Monday, July 30, 2007

Bread Baking Day #2

I was quite slack and left it too late to take part in the first Bread Baking Day so when Becke from Columbus Foodie announced fruit as the theme ingredient I made sure to have something ready in time.

I've delved into the pages of Quick Breads by Liz Franklin and pulled out a very simple golden raisin and sultana bread. I have doubled the quantity of fruit as 100 grams seemed very austere for a loaf of this size and personally, I think fruit breads should be full of fruit.

An extra crunch was also added in the form of pearl sugar that I just sprinkled over the loaf before it went into the oven. Here in Melbourne, you can find Pearl Sugar at the Essential Ingredient.

bread

Golden Raisin and Sultana Bread

350 grams self-raising flour
2 teaspoons baking powder
50 grams raw caster sugar
100 grams natural sultanas
100 grams golden raisins
2 tablespoons golden syrup
300mls milk
pearl sugar, for topping

Preheat the oven to 180°C/350°F - butter and flour a loaf pan (2lb/900g/8cup capacity) and line it with baking paper.

Place the milk and golden syrup into a pan and gently heat until amalgamated.

Sift the flour and baking powder together and place into a bowl along with the caster sugar and fruit. Stir this to ensure the ingredients are well mixed.

Make a well in the centre of the bowl and pour in the milk mixture - stir until the mixture has just combined, try not to overwork it.

Pour this into the prepared pan - flatten the top and then sprinkle with pearl sugar.

Bake for about 50 minutes or until the loaf has risen and is golden - check it after 30 minutes and if it appears to be browning too quickly, then cover with foil and lower the temperature of the oven.

Let it sit in the pan for 10 minutes before turning out onto a wire rack to cool.

sliced

When freshly made, serve in thick slices with butter or your favourite spread. This also makes excellent toast.

Tagged with

Sunday, July 29, 2007

Weekend Herb Blogging #93

Anna from Anna's Cool Finds is hosting this edition of Weekend Herb Blogging and this week I'll be looking at a member of the Allium family that's the cause of confusion

Spring Onion

This is a Spring Onion also known as Scallion and Green onion and in parts of Australia it's incorrectly called shallot and eschallot. I'm not one to point fingers at certain states *cough*New South Wales*cough* but this is not a shallot - I will admit that they are getting better at referring to it by the correct name.

Spring Onions are high in Fibre and Vitamins A, K and C, which is especially attractive if you are battling a cold as I am. They also contain Calcium, Copper, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin and Thiamine.

There is something that always makes me feel better regardless of how under the weather I am - it's also super easy to make. Not much tops a comforting bowl of Chicken and Sweet Corn Soup. I've given this version an extra boost of ginger by infusing the stock with ginger slices - as ginger is a great anti-oxidant I think it can only do me good.

chicken and sweet corn soup

Chicken and Sweet Corn Soup

1 litre chicken stock
4 slices ginger

6 spring onions/scallions
1 tablespoon finely grated fresh ginger
4 chicken thigh fillets, skinless, sliced finely
420 grams canned creamed corn
2 cups corn kernels
salt and freshly ground pepper
sesame oil
2 tablespoons corn flour mixed with a little water, optional, to thicken soup
1 egg white, lightly whisked with 1 tablespoon water

Place the chicken stock and sliced ginger into a pot and bring to a simmer so to allow the ginger to infuse into the stock.

Separate the white from the green parts of the spring onions. Slice both finely.

Heat a little neutral oil in a large pot and when it's come to temperature, add the sliced white part of the spring onion and the ginger. Let this gently sauté for a couple of minutes before adding the chicken pieces - just add a quarter of the chicken at a time. When the chicken has changed colour, add the creamed corn and corn kernels.

Turn the heat up a little and stir this well before adding the stock (strain off the ginger slices). Add half the sliced green parts of the spring onion and let the soup simmer until the corn has cooked through.

Taste and season with salt and freshly ground pepper and a few drops of sesame oil.

If you prefer a thicker soup, then at this stage, stir in the mix of corn flour and water.

Just before serving add in the remaining sliced spring onion greens and while stirring the soup, drizzle in the lightly whisked egg white - this sets as soon as you add it to the soup so it's important to keep stirring to break it up and get a speckled finish.

chicken and sweet corn soup

With a few bowls of this, I'll soon be back at full strength - Many thanks go to all who have sent their well wishes.


