Leeks and Fish An Excellent Blend

Leeks are such an excellent. vegetable, so pretty, sweet and tasty 

Sweat them down in some beautiful butter and a touch of Olive oil

I can guarantee you will love them

Served with mashed potatoes with some spinach leaves added and sweet carrots on the side

A Beautiful dinner

This recipe embraces the Leek and combines it with beautiful Fresh Fish

For 4 people

You will need

1 filet fish per person

Olive Oil

Butter

2 leeks cleaned and finely sliced

Zest of 1 lemon

2 cloves garlic finely chopped

Chili Flakes

50 gms grated Parmesan Cheese

2 carrots washed and cut into half moons

Maple Syrup

Sea salt and Freshly Ground Black Pepper

4 filets of white fish e.g. Snapper or Hapuka

4 large Potatoes

60 gms Butter

1/3 cup Milk

1 Packet  200 gms Baby Spinach lightly chopped

Small bunch  of Parsley

Heat the Oven to 200C/ fan forced 180C

Line a baking sheet with baking paper

Toss the carrots with a good glug of Olive oil and season with sea salt and freshly ground black pepper

Into oven until tender about 25 minutes

Remove toss with 1 tbs of Maple syrup and 

return to the oven for about another 5 minutes

Remove from oven and set aside

Roughly chop the  Baby spinach

and finely chop the parsley

Peel the potatoes and cut into pieces,

Cook till tender

Remove from heat add milk put back on heat till milk bubbles

Remove again Mash potatoes

Add the butter and half the chopped parsley and the baby spinach

Mix well, the spinach will wilt 

Set aside

Meanwhile in a pan add a good slug of Olive oil and 30 gms butter

Add the sliced leeks and gently cook till softened

Add garlic then

Season with sea salt and a pinch of Chili Flakes 

plus the zest of the lemon

Cook gently for another 3-4 minutes till fragrant

add the Parmesan cheese and mix well

Set aside

Lightly oil the fish and season with sea salt and freshly ground Black pepper

Lay the fish on a baking sheet lined with baking paper

Cover with the leek mixture and return to the oven for another 6-8 minutes till the fish is cooked

Remove and serve with the sweet Carrots and Mashed Potato

Garnish with the remaining parsley

Guaranteed a winner for these cold winter night coming up

Creamy Corn with Pasta - You Want Heathly and Tasty - Youve got it

Always looking for Delicious Food for the Kids
Browsing through my emails I found this recipe in The NY Times Cooking
Kids love Corn
They love Pasta
What could be better...but Creamy Corn Pasta?

Lots of fresh herbs for that extra boost of flavour
Beautiful
As Corn is not fresh here at this time of the year, I used Frozen Corn Kernels
It worked perfectly
Make the Corn Puree earlier in the day and just reheat when you are ready to go

Ingredients
2 tablespoon olive oil, plus more for drizzling  
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 Cups Corn Kernels either Frozen, or Fresh shucked off Cobs 
Sea salt
½ teaspoon ground black pepper, more for serving
 3 tablespoons unsalted butter
 ½ cup grated Parmesan cheese, more to taste
 ⅓ cup torn basil or mint, more for garnish
 ¼ teaspoon red pepper flakes, or to taste
 Fresh lemon juice, as needed

700gms dry orecchiette or farfalle
Reserved Pasta Water 
Bring a large pot of well-salted water to a boil.
Cook pasta until 1 minute shy of al dente, according to the package directions.
Drain, reserving 1/2 cup of pasta water.


Preparation
Heat oil in large sauté pan over medium heat;
Add scallion whites and a pinch of salt and cook until soft, 3 minutes.

Add 1/4 cup water and all but 1/4 cup corn;

Simmer until corn is heated through and almost tender, 3 to 5 minutes.
Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture
until smooth, adding a little extra water if needed to get a thick but pourable texture.

Heat the same skillet over high heat.
Add butter and let melt.
Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes.
(It’s O.K. if the butter browns; that deepens the flavor.)

