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!

 

 

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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!

 

 

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!

 

 

 

Baba Ghanoush with Pickled Apple, Walnuts, and Paprika Oil

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This weekend I am co-running a pop-up restaurant in Amsterdam! It’s going to be so much fun, I’m so excited to introduce some new flavours and concepts to the people of Amsterdam. We will be serving an eleven course, plant-based feast, with a little seafood and Kangaroo meat thrown in. We want to celebrate the vegetables though, using locally sourced, seasonal produce and some Australian bush spices. I can’t wait to start cooking!

In the meantime, here is a recipe for the most delicious babganoush you will ever taste. A result of some eggplant growing old on my friends sideboard, he told me to use them for something before they went bad. My specialty! I love having the skill to be able to use anything and make it into something, nothing ever gets wasted!

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Recipe

Ingredients

3 medium eggplants

1/2 cup tahini

1 tsp salt

Juice of 1 lemon

3 cloves garlic, finely grated

pinch chilli flakes, plus extra to serve

1/2 tsp ground cumin

2 tablespoon olive oil

1/2 tsp smoked paprika

1 green apple

1/4 cup white wine vinegar

1/2 cup roasted walnuts

Handful coriander leaves

Toasted pita bread to serve

Method

Pre-heat the oven to 200 degrees celsius.

Use a fork to pierce the eggplant all over a few times. Using metal tongs, hold them over an open flame for around 10 minutes, turning constantly, until the skin is charred. Place them in a baking dish and continue to cook for a further 20-30mins, until they are very soft and collapsed. (if you don’t have an open flame to char them first, you can do it under a grill or just cook them completely in the oven. You just won’t get the smoky flavour). Remove from the oven and allow to cool completely.

Cut the eggplants in half and scoop out the flesh into a large bowl. Add the tahini, salt, lemon juice, garlic, chilli flakes, cumin and some cracked pepper and using a fork, combine and mash the eggplant until a stringy paste forms. (you can also use a blender but I prefer to keep the texture of the eggplant, I find it goes a bit gluey when processed)

Peel and grate the apple. In a small bowl, combine the grated apple with the vinegar and a pinch of salt. Stir well and allow to sit for at least 10mins, stirring every so often.

Combine the olive oil and the paprika in a small bowl and stir well to combine.

To serve, place the eggplant mixture in a large shallow dish. Drain the apple from any excess liquid and place on top of the eggplant. Sprinkle with the walnuts, coriander leaves, and extra chilli flakes. Drizzle with the smoked paprika oil. Serve with some toasted bread and other mezze dishes if you wish.

 

Spiced Eggplant with Savoy, Lentil and Pomegranate Salad

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It’s becoming more obvious everyday. I think I finally need to make the move, the one I planned to a couple of years ago but got sidetracked by other travels, it’s time to come and live in London for a while. It’s a weird thing, to want to come and live in one of the biggest and coldest cities I’ve ever been to, but I feel there is so much opportunity for me here, as well as one of my dearest friends, and, when it gets too cold, I’ll just shoot off down to Spain or Morocco and warm the cockles. Anyway, I’ve got a few more months here in Europe, I’m sure I’ll have more of an idea by the time we head back to Australia.

So, we finally got to catch up last night, my dear friend and I. The conversation did not have more than a two second gap in it for about five hours straight. I was so excited to cook for her and wanted to make something wholesome and delicious, but, as it is when travelling, I’m also restricted by the ingredients I can use. Luckily there were some spices in the cupboard here and I was able to find the rest of the ingredients in the endless Middle Eastern grocers lining the main street here. So much pita bread!

If large enough, the eggplants are sufficient on there own as a meal, but we ate them alongside some warmed pita bread, hummus and a quinoa salad. Find the recipe for my favourite creamy hummus here.

I adapted this recipe from Green Kitchen Stories, one of my favourite food blogs to turn to when I want some inspiration for a truly healthy and wholesome meal. I also made some little chocolate and almond cakes for dessert, completely sugar, dairy and gluten free. They were so delicious! Unfortunately we were too busy eating and talking to think to get any photos by the time dessert came around!

