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Coconut Fish Parcelsserves 4
Baked Polenta - my baby son’s favourite!
serves 4 Ingredients: * 250grams instant polenta * 1onion sliced thinly * 2 cloves garlic chopped finely * sprigs of rosemary and oregano, fresh or dried + parsley and thyme if availabe * 2 big handfuls of chopped black olives (optional) * olive oil * 375ml carton of liquid vegetable stock Method: - Generously oil a large baking dish or 2, depending on desired thickness. - In a large heavy based pot gently caramelise onions with some olive oil, adding garlic and herbs when nicely brown - Add 800ml of water and the stock and turn to high heat - When boiling, whisk in polenta in a steady stream so there are no lumps - Let bubble, stirring constantly until polenta is soft, not hard and grainy. Approx 5-10 mins. Be careful, bubbling polenta is like hot lava! - Fold in chopped oviles (if using) - Tip cooked polenta onto tray/s and spread flat, drizzle w more olive oil and place in fridge to cool - when completely cool and set slice polenta into desired shapes: thick fingers, triangles, large rectangles... and place on an oiled baking tray -pop into a moderate oven (200 degreees C) until lightly browned and crispy. Serve immediately. *Notes - Any unbaked polenta keeps well for 3 days in the fridge and can be baked whenever you fancy. - Serve with a tray of mixed roasted veg: pumpkin, fresh tomato, carrot, parsnip, |
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Mint and Pea Pilafserves 4 Ingredients: * 2 cups of brown rice *1 cup frozen or fresh green peas * 200g goats fetta or roasted almonds (for dairy free) * 1 1/2 cups finely chopped silverbeet or spinach * 3/4 cup chopped fresh herbs (last night I used fennel fronds, parsley and mint) * Extra virgin olive oil to serve Method: - Rinse the rice then drain add to a large saucepan w 3 1/2 cups of water. Bring to the boil and put the lid on. Simmer gently for 18-20 mins until almost soft. - Add the greens and peas, replace the lid and cook a further 3-5 mins until just done. - Tip the rice into a serving bowl and fold through fresh herbs and crumbled fetta. - Season and drizzle with the olive oil |
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Rice Paper Rolls - These are heavenly!serves 4 Ingredients: * 1 pkt of round rice paper sheets * 1 pkt of very thin rice vermicelli noodles * 2 medium sweet potatoes - grated * 375g tofu (not silken) - cut into thick sticks OR peeled cooked prawns (australian if possible) * 1 lebanese cucumber - cut into matchsticks * 1/2 a pkt of fresh bean sprouts - washed * some mint, viet mint and/or basil leaves Dipping Sauce: Combine in a small bowl and stir: * 1 tbsp vinegar, i use apple cider * 1 tbsp soy sauce * 1 tbsp fish sauce (if you have it) * 1/2 tsp sugar * 1 small hot chilli :) * 2 tbsp hot water Method: the idea is to pepare each ingredient and pop them on little plates so everyone can "roll their own" * spread the sweet potato on a roasting tray and roast at high heat until it becomes drier and crispy on the edges. you will need to toss it a couple of times during roasting. place in a serving bowl and set aside. * in a frypan fry the tofu sticks in a little olive oil until lightly brown on 2 sides. Place tofu in a bowl and sprinkle with either soy sauce or oyster sauce. set aside. arrange prawns in a bowl (if using). * arrange the salad veg and herbs on a small platter and set aside. * half fill a large kitchen bowl w warm water and place it on the dinner table along w all the other dishes, rice paper sheets and dipping sauce. * Now for the fun part! place a rice paper sheet in the warm water until pliable, lay it on your plate and place a little of each filling on top. roll it up, remembering to tuck in the sides. *dip and enjoy! |
