Easy Chocolate Puff Pastry

It is lovely to have friends dropping by for a cup of tea, lovelier if you can share sweet treats with them as well.  Provided that you have some puff pastry sheets in the freezer and chocolate in the pantry, they take just a few minutes to prepare and 20 minutes in the oven to bake.  For best results, use dark baking chocolate chips or block roughly chopped into pieces.  Serve warm while the pastry is crispy and the chocolate inside is a little gooey. 

Makes 6 

INGREDIENTS

• 1 x 25cm / 10" square frozen puff pastry, slightly thawed
• ½ cup (80g / 2¾oz) dark baking chocolate chips or block roughly chopped into pieces
• 1 tablespoon milk
• 1 tablespoon icing sugar

METHOD

1. Line a baking tray with baking paper.
2. Lay pastry sheet on a cutting board and slice it into 6 rectangles.
3. Scatter chocolate pieces over the pastry.
4. From the short end, roll up each rectangle, wrapping the chocolate pieces inside as you go.
5. Arrange rolled pastry on the prepared baking tray with seam on the bottom.  Brush over with milk.
6. Bake in a preheated 200°C/400°F oven for 20 minutes or until puffed up and golden.
7. Transfer to a wire rack to cool slightly, then dust with icing sugar.  Serve warm.

 

Honey Soy Chicken Tenders

Honey and soy sauce is a classic combination of flavours that goes with a variety of dishes.  I use them here to whip up a family favourite with chicken tenderloins, which are the small strips of white meat from underneath the chicken breast, often sold separately in a package from supermarkets.  Very handy as they are naturally tender and cook quickly with no trimming or cutting up required.  The sauce is infused by a few cloves of crushed garlic which deliver an intense burst of flavour after being heated in the pan.  Garlic lovers like me would eat them as well.

Serves 4

INGREDIENTS

• 4 cloves garlic, peeled and crushed
• 3 tablespoons honey
• 3 tablespoons sweet chilli sauce
• 1½ tablespoons rice vinegar
• 3 tablespoons water
• 600g / 1lb 5oz chicken tenderloins
• 3 tablespoons plain flour
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 3 tablespoons vegetable or olive oil
• 1 spring onion, finely chopped, for garnishing
• 2 teaspoons sesame seeds

METHOD

1. Toast sesame seeds in a small saucepan over low heat for a minute or so to release their flavour.  Remove from heat and set aside.
2. In a bowl, combine garlic, honey, sweet chilli sauce, rice vinegar and water.  
3. In a dish, season flour with salt, pepper.  Coat tenderloins lightly in flour and shake off any excess.
4. Heat oil in a large frying pan over medium heat until hot.  Fry the tenderloins, in 2 batches, for 2-3 minutes each side until golden and cooked through.  Remove from pan and set aside.
5. In the same pan, add the sauce mixture and stir over medium low heat for 1-2 minutes until it reduces and thickens.
6. Return tenderloins to the pan.  Move them around to coat in the sauce.
7. Garnish with spring onions and sesame seeds.  Serve warm with steamed rice and vegetables.

 

Steamed Australian Barramundi Fillets

This is how I was taught to steam fish the Chinese way with ginger, spring onions and soy sauce, and how I would do justice to some Australian barramundi fillets prized for their delicate sweet flesh. The recipe works with a whole fish too, like what my Cantonese father used to do with very fresh ones he bought from the wet market in San Francisco's Chinatown.  You'll need a 23cm /9" heatproof dish with sides about 4 cm /1½" high (similar to the metal one pictured above) to collect the juice from the fish during the steaming process.  Use a bamboo steamer slightly bigger than your heatproof dish (25cm /10" in size), which is available from Asian stores and online.  Otherwise, follow instructions here for other ways to set up a steaming station.  Serve fish with steamed rice and Asian greens.

Serves 2

INGREDIENTS

• 270g / 9½oz Australian barramundi fillets
• ¼ teaspoon sea salt
• 2 teaspoons Chinese Shaoxin wine
• 1-2 whole spring onions
• 1-2 spring onions, sliced diagonally into thin strips
• 3 thumb-sized slices fresh ginger, peeled
• 3 thumb-sized slices fresh ginger, peeled and julienned
• 2 tablespoons light soy sauce
• ½ teaspoon sugar
• 3 tablespoons vegetable oil

