World Home Economics Day

Way back in March was world home economics day, and as part of the celebrations, a lunch booking was made at Fifteen, the Jamie Oliver restaurant in Collins St, Melbourne. Needless to say it was quite the lunch. Four vegetarian courses consisting of seasonal ingredients (and small portions).

After the obligatory focaccia dipped in olive oil and pink salt crystals, the first course took the form of rocket leaves, a fresh fig, marinated mozzarella, walnuts and a drizzle of olive oil and balsamic vinegar.

Second course was a rotolo. It sounded like a made up word to me too, but according to a passing waiter it is a stuffed pasta roll (dare I say log) with more cheese, some mushrooms, fried sage and a burnt butter sauce. Yumbo.

Third course was a hunk of porterhouse for everyone else and a square of biscuit-tasting pastry topped with yellow and red baby tomatoes and another variety of cheese, drizzled with balsamic for me. I didn't care for the biscuit base, but loved the topping.

Forth course was a chocolate star-anise tart served with infused cream of one kind or another. Very decadent, though no-one could taste the star anise. All in all, a good lunch with good company.

Salmon Wellingtons

Ah salmon. Once my favourite fish, now only consumable in sushi, sashimi, curried salmon rice slice and smoked. In an effort to bring back the enjoyment factor to salmon, I decided to give this recipe a go. It originally was found in delicious magazine, made with frozen puff pastry, home made basil and pine nut pesto, salmon portions, and sliced tomatoes.

Verdict? It was a nice new way to serve salmon, but just didn't do it for me.
FYI, my favourite fish is snapper.

Parsnip Pie (or a Very Bad Idea)

This recipe had good intentions as it came from the Heart Foundations 1980's cookbook.
However, it was a palaver from start to finish.

The first step involved cooking brown rice to form a pie crust shell. I've used white rice to make a pie shell before with great success (and with egg, butter, salt and pepper). I think brown rice is better suited as a side dish than a crust.

The filling required peeling, cooking and pulverising parnips, combining them with stiffly beaten egg whites and mushrooms. The finished product was so bland it need to be eaten with tomato sauce. The only satisfying part of this recipe was throwing away the cookbook afterwards.

Lamb Koftas + Risotto

Two lamb koftas made from minced lamb, finely diced onion, herbs and an egg (for binding) sit atop a simple white risotto of arborio rice, diced onion, margarine and chicken stock.

Koftas are traditionally sausage shaped and cooked under a grill. However, these were cooked on the George Foreman, so are slightly flatter and maybe less fatter.

The Nude Pav

It may not look like much, but this meringue was on its way to being a pavlova.
Texture-wise, the outside is sugary, melt-in-the mouth crispness, while the inside is marshmallowy softness. Often decorated with whipped cream, kiwi fruit, strawberries, passionfruit and chocolate curls.

A Schmeer of Paneer

A recent supermarket find of paneer led to this creation recommended on the back of the pack. It contains onions, tomato, red capsicum, paneer (which has been lightly cooked in a griddle pan first) and vinegar. The result? A shakshouka-type stew with pieces of cheese that held their shape nicely. Served with toast it made a warm, filling if slighlty sour lunch.

Welcome to Chef Munchy!

Welcome to Chef Munchy.

Here's something I prepared earlier...

This was a meal I enjoyed while holidaying in Israel this past summer. The day had been spent making pita bread with zata'ar, eating fresh dates and riding donkeys.

The meal includes: authentic Israeli salad (cucumber, tomato and vinaigrette) , hummous with zata'ar, green olives and olive oil, tahini and fresh pita bread.