Tag: recipe of the day

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Foodie Friday: Moroccan roast fioretto with farro, pistachio, pomegranate & yoghurt

Today’s recipe is brought to us by Perfection Fresh Australia and created by award-winning chef, Tom Walton. The love child of cauliflower and broccoli, fioretto tastes sweeter than cauliflower but is packed with the same nutritional value.

In season until November, try out this trendy new vegetable with a Morrocan twist to tantalise your tastebuds.

Morrocan roast fioretto with farro, pistachio, pomegranate & yoghurt

Fresh and crispy, this quick recipe is packed with nutrients.

  • 2 packets Perfection Fresh Fioretto
  • 2 tbsp olive oil
  • 2 tsp harissa paste
  • salt (to taste)
  • 2 cups farro (cooked according to packet instructions)
  • 1 cup mint (roughly chopped )
  • 1 cup coriander (roughly chopped )
  • 1 cup dill (roughly chopped )
  • ½ cup pomegranate seeds (approx. 1⁄2 pomegranate)
  • ½ cup toasted pistachios (crushed)
  • ½ cup dried apricots (roughly chopped)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chardonnay vinegar
  • 2 tbsp pomegranate molasses
  • 1 ½ cup natural Greek-style yoghurt
  • 1 lemon

  1. Preheat an oven to 210°C and line a baking tray with baking paper.

  2. Toss the fioretto with the olive oil, harissa paste and a little salt.

  3. Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
  4. Meanwhile, in a mixing bowl, combine the cooked farro, herbs, pomegranate, pistachio, apricots and dress with the extra virgin olive oil, vinegar and 1 tbsp of molasses. Season and toss to combine.

  5. To finish, spread the yoghurt over a serving plate, spoon over the farro salad and top with the roast fioretto, squeeze over lemon to serve.

Dinner, Lunch, Salad
Morrocan
baked, easy dinner, fioretto, health food, healthy, lunch, pistachio, pomegranate, quick meal, salad, yoghurt

Foodie Friday: Duck and lychee salad

This recipe was developed by Megann Evans for Australian Lychees. More recipes
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Foodie Friday: Dukkah fried halloumi

Today’s recipe is by Good Chef, Bad Chef’s Adrian Richardson and brought to us by Table of Plenty.

Dukkah fried halloumi

Light, flavoursome, and easy to cook, this 15 minute recipe is sure not to disappoint.

  • Table of Plenty Pistachio Dukkah with Thyme
  • Extra virgin olive oil
  • 3 thick slices Halloumi
  • 2 slices Sourdough
  • 1 Egg
  • ½ Avocado (sliced)
  • Spring onion
  • Salt and pepper

  1. Sprinkle dukkah over halloumi slices.

  2. Add a splash of extra virgin olive oil to a hot pan. Gently place halloumi and slices of sourdough into oil – add a little more olive oil if needed. Cook until the halloumi is gooey and golden on both sides and the sourdough is toasted.

  3. Add your eggs to the pan and season with a pinch of salt, pepper and dukkah. Fry to your liking.

  4. Place the fried bread on your plate with halloumi, egg, and avocado, and garnish with spring onions. Season with salt and dukkah.

Lunch
Mediterranean
easy dinner, lunch, quick meal, vegetarian

Foodie Friday: Salt & Togarashi pepper prawns

Thanks to Tropic Co., who provided us with this tasty recipe.
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Foodie Friday: Roasted pears with honey and yoghurt

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This dessert recipe from Williams-Sonoma celebrates winter in a way that’s not too decadent. It’s just right. In season now, pears roasted and served with toasted almonds and a dollop of tart Greek-style yoghurt make a great finish for this weekend’s dinner party. Fresh bay leaves lend aromas of pine and white pepper, adding an exciting twist to this simple dessert. If you’re stuck, dried bay leaves will work too.

Roasted Pears with Honey and Yoghurt

Ingredients

  • 3 ripe-but-firm pears
  • 1/3 cup honey
  • 4 bay leaves
  • 3 tbsp unsalted butter, cut into 6 pieces
  • 2 tbsp amaretto
  • 1½ cups Greek-style plain yoghurt
  • 1/3 cup sliced almonds, toasted

Method

Preheat an oven to 190°C. Halve the pears lengthwise. Cut out the stems and scoop out the cores.

In a deep, wide saute pan over medium-high heat, combine the honey and bay leaves and bring to a simmer. Reduce the heat to medium and continue to simmer, stirring occasionally, until the honey is fragrant and turns a rich amber colour, about 3 minutes. Remove from the heat.

