Pea and Persian Feta Bruschetta

Persian Feta and Green Pea Bruschetta

Pea and Feta Bruschetta

Bruschetta is an exercise in getting the basics right; balancing the flavour, and texture of simple ingredients to create something greater than the sum of its parts.

The flavours of my Pea and Persian Feta Bruschetta are perfection. The creamy peas, are accentuated with fresh mint, then hit with the sharpness of garlic, parmesan and lemon, and finished with crunchy bread and smooth Persian Feta. So good.

Ingredients

  • 10 slices of sourdough bread
  • 2 cups of McCain Peas
  • ¼ cup of fresh mint leaves
  • 2 tbs of olive oil
  • 2 tbs of freshly squeezed lemon juice
  • ¼ cup of grated parmesan cheese
  • 1-2 cloves of garlic – crushed or grated
  • 250g of Persian Feta
  • Salt and black pepper to taste
  • Fresh mint sprigs and lemon cheeks to serve

Pea and Persian Feta Bruschetta

Method

  1. Bring a pot of salted water to a boil, add McCain Peas and cook 3 minutes or until tender.  Scoop peas out of the pot, into an ice bath to cool. Drain. The ice bath will help the peas retain their bright colour, juiciness and plumpness.
  2. Add McCain Peas, mint leaves, olive oil, lemon juice, parmesan and garlic to a food processer and blitz for 1 minute or until roughly crushed. Season with salt and black pepper to taste.
  3. Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
  4. Spread pea mixture over grilled bread and serve scattered with Persian Feta, mint leaves and lemon cheeks.

Enjoy!

Spring Vegetable Pasta

Garden Green Pasta

Green Pesto Pasta

This delicious pasta dish will ensure you and your family are getting your daily dose of greens! Ready in a flash, and with a chilli pop that will keep you warm in winter, it’s the perfect weeknight main meal or side to grilled meat.

Ingredients

  • 2 cups of Green Vegetables – I used McCain Garden Greens – cooked as per packet instructions
  • ¼ cup of olive oil
  • 3 cloves of garlic – halved and finely sliced
  • 1 long red chilli – halved, seeds and membrane removed, and finely sliced
  • The juice of 1 lemon
  • 500g of Orecchiette pasta
  • 1/3 cup of green basil pesto
  • 100g of rocket
  • Shaved parmesan to serve
  • Salt and pepper to season

Spring Vegetable Pasta

Method

  1. Cook pasta in a large pot of boiling water, to al dente, and drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a large pan over a medium heat. Add sliced garlic and chilli and cook for 2 minutes, stirring. Add pesto, pasta, Green Vegetables, lemon juice and season to taste. Mix well and cook for 2 minutes. Add reserved pasta water sparingly to lubricate the pasta and create a dry sauce.
  3. Divide rocket evenly amongst bowls, top with Garden Green Pasta and serve topped with shaved Parmesan.

Enjoy!

Pea Hummus

Pea Hummus

Pea Hummus

Ingredients

  • 1 ½ cups of McCain Frozen Peas
  • 1/4 cup of olive oil
  • 2 tbs of tahini
  • 2 tbs of lemon juice
  • ¼ cup of fresh mint – stalks removed
  • ½  cup of fresh coriander – stalks removed
  • 1 clove of garlic – minced
  • 1 tsp of ground cumin
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • Salt and pepper to taste
  • 1 packet of McCain Beer Batter Chips – Chunky, to serve

Method

  1. Bring a small pot of salted water to a boil. Add peas and cook for 2 minutes or until tender. Drain and run under cold water to cool.
  2. In food processor or blender, pulse peas, cilantro, tahini, lemon juice, garlic and cumin until smooth, scraping the mixture off the sides of the bowl as needed. Season with salt and pepper and serve with McCain Beer Batter Chips – Chunky, cooked as per pack instructions.

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

Spanish Paella

Paella is one of those festive looking dishes that is as much a feast for the eyes as it is for the taste-buds. With a base hue of bright yellow and splashes of red and green throughout this dish is as synonymous with Spain as tapas or sangria or really bad wine hangovers for that matter.

Originating in the rice-growing region of Valencia, Paella was traditionally a dish to feed farm workers and peasants, but aren’t the best? Consequently, it was bulked up with whatever was at hand, typically rabbit, chicken, snails and beans dependent on the farm location with each region adding their own twist; like seafood which is not in the original incarnation of paella, however is now a popular inclusion in variations found by the coast.

While within reason you can throw just about anything into your Paella there is one crucial rule that you must follow – DO NOT STIR! Paella is meant to be a dry rice dish that relies on the delicate partnership of absorption and evaporation. At the end of cooking, the aim is for the surface to be pitted with holes and the base crusty, crispy and slightly caramelised. This is called a socarrat and is the sign of a good Paella.

Serves 6-8

Ingredients

  • 3 tbs olive oil – this seems like a lot but you need it to coat the rice
  • 1 large brown onion – diced
  • 5 cloves of garlic – minced
  • 1 long red chilli – deseeded and finely chopped
  • 500g short grain rice such as calasparra or arborio which is more common to find
  • 2 good quality chorizo – sliced diagonally
  • 500g chicken thigh fillets – trimmed and cut into 2cm pieces
  • 2 tbs of turmeric – you’re welcome to use saffron here if you can afford it would like
  • 2 tbs of smoked paprika
  • 2 tbs of sweet paprika
  • 1 tsp of cumin
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of ground oregano
  • 1 tsp of dried rosemary
  • 2 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 1.5L of good quality chicken stock
  • 500g green prawns with tails in tact
  • 1 large red capsicum – cut into strips
  • 1 cup of frozen green baby peas
  • The juice of 1 lemon
  • 1 bunch of flat leaf parsley – coarsely chopped
  • 1 lemon – cheeks cut off to serve

Method

  1. Heat half the oil in a Paella pan or a large flat pan over a medium heat. Add the onion, garlic and chilli and fry until translucent.
  2. Add the rice and chorizo to the pan and allow to fry, constantly stirring, until the rice and chorizo turn golden. Do not freak out that the chorizo will release oil, this oil will act as a delicious flavour base for the Paella.
  3. Add the remaining oil, chicken and all spices, salt and pepper to the pan and fry until fragrant the chicken has browned. Add the stock, cover, turn the pan down to a simmer and allow to cook for ten minutes. This is where you will stop stirring.
  4. If your burner is not big enough to directly heat the entire pan ensure you are rotating the pan every two minutes so that your Paella cooks evenly.
  5. Uncover and add the prawns to the Paella by pushing them into the rice mixture with the tails slightly visible at the top. Cover and allow to cook for another five minutes.
  6. Uncover the Paella and check the consistency of the rice and the amount of liquid in the pan. The rice should be almost cooked and almost all of the liquid absorbed. If the rice is still hard and there is not much liquid you will need to add a little more, use your best judgement but you shouldn’t need anymore than 250ml.
  7. Pour the lemon juice evenly over the top of the Paella, arrange the capsicum strips to fan out from the centre of the pan and sprinkle the peas over the top. Cover and allow to cook for another five minutes.
  8. Remove the lid from the pan, sprinkle with chopped parley and arrange with lemon cheeks. Serve the pan straight to the table for your guests to serve themselves.

Enjoy!