Dish and the Spoon

a passion for food and cooking inspired by travel, family and friends

Bring the Action

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Apart from my son reciting the words of the latest Britney Spears song (his favourites are ‘bring the action’ and ‘I wanna get lucky’ from Daft Punk…), this title refers to the fact that I have resumed  excercise.  I have rejoined my pre natal classes and after class 1, I could hardly move let alone pick up my children.  Never fear, a couple of days later I was almost good as new and having participated in a few classes, now the body has remembered that I have muscles and they are capable of a bit more than lying on the couch and sleeping.

So in line with being active, I have decided to try to eat a more well rounded diet.  I thought  I should post one of my favourite salads that also doubles as a meal.  It has a rainbow of colours and plenty of green so even just the sight of it makes you realise it is something tasty and good for you all at once.

quinoa

cookingcooked quinoa

The body of the salad is quinoa (pronounced keen wah), an ancient Peruvian seed that is higher in Protein and Iron, Magnesium (the list goes on) than any other grain.  It is full of essential amino acids and is closely related to Spinach, Rhubarb and amaranth and not any wheat based grain.  It is wheat free, and is considered gluten free.  For me, it is a nice change from rice, pasta, or any other grain and knowing it is full of so much goodness is a plus.  I also find it a very light addition to a substantial salad but still provides enough bulk to make it feel like a decent feed.

tomatoes

spring onions

salad

This salad is a great dinner meal and makes the perfect lunch the next day.  You can omit the feta or add some other low fat cheese, but I find a small amount goes a long way to adding the salty tang and depth to the salad.

beetroot

beet salad

dressing

salad mixIt might seem like there are a few ingredients but essentially its just a matter of chopping up salad and mixing it up in one bowl.  Only cooking is the preparation of the quinoa and roasting the beetroot unless you use pre cooked (please not tinned – these should be reserved for hamburgers).  The dressing is what makes this salad delicious and little oil is required, as the quinoa and salad can handle a lot of lemon juice.  Feel free to adapt to please, but I promise you will love it.

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Quinoa salad with Beetroot and Feta

Serves 8 as a side

Ingredients

  • 1/2 cup quinoa
  • 2 medium beetroot trimmed, washed but not peeled
  • 1 large cucumber diced
  • 1 punnet of cherry or grape tomatoes sliced in half
  • 1 cup of chopped parsley
  • 1/2 cup chopped fresh coriander
  • 1/2 cup chopped fresh mint
  • 3-4 spring onions sliced finely
  • 100g fetta crumbled or cut into small dice
  • 1 packet of baby spinach

Dressing

  • Juice of 2 lemons
  • 1 tablespoon tahina
  • 1 teaspoon dijon mustard
  • half a crushed garlic clove
  • 2 tablespoons of a light olive oil

To Make

  1. Wrap beetroot separately in foil and roast for about an hour in a moderate oven.  Leave to cool in foil (the steam will help to peel later).  Once cool, open foil and the skin should just pull off.  Dice the beetroot into bite sized pieces.
  2. Place the quinoa in a small saucepan with 3/4 cup water (or use the packets instructions).  Bring to the boil on medium heat then lower to a simmer for about 15 minutes until the water is absorbed and the quinoa is fairly dry.  Leave to cool slightly.
  3. To make the dressing add all ingredients in a bowl and whisk to combine.  The tahina and mustard will help to emulsify.  Season with salt and pepper to taste.  It will be very lemony at this stage.
  4. In a very large bowl, add the spinach, herbs, cucumber, tomatoes, quinoa, spring onions and toss.  Add half the dressing and toss again.
  5. Add the beetroot and toss lightly to avoid spreading pink amongst the entire salad.  Dont worry if this happens, it will still taste the same.
  6. Drizzle over more dressing and scatter the feta over the top and serve.

P S – I like to add cubes of grilled chicken or simply serve as a side with your favourite meat

The Oven is back on

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Phew what a busy month or so it’s been! Crazy work and home life resulting in blog taking a back seat.  I am at home, baby is asleep so it’s time to add a recipe.

Food in our house over the last little while has not been very adventurous due to a couple of factors, working long hours and taking care of little ones leaves little time for much else other than a quick throw together meal.  Also I have another bun baking in my oven and has meant anything that is deemed healthy or using raw meat is less than appealing than a bowl of cereal, toast or anything white and is made of pure carbohydrate to quell feeling of ickiness.  Also sweet things do take a priority in my diet recently and must be cold; fruit, juice, soft drinks, you name it.

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Comfort food is the key, think chicken schnitzel, risotto, spag bol.  I decided with a bit of free time to experiment with a dish that could be baked in the oven in one dish, provide dinner for kids and adults and possibly leftovers the next day, but also considered the factors of pregnancy meal preferences as noted above.

