Jump in Your Mouth Surprise

Lately, I've notice a decline of veal sales at Woolworths. I like to mix it up with my cooking each night and don't like to always make the same meals. This is why I'm always on the hunt.

Even Coles only stocks 2 or 3 cuts and the butcher I tried nearby only had crumbed. What's happening?
I asked my local Woolies butcher this last week and he was also perplexed. Letting me know they place orders for veal however the company offices which actually order from Australian farms are not getting in the supplies. 
How bizzare. 

Do any of you see the same thing at your local stores? I'm going to my wonderful Rode Road Meats local butcher now for more meat as they have a great variety in stock.

The two recipes are dedicated to my parents - "L'Italiani Veri" who migrated to Australia from Rome and made the most amazing yet simple food at home. My sisters and I were very lucky to have a wonderful array of good food all the time. It made us all great foodies with a palate for savoury and sweet deliciousness. 

As a child when we ate suppli (pronounced [sup pli], we alwayshad a laugh. The hot stringy mozzarella within had us talking into the rice ball as if it was a telephone line! Pronto? Pronto?

Over the next few weeks I will make a recipe that reminds me of each sister too. Let's see what comes up! 😂😂

Suppli with Veal Saltimbocca

I hear you ask: What the?

Veal Saltimbocca literally means "jump in your mouth". Maybe because when you taste one, you will want more.
As for the "Surprise", Suppli are a Roman version of what most of you know as an 'arancini'. They're a great party food or food you can heat and eat in a hurry.

These rice ball egg shaped goodies are easy to make and very yummy. The melted mozzarella cheese centre is where you get the surprise. 

Prep Time: 30 minutes
Cook Time: 20 minutes
Total: 50 minutes

Recipe - Suppli

1 Brown Onion

2 Garlic Cloves

5 Tbsp Olive Oil

1 cup Crushed/Chopped Canned Tomatoes

1 cup Arborio Rice

1/2 Tsp Dried Oregano

Salt & Pepper

500ml Chicken Broth/Stock

1/4 Cup Grated Parmesan

1/2 Mozzarella Ball 

2 Cups Fine Breadcrumbs

2 Whole Eggs

1/2 cup Sunflower Oil

Method - Suppli

Start by making a basic risotto: This can be made the day prior if preferable and left to cool in the fridge overnight.

Slice and finely dice the onion and mince the garlic cloves - set aside.

Place a saucepan on low heat with 2 tablspoons of olive oil and allow to heat on low setting. Once hot, add the onion and garlic. Stir these as they start to cook to ensure they don't burn.

Add the crushed canned tomatoes and mix in.

Then place the Arborio rice into the saucepan and stir. Throw in the dried oregano and grind in some salt and pepper to taste.

Warm the chicken stock in the microwave for 1 minute and pour in to just cover the rice. Set the rest aside. See Chicken & Bacon Risotto recipe for stock.
As the stock reduces, add more to always make sure it stays wet and keeps cooking without sticking to the saucepan base.

Allow to come to heat.

At this time, add the parmesan cheese into the saucepan.and stir in. 

If you find, the stock runs out and the risotto hasn't finished cooking, add some water to keep the risotto covered until ready.

Risotto is ready once the rice is soft to taste and the water has reduced.

Place this into a glass bowl until cool or if you're preparing these earlier, overnight.

When ready slice your mozzarella into 1cm sticks.approximately 5cm long. Set aside.

Prepare a shallow bowl with breadcrumbs and another bowl with eggs - whisk these well and place side by side.

Moisten your hands so the rice won't stick.

Heap a tablespoon of risotto in your hand and add 1 stick of mozzarella, using your other hand roll the risotto around the stick until you end up with an egg shape and the mozzarella inside.

Gently place the rice ball into the egg mix and roll around, then move to the breadcrumbs. Cover all over with crumbs and place on a plate until all your Suppli are ready to be fried. These can be refrigerated overnight.

Shallow fry the Suppli by adding the rest of the olive oil and the sunflower oil into the pan. Get ready a plate with paper towels for the Suppli to be placed on once cooked - this will drain any excess oil.

When the oil is very hot, gently add the Suppli into the frying pan.Fry until a lovely golden brown all over and place onto your paper towel plate. Please serve these hot as you don't want the mozzarella to set!

