ISSUE 8. 2022 Ingredients For A Beautiful Life!
Delicious New Recipes!
Seafood Platter pg 46
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around the kitchen table In Sophie Hansen’s and Annie Herron’s new cookbook , Around the Kitchen Table they shares delicious recipes, arts and craft ideas to bring joy into the home.
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Lobster Tails with Chilli and Garlic Butter, recipe pg 22
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Potato, Chard and Cheese Pie This is a cross between a galette and a potato bake, with some greens thrown in for good measure. It’s especially lovely with the Quick chard stalk pickle (page 213) on the side. If you’re in a hurry, use 2 sheets of store-bought shortcrust or puff pastry. Bake the pie for 30–35 minutes or until puffed and golden. Cut it into wedges and serve with tomato chutney and the chard stalk pickle.
Ingredients (serves 4)
Prep time: 20 mins, plus 30 mins chilling Cook time: 30 mins 500 g (1 lb 2 oz) waxy potatoes, peeled 1 large bunch rainbow chard or silverbeet (Swiss chard) 2 Tbsp olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped 1 Tbsp thyme leaves ½ tsp ground cumin ½ tsp smoked paprika 200 g (7 oz) crème fraiche 2 Tbsp dijon mustard 3 eggs 1 cup (100 g) grated gruyere or other mild, nutty cheese ½ cup (50 g) finely grated parmesan cheese 2 Tbsp sesame seeds (optional) 2 Tbsp nigella seeds (optional) Tomato chutney, to serve Sour cream pastry 2/3 cup (160 g) sour cream 2 cups (300 g) plain (all-purpose) flour, plus extra for dusting 1 cup (250 g) chilled unsalted butter, cut into cubes ½ tsp sea salt
Method For the pastry, blitz the sour cream, flour, butter and salt in a food processor for a few seconds or until just combined. Turn the pastry out onto a work surface and gently bring it together into a disc. Wrap the pastry and pop it in the fridge to chill for 30 minutes. Add the potatoes to a saucepan of water, bring to the boil and cook until tender when pierced with a knife. Drain and set aside to cool. Pull the chard leaves away from the stalks. Tear the leaves into smallish pieces. Heat the oil in a large saucepan over medium heat. Cook the onion for 10 minutes or until softened. Add the garlic, thyme, cumin and paprika and cook for a few minutes. Add the chard leaves and toss everything around for a few minutes so the chard cooks down and softens. Remove from the heat and set aside to cool. Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper. Combine the crème fraîche, mustard and two of the eggs in a bowl. Season with salt and pepper, add the cheeses and whisk to combine. Stir in the chard mixture. Cut the pastry disc in half. On a lightly floured surface, roll out one half into a flat round that’s about 5 mm (¼ inch) thick. Repeat with the second piece of pastry. Place one pastry round on the baking tray. Thinly slice the cooled potatoes and arrange them in a circle on the pastry, leaving a 4 cm (1½ inch) border. Carefully pour the onion and chard mixture over the potato. Place the second pastry round on top and crimp the edges to seal. Whisk the remaining egg and brush it over the pastry. Sprinkle the sesame and nigella seeds over the top, if using. Bake the pie for 30–35 minutes or until puffed and golden. Cut it into wedges and serve with tomato chutney. eat.live.escape
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Buller Wines
FREEKAH New Kid on the Block Wines salad with smoked almonds ‘Freekeh-n’Scion super-green and feta Creating old with new.form the Ingredients modernistic cellar door through to the wine varieties and style, Rowley his wife are really well bringing a 1 cup (220 g)and freekeh, rinsed new innovation into the Rutherglen Sea salt flakes and ground black pepper reion. The ‘After Dark, unexpected Iced water deliciously sweet Durif served 2 bunches asparagus, trimmed and cold cut in half on an angle with chocolate is the perfect end to 20 snow peas (mange tout), trimmed a day.
2 handfuls green beans, trimmed 2 handfuls watercress, leaves picked yepoonsurfsidemotel.com.au ½ cup (80 g)@surfside_motel smoked almonds, chopped Handful flat-leaf parsley leaves 2 tablespoons chardonnay vinegar 1/3 cup (80 ml) extra virgin olive oil Handful onion sprouts (optional) (see Note) 100 g (3 ½ oz) marinated feta, to serve Green goddess tahini sauce or sumac to serve (optional) Lemon cheeks, to serve
Method Bring two saucepans of water to the boil. Add the freekeh to one saucepan and cook for 15 minutes. Drain, cool and set aside. Season the second pan of boiling water well with salt. Have ready a bowl of iced water and a large plate or tray covered with crumpled paper towel. Add the asparagus and snow peas to the boiling water for 30 seconds, then use tongs or a slotted spoon to transfer them to the bowl to refresh for 1 minute. Drain well on the crumpled paper towel and set aside. Add the beans to the pan for 1 minute and repeat the same blanching and draining process. Combine the asparagus and freekeh in a large bowl, then add the snow peas, green beans, watercress, smoked almonds and parsley. Season the salad to taste, dress with the vinegar and olive oil and toss well to combine. To serve, pile the salad onto a large platter and scatter the onion sprouts over the top, if using. Top with the marinated feta, some green goddess tahini sauce or sumac yoghurt, if you like, and a squeeze of lemon juice. Note Onion sprouts are similar to alfalfa sprouts, but with a subtle oniony flavour. You can find them at specialty greengrocers or online.
