Spinach Dumplings with Sage Butter Serves
4 Strangolapreti Agli Spinaci( Recipe from Gourmet Pilgrim Italy cookbook)
300g stale Italian bread (e.g. ciabatta) 
150ml full cream milk
500g silverbeet, before trimming
60-80ml olive oil ½ leek, white part only finely chopped
2 eggs, lightly beaten
4 tablespoons plain (all-purpose) flour Flaked salt
Freshly cracked black pepper
30g butter
2 tablespoons extra virgin olive oil, extra
12 fresh sage leaves
Extra ¼ cup plain (all purpose) flour for dusting
Juice ½ lemon
50g Pecorino Romano cheese, finely grated, optional
Lemon wedges to serve
Cut the bread into thick slices remove the crusts and discard. Cut
remaining bread into cubes and place into a large bowl. Pour over the milk, turning the bread
to ensure it is well moistened. Cover and allow to stand for 2 hours in the
refrigerator.
Meanwhile, trim the thick white stalks from the silverbeet and
discard. Wash the leaves and
blanch in boiling salted water until just tender. Refresh under cold water and drain well through a strainer,
pushing firmly on the leaves to press out as much water as possible. Finely chop the sliverbeet and place
into a large bowl.
Heat 1 tablespoon of olive oil in a large frying pan and cook the
leek over medium heat for 2-3 minutes or until tender.
Add the leek and silverbeet to the soaked bread in the bowl. Then add the eggs and flour stirring
well to combine. If the mix seems
a little dry add a little more milk, and if too moist a little more flour. The aim is to have a mixture that is
slightly tacky and comes together
to form dumplings. Season well
with salt and pepper. Shape the mixture
into walnut - sized dumplings with slightly damp hands and place onto a lightly
oiled tray. Dust dumplings lightly with flour, shaking off the excess.
Add the remaining oil to the already used frying pan. Cook dumplings over a medium heat until
lightly browned on all sides, about 5 minutes. Remove to serving plate. Drain the oil from pan and wipe
clean with kitchen paper towel.
Lastly add the butter and extra oil to the same frying pan cook
over medium heat until butter melts. Add the sage remove from heat. Add the lemon juice. Pour butter over dumplings and serve.
Serve topped with pecorino if desired. Serve with lemon wedges.
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posted 1 Jan 2011 17:44 by Unknown user
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updated 15 May 2011 18:49 by Anna Phillips
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October 2010
This salad looks and tastes delicious. Great for summer lunch or quick dinners Ingredients 3 organic chicken breast fillets 500ml chicken stock for poaching 500g kipfler potatoes, scrubbed 500g broad beans, shelled 1 medium fennel, shaved 1 bunch rocket, trimmed ¼ cup caperberries ¼ cup extra virgin olive oil 1 tablespoon lemon juice 2 tablespoons dill sprigs Lime aioli 2 cloves garlic, chopped 2 tablespoons lime juice 1 teaspoon dijon mustard 2 free range egg yolks 200ml olive oil Method For lime aioli, combine garlic, lime juice, mustard and egg yolks in a food processor and process until smooth. With motor operating add oil in a thin stream and process until thick. Thin with a little water if necessary and season to taste. Place chicken breast fillets in a shallow frying pan and pour stock over. Bring slowly to the boil, reduce heat and poach gently for 10 minutes, turning chicken once. Turn off heat and cool chicken in stock. Remove chicken from