prosciutto and roast sweetcorn muffins

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This coming Sunday, my beautiful friend Elissa (doctor and haiku writer extraordinaire) is moving to the port city of Bunbury from Perth, Western Australia. That’s 175 kilometres away; a great chunk of bitumen framed by dirt, trees and a kangaroo if you’re lucky.

No, it’s not the end of the world, or even the end of Western Australia. But it’s far enough to mean no last minute coffee dates, weeknight dinners or Rage-a-thons on Friday nights. For the next six-or-so months, our ‘dates’ will require a full tank of fuel and a sizeable drive. And a packed lunch (if you’re a Hobbit like me).

herbs

parsley

Understandably, the past fortnight has been a series of goodbye events for those of us in Elissa’s friendship group; particularly her beautiful bestie Deanne and… well, me (also known as ‘sisterling’, as we’ve been happily mistaken for sisters more than once).

The first of these goodbye events was two weeks ago; an afternoon tea at Elissa’s apartment for a small group of girlfriends. We drank tea from pretty cups whilst feasting on anecdotes, crudites, taramasalata, soft cheese and corn muffins with Parmesan and smoky paprika.

The latter were made by myself and Deanne with occasional help from a spotty-socked Kelpie named Lucy (below; she smiles for pig’s ears).

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lucy1Throughout the course of an afternoon, Deanne and I chatted, laughed, baked and cried. Somehow in the midst of that, these muffins emerged from the oven.

Despite the fact that I met Deanne through our mutual friendship with Elissa, I feel very blessed to have her in my life. She’s one of the most genuine, transparent, loving and generous hearts I have ever met on this earth. Her second blog Gratitude, All the Time is testament to that.

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But back to the muffins: these were real crowd-pleasers. Moist, soft, sweet with blackened corn and salty with crisp prosciutto. They also had some added kick from the fragrant smoked paprika (Elissa referred to it as the ‘secret ingredient’ and I’d have to agree).

As for the recipe, Dea found it here via Good Food. We made a few edits, including the addition of dried parsley (there wasn’t enough of the fresh herb in the pot) and the substitution of whole milk for buttermilk (as Dea doesn’t believe in buttermilk. I think. Or something like that).

smokedpaprikaI’ve included an edited but unabridged version of the recipe below in case you’d like to try them. They’re simple and very forgiving (trust me, we interrupted the process multiple times).

Dea and I also feel that the muffins would be highly adaptable for those who prefer to exercise some artistic license. Chipotle and lime butter, anyone?

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Prosciutto and Roast Sweetcorn Muffins

Adapted from this recipe by Good Food.

Makes 12 regular-sized muffins

  • 200g canned corn kernels, drained (or fresh kernels from 2-3 cobs, removed)
  • 6 slices prosciutto
  • 225g self-raising flour, sifted
  • tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp castor sugar
  • tsp sea salt
  • 2 eggs, lightly beaten
  • 150ml buttermilk
  • 80g butter, melted and cooled
  • 2 tbsp chopped parsley
  • 2 tbsp grated Parmesan or cheddar cheese

Preheat your oven to 190 degrees C (374 degrees f). Drain your canned corn and scatter it over a lined oven tray.

corntrayBake for 10-15 minutes or until slightly blackened around the edges. Leave to cool.

Add the flour, paprika, cumin, sugar and sea salt to a large mixing bowl.

flours

In a separate bowl, whisk together the eggs, buttermilk and melted butter. Add in the parsley and all but one tablespoon of the corn, mixing well.

Make a well in the centre of the flour mixture, then add in the egg and milk. Combine very lightly with a fork until thick and clumpy. Do not overmix.

Lightly oil twelve regular-sized muffin holes. Line the sides of each hole with a slice of prosciutto.

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Divide the mixture between the muffin holes, filling right to the top. Scatter over the remaining corn kernels and Parmesan cheese.

Bake for 20 to 25 minutes or until golden (an inserted skewer should come out clean).

