YOUNG BOILED POTATOES + GARLIC BUTTER AND DILL

This recipe is much lighter and healthier option then traditional roasted or fried potatoes, yet it is delicious, easy to prepare and goes well with a lot of main dishes, such as meat, chicken.  I, personally, love to serve them with the fish, especially when I am cooking my signature Backed Salmon Lebanese Style with Tahini Yogurt.  Not only potatoes and fish is match made in haven but also the modest spud is playing a second fiddle letting salmon to take the centre stage on the table.

To feed 8 people you need:

1kg of young potatoes (wash and unpeeled)

2 tbs of finely chopped dill

2 cloves of garlic

3-4 tbs of extra virgin olive oil

1 tbs of butter

Sea salt and freshly cracked black pepper

Method:

As I said, simplicity is the key – boil a pot of salted water, carefully put the potatoes in the water and cook them until tender, around 20 minutes.  Drain the water but keep the spuds in the pot, then splash a few lugs of extra virgin olive oil, add a knob of butter, sea salt, if desired, otherwise ordinary salt and freshly cracked black pepper. Place the lid back on and give the potatoes a good toss.  Lastly, add finely chopped dill and crushed garlic.  I love garlic and I use a lot of it but if you are not a big fan – by all means, leave it out.
Gently shake the pot few times to let the butter melt and cover the spuds and then empty it onto the plate.  Serve immediately.

Enjoy!!!

WHOLE BAKED SALMON LEBANESE STYLE + YOUNG BOILED POTATOES

This time of a year is not called the festive season for nothing:  there are so many reasons for celebrations such as Christmas, of course, Chanukkah, the end of yet another year, New Year night - to name just the few.  And it is in the spirit of the season that we go out of our way to delight our friends and families with carefully chosen gifts and scrumptious meals. Here is the menu that I have chosen to impress my guests.  You can find this menu and other entertaining ideas by clicking on the "Entertainment" page.

MENU

Fresh oysters with balsamic vinaigrette

Baby beetroot, baby broccoli and blue cheese salad with mustard dressing

Whole baked salmon Lebanese style with tahini yogurt

Young boiled potatoes with garlic butter and dill

Chocolate Pots

I am sure I could speak for most of the cooks here that we all have our signature dishes, the ones that our guests enjoy and praise the most, the ones that we love cooking time and time again or on the other hand cook for special occasions only and feel very protective if another cook asks us for the recipe.   Want to know what mine is?  It is a whole salmon cooked on the barbecue and served with yogurt and tahina paste and garnished with fresh herbs and spices.  This dish is my secret weapon to impress my guests and win their tick of approval.

Add fresh oysters and beetroot salad  for the entree and chocolate pots served individually in an espresso cup for dessert and you have got a perfect menu for entertaining your family and friends during the festive season. 

For 8-10 people you will need:

One whole fish approx 2 -2.5 kg (scaled and cleaned without the head)

100 grm tahina paste

200 grm of natural yogurt

Salt and freshly cracked black pepper

2 cloves of garlic

½ cup of chopped dill

½ cup of chopped mint

½ cup of chopped coriander

1 medium red chili de-seeded (optional)

½ cup of chopped walnuts

Juice of 2 lemons

1 cup of extra virgin olive oil

If the fish is heavier then I need, I ask the fishmonger to cut it in half along the spine into two halves.  So I can still cook one half, just reduce the cooking time to fifteen minutes. As for the other half, I ask him to portion it into fillets that I will freeze and cook at another time.  And when I am serving the fish, if I only have a half I put it on the plate flat side down.

You can cook the fish in an oven but I find it that the BBQ option is more flavoursome and it is also prevents my kitchen from smelling like a fishmonger’s shop for days. 

Method:

Preheat the BBQ to 180º C.  Clean the fish and pat it dry.  Cut 2 pieces of tinfoil about twice the length of the fish and spread them on the kitchen bench slightly overlapping each other.  Repeat the same process with baking paper and place it on top of the tinfoil.  Sprinkle the paper with extra virgin olive oil, season the fish with salt and pepper on both sides, place a bunch of fresh aromatic herbs inside the cavity (whatever you can find:  dill, parsley, coriander).  Place the fish diagonally on top of the baking paper and wrap it tightly as if it were a baby, tucking in all the edges.  Place the parcel on a baking tray and put on the BBQ grill and close the the lid.  Cook with the lid down for 20 minutes on each side for medium rare maintaining the temperature at 180º C.  Bring inside and open up the foil to prevent further cooking.