stock and cut into 2cm pieces. Cook potatoes in simmering salted water until tender. Drain, cool and peel. Slice crosswise into 1cm thick rounds. Cook broad beans in simmering salted water for 3 minutes. Drain, rinse under cold water, and then peel broad beans. Combine potatoes, broad beans and shaved fennel and place on a large platter. Top with rocket and caperberries and drizzle with combined oil and lemon juice. Pile chicken into centre of dish, drizzle with lime aioli and top with dill sprigs or baby salad leaves |
posted 1 Jan 2011 17:43 by Unknown user
October 2010
Ingredients 1 kg broad beans shelled 2 cloves of garlic, finely minced 1 teaspoon fresh oregano leaves 150ml extra virgin olive oil Freshly ground black pepper 1 teaspoon ground cumin Method Place the shelled broad beans into a saucepan and bring to the boil. Turn the heat down to a simmer and cook for a further 8-10 minutes the until tender Drain and reserve about ½ cup of cooking liquid. Blend with the beans, garlic, oregano, cumin oil and salt and pepper in food processor until smooth If too thick add more cooking water. Drizzle a little extra oil over before serving. If preferred broad beans can be popped out of their skin rather than blending the skin as well. They are a great source of vitamin Bs, fibre, iron and protein. |
posted 1 Jan 2011 17:42 by Unknown user
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updated 1 Jan 2011 17:44
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October 2010 Quick, healthy outdoor cooking using new season asparagus. Delicious Ingredients 18 asparagus spears (white and green) 300gs Haloumi cheese cut into thick slices 3 lemons cut into quarters Salsa Verde 1 ½ cups flat leaf parsley finely chopped ¾ cup mint leaves, finely chopped ¾ cup basil leaves, finely chopped ¼ cup capers rinsed and drained 3 cloves of garlic crushed 1 cup extra virgin olive oil 90ml lemon juice Method Combine the chopped herbs, garlic and capers in a bowl and whisk in the olive oil and then add in the lemon juice to combine. Season to taste with salt and pepper. Set aside until ready to use. If using white asparagus blanch 5 minutes in boiling water then drain. Brush the asparagus and haloumi generously with oil. Barbecue asparagus for 2 minutes each side until tender. Barbecue the haloumi on a flat barbecue plate for 2-3 minutes each side until golden. Barbecue lemon pieces until caramelised. Place onto a serving platter and pour over a little of the salsa verde. Serve lemon wedges on the side. |
posted 1 Jan 2011 17:39 by John Newton
August 2010
Serves 4 Ingredients 1kg lamb, from the leg, young as possible 200gms raw onion 200gms almonds 100gms pine nuts 4 garlic cloves juice of 1 lemon 1 glass white wine 4 slices of brown bread 1 cup of flour 250mls extra virgin olive oil 1 bay leaf fresh thyme salt and black pepper lamb stock or water Method Fry the almonds with the brown bread and the garlic in olive oil. When browned, mash in a mortar and pestle or process. Reserve. Cut the lamb into cubes, season the flour with salt and pepper and dredge the lamb. Brown the lamb in the pan used for the almond mixture with some more olive oil. In a casserole, put the lamb, almond mixture and white wine. Cover with stock or water. Bring to the boil, then simmer until the meat is tender. Before serving, mix through the chopped fresh thyme and pine nuts. Serve with saffron la bomba (rice or any other Spanish rice) or baked spuds and a green salad.
