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

Lamb Rump with Pea Puree & Griddled Asparagus: Bread Street Kitchen – Gordan Ramsay

cover-bread-st-kitchen

Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99

 

lamb-rump-with-pea-puree-and-griddled-asparagus

Lamb Rump with Pea Puree and Griddled Asparagus

 

“The best way to celebrate the arrival of lamb in the spring is to serve it with other ingredients that come into season at the same time, in this case, Jersey Royal potatoes, asparagus and peas. You could use fresh peas for the purée, but as frozen peas are frozen within hours of being picked, they are considered just as fresh if not fresher than unfrozen ones.” p.20

 

Serves 4

 

4 lamb rumps, about 200g each

  • 1 tbsp olive oil
  • 300g spinach, rinsed
  • 500g frozen peas
  • 250ml hot vegetable stock
  • 2 mint sprigs, leaves picked
  • 25g butter
  • 500g asparagus spears, trimmed
  • 1 tbsp vegetable oil
  • Sea salt and freshly ground
  • black pepper
  • Beef jus (see page 234), to serve (optional)
  1. Preheat the oven to 200°C/180°C fan/Gas 6. Season the lamb rumps with a little salt. Heat the olive oil in an ovenproof frying pan over a high heat until very hot, then brown the rumps for 2–3 minutes on each side, until well caramelised.
  2. Transfer the pan to the oven and roast for 8–10 minutes, until the lamb is cooked but still pink in the centre (or cook for 15–20 minutes, if you prefer well done). Remove from the oven and leave to rest for at least 5 minutes before carving into slices. Keep warm.
  3. Meanwhile, make the pea purée. Put the spinach into a large heatproof bowl. Pour boiling water over to cover and leave for 30 seconds, just until wilted. Immediately drain and cool quickly under running cold water. Squeeze out any excess water, then pat dry on kitchen paper and roughly chop the spinach.
  4. Put the peas into a saucepan, pour over the hot stock and simmer until tender, 3–4 minutes. Drain well, reserving 100ml of the stock, then blitz the peas and reserved stock in a blender or food processor with the spinach, mint and butter, to make a purée. Season to taste with salt and pepper (you may not need salt as the stock is quite salty). Keep warm.
  5. While the peas are cooking, blanch the asparagus in a separate large pan of boiling water for 2–3 minutes, until just tender. Drain, immediately refresh in cold water, then drain again well and pat dry on kitchen paper.
  6. Heat a griddle pan until it’s very hot and then drizzle in the vegetable oil. Add the blanched asparagus to the pan (you may need to do this in a couple of batches, depending on the size of your pan) and cook over a high heat for 2–3 minutes, turning once, until charred all over.
  7. To serve, put a spoonful of the pea purée onto each plate, then sit the lamb slices on top and drizzle with beef jus. Arrange the griddled asparagus alongside, then serve with crushed minted Jersey Royal (or other) new potatoes.

Quick Soy Steeped Spinach: The Zen Kitchen – Adam Liaw

zen-kitchen

The Zen Kitchen by Adam Liaw is published by Hachette Australia, $49.99

QUICK SOY-STEEPED SPINACH

ほうれん草のおひたし

IF THERE IS A SINGLE DISH FROM THIS BOOK THAT MAKES THE MOST REGULAR APPEARANCE

ON OUR DINING TABLE, IT’S THIS ONE. WE WILL OFTEN COOK A BUNCH OF SPINACH EARLY IN

THE WEEK AND JUST LEAVE IT IN THE FRIDGE. WE HAVE BOOSTED SOY SAUCE ALWAYS TO HAND

AND THE BONITO FLAKES LIV E IN THE PANTRY. FROM THAT STARTING POINT, IF WE NEED AN

EXTRA DISH FOR THE TABLE, THIS CAN BE READY IN LESS THAN A MINUTE.

SMALL DISH PREPARATION TIME 5 MINS COOKING TIME 5 MINS

 

INGREDIENTS

1 bunch spinach, washed and soaked in a sink or large bowl of cold water for at least 10 minutes

1 tbsp Boosted Soy Sauce (page 28)

1 tsp bonito flakes

 

METHOD

1 Bring a large saucepan of water to a rolling boil. Place the

root and stems of the spinach into the water and hold for about

10 seconds. Then, using a pair of chopsticks, push the leaves

under water and cook for about 1 minute. Drain and rinse in cold

water. You can keep the spinach whole in the fridge, soaking in a

bowl of cold water, for up to a week.

 

2 When ready to eat, remove the spinach from the water and

squeeze out as much liquid as possible. Cut off and discard the

roots, and trim the stalks and leaves into 5cm pieces. Stack the

pieces in a bowl, pour over a little Boosted Soy Sauce and scatter

with bonito flakes.