Friday, July 27, 2007

Presto Pasta Night #22

For this Presto Pasta Night I'll be focusing on the presto part of it as I battle a case of sniffles and Pasta surely is a comfort food for those times you don't feel the best.

I'll be using vermicelli again but this time I'll be making a frittata. I've kept the flavours fairly plain as I can't really taste much at the moment but you could add fresh pesto to the mix to liven it up a little or even drizzle over a little salsa verde.

frittata

Vermicelli Frittata

1 cup vermicelli
2 eggs
salt and freshly ground pepper
grated Parmigiano-Reggiano or your favourite hard cheese

Gently heat a small 8cm/20 inch deep sided skillet - brushing with a little olive oil.

Cook the vermicelli and drain as soon as they are done - this should only take a couple of minutes.

Gently whisk the eggs, salt, pepper and cheese together before adding the vermicelli.

Pour this into the skillet and press down on the top to evenly distribute the egg. It should sizzle when it hits the pan as you need the base to brown.

As the top dries out, squeeze little pieces of butter along the sides of the frittata - this gives you that nice crisp top.

When it's almost cooked, sprinkle over with a little more grated cheese and then place under a grill to brown and finish cooking the frittata.

Place your serving board on top of the pan and flip it out. If you have properly sealed the base it should come out in one piece.

frittata

Cut into slices and serve at once - a simple salad would make a good companion.

slice

There you have it, quick and easy and comforting to boot.

Tagged with

Wednesday, July 25, 2007

Tea - Tian Shan Lotus

tian shan lotus

Tim again for another flowering tea and this one is called Tian Shan Lotus

tian shan lotus

a blend of Camellia, Marigold Flower and green tea - it is said to improve digestion and help boost the immune system.

flower tea

The display is probably not as stunning as some but it's still attractive and I found this tea to have a subtle vanilla flavour and pleasant to drink cold as well as hot.

flower tea

Related Posts:
Chinese Flower Tea
Good Fortune
Jasmine Pearls
Seashell with Pearls
Seven Angels
Spring Snow



Tagged with

Tuesday, July 24, 2007

Salsa Verde

Andrew from Spittoon Extra is hosting this edition of Waiter, There's Something in My... and selected sauce for the theme.

I've decided to make a rustic Italian sauce called Salsa Verde. Even in winter, this sauce with it's vibrant green colour is a welcome sight and a taste of spring - the slightly piquant flavour an excellent match to meat, fish, poultry and vegetables.

To get a verdant green sauce I do recommend using a mortar and pestle rather than a food processor - the heat from the processor blades tends to give the sauce a dark green colour.

Salsa Verde©


Salsa Verde/Green Sauce

3 anchovy fillets, roughly sliced
1 garlic clove, roughly sliced
1 teaspoon capers, roughly chopped
pinch sea salt
30 grams parsley leaves, washed and dried, roughly chopped
100 mls olive oil

Place the anchovies, garlic, capers and pinch of sea salt into a mortar and use the pestle to grin into a smooth paste.

Add the parsley leaves and continue to work until the leaves have broken down.

Slowly add the olive oil, working it into the parsley mixture until it's all incorporated.

Place in a bowl and cover until ready to use.

Salsa Verde©

Monday, July 23, 2007

Sugar High Friday #33

All things Tropical was the theme of this edition of Sugar High Friday, hosted by Mary from Alpineberry.

As we're in the middle of winter finding anything remotely tropical is a challenge but there is one dish that fits the theme and is perfect in any season. Whether made with fresh or canned, it's hard to resist the sweet delight of these Pineapple Upside-down Cakelets.

Pineapple Upside-down Cakelets

Pineapple Upside-Down Cakelets
[Makes 6]

6 slices pineapple
100 grams dark brown sugar
50 grams butter

Cake:
250 grams plain flour
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
75mls pineapple juice (or plain milk)

Butter 6 x 1 cup soufflé dishes and line the base with discs of baking paper - this helps when it comes to unmoulding.

Make the topping:
Place the butter and dark brown sugar into a pan and cook until the butter is melted and the mixture amalgamates.

Spoon the hot mixture into each dish and then top with a slice of pineapple.

pineapple

Make the batter:

Sift the flour, baking powder and caster sugar and place in a bowl - add the lightly beaten eggs, cooled melted butter and pineapple juice. Stir until well combined.

