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Stuffed red capsicums

Created by Norma Dakhoul

Cuisine: Lebanese Prep Time: 30 min(s) Cook Time: 40 min(s) Makes 6

These vegetarian capsicums are stuffed with rice, herbs and baharat, an aromatic spice blend used in Middle Eastern cuisine. Other commonly used stuffing ingredients include pine nuts, chickpeas, sumac and paprika. Serve as an entre or as part of a banquet. Level of difficulty: medium Season: Spring, Summer

Ingredients
1 cup medium-grain rice, washed 2 tomatoes (about 1 cup), finely chopped 1 large brown onion, finely chopped 1 cup loosely packed, finely chopped flat-leaf parsley cup finely chopped mint 125 ml ( cup) olive oil 80 ml ( cup) lemon juice 1 tsp salt 2 tsp baharat spice mix 6 medium-size red capsicums (see note) Baharat spice mix (see note) 1 tsp ground allspice tsp ground black pepper tsp ground cinnamon tsp ground coriander tsp ground cumin tsp ground nutmeg

Preparation

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Preheat oven to 170C. Combine the baharat ingredients and set aside. In a large saucepan, combine the rice, tomatoes, onions, herbs, olive oil, lemon juice, salt and baharat and mix well. Add 275 ml cold water and stir to combine. Bring to the boil over high heat. Reduce the heat to a simmer and cover with a lid. Cook gently for 1213 minutes until all the liquid has been absorbed. Remove from the heat and spread the rice on a tray to cool. Meanwhile, slice 2 cm down from the top of each capsicum and reserve. Using a spoon scrape out the seeds and membrane. Arrange the capsicums in a baking dish to fit snugly. Fill the capsicums with the cooled rice and cover with the reserved tops. Drizzle with olive oil and sprinkle with salt. Add 125 ml ( cup) water to the baking dish and transfer to the oven. Bake for 3040 minutes until the capsicums are tender when pierced with a skewer. Cool and arrange on a platter to serve. Note Baharat can be found in Middle Eastern delicatessens but freshly made it will have a far superior flavour. Store leftover baharat in an airtight container. Filling makes enough to fill 6 x 150 g capsicums. SBS cooks notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 5560 g, unless specified. Photographs by Alan Benson.

Crumbed fried zucchini

Created by Maria Benardis

Cuisine: Greek Prep Time: 15 min(s) Cook Time: 20 min(s) Serves 4

Kefalotiri and kefalograviera are Greek hard cheeses made from a mixture of sheep's and goats milk. Commonly used to make the Greek dish saganaki and perfect for frying, here they add luxuriousness to the breadcrumb coating. Served with a Greek salad for a hearty entre. The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

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Level of difficulty Medium Season Spring / Summer

Ingredients
3 medium zucchinis 60 g (1 cup) fresh bread crumbs 90 g (1 cup) finely grated kefalotiri or kefalograviera cheese (see note) 2 tsp dried oregano salt and cracked black pepper 2 large eggs, lightly whisked 75 g ( cup) plain flour olive oil to shallow fry 1 lemon, cut into wedges to serve

Preparation
Slice each zucchini lengthways into 45 slices, approximately cm thick. Combine the breadcrumbs, cheese, oregano, salt and pepper in a bowl and mix to combine. Place the eggs and flour in separate bowls. Heat 1 cm of olive oil in a large frying pan over medium-high heat. Dip each zucchini piece firstly in flour, shaking off any excess. Next dip the zucchini in egg, allowing excess to drip back into the bowl. Finally toss the zucchini with the breadcrumb and cheese mixture, pressing lightly to coat. Working in batches, lower the zucchini slices into the hot oil and fry for 1 2 minutes on each side until golden brown. Remove the zucchini and drain on paper towel. Add more oil between batches if necessary. Arrange the fried zucchini on a platter and season with salt. Serve with lemon wedges. Note Kefalotiri and kefalograviera cheeses are available at Greek delicatessens. If unavailable, substitute with Parmesan. SBS cooks notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 5560 g, unless specified. Photography by Alan Benson.

