Author: STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

Categories
MAIN COURSE

Oxtail wrapped in a herb dumpling


Serve with rice and fried glazed ginger and lemon confit with glazed baby beetroot and horseradish cream.

This can be made with leftover oxtail.
The meat should be very tender and come off the bone quite easily after the cooking process. If you prefer, leave the meat on the bone and serve the dumplings, steamed in a bamboo steamer, separately.
OXTAILServes 4 with possible leftovers
If you have the time (and inclination), prepare a separate stock to strengthen the flavor of your dish.  It is optional but worth it.  Start making this sauce before starting to cook the oxtail.
Additional flavor: (Optional)
1 tablespoon olive oil
any trimmings from the oxtail
1 medium onion, diced
1 garlic clove, finely chopped
2 cups beef stock, heated
2 cups of water
reserved tomato peels and seeds plus 1 extra tomato finely diced
3 juniper berries
1 teaspoon fennel seeds
2 thyme sprigs
1 teaspoon apple cider vinegar
season to taste
In a saucepan, add all the above ingredients and bring to a boil, skimming the surface all the time to remove all the impurities.  Cook for 30 minutes and let sit for another 30 minutes whilst preparing for the cooking of the oxtail.

The oxtail:
1 oxtail, trimmed and wiped dry, reserve the trimmings
2 tablespoons vegetable oil
½ bottle of red wine
1 large onion, chopped finely
3 cloves of garlic, chopped finely
1 cinnamon stick, whole
2 bay leaves
4 whole cloves
2 cups beef stock, heated (or the stock you prepared earlier, if you did)
salt and freshly ground pepper

1 large tomato, peeled, seeded and finely diced
1 onion, finely chopped

The lemon confit:
6 lemons, zest and juice
150 g (5.2 oz) castor sugar

The garnish: (optional)
glazed ginger, sliced and lightly fried in butter

The beetroot:
8 baby beetroot
1 tablespoon olive oil
1 sprig of thyme
1 clove garlic, roughly chopped
salt and freshly ground black pepper
1 small onion, thinly sliced
¼ cup apple cider vinegar
1 tablespoon honey, or to taste
1 teaspoon port

The horseradish cream:
¼ cup fresh horseradish, grated
1 tablespoon mustard
½ teaspoon lemon juice
½ castor sugar or to taste
1 tablespoon dill
salt and pepper
1 cup cream, whipped

The oxtail:

  • Heat the oil in a cast iron pan and add the oxtail pieces. Fry over moderate heat until brown all over, then add the red wine and bring to a boil until nearly dry, stirring regularly.
  • Add the onions, garlic, cinnamon, bay leaves, cloves, hot stock (or the above prepared sauce, strained), and salt and pepper, and cover tightly with the pan lid. Turn down the heat to a moderate simmer.
If you prefer to cook the oxtail in the oven, now is the time to put it in an oven preheated to 180°C/356°F.
  • Cook for at least two hours, checking at regular intervals that it does not cook dry. Top up with 1 cup boiling water and repeat every time it seems to be cooking dry.
  • When the meat separates easily from the bones, remove from the heat.  Spoon the meat in a separate container and leave the sauce, which should have formed a thick sludge by now, behind and keep warm.
  • Check the seasoning of the sauce, discard the cinnamon stick and bay leaves (and cloves if you can find them!), then reduce the sauce to a syrupy consistency and remove from the heat. Set aside in a warm place.
If you plan to serve the oxtail on the bone with the steamed dumplings, your oxtail is ready to be served now.
  • If you want to serve it with the dumplings wrapped around the meat, remove the bones from the meat and discard.
  • Roughly chop the meat, and mix in the tomato and onion. Shape the mixture into a sausage about 6 cm/2.5 in in diameter, and roll it in plastic film.
  • Twist the ends to seal well, then refrigerate to set.

