Colcannon: Irish Mash with Savoy Cabbage & Leeks

Colcannon, or cál ceannann, meaning 'white-headed cabbage', is a traditional Irish dish of mashed potatoes with kale or cabbage. There are as many colcannon recipes as there are cooks in Ireland, but this one uses softened and crunchy savoy cabbage, as well as garlic, leeks, butter and heavy cream for extra depth. A celebration of the humble spud, Colcannon is a favourite Irish dish, especially on St Patrick's Day. 

Colannon
Serves 4

Recipe courtesy of Bon Appetit

5 medium Yukon Gold potatoes, about 1 3/4 pounds
Kosher salt
6 tbsp unsalted butter, divided
2 leeks, white & light green only, sliced in half lengthwise & thinly sliced crosswise

2 garlic cloves, thinly sliced
2 cups packed shredded savoy cabbage, from 1/4 large head, divided
1 1/4 cups milk
1/2 cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt 4 tbsp butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 tbsp butter and sprinkle with scallion or chopped chives.

Grilled Lamb Chermoula: Bursting with Flavour

 

Grilled Lamb Chermoula is one of my favourite recipes. Fabulously fragrant and wonderfully aromatic, it's best grilled on the barbeque, making it a perfect dish for the warm summer months. 'Chermoula' is a classic marinade used in Algerian, Moroccan and Tunisian cooking, and is made using a robust mixture of aromatic spices such as cinnamon, coriander seeds, cumin seeds, cloves, paprika and cayenne. The spices are then tossed with a well-trimmed rack of lamb that has been cut into single or double chops, and mixed together with a handful of garlic, some olive oil and a handful of fresh cilantro. It's that easy.

A robust mixture of cinnamon, coriander seeds, cumin seeds, cloves, paprika and cayenne tossed with rack of lamb chops mixed together with a handful of garlic, some olive oil and a handful of fresh cilantro

For the best results, the lamb should marinate for a couple of hours, or even overnight before cooking, to let the lamb become infused with the aromatic marinade. This recipe works really well with chicken and pork, and can also be used with fish, seafood and root vegetables. But it's with lamb that the Chermoula spices truly shine. Vibrant and full of flavour, this recipe is excellent served with a big bowl of tzatziki, which isn't very Moroccan, but it is delicious!

Lamb Chermoula
Serves 2

1/2 tbsp ground cinnamon 
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp ground cloves
2 tbsp paprika
1/2 tsp cayenne
3 tbsp olive oil
1 tbsp finely chopped garlic
salt and pepper, to taste
1 8-rib rack of lamb
3 cups chopped cilantro

Using a heavy knife, cut the rack of lamb into single chops and set aside. Add each of the spices in a food processor and grind 2-3 minutes. In a large bowl, stir together the chopped garlic and olive oil, then add the lamb and toss to coat. Season with salt and freshly ground black pepper, then add the spice mixture. Toss it all together to ensure the lamb is thoroughly coated with all the spices, then add the cilantro, and give it all a final toss to coat. Cover the bowl with cling film and chill at least 2 hours or even overnight, or toss it all in a big plastic baggie which makes storing it in the fridge very easy. When ready, place the lamb on a hot barbecue and cook until the chops are grilled evenly on both sides. Serve on a big platter with a bowl of tzatziki on the side.

Ina Gartens Applesauce Cake with Bourbon Raisins

 

Applesauce Cake is a classic recipe but Ina Gartens Applesauce Cake with Bourbon Raisins has a modern twist with bourbon soaked raisins and bourbon cream cheese frosting, from her new cookbook Modern Comfort Food. "I love the earthiness of old-fashioned cakes but I often wish they had more flavour. Apples and raisins are great together in a cake, but I thought some bourbon would give it more depth, so I infused the raisins with bourbon before adding them to the batter. A splash of bourbon in the cream cheese frosting doesn’t hurt either, and who doesn’t need more cream cheese frosting in their life right now?" 