Place the butter pieces in the pan, spacing them evenly. Using tongs, place a pear half, cut side down, on top of each piece of butter. Cover the pan, transfer to the oven and cook for 10 minutes, then gently turn the pears over and baste with the honey mixture. Drizzle the pears with the amaretto. Return the pan, uncovered, to the oven and continue to cook until the pears are golden brown and tender, 6 to 8 minutes. Remove from the oven and let the pears cool slightly in the honey mixture, about 30 minutes.

In a bowl, whisk the yoghurt until smooth. Place the pear halves in bowls, top with the yoghurt and sprinkle with the almonds. Drizzle some of the honey syrup over the pears and serve. Serves 6.

–Adapted from Williams-Sonoma’s Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).

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Foodie Friday: Roasted prosciutto chicken parcels with leeks

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Today we have another simple, quick, tasty and nutritious recipe thanks to Rosie at The Rosedog Blog.

Rosei says: “Wrapped chicken breast in finely sliced prosciutto, gently roasted on a bed of leeks and thyme, is not only a perfect quick alternative to the Sunday roast, but it is great for any night of the week. This impressive number uses just six ingredients and takes a maximum 35 minutes in the oven. The prosciutto wrapped around the chicken keeps it moist and succulent, whilst its saltiness provides great flavour for the leeks.”

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Serves 1

Ingredients

  • 1 leek, finely chopped, into 1/2cm slices
  • 2 tbsp coconut oil
  • 4-5 Sprigs of fresh thyme
  • Fresh ground pepper
  • 1 organic chicken breast
  • 4 slices of prosciutto

Method

  1. Pre-heat oven to 190c. In a small roasting tin, add sliced leeks, coconut oil, a good sprinkling of freshly ground pepper and half the leaves from the thyme sprigs.
  2. Carefully wrap the chicken in the four slices of prosciutto, ensuring that it is all covered. Pop on the bed of leeks. Bunch the leeks up around chicken.
  3. Place in the oven for 25-to-35 minutes depending on the size of the chicken breast.
  4. Once cooked, leave to sit for 5 or so minutes. Serve sliced into thick chunks with the rest of the fresh thyme leaves on top.

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Foodie Friday: Green Goddess Noodle Salad by Hemsley + Hemsley

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To celebrate the launch of Jasmine and Melissa Hemsley’s second cookbook, Good + Simple, Williams-Sonoma are exclusively sharing the Hemsley recipe for a Green Goddess Noodle Salad with Interiors Addict!

The Hemsley sisters are home cooks and food lovers with a passion for wellness and delicious, nutrient-dense food. Their recipes are full of flavour and goodness, free from gluten, grains and refined sugar to help you feel vibrant, strong and healthy! This recipe calls for an abundance of green vegetables, but it’s up to you on what you’d like to include – making tonight’s dinner a cinch!

18 March 2016 - Green Goddess Noodle Salad

Ingredients

  • 300g buckwheat (soba) noodles
  • 1tbsp extra-virgin olive oil
  • 300g broccoli florets or purple-sprouting broccoli, asparagus or green beans
  • 1 medium green cabbage or pak choi, leaves finely shredded
  • 1 medium fennel bulb, finely sliced
  • 1 cucumber, halved lengthways, with seeds scooped out and flesh chopped
  • 4 spring onions, finely sliced
  • 1 large ripe avocado, sliced
  • 2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale)
  • 2 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds)
  • 4 large handfuls of fresh herbs (such as coriander, mint or basil, or a mixture), roughly chopped

Method

Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.

When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the extra-virgin olive oil in a large serving bowl to stop the noodles sticking together. Set aside.

Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, with 4 tablespoons of boiling water for 4 minutes until tender.

Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.

Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.

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–For more recipes from Good + Simple, there are a limited number of signed copies available exclusively at Williams-Sonoma Bondi Junction.

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Foodie Friday: Tandoori chicken wings with lemon yoghurt sauce

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These fun-sized chicken wings pack a serious punch of flavour. You can serve these as snacks for a party, or to round it out to a meal, serve the wings with roasted potatoes (which can be dunked into the yoghurt sauce, too) and a green salad. These wings are equally tasty at room temperature, making them a good choice for picnics too!

26 Feb 2016 - Tandoori Chicken Wings with Lemon-Yoghurt Sauce

Ingredients

  • 1.5kg chicken wings and drumettes
  • For the marinade:
  • ¾ cup plain yoghurt
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp kosher salt
  • ¼ cayenne pepper
  • For the yoghurt sauce:
  • ¾ cup plain yoghurt
  • Grated zest and juice of 1 lemon
  • 1 tbsp chopped fresh coriander
  • Kosher salt and freshly ground pepper

Method

To make the marinade, stir together the yoghurt, tomato paste, lemon juice, garam masala, turmeric, salt and cayenne pepper in a large bowl. Set aside.

