Quick Bites

Here is a quick and tasty recipe for you.

I'm on a budget at the moment, saving up for a holiday at the end of the year. However I can't resist an afternoon of cheese and wine.  I can't bear to substitute my favourite Blue cheese or Camembert for a cheaper version, so instead I have skimped on the dip and created my own.  Cheaper and healthier = win win.  Oh and it only takes 10 minutes.

Sweet potato, basil and cashew dip

1/2 a sweet potato, peel, cut into chunks and boiled until tender

60g Danish feta

50g cashew nuts

4-5 basil leaves, torn

1 clove garlic, diced

Salt and pepper to taste

Combine ingredients in food processor.  Serve with dipping provisions of your choice. You can substitute the sweet potato for any vegetables on hand, why not try pumpkin or carrot?

Delish!

Sensational Seasonal Strawberries

Buying local, in season produce is fresher and more affordable, it also means less energy to produce and transport. I have decided to create a monthly recipe based on seasonal fruit and vegetables.

For June, strawberries are sweet and good value.  For my recipe - a comforting, rich fruit crumble, perfect for cold winter evenings.

I managed to make do with ingredients I already had in the pantry.  One special ingredient, a fortified Grenache adds to the richness and warmth of the dish.  I had a brief internal conflict of whether or not to drink the last of the bottle or to use it in the crumble.  I think I made the right decision as it really makes the dish.

You can use port or even a dessert wine (in this case use less sugar).  The Banished Fortified Grenache, aged 20 years was crafted in the beautiful McLaren Vale by Oliver's Taranga.  It is ambrosial and will warm you from the inside out, smooth and creamy with hints of caramel, stewed fruits, sweet toffee and a little spice.  If you visit the McLaren Vale I definitely recommend visiting Oliver's Taranga cellar door, a quaint, converted workers cottage, set amongst the gorgeous 100yr old vines.

The Banished Strawberry Crumble

Filling

500g strawberries, hulled, halved

1 tbsp cornflour

1/4 cup cane sugar

60ml The Banished Fortified Grenache

Topping

1 cup rolled oats or natural muesli mix

1 tbsp white Chia seeds

1/4 cup shredded coconut

1/4 cup pine nuts

1/3 cup locally produced honey

1/2 cup almond meal

1/3 cup cane sugar

pinch salt

100g butter, chilled and chopped

1. For topping combine oats, Chia seeds, coconut and nuts.  Spread on tray lined with baking paper and stir through honey until evenly coated.  Bake for about 10-15mins in 180°C oven.  Stir 3-4 times throughout to ensure even toasting

2. Reduce oven to 160°C and grease a medium baking dish

3. Combine cornflour and cane sugar in a medium bowl, add strawberries and toss until covered. Leave for 5mins.  Add fortified Grenache to strawberries.  Add to baking dish.

4.  Once toasted muesli mixture has cooled slightly, stir through almond meal, sugar and salt.  Add butter and rub in with fingers.  Pour over strawberries.

5. Bake for 45mins.  Serve with cream or ice-cream and extra coconut to decorate.

A perfect winter treat, balanced with sweetness, a little tart and a bit of bite from the warming fortified Grenache.

I would love to hear about your favourite winter comfort foods.

Until next time, stay warm.

Elise

xo

Culinary Destination – Spirit House Cooking School

The Spirit House Restaurant & Cooking School, winner of numerous accolades and rave reviews has long been on my list of ‘must do’ food experiences.  Opened in 1995 by owners Helen and Peter Brierty, the Spirit House named after the exquisite shrines built for spirits in South-East Asia, has established itself as one of Australia’s best food destinations.  Last weekend I participated in one of their renowned cooking classes, I booked well in advance as my fancied course was the very popular – Thai Banquet. 

My cooking companion and I arrived early and decided to stroll around the property and soak up the tranquillity.  The Spirit House is set amongst lush tropical gardens in Yandina, Sunshine Coast, an array of Thai pavilions surround a serene pond, with small waterfalls bubbling away.  Listening to the sounds of nature I relaxed immediately and continue to wander along the pathways admiring the tall green Bamboo shooting up towards the sky. 

Our class began with an overview of the menu from our cooking class instructor, Annette Fear, originally head chef of the Spirit House Restaurant and co author of a number of their cookbooks, today Annette takes pleasure in sharing her wealth of food knowledge and experience in the cooking school. 

Our menu - Thai Banquet

Coconut Poached Chicken & Prawn Salad with Asparagus & Chilli Jam

Braised Beef Shin with Red Dates & Shiitake Mushrooms

Yellow Curry of Kingfish with Potatoes & Cherry Tomatoes

Chargrilled Cuttlefish tossed with Green Peppercorns, Thai Basil & Lime Juice

After salivating over the menu, we were up with aprons on, ready for action around the stainless steel kitchen bench with an abundance of fresh ingredients set out in front of us.  Annette, who has travelled extensively throughout South-East Asia, explained the menu and ingredients we would be using to create four flavoursome courses.  We passed around the herbs and spices to arouse our senses; I crushed a leaf of Thai basil, which was incredibly aromatic and fresh.

Slicing, dicing and pounding our way through the prep, there was no cook off or competition, everyone worked as a fantastic team under Annette’s capable guidance.  We tasted our ingredients along the way - spicy, sour, tangy, salty and sweet - Thai recipes are all about getting the right balance.

Soon our tummies were rumbling and it was time to complete the final touches and plate up!  As we enjoyed the amazing food we had prepared, drank wine and enjoyed each other’s company, it poured with rain outside.  We left feeling very accomplished and satisfied, overloaded with flavour and armed with our recipes and expert knowledge, even some basil seeds to throw in the garden.  Bring on my next dinner party.  Who’s coming?