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From the Kitchen of Katina
Katina's
Comments:
I haven't cooked this for years. Just reading the recipe reminds me that I should do it again. I suppose it's the Greek in me - the egg and lemon flavour - but much creamier, with the subtle flavour of the sprouts from the stock. (I use the stock, not milk) |
Arni
Kalamatas - Lamb Kalamata From the Kitchen of Katina, Source: EROS
OUZERI and KAFE
Mix everything except the fillets together, then roll the lamb through the coat evenly. Refrigerate for at least one hour. For the dressing you will need:
Puree
the olives and lemons to make the tapenade. In another bowl, whisk the other
ingredients together until they are emulsified. Then mix in with the
tapenade. Also makes an excellent salad dressing. Char-grill or pan-fry your
lamb fillets and drizzle with the dressing. Traditionally this dish would be
served with polenta or rice and lightly fried spinach. SERVES FOUR Katina's Comments: This is a recipe I found in "The Advertiser". I actually don't bother about the wine in the marinade for the meat. Maybe if I (Dan) cooked the lamb on the Hibachi I would add it, because the heat is more intense and it would be less likely to sweat. The dressing is very special. If you like olives, you'll love it! It can be used with any cut of lamb which is pan-fried, grilled or bar-b-qued. Use the left-over dressing on a green salad - it's yummy. |
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Roast
Turkey Breast Roll & Chicken
Breasts with Herbs and Lemon From the Kitchen of Katina
Roast
roll by brushing with oil, sprinkle with salt, cover with foil. Bake in 180C
oven for 40 minutes per 500g. Remove foil approx. 30 minutes before end of
cooking time to allow meat to brown. Test by inserting a skewer, if juices
run clear, roll is cooked.
Combine all ingredients and brush over roll while cooking.
Combine all ingredients and brush over roll while cooking. Katina's
Comments: |
From the Kitchen of Katina Source: Winsome Paul Rub oil into the pork fillets. Sprinkle with curry powder. Place in baking
dish with a little more oil. Cook at 200C. Remove the pork fillets when
cooked. Add the prepared sauce to the pan. Stir to catch any bits at the
bottom. Finally add the cream and heat through. I slice the pork fillets and
return them to the pan.
Katina's
Comments:
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From the Kitchen of Katina
Katina's
Comments: A simple dish. It is important to use good quality sausages - preferably continental. You can substitute canned beans but it is always tastier to use 'real' beans.
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Herbed
Veal Chops with Pine Nuts From the Kitchen of Katina
Brush a frying pan with olive oil. On medium heat, cool veal chops on both sides until almost done. Turn off the heat, leaving chops in pan and cover with a lid or foil. Finely chop, using a food processor if available, herbs, garlic and pine nuts. Mix together and add parmesan. Return pan to heat and stir in herb mixture. Reheat for about 30 secs and season with freshly ground black pepper. Serve with steamed broccoli and mashed potato. Serves 4 Katina's Comments: |
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Sea
Perch Fillets with Fennel and Parmesan Sauce From the Kitchen of Katina Source: Angelakis Bros.
Melt
butter in frying pan over medium heat. Add fennel and cook until tender,
about 5 minutes. Remove and keep warm. Add fish to frying pan and cook over
medium heat 2-3 minutes per side or until fish is opaque and beginning to
flake when tested. Remove and keep warm. Add cream, stock, salt and pepper to
frying pan and bring to the boil. Simmer 1 minute or until sauce thickens.
Add fennel, parmesan, dill and fish. Heat through and serve. Serves 4 Katina's
Comments: |
Tas
Kebab - Meat with Pilafe From the Kitchen of Katina
Melt the onions in the butter, using a heavy saucepan. Add the skinned and
pulped tomatoes, cinnamon, sugar and the tomato paste diluted in water.
Season with salt and pepper. Cut the meat into small pieces and put into the
pan. Stir in the water, cover the pan and cook very slowly for one hour or
until the meat is tender. Just before serving, stir in a wineglass of
vermouth. Serve with a pilafe. Katina's
Comments: |
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Roast
Beef in Pepper Crust Rôti
de Boeuf en Croûte de Poivres From the Kitchen of Katina
This
roast is also delicious served cold. Remove it from the oven after the 10
minutes of resting time and let it cool on a rack so that the meat is not
bathed in its own juices - however little there may be. Serve in very thin
slices, with salad, fresh onions and olives. Katina's
Comments: |
From the Kitchen of Katina
Katina's
Comments: This is a recipe from Cath Kerry (I think) - courtesy of "The Advertiser". It's worth trying. It can all be prepared beforehand and cooked when required - you can spend more time with your guests. |
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David
Zhu's Snapper Wings with Helen's Dipping Sauce From the Kitchen of Katina
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From the Kitchen of Katina
Mix
and place on a pizza base. Toppings: Katina's Comments: |
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From the Kitchen of Katina
Spread mustard over the chicken. Katina's
Comments:
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Thea
Amalia's Tiropita From the Kitchen of Katina
1/2 kilo fetta; Thea Amalia lets it dry out in the refrigerator and then grates it. Mix 2 full tablespoons of fine semolina together with 200 mls milk in a saucepan. Stir continuously over a low heat. Add more water if it sticks (about 100 ml + or -). Takes about 5 minutes. Remove from stove. Add 3 lightly beaten eggs to semolina mixture. Add this mixture to the fetta. Add pepper to taste. Lightly oil a round baking dish. Place 6 layers of filo on bottom of dish after brushing each layer with oil. Layer each one cross-wise to the previous one. Spread fetta/semolina filling on top. If you like you can place chopped green capsicum on top of the cheese filling. Separate the edges of filo which are overhanging and place each one on top of cheese filling. Place five more layers on top of filling. Cut off overhanging edges. Brush with oil. Make parallel cuts in the top layers of pastry approx. 8-10 centimetres apart. Bake at 200C. Cut into serving portions. Katina's
Comments: |
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Thea
Amalia's Souzoukakia From the Kitchen of Katina
Mix
the above ingredients. Roll into small sausage shapes. Shallow fry in olive
oil. Sauce: As souzoukakia are cooked add them to the sauce in the saucepan. The sauce must be on a low simmer. This can be served with potatoes, or pasta or rice. Greek salad. Katina's
Comments: |
Monica's
Paprika Chicken From the Kitchen of Katina
Mix
everything together until chicken pieces are coated. Serve with rice, or potatoes and salad. Katina's
Comments:
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From the Kitchen of Katina Serves 4-6
Topping
Katina's Comments: |
From the Kitchen of Katina
