2 salads and a bottle of wine (and whatever carbs you have in the cupboard)

There are two types of people in this world. The type that will relate to the title of this blog and the second type.

Raw beetroot salad

 

Ingredients

• 3 raw beetroots
• bunch of parsley finely chopped
• lemon juice
• salt and pepper
• 2 tablespoons of yogurt

 

1. Peel and grate the beetroot. Make sure you use disposable gloves. Put in a large bowl.
2. Add parsley, lemon juice salt and pepper and taste.
3. Add yogurt and stir through.

II: 7

 

Lentil salad with caramelised onion

 

Ingredients

• 1 packet of french puy lentils (you can use any small green lentil if you can't find these ones)
• 4 brown onions finely sliced (I didn't use a mandolin, it doesn't need to be that fine)
• olive oil
• salt and pepper
• red wine vinegar

 

1. Cook the lentils according to packet instructions. I know that may seem like a bit of a cop out but it really depends on what lentils you use. I boiled mine in salted water for 20 minutes. You don't want them to become mushy. Once cooked drain and set aside.

 

2. Put the sliced onions into a baking tray and drizzle with olive oil. Then place in a moderate oven 180 degrees for approximately 1 hour. Keep checking and stirring the onions through the process. You can do this on the stove top but it requires much more oil and effort. You want the onions to be a dark caramel colour and some bits to be crispy.

 

3. Allow the onions to slightly cool and mix through lentis. Add the red wine vinegar and season with salt and pepper to taste.

II: 9 (AMAZING)

If I have to give instructions on the bottle of wine and carbs you fall into the second category of people, so just enjoy the salad's.

Spanakopita (spinach and cheese lasagna)

Yes, I went there. Greek relatives and all. Now I am not saying that my spanakopita is as good as the authentic one, but it is alot healthier and I don't think it really compromises the taste. Much. I used cottage cheese in addition to low fat feta cheese and the result was delicious!


Ingredients

• 750g frozen spinach
• 250g low fat feta cheese
• 500g low fat cottage cheese
• 2 eggs lightly beaten
• 1/2 cup dill, finely chopped
• 1/4 tsp grated nutmeg
• salt and pepper
• 14 sheets filo pastry (filo is very low in fat, it is the butter you put in between the layers that adds fat)
• 3 tablespoons of butter melted or olive oil (you can also use an olive oil spray - works really well)

1. Thaw the spinach and squeeze out as much water as possible.
2. Mash the cheeses together with a fork, Add the eggs, spinach, dill, nutmeg, salt if necessary (take into account the saltiness of the cheese), and pepper.
3. Use a large baking pan a little smaller than the filo sheets. Brush the pan with butter or olive oil. Place half the package of filo, or about 7 sheets, one on top of another, at the bottom of the pan, brushing each sheet with melted butter or oil and letting the sheets come up along the sides.
4. Spread the filling evenly on top. Then cover with the  remaining sheets, brushing each, including the top one, with melted butter or oil.
5. With a sharp pointed knife, cut into 5cm squares or diamonds with parallel lines, only down to the filling, not right through.
6. Bake at 180 degrees for 30-45 minutes, or until crisp and golden.

I served this with a simple tomato and onion salad. DELICIOUS

IRENE INDEX: 8

The Irene Index (my new scoring system)

My friend Irene has suggested that I implement a scoring system for my blog. After much debate we agreed that I would rate each meal out of 10. Basically the score will take into account 4 main things:
1. How healthy the dish is
2. How tasty the dish is
3. How difficult the dish is to make
4. How much Mr meat and 3 veg enjoyed it

Home made fish stock

So the only reason I made this was for the Paella. I purposely didn't include it in the Paella recipe because I didn't want to scare anyone off from trying it. It is so easy, and you can freeze it. It is really a crime not to make your own fish stock.

The stock is a rich, flavorsome liquid that forms the foundation of so many recipes.

Ingredients

• 1.5kg white fish bones and heads (you can get this at any fish monger)
• 2 brown onions quartered
• 5 bay leaves
•  6 tomatoes
• 1 garlic bulb, halved horizontally with skin on
• 1 handful flat leaf parsley leaves and stalks
• 2 tbs black peppercorns

Wash the fish bones under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan and add 4 liters of cold water. Bring to the boil the reduce the heat and gently simmer for 1 hour, skimming away any foam that forms. Strain the stock, discarding the solids. Use immediately or allow to cool, then you can freeze.