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Serve these muffins warm with butter, cream cheese and/or tomato chutney. They are best consumed on the day they were made.

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Elissa: thanks for being the genuinely beautiful friend that you are. Have a safe trip down to Bunno and know that we’re coming to visit you very, very soon (in fact, you’d better put the kettle on. You may never get rid of us).

Deanne: you’re amazing. You deserve to be treasured for the incredibly generous and wise person that you are. I look forward to our next cook-up very soon!

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the moroccan table

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Blogging is a funny thing. When I first began Laura’s Mess back in May 2012, it was predominantly intended as a personal record of my scribbled recipes, photographs and stories. Twenty months later, I’ve produced eighty six posts, learned how to use photo editing programs and formed friendships all around the world that are predominantly based on a mutual passion for home cooking, writing, local produce and nourishing those we love.

In recent months, one of the most precious benefits of blogging has been the formation of new friendships with a group of talented Perth bloggers, most of whom I met at the Eat Drink Blog conference in November 2013. To name just a few, there’s Laura (Laura Moseley), Bryton (Food in Literature), Whitney (Dine Whit Me), Matt (Abstract Gourmet) and Ai-Ling (Food Endeavours of the Blue Apocalypse).

However, among the crowd of eighty-odd people, there were two bloggers that I instantly hit it off with: Matt (Inspired Food) and Jemima (Feed Your Soul, Perth). Since the conference, we’ve kept up a continued foodie dialogue whilst also meeting on occasions for good eats and company.

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APPLEMINT

I expect it’s something to do with our youthful enthusiasm, a mutual love of food (evidence below) and our growing cookbook collections. Whatever it is, I feel blessed and inspired to be part of it.

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Where there’s food, there’s us.

A few weeks ago, Matt, Jem and I decided that it was time to hold a joint dinner party for our favourite long-suffering taste testers: Matt’s girlfriend Alyssa, Jem’s sister Lexi and my Aaron. After some initial brainstorming, we decided on a loose Moroccan theme packed with spices, nuts and grains.

The date was set for Sunday, 19th January 2014. Matt and Jem chose mains whilst I volunteered for appetizers and dessert. The excitement grew. And we waited.

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The day finally arrived in a flurry of heat, sweat and activity. Matt and I completed most of the food preparation at our respective homes before arriving with Alyssa and Aaron at Jem and Lexi’s in the late afternoon. The evening was warm, sticky and bright. We sipped on apple and gin cocktails, waiting for the sun to set whilst chatting about our dishes, food blogging and life in general.

Aaron, Lexi and Alyssa chatted too; mostly about the shared pains of living with a food blogger (and the benefits, thank goodness!).

pome2 pomegranate

As the night continued, we cooked, laughed and consumed a beautiful array of dishes ranging from spiced chicken tagine to delicate orange salad. Jem and Lexi’s home smelt like a Middle Eastern market, rich with cinnamon, vine fruits and orange blossom.

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It was a privilege to see my friends ‘in action’, cooking and styling their dishes for service and photographic presentation. After cooking together, I’ve been even more inspired by their natural talent, culinary knowledge and genuine love of food.

I’ve included the full menu from our night below. As the appetizer and dessert recipes were mine, you’ll find them attached at the base of this post. For main dish recipes (and to say hello to Jemima and Matt) please click on the hyperlinks below.

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Drink:

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Appetizer:

  • Split pea bessara dip with smoked paprika
  • Burnt eggplant with tahini and pomegranate
  • Moroccan flat bread (khobz) with za’atar

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Mains:

icecream

Dessert:

  • Pistachio and rose ice cream
  • Cardamom and orange blossom ice cream
  • Almond pistachio shortbread cookies

As you’ve probably guessed by now, this is one of the longest posts I’ve ever written, containing five recipes in detail. However, after reading through and following the hyperlinks, I assure you that you’ll have everything you need to throw a Moroccan-themed dinner party just like we did.

