet, friendly

Pictured above - with my Panko Crumbed Turkey Balls

Crispy Vegetarian Won Tons

This was a first round, so I only made a small mix that served two for a light lunch.

I truly love the delicate flavours of Asian cooking, and often put in my own twist. For me, cooking is something I do by using my senses - visual, smell, touch and instinct, therefore my measurements are approximate, and I encourage others to do the same.

 

Ingredients

• 1 clove garlic, grated
• 1 T young ginger, grated
• 1 shallot, finely sliced
• 1 baby corn, finely diced
• 1 T red capsicum, finely diced
• 1 T snow pea shoots, finely chopped
• 1/2 carrot, finely grated
• 1 t finely chopped coriander
• 1 1/2 t finely chopped mint
• Little dash of Mirin
• Little dash light soy sauce
• Pinch palm sugar
• 10 Won Ton Wrappers
• 1 egg, lightly beated for sealing Won Tons

How to?

Mix all filling ingredients in a bowl, top each wrapper with about 1 teaspoon of mix, and brush two edges of wrapper to glue together when folded into a triangle, when you fold them, be careful to squeeze all the air out!

Deep fry in hot oil, until golden and blistered - enjoy with a simple honey and soy dipping sauce.

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Fruit Balls

Sometimes it is once to have a little treat at morning tea, but it is very hard to find treats that don't contain an amazing amount of rubbish.
So.... Something to have with a cup of tea, a drink of water or even a juice.
An aside before we begin...... Most of us buy cinnamon from the supermarket, has a nice sweet smell, is dark rusty brown in colour... Most of the time it isn't even cinnamon,but casia. I went and bought whole cinnamon quills, they are a light beige brown in colour and have a very delicate scent, but when you grind them, wooooo hooooooo, lovely strong cinnamon scent. True cinnamon curls in one direction, not both edges into the centre as casia does,
Anyway, I digress, fruit balls is why you are reading this. All measurements are approximate and should be adjusted to your personal preferences.
Ingredients
1 cup Dates - roughly chopped
1/2 cup dried Apricots - roughly chopped
1/4 cup Pistachios - roughly chopped
1/4 cup Coconut, I use moist flakes
1/4 teaspoon Coconut butter
1/2 teaspoon salt
1 teaspoon honey
Few drops rose water
How to
Place all ingredients into a food processor and mix until the mixture comes together in a ball. Roll mixture in your hands in 1/2 teaspoon amounts, to form small balls, then refrigerate. If you want to stop them from sticking together they can be rolled in desiccated coconut, sesame seeds or chopped nuts.

Makes about 24

Limoncello, Smoked Salmon and Dill with Pasta

I wanted something a little lighter for dinner on a Sunday night after a weekend of rather rich food, and decided on smoked salmon with pasta and a lemon sauce,that was super quick and tasty, here's what I did......
  Ingredients: 
For the Sauce:
Zest of 1 Lemon
Juice of 1 - 2 Lemons
1 Tablespoon Lemon Myrtle Infused Macadamia Oil
1 Tablespoon Limoncello
 1 Tablespoon finely chopped Dill
1/4 Cup Cream
For the Pasta:
 2 Serves pasta (of your choice)
1 Carrot - Julienned
1 Handful Green Beans -
Sliced 1 Shallot -
Sliced 150g Smoked Salmon - chopped
How to: Cook pasta in well salted water, adding carrot for last minute and beans for last 30 seconds (I like them really crunchy), drain loosely - a little water left in the pot is good.Add all sauce ingredients and heat through - adding the salmon and shallot at the very end to prevent over cooking. Serve with a lovely grind of fresh black pepper.

I will post a pic next time I cook this! Yes - there will be a next time.