I made enough of this to last me a year. If you opened my freezer you would think I am starting a  business that requires copious amounts of fish stock. What was I thinking?

Movida Paella

Disclaimer: This dish is not for the light hearted, there is A LOT of work but the result speaks for itself.

For those of you who haven't heard of Movida it is a Spanish restaurant in Melbourne that has become an institution. The food is impossible good and the restaurant is impossible to get into. Lucky they put out a cookbook....

I have slightly modified the recipe, not because I think I can make it better but simple because I couldn't find rabbit which the recipe calls for, actually the recipe calls for farmed white rabbit! So I used chicken instead and I reduced the oil content as much as possible.

We were invited to my future sister in laws house for Easter and this is what I made. This is the third time that i have made this Paella and every time I swear that I am never making it again due to the time that it takes but I have discovered that the trick is to leave enough time between each effort so that you can forget.

Traditionally paella is an outdoor dish. it is customary in Spain for men, rather than women to make paella. If possible I would recommend copping this in a paella pan on the bbq. I have done this on the stove top and the bbq and the bbq produces a superior result.

Sofrito (The Spanish work for 'softly fry' this is an essential step to this authentic paella and I recommend making in in advance. I made mine the day before and put it in the fridge).

Ingredients
50ml olive oil
1 white onion finely diced
1 garlic clove, thinly sliced
2 bay leaves
2 large red capsicums, seeded and finely diced
2 ripe tomatoes peeled, seeded and diced

1. Heat the oil in a large heave based saucepan over low heat. Add the onion, garlic and bay leaves with a large pinch of salt to draw out the moisture and intensify the flavour. Cook for 8-10 minutes, or until the onion is soft and translucent.

2. Add the capsicum and cook for a further 30 minutes, stirring occasionally until well softened. Add the tomato and continue to cook for 1 hour and 15 minutes, or until rich and jam like, stirring occasionally to make sure it doesn't stick to the base of the pan. Sofrito will keep in the fridge for 2-3 days.

Serves 4-6 but this recipe is very easy to double
Ingredients for paella
1.5kg chicken lovely legs (drumsticks with no skin and the end cut off)
6 garlic cloves un peeled
3 rosemary sprigs
olive oil
200g mussels
12 raw king prawns
pinch of saffron threads
1 tbs thyme leaves, chopped
1 teaspoon chopped rosemary
2 garlic cloves finely chopped
400g Calasparra rice (aborio will do if you can't find Calasparra)
1 cup Sofrito (this is a whole recipe on its own and not a step that you can miss. This really makes the Paella. ).
125 ml dry white wine
1.25 fish stock (I made my own, I have never made fish stock before and made enough to last me for a year)
200g firm fleshed fish such as marlin, swordfish or tuna, cut into 2.5cm cubes
100g cleaned squid cut into strips
200g green peas (optional)
2 tbs chopped flat leaf parsley to garnish
2 lemons halved

1. Roast the chicken laying the pieces flat in a deep roasting tin and adding some olive oil with olive oil (a couple of good sloshes).  Roast very slowly for 2.5 hours on 140 degrees. Turn the legs half way through the process.

2. Scrub the mussels and pull out the hair beards. Rinse well and drain. Cover with a damp cloth and refrigerate until ready to use. Make a shallow cut with a very sharp small knife along the length of each prawn., Remove and discard the dark vein and shell, leaving the head and the tail.

3. Heat some olive oil in a paella pan or large deep, heavy based frying pan over medium heat. Add the saffron, thyme, rosemary and chopped garlic, and stir for 1 minute to release the flavour from the herbs and spices. Add the rice and season with two pinches of salt. Stir thoroughly to coat the rice and cook for a few minutes until the rice is slightly translucent around the edges. Add the sofrito and stir it through for a brief moment. Add the wine and stir through. Next add the hot fish stock and stir through. Increase the heat to medium high and bring to the boil.

4 From this point onwards, do not stir the paella, as the socorat (crust) needs to form on the bottom of the pan. I assure you this is the best bit! Move the pan around during cooking to allow to cook evenly.

