Spicy Polenta Wedges

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Spicey Polenta Wedges

This is a favourite for everyone in the family. It is taken from the taste.com.au website which has recently changed its website making some of our Pintrest links fail. Having other recipes vanish in the past, I’ve decided to put a copy of it up on my own site.

Preparation time: 15 mins – Cooking: 2.5 hrs
Serves: 4

Ingredients

  • 2 cups Massel chicken style liquid stock
  • 3/4 cup polenta
  • 2 small red chillies, deseeded, finely chopped
  • 1 teaspoon mixed dried herbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 cup grated reduced-fat mozzarella cheese
  • 1 tablespoon olive oil

Method

  1. Grease a 20 cm round (base) spring-form pan. Line base with baking paper. Place stock and 1 cup cold water in a saucepan over high heat. Cover. Bring to the boil. Add polenta. Reduce heat to low. Cook, stirring constantly, for 5 to 7 minutes or until polenta is thick.
  2. Add chilli, herbs, garlic powder, paprika and cheese. Mix to combine. Spoon mixture into prepared pan. Smooth top. Cover. Refrigerate for 2 hours or until firm. Remove polenta from pan. Cut into 12 wedges.
  3. Heat oil in a large frying pan over medium heat. Cook polenta for 3 to 4 minutes each side or until golden and heated through. Serve.

Nutrition

  • 770 kj ENERGY
  • 8 g FAT TOTAL
  • 2.5 g SATURATED FAT
  • 1.2 g FIBRE
  • 8.9 g PROTEIN
  • 11 mg CHOLESTEROL
  • 739 mg SODIUM
  • 19 g CARBS (TOTAL)

Teriyaki Tempeh

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This one is taken and modified from the website Hey, That Tastes Good with changes to ingredients commonly found in Australian supermarkets.

Ingredients

  • 1 pack of tempeh, about 350 g
  • 1 tbsp oil
  • 1/2 cup ketjap manis
  • 1/4 cup rice vinegar
  • 1 red chili, chopped (de-seed for a milder taste) or 1/2 tsp chili flakes
  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 cm piece of ginger, skinned and grated

Method

  1. Cut up the tempeh into thin strips, then cut in half.
  2. Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned.
  3. Stir together the sauce ingredients, and pour over the tempeh.
  4. Continue cooking for about 5 minutes, until the sauce is thickened.
  5. Serve over brown rice or nasi goreng with sliced cucumber.

Note: Ketjap manis can be substituted with 1/4 cup soy sauce and 1/4 cup honey (or brown sugar) mixed together.

Apple Dessert Pizza

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Picture is not of the actual pizza. Actual photo will appear here when we take a photo before eat this delicious pizza.

Ingredients

  • 1 portion of Basic pizza dough
  • 1 Can of apples, diced
  • 1 tsp Apple pie spices
  • Handful of sultanas
  • Cinnamon sugar
  • 3 Scotch finger biscuits, cumbled
  • 1/8 cup of which chocolate chips

Method

  1. Roll out pizza base or use pre-made bases
  2. Mix sultanas, apples and apple spices until all coated.
  3. Add cinnamon sugar to taste, set aside
  4. Mix scotch finger biscuit crumbs, cinnamon sugar and chocolate chips in a separate bowl
  5. Top with pizza with apple mix followed by crumble
  6. Place in 230ºC oven and cook till top is slightly brown

Coconut chilli fish

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This recipe was taken from the Taste website.

Preparation time: 15 mins – Cooking: 12 mins
Serves: 4

Ingredients

  • 1 1/3 cups shredded coconut
  • 1/2 teaspoon dried chilli flakes, chopped
  • 2 tablespoons milk
  • 1 egg, lightly beaten
  • 6 (120 g each) Flathead fillets, halved length ways
  • 1 tablespoon vegetable oil
  • Steamed jasmine rice, to serve
  • Asian greens, to serve
  • Lime wedges, to serve

Method

  1. Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl.
  2. Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.
  3. Heat oil in a frying pan over medium heat. Add fish. Cook for 3 minutes each side or until golden and cooked through. Serve fish with rice, Asian greens and lime wedges.

