Roasted Whole Cauliflower with Tahini Sauce

Make this when cauliflower is in season, which is now in Perth's mid-winter.  Roast it whole in the oven for a spectacular presentation at the table, deliciously seasoned with warm spices, drenched in a creamy, more-ish tahini sauce.  I steam the cauliflower in a pot before roasting it to ensure it is crisp and golden on the outside and perfectly tender on the inside.

Serves 4

INGREDIENTS

• 1 medium head of cauliflower (1kg / 2lb 4oz)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ¼ cup chopped flat-leaf parsley, for garnishing 

Tahini sauce:

• ⅓ cup tahini
• 1 tablespoon lemon juice
• 1 garlic clove, grated
• 2 tablespoons olive oil
• ¼ cup water
• a pinch of salt

METHOD

1. Make the tahini sauce by combining all ingredients in a bowl.  Whisk until smooth.  Add more water if necessary for a pourable consistency.
2. Line a baking tray with baking paper.
3. Trim the base of the main stem of the cauliflower so it could stand upright.  Remove tough outer leaves but retain the smaller ones (as these will be crisp and delicious once roasted).
4. Fill a pot that is just big enough for the cauliflower with 4cm / 2.5" of water, then place the cauliflower in the pot.  Cover and bring it over high heat to a boil.  Allow the cauliflower to steam for 12-14 minutes or until the florets are tender but not falling apart. Test by inserting a skewer into the middle of the cauliflower.  It should go through with just a little resistance.
5. Let the cauliflower cool in the pot for 5 minutes, then lift it out carefully using a spider strainer onto the prepared baking tray.  Let it cool for a further 5 minutes.
6. Brush cauliflower with olive oil, then sprinkle all over with salt, turmeric and cumin.
7. Roast in a preheated 200°C /400°F oven for 20-30 minutes or until golden brown all over with bits slightly charred.
8. Carefully transfer to a large serving plate.  Drizzle the cauliflower with some of the tahini sauce and garnish with parsley.  Bring the rest of the sauce to the table for people to help themselves to more.

 

Daikon Radish Kimchi (Kkakdugi) 🌶 🇰🇷

Kimchi, a tangy, spicy and savoury mix of fermented vegetables, makes an exquisite side dish that pairs beautifully with steamed rice (and apparently with hotdogs as well among all things!)  Ask a Korean person and they'll tell you  there are hundreds of variety.  If you have enjoyed my     cabbage kimchi try this recipe with daikon radish.  It is very easy to make, delightfully crunchy and refreshing.  Use either stocky Korean daikon radish with sharp, spicy flavour, or long and slender Chinese daikon radish which has a sweeter, milder taste.  Adjust the amount of Korean red pepper flakes used to your taste.

INGREDIENTS

• 1 kg / 2lb 4oz Korean or Chinese daikon radish
• 2 tablespoons sea salt
• 2 tablespoons sugar
• 3-4 stalks spring onion, chopped
• 2 tablespoons finely chopped garlic cloves
• 1 teaspoon finely chopped fresh ginger
• ¼ cup Korean (or ordinary) fish sauce
• ½ cup Korean red pepper flakes (gochugaru)

METHOD

1. Peel daikon and cut into thick (2.5cm / 1") rounds, then into large cubes.  (If your daikon is the long and slender type, simply cut into rounds.)
2. Place daikon in a large bowl.  Add salt and sugar and mix well.  Set aside for 30 minutes.
3. Drain the juice from the daikon into a small bowl.
4. Add spring onion, garlic, ginger, fish sauce, red pepper flakes and half of the juice from the radish.
5. Mix it up well with a clean or gloved hand, massaging the radish cubes until well coated with the seasonings and the radish looks juicy.
6. Transfer the daikon radish into a large clean glass jar, pressing down on the top to remove pockets of air from between the cubes.  Cover with a lid.
7. The radish can be eaten right away.  Alternatively, allow the jar of radish to sit in room temperature for a few days to kick start the fermentation, then store it in the fridge for up to 6 months.

 

Tibetan Sweetheart Cabbage Stir Fry

I've become interested in Tibetan food and ways of life ever since I met my cousin's daughter Tracy and her Tibetan husband Westin a few years ago.  They now live in northern California with their two young children and run a yak farm.  This simple Tibetan cabbage stir fry has the signature flavour of dishes from the western region of China, featuring the subtle heat of dried chillies and the pleasant numbing effect of Sichuan peppercorns.  Use sweetheart or 'hispi' cabbage if you can find them, which is much more tender and quicker to cook than normal cabbage, with its delicate, buttery and sweet flavour coming into perfect play with the warm spices.

