Tag: Grilled vegetables

A SAVOURY COEUR À LA CRÈME to accompany a summer fresh tomato salad or summer vegetables

It is summer and time to celebrate a good tomato.

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I like making tomato salads like my parents used to make – with tomatoes, celery, fresh onion, basil or oregano, salt and good extra virgin olive oil.

And as the mood takes me, I sometimes like to accompany a tomato salad with one of the following simple dairy trimmings, like: bocconcini or mozzarella,  treccia,  ricotta, straciatella , burrata or marinaded feta or a panna cotta made with feta or gorgonzola.

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Including the protein makes an excellent starter …..or as my parents did – eat a tomato salad with ricotta or bocconcini for lunch almost every day of summer.

I was in Gippsland yesterday and visited Bassine; they make a range of cheeses on the premises.

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I have been there before and have purchased various cheeses, but yesterday I came home with some quark and thought that would experiment and make a savoury coeur à la crème. 

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Coeur à la crème is usually served with berries but I thought that I could accompany my savoury coeur à la crème with a tomato salad. Alternatively roasted (or charred) peppers or  slow roasted baby tomatoes would also be great… or fried red peppers (peperonata) or lightly sautéed  zucchini and mint could be terrific…I could go on.

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You need muslin and a mold or container that allows drainage. I used a traditional ceramic, heart shape dish for making a coeur à la crème, but any container that is perforated with holes to drain off the excess moisture of the cheese or a colander can be used as an alternative.

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I used the following ingredients:

250 gm each quark, 1 cup of Greek yogurt, 100g of marinaded feta, fresh thyme leaves ground pink peppercorns, 1 peeled clove of garlic, ½ cup pf milk, ½ cup good quality olive oil.

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In a small sauce pan warm the milk over low heat. Remove from heat and let steep for 30 minutes and then strain out.

Combine cheeses and yogurt – you want the mixture fairly smooth so use a food processor or work it with a spoon.

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Add the thyme,  ground pink peppercorns and infused milk. 

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Line the mould with muslin (enough to cover the mold) and sprinkle with olive oil.

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Put cheese mixture into the mold, sprinkle with more olive oil and cover it with the left over muslin.

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Place the mold into a container or tray to catch the whey (liquid that drains away). Stand overnight in the fridge.

Carefully turn the mold out onto a serving plate.

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Serve with a tomato salad or anything thing else that catches your fancy.

Next time I make a ‘Coeur,’ I may try ricotta and herbs – no feta, no yogurt.

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Recipes of summer vegetables:

PEPERONATA – PIPIRONATA (Sicilian) Braised peppers

FRIED ZUCCHINI – ZUCCHINE FRITTE (Zucchini are called CUCUZZEDDI in Sicilian)

PUMARORU CA CIPUDDA (Tomatoes with onions). INSALATA DI POMODORO (Tomato salad)

PEPPERS WITH BREADCRUMBS- PIPI CA MUDDICA – PEPERONI CON LA MOLLICA

ANTIPASTO – GRILLED SUMMER VEGETABLES AND A SCOOP OF SALADS

BURRATA, MOZARELLA, STRACCIATELLA

Coeur a la Crème made with Labneh

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FLAVOURED BUTTER TO DRESS AND ENHANCE TASTE

I hesitate to write recipes that are just so simple, but recently I was reminded how a simple herb butter can enhance simply grilled or steamed fish, meat or vegetables, bread etc. Grilled vegetables seem to be the pick of the month – enhance them with a flavoured butter.

While in South Australia I ate and drank very well in a number of restaurants, most had unusual combinations of excellent South Australian produce, others like Skillogalee Winery Restaurant in the Clare Valley had simple fare, more conventional and perfectly geared to the wide range of people who visit wineries and can enjoy a relaxing afternoon.

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Our group of four sat in the garden and one of the dishes we chose to share was Port Lincoln whole sardines served with lime and parsley butter with bread. We ordered 2 serves of these sardines.

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So modest, but so delicious. Sometimes we forget how something so quickly and simply made can really enhance a dish.

Some of you may remember the craze for the Beurre Maître d’Hôtel, also referred to as Maître d’Hôtel butter or Compound butter – It is simply butter combined with herbs, pepper and lemon juice and typically formed into a cylinder and sliced.  A circular disc of Maître d’Hôtel butter was centrally plonked on top of a grilled steak –  a technique used by many high-end steak houses in the eighties and early nineties…. people in Adelaide may remember The Arkaba Steak Cellar.

With a little imagination, different herbs instead of parsley will impart different flavours and grated lemon or lime peel will boost the citrus taste.

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To make lime and parsley butter sufficient for 4-6 sardines and bread begin with 1 cup unsalted good quality butter at room temperature, 1-2 teaspoons of lime zest, 2 teaspoons of fresh lime juice, 1 tablespoon of fresh parsley chopped very finely and a little salt and pepper to taste.

Use a fork to beat the butter in a bowl until smooth and creamy. Mix zest, juice and gradually add parsley salt, and black pepper into the butter until thoroughly combined.

Taste it and if it is necessary to alter it add more of any of the ingredients to make it to your taste. Rest in the fridge to return consistency and enhance the flavour.

