Fish Tofu & Sambal Belacan

Ingredients (serves 4)

* 1 tbs olive oil
* 200g rice stick noodles
* 2 cups (500ml) beef stock
* 1 lemongrass stem (white part only), bruised, cut into 6cm lengths
* 1 tbs fish sauce
* 1 1/2 cups bean sprouts, ends trimmed
* Vietnamese mint leaves*, Thai basil leaves* and sliced red chilli, to serve

Method

1. Rub the beef fi llet with the olive oil and season with sea salt and freshly ground black pepper. Heat a large frypan over high heat. Add the beef and cook, turning, for 2-3 minutes until seared on all sides and rare in the centre. Remove from pan, cover loosely with foil and set aside. Place the rice noodles in a large heatproof bowl and pour over enough boiling water to cover.
2. Leave to soften for 5 minutes, then rinse and drain well. Place the stock, lemongrass, fi sh sauce and 2 cups (500ml) water in a large heavy-based saucepan and bring to the boil over high heat. Reduce the heat to medium-low and simmer for 3-4 minutes.
3. Thinly slice the beef fillet. Divide the rice stick noodles and bean sprouts among serving bowls. Pour over the hot soup, then top with beef slices. Sprinkle with Vietnamese mint, Thai basil and chilli. Serve immediately.

Notes & tips

This is my quick version of pho - a wonderful soup made with beef or chicken that the Vietnamese eat for dinner, lunch or even breakfast. 300g beef fillet, trimmed of sinew
* Vietnamese mint and Thai basil are from selected greengrocers and Asian food shops. Substitute common basil for Thai basil.
Source

delicious. - July 2006 , Page 94

http://www.taste.com.au/recipes/3494/fragrant+vietnamese+beef+noodle+soup

Preparation Time

10 minutes
Cooking Time

50 minutes
Ingredients (serves 6)

* 2 tbs olive oil
* 2 onions, finely sliced
* 3 cloves garlic, chopped
* 500g mushroom cups, thickly sliced
* 1 bunch silverbeet, roughly chopped
* Pinch nutmeg
* Salt & freshly ground black pepper
* 4 eggs
* 300ml lite thickened cream
* 1/2 cup grated reduced fat Swiss cheese

Method

1. Preheat oven to 180°C. Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft. Add the mushrooms and saute for another 2 mins. Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts. Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
2. Transfer the silverbeet mixture into a large 6 cup capacity baking dish. Whisk the eggs and cream together, season and stir through the grated cheese. Pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
3. Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.

Source

Fresh Living - June 2005 , Page 40
Recipe by Michelle Noerianto

http://www.taste.com.au/recipes/13682/silverbeet+mushroom+pie

Preparation Time

5 minutes
Cooking Time

30 minutes
Ingredients (serves 4)

* 500g pumpkin, peeled
* 2 tbs olive oil
* 1 clove garlic, crushed
* 1 onion, chopped
* 2 cups arborio rice
* 6 cups chicken stock (substitute with vegetable stock for vegetarian version)
* 2/3 cup prepared basil pesto
* 30g butter
* 100g baby spinach

Method

1. Preheat oven to 200°C. Cut pumpkin into 2cm cubes and toss in a roasting pan with half of the olive oil and the garlic. Roast for 30 minutes until soft and golden.
2. Meanwhile, place stock in a small saucepan, bring to the boil, reduce heat and simmer. Heat remaining oil in a saucepan and cook onion for 5 minutes until soft. Stir in rice and cook, for 3 minutes until pale golden. Add 1 cup of stock to the rice, stir constantly over medium heat until stock has been absorbed. Continue adding stock and stirring until all of the stock has been used and rice is tender.
3. Stir through roasted pumpkin, pesto and butter. Season to taste. Serve topped with baby spinach and shaved parmesan.