 

Soaking the spinach in cold water before cooking allows it to refresh

and open up, like a bunch of flowers might, allowing any dirt between

the stalks to wash out into the water.

 

BOOSTED SOY SAUCE

うま味醤油

I USE THIS SOY SAUCE IN PLACE OF NORMAL LIGHT SOY SAUCE FOR ABSOLUTELY EVERYTHING.

IT’S LIGHTER AND LESS SALTY, BUT HAS A RICHER AND MORE BALANCED FLAVOUR.

MAKES ABOUT 750ML PREPARATION TIME 5 MINS COOKING TIME 10 MINS, PLUS 1 HOUR STANDING

 

INGREDIENTS

150ml sake

100ml mirin

1 tsp caster sugar

500ml light soy sauce

4 dried shiitake mushrooms

Handful of large bonito flakes (about 5g)

 

METHOD

1 Place the sake, mirin and sugar in a medium saucepan and

bring to a simmer. Flambé with a blowtorch, match or lighter and

allow to burn until burned out. Add the soy sauce and mushrooms

and bring back to a simmer. Add the bonito flakes and turn off

the heat. Allow the sauce to stand for 1 hour, then drain through a

muslin-lined sieve. Store the sauce in an old clean wine bottle or

soy sauce bottle in the pantry.

 

Like most umami-rich foods, this boosted soy sauce improves with

age. I usually make a triple or quadruple batch and keep it in a big

sealed jar in the pantry. When stocks are getting a little low, I just

make a new batch and top it up. It will keep indefinitely.

 

soy-steeped-spinach

 

Spinach and Ricotta Nudies – One Handed Cooks – Allie Gaunt, Jessica Beaton & Sarah Buckle

Cover One Handed Cooks

One Handed Cooks

Allie Grant, Jessica Beaton and Sarah Buckle

Penguin Random House Australia

Viking

ISBN: 9780670079018

Spinach and Ricotta Nudies

Makes 12

PREP TIME 15 minutes

COOKING TIME 10 minutes

 

250 g baby spinach leaves

1 cup (200 g) fresh ricotta

25 g grated parmesan, plus extra to serve

⅓ cup (50 g) plain flour, plus extra for dusting

2 egg yolks, lightly whisked

½ cup (120 g) Tomato and basil pasta sauce (see page 237) or Hidden veggie sauce (see page 236)

Cooked pasta, fruit and vegetable sticks, to serve

 

 

Kids love the fillings in cannelloni and ravioli, so we like to serve them up as little ‘nudies’ (minus the pasta). These spinach and ricotta balls are a delicious vegetarian finger food that’s perfect for the tasting plate.

  1. Place the spinach and 1 tablespoon of water in a large frying pan over medium heat and cook, stirring, for 2–3 minutes or until wilted. Drain the spinach and squeeze out as much as liquid as possible, then finely chop and place in a large bowl.
  2. Add the ricotta, parmesan, flour and egg yolk to the spinach and mix well to combine. Shape the mixture into dumplings the size of golf balls, or smaller if you prefer, flatten them slightly and dust lightly with flour.
  3. Bring a large saucepan of water to the boil over high heat. Reduce the heat to hold at a simmer. Use a slotted spoon to lower half the nudies into the pan and scoop them out when they rise to the surface. Transfer to a plate lined with paper towel to drain. Repeat to cook the remaining nudies. (The nudies can be served as finger food, without sauce, at this point.)
  4. Gently heat the tomato and basil pasta sauce or hidden veggie sauce in a saucepan or frying pan until warm. Add the nudies and very gently turn to coat in the sauce. Serve sprinkled with extra grated parmesan, if desired, and with pasta, fruit and vegetable sticks alongside.

 

 

NUTRITION NOTE If your baby or toddler tends to overstuff their mouth with food, make smaller balls to help them eat appropriately sized mouthfuls.

STORAGE These are best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 2 days.

ALLERGIES/INTOLERANCES Gluten/wheat: use gluten- or wheat-free flour and pasta.

