Friday, 24 January 2014

Aussie Day Green and Gold Popsicles (Mango, Kiwi & Coconut Icypoles)

Untitled


To celebrate Australia Day, I've made Green and Gold Icypoles - alcoholic of course!  For the green, I've used kiwis and mint, and for the gold, I've used mango.  All combined with coconut milk and a bit of booze.  The mango portion ends up tasting like mango Weiss bars - YUM!
I have some icypole moulds at home, however, if you don't have any, you could always use paper cups and paddle pop sticks.  Or make little ones using shot glasses. 

HAPPY AUSTRALIA DAY! :)
Untitled

What you need:

Blender 
Icypole moulds or equivalent 
Knife

Ingredients:

Gold 
1 mango - chopped (skin and seed removed)
100ml lite coconut milk
30ml Malibu Rum

Green 
2 kiwis - chopped (skin removed)
1 tbl chopped fresh mint
100ml lite coconut milk
30ml Midori 
What to do:

1. Blend the 'gold' ingredients and pour into the moulds to fill halfway.  Don't be too fussed if there are still chunks of fruit.
2. Clean out the blender, and blend the 'green' ingredients. 
3. Carefully poor the green on top of the gold by running down the side of the mould.
4. Freeze overnight and enjoy on a hot summer's day.


Untitled

Untitled

Thursday, 23 January 2014

Moroccan Rabbit Stew with Cous Cous and Carrot Salad

Moroccan Rabbit Stew

I happened to have a stray rabbit in the freezer.  Yes, a rabbit, a whole skinny rabbit.  It really is amazing how skinny the little bunnies are without their fluffy coats.  I don't usually have stray rabbits in the freezer.  The other half came home from the butcher’s the other day with many items that do not usually enter our kitchen.  Rabbit being one.  I have always enjoyed rabbit, on the rare occasions that I have eaten it, however I have never cooked a rabbit before – let alone jointed one.  Thanks to the internet, jointing the rabbit was easy peasy – and I know you want to know how to joint a rabbit too (see: http://www.youtube.com/watch?v=WYancLuBrmE.  Happy rabbiting :)

ps...could also be made with 300-400g chicken thighs if you don't have a stray rabbit in your freezer.

Untitled


Moroccan Rabbit Stew with Cous Cous and Carrot Salad

What you need:
Heavy based saucepan with lid 
Mortar and pestle
Knife
Chopping board 
Bowls
Platter

Ingredients:

Spice paste:
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds

2 tsp sweet paprika 
1 tbl tumeric
2 cloves of garlic

1/2 onion - finely chopped

2 tbl olive oil
1 whole rabbit  - jointed
1/4 cup balsamic vinegar
500ml chicken stock
Seasoned plain flour to coat the rabbit
2 tbl honey


2 tbl yoghurt
1/2 lemon - juiced


Carrot salad:
2 carrots - peeled
1 large handful of coriander - roughly chopped
2 tbl toasted almond slivers
1 tbl olive oil
1 tsp cumin
2 tsp honey
1/2 lemon - juiced


Cous cous to serve

What to do: 
1. In a mortar and pestle, bash the spice seeds followed by the rest of the spice paste ingredients, until it forms a paste.  

2. Joint the rabbit and coat with seasoned flour.
 
3. Add the spice paste to a heavy based pan and fry until fragrant.  Add the rabbit and fry for one minute on each side. 

4.  Add the vinegar, honey, olives and stock to the pan.  Cover with a lid and place in a moderate oven.  

5.  Cook for 40 minutes.  Remove from the oven and stir in yoghurt and lemon juice

6.  Meanwhile, for the carrot salad, grate the carrot and combine with the remaining ingredients.  Cook cous cous to packet instructions. 