Ina Garten's newest cookbook, Modern Comfort Food — a birthday gift for my cousin Diane

Applesauce Cake with Bourbon Raisins
Serves 8

Recipe courtesy of Ina Garten

3/4 cup golden raisins

2 tbsp good quality bourbon

10 tbsp (1 1/4 sticks) unsalted butter, at room temperature, plus extra to grease the pan

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

2 tsp pure vanilla extract

2 extra-large eggs, at room temperature

1 3/4 cups all-purpose flour, plus extra for the pan

1 1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp kosher salt

1 1/2 cups unsweetened applesauce

1/2 cup coarsely chopped pecans

Whole pecans halves, for decorating

Bourbon Cream Cheese Frosting:

6 oz cream cheese, at room temperature

6 tbsp (3/4 stick) unsalted butter, at room temperature

1 tbsp good quality bourbon (I added Rum instead)

1/2 tsp pure vanilla extract

1/2 lb confectioners’ sugar, sifted 

Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. With the mixer on low, slowly add the sugar and mix well. Scrape down the sides and stir well with a rubber spatula.

Preheat the oven to 350°F. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan. Tap out the excess flour.

Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Set aside for 15 minutes.

Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.

Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined. Stir in the applesauce. Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well. Pour into the prepared pan and smooth the top.

Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean. Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely. Spread the Bourbon Cream Cheese Frosting on just the top of the cake, not the sides, and artfully place the pecan halves on top. Serve at room temperature.

Pad Thai with Shrimp, Tofu & Organic Bean Sprouts

 

One of Thailand's national dishes, Pad Thai is a simple and delicious stir-fried noodle dish enjoyed throughout Thailand, one of the most popular and loved cuisines in the world. Showcasing the classic harmony of Thai flavours: sweet, sour and salty, this sensational recipe embodies the culinary spirit of Thailand,   made with soaked dried rice noodles, which are stir-fried with eggs, chopped extra-firm tofu, plenty of plump prawns and flavored with tamarind pulp, fish sauce, garlic, shallots, palm sugar, and garnished with lime wedges, fresh hot red chilis and chopped roast peanuts. Inspired by some of the delicious Pad Thai we enjoyed while in Bangkok, Chaing Mai and Koh Samui, this recipe shows how the flavours and textures of premium quality ingredients come together into one amazingly delicious dish.

Pad Thai with Shrimp, Tofu and Organic Bean Sprouts

Serves 2

4 oz wide flat Thai rice stick noodles, about 1/4 package

4 tbsp fish sauce

2 tbsp tamarind paste

3 tbsp palm sugar

1/8 tsp chilli powder, to taste

4 tbsp vegetable oil

1 large shallot, finely chopped

2 cloves of garlic, finely chopped

4 oz extra-firm tofu, chopped into 1/2-inch cubes

8 large prawns, peeled and deveined

2 large eggs, ready cracked

4 cups organic beansprouts

1/2 cup chopped cilantro, plus extra for garnish

4 green onions, green part only, cut into 2-inch diagonal pieces

1 cup roasted peanuts, roughly chopped 

2 limes, cut into wedges for garnish

2 fresh red chilis, seeded and sliced on a diagonal, optional

Soak the rice noodles in cold water for 1-2 hours, then drain. Meanwhile, make the sauce by combining the fish sauce, tamarind and palm sugar in a small pan or medium heat, stirring gently to dissolve the sugar. Season with chilli to taste and set aside. 

Lay out all the ingredients within easy reach of the hob in the order they'll be used. Put a wok on a high heat and add half the oil. Add the garlic and shallot and stir constantly for two minutes. Then add the shrimp and tofu and stir fry until the shrimp begin to change colour, about 30 seconds. Add the eggs to the pan and using a wooden spoon, pierce the yolks and gently move the eggs around the pan until almost cooked. Then place across the pan the drained noodles and gently stir fry until they become slightly limp, then add the sauce and stir fry until they are just tender and evenly coated with the sauce, about 3-4 minutes. Add the chopped green onions, two tablespoons of the chopped peanuts and cook, tossing, until they are mixed in and barely heated, about 30 seconds. Test a noodle for doneness, then add the cilantro and toss well to combine. The noodles should taste sweet, sour and salty.