Spoon the batter out into each dish - filling to about three-quarters of the dish.

Bake in a preheated 180°C/350°F for about 30-45 minutes - after 30 minutes check on the cakes and if they appear to be browning too quickly, then cover with baking paper lined foil and decrease the heat slightly.

When cooked, let the cakes sit for a few minutes before serving them.

Tagged with

Sunday, July 22, 2007

Weekend Herb Blogging #92

The Chocolate Lady from In Mol Araan is our host for this edition of Weekend Herb Blogging and I thought I'd take a closer look at micro herbs and in particular, Chervil.

Chervil

Micro Herbs are just "young" versions of herbs, probably no more than a couple of weeks old - they are sold as living specimens.

chervil

Chervil, also known as Cicely or Sweet Cicely, has a subtle anise flavour and is a member of the parsley family. It's best used fresh as it's delicate nature is destroyed by long cooking and high heat.

I'll be using Chervil in the recipe I'm making today to flavour fresh goat's curd - I find that when combined with dairy this provides a good base to extend the flavour.

Keeping with the "baby" theme I'll also be using Yellow and Red Baby Roma Tomatoes

Red and Yellow Baby Roma Tomatoes

which I have slow-roasted in a similar manner to this previous recipe but have omitted the thyme and garlic.

These two components are then used to stuff thin ribbons of grilled zucchini which I've turned into finger food.

Grilled Zucchini Rolls

Grilled Zucchini Ribbons filled with Chervil Goat Cheese and Tomato

Zucchini
Holy Goat Fromage Frais or your favourite soft goats milk curd
chervil leaves
Red and Yellow Baby Roma Tomatoes

Make the Slow Roasted Baby Roma Tomatoes:

Slice the baby Roma tomatoes in half and place in a bowl - drizzle with a little olive oil and mix well. Turn out onto a lined baking tray and arrange cut side up - season with freshly ground salt and pepper.

Bake in a preheated 140°C/275F oven for about two hours - you only want them to be semi dried and still retaining a little moisture.

Make the Grilled Zucchini Ribbons:

Top and tail the zucchini.

Using a swivel peeler, slice lengthways into long, thin ribbons. Very lightly brush the ribbons with olive oil.

Cook, oiled side down on a heated grill pan. Turn and briefly sear the other side. Place grilled ribbons on a cake rack to cool.

Make the Chervil Goats Curd:

This is done to taste - roughly chop the chervil leaves and then stir though the goats curd.

Assemble the Rolls:

Lay a ribbon down on a board and then spread the chervil goats curd over half the ribbon. Place a tomato on one end and then roll.

Repeat with the remaining ribbons.

These are best assembled just before serving but the components can all be made ahead of time.

Related Posts:
Quadratini with Micro Herb Soup
Sauce Gribiche
Slow roasted Baby Roma Tomatoes


Tagged with

Friday, July 20, 2007

Presto Pasta Night #21

With a chill in the air and winter well and truly in force, for this week's Presto Pasta night I've decided to make a comforting soup using Quadratini

Quadratini

which are these tiny squares of egg noodle pasta.

If they aren't cute enough I'm doubling up by using micro herbs

micro_herbs.jpg

On the left is Watercress and on the right is Chervil - they are sold in small pots and you basically just trim off the quantity you wish to use. If you grow your own herbs then consider using them when they are still young rather than waiting for them to fully mature.

The idea of this soup is quite simple but I think, quite soothing. Just cook the pasta in good chicken stock, home made for the best result and when it's tender pour it over a bed of cut micro herbs.

See, I said it was simple.

Quadratini and Micro herb Soup

Quadratini and Micro Herb Soup

Quadratini
chicken stock
Watercress and Chervil Micro Herbs, or a mix of your favourite herb leaves

Place the stock onto a medium heat and allow to come to near boiling point, add the pasta and stir well. Cook for about 5 minutes and then turn off the heat and cover the pot - the pasta will continue to cook in the residual heat.

Meanwhile, cut the desired amount of watercress and chervil - rinse and dry well before placing in the bottom of your serving bowl.

bowl

As you can see the herbs take up about a third of the dish.

Taste the soup and season with salt and freshly ground white pepper - if needed, re-heat it to come to serving temperature and then just pour it over the herbs.

Serve at once.

Quadratini with Micro Herb Soup

It's best if the soup is not boiling hot, just pleasantly warm as you don't want to shock the herbs with boiling soup, you just their flavours to seep into the stock.