Recipe - Veal Saltimbocca

500g Veal Sizzle Steaks

3 - 4 Prosciutto Slices

6 - 8 Sage Leaves

Salt & Pepper

1 Tbsp Olive Oil

20-30g Butter

1/2 Lemon

1 Tbsp Baby Capers

Salt & Pepper

1/4 Cup Dry White Wine

Method - Veal Saltimbocca

Tenderise the veal steaks by using a hammer, Cut in half if too big; and slice the prosciutto to match.

Place one sage leaf on each steak and top with a slice of prosciutto. Using toothpicks, pin the three ingredients together. Turn over and season to taste.

Have all the steak ready to go prior to cooking.

Heat olive oil on a medium heat in shallow frying pan and then add the steaks. If too many, fry in batches for approximately 1 minute per side or until the prosciutto is a roasted brown colour.

Once cooked, place onto a serving platter until sauce is ready...keep the juices in the pan!

Add the butter and mix well until melted. Squeeze your lemon into the pan and add the baby capers. Try it and see if you prefer some slat and pepper added.

Then pour in the white wine and allow to reduce - this won't take long!

Drizzle over your veal steaks and your guests will be amazed. 

TIP: Always use a good wine that you would also drink, not a cheap wine! - this will enhance the flavours in your cooking!

Happy Hunting!

When Life Gives You Lemons

...Make lemon curd!

Who else out there loves lemons as much as I do? I mean seriously.
You can eat them with sweet or savoury. You can eat them cold or hot. Yes, Sam I Am, you can even eat them in the sun or in the rain!

Nothing on the job front yet peeps. I have been lucky enough to do little bits here and there, for great friends who look after me... you know who you are. Thank you.

So when life gives you lemons, instead of making lemonade, make a lemon meringue pie. 

It's scrumbdidiliumptious!

Lemon Curd Meringue

Do you love a bargain? 

I've split my humble lemon meringue pie into 3 recipes today and doing a 3 for 1 deal.

Instead of using the usual pastry base, I've adapted the recipe to use a biscuit crumb shell. You will then be able to use this for any chilled cheesecake or sweet flan recipe.

The lemon curd centre can be set aside and eaten on toast as a lemon butter! And of course my meringue can be piped for cooking kisses or even a pavlova base.

Prep Time: 40 minutes
Cook Time: 2 minutes
Total: 42 minutes

Recipe - Biscuit Base

Canola Oil Spray

300g Assorted biscuits - no filling (I use an Arnotts Assorted box) which has all the classics.

160g Softened Unsalted Butter

You can use a pre-made shortcrust pastry if easier

Method - Biscuit Base

In a blender, pulse the biscuits until you have a bread crumb consistency.
Pour in your soft butter and mix well. Your mix should end up a soft paste. 

Using a 9" flan or tart pan, lightly spray the base and sides with canola.

Tip the biscuit crumb mixture into the pan and with your fingertips, gently press the crumbs onto the base and sides. Try to keep it an even 5mm all around so it's not too thick. 
Place in your fridge for 30 minutes.

Recipe - Lemon Curd

1 Cup Cornflour

1/2 Cup Caster Sugar

1 1/2 Cups Water

1/2 Cup Lemon Juice

1 Lemon's Zest
90g Unsalted Butter - Cubed

3 Egg Yolks - Lightly beaten (Keep Whites aside for Meringue)

Method - Lemon Curd

Sieve the cornflour and sugar into a saucepan. 
Measure and prepare the water, lemon juice, zest, butter and egg yolks so they can be used as required.

Turn the heat to low and add the water, lemon juice and zest to the saucepan, Using a wooden spoon, stir continuously until the mixture comes to the boil and begins to thicken.

Remove from the heat and gradually add the cubed butter. Keep mixing as it melts. 
Place 2-3 large spoons of the heated saucepan mixture into the beaten egg yolks and stir through. This will help adjust the egg temperature so they don't cook and create lumps.

Once mixed in, add to the saucepan and mix well. Pour the lemon curd into your chilled base.
You now have a lemon tart!!! Place in your fridge while making meringue.

Recipe - Meringue

4 Egg Whites

1/2 Cup Caster Sugar

1 tbsp Cornflour

Method - Meringue

Using either a hand-held mixer or bench mixer (eg. KitchenAid), whisk the egg whites until you have a soft and fluffy mix. Slowly add the sugar on low speed, then the cornflour. Mix on high for approximately 2 minutes or until peaks form. 

Spoon the meringue onto your lemon tart and bring to the edges to lightly cover the biscuit base. 