To serve, transfer the noodles to a large platter, leaving space for a mound of bean sprouts next to the Pad Thai, then top with the reserved lime wedges. Garnish the noodles with the remaining chopped peanuts, cilantro and sliced red chilis, and serve immediately.

Greek Zucchini Fritters with Feta and Dill

 

Also known as Kolokithokeftedes, Greek Zucchini Fritters are a popular Greek meze, and when topped with a dollop of thick and creamy tzatziki, are a wonderfully delicious appetizer or side dish. These Zucchini Fritters with Feta and Dill are incredibly easy to make but the key is to squeeze out as much water as possible from the grated zucchini so that they produce a good crisp crust. Simply grate them, wrap them in paper towel and let it do the work of pulling out the extra moisture. Give the grated zucchini one final squeeze, mix it with the fresh dill, mint, feta, chopped green onions, lemon zest, ground cumin, beaten egg and bind with flour and panko crumbs, then simply spoon into small patties and pan fry. It's that easy. The zingy combination of feta, fresh dill and mint make these fritters amazingly addictive, so better to make more than you think you'll need, for they'll be gone in no time.

Greek Zucchini Fritters with Feta and Dill

Makes 8-10 fritters

2 medium zucchini


1/2 cup feta cheese, crumbled


4 green onions, green and white parts, finely sliced


3 tbsp fresh mint, finely chopped


1/2 cup fresh dill, finely chopped


Grated zest of 1 lemon

1 tbsp ground cumin

1 large egg
, beaten

1/2 cup flour


4 tbsp Panko bread crumbs


1 tsp salt


1/4 cup vegetable oil, for frying

3 cups tzatziki sauce

Wash the zucchini. With the skins on, grate them using the coarse side of a grater, then using your hands, squeeze out as much water as possible. Follow by placing the grated zucchini in a dry tea towel and press out as much water as you can. The towel will become very wet. Transfer to another tea towel and wrapping tightly, press down to release more water then leave for an hour. 

Place the grated zucchini in a bowl with the dill, mint, lemon zest, cumin, feta and green onions and mix well with a fork. Stir in the lightly beaten egg then add the flour and panko. The mixture needs to bind, so a little more flour may be needed depending on how much liquid was squeezed out of the zucchini. 

Pour enough vegetable oil to cover the bottom of a large non-stick pan, and set on medium heat. When the oil is shimmering, spoon dollops of zucchini mixture into small patties and cook until nicely brown and golden, about 3-4 minutes for side, then remove the fritters and place on paper towel to remove some of the excess oil. To serve, arrange the fritters on a warm pate and garnish with a sprinkle of dill and a curl or two of lemon zest. Serve warm with tzatziki sauce at the side. 

Split Pea, Black Tuscan Kale & Sweet Potato Curry

 

Enriched with black Tuscan kale and nutritious sweet potatoes, this fragrant Yellow Split Pea Curry is a terrific mid week meal. Made in just over 30 minutes, one chopped onion is sautéed with ginger and garlic then seasoned with an exotic mixture of classic Indian spices including quality curry powder, garam masala, cumin, turmeric and hot red chili powder moistened with a little water to create a thick paste. Cooked until rich and aromatic, the vegetable broth, yellow split peas and black Tuscan kale are added to the pot and cooked until the split peas are tender, about 20 minutes. The sweet potatoes, yogurt and lime juice are then combined into the curry and cooked an further 10-15 minutes. Garnished with fresh cilantro and a dollop of thick Greek yogurt, this simple and healthy Yellow Split Pea, Tuscan Kale & Sweet Potato Curry is delicious served with Basmati rice and oven warmed naan brushed with ghee and sprinkled with sesame seeds.