Serves 3-4

INGREDIENTS

• 550g / 1lb 3oz sweetheart cabbage (or ordinary cabbage)
• 2 tablespoons vegetable oil
• 2 small dried red chillies
• ½ teaspoon Sichuan peppercorns, crushed*
• 2 large garlic cloves, roughly chopped
• 2 slices of ginger, smashed to release flavour
• 2 teaspoons light soy sauce
• 1 tablespoon Chinese black vinegar
• ½ teaspoon sugar

*To make a quantity of Sichuan peppercorn powder which you can keep in the pantry for future use, see here for instructions.

METHOD

1. Slice off and discard the tough stem of the cabbage.  Tear each leaf into bite size pieces.
2. Heat oil in a wok over medium high heat until hot.  Add the whole red chillies and Sichuan peppercorns.  Move them around a little in the wok with your spatula for 30 seconds, or until fragrant.
3. Add the garlic and ginger and sauté for 1 minute, or until fragrant.
4. Add the cabbage and stir fry for 2-3 minutes, coating them with the oil, spices and herbs.
5. Add soy sauce, vinegar and sugar.  Mix well and stir fry for a further 2 minutes, or until the cabbage is wilting but still crunchy.  Serve with steamed rice.

Tuscan 'Marry Me Chicken'

Think tender, pan-seared chicken breasts simmered in a rich creamy sauce, flavoured with sun-dried tomatoes, parmesan cheese, garlic and thyme.  Made famous by social media as 'Marry Me Chicken', said to be a dish so delicious and appealing that it inspires marriage proposals.  Even if you are not romantically inclined, give this Tuscan style one-pan wonder a go.  Serve it with pasta and a green salad on the side for a truly outstanding meal.

Serves 4

INGREDIENTS

• 650g / 1lb 7oz chicken breast
• sea salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large garlic cloves, finely chopped
• 1 teaspoon red chilli flakes
• 1 teaspoon dried thyme
• ½ cup chicken stock
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, sliced
• ½ cup grated parmesan cheese
• a few fresh basil leaves, for garnishing
• cooked pasta, to serve

METHOD

1. Slice chicken breasts in half if they are large.  Season them generously with salt and pepper.
2. Preheat onen to 180°C/350°F.
3. Heat olive oil in a large oven-proof frying pan over medium high heat until hot.  In 2 batches, sear the chicken for 1-2 minutes or until golden on one side, then flip over and sear for 30 seconds on the other.  Transfer chicken to a plate. 
4. Melt butter in the same pan over medium heat.  Add garlic, chilli flakes and thyme.  Cook, stirring, until fragrant, about 1 minute.
5. Stir in chicken stock.  Let it come to a boil.  Stir in cream and let it come to a simmer.  Season with salt, to taste.
6. Transfer chicken and any accumulated juices to the pan and arrange them in a single layer.
7. Bake chicken in the preheated oven for about 10 minutes or until cooked through. Transfer chicken to individual plates.
8. Reduce the sauce slightly in the pan by letting it simmer for 1 minute or so.  Stir in parmesan cheese.  Spoon sauce over chicken and garnish with basil.  Serve with pasta.

 

Steamed Prawn in Rice Paper Rolls 豬腸粉 🇨🇳

Social media is full of food 'hacks' these days, a lot of which I don't think much of, but this one creating my favourite dim sum treat of steamed prawn rolls is quite clever.  Who can resist those plump juicy prawns, wrapped in soft, silky rice flour sheets, steamed to perfection at the Chinese tea house?  By using ready-made rice paper as wrappers, you skip making the rice flour sheets from scratch which saves time and effort.  The prawns are steamed in the same simple delicious manner, showcasing their sweet bite.  A drizzle of warm soy sauce mixture on top and they are ready to be devoured. 

Makes 3 

INGREDIENTS

• 12 medium size prawns 
• 1 teaspoon cornflour
• ½ teaspoon sesame oil
• a dash of white pepper
• 3 sheets of rice paper (22cm /  8½" in size)
• 1 teaspoon cooking oil
• a few coriander leaves, for garnishing

For the sauce:

• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon sugar
• 3 tablespoons water

EQUIPMENT

You'll need a 23cm /9" heatproof dish and a bamboo steamer basket 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.  

METHOD

1. Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein, which also helps them to open up and cook quickly.  In a bowl, mix prawn meat with cornflour, sesame oil and white pepper.
2. Brush a heatproof dish with oil and place the dish in a steamer basket.
3. Dip one sheet of rice paper in a large bowl of warm water for about 5 seconds to moisten.  Once soft, lay out on a work surface.  (Do not let the rice paper soak in water as it would become unmanageable if too wet.)
4. Place 4 prawns across the bottom half of the rice paper.  Fold it upward, then fold in the side and then upward again into a parcel.  Place the roll on the oiled heatproof dish.  Repeat Step 3 and 4 with the remaining prawns and rice papers.  Allow a small gap between each roll as you arrange them in the dish so they don't stick together.
5. Fill a wok with water to a depth of about 4 cm / 1½" and bring to a boil over medium-high heat.   Once boiling, place bamboo steamer on top and steam, covered, over medium heat, for about 5 minutes or until the prawns are fully cooked.
6. While the rolls are steaming, combine sauce ingredients in a small saucepan.  Stir to dissolve sugar and warm through the sauce over low heat for 1-2 minutes.
7. When the rolls are ready, drizzle the sauce all over.  Garnish with coriander leaves.  With a clean pair of kitchen scissors, cut each roll across in half.  Serve immediately.

