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Foodie Friday: Easy hommus pasta

Today’s easy recipe for a fresh twist on pasta, comes from SSS Foods, who launch their all-natural, Australian made hommus nationwide on Monday. Available in both Natural and Coriander, Cumin & Mild Chilli varieties, the dip contains no artificial flavours, preservatives or additive oils.

Serves 2 – 3 | Cooking time: 20-25mins

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, diced
  • 2 zucchinis, diced
  • 1 leek, sliced and chopped
  • 1 cup frozen green peas
  • 225g pot of SSS Foods Natural Hommus
  • 250g cooked pasta
  • 1 cup almond milk
  • Pine nuts to garnish

Method

  1. Sauté the garlic, zucchini, leek and peas in olive oil in a frying pan until golden
  2. Add the almond milk, stir through the hummus and add salt and pepper to taste
  3. Once combined, add in 250g of cooked pasta of choice and mix through
  4. Top with fresh parsley and toasted pine nuts before serving Enjoy!

SSS Foods Natural and Coriander, Chilli & Mild Chilli hommus flavours will launch in Woolworths stores nationwide on 31 August 2020.

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Foodie Friday: smokey brisket tacos

Smokey brisket tacos with Pico de Gallo & red pepper crema

This recipe was created by Sum Yung Guys chef and owner, Matt Sinclair, for Australian Beef.

Serves: 6 | Prep time: 25 minutes | Cooking time: 5 hours for the slow cooked brisket

Ingredients

  • Approx. 1kg beef brisket 2 tbsp olive oil
  • 2 tbsp smoked paprika 2 tbsp ground cumin
  • 2 tbsp black pepper
  • 2 tbsp fennel seeds
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 24 x 6-inch white corn tortillas

Slaw

  • 10 brussel sprouts shaved
  • 1 carrot, grated
  • 1 cup coriander, roughly chopped
  • 1/2 cup spring onion, sliced (green part) Olive oil
  • Pinch salt

Pico de Gallo (salsa)

  • 2 cloves garlic, finely grated
  • 2 limes juiced
  • 1/3 cup spring onion, finely sliced (white part) 1/3 cup coriander, finely chopped
  • 2 large green chillies, finely diced
  • 2 tbsp olive oil
  • Large pinch salt

Crema

  • 1/3 cup roasted capsicums
  • 1/2 cup creme fraiche
  • 1 tbsp lime juice
  • Pinch salt

Method

  1. Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray.
  2. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
  3. Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise.
  4. Shred brisket and serve hot, pour over the reserved juices.
  5. Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
  6. Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime, chilli or salt if required.
  7. Crema: Blitz capsicums in food processor to form a chunky paste.
  8. Season creme fraiche with lime and salt.
  9. Gently fold capsicum paste through creme fraiche before serving.
  10. When ready to serve, grill or pan fry the corn tortillas. Add hot shredded brisket and top with slaw, salsa and crema.

Tips

  • Brisket needs a long, slow cook to ensure it’s tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker.
  • Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
  • Leftover brisket can be heated through for next day stews and stir-fry’s.
  • Spinach wraps are a delicious alternative to white corn tortillas.

Love tacos? We have plenty more taco recipes…

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Foodie Friday: Vegetarian tacos

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Foodie Friday: Super salmon tacos

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Foodie Friday: Spicy pork tacos with pineapple salsa

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Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

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Foodie Friday: Fried avocado tacos with tomato-jalapeno salad

Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s…

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Foodie Friday: Vegan tomato cashew cheese

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Cashew Tomato Sauce: 3 Ways

This vegan cashew tomato sauce is not only creamy and rich, but super versatile! Use the sauce as a base for your next pasta, curry, soup or anything else your heart desires.

Prep time: 10 minutes | Cooking time: 40 minutes | Makes: 3 cups | Gluten Free, Dairy Free & Vegan

Ingredients 

  • 400g can cherry tomatoes (or tomatoes)
  • 100g minced brown onion
  • 100g minced carrot
  • 100g chopped cauliflower
  • 60g diced Japanese pumpkin or butternut squash
  • 2-3 garlic cloves, chopped
  • 60g raw cashew (soaked in hot water for 30 minutes and rinsed)
  • 1 tsp dried thyme (or your choice of dried or fresh herbs)
  • Black pepper
  • Himalayan salt
  • Olive oil

Method

  1. In a medium sized saucepan, sauté minced onion and grated garlic with 1 Tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
  2. Add other vegetables with 2 Tbsp olive oil, black pepper, and 1 tsp pink salt. Continue to heat for few more minutes.
  3. Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it for 30-40 minutes with a small flame. Stir occasionally.
  4. Place all the ingredients (including drained cashews) in a blender and blend well. Add salt and pepper to taste.
  5. If you reserve it, bring the sauce back to the sauce pan and bring it to a boil. After cooling it down, transfer it to a jar and keep it in a fridge. 

