Meatless Monday – Corn and Zucchini Fritters: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Corn and Zucchini fritters

Serves 4

 

This recipe is our best-selling dish, hands down – it has icon status. In fact, I would go so far as to say that it generates about 20 per cent of our kitchen sales. We hope you like it as much as we do!” p.86

corn and zucchini fritters_smlCorn and zucchini fritters

4 cobs of fresh corn

olive oil

2 zucchini (courgettes), grated

1 red onion, finely diced

1/2 bunch of coriander (cilantro), leaves picked and roughly chopped

2 free-range eggs

150 g (5 1/2 oz/1 cup) self-raising flour

 

4 free-range eggs

2 firm, ripe avocados

juice of 1/2 lemon

200 ml (7 fl oz) Kasundi (page 49)

4 tablespoons sour cream

pea shoots or micro herbs,
to garnish

smoked salmon or fried bacon,
to serve (optional)

 

To make the corn and zucchini fritters, preheat the oven to 180°C (350°F). Place the corn cobs on
a baking tray, drizzle with a little olive oil and roast for 45 minutes. Allow to cool, then use a sharp knife to remove the corn kernels from the cobs.

 

Place the corn, zucchini, onion and coriander in a large bowl. Add the eggs and flour and mix well. Season with sea salt and freshly ground pepper.

 

Heat 200 ml (7 fl oz) of olive oil in a large heavy-based frying pan over high heat. Using an ice cream scoop, scoop balls of the fritter mixture and add to the hot oil. Gently press the fritters down with the back of the scoop to flatten them slightly. Take care, as the oil can spit.

 

Cook the fritters for 2 minutes on one side, then turn them over and cook for a further 2 minutes,
or until golden brown and cooked through. This amount of batter should make 12 fritters.

 

Poach the eggs for 2–4 minutes in a pan of simmering water (page 33).

 

Meanwhile, cut the avocados in half, remove the stones and then use a spoon to scoop the flesh
into a small mixing bowl. Add the lemon juice and season with salt and pepper. Use a fork to crush everything together and set aside.

 

To serve, spread 2 heaped tablespoons of kasundi over each plate and top with three corn fritters. Top with some avocado, a poached egg and some sour cream and garnish with pea shoots. Serve with a side of smoked salmon or fried bacon if the troops are hungry.

 

Poached Eggs

Serves 4

1 tablespoon vinegar

1 teaspoon sea salt

8 free-range eggs

Fill a wide saucepan or deep frying pan with water until about 10 cm (4 inches) deep. Add the vinegar and salt. Bring to the boil over medium–high heat, then reduce the heat so the water is just simmering.

Working with one egg at a time, crack the egg into a saucer or cup. Using a slotted spoon, stir
the simmering water in one direction to create a whirlpool. Holding the saucer as close to the water as possible, gently slide the egg into the centre of the whirlpool. Repeat with the second egg.

Cook for 2–3 minutes for a soft yolk or 3–4 minutes for firm. Remove the eggs with the slotted spoon and drain on a plate lined with paper towel. Repeat with the remaining eggs and serve everyone two eggs each with some toast.

 

 

Cook’s tips

Make sure your eggs are really fresh for poaching.

Cracking the egg into a saucer first lets you check the yolk is intact and gives you better control when sliding it
into the pan.

While the eggs are cooking, and between each serve, use a slotted spoon to skim any foam off the water.

Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

French Toast With Balsamic Strawberries: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

I’d recommend you start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast. At the café we often serve this with ice cream, even for breakfast, so look for the best vanilla ice cream you can find or have a go at making some yourself (page 122). Alternatively, serve with vanilla yoghurt or mascarpone.p30

 

French toast with balsamic strawberries and macadamia crumble
Serves 4

 

french toast w balsamic strawberries
Macadamia crumble
35 g (1 1/4 oz/1/4 cup) plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
50 g (1 3/4 oz) chilled unsalted butter, chopped
40 g (1 1/2 oz/1/2 cup) shredded coconut
40 g (1 1/2 oz/1/4 cup) crushed macadamia nuts

 

Balsamic strawberries
55 g (2 oz/1/4 cup) caster (superfine) sugar
1 tablespoon balsamic vinegar
300 g (10 1/2 oz) strawberries, hulled

 

French toast
4 free-range eggs
80 ml (2 1/2 fl oz/1/3 cup) milk
80 ml (2 1/2 fl oz/1/3 cup) thin (pouring) cream
30 g (1 oz) unsalted butter
1 brioche loaf, about 400 g (14 oz), cut into 8 slices about 2 cm
(3/4 inch) thick

TO MAKE THE MACADAMIA CRUMBLE, preheat the oven to 180°C (350°F). Put the flour and sugar in
a bowl and stir to combine. Add the butter and
use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.

Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.

TO MAKE THE BALSAMIC STRAWBERRIES, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.

TO MAKE THE FRENCH TOAST, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.

Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices. Serve topped with the strawberries and crumble.

