food for thought

by michelle

Posts Tagged ‘Matt Preston

sweet corn bake

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Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn.

sweet-corn-bake

Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the corn from 3 fresh corn cobs and add to the leek, cooking for a few minutes more. In a bowl combine this mixture with 2 cups of small-curd cottage cheese, 1 cup of mik, 2 large eggs, 1 cup of masa harina suitable for making arepas (this is flour made from roasted white corn and is available at Spanish and South American stores), 1 teaspoon of baking powder and half a cup of  grated easy-melt cheese such as Colby. Season to taste with salt and pepper and mix to combine. Pour the mixture into a greased oven dish and bake for 50-60 minutes or until golden brown.

To accompany my corn bake I made this amazing quick tomato relish or salad from a recipe by Christine Manfield published by Gourmet Traveller.

sweet-and-sour-tomatoes

Heat 4 tablespoons of vegetable oil over medium heat in a fry-pan and add  1 teaspoon each of cumin and brown mustard seeds. When they sputter add 4-6 chopped tomatoes and stir. Now add ½ a teaspoon of ground cumin, 1 teaspoon of ground coriander, 1½ teaspoons of chilli powder, 1 teaspoon of salt and 2 tablespoons of white sugar. Reduce the heat and simmer for a few minutes but don’t allow the tomatoes to break down completely. Serve garnished with fresh coriander.

caramelised-bacon-and-pepitasAnd last but not least, this crunchy and decadent topping or accompaniment  of caramelised bacon and pepitas is from a recipe by Matt Preston. 

In a fry-pan cook 60g (2 oz) of bacon (cut into strips) until browning. Add 60g (2 oz) of pepita seeds and cook for another minute before adding 2 tablespoons of brown sugar. Cook until the sugar melts and coats the seeds and bacon. Delicious with anything!

Written by michelle picker

October 1, 2013 at 6:26 am

meatloaf + barbeque sauce

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A simple meat loaf with a wonderfully complex barbeque sauce. Thank you Matt Preston.

meatloaf-with-bbq-sauce

Preheat the oven to 180℃ (350℉). Into a large bowl place 500g (1 lb 1½ oz ) each of beef mince and good pork sausages ( casings removed ), 1 finely chopped red onion, 3 finely diced cloves of garlic, 125g ( 4½ oz ) of rolled oats, 1 egg, 250 ml ( 8½ fl oz ) of milk and a pinch salt.  Line a baking tray with baking paper and shape the meatloaf mixture into a long loaf. Bake for 30 minutes. Meanwhile, make BBQ sauce. In a saucepan combine 250 ml ( 8½ fl oz ) of tomato sauce (or ketchup), 2 teaspoons of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of English mustard powder, 120g ( 4¼ oz ) of molasses ( treacle ), 1 teaspoon each of ground allspice and paprika, 2 tablespoons of Worcestershire sauce, 60ml ( 2 fl oz ) each of maple syrup and cider vinegar and 2 tablespoons of brown sugar. Cook, stirring occasionally, until the sauce thickens. Add 3 tablespoons of bourbon and a strong shot of espresso and stir to combine. Remove from the heat and transfer half of the sauce to a jug for serving. When the meatloaf has been baking for 30 minutes, remove it from the oven and pour half of the BBQ sauce over the top, using a pastry brush or knife to spread the sauce evenly. Return it to the oven for a further 30 minutes or until cooked through. Serve with potato mash.

Written by michelle picker

September 19, 2013 at 6:37 am

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