Now that you have the base prepared, here’s something you can do with it:

Pasta with roast veggies and kale salad (As shown in above image)

Prep time: 5 minutes | Cooking time: 15 minutes | Serves: 1

Ingredients

  • 100g dried pasta, cooked
  • 1/4-1/3 cup of cashew tomato sauce (recipe above)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Veggies of your choice, roasted
  • Kale, massaged in a little olive oil, lemon and salt, to taste. 
  • Sliced red onion

Method:

  1. Prepare the roast vegetables to your liking.
  2. Mix boiled pasta with 1/4-1/3 cup of sauce and 1 tbsp olive oil, and heat with a small to medium flame for 1-2 minutes. Add salt and pepper to taste and you’re done!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

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Foodie Friday: Caramel Kanzi pie

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets. Ingredients 3 sheets puff pastry 8 Kanzi…
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Foodie Friday: Chai spiced carrot slice

Foodie Friday

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods.

Chai Spiced Carrot Slice

Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12

Gluten Free, Dairy Free, Grain Free, Sugar Free & Vegetarian

Ingredients 

  • 1/4 cup melted coconut oil
  • 1/4 cup rice malt syrup
  • 3 free-range eggs, whisked
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp turmeric chai spice mix (or try a combo of cinnamon and nutmeg)
  • 1/2 cup almond meal
  • 1 cup grated carrots
  • 1/4 cup sunflower seeds
  • 3/4 cup roughly chopped walnuts
  • 1/4 cup pepitas
  • 1 cup chopped dates
  • 3 tbsp coconut flour

Method

  1. Preheat oven to 160C and line a loaf tin with greaseproof paper.
  2. Place all in ingredients a mixing bowl and mix to combine.
  3. Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.
  4. Cool in tin for 15 minutes, then transfer to rack to cool completely.
  5. Stores well in the fridge up to 5 days.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Red kidney bean patties with creamy cashew sauce

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Foodie Friday: Mushroom sweet potato gnocchi with burnt butter sauce

Perfect for the cooler days to come, this mushroom number by Miguel Maestre is easy to make and delicious to eat! Created in collaboration with Australian Mushrooms.

Serves 2-3

Ingredients

  • 2 medium sweet potatoes
  • 2 cups all purpose flour 
  • 2 teaspoons salt flakes
  • Flour for dusting 
  • 250g Swiss brown and button mushrooms, chopped in quarters
  • 10 sage leaves
  • 2 tbsp toasted pinenuts (optional) 
  • 1/2 lemon 
  • 50g butter 
  • Grated Parmesan 

Method

  1. Preheat the oven to 200 degrees Celsius. Poke a few holes in the sweet potatoes with a fork, and then bake them for at least 1 hour on a bed of rock salt in the oven until they are tender and the skin starts to look wrinkly.
  2. While the potato is still warm, peel the skin away from the flesh and set aside to cool slightly.
  3. If you have a potato ricer, put the sweet potatoes through this. Otherwise you can use a fine sieve and push the potato through with a ladle or wooden spoon.
  4. Place the flour on a board, or your kitchen bench.  Make a well in the centre and add the riced / sieved sweet potatoes to the well.  Season with salt and pepper.
  5. Using your hands, work the sweet potato into the flour until it’s fully combined. You don’t want the dough to be sticky so keep adding flour gradually until you get a nice dry dough. This could take quite a bit of extra flour.
  6. Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long sausage, each about a finger in thickness.
  7. Cut the rolls of dough into 2cm little pillows of gnocchi, and gently toss each piece into some flour on your work bench to ensure that it’s dry. At this point you could also use a gnocchi board or fork to press grooves into each piece of gnocchi to make it more professional looking but this is optional and tastes just as good without!
  8. To cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water.
  9. In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl. 
  10. Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn.
  11. Then add lemon juice and Parmesan and serve.

