Babushka’s Borsch – Recipes – ABC Radio

Alice says, “This recipe is super close to my heart. Borsch was served almost every day when I was growing up. Ingredients were cheap and it was easy to make big batches. All that my big brother Stan and I had to do when we got home from school was pour what we needed into a small pot and heat it up. Sometimes, my babushka (grandma) would eat it cold, with slices of cucumber, grated garlic, dill and sour cream. The fact that I still love it, even after all these years, makes me want to share it with you.

Carefully peel the veggies. Using a food processor, shred the cabbage, carrots and beetroot until everything looks like chunky ribbons. Roughly chop potatoes (dice size).

Chop the onion and garlic and add to a big pot with a knob of butter.

Sweat the onions over a low heat for about 7 mins. (This means cook them until they are see-through and soft.)

Place veggies into the pot and add a dash of lemon juice (to keep the colour of the beetroot bright). Pour enough cold vegetable stock to cover everything. Season with a pinch of salt.

Bring to the boil, then simmer gently for about half an hour (or until the potatoes are cooked through). Taste your creation and add another pinch of salt if you think it tastes a little bland. Add a dollop of sour cream once served (optional).

No processor? No biggie!

Get a grown-up to help you chop the veg, or carefully use a grater to shred it.

Greek chicken with polenta and sumac crumb – Recipes

Avocado Tzatziki:

Place all the ingredients in a bowl and stir to combine. Season with extra salt, if desired. For best results, refrigerate for 3-4 hours to cool and for flavours to infuse

Preheat the oven to 220C Line a baking tray with foil

Cut the chicken thighs into 2 cm-thick strips.

Crack the egg into a bowl and beat with a fork. In a separate shallow bowl, combine the polenta, sumac and cumin, and season with salt and pepper.

With one hand, dip a piece of chicken into the egg to coat and drop into the polenta mixture. With the other hand, coat the chicken in the polenta mixture and place on the tray.

Repeat with the remaining chicken

Place the crumbed chicken in the hot oven for 10 minutes then brush with the pomegranate molasses molasses and cook for 3-4 minutes, then turn over and repeat on other side until browned and cooked through

Easter ricotta, spinach, egg and dill pie – Recipes

Preheat oven to 200 c.

Gently fry the onion in 3 tbsp olive oil together with 1 tspn salt until translucent and golden.

Squeeze as much liquid out of the thawed spinach as possible and place in a large bowl.

Add the ricotta, cooked onion, 1.5 tsp salt, 2 eggs, Pecorino, nutmeg, dill and freshly ground black pepper.

Mix until well combined.

Line a large baking tray and layer 10 sheets of filo pastry in a an alternate crisscross fashion on top of each other, lightly brushing each layer with a little olive oil. This will make an even large pastry base. Lay the filling in the middle with a diameter of 22cm.

Using the back of a spoon, make four indentations in the filling and crack the remaining eggs into the indents.

Sprinkle with a little salt and pepper. Fold 5 sheets of filo in halves, brushing with olive oil as you fold and layer on top of the filling.

Roll and scrunch the edge of the filo base around the filling, tucking in the edge of the filo top.

Brush with olive oil and bake for 30 – 40 minutes until golden.

Leave to cool for 5 minutes before serving.

Phillippa’s Gingerbread Rabbits – Recipes

In a large bowl cream the butter and sugar until pale but not fluffy. Add the egg yolks and the golden syrup and mix well.

Into another bowl blend together the dry ingredients. Add to the butter mixture and mix well with a wooden until it forms a uniform dough. Roll into a ball, cover with plastic film and allow to rest for at least one hour.

Preheat the oven to 170°C/150C fan. Line a baking tray with baking paper.

Place the ball of dough on a lightly floured bench and, using a lightly floured rolling pin, roll out the dough into 4mm thickness.

Using a lightly floured cutter cut the dough into shapes. Bring any unused dough together and roll out again.

Place the gingerbread shapes 2cm apart on the lined baking tray.

Tip: If you are not going to decorate the ginger bread bunnies with icing they can be brush with a little egg white and sprinkle with sugar.

Bake for around 15 minutes or until the gingerbread darkens and the smell of spices permeates the kitchen. Allow the gingerbread to cool on a wire rack completely.

Gingerbread will keep in a dry airtight container for several months.

Korean bbq pork belly, chive, mint, chilli, pickled daikon and sesame leaf rolls – Recipes

1. Marinate pork belly in ssamjang paste for an hour or 2

2. Make dressing by putting all ingredients into a bowl and mixing well

3. In a bowl add cucumber, mint chopped, chives & dressing, Mix well

4. Place Pork belly on a hot bbq plate until cooked

5. Once pork is cooked make rolls by placing sesame leaf down first, then 1 slice of pickled daikon on top of leaf, then place pieces of cooked pork & chive salad onto the pickled daikon. Roll up and eat!!

Lamb kofte with lemon yogurt flatbread – Recipes

Preheat oven to 180C.

To prepare the flatbread combine the flour, baking powder, salt and yogurt to form a smooth dough.

Set aside while you prepare the kofte.

Combine lamb, pine nuts, parsley, onion, garlic, spices, lemon zest, salt and pepper in a bowl and mix well to combine.