Chickpea korma
Created by Stockfood Australia

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Cuisine: Indian Serves 4

Ingredients
250g chickpeas, soaked overnight 2 onions, finely chopped 3 garlic cloves, finely chopped 2 red chilli peppers, cut into rings 1 tsp fresh root ginger, grated 50g almonds 2 tbsp ghee 1 pinch ground cardamom 1/2 tsp ground cinnamon 1 1/2 tsp ground cumin 1 tsp ground coriander 400ml coconut milk 250g basmati rice 1 1/2 tsp garam masala 150g cherry tomatoes, quartered 1 spring onion, sliced diagonally, to garnish

Preparation
Combine the onion, garlic, chilli, ginger and almonds in a large bowl. Heat the ghee in a pot until melted. Add the cardamom, cinnamon, cumin and coriander, and fry, stirring often. Add the onion mixture, and fry, stirring constantly, for 2-3 minutes. Add the coconut milk and chickpeas. Simmer, uncovered, for 45 minutes, stirring occasionally. Cook the rice according to packet directions. Stir the garam masala into the korma and season with salt. Add the cherry tomatoes towards the end and allow to steep for 1-2 minutes. Serve the korma over the rice. Garnish with spring onion. Serve with a tomato-cucumber salad, if desired.

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Onion tart
Created by Raymond Blanc

Cuisine: French Prep Time: 30 min(s) Cook Time: 55 min(s) Serves 8

This dish is a tribute to the magnificent region of France where I come from, and one day you must make it part of one of your dinner parties! Chilling time: 1 hour Resting time: 10 minutes Level of difficulty: Easy Special equipment: 21cm x 2.5cm tart ring; wooden bakers peel or a heavy baking tray. Planning ahead: The pastry must be prepared at least 30 minutes in advance and refrigerated. The tart can be made up to 30 minutes prior to serving and kept warm.

Ingredients
For the pastry 200g plain flour Pinch of salt (see note 1) 100g unsalted butter, diced 1 x 55g egg (see note 2), plus 1 egg yolk extra, beaten, to brush 15ml cold water (see note 3) For the filling 50g unsalted butter 450g onions, finely sliced 4 pinches salt 2 pinches cayenne pepper 2 pinches ground nutmeg 10g plain flour 100ml milk, warmed 100ml crme frache

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3 eggs, beaten 100g bacon lardons (see note 4)

