Soda Bread

Soda Bread

Soda Bread

On Christmas Day my family indulged in a gigantic Christmas lunch with all the trimmings. Afterwards, we sat back, entered our food coma’s and emerged from them around the same time the Griswalds realise their Great Aunt has wrapped her cat as a Christmas present. Now, I don’t know if it was jelly-soaked wrapping paper, the deflating Turkey or the flow of toxic camper-van toilet waste into the gutter, but it was at this time that my brother announced it was time for his annual Pork and Cheese toasted sandwich.

In this particular sandwich my brother attempts to fit as much leftover pork, gravy, vegetables and cheese as possible, on a sandwich without incurring the much feared toastie-blowout. The toastie-blowout is a catastrophic Australian-ism thats possible occurrence will strike fear into the hearts of even the most fierce and weathered tradies, not dissimilar to the fabled “Drop Bear”, it is where your cheese and filling squirts out of the sandwich only to bake onto your jaffle maker. Life can be so cruel.

Upon him entering the kitchen, banshee-esque screams could be heard throughout the neighborhood as he realised there was no bread he could eat, he is allergic to yeast.  DUN-DUN-DUUUUN. Being the wonderful and modest sister I am, I stepped in and decided to whip him up a batch of yeast-free soda bread. Recipe below in case you ever find yourself or a loved one in such circumstances, or if you simply want some delicious bread.

Ingredients

  • 3 cups plain flour
  • 1 cup of rice flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of ground cumin
  • 2 tsp of fennel seeds
  • 60g butter, at room temperature
  • 2 cups milk
  • 1 tsp white wine vinegar
  • Butter, to serve

Method

  1. Preheat fan-forced oven to 180°C. Combine the flour, bicarbonate of soda, salt, onion powder, garlic powder, ground cumin and 1 tablespoon of the fennel seeds in a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
  2. Make a well in the centre of the flour mixture. Add the milk and vinegar and use a round-bladed knife in a cutting motion to mix until the mixture starts to come together. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and gently shape into a ball. Use your hands to roll the dough into a 40cm-long log. Cut into 8 equal portions.
  3. Shape each dough portion into a ball and place on a large baking tray. Use a sharp knife to score a cross into the top of each ball. Sprinkle with remaining fennel seeds. Bake in oven for 25 minutes or until the bread is golden and sounds hollow when tapped on the base. Serve warm with butter.

Enjoy!

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!

Moroccan Baked Eggs

Moroccan Baked Eggs 1

I am a huge fan of baked eggs, they are perfect for a lazy weekend brunch, breakfast or even dinner. They look super impressive and I always think food seems that bit more special if it is served in its own edible bowl.

This recipe is delicious! It incorporates the flavours of roasted capsicum with the glorious smoky, sweet flavour of paprika and cumin to create a Moroccan inspired dish. Topped with freshly chopped chives and served with a smoky garlic, chilli sauce – how can you go wrong!?

Ingredients

  • 3 medium capsicums – mixed colours, halved and deseeded
  • 6 large free range eggs
  • 2 medium brown onions – finely diced
  • 2 cloves of garlic – crushed
  • 1 cup of McCain Frozen baby peas
  • 1 tbs of olive oil
  • 250g short cut bacon – diced into 1cm wide pieces
  • ½ tsp each of ground coriander seeds, cumin, sweet paprika and Moroccan herbs
  • Grated tasty cheese – to scatter
  • Chopped chives and chili sauce – to serve

Moroccan Baked Eggs

Method

  1. Preheat oven to 180C and line an oven tray with baking paper.
  2. Place the capsicums on the baking tray and cook for 15 minutes or until slightly tender.
  3. Meanwhile heat a medium sized pan over a high heat. Add olive oil, onion and garlic, reduce to a medium-high heat and cook until onion becomes translucent and starts it brown.
  4. Add the bacon, McCain Baby Peas and spices to the pan. Cook, stirring until the bacon begins to turn golden.
  5. Remove the capsicums from the oven, drain any juices and pat dry using paper towel or a clean tea towel.
  6. Fill the capsicums with the pea mixture, dependent on the size of your capsicums it should be about 3-4tbs, and make a well in the centre of each capsicum halve.
  7. Crack an egg into the centre of each well, scatter with cheese and bake for 25-35 minutes or until the egg whites are fully cooked.

Enjoy!

Moroccan Capsicum5

15 Minute Monday – Turkish Eggs

Image: Stone Soup Virtual Cookery School http://bit.ly/1f3ycCc

These Turkish style baked eggs are perfect for family dinners, served with a light green salad or are an impressive addition to any weekend brunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion – halved and thinly sliced
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 can of cushed tomato with paste and capsicum
  • 1/2 cup of water
  • 4 eggs, at room temperature
  • 100g of feta – crumbled
  • 2 sprigs mint – leaves picked and finely sliced
  • 4 rounds pita bread – to serve
  • 1/2 cup roast garlic tzatziki – to serve
  • 1/2 cup of hummus – to serve

Method

  1. Preheat oven to 160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook stirring, for 5 minutes or until softened. Add paprika, coriander and cumin; cook, stirring, for 1 minute or until fragrant. Add tomato and 1/2 cup of water. Season. Bring to a simmer.
  2. Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm.
  3. Make 4 holes in tomato mixture and crack 1 egg into each hole. Reduce heat to medium-low, cook covered for 5 minutes or until egg white is set and yolks are still runny.
  4. Top with crumbled feta and chopped mint.
  5. Serve with tzatziki, hummus and pita bread.

Enjoy!