Cook rice in boiling salted water until tender, about 10 minutes. Drain, and then arrange rice over base of an ovenproof dish. Arrange drained and flaked tuna over rice. Melt butter in a saucepan and add peeled finely chopped onion. Lightly fry until onion is transparent. Add stock powder, mustard, salt, pepper and flour. Stir until smooth. Cook for one minute. Add milk gradually and stir until smooth. Then stir until sauce boils and thickens. Add sour cream and drained corn. Simmer for one minute. Remove from heat, pour sauce over tuna, combine breadcrumbs and extra melted butter, and sprinkle on top of sauce. Bake uncovered at 180C for 30 minutes until rich golden brown on top. Katina's
Comments: |
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From the Kitchen of Katina
Melt 1/3 butter in flameproof dish, add sauces and seasonings for marinade and mix together. Put in pork pieces (cut in 2 inch pieces). Leave for 30 minutes to marinate. Heat rest of butter in a pan. Sauté pork pieces, drained from the marinade, together with onion, until pork changes colour. Pour in stock. Simmer until tender. Lift out pork onto a serving dish. Add marinade to pan and reduce till sticky (if too much stock to begin with, tip out or it will be diluted). Add sliced tomatoes and cook for a few minutes. Katina's
Comments: |
From the Kitchen of Katina For marinade see Chicken Tikka Marinade Mix well yoghurt, lemon, ginger, garlic, chilli, gara masala and salt. Add chicken pieces and mix well. Leave to marinate at least 12 hours. Skewer the chicken pieces and cook over coals or under a griller until cooked, dabbing oil or melted butter on the pieces when nearly cooked. Katina's Comments:
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Chicken
Cacciatora From the Kitchen of Katina Quickly cooked chicken dish, never failing in flavour. SERVES 6
Cut the chicken in serving pieces, salt and pepper them, and coat in flour. Fry in a heavy pan in olive oil until golden. Remove to an iron casserole. In the same pan fry diced capsicum, onion, and chopped garlic. When the onion is soft, add peeled tomatoes, bay leaf, salt, pepper, wine. Bring to the boil, stir and add to the chicken in the casserole. Cover and simmer about 30 minutes, or until chicken is tender. Add chopped parsley and basil, stoned olives, and serve. Katina's Comments:
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From the Kitchen of Katina
Grate courgettes the evening before, season with salt, put into a colander and allow them to drain very well. The following day, combine well with the rest of the ingredients and leave aside. Prepare the dough for the filo: Beat olive oil, milk and salt and slowly add flour until you have soft dough. Divide into 2 balls, one a little bigger than the other one. This you roll out and place on the bottom of an oiled pan leaving 2 cm dough hanging over the sides. Spread courgette mixture on top and cover with another filo, which you make by rolling out the remaining dough. Bring the dough hanging over the outer and inner sides of the pan together and pinch carefully to joint them. Baste with beaten egg, mark pieces with a sharp knife and bake in moderate heat until golden brown, about an hour. This
makes a large pie - about 30 cm x 25 cm. Katina's Comments: |
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From the Kitchen of Katina SERVES 6 - 8
Soak skewers in cold water for 10 minutes, then drain. Place pork and apple wedges onto skewers and place in shallow non-metallic dish. In a bowl, combine 3 tablespoons oil, juice, soy sauce, cilantro, lime leaves, basil, salt, pepper and garlic and mix well. Brush over pork and apple, cover dish with plastic wrap and refrigerate for 30 minutes. Drain off marinade. Preheat a grill pan or barbecue, then brush grill with remaining oil. Grill skewers until pork is tender, 2-3 minutes per side. Remove from grill and serve warm. Katina's
Comments:
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From the Kitchen of Katina SERVES 4
Whisk together all marinade ingredients until they are well combined. Put the chicken wings into a container lined with a plastic bag. Pour in the marinade, then knot the bag tightly. Jiggle it around so the wings are thoroughly coated in the marinade. Seal the container tightly and chill it for at least three hours or, better still, overnight. Just remember to turn the wings occasionally so every part of them gets a good soak. Return the wings to cool room temperature before cooking them. Preheat the oven to 180C. Tip the wings and their marinade into a baking tin that will hold them comfortably. Put them in the oven and cook them, uncovered, for 45 to 60 minutes. (The time varies considerably depending on the size of the wings). Turn them regularly until they have a gorgeous bronze tan and are cooked through. If, once they're cooked, they're not as dark as you would like them, just run them under a hot grill for two to three minutes to caramelize the tops. When the wings are ready, pile them on a warm serving dish. Sprinkle with toasted sesame seeds. They're best served warm or at room temperature, with lots and lots of serviettes and a finger bowl filled with a little warm water and lemon slices. Katina's Comments: |
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Roast
Lamb with Red Onions and Tomato From the Kitchen of Katina Red onions and tomato soften into a juicy sauce for lamb, as they roast together under a drizzle balsamic vinegar. SERVES 4 (60 minutes)
Preheat
oven to 200C. Peel onions, and cut into 1cm thick slices. Meanwhile, heat a little extra olive oil in a frypan until hot. Add the racks of lamb and sear for 5 minutes, or until brown. Remove lamb, season well with salt and pepper, and place the lamb amongst the onions and tomatoes. Bake for 15 to 20 minutes, depending on the thickness of the meat. Arrange a tumble of the caramelized onion and tomatoes on each plate, and top with 4 cutlets of lamb. Katina's Comments: |
From the Kitchen of Katina
Drain and use juice for ROUX (butter, flour). Add creme fraiche and perhaps a bit of lemon juice. Give everyone a small bowl of his (sic) own for sauce to dip in. Pick the mussels out of the scale (scallop) (shell?) with another "bivalve" as a tool. EET SMAKELIJK! Dan's
Comments: |
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Ricotta
Ravioli with Olives and Caper Topping From the Kitchen of Katina
Sauce
Topping
Ricotta
To
serve
Katina's
Comments:
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From the Kitchen of Katina
Katina's
Comments:
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Roasted
Tronçons
(Pieces) of Turbot with a Sauce Vierge From the Kitchen of Katina Serves 4
For
the Sauce Vierge:
Alternative
Fish: Katina's
Comments: I have baked the fish as in the recipe but what I usually do is cook mulloway, flathead (whatever) in a frying pan then serve the fish with the sauce. It can either be served separately or poured over the fish in the pan just before serving. |
From the Kitchen of Katina
Heat
olive oil, fry onion till soft. Add 4 slices proscutto
and peas, and toss well. Pour hot chicken broth on top and cook for 10 minutes. Cook pasta separately. Drain and add to broth and cook 5 minutes. Add a little butter to each dish to enhance flavour. Katina's
Comments:
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From the Kitchen of Katina SERVES 4
Optional:
Garam
Masala:
Put
chicken and turmeric in a plastic bag and toss to coat. Lightly fry the