Add the corn purée and cook for 30 seconds to heat and combine the flavors.

Reduce heat to medium.
Add pasta and half the reserved pasta cooking water, tossing to coat.
Cook for 1 minute, then add a little more of the pasta cooking water
if the mixture seems too thick.
Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes,
Sea salt and freshly ground black pepper. 

Sprinkle with fresh lemon juice to taste. 

Transfer to serving bowl and garnish with more scallions,
herbs, a drizzle of olive oil and black pepper.

Shepherd's Pie - Thank You Jamie - Cheap and Cheerful Comfort Food

When I was young, My Mother made Shepherds Pie, using the leftover lamb roast from the weekend.
She minced the lamb with an onion and also used leftover gravy to moisten it
Yummy Mashed potatoes on top

I don't even think that you could  buy raw lamb mince at the butcher, or if it was even considered using Lamb mince
Beef was mince and that was that,
Of course now, who needs a mincer, you can buy any kind of mince
Progress

This version...Thanks to Jamie Oliver is full of vege
There's a layer of peas under those tasty mashed peas
Hidden treasures

It is delicious

500 g lean minced lamb x2
2 sprigs of fresh rosemary
1 x 400 g tin of cannellini beans
2 large onions
2 carrots   3
2 sticks of celery
250 g chestnut mushrooms
1 heaped tablespoon plain flour
800 ml organic chicken or veg stock   
   

800 g swede
800 g potatoes
2 tablespoons semi-skimmed milk
15 g mature Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
350 g frozen peas
Method
Put the mince into a cold casserole pan.
Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.

Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan.

Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor).

Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.

 Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

Meanwhile, preheat the oven to 180ºC.
Wash and peel the swede and potatoes and cut into 3cm chunks.
Cook just the swede in a large pan of boiling salted water for 10 minutes,
Add the potatoes for 10 more minutes, or until cooked through,

drain well, mash with the milk and grated cheese, and season to perfection.

Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven.
Add the Worcestershire and Mint sauces, taste, and season to perfection.

Place in an oven proof casserole dish

Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much.

Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.

Bake for 50 minutes, or until golden and bubbling.

You can cook some extra greens if you feel like it
But it is just perfect as it is, in my book

Comfort Food - Meatloaf and Mashed Potatoes

This is a particularly good meatloaf recipe
The actual recipe called for Ground Beef and Ground Pork
As I have a member of my family who doesn't like pork
No allergy… just not keen, so I bought some very good Italian Pork Style Sausage
instead, hoped he wouldn't notice
No complaints from, the non-porker, so my plan worked!

Once again The Epicurious Website supplied this idea

Ingredients

        1 cup fine fresh breadcrumbs
        1/3 cup whole milk
        1 medium onion, coarsely chopped
        1 celery stalk, coarsely chopped
        4 garlic cloves
        2 tablespoons neutral vegetable oil, I use Ricebran oil
        2 1/4 teaspoons kosher salt, divided
        1 1/2 teaspoons freshly ground black pepper, divided
        3 tablespoons Worcestershire sauce
        600 gms ground beef chuck,
        6 Italian Style Sausages, skin removed
        2 large eggs
        1/2 cup ketchup, divided, plus more for serving

Preparation

      
Preheat oven to 175C
Line a rimmed baking sheet or 13x9" shallow baking dish with foil.

Soak breadcrumbs in milk in a large bowl until ready to use.
Pulse onion, celery, and garlic in a food processor until finely chopped.
(Alternatively, you can finely chop by hand.)
Heat oil in a large skillet over medium.
Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper.
Cook, stirring occasionally, until softened, 5-7 minutes.
Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture.

Add beef, sausages, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper,

then mix with your hands to combine.

Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet.

Brush top of loaf with 1/4 cup ketchup.

Bake meatloaf about 30 - 40 minutes, Slide a skewer into the middle of the meatloaf
lift out the skewer place it on your lip
if it's hot
It's done

Let rest 15 minutes before slicing.