Place in the oven for 2 minutes only. This should allow the meringue to slightly brown on top.

Remove and chill until ready to serve. 

Happy Hunting!

Rice to the Occasion

I feel bad about wasting good food. My parents used to use everything. They grew up during World War 2 so there was no wastage in their households. If you couldn't use it in food, it would be for making stock or compost for the garden.

Giuseppe Arcimboldo Vertumnus Art Print

Taking this mentality on when cooking should be in everybody's mindset - not just during war time.
Also, I don't like to visit the shops often if I can help it. So we go once a week and buy up everything I think I will need and only stop in if I've run out of a particular ingredient I may have missed.

This ends up with having to really think about what you're cooking and why.

Easy risotto and pasta recipes are a dime a dozen. But they are definitely my go to for a large main meal that doesn't take long to cook and they can use up just about anything.

With some left over chicken in my fridge this week and vegetables that are almost ready to be thrown into the compost bin, I thought I would show you how to make a quick and easy risotto for any occasion - so you can use it too. So yummy!

Chicken & Bacon Risotto

Use this recipe when you haven't got much time and need to get rid of veggies or meat that is going to go past their best before date. Easily swap meats or just have a couple of vegetables instead. 

Prep Time: 20 minutes
Cook Time: 30 minutes
Total: 50 minutes

Recipe - Stock/Broth

Roast Chicken Bones

1 Garlic Clove

1 Brown Onion

2 Carrots

2 Celery Sticks

1 Tbsp. Olive Oil

2 Chicken Stock Cubes

Method - Stock/Broth

Pull the chicken meat off the bones, shred them into smaller pieces and leave both separately aside for now.
Peel and  roughly chop the garlic clove and then cut the celery in thick slices. 

Remove the peel and chop the carrots in large pieces,
Slice onion in half, remove the outer peel but keep the root end intact to hold the onion together. 

On a low flame, place the olive oil into a small saucepan and allow to heat, One by one, add all the vegetables starting with the garlic and the onions. Don't allow to brown and give them a quick stir with a wooden spoon. Top with chicken bones. 

Fill the saucepan with tepid water to cover the bones. 

Crumble the stock cubes into the water and crush salt and pepper to taste into the mix. 

Cover with a lid and turn heat up to allow to boil. Move to risotto below to prepare other ingredients.

Once the stock has come to a rolling boil, turn the heat down low and leave the lid partially off. The stock will reduce and become flavourful if left for approx. 20 minutes. Turn off heat and leave until required.

Recipe - Risotto

1/2 Block Speck

1 Garlic Clove

1/2 Red Capsicum

2 Tbsp. Olive Oil

2 Cups Arborio Rice

1 Litre Chicken Stock/Broth (see above)

1 Bunch Asparagus Spears

Roast Chicken Meat

3 Parsley Stems - Leaves only

Grated Parmesan to serve

Method - Risotto

While the stock continues to reduce, prepare the following ingredients so it will be quicker to cook the risotto: place all onto a plate for easy distribution.

Slice the speck/bacon slices and then into 5mm strips; Remove the seeds and dice the capsicum into large pieces; Chop the bases off the asparagus spear and slice into 2cm pieces starting from the base - leave the heads longer. 

Chop the garlic cloves into small pieces and then your parsley leaves. Place all these items onto a plate ready to use whilst cooking.

Pour the olive oil into a deep frying pan and allow to get hot on a low heat.

Take the garlic and toss into the pan, allowing it to brown a little. Place the speck in next and leave it to go slightly crispy. 

Next, add the capsicum and stir. 
Tip in the Arborio rice and using a spoon, coat the rice well in the pan flavours. Turn the heat up to medium. Slowly pour stock over the pan ingredients until slightly covered. Give everything a stir and leave to slowly cook over a low flame. 

Each time the broth reduces, stir again and add more. The rice should take all of the stock. 
Don't allow the ingredients to dry out or the rice will stick to the pan! 

Once the rice starts to look light and fluffy, add the chicken meat and the asparagus. This won't take long as the chicken is already cooked and asparagus only takes 2 minutes.

Test try a small amount of rice on a spoon to check if it's cooked through. If not and the stock is finished, keep adding small amounts of very hot water to the pan to prevent the risotto from drying out.

Check if the risotto needs salt and pepper and add now if required.
Add the parsley prior to dishing up.

Serve with freshly grated parmesan on top.

