Broccoli, Pasta, with Cheesy Crunchy Topping

Enough for a good feed for 2 people...with some pickings for late arrivals,
which is what happened our house last night
Vegetarian...as long as you eat cheese of course
This was on the NYT Cooking site

There was a couple of changes that I made, due to dietary requirements for a member of the family
and it worked really well

1 head Broccoli broken into florets
2 tablespoons Olive oil
1 tsp cumin ground seeds
Sea salt
1/2 tsp red pepper flakes, or to taste
2 cups penne or similar pasta

1/3 cup finest grated Parmesan Cheese
1/3 cup Panko Bread Crumbs
1 tablespoon finely grated lemon zest
Freshly ground black pepper
100 gms Goats Feta

Fresh lemon juice
Heat Oven to 200 C
On a rimmed baking sheet toss together broccoli, oil, cumin, salt and red pepper flakes
Roast until tender and browned at the edges 15-20 minutes
Tossing halfway through

Remove from oven and set aside
Turn oven onto Grill function

Meanwhile bring a large pot of salted water to the boil
Add pasta and cook to according to manufacturers directions
Drain

In a small bowl mix Parmesan, Panko, lemon zest, some sea salt 
and freshly ground black pepper

Toss cooked pasta with the broccoli, in a gratin dish
Crumble the Feta over the top

Sprinkle the Parmesan, breadcrumb mix
Drizzle very generously with Extra Virgin Olive Oil

Under the griller till topping is golden brown
2-4 minutes

Sprinkle with lemon Juice and serve

You can prepare ahead then pop under the grill when you want to eat
Might take a little longer but you can judge that

Stuffed Sweet Potaoes - Tacos Without Tortillas

Kumera (Sweet Potato) is so popular
All my Mother did with it,  when I was young was roast it.
Part of the weekend Roast...Along with Roast Potatoes and Pumpkin
Yumo
But as we have evolved with our cooking skills, of course we have discovered  there are so many other ways to eat this beautiful vege…
This version, the Mexican Way, I discovered this On The Epicurious Site
Instead of stuffing Tortillas, just stuff the Kumera,
It was delicious and the Family loved it
And for you Gluten free people...excellent as well
Oh by the way I used these Black Beans, I would suggest you find something similar for that authentic Mexican Taste

2 medium sweet potatoes (about 250 gms each)
1 tablespoon Olive Oil
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground cumin, divided

1 Tablespoon Olive Oil
1 red onion, coarsely chopped
2 garlic cloves, finely chopped, divided
1 400 gm can black beans, rinsed, drained
3/4 cup vegetable broth
1 ripe avocado
3 tablespoons chopped coriander, divided
2 tablespoons fresh lime juice, divided
2 cups baby spinach
50 gms creamy feta crumbled

Tortilla chips (optional; for serving)

Preheat oven to 200C
Cut potatoes in half lengthwise.

Toss with 1 tablespoon oil, 1/2 tsp. salt, 1/4 tsp. cayenne,
and 1/4 tsp. cumin on a rimmed baking sheet.
Arrange cut side up and roast until fork-tender, about 25 minutes.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat
Add onion and half of garlic and cook, stirring,
until onion starts to release moisture and turns translucent, 2–3 minutes.
Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.

Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth.
Stir in 2 tablespoons coriander, 1 tablespoon lime juice, and remaining 1/4 tsp. salt.

Add spinach and remaining 1 tablespoon lime juice to bean mixture.
Continue to cook until spinach wilts, about 30 seconds.

Using the back of a spoon, gently push down in centre of potato halves to create a divot.

Spoon bean mixture into potato halves, then top evenly with 2 tablespoons avocado mixture,
Crumble the Creamy Feta and remaining 1 tablespoon coriander

Optional
Serve with tortilla chips, if using, and remaining avocado dip alongside.

Celery Salad with Dates, Almonds and Shaved Parmesan - Followed by Gingery Chicken Soup over Zucchini Noodles

Currently my flatmates are on the No Grain kick, of course, gives me a chance to hunt down food that is just not just plain old meat and vege.
 