 

Saucy Peanut Chicken Stir Fry 🌶

Peanut butter is not only good for your breakfast toast.  In this recipe, it takes an ordinary chicken stir fry to the next level with a Thai style creamy coconut sauce.  I use my homemade peanut butter which is very easy to make with a high-power food processor.  Otherwise, the shop-bought variety will do fine. Dried roasted peanuts tossed in adds texture and crunch.  Serve with steamed rice and vegetables.

Serves 2

INGREDIENTS

• 300g / 10½oz chicken breast
• 2 garlic cloves, finely chopped
• 2 thumb-sized slices fresh ginger, finely chopped
• 1 red cayenne chilli, chopped (deseed if you like to lessen the heat)
• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 2 tablespoons peanut butter
• 200ml / 7 fl oz coconut milk
• ¼ cup unsalted dried roasted peanuts, roughly chopped
• a handful of coriander leaves, for garnishing

METHOD

1. Slice chicken breast with your knife slanting at a 45-degree angle against the grain into thin bite size pieces.  
2. Heat a wok over medium high heat until very hot, then add the oil and swirl to coat the surface.  Add the garlic, ginger and chilli.  Stir fry for 30 seconds or until fragrant.
3. Add all the chicken.  Spread them out in a thin layer and let them fry, undisturbed, for about 1 minute until caramelised on one side, then toss them around in the wok until about 80% cooked through.
4. Stir in soy sauce, fish sauce, sugar, peanut butter and coconut milk.  Continue to cook, stirring, for 1-2 minutes until the sauce is bubbling.  Have a taste and adjust seasonings if necessary.
5. Remove wok from heat.  Toss in the peanuts.  Garnish with coriander leaves before serving. 

 

Speedy Linguine with Prawns & Chorizo

This delicious pasta meal with succulent prawns and smoky chorizo sausages is 'speedy' in the sense that you can whip it up in 20 minutes or so, serving 4 (and who wouldn't want to cook something like that!)  Good quality chorizo will render its flavourful fats readily as they fry gently in the pan, but I like to help it along with a little olive oil, garlic and smoked paprika which then nicely infuses the prawns and the pasta.

Serves 4

INGREDIENTS

• 400g / 14oz linguine 
• 20 medium size raw prawns  (about 200g / 7oz prepared weight)
• 2 tablespoons extra virgin olive oil
• 1 Spanish cured chorizo sausage, sliced into rounds
• 4 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• a pinch of red chilli flakes (optional)
• sea salt
• freshly ground black pepper
• juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons parsley, finely chopped

METHOD

1. Bring a large saucepan of salted water to a boil.  Add linguine and cook according to package directions until they are al dente.  Drain pasta in a colander and retain ¼ cup of the cooking water.
2. Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein, which also helps them to open up and cook quickly.
3. In a large frying pan, add chorizo and 1 tablespoon of oil.  Gently fry for about 5 minutes over low heat, flipping midway through, allowing it to render its fat and become crispy.  Remove chorizo but leave the fat in the pan.
4. Add garlic, smoked paprika, chilli flakes (if using) and prawns to the pan.  Sauté over medium heat for 2 minutes or until the prawns are just cooked with a pinkish colour.  
5. Add reserved pasta water to the pan.  Cook for 1 minute, stirring, to create a sauce.  Season with salt and pepper, to taste. 
6. Transfer the chorizo and linguine into the pan.  Add lemon juice and remaining tablespoon of oil.  Toss with a pair of tongs to combine ingredients.  Garnish with parsley.  Serve warm.

 

Apple & Date Chutney

For a number of years, I've been a part of a team at the North Fremantle Social Farm making preserves with surplus fruits and vegetables to sell to the community as a fundraising drive.  I love to watch people's face when they try this apple and date chutney for the first time and let them tell me how extraordinary tasty it is.  The not so secret ingredient is toasted cumin seeds, which infuse the chutney with a distinctive warm and nutty flavour.  Less sugar is used than my other chutneys thanks to the natural sweetness of dates and sultanas.  Lovely with cheese on sourdough bread, sausage rolls, cold meat, curries and stews.

