Craig Cooks

everyday experiments with food

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  • Gnocchi, Proscuitto & Feta

    Gnocchi, Proscuitto & Feta
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    Red Emperor in Ancho Sauce
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    Orange and Coriander Flathead
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    Smoked Jalapeno Cheese Sausages
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    Kingfish with Campari and Orange

Gnocchi, Proscuitto & Feta

November 26, 2019 By admin Leave a Comment

book coverMy basic gnocchi recipe comes from Philip Johnson’s fabulous book classic e’cco and I’ve previously blogged about it here. I love making gnocchi and am finally confident about it. I’ve been very light on the flour and the amount of mixing, but this last time have been increasing it a bit as the last couple of attempts were a bit too much like mashed potato!

Here I have it with a tomato sauce, soft persian feta, proscuitto and fresh basil.

Johnson has a recipe which involves making a tomato sauce but on this occasion I used a bottled one. However I adopted a trick of his which made it zing.

Put 100ml good quality balsamic vinegar in a saucepan and reduce until syrupy. Add 2 1/2 tbsp butter and stir. Then add your tomato sauce. This makes the sauce very rich with a delicious sweet-sourness to it.

His recipe uses goat cheese and I didn’t have any but the creamy feta worked fine.

 

Grilled Peach, Chard and Fennel Salad

January 31, 2014 By admin Leave a Comment

I’ve become a fan of Jamie Oliver’s shared platters, so at least in the summertime they pop up fairly often in our house, either inspired by his “15 Minute Meals”, or my own simpler creations like this. Yes, I could have added some goat’s cheese, but I was saving that for dessert! Lettuce and baby… 

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Roast Garlic & Cheese Tart

January 29, 2014 By admin Leave a Comment

This is such an excellent dish. It’s not too different from making a quiche. What makes it special is the sweet-sour roasted garlic and whatever combination of cheese you choose. My recipe is adapted from Yotam Ottolenghi’s recipe in “Plenty“.  I’ve added the greens (and changed the cheeses a little). Yotam is my ‘go to’… 

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Plenty

January 28, 2014 By admin Leave a Comment

“Plenty” is a brilliant vegetable cookbook from Yotam Ottolengi, owner of London’s Ottolengi restaurant and writer of some wonderful cookbooks with his head chef Sam Taimimi. Ottolenghi’s Middle Eastern cooking draws on Jewish and Arab influences as well as other African and Mediterranean cuisine with a modern twist.

Smoked Salmon and Fennel Pizza

January 26, 2014 By admin Leave a Comment

Brush the pizza base with garlic oil. [What is garlic oil? Well, you bake a whole head of garlic, unpeeled, in olive oil for 130-140C for about 30mins, and then put the garlic and the oil in a bottle in the fridge, and you have amazing garlic and oil for weeks.] Next add halved, small… 

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THE COOK

I cook in the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. We're gradually shaping a backyard garden with cherry, peach, almond, citrus, olive, pomegranate and fig trees, vegetables and herbs. Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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COOKBOOKS

Heart and Soul

Made In Italy

Plenty

LINKS

Craig's Recipes and Food Experiments
Nibble Me This
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Souvlaki for The Soul
Good Food
Adan Medrano
Plant-based Munchies
What Katie Ate
Herbie's Spices
Smitten Kitchen
David Lebovitz
She Simmers
Chocolate and Zucchini
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