Source

Fresh Living - May 2005 , Page 52
Recipe by Christine Sheppard

http://www.taste.com.au/recipes/13775/roast+pumpkin+pesto+risotto

Ingredients
1.8kg sea bass, cleaned and scales removed
2 lemons, both zested, 1 thickly sliced
2 tsp thyme leaves plus 2 sprigs
handful of rosemary sprigs, leaves removed from half and chopped
1kg sea salt
1 tsp chilli flakes
4 egg whites, lightly beaten
melted butter and lemon wedges to serve

How to:
Heat oven to 220C \Fill the belly cavity of the fish with lemon slices, thyme sprigs and whole rosemary, then season with pepper
In a bowl, mix lemon zest, thyme leaves and chopped rosemary with salt, chilli flakes and beaten egg white
Put a handful of the mix onto a baking tray, sit the fish on top, then cover with remaining salt
The mixture should encase it
Bake for 20-25 minutes
The salt casing will turn lightly golden and set hard
Remove from oven then carefully break away the salt and discard.
Serve with a little melted butter & lemon wedges with garlic and thyme roasted tomatoes

1. Mix tuna with greek yoghurt, then spread over tortilla. Top with shredded lettuce, chopped tomato and sweetcorn. Roll up & serve

2. Stuff a wholemeal roll with ham, sliced beetroot, sliced gherkins, lettuce and a smear of Japanese mayo

3. Stuff halved pittas with a spoonful of homous, grated carrot, chopped cucumber & watercress

4. Thinly slice leftover steak, Stuff into sarnie with a good smear of wholegrain mustard, crisp lettuce & red onion

5. spilt a french stick lengthways and butter. Slice up brie to cover one cut side. Top with roasted peppers from a jar, and young spinach leaves or lettuce. Put the top on and warp tightly in foil. Cut into sandwiches and serve.

BBC Good Food, No. 7, July 2006

Ingredients:

8 eggs
5-6 cooked new potatoes, sliced
2 tbsp olive oil
140g spinach
1 clove of garlic
100g feta, crumbled

How to:
Heat grill to medium.
Beat eggs with salt & pepper
Heat the oil in a non-stick frying pan, add potatoes then fry till golden
Add spinach & garlic and heat through
Reduce heat, scatter over feta, pour in eggs, then cook until just setting on top
slide under grill to brown

Serves 4-6
Substitute feta for cheddar or gruyere. Replace spinach with leftover cooked veges like broccoli, peas or green beans

BBC Good Food, No. 7, July 2006

Mushroom Omelette

Ingredients (serves 1)

* 40g butter
* 1 tablespoon olive oil
* 200g button mushrooms, sliced
* 2 x 60g eggs, at room temperature
* 1 tablespoon finely chopped
* fresh parsley
* toast, to serve

Method

1. Melt half the butter and all the oil in a frying pan over medium-high heat until sizzling. Add mushrooms and cook, tossing, for 5 minutes or until golden. Remove to a plate, keep warm.
2. Whisk eggs until well combined. Melt remaining butter in a small omelette pan until sizzling. Reduce heat to low and pour in eggs. As outside of egg starts to cook, gently move the mixture from the outside of the pan toward the centre, allowing uncooked egg to slip to outer edge of the pan. Continue moving the cooked egg to the centre until egg is golden and cooked.
3. Spoon mushrooms and parsley over half the omelette. Fold egg over filling. Slide egg onto warm serving plates. Season with salt and pepper and serve with toast.

Source

Super Food Ideas - August 2003 , Page 39
Recipe by Dixie Elliott & Janelle Bloom
Also available via http://www.taste.com.au/recipes/9720/mushroom+omelette

This is basically another version of corn fritters i found...

Ingredients
250g fresh or frozen peas
1.2 cup milk
2 eggs
30g cornflour
2/3 cup plain flour
1/2 tsp baking powder
250g haloumi cheese, cut into 1cm cubes
1tbs chopped mint
olive oil
tomatoes and lemon wedges to serve

How to
Boil peas in salted water for 2 minutes, then drain
Refresh under cold water, then drain again
Puree half the peas in a food processor until smooth
Whisk milk, eggs, flours, baking powder and pureed peas in a bowl then fold in remeaning peas, haloumi, mint, salt and pepper
Heat olive oil over medium heat
Add tablespoonsful of mixture in batches and fry for 2-3 mins, pressing down to flatten slightly until golden on both sides
Serve with tomatoes, mint leaves and lemon wedges

YUMMMMMMMMMMMMMMMMMMMMMMMMMMM

Source

delicious. - April 2006, Page 87
Tuesday night cooking

I absolutely love pilafs. They're easy to make, totally yummy and you can pretty much add anything to it - leftover lamb, chicken, roasted veges....

