barley, tomato and garlic risotto

I've been kind of obsessed with pearl barley lately. Just adding handfuls to soup here and there. It's so delicious and toothsome. I wondered aloud whether it would make an AMAZE risotto and I got flooded with responses!! My favourite (of course) featured an Ottolenghi link. This was made THAT afternoon. So delicious and exactly what I needed! I've modified the recipe quite a bit but I'm sure you'll love it.

recipe modified from Ottolenghi's Guardian column

ingredients
1 tbsp olive oil
1 whole head garlic, cloves separated and peeled
5 large fresh tomatoes
3 tbsp tomato paste
1/4 tsp smoky paprika
a few shakes of tabasco
1 tsp dried thyme
2 strips fresh lemon zest (sliced thinly)
1 tsp caster sugar
1 tsp salt
1/2 cup pearl barley, well rinsed in cold water and drained
1 cup of water
chopped coriander to finish (to your taste)
1 tbsp of pine nuts

method
1. Plop tomatoes into a saucepan of boiling water for a few minutes until their skins start to break. Put tomatoes into a sink of cold water and leave for a few minutes their skins will start peeling away. Rub off the skins and chop tomatoes roughly.

2. In a large saucepan or cast iron pot, heat the olive oil on high and fry garlic cloves until they start to take a bit of colour.

3. Add the tomatoes, tomato paste, paprika, tabasco, thyme, lemon zest, sugar, salt, pearl barley and 1/2 of the water to the pot. Simmer for about 40 minutes until the barley is 'al dente' chewy but cooked. Make sure there is always enough water to cook the barley adding a bit and giving a stir every now and then. There should still be a bit of liquid at the end (see photo).

4. Finish the risotto off with fresh coriander, a sprinkle of pine nuts, a drizzle of olive oil and some salt and pepper.

roasted eggplant with buttermilk sauce

More Ottolenghi love. The delicate and simple flavours of this dish are a real knockout (can you expect anything less from Mr Ottolenghi?). Serve with loads of little plates of deliciousness.

recipe veganised from Ottolenghis Plenty.

ingredients
2 large and long eggplants
80mls of oil (I used less)
1 1/2 tsp of lemon thyme leaves
seeds from 1 pomegranate
1 tsp of za'atar (I used dukkah)
sea salt and fresh pepper

sauce
1/4 cup of vegan cream cheese (at room temperature)
1 tbsp of olive oil
1 tbsp of white vinegar
1 small garlic clove, crushed
pinch of sea salt

method
1. Preheat the oven to 200 degrees. Prepare the eggplants by slicing them down the middle through the stem (the stem is just for presentation - do not eat). Slice a diamond pattern into the eggplant flesh (be careful not to go through to the skin).

2. Cut side upwards, place the eggplants on a baking dish and brush them with the olive oil until it's all been absorbed. Sprinkle with lemon thyme leaves, salt and pepper. Roast for 35-40 minutes until the flesh is soft and brown. Remove from the oven to cool.

3. While the eggplants are cooking make the 'buttermilk' sauce by combining all ingredients with a whisk. Whisk until smooth, if your sauce is not thin enough add a small dash of water.

4. Serve warm (Ottolenghi likes its cold/room temperature) with a generous lather of buttermilk sauce, sprinkled with the pomegranate seeds and za'atar. Drizzle with olive oil and a final sprinkle of sea salt.

For the vegetarian version, Cindy and Michael has blogged about it.

black pepper tofu with coconut rice

I have cooked this recipe three times now and in three different ways. I just cant get over how much pepper is prescribed! First time I tried the 5 tbsp and was too much, second time I tried 3 tbsp and was still too much, third time I tried 1 and I felt it was still too much! So go with what you feel. I suggest 2 tsp of bashed up peppercorns but you know what you like.

Also the original recipe says to cube the tofu, dust with cornflour then fry in oil until they start going golden brown. I preferred just straight fresh tofu cubed and then cooked in the sauce. In any event, this recipe however you get it to work for you, is sublime. I have also perfected the art of coconut rice. Rice was my kryptonite, I never could get it to work! I bought a rice cooker last winter and its become my most used appliance! Get one! (especially because I'm trying to be as wheat free as possible, you can just set and forget).

ingredients
800gm firm tofu, drained and cubed 2cm
2 tbsp of oil
12 small shallots, sliced thickly
8 fresh red chillis
12 garlic cloves
3 tbsp fresh ginger
3 tbsp sweet soy
3 tbsp light soy
4 tbsp dark soy
2 tbsp caster sugar
2 tsp black pepper, bashed in a mortar and pestle
16 spring onions, thinly sliced

method
1. Pan fry the shallots, chillies, garlic and ginger on medium high until the shallots start to brown. Add tofu to the pan and fry with the veg until it starts to brown a little.

2. Add all the soy sauces, sugar and pepper and cook on high until it starts to simmer and thicken up a bit. Then add the spring onions and saute for a couple of minutes. Serve over coconut rice.

coconut rice
2 cups Thai jasmine-scented white rice
2 cups good-quality coconut milk
1 3/4 cups water
2 heaping Tbsp. dry shredded unsweetened coconut
1/2 tsp. salt
1/2 tsp. coconut oil, OR vegetable oil
1 kaffir lime leaf

optional: 1-2 Tbsp. toasted coconut for garnish, also I've heard a little bit of fresh lemongrass is magic as well.

method
1. Throw all the ingredients in a rice cooker, set to your manufacturers settings. Done! For the stove top instructions please see the original recipe here.

two potato vindaloo

Ok so I only used one potato but it was still completely incredible. I have to admit I've never been a fan of Indian food (though I've been given the tip that Southern Indian food might be where its at for me). But Ottolenghi can make me try anything!

