Ingredient 27 - Black Sesame Seeds

Sesame seeds are considered by some to be the oldest condiment on Earth, dating back as early as 1600BC. 

They are tiny flat oval seeds with a subtle nutty flavour and delicate crunch. The seeds come in a variety of flavours, with lighter coloured more common variety used more in West and Middle East and black in Far East.

Black sesame seeds are the only variety not hulled, in comparison to white ones, thus providing far more calcium and essential fatty oils. They also are much stronger in flavour.

This is a deliciously light salad, and perfect for the gluten free housemates with the quinoa (‘keen-wah’) addition.

Enjoy!

Roasted Pumpkin, Beetroot and Sesame Seed Quinoa Salad

Serves 6

800g kent pumpkin

2 bunches baby beetroot

olive oil – approx. 5tbsp

1 garlic clove, crushed

3 tbsp black sesame seeds

3 green shallots

2 cups quinoa

4 cups boiling water

5 tbsp chopped fresh mint

1 cup natural yoghurt

1 tsp smoked paprika

• Preheat oven to 180°.
• Trim stalk and roots off beetroot and rinse well. Chop pumpkin and beetroot into small cubes (approx. 1x1cm).
• Drizzle generously with olive oil and mix in the crushed garlic. Roast vegetables in oven for 15min then mix in the sesame seeds and 1tbsp chopped mint, and return to the oven for further 15min until tender.
• Slice white part of shallots thinly. Heat 1tbsp olive oil in deep saucepan and sauté shallots until soft and golden in colour.
• Add the quinoa and stir for about 2min until translucent. Pour in the boiling water and continue to simmer, for approx. 20min until liquid is absorbed and quinoa is cooked. Avoid overcooking to a mushy consistency - it should still have bite. Remove from heat and season well.
• Combine yoghurt and smoked paprika in small bowl.
• Arrange quinoa on serving platter. Top with roasted vegetables and chopped mint, and finally drizzle with yoghurt mixture.

Ingredient 26 - Peanut Oil

Peanut oil is oil derived from peanuts, creating a pleasant light nutty flavour.

Due to its high boiling point, peanut oil is perfect for deep-frying as it can reach higher temperatures, resulting in lower oil absorption in the foods and creates a nice crisp fried layer.

Despite the fact that it belongs to the naughty high calorie food group, peanut oil has a great lipid profile containing high amounts of unsaturated fats (ie. omega 6 linoleic acid) and low amounts of saturated fats. In addition it is cholesterol free and contains valuable amounts of vitamin E.

I have never deep-fried anything before; I rephrase, I have never considered even cooking a recipe that required deep-frying. However I will admit this creation pleasantly surprised me!

The perfect start to a dinner party.

Chilli and Lime Squid

6 squid tubes

1 cup plain flour

juice of 1 lime

1 tbsp dried chilli flakes

1 tbsp sea salt flakes

peanut oil – approx. 600mL bottle

cracked salt and pepper

lime wedges to serve

• Slice the squid tubes open, lay them flat on chopping board and score them both horizontally and vertically. Cut the squid then into large diamond shaped pieces.
• Mix the flour and salt together in a bowl.
• Pour the peanut oil into a large deep fry pan, ensuring that the liquid is about 7cm in thickness. Heat the oil over high-medium heat until you can see little bubbles at the bottom.
• Dust the calamari lightly in flour and place gently in the pan of hot oil. The pieces should immediately curl up at the sides. Ensure each area of the calamari is coated and cooks in oil, turning them over if required.
• Remove from oil when the squid pieces are golden brown in colour. Drain on absorbent paper. Continue to cook remainder of the squid.
• Place the squid in large bowl. Drizzle with lime juice, dried chilli flakes and cracked salt and pepper, and toss well.
• Serve immediately with extra lime wedges.

Ingredient 25 - Pearl Barley

Pearl barley is the ‘polished’ derivative of the cereal grain barley.

It is the end product after several processes involving the removal of the two outer hulls and bran layer. This means it is less nutritious than its ‘pot’ and ‘scotch’ barley counterparts which are less refined; however in comparison to couscous and white rice, pearl barley has a much a higher fibre content as well as providing many essential minerals and vitamins.

The perfect healthy accompaniment to an Indian curry!

Tandoori vegetable and Pistachio Pearl Barley Salad

Serves 6 as side dish

½ cauliflower

400g kent pumpkin

2 long red chilli

1 carrot

1 can chickpeas, drained

1 cup low fat greek yoghurt

½ tbsp sweet paprika

½ tbsp ground coriander

½ tbsp cumin seeds

½ tbsp mustard seeds

1 tsp garam masala

½ cup tinned diced tomatoes

1 cup pearl barley

1 ¼ cup water

cinnamon stick

1 chicken stock cube

1 tbsp lemon rind

¾ cup unshelled pistachio (150g)

flat leaf parsley

lemon wedges

• Preheat oven to 180°.
• Remove stalks from cauliflower and chop into small florets. Chop the carrot and pumpkin into small chunks. Finely slice the chilli.
• In a large bowl mix the vegetables, yoghurt, tinned tomatoes, and spices (paprika, coriander, cumin, mustard seeds, garam masala). Make sure vegetables are well coated in yoghurt mixture.
• Arrange vegetables on a baking tray and roast in the oven for 30min, then remove and gently stir through drained chickpeas. Add a drizzle of olive oil if desired. Roast for a further 15min or until cooked; you want the vegetables still firm and holding their shape.
• Bring water, stock and cinnamon stick to boil in medium saucepan. Add the pearl barley and lemon rind and continue to simmer until all water is absorbed. Stir a few times during this to ensure no sticking to bottom of pan. The pearl barley should still have a slight bite to it. Drain well.
• Dry fry the pistachio kernels for a few minutes in a small saucepan until roasted.
• To serve place the pearl barley on large serving platter, spooning over the tandoori vegetables, and scatter with pistachios and flat leaf parsley.
• Serve with lemon wedges and riata.

Ingredient 24 - Rosewater

Rosewater is simply the leftover liquid when rose petals and water are distilled together.

It dates back to early Romans, traditionally made using damask roses for the purposes of bathing and cosmetics. It also today still holds great sacred importance in the cleansing rituals of Muslim and Hindu religious ceremonies.

Rosewater is also used widely for culinary purposes, especially sweets such as mango lassi, marzipan, Turkish delight, and even marshmallows.

It provides a unique sweet aroma and taste, and is a great addition to baking as these friands demonstrate!

Perfect for Fat Friday at work!

Rosewater and Strawberry Friands

Makes 12

1 ¼ cup icing sugar

1 cup almond meal

⅔ cup plain flour

5 egg whites

2 tbsp rosewater

125g butter

strawberries

• Preheat fan-forced oven to 180. Grease a muffin pan lightly with butter.
• Melt butter in a bowl in microwave.
• Hull and slice the strawberries lengthways.
• Beat the egg whites in small bowl with hand held beaters until soft peaks form.
• Sift the flour and icing sugar into a large bowl. Stir through the almond meal. Fold in gently the egg whites, melted butter and rosewater. Be careful not to over-stir the mixture or the friands will be tough.
• Spoon into the muffin pans and place a strawberry piece on top, pressing gently into the friend.
• Cook in oven for 15min or until golden and bounce back when pressed lightly.

The view from my kitchen early Friday morning - why wouldn't I want to bake!