Thursday, August 29, 2019

Pork butterfly steak with capsicum salad splash

This is another of those recipes which is barely cooking!  But I did prepare the ingredients, assemble them and then bake in the oven so I guess cooking was involved. The trigger for it was doing a big clean out of the pantry and discovering half a bottle of the Christmas gift from my nephew of some yummy Yarra Valley Roasted capsicum salad splash.  And the result was delicious!


4 pork butterfly steaks
4 tbs roasted red capsicum salad splash


Preheat the oven to 180c
Arrange the pork steaks in an oven-proof serving dish
Spoon the splash over the pork
Grate Parmesan over the meat
Cover with foil and bake in the oven for 45 minutes.

Thursday, July 18, 2019

Fresh tuna and vegetable pie

Another evening another pie? Well maybe. But I use this blog to document what I cook so that’s how it is. Last week I had a delicious beef pie at a favourite pub and I can’t begin to think how I might emulate that. But I am going back next week to investigate further. However, I enjoy cooking pies with fish and can do it myself!

Today what caught my eye while shopping was some fresh tuna. Yum! Fresh tuna, some vegetables, with garlic and ginger in puff pastry was what I thought as I shopped. And so it was! The added pleasure with the tuna is that tuna always reminds me of Greek (and Mycenaean) colonization following the tunny schools to the Black Sea and my mind has been involved with the Black Sea recently. 


260 gr fresh tuna
2 sheets frozen puff pastry
1/2 zucchini
1/4 red pepper
2 cloves garlic
2 teaspoons crushed ginger root


Preheat oven to 180c.
Remove pastry from freezer to thaw.
Meanwhile crush the garlic and ginger
Julienne the zucchini
Chop the red pepper into 4-5 pieces
Place one sheet of the pastry in the bottom of baking dish
Add the tuna 
Place the vegetables on top and around the tuna
Add the garlic and ginger
Place the second sheet of pastry on top
Fold the edges to seal
Sprinkle with poppyseed
Bake in 180c oven for 45 minutes

Tuesday, July 9, 2019

Pork rissoles with plum sauce

I went shopping looking for chicken mince with an idea of cooking chicken balls. But there was no chicken mince to be had and my eye caught some pork mince. Well, I thought, I am sure I can think of something to cook with that. The end result was pork rissoles made with sage and garlic and spring onion and with  plum sauce for dipping. They were lovely: crisp on the outside but soft inside and all the flavours went together well! Yummy. 


600 gr pork mince
2 spring onions
2 tsp dried sage
2 cloves of garlic
1 egg
Olive oil
Plum sauce


Place the mince in a bowl
Chop the spring onions and add
Crush the garlic and add
Add the sage
Using your hands combine the mixture together

Break an egg onto a plate
Place breadcrumbs on another plate
Form the meat mixture into rissoles using a dessert spoon
Dip them in the egg and then breadcrumbs
Heat oil in a frying pan
Fry the rissoles in batches until they are crisp on the outside and cooked to your taste inside
Serve with plum sauce

Winter tomato soup

This is a winter soup made with the saved produce of summer: ripe tomatoes that have become passata and dried basil leaves. It is very easy once you have the ingredients on hand. So plan in the summer for this.


1 litre passata
1 liter chicken stock
1 cup water
1/2 cup breadcrumbs
Handful of crushed dry basil leaves
2 garlic cloves
2 tsp chopped ginger root


Add the passata to a large pan and light stove 
Use the water to wash out the passata bottle and add to the passata
Add the chicken stock to tomato and stir to combine
Crush the garlic, ginger root and dried basil leaves and add to mixture
Add the breadcrumbs and stir 
Bring the mixture to the boil and simmer for 30 minutes stirring regularly 
Serve with a spoonful of Greek strained yoghurt in the bottom of each bowl

Saturday, June 29, 2019

Salmon pie

I was just back from a trip to Adelaide for the first time in decades and needed to do some food shopping. But the skies opened! And the wind rose! I hunkered down and read my book but eventually decided (once the rain had calmed down) that a quick trip to Piedimonte’s was needed and what I wanted to cook was salmon pie.


270 gr Atlantic salmon
1/2 red capsicum
1/2 zucchini
2 spring onions
2 tsp crushed ginger root
2 tsp crushed garlic (2 cloves)
1.5 tsp Sambal Oelek
2 slices frozen puff pastry
Poppy seeds


Take puff pastry out of freezer to thaw
Preheat oven to 180c
Crush ginger and garlic 
Chop spring onions
Thinly slice zucchini lengthwise
Roughly chop red capsicum
Place one sheet of pastry in ovenproof dish
Add salmon, zucchini, red capsicum and spring onions
Add ginger, garlic and Sambal oelek
Place second sheet of pastry above and seal edges
Sprinkle poppy seed on top of pie
Place pie in oven and cook for 45 minutes at 180c

Thursday, June 20, 2019

Sweet potato and coconut soup

After a week in Orkney where every day lunch brought great soups and sandwiches, back in wintery Melbourne which in truth was not much wetter or colder than Orkney my thoughts turned to soup. I had sweet potatoes on hand and I remembered having a delicious sweet potato soup in Orkney, though I think it was carrot and sweet potato. 

A quick web search brought up a Donna Hay recipe that I could adapt to match the ingredients I had on hand. And this is the result. 


1.5 k sweet potatoes
Olive oil
400 ml coconut milk
4 cups chicken stock
4 tsp chopped ginger
1 tsp Sambal oelek
3 cloves garlic crushed


Preheat oven to 220c
Cut sweet potatoes in half lengthwise 
Place on a baking tray
Dribble with olive oil 
Bake in oven for an hour until soft 
Meanwhile place all other ingredients in a saucepan and combine
Bring to boil and simmer
When sweet potatoes are cooked spoon out into blender
Add half of the coconut and stock mix to the sweet potato and blend until smooth
Add to the saucepan with the remaining coconut and stock mixture
Stir to combine and continue to cook until smooth.

Sunday, March 17, 2019

Baked sardines

Recently I unexpectedly found some fresh, filleted sardines at Piedimonte’s. I realized that it was years since I last cooked my favourite sardines recipe with orange juice and pinenuts. In fact, I had not cooked sardines since my favourite fishmonger closed its doors. 

But once I was home and ready to cook, disaster! I couldn’t find any pinenuts and the orange I was going to juice was past its prime to say the least. But there is always a way! The orange quickly turned into lemon and the pinenuts to mixed peel and dried grapes. And voilà! The sardines were delicious and will be made again.


500 gr sardines (filletted and spread flat)
Bread crumbs (seasoned and with Parmesan)
1 lemon
1 tbs mixed peel
Handful dried grapes


Preheat oven to 180c
Place the sardines in ovenproof dish in whatever layout pleases you
Sprinkle with breadcrumbs
Juice the lemon
Pour over the sardines and breadcrumbs
Sprinkle on top the mixed peel and dried grapes
Cook at 180c for 20 minutes
Serve with crisp green salad


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