 

Vanilla ice cream
Makes about 1.25 litres (44 fl oz/5 cups)
500 ml (17 fl oz/2 cups) thickened (whipping) cream
500 ml (17 fl oz/2 cups) milk
200 g (7 oz) caster (superfine) sugar
1 vanilla bean
12 egg yolks
Everyone has their favourite flavour when it comes to ice cream, but it’s just plain old vanilla for me – especially when you can taste that real vanilla bean flavour. Home-made ice cream doesn’t require many ingredients and it’s actually quite fun to make. Serve the ice cream on its own, with cakes and pies, or with poached seasonal fruit.p.122
Pour the cream and milk into a medium heavy-based saucepan. Add half the sugar.

Slit the vanilla bean down its length with a small sharp knife. Use the knife to scrape out as many
of the tiny black seeds as you can into the cream mixture. Cut the vanilla bean into three pieces and drop it into the pan.

Heat the cream and milk over low heat, stirring occasionally, until it almost boils. Take the pan off the heat and set aside so the vanilla can infuse.

Meanwhile, using an electric mixer, whisk together the egg yolks and the remaining sugar until pale, thickened and the volume has increased. Add the cream mixture and beat until well combined.

Return the mixture to the pan and cook over low heat, stirring constantly until the custard is thick enough to coat the back of the spoon. Be careful that it doesn’t boil. As soon as you see any bubbles about to burst to the surface, the custard should be thick enough; take the saucepan off the heat so the mixture doesn’t curdle. Remove and discard the pieces of vanilla bean.

Allow the custard to cool completely before churning in an ice-cream machine following the manufacturer’s instructions. Transfer to a container and freeze for 4 hours, or until firm (see Cook’s tips). About 20 minutes before serving, transfer
the ice cream to the fridge to soften slightly.

Cooks Tips
If freezing overnight, wrap the ice cream container in a double layer of plastic wrap. This will prevent ice crystals from forming.

 

 

 

 

Post Script: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

All Day Café

Café Style Food At Home

Stuart McKenzie

Murdoch Books

ISBN: 9781743368404

 

Description:

100+ recipes for scrumptious cafe food you can cook at home.

 

A blend of delicious food and urban lifestyle, All Day Café offers more than 100 recipes for sublime café meals you can cook at home. On the menu are easy seasonal ideas for every meal of the day: from Salmon eggs with red onion and dill salsa or French toast with balsamic strawberries for a fresh spring breakfast; Raspberry friands and Cherry pie with Vanilla ice cream for a summer teatime treat; Pulled pork burgers with apple slaw or Mushroom and leek tart for a long autumn lunch; and Pappardelle with beef cheek and gremolata or Scallop, roasted fennel and lemon risotto for winter supper with friends. All dishes are, of course, served with a touch of urban café style!

 

Author bio:

Stuart McKenzie ran a string of successful cafés and restaurants before opening his own café, called South of Johnston, in Melbourne. A passion for interiors gives Stuart a strong sense of design and the confidence to achieve a new kind of café – one that feels more like an extension of the most stylish, vibrant and comfortable living room. His food is fresh, delicious and thoroughly accessible. This is his first book. southofjohnston.com.au

 

My View:

In this book you will discover lots of our old favourites, BLAT, smashed avocado, Bircher muesli, French toast, minestrone soup, chicken noodle soup, lemon tart, terrine, scallops, tomato soup, brownies, pulled pork…and many soon to be new favourites. I love the fresh twist given to some of the classics, the emphasis on fresh seasonal fruit and vegetables, the helpful pictures of the finished dish (don’t you think good food photography is a must for a good cook book? I need to have a visual reference when serving /or to see if I have indeed succeeded in reproducing the recipe, and there are some great images).

 

Along with a huge array of easy to make recipes you will discover the secret to making aioli, marinated feta, pesto, dips, dukkah, ( and there is a sweet dukkah which sounds amazing), kasundi ( my all-time favourite sauce/condiment), dressings, relish and so much more.

 

This book has it all and definitely has a place in my kitchen library.

Sweet Potato Noodles with a Creamy Peanut Satay Sauce: Deliciously Ella with Friends – Ella Mills ( Woodward)

deliciously-ella-with-friends

Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017

“These noodles were quite a revelation to me. They’re so much heartier, more filling and more like conventional pasta than everyone’s favourite courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavour. You will need a spiraliser for this recipe.” p.86

SWEET POTATO NOODLES WITH A
CREAMY PEANUT SATAY SAUCE
Serves 2

FOR THE NOODLES
olive oil
1 celery stick, finely chopped
5 garlic cloves, crushed
2.5cm root ginger, finely grated
pinch of salt
250g mushrooms, thinly sliced
2 small sweet potatoes, about 200g each, peeled and spiralised
100g baby spinach

FOR THE SAUCE
3 tablespoons crunchy peanut butter
(or almond butter also works)
70ml almond milk, plus more if needed
1 teaspoon tamari
1 teaspoon chilli flakes
juice of 1 lime
1 tsp honey
a little olive oil, if needed

Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
After a minute or so more, add the sweet potatoes and cook for about 10 minutes.

