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

Add this to your Apertizer List - Spinch Puffs

There are still many nights of drinking ahead in this silly season and I like to supply something substantial  to have with your alcohol
 I found these little Spinach Puffs on The Epicurious Website

They may even take over from the Pinwheels. Well!!! Close second

    1 x 750gm package frozen chopped spinach, thawed
    1/2 cup crumbled feta
    1/4 cup minced onion
    1 tablespoon olive oil
    1 teaspoon chopped dill
    1 teaspoon minced garlic
    Grated Zest if 1 lemon
    Kosher salt and freshly ground black pepper
   
    2 large eggs
    Packet of Frozen sheets Puff Pastry

    Mini muffin Pans 
Defrost spinach
Using your hands, squeeze spinach until dry,
forcing out as much water as possible
(too much water will make for a soggy filling;
you should have about 2/3 cup well-drained spinach). 

Mix spinach and next 6 ingredients in a medium bowl.
Season to taste with salt and pepper.
In a small bowl, beat  eggs to blend,
reserving a tablespoon for glazing the pastries
fold into spinach mixture. To bake this little gems
Heat oven to 200 C (conventional temp) 
I start them in a conventional baking oven,  200C this helps the bottoms to keep crisp
But to finish off I turn it over to fan assisted for the last 10 minutes

You will get 9 out of each pastry sheet
Cut the squares

Lightly grease the muffin tins
Lay a square into each little tin

Press down lightly
Put a spoonful into each tin
Fold pastry over

Brush with a little beaten egg

Place in hot oven
after 20 minutes
Change the oven to fan assisted and bake for a further 10 minutes

When golden
Let set in tins for about 5 minutes
Take out and cool on a rack

Ready to eat.
Actually  I served them at room temperature
These are so yummy, they were gone in 5 minutes
You can bake ahead cool and freeze
When you want them
Defrost and into 180C oven for 5-10 minutes to crisp up
Perfect

What Shall We Have For Lunch - Well Fish Cakes Of Course

Fish Cakes _  A Waste Not Want Lunch

I’m back for cooking for one and I have overdone it of course
So I had leftover Jersey Benne Potatoes and some lovely snapper from last night’s dinner

I could have just made a salad but I’ve decided to jump it up a notch
Fish cakes
Easy Peasy
I’m normally not a fan of Gluten Free products, I am so pleased people with difficulty in digesting wheat, are now so lucky, there is so many products
A lot are seriously hard to swallow but there are some outstanding products
For example
These Gluten Free Bread crumbs

They are superb for coating any protein
Such a fabulous crunchy crust
So a pantry necessary now

2 eggs
2 tablespoons mayo
1/4 Cup flour
4 jersey Bennes  cooked and grated
100 gms White Fish cooked and flaked
Chives or spring onions
Sea salt and freshly ground black pepper
Zest half lemon
Gluten Free Breadcrumbs
Extra egg


I’m back for cooking for one and I have overdone it of course
So I had leftover Jersey Benne Potatoes and some lovely snapper from last night’s dinner

I could have just made a salad but I’ve decided to jump it up a notch
Fish cakes
Easy Peasy
I’m normally not a fan of Gluten Free products, I am so pleased people with difficluteus in digesting wheat are now so lucky, there is so many products
A lot are seriously hard to swallow but there are some outstanding products
For example
These Gluten Free Bread crumbs
They are superb for coating any protein
Such a fabulous crunchy crust
So a pantry necessary now

I grated the potatoes and flaked the fish

Put 2 eggs in a bowl with 2 tablespoons mayo
And flour
Season with salt and pepper and the zest of half a lemon
Beat well

Add fish and potatoes chives
Mix well

Let sit in fridge for at least an hour
The mixture was too wet, so I added some breadcrumbs
Perfect
Big dollop of mix into breadcrumbs and shape into cakes

Turn into cakes
Dip in breadcrumbs
Then to add that extra luxury

Double dipping
I egged and breadcrumbed them again
You don't have to do this, but I like it
Back into fridge to set