5. Once the paella is boiling add the chicken, placing evenly around the pan. After 8 minutes add the fish pieces and squid on top of the rice. By now the rice would have expanded a little so reduce the heat to medium.

6. When the majority of the stock has been absorbed and small holes appear between the rice (about 10 min), place the prawns on top allow the escaping steam to gently cook them. Cook for 5 minutes, then turn the prawns to the other side. Add the peas then after 5 minutes , remove from the heat and cover with foil so that any remaining stock is absorbed and the rice separates a little.

Meanwhile, quickly cook the mussels by bringing 100ml of water to boil in a shallow saucepan. Add the mussels, cover and bring the water back to boil. Cook for 4 minutes. Remove from the heat, discard any unopened mussels. Drain well and palace on top of paella. Garnish with the chopped parsley and serve with lemon wedges.

It is a marathon effort, but what do you expect it's Paella!

Char-Grilled Tuna With Toasted Corn Vinaigrette And Avocado Salad

This dish was delish. Yum, healthy blah blah BUT the prep time is around 40 minutes. For a relatively simple dish, I thought REALLY?  Perhaps this is obvious if you read through the recipe but as I so often do I skimmed and was frustrated at how long it took to chop everything up. Perhaps I was just cranky last night when I was making it so I am being unfair? You be the judge.  

The tuna:

• 2 teaspoons grated lemon rind
• 1 tablespoon chopped rosemary
• 2 tablespoons chopped basil
• 2 cloves garlic, peeled and minced
• 1 teaspoon finely chopped ginger
• 2 tuna steaks cut into 5cm cubes
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons olive oil

The vinaigrette:

• 1/2 cup olive oil
• 1/2 cup fresh corn kernels
• 1/3 cup minced red onion
• 1/3 cup chopped scallions
• 3/4 teaspoon finely chopped fresh ginger
• 1 small clove garlic, peeled and minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh orange juice
• 3/4 teaspoon chopped thyme
• 1 1/2 teaspoons chopped basil
• 3/4 teaspoon chopped cilantro, plus a few whole leaves for garnish
• Salt and freshly ground pepper to taste

Serve with black beans (I found these fabulous canned ones that Norton St Grocer imports. Any Spanish/Latin looking canned black beans will do.

The salad:

• 4 cups mixed salad greens
• 2 avocados, peeled, halved, pitted and each half sliced in half lengthwise

I know the photo is off centre as is the food!
1. To make the tuna, combine the lemon rind, rosemary, basil, garlic and ginger in a large bowl and toss with the tuna. Let marinate at least 1 hour. Heat a grill, preferably using hard wood.  
2. To make the vinaigrette, heat 2 tablespoons of the olive oil in a medium-size cast-iron skillet. Add the corn and cook until brown. Add the red onion and scallions and cook until translucent. Add the ginger and garlic and cook for 3 minutes. Stir in the vinegar and orange juice and remove from heat. Slowly stir in the remaining olive oil and the herbs. Season with salt and pepper. Let stand at room temperature.
3. To make the salad, divide the greens among 4 plates. Cut each piece of avocado lengthwise into thirds, leaving the narrow ends intact. Fanning out the slices, lean 2 slices against the outside of each salad.
4. Heat up the black beans on the stove or in the microwave.
5. When the grill is hot, season the tuna on both sides with the salt and pepper and brush with olive oil. Place on the grill and cook until tuna is charred on the outside and medium in the center, about 3 to 4 minutes per side. Remove from heat and slice each piece into quarters. Put a big ladleful of black beans on the plate. Drape 4 slices of tuna across the top of each salad. Spoon the vinaigrette over the top, garnish with cilantro leaves and serve immediately.

Using a mandolin

It has been brought to my attention that I have been careless in my depiction of the mandolin. I have used it in almost all my recipes yet I have not warned of the dangers that come with its use. There are two basic rules when it comes to using the mandolin, both of which I learnt within 15 minutes of purchasing mine. 

Rule 1: When you chop a bit of your finger off, stop everything and tend to it immediately rather than continue slicing the onion. If the bleeding doesn't subside after 15 minutes you may consider going to the hospital as stitches may be in order. 

