Gabriel Gate recipes: April 2008

Leek Soup with Cannellini Beans:

When I want to shed a few kilos I eat less in the evening and prepare a Leek and Cannellini Bean Soup.

First cut 2 leeks into small pieces and wash well in cold water.

In a non-stick pan place 1 tbsp olive oil on low heat.  Stir in the leek pieces and a finely sliced medium carrot. and cook for 5 minutes.

Cover with water or stock, season with salt and freshly ground pepper and boil for 10 minutes, before blending the soup to a smooth texture.

I then add two 400 g cans of drained cannellini beans and reheat on low heat for 5 minutes. 

Just before serving, add 2 tbsp chopped parsley per person.  The soup serves 4-6.

Asian-Style Chicken Drumsticks:

Our big kids love Asian-style chicken drumsticks. 

In a bowl, mix 2 tsp honey with 1 tsp chilli paste, 2 tbsp soy sauce, 1/2 tsp sesame oil, a finely chopped garlic clove, 1 tbsp finely grated ginger, the juice of 1/2 lemon and some freshly ground black pepper.

Add 6 skinless chicken thighs and coat well with the marinade.  Cover and refrigerate for at least 20 minutes.

You can cook the drumsticks in an oiled pan or on the barbecue, but it's easiest to bake them for about 25 minutes at 200°C in a baking tray lined with baking paper. 

It serves 3 with some vegetables of course.  Bon appétit!

Grilled Vegetables:

Grilled vegetables can be cooked on a cast-iron grill or on the barbecue.

Mix 2 tbsp olive oil with 1 tbsp freshly chopped thyme in a large bowl.

Add a small eggplant cut into 1 cm slices, 2 zucchini cut lengthwise into 1 cm slices, and 1 red capsicum washed, seeded and cut into 8 long strips.

Place the vegetables on a clean, oiled hot barbecue and cook for a few minutes.  Take care not to burn them.

Transfer cooked vegetables to a platter and brush them with a mixture of olive oil, chopped garlic, salt and pepper.

It's delicious as an antipasto, as a garnish for grilled meat, or cold as a sandwich filling.

It serves 2-4.  Bon appétit!

Quick Pizza Dough:

It's great to make a quick pizza dough at home.

In a bowl, place 1 cup self-raising flour and 1/4 tsp salt.  Make a hole in the centre and spoon about 4 tbsp Greek-style yoghurt into the hole.

Using a table knife, mix all ingredients until you obtain a soft dough.  You may need to add a bit more yoghurt if it's too dry, or some more flour if it's too soft.

Form into a ball, but don't knead it.  Let it rest for a few minutes before spreading it with floured hands onto a greased pizza tray.

The dough is ready to be garnished with your favourite topping before cooking.

Practice makes perfect.  Bon appétit!

Rhubarb and Apple Compote with Dates:

The weekend's a good time to make a rhubarb and apple compote.

Trim the leaves and ends, then peel 6 rhubarb stalks, cut into about 6 cm pieces and place in a saucepan.

Peel, quarter and core 2 large Granny Smith apples.  Cut the quarters in half and add to the rhubarb.

Sprinkle with 4 tbsp caster sugar.  Add the peel of half a lemon, half an orange and 1/4 of a vanilla pod.

Cover and cook on low heat for 5 minutes.

Add 6 pitted dates, stir and cook until the apples are soft. 

Add 1/2 cup walnut halves just before serving either hot or cold. 

It serves 4 to 6.  Bon appétit!

Omelette with Mushrooms and Spinach:

An omelette with mushrooms and spinach is a quick nourishing light meal.

Heat 1/2 tbsp olive oil in a pan and cook 6 small mushrooms cut in half for a few minutes.  Transfer mushrooms to a bowl.

Add a cup of baby spinach to the pan and cook until wilted.  Drain cooked spinach.

Beat 2 eggs in a bowl and season with salt and pepper.

Heat 1/2 tbsp olive oil in a small frypan.  Add eggs and cook for 10 seconds before moving the egg around to allow it all to cook.

When it's almost done, scatter cooked mushrooms and spinach on top and press lightly into the egg.  Cook for a further minute.

It's really nice with toast.  It serves 1.  Bon appétit!

Pan-Fried Lamb Chops The Greek Way:

My Greek friends really know how to flavour lamb chops. 

First, trim all visible fat from the lamb and season meat with a little salt and pepper. 

Heat a frypan with a little extra virgin olive oil and cook chops on each side for about 3 minutes. 

When almost done, add a little chopped garlic, a sprinkle of dried oregano and a squeeze of lemon juice.

Shake the pan well and serve chops with a tomato, cucumber, lettuce and avocado salad with a few small cubes of feta in it. 

It's delicious.  Bon appétit

Baked Apples: 

Baked apples make a great family dessert.

First preheat your oven to 180°C.

Wash and core 4 large apples.  Dice a ripe banana and cut 4 dried apricots into small pieces.

Cut 8 almonds into 2 or 3 pieces each.

Place apples in a small oven dish.  Ask the kids to fill the apple holes with banana, apricot and almonds.

Pour 4 tbsp apple or orange juice over the apples and sprinkle with 1 tbsp sugar.  Bake for about 45 minutes.

Serve warm or cold.  It's nice with some custard.