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What resulted was a a variation of Eggplant Parmigiana and a pasta dish – it used a small number of ingredients, required a few simple steps before combining it all and baking in the oven for a good 45 minutes and came out as bubbling, cheesy, pasta goodness.

We are thrilled for the arrival of baby number 3 in November, also very aware that we, as parents, will be outnumbered by little people in the house – should we be scared?Image

Baked Eggplant and Orzo Parmigiana

Serves 4-6 people as a main with a salad or 8 as a side dish

Pre heat oven to 180 degrees (or 190 degrees for gas oven)

Ingredients

  • 250g orzo (also called risoni – rice shaped pasta)
  • 1 very large eggplant or 2 medium (about 600-700g in total)
  • 1 stick of celery
  • 1 carrot
  • 1 medium onion
  • 1 buffalo mozzarella fresh (bocconcini are fine too) chopped into 1cm cubes
  • 1/2 cup grated parmesan
  • 1/2 cup panko breadcrumbs (Japanese variety – gives extra crunch)
  • a handful of fresh basil leaves chopped into shreds
  • 1/2 cup white wine (substitute chicken stock but alcohol will be cooked out of it)
  • 400g tomato passata (tinned chopped tomatoes is ok too)
  • 1 cup chicken stock
  • extra virgin olive oil
  • salt and pepper

To Make

  1. Chop the eggplant into 2cm cubes and sprinkle 1 Tablespoon of salt and toss in a colander.  Leave for 20 minutes to draw out excess moisture and bitterness.
  2. Finely dice celery, carrot, onion and saute in one tablespoon of oil for 10 minutes on a medium heat until carrots are tender.
  3. Add the orzo and mix through vegetables until pasta is coated with the oil and getting a little toasted (similar process for cooking risotto).
  4. Add the white wine, cook for a minute and then add the tomato passata and turn off heat.  Transfer mix to a big bowl too cool slightly.
  5. Rinse the eggplant well with water and pat dry with a tea towel.  Heat a large fry pan and add 2 tablespoons of oil and fry the eggplant until golden and tender.
  6. Transfer eggplant to the bowl of orzo and vegetables, mix well and stir through the chicken stock.  At the last minute stir thought the basil leaves.  Season to taste, little salt required.
  7. Place this mix into an ovenproof deep dish and stud the orzo with cubes of mozarella.
  8. In a small bowl mix the breadcrumbs and parmesan with a drizzle of olive oil.  Cover the orzo mix with the cheese and crumbs.
  9. Bake for about 30-45 minutes until bubbling and golden on top.  If it is browning too quickly, place a piece of foil on top.

PS – This is a perfect meal on it’s own or as a side dish with chicken or meat.

PPS – You could make your own variations; add 1/2 cup black olives, change the mozzarella for a ricotta or even add meatballs into this baked dish for a more hearty meal.

Taking it easy

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ImageLast week my husband had a week off work at home, more commonly known as a staycation.  It is school holidays so it was perfect timing, unfortunately I still had to work but it was great and we even went away for a night as a family.  We stayed at Banyan Tree al Wadi in Ras al Khaimah and it was magic.  They even provide bikes for adult, bubs, kids etc.. to ride around the resort which as very handy on the morning we woke to see the sun rise and beat the heat of the day.

ImageImageImageSince last week was a little slower pace, I decided to cook a household favourite Hainanese Chicken and Rice.  It doesn’t actually take very long to make and is dead simple but there are a few components.  It is real comfort food, quite healthy and super delicious.

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I know my recipe will possibly have purists up in arms but the only thing I am not a fan of in this dish is the skin of the chicken after is has been poached.  If I am eating chicken skin it has to be golden and crispy from a roast.  I also like to make my short cut of poaching just chicken breasts as it lessens the preparation and cooking time and I know I wont waste a bite.

The sauces are really what take this dish to the next level and I really could eat this all day long.  I do love making home made chinese style, it is very comforting and satisfying food that can often be made as part of a banquet for group meals.  I apologise for the lack of photos but the poaching chicken is not overly appealing!

I researched this dish from a number of well renowned Asian cooks and decided the best explained and least complicated technique was from Adam Liaw’s book My Two Asian Kitchens so I have adapted my recipe from him.

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Hainanese Chicken Rice

This dish will serve 2-3 generously

Ingredients

  • 500g chicken breast
  • 2 garlic cloves
  • 4 slices of ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 cups (500ml) chicken stock (I used a concentrate – another shortcut)
  • Jasmine rice ( I used 2 of the small cups that come with the rice cooker)
  • 1 large cold cucumber sliced
  • small handful of fresh coriander sprigs

Chilli Sauce

  • 2 long red chillis sliced (I removed the seeds)
  • 2 tablespoons ginger grated
  • 2 garlic cloves
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon lemon juice

Spring Onion and Ginger Oil

  • 4 spring onions chopped, including green bits
  • 2 tablespoons grated ginger
  • 1/2 teaspoons sea salt
  • 3 tablespoons neutral flavoured oil

Dressing

  • 1 tablespoon sesame oil
  • 2 tablespoons of light soy sauce

To Make

In a saucepan, place the chicken breast, 2 slices of ginger, 2 garlic cloves and fill with cold water.

