Salad days

Here we are after a summer of fun.

Routine is beckoning, but bathers, sand and the sweet scent of sun cream lotion still happily make
their presence felt in our day to day life as we wait for the crescendo that is school opening its doors for another year.

I have taken my annual vow of health and well being, and my husband was a terrific sport keeping a straight face when I declared that no wine would pass my lips for the next week. I also made note of mentioning increased efficiency, renewed vitality, and a deep commitment to frugality; but he had busied himself doing the dishes whilst I was babbling away, so I didn’t push the point too far.

Suffice to say here is a little recipe that ticks most of the boxes. Maximising seasonal goodness this jolly little salad is as refreshing as it is easy on a hot summer’s day. And yes; it would go particularly well with a cheeky little glass of summer holiday white wine.

 

Green bean, orange and almond salad.

This is such a joyful looking salad that celebrates Australian fare. Look out for Valancia oranges, their slightly greenish skin belies their juicy interior, they are our summer orange crop and vastly superior to any out of season import.

 

400 grams green beans

100g snow peas

Flesh of half an orange

¼ cup whole almonds

For the dressing

Juice of half an orange

2 Tbs seeded mustard

3 Tbs olive oil

Salt and peppe

Top and tail the peas and snow peas. I tend to serve the snow peas raw in the salad and only blanch the beans to balance tenderness versus crunch.

Blanch the beans by bringing a large pan of water to a brisk boil. Cook the beans in the boiling water for no more than 2-3 minutes. Drain them immediately under plenty of cold running water to stop them overcooking and help retain their bright green colour.  Dry well.

Combine the beans and snow peas on a serving dish, cover and chill until required.

Make the dressing by combining dressing ingredients in a small jar and shaking vigorously to combine – check for seasoning and adjust if necessary.

Just before serving: In a frypan over medium heat, roast the whole almonds to make them beautifully crunchy and flavoursome. This should take about 2 mins. Roughly chop to create lots of interesting shapes and textures. Cut the orange into small chunks, being sure to discard any pith or seeds.

Toss the dressing through the chilled beans and scatter the oranges and almond atop. 

MMMMMM Beef!!!

Ohh goody; here is another thing to add to the ever expanding list of favourite things to nosh up on a lazy weekend. This fragrant Asian inspired braise is rich and flavoursome. Using shin beef requires slow and patient cooking, but the results are stickily sweet and toothsome. Serve with mountains of fluffy white rice and a crunchy green side dish- and a cheeky crisp sav Blanc.  

 

Yes it is every bit as delicious as it looks, here is the lowdown:

Luscious Beef and Ginger Stew

1.7 beef shin

6 garlic cloves

2 thumb size pieces of ginger

6 cardamon pods

1 quill of cinnamon

2 star anise

1 teaspoon crack black pepper

4 slices of orange rind

Juice of 2 oranges (top up with water to make up 200ml liquid)

1 Tbs honey

2 Tbs vinegar (rice wine for preference)

125 ml soy sauce

In a frypan sear the beef in batches to get a bit of colour going on and add some texture, transfer to large cast iron pot. Deglaze the pan with the honey, soy and aromatics, and then pop in with the meat, add any remaining ingredients.

Cover with a tight fitting lid, or some advanced tin foil origami, then bung it in to a 180 oven then turn it down to 120 and let it simmer away for 3 hours or until meltingly tender.

For preference I like to make this a day or two in advance to give the flavours and chance to brew and ripen in the fridge. Reheat on stove top.

 

 

 

5 things you didnt know about Cauliflower

1. If you are being fancy you can refer to its botanical name - Brassica oleracea.  From the much maligned Brassica family which also includes its broccoli, brussel sprouts, cabbage and kale.

2. The humble cauliflower is yet another veggie added to the list of treasures introduced to Europeans courtesy of the Spanish moors, via Arab traders. It has donned the tables of ancient Rome, Louis XIV and my childhood lamb roasts.

3. The ponky smell as it cooks can be attributed to the high levels of mustard oils. It’s that old double edge sword of flavour V’s sulphides.

4.The tightly clumped little trees that make up the head of the cauliflower are known as the “curd”. Presumably named for their milky whiteness and organic shape. The supportive green leaves around the outside are referred to as the collar.

5. I think this is quite possibly the first time I have disagreed with the marvellous Nigel Slater –

Passé it may be, but there are few more suitable ends for a cauliflower to find itself boiled, drained and coated in a properly made cheese sauce. Resist the temptation to undercook. The raison d’être of a cauli is to end it’s days as a soft and gentle supper to soothe the frazzled and overworked.

- Nigel Slater, Appetite (2000)

No Nigel if I am tired and cranky I could think of nothing worse that phaffing about with a full on blanket of white sauce - even if you say so.

 For a quick yummy side dish this is the route I often take, its super quick and showcases the best aspects of soft vegetables offset by salty crunch.

 Quick Cauliflower – sans cheese

A nub of butter
3 slices of bread – crusts removed and cut into 1 cm squares
2 cloves garlic (crushed)
A handful of green herbs
Perhaps some lemon zest
Slivered almonds or something nutty (would be gorgeous with hazelnuts)

 1. Boil or steam the Cauliflower for about 8 minutes – drain very well

2. Melt the butter  in a large frypan, add the garlic then in about 30 seconde pop in the bread, nuts, herbs and zest (if using) and toss about until golden and crisp.

3. Scatter the hot pan fried goodness over the cooked cauliflower and enjoy.

Cupboard Love

Quite possibly the world does not need another brownie recipe – it is a genre compressively covered; however this one is a welcome addition. Able to be whipped up in a matter of minutes this cheery looking tray bake uses pantry staples to dramatic effect.

I happened to have frozen berries on hand, but they are mere window dressing to this dense and moreish treat. You can creatively dabble with requisite contrast in flavour and texture. Why not try substituting handful of raisins that have been plumped up in rum or an ethereal combination of figs and glace ginger to give a fragrant twist.

Either way it yields a divinely dark and moist slab of cakey goodness. Sugar, butter and cocoa are all heaped on the high side in this recipe to give a richness  that is quite difficult to resist.

 

 

Quick and Easy Brownie

200g butter

1 1/3 cups sugar

3 eggs

2 tsp vanilla extract

1 cup cocoa

1 cup plain flour

1 tsp baking powder

1/3 cup slivered almonds

½ cup frozen berries

1. Preheat oven to 160 and line a shallow rectangular tin with baking paper.
2. In a small saucepan melt butter and sugar, allow to cool slightly then add lightly whisked eggs and vanilla.
3. In a large bowl combine flour, cocoa and nuts. Pour wet ingredients into dry and mix well.
4. Fold trough frozen fruit (reserving afew for the top)
5. Pour into tin, smooth out to sides and then artfully place any extra berries and nuts.
6. Bake for 40 mins or until crusty on top and a skewer inserted to the centre comes out clear.
7. Allow to cool in tin, before cutting into delicate squares.