METHOD

1. Marinade the fish fillets with salt and wine for 10 minutes.  With a sharp knife, slash the top of the fish in several places.  (This helps the fish to cook evenly and quickly.)
2. Place whole spring onions and ginger slices in a heatproof dish.  Transfer the fish to the dish on top of the spring onion sections and ginger slices.  
3. Arrange thin strips of ginger on top of the fish.  Place the dish in the bamboo steamer and cover with the lid.
4. Fill a large saucepan matching the size of the bamboo steamer with water to a depth of about 4 cm / 1½" and bring to a boil over medium-high heat.   Once boiling, reduce the heat to a simmer.  Place bamboo steamer on top and steam for 10 minutes or until the fish is opaque and just cooked.
5. While the fish is steaming, combine soy sauce with sugar in a small bowl.  Mix to dissolve sugar.  In a small saucepan, heat oil until it is hot and shimmering.  
6. As soon as the fish is cooked, pour the soy sauce mixture over the fish and arrange spring onion strips on top, then carefully drizzle hot oil all over.  Serve fish directly from the dish.

Creamy Mushroom Risoni (Orzo)

I made this incredibly tasty one-pot meal with a mix of locally grown Swiss brown, fresh shiitake and oyster mushrooms and risoni pasta (also known as orzo) which looks like large grains of rice.  Cooked gently with vegetable stock, mushrooms and aromatics, the risoni swells up to absorb all the umami flavours and releases its lovely starch to give the dish a creamy, silky texture. 

Serves 4

INGREDIENTS

• 400g / 14oz mixed mushrooms, such as Swiss brown, fresh shiitake & oyster
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• sea salt
• freshly ground black pepper
• 200g / 7oz risoni (orzo) pasta
• 3 cups vegetable or chicken stock
• 1 cup frozen green peas, thawed in hot water and drained
• ½ cup parmesan cheese
• 2 tablespoon unsalted butter
• 2 tablespoons of flat-leaf parsley, finely chopped

METHOD

1. Slice Swiss brown and shiitake mushrooms.  Tear up oyster mushrooms into smaller pieces.
2. Heat oil in a heavy base, shallow casserole dish over medium heat and add onion.  Sauté for 2-3 minutes until softened.  Add garlic and sauté for 30 seconds.
3. Add mushrooms and sauté for 5-7 minutes until softened.  Season with a pinch of salt and a sprinkle of pepper.
4. Add risoni pasta.  Cook for 1 minute, stirring it through the mushroom mixture.
5. Pour in vegetable or chicken stock.  Bring to a simmer, then cook over low heat for 10 minutes, or until most of the liquid has been absorbed and the risoni is al dente  (tender but firm with a little bite).  Stir occasionally with a wooden spoon to prevent the risoni from sticking to the bottom of the pan.
6. Stir in the peas and cook for a further 1 minute to heat through.
7. Remove pan from heat.  Stir in the parmesan cheese, butter and parsley.  Serve warm.  

 

Salmon & Potato Patties

I make these patties at times when there are leftover potatoes from a previous meal and a tin of salmon in the pantry.  In this recipe, they are made with freshly cooked salmon fillets.  The addition of an egg and breadcrumbs to the mixture helps the patties to hold their shape, while green peas and spring onions contribute to colour and freshness. Golden and crispy on the outside, soft and savoury on the inside, they are sure to please.  A good way to include some healthy Omega-3 fatty acids in your diet too.  Serve them with a green salad for lunch or a light supper.

Makes 8

INGREDIENTS

• 2 large potatoes, about 450g / 1lb
• 2 raw skinless salmon fillets, about 270g / 9½oz
• 2 teaspoons olive oil, for coating the salmon
• sea salt
• freshly ground black pepper
• 1 cup dry breadcrumbs
• 1 egg
• 1-2 spring onions, finely chopped
• 60g / 2¼oz frozen green peas, thawed in hot water and drained 
• zest of 1 lemon
• 2 tablespoons plain flour, for dusting
• 6 tablespoons vegetable or olive oil, for cooking the patties

METHOD

1. Place salmon fillets in a small baking dish.  Coat with 2 teaspoons olive oil.  Season with salt and pepper.  Bake in a preheated 180°C/350°F oven for 12-15 minutes or until cooked through.  Set aside to cool, then flake with a fork.
2. Peel and slice potatoes into large chunks.  Place in a pot of salted water and bring to a boil.  Cook for 15-20 minutes or until tender.  Drain well and return to the pan.  Mash with a potato masher, then set aside to cool.
3. In a large bowl, place mashed potato, salmon, breadcrumbs, egg, spring onions, peas, lemon zest.  Season with salt and pepper.  Mix with a fork to combine.
4. Dust work surface with flour.  Using damp hands, divide mixture into 8 portions.  Shape each portion into a ball, then flatten with the palm of your hand.  Place patties on a plate, covered, in the fridge to firm up for 30 minutes.
5. In a large non-stick frying pan, heat oil on medium high heat until hot.  Cook the patties, in 2 batches, until golden brown on both sides and heated through, about 3-4 minutes per side.  Serve warm.