I do hope you enjoy our recipe link-up as you join us around our virtual shared ‘Moroccan Table’. Thanks again to Matt, Alyssa, Jemima, Lexi and Aaron for the beautiful company, conversation, foodie inspiration and wonderful, fragrant dishes that entice the senses.

breaddips

Split Pea Bessara Dip

Adapted from a recipe by Hassan M’Souli

  • 125 ml (1/3 cup) extra virgin olive oil, plus extra to serve
  • 4 cloves garlic, crushed
  • 1/2 tsp ground cumin
  • 250g dried green peas, rinsed
  • 45g harissa (Moroccan chili paste)
  • 1/4 tsp sweet paprika
  • sea salt

Place a large saucepan over medium heat. Add in the olive oil and crushed garlic, cooking for 1 minute or until fragrant. Add in the peas and cumin; cook, stirring regularly, for 3 minutes. Pour in 2 cups (500ml) of water and bring to the boil.

Cook for 10 minutes or until the mixture starts looking dry and the peas have absorbed most of the water. Add in another 2 cups (500ml) of water and cook for a further 30 minutes or until the peas are soft and easily pressed between your fingers.

Remove from the heat and allow to stand for 15 minutes. At this stage, you can puree the dip if you’d like it smooth. Otherwise, return the pan to medium heat and simmer for 10 minutes or until the peas start to split and completely soft. Stir in the harissa, then season to taste.

Cool slightly before serving, drizzled with olive oil and sprinkled with smoked paprika.

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Burnt Aubergine with Tahini and Pomegranate

This recipe was made exactly from Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook. I’m not going to rewrite it here, however many other bloggers have including Brian Samuels (see link here). It’s a beautiful, bold and piquant dip. If you’d like a tutorial for something similar, see my baba ghanouj post.

Moroccan flatbread (Khobz)

This is a slightly bastardized version, seeing as I’ve never been to Morocco. It’s been adapted from several recipes around the web, including this one.

  • 1 1/2 cups warm water
  • 7g envelope active dry yeast
  • 1 tbsp raw honey
  • 4 cups bread flour flour
  • 2-3 tsp flaked sea salt, to taste
  • 1 tbsp caraway seeds, toasted and crushed in a mortar and pestle
  • 1/4 cup light olive oil
  • optional: 1 free-range egg + 1 tbsp water, to brush
  • optional: 1 tbsp za’atar, to sprinkle

In a small bowl, stir together 1/2 cup of the warm water and the raw honey. Sprinkle the yeast over the top and let the mixture stand for about 10 minutes, or until foamy.

Place the flour into a large bowl and stir in the salt and caraway seeds. Make a well in the center and pour in the oil and yeast mixture.

mix

Start mixing the dough together, adding small amounts of the remaining water until you have a smooth, soft dough that can be easily handled (I had about 1/4 cup water left over).

Turn the dough out onto a floured surface and knead for 5-10 minutes or until smooth and elastic. Return the flour to a clean, oiled bowl before covering with a wet tea towel. Place in a warm, draught-free position and let rise for 1 hour or until doubled in size.

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Preheat your oven to 180 degrees C (356 degrees f) and heat two flat, heavy-based oven trays. Deflate the risen dough before dividing it into two equal pieces. Roll each piece into a ball, then flatten into an oval that is about 2cm thick. Use a butter knife to draw three slashes upon the top of each loaf.

If glazing your loaves, quickly beat together the egg and water in a small bowl. Brush each loaf with the mixture and sprinkle with za’atar.

Splash each hot tray with a little oil, then carefully transfer your loaves onto the trays. Bake for 20 to 25 minutes or until the loaves are shiny and golden brown. Serve warm with the above dips or some good-quality olive oil for dipping.

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Pistachio and Almond Shortbread

Makes about 16 cookies

  • 115g butter, room temperature
  • 110g icing sugar (confectioner’s sugar)
  • 1 pinch flaked sea salt
  • 165g plain flour, sifted
  • 1/2 tsp ground cinnamon
  • 1/2 cup toasted mixed pistachios and almonds, crushed coarsely

Place the plain flour into a bowl with the icing sugar, cinnamon and salt. Rub in the butter until you have a firm dough. Mix through the toasted nuts.

