All blog posts tagged with ellie`s kitchen
Ellie's Kitchen - Green Papaya Salad
Hello again everyone!
I have been busy cooking this month;
With the weather warming up I thought I would bring you a refreshing citric, sweet and salty green papaya salad. Papayas grow plentifully in my back yard, and it's great to be able to eat them green as well as ripe. The possums don't like them green, so if I get them early there are more for me.
This dish is good as a main and also for a side dish, you could also use prawns, pork belly or just add a drizzle of sweet chilli sauce an have it as is.
I have made so many variations of this salad over the years. My taste buds have lead me to choose this recipe over them all.
The salad has a unique crunchy texture, at first I wasn’t a fan, but it grows on you and now when it's served up to me I always make room for a second helping. If you have peeked ahead at the recipe and noticed the anchovy fillets, never fear, you can't taste them. The anchovies simple add a salt factor.
So please try my Green Papaya Salad and let me know what you think. I hope u enjoy the dish as much as I do.
Ingredients:
1 medium unripe papaya (green).
3 cloves of garlic.
1/3 cup lime juice.
6 small anchovy fillets.
1 Tbsp palm sugar.
50ml peanut oil.
1 cup Vietnamese mint.
2 chicken breasts or prawns.
1 small chilli sliced.
sweet chill sauce (optional)
toasted almonds or peanuts for garnish.
Method:
Peel papaya and slice the flesh into fine strips (using a papaya shredder ).
Place garlic into a mortar and pestle, once crushed add lime, anchovies and sugar. Taste and add more of any ingredient then pound to form a paste.
Add the peanut oil in a thin steam while stirring to emulsify the sauce. Add some of the papaya and pound.
Grill the chicken, rest for 5 minutes, slice into long strips.
Toss all ingredients and sprinkle with nuts, chill, and sauce, serve.
What is your favourite summer salad? Are you known for a particular dish which you always bring to parties and picnics? Let me know!
Ellies Kitchen - Cheese Roulade w Pancetta, Spinach & Mushroom Filling
I love to experiencing food from different countries to get a sense of their culture and way of living. I wish I could travel the world, but that will have to wait. We can however experience their food by following their methods of preparing food, cooking, presentation etc. I decided to take my family along to France (just at our dinner table). I cooked this roulade which is thin, light and cheesy filled and filled it with a delicious combination of homemade smoky bacon, spinach out of the garden and local mushrooms from the market. It was easier than I thought, which was a relief.
Ingredients:
olive oil spray
60g butter
2 cloves of crushed garlic
50g (1/3 cup) plain flour
125ml (1 cup) milk
4 eggs, separated
70g (2/3 cup) coarsely grated cheddar.
1/4 cup chopped fresh continental parsley
25g (1/3 cup) finely grated Parmesan
4 cups picked watercress leaves
2 tbs currents
olive oil, to drizzle
Filling:
250 baby spinach leaves (chopped)
1 tbs oil
1 brown onion, finely chopped
100g pancetta, coarsely chopped
250g button mushrooms, thinly sliced
Filling Method:
Place spinach in a large heat proof bowl and cover with boiling water, set aside for 30 seconds or until wilted. Drain. Refresh under cold running water. Squeeze to remove excess liquid.
Heat the oil in a large frying pan over a medium-high heat. Cook the onion and meat until the meat is crisp.Add the mushroom and cook, stirring occasionally, for 5-6 minutes or until the mushroom is soft and the liquid has evaporated.
Add the spinach and stir to combine.
Roulade Method:
Preheat oven to 180 degrees Celsius.
Lightly spray a 25 x 30cm Swiss roll pan with oil and line with non stick baking paper. Melt the butter in a large saucepan over medium heat until foaming.
Cook the garlic in the butter, stirring, for 30 seconds or until aromatic. Add the flour and cook, stirring for 1 minute or until the mixture bubbles. Remove from heat.
Gradually add milk, stirring constantly with a wooden spoon, until smooth and combined. Return the saucepan to the heat and cook, stirring constantly, for 5 minutes or until the mixture thickens. Remove from heat.
Stir in the egg yolks, 1 at a time, until well combined.
Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Add one - quarter of the egg mixture and use a large metal spoon fold until just combined. Add remaining egg white and fold until just combined. Fold in the cheddar and parsley until just combined.
Spoon mixture into prepared pan and smooth the surface. Bake for 15-20 minutes or until puffed and golden.
Place a clean tea towel on a work surface. Sprinkle with Parmesan cheese. Turn the roulade onto the tea towel and remove the baking paper. Set aside for 1-2 minutes to cool slightly.
Spread the filling evenly over the roulade. Starting with the long side closest to you, and using the tea towel as a guide, gently roll up the roulade. Set aside for 5 minutes to rest.