You could take this premise and use Asian herbs like Vietnamese mint and coriander, lemongrass and ginger, add fresh chilli for a little heat.

Tagged with

Wednesday, July 18, 2007

Rainbow Chard and Ricotta Stuffed Chicken

Rainbow Chard

When you see Rainbow Chard you can understand the instant attraction. How could you not be drawn to those multi-coloured stalks and deep green leaves.

Rainbow Chard

Last month I posted about a Rainbow Chard and Ricotta Filo Roll and have played around with combination. With a little tweaking I've used it as an under-the-skin stuffing for chicken. I find that it helps to lock in the juices of the chicken and turn a simple meal into something a little special.

I've used chicken Maryland portions but you could easier use this for a whole chicken - it would be best if you "spatchcock" the chicken first, that just means you cut it straight down the backbone and flatten it out. This will help you get the stuffing evenly distributed under the skin over the whole bird - it will also cut down the cooking time.

Rainbow Chard and Ricotta Stuffed Chicken

Rainbow Chard and Ricotta stuffed Chicken
[Serves 4]

4 Chicken Marylands (I use corn fed Chicken)
200 grams ricotta
150 grams rainbow chard, leaves only (use could also use spinach or silverbeet/chard)
50 grams grated Sardinia Pecorino (or another hard cheese)
freshly ground salt and white pepper
smoked paprika

Make the filling:

Boil the chard leaves until tender, drain well and allow to cool. When cold squeeze the leaves tightly to remove all excess water before chopping them finely.

Place the ricotta in a mesh sieve and push it through into a bowl - this helps to make mixing it with the chard easier. Add the chopped chard and half the Pecorino along with a little salt and pepper. Stir well until combined and then taste - add the rest of the Pecorino if desired.

Stuff the Marylands:

Place the Maryland on a board with the thigh pointing towards you, run your fingers under the skin to gently loosen it from the meat - try to keep it attached on the side that is the furthest away from you.

Take a small amount of filling and push it as far as it can go over the drumstick - then keep taking small portions and pressing it under the skin. Try not to overpack, you want the skin to have a natural tautness over the stuffing.

Repeat the process with the remaining Marlyands.

Raw: Rainbow Chard and Ricotta Stuffed Chicken

Once they are all done, rub a little olive oil over the skin and underside - season again with fresh ground salt and white pepper and finally dust over with some Smoked Spanish Paprika.

Bake in a preheated 180°C/350°F, stuffing side up. Once the skin has coloured turn the marylands over to brown the underside. When that has browned, flip them over again and cook until golden.

Rainbow Chard and Ricotta Stuffed Chicken

For me, it just doesn't get much better than that.

Tagged with

Tuesday, July 17, 2007

Cheese: Hunter Belle

Hunter Belle, as the name suggest, comes from the Hunter Valley in New South Wales. They source their milk solely from Swiss Brown Cows and believe in allowing seasonal variations to come through in their cheese.

Hunter Belle Goldenbelle

Cheese Maker - Hunter Belle
Cheese Type - Goldenbelle
Location - New England Highway, Muswellbrook
Open - Seven Days 10am-3pm

Hunter Belle Goldenbelle

It's saffron coloured skin probably tells you that this is a washed rind cheese and if you happen to be in it's presence, it's pungent aroma leaves you without any doubt.

Hunter Belle Goldenbelle

I found the skin to be somewhat tacky to the touch and compared to previous washed rind cheeses, this one is not for the faint hearted.

Hunter Belle Goldenbelle

This hasn't been out of the fridge for too long but you can see that it's started to soften - the cheese has a creamy mouth-feel but it's quite strongly flavoured, along the line of a blue cheese. Even after three hours there's still quite a strong ammonia scent.

I'd recommend this for those that like their cheese with attitude.

*For Melbournites - I found this cheese at Leo's in Kew, they also stock a few others from their range.

Monday, July 16, 2007

Tea - Seven Angels

tea culture flower tea

Time for a tea break with another Tea Culture Chinese Flower tea - this is called Seven Angels

Seven Angles Flower Tea

This ball contains a mix of green tea and Jasmine flowers which when brewed develops into a most unique display

Seven Angles Flower Tea

A string of Jasmine flowers rise out from the central core to almost stand at attention

Seven Angles Flower Tea

There's a rich jasmine scent that is quite calming - the tea is delicate and just puts you at ease. It's a great tea to have when you want to unwind.