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Recipe

Serves 4

Ingredients

4 large eggplant

Olive oil

2 tbs garam masala

2 tbs curry powder

1 tsp cayenne pepper

salt and pepper

Salad

1 small savoy cabbage, finely sliced

400g can puy lentils, rinsed and drained well

Bunch parsley, finely chopped

1 pomegranate, arils (seeds) removed

1 tbs olive oil

Juice of 1 lemon

1 tbs maple syrup

salt and pepper

To serve, hummus, pita bread, quinoa salad (optional)

Method

Pre-heat oven to 200 degrees celsius. Line a large baking tray with baking paper.

Cut the eggplants in half lengthways and use the tip of a knife to cut a criss cross pattern, about 1cm deep, into the flesh. Drizzle well with olive oil, using fingers to rub all over. Sprinkle with the spices, salt and pepper, and use fingers to rub spices into the cuts. Drizzle with more olive oil if they feel too dry. Place in the oven and cook, for about 45-50mins, or until flesh is dark on top and soft in the centre.

Meanwhile, for the salad, bring a large pot of salted water to the boil. Blanch the cabbage, for 1min, drain and rinse under cold water. Leave to drain as much water out as possible. In a small jar, combine the olive oil, lemon juice, maple syrup, salt and pepper and shake well. In a large bowl, combine the cabbage, lentils, parsley and dressing and toss to combine.

To serve, place the eggplants on a large serving platter, scatter the salad over the tops and sprinkle with the pomegranate. Serve with sides such as hummus, pita bread and quinoa salad. Enjoy!

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Vegetarian Turkish Lahmacun. Spiced Lentil Flatbreads with Garlic Yoghurt and Pickles.

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I made this dish whilst we were back in Germany, staying with a friend who loves food and loves to eat. It was perfect for me! I had access to her awesome little kitchen the whole time we were there and I had the best time preparing breakfasts, snacks, afternoon teas and dinners for all of us, which, in turn, resulted in lots of lovely hours, sitting around, chatting, eating and drinking. Bliss!

Germany is renowned for it’s Doner Kebabs and there are many (MANY) turkish restaurants. It got me thinking about a dish I had seen, a kind of turkish pizza. I mentioned it to our friend and she said, yes, it’s called Lahmucan, but, she had never been able to try it because it is only ever made with lamb mince and she is a vegetarian. So, I decided to try and make a meatless version of Lahmucan. And, boy did I nail it! The dough was amazingly soft and beautiful to work with, and turned out perfect when baked. The topping was spicy and tasty, especially with a drizzle of lemon and the garlic yoghurt, and the freshness of the parsley and pickles. You have to give this a try!

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Recipe

Ingredients

Dough
7g sachet of yeast
1 egg
1/3 cup olive oil
2 cups plain flour
1 tsp caster sugar
pinch salt
Olive oil
Spiced Lentil Sauce
Olive oil
100g walnuts, roughly chopped
250g swiss brown or button mushrooms, roughly chopped
400g can brown lentils, rinsed and well drained
1 brown onion, finely chopped
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
400g can chopped tomatoes
2 tbs tomato paste
2 tsp ground cumin
3 tsp sumac
2 tsp paprika
1/4 tsp ground cinnamon
1 tsp oregano
1 tsp sugar
salt and pepper
Yoghurt Sauce
1 cup plain yoghurt
1 clove garlic, finely grated
1 tbs lemon juice
Pinch of salt
Pickled Radishes
Bunch radishes, thinly sliced on a mandolin
1/3 cup red wine vinegar
3 tbs sugar
Pinch of salt
To Serve
20g walnuts, roughly chopped
Bunch of parsley, leaves finely chopped
1 red onion, thinly sliced on a mandolin
Lemon wedges
Pickled peppers

