Returning to the kitchen with a basket of Autumn bounty presents a challenge: pasta, soup or composed salad- that is the lunchtime question. I’m not a sandwich person: too many school and work lunches, eaten on the run, killed the sandwich option for me forever. The provincial classic, Soupe au Pistou, combining green beans, tomatoes, zucchini, new potatoes, shelled red and white beans, then topped with a spoon of pesto, is an all time favourite. Warm composed salads are the other. With a few pantry and fridge staples, such as couscous and Halloumi cheese, this salad came together magically.
Ingredients for two large serves
100g pearl couscous
1 tablespoon EV olive oil
1 garlic clove, finely chopped
½ red capsicum, finely diced
1 cup vegetable stock
Halloumi cheese, drained or one small packet, cut into serving shapes*
a little EV olive oil for frying and grilling
one small zucchini, chopped thickly into 2 cm chunks on the diagonal
two or more fresh ripe figs
mint leaves, torn
ground sea salt and pepper
vinaigrette or lemon juice to dress (optional)
Make the pearl couscous. In a small heavy based saucepan, add the oil, then add the couscous, capsicum and garlic and quickly toast over medium heat, stirring for 30 seconds on medium heat.
Add the stock. Reduce heat to medium/low and cook, covered, for 20 minutes or until the stock is absorbed and the couscous is soft.
Meanwhile, heat a stove top grill pan and grill the zucchini chunks. Remove and set aside. Season.
In a regular frying pan, cook the Halloumi pieces in a little oil until brown on both sides. Remove and set aside.
Halve the figs. Dunk the cut side in a little honey and fry in the on the cut side until brown and caramelised.
Assembling the salad.
Lay the warm couscous on a flat serving plate. Then add the zucchini, followed by the Halloumi, then the figs. Scatter torn mint over the dish, season and dress lightly.
I buy Halloumi in 1 kilo jars for around AU$10. The cheese keeps well in its salty brine and provides enough cooking cheese for around 6 months. Small packets of Halloumi from supermarkets would make this dish more costly.
Kefalograviera cheese fries well and would make a good substitute for Halloumi.
Other pantry staples could be substituted for the pearl couscous, such as orzo pasta. Use what you have.
This is an Almost Italian original recipe, inspired by this year’s stash of fresh figs.
The Sagra di Zucchini continues at Casa Morgana as the crop picks up speed, and it’s a race to snare modest sized zucchini before they turn into giants. Zucchini fritters make a very satisfying and economical lunch, but rely on a couple of other key players- abundant herbs and good quality fetta cheese- to push the flavour from bland to gustoso. There are many varieties of fetta available in Melbourne, especially in the Greek delicatessen at fresh markets. At last count, my favourite Supermarket Deli in Brunswick stocked around 12 varieties. As this dish only requires a small chunk, I prefer to use Dordoni fetta, while I’m happy enough to use cheaper fetta cheese in Spanakopita or Tiropita.
Mucever, Zucchini Fritters Turkish style.
700 gr zucchini, coarsely grated
1 bunch spring onions/green onions/scallions white and green finely chopped
170 gr fetta cheese, crumbled
1/2 cup fresh dill, chopped
1/2 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
2 large eggs, lightly beaten
1/2 cup all-purpose/plain flour ( try chick pea flour for a GF version)
olive oil for frying.
Place the zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Let it sit for 1 hour to drain. Lightly squeeze out the moisture and dry with paper towels.
Place the zucchini in a large bowl and mix in the spring onions and herbs. Then add the eggs and mix well. Finally sprinkle over the flour and mix. Add salt and pepper.
Heat a large skillet or frying pan containing a thin film of oil. Drop tablespoons of the batter into the oil, spreading them to make thin, small pancakes. Cook until golden brown on both sides.
Serve hot with yogurt and mint sauce.
This recipe is from my favourite cookbook, a battered copy of From Tapas to Meze, by Joanne Weir, 1995.
