Curried Couscous

The dramas of 09 continue with the discovery last week that a small part of our house has structural problems and basically needs re-building. How much work (and cost) is not clear until the builders start pulling off our walls next week. It makes me feel ill even writing that. Just my luck that the room in question is basically the repository for every piece of paper / book / file in the house. The next week will be spent boxing and clearing. Keep your fingers crossed for me - I am hoping that if things come in threes, this is the end of the three that began with chicken pox and followed with whooping cough. Then, just maybe, the second half of the year will be smooth sailing.

Luckily for me then, this week's Barefoot Challenge of curried couscous was a cinch. It was tasty, easy and I had nearly all the ingredients on hand. Couscous is always a winner with me because it is so fast and virtually impossible to stuff up. It also allows for any number of tweaks. My only changes to the recipe were to halve it, and I used stock instead of water for making the couscous, and left out the butter. The curry flavour was not overstated either, just a warm note in the salad. It worked well as a side when I served it with a lamb tagine, but I could also see it as a salad at a BBQ or maybe even as a girl's lunch with prawns or chicken breast tossed through it as well.

This month's first Barefoot Challenge is a recipe that I can see myself making again and again, so thank you to Ellyn from Recipe Collector and Tester for your choice. The Barefoot Bloggers are a cooking group that every month cooks something from the Barefoot Contessa, Ina Garten. Click here to see what others thought of the recipe.

Curried Couscous

from "The Barefoot Contessa Cookbook" by Ina Garten

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Directions
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Pre-cooked Tart / Pie Shell 101

I have spent a lot of years thinking that pastry and in particular tart shells were hard and tricky things that were best avoided by the likes of me. They always looked very neat and very perfect, and whenever I tried to make them, things would just go a bit wonky and the creation on the plate never matched the vision in my head. Instead my tarts usually looked like the creation of a slightly mad and embarrassing aunt - full marks for enthusiasm but not much else. But now, I am delighted to say, thanks to Belinda Jeffrey, I have metaphorically cracked the tart shell. This tart shell was easy and lovely, as was the filling. The secret, it appears, is in not trimming all the excess dough from the tart until you are about 3/4 way through the blind baking stage. Then you trim with a rolling pin, and eventually finish with a crust that is so perfect it looks bought. I love that! In fact, I was hard-pressed tearing myself away from admiring the beautiful crust to actually make the filling (in this case a brie and pear tart, although I will be using it for everything from now on).

You start with pastry that comes together quickly and easily in the food processor. Let it rest for a good half hour or so, then roll. Bake blind, repair any cracks, and voila, a perfect shell. I was in such a rush to make the tart that I didn't take a photo of the shell by itself - I will update this post with a new photo next time I make a pie.

Simple Pastry

from "Tried and True Recipes" by Belinda Jeffrey

1 1/2 cups plain flour

1/4 tsp salt

125g cultured unsalted butter, chilled, chopped into dice

1/4 cup iced water

Put the flour and salt in the food processor and whiz them together. Add the butter and whiz again until the mixture looks like coarse breadcrumbs. Then, with the machine running, pour in the iced water and process only until the pastry forms a ball around the blade. (I used the cutting blade not the plastic pastry blade, and set the food processor on its slowest speed because I was worried about overworking the pastry).

Shape pastry into a ball, then flatten it slightly. Wrap it tightly in cling wrap then let it rest in the fridge for 30-40 minutes.

Pre-Baked Tart Shell

1 quantity simple pastry

1 egg yolk

2 tsps water

On a lightly floured board, roll out the pastry into a large round (I actually use my kitchen bench for this as my chopping boards aren't big enough). I find it helps also to flip the pastry over from time to time as you are rolling it so that none of it sticks to the board / bench. Don't worry if the pastry seems stiff when you first start rolling, it will relax.

Carefully lay the pastry over a loose-based tart tin. Gently press it into the tin, leaving an overhang of a couple of centimetres all the way around. Trim a little pastry from the overhang, wrap it up and put it in the fridge in case you need it for repairs later. Put the tin on a baking sheet and then into the fridge for 30 mins to chill.