Method

For the dough, combine the yeast with 1/3 cup warm water and allow to stand for 10mins, until bubbles have formed on top.
In a large bowl, sift the flour, sugar and salt together. In a small bowl, whisk together the egg and the olive oil. Make a well in the centre of the flour mixture. Add the egg mixture and the yeast mixture to the flour. Stir briefly, until just combined. Cover with a towel and rest for 10mins.
Use olive oil to lightly oil a clean work surface and your hands. Turn dough out onto work surface and knead for 10secs, gently pushing it away form yourself and folding it back over. Return to the bowl and cover with the towel. Leave to rest for 15mins. Repeat this process twice more at 15min intervals. After the last kneading, cover again and leave to rise for an hour.
After an hour, divide the dough into four equal portions. Dust a clean work surface with flour and line two large baking trays with baking paper. With a rolling pin, roll the portions out into 30cm by 20cm rectangles (or whatever shape you manage). Place on the trays and cover with tea towels. Leave to rise for another 45mins.
Meanwhile, make the spiced lentil sauce.
Add the walnuts, the lentils, the mushrooms and some salt to a large food processor. Using the pulse action, process until just finely chopped, try not to turn it into a paste. In a large frying pan, over medium high heat, add a tbs of olive oil and add the lentil mixture. Cook, stirring, for about 10mins. Remove from pan and set aside.
In the same pan, add another tbs of olive oil. Cook the onion, stirring, over medium heat, for 5 mins or until soft. Add the garlic and the chilli and cook, stirring, for a further minute. Add the tomatoes, tomato paste, spices, sugar, and some salt and pepper. Bring to the simmer, turn heat to low, and cook, stirring often, for about 10mins, or until thick and fragrant. Add the lentil mixture and stir to combine. Turn off the heat and set aside to cool.
In a small bowl, combine the yoghurt with the garlic, lemon juice and salt. Stir well to combine. Leave in the fridge until needed.
In a medium bowl, combine the radishes with the vinegar, sugar and some salt. Using your hands, massage the radishes with the vinegar. Allow to sit, stirring every so often, for at least 30mins before serving (you can also make these up to 1 day ahead, stored in the fridge).
Pre-heat the oven to 180 degrees celsius. Drizzle the 4 dough rectangles with a little olive oil. Spread with the lentil sauce, leaving about 2cm around the edges. Place in the oven and cook, for about 45mins, or until lentil sauce is dry on top and the edges of the dough are nice and golden brown.
To serve, top with the pickled radishes, sliced onion, parsley, walnuts, a squeeze of lemon, a drizzle of the yoghurt and the pickled peppers on the side. (I like to just put everything in the middle of the table and let people top their own)
Enjoy!









Chilled Cucumber and Sesame Soup with Trio of Noodles

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I made this dish to share with our housemates before we left Australia. I can’t believe that was only a week ago. Feels like so much longer. My mind and body still don’t quite know where we are and if it wasn’t for the fantastic company I’ve been keeping, I’m not sure how I would be feeling! I realised today that I left my full time job over nine months ago and have not slept in the same place for more than a couple of weeks since then. Blows me away a little bit!!

This dish is so nourishing, moorish, cleansing and just downright good. We ate it as an entree on a hot night in Darwin. Having a chilled soup still seems like a good idea to me, being in a warm climate, but, if you’re somewhere where it’s starting to get a bit cool, it would be just as delicious served warm. You could add tofu or chicken to this if you liked, I think that would also be yum! You could also use whatever noodles you like, I just used what I had on hand, which was a delicious combination! I love the difference in textures.

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Serves 6

Ingredients

4 Lebanese cucumbers, finely sliced

1/2 tsp salt

1/3 cup tahini

3 cups vegetable stock

4 tbs white miso paste

2 tsp raw sugar

1 long red chilli, finely sliced

4cm pice of ginger, grated

1 clove garlic, grated

100g vermicelli

250g hokkien noodles

250g thick soba noodles

A handful each of coriander leaves and mint leaves

Toasted sesame seeds and roasted peanuts, to garnish

Method

Combine the sliced cucumber in a large bowl with the 1/2 tsp salt. Stir to combine and allow to sit for 30mins.

After 30mins, using your hands, squeeze the liquid from the cucumbers, as much as you can. But don’t discard the liquid. Set the cucumber aside.