Bring the pan to the boil and then poach on a simmering heat for about 15 minutes, and check to see if cooked all the way through.

Take the chicken out and rub with soy sauce and sesame oil and wrap with cling film.

To make the rice, put 2 remaining slices of ginger in a rice cooker with the washed rice and fill with enough prepared chicken stock, reserving 6 tablespoons for the ginger oil and dressing.  Cook rice to cookers instructions.

To make the chilli sauce, place the chillis, salt, sugar, garlic and ginger in a mortar and pestle and grind to a paste.  Stir through the lemon juice and 2 tablespoons of hot chicken stock.

To make the spring onion and ginger oil, using a mortar and pestle grind the spring onions, ginger and salt.  In a small saucepan heat the oil until its smoking and then pour over the paste and stir through and let sit for a few minutes to infuse.

To make the dressing, stir in the soy sauce, sesame oil and 4 tablespoons of chicken stock.

Slice the chicken in bite size pieces and arrange on a platter with slice of cold cucumber and sprinkle with coriander sprigs.

Serve with rice and sauces and enjoy!

P S – Another sauce I love is 1 part sweet soy (kecap manis) with 1 part sweet chilli sauce to serve with the rice, perhaps if the chilli sauce is not to your liking

Mother Goddess

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This is the first year in a while that we have not returned to Sydney for an Easter visit.  Easter is such nice time of year to be seeing family and friends, so we miss you a lot right now at home.  It still has that special celebratory feeling and for those who do not traditionally celebrate with a feast, you will be surprised on the yummy things on offer!

One tradition in our family is the Simnel Cake my mum makes.  It is I guess the Easter version of the Christmas cake but quite different and really delicious.  I think even the non fruit cake eater might be converted with this version.  We even had this cake as our wedding cake!!

ImageImageImageImageI did try Hot Cross Buns (my all time favourite Easter treat well above any egg) on the weekend… While the house smelled lovely while baking, the buns were not fabulous.  I need to work on my bread making skills – I think I need more patience!

ImageImageMy research on the Simnel Cake revealed some pretty interesting facts / myths with many interpretations and stories on how it originated.  I like the simple one that it was thought to be a cake that was taken as a gift for young girls to give to their mothers on Mothering Sunday, which is the 4th Sunday of Lent.  This is what the UK knows as Mother’s Day.  This year it fell on 10th March, and is determined by when Easter falls each year.  Mothering Sunday is originally thought to stem to ancient Roman times when this day celebrated Cybele – the Mother Goddess until it was later picked up by Europe and the UK and the introduction of Christianity.

ImageImageImageSo Easter eggs aside, it really is an important period of family togetherness, whichever way you look at it.

My mum has kindly revealed her Simnel Cake recipe, I have cooked it for the first and most certainly not the last! Image

Simnel Cake

You will need an 8 inch round cake tin

Ingredients

  • 150g softened unsalted butter
  • 200g caster sugar
  • rind and juice of 1 lemon
  • 3 eggs
  • 500g raisins (I ran out so substituted about 150g with sultanas)
  • 125g currants
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 155g plain flour
  • 60g self raising flour
  • 1-2 tablespoons apricot jam (I prefer peach to eat so used this instead)
  • 1- 2 packs of marzipan (depends on the size of the pack but you will need 2 flat discs 5mm thick rolled out and cut to size)
  • 12 plain coloured eggs (gold is nice but I could only find blue)

To Make

  1. Preheat the oven to 150 degrees celcius (my gas oven was at 160 degrees)
  2. Butter and line the cake tin with baking paper
  3. Cream the butter, sugar and lemon zest and juice until pale.
  4. Beat the eggs in 1 at a time.
  5. Fold in the dried fruit, flours, spices until well combined.  A tip here is to take a tablespoon of the flour and toss the dried fruit in it to separate the fruit and prevent it from sinking or sticking when it bakes.
  6. Pour in half the mix to the prepared tin.  Lay 1 disc of rolled and cut marzipan on the mix then fill the tin with the remaining cake batter.
  7. Bake for 1 1/2 hours until lightly golden and the cake is cooked.  If the cake is browning too quickly place a piece of baking paper on the top.
  8. Take the cooked cake out, and brush the top of the cake with the jam that has been slightly warmed to liquify.
  9. Lay the 2nd piece of marzipan on the cake carefully on the cake and place back in the over for a few minutes.
  10. Take the cake out and place as evenly as possible the eggs on the cake.  The 11 eggs around the edge represent the 12 apostles minus Judas and then place the middle egg, Jesus on the cake (Easter is a Christian celebration so this cake has symbolism all the way through!).  I used a little jam to stick the eggs onto the marzipan.
  11. Wait for the cake to cool to remove from the pan and this cake can be stored for a week or 2 in an airtight container (if you can resist it!)