Tips

  • Putting the potatoes through a sieve or potato ricer is a vital step to making gnocchi, as this breaks down the starch!
  • If you make gnocchi often, a potato ricer is a fairly inexpensive kitchen tool that is handy to have.

Celebrity chef Miguel Maestre has released a Mushroom Meal Makeovers series in collaboration with Mushrooms Australia to spice up healthy home cooking with some simple and versatile meals featuring his favourite superfood, mushrooms.

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Foodie Friday: Sweet potato crusted Shepherd’s Pie

Foodie Friday

Winter is coming and we are all looking for comforting recipes that are not only delicious, but will also provide us with plenty of nutrients to keep us healthy through the cooler months. Sweet potatoes are an easy (and tasty!) addition to so many home-cooked meals, plus one serve provides 100% of your daily vitamin C intake.

Ingredients

  • 1kg sweet potato, peeled, diced
  • 150g butter
  • Salt Black pepper
  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 2 cloves of garlic, finely chopped
  • 500g lamb mince
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • ½ cup red wine, optional
  • 1 cup chicken stock
  • 1 x 400g tin tomato
  • 1 cup frozen peas
  • ½ cup grated cheddar cheese
  • Green leaf salad, to serve

Method

Steam or boil the sweet potato until cooked and soft then drain, mash and mix with the butter, salt and pepper to taste. Set aside.

Heat a medium saucepan over a high heat, add the olive oil, onion, carrot, celery, garlic and lamb.

Season with a little salt and cook over a medium to high heat to colour the lamb and cook the vegetables, stirring to break up with a spoon as it is cooking.

Add the tomato paste and continue to cook for another minute then add the Worcestershire sauce, red wine, chicken stock and tinned tomato and cook over a low heat, stirring occasionally, for approx. 30 minutes.

Preheat the oven to 190C. Adjust the seasoning of the lamb ragu then spoon the lamb mix into a baking dish, stir through the peas and top evenly with the mash sweet potato. Cover with the cheddar then bake for 15-to-20 minutes before serving with a green salad.

For more recipes from Australian Sweet Potatoes

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Foodie Friday: Cashew Alfredo pasta

Foodie Friday

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods.

cashew-alfredo-pasta-with-rosemary-mushrooms

Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2

Vegan, Dairy Free & Refined Sugar Free

Ingredients 

Rosemary infused roasted mushrooms

  • 300g mushrooms, cleaned
  • 2 garlic, grated
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 2 tsp rosemary, minced
  • 2 tsp balsamic vinegar

Cashew Alfredo Sauce (makes around 1.5 cups)

  • 60g raw cashews, soaked in hot water for 30 min and rinsed
  • 1/2 cup minced brown onion
  • 11/2 garlic heads
  • 1 tbsp olive oil
  • ½ tsp pink Himalayan salt
  • 240mL unsweetened plain almond milk
  • 2-3 tbsp nutritional yeast
  • 1 tbsp arrowroot powder
  • 1/2-1 tsp maple syrup
  • Olive oil, pink salt & black pepper

To Serve

  • 200g your choice of pasta, cooked
  • Lemon wedges

Method

Rosemary Infused Roasted Mushrooms

  1. Preheat oven to 200⁰C. Toss mushrooms with other ingredients.
  2. Transfer to a baking dish in an even layer. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Cashew Alfredo Pasta

  1. Sauté minced onion and 1 minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
  2. In a high-speed blender, blend all pasta sauce ingredients well.
  3. Transfer the mixture to a small pot and heat it for 10mins over low to medium heat, stirring continuously. Add more milk, salt, and black pepper to taste.
  4. Mix the sauce and olive oil with cooked pasta, squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.

For a gluten free option, use gluten-free pasta.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft for this week’s recipe.

Ingredients

  • 1 orange
  • 1/2 (125ml) cup olive oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla bean paste
  • 1/4 cup (35g) pistachios, coarsely chopped
  • 1/2 cup (140g) Greek yoghurt
  • 2 tbsp honey
  • 1 egg
  • 1/2 cup (110g) caster sugar
  • 1 cup (150g) self- raising flour
  • 1 tbsp icing sugar
  • Chopped pistachios, to garnish
  • Dried orange slices, to garnish

Method

  1. Pre-heat oven to 160°C, 140°C fan-forced.
  2. Line a 15x9cm loaf pan with baking paper and set aside.
  3. Grate orange zest into a large bowl. Add olive oil, orange juice, vanilla bean paste, pistachios, Greek yogurt, honey, egg and caster sugar. Whisk to combine. Sift self-raising flour over the mixture and stir to combine.
  4. Transfer into baking tin and cook for 30-35 minutes. Allow to sit in tin for 10 minutes before turning out onto a cooling tray.
  5. In the meantime, combine icing sugar and 1 tablespoon boiling water in a small bowl and mix to combine thoroughly, free of lumps. Pour over cake and top with chopped pistachios and dried orange slices.
  6. Serve.