chicken in a little olive oil for 2-3 minutes over medium heat to brown, then
remove from pan. In the same pan lightly fry onion, garlic, and ginger in a little more oil for 4-5 minutes. Add coriander leaves, mint, fenugreek, chilli sauce, garam masala, stock, coconut cream and taramind pulp or lemon juice (if using). Add chicken and simmer very slowly for 45 minutes. To make the garam masala: Remove seeds from cardamom pods. Put cardamom seeds and other spices in coffee grinder or mortar and grind to make a powder. Sift through a sieve and regrind any large pieces. Store in an airtight container. (The mixture keeps very well for several weeks). Serving suggestion: Serve on a bed of rice, garnished with coriander leaves and peanuts. Leftover potential: This dish is even better the next day. Keeps for 2 or 3 days in the refrigerator. Reheat before serving. Katina's
Comments: |
Arni
Stamnas
- Lamb and Vegetables Baked in an Unglazed Clay Pot From the Kitchen of Katina
In
a large bowl, mix the lamb with the olive oil, chilli pepper, onions, bay
leaf, oregano and thyme. Cover and set aside for 2-3
hours or overnight in the refrigerator. Preheat the oven to 425F. Salt the eggplant and place in a colander to drain for about 30 minutes. Rinse and wipe dry with paper towels. Add the eggplant, bell peppers, garlic, and potatoes to the marinated lamb along with the tomato puree. Season with salt and place in an unglazed clay pot. Cover and bake for 30 minutes. Reduce the heat to 375F, toss carefully, and bake for another 11/2 to 2 hours, or until the lamb is very tender. Serve immediately. Katina's Comments:
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From the Kitchen of Katina
Charmoula
Put
all ingredients for charmoula in food processor and
process until smooth. Heat oil in large pan, add celery, carrot, onion, fry gently for 5 minutes. Add half preserved lemon, 2 tbsp charmoula, tomatoes and stock. Bring to boil. Simmer for 30 minutes. Add potatoes. Simmer until tender (6-8 minutes). Preheat grill to high. Brush fillets with oil salt and pepper, cut diagonally in half. Grill skin side up for 6 minutes. Stir olives, rest of charmoula and remaining
preserved lemon into sauce and check seasonings. Put fish into warmed soup
bowls. Dan's
Comments: |
Liver
Venita (Veniziana)
From the Kitchen of Katina
Thinly
slice liver. Season with salt and pepper. Coat in flour. Fry onions in oil/butter until clear. Remove. Add liver and fry until coloured. Add lemon juice and water (or stock), enough to make a nice sauce. Cook until it thickens. Add chopped parsley and onions. Katina's
Comments: Spinach
Rice (Spanankorizo) From the Kitchen of Katina
Heat
oil in saucepan. Sauté onion until clear. Add cumin. Add chopped tomatoes.
Add chopped spinach and 11/2 cups water. Stir rice.
Cover with lid until spinach has wilted. Stir in rice. Reduce heat to low and
cook for 15-20 minutes until rice is cooked. Katina's
Comments: |
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From the Kitchen of Katina
Trim
meat, season all over with cinnamon, Aromat or Fondor, coriander and pepper. Peel onions. Quarter and
de-seed the peppers. Cut onions in thin wedges, peppers in strips. Heat oil
in an oval ovenproof dish or in the roasting tin, add the pork fillets and
fry on all sides until brown. Add the onions and peppers and place the dish
in the oven preheated to 225C (gas mark 4). Roast the meat for 20 minutes,
then take out and keep hot. Pour red wine and cream on the vegetables and
boil the gravy on a high heat to reduce it. Check seasoning and add salt and
pepper if necessary. Cut the pork and return to the dish. Serve with tomato salad, dressed with onion rings, black olives, fresh basil leaves and an oil and vinegar marinade. Rice, potatoes or white bread go well with this dish. Katina's
Comments: |
From the Kitchen of Katina
Katina's
Comments: |
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Veal Pizziaola From the Kitchen of Katina SERVES 4
Cut veal into serving portions. Heat oil in a large frying pan, add veal, tomatoes, garlic, oregano, salt and pepper and simmer over a medium heat. When meat is cooked, take out and keep hot and simmer tomato mixture a little longer. Replace veal in pan with tomatoes to heat through. Serve with the rich sauce poured over the veal steaks. Katina's Comments: |
Chicken
and Green Olive Kebabs From the Kitchen of Katina
Katina's Comments:
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From
the Kitchen of Katina SERVES
6
Dip chicken into seasoned flour. Melt the butter and oil, cook the chicken 2-3 mins on both sided over a medium heat. They should be cooked through as the second stage is re-heating. Place in a shallow oven-proof dish. Top each one with a slice of ham, trimmed about the same size of chicken. Melt the remaining butter and cook mushrooms until softened, with salt & pepper and a squeeze of lemon juice. Spread a little of this on each breast, top with cheese. Pour a thin layer of chicken stock into the base of an oven-proof dish (see comments). Bake in a mod oven 10-12 min until chicken is heated and cheese has melted. Katina's Comments: I usually put a little sherry or white wine in the pan after I have cooked the mushrooms and pour that into the dish. Kate and Ron Shapiro |
Fish with Pine Nuts and Spinach From
the Kitchen of Katina SERVES
6
Heat oil in skillet over medium heat, stir in the pinenuts and cook until golden brown stir in the scallions, spinach and garlic. Lower heat, cover the skillet, and cook the mixture for about 4 minutes or until the spinach is wilted. Remove the mixture from the heat and let it cool. This mixture can either be used to stuff flounder/sole fillets (flat fillets) or I keep it warm and place it on dinner plates, then serve the fish on top. If stuffing sole fillets: Season each fish fillet with salt & pepper. Evenly distribute the spinach mixture in the center and fold over the ends of the fillets to enclose it. In the same skillet over medium heat, melt the butter and stir in paprika, Turkish red pepper, tomato, white wine and lemon juice. Season with salt & pepper. Add the fish fillets or stuffed fish to the dish. Sprinkle them with chopped dill. Lower the heat, cover the skillet and simmer for about 8 minutes or until the fish is cooked through. Carefully place the fish on warmed plates, spoon over the sauce around the fish. Sprinkle with parsley. (If using fish fillets, put spinach mixture on plate, and serve fish on top). I serve this with couscous. It's tastier if you chop some preserved lemon and add it to the couscous and also goes very well with the fish. Katina's
Comments: I used a boneless, fleshy fish. I don't usually stuff fish with the spinach mixture. I cook the spinach mixture and set it aside. Follow the recipe for the sauce. Add the fish of your choice to the pan. Serve the fish on a bed of spinach mixture. If you wish you can add some prawns or even mussels to make it more special. It is very simple but delicious recipe. |
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Deniz Mahsülleri Güveci - Fish and Shellfish Baked in a Clay Pot From the Kitchen of Katina SERVES 4 - 6 This dish is served in individual clay pots. If you can't obtain them, use small crocks such as those used for French onion soup. When buying mussels, make sure the shells are tightly closed and discard any whose shells are open.