Related Posts:
Chinese Flower Tea
Good Fortune
Jasmine Pearls
Seashell with Pearls
Spring Snow


Tagged with

Sunday, July 15, 2007

Weekend Cookbook Challenge #18

Sara from I like to Cook is back hosting Weekend Cookbook Challenge and the theme she chose was red and white - the interpretation of which has been left to us.

As I was flicking through the pages of Jane Price's Kitchen Classics: Sweet and Savoury Bites I kept stopping at a photo of a blueberry cheesecake that, to be honest, had me seriously wishing I could taste it straight off the page.

Unfortunately blueberries are not red but raspberries are, so with a little tweaking I've been able to create something that satisfies the theme quite sweetly.

baked raspberry cheesecake

Baked Raspberry Cheesecake

Base:
125 grams unsalted butter
100 grams rolled oats
100 grams wheatmeal cookies, finely crushed (use a food processor)
2 tablespoons soft brown sugar

Filling:
375 grams light cream cheese, softened
100 grams ricotta
80 grams caster sugar
125 grams light sour cream
2 eggs
2 teaspoons vanilla bean paste or vanilla extract
1 tablespoon plain flour

Topping:
250 grams frozen raspberry (or fresh if in season)
200 grams raspberry jam/jelly

Make the Base:

Butter a 20cm/8inch round spring-form tin - line the base with baking paper.

Place the butter in a saucepan to melt - when melted add the rolled oats, cookie crumbs and sugar and stir well to combine.

Pour the mixture into the lined tin and press it down firmly to create an even base.

Store in the fridge for 10-15 minutes.

Make the Filling:

Place the cream cheese, ricotta sugar and sour cream into the bowl of a mixer and beat until smooth.

Add the eggs, vanilla paste and plain flour and continue to beat until smooth.

Pour this over the chilled base and cook in a preheated 180°C/350°F oven for 40-45 minutes or until the filling is just set.

Remove from the oven but allow it to cool in the tin.

Make the Topping:

Place the frozen berries into a small saucepan along with the jam/jelly and heat gently until the berries have softened and the jam has melted.

Let this cool a little before spreading it over the cold cheesecake - you will notice that the cheesecake will have shrunk away from the sides of the tin so the some of the topping will ooze out over the edge.

Cover and place in the fridge for a few hours or overnight.

baked raspberry cheesecake

Letting it cool completely will make removal quite easy.

baked raspberry cheesecake

I'm extremely pleased with the outcome - it's soft and creamy but with a wonderfully light texture. The topping adds that bit of sweetness and the base is appealingly crunchy.

slice

I think it will be very easy to justify having a second slice of this.

Tagged with

500

500 posts

I wasn't sure that I would mark the occasion but with Paalo's encouragement, I am. As he said to me, 500 posts is something to celebrate.

When I first started I wasn't sure I'd even make it to 50 but in between then and now, we have nibbled on 34 Australian cheeses be they cow, sheep, buffalo or goat, imbibed on 60 beverages of various descriptions, indulged the sweet tooth in 160 ways and sated our hunger with 207 savoury dishes.

I know I couldn't have done it without the support of family and friends and to all that have passed through or lingered on the pages of this blog - for all your generous comments and well wishes, I thank you so very much for sharing in these offerings.

Saturday, July 14, 2007

Sautéed Mushrooms with Fresh Wasabi

Susan from Food Blogga is hosting this edition of Weekend Herb Blogging and I'm quite excited by this week's find. Finally I've managed to get hold of fresh Wasabi!

wasabi© by haalo

This Wasabi is Australian grown and hails from Tasmania - most of the yield goes to restaurants in Australia and Japan and in the production of Ashgrove Wild Wasabi Cheese. It's a young industry having only started in late 1990's.

Wasabi is a member of the cabbage family which probably explains why it resembles a Brussels sprout stem. It's an aquatic plant and is traditionally grown along streams. While it can take up to 20 years for the wasabi root to reach full maturity, the leaves can be picked and offer a similar flavouring to the wasabi itself.

Wasabi aids in digestion and has anti-bacterial, anti-carcinogenic, anti-inflammatory and anti-microbial properties - it's also an antioxidant and has high levels of Vitamin C.