So for our first dinner, we started with this delicious Celery Salad, peppered with Sweet Dates, Crunchy Toasted Almonds, shaved Parmesan, with a simple dressing of Lemon and beautiful Olive Oil.
Then we completed the meal with Gingery Chicken Soup over Zucchini Noodles

If you want the gluten option...serve with some Beautiful Fresh Crunchy Bread

For the Salad
½ cup raw almonds
8 celery stalks, thinly sliced on a diagonal, leaves separated
6 dates, pitted, coarsely chopped
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
60 gms Parmesan, shaved
¼ cup extra-virgin olive oil
Pinch Crushed red pepper flakes (optional)
Preheat oven to 175C.
Spread out almonds on a small rimmed baking sheet;
toast, stirring occasionally, until golden brown, 8–10 minutes.
Let cool; coarsely chop.

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl;
season with salt and pepper.
Add Parmesan and oil and toss gently; season with red pepper flakes.

So first course made
On to the main
Gingery Chicken Soup of Zucchini Noodles

To be honest I do like carbs with my meal but I also really enjoy any food and this tasty Noodle dish really hit the spot

 4 medium carrots, divided
 3 (3") pieces ginger, unpeeled
 1 Large whole chicken
 1 medium onion, unpeeled, cut into sixths
 3 celery stalks, cut into 2" pieces
 1 head of garlic, halved crosswise
 1 tablespoon black peppercorns
  Handful of cilantro stems, plus leaves (for serving; optional)
  2 medium zucchini (about 10 ounces)
  2 teaspoons Sea salt, plus more
  3/4 teaspoon freshly ground black pepper, plus more
  Lime wedges (for serving; optional)

First make the Broth
Scrub 2 carrots and cut into 4 Cm pieces
Finely grate ginger to yield 1 tsp
Then thinly slice remaining ginger
Place chopped carrots, ginger slices, chicken, onion, celery, garlic
Peppercorns and coriander stems in stockpot
Fill with cold water to cover
Cover with lid and heat over high until mixture comes to boil
Lower heat and bring to a simmer

Cook, uncovered, skimming foam and fat from the surface occasionally
And reducing  heat if needed so mixture does not come to a boil,
until chicken is just cooked through
About 30 minutes

Using tongs, carefully transfer chicken into a large bowl and let cool slightly
About 15 minutes...so you can handle it
Remove meat from bones, discard skin
And return bones to pot

Continue to simmer until liquid is flavourful and reduced
Should take about 2 hours

Meanwhile shred chicken and set aside
When your broth is ready strain into a large bowl
Discard the vege and bones

You can do this ahead, in fact the day before
Just refrigerate the broth and chicken till you are ready to go
You should have about 8 cups of broth

Make noodles
Use the clever peeler which makes noodles out of vege

Or you can spiralize them
Or cut them into very fine noodles
This is what they should look like

Set aside
So to compete the Soup
Peel remaining carrots and slice into 1 cm slices on the bias
Return the broth to your stockpot
Bring to a simmer

Add carrots, shredded chicken, the reserved grated ginger
2 tsps sea salt and good grind of black pepper
And cook until carrots are tender.
5-7 minutes
Remove from heat, taste and adjust seasoning if necessary...


To serve place zucchini noodles in bowls
Ladle simmering soup over the noodles
And top with coriander leaves

Serve and if you have any limes
Offer them
That last touch of lime juice, Just lifts the completed soup

Back on feeding the Crew. Those boys love a bit of sweet, so got the Grandson Baker back on the case. In the fruit bowl Bananas almost on the turn
Perfect for Banana Muffins
Always looking for something different, I had found this recipe on the Epicurious Website
Not only Bananas but also Coconut
Perfect

The recipe gave 10 normal sized muffins, some for the crew and a couple for Joe and me 
Excellent

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
113 gms unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 190C
Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl.
Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut 
in a large bowl until combined well,
then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
Bake until muffins are puffed and golden, about 18 minutes.

Transfer muffins to a rack and cool slightly.
Devour

Salted Butter and Chocolate Chunk Shortbread

What a triumph. Got Grandson Joe on the baking today
I had seen this recipe on the Bon Appetit Site
The recipe is from a lady Alison Roman, featured on her book Dining Inn

Apparently they are taking the Internet by Storm!
Well we agree
Very buttery, the Demerara Sugar coating gives them an extra little crunch

I could only eat one as they are beautifully rich,
Surely...that must mean that they might last longer
We'll See

You will need

255 gms of salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt


Method
Using an electric mixer and a medium bowl
or a stand mixer fitted with the paddle attachment,
beat butter, granulated sugar, brown sugar, and vanilla 
on medium-high speed until super light and fluffy, 3–5 minutes.


