Yoghurt

Lentils with Bacon, Chilli Oil and Fried Shallots

As published in Good Food

As published in Good Food

It can be so tempting these days when you're feeling lazy and hungry, to pick up the phone, tap on an app and order delivery. It's not bad, and there are definitely times where the convenience of take out can really save you. There is something to be said though, for developing an arsenal of super fast recipes that you can whip up at a few minute's notice, and let's be frank, are probably a lot healthier and more satisfying than take out. 

Good Food Story September 2017

I was recently asked for Good Food what I'd do with a tin of lentils... so here 'tis! It takes about 10 minutes from go to whoah and is full of protein, fibre and of course, a tonne of flavour. 

Ingredients

1/2 brown onion, peeled and finely diced

1-2 cloves garlic, minced

1 rasher bacon, diced

1 tin lentils, drained and washed

1 cup chicken stock

2 tablespoons Greek yoghurt

1 teaspoon chilli flakes in oil

Fried shallots for garnish

Coriander leaves for garnish

In a frying pan on medium heat, sweat the onion, bacon and garlic in a little olive oil for 2 minutes or until the onion is translucent. Add the lentils and stir to combine everything. Pour in the stock, reduce the heat to low and allow to simmer for 5 minutes or until the stock has mostly evaporated. Set aside to cool slightly. On a serving plate, spread the yoghurt over the base, the spoon over the lentils. Top with the fried shallots and chilli oil and coriander leaves and serve.

Marmalade and Ricotta Teacake

Marmalade Ricotta Cake.jpg

When I lived in rural Tasmania for two years, I had the great fortune of living for part of that time on an organic sheep dairy. Owned by my dear mate Nicole Gilliver, her mother Diane Rae and their amazing family, Grandvewe Cheeses is situated in Birchs Bay, located an hour south of Hobart overlooking Bruny Island. 

One of the perks of being mates with a cheesemaker...is obviously access to cheesy delights...including recently, a huge wedge of sheep milk ricotta. With zero preservatives, the shelf life of produce like this is extremely short, and without wanting to waste it, I decided to bake what I didn't use into a ricotta cake. Add to this a couple of tablespoons of my mother in law's excellent home grown cumquat and blood orange marmalade, this cake was made with a whole lotta love. 

It's a not-too-sweet, citrusy slice is great as an afternoon tea accompaniment and is even better served with a dollop of yoghurt or creme fraiche. 

Ingredients

250g fresh ricotta

2/3 cups caster sugar

2 large organic eggs

100g butter, melted

Zest and juice of 2 lemons

1/4 cup orange juice

1/4 cup almond meal

1 1/2 cups self raising flour, sifted

1 pinch salt

1 tsp ground cinnamon

2 tbs marmalade

Icing sugar, for dusting

Greek yoghurt or creme fraiche, to serve

Method

Preheat an oven to 180c. In a food processor, add the ricotta, sugar and eggs and blitz until smooth. Pour in the butter, lemon zest, lemon juice and orange juice and pulse again, to combine. In a clean mixing bowl, add the almond meal, flour, salt and cinnamon and stir to combine. Gently fold the dry ingredients into the wet ingredients, about a third at a time, until combined.

Line a 20cm spring form tin with baking paper and pour the batter into the tin. Shake to level and then carefully swirl in the marmalade, then even out the top. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before releasing the cake from the springform, and rest on a rack until cool. Dust with icing sugar and serve with yoghurt or creme fraiche.