caprese sandwich

With the weather finally changing here in Perth to more like spring, here is a 

great idea for a picnic snack, whether you eat it as is or toast on the BBQ. a play on the great Caprese Salad with vine ripened tomatoes, a good mozzerella and fresh grown basil pressed between two slices of good toasted sourdough.

What you need

6 slices sourdough bread

4 vine ripened roma tomatoes, sliced

2-3 tbsp balsamic vinegar

Good quality olive oil

8 oz. fresh mozzarella, sliced

2 large handfuls basil leaves (about 1 oz)

Salt and pepper to taste

what to do

Place the sliced tomatoes on a flat tray greased with olive oil. Drizzle the tops with a little olive oil, salt and pepper, and balsamic vinegar.

On the grill setting, bake the tomatoes in the oven for about 6-8 minutes, 

Place a few basil leaves on each slice of the bread.  Add the roasted tomatoes and top with mozzarella.

Just grill on the BBQ or in a pan till the bread is golden brown and the cheese is gooey and soft

seafood lasagne

What you need

40g butter

1 medium leek, trimmed, halved, washed, thinly sliced

2 medium carrots, peeled, finely chopped

1 teaspoon fresh lemon thyme leaves

2 garlic cloves, crushed

1/3 cup plain flour

2 cups chicken stock

2 cups milk

1 tablespoon dijon mustard

1 cup grated tasty cheese

500g salmon fillets, cut into 2cm pieces

200g ling, cut into 2cm pieces

12 (400g) green king prawns, peeled, deveined

2/3 cup panko breadcrumbs

1 tablespoon olive oil

6 fresh lasagne sheets

Green salad, to serve

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What to do

Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 31cm baking dish.

Melt butter in a large frying pan over medium heat. Add leek, carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Gradually add stock and milk, stirring, for 5 to 7 minutes or until mixture thickens slightly. Add mustard and half the cheese. Stir to combine. Remove from heat. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.

Combine breadcrumbs, olive oil and remaining cheese in a bowl. Line the prepared baking dish with 2 lasagne sheets. Top with 1/3 seafood mixture. Top with another 2 lasagne sheets and half remaining seafood mixture. Repeat with remaining lasagne sheets and seafood mixture. Sprinkle with breadcrumb mixture. Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden. Stand for 10 minutes. Serve with salad.

braised lamb shoulder with figs

what you need 

½ cup dried figs

4 fresh figs halved (if available)
½ cup warm water
I boneless lamb shoulder trimmed of excess fat
Salt and ground black pepper
1 small onion diced
2 tablespoons olive oil
4 pickling onions whole
2 small garlic cloves, minced or pressed through a garlic press
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 cup canned diced tomatoes, with their juice
2 tablespoons honey
2 tablespoons minced fresh parsley leaves

what to do
Place the figs and water in a bowl and soak for 30 minutes. Drain, reserving the water. Cut the figs into half and set aside

Sprinkle the shoulder with salt and pepper to taste. Heat 1 tablespoon of the oil in a heavy-bottomed large pan over medium-high heat and cook until browned on both sides, 4 to 5 minutes.

Remove from the pan and set aside.

Pour off the fat in the pan,
Return the pan to medium heat and add the remaining 1 tablespoon oil. Add onions and cook until softened, about 4 minutes. Add the garlic and spices and cook until fragrant, about 1 minute. Add the reserved soaking liquid from the figs and simmer until reduced by half, scraping the browned bits from the pan bottom with a wooden spoon, 2 to 3 minutes. Stir in the tomatoes, honey and reserved figs, then return the shoulder to the pan, add whole onions cover and place in a moderate oven until the shoulder is cooked through and starting to fall apart, approx. 2-2.5hrs. 30 after 2 hours add fresh figs if available and cook for further 30 minutes.

Place the shoulder  on a serving dish, stir the parsley into the braising liquid, adjust the seasonings with salt and pepper, spoon the sauce over the shoulder, and serve 

italian meatball soup

what you need

500g lean beef mince

1 small red onion, grated

2 garlic cloves, crushed

1/2 cup fresh white breadcrumbs

1/3 cup basil leaves, finely chopped

1/3 cup grated parmesan cheese

1 egg, lightly beaten

700g bottle (2 3/4 cups) tomato pasta sauce with basil

4 cups chicken stock
1/2 cup risoni

1 tin cooked white beans 

2 zucchini, diced

150g green beans, trimmed, cut into thirds

1/3 cup grated parmesan cheese and

crusty Italian bread, to serve

what to do

Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. 

Season with salt and pepper. Mix well. 

Roll tablespoonfuls of mixture into balls. Place on a large plate.

Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. 

Add meatballs. Return to a gentle boil.

Reduce heat to medium-low and simmer, uncovered, for 10 minutes. 

Add risoni and cook for a further 5 minutes. 

Add white and green beans. Cook for 5 minutes or until vegetables are tender.

Ladle soup into serving bowls. 

Sprinkle with parmesan if desired and serve with crusty Italian bread.

leek & pumpkin barley risotto

what you need

butternut pumpkin, 500g, peeled, seeded, chopped
olive oil, 2 tablespoons
leek, 1, trimmed, rinsed, sliced
rindless bacon, 2 rashes, chopped
garlic, 1 clove, crushed
button mushrooms, 200g, halved
pearl barley, 1 1/2 cups
vegetable stock, 5 cups
parsley, roughly chopped, 1/3 cup
bread, to serve (optional)

what to do 

Preheat oven to hot, 200C.

 In a baking dish, toss pumpkin in half oil. Season to taste. Bake 20-25 minutes, until golden and tender.

Meanwhile, heat remaining oil in a large, heavy-based saucepan on medium. Saute leek, bacon and garlic 2-3 minutes, until leek is tender. 

Add mushrooms and cook 4-5 minutes, stirring, until golden. 

Stir in barley to coat in oil. Pour in stock and bring to boil. 

Reduce heat to low, cover and simmer 20-25 minutes

.Remove lid and simmer a further 10-15 minutes, stirring, until barley is tender and liquid completely absorbed. 

Season to taste.Carefully stir pumpkin through. Serve sprinkled with parsley, accompanied with bread, if liked.

my tip

Pearl barley is higher in fibre than white rice and contains antioxidants. Try brown rice for a gluten-free fibre hit

tuscan rabbit with pancetta

WHAT YOU NEED

1.6kg whole rabbit  jointed

2 tbs plain flour, seasoned

1/4 cup (60ml) olive oil

1 tsp fennel seeds

2 onions, finely chopped

6 slices flat pancetta (see note), chopped

4 garlic cloves, chopped

1 cup (250ml) white wine

1/3 cup (80ml) balsamic vinegar

400g can chopped tomatoes

400g can cherry tomatoes (see note)

2 rosemary sprigs, leaves chopped

2 tbs chopped flat-leaf parsley

Cooked soft polenta, to serve

WHAT TO DO

Preheat the oven to 180°C.

Dust rabbit in flour, shaking off excess. 

Heat 2 tbs oil in a frypan over medium heat and cook rabbit, in batches, for 2 minutes each side or until golden. Place in a baking dish. 

Heat remaining 1 tbs oil and cook fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. 

Add wine and half the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil. 

Pour over rabbit, cover and cook for 11/4 hours or until rabbit is tender.

Stir in remaining 2 tbs vinegar and scatter with parsley. Serve with polenta.