Fry in rice bran oil till golden
5 minutes each side on Med heat

Actually I cooked them on the sides
not compulsory

Just add a crisp little salad and Lunch is served

Add some lemon slices and an extra dob mayonnaise for dipping

Cauliflower Soup With a Twist

I often use cheese in my Cauliflower Soup 
I digressed today... there were some tomatoes needing attention in the fruit bowl  
So I sautéed them in yummy butter 
Into the blender with the cooked cauliflower
Whiz
So so simple and so so tasty

For 2 good servings

2 tablespoons butter
1 medium onion rough chopped
1 stick celery sliced 
1/2 cauliflower broken into florets
1 large tablespoon of Chicken stock powder
Freshly ground black pepper

Water
1/2 dozen cherry tomatoes 
2 tablespoons butter

In a saucepan add 2 tablespoons butter
Sauté chopped onion till soft
Add celery, stir and cook for about 2-3 minutes
Add cauliflower florets
Stir
Add chicken stock powder 
Let cook gently about 2-3 minutes
Add enough water to cover the vegetables

Bring to boil and simmer till cauliflower is tender, about 15 minutes 
Meanwhile in another pan
Melt remaining butter add tomatoes 
Gently sauté till they start to break up

Add to cooked cauliflower and onion mix

Into blender
Whiz till smooth

Season with sea salt and freshly ground black pepper 
Serve

 

Best Ever Orange Dessert x Two

It's always nice to have a different fresh dessert
Ray McVinnie posted this recipe....If it's good enough for Ray! etc

It went down a real treat
The icing on the cake is ab acidulated Orange Blossom Cream
That is such a wonderful asset, I reckon i would make it a regular occurrence

The following week, I was looking for a Sugar and Gluten Free Dessert
This is similar
It was in Bon Appetif
And I think it is even better, it has a yummy crumble topping

Take your pick
Both work

The Gorgeous Freeze Dried Raspberries are not available everywhere
In Auckland... Farro Fresh , don't know about elsewhere
They are not compulsory

 Ray's Orange Dessert
Ensalada de Naranjas- Orange Salad
Orange and Dates with Orange Blossom "Acidulated" Cream                       

300ml cream
Juice of 1 lemon
1 tablespoon orange flower water
5-6 New Zealand oranges, peeled with a sharp knife so there is no pith, sliced 1cm thick horizontally
4 tablespoons caster sugar
8 fresh dates, stoned and quartered
½ cup fresh or freeze dried berries (optional)


Put the cream into a small bowl and
Add the orange flower water and the lemon juice.
Do not stir, just set aside for 20 minutes, then stir slowly and the cream will thicken.
Cover and place in the fridge.
This is the acidulated cream, and it is just perfect with the oranges

Place the orange slices on a shallow serving platter and
sprinkle the sugar evenly over them.

Sprinkle the date quarters evenly on top.
Place in the fridge, covered, to chill.

When it is time to serve, spoon the acidulated cream over the oranges and dates and sprinkle the berries, if using, over everything.

Now the next Version
Marinated Oranges With Nutty Crumble
I have stolen ideas from the  first
i.e The Dates and The Freeze Dried Raspberries

¼ cup coconut sugar
2 teaspoons virgin coconut oil, melted
¼ teaspoon kosher salt
¼ cup raw pistachios
¼ cup sliced almonds
 2 tablespoons raw pumpkin seeds (pepitas)
 ½ cup unsweetened coconut flakes
 1 orange person and one xtra
Fresh Dates quatered and stoned 
Freeze Dried Raspberries

Preheat oven to 140C
Whisk coconut sugar and 1 Tbsp. water in a small bowl until sugar is dissolved
(this might take a couple minutes).
Set aside 1 Tbsp. coconut syrup.

Add coconut oil and salt to remaining syrup and stir to combine.
Toss pistachios, almonds, pepitas, and coconut oil mixture on a parchment- or silpat-lined rimmed baking sheet.
Fold in coconut flakes.
Bake crumble, stirring occasionally, until golden brown, 22–28 minutes.
Let cool.

Remove peel and pith from citrus and slice into rounds.

Drizzle with reserved 1 Tbsp. coconut syrup
Cover with Dates and Crumble
and sprinkle Raspberry Powder over the Top

Serve drizzled with the Orange Blossom Cream

Delicious

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.