Preheat the oven to 200C. Completely cover the pastry with a big sheet of foil, pressing it down into the corners. Spread pie weights, rice or beans on top to weigh it down and put the tray in the oven. Bake the pastry for 18 minutes or until it is nearly set. Take it out of the oven and run your rolling pin over the top edge of the foil on the shell to cut off the excess pastry. Flatten out any bubbles in the pastry you can see forming as well. Return the tin to the oven with the foil and weights still in place and bake for a further 10 minutes or until the pastry is set.

Carefully lift out the foil with the weights. If there are any splits or cracks in the pastry, push little balls of the reserved pastry into the cracks and spread it out gently with your fingers. Whisk together the egg yolk and the water. Brush this over the pastry and return it to the oven for a few more minutes until the glaze has set and is golden. Remove from the oven and place on a rack to cool.

Blueberry Crumb Cake

I am not writing about this recipe because I think there is nothing nicer in the world than a fresh homemade cake (although that is exactly what I think). I am not writing about this recipe because this is exactly the sort of cake that is impossible to purchase (although that is true, at least around here). This recipe deserves wide acclaim because it is so good that your guests will sneak off to the kitchen to cut themselves an extra morsel or two, when you are not paying attention, so that the cake seems to miraculously disappear before your eyes (or at least my guests did). And in my opinion, that is an endorsement and a half. The cake is not too sweet to have as dessert after a heavy meal, but certainly indulgent enough, especially with some cream. It is also lovely plain for morning tea or afternoon tea.

No surprise that this recipe comes from the uber-baking book, Dorie Greenspan's "Baking: From My Home to Yours", which I find myself referring to constantly when a super-scrumptious dessert is required. Dorie has built up an enormous following of devoted bakers who are working their way through her book. I love watching out on Tuesday as each week's challenge pops up on blogs from around the world.

Blueberry Crumb Cake

from Dorie Greenspan’s Baking: from My Home to Yours

For the Crumbs:

5 tbsp unsalted butter at room temp

1/4 cup sugar

1/3 cup light brown sugar (packed)

1/3 cup all purpose flour

1/4 tsp salt

1/2 cup chopped walnuts

For the Cake:

2 cups blueberries (preferably fresh, or frozen, not thawed)

2 cups plus 2 tsp all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

2/3 cup sugar

grated zest of 1/2 lemon or 1/4 orange

180g unsalted butter at room temp

2 large eggs, at room temp

1 tsp vanilla extract

1/2 cup buttermilk

Preheat oven to 175C. Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)To make the cake:

Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter.

With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly. Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

Slow Roasted Lamb Shanks With Parmesan Mash

The weather is shivery and miserable. Everything feels damp, and chilled to the core, even inside. Without being overly dramatic about it, the day is too revolting outside to even contemplate leaving the house, and a long weekend looms ahead. So be smart about it - race out and grab your provisions today and hunker down for the weekend. I promise if you make these shanks, you will feel a whole lot better about the weather. In fact, it might start to feel a bonus that the rain is driving in horizontally, and the wind is screaming around the neighbourhood. Warming, comforting and easy, this meal will warm you to the core. It is really easy to pull together too. All you need is time for a nice slow braise in the oven. They even taste fantastic reheated, so put them together in the afternoon. You'll have loads of time for a kip on the couch before serving them up for dinner, or even lunch tomorrow.

The recipe comes from a nifty recipe book called "Madison Entertains" by Bridget Palmer, and is the first thing I have made from it. If everything else lives up to this recipe, it will be a winner. The thing that drew me to buying the book in the first place is that unlike many entertaining type books, this is food that doesn't demand an indecent amount of time or attention. After all, you want to give that to your friends or family, or even that afternoon kip. I made this for 12 recently, with 16 shanks - I tripled the sauce ingredients to cope with the extra shanks. And the sauce has so many vegetables that apart from a green salad, there is no need for any other sides. It was perfect for everyone from the kids to the more aged around the table. You'll be glad to know the leftovers were sensational too. Incidentally, the recipe below is for 4.