Ingredients:
300g (1.5 cups) basmati rice
1 tbsp olive oil
20g butter
1 red onion, chopped
1 cinnamon stick
2 dried bay leaves
4 cardamom pods, lightly crushed
1/4 teaspoon ground cloves
2.5 cups chicken stock
saffron threads soaked in 1 tbsp hot water for 10minutes
1/4 cup currants
8 dried apricots, thinly sliced
1/2 cup slivered almonds, toasted to serve

How to
Place rice in a sieve and rinse under cold, running water untill water runs clear
Drain well and set aside
Place oil, butter and onion in a medium saucepan on medium heat
Cook stirring occasionally for 8-10 minutes until onion is soft and starting to brown
Add cinnamon, bay leaves, cardamom and cloves and cook, stirring frequently for 1-2 minutes until aromatic
Add rice and stir on medium heat for 1-2 minutes, until coated and starting to stick to base of pan
Add stock, saffron and its liquids, currants and apricots, increase heat to high and bring to the boil
Stir, reduce to heat to lowest possible setting, cover with a teatowel and tight fitting lead over it
Cook gently for 10-12minutes till all moisture is absorbed
Remove saucepan from heat and stand w/o lifting lid for 5 minutes
Remove whole spices and if desired season to taste and stir gently with a fork to separate grains
Serve immediately sprinkled with toasted almonds

Source

Table V5, 7 Mar 2004
Recipe by Anneka Manning

I was feeling French tonight and decided to treat John to a special dinner. According to Cuisine magazine, Fricassee is a French term for a light creamy chicken stew. The recipe specified whole chicken but I varied it with chicken pieces instead as it was only for the 2 of us. The vegetables and herbs can be varied, also rice or pasta could substitute mushrooms and potatoes. The result? A simply divine yet fulfilling meal!

Ingredients for 4-6:
1 ready-rolled sheet flaky puff pastry, quartered and each quarter cut into 4 triangles
1 egg beaten
3 tbsp olive oil
1 large sprig fresh thyme
1 bay leaf
3 cloves garlic, finely chopped
1 onion, finely chopped
1 carrot, finely diced
1 stick celery, thinly sliced
1 leek (white part only), thinly sliced
300g button mushrooms, halved
1 x 1.5kg chicken, jointed into 10 pieces
1/2 cup dry white wine
12 baby waxy potatoes, scrubbed
4 cups chicken stock
1/2 cup peas
3 tbsp cornflour mixed with 3 tbsp of water
1 cup cream (substitute this with light & creamy evaporated milk)
salt and ground black pepper
1/4 cup chervil, plus for garnish

How to
Preheat the oven to 200deg Celcius
Place the pastry triangles on a baking tray
Brush with beaten egg and bake for 10 minutes or until well-cooked
Remove from oven and reserve
Heat the oil over moderate heat in a large wide, deep pan
Add thyme, bay leaf, garlic, onion, carrot, leek, celery and mushrooms.
Fry gently without browning for 10 minutes till the onion is soft
Add the chicken and mix well, letting the chicken color all over, then add the wine and let it bubble
Add the potatoes and chicken stock
Bring to the boil and simmer for 25 minutes until the chicken is cooked and potatoes are tender
Add the peas and bring to the boil and stir in the cornflour mixture to thicken the fricassee
Stir in the cream and bring back to the boil
Taste and season with salt and pepper
Add the chervil and mix well
Remove from heat and let stand for 5 minutes so the chicken absorbs the sauce
Top with pastries and sprinkle with extra chervil


Source

Cuisine Magazine
Ray McVinnie... Villeroy & Boch Cellini dish from Galtons of Parnell