While the fish is cooking, prepare the paste by mixing tahina with yogurt, crushed garlic and lemon juice into a smooth consistency.  Next, chop coriander, walnuts, red onion, red chili, and mint and mix them all together, add lemon juice, a splash of olive oil, salt and freshly cracked black pepper. Taste and adjust the seasoning to your liking.  

Going back to the fish – gently scrape the skin off the fish, it actually removes very easily, then running a spoon along the spine remove the gray jelly-like fat.  Carefully transfer the fish onto a plate leaving the foil and paper behind.  Spread the paste on one side of the fish covering as much of the fish as it permits and spoon the salad over the paste pressing it lightly together. 

Serve with young boiled potatoes.

Enjoy!!!

BABY BEETROOT + BROCCOLINI + BLUE CHEESE SALAD WITH MUSTARD DRESSING

This salad is great for an entree or as an accompaniment to the fresh oysters as a starter.  Lots of recipes call for the beetroot to be roasted first but I prefer to use canned baby beetroot.  All the beats are of the same bite size that is perfect for presentation and their piquant taste goes very well with the mustard dressing.

You need: (for 6-8 people)

400 gr can of baby beetroot

Bunch of broccolini (if using regular broccoli, use florets only)

100 gr of your favourite blue cheese

5-6 stalks of spring onions (thinly sliced on the diagonal)

1 tbs of fresh parsley (finely chopped)

Dressing:

5-6 spoons extra virgin olive oil

½ teaspoon seeded mustard

½ teaspoon Dijon mustard

½ teaspoon honey

2 teaspoons red wine vinegar

Sea salt

Freshly grounded black pepper

Method:
Cook the broccolini in salted water until just tender and then place in a bowl of icy water to stop the cooking process and preserve their colour; once cooled - pat them dry.  Chop the beets into halves, finely slice the spring onions and parsley and combine all the vegetables in a big bowl.   In a screw top jar combine all the ingredients for the dressing, shake well and taste.  The dressing should be a perfect balance of sweetness, tartness and sharpness and, of course, to your liking.  Pour over the salad, give it a toss and crumble the blue cheese on top.   

Enjoy!!!

FRESH OYSTERS + BALSAMIC VINAIGRETTE

Fresh oysters is a great opening dish for any occasion, their clean pristine flesh reminds us of the ocean, it excites our taste buds and it adds a sense of luxury, carefree la dolce vita to the table.  And that is the main reason why they are always a first item on the menu in every respected Sydney establishment.

The beauty of oysters is that they don't require cooking, although I like to serve them with some tasty vinaigrette or simply with the wedge of a lemon on the side.

For 8 people you need:

3 dozen oysters (I am being generous here)

1 shallot chopped very finely

5 tbs of balsamic vinegar

1 teaspoon of lemon juice

¼ teaspoon of white sugar

½ teaspoon of light soy sauce

Freshly cracked black pepper

Method:
Arrange the oysters on a bed of crashed ice or rock salt slice the lemon into wedges and place it between the oysters, pour vinaigrette in a small round dish and place it in the centre of the plate.

Enjoy!

FISH PIE A LA JAMIE OLIVER

Last week for the first time ever I cooked a fish pie.  It was the usual family Friday gathering and I had no idea of what I was going to cook.  Then one day I was watching one of the cooking episodes with Jamie Oliver  and he was cooking a fish pie for his pals coming over to dinner.  The simplicity of the recipe and the limited number of ingredients and the cooking time made this dish sound very appealing so I decided to give it a try.

For 8 people you need:

10 middle sized Desiree potatoes

300 grams of strong cheddar cheese

500 of fish fillets (I like to use salmon)

200 grams of raw prawns, peeled and deveined

200 grams of hot smoked mackerel

Chili flakes (optional)

Olive oil

Juice and zest of 1 lemon

4 ripe tomatoes, cubed (optional)

A bunch of parsley

1 cup of finely chopped spring onions (optional)
Salt and freshly ground black pepper

Method:

Preheat the oven to 200 Celsius.  Peel and place potatoes in salted water and cook until tender and drain.  Add the olive oil and mash them into a smooth puree.

