Creamy Kabocha Squash Dip with Kale, Nashi Pear, Chilli and Cashew Topping

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Dips are one of my favourite things to make, it’s so easy to make a different variation every time, depending on what you have available. I also like the challenge of making them super healthy but equally as delicious as a naughty, creamy, oily, cheesy dip you might buy from the supermarket. So many of the so called ‘healthy’ dips you can buy, like hummus and babaganoush can have very high levels of oil in them. When I make dips, sauces and pestos at home I try to use water and vinegar where possible and usually it turns out just as delicious. Sometimes just a drizzle of oil on top of the finished product is all you need.

The kabocha squash I used in this dip is a type of asian squash that is abundant in the markets here at the moment, but you could use any type of pumpkin you like, butternut would work well. You could also use green apple or a firm green pear in place of the nashi pear.

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Recipe

Ingredients

1kg kabocha squash, cut into wedges, skin left on, seeds removed

1/4 cup coconut nectar or maple syrup

1 tbs sesame oil

1 whole bulb garlic, cloves separated

salt

150ml coconut cream

1/4 cup tahini paste or cashew butter

Juice of half a lemon

1 tsp curry powder

2 large leaves of kale stem removed, finely shredded

1/2 nashi pear, julienned

1 long red chilli, finely sliced

handful of fresh herbs such as lemon basil, mint and coriander

1 tsp olive oil

juice of 1/2 a small lime

handful of roasted cashews

Brown rice crackers, to serve

Method

Pre-heat oven to 200 degrees Celsius. Line an oven tray with baking paper. Place the squash in an even layer on the tray, along with the garlic and drizzle with half of the coconut syrup, sesame oil and sprinkle with salt.

Roast in the oven for about 45mins or until very tender. Remove from oven and allow to cool.

Scoop the flesh from the squash into a food processor (reserve the skins for a roast vegetable salad or just to snack on, they are delicious). Squeeze the garlic from the skins and add to the pumpkin along with the rest of the coconut syrup, coconut cream, tahini, lemon juice and curry powder. Process until combined and smooth. Check for seasoning and add salt if necessary. Spoon out into a wide, shallow bowl.

In another bowl add the kale, nashi pear, chilli, herbs, olive oil, lime juice and a pinch of salt. Use your hands to combine and slightly massage the kale to soften it.

Spoon on top of the dip and sprinkle with the cashews.

Serve with brown rice crackers or scoops of choice!

Enjoy!

 

Vegan Pandan Cake

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Pandan. Amazing. Smells and tastes like nothing else I’ve experienced, and the colour is something else! It is used in so many desserts in many asian countries, but also works beautifully in savoury dishes like curries and rice. Fortunately lots of Asian grocers in Australia now stock Pandan leaves, and will definitely stock the Pandan essence I used for this cake. The Cassava flour turns the cake into more of a pudding texture, it is unusual but delicious. I iced this cake with condensed milk that was simmered and reduced with Pandan essence to form a sort of caramel. But if you want to keep the cake vegan, I would suggest using a simple icing of icing sugar, lemon juice and pandan essence.
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Recipe

Ingredients

4 cups cassava flour

1 1/2 cups palm sugar

3 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp salt

3 cups coconut milk

2 tsp chia seeds mixed with 2 tbs water

1 tsp pandan essence

1/4 cup white vinegar

Method

Pre-heat oven to 180 degrees celsius. Grease and line a 30cm cake tin.

In a large bowl combine the flour, palm sugar, baking powder, cinnamon, ginger and salt.

Add the coconut milk, chia, pandan essence and vinegar. Stir to combine.

Spoon into prepared pan and bake for about 40-50mins or until risen and springs back to the touch.

Cool in pan.

Turn out and ice as you please.

 

Tempeh Burgers with Chilli Beetroot Relish, Tahini Sauce, Salad and Seeds on Pumpkin Bread

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Tempeh is possibly one of the best things on the face of this earth. It is so damn tasty and so damn good for you (except for maybe when you fry it up all crispy in oil….)