Using a spatula, scrape down sides of bowl.
With mixer on low speed, slowly add flour, 
followed by chocolate chunks,
and beat just to blend.


Divide dough in half, then place each half on a large piece of plastic wrap.
Fold plastic over to cover dough and protect your hands from getting all sticky.
Using your hands (just like you’re playing with clay),
form dough into a log shape; rolling it on the counter will help you smooth it out,
but don’t worry about getting it totally perfect.
Each half should form logs that are 2–2¼" in diameter.
Chill until firm, about 2 hours.


Preheat oven to 170C
Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper.
Brush outside of logs with egg wash.
Roll logs in demerara sugar (this is for those really delicious crispy edges).


Slice each log into ½"-thick rounds. 
Arrange on prepared baking sheet about 1" apart (they won’t spread much).
Sprinkle with sea salt.
Bake cookies until edges are just beginning to brown, 12–15 minutes. 
Let cool slightly before eating them all.


Sriracha Chicken Two Ways - Glazed and Grilled and then... Why Not Glazed and Schnitzel?

 Chicken Two Ways

The beauty of cooking for a crowd, I get many opportunities to cook so many interesting recipes
Plus they all love spicy
Time to make Sriracha Glazed Chicken

The recipe calls for using the BBQ, I elected to pan fry, that worked for me
Its up to you
I found this recipe, once again in Bon Appetit archives
I served it with Cauliflower Fried Rice click here for the recipe

It also comes with a salsa, it needs it, also those flavours bouncing around in your mouth
This of course is a Gluten Free Dinner and even I think Paleo, if that suits
The cooking time I have instructed was for 2 large breasts. adjust if your breasts are thinner
Nothing worse than dry chicken breast

You will need
12 ounces fresh chicken breast (about three small breasts) I used 2 large breasts
3 tbsp sriracha
juice of 1 lime
1 tbsp honey
pinch of garlic powder
Olive oil
Sea Salt

For salsa
2 cups mango, diced
1 cup avocado, diced
2 tbsp fresh cilantro, minced
juice of 1 lime
1 tbsp red onion, finely diced
Sea salt and pepper to taste
2 tablespoons olive oil




Method
In a small bowl, add Sriracha, lime juice, honey and garlic powder.
Whisk to combine, set aside.
       
Pat chicken breast dry with a paper towel
Season with a little sea salt
Add 2 tablespoons olive oil into med hot pan
Place chicken breast in the pan
Brush top side with sriracha sauce
After about a minute
Turn and cook for about 3-4 minutes
Meanwhile brush the exposed side with the sauce

Turn again and cook for another 3-4 minutes
Meanwhile brushing with glaze on each turn

Probably one more turn and test the chicken for doneness
Pop a sharp knife into the thickest part of the breast…Just to halfway
Hold for 10 seconds
Remove place to your bottom lip…if it’s hot
Chicken is done
Remove from pan and let sit for about 5 minutes

This chicken is also nice served at room temperature, 

Meanwhile make the salsa
Just combine all of the ingredients

This chicken is particularly good served with
The Cauliflower Fried Rice. Click here for the recipe

 Pop the salsa on top

Now of course, I had leftover sauce
And two more chicken breasts


Why not make Chicken Schnitzel 
Not Gluten Free  this time, but it could be if you use Gluten Free Flour and Breadcrumbs
The Sriracha Flavour was just perfect
No heat, just the flavour

You need
Sea Salt
Sriracha Sauce
Flour
Eggs
Breadcrumbs 
Rice Bran Oil for frying

So I sliced the breast into thin escalopes

Seasoned them with some Sea Salt
Brushed them with the remaining sriracha sauce on both sides

Dipped them in flour

Then into beaten egg
Then into bread crumbs

You can do this step earlier in the day and keep covered in the fridge
All very simple now
Remove from fridge
Heat about 1/2 cup rice bran oil

Don't they look beautiful

I served this with roast baby potatoes and Broccoli

A little squeeze of lemon on the top, maybe a sprinkling sea salt flakes

Dinner is served

Broccoli - Perfect Accompaniment for any Protein

Tasty Broccoli
Excellent accompaniment to any Protein

We are eating a lot of Broccoli at the moment 
The kids love it and actually so do the adults
I love the bright green colour , it is so pretty on the plate 
This is so so simple to prepare and cook
And well worth it 

