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Master Stock Duck and Mushroom Ragu with Pappardelle The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock. Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it. Or buy it cooked. I won’t judge. I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly. Ingredients: - 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger - Cooked pappardelle (pasta), 1 handful per serve - 1 onion, diced - 1-2 carrots, diced - 1-2 celery stalks, diced - 2 large portobello mushrooms, sliced - 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary) - 1 cup red wine - 2 tins of chopped tomatoes - 1/2 cup of chicken stock - Olive oil, salt and pepper - Parmesan, to serve In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs. Cook for 5 minutes more. Add the wine and stock, scraping up any bits from the bottom of the pan. Stir through the tomatoes and duck, seasoning well with salt and pepper. Cook in the oven, covered, for about 1 hour, at 170C / 325F. You’ll know it’s done when the duck is just about falling apart. Remove the lid and put back on the stove. Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu). Put onto the pasta, and top with parmesan. Stuffed Rainbow Trout with Cilantro Yogurt Sauce Loved this stuffing for the fish, really full of flavor and nice with the yogurt sauce. Ingredients: - 1 whole rainbow trout, gutted - 1 small red onion, a few slices shaved off for garnish, and the rest chopped - 3 garlic cloves - 3 anchovies - Juice of half a lemon - 1/8 cup chopped sun-dried tomatoes - Salt, pepper and olive oil - 1 cup greek yogurt - 1/2 cup chopped cilantro Mash up the garlic, anchovy, lemon, salt and pepper. Mix with the onion, and stuff into the fish. Season the fish with salt and pepper, and grill for 3-4 minutes on one side. Flip, and pop the whole thing into the oven for 10 minutes. In the meantime, mix the yogurt, cilantro, salt and pepper. Serve the fish with the sliced onion on top. Celeriac and Feta Mash This was a pretty tasty alternative to mashed potatoes, and much better for you (or at least, before I added all the cheese). Ingredients: - 1 bulb of celeriac, cut into 2 inch cubes - 1/4 cup feta - 1/4 cup chopped red onion - 1/8 cup fresh thyme leaves - 2 tbsp butter - Olive oil, salt and pepper Rub the celeriac with olive oil, salt and pepper, and roast for 30 minutes, flipping halfway through. In a bowl, toss the rest of the ingredients together. Add the celeriac and mash. Butter Bean, Chorizo and Sage Caramelized Onion Frittata This is a good one for breakfast or dinner, it’s pretty hearty with the beans and would keep well as leftovers. Ingredients: - 1 chorizo, diced - 1 onion, sliced very thin - 2 tbsp fresh chopped sage - 1 tsp sugar - 1 can of butter beans, drained - 4 eggs - 3/4 cup of milk - 1 cup shredded cheese (cheddar, parmesan, or anything you’ve got) - Olive oil, salt and pepper In an oven-proof skillet, on low heat, cook the onions in a bit of olive oil, salt and pepper for about 7 minutes, until translucent and soft. Add the sage and sugar and cook another 5 minutes, until brown. Add the chorizo and cook for a couple minutes, then the beans. Season again and mix well. Whisk together the eggs and milk, and add to the pan, combining with the mixture. Top with cheese, salt, and pepper, and bake for 15 minutes at 200C / 375F until the cheese is golden and center doesn’t wobble when shaken. Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad Weeknight dinner with killer leftovers, pork sandwich anyone? Ingredients: - 1 pork rib roast (mine had 4 ribs, pretty meaty) - 1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it) - 2-3 cloves of garlic - 1 onion, quartered - 3-4 small carrots - Salt, pepper, and olive oil In an oven proof pan, drizzle some olive oil and heat it up. Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs. Salt the skin, and sear the roast, skin side down, in the pan. You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven. In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage. Rub into the meat side of the roast (careful not to burn yourself) while it’s searing. Once the skin is really brown, toss the veg into the pan and use it to prop your roast up. It will add flavor, and keep it standing. Win, win! Put in the oven at 200C / 375F for about 30 minutes. Baste, and cook for 5 minutes more. To check whether it’s done, cut between the middle ribs and make sure it’s medium well. Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad. Recipes for both can be found here, I just added some shaved red pepper to the kale this time. Pan-fried Salmon with Potato, Onion and Mushroom Fritters I just seasoned the salmon with salt and pepper and cooked it in a pan, but these fritters were pretty tasty. I was impatient and messed them up a bit, so here’s what I would have done. Ingredients: - Enough potatoes to boil and create 1 cup of mashed potato - 1/2 cup finely chopped shiitake mushrooms - 1/4 cup finely chopped red onion - 1 egg - 1/4 cup breadcrumbs - 1/4 cup grated parmesan cheese - A few springs of rosemary, stems removed and finely chopped - Olive oil, salt and pepper Boil and mash the potato well, combine with the rest of the ingredients and season with salt and pepper. If it’s not staying together, add milk if it’s too dry, and breadcrumbs if it’s too moist. Form patties, and in a hot oven-proof pan, cook for about 5 minutes on each side before baking for 20 minutes at 200C / 375F. Polenta Baked Breakfast Ingredients: - 4 eggs - 3/4 cup polenta - 3 cups of water - 1 can of diced tomatoes - 1 diced carrot - 1/2 diced onion - 2 diced garlic cloves - 1 tbsp sugar - 1 cup grated parmesan - Olive oil, salt and pepper In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Bake for 7 minutes at 200C / 375F. Scotch Fillet and Green Beans I still haven’t mastered the art of steak butter. Granted, I haven’t looked at a recipe, and I didn’t add enough wine since I wanted to drink it, but I digress. I bought a bangin’ steak from Vic’s Meat Market Day (along with 10 kilos of other stuff… seriously, I can’t be stopped), and marinated it for the afternoon before grilling it. Delish. Ingredients: - 2 fat scotch fillet steaks - 1/4 cup fresh thyme - 1/4 cup fresh rosemary - a few sage leaves - 5 garlic cloves - 2 tbsp olive oil - Salt and pepper - 1/2 onion - 1/4 cup chopped salami - Green beans In a food processor, combine the onion, garlic, thyme, rosemary, sage, olive oil, salt and pepper. Massage into the steak and let sit for a few hours or overnight. Remove steak from marinade and set aside. On a hot grill, sear for 3 minutes on each side for medium rare. In another pan, toss the green beans, salami, and a heaping tablespoon of the steak marinade. Cook for about 10 minutes, stirring occasionally. Roasted Garlic Pork Burger with Onion Relish and Roasted Beetroots Serves 4. Ingredients (beetroot): - 1 bunch of beetroots, washed and cut in half - 1/4 cup chopped fresh thmye - Olive oil, salt and pepper Toss together and roast on 200C / 375F for 40 minutes, turning once halfway through. Ingredients (relish): - 1 red onion, quartered (paper can be on) - 1 punnet of cherry or grape tomatoes - 1/4 cup chopped oregano - Olive oil, salt and pepper - 1/4 cup sugar - 1/8 cup apple cider vinegar Roast the onion and tomato, tossed with oregano, olive oil, salt and pepper, for about 20 minutes on 200C / 375F. Remove from the oven and let cool enough to remove the papers. Add to a food processor with the rest of the ingredients (add a bit of cayenne if you’re brave), puree and refrigerate. Ingredients (pork burger): - 500g ground pork - 1/4 cup chopped oregano - 1/2 bulb roasted garlic (wrap in foil, drizzle in oil and bake for 20-30 minutes) - Pinch of chili flakes - Salt and olive oil Mix together and grill, on either an indoor or outdoor grill, for about 5 minutes on each side. If indoor, toss in the oven and bake for about 5 minutes to make sure they’re cooked through since it’s not as