The flavour of tempeh on it’s own is delicious already, but, teamed with a few spices and some sweet and salty sauces, it is next level. All shoved in a dripping burger full of fresh salad, spicy beetroot relish and nutty tahini sauce, you definitely won’t be missing meat after this meal.

I love how readily available and cheap the tempeh is here in Bali. I’ll definitely be missing that back in Aus. I need to get into making myself. We bought the beautiful pumpkin bread and fresh produce from the organic markets here in Canggu on the weekend, always a treat!

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Recipe

Ingredients

4 pumpkin bread rolls (or whatever type you prefer)

1/4 cup coconut oil (or other cooking oil)

4 pieces tempeh, halved horizontally

1/4 cup soy sauce

1 tsp ground turmeric

Lettuce leaves

Tomatoes, sliced

Red onion, thinly siced

Bean sprouts

Cucumber, sliced

Toasted sunflower seeds

Fresh coriander

Chilli Beetroot Relish

Ingredients

2 tsp ground cumin

2 tsp ground coriander

1 tsp crushed black pepper

1 tsp dried chilli flakes

1 tbs olive oil

1 red onion, finely diced

6 cloves garlic, crushed

Thumb side piece of ginger, grated

5 birdseye chillies, finely chopped

3 fresh beetroot (small fist sized), peeled and grated

2 cups white vinegar

2 litres water

salt to taste

Tahini Sauce

Ingredients

3 cloves garlic, crushed

4 tbs tahini

1 tbs coconut syrup (or maple syrup/golden syrup/honey)

3 tbs lemon juice

water

salt and pepper

Method

To make the beetroot relish, first, toast the cumin, coriander, pepper and dried chilli in a dry frying pan for about 1min, stirring constantly, until fragrant. Remove from pan and set aside.

Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for about 3mins, or until soft. Add the garlic, ginger and chillies, and cook, stirring, for a further 1min. Add the toasted spices, beetroot, vinegar, some salt and 2 cups of the water. Bring to the boil. Reduce heat to low and simmer, stirring occasionally and adding a cup of water at a time as it reduces. Continue this for about nd hour and a half until beetroot is very soft and liquid is mostly absorbed. Spoon hot relish into sterilised jars and seal. Keep in the fridge after opening. Makes about 3 cups.

Meanwhile, to marinate the tempeh, in a shallow dish sprinkle the tempeh with the soy sauce and turmeric. Rub to coat evenly and allow to marinate in the fridge for at least 1 hour.

To make the tahini sauce, combine the tahini, garlic, lemon juice, salt and pepper. Add a tablespoon of water at a time until desired consistency is reached.

To make the burgers, heat the coconut oil in a large, non-stick frying pan over medium to high heat. Cook the tempeh, about 2 mins each side, until browned and crispy.

Toast the buns if you wish. Assemble the burgers with as little or as much ingredients as you want!

Enjoy with a side of potato wedges and cold beer!

 

 

Tempeh and Mushroom Fritters with Pickled Cucumber and Chilli Sambal

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DSC_0704DSC_0675DSC_0693DSC_0666DSC_0659I’ve finally escaped the Australian East Coast winter and am lucky enough to again be in the warm and welcoming arms of Bali. It’s been a week now since we arrived and we are finally starting to feel like we are away from it all. Our jobs, families, responsibilities good and bad. I always struggle in the first week to let it all go and allow myself yo relax. I straight away start to come up with ideas and projects and then struggle between the guilt of not getting onto them straight away and allowing myself to have a break.

So, I’ve started slow with a couple of little recipes and shoots this week. All enjoyed by the poolside at the end of the day, so really, not too stressful…..

The local market here in Canggu is great for seasonal and cheap produce, it’s a hectic motorbike ride along a busy road to get there so we always try and get as much as we can carry back. I haven’t had the guts to carry a pumpkin on the bike yet but will sometime soon!