Throughout Italy, various villages and towns hold an annual sagra or festival, very often dedicated to a specific locally grown or produced food, such as frogs, chestnuts or onions, or a local dish such as frico, polenta or risotto. A quick search of the various sagre in Italy will reveal many festivals devoted to pumpkin but not to zucchini. If you think about it, the pumpkin or Zucca is the Zucchino‘s much bigger sister. Orange versus green. Female versus male, fat and rounded versus thin and elongated. Anything you can do with a pumpkin can be adapted to the zucchino; stuff, fry, bake, layer, grate and soup them. Oh and pickle them too.
It’s high time to announce my own Zucchini Sagra. Come along and try my new zucchini recipes this month, or better still, suggest some more unusual ways of using this prolific garden beast.
My first recipe marries some young zucchini with prawns, spaghetti and mint in a rich sauce. The links at the bottom of this post will take you to some of my previous posts on this wonderful annual vegetable.
Spaghetti con Zucchini, Gamberi e Menta Serves four people.
Extra virgin olive oil
3-4 garlic cloves, finely chopped
2 small zucchini, halved lengthways then sliced in half moon rounds
pinch of crumbled dried chilli
2 anchovy fillets
100 ml dry white wine
40 gr butter
24 large uncooked green prawns
200 gr spaghetti ( see notes below)
16 or so mint leaves, torn
handful of flat parsley finely chopped
sea salt and black pepper
Bring a large pot of salted water to the boil.
Meanwhile add 2 tablespoons olive oil to a large non stick pan over medium heat. Add the garlic and saute for a couple of minutes. Add the zucchini and cook for 2- 3 minutes until coloured. Add the chilli and anchovies, squash them into the oil, then add the wine. Allow the wine to evaporate a little then add the butter. Bring to the boil for a minute or so, then add the prawns, stir about then remove from the heat.
Cook the spaghetti in the boiling salted water until al dente. Drain, then add to the prawns. Pop the pan over high heat, tossing and stirring to combine all the ingredients. Add the parsley and mint. As soon as the prawns are opaque, remove from the heat.
Season with salt and pepper and add a tablespoon of olive oil. Serve.
The amount of spaghetti specified in this recipe would be suitable for an entrée or light luncheon.
I would suggest adding more pasta to the pot, say, around 80 g per person, for a main meal, with a green salad on the side.
I also used a large non stick wok, which is a better utensil to hold the volume of ingredients for the final tossing.
The sauce, made up of oil, garlic, anchovy, wine and butter, is an excellent base for any marinara you might make.
It’s that time of year again. Things are speeding up, the dance card looks full. Shops pump out annoying Christmas Carols making shopping unpleasant, police breathalizers are on the road even in the morning. Fast food is the now the go. No, not the stuff one grabs from the place with the golden arches (or one of its ugly cousins). However we do reserve the right to visit a Maccas in Paris when in need of a toilet!
The following little feast makes dinner for two. Measurements are flexible, things are thrown together. Ordered Chaos.
8 fresh sardine fillets ( already butterflied)
grated parmigiana cheese- 1/2 cup
dry breadcrumbs – around 1 cup.
1 -2 eggs
Mix the parmigiana with the crumbs in one bowl, beat the egg/s in another.
Dunk the fillets in the egg first, the coat generously with the crumbs.
Rest them while making the salad.
A big chunk of watermelon
a handful of mint leaves, torn
fetta cheese, such as Dodoni
a handful of pine nuts, toasted
lemon or lime juice
Extra Virgin Olive Oil
Cut the watermelon into big chunks. Cut the fetta into small cubes. Add these to the serving bowl.
tear in a generous amount of mint leaves ( destalked) some toasted pinenuts ( or other nuts on hand- toasted).
Add juice of one lemon or lime and a drizzle of oil.
Fry the fillets in olive oil for one minute on each side. Lay on paper towels to remove excess oil. Toss the salad and serve, preferably all’aperto, outside or by the pool.