Pittwater Life April 2017 Issue

Food Life
Food Life
Recipes: Janelle Bloom Photos: Steve Brown; Benito Martin
Dishes for all tastes over
the Easter holiday break
April has come around way too quickly for my liking –
although it does give all of us the opportunity to slow
down a little and regroup over Easter, enjoy the warmth
of the Autumn sunshine and spend quality time with family
and friends. The recipes over these pages are some of the
dishes I will be serving up…
Smoked salmon
Nicoise
Serves 4
12 chat (small coliban)
potatoes
200g green beans, topped
4 free range eggs
250g grape kumatoes, halved
2 lebanese cucumber,
chopped
¾ cup flat leaf parsley leaves
100g kalamata olives
2 tbs drained capers
4 green onions, thinly sliced
200g smoked salmon
Crusty bread, to serve
Dressing
3 anchovy fillets, drained,
finely chopped
1 garlic clove, crushed
4 tsp Dijon mustard
½ cup extra virgin olive oil
3 tbs red wine vinegar
1 tsp caster sugar
1. Place potatoes in a
saucepan, cover with cold
water with a pinch salt.
Bring to the boil over high
heat, reduce heat, simmer
10 minutes or until almost
tender. Add the beans and
cook for 1 minute or until
beans turn bright green.
Drain, chop the warm
potatoes and put into a
large bowl. Refresh beans
in cold water. Drain and pat
dry, set aside.
2. For the dressing: place
anchovy, garlic and mustard
in a mortar and gently
pound with a pestle to form
a paste, alternately blend
in a small food processor.
Stir in olive oil, vinegar and
sugar, mix well. Season.
3. Spoon two tablespoons
dressing over the warm
potatoes, toss gently and
set aside.
4. Meanwhile, place the eggs
in a small saucepan of cold
water. Bring to the boil,
simmer for 5 minutes for
soft boiled. Drain, allow to
cool for 5 minutes, peel.
5. Add the beans, kumatoes,
cucumber, parsley leaves,
olives capers and onions to
the potatoes. Spoon over
the dressing, season with
salt and pepper, toss gently.
Divide between serving
plates, cut eggs in half
and place onto plates with
salmon. Serve with crusty
with Janelle Bloom
Spinach, ricotta,
feta pie
Serves 8
½ cup couscous
2 tsp olive oil
1 bunch silverbeet, leaves
removed, cored
100g feta, crumbled
50g parmesan, finely grated
200g fresh ricotta, broken
into chunks
1 bunch dill, leaves chopped
4 green onions, finely
chopped
2 eggs, lightly beaten
12 sheets fresh filo pastry
100g ghee, melted
1 tbs sesame seeds
Lemon wedges, to serve
1. Put the couscous in a
heatproof bowl. Pour over
¼ cup boiling water, add
the oil and stir to combine.
Cover and set aside 5
minutes. Stir gently with a
fork to separate the grains.
2. Meanwhile, place spinach
in a heatproof bowl.
Cover with boiling water,
then drain immediately.
bread.
Refresh in cold water, drain.
64 APRIL 2017
Celebrating 25 Years