These little fritters were a delicious afternoon treat with some cold drinks and jumps in the pool. You can serve them like this or alongside some rice and salad for a more substantial meal. I used button mushrooms here but shitake would be even better. Corn kernels would also work well. If you can’t find Cassava flour, chickpea flour would be a fine substitute.DSC_0710DSC_0715DSC_0718DSC_0653Recipe

Mushroom and Tempeh Fritters

Ingredients

800g tempeh, chopped into 1cm cubes

10 shallots, finely sliced

500g mushrooms

2 1/2 cups cassava flour

1 lemon, zest and juice

1-2 cups water

2 tsp ground coriander

1 large thumb ginger, grated

4 tbs soy sauce

salt and pepper

Handful fresh coriander, chopped

Canola oil for shallow frying

Method

Combine all of the ingredients, except the water, in large bowl. Add one cup of the water and stir to combine, add the rest of the water as needed, until mixture sticks together but isn’t too wet.

Heat the oil in a wok, about 5cm deep. Test it is hot enough by seeing if a cube of bread turns golden in about 20secs.

Fry heaped tablespoons of mixture, in batches, turning frequently, until dark golden brown. Don’t be put off by how dark they go, they need to cook in the middle. Test one if you need.

Drain on paper towel, sprinkle with fresh coriander and serve with samba and pickled cucumber.

Pickled Cucumber

Ingredients

1 small or half a large telegraph cucumber, halved lengthways, seeds scraped out and finely chopped

Handful of fresh parsley, finely chopped

1 cup white vinegar

2 tbs white sugar

salt and pepper

Method

Combine ingredients in a bowl and mix well until sugar dissolves. Refrigerate for at least 20mins, or until needed.

Chilli Sambal

Ingredients

2 brown onions, peeled and chopped

1 whole bulb garlic, cloves peeled and chopped

2 large thumbs ginger, peeled and chopped

10 birdseye chillies

4 stalks lemongrass, white and pale green parts chopped

4 tomatoes, chopped

3 tbs palm sugar

1/4 cup vinegar

juice of 5 small limes

1 tbs fish sauce (optional)

salt and pepper

Method

Combine all ingredients in a blender and blend until smooth. Check for seasoning and adjust to suit.

Keep in a jar in the fridge for up to 2 weeks.

 

 

 

Watermelon, Radish and Pistachio Salad with Herbed Quark

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Here is a beautiful fresh recipe that would be perfect for Summer, not really now, in this freezing cold, disgusting wintry weather. Back in February was when I actually made this salad, we took it to the beach to watch the sunset and enjoy the beautiful warm weather. It’s just that I haven’t had two seconds to spare until now to actually sit down and get the recipe up on here for you all. I’m struggling to remember how I actually made the dressing, I did have it written on scrap of paper somewhere, but who knows where that is hiding now. Lucky it’s a pretty straightforward salad, you could almost make it just from looking at the photos, which, as you can see, there are plenty of (they are all just too pretty with those radishes!)

If you’ve never heard of quark before, it’s a European style cheese, similar in texture to cottage cheese or ricotta and similar in flavour to yoghurt. It is a healthier option to cheese as it is lower in fat and salt, and has a lot more protein than yoghurt. It is becoming more available in Australia these days, I was surprised to find it in my local supermarket. However, if you can’t find it, ricotta or feta will work just fine in this recipe.

This salad is perfect as a fancy little entree or, if you want to serve it as a main, you could beef it up with a grain, such as pearl barley, or add some cooked prawns and some fresh crusty bread alongside. Yum!

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Recipe

Serves 4

Ingredients

Half a small watermelon, sliced into small triangles

1 bunch radishes, thinly sliced

1 bunch fresh basil, leaves picked, half finely chopped and half left whole

1/4 cup fresh chives, finely chopped

300g quark

edible flowers and nasturtium leaves

3/4 cup roasted pistachios, roughly chopped

1/3 cup olive oil

1/4 cup white wine vinegar

2 tablespoons honey

salt and pepper

 

Method

To make the dressing, combine the olive oil, vinegar, honey, salt, pepper and a 1/4 cup of the pistachios in a small food processor. Process until the pistachios are finely chopped and the dressing is well combined. Taste and check for seasoning and a balance in acidity and sweetness. Adjust if necessary.