Rule 2: Always use the protective holder. It doesn't matter how careful you think you are, if you don't use the protective holder while slicing on a mandolin, you WILL cut yourself. Every time. 

Please note: the 'every time' part of rule 2 is unnecessary for you to experience yourselves. Please learn from my mistakes. I have had my mandolin for 2 years and have had 2 injuries,  both of which occurred in the first week of ownership.

Chicken kebabs with avacado salad

Ok, I am going to go as far as to say that this has been my favourite thing to cook so far. Easy, delicious, healthy and tasty. It ticks all my boxes. It is a Jamie Oliver recipe from 20 minute meals. If only he promoted this as 40 minute meals it would be perfect!


Ingredients 

• 2 medium  boneless skinless chicken breasts, cut into chunks 
• 3 zucchini, sliced very thinly length ways (mandolin) 
• 6–8 skewers 
• 1 small bunch of coriander
• 1 small bunch of fresh mint
• 1 medium red chili (deseeded)
• 2 garlic cloves
• 1 small bunch of spring onions
• 1 lemon
• 1 romaine or baby cos lettuce
• 1 cucumber
• 1 ripe avocado
• 1 handful of fresh basil
• 1/2 tsp English mustard (any hot mustard will do)
• 4 small pita breads
• red wine vinegar
• olive oil
• salt and pepper

1. Put the mint leaves, chili and corianders into a food processor. Add garlic cloves, half the spring onion, lemon zest, salt and pepper. Process then add a little olive oil. It should look like a paste. 
2. Evenly coat the chicken breast pieces in marinade. 
3. Trim the ends of the zucchini then use a peeler to peel them into nice thin strips
4. Add the zucchini strips in a bowl with a pinch of salt, a little olive oil and a squeeze of lemon juice. Toss together. 
5. Skewer the chicken pieces with the zucchini folded in between. Set aside.
6. On a large chopping board finely slice the rest of the spring onion, then add the cucumber and chop, stone and peel the avocado and add to the board with lettuce leaves. Pick the basil leaves, add these to the board and roughly chop everything together. 
7. Make a well in the middle of the salad on the board, add the mustard, a splash of red wine vinegar and a splash of olive oil. Chop everything together a bit more, mixing it with the dressing as you go, then season with salt and pepper and scoop into a serving bowl. 
8. Put the chicken kebabs onto a preheated grill and cook for 3 minutes on each side. 
9. Put the pita breads on the bottom shelf of the grill underneath the tray of chicken to warm through. (If your grill is only one level, you can heat up in the microwave. 
10. Serve kebabs with the hot pita and salad. 

Roasted carrot and red lentil ragout

I was enticed into cooking this dish due to the description by its creater, (Molly O'Neil) as 'a colourful fusion of textures that appeals to all your senses before the first bite, and then it leaves you with a burst of flavours in your mouth'. How could I not try it after that description?

 

I don't know about a colourful fusion, it is more of a deep orange, but the end result was certainly surprising. Although there isn't alot of chili in here the ragout packs quiet a punch and leaves you wanting to go back for more. Initially I was going to serve this on it's own because it didn't seem right serving it with rice but I am glad that I did because there is so much flavour in this ragout that the blandness of rice makes the perfect accompaniment.

 

The best thing about this dish is that at no point does it even occur to you that there is no meat in it. The recipe doesn't pretend to substitute meat with anything, it is what it is and it stands on it's own. I urge you to try it.

 

Ingredients

• 5 large carrots
• olive oil
• 2 1/2 teaspoons salt
• Freshly ground black pepper to taste
• 1 medium onion, sliced thin (mandolin)
• 3/4 teaspoon  chili powder
• 3/4 teaspoon cayenne pepper
• 1 cup red lentils
• 5 cups chicken stock

1. Preheat the oven to 220 degrees. Lay the carrots in a roasting pan and toss with olive oiloil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 25 minutes, until the carrots are brown and tender. Put the onion on top of the carrots so they don't burn. When carrots are cool enough, cut them in 1/4-inch dice.
2. Warm some olive oil in a saucepan. Add the carrot-and-onion mixture, the chili powder and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

Sticky lemon chicken with champ (mashed potato)

This is the first time that I am cooking a Gordon Ramsey recipe and I was surprised by how easy it was. I was intrigued by the fact that it was served with 'champ' and immediately googled this unique name that judging by the ingredients seemed to be mashed potatoes. (Sorry 'Josef' for taking your role). I was thinking that it would be something terribly fancy and there would be a very French reason behind the name but the origin of the dish is actually Irish and is mashed potato with spring onion.