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Shape the dough into one long log (about 8 inches long) and tightly wrap in plastic. Freeze until firm, about 30 minutes.

Preheat oven to 180 degrees C (365 degrees f). Line a heavy-based baking tray or cookie sheet. Cut the dough into 1cm thick slices and transfer each slice to the lined tray.

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Bake for 15-20 minutes or until set and slightly golden at the edges. Cool on wire racks before serving, sprinkled with a little extra cinnamon if desired.

Pistachio and Rosewater Ice Cream

Adapted from this recipe by The Food Network

Makes about 1 litre

  • 150g shelled, toasted pistachios, crushed finely
  • 450ml whole (full fat) milk
  • 300ml double cream
  • 150g sugar, divided into two
  • Pinch of flaked sea salt
  • 1 tbsp rosewater
  • 4 free-range egg yolks

Place the pistachios, milk, cream, half the sugar and salt into a large saucepan and set over medium heat. Bring to the boil. Allow to boil for 1 minute before removing the pot from the heat and covering it with a lid. Allow the mixture to infuse for 30-60 minutes, or until the milk clearly tastes like pistachio nuts.

Pour the mixture through a fine strainer and discard the nut pulp.

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Place the milk mixture back into the pan over medium heat. Bring to the boil. Meanwhile, place the egg yolks into a medium bowl with the sugar and whisk until pale and thick.

When the milk starts to boil, take it off the heat and slowly add about half of it to your egg mixture, whisking continuously. Add the egg and milk mixture back into the rest of the milk in the saucepan, whisking well until combined. Return the pan to the heat, continually whisking until thickened slightly (the mix should coat the back of a spoon). Allow to cool, then add in the rosewater.

Chill well (preferably overnight) before processing the custard in your ice cream machine according to the manufacturer’s instructions.

Serve topped with some more crushed, toasted pistachios and crumbled dried rose petals.

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Cardamom and Orange Blossom Fleur de Lait Ice Cream

Adapted from this recipe by Food 52. ‘Fleur de Lait’ is ice cream with custard that is made from cornflour instead of egg yolks.

Makes about 1 litre

  • 2 cups (500ml) heavy cream
  • 1 cup (250ml) whole (full fat) milk
  • 2/3 cup raw honey
  • 1 pinch sea salt flakes
  • 3-4 green cardamom pods, lightly crushed (or 1/2 teaspoon ground cardamom)
  • 2 tbsp cornflour (cornstarch)
  • 1 tbsp orange blossom water
  • 1 tbsp Cointreau, Grand Marnier or another triple sec (substitute another tbsp of orange blossom water)

Combine the cream over medium heat with the honey, salt and cardamom pods.

honey
Whisk the cornflour into the milk until well dissolved, then add to the warmed cream. Heat, stirring constantly until the mixture comes to the boil. Reduce the heat and simmer for 2-3 minutes, stirring constantly, until the mixture thickens to coat the back of a spoon. Strain into a bowl and leave to cool. Add the orange blossom water, then chill in the refrigerator for 1 hour or preferably overnight.When adequately cooled, process in an ice cream maker according to the manufacturer’s instructions. If using alcohol, add the triple sec to the mixture just as the ice cream begins to freeze.

Store in the freezer or serve immediately (be aware that this ice cream melts much quicker than those made with egg yolk custard. Don’t leave it out for too long).

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must winebar. cool for cats summer series

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There’s something quintessential about cocktails and summer. Not that cocktail drinking can’t be a winter activity, but… well, as soon as the barometer starts rising, I’m craving the closest booze over ice.

Not just any booze… something deliciously refreshing, distinct but light, naturally infused with citrus, mint, herbs or berries. Something like the Ginuary from Must Winebar‘s Cool for Cats summer menu.

