The 'f' word

There are so many fun and fabulous words for all occasions that start with 'f'.  My week was neither fun nor fabulous, quite the opposite really, but I won't use that 'f' word here!  What a great time of the year though, to have the letter 'f' to work with - fig season.  The only problem with that, was that someone who was going to eat my 'f' feast doesn't actually like figs.  I spent quite a few days considering other options and in the end reasoned that I love figs, so too bad.  That and the fact that the fajitas would more than make up for it!

Fajitas are one of my go to dinner recipes.  They are easy to prepare in minimal time and are so delicious.  I think you'd be hard pressed to find anyone who doesn't love spicy meat, capsicum and onions, smothered in salsa, guacamole and sour cream, and wrapped in a tortilla.  But how to make it different this time was the question.  The answer came in the form of pineapple coleslaw, which I have had on high rotation over the rest of this week.  You could make your own fajita seasoning mix, with chilli, cumin, paprika, cayenne pepper and some cornflour (so it sticks to the meat!), or just grab the pre-made packet from the supermarket.  Both are equally good and I won't judge you if you use the packet one - I do most of the time!

For dessert, the figs were the star (well for me anyway), sitting atop a mini flourless chocolate cake.  When I found this recipe (thanks to Stonesoup), the first thing I noticed was that it just made two cakes - no need to have to cut the recipe down or have too many leftovers (is there such a thing?).  Then I noticed it contained no almond or hazelnut meal, as most flourless cakes do, which meant if it did make more than two cakes, I could actually take a left over one to work the next day.  And finally then I noticed it's only 5 ingredients and you make it all pretty much in a food processor.  The only thing not done in the food processor is whipping the egg white to a soft peak.  My egg white didn't quite get there, as my arm gave up first - might have to add whipping egg whites to my fitness plan.  The cake still worked though, so don't worry if your arm does the same as mine!

Fajitas
200g chicken breast, sliced
200g rump steak, sliced
1 packet Fajita seasoning mix
olive oil
1 red capsicum, sliced
1/2 onion, sliced
guacamole (1 avocado, 1/3 red onion diced, handful chopped coriander, juice of a lime)
pineapple coleslaw (1 pineapple, 200 - 300g cabbage, handful chopped coriander, juice of a lime)
tomato salsa
sour cream
tortillas

1. Place chicken in one snaplock bag and beef in another.  Add half the fajita seasoning and a splash of olive oil to each bag.  Seal bag and massage to coat the chicken and beef.  Leave for 30 - 60 minutes.
2. Make guacamole by mashing avocado and mixing in lime juice, onion and coriander.  Cover and refrigerate until needed.
3. For the coleslaw: Slice pineapple into thick rings.  Remove skin and core.  Slice into small pieces or wedges.  Finely slice cabbage (use a mix of red and sugarloaf for a bit more colour).  Add cabbage and coriander to pineapple.  Add lime juice and mix.  Cover and refrigerate until needed.
4. Heat two frypans over med-high heat.  Add chicken to one and beef to other.  Add a splash of olive oil if necessary.  Cook chicken and beef until cooked through.  Remove from pans, cover and set aside.  (You can use just one pan if you like - cook chicken first, then beef.)
5. Without wiping out the frypans, add a splash of olive oil and sliced capsicum to one pan and sliced onion to the other, cook for 3 - 5 minutes until beginning to soften. (If using one frypan, put them both in together).
6. Warm tortillas in the oven, whilst you cook the capsicum and onion.
7. Serve meat, capsicum and onions, guacamole, coleslaw, salsa, sour cream, lime wedges and tortillas for everyone to construct their own.

Flourless chocolate cakes (makes 2)
50g dark chocolate (70% cocoa)
40g (2 heaped tablespoons) brown sugar
40g (2 tablespoons) butter
1 egg, separated
2 tablespoons boiling water

1. Pre-heat oven to 180C and place a baking tray on the middle shelf.  Grease 2 x 1 cup (250mL) capacity ramekins and line base with paper (and grease the top of this paper).
2. Roughly chop the chocolate and place in food processor with brown sugar.  Process until coarse crumbs. A few chunky bits of chocolate are okay!
3. Add butter, egg yolk and boiling water.  Process for a few seconds until well combined.
4. Add a small pinch of salt to the egg white and whisk (by hand!) until soft peaks*.
5. Gently fold chocolate mixture into egg white foam until just combined.
6. Pour half of mixture into each ramekin.  Remember to wipe off any drips.
7. Place ramekins on preheated tray and bake for 20 minutes or until top feels firm.  Allow to cool in ramekins.  (Yes, they will sink a bit.  The picture above is from when they just came out of the oven.)
8. Turn out onto plate (remove paper) and serve with cream and other toppings.  See grilled figs below, or make a berry sauce or whatever takes your fancy.

* I was a bit lazy/my arm hurt and I didn't quite get my egg whites to soft peaks, so my cakes were probably a little more fudgey than the original recipe.  No need to worry then, if your arm gives up before you get to soft peaks as well, as they'll still be delisious!