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Foodie Friday: Caramel Kanzi pie

Foodie Friday

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets.

Ingredients

  • 3 sheets puff pastry
  • 8 Kanzi apples
  • 1/2 cup (110g) vegan butter (or any butter)
  • 1 Tbsp tapioca flour
  • 1/4 cup (60ml) water
  • 1 cup (180g) coconut sugar (or brown sugar)
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/3 cup (40g) almond meal 

Method

1. Peel the apples, then cut in half and core. Cut the apples into 4mm slices, and set aside. 

2. Heat a large pot over a medium flame then add the butter. Cook for a few minutes, until the butter is melted and becomes frothy. Add tapioca flour and stir to form a paste. Immediately add sugar, water, spices and sliced apples and cook for 5-7 minutes, or until the apples begin to soften and the mix becomes fragrant. Ensure you stir regularly. Turn off heat and allow to cool completely, around 45 minutes. 

3. Preheat oven to 220C. Line the bottom and sides of a deep dish pie pan with pastry. Pour the almond meal into the base and spread evenly, then top with the cooled apple mixture. Cover the pie with the remaining pastry, in a lattice decoration or if you prefer just solid pastry (make 3 cuts in the top if you do this). Crimp the sides of the pie, then brush the top with milk and sprinkle with raw sugar (optional).

4. Bake for 15 minutes, then turn the oven down and bake for a further 40-45 minutes. The pie will brown on top, so if you prefer to avoid this, bake covered with foil for the first 30 minutes. The pie is done when the filling begins to bubble through the lattice.

Serve while hot with vanilla ice-cream. 

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Foodie Friday: Papaya chia pudding with ‘nice cream’

Foodie FridayThis recipe for papaya chia pudding jars with chocolate ‘nicecream’ and granola was developed by Panacea’s Pantry for Australian Papaya.

Makes 2 large or 4 small | Prep time: 10 minutes, plus soaking time (30 mins)

Ingredients 

1 medium-sized papaya
1/3 cup yoghurt of choice
1/2 cup granola

Chia pudding

1/2 cup white chia seeds
2 1/3 cups coconut milk
1 tsp pure vanilla extract
1 tbsp lime juice
1 tsp lime zest

Chocolate ‘nicecream’

2 frozen bananas, chopped
1 tbsp cacao powder
2 tbsp coconut milk

Method

1. Make chia pudding by adding all ingredients to a bowl and whisking together. Set in the fridge for 20 minutes.

2. Cut the papaya in half, and remove the skin and seeds. Put half the papaya in a small blender and blitz until smooth, then dice the other half. Set aside.

3. In a clean blender, add the ‘nicecream’ ingredients and blitz into a smooth, thick consistency (you will need to use the tamper).

4. Assemble your jars (or put everything in a bowl!)- create layers of papaya, chia pudding, granola and yoghurt, then top with ‘nicecream’ and papaya chunks. Enjoy immediately.

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Foodie Friday: Stuffed eggplant 3 ways

Foodie Friday

This week’s recipe comes from Maxwell & Williams. Maybe give meat-free Monday a go?

Ingredients

3 medium eggplants
1 1/2 cups (300g) mixed rice and quinoa, cooked
1 tin chopped tomatoes
1/4 cup fresh dill, coriander and parsley, chopped
1 tsp salt
1 tsp pepper
3 tbsp Greek yoghurt
1/4 tsp dried mint
1 small avocado
1/3 cup (40g) peas, mashed 1/4 cup (50g) fetta, crumbled 2 tbsp lemon juice
2 falafels, halved
1 tbsp pomegranate seeds
1 radish, finely sliced Sumac and mint, to garnish 3 tbsp hummus
6 cherry tomatoes, chopped 3 baby bocconcini, torn

Method

1. Pre-heat oven to 180°C (160°C fan-forced).

2. Cut lengthways to remove the top third of the eggplants and place cut side up into a baking tray. Using a dessert spoon, scoop out the flesh leaving a half centimetre intact around the eggplant.