Slice the salmon into bite size pieces, place them into a baking dish, crumble the mackerel and add to the salmon together with chopped tomatoes, finely sliced green onions, chopped parsley and grated cheese.  

Season with salt and pepper, pour over lemon juice, sprinkle with chili flakes and grated lemon zest and give it a good mix.  Adjust the seasoning to your liking, spread the mixture evenly on the dish and then cover with the potato mash using a spatula to ensure the layer is even throughout.  

Take a fork and holding it lightly and using it like an imaginary pencil, draw a wavy pattern over the surface of the mash as you go.  This will not only make the dish look pretty but adds extra layers of texture to the crunch.

Place the dish in the oven and bake for approximately 40 minutes or until the top is golden and crispy. 

I like to accompany it with the orange, fennel  and rocket leave leaves salad, the flavours and textures of both dishes seems to match each other very well.

Enjoy!

ORANGES, FENNEL AND ROCKET LEAVES SALAD

This salad is a delicious fusion between the sweetness of the orange, sharp aniseed flavour  of the fennel and peppery taste of the rocket salad.  You've got an interesting blend of different textures working together harmoniously and delivering fresh crisp accompaniment to any meat, poultry or a fish dish.  This salad is packed with vitamins, very healthy and is good on its own as a vegan or vegetarian option.

For 8 people you need:

4 oranges

1 medium size fennel bulb

1 small red onion 

1 packet of rocket leaves

100 gr of pitted Kalamata or black olives (optional)

Salt and freshly ground black pepper
Extra virgin olive oil

Method:
Peel and slice the oranges into the bite sized chunks.  Try to do it over the bowl to catch up the juices. Then thinly slice the fennel and read onion, add rocket leaves and give everything a good toss.  Add a good splash of extra virgin olive oil, season with salt and pepper and sprinkle the olives on top.  

Enjoy!

ROAST VEGETABLES WITH MIDDLE EASTERN FLAVOURS

This vegetable dish takes very little preparation, cooks very quickly and goes well with any meat or poultry but do try to serve them with the Roasted Rack of Lamb with similar flavours.

 It can easily be changed into an Italian version with a splash of white wine and 2-3 anchovies tucked here and there, a couple of fresh ripe tomatoes cut into chunks and a sprinkle of freshly chopped parsley.  If you love herbs, add a few sprigs of thyme or rosemary and chunks of lemon.  As for vegetables, add as little or as much as you like, just keep them to a similar size for even cooking.

If you happen to have leftover vegetables, add them to the cooked cous-cous and you have a totally new dish for your next day dinner.

You need for 8 people:

2 red capsicums cut into 1cm strips

1 yellow capsicum cut into 1cm strips

200 gr of brown mushrooms roughly cut

1 medium size red onion sliced into wedges

1 head of garlic, cloves peeled and lightly squashed with a lat knife

1 small eggplant

1/4 pumpkin cut into 3 cm chunks

2 vne ripe tomatoes cut into quarters

2 ts of smoked paprika

2 ts of sumac

1/2 ts of harissa paste
1/2 of  pomegranate

Freshly chopped coriander leaves

Olive oil

Salt and freshly ground black pepper

Method:

Pre-heat the oven to 180 C. I once watched Nigella Lawson preparing vegetables for the roasting.  What she did what she put all the ingredients together into the plastic bag and gave them a good mix.  And that's exactly what I do now, as the result all the vegetables are coated evenly in oil and spices and it is much easier to mix them while they are in a bag rather then on the oven tray.

And so, place all the chopped vegetables in a big plastic bowl olive oil, spices, salt and pepper and give it a good toss so all the vegetables get covered, then spread on a roasting tray and place in the oven.  Check after 10 minutes and add a splash of water to keep the vegetables moist.  Roast for about 15-20 minutes and give it a taste.  Once the vegetables are cooked, transfer them onto a plate and sprinkle over with freshly chopped coriander and pomegranate pips.
Enjoy!!!

WATERMELON, PERSIAN FETA AND ROCKET LEAVES SALAD

The vibrancy of colours in this salad is a true celebration of summer and the taste, as implorable as it might sound, is utterly delicious, both savoury and refreshingly sweet at the same time.  If you, like me. like the taste of chili, add a few sprinkles of it and let the hit elevated this dish to a totally new level.  Its flavours match beautifully with any meat or poultry dishes, particularly with ones cooked using Mediterranean or Middle Eastern spices.