The end result is a sweet and tangy chicken with a slightly bitter taste (from the lemon rind) but it really works well.

Ingredients

• 8 chicken drumsticks no skin (recipe calls for skin and it would be much better with skin but I thought not using chicken breast was enough of a compromise for me)
• salt and pepper
• olive oil
• 1 head of garlic halved horizontally
• few sprigs Thyme
• a good splash of sherry vinegar (I used red wine vinegar)
• 2 tbs dark soy sauce
• 3 tbs honey
• 1 lemon finely sliced (I used a mandolin)

Champ

• 1kg floury potatoes, peeled
• salt and pepper
• tbs butter
• spring onion (6-8) chopped finely both white and green parts (I used a food processor and it turns into a fine greeny mess)
• 150ml milk

Season the chicken with salt and pepper and heat the olive oil in a large fry pan. Brown the chicken pieces (I did this in batches so they brown properly) over a high heat with the garlic and thyme in the pan alongside the chicken. This will take approx 2-3 minutes on each side. 

Add the sherry vinegar and bubble away until the sherry reduces approximately by half (3-4 min). 

Drizzle over the soy sauce and the honey, and shake the pan to mix. 

Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, it should take approximately 10 minutes. Turn the chicken at least once during the process. 

To make the champ, cut the potatoes into similar sized chunks and boil in salted water for about 10 minutes or until tender. Drain well. 

Mash the potatoes while they are still hot and stir through the spring onions and butter. 

Pour the milk into a saucepan and bring to the boil (turning off as soon as it boils). 

Gradually pour into the potatoes, mixing well. Season with salt and pepper. 

Serve with chicken. 

Jamie Oliver's Crab and fennel risotto

Definitely comfort food, this risotto is deliciously creamy without using any cream and the crab suprisingly blends into the dish rather than being an overpowering component. Don't be turned of by the thought of having to peel and cook crabs, I purchased fresh crab meat already picked and packaged and the whole dish takes 30 minutes from start to finish. So delicious and simple. This is a must try.

Enough for 4 people

Ingredients
1 fennel bulb
1 red onion
2 sticks of celery
300g crab meat
1tbs butter
300g risotto rice
1/2 small bunch flat leaf parsley
1/2 bunch basil
800ml vegetable broth (I had frozen fish stock that I used)
200ml white wine
1 lemon
olive oil
salt and pepper

1. Slice the onion, celery and the fennel bulb as finely as you can. (I used a mandolin). Reserve half the fennel for later. 
2. You can do this step whenever you like during the cooking process, but i will put it in the beginning. Take half the fennel,  basil and the parsley leaves and combine with olive oil and juice of half a lemon, season with salt and pepper. You will use this salad on top of the risotto at the end. 
3. Place a large saucepan on a low to medium heat. Add the butter, a splash of olive oil to the pan with the onion, celery and fennel. After a minute add a splash of water. You want the mixture to soften but not brown so mix and keep adding water as you go. 
4. In a separate pan bring the broth to th boil, then turn heat to low once boiled. 
5. Once the mixture is very soft add the rice to the pan and stir until the rice is translucent (about a minute). Then add the wine. 
6. Add a ladle full of hot broth to the rice and stir until absorbed. Keep doing this until you have used about two-thirds of the broth. The key is to keep stirring. Be patient, it really only takes 15 minutes. 
7. Add the crab meat to the rice at this stage then keep adding the broth until the rice is just cooked and the risotto has a nice oozy consistency. If you run out of broth and the rice is not cooked just use boiling water. 
8. Take the pan of risotto off the heat and stir in the juice of half the lemon. Taste and season with salt and pepper. 
9. Serve the risotto with the parsley salad on top. 

Greek - Style Cannellini and Vegetables

Sorry for not posting for a couple of days but this week dinner consisted of eating out and on the nights that we didn't eat out it was crackers and Margarita's. Sometimes you just have to go with what you feel like!