To serve, divide the water cress and currents among serving plates. Cut the roulade into 16 slices. Top the watercress mixture with roulade and drizzle with a little olive oil.
Enjoy.
Thank you so much Ellie for sharing this recipe, and your mini break to France! We can't always get away on a Gourmet holiday when we need one but you have created a little piece of France in your kitchen.
Ellie will be contributing two stories this month as I am
off on a Gourmet Getaway. I have a brief trip to Bali planned for next week. I will be
sampling some of the cooking schools and perhaps doing a little yoga “Eat Pray
Love” style. I hope to come back with a big belly, a rested soul and plenty of
gorgeous pictures.
Whilst I am away there will be plenty of exciting stories to come on Gourmet Getaways. If I manage to get decent internet I may even post a tidbit on Bali whilst I am away.
J
Ellie's Kitchen - Rosemary Lamb Kebabs
Good Morning Readers!
It is time for another guest post from Ellie. The inspiration for this recipe came about while we were shooting her profile picture in my garden. I hope you enjoy her story!
J.
These easy Lamb kebabs are delicious I served them up to my family on Friday night with home made Tabbouleh and Hummus. Yes, you may be thinking ''that's a summer meal" but really I think it's also a great winter dish. Parsley is full of vitamin C, great for those wanting to boost their immune system and avoid the common cold. This Lebanese dish is a great family meal and excellent crowd pleaser. Tabbouleh and Hummus can both be made in advance and the kebabs can be threaded and kept in the fridge until needed. All that's is then required is to cook the kebabs and served with some warm Lebanese bread.
Tabbouleh Ingredients:
1 cup cooked royal Quinoa
4 shallots, finely chopped
2 tomatoes, finely chopped
1 cup mint, finely chopped
1 1/2 cups parsley, finely chopped
1 Tbsp olive oil
2 Tbsp lemon juice
salt (to taste)
Method:
Combine shallots, tomatoes, mint and parsley. Add mixture of oil and juice. Season to taste.
This can be made up to a day in advance.
Hummus Ingredients:
2 cups drained cooked chickpeas, reserve cooking water
1/4 cup tahini
1/2 cup lemon juice
2 small cloves of garlic
1 Tbsp olive oil
Paprika or Sumac to serve
Method:
Place all ingredients into a food processor, adding enough of the cooking water to form a smooth paste. Sprinkle with paprika to serve.
Lamb kebabs Ingredients:
500g lamb meat, cut into 1.5cm cubes
1 kiwi fruit, skin removed and mashed.
1 Tbsp olive oil.
9 rosemary stalks.
salt (to taste).
Method:
Combine lamb with kiwi fruit and mix to coat, Cover and refrigerate for 1-2 hours
Line the grill with foil and preheat on high.
Remove leaves from stalks, keeping 2cm of the top in tack and trim stalk at an angle so it can pierce though the meat.
Chop remaining loose leaves and combine with oil, salt & pepper.
Thread meat onto skewers. If you have difficulty threading the meat you can make a guide how with a metal skewer first.
Baste the kebabs with the oil mixture Cook under high grill until brown, turning once or twice.
*Note: Kiwi fruit acts as a tenderiser. ** Kebabs can also be cooked on the BBQ
Ellie's Kitchen Guest Spot - Curried Vegetable Pies w Parsnip Mash
I love opening my house and kitchen up to friends and family. It makes me happy that everyone knows where everything is kept and feels comfortable to “help themselves,” whether that means making a tea or coffee or finishing off a dish for the main meal, I hope everyone who comes into my house ends up feeling very at home in my kitchen.
A favourite movie of mine is Under the Tuscan Sun because it touches on the warmth that people bring to a house, and the love that it shared around a dining room table, even if all the people at that meal are a mish mash of people who have been rounded up from different corners of your life.
I feel very privileged to have this type of home and I would like to extend this feeling into the Gourmet Getaways website via a guest post. I am sure you will all remember our Chinese student Kristy’s guest post a month or so ago showing how to make Congee. Her post started me thinking that I would like to do this more regularly.
Ellie is a regular at our house. She has a love of healthy wholesome food, I asked her if she would be interested in contributing to the website, and I would now like to share with you her first blogging experience.
Hello to all Julie’s followers my names Ellie and I'm currently in year 11. I've always loved food and going out to restaurants to try new and exciting healthy dishes. I guess I have my parents to thank for my love of healthy food. For the past 2 years I've started cooking and found out that I don't only love to eat healthy food I also enjoy cooking it!
About 3 years ago I stopped eating junk food altogether, and started questioning what harmful chemicals I was putting into my mouth and my body. It may sound like a dreadfully strict diet, but it has changed my life and the way I eat. Since then I haven’t looked back, I never crave anything I used to eat because I love the foods I eat and cook now.