Add the chicken pieces to the bowl with the marinade and toss to coat well. Cover and let marinate in the fridge for 30 minutes.

Coat a baking tray lightly with cooking spray, line with aluminium foil and coat again.

Remove the chicken wings from the marinade and arrange on the prepared tray. Slip under the grill about 15cm from the heat source and grill for 8 minutes. Remember to leave the oven door open if using the grill function! Remove the tray from the oven, flip the wings over, and grill until the chicken is opaque throughout, about 8 minutes longer. Don’t worry if the wings have blackened spots on them.

To make the yoghurt sauce, combine the yoghurt, lemon juice, zest and coriander in a bowl and stir to mix well. Season with salt and pepper.

To serve, transfer the wings to a serving platter and spoon the yoghurt sauce into a serving bowl alongside. Serve immediately. Serves 4.

–For more fresh ideas about how to prepare chicken, check out Williams-Sonoma’s What’s For Dinner: Chicken Night Cookbook.

Williams Sonoma currently have 20% off all entertaining accessories.

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Foodie Friday: Lamb burgers with red onion and cumin sauce

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Burgers seem to have become Australia’s unofficial favourite food of late and what better time to hop on the burger train than just before Australia Day? These lamb burgers are the perfect way to get into the Aussie spirit if lamb chops just aren’t your thing. Lamb mince can be treated much like beef and be cooked to your liking.

The patties and sauce can be made ahead of time, simply cover and refrigerate until it’s time to cook. Try preparing everything this weekend ahead of the public holiday on Tuesday for a fuss-free celebration. Any leftovers from the yoghurt sauce can be spooned over chicken or be used as a dressing for potato salad.

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Ingredients (serves 4)

  • 1/2 cup plain yoghurt
  • 3/4 cup finely chopped red onion
  • 1/2 tsp ground cumin
  • Pinch of cayenne pepper
  • Coarse kosher salt, to taste, plus 1 tsp. (Can’t find it? Get it here, from Williams-Sonoma)
  • Freshly ground black pepper, to taste
  • 560g minced lamb
  • 3/4 tsp ground allspice
  • Olive oil as needed
  • 4 hamburger buns
  • 1 tomato, sliced
  • Baby spinach leaves for serving

Method

In a small bowl, stir together the yoghurt, one-third of the onion, the cumin and cayenne pepper. Season well with salt and black pepper. Set the sauce aside.

In a medium bowl, combine the minced lamb, allspice, the remaining onion, the 1 tsp. salt and a generous amount of black pepper and mix gently to blend. Split the lamb mixture into quarters and flatten to form 4 patties, about 1.5cm thick.

Heat a large fry pan over medium-high heat and brush the pan with olive oil. Add the lamb patties and cook, turning once, about 5 minutes per side for medium, or until done to your liking.

Meanwhile, brush the cut surface of the hamburger buns with olive oil. Toast or grill with the cut side up, until they begin to brown, about 2 minutes.

Place a bun bottom on each of 4 warmed plates. Top each with a lamb patty. Spoon some of the yogurt sauce over each patty, then top with a couple of tomato slices and a few spinach leaves. Cover each with a top bun. Serve immediately and pass additional sauce at the table. Serves 4.

Tip: For a lighter option, try using pita bread instead of burger buns. Simply cut about 1cm off one side of a pita bread round and place a lamb patty in each pocket.

Enjoy and have a happy Australia Day!

–Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

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Foodie Friday: Zucchini Noodle Faux Pho 

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If you’ve resolved to eat a little more mindfully this month (and who hasn’t?) then you’re going to love this delicious, carb-free “faux pho” from Williams-Sonoma. Rest assured, you won’t miss the noodles. Unconvinced? If you’ve never tried fresh zucchini noodles (made using a spiralizer), then your scepticism is understandable. But trust me, the spiralizer magically transforms the firm flesh of the zucchini into long, curly strands, which soften to the perfect al dente texture when combined with the hot, hearty stock.

pho

The spiralized faux noodles aren’t the only cheeky shortcut in this simple take on a traditional pho. In the authentic Vietnamese version, the stock would be carefully and lovingly prepared over many hours, producing a rich and flavoursome broth with plenty of complexity. This cheat’s version is still packed with plenty of flavour and health-giving nutrients thanks to the ample quantities of fresh veggies, herbs and spices. And if you’re really short on time, it can be made in a snap using good quality store-bought chicken stock and leftover roast chicken.

