Coconut Fish Parcels
Baked Polenta - my baby son’s favourite!
* 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
- 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,
Mint and Pea Pilaf
* 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
- 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
Rice Paper Rolls - These are heavenly!
* 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
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
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!