Combine the cucumber liquid with the tahini, stock, miso, sugar, chilli, ginger, and garlic and whisk to combine. Taste for seasoning and add a little salt if necessary. Place in the fridge for 1 hour.

Before serving, cook your noodles according to the packet directions. Run them under cold water once they are cooked, to cool, and stop the cooking process.

Divide the noodles between the serving bowls and pour over the cold soup. Top with the cucumber, herbs, sesame seeds and peanuts.

Enjoy!

 

 

 

 

Snake Bean and Coconut Salad

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We’ve been in Ubud for a few days now, hanging out with some amazingly talented people, who are also so down to earth, generous and fun to be around. It makes it hard to move on! I could easily live here for a while, but I find myself saying that about so many places that I visit!

Our beautiful and generous friend, who is also an epic musician, has been so accommodating and I’ve been loving having the use of his kitchen, especially with the local markets on just down the road every morning…even if they do finish at 8am…

Every Warung (small restraurant), that we have eaten at over the past week has had more than one beautiful green salad on offer, a lot of them consisting of green beans, coconut and bean sprouts. So, I wanted to give it a try. My version tastes quite different to the ones I have had so far but I think that is because they use ALOT of oil in everything here. I used less oil, but add more if you like. And PLEASE! Don’t be afraid of the salt. Add it until it tastes good cause there aren’t any other salty elements in this dish.

I know it may seem like this recipe calls for a couple of things you may not be able to get from your local grocery store, but they are easily replaced. Use regular green beans instead of snake beans, but cook them for half the amount of time, and if you can’t get fresh coconut, just use the dried stuff. Add or remove anything you want from this dish, you can’t really go too wrong. Alongside the salad we had some omelette with golden shallots, some turmeric and ginger marinated tofu and the peanut sambal and tomato sambal for which you can find the recipes for in the last post.

Also, how funny are my photos looking! Ive had no nice plates or surfaces to work with and it cracks me up that these pics look like something from the 1987 Women’s Weekly Asian Edition. 😀

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Recipe

Serves 4 as a side dish

Ingredients

1tbs peanut oil

6 golden shallots, finely sliced

4 cloves garlic, grated

6cm piece fresh ginger, peeled and grated

2 tbs yellow curry paste

1 long red chilli, finely sliced

1 small birds eye chilli, finely sliced

500g snake beans, cut into 5cm lengths1 large bunch of water spinach

Flesh from half a mature coconut, finely sliced and toasted, about 1/2 cup

1/2 cup desiccated coconut, toasted

1 1/2 cups bean sprouts

1/2 cup roasted peanuts

juice of 2 limes

1 tbs sugar

salt and pepper

2 tomatoes, sliced

Method

Heat the oil in a large frying pan over medium heat. Add the shallots, garlic, ginger, chillies, and curry paste and cook, stirring for 1min. Add the snake beans and continue to cook, stirring, for about 5 mins, or until beans are just cooked. Add the water spinach and cook, stirring, for 1min, or until wilted. Transfer mixture to a large bowl.

Add the coconut, beansprouts, peanuts, lime juice, sugar, and salt and pepper. Stir to combine and check for seasoning. Add more salt if neccesary. Top with the fresh tomato slices.

Menikmati!

 

 

 

 

Peanut Sambal (Sambal Kacang), Tomato Sambal (Sambal Tomat), and Eggplant in Chilli Sauce (Terong Balado)

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Bali. I’m going to keep this short, because otherwise, I could be writing all day about this amazing country. It is a truly beautiful place. Not just the land itself but the people that make it so. They are peaceful, generous and kind beyond words. I hope I can take a little of their calm and humble beauty away within myself when we leave.

It feels fantastic to be travelling again, I learn so much about myself and appreciate my home and my family more with each place I visit. It is so easy to get caught up in the bubble at home, of working and socialising and buying things. I love to be so free and happy with the people  I am with and what I can carry on my back.

