Zucchini Slice

Zucchini slice is one of those things everyone makes at some point in time, and if you learn a good recipe, you'll keep going back. And if you get a bad recipe, you'll never make it again because bad zucchini slice is boring as batshit, and good zucchini slice is hot shit. It's fast, easy to make, impressive, and an excellent lunch box stuffer. I originally got this recipe from Matt Young, and then hybridised it with a recipe from Stephanie Alexander. Both the original recipes are pretty heavy on the oil, but my version is completely oil bereft (though I give you the option of adding some if you so desire at one point). You can use a mandolin if you have one for slicing the onions and zucchini, but I don't have one, so I just use an ordinary grater on a course grade. This slice can be easily vegetarianised, but I don't think I could no-egg it, so vegans, read on for something else...

Some grated cheese - aged cheddar of parmesan are optimal

Three thickly sliced big delicious tomatoes

500-600g zucchini (about four little ones or three medium sized ones)

Two rashers of bacon

One large brown onion

Two garlic cloves, cut into small pieces

A hand-full of fresh baby spinach leaves

A teaspoon of oregano

Some fresh basil leaves

Lashings of freshly ground black pepper

3 large free range eggs (if you use cage eggs,

you'll be consigned to the seventh level of Danté's inferno - the phlegethon, to be exact, for your violent wickedness)

150g of self-raising flour

1. Turn on the oven to 180ºc. Grate the cheese into a small bowl. Find a nice medium sized baking tray. Line it with baking paper. Use about three quarters of the tomato slices to line the bottom of the pan, reserving the most attractive and complete slices of the tomatoes for later in the recipe. Leave evenly spaced gaps between them. Set the cheese and baking tray aside.

2. Wash your zucchinis and then grate them into a large cake basin. Bigger the better. Slice the bacon and add to the zucchini. Slice your onion into slender segments and add to the bowl. Oregano, baby spinach leaves, basil leaves and pepper - bung 'em all in.

3. Crack the eggs into a little glass or cup to check for freshness. Add one by one to the zucchini basin. Mix all ingredients thoroughly, coating your vegetables in the eggy goo. If there is not enough eggy goo to cover all the ingredients in a fine film of eggyness, you may wish to add another egg or a little olive oil to help coat the ingredients.

4. Add the self-raising flour. Combine quickly and thoroughly, and then tip the zucchini mixture into the prepared baking tray. Decorate the top of the slice with the remaining tomato slices. Sprinkle cheese over the top and pop in the oven for 30 minutes. When the 30 minutes are up, cool in the tray for a few minutes before lifting on to a board and cutting into large squares. Serve hot or cold.

* Vegetarians: Omit bacon and cheese, if you like.

*Other successful ingredients in this slice have been broccoli, carrot slices, cooked spuds, salami slices, mushrooms, kalamata olives and semi-dried tomatoes.

*If you up the vegetable content, add more eggs and flour. I've made big ones with up to five eggs and a cup of self-raising.

*If the pan is wide and flat, it will crisp up more. You can cook bigger ones for a good while longer. The browned bits on top and on the bottom are supremely yummy.

*I thought decorating it with nice basil leaves on top would look nice. Wrong! The basil leaves just incinerated themselves. However, salami slices up the yummy factor and work well on the top of the slice too.

Just for Hiroshi

Recipe blog: updated.

Avocado on toast.

Ingredients:

1 ripe avocado.

2 slices of bread.

Chipotle tabasco.

Method.

1. Slice avocado in half from length-wise with a sharp kitchen knife. Drive the heel of the knife into the seed, and use a sideways, jar-opening action to loosen the seed. Discard the seed. Score the flesh with your knife to make little tiny diamonds.

2. Place bread into toasting device of your choice. Toast under a high heat until browned, but not blackened.

3. Remove toasted bread from toasting device, and spread the avocado over the surface. Sprinkle with tabasco sauce. Eat immediately, with big bites for maximum enjoyment.

Cantonese Tofu and Vegetable Stir Fry

Another vegetarian dish? Have I gone off the meat? Well, maybe, but only because of too much all-you-can-eat barbecue, table cooking nonsense (Yakiniku" Korean barbecue, and "Jingis Khan," Mongolian barbecue are very big over here).

