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.

  

 

Beef Mince Stir Fry with Bamboo Shoot 🌶

Bamboo shoot is a quintessential Asian ingredient loved for its crunch and mild earthy flavour.  If you've only ever used them out of a tin, look out for whole shoots vacuum-packed in water or brine next time you visit an Asian grocery.  These offer a texture closer to fresh ones with the convenience of being pre-cooked, tenderised and ready for use.  Stir fried  with marinated beef mince, garlic, ginger and chillies, they make a tasty, satisfying meal served with steamed rice.  

Serves 2

INGREDIENTS

• 250g / 9oz vacuum-sealed bamboo shoots*
• 250g / 9oz beef mince
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons Chinese Shaoxin wine
• a dash of white pepper
• 1 teaspoon cornstarch
• 4 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 thumb-sized slices fresh ginger, finely chopped
• 1 red cayenne chilli, chopped
• 2 tablespoons oyster sauce
• 1 spring onion, sliced into 4cm / 1½" lengths 

*Once opened, vacuum-packed bamboo shoots should be used promptly or stored in a container with fresh water in the fridge up to a few days.  They are delicious in Asian soups and stews too.

METHOD

1. Rinse bamboo shoots under water, then cut into slices.  (Slicing some of them lengthwise makes interesting comb-shaped pieces as pictured above.)
2. Place beef mince in a bowl.  Add soy sauce, sugar, wine, white pepper and cornstarch.  Mix to combine.
3. Heat 2 teaspoons oil in a wok over medium high heat until hot.  Add the bamboo shoots and sauté for 1-2 minutes until lightly browned.  Remove and set aside.
4. In the same wok, heat the remaining 2 teaspoons oil over high heat.  Add garlic, ginger and chillies.  Let them sizzle in the oil for 30 seconds or until fragrant.  
5. Add mince and spread them out in a thin layer to caramelised for a minute or so, then tossing them around to cook through.
6. Transfer bamboo shoots back to the wok.  Add oyster sauce and stir fry for 1-2 minutes.
7. Add spring onions and give everything a final toss before serving.

Sweet Quince Paste (Membrillo) 🇪🇸

Little I knew about quinces in the past came from the nursery rhyme 'The Owl and the Pussycat'.  These unremarkably looking fruits had never caught my eye, until a friend gave me a few from her tree and suggested I make quince paste out of them.  Hard and tart they might be, cooking quinces with sugar and lemon juice transform them into a sweet, aromatic Spanish delicacy that goes famously well with cheeses.  It's not difficult to make, requiring just a little patience and stamina stirring the pot to prevent the paste from sticking as it thickens.  This recipe makes a big slab of quince paste, which you can cut into blocks, give some to friends and enjoy the rest on your cheese board.  Wrapped in plastics, they can be refrigerated up to 3 months or frozen up to 1 year.

INGREDIENTS

• 3 quinces (about 1.2kg / 2lb 10oz  )
• 2 tablespoons lemon juice
• 1 cup water
• white sugar (about 1kg / 2lb 4oz)

METHOD

1. Wash and rub off fuzz from skin of quinces.  Peel and core, then slice into chunks.
2. Place quince fruit, lemon juice and water in a large pot with deep sides.  Cook, covered, over low heat for 20 minutes or until soft.
3. Puree the fruit with a stick blender or food processor until smooth.  Weigh the puree and return it to the pot.  Gradually add an equivalent measure (1 to 1) of sugar.  Stir over low heat, without boiling, until all the sugar has dissolved.
4. Cook uncovered over low heat, stirring constantly with a wooden spoon to prevent sticking, for 45-60 minutes, or until the mixture thickens up and turns a deep orange or ruby red.  The hot mixture will bubble up and splatter a little at this stage, so wrap a tea towel around your hand for protection.
5. Line a 20cm / 8" square baking dish with baking paper.  When the paste is ready, pour it into the dish and smooth the top.  Let it cool to room temperature, then cover with plastic wrap and refrigerate overnight until firm.
6. Invert the quince paste onto a platter.  Slice into blocks and enjoy with your cheese and biscuits.