Katina's
Comments:
Jacob |
Rich Beef
and Cabernet Casserole From the Kitchen of Katina SERVES 4
Toss meat in seasoned flour and shake away excess. Heat butter and 2 tbsp oil in a flameproof, heavy greased casserole, add shallot, carrot, garlic and bacon and cook over medium heat for 5-6 minutes or until beginning to colour. Remove from pan. Add another 1-2 tbsp oil to casserole and cook steak pieces, in batches, until browned. Remove beef from casserole. Deglaze pan with wine, add stock and whisk, scraping any pieces stuck to the base, until liquid comes to boil. Return beef and vegetables to casserole, add tomato paste and bouquet garni and season to taste. Cover and simmer gently, stirring frequently, over low heat, for about 11/2 hours or until tender. Remove bouquet garnri and stir in chopped parsley. Serve with creamy mashed potato. Katina's Comments: Stuffed Beef Rolls in Tomato Ragu From the Kitchen of Katina
SERVES 4 · 12 (80g each) small sirloin steaks · 25g grated parmesan · 4 garlic cloves, finely chopped · handful of flat-leaf parsley, leaves torn · baby rocket leaves, to serve Tomato Ragu · 1/2 cup (125 ml) olive oil · 150 ml red wine · 1 onion, very finely chopped · 1 celery stalk, very finely chopped · 2 tbs tomato paste, diluted in 400 ml lukewarm water · 2 x 400 g cans chopped tomatoes · handful of fresh basil leaves, torn Arrange steaks on a chopping board and flatten them with a meat tenderiser (or place a flat wooden spatula over the meat and bash with the palm of your hand). Season with salt and pepper, then sprinkle with the parmesan, garlic and parsley. Roll each steak up tightly and secure well with toothpicks. For the sauce, heat oil over high heat in a large saucepan. When hot, lower heat to medium, add the meat rolls and seal well on both sides. Increase the heat again, add wine and simmer until it has reduced by half. Remove meat and set aside. Add onion and celery to pan and stir well. Cook over high heat for 1 - 2 minutes or until wine has nearly evaporated, then put meat back in pan and. pour over diluted tomato paste and tomatoes. Season with salt and pepper and stir in basil. Reduce heat to low and cover with a lid, but not completely, so some steam can escape. Cook gently for 2 hours, stirring from time to time. Check seasoning. Serve tomato sauce with some cooked pasta, then serve the meat rolls as a main course with rocket. Katina's Comments: |
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Polenta
with Fennel and Sausage From the Kitchen of Katina SERVES 6
Heat 2 tbsp olive oil in a heavy-based saucepan, add sausage meat and stir over medium until mixture is crumbled and lightly browned, then remove from pan. Add onion, prosciutto and fennel to pan and cook for 8 minutes, then add tomato paste and stir for 2 minutes. Return sausage meat to pan with tomatoes, bay leaves and 11/2 cups water and simmer for 30 minutes or until sauce is thick, then season with sea salt and freshly ground black pepper. Meanwhile, bring 1 litre water to boil in a heavy-based saucepan, add 11/2 tsp and, whisking continuously, add polenta in a stream until mixture begins to thicken, then stir over low-medium heat for 3 - 4 minutes or until polenta is very thick. Add fontina, season to taste and stir until melted. Transfer polenta to an oiled 28x35cm shallow oven tray and smooth top with a wet spatula, then refrigerate for 20 minutes or until cooled. Cut polenta into 24 slices, about 4x10cm each, place on an oiled oven tray, scatter with parmesan and grill under a hot grill for 10 - 15 minutes or until heated through and golden. Serve polenta slices with sausage mixture. |
Linguini with
Fresh Salmon, Grilled Asparagus and Toasted Pine Nuts From the Kitchen of Katina SERVES 4
Mix all ingredients. Allow to stand for half an hour. Serve with crusty bread and salad greens. Katina's
Comments: If you want to omit the fish I suggest you add some grilled mushrooms and/or sun-dried tomatoes and some roasted pumpkin. (See Gratin of Pumpkin) |
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Pot-roasted
Pork in White Wine with Garlic, Fennel and Rosemary From the Kitchen of Katina Jamie says: This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork s opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine. SERVES 6
Preheat the oven to 200C (400F, gas 6). With 2 or 3 bits of string, tie up your pork loin - do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously, then roll the meat in fennel seeds until covered. In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. Throw in the garlic, herbs, fennel and wine, then cover the tray loosely with some wet greaseproof paper and place in the oven for 11/4 hours. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits of rosemary stalk if you prefer - but I (Jamie) like to keep it nice and rustic. Correct the seasoning and squash open a couple of the garlic cloves - when cooked they go nice and sweet and ad a lovely taste to the sauce. Katina's
Comments:
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From the Kitchen of Katina Serves 4
Katina's
Comments:
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Crayfish
(Lobster) with Vanilla Sauce From the Kitchen of Jane Hiatt, SERVES 4
Remove shells and digestive tracts from warm crayfish and cut flesh of each into six medallions. Set aside in a warm place. To make sauce: place shallots, wine, vinegar and vanilla bean into a stainless steel saucepan and reduce to 3 tablespoons. Strain and discard solids. Beat butter into reduced essence, adding a small piece at a time. To prepare garnish: heat oil with butter and toss spinach and watercress with salt and pepper for 3 to 4 minutes until wilted. To serve: put cooked greens on 4 warm serving plates and arrange 3 crayfish medallions on top. Poor over vanilla sauce.