Preparation
To make the pastry using a food processor (see note 5), pulse the flour, salt, butter, egg and water for 2030 seconds, until the dough is a sandy texture. Turn out dough onto a clean work surface, and knead into a ball for 10 seconds, until the dough comes together (see note 6). Alternatively, to make the pastry by hand, mix together the flour and salt in a large bowl. Add the butter and using your fingertips, lightly rub and lift until mixture is a sandy texture. Make a well in the centre and add the egg and the water. Using your fingertips and small concentric circles, work the egg and water into the mixture until combined and clumping together. Using your hands, press the dough together (see note 6). Pinch off 2030g of the dough, tightly wrap in plastic wrap and reserve for patching up any holes. Roll remaining dough into a cylinder, cut in half and roll each portion into a 2cm-thick disc (see note 7). Wrap in plastic wrap and refrigerate. Preheat oven to 170C. Place a baking stone or heavy baking tray on middle rack of oven. Place the dough between two 40cm-square pieces of plastic wrap and roll out to a 3mm-thick circle (see note 8). Place the tart ring on a wooden peel or heavy baking tray lined with greaseproof paper. Discard top piece of plastic wrap, then lift plastic wrap underneath, holding two corners closest to you (dough will cling to it). Lay the dough over the tart ring. Lift the edges and push into the ring, then press over the base of the tart. Ensure the dough is neatly compressed and moulded into the shape of the ring, to minimise shrinkage or collapse of the dough. Remove plastic wrap and use rolling pin to trim edges. Using a thumb and index finger, push rim of the pastry case so the dough extends 2mm above rim of ring (see note 9). Use a fork to prick the base of the tart (see note 10). Chill for 1 hour, until firm (see note 11). Place the tart ring on a prepared baking stone or baking tray and bake for 20 minutes. Remove from oven and brush inside of tart with extra beaten egg yolk. Bake for a further 2 minutes, to cook the egg and seal the pastry. Meanwhile, to make the filling, cook the butter and onions in a large saut pan over a medium heat for 15 minutes, until soft and lightly coloured. Season with salt, cayenne pepper and nutmeg to taste. Stir in the flour and cook for 5 minutes. Slowly add the milk, stirring, then the crme frache. Simmer the onion mixture for 5 minutes, then remove from the heat. Stir in the beaten egg, then the bacon lardons. Return the tart case to the oven and gently pour in the filling. Bake for 30 minutes, until the base is golden brown (see note 12). Rest for 10 minutes, then slice and serve. Chefs notes 1 Always use the best salt with the least refining. Never use salt with anti-caking additives. 2 Buy organic or free-range eggs. They follow good husbandry practices and good ethical standards. The best-before date sets the shelf life of the egg, which is 21 days after it has been laid. Try to use fresh eggs. 3 The water adds moisture so the starch, sugar and egg binds together, allowing you to work the dough more easily and making the dough less prone to cracking. 4 To make bacon lardons, cut a 100g piece of bacon into 2mm cubes. Blanch, then saut in a dry frying pan for 4 minutes, until lightly caramelised. 5 All my life I have tried to establish the closest possible relationship with ingredients. I thought by hand was always better than by machine. Having tried this recipe in a food processor, pulsing the mixture together I saved time, but I had a lesser pastry. By hand you will achieve perfect shortbread quality, so I am happy to confirm that by hand is better. The dough made in the machine can be easily over-mixed, making a pastry that is too delicate and powdery. 6 If you knead the dough for too long, the ingredients will be too intimately mixed together and the dough will become elastic and retract during cooking. The pastry will also be less flaky as all the air has been removed. 7 I am sure you have done a recipe where you have balled the dough and it has taken you 10 minutes of bashing the cold dough into a flatter shape. Rolling the dough into two 2cm discs avoids all these aggravations. 8 Rolling the dough between squares of plastic wrap is a marvellous little technique. You will not need flour, which will make the pastry heavier, and your work top will be cleaner, but mostly it solves the problem of rolling a delicate dough in a warm kitchen, when it is sticking, making a real drama. 9 We do not use any dried beans to blind-bake the dough. By pushing the edge of the tart to 2mm above the rim, you are minimising the retraction of the pastry during cooking. 10 By pricking the base of the tart case, you allow and the steam generated during cooking to escape, helping to keep the case flat and level. 11 Chilling or resting the pastry before you cook it minimises any shrinkage. 12 The safest way to check the base of your tart is to use a spatula and gently lift the tart to check the colour of the base. Make sure it is a golden brown colour. SBS cooks notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 5560g, unless specified.

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Homemade filo pastry with cheese and spinach filling (kloropita)

Created by David Tsirekas

Cuisine: Greek Makes 6

The dough may be frozen at the end of step 3 for up to 2 months. At the restaurant David serves this dish with a spiced yoghurt and roasted capsicum and tomato sauce. For best results, start this recipe a day ahead.

Ingredients
300g (2 cups) plain flour, sifted, plus extra, to dust 3 tbsp extra virgin olive oil Cheese and spinach filling 25g butter 1 tbsp plain flour 125ml ( cup) warm milk 250g Bulgarian fetta*, grated 250g ricotta, crumbled 4 silverbeet leaves, stalks removed 2 tsp olive oil bunch spring onions, finely chopped 2 tbsp dill, chopped cup flat-leaf parsley, chopped

Preparation
To make filling, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until starting to change colour. Slowly add milk and cook, stirring, for 2 minutes or until slightly thickened. Add fetta and ricotta and stir to combine. Blanch silverbeet leaves in a pan of boiling water for 45 seconds or until wilted, then drain and refresh in iced water. Drain, squeeze to remove excess water, and chop. Heat oil in a frying pan over medium heat. Add spring onions, dill and parsley and cook for 2 minutes or until onion is softened. Add to cheese mixture with silverbeet and stir to combine. Season with salt and pepper. Cool. Combine flour and 1 tsp salt in a bowl. Stir in 165ml water until mixture comes together; add more water if necessary. Turn out onto a lightly floured work surface and knead until mixture forms a stiff dough. Add 2 tbsp oil, 1 tbsp at a time, kneading between each addition for a further 5 minutes or until dough is smooth and elastic. Coat with 2 tsp oil and place in a bowl. Cover with a tea towel and stand in a warm, draught-free place for 2 hours.

