Maple Bacon & Celery Caesar Salad

08.10.20

This is honestly one of my favourite salads from Kirsten Jenkins’ book ‘One Leaf at a Time”. For the non-anchovy lovers out there, you can emit them from the dressing or you could just tell yourself it’s just a salty dressing???

2 eggs

8-12 long streaky bacon rashers

1 tbsp maple syrup 

3 (170g/6 oz) thick slices sourdough bread, crusts removed, cut into 4cm squares

2 tbsps extra virgin olive oil 

6 stalks (360g/12 ½ oz) celery, thinly sliced and tender leaves

¼ cup shaved parmesan 

Anchovy dressing 

2 tbsps whole egg mayonnaise 

2 tsps Dijon mustard
2 tbsps white wine vinegar
3 anchovy fillets, finely chopped

Preheat the oven to 200C fan forced. To make the anchovy dressing, place all the ingredients in a bowl and whisk well until combined. To loosen the dressing, add 1-2 tablespoons of water. Set aside.

Cook the eggs in a saucepan of boiling water over high heat for 15 minutes. Run under cold water, peel and discard the shell. Roughly chop the eggs.

Lattice plat the bacon (optional) on a baking tray lined with non-stick baking paper and brush with the maple syrup. Lay another piece of baking paper on top of the bacon and place a tray on top to weigh down. Cook in the oven for 5 minutes. Combine the sourdough in a bowl with the oil and toss to coat. Add to the top tray in the oven and cook the bacon and croutons for a further 10-12 minutes or until the croutons are golden and the bacon is sticky and browned. Remove from the oven and set aside to cool.

Arrange the celery, bacon, croutons and egg on a serving platter. Top with the parmesan and dressing.

Serves 4-6.

Dairy Free Recipe

You can order the full e-book at the following link : Kirsten Jenkins “One Leaf at a Time” 

Image and Styling: Kirsten Jenkins

Breakfast Salad Bowl

19.08.20

Breakfast salad bowl

This is such a great ‘food start’ to the day. Its super quick and you could make up a batch of the rice mixture for a couple of days and just put an egg with it each morning. Feel free to interchange the veg as well, but I do like this little combination…..and I think it’s a must with some chilli sauce!

150g sugar snap peas, trimmed and halved

2 tbsps extra-virgin olive oil

1 cup (150g/5 oz) frozen corn kernels

200g (7 oz) mixed mushrooms, trimmed and halved (we used swiss brown & shiitake)

450g packet pre cooked brown rice

1 cup flat leaf parsley leaves, finely chopped

½ bunch chives, sliced

4 eggs

40g (1 ½ oz) baby spinach leaves

Micro herbs and chilli sauce, to serve 

Blanch the sugar snaps in a saucepan of boiling water over high heat for 1 minute or until tender. Drain and refresh under cold water.

Heat half the oil in a large non-stick frying pan over high heat and cook the corn and mushrooms for 6 minutes or until the corn starts to char. Add the rice to the pan and cook for a further 3 minutes or until rice is just toasted. Season with salt and pepper and stir through the parsley and chives off the heat. Divide between serving bowls and keep warm.

Add the remaining oil to the frying pan over medium heat and fry the eggs for 3-4 minutes or until the whites are set. 

Divide the sugar snaps and spinach between the rice bowls and top with a fried egg and micro herbs. Serve with chilli sauce if using.

Serves 4.

Gluten Free Recipe

Image and Styling: Kirsten Jenkins

Pork hock, cannellini bean and sauerkraut soup

28.07.20

Pork hock, cannellini bean and sauerkraut soup 

This is the perfect soup to share with family while snuggling up on the couch in this chilly weather! 

1⁄4 cup (60ml) extra virgin olive oil 

40g unsalted butter

3 garlic cloves, thinly sliced

1 brown onion, thinly sliced

2 stalks celery, finely chopped 

1 carrot, trimmed and finely chopped

1⁄4 bunch flat-leaf parsley, finely chopped

1 tbsp each finely chopped rosemary & sage

2 bay leaves

1 (1.2kg) smoked ham hock 

400g tin cherry tomatoes

1 parmesan rind

200g sauerkraut, drained 

400g can cannellini beans, drained 

Heat the oil and butter in a large saucepan over medium heat. Add the garlic, onion, celery, carrot and herbs and cook, stirring occasionally, for 5-6 minutes or until vegetables have softened. Add the ham hock, tomato, parmesan rind, sauerkraut and enough water to cover the hock and bring to the simmer. Reduce the heat to low-medium, cover partially with a lid and simmer for 2 ½ hours. Add the beans and cook for a further 30 minutes or until meat falls easily from the ham hock. Remove the ham hock, taking care of the heat and pick into small chunks. Discard skin and bones. Return the meat to the soup, season with pepper and stir to combine.

Serves 8.

Image and Styling: Kirsten Jenkins

Middle Eastern Lamb Salad

29.06.20

Middle Eastern Lamb Salad

“This recipe is inspired by everyone’s favourite food writer; Ottelenghi. When I first encountered the flavours of the middle east as a kid I wondered whether I might have been adopted from there, obviously that was ruled out with my incredible likeness to the rest of my family, but I have spent the rest of my eating life up to this point being pulled to those flavours especially when writing recipes. This is a great dish to put in the middle of the table and share with friends, using pita bread as your eating utensils.”

 

3 garlic cloves, finely chopped

1 tsp smoked paprika

½ tsp chilli flakes

1 tsp ground cumin

1 tsp ground coriander

2 tsps Baharat spice

500g (1 lb 1 oz) lamb neck, finely chopped

¼ cup (60ml) extra-virgin olive oil, extra for drizzling

½ (130g/4 ½ oz) brown onion, thinly sliced

3 (200g/7 oz) silverbeet stems, trimmed, stems and leaves shredded

2 tbsps currants

440g (15 ½ oz) store bought hummus

2 tbsps lemon juice

1 cup flat leaf parsley leaves, chopped

½ cup mint leaves, chopped

½ cup (100g/3 ½ oz) tinned butter beans

2 (40g/1 oz) watermelon radishes, thinly sliced (optional)

 

Place the garlic, paprika, chilli flakes, cumin, coriander, Baharat and lamb in a bowl, season with salt and pepper and toss well to coat. Set aside.

 

Heat 1 tbsp of the oil in a large non-stick frying pan over high heat, cook the lamb, in batches, for 3 minutes or until just browned. Remove from the pan and set aside.

 

Add the remaining oil to the pan, reduce heat to medium-low, cook the onion and chopped silverbeet stems, stirring occasionally, for 16 minutes or until golden brown and softened.

 

Add the silverbeet leaves and currants, cook for a further 4 minutes or until all the liquid has cooked off. Return the lamb back to the pan and stir to combine, until warmed through.

 

Spread the hummus over a serving platter and top with the lamb mixture. Combine the lemon juice, parsley, mint and beans and sprinkle over the top. Drizzle with extra olive oil and top with radish if using. Serve with warm pita bread.

 

Serves 4-6.

Dairy Free Recipe

You can order the full e-book at the following link : Kirsten Jenkins “One Leaf at a Time” 

 

Image and Styling: Kirsten Jenkins