I’m delighted to say that my new book, Simply
Delicious One Dish Recipes, is back from the printer and is hitting the
shops now…It is also available on our website http://www.holst.co.nz/Shop/Books/Simply-Delicious-One-Dish-Recipes.aspx As a 'promo offer' buy it now and receive a free copy of Everyday Easy Quick Meals too.
Here's the cover recipe - it's great for the warmer weather that I'm sure is coming anytime soon!
Israeli Couscous Salad
Israeli couscous might not be something that everyone has in their
pantry, but it is now available at most larger supermarkets and I think
it’s worth trying. Cooked ‘’ it on its own it can be served as a side
like pasta or rice, but I think it works really well in this delicious
salad that is little bit different. Serve as the main part of a light
meal, or is a great accompaniment for a barbecue.
For 4–6 servings:
1 Tbsp olive oil
1 small onion, diced
1 1/2 cups (about 200g) Israeli couscous
2 cups vegetable stock (or 2 cups water and 1 tsp stock powder)
1/2 tsp salt
1 punnet (250g) cherry tomatoes
2 roasted red peppers*
1/4 cup each chopped mint and parsley
100g feta, crumbled
2 cups baby spinach leaves
Dressing:
1/4 cup olive oil
2 Tbsp white wine vinegar
1 tsp sugar
1 tsp smoked paprika
1/2 tsp salt and pepper
*You can chargrill and peel the peppers yourself or used bottled ones
Heat the oil in a large saucepan or frying pan with a close-fitting
lid. Add the onion and cook, stirring frequently until the onion
softens, then stir in the couscous. Continue to cook, stirring every
minute or so, for about 5 minutes until the couscous has lightly
browned.
Add the stock (or water and stock powder) and salt.
Bring the mixture to the boil then reduce the heat to a gentle simmer.
Cover the pan with the lid and cook for 8–10 minutes until the water has
been absorbed and the couscous is tender (add a little extra water if
required). Set the couscous aside to cool.
Prepare the dressing
by whisking all the ingredients together (or measure everything into a
screw-top jar and shake to combine).
Halve the tomatoes and add
them to a bowl. Cut the roasted peppers into 5mm strips and add these
to the tomatoes along with the herbs. Add the couscous and stir to
combine.
Crumble about two-thirds of the feta into the bowl,
then add the spinach leaves and the dressing. Stir gently to combine,
then garnish with the remaining feta.
Serve immediately or cover and refrigerate until required.
Photography: Lindsay Keats
The other day I received an email from
someone, now living overseas and without her (or her mother's) old
cookbooks, who was looking for Alison's recipes for Christmas Mince
Pies. At first I was a little startled, but then it dawned on me that Christmas actually isn't that far away anymore....
If you want to 'get a jump' on your preparations, making your fruit
mince now is a great place to start. Once you've made the fruit mince,
put it in an airtight jar and store it in the fridge - the flavours will
only improve over the next 6-8 weeks.
Christmas Mince Pies
To some people, Christmas just wouldn’t be Christmas without a mince
pie! While there are some good bought ones out there, they’re seldom as
good as your own homemade version.
We think the difference is
usually in the filling. This recipe has been handed down the through our
family for at least three generations, and if you have a food processor
it’s really very easy as well as delicious.
Margaret’s Easy Mincemeat
For 3-4 cups:
rind of 1 lemon
rind of 1 orange
1/2 cup sugar
1/2 cup brown sugar
2 large Granny Smith apples
juice of 1 lemon
2 cups sultanas
2 cups mixed fruit
1 tsp cinnamon
1 tsp mixed spice
1 tsp grated nutmeg
1 tsp salt
1/2 tsp ground cloves
1/4 cup orange juice
Peel the coloured rind from the lemon and orange with a potato peeler.
Place it in a food processor fitted with the metal chopping blade, add
the white sugar and process until the rind is very finely chopped. Add
the brown sugar, the unpeeled apples cut into chunks, lemon juice, half
the sultanas and half the mixed fruit. Process until the apple is finely
chopped. Add the remaining fruit and the flavourings, and process
briefly.
You can use this immediately or transfer it to clean
airtight containers and refrigerate until required (2-3 weeks). Freeze
for longer storage.
Mince Pies
Alison still likes to make
her own sweet short pastry, while if feeling virtuous having made fruit
mince, Simon is happy to bought frozen pastry. Either way, roll the
pastry until it’s about 3mm thick. Mini-muffin pans make lovely little
pies, for these you’ll need to cut 6cm rounds (use a fluted cutter, a
round cutter or a glass) and press them gently into non-stick sprayed
mini muffin tins. Drop a heaped teaspoon of fruit mince into each one,
then finish by placing a star, or other shape, of pastry on top (ball up
and roll out the trimmings for these) before baking at 180°C for 10-12
minutes or until the pastry begins to brown. If you want to make
slightly larger pies in patty pans, you’ll need an 8-9cm cutter, but the
rest of the process is the same.
And if you want a pastry recipe:
Sweet Short Pastry
This pastry is easy to work with, although it takes some time to shape.
If you are organised and are working in advance, it makes pies that
freeze (and reheat) well.
100g butter
1/2 cup sugar
1 egg
1 cup plain flour
1 cup self-raising flour
Turn the oven to 170-180°C. Soften but do not melt the butter; beat in
the sugar and egg until well combined. Stir in the unsifted flours and
mix well to form a dough. If too dry, add a little milk. If too soft to
work with, refrigerate rather than adding more flour.
Roll the
pastry out on a lightly floured board. Using a glass, round lid, or
fluted cutter, cut out circles for the bottom of the pies (the size will
depend on the tart or muffin pans in which the pies will be baked.) Cut
circles for the tops with a smaller cutter, or small biscuit cutters
that form hearts, stars, diamonds, etc.