Makes 1.8kg / 4lb

INGREDIENTS

• 1.5kg / 3lb 5oz Granny Smith or cooking apples, peeled, cored & chopped into small chunks
• 2 medium onions, finely chopped
• 400g / 14oz pitted dates, chopped
• 100g / 3½oz sultanas or raisins
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons cumin seeds
• ½ cup sugar
• 1½ cup white vinegar
• ½ teaspoon sea salt
• 1 cup water

METHOD

1. Wash 6 medium-size heat-proof 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. In a small frying pan, toast cumin seeds over low heat for 1-2 minutes or until fragrant.  Remove from heat.
3. In a large heavy-base saucepan place all ingredients and bring it to a boil, stirring, over medium high heat.
4. Reduce heat to low and cook for 30-40 minutes, stirring occasionally, until thick and pulpy.
5. Transfer chutney to sterilised glass jars, leaving 1cm / ½" of space at the top.  Seal with lids and leave to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
6. Label and date.  Leave for a few days for the flavour to develop before using.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

Crispy Smashed Roast Potatoes

A roast dinner is not complete without roast potatoes, and this is my favourite way of serving them - rustic, creamy inside with crispy skin.  Nothing could be easier.  Boil them in salted water until just tender, crush open to expose the flesh, brush over with olive oil and bake in the oven until golden.  Perfect as a side for my slow cooked lamb shoulder, crumbed pork loin chops or festive glazed ham with cranberry orange compote.

Makes 6-8

INGREDIENTS

• 6-8 small or new potatoes
• sea salt
• freshly ground black pepper
• ¼ teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped parsley, for garnishing

METHOD

1. Place potatoes and ½ teaspoon salt in a saucepan and fill it with enough water to completely submerge the potatoes.  Bring to a boil and cook for 10 minutes, or until the potatoes are fork-tender.  Drain and let them cool slightly.
2. Brush a baking tray with 1 tablespoon oil.  Place potatoes onto the oiled surface, leaving some space between them.  Use a potato masher or the bottom of a glass jar to firmly press the potatoes down to break some skin and expose the flesh.  (No need to 'smash' them with any force.)  
3. Season the potatoes with salt, pepper and paprika.
4. Brush the potatoes with the remaining tablespoon of oil.
5. Bake potatoes in a preheated 200°C /400°F oven for 20 minutes or until golden brown and crisp around the edges.  Garnish with chopped parsley.     

 

Slow Cooked Lamb Shoulder

Roast lamb is a classic meal for family gatherings on ANZAC Day (our national day of remembrance on 25th April honouring fallen soldiers.)  There are basically two cooking methods - quickly in a hot oven and serve it medium rare, or slowly in a moderate oven until the meat is super tender.  I prefer the latter, the way a 'yaya' (Greek grandmother) taught me.  I use boneless, butterflied lamb shoulder in this recipe, a fatty but juicy cut of meat, flavoured with a generous amount of garlic and rosemary.  Instead of the traditional gravy, serve the roast with its tasty, natural juices after skimming off the fat.  Enjoy a scrumptious meal with my crispy smashed roast potatoes on the side.

Serves 6

 

INGREDIENTS

• 1.2 kg /  2lb 10oz boneless, butterflied lamb shoulder*
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 6 garlic cloves, peeled and finely chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 large onion, sliced into wedges
• 6 whole garlic gloves with skins on
• 2 fresh rosemary sprigs
• ½ cup water
• ½ cup red wine

*You can also use bone-in lamb shoulder, which has even more flavour but would require a little more cooking time, or lamb shoulder that has been boned and rolled (often tied with twine or in netting).

METHOD

1. Place the lamb in a large dish and rub all over with olive oil, dried rosemary, chopped garlic, salt and pepper.
2. In a medium size roasting pan, place onion wedges, whole garlic cloves and rosemary sprigs.
3. Fold the lamb up and place in the pan on top of the vegetables.  Pour in water and wine.
4. Cover lamb with a piece of baking paper, then with foil and seal tightly on all sides of the pan.  Place lamb in a preheated 180°C/350°F oven to slow cook for 2½ hours.
5. Remove lamb from the oven after 2½ hours.  The lamb should be very tender.  Check to see if the meat comes apart easily with 2 forks.  Cover and return it to the oven to cook a little longer if necessary.  There should be plenty of liquid in the pan.  Add more water if it is looking dry.  
6. When you are happy with the tenderness of the meat,  turn the oven up to 200°C /400°F and cook the lamb, uncovered, for a further 15-20 minutes to brown the top.
7. Remove lamb from the oven and transfer to a platter.  Cover loosely with foil and let it rest for at least 15 minutes.
8. Drain the liquid from the pan into a jug to remove solids and then skim off fat.  (A fat separator jug like the one pictured above is handy for this task.)  Drizzle sauce over the lamb.