Spanish Rice… a good accompaniment to all manner of stews and casseroles Ingredients 500gms bomba or other Spanish rice 1L chicken stock or water 2t sweet or smoky pimenton ( or more to taste) 6 scallions sliced thinly Extra virgin olive oil Method Bring stock or water to the simmer Fry the scallions in a heavy casserole/pan with a lid Add the dry rice, turn up the heat and stir the rice and scallions together Add the stock, stir the ingredients, stir through the pimenton Cover, turn down and cook on high flame as possible When the stock is mostly absorbed, stir and turn flame off when mix is still moist. |
posted 1 Jan 2011 17:36 by Syd Pemberton
August 2010 Recipe adapted from Syd Pembertons Soup Cookbook published by Penguin Australia 1T Olive oil 2 parsnips, peeled and cut into small chunks 1 leek,washed and thinly sliced 2 sticks of celery, thinly sliced 2 cloves of garlic, crushed 4 cups chicken stock 4 potatoes, peeled and cut into small chunks 2T tomato paste 200gms broad beans, shelled 100gms dried angel’s hair pasta, broken into 10cm pieces 1/2 cup black oliver tapenade (available at your local deli) 4 slices of Italian bread grilled Method In a saucepan heat the oil and cook the parsnip, leek, celery and garlic over a gentle heat for 6-8 minutes, stirring occasionally. Add in the stock, potatoes and tomato paste and bring to the boil. Cook at a simmer for 30 minutes until the potatoes are just tender. Add in the broad beans and pasta and cook for 10-15 minutes until the pasta is tender. Stir in 2T of olive tapanade. Spread the rest of the tapenade over the grilled bread, ladle the soup into deep bowls and float the Italian bread on the top. |
posted 1 Jan 2011 17:36 by Syd Pemberton
August 2010
Recipe from Syd Pembertons Pocket Barbecue Cookbook, Published by Penguin Australia 12 baby lamb cutlets Marinade 100ml freshly squeezed orange juice 1T organic honey 50ml dark rum 1/4 teaspoon grated orange zest 1/2 teaspoon fresh rosemary leaves 1/2 cup chicken stock for the sauce Method Mix all the marinade ingredients together in a shallow bowl. Add in the lamb cutlets and marinate for 20 minutes. Pre-heat the barbecue grill and lightly oil the plate. Remove the cutlets from the marinade and cook over high heat for 3-4 minutes each side. Add the chicken stock to the marinade and place into a saucepan. Bring to the boil and simmer over a gentle heat for 5 minutes then serve spooned over the cutlets along with creamy mashed potatoes |
posted 1 Jan 2011 17:33 by Unknown user
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updated 1 Jan 2011 17:34
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June 2010 Serves 4 Ingredients 4 x 150g Sea Mullet fillets, skin off, bones removed Couscous & lemon wedges to serve Chermoula 1 bunch coriander 1 bunch flat-leaf parsley 6 cloves garlic, peeled and roughly chopped Sea salt to taste 2 tablespoons ground cumin 2 tablespoons sweet paprika 1/2 teaspoon cayenne pepper 100ml lemon juice 250ml extra virgin olive oil Method To make the Chermoula, finely chop coriander, parsley leave and garlic together in a food processor. Add remaining ingredient and mix well. Place each Sea Mullet fillet on a sheet of baking paper or blanched banana leaf. Spread the Chermoula over the fish. FOld the paper to enclose the fish in a parcel and refrigerate for at least 20 minutes. Place parcels on a baking tray and cook in a hot oven 200C for 8-10 minutes or until flesh flakes when tested with a fork. Notes – Chermoula fillets can also be cooked (either directly or wrapped in parcels ) on a preheated lightly oiled barbeque, fry-pan or char-grill plate for 2 minutes on one side, turn over and cook a further 1-2 minutes until flesh flakes easily when tested with a fork. For more fish recipes vsit www.sydneyfishmarket.com.au |
posted 1 Jan 2011 17:32 by Unknown user
June 2010
serves 4 as an entre Ingredients 400g Pink Ling fillets kaffir lime leaves or lemon leaves 1 cup thick yoghurt 2 tablespoons prepared horseradish sauce 2 tablespoons chopped chives 1.5 tablespoons lemon juice Salt and pepper to taste Lemon wedges to serve Method Cut the Pink Link into 4cm pieces. Place a lime or lemon leaf on both sides of fish pieces. Combine yoghurt, horseradish, chives, lemon juice and salt and papper. Set aside. Heat a large frying pan, grill plate or barbeque to moderately high heat. Brush well with oil and cook Pink Ling for 2 minutes. Carefully turn using a spatula and tongs and cook a further 1-2 minutes or until just cooked through. Serve fish with horseradish yoghurt and lemon wedges. Notes – Fish could also be steamed in a bamboo steamer. Mayonnaise or sour cream can be used instead of yoghurt. Wasabi can be an alternative to horseradish. Other suitable seafood you could try for this recipe include prawns, blue-eye Trevalla, Tuna, Marlin, Swordfish, Kingfish, Salmon and Ocean Trout For more fish recipes, visit www.sydneyfishmarket.com.au |