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Looking for a little bit of magic and history head to Buller Wines, with new accommodation pods opening in the vines in mid 2022, not only will you be able to enjoy rare muscats on offer and new found gin but you will also be able to stay onsite and take in everything that a working vineyard has on offer. Son David is distilling gin and in his first 12 months of business he already has won three awards. A great spot for a lunch lunch overlooking the paddocks AND REALLY CEELBRATING ALL THAT IS ON OFFER. yepoonsurfsidemotel.com.au @surfside_motel
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The Best Food Destinations in the World Food brings cultures together, whether it’s an Iftar meal at the end of a day of fasting, a hearty Italian feast, or a South African barbecue gathering, we bond over flavours, aromas and of course a shared love of food. Travel is as much about the culinary adventure as it is the journey itself, come with us as we take you on a tour of the destinations we rate as some of the world’s best.
WORDS Melinda Healy
Ryutaro Tsukata
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From The Kitchen Garden
basil Basil is a staple in the garden, as one of the most fragrant herbs it adds some serious punch to your home cooking. Growing basil at home is is easy to do, read our tips below.
Drainage is everything
Basil requires a well draining soil, so whether you are planting basil in the ground or in a pot, make sure that the soil drainage is excellent.
Location, location, location
Basil loves sun so make sure you plant is a sunny spot that is protected from strong winds. Basil prefers warm weather and climates and will not toletate frost and harsh, cold weather. A sunny spot on the windowsill is a great spot to grow basil.
Water and Nutrition
Water basil in well when it is first planted and censure adequate water through the summer season. Regular watering in hot weather is necessary, just make sure that your soil is welldraing (see above) as basil do not like wet feet and try to avoid watering the leaves.
Cuttings
It is easy to grow basil from cuttings, simply take a few cuttings and place them in a glass of water until roots develop and then plant in soil once the roots are well established.
Basil’s best friends
Basil loves friends - plant with toamotes, oregano, eggplant and beans.
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Good Food Made Simple penguinrandomhouse.com
Leah Itsine’s Green Pasta with Pangrattato You have to try this! It’s simple, but so flavoursome. You could easily make it vegan by using vegan feta cheese. For a gluten-free meal, use gluten-free pasta and breadcrumbs.This recipe is from Leah Itsine’s new cookbook, Good Food Made Simple. Ingredients
2 tablespoons olive oil 1 brown onion, chopped 3 cups (120 g) chopped kale ¾ cup (100 g) frozen baby peas 4 garlic cloves, crushed 1 cup (250 ml) vegetable stock 500 g (1 lb 2 oz) pasta shells 1 avocado, halved 1 tablespoon lemon juice 1 bunch basil, leaves picked 200 g (7 oz) Danish feta cheese, crumbled Pangragatto 1 tablespoon garlic-infused olive oil ½ cup (30 g) panko breadcrumbs 2 teaspoons finely grated lemon zest
Method
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1 Bring a large saucepan of salted water to the boil. Meanwhile, heat the olive oil in a saucepan over medium–high heat. Cook the onion for a couple of minutes, then add the kale and cook for a few more minutes. Add the peas and garlic and cook for 2 minutes, then pour in the stock and simmer for 5 minutes. Remove from the heat. Add the pasta to the boiling water and cook according to the packet instructions. Drain the pasta well, reserving ¼ cup (60 ml) of the water, and return to the pan. Meanwhile, to make the pangrattato, heat the garlic oil in a frying pan over medium–high heat. Add the breadcrumbs and lemon zest and cook, stirring regularly, for a few minutes or until crisp and golden. Season with salt and freshly ground black pepper. Pour the vegetable mixture into a blender and add the pasta water, avocado flesh, lemon juice and basil, reserving a few leaves for garnishing. Season with salt and pepper and blend until smooth. Stir the sauce through the pasta. Serve topped with the feta, pangrattato and reserved basil leaves.
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