Vegetarian - Craig Cooks

BBQ Corn with Chilli, Lime and Coriander

January 31, 2014 by admin Leave a Comment

This is one of the best ways to cook corn. Bake it whole with the husk still on in an oven or on a BBQ. While corn takes only 8 mins to boil, it takes 20-30 mins to bake, but turns out SO much better. Take the husk off the corn, then cook it again in a pan in high heat with a bit of oil until it the kernels brown all over (I actually didn’t do that enough here.) Mix with butter, diced chilli, lime juice and coriander leaves. Add cracked black pepper and salt to taste, Lime wedges optional.

Yeah, it needs a cold beer alongside it.. Maybe a Corona with a wedge of lime…

Charred Zucchini, Capsicum and Feta Salad

January 31, 2014 by admin Leave a Comment

Since I was barbecuing beef on the Weber tonight, I also char-grilled some halved zucchini and red capsicum. Served up here with some sliced red onion, crumbled feta cheese, currants, freshly cracked pepper and salt, and drizzled with vino cotto. Tasty and looking sharp.

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 chard leaves from our garden
Cherry tomatoes (also from the garden)
Redo onion and fennel bulb, sliced thinly
BBQ grilled peach slices
Green and purple basil leaves (yes, garden too!)
Drizzled with honey and lemon juice
Freshly cracked black pepper and salt

Colourful. Tasty. Healthy.

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’ chef at the moment. Maggie Beer’s website is here. She is extraordinary and her website and cookbooks are excellent. Maggie was behind me on the queue for a flight once, and I wanted to turn around and say “your pastry recipe has changed my life” but that just sounded a bit, you know, fannish… Anyway, here’s the recipe.

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