1 tbsp mirin
Tuesday, June 16, 2015
Pie pie pie. Is there much else better in this world than pie? Nope. Perfecting pie, or at least the consumption of pie throughout winter is what it's all about. #lifegoals. As part of my recipe contributions to the seriously excellent Urban List, I get to make pies. Spectacular "winter is coming" kind of pies like this Moroccan lamb shank number. You see life requires a tremendous amount of pie. Pie like this that has slow cooked goodness oozing from its pores, encased in a hug of buttery light pastry that hopefully finds its way to your belly via a dinner table surrounded by your best of mixed tape of family and friends. And preferably bucketloads of wine.
I've filled it with dates and chickpeas as well which do a wonderful job of soaking up the juices and thickening the pie insides to perfection.
Wednesday, June 3, 2015
Thursday, May 21, 2015
Hello, hi. Yep remember me. Sorry for the lax updates - have been pretending I am one of those jetting off types, actually jetting off to Hong Kong and Boracay for a sneaky and much needed getaway. I'm in the throes of putting together a bit of a must eat list for Hong Kong and downloading photos which I'll put up asap. In the meantime I suggest you get your laughing gear around this buddha bowl. Such a great filling and delicious winter style salad. I'm completely addicted.
I'd like to introduce your insides to the Buddha bowl. It's multiple downward dogs and soul rectifying therapy in a few mere mouthfuls; a plate of deliciousness zinging with the good stuff that's come from the cold-weather-still should-eat-salad-part-of-my-brain to yours. It's hearty, sweet and spicy, salty and crunchy, and durable enough to last a few days in the refrigerator to be eaten cold or warm, whichever your persuasion. Oh and the obligatory kale has made an appearance so that's an even bigger win for some. There is a bit of chopping and spice blending involved but the resulting hits of ginger, panch phoran and coriander make it all worthwhile.
Monday, April 27, 2015
Margherita Pizza Balls
Margherita pizza would be on my list of five foods to take to a desert island. When done well with the appropriate thin crust, beautiful quality mozzarella and a sprinkling of freshly torn basil, everything seems right with the world. This is a pizza pocket version of the margherita – an ode to the good old days of a few coins taped to a brown paper bag for the pizza pop tart at tuckshop.
The pizza dough here is very much a hands off affair. Add the ingredients to a bowl, use your hands to briefly combine then an overnight nurse is all that’s required. Low maintenance – just the way we like it. The end result is crisp and airy despite the filling. And what emerges from your oven is this fantastic molten mess of mozzarella, cooked down tomato goodness and of course the fragrant basil. Its heaven. Baked heaven. One of those hard hitting numbers that makes your house smell amazing and trust me when this emerges from the oven it is on for young and old.
200g bread flour
200g plain flour
1 tbsp sugar
Generous pinch salt
2 tsp (7g sachet) active dried yeast
300ml warm water, approximately
250g buffalo mozzarella
Olive oil to coat
1 x 400g Tin cherry tomatoes
2 cloves garlic
1 small red onion, peeled, roughly chopped
generous pinch of sugar
1 tbsp balsamic vinegar
small handful of basil leaves
To make the pizza dough mix the flour, sugar, salt and instant dry yeast evenly in a large bowl. Add the water and mix together with a wooden spoon until a wet dough forms. Let the dough sit for the flour to hydrate then with your hands pull the dough up then fold it over itself. Repeat this once or twice – you just want everything to come together but you are not kneading the dough as such, just encouraging the elasticity of the dough. Cover the bowl with plastic wrap then let proof overnight at room temperature. In the current weather I left mine inside the oven overnight.
To make the tomato sauce, add all ingredients to a blender and blitz until relatively smooth. Pour into a saucepan and simmer for about ten minutes over medium heat until the sauce thickens and reduces slightly and the garlic cooks out.
Preheat the oven to 250C.
Generously oil a baking dish at least 25 x 25cm in size.
Lightly flour your work bench. Pull small handfuls of dough at a time and roll out to 5mm thick. Place about a heaped teaspoon amount of mozzarella in the centre. Spoon over a dessertspoon of tomato sauce, top with a fresh basil leaf then bring the dough together to enclose it into a ball/pocket shape and place in the baking dish. Don’t worry, the more rustic looking the better and they puff up so much it really doesn’t matter what it looks like as it goes in. Repeat with remaining dough, mozzarella, tomato sauce and basil until you have filled your baking dish. Set aside for thirty minutes for the dough to rest again. Brush generously with additional olive oil and pop in the oven for 20-25 minutes until golden and puffed in appearance. Keep an eye on it as you don’t want the top to burn. If it looks like it is burning, turn the oven down straight away. Once cooked, remove and scoop over any few spoonfuls of left over tomato sauce and sprinkle with a few basil leaves. Season and serve piping hot straight from the oven.
Monday, March 23, 2015
Last Friday was such a great day! After months of planning, Sneh and I held our first workshop. We combined forces for a food writing, styling and photography workshop at the Cook Republic HQ. Of course the day flew so it felt like we ran out of time but I think that is the sign of a good day. Our group was a fabulous bunch, all interested in working together and hearing each others ideas. I loved it. Normally when you do writing exercises (and I have done my time with writing courses trust me) no one ever wants to read out their work. I'm normally one of them. Not this time! People were so willing to share and it really made the day. I also am a little blown away by the quality of the writing.
We were lucky enough to have some great sponsors help us out including Pressed Juices and Salt, Meats Cheese as well as Breville Australia who generously gave us a Nespresso machine to give away to one of the workshop participants. Meet Ange - she won the machine and I have a feeling it will be put to great use!
For lunch we had a delightful vegetarian pasta dish, one that Sneh cooked for her family Christmas - it is satisfying, colourful and easy. What more could you want? Here is the recipe.