Chicken Noodle Soup

A version that has a little style and a lot of flavour, for a little effort!
I roasted a chicken and had leftovers and wanted to make a soup with a bit of punch, as we both like Asian style flavours, I couldn't pass up the opportunity to do my own version of this classic
Stock
Left over Roast Chicken - all of it
Few stalks of Celery - roughly chopped
1 Onion - roughly chopped
1 Carrot- roughly chopped
1 Star Anise
1 Clove
1 Clove Garlic
Several slices Fresh Ginger
How To
Throw it all in a pot, reserving the star anise and clove for later, with several litres water, cover and simmer for a few hours, add star anise and clove, simmer for another hour. Let cool. Strain enough through s clean cloth into a saucepan for the soup - about 2 1/2 cups for 2 people, reserve the rest for another use.
For the Soup
Stock - from above
1 handful of good quality Japanese Noodles *
1/2 cup Thinly sliced Smoked or Roasted Chicken Breast ^
Dash Soy Sauce
1 Carrot - thinly sliced, on the angle
Few Match Sticks Fresh Ginger
Finely Sliced Spring Onion - the green long ones
Finely Sliced Red Chilli - to your own taste
How to
Heat the stock and add ginger, soy sauce. Cook the noodles per packet instructions, in the stock - add carrot for the last few minutes of cooking time for the noodles, when carrot and noodles are cooked, add the rest of the ingredients to your liking and serve

* these are silky and smooth - I can get them in the Asian section of the Supermarket
^ I buy it ready cooked, and cryovaced from my supermarket

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Chicken Cabbage Wraps

Anyone reading this who is not from Australia, and has never visited, may be under the impression it doesn't get cold here - it does! It was 3∘C when I left home this morning, and Barbie wanted her ears warmed!
I have been looking for some lovely, heart warming meals that are not fat laden, to enjoy in the cold weather, minus the guilt - thank you!
I had planned to make cabbage rolls, but the idea of fiddling with many rolls didn't give me a great rush of motivation.......... I'll make two parcels, or wraps, yeah - faster, easier....... Done!
Ingredients
Cabbage leaves - enough to line your chosen large ramekins and cover the top
250g lean Chicken mince
1/2 cup cooked, white rice
1 clove Garlic, crushed
1/2 Brown Onion, finely diced
Dash - Soy Sauce
Dash - Fish Sauce
Dash - Sweet Chilli Sauce
1/2 teaspoon Brown Sugar
How to
Blanch the cabbage in slowly boiling water for 1 1/2 - 2 minutes, and place in a colander to drain. Mix all other ingredients in a bowl, you should have a fairly wet mixture.
Line two large ramekins, or heat proof dishes, with the cabbage - leaving enough overhanging to cover over the top. Place 1/2 the chicken mixture into each lined ramekin, and fold cabbage over, as tightly as possible. Place bowls into a bamboo steamer. And steam for approx. 25 minutes, or until cooked by testing with finger pressure. Drain juices and invert onto a plate for serving. I like mine with a little sweet chilli sauce.

Ideas
These can be changed in many ways to suit your tastes, by adding some cashews or almonds for crunch, grated carrot and zucchini to further reduce calories and increase vegetable content............ We are only ever limited by our imaginations
Approx. 320 calories per serve!

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Ricotta Pancakes with Spiced Fruit and Chantilly Cream

Recently we went to Zest in Leura, and enjoyed a lovely breakfast, I enjoyed the Middle Eastern Pancakes with Fruit Compote and Chantilly Cream, this is my take on them. The spiced fruit here are also inspired by Maggie Beer, on a recent episode of MasterChef, making a roast pork with apple sauce! Nothing like playing confusion chef!
Ingredients
Pancakes
1/2 cup fresh Ricotta
1 large egg
1/2 cup Plain Flour
1/2 cup Wholemeal Flour
1 teaspoon Baking Powder
1 Tablespoon Icing Sugar
1/2 cup Milk - approx.