Jane's
Comments: From the Kitchen of Jane Hiatt, SERVES 6-8
Preheat oven to 180C. Bash bay leaves and 2 teaspoons of rock salt in a pestle and mortar until the leaves disintegrate and salt turns green. Pick out any strands, then add remaining spices and 1 teaspoon of freshly ground pepper. Rub pork with the spice mix and a little oil. Put it into a snug-fitting roasting pan. Cover the pan tightly with foil and roast the pork for 2 hours. If using a charcoal barbie light it after the pork has had 1 hour in the oven. After 2 hours, your pork should be tender and flavoured with wonderful spices. Lift it out of the roasting tray with thongs and drop it straight onto the barbie. It will crackle and drop fat onto the coals, so don't worry if you see a few flames. Turn the pork over and move it around the grill now and then for 10-15 minutes to crisp up the surface. Serve in thick slices with fresh chilli, coriander and a few lugs of olive oil. Katina's
Comments: |
Roasted
Goose with Preserved Lemon and Liver Stuffing and Figs and Caramelised Garlic From the Kitchen of Jane Hiatt, SERVES 4 Maggie's Comments:
preserved lemon and liver stuffing
Preheat the oven to 200C . Trim the tops from each garlic quorm, then rub the garlic with extra-virgin olive oil and roast for 35-40 minutes until soft and caramelised. Set aside. Increase the oven temperature to 220C. To make the stuffing, crisp the prosciutto on a baking tray in the oven, then break it into small pieces. Reduce the oven temperature to 180C. Chop the onion finely and fry it gently in the butter until softened. Trim the livers of any connected tissue and gently seal in the same pan, then dice. Mince the preserved lemon and combine with the prosciutto, onion, liver, thyme and breadcrumbs. Season with salt and pepper. Pack the stuffing into the cavity of the goose, then rub the skin with juice from the preserved lemon jar. (This includes the oil from the lemon rind, which helps crisp the skin and give it a delicious flavour.) Put the goose into an oven bag, then put the sealed bag into a deep baking dish. Poor the water into the dish and cook for 1 hour 20 minutes. Take the goose out of the oven bag and increase the oven temperature to 230C. Return the goose to the baking dish and roast for a further 20 minutes. Remove from the oven and allow to rest for 25 minutes. Meanwhile, melt the butter in a saucepan until foaming and nut-brown. Cut the figs in half and cook gently in the butter with the sage leaves for 3 minutes. Serve the roasted goose on a large platter with the figs, sage and roasted garlic to the side.
Jane's
Comments: Syd's
comments: Dan's comments: Champagne: Yellowglen |
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Lamb Steak
& Capsicum Souvlakia with Lemon and fresh Oregano From the Kitchen of Jane Hiatt, SERVES 5
Marinate assembled skewers of lamb and capsicum, put in a deep dish with marinade as above. Barbecue on high heat with plentiful marinade. Serve with lemon wedges.
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Prawns
Marinated in Coconut Milk, Cumin and Ginger From the Kitchen of Jane Hiatt, SERVES: 4
Marinade for prawns:
Place all ingredients in a saucepan and heat for 5 minutes to allow flavours to blend. Cool and poor over skewered prawns. Marinate for at least 2 hours. Barbecue or cook on a griddle.
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Kifta Tagine baked with eggs From
the Kitchen of Katina SERVES 6 Ingredients
Method To make meatballs - combine all ingredients well and with wet hands form into small walnut-sized balls. Brown all over in oil, drain well and set aside. To make the sauce - in a heavy-based pan, lightly fry the onion and then the garlic in oil until translucent. Add remaining ingredients (except for eggs and water) and combine well. Add the water and bring to the boil, then lower the heat and simmer uncovered for about 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs to the sauce and continue cooking for a further 10 minutes. Then carefully break the eggs into the sauce, cover with lid and cook until they are just set (around 5 minutes). Serve at once straight from the pot, with plenty of Arabic bread to mop up the thick sauce and runny egg yolks. Alternatively accompany with a dish of plain buttered couscous and a dollop of natural yoghurt. Those who enjoy a more piquant dish can add finely chopped fresh chilli to the sauce. Katina's Comments: |
From
the Kitchen of Katina SERVES 4 or 5 Ingredients
Method Heat 1/4 cup olive oil in a frying pan and cook breadcrumbs, fennel seeds and green onions, stirring constantly over low-medium heat until golden. Cool. Combine crumb mixture with olives, pinenuts and parsley and season to taste. Pat fish dry with absorbent paper, then place on a large, oiled oven tray. Fill fish cavity with stuffing mixture and sprinkle with flaked sea salt, then bake at 220 for 30-40 minutes. Serve fish with risoni, zucchini, mint and lemon salad and radicchio, pancetta and pecorino salad. |
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From
the Kitchen of Katina Ingredients
Method Cut eggplant into slices about 5 mm thick. Put in a colander and sprinkle each layer with salt. Cover with a plate and place a heavy weight on top. Leave about 30 mins. Rinse eggplant slices under cold water, then pat dry with paper towels. Put eggplant, zucchini, onions, peppers and garlic in a roasting tin. Drizzle over the oil toss together, and then sprinkle the thyme and season with s and p. Roast in a preheated oven, 220 C, for 30-35 mins, turning half-way through the cooking, until golden brown and tender. Meanwhile, beat together the eggs, yoghurt, salt, and pepper. When vegs are cooked, reduce the oven temp to 180 C. Put half the vegetables in a layer in a large ovenproof dish. Spoon over the canned chopped tomatoes and their juice then add the remaining vegs. Pour over the yoghurt mixture and crumble over the feta cheese. Bake in the oven for 45 minutes to 1 hour, until golden brown. Serve hot, warm or cold. Katina's Comments: |