To make the herbed quark, combine the quark, finely chopped basil and chives, mix well.

On four plates, arrange the watermelon, radishes, whole basil leaves, quenelles of the herbed quark, flowers, nasturtium leaves and the rest of the pistachios. Drizzle with the dressing.

Enjoy!

 

 

Moroccan Seafood Stew with Pearl Cous Cous and Harissa Cream

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When Lisa contacted me and said she was in Aus and would love to do a collaboration shoot with me, I knew it would be a fun day. Having not seen Lisa for five years, we had a lot to catch up on, but, after only a couple of minutes it was like those five years had been just five days. When you have friends like that, time and space don’t seem to matter.

We initially planned to do an outdoor, bush tucker cook-up, to help showcase the Primus gear that Lisa needed to shoot. But, due to one of the biggest storms to hit the East coast in years, flooding, wind and rain found us doing a cute little set-up in my backyard. It was really great working with another passionate foodie and photographer, and not to mention Daniel’s amazing fire-starter skills to keep us warm and set the scene.

The stew was one of the tastiest things I have ever eaten, everyone was really impressed by it yet it was so easy to make. You could use whatever seafood you like, or even change it to meat and vegetables. The flavours were amazing, especially the sauce soaked up with some nice thick sourdough. It also matched really well with the pearl cous cous salad, I love the texture of those little beads.

I also roasted some whole cauliflower in the fire. I haven’t included a recipe here as it is very straightforward. Just rub the whole cauliflower with some olive oil, salt and your favourite spices (I used cumin and sumac). Wrap in foil and cook in the fire or a hot oven for about 20mins, or until tender. It’s delicious dipped in the harissa cream…

Good company, cute set-up, delicious food, a few drinks and a little bit of work. It was a fun day!

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Recipe (adapted from Valli Little)

Serves 8

Moroccan Seafood Stew

Ingredients

Olive oil

2 brown onions, sliced

4 cloves garlic, crushed

2 tbs fresh ginger, grated

2 tbs ras el hanout (spice blend, available in good spice stores)

1 tsp ground cinnamon

2 tsp harissa paste

2 x 400g can crushed tomatoes

1L chicken or veg stock

1 kg seafood marinara mix

1 kg mussels

2 salmon steaks, cubed

2 x 400g cans chickpeas, drained

2 tsp honey

Fresh coriander and toasted almonds to serve

Method

Heat oil in a large saucepan over medium to high heat. Add onion and cook, stirring, for 2 mins or until soft. Add the garlic and ginger and cook for a further 1min. Add as el hanout, cinnamon, harissa, tomato, chickpeas, honey and stock. Reduce heat to medium low, cook for 10 mins, or until slightly reduced. Add marinara mix, salmon and mussels. Cook for about 10mins, without stirring too much to avoid breaking up the fish. Check for seasoning and add salt and pepper to taste. Top with fresh coriander and flaked almonds.

Serve with cous cous and harissa cream.

Pearl Cous Cous (a rough idea, amounts were not measured on the day)

Ingredients

Pearl cous cous (cooked to packet instructions in chicken or vegetable stock)

Olive oil

Lemon juice

White wine vinegar

Honey

Dried parsley

Fresh coriander

Sultanas

Kalamata olives, sliced

Salt and pepper

Flaked almonds, toasted

Method

Combine all ingredients except for the almonds. Check for seasoning and adjust if necessary. Place in serving bowl and top with almonds just before serving.