Cool for Cats is a promotion being run by chef and owner Russell Blaikie and his talented team at Must Winebar for the entire month of January. To help patrons ‘cool down’ from the scorching summer temperatures, the bar is offering a new short menu of bar snacks, gin-based cocktails and sangria from 4-7pm each day, with wines and Champagne being sold at bottle-shop prices.

sign menu

I first sampled the delights of Cool for Cats on Monday 6th December 2014 as a guest of Russell Blaikie and his creative team. It was a scorching day; 40 degrees C to be exact. After cooling down with some water, we sampled the entire range of Cool for Cats promotional cocktails, delicious bar snacks and sangria whilst chatting to Russell and his head barman, Marz.

About ten minutes into the evening, I berated myself for forgetting my camera. A semi-exclusive invitation, an event launch, Perth food personalities… the camera wielding should have come automatically. But, well… no. Between my day job, recipe development and everything else, I guess I’m still adjusting to the ‘public foodie’ thing. Very slowly.

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Cue Thursday evening, 9th December 2014. I sent my husband a message on my way home from work, proposing the idea of a visit to Must for both blogging and comparison purposes. Blogging in the respect that I needed some decent photographs for Monday’s event post. Comparison in regards to, well… comparison.

In short, I wanted to see whether the ‘average patron’ would get the same impeccable food, cocktails and service as we received during the launch party. Aaron was agreeable, mostly due to my raving reviews of Marz’s delicious ‘smoked negroni’ cocktail from Monday night.

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We arrived just before six pm. The bar was reasonably quiet; a few patrons sat sipping slowly from a pitcher of iced sangria. We scanned the room, settling on seats at the centre bar.

After a quick glance at the menu, I realized that there was no smoked negroni. And no Marz (see * below). However, after a chat with the barman (he explained that he could make me a regular negroni but not a smoked one) I ordered a Prince Harry (whisky, lime, bitters and vanilla sugar, from the regular cocktail menu) and a seasonal Ginuary (Sipsmith London gin, elderflower liqueur, apple, bitters and ginger beer, from the Cool for Cats summer menu).

Our food choices were a spicy prawn gazpacho shot ($5) and the ‘Must’ fish and frites ($19).

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stools2The fish arrived promptly; four crisp pieces of whiting accompanied by thick homemade tartare and an enamel cup of golden frites. We grazed happily whilst awaiting our drinks and I’m pleased to say that the dish was exactly as I remembered it from Monday. The moist, delicate fish was lightly coated in a crispy batter, perfectly portioned for dunking into the thick, piquant tartare.

The frites were thin, crisp and lightly salted. Aaron and I fought each other for the last three.

fish chip

Our drinks arrived half-way through the cup of frites.I had sampled the Ginuary on Monday so I knew exactly what to expect: an easy-drinking, delicately floral cocktail with notes of elderflower, ginger and juniper. It arrived tall, with plenty of ice and a fresh mint garnish.

Aaron’s Prince Harry was presented in a vanilla-sugar-rimmed Martini glass. It was delicious, with dominant whisky notes (from the Monkey Shoulder whisky and Lochan Ora whisky liqueur) and a bitter finish that was beautifully softened by the sugar rim. I’m not entirely sure why it was called a Prince Harry, but… well, it was orange. And perfectly delicious.

glassrimmenu2For some reason, our gazpacho shot was momentarily forgotten; an attentive waiter chased it up after taking our second round of cocktail orders. It arrived soon afterwards, a proud prawn protruding from a chive-garnished shot glass of vivid red.

It was delicious; fresh, plump and beautifully spiced. However, the presentation definitely fell below that of Monday’s launch party with Russell Blaikie. It took me three photographs to get something that didn’t resemble a dismembered finger in a bloodied glass. Here’s the result:

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Compare this shot to Bryton Taylor’s snap of Monday night’s offering. Just a small difference in presentation, but… well, we do ‘eat with our eyes’. Rest assured, both versions were equally gorgeous in the eating.