From
the Kitchen of Katina SERVES 6 Ingredients
To make the filling, heat the oil in a saucepan add the onion and fry for 5-10 mins until softened. Add the fresh or frozen spinach and cook for a couple of minutes until the spinach has wilted. Remove from the heat and cool When the mixture has cooled, add the parsley, dill and eggs. Crumble in the cheese, season with s and p and mix well together. Grease a deep 30 x 20 cm metal baking pan. Cut the pastry sheets in half widthwise. Take a sheet of pastry and cover the remaining sheets with a damp dish towel. Line the pan with the pastry sheet and brush it with oil. Repeat with half the sheets. Spread the spinach and cheese filling over the pastry, then tope with the remaining pastry sheets, brushing each with oil and tucking down the edges. Using a sharp knife, score the top layers of the pastry into squares. Sprinkle with a little bit of water so the top layers stay down. Bake in a preheated over 190 C, for about 40 mins until golden brown. Serve hot or cold. Katina's Comments: |
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From
the Kitchen of Katina Ingredients
Heat olive oil in a deep frying pan, add onion, spices and oregano and cook over low heat until onion is soft, then add pumpkin and stir over medium heat for 5 minutes. Add 1/2 cup water, cover and cook over medium heat for 10 mins or until pumpkin is soft. Remove from heat and stand, uncovered for 30 mins. Add feta, chickpeas and egg to cooled pumpkin mixture and mix well. You can either proceed as in the Spinach and Feta Pie recipe to make a pie or make rolls as follows: Brush a sheet of filo with butter (or oil), top with another layer of filo and spoon 1/2 cup pumpkin filling along long edge, leaving 2 cm on each side, folding in ends and rolling up pastry over filling, then brush top with butter or oil. Repeat with remaining filo and filling. Form pastry rolls into a large spiral by firmly coiling them around each other on a large pizza pan. Brush top with butter or oil and sprinkle with cumin seeds. Bake at 180 C for 30-40 mins or until pastry is golden. Cool slightly and serve cut into wedges with a bitter leaf salad, passing olives separately. Katina's
Comments: |
Spaghetti with Cauliflower strascinato From
the Kitchen of Katina Ingredients
Cook the spaghetti in boiling, salted water until al dente, then drain. In a large heavy-based frying pan, heat oil over medium heat, add cauliflower and fry 4-5 minutes or until just starting to colour. Add garlic and cook, stirring, for 1 minute. Then added anchovies, chilli, capers, olives and rosemary. Cook, stirring so it won't catch for 4-5 minutes further or until cauliflower starts to become tender, then add half the parsley and all the spaghetti. When pasta is hot, add breadcrumbs, parmesan and remaining parsely. The parsley will start to stick to the bottom of pan, so use a wooden spoon to scrape the bottom. Serve immediately with lemon. Katina's Comments: I
cook chicken pieces quickly in oil in a frying pan. Then add this to the
cauliflower mixture to make it into a chicken/cauliflower dish. |
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From
the Kitchen of Katina You'll need 4 x
9 cm pie pans
Cut the eggplant into 1/2 cm dice, sprinkle with salt and set aside for 30 minutes to de-gorge. To make the pastry, place the flour and butter in a food processor and process until mixture resembles fine crumbs. Add egg and 1-2 tbs water and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes. Meanwhile, heat oil in a pan over medium heat. Add onion and fry for 1-2 minutes until just softened. Add garlic and lamb. Cook for 5 minutes until lamb has browned. Add spices and cook for 1 minute. Add tomato paste, tomatoes and wine, reduce heat to low and simmer, stirring occasionally, for 30 minutes. Rinse the eggplant and squeeze dry in a tea towel. Heat remaining oil in a separate frying pan over medium-high heat. Add eggplant and fry until golden brown. Drain on a paper towel, then add to lamb and cook over medium-low heat for 10 minutes until thick and pulpy. Cool slightly. Grease pans. Preheat oven to 180 C. Roll out pastry and divide into 4. Use to line pans, leaving 2 cm overhanging. Spoon 1/4 of mixture into each pan and fold up pastry, pleating as you go. Brush with egg yolk. Place on a baking tray and bake for 25 minutes until golden. Combine lemon rind, yoghurt and coriander, and serve with the pies. (Just use lemon rind if you don't have preserved lemon).
It's an
interesting recipe. The pastry is great. Maybe the filling could be used on
its own and it could be served with crusty bread and salad or couscous; who
knows! |
From the Kitchen of Katina SERVES Ingredients
Mix all ingredients together. Katina's comments: Lamb's Liver in Red Wine and Orange Sauce (Sikotakia me Salsa) From the Kitchen of Katina SERVES 4 Choose lamb's liver for a midweek meal and calf's liver for a special
occasion. They are two quite different dishes! Serve with pasta or rice.
Katina's
Comments: |
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From
the Kitchen of Sasha Carruozzo (Premier Mike's wife) Feeds 4 hungry people
Put oil in a heavy based pan, add garlic, and when golden add tomatoes. When they are soft add the meat. When the meat has browned add your stock. Once that begins to simmer add the spinach. The juice created should be level with the contents of the pan. If the liquid gets low add more stock. Add salt and pepper to taste. Let it simmer for about 30 minutes or until the meat is cooked. Beat the eggs and then mix in the cheese. Spoon this over the contents of the pan. Place the pan into the oven and turn on the grill. When the cheese has melted it is ready to serve. Great with crusty bread. Katina's Comments: Fillet of Pork with Sage and Verjuice From
the Kitchen of Katina SERVES 4 This is almost too easy, and a different way to deglaze with verjuice (says Maggie).