For the dumplings:

  • Into a food processor bowl, sift the flour and baking powder, add oil and enough milk to bind the mixture and pulse until it just comes together as a dough.
  • Add the cheese and chives and pulse again to just combine.
  • Transfer the mixture to a lightly floured surface and knead very lightly. Roll out the pastry to a rectangle measuring 18 x 48 cm/7 x 19 x in.
  • Carefully remove the plastic film from the oxtail sausage and place the meat in the center of the dumpling dough. Roll the dough over the meat and seal the edges. Trim the two ends of the sausage then cut it into 8 even slices.
  • Prepare the steamer and line each steam basket with some cabbage leaves rubbed with oil. Place the oxtail dumplings flat on the cabbage leaves (this is to prevent the oxtail from sticking to the basket) so that the meat is visible and steam for 15 minutes.
  • Halfway through the steaming process change the steamer baskets around so that they both get equal steam.
  • Carefully remove each dumpling and put on a warm plate. Discard the cabbage leaves.

For the lemon confit:

  • Peel the lemons, leaving the pith behind, and slice the zest as fine as possible. Place the zest in a saucepan and just cover it with water. Bring to the boil but drain as soon as it starts boiling.
  • Repeat the whole process twice, starting off with fresh cold water every time.
  • After the final draining, place the zest back in the saucepan and cover with the lemon juice and the sugar and, if necessary, add a little water. Cook over very low heat (barely simmering) until the zest is tender and the juice becomes syrupy.

The beetroot:

  • On a large piece of foil, place the beetroot in the centre and drizzle with the olive oil, then add thyme and garlic. Season with salt and pepper.
  • Enclose the foil and seal, then place on a baking tray. Bake for about 1 hour until very tender.
  • Remove from the oven and, unwrap the foil and tip the beetroot into a bowl. Cover the bowl with some plastic film and leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
  • Remove the plastic film and discard the thyme and garlic.
  • Rub off the skins of the beetroot and cut in half. Put all the beetroot in a bowl and add the onion.
  • In a saucepan, bring to a boil the vinegar, honey, port and 1 tablespoon cold water. Reduce until it starts to thicken to a rich glaze. Add the cooked beetroot and stir to cover with the glaze, remove from the heat and leave to cool.

For the horseradish:

  • In a food processor blend the horseradish, lemon juice, sugar and dill.
  • In a separate bowl, whisk the cream until stiff then fold into the horseradish mixture.
  • Season to taste, then strain through a sieve (optional) and refrigerate for 4 – 8 hours.

To serve:
Pour the sauce in the center of the plate and place two of the oxtail dumplings on top. Spoon the lemon confit and ginger on top of the oxtail and serve on rice with glazed baby beetroot and horseradish cream.

Categories
STARTERS/SIDES

Potatoes roasted in duck fat with Rosemary


1.5 kg/3 lbs floury potatoes, cut into 3 pieces, depending on size
1 cup/250 ml duck fat
Maldon sea salt
2 tablespoons/30 ml rosemary needles

Preheat the oven to 180°C.

Place the potatoes in a saucepan of cold salted water and bring to the boil. Cook until halfway done (some resistance when pierced with a pointed knife). Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges.  This is necessary to obtain the crispy edges.

Place the duck fat in a roasting pan, then heat for 5 minutes. Remove from the oven, carefully add the potatoes to the duck fat and spoon over some of the fat. Sprinkle over the Maldon sea salt and rosemary, then return to the oven and roast, turning twice, for 45 minutes or until golden and crispy. Serve immediately

Categories
STARTERS/SIDES

Mixed vegetables with coriander and beetroot gel


Add more or different vegetables and serve as a sidedish with Leg of lamb, deboned, rolled and stuffed with rosemary and garlic.

For the beetroot gel, start the day before.

The beetroot gel:
4 large beetroot, grated, to yield 150 ml/5 fl oz beetroot juice
2 tablespoons castor sugar
2 tablespoons ruby port
½ star anise
1 tablespoon wine vinegar
a pinch mustard seeds
2 leaves gelatine, soaked

  • Make the beetroot jelly in advance. Place all the ingredients in a pan except the gelatine and bring to the boil.
  • Pass through a fine sieve then add the gelatine and stir until dissolved.
  • Pour into a container lined with cling film bout 2 cm deep and leave to set in the refrigerator.