So, to mix it up a bit I cook vegetarian quite a bit at the moment.

Anyway, "Cantonese," I hear you think, "the bland glue sauce cuisine?" Yup, love that stuff. It takes me back to simple meals of Cashew Chicken, or Sweet and Sour Pork balls, Black Bean Beef, or Honey Chicken at the Chinese Restaurant in Huonville that was in the service station (which was later the subject of an arson attack that I went to school with the perpetrators). If you don't go too fry crazy or batter mad, this style of food isn't too bad for you, but fried food is all a little carcinogenic due to the high cooking temperatures , so don't eat it too often. Mix up your cooking styles - steamed, baked, raw, stewed, or in a soup, a little bit of everything is best. And please, don't forget to wash your vegetables for stir fries, nothing tastes worse than gritty bok choy.

Ingredients

2 thin leeks, chopped into 3 cm lengths, up to but not including the green bits at the top

2 sticks of celery, angle chopped into 0.5-1cm slices

1 medium carrot, peeled and angle chopped into 0.5-1cm slices

1 golf ball sized lump of fresh ginger, julienned into matchstick sized pieces

Clouds ear or maitake mushrooms, sliced

Deep fried tofu squares, either made yourself or supermarket bought (for instructions on how to deep fry tofu, please refer to my Pad Thai recipe)

8 or so baby corn spears, cut in half

Half a yellow capsicum, julienned

8 or so whole green Japanese shishito peppers with the stems cut off

3 baby bok choy, the base cut off and the leaves separated

Oil for frying (blended vegetable, canola, peanut oil, but not olive oil)

1 heaped tablespoon of potato starch or corn flour

1 teaspoon of ground white pepper

1/4 of a teaspoon of ground ginger

10g sachet of dashi no moto powder

1/2 cup of hot water

1 tablespoon of sherry or Chinese rice wine

Method

1. Put your rice on to cook.

2. Prepare vegetables, by cutting them as specified above. Put the slower cooking vegetables listed at the start of the ingredients together in one bowl and the faster cooking vegetables listed together at the end in another bowl.

3. Put starch, pepper, ginger and dashi in a bowl and combine them well. Heat your water (ie: boil kettle). Do not combine the water and dry ingredients yet.

4. When your rice is finished cooking, put the oil in a pan or wok and heat it until glistening. You don't want it full on, but you want it pretty damn hot. Watch the oil... if it's smoking, you'd be better off turning the heat down a little. Add the first bowl of slower cooking vegetables to the pan, and toss them about, coating them in the oil for about a minute.

5. Add the mushrooms and cook for about a minute, add the tofu and cook for about 30 seconds. Stir constantly.

6. Add the water and sherry to the starch and seasonings mix, and blend thoroughly. Add the fast cooking vegetables and the sauce simultaneously. Stir, coating the vegetables in the sauce.

7. Whilst your last vegetables are cooking, serve your rice in small bowls. Once your bok choy has wilted, slide your vegetable stir fry into a serving dish, and serve immediately, with soy sauce or oyster sauce to taste.

And hopefully, if you're lucky like me, your husband might say "this is delicious, it's just what I was craving."

- If you have no access to fancy mushrooms or Japanese vegetables, please substitute normal button mushrooms and half a green capsicum, julienned

Quesadilla

First post in a very long time. Did I mention that my Tom and I got married recently? Or that we are in Japan teaching English (again!) You might like to have a read of my other blog if you'd like to hear more about that kind of stuff.

The only way to propagate good habits is to do good things regularly. So, here we are! At the start of a new post for Em's Recipes. And a vegetarian one at that!

Mexican food is great. You should eat more of it.

Of course, most food that is served outside of Mexico isn't really faithful to it's Mexican ancestors. It's more the Tex-Mex variety that has become our global juggernaut. If you'd like to know how to discern Tex-Mex from Mex, it's quite simple. Cheese is terribly uncommon in Mexico. If it's full of cheese, it's Tex-Mex.

In The US, Mexican food's dirt cheap and readily available from numerous Mexican eateries. Not so in Australia! Even though it is still made with cheap cuts of meat, beans, rice, spices and flour, Mexican restaurants in Australia are usually terribly expensive - and for no good reason, usually, (unless you go to Blue Corn in St Kilda, which is a delightful eatery that I recommend heartily, that does tend to use more deluxe ingredients in its version of Mexican.)