There's a fair bit of preparation with the spices but after that its essentially a stew. I think this would be amazing in a slow cooker. Must tweak the recipe in winter time to try it out. Again sorry for the appalling photo but I have a battery charger now woo!

ingredients
8 cardamon pods
1 tbsp of cumin seeds
1 tbsp of coriander seeds
1/2 tsp of cloves
1/4 tsp of ground tumeric
1 tsp of sweet paprika
1 tsp ground cinnamon
2 tbsp of vegetable oil
12 shallots chopped
1/2 tsp of brown mustard seeds
1/2 tsp of fenugreek seeds
25 curry leaves
2 tbsp of fresh chopped ginger
1 fresh chilli, finely chopped
3 ripe tomatoes roughly chopped
50 ml of cider vinegar
400 ml of water
1 tbsp of sugar
400gm of waxy potatoes cut in a 2.5cm dice
2 small red peppers cut into 2cm dice
400gm of peeled sweet potatoes cut into 2.5cm dice
salt
mint or coriander leaves to serve

method
1. Make the spice mix by dry roasting the cardamon, cumin and coriander seeds until they start popping. Remove cardamon seeds from pods and grind with the tumeric, paprika and cinnamon (I used an old coffee grinder but a mortar and pestle will do!).

2. Fry the shallots, mustard seeds and fenugreek on medium low for about 8 mins or until the shallots start to brown. Stir in the spice mix, curry leaves, ginger and chilli and cook for further 3 minutes. Then add tomatoes, vinegar, water, sugar and some salt bring to boil then simmer covered for 20 minutes.

3. Add potatoes and peppers and simmer another 20 minutes. For the last stage add sweet potatoes and make sure there is enough liquid to cover the veg then simmer for 40 minutes more or until tender. Remove lid and boil off to thicken the sauce for 10 minutes. Serve with rice and tofu sour cream.

roasted pumpkin with tahini dressing and fresh lime

This is another loosely adapted (read too lazy to do a few steps) Ottolenghi recipe. Totally gorgeous.

ingredients
Butternut pumpkin sliced 1cm wedges
2 fresh limes
100 ml of tofu sour cream
30 ml of tahini
salt and pepper
corriander leaves

method
1. Roast the pumpkin slices with a drizzle of olive oil and liberal amounts of salt and pepper.

2. While the pumpkin is roasting make the dressing by juicing one lime and mixing with the tahini and tofu sour cream. With the other lime trim the skin off and cut into small pieces to scatter on the pumpkin. Drizzle the dressing on top and sprinkle with a handful of fresh corriander leaves. Voila!

cabbage salad with peanut sesame dressing

recipe from the Real Food Daily Cookbook

sesame peanut dressing
2/3 cup of creamy peanut butter
1/3 cup of brown rice vinegar
1/4 cup maple syrup
3 tbsp water
2 tbsp of tamari
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1 1/2 tsp of toasted sesame oil
1 1/2 tsp crushed red pepper flakes
1 cup of lightly packed corriander leaves

Whizz!

yin yang salad
4 cups of shredded cabbage
3 cups of shredded red cabbage
2 carrots, shredded
4 shallots, thinly sliced
1 cup of peanut dressing
4 cups of cubed tofu (shallow fried or steamed however you like)
2 tbsp of toasted sesame seeds

Toss. Easy Peasy!

notes: I make this salad tonnes in summer, add cashews or walnuts instead of peanuts really experiment with the ingredients for the satay sauce. I also add the kernels of a fresh cob of corn to the salad too, gives it a fresh sweet burst. Here is a photo of the whole feast together. It was amazing.

stuffed butternut pumpkin

Adapted from Jamie Oliver

ingredients
1 pumpkin (about 1 kg)
2 cloves of garlic, peeled
olive oil
1 red onion, peeled and finely chopped
2 sprigs of fresh rosemary, leaves finely chopped
1 dried chilli
sea salt and freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
50g basmati rice, washed and drained
75g dried cranberries
50g walnuts
zest of 1 lemon
200ml vegetable stock, preferably organic

method
1. Preheat the oven to 230ºC.

2. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves.

3. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, onion, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.

4. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.

5. Season the cooked pumpkin mixture and stir in the rice, cranberries, walnuts and lemon zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).

6. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.

note: This was seriously amazing, there is an awesome 'oooooooo' moment with you cut it down the middle and it splits open. Well worth the effort.

roasted sweet potato with pecan & maple

From Yotam Ottolenghi (again)

ingredients
2 sweet potatoes (about 850g in total)
3 tbsp olive oil
35g pecans
4 spring onions, roughly chopped
4 tbsp roughly chopped parsley
2 tbsp roughly chopped coriander
¼ tsp flaked chilli
35g sultanas
Salt and pepper

dressing
60ml olive oil
2 tbsp maple syrup
1 tbsp sherry vinegar
1 tbsp lemon juice
2 tbsp orange juice
2 tsp grated fresh ginger
½ tsp ground cinnamon

method
1. Preheat the oven to 190ºC. Start with the sweet potatoes. Don’t peel them! Cut into 2cm cubes, spread out on a baking tray and drizzle with the olive oil. Sprinkle with some salt and pepper, mix well with your hands and roast in the oven until the potatoes are just tender, about 30 minutes. Turn them over gently half way through the cooking.

2. In a separate tray, toast the pecans in the oven for 5 minutes. Remove and chop roughly.

3. While the potatoes are roasting make the dressing. Whisk together all the ingredients in small bowl. Taste and add salt and pepper in needed.

4. When the potatoes are ready, transfer them to a large bowl while still hot. Add the spring onion, parsley, coriander, chilli, pecans and sultanas. Pour the dressing over and toss gently to blend, then season to taste. Serve at once or at room temperature.

This was mouthwateringly delicious. Srsly.