So far, the food here is so amazing that I can’t quite remember anything else I would rather eat. I’ve been enjoying a mostly vegan diet and I’m not missing dairy a single bit. I have eaten a small amount of seafood, but look forward to more of that once we go to the smaller islands. We have mostly been eating in the Warungs, small restaurants that serve local dishes for an amazingly low price. I’m so impressed with the amount of different vegetarian meals they offer, and I’m in love with the tempeh here. I’d like to learn how to make it. There are many cooking classes on offer but I think I prefer to experiment on my own with what I have tried and what I have asked people so far. I think everyone makes their own versions of these dishes anyway, without ever having a set recipe.

I got up early yesterday and went to the local markets to buy the ingredients I needed for these dishes that I had tried the day before at a friends’ house. The market had everything I needed, I didn’t need to buy a single thing from the grocery store except for some oil. This fact made me feel I was on the right track. So, here are my versions of some delicious Balinese dishes! May there be many more to come!

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Recipe

Tomato Chili Sambal (Sambal Tomat)

Ingredients

3 tbs peanut oil
5 long red chillies, roughly chopped
6 red cayenne chillies, or birdseye chillies, roughly chopped
10 golden shallots, peeled and roughly chopped
2 tomatoes, roughly chopped
6 cloves garlic, roughly chopped
4cm piece ginger, peeled and roughly chopped
1 tsp fish sauce (optional)
1/4 tsp white pepper
1 1/2 tsp salt
1 tbs raw sugar

Method

Heat the oil in a pan over medium heat. Add the chillies, shallots, tomatoes, garlic, and ginger and cook, stirring, for about 5 mins, add some water if it gets too dry. Transfer mixture to a mortar and pestle and add the fish sauce, pepper, salt and sugar and grind until a chunky consistency. Check for seasoning and adjust if necessary.
You can use it straight away or keep in the fridge for up to 5 days. The flavour will change after a while. I like to let it sit for a few hours before using. Serve at room temperature.

Peanut Samabl 

Ingredients

2 tbs peanut oil
150g roasted peanuts
2 long red chillies, roughly chopped
3 red cayenne chillies, or birdseye chillies, roughly chopped
4 cloves garlic, roughly chopped
8 golden shallots, peeled, roughly chopped
4cm piece ginger, roughly chopped
1/4 cup toasted, desiccated coconut
juice of 1 lime
1 tsp raw sugar
1 tsp salt
1/4 tsp white pepper
200ml water

Method

Heat the oil in a pan over medium heat. Add the peanuts, chillies, garlic, shallots, and ginger and cook, stirring, for about 3 mins. Transfer mixture to a mortar and pestle and add the coconut, lime juice, sugar, salt and pepper and grind to a thick paste, adding the water as you go.
You can use it straight away or keep in the fridge for up to 5 days. The flavour will change after a while. I like to let it sit for a few hours before using. Serve at room temperature.

Eggplant in Chilli Sauce (Terong Balado)

Serves 4 as a side dish

Ingredients

4-5 long eggplants
8 tbs peanut oil
2 tbs tamarind pulp, dissolved in 2 cups warm water
2 long red chillies, roughly chopped
3 red cayenne/birdseye chillies, roughly chopped
10 golden shallots, peeled and roughly chopped
5 cloves garlic, roughly chopped
4cm piece ginger, peeled and roughly chopped
2 tsp salt
1 tbs raw sugar

Method

Prepare a large bowl with cold, salted water. Cut the eggplants into 5cm pieces, putting them in the water as you go. Leave them in the water while you prepare the paste.
For the paste, heat 1tbs of the oil in a pan over medium heat. Add the chillies, shallots, garlic and ginger and cook, stirring for about 2mins. Transfer to a mortar and pestle with the salt and sugar, and grind to a smooth paste.
Add the remaining 7 tbs of the oil to a clean pan, over medium high heat. Add the drained eggplant and cook, stirring, for about 5mins, or until starting to soften, but not falling apart. Remove the eggplant from the pan with a slotted spoon and discard the remaining oil.
Return the eggplant to the pan, along with the chilli paste and the tamarind water. Bring to the boil and reduce heat to low. Cook, stirring, for 3mins, or until thickened slightly and eggplant is fully cooked.
Serve.