So as penance I made this super healthy and delicious vegetarian bean dish. This is even better the second day around and the orzo makes it super hearty and filling. This recipe easily serves 8 with leftovers, but it is the kind of dish that if you are going to the effort you may as well make enough to feed an army. 

Ingredients

• 2 garlic cloves, minced
• 1 large onion, chopped
• olive oil
• 3 carrots diced
• 1 red or green pepper diced
• 1 cup orzo
• 1 zucchini
• 1 tablespoon minced fresh mint (1 tsp dried)
• 1 tbs minced fresh dill (1 tsp dried)
• 1/2 tsp marjoram
• 2 cups of cooked cannellini beans
• 2 cups Italian tomatoes
• salt and pepper
• red wine vinegar

1. Soak the cannellini beans overnight. 

2. Rinse the beans in a colander. 

3. In a large pot that will fit the beans and vegetables heat some olive oil and add onion, carrot, pepper and garlic. Stir for about 5 minutes over a medium low heat until onion and carrot begins to soften but not brown. 

4. Add the beans, tomatoes and an additional 2 cups of water. 

5. Cover and simmer for approximately 45 minutes stirring occasionally to make sure it doesn't stick to the bottom. 

6. While the beans are simmering in a separate pot boil some water and cook the orzo. (As you would any pasta). 

7. Add chopped zucchini,  mint, dill and orzo to bean mixture and cook uncovered for an additional 30 minutes. 

8. Taste the beans to make sure they are cooked. Season with salt and pepper and serve with a little vinegar on the side. 

You may need to add a little water as you cook, use your judgement. It should be a thick saucy consistency. 

Rosmary scallops with green pea mash

At first I was hesitant to make scallops for a main meal. I am not sure why but they are always something that I associate with as a starter. But I was inspired by the beautiful warm Sydney weather to cook something light. This is by far the easiest and most simple dish that I have made to date. It is so fast and the pea scallop combination is a marriage made in heaven.

Ingredients
14 scallops (the scallops I got were pretty big, so 6 per person was enough)
salt and pepper
corn flour (for dusting the scallops)
rosemary spring
garlic clove
olive oil
frozen green peas

I know, I know I need to work on my presentation

1. Bring a pot of water to the boil, add the frozen peas and bring back to the boil then drain and mash!
2. While the peas are boiling, heat olive oil in a fry pan with the garlic and rosemary (you will later discard these).
3. Dust the scallops in corn flour, salt and pepper.
4. Once the oil is heated gently fry the scallops for approximately 2 minutes on each side. (Don't move them around the fry pan so they have a chance to caramelise.
5. Serve!

Spicy chicken tagine with apricots, rosemary and ginger

Let me start by thanking my friend Tom for this recipe. I was telling him that I am preserving some lemons at home and he kindly brought in this book called Tagine, spicy stews from Morocco. At least every second recipe in here calls for preserved lemons. So in about a month when they are finally ready I will be able to test some of them out.

Also, despite the name of the book and the recipe you don't need a tagine. A heavy cast iron pan is perfect.

Luckily this recipe doesn't call for preserved lemons!

Ingredients

• 2tbs olive oil and a knob of butter
• 1 onion, finely chopped
• 3 sprigs of rosemary (1 sprig chopped the rest cut in half)
• 40g fresh ginger, peeled and finely chopped
• 2 cinnamon sticks
• 6 chicken breast pieces (recipe calls for thigh)
• 175g  dried apricots
• 2 tablespoons of honey
• 1 x 400g tin of plum tomatoes
• sea salt and pepper
• small bunch of fresh basil leaves

1. Heat the oil and butter in a heavy based casserole or a tagine (good for you if you have a tagine). Stir in the onion, chopped rosemary, ginger and chillies and saute until the onion begins to soften. About 5 minutes.
2. Add the halved rosemary sprigs and the cinnamon sticks.
3. Add the chicken breast and brown on both sides (move aside the onion mixture if you have to so you have room to brown the chicken.
4. Toss in the apricots and honey, then stir in the can of tomatoes + another can of water.
5. Bring liquid to the boil, then reduce the heat. Cover with a lid and cook for 30 minutes.
The recipe didn't do this part but I think it really adds to the overall dish.
6. Remove the chicken, rosemary sprigs and cinnamon sticks. Season the chicken with salt and pepper.
7. Add another tin of water and bring to the boil.
8. Add 2 cups of couscous, stir then turn off and cover for 5 minutes. Season with salt.
9. Serve the chicken over the couscous with shredded basil on top.