Bryton also has some delicious snaps of Rusty’s Ribs ($19), Russell Blaikie’s own recipe based on the (in)famous ribs from Naughty Nuri’s in Ubud, Bali. On Monday, the pork ribs were succulent, sticky and fall-off-the-bone wonderful, accompanied by a refreshing pickled vegetable salad.

We didn’t order this dish on Thursday, however I’d definitely recommend it if you’re visiting Must during the Cool for Cats summer season. It’s meat perfection, Bali style. So, so good.

finAaron’s second cocktail was Purple Print, bourbon with Creme de Mure (blackcurrant liqueur), cranberry, blueberry jam and mint.

This cocktail arrived with a dollop of blueberry jam on shaved ice, which immediately screamed ‘overly sweet’ to me; however, I was pleasantly surprised to discover that it was perfectly balanced with bourbon heat and acidic cranberry.

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I ended with a glass of smooth Spanish Tempranillo, the name of which evades me, whilst occasionally stealing blueberries from Aaron’s Purple Print. We chatted happily, watching a trickle of dinner patrons slowly fill the seated dining area. By 7.30pm, we drained our glasses and settled the bill.

After two visits to Must’s Cool for Cats summer cocktail series, I’d definitely recommend it to anyone looking for a classy summer sundowner along the hallowed Beaufort Street strip. Chef/owner Russell Blaikie, head chef Andre Mahe and head barman Marz have created a beautiful collection of memorable drinks and snacks that have a deliciously light, casual feel. They’re perfect for scoffing after a hard day at work or for sharing with friends.

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Thanks to Russell Blaikie, Sipsmith Independent Spirits and the Must team for a memorable introduction to the Cool for Cats summer cocktail series.

*Update from 13/01/2014: I’ve received information from Must that the smoked negroni is now on the Cool for Cats menu! It’s got delicious Sipsmith gin, Campari, Pedro Ximenez Lustau sherry and aromatic bitters, all smoked over aromatic orange woodchips before being served over an ice sphere. Perthians, get there. Now!

Must Winebar

Open 7 Days, 12 noon – 12 midnight (*Cool for Cats 4-7pm daily in the bar)

519 Beaufort Street, Highgate WA

(08) 9328 8255

courgette salad with lemon myrtle oil, chilli and mint

closeupThere’s something beautiful about summer squash. Their firm, sweet flesh requires little more than a brief flash in the pan before being served, drizzled in oil with a smattering of fragrant herbs.

I love them, whether they’re roasted, grilled, steamed or charred on a hot barbecue… particularly with lots of lemon, minted yoghurt and chilli. Perfectly easy food for summer nights.

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Over the past week, Aaron and I have eaten a lot of summer squash. Our first taste was fresh from Vicky’s garden, thick slices of charred green and yellow courgette bathed in olive oil, black pepper and herbs. We ate with sticky fingers and wide grins as the sun dropped below the horizon, breathing the scent of fresh eucalyptus on the wind.

That evening, our conversation rambled for hours. Plates were refilled, emptied and eagerly mopped up with torn ciabatta. Fresh air, open space and good company makes everything taste better. Sometimes, that’s all you need.

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Back to tonight’s courgette adventure. To be honest, it was more the product of an after-work ‘fridge hunt’ than anything else. Lucky for me, fresh goats cheese, herbs and lemons are staple refrigerator items, alongside home-cured olives, various nuts and grains.

I added these to a bag of fresh baby courgettes that I picked up at the weekend market, shiny and glistening in their skins. In an hour, dinner was on the table: roast chicken, courgette salad, hummus, garlicky tzatziki, sweet potatoes, tomatoes and olives. Summer food done simply.

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The recipe below is more of a ‘concept’ than a strict statement of quantities. It’s a dish that I make often with ingredients that I have on hand (you’ll see that I’ve added some ‘optional’ suggestions in the ingredients list) so all in all, it’s very forgiving.