Pasta with Butternut Pumpkin & Sage Butter

Sage is a culinary as well as medicinal herb with greyish green, velvety leaves and a strong earthy, slightly peppery flavour.   Fried gently in butter, they make a nutty, aromatic brown sauce perfect for this pasta dish paired with delicately sweet bites of butternut pumpkin.  I use cute little ear-shaped orecchiette, but any short pasta matching the size of your pumpkin cubes is good for them to nestle together.  A generous sprinkling of grated parmesan cheese on top completes the flavour profile.

Serves 3-4

INGREDIENTS

• 180g / 6⅓oz dry orecchiette pasta (or any short pasta)
• ½ butternut pumpkin, about 750g / 1lb 10oz
• 2 tablespoons extra virgin olive oil
• sea salt
• freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 French shallot, finely chopped
• 1 handful fresh sage leaves, finely sliced
• 1 tablespoon fresh lemon juice
• ⅓ cup grated parmesan cheese

METHOD

1. Bring a medium saucepan of water to the boil with a good pinch of salt.  Add orecchiette and cook according to package directions until they are al dente (tender but firm with a little bite). Drain the pasta in a colander and retain ¼ cup of the cooking water. 
2. Peel off the skin of the pumpkin and scoop out the seeds.  Cut into 1cm / ½" cubes.  In a bowl, coat cubes with 1 tablespoon oil.  Season with salt and pepper. 
3. Spread pumpkin cubes on a lined baking tray.  Roast in a preheated 180°C/350°F oven for 20 minutes or until the pumpkin is soften and the edges begin to brown.  Remove from oven and set aside.
4. In a large frying pan, melt butter over medium heat.  Add shallot and sauté for 1-2 minutes until a sauce nut brown in colour begin to form.  Add sage and sauté for a further minute until aromatic.  Add the roasted pumpkin.  Mix to combine with sauce.  Stir in the lemon juice.
5. Add the pasta to the pan together with the reserved cooking water.  Toss to combine with the pumpkin and sauce.  Remove from heat and stir in most of the parmesan cheese.
6. Just before serving at the table, sprinkle pasta with the remaining parmesan cheese and  drizzle over the remaining tablespoon of olive oil.

Roasted Cabbage

I admit that a photograph of charred cabbages might not look too appealing on my blog, but give this recipe a try and you might not want to cook them again any other way!  So simple and delicious.  Cut into quarters, grilled on stovetop and then roasted in the oven, the humble vegetable softens and sweetens up with a smoky flavour.  Seasoning of the cabbages with soy sauce, rice vinegar and grated parmesan cheese is somewhat an East meets West, but believe me, it works.  I use hispi or sweetheart cabbages for their beautiful shape and buttery texture but any medium size cabbages will do just fine.

Serves 4

INGREDIENTS

• 1 hispi or any medium size cabbage, about 500g / 1lb 2oz
• 4 tablespoons extra virgin olive oil
• ½ cup light soy sauce
• ¼ rice vinegar
• ½ cup grated parmesan cheese
• ¼ cup flat-leaf parsley, finely chopped

METHOD

1. Quarter cabbage lengthways, leaving the stem on to hold the leaves together.
2. Brush the wedges all over with 3 tablespoons oil.  Place cut sides up on a grill plate or pan with a heat proof handle* over the stove on high heat to char the outer layers of the cabbages, about 3 minutes.
3. Place the grill plate or pan into a preheated 200°C/400°F oven to roast for 20-25 minutes or until the wedges have fully softened and nicely brown on top.
4. Remove wedges from the oven to a serving platter.  Drizzle remaining olive oil, soy sauce and vinegar on top.
5. Sprinkle over with grated parmesan cheese and chopped parsley.  Serve warm. 

*If you are using a grill pan with a heat proof handle, you might need to do it in 2 batches.  Protect your hands with oven mitts.  After you've taken the grill pan out of the oven, the handle of the pan will remain hot for a while.  Wrap a towel loosely around the handle as a precaution.   

Kumquats Two Ways

Compact with fragrant blossoms and incredibly productive, Kumquat trees grow well in Perth.  They produce little oval, orange coloured fruits with sweet edible skin and tangy flesh during the winter months, perfect for snacking, or made into lovely marmalade and chutney.