hot. Serve with the relish, sliced cucumber, and a side of the roasted beetroot. Bacon Macaroni and Cheese This would have to be one of my “signature dishes” if I had to choose; I’ve been using the same recipe for years and it’s always amazing. For the cheese, use any kinds you’d like, but I really suggest using one smoked cheese. It’s great for leftovers as well! Ingredients: - 1 big bag of pasta, boiled and drained - 300g bacon, fried and chopped - 4 tbsp butter - 1 onion, diced - 1/4 cup flour - 1/4 cup fresh rosemary leaves - 3 cups of milk - 3 cups of grated cheese (2-3 different kinds) - 1/2 cup grated parmesan - 1/2 cup breadcrumbs - Salt and pepper Melt the butter and saute onions until soft. Mix in the flour well, and then add the milk, stirring constantly. Once warm, add the 3 cups of cheese, as well as the rosemary, and stir until combine. Season well with salt and pepper, and cook until it’s thick enough to stick to a spoon. In a baking dish, mix well with the pasta and bacon, top with parmesan and breadcrumbs, and bake for 20-30 minutes at 200C / 375F until golden on top.
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Zdrave i tople jesenske juhe za hladne dane Dolaze sve hladniji dani, a nema ništa bolje od tople juhe koja će vas ugrijati Dani su sve kraći, sunce sve zubatije i nema boljeg načina za grijanje promrzlog tijela od krepke, ukusne i zdrave juhe. Donosimo četiri recepta koji će vam uzbuditi nepce i ugrijati vas. Juha od potočarke i cvjetače Sastojci: 2 žličice maslaca, 1 luk, 1 mala glavica cvjetače, 2 šalice pilećeg temeljca, 2 šalice vode, 1 svežanj potočarke, sol, papar Priprema: Rastopite maslac na laganoj vatri. Dodajte luk te popržite dok ne omekša, oko 5 minuta. Zatim dodajte cvjetaču, pileći temeljac, vodu, sol i papar. Pustite neka zakuha. Zaklopite posudu i smanjite vatru. Kuhajte uz povremeno mješanje sve dok cvjetača ne omekša, oko 15 minuta. Maknite s vatre te dodajte potočarke. U miješalici, ili pomoću miksera, napravite od juhe gustu, kremastu smjesu. Poslužite toplo u zdjelicama ukrašeno listićem potočarke. Juha od krumpira s grahom Sastojci: 2 mrkve srednje veličine, 1 žlica maslaca, 4 šalice pilećeg temeljca, 3 krumpira srednje veličine, 1 režanj češnjaka, 1 žličica kopra, 1 limenka graha, 4 žličice brašna, vrhnje, papar Priprema: U velikoj posudi popržite mrkve na maslacu oko 4 minute dok ne omekšaju. Dodajte temeljac, krumpire nasjeckane na kockice, češnjak i kopar. Pustite neka zakuha. Smanjite vatru te uz povremeno mješanje kuhajte oko 25 minuta dok krumpir ne omekša. Pomoću grabilice, uklonite polovicu krumpira iz juhe. Ispasirajte ih, te smjesu vratite natrag. Dodajte grah. U maloj posudi pomiješajte brašno, vrhnje i papar, dodajte juhi. Kuhajte još oko 5 minuta da se sastojci povežu, te poslužite. Juha s kobasicom i šampinjonima Sastojci: talijanska ili neka druga vrsta kobasica, 2 šalice goveđeg temeljca, 2 limenke šampinjona, 1 šalica nasjeckanog celera, pola šalice ječma, pola šalice pasirane mrkve. Priprema: U velikoj posudi skuhajte kobasice te ocjedite. Dodajte ostale sastojke. Pustite neka sve zakuha, smanjite vatru te uz povremeno mješanje kuhajte oko 10 minuta dok povrće i ječam ne omekšaju. Pileća juha s tortiljama Sastojci: 3 tortilje narezane na prutiće, 4 žlice maslinovog ulja, sol, odkoštena pileća prsa narezana na komadiće, 1 veliki luk, nasjeckan, 5 šalica pilećeg temeljca, pola kg krumpira nasjeckanog na kockice, 1 šalica smrznutog kukuruza, 1 šalica nasjeckane zelene paprike, svježi korijander, 3 žlice limunovog soka Priprema: U zdjeli pomiješajte prutiće tortilje, žlicu ulja i sol. Rasporedite ih na papir za pečenje te pecite na temperaturi od 200 stupnjeva oko 8 do 10 minuta dok ne postanu hrskavi. U posudi popržite piletinu na preostalom ulju, dodajte luk, temeljac i krumpire. Pustite neka zakuha. Smanjite vatru te mješajte oko 10 minuta. Dodajte kukuruz, paprike, korijander te nastavite dalje kuhati. Na kraju dodajte limunov sok. Poslužite toplo i ukrasite prutićima tortilje.