Orange, Olive Oil and Polenta Cake

It is becoming decidedly ‘Springish’ here (on a good day anyway!), and for some reason that has made me think of this simple cake. It makes an interesting dessert and a good conversation starter! The idea of using extra virgin olive oil in a cake may seem a little odd, but it adds to the fruity flavour while the polenta gives an interesting, slightly crunchy texture.

It is good served dusted with icing sugar and a little lightly whipped cream, or if you want to give it an extra lift, try it drizzled with a little of the orange syrup as well.

For a 23cm cake (8-10 servings):

zest and juice of 1 orange

1/2 cup extra virgin olive oil (or other vegetable oil)

2 large (size 7) eggs

1/2 tsp salt

1 cup sugar

1 1/4 cups self raising flour

1/2 cup instant polenta

Preheat the oven to 180°C.

Zest the orange and place the zest in a large bowl. Squeeze the juice from the orange and make it up to half a cup with a little water if required.

Add the orange juice, oil and eggs and salt to the bowl and whisk to combine. Measure in the sugar then whisk again until the mixture looks pale and creamy.

Measure in the flour and polenta and stir to combine.

Pour the batter into a baking paper lined and non-stick sprayed 23cm round tin and bake at 180°C for 25-30 minutes. Leave to cool for 5-10 minutes in the tin before removing and cooling completely on a rack.

Dust with icing sugar just before serving with a little lightly whipped cream, yogurt or icecream.

Orange Syrup

Finely grate the zest from half an orange, and place it in a small pot or microwave safe bowl. Squeeze the juice of the orange and add this to the pot or bowl and stir in 1/2 cup sugar. Heat, stirring occasionally, on the stovetop or in the microwave until the mixture boils and the sugar dissolves. Cool a little before serving alongside the cake.

Photography: Lindsay Keats

Pad Thai (Thai-style Fried Noodles)

I’ve ‘played around’ with a number of different versions of the classic Thai dish, Pad Thai. This is a fairly simplified version, but I think that is one of the factors in its favour. With a little practice, this tasty dish can actually be prepared in 15-20 minutes from start to finish, making it perfect for a quick weeknight meal. I made a double batch in a large electric frypan last weekend for a family gathering and it was a great success.

For 2–3 large servings:

150–200g rice noodles

1 tablespoon canola oil

1 large egg, lightly beaten

3 cloves garlic, crushed, peeled and chopped

about 200g boneless skinless chicken breasts, thinly sliced

1 teaspoon minced red chilli

200g cooked prawns, thawed and drained if frozen

1 tablespoon canola oil

4 spring onions, sliced diagonally

3 tablespoons fish sauce

2 tablespoons wine vinegar

1 tablespoon lime (or lemon) juice

2 tablespoons sugar

1-2 cups bean sprouts

chopped fresh coriander and roasted peanuts to garnish

Place the rice noodles in a large bowl, cover with boiling water and soak for 5–10 minutes or until soft and flexible, then drain well. (Check after five minutes as different brands seem to soften at different speeds and some get too soft if soaked too for long.)

Heat about 1 teaspoon of the oil in a large wok or frypan, then add the beaten egg and cook to form a thin omelette. As soon as the upper surface looks dry, roll or fold the omelette and remove it from the pan. Cut it into 1cm ribbons and set aside.

Add the rest of the first measure of oil to the pan, then add the garlic, cook over a high heat until it just begins to brown, then add the chicken and stir-fry for 3–4 minutes until chicken has lost its pink colour and is beginning to brown.

Stir in the chilli and prawns and stir-fry for a minute longer, then add the noodles, second measure of oil and the spring onion greens. Toss to combine then add the fish sauce, vinegar, lime (or lemon) juice and sugar.

Stir-fry until the liquid has almost disappeared, then add the bean sprouts and cook for 1 minute longer.

Serve immediately garnished with chopped coriander and peanuts.

Photography: Lindsay Keats

Pieburgers

This is my version of one of my mother’s ‘old favourite’ recipes. I think the name comes about from one of the American terms for minced beef – the ‘hamburger’ used in the filling.

Using pre-rolled pastry as I have here (Alison used to make her own), they’re quick and easy to make for dinner, or if you’re thinking ahead they can be refrigerated or even frozen until required , ready to pop in a lunch box or for meal on the go.

For 9 ‘pieburgers’:

1 egg

500g minced beef

1/4 cup tomato sauce

2 Tbsp flour

1 packet onion soup

1/2 cup grated tasty cheese

2 sheets pre-rolled pastry (150g each)

parmesan cheese (optional)

Heat oven to 200°C. Break egg in a large bowl and beat to mix. Pour half egg into a cup and put aside. Mix mince, sauce, flour, soup and cheese in the bowl with half egg. Mix everything.

Roll the thawed pastry thinly on a floured bench to make two 23-35cm squares. Divide meat into 9 equal blobs. Put in three rows of three on 1 sheet of the pastry. Brush pastry with cold water. Lie the other sheet of pastry on top. Using a rolling pin, press pastry layers together between meat blobs.

Cut pastry into squares, trim edges and cut an air vent on each pie. Brush with reserved egg. Decorate with trimmings if you like.

Put on baking tray. Bake 30 minutes, until golden brown. Cool on rack. Eat while warm or refrigerate or freeze when cool.

Photography: Lindsay Keats