pastrami, beer onions and cheese sandwich

It's no secret I like to cook 'man food'. Food with big, bold, ballsy flavors. I hate apologetic cooking. You know, timid food. Generally it comes from someone too scared of using any real flavor in their cooking. Screw that. That isn't me. I cook like my personality, big, bold and ballsy. And I don't apologize for it. Because this sandwich was made with men in mind, I'm not going to write a whole lot of fluff either. It was frigging delicious, enough said.

photography Lawrence Imrie and Lovoni Walker

pastrami, beer onions and cheese sandwich

1 tablespoon canola oil

3 onions, sliced

salt and freshly ground pepper

3/4 cup beer

1 to 2 teaspoons crushed red pepper (chili flakes)

2 tablespoons brown sugar

1/3 cup mayonnaise

1 tablespoon good balsamic vinegar

2 teaspoons honey

1 loaf ciabatta bread, halved lengthways and quartered

12 oz (375g) sliced pastrami

1 cup grated Swiss cheese

1 cup baby arugula leaves (rocket)

Heat oil in large frying pan over medium heat. Add onions, salt and pepper. Cook 5 minutes or until softened slightly; add beer and red pepper. Cook, covered, 15 minutes, stirring occasionally, until onions are very soft. Remove cover. Add sugar. Cook 3 to 5 minutes or until browned.

Combine mayonnaise, balsamic vinegar and honey in a small bowl.

Toast bread. Spread mayonnaise mixture on cut sides of bread. Top bottom halves of bread with onions, pastrami and cheese. Place on baking sheet. Broil 1 to 2 minutes or until cheese is melted. Top with arugula and tops of bread. Makes 4. 

rhubarb shortbread crumble bars

So confusing, in Australia what Americans call "bars", Aussies call a "slice" and Canadians call "squares". Of course the three countries couldn't possibly call it the same thing. Whatever you call it and whatever part of the world you're from know one thing, this recipe is absolutely delicious. My "I don't eat desserts" husband has consumed nearly the whole thing in one weekend (it was meant for him to take to work on Monday, that's not happening). Granted he had a little help. My first mistake was tasting a little piece of it. It is buttery with of course that delicious tartness of the rhubarb that reminds me of spring. It was made more delicious by the fact we picked the rhubarb up from a farmers market on Saturday. It's from a farm just near us. I swapped one of my cookbooks for some of the tart stalks and some fresh asparagus. As soon as I got home I made this recipe. I hope you enjoy it as much as we did. All that remains is a couple of pieces and some crumbs.

Photography Lawrence Imrie

rhubarb shortbread crumble bars

1/3 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 egg, lightly beaten

1/2 cup butter, melted

RHUBARB FILLING

13 oz (375g) trimmed and chopped rhubarb

3/4 cup granulated sugar

1 teaspoon vanilla extract

CRUMBLE TOPPING

1 1/2 cups self rising (raising) flour

2/3 cup granulated sugar

pinch of salt

3/4 cup butter, chopped

Preheat oven to 350°F (180°C). Line 9 x 13-inch (20 x 30 cm) baking pan with parchment paper. Place sugar, flour, baking powder, egg and melted butter in bowl; stir until well combine. Press into base of prepared pan. Bake for 2o t0 25 minutes or until golden and firm.

While base is cooling prepare the filling, combine all ingredients in a large bowl; set aside.

To make the crumble topping, combine flour, sugar and salt in medium bowl. Rub butter into flour mixture using your fingertips until mixture resembles coarse crumbs.