You need (for 8 people)

1.5 kilogrammes of a seedless ripe watermelon

100 gr of Persian feta

Half a bunch of coriander leaves finely chopped
Small red onion finely sliced into semicircles

200 gr of rocket leaves

1 tbs of chopped mint leaves

a sprinkle of chili flakes (optional)
Extra virgin olive oil,

Salt and freshly ground black paper

Method:

Cut off the rind and then cut the watermelon flesh into 2 cm cubes and place them into a salad bowl.  Crumble in all  the feta and add all other ingredients.  Sprinkle some sea salt and freshly cracked black pepper and give it a gentle toss.  Taste and adjust the seasoning, the sweetness of the watermelon should be perfectly balanced against the saltiness of the feta and the peppery taste of the rocket leaves, accentuated by the hit coming from chilies.  If you have marinated feta in a tin at home, use its oil, it tastes divine and can be added to any salad.

Enjoy!!!

ROASTED RACK OF LAMB WITH MIDDLE EASTERN FLAVOURS + PARSLEY + POMEGRANATE SAUCE

Ever since Yotam Ottolenghi made an appearance on the Australian Food Channel, it sparked interest in Middle Eastern cuisine.  Shop owners recorded a significant increase in sales of spices such as Za'atar and Sumak and you can eat eggs Shakshuka which are now on almost every coffee shop breakfast list and bookings to restaurants that cook this tasty cuisine is sometimes weeks long.  His books "Jerusalem on a Plate" and "Plenty" have become cooking bibles for many home cooks across the globe.

This recipe is quite simple in its preparation and cooking, it has delicious flavours of the Middle East and will proudly grace any dining table over the coming festive season.  

You need for 8 people:

3 racks of lamb approx (3 ribs per person)

Olive oil

Salt and freshly ground black pepper

2- 3 tbs of sumac (Mediterranean spice available in the spice section of a supermarket or a deli shop)

2-3 tbs of dukkah (same as above)

Method (I call it a one pot wonder as I use the roasting dish to both sear and cook the meat)

Remove the meat from the fridge half an hour before cooking to bring it to room temperature.  Preheat the oven to 180°C.  Rub olive oil over one side of the rack, season it with salt and pepper and sprinkle generously with dukkah and sumac and massage it into the meat.  Place the roasting dish on top of the stove on medium heat, splash some olive oil and when it's hot,  quickly sear the meat on both sides to seal in the juices and give the meat a lovely brown colour.

Once the meat is browned on both sides, place the dish  into the pre-heated oven.  I like to use a meat thermometer to make sure that my meat is not overcooked.  As a rough guide, you need between 15 and 20 minutes to get the lamb to medium rare.
Once the meat is cooked to your liking, remove it from the oven and let it rest in a warm place, I find a microwave oven is a perfect place for it.  Slice the racks into chunks allowing 3 ribs per guest and arrange them on a big serving plate along with roasted vegetables.  I am a strong believer that the food looks great when served on a big plate, it is also easy to share and brings the sense of closeness to people around the table.

The lamp goes beautifully with  Middle Eastern style parsley sauce that adds extra flavour and texture and rather nicely rounds up the whole dish.

Parsley sauce with fresh pomegranate

You need:

Half a bunch of parsley nicely chopped

2-3 garlic gloves grated (add more if you love it or less if not so much)

Pips of half of a pomegranate

5 tbs extra virgin olive oil,

salt and freshly ground black pepper,

½ of tbs of red wine vinegar or lemon juice (whichever you prefer)

1 tsp of pomegranate sauce.

Method:

Combine all of the ingredients in a bowl (apart from the pomegranate pips), mix well and taste it, it should have sharp fresh taste with a hint of sweetness from the pomegranate juice and acidity from the vinegar (or lemon juice).  If you are using a whole bunch of parsley, you should increase the quantity of wet ingredients to maintain sauce consistency.  Once satisfied with the seasoning, mix in the pomegranate pips.

Using a teaspoon, spoon it over each of the lamb portions and serve the left-over sauce on the side.

Serve the Lamb with Roasted Vegetables and a summer salad of Water Melon, Rocket Leaves + Persian Feta

Enjoy!!!