STYLING TIP Two words: big bowls. The key to a satisfying faux pho is generosity. Lovely deep bowls like these are perfect, and be sure to have plenty of extra chilli, herbs and lime wedges on hand so everyone can flavour their pho to taste. Chopsticks and ceramic soup spoons will really make the “faux” feel real. Happy slurping!

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tsp finely chopped garlic
  • 250 g shiitake mushrooms, stemmed and thinly sliced
  • 1 star anise
  • 1/4 tsp ground cinnamon
  • Pinch of chilli flakes
  • 2 bone-in, skin-on chicken breasts, about 750 g total
  • 6 cups (1.5 litre) chicken stock
  • 1.5 cm piece fresh ginger, sliced into coins
  • Pinch of salt
  • 2 tsp fish sauce
  • 500 g zucchini, trimmed and run through the fine grates of a spiralizer
  • Your choice of sliced spring onions, sliced jalapeño chilli, fresh mint leaves and lime wedges for serving.

Method

In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften, about 3 minutes. Add the star anise, cinnamon and chilli flakes and cook for 30 seconds more. Add the chicken, chicken stock, ginger and salt. Bring the mixture to the boil, then reduce to the simmer. Cook until the chicken is cooked through, about 25 minutes.

Using tongs, remove the chicken breasts from the liquid and transfer to a plate. Let cool slightly, then carefully remove the skin from the chicken and discard. Remove the meat from the bones and tear into bite-size pieces.

Add the shredded chicken, fish sauce and zucchini noodles to the pot and stir to combine. Serve immediately with your choice of spring onions, jalapeño chilli, mint leaves and lime wedges. Serves 4.

–If you have a New Year’s resolution to cook more at home and eat out less, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.

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Foodie Friday: Cherry tomato frittata with fresh thyme

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If you’re anything like me, you’ve found it quite a struggle to get back into the groove this week after Christmas and New Year celebrations. I’m a huge fan of pulling together simple dishes, using staple ingredients that are permanent fixtures in the fridge. This easy frittata uses beautiful cherry tomatoes and thyme for seasoning, but the beauty of this recipe is that these ingredients can easily be swapped out for other things you might already have lying around. Basil and tarragon will also work well if you don’t have any thyme handy.

The frittata can be enjoyed warm, at room temperature or cold! Even better, leftovers from dinner can be used the next day for breakfast served with some crusty bread and bacon or with a simple green salad for lunch.

Williams-Sonoma currently has 30% off select Le Creuset for a limited time only, making this recipe the perfect excuse to go out and pick up some beautiful cookware!

8 Jan 2015 - Cherry-Tomato-Frittata (1)

Ingredients

  • 6 large eggs
  • 1/2 tsp salt
  • 1/2 cup (60 g) shredded mozzarella cheese
  • 1/2 cup (60 g) grated Parmesan cheese
  • 1 tbsp extra-virgin olive oil
  • 375 g cherry tomatoes
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh thyme leaves, plus more leaves for garnish

Method

Preheat your oven to 230°C.

In a bowl, whisk together the eggs and salt until well blended. Stir in both cheeses.

Warm the olive oil in a heavy frying pan over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally until the tomatoes begin to brown and soften, for about 1 minute. Add the garlic and thyme and continue cooking until the tomatoes are tender and have burst, about 3 minutes.

Reduce the heat to low and shake the pan to distribute the tomatoes evenly over the bottom. Pour the egg mixture over the tomatoes and cook until the egg mixture is set at the edges, about 3 minutes.

Using a rubber spatula, and working around the edge of the pan, gently separate the edge of the cooked eggs from the edge of the pan, allowing the uncooked portion to flow underneath. Carefully smooth the top with the spatula. When the eggs are softly set, after about 3 minutes, transfer the pan to the oven and bake until the frittata is just set in the centre, about 7 minutes.

Remove from the oven and let cool slightly, then sprinkle with additional thyme. Cut into wedges and serve warm or at room temperature. Or cover and refrigerate for up to 1 day and serve cold. Serves 4.

–This recipe is adapted from one in Williams-Sonoma’s Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013). If you have a New Year’s resolution to cook more at home and eat out less, book yourself in to a class at the Williams-Sonoma Sydney Cooking School. With a range of different classes, for beginners and experienced cooks, students learn how to cook in their home kitchens in a fun and relaxing environment.