The vegetables:
12 baby carrots, trimmed, leave some of the stalks on
4 baby fennel bulbs, thinly sliced
12 small asparagus, trimmed
½ cauliflower, cut into florets
micro salad leaves

The coriander vinaigrette:
3 tablespoons rice wine vinegar
1 teaspoon sugar
pinch salt
4 tablespoons olive oil
½ cup coriander, picked and finely chopped

 

  • Blanch the carrots and fennel until just tender for 3-5 minutes, then refresh in ice water and drain.
  • Blanch the asparagus and cauliflower 1-2 minutes, refresh in ice water and drain.
  • For the coriander vinaigrette, whisk together the vinegar sugar and salt until the sugar is dissolved, then add the oil and whisk until the mixture amalgamates.
  • Stir in the coriander and set aside to intensify the flavor of the coriander.
  • To serve, toss the vegetables in the coriander vinaigrette just before serving.
  • Serve immediately.

 

Categories
MAIN COURSE

Leg of lamb, deboned, rolled and stuffed with rosemary and garlic


Serve with Potatoes roasted in duck fat.
Serves 4

LAMB ROLL STUFFED WITH ROSEMARY AND GARLIC WITH ROAST POTATOES AND MIXED VEGETABLESServes 4 with leftovers

For the lamb:
approx. 1 k/2 lbs leg of lamb, deboned* and butterflied — do it yourself or ask your butcher to do it but make sure you keep the bones and any off-cuts for making the lamb stock.

*Deboning it yourself:
 When you put the leg, meatier side down on a large chopping board, it is easy to locate the bone. With a sharp knife, cut along the length of the bone through the thin flesh right onto the bone, then work your knife vertically along and around the bone whilst pushing as much meat as possible away from the bone. Do this all round the bone until you can lift the bone free. There are numerous instructing videos showing exactly how to do this and soon you will be able to master this seemingly daunting task. Otherwise simply ask you butcher to do it for you.

For the sauce:
750 ml lamb stock
1 medium size carrot, chopped
1 medium size onion, chopped
1 stick celery, chopped
5 garlic cloves, crushed
1 tablespoon fresh rosemary, finely chopped
2 tablespoons white wine vinegar
2 tablespoons tomato puree
1 tablespoon cornstarch mixed with cold water to form a thick slurry.

  • The secret for making an even roll is to get the thickness of the surface of the meat as even as possible.
  • Use a piece of cling film, place it over the meat and bash the thicker parts of the surface with a mallet to flatten it.
  • To be able to make a neat roll, cut off the uneven ends so that you have a neat rectangular piece.  Do not discard the off-cuts.
  • Open up the meat, “skin”-side down, sprinkle the vinegar over the surface and rub in the rosemary, garlic and salt mixture.
  • Sprinkle some salt over the off-cuts and place them close to the end of the meat where you would start rolling.
  • Now start rolling from any end depending on how thick you want your roll.
  • If you start rolling from the long side of the rectangle, you will have a thinner roll and vice versa.
  • Roll it as tight as possible (using skewers to keep the shape if you need to).
  • Once you have completed the roll and tucked in all the loose bits (if any), tie the meat with butcher’s twine to keep it together.  (Learn to make a butchers knot https://www.youtube.com/watch?v=UcgMtjtkeSg)
  • Cover the meat and refrigerate until ready to cook. Remove from the refrigerator at least one hour before cooking.
  • Rub olive oil all over the surface, then season with salt and freshly ground black pepper.
  • Heat the barbecue to 200°C/400°F then place the roll on the grid. Close the cooker and cook for an initial period of 20 minutes (depending on the thickness for medium rare in the middle) turning the roll every five minutes until cooked.
  • Remove from the heat and let it rest for at least 10 minutes.
  • Check the internal temperature of the lamb just before the estimated cooking time is up.
  • For the juiciest result, remove the meat from the heat just short of the temperature goal as the internal temperature of the meat can rise a bit more as it rests.
A meat thermometer is the easiest and most accurate way to tell if a roast or steak is ready. When your meat is done (be it a steak or a roast), the internal temperature of the meat will be:
 Rare 60ºC
Medium rare 60-65ºC
Medium 65-70ºC
Medium well done 70ºC
Well done 75ºC
  • To cook the sauce, heat the oil in a saucepan and add the carrot, onion, celery, garlic and rosemary and lightly sauté for 5 minutes over medium heat.
  • Deglaze with the vinegar and as soon as the vinegar has evaporated, add the stock and tomato puree.
  • Reduce the stock by half, then gradually stir in the cornstarch slurry.  Keep stirring until the sauce has thickened.  (You may not need all the cornstarch.)
  • Strain the sauce and set aside in a warm place. After the meat has rested, pour the juices that was released from the lamb back into the sauce.  Reheat for serving.
  • To serve, slice the meat in the desired thickness and serve with Potatoes roasted in duck fat (see recipe below) and Mixed vegetables with beetroot gel.
  • Pour the sauce over the meat and reserve extra to be served at the table.

