26/07/2010 by D.

This lovely recipe comes from Bill Granger’s Sydney Food

1 lb potatoes
1 small onion
2 eggs
2 tbsp chopped mint
1/2 cup crumbled Feta cheese
1/4 cup plain flour
salt and pepper
vegetable oil to fry

Peel and grate the potatoes and onion, stir in a little salt and leave to drain in a colander for 20 mins.  Lightly beat the eggs and add the mint, feta and potato mixture (squeeze and discard the water out of each handful as you add it).  Mix in the flour and season with a little black pepper.

Heat the oil in a large frying pan and add tablespoons of mixture (depending on the size you like).  Squash a little to make flat pancakes.  Cook on both sides until golden brown.

Serve with lemon wedges and a fresh salad.  Perfect for small canapes too.

Posted in Eggs, Flour, Mint, Feta, Vegetarian, Potato, Onion, Recipe | Print | No Comments »

12/06/2010 by D.

This is one of my favourite breakfasts.  I came across it in an Austrian 5* hotel.  The chef was in a little booth in the breakfast room, cooking to order.

1 cup chopped pancetta or streaky bacon
4 eggs
1 baguette, or 4 rolls (or weckerl)
1 tomato, thinly sliced

Fry the pancetta in a hot pan until crispy.  Turn down the heat and break the eggs into the pan, so that they are studded with crispy pancetta pieces.

When the whites are cooked, but the yolks still runny, use a spatula to cut the pan mixture into four and carefully lift out onto buttered rolls or split pieces of baguette.  Top with a couple of slices of fresh tomato (or some ketchup) and eat whilst hot.
 

Posted in Brunch, Eggs, Pancetta, Tomato, Recipe | Print | No Comments »

02/06/2010 by D.

This lovely recipe is from the second ‘World food Café book.  If is for a savoury gluten-free pancake which goes well with curries or filled with stir fries.

12oz gram flour (chickpea)
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns, crushed
2 tsp baking powder
1 tsp salt
1 pint water
2 eggs, whisked
1 red onion (white will do)
1 cup coriander or parsley leaves (optional)
1 tbsp corn oil

In a small pan, dry fry the cumin and coriander seeds for a couple of minutes.  Tip them into a pestle and mortar or spice grinder, together with the black pepper and crush them.  Mix them with the flour, baking powder and salt, then stir in eggs and water.  Leave the batter to stand for half an hour.

Finely chop onion and coriander and stir into the batter.

Heat a little oil in a small frying pan and wait until it sizzles.  Wipe round with a piece of kitchen roll.  Pour in batter and swirl to cover base of pan.  Turn down heat.  Once bubbles appear and the top looks nearly done, flip the pancake to cook the other side for a minute or so, then eat.  Wipe the pan with the greased kitchen roll and repeat.

Eat immediately or keep warm in the oven until you have cooked them all.

Quick fillings:

• Stir fry beansprouts in a little oil for 1 min, then season with lemon juice and bit of soy.
• Cut up cherry tomatoes and bit of chilli sauce
• Mix a raita: tomato, cucumber, mint & yoghurt with a little salt (or any combo of these)
• Cut up some fresh mango and mix with a few coriander leaves

Posted in Coriander, Indian Ocean, Gram flour, Cumin, Eggs, Onion, Vegetarian, Pepper, Recipe | Print | No Comments »

02/05/2010 by D.

There are many ways to wedge a potato, and as Alix mentioned, they aren’t all equal.  If you are after crunch, you need to use either a semi deep fry (as for roast potatoes) or use a special coating such as flour or egg white.

This is the way I like to do it as I prefer to cook low fat at home without adding extra starch to my potato, though the deep fry and tex-mex flour/cayenne coating are very good, and may be crunchier.  Why not try them all and let us know which one is your favourite?

3 tbsp olive oil
1 tsp (hot) paprika - use sweet or smoked paprika for kids
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 egg white
3 large potatoes

Preheat the oven 190c. Grease a large baking tray very well with 1 tbsp oil (you really don’t want these chaps sticking).  Cut the potatoes lengthwise into even-sized, thinnish wedges and pat dry (it’s up to you and the state of your potatoes as to whether you peel them or not).

Whisk together the oil and spices in a small bowl.  Lightly beat the egg white in a second large bowl.  Mix the two together

Tip the wedges into the coating and mix well.  Arrange them in a single layer on the baking tray.

Bake in the preheated oven, turning after 20 mins, until crispy.  (Should take about 30-40 minutes; enough time to get the bean burgers done).

Sprinkle with a little salt, and serve with your choice of dips (I like the classics; guacamole, sour cream and a mango, coriander leaf and cherry tomato salsa).

They are baking in the oven now and mmmmm they smell good!

Posted in Oregano, Paprika, Eggs, Vegetarian, Potato, Recipe | Print | No Comments »