3. Place excess flesh into a medium sized bowl and break up using the spoon. Add brown rice and quinoa, chopped tomatoes, mixed fresh herbs, salt and pepper. Stir to combine and transfer into eggplant shells.

4. Bake in oven for 40-45 minutes or until eggplant skin is tender.

5. In the meantime, combine Greek yogurt in a small bowl with the dried mint and set aside. In another small bowl mash avocado and stir through peas, fetta and lemon juice.

6. Remove eggplants from oven and allow to cool for 10 minutes.

7. Top one eggplant with minted yoghurt, falafels, pomegranate seeds and micro herbs. Spread avocado mixture over the second eggplant and top with radishes, sumac and fresh mint. Dress the final eggplant with hummus, cherry tomatoes, bocconcini and micro herbs. Serve immediately.

Go straight from oven to table with Maxwell & Williams’ Epicurious range.

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Foodie Friday: Easter chocolate mousse

Foodie Friday

While everyone loves an Easter bunny or a chocolate egg, sometimes it’s nice to take things up a notch. This chocolate mousse recipe is a fancy alternative to eggs over the Easter weekend!

Ingredients

300g good quality dark chocolate, roughly chopped

3 eggs, at room temperature

1⁄4 cup caster sugar

1 tbsp cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

Garnish: Flake, crumbled and mini Easter eggs

Method

1. In a bowl, whip cream until soft peaks form. Set aside.

2. Place the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted. Remove bowl from heat and set aside to cool slightly.

3. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

4. Use a large metal spoon to carefully fold the cream into the chocolate mixture, being careful not to overwork. Spoon into six serving dishes and chill in the fridge for at least 1 hour. Remove from the fridge 15 minutes before serving.

5. Garnish with crumbled chocolate ake and mini Easter eggs.

–For that extra special touch, serve the chocolate mousse in the new Maxwell & Williams Teas & C’s Kasbah tea cups. The intricate patterns and vibrant colours of the range will add style to any special occasion.

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Foodie Friday: Ramen with vegetables & fried tofu

Foodie Friday

As more and more people pursue a plant-based diet, the quality and variety of vegetarian dishes increases by the day. Taken from the new cookbook Vegan Japaneasy by Tim Anderson, published by Hardie Grant Books, this is a warming vegan take on what is traditionally a meat dish.

“When I first opened Nanban, we had no vegetarian ramen on the menu. This is because I just thought vegetarian ramen was wrong. It’s a meat dish and that’s that – in Japan it’s even sometimes called nikusoba – ‘meat soba.’ To make a veggie version seemed like a betrayal of what ramen is all about. But I gathered that the front of house staff were tired of having to explain why we didn’t do a veggie ramen, so I gave it a go. This is what I came up with, and it’s delicious,” says Tim.

Serves: 4

Ingredients

  • 1 pack (300–350 g/10½–12 oz) firm silken tofu,  cut into 8 rectangles
  • 2 tablespoons sake
  • 100 g (3½ oz/1 cup) cornflour (cornstarch)
  • 1 tablespoon black sesame seeds
  • 100 ml (3½ fl oz/scant ½ cup) plus 2 tablespoons vegetable oil
  • 1 sheet of nori, or 1 tablespoon aonori flakes
  • Big pinch of salt
  • 1.2 litres (40 fl oz/4¾ cups) Mushroom Dashi (see below)
  • 90 ml (6 tablespoons) soy sauce
  • 4 tablespoons mirin
  • About ½ daikon/mooli, peeled and cut into rounds about 2.5 cm (1 inch) thick
  • 80–100 g (3–3½ oz) enoki or shimeji mushrooms, roots removed and broken into small clusters
  • ¼ Chinese cabbage, cut into 2.5 cm (1 inch) strips
  • 4 portions of uncooked ramen noodles
  • 4 shiitake mushrooms (this is a good use for the rehydrated ones from making dashi), destemmed and thinly sliced
  • 2 spring onions (scallions), finely sliced
  • ½ mild red chilli, deseeded and very thinly grated (shredded)
  • A few strips of lemon or yuzu zest

