Ingredient 14 - Date olives

The first olive tree was recorded in Egypt 1700 years before Christ. The only difference between green and black olives is ripeness –green are unripe, black are ripe. There are endless varieties of olives, from the Picholine olive to the Date olive.

My curiosity got the better of me when I came across this type at the local delicatessen. Substitute whatever your favourite type is into the recipe.

This recipe can be served up as finger food, makes a lovely light dinner with salad or with poached eggs for breakfast.

Enjoy!

Date olive and Pinenut Polenta with Sweet Chilli Jam

Polenta

1 cup polenta

2 ½ cups water

2 cubes vegetable stock

¼ cup grated parmesan cheese

1 tbsp olive oil

140g date olives

¼ cup pinenuts

2 tbsp chopped basil

• Remove seeds from olives and chop roughly.
• Heat olive oil in frypan over medium heat. Saute olives and pinenuts together for 10minutes. Stir through chopped basil.
• Bring to boil water and stock cubes in large saucepan. Pour in the polenta slowly, stirring continuously. Remove from heat. Stir through the olive mixture and cheese, and pour immediately into dish.
• Let the polenta set for approx. 20min or until firm and then slice into rectangles.
• Place pieces under the preheated grill until the tops are browned.
• Serve immediately with sweet chilli jam.

Jam

3 very ripe tomatoes

½ red onion

2 tbsp olive oil

1 long red chilli

2 tbsp brown sugar

• Slice onions into fine rings and roughly chop tomatoes and chilli.
• Heat olive oil over medium-low heat in saucepan. Saute the onions until soft.
• Add tomatoes and chilli and bring to a simmer, using a wooden spoon to mush the tomatoes as they soften.
• Once mushy add the sugar and continue to simmer for 30-40min, stirring occasionally, until all the fluid has evaporated and it has the jam consistency.

Ingredient 13 - Star Anise

Star anise is a spice native to China and Vietnam. It is in fact a small fruit off an oriental tree, in the shape of a star as its name suggests. The fruit are picked just before ripening and then dried.

Star anise adds a unique mild liquorice flavour to culinary dishes and is also incorporated into liquor products such as Galliano. The spice also has medicinal benefits, traditionally treating rheumatism as well as aiding in digestion.

The spice is popular ingredient in Asian-based soups as demonstrated in this recipe where it enhances the meat flavours.

Perfect for a rainy day!

Five spiced chicken with Star Anise noodle soup

Serves 4

2 large chicken breasts

2 tbsp Chinese five-spice

2L chicken stock

8 whole star anise

1 packet somen noodles (Hakubaku brand, bundles of 3, 270g)

4 small bunches choy sum

5 green shallots

½ bunch coriander

2 large red chillis

• Preheat oven to 180°.
• Spread the Chinese five-spice powder over a large plate. Cut breasts in half and coat each side well with spice mixture.
• Heat 1 tbsp olive oil in fry pan. Fry the chicken breasts for 3-5min on each side until browned.
• Place breasts on a baking tray lined with baking paper. Cook chicken in the oven for a further 15minutes until cooked through. Cool for 5 minutes and thinly slice.
• Remove the stalks of the choy sum and thinly slice bunches crossways. Slice shallots, thinly in white sections, thicker in green. Finely chop the chillis.
• Bring the chicken stock with star anise to boil in a large saucepan. Remove the star anise and reduce heat to a simmer.
• Place choy sum and noodles into the saucepan. Continue to simmer for 10 minutes.
• Ladle the soup mixture into deep bowls, top with sliced chicken, and serve with small bowls of chilli, shallots and coriander.

Ingredient 12 - Paneer Cheese

Paneer cheese is of Asian origin, most commonly used in northern India, Pakistan and Bangladesh.  It is a firm cheese that has not been aged, and is set by curdling heated milk with lemon juice or vinegar.

Paneer cheese is delicious in spinach or pea based curries, and what’s more, it is lacto-vegetarian friendly!

If you prefer a creamier curry then replace the water in this recipe with some pouring cream.

Lamb, Spinach and Paneer Cheese Curry

Serves 6

Cooked leftover lamb – around 1 cup, chopped

1 bunch of silverbeet

1 brown onion

2 green chillis

1 tsp minced garlic

1 tsp minced ginger

2 tsp garam masala

1 tsp ground coriander

1 ½ tsp cumin seeds

1 tin chopped tomatoes

½ cup water

200g block Paneer cheese

• Trim the white stalks off the silverbeet. Place the leaves in a medium saucepan and pour in enough boiling water to cover them. Gently simmer over low heat for 10 minutes. Drain well under cold water.
• Finely slice the silverbeet, or alternatively place in a blender and process until smooth.
• Dice the onion and green chillis.
• Heat the olive oil in a deep frypan over medium heat. Add the onion, garlic and ginger and gently sauté until onions are soft. Then add the spices and fry until fragrant.
• Add the lamb and stir until coated in spices and onion.
• Pour in the tinned tomatoes and water, and stir through the spinach mixture. Simmer for 15 minutes.
• Gently stir in the cubes of Paneer cheese to ensure the cheese has mixed through the curry and further simmer for 15 minutes.
• Season well and serve up with steamed rice, chopped mint and green chilli.