A lot of Mexican and Tex-Mex dishes are just permutations on the idea of sloppy sandwiches, chips and sloppy dips, and slop on rice. As my lovely American friends Glenn and Krista have reminded me on occasion - "it's Mexican food, it's not meant to be pretty!"

Just briefly, for those of you not well acquainted with Mexican or Tex-Mex dishes:

Tortillas - Mexican flat breads made from either corn or wheat flour. A very simple, unleavened bread - ostensibly flour and water - pressed into flat round shapes, and then cooked on a flat hot-plate until not sloppy. Used to hold slop.

Salsa - a red tomato sauce made with onion and spices. Sometimes salsas are made with fruit or other ingredients. Tomatoes are not essential.

Salsa verde - a green sauce, often made with green tomatoes or tomatillos.

Burritos - Large flour tortillas wrapped around beans, salsa, and/or whatnot.

Yukatan Burritos - Large flour tortillas, rolled up into a cigar shape with beans, salsa and/or whatnot on the inside, then lined up next to each other, smothered in salsa, grated cheese over the top, stuck in an oven and baked.

Enchiladas - Corn tortillas rolled into a cigar shape with salsa, beans and/or whatnot on the inside, then lined up next to each other, topped with salsa and cheese.

Enfrijoladas - Corn tortillas, folded in half, sandwiching some beans, salsa, and/or whatnot, that are then fried until crunchy on the outside.

Chimichanga - Burritos, folded in a square shape around some meat and then deep fried - the meat is usually stewed until it is very tender and flaky before being used in a Chimichanga. Originally from New Mexico, as I understand.

Chilaquiles - Corn tortilla pieces marinated in chile, layered with a filling, sauce and cheese, and baked in a casserole - kind of like Mexican lasagna!

Tostadas - Tortillas, fried flat, topped with beans, salsa, and/or whatnot. Cut up and made into corn chips in Tex-Mex to make Nachos.

Tacos - Corn tortillas, baked in a "C" shape, used to make a big mess when you're a kid.

Soft tacos - Soft tortillas, rolled up around some kind of beans, salsa and/or whatnot.

Quesadilla - Two tortillas, lying flat to make a sandwich. Usually the sandwich has cheese in it, though you might like to put beans, salsa and/or whatnot in it. It is then fried or grilled to melt the cheese. A Mexican cheese toasty!

However you wish to procure your corn or flour tortilla for this recipe is up to you - frozen, fresh, or home-made - but tortillas will be required. Of course, frozen is the least desirable option, and home-made is the best, but really, don't chose not to make this recipe because you don't have time to make your own tortillas. It's yummy no matter what!

Ingredients

12 flour tortillas
Refried beans
Grated Cheese
Fresh lime
Fresh coriander leaves
Chili sauce

Method

1. Grab yourself a tortilla and a butter knife. Use the butter knife to spread some of your refried beans on to the surface, leaving a little bit around the edge so it doesn't get to messy when you heat it in the pan. Sprinkle on some of your grated cheese. Tasty will do, though if your fancy, you might like to try something else, like gouda, or philadelphia, or whatever. Pop another tortilla on top and press down a little. Repeat these steps until you've made yourself 6 delicious little sandwiches.

2. Heat a heavy fry pan, cast iron if available, to a low, melting, not burning heat. Add a tiny, little, bit of oil to the pan to prevent sticking. Pop one of your tortilla sandwich type things in the pan, and pop a lid over it. When the first side is browned nicely, flip it over. I find it takes about 1-2 minutes a side.

3. Cut into four equal segments, pie chart style. Serve with coriander leaves sprinkled over the top, and a lime wedge to squeeze over it and some chili sauce to add to taste. Serve immediately whilst the cheese is still lovely and melty.

*You don't necessarily have to use refried beans. You can use whatnot... for instance, tonight I made spinach and cheese quesadillas. Whatever you think might work...

And you know, I never stopped being busy...

...but nor did I stop cooking!

Apologies

No new posts have been made recently due to overwhelming busy-ness, but rest assured we will be posting more in our new kitchen in our new house when we finish moving.