Fruit
2 apples, peeled and diced - Jonathan, Pink Lady, Fuji - Red or pink skinned apples for one the other Granny Smith
1/2 punnet Strawberries, sliced *
1 tablespoon butter
1 tablespoon sugar
Few sprigs fresh Thyme
Pinch ground Cinnamon
Zest 1/2 lemon
Cream
1/2 cup cream
1/2 teaspoon icing sugar
How to
Pancake batter
Blend ricotta and egg, I use a stick blender with the whisk attachment, until light and fluffy. Add to dry ingredients and whisk, adding enough milk to make a semi - thick batter.
Fruit
Melt the butter in a saucepan, add the leaves of the Thyme sprigs and gently fry to release the aroma, add the apple and sugar and gently toss, until a light caramel forms, add cinnamon to your liking and set aside.
Pancakes
Heat a heavy bottomed fry pan and lightly grease with butter, I use paper towel to do this. Add enough batter to make pancakes to your desired size - I make ours fairly big, cook on the first side until bubbles are coming through all over, then turn and cook for another 2 minutes.
Fruit
Re - warm the apples, they should be soft on the outside with some crunch in the middle, add lemon juice and strawberries and just warm.
Cream
With a stick blender and whisk attachment, whisk cream and icing sugar until thickened.
Serve
Place 2 pancakes on a plate, top with fruit and place cream on the side - enjoy
* if you can't smell the sweetness of strawberries, don't buy them, you will be disappointed!

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Lamb Pide

One of the most wonderful things about living in Sydney is multiculturalism. Food is better the multicultural way.

We like going to a local market, Parklea, where I love getting a Pide - the delicious goodness of lamb, cheese, spices in a crispy thin flat bread...... Drool! I decided I would learn to make them, as I do, here is my take on it.

Ingredients

Pastry

1 cup, or so, Plain Flour

Good pinch of Salt

1 tablespoon Olive Oil

Warm water

Filling

500 g Minced Lamb

1 Finely diced Onion

2 cloves Garlic, crushed

1/2 cup frozen Spinach, defrosted and drained

1 Lemon, zest and juice

Moroccan spice mix

Smoked Paprika

Salt and Pepper

Grated tasty cheese

How to

Pastry

Place the flour and salt in the bowl of a food processor, turn on and add olive oil through feeder shute. Slowly add warm water until dough forms a ball, this forms a gorgeous elastic silky dough. Place in an oiled bowl and cover with a tea towel, leave to rest in a warm place for 30 minutes.

 

Filling

Gently sauté the onion and garlic in a little olive oil in a Heaney based fry pan, add lamb, cook until well browned. Add spinach and seasonings, leave covered to cool.

 

Assembly

When pastry has rested for at least 30 minutes, cut into four even portions. Take one and roll it out to approx 30 cm in diameter. Place 1/4 of the filling mix in the centre and sprinkle with some grated cheese, gently fold in edges until they meet. Repeat x 3

I cook mine on a George Foreman grill, until nicely browned and the sides sound and feel papery.

Cut each one into 3 strips and serve with wedges of fresh lemon. Yum.

 

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Creamy Cauliflower Soup

Anyone want a soup that will tick a lot of boxes? High vege content - tick, fast - tick, tasty - tick, scored me a 10/10 from the judge......... Here it is.......
Ingredients
1 head Cauliflower, roughly broken up
1 litre Chicken Stock
2 cloves Garlic, sliced
1 stalk Celery, leaves as well, roughly chopped
1/2 - 1 onion, roughly chopped
1 tablespoon Butter
200 ml cream
Dash Nutmeg
Salt and Pepper
1 - 2 rashers of streaky bacon
1 teaspoon finely chopped Chives
How to:
Place cauliflower and stock in a large saucepan, lid on, over medium heat and bring to a simmer.
In a small saucepan over medium heat, melt butter and add celery and onion, sauté for about 5 minutes, until you just get some colour, add the garlic and put the lid on for s further 5 minutes. Add the onion, celery and garlic to the cauliflower, and simmer for a further 5 - 10 minutes, or until everything is soft.
Cut the bacon into thin strips and fry until crispy, reserve.
Drain into the large saucepan, and reserve stock. Add the nutmeg,cream and about 1/2 the reserved stock, blend until very smooth, I use my stick blender.
Season to taste.
Serve with a dollop of cream in the centre, sprinkled with bacon, chives and freshly ground black pepper. I really like a nice, crusty bread too!!!!!

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Homemade Spring Rolls

We really like Asian food. Yum. Whether it be true Asian or westernised Asian, yum, yum, yum.

Unfortunately we no longer like the good old spring roll from the local takeaway, sorry Soo's, but mine are WAY better!