For the potatoes roasted in duck fat:
1.5 kg/3 lbs floury potatoes, cut into 3 pieces, depending on size
1 cup/250 ml duck fat
Maldon sea salt
2 tablespoons/30 ml rosemary needles

  • Preheat the oven to 180°C.
  • Place the potatoes in a saucepan of cold salted water and bring to the boil. Cook until halfway done (some resistance when pierced with a pointed knife).
  • Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges.  This is necessary to obtain the crispy edges.
  • Place the duck fat in a roasting pan, then heat for 5 minutes. Remove from the oven, carefully add the potatoes to the duck fat and spoon over some of the fat.
  • Sprinkle over the Maldon sea salt and rosemary, then return to the oven and roast, turning twice, for 45 minutes or until golden and crispy.
  • Serve immediately.
Categories
MAIN COURSE

Spicy skewered chicken with pineapple, pepper and onions


Served with the spicy sauce, Basmati rice and a sweet and sour Asian salad

Serves 4

SPICY CHICKEN SKEWERS WITH ASIAN SALAD

The marinade:
¼ cup brown sugar
½ cup rice vinegar
½ cup sambal oelek, store bought or make your own
¼ cup fish sauce, available at Asian supermarkets
2 teaspoons fresh ginger, minced

A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation.


The kebabs:
680 g/1½ lbs chicken thighs, deboned and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
8 wooden skewers, soaked in water for more than 1 hour
½ large ripe pineapple, peeled and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red sweet pepper, cored and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red onion, quartered and each quarter halved, breaking up the layers

The salad:
1 cup cucumber, seeded and diced
1 cup bean sprouts
¾ cup frozen corn kernels, defrosted
1 cup half-ripe mango, cut into thin strips

If mangos are not in season, use papaya, pineapple, sweet melon, etc.


½ cup spring onions, diced
1 cup fresh coriander leaves
½ cup peanuts, roughly chopped
Asian sweet and sour sauce to drizzle (see recipe below)

The rice:
2 cups/500 ml Basmati rice
salt
1 tablespoon/15 ml butter (optional)

For the marinade, whisk the brown sugar, vinegar, sambal oelek, fish sauce and ginger in a large bowl until the sugar has dissolved. Add the chicken and mix thoroughly making sure that every piece is coated. Refrigerate until ready to cook.

For the chicken skewers. alternate chicken, pineapple, chicken,  pepper, chicken and a segment of onion, and repeat until the skewer is full. Pour the balance of the marinade into a saucepan together with ½ cup/125 ml water and bring to the boil. Reduce until thickened slightly and pour out a third for basting. Put the rest aside for dipping later.

Preheat the oven to 80ºC/176°F and place a heatproof plate, big enough to hold all the skewers, to warm up.

When the barbeque reaches (150ºC/302°F ), salt the kebabs and place them on the rack. Cook for about 15 minutes, turning and basting at regular intervals. When cooked, transfer to the warmed plate and leave to rest for about 10 minutes in the heated oven. Discard the rest of the sauce that was used for basting (it could be contaminated with raw chicken) and reheat the rest of the reserved sauce.

Just before cooking, prepare the salad by mixing all the ingredients except the sweet and sour sauce. Cover and refrigerate until ready to use.

To serve
Serve the skewers on a bed of rice with the sauce in a separate container. Lightly toss the sweet and sour sauce through the salad and serve with the kebabs.

A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning.

Asian sweet and sour sauce:
¼ cup sugar or lightly packed light brown sugar
¼ teaspoon salt
1 tablespoon ketchup
1 tablespoon light soy sauce
3 tablespoons rice vinegar
½ cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water

  • Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan.
  • Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar.
  • Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
  • Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor.
  • Taste and add extra salt, if needed. Serve warm or at room temperature.
  • This sauce can be prepared a day in advance.
Categories
STARTERS/SIDES

Bloody Mary jellies


Served with savory puffs filled and goat’s cheese cream

This truly delectable and very sophisticated jelly makes a perfect starter. Those who prefer not to use alcohol, use more tomato juice. The savory puffs can be omitted and instead serve with some cheese crackers.