Method

  1. Put the tofu into a small bowl and pour the sake over the tofu. Mix together the cornflour and sesame seeds, then carefully dredge the tofu in the cornflour mixture, ensuring it is evenly coated.
  2. Heat the 2 tablespoons of oil in a non-stick  frying pan (skillet) over a medium-high heat and cook for a few minutes on each side, until the tofu  is golden brown and crisp. Drain on paper towels and set aside.
  3. Purée the 100 ml (3½ fl oz/scant ½ cup) oil, nori and salt together in a food processor until the seaweed is completely pulverised. Leave the oil to settle while you prepare the rest of the dish.
  4. Bring the dashi, soy sauce and mirin to the boil in a saucepan, then add the daikon rounds.
  5. Reduce the heat to a high simmer, place a lid on the pan and cook until the daikon are tender, about 10 minutes. Remove the daikon with a slotted spoon and reserve. If you’re using shimeji mushrooms, boil them in the dashi for a couple of minutes, then remove and reserve (the enoki don’t need cooking). Keep the dashi at a low simmer with a lid on the pan.
  6. Bring a large pan of water to the boil and blanch the cabbage for 1 minute, then remove with a slotted spoon and reserve.
  7. Let the water come back to the boil and cook the ramen until al dente, according to the packet instructions. Drain very well.
  8. Divide the ramen among four deep bowls, pour over the mushroom dashi and toss the noodles with chopsticks to ensure they aren’t stuck together. Top with the cabbage, daikon, mushrooms, tofu, spring onions, chilli shreds and lemon or yuzu zest. Finally, add a generous spoonful or two of the nori oil to the surface of the broth.

*Mushroom Dashi (makes about 350ml, plus the rehydrated mushrooms)

  • 10 g (½ oz) kombu (a piece about 10 cm/4 in square)
  • 15 g (⅔ oz) dried shiitake mushrooms,  or 10 g (½ oz) dried shiitake plus 5 g (1/8 oz)  dried porcini mushrooms
  • 500 ml (17 fl oz/2 cups) cold water
  1. Place the kombu and dried mushrooms in a saucepan with the water and set over a low heat. Slowly bring the water to a very low simmer – you should just see a few little bubbles breaking the surface.
  2. Remove from the heat, then leave to infuse for at least one hour – it will take a while for the shiitake to fully hydrate and release their flavour into the dashi.
  3. Remove the mushrooms and squeeze them out like a sponge, then pass through a sieve (fine-mesh strainer) and store in the refrigerator for up to one week. The mushrooms will keep in the refrigerator for about four days.

Vegan Japaneasy book cover

Photography: Nassima Rothacker

This is an edited extract from Vegan Japaneasy by Tim Anderson published by Hardie Grant Books. RRP $39.99 and is available where all good books are sold.

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

Foodie FridayI’m not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from our favourite nutritionist Rosie Eyre, make me think it’s totally doable! Over to Rosie…

I love this take on shepherd’s pie without the meat. You can really bulk it up with a good selection of reasonably priced vegetables that are available all year round. Grating veggies gives good texture, perfect to hide from fussy eaters, and creates a good consistency in a pie like this. I love this nutrient dense, meat-free meal which is suitable for all the family and really budget and time-friendly too.

Ingredients

For the mash:
400g sweet potato (can also be 200g sweet potato and 200g white potato), washed well and chopped into 2cm cubes
20g butter
1 heaped tsp Dijon mustard
Salt and pepper

For the veggie filling:
1 red onion, peeled and diced
1 medium zucchini, grated
1 medium carrot, grated
1 tin brown lentils, drained and rinsed well
2 tbsp tomato paste
2 garlic cloves, peeled and minced
1 tsp cumin
2 tsp smoked paprika
1 tsp oregano
200ml tomato passata
2 tbsp water
20g butter
1 tsp honey or brown sugar

Serve with:
1 bunch of broccolini, steamed
1-2 bunches of asparagus, steamed
Olive oil
Salt and pepper

Takes: 30 minutes | Serves: 2-3 people

Method

Bring a medium saucepan of salted water to the boil. When boiling, add potatoes and boil for 10-12 minutes until soft to prod with a fork. Once soft, drain with colander and add back to saucepan with butter, mustard and good pinch of salt and pepper, mash until smooth. Place lid on to keep warm.