To accompany this yummy Meatloaf
Chef Bobby Flay's Mashed Potato
Mashed potato using Creme Fraiche and a Lemon Vinaigrette with Fresh Herbs

Bobby's recipe called for fresh Oregano, I used that but the kids and I thought it was perhaps a little strong, so I have changed the herb to Mint for this version
Much better
Ingredients
FOR THE MEYER LEMON VINAIGRETTE

    2 tablespoons Meyer lemon juice
    1 ½ teaspoons Dijon mustard
    ¼ cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    1 teaspoon finely chopped fresh flat-leaf Parsley leaves
    ½ teaspoon finely chopped fresh Mint

FOR THE POTATOES

    2 pounds Yukon Gold potatoes, peeled and diced
    Kosher salt
    ½ cup crème fraiche
    Finely grated zest of 1 Meyer lemon
    2 tablespoons finely chopped fresh flat leaf parsley
    2 teaspoons finely chopped fresh oregano
    2 teaspoons finely chopped fresh chives
    Ground black pepper

The Creme Fraiche mix on the left, The Vinaigrette on the right

For the Meyer Lemon Vinaigrette:
In a medium bowl, whisk together lemon juice and mustard until combined.
Slowly add olive oil, whisking until emulsified.
Season to taste with salt and pepper.
Stir in parsley and mint 
Set aside.
   
For the Potatoes:
Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt.
Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender,
about 20 minutes.
Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
   
Add crème fraîche, lemon zest, parsley, mint and chives.
Season to taste with salt and pepper.
Gently crush with a potato masher until combined.

If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes.
To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

And for the Greens
Broccoli, The Kid's Favourite

So so simple, to cook Broccoli this way
You need
Broccoli
Olive oil
2 cloves garlic peeled and smashed
Zest of a lemon 
Sea salt and freshly ground black pepper

You really just want to blanch the Broccoli
Break the Broccoli in manageable florets,
Bring a pot of salted water to the boil
Add the Broccoli
Bring back to the boil
cook for about 3 minutes
Drain and run under cold water to stop the cooking process

Set aside
Just before serving

In a pan add 2 tablespoons Olive Oil
Add Garlic and lemon zest, sea salt and black pepper
Toss around, don't brown the garlic, it will get bitter
Add the Broccoli
Toss well and make sure it is heated through

Serve
A Perfect Dinner for Kids and Non Kids

Spring, Autumn - Food for Season Change - Orange Beef Casserole Covers Both

Daylight saving started here in New Zealand just a couple of weeks ago. Earlier than normal, but arranged around the School Vacation. Give the kids a chance to settle in.
Of course, it is the real start of the Spring Equinox, in my mind. 

The days are getting longer, it is warming up and it's the last of the winter type meals
Of course for those in the Northern hemisphere, it is all reversed.
This dish will cover both.

Cross cut blade steak, browned, gently simmered with root vegetables. Loads of flavour infused with the addition of Orange Chili Oil

Al Brown, makes this delicious Orange Chili Oil.
I guess someone else will supply it in other countries.
If not just use a Chili Oil and some grated zest of an orange.



Make your own Stock
I never waste the trimmings of the meat and vege
Just pop them into pot with a couple beef stock cubes and about 500 mls water
Simmer for about 30 minutes
Strain and reserve
Added flavour for your stew

For 3-4 people
Ingredients
700 gms Cross Cut Blade steak, fat trimmed off and cut into chunks
1/2 cup flour seasoned with Sea salt and Black pepper
3 Tablespoons Orange and Chili Olive Oi, if the oil is too hot for you break it down with Extra Virgin Olive Oil
Large Knob of butter
1 large onion, segmented
2 large carrots, cut into chunks
1 large parsnip, cut into chunks
1 green mild chili de-seeded and chopped
2 cloves garlic peeled and finely chopped
Sea salt, freshly ground black pepper 
1 large orange juiced and zested
Beef Stock enough to cover meat and vege