 

Tricolour Vegetarian Stuffed Capsicums

Just about every cuisine around the world has their version of stuffed capsicums.  Here's a vegetarian take filling roasted, tricolour capsicums with a flavourful combination of brown rice, black beans, cherry tomatoes, warm spices, topped with melty cheese.  Tantalisingly delicious, they are sure to brighten up any table as an appetiser, side dish, or a light lunch.  (If you have some thick-skinned Anaheim chillies and like it hot, they can be stuffed too for a fiery taste sensation!) Use leftover or precooked brown rice conveniently available in packages from the supermarket, or you can follow instructions here to cook a batch.

Makes 6 

INGREDIENTS

• 125g / 4½oz cooked brown rice
• 3 large capsicums (1 red,1 green & 1 yellow for the tricolour effect)
• 2 tablespoons olive oil
• sea salt
• freshly ground black pepper
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon cumin powder
• ¼ teaspoon chilli powder
• 200g / 7oz cherry tomatoes, halved or quartered if large
• 250g / 9oz tinned black beans, rinsed and drained
• ⅓ cup fresh coriander, chopped
• 1 cup grated cheddar cheese

METHOD

1. Half each capsicum from stem to base.  Remove seeds and membranes.
2. Place halved capsicums in a bowl.  Rub them all over with 1 tablespoon oil, salt and a few grindings of black pepper.
3. Arrange capsicums with cut sides facing up on a baking tray lined with baking paper.  Bake in a preheated 200°C /400°F oven for 10 minutes or until they are softened and a little blistered around the edges.  Remove the tray from oven and allow the capsicums to cool slightly.  Drain off any liquid pooled inside their cavities.
4. Heat the remaining 1 tablespoon oil in a large frying pan over medium heat.  Add onions and sauté for 2 minutes until translucent.  Add garlic, cumin powder and chilli powder.  Sauté for another minute.  Add the tomatoes and cook until they start to wilt, about 3 minutes.
5. Remove the pan from heat.  Stir in rice, black beans and chopped coriander.  Have a taste of it and season with salt to taste.
6. Stuff each pepper generously with the rice mixture.  Top with grated cheese.  (It doesn't matter if some cheese land on the baking paper.  They can be scraped off easily later and served with the capsicums.)
7. Bake in a preheated 200°C /400°F oven for about 10 minutes or until the cheese has melted and golden in spots.  Serve warm.

 

Pork Mince with Eggplant Thai Style 🌶

Pork mince appears frequently in Asian stir fry recipes.  They are easy to use, require little cooking time in the hot wok and go with just about any vegetables.  In this recipe, I give a popular Chinese dish featuring pork mince and eggplant a Thai twist by flavouring it with fish sauce, palm sugar, fresh chillies and garnishing with basil leaves.  A different flavour profile from the classic Sichuan version, lighter perhaps but equally delicious.  Use the long and slender Asian or Lebanese eggplants which have more delicate skin and less seeds than the standard variety, which means no salting or soaking treatment is needed to remove any bitterness prior to cooking. 

Serves 2

INGREDIENTS

• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons palm sugar
• 200g / 7oz Asian eggplant
• 250g / 9oz pork mince
• 4 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 1-2 red cayenne chillies, finely chopped*
• a handful of fresh basil leaves

*Deseed chillies if you prefer less heat.

METHOD

1. Combine light soy sauce, fish sauce, oyster sauce and palm sugar in a small bowl.
2. Cut eggplant diagonally into 1cm / ½" slices.
3. Place eggplant in a heatproof rimmed dish.  Set up a steamer station* and fill the bottom pan with water.  Cover and turn the heat on high.  When the water is boiling, carefully lower the dish  into the steamer.  Cover and let the eggplant steam for 8-10 minutes until tender.  Set aside to cool slightly, then roughly chop.
4. Heat wok over high heat until hot.  Add 2 teaspoons oil and swirl to coat.  Add eggplant and stir fry for 2 minutes.  Remove and set aside.
5. Add the remaining 2 teaspoons oil, garlic and chillies to the wok over high heat.  Stir fry for 30 seconds or until fragrant.  Add mince and spread them out in a thin layer to caramelised for a minute or so, then tossing them around to cook through.
6. Transfer eggplant to the wok.  Add light soy sauce, fish sauce, oyster sauce and palm sugar.  Stir fry for 2 minutes to combine.
7. Remove to a serving plate and garnish with basil leaves.  Serve hot with steamed rice.

*For instructions on how to set up a steaming station, see my recipe for steamed chicken with Chinese sausages.