Spoon rhubarb mixture evenly over shortbread base. Sprinkle with crumble topping. Bake for 35 to 40 minutes or until golden. Let cool in pan. Cuts into about 16 pieces.

the aussie burger with the lot

Don't knock this until you try it and WHEN you try it, make sure you add everything. Especially the beets. It's messy but believe me, it's freaking delicious!

aussie burger with the lot

1 tablespoon vegetable oil

2 medium onions, thinly sliced

salt and freshly ground pepper, to taste

1 lb (500g) ground beef (beef mince)

1/3 cup fine dry breadcrumbs

2 garlic cloves, crushed

2 tablespoons tomato ketchup, plus extra for serving

4 slices cheddar cheese

8 slices smoked bacon

4 pineapple rings

4 burger buns, split and buttered

2 teaspoons butter

4 eggs

lettuce leaves, to serve

sliced vine-ripened tomatoes, to serve

8 slices pickled beetroot, drained

Heat oil in a frying pan over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, about 15 minutes or until browned and softened.

Heat grill to medium-high. Combine beef, breadcrumbs, garlic, 2 tablespoons ketchup, salt and pepper in a bowl. Shape into 4 patties. Cook on well-greased grill for about 4 minutes per side until cooked; set aside, keep warm. Top each hot patty with a slice of cheese.

Cook bacon on same grill for about 4 minutes or until crisp; set aside. Grill pineapple  for 3 minutes per side until good grill marks appear. Grill buns for 1 minute until toasted.

Melt butter in frying pan over medium heat. Cook eggs in melted butter until cooked to your liking.

Spread extra ketchup on each bun. Add lettuce, tomato, patty, onions, bacon, pineapple, beetroot, egg and top of bun. Serves 4. 

Beets!

A quick post tonight because The Voice is coming on and I want to watch it and I'm famished and still haven't made my dinner. Which is going to be a ciabatta roll with every salad veg I can find, including pickled beets. I've loved beets since I was a kid. Beetroot it's called in Australia which is my homeland just in case you missed that snippet of info. I love them roasted, like in this pickled beet salad. Surprisingly they're also good raw and grated in the quinoa salad. I also make a roasted beet and feta dip which is a wild hot pink color and delicious. I will have to share that with you later, I don't have a pic. I put beets in my juice from time to time. It's a lot like drinking sweet dirt but the health benefits of beets are incredible which is why I do it. One of the most powerful antioxidants you might want to ease into them, they can clean you out. Or, if you feel in need of a good cleanse, maybe just go for it, sit and eat the whole damn bowl, just don't stray too far from home if you do. Seriously, next time you make a sandwich try adding sliced, pickled beets. Australians like to put them on everything...but that's another story.

pickled beet salad

8 beets, trimmed and unpeeled

3 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon honey

2 teaspoons grainy mustard

1/4 teaspoon salt

1 tablespoon chopped fresh basil

Preheat oven or barbecue to 400°F (200°C) . Wrap each beet in foil. Place on baking tray. Bake in preheated oven or barbecue for about 1 hour or until softened; let cool. Wearing rubber gloves, peel away the skin from each beetroot and cut into chunks.

Whisk vinegar, oil, honey, mustard, salt and basil in medium bowl. Add beetroot and toss to combine. Cover and refrigerate 1 hour or overnight. Serves 6. 

beet, carrot and quinoa salad

1 cup quinoa, rinsed

2 cups water

1 1/2 cups grated carrot

1 1/2 cups diced apple

1 cup dark raisins

1 cup sliced natural almonds, toasted

1 cup pumpkin seeds, toasted

1 bunch green onions, thinly sliced

salt and freshly ground pepper, to taste

1 1/2 cups grated peeled beets

MAPLE APPLE VINAIGRETTE

1/3 cup olive oil

3 tablespoons apple cider vinegar (or white wine vinegar)

2 tablespoons lemon juice

2 tablespoons Dijon mustard

2 tablespoons maple syrup

salt and freshly ground black pepper, to taste

To make the vinaigrette, place all ingredients in a jar; shake to combine.

Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear. Place in medium saucepan; add water. Bring to a boil on high heat. Reduce heat to medium-low. Simmer, partially covered, for 10 to 15 minutes or until all the water is absorbed. Fluff with a fork. Rinse under cold water using a fine mesh strainer; drain well.