Turn grill onto high. Whilst potatoes are boiling, preheat stove top, medium high heat. Add a large frying pan with a good splash of olive oil. Once hot, add onions for 2-3 minutes, stir often until soft and fragrant. Then add carrot, zucchini and lentils and heat through for 2 minutes. Followed by tomato paste, garlic, paprika, cumin and oregano, stir well and heat for 1 minute to get all the spices fragrant.

Once spices are fragrant, add passata, water and butter, stir well to ensure all ingredients are covered, turn down heat to medium, simmer for 3-5 minutes until thickened.

(Tip: If too thick add another tbsp of water)

Season to taste with honey/sugar and good pinch of salt and pepper.

Spoon lentil mixture into a medium baking tray (that is safe to go under grill). Carefully spoon mash on top of lentils and spread evenly with spatula. Finish off with a fork to make ridges and place under grill for 8-10 minutes until crispy and browned.

Serve with steamed greens drizzled in olive oil and a pinch of salt and pepper.

If you’re interested in going meat-free, or eating less meat and more plants, Rosie has a great new eBook out for just $10, packed with recipes like this one. Buy your copy.

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Foodie Friday: Roast vegetable, haloumi & grain salad

Maxwell & Williams Majolica

Foodie Friday

Styled on the brand’s colourful Majolica range (that was inspired by traditional Italian majolica tin-glazed ceramics), today’s delicious vegetarian recipe is brought to us by Maxwell Williams. Grilled haloumi is pretty hard to resist at any time of year, but this dish would make an ideal meal on these hot summer days. Yum!

Maxwell & Williams Majolica

Preparation time: 15 mins | Cooking time: 45 mins | Serves: 4-6

Ingredients

  • 4 large raw beetroots, peeled and sliced into wedges
  • 2 medium sweet potatoes, peeled and sliced into rounds
  • 4 red onions, peeled & sliced into wedges
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 100g quinoa, rinsed
  • 100g lentils
  • 1L vegetable stock
  • 2 x 250g packs haloumi cheese, each block cut into six slices

For the dressing

  • 1 garlic bulb
  • 1 tbsp lime juice
  • 1 tbsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp clear honey
  • Salt & pepper to taste

To garnish

  • Coriander sprigs

Method

  1. Preheat oven to 200°C fan forced (220°C conventional).
  2. Put the beetroot, sweet potato and red onion in a large roasting tray. Cut the top off the garlic bulb (reserve it for the dressing) and drizzle with a little of the olive oil before wrapping it in foil and adding to the tray. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
  3. Meanwhile, put the quinoa, lentils and stock in a medium saucepan over a high heat. Bring to the boil, then turn down to medium-low heat and cover with a lid. Simmer for 15-20 mins. Drain.
  4. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa and lentils.
  5. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lime juice, sherry vinegar, oil, honey and seasoning and stir to combine.
  6. Put a grill pan over a high heat. When it’s really hot, add the haloumi and grill for 45-60 secs each side (do this in batches).
  7. Spoon the quinoa and vegetables onto plates and top with the haloumi and dressing. Garnish with coriander sprigs.

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Foodie Friday: Pear and brie focaccia

Foodie Friday

This week’s recipe is brought to us by Australian Pears and it’s a beauty. A great combination of salty and sweet, pears are the perfect complement to the recipe’s melted brie and honey balsamic vinegar. Beurre Bosc or Packham pears will work best and ideally, the pears should be slightly firm.

Pear and brie focaccia

Serves 4 | Prep time: 20 minutes (plus 1.5 hours proofing time) | Cook time: 20 minutes

Ingredients

  • 200ml water
  • 1 tsp instant yeast
  • 1 tsp caster sugar
  • 320g plain flour
  • 2 tbsp extra virgin olive oil
  • 1⁄2 tsp salt

Toppings

  • 1-2 pears, sliced into 3mm thick slices with mandolin
  • 65g brie, cut into thin slices
  • 1⁄4 cup walnuts, roughly chopped
  • Olive oil for drizzling
  • 1 tbsp honey
  • 1⁄2 tbsp balsamic vinegar
  • Salt
  • Pepper

Method

  1. Prepare the dough by first mixing together water, yeast and sugar in a stand mixer bowl and allow to sit for 5 minutes. Add the flour, olive oil and salt and knead with the dough hook attachment for 5 minutes. Shape into a ball and put in a lightly greased bowl and cover with cling film. Proof the dough for an hour or till doubled in size
  2. When the dough has finished proofing, lightly grease a baking tray with olive oil and press the dough out on the baking tray to a rectangular shape, approximately 0.5-1cm thickness. Cover loosely with a tea towel and set aside to proof for 30 minutes. Preheat the oven to 200 degrees Celsius.
  3. When ready to bake, place the pear slices, brie and walnuts all over the dough. Drizzle with a little olive oil and bake in the oven for 20 minutes or till the edges of the dough start to become golden.
  4. As the focaccia is baking, mix the honey and balsamic vinegar together.
  5. Lightly season the focaccia with salt and pepper before drizzling the honey and balsamic vinegar over the top. Serve it warm.