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Turn dough out onto a lightly floured work surface and divide into 6 rounds. Flatten each round to 1cm-thick and brush with remaining 1 tbsp oil. Place 3 rounds on top of each other, cover, and refrigerate for 1 hour or overnight until cold. Preheat oven to 200C. Working with one stack of dough at a time, using a rolling pin, roll out on a large floured rectangular table to as thin as you can. Then, place your hands under the dough, palms facing down, and gently stretch the dough using the back of your hands until it reaches 60cm x 1.2m. Cut dough into 3 x 40cm x 60cm pieces and brush each piece with extra oil. Leaving a 4cm border, place one-sixth of the filling along the short edge in three portions. This will help prevent the coil from bursting. Fold pastry border over filling and roll up into a log. Roll pastry into a coil and trim the end. Repeat with remaining filo and filling. Place each coil side-by-side on a greased oven tray with cut-ends touching. Bake for 25 minutes or until golden. * Bulgarian fetta, available from delis, is a saltier, creamier style of fetta. As seen in Feast magazine, Issue 11, pg92.

Photography by Alan Benson and Jason Loucas

Zucchini slice
Created by Joanna Reymond

Cuisine: French Prep Time: 20 min(s) Cook Time: 45 min(s) Serves 4-6

Joanna Reymond is the daughter of acclaimed chef and restaurateur, Jacques Reymond. She grew up surrounded with incredible food. Sundays were family days with the restaurant closed and her dad would cook up a feast for family and friends. Those Sundays were the foundation of her passion for food that she shares on her website Mums lunch. In this audio segment Joanna Reymond shares with us her family story and the secret of the zucchini slice, a recipe by her great aunt Ginette.

Ingredients

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4 large eggs 1 tbsp olive oil 3 zucchinis, grated 1 onion, peeled, finely chopped 100g Gruyere cheese 1 125g self-raising flour 1 100ml cream 1 Salt and pepper, to taste

Preparation
Preheat the oven to 180C. P Using a fork beat the eggs and oil together in a small bowl. U Combine the remaining ingredients in a separate bowl. Add the egg and oil mixture and stir to combine. A Pour the mixture into a baking dish and spread evenly. Bake for 45 minutes, until golden brown. Allow to cool slightly before slicing.

Spinach pie
Created by Ladis Sosa

Cuisine: South American Prep Time: 20 min(s) Cook Time: 30 min(s) Serves 8

This Uruguayan and Argentinian spinach pie actually has its origins in Italy. There is a huge variety of ways of preparing it; here we discuss the basic recipe. You can then add the flavours you prefer and experiment according to your tastes.

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Ingredients
700g frozen spinach (or fresh) Oil, for frying 1 onion, finely chopped 3 garlic cloves, finely chopped 200g grated cheese Salt and white pepper 2 tsp sugar 5 eggs 2 sheets puff pastry

Preparation
Preheat the oven to 180C. Defrost the spinach. If using fresh spinach, wash and cut into large chunks and boil in plain water for 5 minutes. Drain and squeeze all the liquid out of the spinach leaves. In a large pan, fry the onion and garlic with a little oil until soft. Add the spinach to the pan and mix well. Add the cheese, salt, pepper and sugar to season. Crack 1 egg and add to the mix, stirring it through. Remove from the heat. On a greased pie dish, lay out 1 sheet of puff pastry. Fill with the spinach mix. Make 4 holes in the mix and crack an egg into each of the holes. Cover the pie with another sheet of puff pastry, making sure you trim the edges neatly. Cook in the oven for 30 minutes. Serve warm with salad or cold as a snack.