Harissa Cream

Ingredients

2 red capsicums, roasted, skin removed

200ml sour cream

2 tbs harissa paste

1 tsp lemon juice

salt

Method

Using a stick blender or in a small processor, blend the capsicum, Harissa paste and lemon juice together until smooth. In a bowl, combine the capsicum mixture with the sour cream. Add a little salt to taste. Refrigerate until ready to serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Smokey Pulled Jackfruit Burgers with Rainbow Slaw and Cashew Mayo

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After a few big months of work, parties, events, weddings and catering jobs, life is finally starting to slow down for the year. I have no more major events scheduled in for the rest of the year, apart from going to Indonesia over July and August (where I will be turning 30!), and am looking forward to a couple of months of slower/healthier living and creating lots more recipes.

I cooked this dish a couple of weeks ago as a trial dish for an upcoming wedding. The main for the wedding was to be three taco stands, a pulled pork, a fish, and this pulled jackfruit. It went down a treat and people were shocked when I told them it wasn’t meat. The texture is so similar, I actually prefer it to pork. It soaks in the flavours really well without all the fat of pork (which I know some people love).

The jackfruit is so versatile, you could match it with any flavours, I think next time I’d like to try it in a green curry.

You could also serve it with this smokey sauce in a jacket potato, on rice, in a burrito, enchiladas, or, like at the wedding, on tacos.

Any good Indian or Asian grocer should stock the tinned jackfruit in water or brine.

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Recipe

(Serves about 6-10)

Ingredients

Pulled Jackfruit

1/4 cup rice bran oil

2 brown onion, finely chopped

4 cloves garlic, minced

3 tbs smoked paprika

1 tsp cayenne pepper

3 tbs dried oregano

4 tins jackfruit in water or brine, drained

2 tins kidney beans, drained and rinsed

1 cup bbq sauce

salt and pepper

Cashew Mayo

2 cups raw cashews, soaked overnight, or boiled for an hour, drained

1 cup water

juice of 1/2 lemon

2 cloves garlic, minced

1 tbs mustard

salt and pepper

Rainbow Slaw

1/2 white cabbage, shredded

1/2 red cabbage, shredded

3 stalks celery, finely sliced

2 small or 1 large carrot, grated

1 red onion, finely sliced

2 long red chillies, finely sliced

Bunch parsley, finely chopped

1/2 cup white wine vinegar

salt and pepper

To serve

Soft bread rolls (white or brown)

Store bought sweet potato and potato chips

Siracha chilli sauce (optional)

Method

For the jackfruit, heat the oil in a large saucepan over medium heat. Add the onion and cook for 5mins until softened. Add the garlic and cook for a further minute. Add the spices, jackfruit, kidney beans and bbq sauce. Being to the simmer and cook, stirring often, for about 1 hour. Use the back of a wooden spoon to squash the pieces of jackfruit against the sides of the pot to shred them apart. Taste for seasoning and add salt and pepper to suit.

Meanwhile, for the cashew mayo, put all of the ingredients into a food processor and process until a smooth paste. If your food processor doesn’t produce a smooth enough consistency you can transfer the mix to a bowl and finish it with a stick blender. If it is too thick add a little more water. Keep in the fridge until needed.

For the coleslaw, combine all of the ingredients in a large bowl and toss to combine.

To serve, fill a bread roll with the warm jackfruit, the coleslaw, the cashew mayo, the chips and a drizzle of chilli sauce if using.

Enjoy!

 

 

Nasi Goreng with Kang Kung, Chicken and Prawn Sate and Tomato Sambal

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Indonesian people eat rice three times a day. No wonder they are the geniuses behind this delicious dish. You can serve it as simply or as complicated as you like, for breakfast, lunch or dinner, anything goes; just like life in Indo…

I’ve visited Indonesia three times over the past twelve months and am hoping to get back there soon to skip a couple of the cooler months here in Aus. Now that I have explored quite a bit through most of the islands, this time I’m looking forward to staying in one place for a couple of months and really getting to know the place, the people and learn a lot more about the food.

A lot of Indonesian food is cooked using copious amounts of oil and palm sugar, and MSG is common. I’m keen to adapt some common Indonesian recipes into some healthier versions with less oil, less palm sugar and definitely no MSG. There are so many beautiful fresh and tropical ingredients there, it won’t be hard to do.