Slow Simmered Lamb Shanks With Parmesan Mash

from "Madison Entertains" by Bridget Palmer

Preparation 25 minutes Cooking 3 hours

4 lamb shanks

1 cup plain flour

4 tbsp olive oil

1 large red onion, peeled and chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1 red capsicum, seeded and chopped

4 cloves garlic, crushed

2 x 400g tin diced tomatoes

1 cup (250ml) red wine

1 cup (250ml) beef stock

2 bay leaves

3 sprigs thyme

salt and pepper

2 tbsp chopped parsley, to serve

Preheat the oven to 180°C. Coat the shanks in the flour, dusting off any excess. Heat 2 tablespoons of the olive oil in a frying pan over medium heat; add the shanks and cook until browned. Remove from the pan and set aside.

Place the remaining olive oil into a large baking dish or flameproof casserole dish. Add the onion, celery, carrot, capsicum and garlic and toss to coat. Top with the browned shanks then pour over the tomato, wine, stock and herbs and season. Cover with aluminium foil or a lid and transfer to the oven for 2–3 hours (the longer the better), turning the shanks halfway through cooking.

To serve, spoon some parmesan mash on to 4 plates and place a shank on top. Spoon over the vegetables and sauce and sprinkle with chopped parsley.

Parmesan Mash

1 kg mashing potatoes (such as desiree), peeled

²⁄³ cup (185ml) milk

50g butter, chopped

½ cup (45g) parmesan, finely grated

sea salt

Roughly chop the potatoes and cook them in a saucepan of boiling water until tender. Drain. Return the potato to the saucepan and place over low heat. Add the milk and mash until smooth. Add the butter a few pieces at a time, whipping with a wooden spoon until well combined. Stir in parmesan, season and serve.

Savoury Crepe Cake With Salmon

Once upon a time, I made a very glam starter, and felt very, very pleased with myself. It looked incredible and tasted just as good... layer upon layer of champagne crepes, smoked salmon and cream cheese flavoured with some lemon and dill. It was a lot of work for something that disappeared in a nano second. And, having successfully made champagne crepes (I was more surprised than anyone), I never attempted the recipe again. My logic went something along the lines of the rock star car park (ie if it happens to you once, you know it will never happen that way again). But the memory of the beautiful crepe cake stayed with me, and I would occasionally contemplate trying again.

But praise be to whatever gods determine the stock at my local supermarket. The have now decided to add frozen pre-made crepes to the freezer section. So now I can have my smoked salmon cake without the fear or the grief. OK they are not champagne crepes, but the trade off is a fantastic nibble that takes about 3 mins to prepare, and will amaze everyone. So easy I feel a little embarrassed even giving a recipe. But not so embarrassed to serve it to anyone.

Savoury Salmon Crepe Cake

1 box frozen french crepes (the ones at my local are from Creative Gourmet)

1 tub cream cheese

Juice from 1/2 lemon

1 bunch dill, finely chopped

300g salmon

Mix cream cheese, lemon juice and dill together. Toss through the cream cheese and season generously with salt and freshly ground black pepper. Take a frozen crepe, and spread generously with cream cheese and then top with a layer of salmon. Repeat four times, finishing with a plain crepe (or you could go higher...) Slice into bite-sized wedges and serve.

Fishcakes - Make A Meal Of Leftovers

There are a lot of things I like about living in a city that clings to the coastline. Beaches close enough to grab a swim after work or school when summer is at its most punishing; the blessing of sea breezes and the drama of storms blowing in from the sea; incredible natural beauty that unexpectedly grabs you as you turn a corner; and then there is the seafood. I hadn't really contemplated what a rare and special thing it was to have amazing access to fish and seafood until I started food blogging. By my estimate, fewer than 1 in 50 recipes I come across on the net are for either fish or seafood, while 1 in 5 is for some sort of cake. It seems there are many excellent cooks who rarely (if ever) tackle anything aquatic in their kitchen. More fool them. Apart from the health advice recommending people eat fish once or twice a week, they are also missing out on something simple and delicious and fast.