My new way of eating has meant I have learned to cook delicious savoury dishes from all different cultures. Now I can't stand eating the same thing all the time, I love experiencing new spices, textures, and smelling the aroma's that great food produces.
For my first spot on Gourmet Getaways I made Curried Vegetable Pies with Parsnip Mash. I made them for dinner last night and they were delicious. I enjoyed the parsnip mash as it was slightly sweet and creamy YUM! I wanted to cook these because they were not the same ordinary style of pie, they had a delicious curry twist. They looked gorgeous dished up and most importantly they taste amazing.
Whether you’re a vegetarian or not give these pies a go. I made the short crust pastry from scratch using organic ingredients but frozen short crust is fine.
Curried vegetable pies with parsnip mash
makes:6 prep: 15 mins ( + 30 mins resting time)
cooking: 25 minutes
Ingredients:
Pastry:
Organic Flour
Butter
Iced water
Method:
Place flour and butter in a food processor and pulse until fine bread crumbs are formed. Allow the food processor to continue and add just enough iced water to allow the pastry to come together. Cover the pastry in plastic wrap and refrigerate for 30 mins.
Filling:
400g desiree potatoes, peeled, cut into 2cm pieces
400g parsnip, peeled, cut into 2cm pieces
1/4 cup milk
40g butter, chopped
pinch of salt
1 tbs peanut oil
2 medium brown onions, halved, cut into thin wedges
2 garlic gloves, crushed
400g butternut pumpkin, peeled, cut into 2cm pieces
1 swede, peeled, cut into 2cm pieces
1/3 cup rogan josh curry paste (patak's brand)
1/3 cup chicken stock or vegetable stock
1/3 cup coconut cream
250g pkt frozen spinach, thawed, excess spinach removed, or fresh
1/4 cup coarsely chopped fresh coriander
Method:
I used a 12 whole muffin tin but you can use a 12.5cm-diameter round pastry cutter to cut 6 disks from the pastry. Line 6 round 9cm pie tins with pastry. Place on a baking tray in the fridge for 30 minutes to rest.
Preheat oven to 200 degrees Celsius. Place potato and parsnip into a steaming basket in a saucepan of simmering water for 10-12 minutes until tender. Transfer to a bowl. Add milk and butter and mash until smooth using a potato masher. Cover with foil and keep warm.
Bake pastry in oven, bake blind for 10-12 minutes or until golden. Remove from oven Meanwhile heat the oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until onion softens( 2 minutes). Add pumpkin and Swede, stir to combine. Stir in curry paste and cook, stirring for 30 seconds until fragrant. Add stock and bring to the boil. Cover and cook, stirring occasionally, for 12 minutes. Uncover and add coconut cream and spinach. simmer, stirring occasionally for 3 minutes or until hot. Remove from heat.
Remove pastry cases from tins. Place on a serving platter. Spoon vegie mixture among cases and top with parsnip mash. Sprinkle with coriander to serve and Enjoy!
Thanks for listening, I hope you enjoy the recipe.
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3 TOURS DEPARTING 2012
Have Your Say
I wish I had you for my mum when I was 5!
That cake would have been the talk of the town for the rest of the year - fantastic job.
A lot of your blogs will be interactively design and style that visitor share data to read your blog.
Thank you so much, it is going to be a wonderful surprise for my Mum, I wish everyone a great day with your own special people, those who helped you become who you are today.
Mum definitely deserves the hamper, because she is an amazing woman that has brought up 3 kids through tough times. She is the best mum a son could ask for.
She's had it tough, working hard
deserving much more than just a card
So let's raise a glass and toast her true
The best person in the world - Mum, that's you!
Thanks for the info on Rasa Malaysia's book. I used to visit her website for recipes but some time ago, igot a new PC and forgot to bookmark it!
You're too modest Julie! You did a great job with the cake! :D
Yellow strawberries and cream is just perfect for mum as a reward for putting up with two kids who were a pain in the bum.
I would have loved to have seen those martini glasses! Hope Miss A had a lovely time celebrating turning 5 :D
It shouldn't. It should go to me as whilst trying to make sure my mum, step-mum, MIL, Step-MIL, 3 x Grandmas are spoilt on Mother's Day, I always seem to get forgotten!
My poor old mum is battling to care for my step dad who has advanced Parkinsons. My real dad who has had a stroke still expects her to be there for him, my bro is going bankrupt and she lives two states away from her only gransdon. Her life has little joy- JUst wish for one thing nice to happen to her. We all love our mums, good luck to you all!
Perfect place to relax and forget about all the troubles we have in the city and just unwind ~ can't wait to go to somewhere like this hehe
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