BLOODY MARY JELLYServes 4

The jelly:
1½/ cups/350 ml tomato juice
⅓ cup/80 ml vodka
1 tablespoon/15 ml Worcestershire sauce (for vegetarians use soy sauce)
1 tablespoon/15 ml lemon juice
a few drops Tabasco, or according to taste
½ tablespoon/3 ml horseradish, freshly grated
celery salt to taste
4 teaspoons/20 ml gelatine powder
½ cup/125 ml water

The savory puffs:
½ cup/125 ml milk
115 g/4 oz unsalted butter, cut into tablespoons
large pinch of salt
1 cup/250 ml flour, sifted
4 large eggs
1 cup/250 ml Gruyère cheese, finely grated
freshly ground pepper
freshly grated nutmeg

Use any leftover savory puffs to fill with cream cheese and chives, leftover fish mixed with some mayonnaise, etc..

The filling:
½ cup/125 ml goat’s cheese, crumbled
2 tablespoons/30 ml light cream cheese
2 teaspoons/10 ml olive oil
1 tablespoon/15 ml of water
1 tablespoon/15 ml fresh lemon juice
1 fresh garlic clove, crushed
salt and freshly ground pepper to taste

The garnish:
a few celery leaves
a few sprigs of cress

For the jelly:

  • Mix all of the ingredients together, except the gelatine. Leave to infuse for about 30 minutes, then strain.
  • Heat about ½ cup/125 ml of the liquid and stir in the gelatin powder until dissolved.
  • Add to the rest of the liquid, pour into shot glasses, big enough for one serving each, and place in the refrigerator for at least three hours to set.

For the savory puffs:

  • Preheat the oven to 200°C/400°F and line 2 baking sheets with parchment paper. 
  • In a medium saucepan, bring the water, milk, butter and salt to a boil.
  • Add the flour and stir it with a wooden spoon until a smooth dough forms.
  • Lower the heat and stir until the dough pulls away from the sides, about 2 minutes.
  • Scrape the dough into a bowl and let it cool for 1 minute. Lightly beat the eggs and add to the dough, a little bit at a time, mixing well before adding more egg.
  • Add the cheese, the pepper and the nutmeg.
  • Transfer the dough to a pastry bag fitted with a 1.3 cm/0.5 in round tip and pipe tablespoon-size mounds onto the baking sheets, 5 cm/2 in apart.
  • Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
  • Poke a hole in the base of each puff to let out the steam. Leave to cool until ready to serve

For the savory puff filling:

  • Blend together all the ingredients until creamy, adding an extra tablespoon/15 ml water if necessary.
  • When ready to serve, place a shot glass on each plate and top it with some of the savory puff filling.
  • Pipe the filling into each savory puff and place one on each serving plate with the Bloody Mary jelly.
  • Garnish with a few celery leaves and cress and serve immediately.
Categories
GLOSSARY / METHODS

Shaoxing rice wine


https://fine-dining-for-you.com/2014/01/18/duck-breast-fritters-with-basmati-rice-and-roast-peaches/

Shaoxing Rice Wine  —  a traditional Chinese wine, fermented from rice  — originating from the region of Shaoxing, in eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout Asia and available at all Asian supermarkets.

Categories
STARTERS/SIDES

Parmesan crisps


Preheat the oven to 170ºC/325º F.

Prepare a baking pan lined with a nonstick baking  sheet.
Finely grate 250 ml/1 cup moist Parmesan cheese  and fill a 6 cm/2½ in ring mold (placed in one corner of the baking sheet), with 15 ml/1 tablespoon of the cheese.  Use your finger to spread the cheese into an even layer. Repeat to make 8 rounds, leaving at least 2.5 cm/1 inch between them.

Bake for 8 to 10 minutes, or until the crisps are a rich golden brown. Remove the pan from the oven and let cool for about 30 seconds for the cheese to firm up.  Carefully remove the rounds with a spatula to a cooling rack.  You can also drape each one over the bottom of a glass to form a basket to fill later on, or roll it around a small container to form a cylinder. Continue to bake the rest.