Combine cooled quinoa, carrot, apple, raisins, almonds, pumpkin seeds, green onions and a pinch of salt and pepper in a large bowl. Drizzle with vinaigrette and toss gently to combine. Add beets and gently toss. Serves 6.

asparagus recipes

Spring is sprung and with it the much heralded appearance of asparagus. If you've never eaten asparagus from a farmers market, or better yet, that you've grown yourself, I suggest you try and find a market that sells them. Or a farm. I'm lucky enough to have a farm close by. I'm there often in asparagus season. Apart from dessert there's not much you can't do with asparagus. A spring breakfast/brunch that doesn't include asparagus in my opinion is incomplete. Champagne, eggs, asparagus, good bread and some smoked salmon is for me a near-perfect brunch. Here are a couple of recipes that would be perfect for Mother's Day. Asparagus and eggs make a perfect pairing. Scrambled or fried. In an omelet or a quiche. I also love dipping steamed asparagus in boiled eggs with runny yolks...yum. Whatever floats your boat!

Growing up I refused to eat fresh asparagus. Really the only time we ate it was at Christmas (when it was in season in Australia). Most of my young life I'd been subjected to canned asparagus. And watched mum drink the asparagus "water" from the can when they were drained, ick! She'd squish the asparagus on crusty, fresh bread that had been spread with butter. Salt and pepper was added and that was lunch. I was shocked when I tasted fresh asparagus and discovered it tasted nothing like the nasty olive green looking canned stuff. Now I can't get enough of them fresh not canned, let's be clear on that. When they're so fresh I slice them thinly and put them in a salad. Even one of my Xolo (Mexican hairless puppy) loves them!.

scrambled eggs with dill butter asparagus

2 teaspoons butter

8  eggs

1 tablespoon water

salt and freshly ground pepper

1/4 cup soft cream cheese (I like to use a garden vegetable or chive and onion flavor)

DILL BUTTER ASPARAGUS

3 tablespoons butter

1 lb (500g) asparagus, trimmed

2 tablespoons chopped fresh dill

2 tablespoons lemon juice

salt and freshly ground pepper

hot buttered toast to serve

Melt butter in a large frying pan over medium heat. Whisk eggs, water and a pinch of salt and pepper in medium bowl. Add to pan. Cook, stirring occasionally, for 3 minutes or until eggs are almost set. Fold in cheese; remove from heat.

To make the dill butter asparagus, meanwhile, heat butter in large frying pan over medium heat. Add asparagus and cook, stirring occasionally for 3 to 5 minutes or until just tender. Stir in remaining ingredients.

To serve, spoon eggs and asparagus onto hot buttered, toast. Drizzle with any remaining butter mixture from asparagus. Serves 4.

salmon, asparagus & feta quiche  

1, 9 inch (23cm) ready-rolled pie crust (we used Pillsbury)

12 oz (375g) asparagus, trimmed and chopped

4.5 oz (127g) package hot-smoked salmon, flaked

4 oz (125g) feta cheese, crumbled

3 eggs

1 1/2 cups whipping cream

2 tablespoons chopped fresh dill

pinch ground nutmeg

salt and freshly ground pepper

Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) pie plate. Lay pastry over pie plate. Gently press pastry down into dish. Crimp edge of pastry.

Add asparagus to a saucepan of boiling, salted water. Cook for 1 minute; drain. Rinse under cold water; drain well. Scatter asparagus, salmon and feta into pie shell. Whisk eggs, cream, dill, nutmeg and a pinch of salt and pepper in a medium bowl. Pour over filling. Bake for 30 minutes on lowest oven rack until pastry is golden and filling is set. Let cool before serving. Best served cold. Serves 6. 