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Foodie Friday: Almond croissants

Almond croissant

Foodie Friday

A fabulous way to jazz up store bought croissants for an easy Sunday morning brunch, this simple recipe is brought to us by Laurent Bakery founder Laurent Boillon who has generously shared his secrets to achieving that classic creamy almond filling. Mmm…

Almond croissant

Ingredients

  • 200g quality butter (at room temperature)
  • 260g icing sugar
  • 260g almond meal
  • 100g custard
  • 2 small eggs (50g each)
  • 25g corn flour
  • 100g caster sugar
  • 100g flaked almonds
  • 50g icing sugar (for decoration)
  • 6 croissants (one day old)

Method

Sugar syrup

  • Dilute 100g of sugar in 100ml of water. Bring it to the boil in a pot and then set aside to cool.

Almond cream

  • In a large bowl with a spatula, generously mix 200g butter (at room temperature) with 260g icing sugar until it’s a pale creamy texture without lumps.
  • Add eggs, 100g custard, 260g almond meal, 25g corn flour all at once and mix gently until smooth.

Assembling the croissants

  • Carefully cut the croissants horizontally with a bread knife and place them open sided on a baking tray lined with baking paper.
  • Turn the oven onto fan at 180˚c.
  • Fill up the water bottle spray with the sugar syrup (still warm) and spray evenly all over the cut croissants.
  • Spread some almond cream on the bottom halves of the croissants.
  • Place the tops halves on and spread the remaining almond cream on them.
  • Scatter some flaked almond on top of the croissants to stick to the cream.
  • Put them in the oven at 170˚c and bake for 17 minutes depending on the oven setting (on fan around 160˚c to 170˚c or conventional heating around 170˚c to 180˚c)
  • Check after 10 minutes and turn down the temperature if the croissants start to take too much colour on top.
  • When ready, leave them to cool and dust them with icing sugar for decoration.

Tips: Be aware that every oven is different and you will need to adjust the oven temperature to allow time for the croissant to bake inside. Also, you can substitute plain croissants with brioche buns or chocolate croissants.

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Foodie Friday: Avocado Mexican sweet potatoes

Foodie FridayThis fantastic, filling and wholesome recipe will give you a delicious balance of nutrients to help fuel your day. Your body will love the healthy fats from avocados, the slow burning carbohydrates from the sweet potato and the gorgeous fibre hit from the chilli. The best bit is that it’s ready to eat in just 15 minutes. It was created by dietitian Lyndi Cohen for Australian Avocados.

Serves 4 | Prep 5 minutes | Cook time 10 minutes

Ingredients

2-3 avocados (If your avocado is firm, it will be ready in a couple of days. To ripen, store in the fruit bowl and then pop in the fridge to keep at the perfect ripeness for two to three days. You can speed up ripening by popping it in a paper bag with a banana.)
4 small sweet potatoes
1 Tbsp extra virgin olive oil
2 Tbsp Mexican taco spice
1 tin (400g) black beans (drained)
1 tin (400g) lentils (drained)
1 tin (400g) corn kernels (drained)
1 tin (400g) diced tomato
200mL water
1 lime, to serve

Method
Add olive oil, black beans, lentils, corn, tomatoes, water and spice mix to a large saucepan and cook on medium-high for 10 minutes or until reduced.

Meanwhile, puncture the sides of the sweet potato six times with a fork. Place in the microwave for 8-10 minutes or until soft. The sweet potato can also be baked – place on a sheet pan, cover with foil and bake at 180C for 1 hour or until tender.

To serve, cut open the sweet potatoes. Fill with chilli and top with avocados. Serve with lime (optional).

Note: This recipe is naturally vegan and gluten-free. This recipe is vegetarian friendly.

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