7.  Serve the rabbit, carrot and cous cous together on a platter and top with extra yoghurt, almonds and coriander.

 
Moroccan Rabbit Stew

Untitled

Saturday, 18 January 2014

Warm Salad of Lentils and Braised Kale with Goats Cheese and Hazelnuts

Warm Salad of Lentils and Kale with goats cheese and hazelnuts

Happy 2014!  I'm back from my holiday hiatus - back to work, back to the routine, and all with a distinct lack of lunchtime beers and afternoon naps.  Summer in Sydney this year has been really spectacular; its hot, sunny. There's been BBQs, picnics, swimming in waterholes and ringing ears from cicadas.  And food, lots of food - exactly how a summer should be :)


This salad is great for summer.  Good for a BBQ, a picnic, or a light dinner, and by using tinned lentils its also quick to make.  Of course, if you have the time, you could cook your own lentils.  Just make sure your cooking time does not interfere with the trip to the beach!



Warm salad of lentils and kale with goats cheese and hazelnuts
 

Warm Salad of Lentils and Braised Kale with Goats Cheese and Hazelnuts


What you need:
Frypan
Wooden spoon 
Serving plate
Mortar and pestle 
Small jar for making dressing
 
Ingredients:
1 handful of hazelnuts 
4 stalks of kale (hard centre spine removed and torn into pieces)
1 tin of lentils (420g)
1 tsp ground cumin 
1 tsp ground coriander
1/2 chilli powder
2 tbl garlic infused olive oil 
1/2 tbl maple syrup
1&1/2 tbl verjuice
30g goats cheese 
S&P  


What to do: 1. Add the hazelnuts to the frypan for a few minutes to toast.  Once toasted, place in a mortal and pestle and crush into large pieces.  Set aside.

2. To make the dressing, combine 1 tablespoon of olive oil with 1/2 tablespoon of verjuice and maple syrup in a small jar.  Shake and set aside. 

3. Reheat the frypan and add 1 tbl of  olive oil.  Add spices and then the torn kale and cook while stiring for a few minutes.  Add a tablespoon of verjuice and 2 tablespoons of water - this will heaps to steam and soften the kale.  

4. Drain and rinse the lentils and add to the frypan.  Warm through the lentils and then take the frypan off the heat. Mix through dressing and season with salt and pepper to taste.

5. Break up the goats cheese with your finger and lightly mix through the kale and lentils. Plate up and top with the toasted hazelnuts. 


Warm salad of lentils and kale with goats cheese and hazelnuts

Warm salad of lentils and kale with goats cheese and hazelnuts

Wednesday, 11 December 2013

White Chocolate + Cranberry Shortbread

White Choc + Cranberry Shortbread

It's Cookie Swap time!  The Cookie swap is hosted by the lovely folks over at Love and Olive Oil and The Little Kitchen.  The aim of the game is to raise $$ for children with cancer, but along the way you also get to meet other bloggers and eat way too many cookies.  You receive 3 names in your inbox: these are your cookie swapees.  You then whip up some cookies and send them on their way to the addresses provided.  Then, the best part, you start to receive the bounty.  And what could be a better than a parcel of cookies?  3 parcels of cookies!!  Yippee! 

This year, I received some lovely cookies from: Giulia from Love at Every Bite; Kate from The Cook's Companion Challenge; and Traci from The Cookie Queen Kitsch'n.  I loved them all!  Even though I received 36 cookies, and kept some spare ones from from my batch, there are not too many left in the cupboard.  And supposedly I don't have a sweet tooth.  

The Cookie Swap raised over $13,000 this year.  If you are a food blogger, I definitely recommend signing up next year - I will be.



White Choc + Cranberry Shortbread

White Chocolate + Cranberry Shortbread 

What you need:

Mixing Bowl
Tray

Ingredients:
  • 250g butter, cubed
  • 1 cup caster sugar
  • 1 cup  plain flour
  • 1/2 cup  white rice flour
  • Pinch of salt 
  • 100g white chocolate - chopped
  • 1/2 cup dried cranberries

What to do:
  • Preheat the oven to 170c
  • Combine all the ingredients, besides the chocolate and cranberries, in a mixing bowl.
  • Rub the butter with your fingertips into the rest of the ingredients until it forms a breadcrumb consistency.
  • Knead the mixture until it comes together to form a dough.
  • Mix in the cranberries and white chocolate.
  • Form the dough into a log shape, wrap in plastic and place in the fridge to harden slightly.
  • Cut into discs and place on a parchment lined tray.
  • Baked for 20 minute. 
Enjoy! 


Untitled

Untitled

Untitled