Categories
STARTERS/SIDES

Spanakopita


Spanakopita (Greek spinach pie) is one of the most popular Greek dishes that is known and loved around the world. This is a very versatile and delicious Greek dish equally suitable for all occasions and is very popular on the mezze menu (a small selection of small dishes, often served at the beginning of multi-course meals in Greece), or on the antipasto platter typically served in Italy.

The spanakopita is typically rolled into individual triangular pies. The main ingredient is of course spinach but a lot of recipes also use feta cheese which is a favourite ingredient in all types of Greek recipes.

Spanakopita

The filling:
45 ml/3 tablespoons pine nuts, toasted
60 ml/¼ cup  olive oil
1 onion, finely chopped
1 bunch spring onions, finely chopped
2 garlic cloves, crushed
1.2 kg/2.6 lbs young Swiss chard, stripped leaves only (discard stalks)
30 ml/ 2 tablespoons chopped dill
125 g/4.4 oz feta cheese, crumbled
50 g/1.7 oz full-fat ricotta cheese
45 ml/3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 ml/½ teaspoon grated nutmeg
salt and pepper

12 sheets filo pastry
120 g/4.2 oz butter, melted

  • Cook the pine nuts in a dry, medium sauté pan, over low heat, for about 8 minutes, or until golden brown.  Remove and set aside.
  • Heat the oil in the pan over medium-low heat, then add the onion, spring onions and garlic and cook for 1 minute until softened.  Remove from the pan and set aside.
  • Fill a saucepan half full with water and bring to the boil.  Add some salt and add the Swiss chard.  Cook the chard for about 2 minutes then drain and drop in a bowl of ice water.  (You may have to do this in batches).
  • Drain again, squeezing out as much water as possible, then spread out on a clean tea towel.
  • Add the Swiss chard to a food processor with all the other ingredients except the filo pastry and melted butter.
  • Pulse until everything is reasonably fine but still with some texture.  Set aside until ready to use.
  • Preheat the oven to 180°C/356°F.
  • Unroll the filo dough on a flat surface and using a sharp knife, cut the filo into 7.5 x 28 cm/3 x 11 in strips
  • Take one strip and cover the rest again with a damp towel. With a pastry brush, brush a strip of filo with melted butter.
  • Place a small spoonful of Swiss chard filling 2.5 cm/1 in from the end of the pastry.
  • Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles.
  • Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to go into the oven.
  • Brush the triangles lightly with the butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot.
These may be frozen before baking, putting waxed paper between layers of triangles to keep them from sticking. It is not necessary to defrost the triangles for baking, just bake them for an extra 10 minutes.

 

Categories
STARTERS/SIDES

Roast aubergine with an Asian spiced dressing


Aubergine tastes very good with Asian flavorings.  Try my Asian spice dressing for a delightful new slant on aubergine on it’s own.

ROAST AUBERGINE.jpg

4 medium size aubergine
salt
2 to 3 tablespoons/15 to 45 ml extra-virgin olive oil
8 fresh thyme sprigs
lemon wedges for serving

To reduce the aubergine’s ability to absorb oil, salt the cut flesh and letting it sit for 30 minutes or more. Then drain, rinse, pat dry, and proceed with cooking.

Preheat the oven to 200°C/400°F.

  • Wipe the aubergine clean and slice them in half lengthwise.
  • With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern.
  • Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts.
  • Set aside, cut side down on a draining rack, for 30 minutes.
  • Line a baking sheet with aluminum foil.
  • Rinse the aubergine to get rid of as much salt as possible, then arrange on the baking sheet cut side up, pour the olive oil over and scatter some thyme leaves over every half.
  • Roast for 1 hour. The aubergine flesh will be a deep brown caramel color.
  • Let cool considerably before handling, at least 20 min.
  • If serving as part of an antipasto platter, serve with a lemon wedge for squeezing.

Asian spice dressing
1 teaspoon sesame oil
2 tablespoons oyster sauce
1 tablespoon balsamic vinegar
2 tablespoons peanut oil
1 tablespoon light soy sauce
1 teaspoon mirin
black pepper to taste

In a small mixing bowl, combine all the ingredients well, cover and refrigerate for 1 – 2 hours to allow the flavors to blend. Shake well before using.