Here is a recipe for my version of Nasi Goreng with a few yummy things alongside. The Kang Kung (water spinach) dish is definitely one of my favourite Padang choices. To make this dish vegetarian, omit the prawns from the rice, use tempeh for the sate and omit the fried anchovies.

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Recipe (serves 4-6)

Tomato Sambal
Ingredients
1o0ml rice bran oil (or other veg oil)
200g eschallots, peeled and diced
100g garlic, peeled and crushed
100g ginger, grated
400g long red chilled, diced
300g birds eye chillies, diced
2 lemongrass stalks, white and pale green part, sliced
3 kaffir lime leaves, sliced
2 tbs dried coriander seeds, crushed
60g palm sugar, grated
2 tbs shrimp paste, roasted
2 x 400g tins crushed tomatoes
Juice of 1 lime
Salt to taste
Method
Heat oil in a heavy saucepan over medium high heat. Add the eschallots and garlic and cook until soft. Add the ginger, chillies, lemongrass, lime leaves, and coriander, cook for a further few minutes. Add the palm sugar and cook, stirring, until sugar starts to caramelize.
Add the tomatoes and cook until soft and reduced, about 10mins.
Remove from heat and allow to cool.
Puree the sauce using a large mortar and pestle or blender. Add the lime juice and salt to taste.
Keep in a jar in the fridge for up to 2 weeks. Or freeze.

Nasi Goreng
Ingredients
80ml rice bran oil, plus extra
100g eschallots, peeled and diced
4 cloves garlic, finely diced
2 carrots, finely diced
200g cabbage, chopped
300g prawn meat, chopped
1/4 cup tomato sambal, plus extra to serve
5 tbs soy sauce
600g cooked rice, chilled (from 2 cups raw)
100g baby spinach
salt to taste
4-6 eggs
Fried shallots
Crispy fried anchovies
Krupuk crackers (I used ones made from taro)
2 Fresh tomatoes, quartered
1 small cucumber, sliced
Lemon basil
Method
Heat the oil in a large wok over medium high heat. Add the eschallots, garlic and carrots and cook until soft. Add the prawns and cabbage and cook, until cabbage is soft and prawns are cooked.
Add the sambal and soy sauce and cook for a further few minutes to reduce some of the liquid.
Add the rice and spinach and cook, stirring for a further 5 mins.
Add salt to taste.
Heat extra oil in a frying pan over high heat. Fry the eggs until white is cooked and yolk is still runny.
Serve the rice in a mound (you can use a cup to mould it), top with the fried egg, shallots, anchovies, some extra tomato sambal, krupuk crackers, the tomato, cucumber and lemon basil, and whatever else you choose to serve alongside (I also served Kang Kung and chicken and prawn sate, recipes follow)

Kang Kung (spicy water spinach)
Ingredients
2 tbs rice bran oil
4-6 eschallots, peeled and sliced
3 cloves garlic, peeled and finely sliced
4 long red chilles, halved, de-seeded, and thinly sliced lengthways
1 birdseye chilli, finley chopped
2 bunches water spinach, washed, trimmed and chopped into 10cm lengths
2 tbs oyster sauce
2 tbs kecap manis
2 tbs soy sauce
salt to taste
Method
In a large wok, heat the oil over medium high heat. Add the eschallots, garlic and chillies and cook, stirring, until soft.
Add the water spinach and sauces and cook, stirring, until spinach is wilted and reduced, about 5mins.
Add salt to taste.
Serve.

Chicken and Prawn Sate
Ingredients
Rice bran oil
600g chicken thigh, cut into 2cm cubes
12 large green prawns, peeled, tail left on
1/4 cup plus 2 tbs tomato sambal
1/4 cup plus 2 tbs kecap manis
5 tbs palm sugar
Small bamboo skewers
Method
Place the chicken in one bowl and the prawns in another. Add the 1/4 cup sambal, 1/4 cup kecap manis and 3 tbs of the palm sugar to the chicken. Add the 2 tbs sambal, 2 tbs kecap manis and remaining 2 tbs palm sugar to the prawns. Stir each well, cover, and leave to marinate in the fridge for 2 hours.
Thread about 5 pieces of chicken onto skewers, and one prawn each per skewer with the tail pointing away.
Heat the oil on a grill pan to very hot and smoking. Carefully add the chicken skewers and cook, turning, for about 5-8 mins or until cooked through and caramalized, adding the prawns in the last 3 mins of cooking.
Serve.