Garnish
Grated Orange Zest and handful chopped Parsley
Plus a drizzle of the Orange Chili Oil

I like to flour and brown the meat. More flavour,
Toss the chopped meat in the seasoned flour, shake and reserve the flour

Into a medium hot pan,
Add chili orange oil,
throw in your meat, do not overcrowd the pan
You may have to do this in batches
Brown on all sides
Remove and place into casserole dish

Add onions to pan with the knob of butter
Cook gently till soft
Add carrots, parsnip, chili and garlic
Toss around and cook about 4-5 minutes
Add slosh of white wine to deglaze the pan
Cook down, till absorbed
add the remainder of the flour
Cook out the flour for about 3-4 mins
Add strained stock, see above, enough to cover the meat and vege
Bring to the boil, stirring and simmer till it has thickened

Add to the meat in the casserole

Meanwhile Preheat the oven to 175C 
Slowly cook for about 1 1/2 - 2 hours till thickened and meat is tender

Serve with some chopped parsley and grated orange zest
Finish off with a drizzle of the Orange Chili Oil

Delicious on its own, but even better with some mashed potatoes and some greens

Quick and Tasty Prawn and Tomato Pasta - Pantry and Fridge Dish

I need to have a herb garden here in our deck. Then this delicious dish, would look prettier.

Nevertheless I haven't and I didn't want to go to the shops.
I always have tinned tomatoes, dried pasta in the pantry
Plus frozen prawns in the freezer
Just add some garlic, lemon and good olive oil and you have an excellent dish
This prawn dish is good enough to serve to guests.

A friend, Chef Brent Matches, gave me a tip to get a really good quick tomato sauce.
Add a slosh of vinegar at the end
Use a good vinegar, I really like Cider or Rice Wine Vinegars, they have a touch of sweetness which lifts the tomatoes
 This also makes a great base for pizza and will keep well in the fridge for at least a week or so.

I used Fettucine, but use any Pasta that takes your fancy or more to the point, whatever you have in the pantry
Anything to soak up the fabulous sauce

Tomato Sauce
2 tablespoons of Extra Virgin Olive Oil
2 cloves garlic peeled and crushed
1 tin crushed tomatoes
 Sea salt and freshly ground black pepper
1 teaspoon sugar
Slosh of vinegar (white wine, cider or rice wine)

On a medium heat add olive oil and garlic
Just cook for about 2 minutes to get the garlic going, (Oooh that divine aroma)
Add the tin of Tomatoes, rinse out the tin with a little water, no waste please
Season with Salt, Pepper and Sugar
Simmer for about 10 minutes, longer if you have time but not really necessary
Add Vinegar

Set aside till needed
Refrigerate, if needed later

Prawns
This is my favourite way of cooking prawns
Inspired by Ina Garten The Barefoot Contessa
Prawns cooked this way are now on our Christmas Menu
Requested by the Grand Children

They are so cheap these days, already cleaned and with just a tail on
A great standby in your freezer
The packet I buy, has approx 100 prawns per kilo
Amount per person... that's up to you
I reckon for this Pasta Dish about 8-10 per person

Frozen Prawns
Juice and Zest of 1 lemon
Garlic peeled and crushed
Sea Salt and Freshly Ground Black Pepper
3 tablespoons of Olive Oil

Thaw Prawns
Throw into a ceramic dish
Add Olive Oil. Lemon Zest, Garlic Salt and Pepper
Let marinate for at least 10 minutes
Meanwhile pre-heat oven to 210C

Roast Prawns for 4 minutes
Remove and pop into a dish with all of the juices
Add Lemon Juice

So while all of this is happneing
Put a large pot of Salted water on to boil

Add Fettucine Pasta... 100 gms per person

Cook till al dente (around 8-9 minutes
Drain

Combine Tomato Sauce, Pasta and Prawns
Serve

As I said at the beginning, some cut up fresh herbs, would have been nice
Basil or parsley I think

Devour