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In my mind, courgettes partner beautifully with mint, however you could easily substitute coriander or basil as desired. If you’re gluten or wheat intolerant, just switch out the bulgur for cooked and cooled quinoa as a deliciously wholesome alternative.

It may go without saying, but this recipe works brilliantly with all summer squash including yellow squash, pattypans, tromboncinos and crooknecks… just ensure that they’re sliced similarly for ease of cooking.

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Courgette Salad with Macadamia Lemon Myrtle Oil, Chilli and Mint

Serves 4 as a side dish

  • 6-8 small courgettes (zucchini), washed and halved lengthwise
  • 1/4 cup fine grit bulgur (burghul)
  • 1/2 long red chilli, finely chopped (remove seeds if you’d like less heat)
  • mint and parsley leaves (about 1/4 cup in total) washed and finely chopped
  • 1 tbsp finely grated lemon zest
  • good squeeze of lemon juice
  • about 30g goats cheese, crumbled (substitute good quality feta)
  • Brookfarm macadamia oil infused with lemon myrtle (substitute another lemon infused oil or good quality extra virgin olive oil)
  • sea salt
  • freshly cracked black pepper
  • optional: toasted, crushed pistachio nuts or macadamias (sprinkle over to serve)
  • optional: small handful of pitted green olives, finely sliced

Heat a large griddle pan over high heat until hot but not smoking. Toss the courgettes in a little macadamia oil then lay them in a single layer onto the hot griddle, ensuring that each piece is in contact with the hotplate.

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Cook for 5 minutes each side or until cooked through and slightly charred.

Place the raw bulgur into a heatproof bowl or jug. Cover with boiling water until fully submerged, then cover with plastic wrap or an upturned plate.

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Leave for 10 minutes or until all of the liquid has been absorbed. Fluff with a fork and allow to cool.

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Place the chilli, mint, lemon zest, lemon juice, salt and pepper into a small bowl (if using olives, combine at this point). Drizzle over a good slug of lemon myrtle macadamia oil, then toss to coat.

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When the bulgur has cooled, combine with the chilli, mint and lemon mixture. Mix well.

Lay the courgettes out onto a serving plate. Top with the seasoned bulgur (make sure to pour over all of the juices) then crumble over the goats cheese.

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Grind over some cracked black pepper then drizzle over some extra lemon myrtle macadamia oil. Add some chopped mint and/or toasted, crushed nuts if desired.

sideplateBrookfarm macadamia oil infused with lemon myrtle is an award-winning high quality oil produced in New South Wales, Australia. It has a high smoke point (210 degrees C / 410 degrees f) and the beautiful herbal tang of lemon myrtle, an Australian spice that is unique to the northern rivers.

Brookfarm macadamia oil infused with lemon myrtle is a wonderful accompaniment to seafood, vegetable and pasta dishes. Find stockists here.

brookfarm

Disclaimer: Brookfarm supplied me with a sample of their macadamia oil infused with lemon myrtle for the purpose of this recipe post. However, I was not compensated for this post and as always, all opinions are my own.

blueberry and peach porrij crumble slice

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It’s hard to believe that I’m writing this post on the fifth day of January, 2014. Where did the holiday season go? After months of expectation, the festivities and countdown have finished; twinkling lights and streamers have been cleared and returned to cardboard confinement. The new year is barreling full-steam ahead.

Over the past few days, I’ve heard many friends discussing their personal ‘new years resolutions’, a concept that I’m familiar with but have never practiced. More exercise, less sugar, less alcohol, more productivity… all very worthy ideas.

I guess I’m of a similar mindset, despite lack of proclamation. Aaron and I went for our first run of the year on Thursday, around 4km of varying terrain including Jacob’s ladder and the insufferable Kokoda track. On Friday, we tackled a sizeable walk around Tomato Lake, watching families picnic and waterbirds building nests.