 

Vegetarian Mi Goreng

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Preparation time: 10 mins – Cooking: 20 mins
Serves: 4 to 6

Ingredients

  • 450 g Uncooked noodles (Chow Mien or similar)
  • 3 tbsp Peanut oil
  • 1 Onion, chopped
  • 3 Cloves of garlic, minced
  • 2 cm ginger, minced
  • 2 Leeks or 6 Spring onions, sliced
  • 250 g Snow peas or mix of any other vegetables (Carrots, potato, capsicum, etc)
  • Handful of Soy bean sprouts
  • 2-3 tbsp Kecap Manis
  • 1 tbsp Sambal Oelek (or more to taste, alternatively use tomato sauce for a milder taste)
  • 2 Eggs

Method

  1. Prepare the noodles according to the package directions; drain and set aside.
  2. In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
  3. Stir in the remaining vegetables and cook until tender-crisp.
  4. Then stir in the noodles, kecap manis, and sambal oelek.
  5. Mix thoroughly until heated through (about 5 minutes).
  6. Mix eggs and fry into scrambled eggs or thin omelets to place on top of the noodles
  7. Serve hot.

Roasted Pumpkin and Capsicum Pizza

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This one is ended up being tastier than the first one listed on the blog. Finally have a photo of the actual pizza before it was devoured by the hungry people.

Ingredients

  • 1 portion of Basic pizza dough
  • Caramelized Onion Relish
  • Pizza cheese blend
  • 500 g Pumpkin, sliced
  • Handful of baby spinach leaves, chopped
  • Roasted red capsicum, cut into strips
  • Pinenuts

Method

  1. Roast pumpkin slices
  2. Roll out pizza base or use pre-made bases
  3. Cover base with onion relish and a scattering of pizza cheese blend
  4. Scatter with rest of the ingredients
  5. Top with pizza cheese and pinenuts
  6. Place in 230ºC oven for 20 minutes

Roast Pumpkin Soup

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Preparation time: 10 mins – Cooking: 60 min
Serves: 6

Ingredients

  • 750 g pumpkin peeled seeded cubed
  • 2 carrots coarsely chopped
  • 2 onions cut into wedges
  • 1 garlic clove peeled
  • 2 1/2 tbs olive oil
  • 1 potato large diced
  • 1 L water
  • 4 tsp chicken stock powder
  • 1 cup cream
  • 1 tsp ground nutmeg
  • 1 pinch salt and pepper to taste

Method

  1. Preheat oven to 180 C.
  2. Place pumpkin, carrots, onions and garlic in a baking dish or roasting pan.
  3. Drizzle with olive oil and bake for 40-60 minutes until soft.
  4. In a large pot over medium heat, bring water and chicken stock to a boil. Cook potato in simmering water until soft.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor, or by using a stick mixer until smooth.
  6. Return to pot over low heat and stir in cream, nutmeg, pepper and salt. Heat gently before serving.

Lentil, Spinach and Coconut Curry

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Copied from a recipe by Emma from www.emmaslittlekitchen.com which seems to be offline at time of publishing this. Measurements have been changed to metric units.

Serves: 4

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 1.5 cm piece of ginger, minced
  • 2 tsp curry powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 1 cup red lentils
  • 1 tin coconut milk (400 ml)
  • 1 cup water or vegetable stock
  • 2 large handfuls of baby spinach
  • Juice of half a lemon (optional)
  • ¼ cup chopped fresh coriander (optional)
  • salt to taste

Method

  1. In a large lidded pan or skillet, heat olive oil over a medium heat and add onions. Saute until softened, about 4-5 mins. Add Garlic and ginger, and cook for a minute longer
  2. Add the curry powder, cumin and cayenne pepper to the pan and give everything a good stir so the onions are coated in the spices
  3. Next, add the lentils, coconut milk, water (or stock), and cover. Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise). If the mixture looks dry at any point, stir in a few more splashes of water
  4. After 20 mins, fold in the spinach and cook for a minute or two more until the spinach wilts. You may need to do this in batches depending on the size of your pan
  5. Finally add lemon juice and coriander if using, and adjust the seasonings to taste
  6. Serve with rice or naan