This is a living plant and it's stored simply in a glass of water in the fridge.

storing wasabi© by haalo

When you want to use it, just peel away the rough skin from the amount you wish to use and using a very fine grater, grate the wasabi. Unless you are using it immediately, store the grated wasabi under plastic wrap to stop it from losing it's flavour. Heating will also lessen it's impact.

The first thing I noticed when I grated some was the immediate intense "wasabi" scent. I could almost feel it clearing my airways - that's something you just don't get when you open those faux-wasabi tubes (those tubes don't usually contain real wasabi but a blend of horseradish, mustard and green food colouring).

Tasting it proved an eye-opening and sinus awakening experience - so much flavour that you will have to use it judiciously.

The next photo shows you the wasabi in cross section:

wasabi cross section © by haalo

Once you've finished grating, just pop it back in the glass of water.

While it's most fitting use would be along side some sashimi grade Tuna or Salmon I've decided to use it as a last minute garnish over some sautéed mushrooms - I say last minute as heat diminishes the wasabi's flavour.

sautéed mushrooms© by haalo

Sautéed Mushrooms with Wasabi

The mushrooms I chose were Shimeji

shimeji mushroom© by haalo

and Chestnut (similar to Black Poplar or Velvet Pioppini in the US)

hestnut mushroom© by haalo

Method:

Heat a little oil and a knob of butter in a skillet and when the butter has melted and is sizzling add the prepared mushrooms. Sauté over a high heat so that any liquid released by the mushrooms is evaporated rather than remaining in the pan causing the mushrooms to stew. Once they have browned and just softened, remove from the heat.

Season with a little freshly ground salt.

Allow to cool before grating over with a little fresh wasabi - toss the mushrooms to allow the flavour to permeate and serve immediately.

Friday, July 13, 2007

Presto Pasta Night #20

It's hard to believe that Presto Pasta Night has now reached it's 20th instalment. Three cheers for carbohydrates and for Ruth for all the work she does every week to present, the always delicious, round-up!

Today I'll be using another pasta from Sardinia called Fregola Sarda

fregola

You would be right in thinking that it does look a lot like couscous. It's made from a mix of semolina and water and then hand rubbed to form tiny balls. The balls are then dried and toasted to form what you see above.

It's usually found in seafood dishes, whether as a stuffing for calamari or served with a seafood sauce or you can find it used in soups.

I'm going to take a different path and serve it with a mix of roasted baby vegetables and sautéed chicken.

fregola

Fregola Sarda with Chicken and Roasted Baby Vegetables

Fregola Sarda
Chicken thigh meat, sliced evenly
Golfball Carrots
Baby Beetroot (beets)
Baby Turnips
Eggplant, sliced into cubes
Red onion, sliced finely
garlic, sliced finely

I'm going to rather vague on quantities as in this type of recipe you really can use whatever vegetables you have on hand or whatever vegetables are you favourite.

I would recommend you keep the vegetables to a uniform size so they cook evenly. Prepare all the vegetables first - Toss them through a little oil and season with salt and pepper and then lay them out on a baking tray. Place them in the oven and cook until they are softened and starting to brown. Some vegetables will cook more quickly than others - just remove them and set them to one side. Once all the vegetables have cooked you can move onto the next stage.

In a deep frypan, add a little oil and a knob of butter and when the butter has melted add the onion and garlic - cook gently until the onion has softened and has started to colour. Remove this from the pan and add it to the roasted vegetables making sure you leave all the onion juices and oil in the pan as this will help flavour the chicken.

Increase the heat slightly and add the chicken slices in batches, so not to lose the heat of the pan - cook until they have browned. When all the chicken is done add all the vegetables (except the beetroot) back into the pan to reheat. It's important that you keep stirring the vegetables so they heat evenly.

The fregola is cooked just like pasta - you can boil them in salted water or stock if you want to impart a little more flavour. When the grains have softened, strain them well to remove any excess water/stock.

Add the fregola to the vegetable mix and toss through - you can keep this on the heat while you do this. When it's well mixed, sprinkle over the beetroot and very gently fold them through. I've done it this way so I only get streaks of red passing through the mix.

Serve onto a large platter or individual bowls.

serving

Note: If you don't want to roast the vegetables you can par-boil them first and then sauté them in the same manner as the chicken. I think using as many different coloured vegetables is part of the appeal of the dish and gives it that jewelled quality.

Tagged with
Related Posts Plugin for WordPress, Blogger...