Yum, easy and delicious!

Meatballs with Spinach and chickpeas (meatballs optional)

I am tempted to rename this dish to delicious and nutritious!

Ok, I know that it is a little weird that I suggest that the meatballs are optional, but the spinach and chickpea combination provides such a delicious and simple and hearty combination that the meatballs seemed unnecessary. I am not even going to tell you how simple this dish is, the ingredients list alone will tell you this.

Serves 2 with some leftovers
Ingredients

• 500g lean mince (beef or veal)
• onion
• salt and pepper

For spinach and chickpeas

• 500g frozen spinach
• 1 tsp butter
• 1 can chickpeas
• salt and pepper

1. Chop the onion very finely and combine with the mince, season with plenty of salt and pepper. Form walnut size (the shell not the nut) size balls and fry lightly in a fry pan until brown crust forms on each side (1-2 minutes a side).

2. Defrost the spinach and squeeze out excess water, put in  pan with a little butter, heat through and add chick peas, season with salt and pepper and cook for 10 minutes. That is it! How easy is that.

3. If using the meatballs add them at this point with a little water (approx 1/3 cup) and cook for 15 minutes.

Hainiese Chicken with rice and dipping sauce

This is a pretty simple dish and health dish, but requires a fair amount of effort and patience. It is more a weekend dish. Having said that, it is worth it and the rice is to die for. I will definitely be cooking rice in this way in the very near future. I am not cooking tonight and all I can think about is going home and having the leftovers! Please don't be discouraged  by the ingredients list, alot of the ingredients are repeated (ginger, spring onion, garlic). I promise the end result is worth it.

Ingredients:4 chicken breasts
400g jasmine rice, washed until water runs clear
2 spring onions , sliced thinly
1 garlic clove, crushed
3 iceberg lettuce leaf, shredded
Coriander and thinly sliced red chilli, to garnish
master stock
3 litres water
125ml shao xing wine (I used dry Sherry)
4 spring onions, chopped
6 cloves garlic, chopped
4cm piece ginger, sliced thinly
2 teaspoons salt
chicken stock
2 litres of chicken stock
bunch of spring onions, halved
8 garlic cloves, chopped
2cm piece ginger, chopped
1 litres water
Salt and pepper, to taste
spring onion dipping sauce
2 spring onions, white part only, chopped finely
1cm piece ginger, chopped finely
1/2 bunch coriander roots, stem and leaves, finely chopped
1 tablespoon hot peanut oil
chilli sauce
2 long red chillies
1 clove garlic
1 tablespoon chicken stock
1 tablespoon lemon juice
1/4 teaspoon salt
sweet soy sauce to serve

Mine didn't look as pretty as this one.....

Method:1. To make master stock, bring all ingredients to a boil in a stock pot. Simmer gently for 40 minutes. Add chicken pieces. Simmer, uncovered, for 5 minutes exactly. Remove from heat. Stand, covered, for 2 hours.
2. Meanwhile, to make chicken stock, bring all ingredients to a boil in a large stockpot. Simmer until reduced to 2 litres. Strain and discard solids. Season stock.
3. To make spring onion dipping sauce, combine onions, ginger and coriander in a bowl. Season with salt.
5. To make chilli sauce, process all ingredients in a small processor until combined. Season.
6. Place 750ml of the stock in a saucepan with rice. Simmer gently, covered, for 15 minutes or until stock has been absorbed and rice is tender. ( I did this in the microwave and it was perfect)
7. Place remaining stock in a small saucepan with spring onions and garlic. Bring to a simmer. Stir through lettuce.
8. To assemble, remove chicken from master stock. Pour over sweet soy. Garnish with coriander and chilli, pouring over hot peanut oil to scald. Divide stock and lettuce mixture among separate serving bowls. Serve with rice, spring onion and chilli sauces.
Tip:
- Sauce and stocks can be made several hours in advance.