PS – I think traditionally you are meant to place marzipan balls on the cake but easter eggs are much more fun and shiny and tasty!  Feel free to use other balls like Lindt balls or Ferrero Rochers would look quite indulgent also.

PPS – It is a surprisingly easy cake to make, only a little fiddly and I am terrible with fiddly but I think mine turned out OK?

Family time

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This weekend was lovely.  The weather has turned the heat up a couple of notches and it was perfect beach weather, followed by an afternoon nap and then the exciting preparations for father and son camping night (in the back yard!).  Yes my husband has been wanting to take our 3 year old son camping for some time.  We have been on a few camping expeditions in the UAE and Oman (pre children) which were a lot of fun, dune bashing, 4WD ing up mountain ranges, spending days lazing on a dhow on the Fjords of the Mussandam region, and pretending we were experts and ‘at one’ with nature.  It was good fun, but we were always thankful to have our hot shower and bed back!!

So this father and son adventure started with the assembly of the tent, we found it down in the deep dark cavern that our storage under the stairs is.  The tent was put up, burgers were prepared, bath time, sun down and the fun began!  Think mini weber, toasted marshmallows, smores (American delicacy!), and lots of fun and games…

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All went smoothly without a hitch, our son was a bit juiced up on sugar and general excitement of the situation.  I was inside watching a movie in the dark and he scared the living daylights out of me twice knocking on the window at 9pm before stern ‘go to bed’ words were had…. wake up was 5am so not a lot of sleep was had and unsurprisingly resulted in an over emotional morning until a mega day time nap was ordered!

It probably wont happen again for a fair while yet, but it was a lot of fun and really nice to have some family focused time at home.

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I decided to post a couple of very easy recipes that I use for the kids meals.  This evolved out of my daughter preferring finger food and having still only 2 teeth, food that was easy to chew and take bites with just gums (you would be surprised how much she can eat with no teeth!)  Also I do run out of ideas for meals, especially healthy meat and vege meals.

They are meat and vegetable balls, flavoured with a few spices which are perfect for developing a good palate and also makes the normally bland flavours enhanced without the use of salt.  They are great for adults to snack on or feel free to make for your dinner too!

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The flavour combination possibilities are endless and I always make in larger quantities and free in flat portions for easy storing and fast defrosting.  You can make them a bit of fun with your kids and see which shapes they prefer – sausages, balls or even made as patties to put in a hamburger.

The intention is not to ‘hide’ the vegetables in the balls, but to provide new taste combinations with the aded bonus that if that’s all they eat, then you will be satisfied they have had a pretty decent meal.  They easy for on the go, not messy to eat so I think they are a successful stress free option for kids meals.  And after a weekend like ours, this is a great meal for tired little people.

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You will see in the photos of the beef balls, the chunks of carrots sticking out of the balls like aliens – I would actually recommend grating on a finer setting or grating the carrot and putting in the food processor with the other ingredients to make finer…Image

The making of the balls are the same, here are 2 different ingredient combinations

Beef and Beetroot Balls

Ingredient

  • 500g lean beef mince
  • 1/2 cup beetroot raw (finely grated or blitzed in a mini processor)
  • 1/2 cup finely grated carrot
  • 1 small onion
  • 2 cloves garlic
  • 2 teaspoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin

Chicken and Apricot Balls

Ingredients

  • 500g chicken mince (I used chicken breast and blitzed myself)
  • 10 dried apricots
  • 1 small onion
  • 2 cloves garlic
  • 1 small carrot finely grated
  • 1 stick of celery
  • 1 teaspoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

To Make

  1. First start by blitzing the onion and garlic cloves (and celery and apricots for the chicken mix).
  2. Combine the meat, vegetables and spices until all ingredients well mixed.
  3. Form the mix into balls or sausages and fry in a little olive oil until cooked.
  4. With the remaining raw mix portion into freezer bags and flatten, stack and freeze.
  5. I was able to get 4 bags extra of each mix plus the meal prepared fresh, so 5 meals for 2 kids for 2 mixes, equals 10 meals in a matter of minutes!

P S – If you find the beef a little dry, try adding 1/2 cup of breadcrumbs and an egg to help it all stick a little better.

Keeping up with the times

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final saladOk so the weekly blog is racing to keep up and not doing so very well.  Not surprisingly our household is always busy and the last 2 weeks more than usual.  I’m sure most people can relate to feeling like you are constantly chasing your tail and then before you know it another couple of weeks, months have passed you by.  You know you’ve been busy but you can’t recall every detail.  … 

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