Friday, November 6, 2009
Last weekend I was in Victoria as you may have read in my November newsletter, it was such an inspiring trip and I cooked for 38 residents with cancer over 3 day's.
The ingredients were bio dynamic, local and full of vitality, you really could taste it in each bite, also the amazing women cooks poured there heart and soul into each dish.
Now I'm about to start a series of vegetarian cooking workshops before I head off to the states....
For more info head to the news section of the organic cook website, and also for a read of a 6 page feature in prevention magazine which is out now in newsagents.
enjoy the two new asparagus recipes.
2 bunches asparagus, washed and trimmed
1kg blue eyed cod
½ red onion, sliced finely
2 cloves garlic
2 cans diced tomatoes
1 eggplant, sliced thinly
2 tablespoons parsley
2 tablespoons extra virgin olive oil
1 small red capsicum, deseeded and chopped into small cubes
1 small red chilled, deseeded and diced
2 anchovies, washed and cut small
1 cup vegetable stock
Sea salt and black pepper to season
Pecorino cheese, shaved to serve
Preheat oven to 170 degrees
Line a baking tray with baking paper and baste either side of eggplant with extra virgin olive oil and bake in the oven for 25 minutes turning half way through
Fill a saucepan with boiling hot water almost to the top and blanch asparagus for 2 minutes.
Cut the fish pieces into 3 and poach in water in frypan for 15 minutes or until cooked set aside
Remove when cooked and drain and refresh with cold water. Set aside
In a frypan heat the oil and add the garlic and red onion cook until translucent
Add the red capsicum, chilli and two tablespoons water and cook for 5 minutes
add the canned tomatoes, vegetable stock and anchovies and when eggplant has cooled cut into small squares and add as well season with sea salt and pepper and reduce tomatoes cooking on simmer for 10 minutes.
Pour the sauce over the fish and asparagus, serve with pecorino
Tuesday, November 3, 2009
1 small brown onion, diced finely
2 garlic cloves, mixed to a paste
1 small red capsicum, sliced very finely
1 bunch asparagus
½ bunch parsley, washed and picked
Sea salt and pepper to season
1 tomato, chopped roughly
1 tablespoon tomato paste
3 tablespoons extra virgin olive oil
8 organic eggs
1 small tub ricotta
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon black pepper corns and sea salt
In a mortar and pestle grind the coriander seeds, cumin seeds, black pepper and sea salt. Set aside
Fill a saucepan with boiling hot water almost to the top and put in the asparagus, blanch quickly 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.
In a frypan heat the olive oil gently and add onions and garlic, sauté until
translucent. Add in the red capsicum, asparagus, tomato paste, tomato and zucchini stirring for 5 minutes. Whisk the eggs in a bowl and season with sea salt and pepper add the parsley and then slowly pour in to the frypan coating the whole pan. With a tablespoon place dots of ricotta on top of egg mixture. Lastly when the base is cooked sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.
serve with a green salad and good quality sourdough for breakfast, lunch or dinner!