COMFORT & SPICE
Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.
Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

CLEVER COOKING
Slice the ends off the sweet potatoes to create flat surfaces at either end before spiralising, it makes the process so much easier!

Indian Feast, Chana Masala: Deliciously Ella with Friends – Ella Mills (Woodward)

deliciously-ella-with-friends

Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017

Indian Feast

Chana Masala

 

“Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra veg in and they add a great flavour, plus the green of the spinach makes the meal look beautiful, too. I love this served alongside my Aloo Gobi and Coconut Rice (pages 130 and 133), with a generous dollop of coconut yogurt.” p. 129

 

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

DELICIOUSLY ELLA WITH FRIENDS by Ella Mills (Woodward). Hodder & Stoughton 2017.

CHANA MASALA
Serves 6

NUT-FREE
5 tablespoons olive oil
6 curry leaves, or 1 teaspoon curry powder
1 leek, finely chopped
½ teaspoon ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons garam masala
1 teaspoon chilli powder
1 onion, finely chopped
2.5cm root ginger, finely grated
5 garlic cloves, finely grated
2 x 400g cans of chopped tomatoes
2 tablespoons tomato purée
2 green finger chillies, halved lengthways
plenty of salt and pepper
2 x 400g cans of chickpeas,
drained and rinsed
250g baby leaf spinach
juice of ½ lemon
fresh coriander leaves, to serve
Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavour for a few minutes, then drop in the leek and stir.
Next add the dry spices – including the curry powder if you’re not using curry leaves – and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before adding the onion, ginger and garlic; at this point you can add 1–2 tablespoons of water if things are starting to stick to the pan. Cook for a few minutes before adding the canned tomatoes, tomato purée, green chillies, salt and pepper. When you’ve poured in the tomatoes from their cans, swish a little water around in each to get the remaining juice, then add this to the saucepan, too. Let everything bubble away for 20 minutes.
Add the chickpeas and cook for another
10 minutes.
Stir in the spinach, just until it wilts. Let cool slightly, then stir in the lemon juice and serve in shallow bowls, sprinkling coriander leaves over the curry.
INDIAN FEAST CLEVER COOKING
Make extra so that you have leftovers. As with most curries, this tastes even better the next day, as the flavours have had a chance to develop further, so it’s worth saving some to enjoy in your lunch box!
FEASTS p 129

Meatless Monday: Deliciously Ella With Friends – Ella Mills (Woodward)

deliciously-ella-with-friends

Deliciously Ella with Friends

Ella Mills (Woodward)

Hachette Australia

Yellow Kite

ISBN: 9781473655263

 

Description:

Healthy recipes to love, share and enjoy together.

The much-anticipated follow-up cookbook from Deliciously Ella, the inspirational bestselling healthy food writer who has taken the cookery world by storm.

In the follow-up to her amazing bestseller DELICIOUSLY ELLA EVERY DAY, Ella makes it easy for you to prepare delicious healthy food for you, your friends and family, whatever the occasion. No more wondering whether certain dishes go together, Ella makes life simple with her menus – whether you are planning a laid-back brunch, a last-minute lunch or a fancy supper, Ella has it covered with wonderful hearty and filling recipes that celebrate her healthy eating philosophy.

With ideas and inspiration for every foodie occasion, including cosy nights in, easy kitchen suppers, flavoursome feasts, birthday parties, picnics and mocktails and cocktails, this is the go-to book for anyone who lives a healthy lifestyle and loves sharing food with friends and family.

 

My View:

Ella Mills (Woodward) is my go to author for great plant based recipes. I eat a balanced diet, a little bit of everything with a healthy a spin (90% of the time).  🙂  We are omnivores, with vegetarian offspring – so delicious, easy to make, plant based recipes are regularly included in our menu planning.

Ella’s style of cooking busts the myth that vegetarian food is boring and salad based.  Ella’s number one tip for encouraging friends and family to eat healthier is: “FOCUS ON FAMILIAR FOOD. If you’re having a real sceptic for dinner or trying to get an unconvinced family member to try a healthier meal, then always cook something that looks and feels familiar to them. Choose a classic dish with a healthy spin on it. Something like the Indian feast in this book with bowls of coconut rice, chana masala and aloo gobi. This is a perfect meal and your guests are never going to look at this and think ‘What is that, it looks terrifyingly healthy!’ and decide they don’t like it before they try it, plus it is really satisfying and hearty, which means everyone will go home full. So remember to go easy on everyone, don’t leap straight to raw food, or anything too unfamiliar and scary looking.” P. 11  A great tip Ella, and the Indian feast – perfect – this si a meal that can be enjoyed by all my family and friends alike.

 

A great book full of tasty easy to make recipes that will hold a treasured place in my cook book library.