Pasta Salad with Broad Beans, Pancetta and Fetta
I ended up with a pasta salad, a quick trip to The Deli for some pancetta and everything was go. Straight forward and only taking 15 minutes I had dinner. Coming into summer it’s great the next day for a picnic once the flavours have mingled even more.
Boston Baked Beans
Boston Baked Beans - Serves 2-4
250 grams of cannellini beans
1 teaspoon of mustard powder
2 tablespoons of red wine vinegar
2 tablespoons of maple syrup
1 tin of tomatoes
150 grams of pork speck
1 onion, roughly chopped
4 cloves
1 bay leaf, torn
Salt and pepper
Heat oven to 180ºC. Soak the beans overnight. In a large saucepan,
fry the onion, speck, cloves and bay leaf until the onions are
transparent. Add everything else except the beans and simmer for 10
minutes to reduce the liquid a little.
Drain the beans and add. Put a lid on the saucepan and bake for
three hours, stirring occasionally. Serve.
Snapper with Red Pepper Sauce with Been and Pumpkin Salad
Oh, and I really appologise for calling capsicum ‘red pepper’ but the name didn’t sound right otherwise.
Snapper with Red Pepper Sauce with
Been and Pumpkin Salad
Snapper with Red Pepper Sauce with Been and Pumpkin
Salad - Serves 4
2 red capsicums (peppers), sliced
½ a white onion, sliced
½ cup of white vinegar
½ cup of water
2 garlic cloves, crushed
2 teaspoons of dried oregano
500 grams of green beans, topped and tailed
250 grams of pumpkin
2 fresh tomatoes, sliced and seeded
100 grams of sun-dried tomatoes, sliced
1 tomato, sliced and seeded
2 teaspoons of sesame seeds
4 snapper fillets
Salt and Pepper
Olive Oil
Put capsicum, onion, vinegar, garlic, water a couple of the
sun-dried tomatoes and oregano in a saucepan and simmer on a very
low heat for 15 minutes or so. When the capsicum is very soft, mix
it up with a stick mixer until smooth. Keep the sauce warm until
you’re ready to serve (it makes a great pizza sauce too).
Steam the pumpkin until just tender, remove and steam the beans
until crisp. Mix in the remaining sun-dried tomatoes, sesame seeds
and a little olive oil.
Heat a grill to a medium-low temp and season the fish with salt and
pepper, drizzle with olive oil. When the grill is warm put the fish
under and grill for about 15 minutes, until the fish is firm to
touch but still moist.
Sticky Hoisin Pork with Steamed Beans, Peas and Rice
This thing was a little messy to make due mostly due to my clumsiness, but I am glad I used a non-stick frying pan. I haven't washed it yet but Im not looking forward to it. Other than that, it was quick, easy and bloody delicious. The pork in the picture in Donna Hay looked a little dry and overdone so I dropped the cooking time back a few minutes and it was extremely tender and the lightest of pink.
Sticky Hoisin Pork with Steamed
Beans, Peas and Rice
Sticky Hoisin Pork with Steamed Beans, Peas and
Rice
1T of Hoisin sauce
1T of Honey
1T of Soy sauce
450g Pork Loin
250g of Sugar snap peas
250g of Green beans
Rice to serve
Sesame seeds to garnish
Pre-heat your oven to 180℃
Mix the hoisin, soy and honey in a ziplock bag and place the pork
loin inside and leave for 15 minutes.
Remove the pork and in a non-stick pan, fry the pork each side for
1-2 minutes. Pour the remaining marinade over the pork and turn to
coat. Place the pan in the oven and bake for 15 minutes (the recipe
said 15, I cooked mine for 12).
Once the pork is ready, remove and place on a chopping board and
rest for 15 minutes.
Steam the beans and peas together.
Slice the pork diagonaly into disks and serve over on a bed of rice
with the greens to the side. Drizzle the pan juices over the pork
and sprinkle with the sesame seeds.
Smoked Bunny Sausage Gratin with Organic Cannellini Beans
The sausages themselves were fantastic, only slightly smokey and with a bit of a cheesy flavour that works well with the parmesan cheese crust on the gratin. The best part of bunny, more dramatically seen in sausage, is that bunny is very low in cholesterol so it's still really quite healthy. Even though the bunny stands out in this dish and there's a very soft fennel back-note, the texture of the beans really stands out pulling the dish together, not to forget the blended beans making the sauce thicker and more substantial.
Smoked Bunny Sausage Gratin with
Organic Cannellini Beans and Wantirna Estate Amelia Cab Sav
Merlot
Smoked Bunny Sausage
Gratin with Organic Cannellini Beans - Serves 2
2 Smoked Bunny Sausages
1 Onion, sliced thinly (about a cup)
1 Fennel Bulb, sliced thinly (about a cup)
1 Capsicum, sliced thinly (about a cup)
400g tin Cannellini Beans
1 teaspoon of dried Oregano
1 teaspoon of dried Parsley
2 Tomatoes, diced (I used halved grape tomatoes instead)
½ cup of Chicken Stock
½ cup of Bread Crumbs
½ cup of Grated Parmesan
Fry the sausages in a little oil until cooked through
In the same pan, fry the onion and fennel until the onion is
translucent. Take half of the beans and their liquid from their tin
and blend to a puree; add this to the pan and stir through. Add the
remaining vegetables, chicken stock and herbs and beans; cover and
simmer for 5 minutes.
Slice the sausages thinly and add mix through the vegetables. Spoon
the mix evenly between two bowles or ramekins and top with the
breadcrumbs and cheese.
Heat a grill or broiler to medium and place each bowl under the
grill and cook until the cheese has melted or the bread crumbs are
golden.
BBQ Corn and Bean Salad
Roasted Corn and Edamame Salad - Serves
2 as a main, 4 as a side
2 ears fresh corn, unhusked, or
1¼ cups cooked corn kernels
½ cup shelled edamame
¼ cup chopped red onion
¼ cup small-diced red bell pepper (capsicum)
1 tablespoon finely chopped fresh cilantro (coriander)
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1½ teaspoons finely chopped or grated ginger
⅛
teaspoon salt
⅛
teaspoon freshly ground black pepper
Soak fresh corn in cold water about 30 minutes.
Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning
once.
Let cool. Remove husks. Cut corn from cob into a bowl; combine with
remaining ingredients.
Cover and chill in refrigerator until ready to serve.