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Austrian Trout Salad

Main Course, Recipes By February 21, 2016 Tags: , , , , , , , No Comments


I have been travelling in Austria/Vienna over the past week and I have been inspired by there amazing cuisine culture. I really wanted to cook something from the sea because I was feeling a little bit homesick. As Austria is land locked they obviously don’t have fresh seafood and fish, so we bought a beautiful smoked lake trout from the markets and paired it with the mouth watering baked ricotta, which we also bought at Naschmarkt – a famous Viennese market.

Austrian trout Salad with baked Ricotta and Pear


250 g piece fresh ricotta, coarsely crumbed
4 tbs extra virgin olive oil
1 small lemon, rind finely grated
1 small orange, juiced
1/2 tsp fennel seeds, plus extra to sprinkle at the end
1 tbs white wine vinegar
1 tsp Dijon mustard
1 tbs honey
1/2 tsp curry powder
2 fillets smoked ocean trout
1 witlof, leaves separated
1 baby cos lettuce , leaves separated
30 g baby kale leaves
1 pear, core removed, thinly sliced
1/2 small red onion, thinly sliced
400 g can brown lentils, rinsed, drained

1. Preheat oven to 200 degrees C /180 degrees C fan forced. Line a baking tray with baking paper. Place crumbled ricotta on prepared tray. Drizzle with 2 tbs of the oil. Season. Sprinkle with lemon rind and fennel seeds. Bake for 12 minutes or until golden.
2. Meanwhile combine the vinegar, orange juice, mustard, honey, curry powder and 2 tbs remaining oil in a jar, season and shake to combine.
3. Combine witlof, cos, kale leaves, pear, onion, lentils, ricotta, trout and half the dressing in a bowl. Toss to combine. Divide among plates. Drizzle with remaining dressing.


Lamb Kofta with Fresh Tabouli and Beetroot Dip

Main Course, Recipes By February 7, 2016 Tags: , , , , , , No Comments

For the Koftas:

  • 750g lamb mince
  • 1 small red onion, diced
  • 6 cloves garlic crushed
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped parsley
  • 1 tsp dried chilli flakes
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp sumac
  • 1 egg
  • 2 tbs breadcrumbs

For the Tabouli:

  • 2 small bunches or 1 large bunch of parsley
  • 3 tomatoes seeds scooped out
  • 1/2 cup bulgur wheat
  • 1 small red onion
  • 1 small carrot grated
  • 1/2 red capsicum diced
  • juice of half a lemon
  • 2-3 tbs olive oil
  • 1 tbs white wine vinegar
  • 1tsp caster sugar
  • salt and pepper to taste

For the beetroot dip:

  • 1 cup Natural yoghurt or plain Greek yoghurt
  • 200g tinned beetroot, juice drained
  • 1 tsp crushed garlic
  • 1 tbs lemon juice
  • 1/4 cup fresh mint
  • a pinch of “Vegeta” vegetable stock powder
  • salt and pepper to taste

Step 1

Combine all Kofta ingredients in a large bowl, mixing well with your hands (I find this works best, plus it’s fun!) Season well with salt and pepper. Divide and roll into golf ball sized balls (ha ha ha… Balls). Preheat a barbecue flat plate and drizzle or spray with oil.

Step 2

Cook Kofta balls (ha ha ha… Balls) for 5 minutes or until browned all over, reduce heat to low and continue to cook until cooked through, turning occasionally. If you have a covered barbecue, close the lid and cook for 6-8 min so that Kofta’s cook through evenly.

Step 3

For the tabouli soak the Bulgur wheat in water for 20min or until tripled in portion then drain and rinse. Chop the parsley and place into a large bowl. Dice red onion, capsicum and tomatoes and add them to the parsley. Grate carrot and add to bowl, along with the rinsed bulgar wheat. Combine lemon, oil, vinegar and sugar in a jar and shake well. Toss dressing through salad before serving. Add salt and pepper to taste.

Step 4

For the beetroot dip combine all ingredients and blitz in a small food processor or else you can dice beetroot finely and mix ingredients by hand for a chunkier texture.

Serve up Koftas with warm pita bread, tabouli and top with dollops of Beetroot dip!