When I told Andrew I was making these for him last night, his eyes lit up like Christmas, and such appreciation of my efforts makes the fiddling worth it!

A fond memory is serving these to a bunch of our friends, blokes blokes, and Andrew was asked 'Where's the sauce?' His reply was 'Try them without, if you still want some, I'll get you some' - the sauce was not requested, only an offer of marriage.

Ingredients

1 packet of Frozen Spring Roll Wrappers

100 g chicken mince

8 green king prawns

1 carrot, grated

1 Spring onion, finely sliced

1/4 red capsicum, finely sliced

2 snap peas or snow peas, finely sliced

2 cm knob of fresh ginger, finely sliced

2 cloves garlic, finely sliced

Dash of each - fish sauce, oyster sauce, sweet chilli sauce

1 teaspoon brown sugar

1 handful vermicelli noodles - the finer the better, soaked and well drained

1 beaten egg.

How to

Place sauces, ginger and garlic in a food processor, and mix very well. Add prawns and mince, not too finely - this makes the rolls have an odd texture. Mix all other ingredients in.

 

Unwrap the wrappers and place them between a folded, damp tea towel - this prevents them getting to dry as you work.

Place one wrapper in front of you - a corner pointing towards you. Place about 1 tablespoon of mixture on the wrapper, close to the corner, and roll until about half way. Fold the ends in, dab with the beaten egg and roll the rest of the way. Continue until no mix is left. Deep fry in hot, hot oil until crispy and golden.

*alter the recipe for whatever veg you have, or would like to try, I often add bean shoots, mushroom, corn, your imagination is your limitation. Enjoy!

 

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Peta's Guacamole

Ingredients:
Juice of 1/2 a lemon
2 pepper corns
good pinch of salt
2 cloves of garlic - roughly chopped
1 shallot - roughly chopped
Flesh of 1 Hass avocado
2 Tablespoons lite sour cream

How to?
Place first 5 ingredients in  food processor, and process until smooth, add avocado and sour cream, and process again, until smooth. Adjust seasoning to taste, and refrigerate for a few hours before eating. Refrigeration before consumption lets the flavors develop, and it is delicious!
Great served with nacho's, crackers, vegetable crudites, or even used instead of better on your toast or sandwiches!

Quickie Soup for Lunch

• 1C Cauliflower 
• 1 medium carrot 
• pinch fennel seeds 
• pinch coriander seeds 
• pinch Szechuan pepper 
• 1 1/2 cups reduced salt chicken stock 
• 1T Philadelphia reduced fat cream cheese 

 How???
Place all ingredients, except the cream cheese, in a small saucepan and simmer until the vegetables are soft. Drain the vegetables, reserving the stick. Blend the vegetables with a stick blender, adding reserved stock until you achieve the desired consistency. Mix in the cream cheese and season to taste. Notes I get my Szechuan pepper from a specialist Asian grocer.
 Serves 1
 Approx. 140 Calories per serve.
Tips
This is nice served with some home made croutons and some sliced shallots

Peta's Short Soup

• 100g minced chicken or pork 
• 1/2 cup finely diced cabbage
• 2t diced shallots 
• 2 cloves garlic - crushed or finely diced 
• 2 cm fresh ginger - crushed or finely diced
• 1t lemon juice (optional)
• sprinkle of Chinese five spice 
• 1/2t sesame oil 
• 1t fish sauce 
• 2L reduced salt chicken broth 
• Sliced Shallot to garnish 
• Packet of Won Ton Wrappers 

 How???
 Place cabbage, shallots, garlic, ginger, lemon juice, sesame oil and fish sauce in a food processor and process until you get an even coarse consistency (similar to minced meat) - not a paste, place mix in a bowl with the mince and five spice and mix until combined. Lay out won ton wrappers on a board and place about 1 teaspoon of mix in the centre, brush the edges with egg and seal mix within the won tons - simmer in chicken broth until wrappers are soft and silky. Serve in a large bowl with shallot sprinkled on top - yummmmmmo!
 Notes: Serves 4 as an entree - 2 as a main.
Approx 350 Calories per serve
Won Ton Wrappers can be found in most supermarkets with the fresh pasta's