If you wish to store it and give it that 1980’s shape, wrap it in foil or in baking paper keep it in the fridge until ready to use.

All grilled fish and not just sardines can be used, as all meat and vegetables.

Instead of parsley, add different herbs – rosemary, thyme, sage, dill, basil, fennel fronds, tarragon, chives, oregano, marjoram, coriander are simple examples.

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Garlic, ginger, horseradish, paprika, pink pepper, spices….need I go on?

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Only to say that I rather like finely chopped anchovy fillets combined in butter – begin with 1 tablespoon of chopped anchovies to 1 cup pf butter and add more if it is not to your taste.

For miso butter – begin with 1 tablespoon of white miso and proceed as above. Red or brown miso can also be used.

Recently I also tried mixing some chopped lavender leaves into butter to present with scones. Not too much lavender  or it could taste medicinal.

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ANTIPASTO – GRILLED SUMMER VEGETABLES AND A SCOOP OF SALADS

You really cannot beat a plate of grilled vegetables, especially when eggplants and peppers are so prolific at this time of year.

Zucchini, although not in this selection are also a good choice.  Grilled vegetables are perfect as an antipasto but they can just as easily be part of a main course.

The vegetables can be grilled on a BBQ or Grill press or in the oven.

To the array, throw in some of the cooked green beans, asparagus or broccolini (that perhaps are left over from the night before), add a drizzle of good extra virgin olive oil, some chopped garlic, a little parsley and a squeeze of lemon juice.

You could also add to the cooked vegetables different textures with a bit of crunch – some of that celery, fennel, cucumbers and apples that are probably in your fridge. Or it could be tomatoes, celery, spring onions and fresh basil leaves, once again a drizzle of that good olive oil that will add fragrance as well as taste.

So easy, so simple.

Just recently, in two different restaurants I ordered versions of grilled vegetables and they both were presented with Romesco sauce dolloped separately on the side of the vegetables.  In one of the restaurant it was grilled asparagus, topped with fried breadcrumbs. In the other it was eggplant. This had been grilled and rather than presenting it in slices it was pulped to a medium texture. Bread is a perfect accompaniment for scooping up the eggplant and the Romesco sauce. A drizzle of good quality extra virgin olive oil is a must.

Recipes in earlier posts:

 

PEPPERS WITH BREADCRUMBS- PIPI CA MUDDICA – PEPERONI CON LA MOLLICA

SALSA ROMESCO (Romesco sauce, this recipe is made with roasted peppers, tomatoes and almonds)

In this version of this sauce almonds are added to the the vegetables (garlic, peppers and tomatoes). These are roasted/chargrilled on a BBQ or Grill press:

Roast/chargrill the peppers whole, peel, remove seeds and break them into strips. If using fresh tomatoes cut them into pieces. If you are roasting / chargrilling the peppers do them at the same time.
*Click on above link to see a list of ingredients and how to make it.

A different Recipe for Romesco sauce made with hazelnuts

This recipe uses hazelnuts instead of almonds. Also the vegetables are roasted. in the oven rather than grilled.

Use the same ingredients as the recipe above, substitute the hazelnuts for the almonds, but roast the vegetables:

Place the tomatoes, peppers and a whole head of garlic in a roasting tray with a little oil and roast in a 190C oven. Take the vegetables out as they become soft, i.e. the tomatoes will take about 10 minutes,  the peppers and the garlic could take about 30-40 minutes..

 

SALAMURRIGGHIU – SALMORIGLIO (Dressing made with oil, lemon and oregano)

Grilled vegies best

I cannot believe that although I have suggested salmoriglio as a dressing many times I have never provided a recipe for this very simple, Sicilian dressing which is excellent with grilled food……. fish, meat and all types of grilled vegetables – and perfect for the hot weather. In the photo above there are zucchini, eggplants and pumpkin. Peppers and mushrooms are also very good.

This is the most common of the Sicilian dressings. Salmoriglio is made with salt (sale), lemon (limone), oregano (origano), hence sal + mo + riglio. It is also called salmorigano. In Sicilian, there are many variations to the spelling of the sauce — sammurigghiu, sarmurigghiu, sarmuriggiu.

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The origins of salmoriglio are Greek and traditionally the cold dressing is poured over hot, grilled meat, fish or vegetables. The heat releases the aromas and stimulates the appetite. It is also a marinade, or a basting liquid for grilled meat or fish.

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INGREDIENTS

Oregano, fresh, 2 tablespoon cut finely or 1 teaspoon dry
salt and pepper or chilli flakes, to taste
extra virgin olive oil, 1 cup
lemons, juice of 2

PROCESSES: Use a fork to whip the above ingredients together in a glass or narrow jug.

VARIATIONS: Add a little hot water to the dressing. Heat in a bain marie for about 5 minutes The heating of the sauce accentuates the fragrances of the ingredients.

I have seen a recipe where fresh oregano (4 tablespoons) is pounded with salt (1 tablespoon) in a mortar and pestle. Add 2 tablespoons of lemon juice, 8 of oil and some black pepper.

My family has always added ½ cup of parsley and 1 clove of mashed garlic.