A Pretend Chef

A very easy side salad that can be served with or without the cheese. An ideal accompaniment to a BBQ.  Ingredients 2 to 3 bunches of asparagus (approximately 20 to 30) 100gm baby spinach 1tbs olive oil (for grilling) 50gm to 70gm shaved parmasen cheese (my preference is reggiano) 2tbs extra virgin olive oil 1tbs good quality balsamic vinegar salt & pepper to taste Method After washing the asparagus, gently bend each piece till they snap and discard the woody base segment. Mix the asparagus in a large mixing bowl with the olive oil and cook over a high heat BBQ grill for 2-3 minutes then turnover and cook for another 2-3 minutes until they are lightly grilled, being careful not to burn them. Transfer the cooked asparagus pieces back to the mixing bowl and allow to cool slightly for a couple of minutes. Arrange the spinach on a large flat serving platter then layer the cooked asparagus pieces over the top. Sprinkle with the cheese. Drizzle over the extra vi...

I saw this recipe, or something very similar, in a food magazine a couple of years ago that I have since lost. The candied feta gives it an interesting twist. This makes an excellent side salad to accompany barbecued meat. Ingredients 4 zucchini cut diagonally into 1/2 cm wide pieces small handful fresh oregano leaves small handful pine nuts lightly toasted 100gm firm feta cheese 1 tbs extra virgin olive oil for grilling the zucchini 2 tbs extra virgin olive oil for the salad dressing 1 tbs aged red wine vinegar 1/2 tsp sugar salt & pepper for seasoning to taste Method Pre-heat a fan forced oven to 120C. Crumble the feta onto a sheet of baking paper on a flat baking tray and sprinkle over with the sugar. Place in the oven for 30 to 35 minutes, remove and allow to cool for 10-15 minutes.  Mix the 1 tbs of oil in a bowl with the zucchini pieces and BBQ over a hot grill until soft, turning frequently ensuring it doesn't burn. Once cooked remove ...

This is an easy mid-week vegetarian dinner and is also great served at room temperature so ideal to pack for picnics. This recipe happens to include parsley and basil, however I generally throw in whatever herbs I have fresh on hand. The measurements don't need to be exacting and you can mix it up with the cheeses used. For instance, in place of provolone you can use cheddar or another firm cheese. I sometimes add a few pieces of feta just to add some additional flavour if desired. Ingredients 200gm Broccoli florets (cut into halves) 6 Whole eggs 6 Egg whites 70gm Provolone cheese (shredded) 90gm Parmesan cheese (shredded) 25gm Parsley finely chopped 25gm Basil finely chopped 1/2 Red onion finely chopped 1 Clove garlic finely chopped 1 tbs. olive oil Sea salt & pepper for seasoning Method Steam the broccoli florets until just cooked. You don't want them soft, just offering a little resistance when you bite. If you don't have a ste...

This dish is so simple and yet has an amazing amount of flavour. It's healthy and can be served hot immediately once cooked, or cooled and served as a side salad at room temperature.  Ingredients 900gm Borlotti beans (un-podded) 2 tbs. Olive oil 1 Onion diced 2 Cloves of garlic thinly sliced 1 Small handful of continental parsley chopped 2.5 Cups of vegetable stock Sea salt and pepper to taste Method Pod the beans into a bowl, discarding any that are mouldy or appear to have spoilt. Heat the oil in a heavy based, deep frying pan. Add the garlic and onion and fry on a medium heat for approximately 5 minutes until soft. Add the parsley (saving a small amount for garnish) and fry for a further minute. Pour in the stock and then add the beans. Bring to the boil and reduce heat to medium / low. Add salt and pepper to taste and simmer for between 30-35 minutes until most of the liquid is absorbed.  Serve hot or at room temperature, whatever your preference. ...