You need
1 Head Broccoli, broken into florets
2 tablespoons Olive oil

3-5 anchovy fillets
3 cloves garlic
1/2 tsp red pepper flakes
Zest of 1 lemon

Blanch Broccoli florets in a pot of salted boiling water
About 3 minutes
Drain and run under cold water 
Shake well and set aside till needed 

Place anchovy, garlic red pepper flakes on a board

Chop finely
Add grated lemon zest

Pour olive oil into a Med heat pan

Add broccoli
Toss well and heat through
Throw in the anchovy mix

Toss, until Broccoli well coated with the seasoning

You can serve, Hot, Warm or at Room Temperature 
Excellent any old way

 

Spicy Lamb Meatballs with Raisin Pesto

Just had 2-3 perfect days up at the beach
Ruakaka, just the most perfect idyllic spot
This is New Zealand, at its Best Folks

I was on lunch so I thought this Lamb Meatballs recipe,
Drizzled with a Feta Dip, nestled in a pond of
Raisin, Mint and Parley Pesto would be just the ticket
And it was...

I found this recipe in Bon Appetit, a source of excellent inspiration

Raisin Pesto
2 cups mint leaves
5 tablespoons golden raisins
1 cup parsley leaves with tender stems,   
½ cup extra-virgin olive oil
1 garlic clove peeled and chopped
Sea salt and freshly ground black pepper

Meatballs
1 large egg
½ cup Panko (Japanese breadcrumbs)
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
Sea salt
¼ teaspoon ground turmeric
¼ cup finely chopped parsley
1 clove garlic peeled and grated
1 pound ground lamb
2 tablespoons olive oil

Flatbread and whole-milk Greek yogurt (for serving)
Or If you live in New Zealand use Lisa’s  Feta and Caramelized Onion Dip 


To make Pesto
Place all the ingredients into blender and pulse till blended
Taste and set aside
If it needs any more seasoning adjust at this stage

Meatballs
In a large bowl, combine egg, panic, cumin, red pepper flakes, sea salt,
and oil
Finely grate garlic clove into mix

 Add lamb and mix with your hands till well combined

You can make everything to this stage and refrigerate till ready to use

Turn oven onto 200C

Gently roll lamb mix, into balls about the size of a golf ball
Transfer to a rimmed lightly oiled baking sheet spacing evenly
Roast meatballs until browned and lamb is cooked through
8-10 minutes
OR you can cook them on the BBQ which is what we did
because it is Summer and the BBQ is King

Spread a flat serving dish with the Pesto

Lay the cooked Meat Balls on top
Drizzle with Yogurt or The Onion Dip if you are using it

Serve with a very Fresh and Crisp Salad
I used Crisp Mixed Greens, Red capsicum, For a touch of sweetness
Mango and top with Chives and French dressing

Happy Family

Baked Fish Fillets with Leeks and Tomatoes

Can you think of anything better ?

A bed of Sautéed Leeks cooked gently, to bring out the sweetness 

The tanginess Of Roma Tomatoes

And to top this Fresh Fish Fillets, perfectly seasoned, 

beautifully cooked till it just flakes 

There’s not a lot to better this

Plus it’s So So Simple
You will need:

2 leeks,  Outer leaves removed washed and finely sliced 

2 tablespoons olive oil

Sea salt and freshly ground black pepper

Slosh of wine wine 

2 Roma tomatoes sliced about 1 cm

A little olive oil

S&P

150 gms white fish fillets. I used Terakihi

2-3 tablespoons Olive oil

Sea salt and freshly ground black pepper

Zest of a lemon

Juice 1/2 lemon

In a deep skillet that can go in the oven

Heat olive oil

Add leeks and season well with S &P

Gently cook over Med Heat till the leeks start to soften

About 10 minutes 

Turn heat up to high

Add slosh of white wine 

Let bubble away about 2 minutes till wine is absorbed

Turn heat off

Set aside

Meanwhile marinate the fish fillets with olive oil, S&P and lemon zest

Massage well

Best to marinate for at least 30 minutes minimum

To cook

Heat oven to 180C

Place sliced tomatoes over leeks in skillet

Season with S & P

Drizzle over with a little olive oil 

Place marinated fillets on top

Into oven for about 7 minutes

Test with your finger it should be soft, if it is done

Squeeze

Remove and serve

I served with Baby Potatoes boiled and tossed in Butter 

Delicious