Preheat the oven to 190C. Trim the meat, then mix the olive oil, garlic, salt and pepper and brush the meat with it. Press a few of the sage leaves onto the meat, then seal the pork on all sides over gentle heat in a heavy-bases baking dish. Deglaze the pan with verjuice, then roast the meat for 10 minutes. Remove the meat from the oven and allow to rest, covered, for 15 minutes. Increase the oven temperature to 200C. Do the remaining sage leaves with the butter and crisp them in the oven for 9 minutes, then tip them over the resting meat. Carve the pork and serve it with creamy mashed potato. Katina's Comments |
From the Kitchen of Katina SERVES 6
Meat sauce and bechamel sauce can be prepared first, ready to use when you assemble the moussaka. Meat Sauce:
Heat oil in pan. Add meat and cook till brown. Add onion and cook for 2 minutes. Add tomato paste, tomato puree, 1/2-3/4 cup water, cinnamon stick. Simmer for 30 minutes or until thick. Add chopped mint. Remove cinnamon stick. Bechamel Sauce:
Melt butter and add flour. Stir in milk, bit by bit using a wooden spoon. Cook gently for 20 minutes or more, taking care it does not stick to bottom of pan. When it is thick enough add parmesan and eggs. (He also adds nutmeg, but I didn't). It really takes quite a while but is lighter than the one with more flour and butter. If you make this quantity you can always keep it in the fridge and use it for something else. Otherwise reduce the quantity to suit the size of the dish you are preparing. You end up with about 4 cups of sauce. Putting the Moussaka together: Sprinkle eggplant slices with salt and leave for 30 minutes, then rinse
and dry on absorbent paper. Bake the dish in a moderate oven (180C) until golden brown, about 30 minutes. Katina's comments: |
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From the Kitchen of Katina SERVES 4
Gourmets often query this idea - until they taste the dish. Joint and roll the chicken in seasoned flour. Fry chopped onion in butter, and when soft, brown the chicken in the pan. pour in a pint of light beer, cover and simmer until the chicken is tender. Turn off heat and add a cup of cream. Katina's
Comments: I used only about 500 ml of beer. I removed some of the liquid from the pot after the chicken was cooked and reduced it. Of course, I returned it to the pot and then added the cream. I used about 1/2 cup of cream. The first night I served it with steamed vegetables. On the second night, I removed the chicken from the bones and shred it into bite-sized pieces and served it with a sort-of risotto. Fry small onion in oil, add mushrooms and parsley, then rice, and finally chicken stock. It was delicious. I think I will remove the meat from the bones when I serve it in future. It is easier to eat. The sauce is delicious and there is lots of it. |
Bacon (or
Prosciutto) wrapped Mushroom and Chicken Patties From the Kitchen of Katina SERVES 4
Katina’s Comments: |
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From the Kitchen of Katina SERVES 4
Joint the chicken into eight pieces by removing both legs and cutting between the joint of the drumstick and the thigh. Cut down either side of the backbone and lift it out. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut each breast in half, leaving the wing attached to the top half. Heat the oil in a frying pan or saucepan and add half the butter. When the foaming subsides, add the chicken and lightly fry in batches on both sides until browned. Lift out onto a plate and keep warm. Pour the excess fat out of the pan. Melt remaining butter in the pan, add the shallots and cook gently until softened but not browned. Add the mushrooms and cook, covered, over moderate heat for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Stir in the white wine, brandy, tomato paste and stock. Bring to the boil, stirring constantly, then reduce the heat and add the tarragon. Season. Return the chicken to the pan, cover and simmer for 30 minutes, or until the chicken is tender and cooked through. Sprinkle with parsley to serve. To make the croutons, trim the crust from the bread and cut the bread into moon shapes with a biscuit cutter. Heat the olive oil in a frying pan and fry the bread until golden. Drain the croutons on paper towels and serve hot with the chicken. Katina's
Comments: |
From the Kitchen of Katina SERVES 4
Preheat the oven to 200C/400F Place the pumpkin, onion and garlic in a non-stick ovenproof casserole dish. Spray the vegetables lightly with the oil-water spray and season lightly with black pepper. Sprinkle over the rice and lemon zest and stir it all together. Pour over the boiling stock and stir well. Cover with foil and return to the oven for 25-30 minutes or until the rice is tender and all the stock is absorbed. Stir in half of the Parmesan, scatter the remainder over the top and serve immediately. (Per serving: 228 kcals, 3g fat, 2g saturated fat, 0.31g sodium) Katina's Comments:
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Thea
Amalia's Tiropita with sodawater (Feta
Cheese Pie) From the Kitchen of Katina SERVES 6
Katina's
Comments:
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From the Kitchen of Katina SERVES 4 as an accompaniment
Trim and remove any damaged leaves from the witlof. Butter a heavy based pot or pan just large enough to hold the witlof and arrange them in a single layer. Sprinkle with salt to taste and scatter over pancetta or bacon. Scatter over the butter pieces, cover wit a lid and cook over low heat for 50-60 minutes, turning from time to time until they are tender and coloured on all sides. Add the lemon juice and cream and swirl the pan to incorporate. Finish with chopped parsley and tarragon. Note: This dish can be the basis of a meal in its own right, or serve as a side dish to the Pork shoulder cooked in milk. Katina's Comments: |
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From the Kitchen of Katina SERVES 4
Preheat oven to 150C. Score the skin of the pork and season with fennel, salt and pepper. Heat butter and oil in a pot and brown the pork on all sides. Drain excess fat. Reduce the heat and add the milk, orange and lemon rind, rosemary, sage, cinnamon stick whole garlic cloves and bay leaves. Bring slowly to the boil, cover with a lid and braise in the oven for 3-31/2 hours, turning occasionally until tender. Remove the lid for the final 20 minutes of cooking to brown the pork. Serve with the reduced milk sauce which will have a lovely herbaceous flavour. Note: Don't be put off by the scrambled egg-like texture of the sauce. The unctuous melting delicious pork will certainly overcome any reservations. Katina's
Comments: |
From
the Kitchen of Katina MAKES 10 LARGE MEATBALLS
Fry
onion in oil, garlic and thyme until transparent. Squeeze
excess milk out of breadcrumbs add to mince and mix. Heat
tomato sugo and chicken stock in a separate pot. Cover
and bake in 180C oven for 25-30 minutes. Katina's Comments: |
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Alvaro and Lucy's Ceviche (with TIGER MILK as a
bonus!!) From the Kitchen of Katina
SERVES 4
Note: the fish can be replaced or combined with mixed sea food, prawns, octopus, calamari. MARINADE
Cover
fish with marinade and add the two blackened garlic, stir gently. TO SERVE Chop a white onion thinly, and if you like a bit more chilli. Place 1 or 2 leaves of iceberg lettuce on a plate to form a shell. Fill with ceviche. Top with thinly sliced onion. Serve with sliced steamed sweet potatoes and sweet corn. TIGER
MILK
Katina's
Comments: |
Fish baked with Tomatoes and Olives From
the Kitchen of Katina SERVES 6
(I used fillets of mulloway) Wash and prepare your choice of fish and arrange it in a single layer in an oiled baking dish. In a heavy frying pan fry the onions in the oil over low heat until translucent. Add honey, chopped tomato, garlic, bay leaf, thyme, orange juice and ouzo and season with salt and pepper. Cover and simmer until the sauce begins to thicken (about 10 minutes). Stir in the olives, capers and fennel and pour over the fish. Bake in a 180C oven for about 30 minutes. Taste the sauce and add salt carefully, as both the olives and capers are quite salty. Serve with chunks of crusty bread to soak up the sauce. Katina's Comments: I fried fresh breadcrumbs (from Italian bread) in good quality olive oil to which I added a clove of garlic, and browned them. When the fish was cooked I scattered the crunchy breadcrumbs over the fish.
