Pittwater Life February 2017 Issue

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Food Life Ways to keep the spirit of a BBQ summer alive With the holidays a fast-fading memory, February is all about settling into a new routine. Concentrating on more quality family time, reducing our spending, exercising more and eating well (or at least better than over the holidays!) are usually high on the list. However, the hot nights can often see us reaching for the phone and ordering takeaway. Instead, try these delicious, easy recipes that will encourage you to fire up the barbie. with Janelle Bloom Food Life Recipes: Janelle Bloom Photos: Benito Martin; Andre Martin Satay chicken with coconut rice Serves 4 600g chicken thigh or breast fillet, trimmed 3 tsp finely grated ginger 3 garlic cloves, crushed 1 tsp lemongrass paste 250ml can satay sauce 1 cup SunRice Jasmine rice, rinsed ½ cup water 400ml can coconut milk 2 tbs crunchy peanut butter beansprouts, coriander sprigs and sliced red chilli, to serve 1. Cut chicken into 3cm pieces. Thread onto 12 64 skewers. Place onto a tray in a single layer. Combine the ginger, garlic, lemongrass and satay sauce in a bowl. Spoon ½ cup satay mixture over the skewers, turn and baste so skewers are evenly coated all over. 2. Put rice, water and 1 cup of the coconut milk into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the liquid. Stand without removing the lid 5 minutes. 3. Preheat grease barbecue plate or grill on medium. Cook the skewers for 10-12 minutes, turning or until FEBRUARY 2017 chicken is slightly charred and cooked through. 4. Combine the peanut butter, remaining coconut milk and remaining satay sauce in a saucepan. Stir over medium heat until hot. 5. Combine the beansprouts, coriander and chilli, scatter over the chicken. Serve with coconut rice and peanut sauce. Janelle’s Tip: You can use pork or beef fillet instead of the chicken; just reduce the cooking time to 8-10 minutes. Barbecue prawn & slaw rolls Makes 4 1 tbs olive oil 20 green medium king prawns, peeled, deveined 1 bunch broccolini, ends trimmed 1 lemon, juiced 2 tbs extra virgin olive oil 1 tbs tahini Janelle’s Tip: If you like chilli, add 1 tsp chilli flakes to the oil and prawns before barbecuing. ½ cup Greek yoghurt or mayonnaise ½ small red cabbage, finely shredded 3 green onions, finely chopped 1 pink lady apple, thinly sliced 2 carrots, peeled, grated ½ cup coriander leaves 1. Combine the oil and prawns together in a bowl. Season with salt and pepper. Preheat grease barbecue plate on medium-high. Cook prawns 2 minutes each side or until they turn pink. Remove to a plate. 2. Cook the broccolini into a saucepan of boiling salted water for 1 minute. Drain and refresh under cold water. Drain well, pat dry then thinly slice. 3. Whisk the lemon juice, olive oil, tahini and yoghurt together in a large bowl. Season and whisk until
For more recipes go to www.janellebloom.com.au well combined. Add the broccolini, cabbage, green onions, apple, carrot and coriander, stir to coat. 4. Slice the baguettes in half lengthways, leaving attached along one long edge. Pile the prawns and slaw between the baguettes. Season and serve with lemon if desired. Barbecue lamb with tomato, bocconcini & pomegranate salad Serves 4 12 lamb cutlets, trimmed 2 tbs spicy barbecue seasoning 1 lemon, halved olive oil, for cooking 1 pomegranate ½ baby endive 400g punnet medley tomatoes, halved 250g punnet mini Roma tomatoes, halved 150g cherry bocconcini, torn in half 1/3 cup extra virgin olive oil 1 tsp caster sugar ½ cup basil leaves Janelle’s Tip: To remove seeds for pomegranate, roll uncut pomegranate on bench. Score around the middle and tear it into two halves. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Food Life 1. Preheat barbecue plate or grill on medium-high. Pound the lamb with meat mallet to flatten slightly. Rub the spice over both sides of the lamb. Squeeze over the lemon and drizzle over a little olive oil. Barbecue for 3 minutes each side for medium or until cooked to your liking. Set aside to rest 10 minutes. 2. Remove the seeds from pomegranate (see tip below). Scatter the endive over base of a large serving platter or board. Top with tomatoes, bocconcini and pomegranate seeds. 3. Add the extra virgin olive oil and sugar to the pomegranate juice. Season and whisk until well combined. Just before serving, pour the dressing over the salad, scatter over the basil leaves and serve with lamb. Compost cookies Makes 25 These get their name because they use combination leftover ingredients, like oats, nuts, dried fruit and coconut. They great for lunchbox or afterschool snacks. 1 1/4 cups plain flour 3/4 cup caster sugar 3/4 cup traditional rolled oats ½ cup chopped walnuts ½ cup raisins 1/4 cup shredded coconut 150g butter, cubed, chopped 2 tbs golden syrup 1 tbs cold tap water ½ tsp bicarbonate of soda ½ cup (100g) chopped chocolate Icing sugar for dusting 1. Preheat the oven to 160°C fan forced. Line 3 large baking trays with baking paper. 2. Sift the flour into a large bowl. Add the sugar, oats, walnuts, raisins and coconut. Stir to combine. 3. Melt the butter and golden syrup in a small saucepan over medium heat. Combine the cold water and bicarbonate of soda. Stir into the butter mixture. Pour the warm butter mixture quickly into the flour and stir until almost combined. Add chocolate mix well. 4. Roll tablespoons of mixture into balls and place onto trays allowing room for spreading. Flatten slightly. Bake for 15 minutes or until golden around the edges. Cool biscuits on the trays. Dust with icing sugar to serve. FEBRUARY 2017 65
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Pittwater Life February 2017 Issue

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