Roll into 16 oval shaped balls and thread two onto each of the skewers.

Heat half the oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned, 4 to 5 minutes.

Transfer to an oven tray and bake for 3-4 minutes until just cooked through.

Portion the flatbread into 4 pieces and roll out to 1cm thickness using a small amount of flour.

Heat the oil in a frying pan and cook the bread for 3 minutes on each side.

The bread should be nicely coloured.

Greek calamari with watermelon, goat’s cheese and olives – Recipes

Trim the skin from the watermelon and cut the flesh into thick rectangles about 15 cm x 5 cm. Store in the fridge until needed.

Heat the oil for deep-frying in a deep-fryer to 180 C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds).

Remove the vine leaves from the brine and pat dry with paper towel. Dust with flour, shaking off any excess, then deep-fry until crispy. Remove with a slotted spoon and drain on paper towel.

Meanwhile, heat a chargrill pan or barbecue grill or flatplate until hot.

Drizzle the olive oil over the calamari and season with salt and pepper. Grill the calamari until lightly charred and the flesh has no transparency

Arrange the watermelon, olives and goat’s curd on a serving plate. Put the calamari and crisp vine leaves on top and finish with parsley leaves, a drizzle of olive oil and a final grinding of salt and pepper.

Pork and Pea Pastizzi with Mustard Mayonnnaise – Recipes

I have been eating pastizzi my whole life. To say I love them is a HUGE understatement. But while I may be a chef with Maltese heritage, I have to admit I’m probably the world’s worst pastizzi maker, and when I cooked them on my spice journey it was my first proper attempt. What I discovered, though, like with most things, with a little practice and patience, you will get them right.

I’m a simple guy who has always stuck to the classic ricotta filling, but every now and then when I know the spicing is right and I’m in the mood I’ll venture over to the other side and snack on a few pea pastizzi. So this recipe is me pushing the boundaries a little with this classic, and I love the way it’s turned out. The pork and pea mix has a great taste and texture, and the introduction of the mustard mayo is the bomb!

Pastizzi freeze really well. This recipe makes a large quantity, but as the process is quite fiddly, it’s a good idea to make a large batch, so set aside enough time and get some helpers.

PORK AND PEA FILLING

Combine the spices, brown sugar, soy sauce, fish sauce and garlic using a mortar and pestle to make a paste. Rub the pork shoulder with the paste, then cover and place in the fridge overnight.

Preheat the oven to 160°C (315°F/Gas 2-3).

Place the pork in a flameproof casserole dish, cover with water, cover the dish with foil and slowly cook in the oven for 4-6 hours or until the pork is tender and falling apart. Remove the pork from the dish and set aside to cool. Place the dish over high heat, bring the braising liquid to the boil, then reduce the heat to medium and simmer for 20 minutes to make a thick sauce.

When the pork is cool enough to handle, flake the pork and pull it apart. Add to the thickened sauce along with the peas. Finish with the chopped mint, dried mint and almonds.

PASTIZZI DOUGH

To make the pastizzi dough, using an electric mixer with the dough hook attachment, combine the flour, salt and 750 ml (26 fl oz/3 cups) of water at a moderate speed for 6-8 minutes, until the dough is smooth and comes away cleanly from the side of the bowl. Cover the bowl with a tea towel (dish towel) and leave to rest for 30 minutes.

Alternatively, this dough can be mixed by hand. It will take about 20 minutes.

Sprinkle some flour on your work surface and flatten the dough with a rolling pin until 5 mm (1/4 inch) thick, then smear liberally with some of the softened butter. Roll the dough into a log 10 cm (4 inch) thick and then wrap into a coil shape. Cover in plastic wrap and refrigerate for 2 hours or until firm.

Remove the dough from the fridge and allow to soften a little. Cut the

coil into quarters. Stretch each piece of dough into a long rectangle. Smear softened butter over the surface of each piece, roll each piece into a log 10 cm (4 inch) thick, then cut into ten portions roughly 2.5 cm (1 inch) thick to make

40 portions.

To make the pastizzi, hold a pastry portion flattened out over your thumb and index finger. Insert a tablespoon of pork and pea filling then, in one swift motion, fold over the filling to encase it, and then flick back the other way and pinch the edges. Repeat this process until the filling and pastry are finished.

Preheat the oven to 200°C (400°F/Gas 6). Line three large baking trays with

baking paper.

Place the pastizzi on the prepared trays and cook for 6-8 minutes until the pastizzi are golden.

MUSTARD MAYONNAISE

Combine the ingredients in a mixing bowl. Cover and refrigerate until required.

TO SERVE

Serve the pastizzi hot with the mustard mayonnaise.

Note: It is a good idea to start this recipe one day ahead.

Fish Chowder – Recipes – ABC Radio

Melt the butter and oil together in a saucepan over medium heat.

Cook the bacon and onion for three to four minutes or until onion softens.

Add garlic and cook for one minute.

Add potatoes and stock, bring to the boil and simmer gently for 10 minutes or until potato is tender.

Add the fish and corn, simmer for three minutes or until fish is just cooked through.

Add the cream and parsley and stir until heated through (do not boil or soup may split).

Season with salt and pepper.