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From the Kitchen of Katina I haven't given precise quantities. You can decide that depending on number of serves. Garlic and herbs would also enhance the flavour. I find that the small zucchinis are so sweet that they are nice without embellishment.
If using larger zucchinis, slice into 1 cm slices. I usually finish the omelette off in the oven so that it fluffs up and colours on top. Katina's Comments: |
From
the Kitchen of Katina
This dish can be successfully frozen. Individual pieces can be reheated for a few minutes in a hot oven; the base and exposed edges will become delightfully crisp. Muffins: Instead of a large tin spoon mixture into well-oiled muffin tins. Bake for 20 minutes with or without the tomato on top, and serve with a vegetable soup. Katina's Comments:
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Tagine
of squid and new potatoes From the Kitchen of Katina ·
500g
squid, cleaned and roughly cut into 3cm squares ·
2tbsp
extra virgin olive oil ·
1
Spanish onion, finely chopped ·
450g
vine-ripened tomatoes, peeled, deseeded and diced; remove any excess liquid ·
2
tbsp of honey ·
Sea
salt ·
Juice
of 1 lemon ·
8
new potatoes, steamed until tender ·
2
tbsp coriander leaves ·
1
long red chilli, cut into rounds Chermoula ·
1
tsp cumin seeds, roasted and crushed ·
3
garlic cloves, peeled ·
1
tbsp saffron water (20ml hot water, not boiling, and 3 saffron threads,
soaked) ·
1
tsp ground ginger ·
1/2
tsp paprika ·
1/2 tsp ground turmeric ·
1
tsp cayenne pepper ·
3tbsp
extra-virgin olive oil Serves
4 TO MAKE THE CHERMOULA, pound all the ingredients
into a paste in a mortar, adding the extra virgin oil last. PLACE THE SQUID in a bowl and add the
chermoula, leaving the squid to marinade for about 30 minutes. HEAT THE OLIVE OIL over a medium low heat in a
tagine or heavy-bottomed straight-sided frying pan. ADD THE ONION and cook for 5 minutes or
until soft. Then add the marinated squid and increase the heat to medium-high
and cook, stirring for 5 minutes. ADD THE TOMATOES, honey, salt, lemon juice
and bring to the boil. REDUCE THE HEAT to a simmer and cook for
about 1 hour or until the squid is tender. ADD THE POTATOES and combine until warmed
through. DIVIDE THE TAGINE between four plates and sprinkle with the coriander leaves
and chilli rounds before serving. |
Source:
Tess Mallos – food consultant to the Australian Meat Board ·
1kg (2 lb) boneless lamb (from
shoulder) ·
2 tablespoons butter or oil ·
medium onion, chopped ·
clove garlic, crushed ·
tablespoons flour ·
tablespoons tomato paste ·
cup stock (use beef cube and
water) ·
½ teaspoon sugar ·
1½ teaspoon salt ·
¼teaspoon pepper
bouquet garni ·
6-8 small, whole onions ·
turnip sliced ·
12 small whole potatoes ·
cup fresh shelled peas
Serves 4-6. Katina's
Comments: |
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Lamb with eggplant and black olive
sauce From the kitchen of Katina Choose
firm, juicy Kalamata olives to add to the sauce of this dish. Serves 4 ·
1 eggplant ·
Salt and pepper ·
4-8 lamb chops ·
3 tbsp olive oil ·
1 onion, chopped coarsely ·
1 garlic clove, chopped finely ·
14 oz/400 g canned chopped tomatoes in juice ·
Pinch of sugar ·
16 black olives preferably Kalamata, pitted and chopped coarsely ·
1 tsp chopped fresh herbs such as basil, flat-leaf parsley, or oregano 1.
Cut eggplant into ¼-inch/2-cm cubes, put in a colander standing over a
large plate, and sprinkle each layer with salt. Cover with a plate and place
a heavy weight on top. Leave for 30 minutes. 2.
Preheat the broiler. Rinse the eggplant slices under cold running
water, then pat dry with paper towels. Season the lamb chops with pepper. 3.
Place the lamb chops on the broiler pan and cook under medium heat for
10-15 minutes until tender, turning once during the cooking time. 4.
Meanwhile, heat the olive oil in a saucepan, add the eggplant, onion,
garlic, and fry for 10 minutes, until softened and starting to brown. Add the
tomatoes and their juice, the sugar, olives, chopped herbs, salt, and pepper
and simmer for 5-10 minutes. 5.
To serve, spoon the sauce onto 4 warmed serving plates and top with
the lamb chops. Katina's Comments: |
From the kitchen of Katina Source: Delicious Magazine, Aug 2006 Serves 6 ·
3
large beetroots, trimmed ·
4cups
chicken stock ·
1
tbs virgin olive oil ·
40
g unsalted butter, plus an extra 70 g chopped ·
2
small red onions, finely chopped ·
2
celery sticks, finely chopped ·
2
garlic cloves, finely chopped ·
2
cups (440 g) carnaroli rice ·
1
cup dry white wine ·
1/3
cup lemon juice Horseradish
cream ·
1
cup crème fraiche ·
2tbs
finely chopped chives ·
¼ cup finely grated horseradish root ·
Lemon juice to taste For
horseradish cream, combine all ingredients in a small bowl. Season to taste
and refrigerate until needed. For
risotto, place the beetroot in a large saucepan of water and bring to the
boil. Reduce heat and simmer, covered, until tender (this can take up to an
hour). Drain, reserving 3 cups of the cooking liquid. When cool enough to
handle, peel beetroot and cut into 1 cm dice. Place the stock and reserved
cooking liquid in a pan over medium heat and bring to a simmer. Heat
the oil and 40 g butter in a large heavy-based saucepan over medium-low heat.
Cook the onion, celery garlic for 5-6 minutes until soft but not coloured.
Add rice and stir until grains are coated and slightly translucent. Stir in
wine and simmer for 1-2 minutes until evaporated. Add the stock, a cup at a
time, stirring constantly, allowing each to be absorbed before adding the next.
After 10 minutes, add beetroot, then continue to add stock for 8-10 minutes
until rice is al dente and looks like wet porridge. Stir in the extra butter
and lemon juice and season to taste. Serve
with 6x189 g salmon, ? tbs olive oil, Baby spinach
leaves dressed with Bijon vinaigrette. (1/2 cup olive oil, 2 tbs white wine vinegar,
1 tbs Dijon mustard) Preheat
oven to 220. Katina's Comments: |