Split Pea, Black Tuscan Kale & Sweet Potato Curry
Serves 4

1 small onion, chopped
1 tbsp vegetable oil
4 garlic cloves, finely minced
1-inch piece fresh ginger, peeled and grated
1 tbsp curry powder, such as Bolst's
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1/4 tsp red chili powder
5 cups vegetable stock
2 sweet potatoes, peeled and chopped into 1-inch cubes
1 1/2 cups yellow split peas, rinsed and picked through
3/4 cup plain Greek yogurt
Juice of 1/2 lime
1 bunches black Tuscan kale, stems removed, washed and finely sliced
1 tsp black salt or sea salt
Freshly ground black pepper
Freshly chopped cilantro to taste

Add the oil to a shallow saucepan, and sauté the onion over medium until translucent, about 4 to 5 minutes. Add the ginger and garlic and continue to sauté for another minute, then add the ginger, curry powder, garam masala, turmeric, cumin and chili powder and stir well to combine. Add a tablespoon or two of water to moisten the spices into a thick paste and cook for about 2 minutes. Add the broth, split peas, kale and stir well. Cover and bring to a boil, then reduce the heat and cover with the lid offset slightly and simmer for about 20 minutes. When the split peas are more tender and the liquid has reduced a bit, stir in the sweet potatoes, yogurt and lime juice and season with salt and pepper to taste. Cook for another 10-15 minutes, or until the potatoes are just cooked through and remove from the heat. Garnish with cilantro, a dollop of yogurt and serve with Basmati rice and warm naan.

Lamb Chops with Sautéed Potatoes on Arugula

Who can resist a lovely fresh, lean and tender New Zealand rack of lamb, simply seasoned and roasted or pan fried with a handful of roast potatoes and a bright green salad? Quick, easy, healthy and delicious. Inspired by a recipe from Nigella's most recent cookbook Nigellissima that I picked up at her book launch when she was last in Toronto, I knew I should give it a try. And I'm glad I did. As she says, "If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes. Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness". Bronzedness? I don't know if that's a word, but it's certainly a fabulous recipe, and one that I will definitely be making again, if not for the spuds alone!

Lamb Chops with Mint, Chilli & Roast New Potatoes on Arugula

Serves 2

Recipe adapted from Nigella Lawson - Nigellissima

1 lb baby new potatoes, washed and halved but not peeled

3 tbsp olive oil

1/2 tsp crushed red pepper flakes

1 tsp dried mint

1/2 tsp celery salt

1 rack of New Zealand lamb, cut into single chops

3 1/2 oz arugula (picked from our garden!)

1 tsp Maldon sea salt flakes & black pepper

Shaved parmigiano, for garnish

Put the halved new potatoes on to steam. Place the lamb chops in a dish that will fit them all in a single layer and drizzle with olive oil and sprinkle with red pepper flakes, mint and celery salt. Turn until well coated, and leave to marinate for 10 minutes. 

Heat a large heavy non-stick frying pan that will fit the chops in one layer, and cook on medium heat for 2 to 3 minutes, depending on the size of the rack. While the chops cook, check that the potatoes are tender, which they should be by now, in which case, turn the heat off under the steamer. Turn the chops with tongs and cook a further 2-3 minutes. 

Arrange the arugula on a large platter and when lamb is done, but still juicily pink, arrange on top of the greens. Meanwhile, tip the steamed potatoes into the pan and fry for 3-4 minutes, then turn them over and fry for another 3 minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat. Using a slotted spatula, transfer potatoes to the platter and season with a flurry of Maldon salt, pepper, and some shaved parmigiano. I also added some leftover cranberry sauce from Thanksgiving, pine nuts, blueberries and sliced grapes for extra colour and texture — Tutti a tavola a mangiare!