Grilled honey figs
2 fresh figs
honey

1. Cut figs in half and place under griller (med-high heat).
2. Once figs start to soften (1 - 2 minutes), drizzle each half with a little bit of honey and leave for another minute or so.  
3. Serve with flourless chocolate cake (above). 

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1 + 1 = 3 (courses)

Last Wednesday night was a hectic one with a 3 course dinner planned for Rose and I. First things first in the morning, I dash off to Woollies and purchase ingredients and dash home. I get home and there is a message on the machine from Rose, I ring Rose, "DOn't you remember I'm going to Brisvegas today," she says. "No," I reply. "Bugger," I say to myself. Oh well, not to worry I will cook 3 course dinner for myself. SO off I trot and start to cook.
The planned menu was Ricotta and pancetta Cabbage Rolls, Baked Gnocchi Spanakopita with currants and Pine Nuts with Winter Salad, and Caramel Dumplings. All three dishes are extremely easy to make and twice as easy to eat.

Ricotta and Pancetta Cabbage Rolls

8 Chinese cabbage leaves
250g Ricotta
100g Feta, crumbled
1 tbs fine lemon zest
sea salt and cracked pepper
8 slices of pancetta
2 cups of chicken stock

Preheat oven to 180 deg.
Add cabbage leaves to a large boiling pan of water a few at a time for 1-2 minutes or until tender.
Drain well and pat dry.
Place ricotta, feta, lemon rind and S&P in a bowl and mix to combine.
Place a slice of pancetta on a cabbage leave and top with a spoonful of ricotta mixture.
Fold up the ends and roll to enclose the filling.
Place the rolls in an oven proof baking dish and pour over the chicken stock. Bake for 15 minutes or until mixture is cooked through.
Serve with pan juices.

Baked Gnocchi Spanakopita with Currants and Pine Nuts

500g Gnocci
1 bunch of silverbeet, stems trimmed leaves roughly chopped
80g unsalted butter
1/2 cup plain flour
1 2/3 cups of grated cheddar cheese
1 cup finely grated parmesan cheese
2 tbs finely chopped dill
2 spring onions chopped
2 tbs currants
2 tbs toasted pine nuts

Pre heat oven 180 deg.
Cook gnocchi in saucepan and remove with slotted spoon and set aside.
Add silverbeet to the pan and blanch for 1-2 minutes. Drain then refresh under cold water.
Using same saucepan, melt butter on medium heat, then addd flour and cook stirring for 1 minute. Gradually whisk in the milk until smooth. Add both cheeses and cook and whisk until smooth. Season well. Then stir through the dill and spring onion.
Spread half of the bechamel sauce in the base of a 2.5 litre baking dish, then top with the gnocchi and silverbeet. Sprinkle over the currants and half of the pine nuts.
Cover with the remaining bechamel and sprinkle over the remaining pine nuts and extra parmesan.
Bake for 20-25 minutes until golden. Spoon onto plates and serve.

Caramel Dumplings

2 cups of plain flour
1/4 cup brown sugar
2 tsp of baking powder
150g butter
1/2 cup milk
1 tsp vanilla extract
double thick cream to serve
caramel sauce
40g butter
1 1/2 cups brown sugar
2 1/2 cups water

Preheat oven to 180deg.
To make the caramel sauce put all ingredients in saucepan over medium heat and and bring to boil. Remove from heat and set aside.
Process the flour, sugar, baking powder and butter until the mixture resembles fine breadcrumbs. Gradually add the milk and vanilla with the motor running until a smooth dough forms.
Turn the dough out onto lightly floured surface and divide into portions.
Place into 1 litre capacity ovenproof dish, pour over caramel sauce and bake for 30 minutes.
Serve with cream.

After cooking all of this food I was thinking that it was way too much for just little ol me so I invited my neighbour over for this feast. On all accounts Sandie enjoyed it. (As did I). Hope you enjoy it all as well.

Happy New Year

To start off 2012, I cooked using two of my favourite ingredients - duck and chocolate. Tonight's menu was Roast Duck Breast with pickled red cabbage and figs (Matt Moran, Dinner at Matt's, p98), followed by a flourless chocolate cake with raspberries (Delicious Sweet, p56)

I chose the duck dish as I actually had all the ingredients (except Veal jus) in the cupboard or fridge. I know what you're thinking - who has duck breast and random duck bits hanging around??? What can I say, I love duck.

I have learnt from experience that the cheapest way to cook with duck is to buy a whole one and break it down, which will cost you in the range of $20. To buy just two duck breasts costs the same. So why not make an effort and then you have the wings, neck and ribs in the freezer for a rainy day when you just so happen to feel like making spiced duck jus! It's not as hard as it sounds!

The entire dish was quite simple to create. The pickled red cabbage is better if done the day before, and allowed to soak in the fridge overnight. Once you've made the spiced duck jus and reduced it, cook the duck breasts and allow them to rest for 10 or so minutes. Then slice, plate and serve.

The chocolate cake was straight forward as well. I love flourless chocolate cakes with their gooey centres and this one didn't disappoint. I served it simply with fresh raspberries and a dollop of cream. Very tasty.

My rating for tonight's dinner: 4/5 wooden spoons

Rose