Mother's Day dessert

What a gorgeous dessert to make for Mother's Day. It's make ahead which everyone loves. Admittedly it is a tad time consuming but worthwhile things often take a little more time. Pistachio meringue discs are layered with a lemon curd and whipped cream filling, white chocolate and strawberries. Then this decadent, sexy dessert is left to mellow in the fridge to allow the meringue layers to get soft and cake-like. This is a perfect dessert for Mother's Day, birthday or any celebrations in the spring and summer months.

torte pics by Cory Howe Photography

pistachio, white chocolate and lemon curd torte

LEMON CURD

6 oz (170g) butter

1 cup sugar

1 cup lemon juice

4 eggs

PISTACHIO MERINGUES

8 egg whites

2 cups sugar, additional

2 cups shelled pistachio nuts, very finely chopped*

FILLING

4 cups whipping cream

yellow food coloring

12 0z (340g) white chocolate, chopped                 

2 tablespoons melted butter

3 cups sliced strawberries

WHITE CHOCOLATE CURLS

3 oz (85g) white chocolate, chopped

To make the lemon curd, place butter, sugar and juice in a medium saucepan over low heat. Stir until butter is melted and sugar is dissolved; remove from heat. Whisk in eggs, whisking constantly. Stir constantly over low heat for 8 to 10 minutes or until thickened. Strain into bowl. Cover and chill until completely cold.

To make the pistachio meringues, heat oven to 350°F (180°C). Trace two, 8-inch (20cm) circles on 2 pieces of parchment (baking) paper. Place paper on 2 ungreased baking sheets. Using an electric mixer, beat egg whites in a large, clean bowl until soft peaks form. Add sugar, a spoonful at a time, beating until stiff peaks form and sugar is dissolved. Fold in pistachio nuts. Divide mixture evenly between 4 circles. Spread to fill circles. Bake for 35 minutes or until lightly brown and set; cool completely on baking sheets.

To make the filling, whip cream in a large bowl until soft to stiff peaks form. Fold in lemon curd. Separate whipped cream mixture into 3 separate bowls adding some extra to one bowl, this bowl won’t have color added to it. Add a few drops of yellow food coloring to one bowl; mix to combine to a golden yellow. Add a little less yellow food coloring to a second bowl; mix to combine to a pale yellow.

Combine chocolate and melted butter in small saucepan over low heat. Stir until chocolate is just melted.

To assemble torte, carefully remove a pistachio meringue disc on a cake plate, spread with some uncolored whipped cream lemon curd filling. Top with 1 cup of sliced strawberries. Drizzle with some melted chocolate mixture. Add a pistachio meringue disc. Repeat layering twice more using all the strawberries and chocolate mixture but leaving about 1 cup of uncolored whipped cream lemon curd mixture; set aside. Finish with fourth pistachio meringue disc. Spread reserved, uncolored whipped cream lemon curd  mixture around bottom of torte. Spread palest yellow whipped cream lemon curd mixture around remaining edge of torte. Spread darkest yellow whipped cream lemon curd mixture over top of torte. Cover carefully and chill 8 hours or overnight.  

To make white chocolate curls, line a small loaf pan with tin foil. Melt chocolate in a small saucepan over low heat. Pour into prepared pan. Chill for 3 hours or until set. Using foil, lift chocolate from pan and peel away foil. Use a vegetable peeler, shave chocolate curls along edge of set chocolate block; lift onto top of cake using a skewer. Decorate cake with chocolate curls just before serving. Cut cake into wedges to serve. Serves 8.

* A food processor works great for chopping nuts to a powder-like consistency. 

Kitchen must-have

Sambal oelek (chili paste)

Originating in South-East Asia sambal oelek is a chili-based condiment that is used more as a sauce than a condiment really. It’s cousin, garlic chili sauce is sambal with garlic added, both are good. This adds heat and flavor without destroying your taste buds. Use in pasta sauces, curries, stews, roasts, stir-fries, soups, sauces, salad dressing – its versatility knows no bounds. Find it in Asian markets or most grocery stores in the Asian aisle or order online. It’s economical at around 2 to 3 bucks a jar. I use it all the time. Sauté minced garlic in a frying pan, add a big spoonful of sambal, cooked brown rice spaghetti (or whatever pasta you desire), small handful chopped Italian parsley, a little basil, salt, pepper, finely grated Parmesan cheese and a squeeze of fresh lemon juice.