TIP: The stock/broth can be used for other dishes. You can use it for soups as well!
If you can't find speck at the supermarket you can substitute it with 2 full bacon rashes.

Parmesan rind can be set aside and added to broths and sauces for flavour. Remove prior to serving.

Happy Hunting!

"He Don't Eat No Meat?"

"That's ok. I make lamb." 

Funniest phrase in a movie ever.

"My Big Fat Greek Wedding" still makes me laugh. 

Our wedding was a Covid one.
With lamb.

But that's another story...

If my hubby had a choice, he would only eat meat. Lamb is his favourite food - especially roasted! I made him a roast lamb for one of our first dates with home made mint sauce...he loved the lamb and hated the sauce. He prefers his Fountain Mint Sauce. Sigh. Can't win them all. 

Me? I love my greens. Always have. 

So if I get a chance to throw a little 'healthy' into a dish, you can bet it will be there.

Simple Lamb Burgers

This week the weather has been warming up for summer and without much to do but apply for work and this vlog/blog, I had to make a cheap dish to eat by the pool. 

Prep Time: 15 minutes
Cook Time: 10 minutes
Total: 25 minutes

Recipe - Lamb Burger

250g Greek Yoghurt

3 Lemons

2 Mint Stems
1/2 Lebanese Cucumber

1 tsp Dijon Mustard

1 Garlic Clove

Salt & Pepper to season
1/2 Spanish Onion

500g Lamb Mince

1 tsp Paprika

1 tsp Ground Cumin

2-3 Coriander Sprigs

1 Egg

1/4 Cup Breadcrumbs

Olive Oil

1 Avocado

1 tbsp. Sour Cream 

6 Pack Hamburger Buns

100g Baby Spinach Leaves

2 Tomatoes - Sliced

Method - Lamb Burger

Place the yoghurt into a small bowl, squeezing half a lemon over the top - make sure no seeds fall in. Pick the mint leaves off the stems and chop. Add these to the bowl and then slice and dice the cucumber into small cubes. Add the dijon mustard. Peel the garlic cloves - using only one, mince it into the bowl. Season with salt & pepper and stir well.
Dice the spanish onion and add to bowl, mixing once again - set aside.
In a larger bowl, empty the lamb mince and sprinkle the paprika, cumin over the top. Add salt and pepper. Chop the coriander leaves; add to bowl with the egg and breadcrumbs. Mix well so all the ingredients combine. Roll out into 6 similar sized spheres. 

Squash each sphere down to form a patty.

Heat 2 tablespoons of olive oil in a frying pan on a low heat. Once hot, gently add the patties. Wait for them to brown nicely then turn over. Once the second side has browned, remove the patties from the pan onto a plate with a couple of sheets of paper toweling to absorb any extra oil.

Slice the avocado in half and remove the stone. Scoop the flesh into a small bowl. Sprinkle with salt and pepper then squeeze the juice of half a lemon on top. Scoop the sour cream into the mix and mash together with a fork. 

Using a bread knife, slice the hamburger buns in half and lay aside the tops. Spread the avocado mix evenly over the bread bases and lay the spinach leaves before adding 1 slice of tomato to each bun. 

Take the lamb patties and place onto each tomato slice. 

Using a spoon, ladle 1-2 tablespoons of the yoghurt/Tzatziki mix before replacing the tops on all the buns.
Serve as is or add the below warm salad on the side.

Recipe - Warm Honey Carrot & Bean Salad

200g Green Beans

3 Carrots

6-8 Mushrooms

4 Garlic Gloves

2 tbsp. Honey

20g Butter

2-3 Basil Sprigs

2-3 Parsley Sprigs

50g Danish Fetta

Method - Warm Honey Carrot & Bean Salad

Top and tail the green beans; peel and slice the carrots lengthways, quarter the mushrooms. 
Finely chop the left over garlic from earlier. 

Turn the heat on low under a frying pan and add 1 tbsp. olive oil. Once heated, throw in the carrots. Allow these to heat slightly, then add the green beans. Toss between each addition so nicely coated in oil. Add the mushrooms and the butter along with the garlic. Cook for approximately 2-3 minutes. 
Remove from heat and place into a salad bowl to allow to cool.

Chop the leaves from the basil and parsley - sprinkle over the top of the vegetables. Crumble the fetta over the top and squeeze the juice of one lemon onto the salad prior to tossing. 
Serve as a side to your lamb burger and everyone will love you!

Happy Hunting!