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Panzanella Salad with Haloumi and Pomegranate Molasses

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Hello again. It’s been a long time between posts! Over 6 months I think! But don’t mistake this to mean that I haven’t been cooking, in fact, I’ve been cooking so much that I just haven’t had time to write down recipes or take photos of everything I’ve been doing. The best I’ve been able to manage lately is a quick snap on my phone and an upload to instagram (which I kinda love).
So much has happened over these last six months, the last time I posted was from a friends apartment in Amsterdam, just a couple of days before I flew to Mykonos to work for a month as a private chef in a Villa there. Oh how I wish I had sufficient words to describe that month. To keep it brief, it was one of the most challenging months of my life, physically, mentally and emotionally. I was struggling to figure out why life had sent me there, apart from learning that I never EVER want to be rich. It was an amazing (if not soul destroying) experience and I wouldn’t take back a second of it.

Then it was on to Turkey, one of my most favourite and cherished countries. The food, the people, the landscape, it’s incredible. I spent a couple of months slowly roaming around, a large chunk of which was spent in the crystal clear waters of the mediterranean sea, free diving with turtles and lying on the pebbly beaches. I met some beautiful people and had a beautiful time. I love that place.

After that came Indonesia, where I met up with some friends and also showed my Mum around Bali for her first ever trip overseas. We ate, drank, lay on the beach and hooned around on a scooter, she loved it.
Finally, after being away from my home town for over 12 months, it was time to head back. Fortunately I had already been contacted by a friend here in Aus that owns the cutest little fish restaurant right on the beach about doing some work for them upon my return. I took the job and we haven’t looked back! it’s been an amazing experience and I feel so fortunate to be working with such kind and generous people. I’m learning a lot and have the freedom to be as creative as I like.
This summer has been a total whirlwind of work, parties and beach time. It’s been totally amazing. I could go on and on about all that has happened over the last six months, but, I highly doubt anyone wants to know every detail, and to be honest I can’t even remember half of them. I just know that I’m happier than ever and so excited for everything to come.
Anyway, here is a quick and easy recipe for one of my most favourite types of salads, I absolutely love the way the bread soaks up the dressing, along with the pops of sweetness from the pomegranate, the saltiness of the haloumi and the freshness of the herbs. It’s perfect on it’s own or you could serve it alongside some grilled seafood or meat. The recipe simply lists the ingredients I used, without amounts, so you can adjust it to however many people you are catering for (and also because I can’t find the piece of paper I wrote the actual recipe down on….)DSC_0030DSC_0028DSC_0026DSC_0003

Recipe

Ingredients

Wholemeal sourdough, toasted and cut or torn into pieces

Heirloom cherry tomatoes, halved

Baby cucumbers, sliced

Red and green capsicum, sliced

Red onion, finely sliced

Kalamata olives

Rocket

Mint, leaves picked

Pomegranate seeds

Haloumi, sliced 1cm thick

Olive oil

Fresh lemon juice

Salt and pepper

Pomegranate molasses

Method

In a large bowl, gently toss together the sourdough, tomatoes, cucumber, capsicum, onion, olives, rocket, mint and half of the pomegranate seeds with the olive oil, lemon juice and salt and pepper. Leave to marinate and for the flavours to develop for about 15mins, tossing gently every 5mins.

Meanwhile, heat a grill pan or frying pan to medium/hot with a little olive oil. Fry the haloumi until golden. Set aside and keep warm.

Place the salad into serving bowls, top with the remaining pomegranate seeds, drizzle with the pomegranate molasses and place the haloumi on top.

Enjoy!