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From a nutritional point of view, I’ve also been focusing on fresh organic produce after the unavoidable excess of Christmas. Bowls of Brookfarm natural macadamia muesli with fresh blueberries and organic yoghurt, homemade hummus with spicy harissa and raw vegetables, grilled chicken with quinoa, homegrown herbs, pomegranate arils and plenty of lemon.

Simple, wholesome food, healthy fats, minimally processed. I feel better for it. Infinitely.

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peaches

One of the most beautiful things about Summer is the ready availability of fresh seasonal fruit such as blueberries, mangoes, peaches, sweet strawberries and nectarines. I’ve been lapping it up, eating fresh bowls of mango with plenty of mint, adding grilled peaches into salads and blueberries into jam and baking.

This Saturday morning, I decided to turn three punnets of blueberries into a healthy crumble slice, sandwiched with Vicky’s tiny homegrown peaches between layers of crunchy amaranth, oats, macadamias, flax and quinoa (courtesy of Brookfarm‘s organic Power Porrij).

The house smelled divine during the baking process; buttery crumble interspersed with sweet cinnamon, bubbling fruit and earthy grains.

fruit

After allowing the slice to cool, I roughly cut it into squares before devouring a piece immediately. The soft, moist fruit was a perfectly sticky foil for the crunchy, organic wholegrain crumble. Delicious. Definitely moreish. Slightly ‘healthy-tasting’ in the best of ways.

This slice is perfect as a transportable energy snack for work, school or leisure. In fact, Aaron and I have packed a few pieces into an airtight container to take to a picnic this afternoon… and I am certain that I’ll be taking a piece to work tomorrow.

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Happy new year everyone. Thanks to all of you who regularly read Laura’s Mess, particularly those who take the time to comment and share ideas or thoughts with me. You’re a precious source of inspiration and friendship, despite the fact that we are yet to meet. May 2014 be the very best year yet.

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Blueberry and Peach Porrij Crumble Slice
Makes 24 pieces

  • 1 cup raw caster sugar
  • 1 tsp baking powder
  • 1 1/2 cups plain (all purpose) flour
  • 2 cups Brookfarm Power Porrij (find stockists here)
  • 220g cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • zest of 1 lemon (about 1 tbsp)

For the fruit filling:

  • 2 cups fresh or frozen blueberries
  • 2 cups pitted, diced fresh peaches (about 4 medium fruit)
  • 1/2 cup white caster sugar
  • 1/4 cup plain (all purpose) flour
  • juice of 1 lemon

Preheat your oven to 375 degrees f (190 degrees C). Grease and line a 9×13 inch shallow baking pan, then set aside.

Base: In a medium bowl, stir together the raw sugar, baking powder, cinnamon, flour and Porrij mix. Mix in the salt and lemon zest.

porrij

bowlmix

Using your fingers, rub in the cubed butter until the mixture comes together into a crumbly dough. basedough

Press half of the dough into your prepared pan. Refrigerate the pan and the rest of the dough whilst you prepare your filling.

base

Filling: In another bowl, stir together the sugar, flour and lemon juice. Gently mix in the blueberries and diced peaches.

berryflourmix

Remove the crust from the refrigerator and spoon over the fruit mixture, ensuring an even distribution of blueberries and peaches. Crumble the remaining dough over the fruit mixture (don’t worry if patches of fruit show through).

layermont

Bake the slice in a preheated oven for 45-60 minutes, or until the top is golden brown and the fruit mixture is bubbling at the sides (it should look slightly ‘jammy’ in consistency).

Cool completely before cutting into 24 squares (I’d recommend refrigerating it for an hour to prevent the crust from crumbling). Store in plastic wrap or in an airtight container for up to four days.

handheld

This slice is also a worthy dessert à la mode, served warm with a scoop of vanilla ice cream… because everyone needs a little indulgence sometimes.

Disclaimer: Brookfarm is an Australian-owned, New South Wales based company that prides itself on the production of delicious, premium quality macadamia products and wholefoods. The company supplied me with samples of their Power Porrij for this recipe post, however I was not compensated and all thoughts and opinions are my own.

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