Zucchini and capsicum frittata

Created by Suzanne Gibbs

Photography: Richard Mortimer

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Cuisine: Italian Servings: Serves 4 Cooking Time: Less than 30 minutes Course: Breakfast, Lunch Flavours: Chicken, Easy recipes

Zucchini and capsicum frittata

Ingredients
2 tablespoons olive oil 4 zucchini, thinly sliced 1 small onion, finely chopped 1 red capsicum, cut into thin strips 1 green capsicum, cut into thin strips 8 large eggs 2 tablespoons chopped parsley cup (40g) grated parmesan crusty bread, to serve

Preparation
Heat 1 tablespoon of oil in a 23cm heavy-based frying pan on medium. Add zucchini, onion and capsicum. Season to taste and cook for 10 minutes, stirring, until tender. Cool slightly. Whisk together eggs, parsley and half of parmesan. Add vegetables and stir to combine. Wipe pan and heat remaining oil on medium. Pour in egg mixture, distributing vegetables evenly. Cook frittata for 7 minutes, without stirring, until edge is set but centre is still soft. Remove from heat, sprinkle with remaining parmesan. Place under a preheated grill and cook for 3 minutes, until golden. Slide frittata onto a serving plate and cut into wedges. Serve with bread.

Zucchini and fetta frittata

Created by Matthew Evans

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Cuisine: Modern Australian Prep Time: 15 min(s) Cook Time: 15 min(s) Serves 3

A real frittata isnt a quiche without pastry. Its an omelette, though one that isnt folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone. Wine match Moo Brew Hefeweizen (wheat beer), Tas Egg dishes are always an interesting challenge when you go to the drinks cabinet. Both the cheese content and the cooking technique will yield a fluffy, smooth egg dish, which can send you in a couple of directions. A really crisp, dry white, like an Adelaide Hills Sauvignon Blanc, will work as far as it cleans up the palate and refreshes, but try it with a naturally cloudy, character-filled wheat beer for something a bit different. Lets stick to a Tassie drop, like the Moo Brew Hefeweizen, to go with Matthews beautiful frittata. Its the texture where this match really works; the creamy, soft, low-hop bitterness beer coupling nicely with the silky frittata. -Dan Coward

Ingredients
7 eggs Generous pinch of salt Freshly milled black pepper 1-2 tbsp pork fat 1-2 small zucchini, sliced thinly White part of 1 leek, washed well, cut in half, sliced thinly 50g fetta

Preparation
In a medium-sized bowl, beat the eggs, salt and pepper with a fork to combine well. In a large, non-stick frying pan, heat the pork fat over a medium heat and gently saut the zucchini. Add the leeks and cook until soft. Turn up the heat and then pour in the egg mixture. Stir around lightly until it starts to set on the bottom of the pan. Dot the fetta on top of the frittata. Place the frittata under a very hot grill for about 2 minutes, until the frittata is just cooked through and brown on top.

Pizza allAndrea
Created by Angela Nahas

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Cuisine: Italian Makes 1 x 38cm x 26cm pizza

There is some debate to the origins of this dish, but many claim it was created in honour of Genovese admiral Andrea Doria.

Ingredients
7g sachet dried yeast 60ml ( cup) lukewarm milk 2 tbsp extra virgin olive oil 500g (3 cups) plain flour, plus extra, to dust 350g (1 cups) passata or tomato pasta sauce 110g (about 40) white anchovies in oil*, drained 160g (1 cup) Ligurian olives or other small black olives Shaved parmesan and oregano leaves, to serve

Preparation
Dissolve yeast in milk and set aside for 10 minutes or until mixture bubbles. Stir in 1 tsp salt and 1 tbsp oil. Place flour in a large bowl and make a well in the centre. Pour in yeast mixture and mix until a firm dough; add a little warm water if mixture is too dry. Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. (Alternatively, use an electric mixer fitted with a dough hook.) Place dough in a greased bowl, cover with plastic wrap and leave in a warm, draught-free place for 1 hour or until dough doubles in size. Punch down dough and turn out onto a lightly floured work surface. Using a rolling pin lightly dusted with flour, roll dough to fit a greased 38cm x 26cm oven tray. Prick dough with a fork and brush with remaining 1 tbsp oil. Preheat oven to 250C. Spread passata over pizza base and top with anchovies and olives. Bake for 15 minutes or until base is golden. Scatter with parmesan and oregano to serve.

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* White anchovies in oil are available from delis and specialist food shops. Substitute regular anchovy fillets. DRINK 2008 Prunotto Dolcetto dAlba, Piedmont, Italy ($22) As seen in Feast magazine, Issue 9, pg82.
Photography by John Laurie.