 

Spinach & Ricotta Nudies

‘Extracted from One Handed Cooks by Allie Gaunt & Jessica Beaton with photography by Sarah Buckle, Viking, RRP$39.99

Gnocchi Verdi: The Art Of Traditional Italian – Lucio Galletto

The Art of Traditional Italian Extracted from The Art of Traditional Italian by Lucio Galletto,

published by Lantern, RRP$59.99’; and

photography by Ben Dearnley,

GREEN   GNOCCHI

 

“These spinach gnocchi were one of the great tenor Caruso’s favourite dishes. When he was booed after a show in Naples, Caruso famously said he would never sing there again, but he would go back to eat its wonderful food, and these gnocchi were one of the reasons to return.” (p.86-87)

Gnocchi verdi

700 g potatoes (desiree or similar)

400 g spinach, washed, stems removed 1 egg

150 g plain flour

sea salt and freshly ground black pepper 80 ml extra virgin olive oil

1 golden shallot, finely chopped 400 g ripe cherry tomatoes, halved handful of basil leaves

100 g freshly grated parmesan

 

SERVES 4

 

Place the potatoes in a saucepan of cold salted water. Bring to the boil and simmer gently for 20–30 minutes, until tender.

 

While the potatoes are cooking, prepare the spinach. Wash the leaves well and place them in a saucepan over medium heat, with just the water clinging to the leaves. Cover and cook for a few minutes, until wilted. Drain in a fine-meshed sieve and squeeze to extract as much liquid as possible. Place on a chopping board and chop very finely.

 

When the potatoes are ready, drain well and peel while still warm. Pass through a mouli or potato ricer into a large bowl and allow to cool, then add the spinach and the egg. Mix lightly and quickly with a fork, then add the flour and season with salt. Quickly use your hands to form the mixture into a dough. Don’t work it too much or the gnocchi will be tough. Divide the dough into 6 portions.

 

Working on a well-floured surface, use your hands to shape each piece of dough into a long rope the thickness of your finger. Using a sharp knife, cut each rope into evenly sized pieces, about 2–4 cm long. As you cut the gnocchi, lay them on a floured tea towel in a single layer; do not let them touch each other. When they are all done, roll each one over the tines of a fork to create the classic grooves that will hold the sauce. If you prefer, you can press your finger onto the middle of each one instead. Set aside.

 

Heat the olive oil in a heavy-based frying pan over medium heat and sauté the shallot, stirring with a wooden spoon, for about 3 minutes, until translucent. Add the tomatoes and sauté gently, stirring from time to time, for 10–15 minutes, until the tomatoes break down. Season with salt and pepper, then sprinkle over the basil, reserving some for a garnish. Mix and let it cook for a couple of minutes, then remove from the heat.

 

Cook the gnocchi in plenty of boiling salted water by placing them on a plate and tilting the plate over the boiling water, allowing them to slide in gently. As the gnocchi rise to the surface, use a slotted spoon to transfer them to the frying pan with the sauce. Return the pan to low heat, toss the gnocchi gently with half the parmesan, then serve hot sprinkled with the reserved basil and with the rest of the parmesan on the side.

 

 

 

 

 

86                                 —  MINESTRE  —

Gnocchi verdi

Perfect Garden Fry Up – Deliciously Ella Every Day – Ella Woodward

Deliciously Ella Every Day

‘These recipes are from Deliciously Ella Every Day by Ella Woodward, published by Hachette Australia, RRP $29.99.’

THE PERFECT GARDEN FRY-UP

“I think this might be the healthiest breakfast you could have, and it goes ‑ from ‑fridge to plate in less than ten minutes. After a bowlful you’ll feel like a superhero all day! Eating this for breakfast also means that, before you’ve even started your day, you’ve had four great portions of veggies, which is awesome. If I’m not especially hungry I love eating this just as it is, but on hungry mornings or for busy days I add some bread (which is why I’ve put the recipe in this section) and, when I’m feeling like a total goddess, I add sauerkraut on the side for probiotic goodness!” (p.36)

 

DELCIOUSLY ELLA EVERY DAY by Ella Woodward. Hodder & Stoughton Publishers 2016

 

Serves 1

 

2 tablespoons olive oil

½ teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

2 garlic cloves, crushed

salt and pepper

6 chestnut mushrooms, very finely sliced

10 cherry tomatoes (halved or quartered if large)

juice of 1 lemon

50g spinach

½ avocado

 

Pour the olive oil into a ‑ frying pan and add the cayenne pepper, oregano, thyme, garlic, salt and pepper. Let it heat and develop its fragrance for 2 minutes.

 

Add the mushrooms, tomatoes and half the lemon juice and let everything cook for about 3 minutes, at which point the veg should have softened.

 

Stir in the spinach and let it wilt for another minute or so.

 

Pile the vegetables from the pan on to a plate – or a piece of toast – and slice the avocado on top.

 

Drizzle the remaining lemon juice over the avocado and sprinkle with a little salt and pepper to serve.

 

 

Tweak It

Make this as a weekend brunch for all your friends and family. If they or you eat eggs, then enjoy some poached eggs with it. I do this at home and everyone loves it!