Posts Tagged With: meals

The Bondi Cook… at Home

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For almost 6 years I have been working and playing within the Bondi Public School environment. I wish I had a dollar for every time a parent has said in a Kitchen Garden class, ‘I wish I could wrap you up and take you home!’

Well, now I, Melissa, A.K.A. The Bondi Cook is getting ready to offer you just that!
In 2017 I am launching The Bondi Cook… at Home. Delicious and nutritious home-made meals (by me!) for you and your family.  Don’t worry, I’m not walking away from Kitchen Garden classes, I am just hoping to turn my afternoons and Fridays into a local business, doing what I love most.

The Bondi Cook… at Home will focus on yummy stuff for your fridge and pantry, ready to heat and eat, or freeze for another night.
Fresh, seasonal, homemade and free from any baddies!
I’m running a trial for the rest of this term and then will start properly in 2017.  I am hoping to have a fancy website and a great ordering system but all that will come in time.
Meanwhile, I’ll be sending an email out every Sunday for the next few weeks, with a small menu of four or five items for you to reply back to with your order if interested. I’ll cook on Fridays and discuss pickup instructions with you. Easy!

Dishes might include:
*Herbed labneh with lemon and garlic
*Korean-style kimchi
*Rosemary spiced nuts
*Luxurious chicken liver pate
*Pork and spinach pot-sticker dumplings
*Curry of chickpea, potato and cabbage
*Spanish lentil and chorizo stew
*Salmon and coriander fishcakes
*Fresh pizza dough balls ready to roll, top and bake
*Super-sugo sauce for pasta & pizza
*Yemeni chicken curry
*Greek slow-roasted leg of lamb with tzatziki
*Crunchy granola suite… and other tasty treats!

If you like what I’m doing, sign up to the newsletters! Or follow my page here: facebook.com/thebondicook/

And you can see one of my newsletters here…

Much love x

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Marjoram! where’ve you been all my life?

I’m obsessed! Marjoram has taken over my life… I’m finding ways of getting it into all sorts of dishes these last few weeks and I’m loving it… I can’t have enough of marjoram, and thyme, and oregano and I can’t believe for the first 40 years of my life I only looked for basil and coriander in the herb section of the supermarket… with a bit of bay and a tiny bit of parsley (bleugh) and ignoring mint totally (BLEUGH).

And now I’m growing my own to keep with up with the amounts I need; it’s like a drug. A perfumed, lemony, herbaceous, aromatic and healthy drug, I’m chopping with abandon…!

Uses for marjoram leaves this week: tossed with leaves and a classic lemon vinaigrette for a crunchy almost-spring salad; chopped up with thyme, salt, a little chilli and butter and smeared under the skin of roasting chicken; sprinkled over a freshly cooked tomato, red onion & bocconcini pizza; sauced up with its aromatic herby friends – basil, coriander, thyme and oregano – garlic and butter and tossed through home-made linguine; garnishing a bowl of wintry Jerusalem artichoke soup; and my favourite: finishing off my easy-peasy & cheap one-pot chicken braise… delish. And now to the recipe!

Mel’s easy-peasy & cheap one-pot chicken braise – Serves 4 (with potential leftovers for pasta!)

 8 chicken drumsticks (free-range at least)

Olive oil

2 brown onions

4 cloves garlic

2 tins cherry tomatoes

A cup of chicken stock

Salt & pepper

Fresh herbs: handful marjoram, oregano, thyme

Dried herbs: 2 bay leaves

Preheat oven to 160°C.

Brown off the chicken drumsticks with a good glug of olive oil in an oven-proof casserole dish* (with lid & wide enough to fit chicken in one layer if possible). Remove.

Peel then halve onions & finely slice, add to hot pot and stir. Strip thyme leaves from stalks and add to the onions. Peel and crush the garlic, add to the pot and cook, stirring, on medium heat until the onions are soft but not brown.

Add chicken back to the pot, pour in the tomatoes and enough stock to almost cover the chicken, sprinkle a good pinch of salt, grind some pepper and add the bay leaves. Turn heat up and watch until it’s almost boiling, then pop lid on and place in oven for an hour.

With 20 minutes to go, take the lid off to let the liquid reduce a little.

Remove from the oven, pick the leaves from the marjoram and oregano, chop them up and sprinkle over the finished chicken. Serve immediately.

Best eaten with buttery boiled potatoes and garlicky broccoli.

*Best by far is to cook this in cast-iron – I’ve got a big Le Creuset and a small cheapie version from Aldi and they both cook up a storm… worth investing in (or not!).

dear dear marjoram, grow quickly please

Linguine and herbs

serves 6

 500g fresh linguine

1 tablespoon cooking salt

225 g butter

8 small cloves garlic

Small bunch basil to yield 1/3 cup

Bunch coriander to yield 1/3 cup

3 or 4 sprigs thyme to yield 2 tablespoons

3 or 4 sprigs marjoram to yield 2 tablespoons

3 or 4 sprigs oregano to yield 2 tablespoons

Small bunch parsley to yield 2 tablespoons

2 tablespoons black olives

Flaked salt & black pepper

 Fill a large stockpot with water and heat on high. Meanwhile wash & carefully dry the herbs, then pick the leaves if needed, discarding the stems. Finely chop herbs. Slice the olives & finely chop the garlic.

Melt the butter in the saucepan over medium heat. Stir in the garlic and cook gently for a couple of minutes. Stir in the herbs.

When the water is boiling add the pasta & cooking salt, stir, put lid back on and when boiling again cook for 3 minutes until ‘al dente’. Drain the pasta and transfer to back into the stockpot. Add the butter mixture to the stockpot and toss carefully. Season with salt and pepper. Sprinkle with black olive slices and serve into the serving bowls.

(Adapted from Alice Waters’ ‘The Art of Simple Food)

yum yum pigs bum.

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