Apple Fritters

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Preparation time > 1hr // Serves 6

Ingredients

  • 4-5 Granny Smith apples, peeled and cored but left whole
  • 1/4 cup caster sugar
  • 2 tbsp grappa or Marsala (we used dry sherry)
  • 1 cup plain flour
  • 2 eggs, separated
  • 1 cup milk
  • 1 tbsp EVOO
  • Vegetable oil for deep-frying
  • Honey for drizzling (optional)
  • Icing sugar for dusting
  1. Slice the apples into 5mm slices. Place the apples in a bowl with the sugar and grappa. Mix well and leave to stand for 1 hour.
  2. Meanwhile, in a separate bowl, mix together the flour, egg yolks, milk and EVOO until smooth. Place in refrigerator for 1 hour.
  3. Beat the egg whites until stiff, then fold through the chilled flour mixture to make batter.
  4. Fill a deep-fryer or large heavy-based saucepan one-third with oil and heat to 180C, or until a cube of bread dropped in the oil browns in 15 seconds. Dip the apple slices into the batter to coat, then gently lower into the hot oil (be careful as hot oil will spit). Only do a few at a time. When golden on one side, turn over and cook the other side until golden, about 3-4 minutes. Remove with a slotted spoon and drain on absorbent paper. Repeat with the remaining apple slices and batter until all are cooked and golden.
  5. To serve, place the apple fritters on a serving plate, drizzle with honey, if using and dust with a little icing sugar. Serve warm.

Pineapple-glazed barramundi with grilled avocado and mango

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This recipe is from a Coles magazine from 2011. It used to be available on the Coles website but over the years they removed it.

Preparation time: 25 mins – Cooking: 25 mins – Serves 8

8 Fresh fillets (170 g each)

Avocado and mango salad
  • 1/2 red onion, thinly sliced
  • 1 tbsp Red wine vinegar
  • 1/2 tsp salt
  • 2 avocados, cut in quarters, stone removed
  • 2 baby cos lettuce, ends trimmed, cut into 6 cm pieces
  • 1 mango, peeled, cut into thin wedges
Pineapple glaze
  • 1/2 topless pineapple cut into large pieces
  • 1/2 cup of brown sugar
  • 1 tbsp soy sauce
  • 1 lime, juiced
Vinaigrette
  • 3 limes, juiced
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1/2 cup EVOO plus extra for avocado and barramundi
  1. To make the salad, place red onions in a bowl with red wine vinegar and salt. Let sit and marinate while preparing the glaze.
  2. To make the glaze, place pineapple in a food processor and blend until smooth. Pour pineapple puree into a large saucepan over medium heat and add brown sugar and soy sauce. Cook until sugar has dissolved, stirring constantly. Add lime juice and stir until just combined. Remove from heat.
  3. For the vinaigrette, combine lime juice, sugar and soy sauce in a medium mixing bowl. While whisking, slowly pour in olive oil. Reserve while grilling avocados.
  4. To grill the avocados, preheat a grill pan to medium-high heat. Sprinkle flesh of each avocado piece with salt, drizzle with a little olive oil and place on the grill, cut side down. Cook for about 1-2 mins or until charred, then turn clockwise a quarter turn. Cook for a further 1-2 mins, or until charred, then remove and allow to cool, cut side up.
  5. Preheat oven to 200 C or 180 C fan. Place barramundi fillets on a baking tray lined with aluminium foil and brush with oil. Using a spoon, drizzle glaze over fillets to coat.
  6. Place in oven and cook for about 10 mins, or until fish is just cooked and glaze has set.
  7. To assemble, remove skin from avocado and arrange with baby cos and mango on a platter. Top with barramundi, dizzle with vinaigrette and garnish with red onions. Serve immediately.