My one gripe about fish, at least as it is sold to me, is in portion sizes. I often splurge on Atlantic Salmon fillets which come in from Tasmania. Sold by the kilo, the salmon is often cut into fillets that are huge, creating a dilemma (buy enough fillets so that everyone gets one, or let someone eat the offcuts of a couple of fillets????). Happily, this recipe solves the problem. Buy a fillet per person, knowing that you will have a scrumptious use of the leftovers in these fishcakes. Even better if you also have leftover mashed potato in the fridge. (I have even successfully used leftover cooked salmon in this recipe. Just skip the poaching steps and proceed).

PS Apologies about the photo. This is the third time I have made these and photographed them for the blog. While they taste fabulous, it is hard to make them look as beautiful as they should. The recipe comes from Nigel Slater in his fantastic cookbook "Appetite". I am only a recent convert to his books, but I highly recommend his relaxed, flexible, non-prescriptive style.

Fishcakes to Console

from "Appetite" by Nigel Slater

500g potatoes

500g salmon, haddock, cod, hake or any large-flaked white fish

milk – for baking the fish in

flour – a little for coating

butter and oil – for frying

Heat oven to 200C. Peel the potatoes and cut them into large chunks, then boil them to tenderness in salted water.

Meanwhile, put the fish into a baking dish, almost cover with milk – you can add a bay leaf or two if you like – then bake until the fish is opaque and will come easily from the bone or skin when you pull it. You can expect this to take about 10 to 15 minutes, bearing in mind that different types of fish take slightly different times to cook. Drain the potatoes, putting them back into the empty pan over a moderate heat for a few minutes if they seem wet, then mash them with a potato masher.

Lift the fish from the milk, reserving the liquid, then pull the flakes away from the bones and skin. Tip the fish into the mashed potato, add salt and grind over some black pepper (if you wish to add any of the additional seasonings below, do so now), and mix briefly and gently, so as not to crush the flakes of fish too much.

Shape the mixture into patties, as large or as small as you like – I favour ones the size of a digestive biscuit and the thickness of an English muffin – coating each one lightly in flour as you go. I think you should avoid the temptation to err towards perfection. Wobbly cooking has a certain charm about it.

Melt a little butter and oil in a frying pan – you need enough to coat the bottom of the pan – and fry your cakes till they are softly golden. This should take no more than a couple of minutes on each side. Serve plain or with your sauce of choice.

Bruschetta with Capsicum and Blue Cheese

The GFC, (as I like to call the global financial crisis - makes me think more of Kentucky Fried than some nasty economic malaise) has forced some critical rethinking in most people's kitchens. Out with the pricey ingredients and imports, in with cheaper cuts of meat and more seasonal and local produce. The Barefoot Blogging crew has picked up on this and set a Barefoot on a Budget challenge in May to re-work an Ina Garten recipe to be a little more wallet friendly.

I took a few major cuts to this recipe: I substituted local blue cheese for the gorgonzola (about $8 for 250g vs $16). Because it has been one of those weeks, I forgot to buy the basil (saving $3). And then because it was still one of those weeks, I also forgot to include the capers even though they were sitting in my pantry (another inadvertent saving of a dollar or two). I did splurge on the yellow capsicum however (about $6 for two. Green would have been cheaper). And the end result was good, and looked great. I would definitely make this again but I must admit I would like to try the non-budget version next time. Maybe this is what I should be spending my stimulus money on?

Bruschetta with Sauteed Sweet Peppers and Creamy Gorgonzola
from Ina Garten

Good olive oil
2 yellow capsicums, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
100g creamy Gorgonzola or other blue cheese, at room temperature

Preheat the oven to 185C.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the capsicums and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the capsicum mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.