Multi Coloured Cauliflowe

In Season – September

Multi Coloured Cauliflowe

Nourish the Roots – Coloured Cauliflower – http://bit.ly/1A0KuDi

Spring sprung and there’s a new crop of fruit and vegetables coming into season and onto your plates this September. This month, you’ll find some interesting fruit and vegetables on your green grocer’s shelves and will attain the best value and quality by cooking with:

Fruit

  • Blood Oranges
  • Grapefruit
  • Lemons
  • Mandarins
  • Oranges
  • Pineapple
  • Red Papaya
  • Rockmelon
  • Strawberries
  • Tangelo

Vegetables

  • Artichoke
  • Asparagus
  • Avocado
  • Broccoli
  • Broccoflower – a Broccoli x Cauliflower hybrid
  • Cabbage
  • Carrots
  • Cauliflower
  • Chilli
  • Chinese Greens
  • Gai Lan
  • Garlic
  • Ginger
  • Green Beans
  • Leeks
  • Lettuce
  • Mushrooms
  • Onion
  • Peas
  • Potatoes
  • Pumpkin
  • Silverbeet
  • Spinach
  • Shallots
  • Vine Sweeten Mini Caps – the tiny colourful capsicums

Remember, if there is a specific ingredient you’d like to know how to use,m or dish you’d like to know how to make, just pop it in the comments section below.

Enjoy!

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Pea and Avocado Gazpacho

Pea and Avocado Gazpacho

This is honestly one of the easiest dishes I have ever made – measure, blend and top. It is delicious, in fact I surprised myself with how good it tasted, and it can be ready in a flash. The vibrant green of the gazpacho against the red of the prawns gives this dish instant visual appeal which means it’s a sure thing for summer get together’s, parties or Christmas do’s.

Ingredients

  • 4 cups of McCain Frozen Peas – thawed
  • 3 cloves of garlic – crushed
  • 3 cups of vegetable stock
  • 1 ripe avocado – mashed
  • 2 tbs of lemon juice
  • ½ cup of thickened cream
  • 500g cooked peeled prawns
  • 1 red chilli – halved, seeds removed and finely sliced
  • ½ cup of pea shoots
  • Juice of 1 lime
  • ½ cup of McCain Frozen Peas – thawed, to serve
  • Salt and pepper – to taste
  • Oil olive – to serve, if desired.

Pea and Avocado Gazpacho Progress

Method

  1. Place McCain Frozen peas, garlic, vegetable stock, avocado and lemon juice in a large bowl and add in batches to a blender blitzing until smooth.
  2. Stir through the thickened cream and season with salt and pepper.
  3. Place the prawns, chilli, lime and pea shoots in a small bowl and toss to coat.
  4. Divide the gazpacho evenly among bowls, top with prawn mix, scatter with remaining McCain Frozen Peas and drizzle with olive oil, if desired.  Serve.

Pea and Avocado Gazpacho

15 Minute Monday – Creamy Mushroom Sauce

Creamy Mushroom Sauce

I love mushrooms, I can’t get enough of them – breakfast, lunch or dinner – they are a welcome inclusion to any meal. I especially love mushroom sauce/gravy, the pub kind is particularly delicious atop a perfectly cooked steak. Without heading out the pub every time I wanted this and to cut out unneeded  additives

Ingredients

  • 2 tbs of olive oil
  • 1 tsp of crushed garlic
  • 1 cup of thinly sliced brown mushrooms
  • 150ml of lite thickened cream – you can add more if you like it extra saucy
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small frying pan over a medium heat, add garlic and stir until fragrant.
  2. Add mushrooms and stir to coat and allow to brown slightly, approx. 2 minutes. Pop a lid on the pan and allow the mushrooms to soften and appear golden, approximately 4 minutes, stirring to ensure they don’t burn or stick.
  3. Remove lid, season with salt and pepper, add cream and stir until the cream reduces slightly or you can’t resist eating it!.

Best served atop a medium-rare steak, steamed greens and my delicious white bean and chickpea ‘mash’.