posted 1 Jan 2011 17:31 by Unknown user
June 2010
Serves 4 Ingredients 750g Loligo Squid, cleaned (see notes below) 1 tablespoon Szechuan peppercorns 2 teaspoons sea salt 1/2 teaspoon chilli flakes, medium heat 1/4 teaspoon black peppercorns Salad ingredients 2 cups finely shredded carrot 1/4 cup finely shredded daikon (white radish) or small red radish 1 tablespoon rice vinegar 1 teaspoon caster sugar generous pinch of sea salt Method Soak shredded daikon and carrot in separate bowls of chilled water for at least 15 minutes Make salad dressing by combining vinegar, sugar and salt, stirring until sugar dissolves. Heat Szechuan peppercorns, salt, chilli and black peppercorns in a dry frying pan over a moderate heat until salt is lightly browned, stirring constantly to prevent burning. Pound to a fine powder in a mortar and pestle. Drain carrot and daikon well. Toss together with salad dressing. Pat the Squid dry with paper towel. Heat a large frying pan, grill plate or barbecue. Lightly oil barbecue and cook Squid over a high heat for 1-2 minutes, turning once. Sprinkle with salt and pepper mix. Serve with salad. To prepare squid, grasp the arms and pull firmly to separate head from tube trying to not break the ink sac as the ink stains. Cut below the eyes and discard head and guts, push beak (mouth) out from between the arms. Remove quill, peel skin off by grasping side fins and peeling aroudn the tube. Wash and use tentacles. Cut tubes open, lay out flat and wipe the inside clean with paper towel. Slice into strips or score with diagonal cuts to make a diamond patter, then cut into larger chunks. Trim any hard suckers from the tentacles or drop legs into boiling water for 60 seconds. Drain and strip suckers off with the back of a knife or with paper towel. Cut think legs in half lengthways. Notes – Lare Squid can benefit from being tenderised by gently hitting with a meat mallet before cooking. Salt and pepper mixes are available from selected delicatessens and food stores. For more squid recipes visit www.sydneyfishmarket.com.au |
posted 1 Jan 2011 17:30 by Unknown user
June 2010 Professor Iain Suthers, Sydney Institute for Marine Science believes simple is best for this naturally flavoured fish. ”This is an old method – hardly a recipe – shown to me by Bill, an 88 year old oyster grower from Wallaga Lake back in 1980. He had ‘em laid out, scales down onto the coals, as we lay back in the sand dune drinking from a flagon of muscat.” Serves 2-4 Ingredients 1 whole Sea Mullet. Alternatively use Australian Salmon, Tailor, Blue Mackerel, Silver Trevally and Pilchard Olive Oil Salt & pepper to taste lemon wedges and green salad to serve Method Rinse the fish and pat dry with paper towel. Lay the fish flat and fillet one side only on the top (dorsal) side from behind the head to the tail, gently pushing the knife against the rib cage to release the flesh, or simply cut through the ribs on one side. Separate the fillet from the base of the tail but do not cut through the belly of the fish. Gently pull the fish open like a book and clean out the guts (although the roe could also be cooked or smoked). A band of fat along each side of the backbone (depending on the season) may be left to melt and baste. Rinse the fish and pat dry. Season with salt and pepper. Lightly oil a preheated barbecue or chargrill and cook the fish, scales and skin side down, over a moderate heat. By coring the fish with a heatproof baking dish, lid or lightly oiled foil, there is no need to turn the fish. Cook for 20 minutes or until flesh turns opaque and flakes easily when tested with a fork. Cooking is perfect when the skeleton and ribs can be lifted free intact. Remove the fins (and head) and serve fish with lemon wedges and salad. Notes – The skin protects the Sea Mullet flesh during cooking but can be removed before eating to reduce the oiliness and the stronger flavour found in the darker meat beside the skin. P.S. Pilchards are now called “Australian Sardine” |
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