Boeuf Bourguignon

English - Burgundy Beef

(With apologies to Simon Bryant)

I first came across this wonderful recipe among the pages of Mapie, the Countess du Toulouse Lautrec's wonderful La Cuisine De France. But it is Simon Bryant's version that has made this a regular at our table, and it is his version I would like to share today.

If you have no Madeira in your kitchen, you may use brandy infused with orange rind, or orange juice instead. Tom and I also use a lot more zest than Simon's quantity, but we're mad for citrus, so I've put down the original quantity rather than the orange or so worth of zest that Tom and I get. Although I have written Simon's ingredients, I must admit that I have rarely had all the ingredients on hand when I have made this recipe. I used big Dutch Creams tonight rather than tiny new potatoes, we put carrots in it, I had no pickled onions so we omitted them, and we used porcini mushroom stock instead of beef stock, and we had no muslin, so we used a paper towel to strain it instead, but you know... it's a recipe, not a tax return. You've got to make the best of what's on hand and fudge the bits in the middle. Although I have written the ingredients faithfully to Simon’s original, I have elaborated in the method, as the version on The Cook and The Chef website is quite open to mis-interpretation if you’re not au fey with the whole concept. Might I also add that I have never been bothered with straining the marinade properly prior to this evening, but Tom did it properly and the result was a massive change in the quality of the colour. It’s worth doing, but if you don’t do it, it will still be edible.

The beef we have been using is topside roast. If you buy the roast, you can trim the fat, and cut it yourself, reading the grain of the beef to guide your slicing. I have found that this is a far better way to purchase your beef than buying it already diced. Speck is double smoked bacon. The best way to buy it for this recipe is to buy it in one half inch slice. That way you end up with juicy cubes of crispy bacon. Enjoy with a good glass of your favourite red wine and some buttered bread to mop up the gravy.


Ingredients

The Braise

1kg of Topside beef, cubed
120g streaky bacon
2 onions
4 sprigs of thyme
1 bunch of parsley
2 Bay Leaves
100ml of Madeira
250ml of red wine
500ml of beef stock
6 cloves of garlic
1/4 cup plain flour
80ml of olive oil
100g of butter
2cm square orange zest
Salt and pepper to taste

The Garnish
200g speck
2 cups baby button mushrooms
12 pickled onions
12 baby new potatoes



Method

1. Firstly, put aside at least 2 hours (but preferably an overnight) to marinate the beef. First, cut the beef into cubes and place it in a shallow wide bowl. Add the onions (cut into moon shaped segments), roughly cut herbs, and orange zest.

2. Once the beef has marinated, turn on the oven to 180ºC to pre-heat. Drain the wine from the marinating bowl into a pan and boil it. By boiling the marinade, the proteins and blood contained within it will congeal. You may then remove these by running the marinade through muslin. Discard the lumps and set aside the liquid. This will stop your braise from taking on a grey colour or lumpy texture.
3. Add oil and butter to a crock-pot (or heavy based saucepan with lid) and add the bacon, onion, before adding the garlic and herbs. Dust the beef in the flour and add to the pan to seal. Stir occasionally for 5 minutes until the beef is browned off. Deglaze the pan with Madeira.

4. Once you have browned the meat, add the red wine and boil down by half. Then add the stock to cover the meat. Put the lid on your crock-pot and pop it in your pre-heated oven for two of your Earth hours. Pull it out and stir every hour.
5. Whilst your braise is braising, boil your spuds in some salted water and set them aside once they are cooked through and soft.
6. Whilst your braise is braising and your spuds are boiling, cut your speck into 2cm cubes and fry it over a low heat in a little butter. Once the speck is lightly browned on all sides, add mushrooms and fry until they are also browned. Set these mushrooms, speck and spuds aside. Roughly cut a bit more parsley for garnish.
7. Once the two hours are up, stand the braise for 10 minutes or so to make sure that you don’t burn your mouth on the hot deliciousness. Slice and butter your bread, place the potatoes in the bottom of the bowl, place the braise over the potatoes, and then scatter the mushrooms, speck and parsley over the top. Serve with salt and pepper. Small children (and myself sometimes…) enjoy ketchup with this dinner.

Serves 4