Enjoy xx

 

15 Minute Monday – White Bean and Chickpea Mash

White Bean and Chickpea Mash

White bean and chickpea ‘mash’ is the perfect accompaniment to steak and veggies or as a side for Christmas roasts. This garlicky, lemony, ultra-fabulous, utterly addictive bean mash is a wonderful substitute for those looking to kick potatoes.

Ingredients

  • 1 can of white beans – drained
  • 1 can of chickpeas – drained
  • 1 tsp of dried rosemary
  • 1 tbs of crushed garlic
  • 1/4 cup of olive oil
  • 1/4 cup of lite thickened cream
  • Juice of half a lemon
  • Salt and pepper to taste

Method

  1. Heat olive oil in a small pot over a medium heat. Add garlic and rosemary and cook, stirring until fragrant.
  2. Add white beans, chickpeas and lemon juice to the pan and allow to cook, stirring for 3-5 minutes or until warmed through.
  3. Add cream to the beans and use a potato masher or fork to roughly mash/squish the beans.
  4. Season with salt and pepper and serve!

Enjoy xx

Spice Roasted Potato Wedges

15 Minute Monday – Spice Roasted Red Skin Wedges

Spice Roasted Red Skin Wedges

These Spice Roasted Red Skin Wedges as simple to make, quick to cook and delicious to eat! They are the perfect party platter to whip up for Christmas entertaining or  to take to a BBQ.

Ingredients

  • 1 packet McCain’s Red Skin Wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground onion
  • 1 tsp dried ground garlic
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 2 tsp Moroccan spice mix
  • 1/2 tsp salt
  • Spray canola oil
  • 1/2 bunch of fresh coriander – roots removed
  • 1 long red chilli
  • 1/3 cup of pine nuts
  • 200g plain Greek yoghurt
  • 2 lemons to serve – cut into cheeks

Method

  1. Preheat oven to 230°C degrees (210°C fan-forced) and line to baking trays with non-stick baking paper.
  2. Evenly divide McCain’s Red Skin Wedges among the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown.

Spice Roasted Red Skin Wedges - Progress 1

  1. Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside.  Heat a small pan over a medium heat and add pine nuts, cook stirring until golden.

Spice Roasted Red Skin Wedges - Progress 2

  1. Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks.

Enjoy xx

Cherry and Yoghurt Ice Cream

Cherry and yogurt ice cream

Living in the cherry capital of Australia, Young NSW, means that come summer we are inundated with delicious cherries. In fact there are more cherries than I can eat! I use them in recipes, eat them plain and make pot, after pot of jam but this year I thought I would try something different and make a deliciously refreshing cherry and yoghurt ‘ice cream’.

Ingredients

  • 2 cups of fresh pitted cherries – finely chopped
  • 1 cup of natural honey yoghurt
  • 300ml of thickened cream
  • 1/4 cup of caster sugar
  • 1 tsp of vanilla essence

Method

  1. Combine the all ingredients in a bowl and gently fold until mixture is just combined.
  2. Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
  3. Use a large metal spoon to roughly break up the ice-cream. Transfer mixture to a large bowl and use an electric beater to beat until smooth.
  4. Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm.
  5. Scoop into bowls and serve immediately.

Enjoy xx

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Beef Kofta

Beef Kofta

Ingredients

  • 500g premium beef mince
  • 1 brown onion – finely diced
  • 4 cloves of garlic – minced
  • 1/2 cup of loosely packed coriander leaves – roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 2 tsp paprika
  • 1 tsp of dried ground onion
  • 1 tsp of dried ground garlic – I like garlic
  • Freshly ground salt and pepper – to taste, about 1/2 tsp each

Method

  1. Combine all ingredients in a large mixing bowl.
  2. Shape mixture into small football shaped sausages – you should get about 15-20 per 500g of mince.
  3. BBQ, grill or pan fry until cooked.
  4. Serve with salad, pita bread, natural yogurt and lemon wedges.

Enjoy!