Posted on March 24, 2017 by cookwithkathy
16 large sardines, scaled and gutted
1/3 cup grated Parmesan cheese
salt and ground black pepper
flat leaf parsley, to garnish
1 tablespoon light olive oil
1/2 small onion, finely chopped
2 garlic cloves, crushed
6 tablespoons blanched almonds, chopped
2 tablespoons golden raisins, coarsely chopped
10 pitted black olives
2 tablespoons capers, coarsely chopped
2 tablespoons coarsely chopped fresh parsley
1 cup bread crumbs
- Preheat the oven to 400°F. Lightly oil a large shallow ovenproof dish.
- Heat the oil in a frying pan and fry the onion and garlic gently for 3 minutes. Stir in the almonds, raisins, olives, capers, parsley and 1/4 cup of the bread crumbs. Season lightly with salt and pepper.
- Make 2-3 diagonal cuts on each side of the sardines. Pack the stuffing into the cavities and lay the sardines in the prepared dish.
- Mix the remaining bread crumbs with the cheese and scatter on the fish. Bake for about 20 minutes until the fish is cooked through. Test by piercing one sardine through the thickest part with a knife. Garnish with parsley and serve immediately with a leafy salad.
Makes 4 servings.
Source: Healthy Mediterranean Cookbook
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Posted on March 23, 2017 by cookwithkathy
1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 egg yolks
1/2 cup caster sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
fresh mint leaves and toasted, shredded coconut, to garnish
- Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside; cover and keep warm.
- Place the eggs, egg yolks, sugar, salt and vanilla in a large heat-proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.
- Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes – continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.
- Cover the mixture and set aside to cool. Stir occasionally while it is cooling. When cool, pour into a lamington tray, cover and freeze for about 1-1/2 hours or until half-frozen.
- Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the lamington tray or place in plastic containers. Cover and freeze completely.
- Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.
Makes 10 servings.
- You can store this ice cream for up to three weeks in the freezer.
- Before serving, allow it to stand at room temperature for 10-15 minutes or until slightly softened.
Source: Step-by-step Thai Cooking
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Posted on March 21, 2017 by cookwithkathy
1 kg piece pork belly, rind scored, at room temperature
2 tbsp fennel seeds
4 cloves garlic, crushed
1/2 tsp ground black pepper
1/2 bunch thyme, leaves picked
2 tbsp salt
1 bunch sage
2 brown onions, quartered
1 green apple, cut into wedges
1 litre milk
4 small green apples, peeled
1 baby fennel, quartered
25 g butter, chopped
1 tbsp olive oil
1 kg pork marrow bones
1 tbs olive oil
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
1/2 bunch sage
1 bay leaf
1 tsp black peppercorns
1/2 cup white wine
4 cups veal stock
rock salt, to cover base of dish
1 kg potatoes
50 g butter, chopped
1/2 cup thickened cream, warmed
2 green spring onions, thinly sliced
1 cup shredded kale
1 cup chopped parsley
- Preheat oven to 240ºC.
- To make jus, place pork bones in an oven dish. Roast for about 30 minutes or until browned, stirring half way through.
- Meanwhile, heat oil in large saucepan. Cook vegetables, stirring occasionally, until lightly browned. Stir in sage, bay leaf and peppercorns. Add wine. Simmer until almost evaporated. Stir in stock. Simmer over lowest heat, partially covered, for 45 minutes. Strain and discard solids. Return jus to a clean saucepan and simmer slightly until thickened.
- To prepare pork, pat rind dry with absorbent paper.
- Using a pestle and mortar, finely crush fennel seeds. Add garlic, pepper, thyme and half a teaspoon of the salt. Place pork rind-side down and rub herb mixture all over meat. Turn over and rub remaining salt into rind.
- Heat a large frying pan over medium heat. Cook pork, rind side down, until it turns golden and begins to crisp.
- Arrange onions and apple in centre of a baking dish and top with sage. Place pork on top, rind side up. Pour milk around pork – it should come 2/3 of the way up the meat. Roast for 30 minutes. Reduce temperature to 160ºC. Roast for about a further 1 hour 30 minutes or until meat is very tender and rind is crisp.
- Remove pork from dish and transfer to a warm plate to rest, lightly covered with foil, for 30 minutes. Slice thickly and add any juice to jus.
- Place apples and fennel in another baking dish. Dot with butter and drizzle with oil. Season. Roast for about 45 minutes or until tender, basting half way through.
- To make colcannon, sprinkle salt over base of a baking dish (just big enough to fit potatoes). Add potatoes in a single layer.
- Bake for about 1 hour or until very tender.
- Cool slightly then halve and scoop out flesh. Pass through a ricer and into a bowl. Add butter and cream. Season well. Beat with a wooden spoon to combine. Add remaining ingredients and mix well to combine.
- Serve pork with colcannon, roasted apples and fennel and jus.
Makes 4 servings.
- To ensure the crackling is super crunchy, finish cooking it under a hot grill, watching continuously and rotating dish as necessary, until rind bubbles and is very crisp.
- Leftover colcannon makes great potato cakes the following day! Shape into patties and fry until golden and crisp. Serve for breakfast with fried eggs and bacon or as a quick lunch with sausages and peas.
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Posted on March 20, 2017 by cookwithkathy
1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter
- Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
- Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
- For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
- Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.
Makes 4 servings.
Source: Sage magazine
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Posted on March 16, 2017 by cookwithkathy
1 cup low-fat plain Greek yogurt
2 tablespoons confectioners’ sugar
1 large ripe mango
1 tablespoon honey
1 cup raspberries
- Mix the yogurt with the confectioners’ sugar. Cut the mango flesh from the pit, chop it into small chunks, and puree in a blender or food processor. Stir the honey into the mango puree.
- Set aside 8 raspberries and reserve 4 teaspoons of the sweetened yogurt. Divide the remainder of the raspberries among four glass dishes and top with the yogurt mixture, smoothing the surface with a knife or the back of a spoon.
- Spoon the mango puree over the yogurt to cover. Top each portion with a teaspoon of the reserved sweetened yogurt and decorate with 2 raspberries.
To measure honey, dip a metal spoon into boiling water, dry off the water, and scoop up the honey — it will easily slide off the hot spoon. For creamed honey, use a round-blade knife to fill the bowl of a measuring spoon, then scrape the honey into the mango puree.
Makes 4 servings.
Source: Super Food Cookbook
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