Kumquat Marmalade

Makes about 7 cups of marmalade

INGREDIENTS

• 1 kg / 2lb 5oz kumquats
• 4 cups water
• 5 cups sugar
• ¼ cup lemon juice

METHOD

1. Wash 5-6 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Place two small plates in your freezer.  (They will be needed later to test for readiness of the jam.)
3. Finely slice kumquats crosswise and remove seeds in the process.  Place in a large bowl with water.  Cover and let stand overnight.
4. Transfer kumquat mixture to a large heavy based saucepan.  Stir in lemon juice.  Bring to the boil, then reduce heat to low.  Half-cover with a lid and simmer, stirring occasionally, for 30 minutes, or until the kumquats are soft.
5. Add sugar and stir until the sugar dissolves over low heat.  Bring to the boil over high heat, then continue to boil rapidly, uncovered, for 20 minutes.  Remove any seeds left behind in the mixture with a slotted spoon.  
6. When the mixture has visibly thickened, test for doneness by dropping a spoonful of marmalade on a frozen plate. The marmalade is ready if a skin forms on the surface that wrinkles when pushed with your finger.  If it spreads out and thins immediately, continue cooking and test again later with the second plate. 
7. Ladle the marmalade immediately into warm sterilised jars, leaving 1cm / ½" of space at the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
8. Seal the jars with lids while the marmalade is still hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.  
9. Label and date each jar.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

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Kumquat Chutney

Makes about 6 cups of chutney

INGREDIENTS

• 1 kg / 2lb 5oz kumquats
• 2 cups orange juice
• 1½ cup apple cider vinegar
• 2¼ cups sugar
• 3 tablespoons fresh ginger, grated
• ½ teaspoon ground cloves
• 1 teaspoon red pepper flakes
• 1 cinnamon stick
• 3 star anise

METHOD

1. Wash 5 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Finely slice kumquats crosswise and remove seeds in the process.  Place in a large bowl with orange juice.  Cover and let stand overnight.
3. Transfer kumquat and orange juice mixture to a large heavy based saucepan.  Add the rest of the ingredients.  Stir and bring to the boil.
4. Reduce the heat to low.  Simmer, stirring occasionally, for 50 minutes or until the mixture has thickened.  Remove whole spices and any seeds left behind in the mixture with a slotted spoon.
5. Ladle the chutney immediately into warm sterilised jars, leaving 1cm / ½" of space at the top.  Take care as the mixture is extremely hot.
6. Seal the jars with lids while the chutney is still hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.  
7. Label and date each jar.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

Grape Tomatoes & Fresh Mozzarella Pasta

I like my pasta dishes light with fresh ingredients, such as this one featuring a medley of grape tomatoes and fresh Mozzarella cheese.  Fresh Mozzarella is a delicately flavoured cheese which comes in a white ball and kept in water or brine.  Traditionally made in Southern Italy from the milk of water buffaloes, it is made with cow's milk in Australia.   They might be a little expensive to buy but you don't need much to give a pasty dish a tasty twist with their subtle tang and creamy texture.  

Serves 2

INGREDIENTS

• 150g / 5¼oz dried fusilli pasta
• 150g / 5¼oz fresh Mozzarella cheese, in room temperature
• 350g / 12oz grape or cherry tomatoes, larger ones sliced in half
• 1 French shallot, finely sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons butter
• 3 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ¼ cup grated Parmesan cheese
• 2 tablespoons flat-leaf parsley or basil leaves, finely chopped, for garnishing

METHOD

1. Bring a medium saucepan of water to boil with a good pinch of salt.  Add fusilli and cook according to package directions until they are al dente (tender but firm with a little bite). Drain the pasta in a colander and retain ¼ cup of the cooking water. 
2. Drain Mozzarella.  Slice or torn into bite-size chunks.  Set aside.
3. Heat 2 tablespoons oil and butter in a medium frying pan over medium heat.  Add shallots and sauté for 1 minute until softened.  Add tomatoes, garlic and salt.  Reduce heat slightly and sauté for about 8 minutes or until the tomatoes burst and a sauce is forming.
4. Add the pasta and the reserved cooking water to the sauce.  Give it a good toss to coat in the sauce.
5. Sprinkle over the grated Parmesan cheese, then place the Mozzarella chunks on top of the pasta randomly.  
6. Drizzle the remaining tablespoon of oil over the pasta.  Garnish with chopped parsley or basil. Serve warm.