Category: Vegetarian

Jennifer Segal’s Big Italian Salad

.Reading time 2 minutes.

Serves: 6

I really don’t think you can get any more classier than a salad of green leaves.

Add a cracking vinaigrette to mop up after a cracking bistecca or an amazing pasta and it’s almost the palette cleanser. The sign the first parts of the meal have come to an end and it’s time to open a new red, pause and talk about the cheese options on hand.

Sometimes though, things call for a salad as big as the main.

Something bold and comforting in itself.

Not just for mopping.

This salad is a great example.

It’s moorish. The second half of a pasta lunch.

It’s a meal in and of itself.

Don’t be confused. It isn’t classy.

More meaty, sans the meat.

Though it’s a lovely salad when the time calls for it.

(Sidenote! This is my 600th recipe on Robby Dog Cooks. Time flies when you’re having fun!)

Ingredients

For the vinaigrette

1 c loosely packed fresh Italian parsley leaves
1 c loosely packed fresh basil leaves
1/4 tsp dried oregano
2 cloves garlic, peeled
1/3 c red wine vinegar
3/4 c extra virgin olive oil
Heaping 3/4 tsp salt
1/4 tsp ground black pepper
2 tsp honey

For the salad

1 large head romaine lettuce, torn into large, bite-sized pieces
1 large capsicum, chopped
1 c seeded and chopped cucumbers
1 to 2 carrots, peeled into ribbons
Handful grape tomatoes, halved
Handful pitted olives
Feta, crumbled to taste

Method

  1. To make the vinaigrette, combine all the ingredients in a food processor and blitz.
  2. Place all the salad ingredients in a bowl except the feta. Just before serving, add about half the vinaigrette and toss, adding more if need be. Toss in the cheese and season.

Maricruz Avalos’s Tamales De Elote (Sweet Corn Tamales)

.Reading time 2 minutes.

Serves: 8

We did a long Sunday afternoon Argentinian lunch this weekend.

A wonderful Beef Empanadas to start.

And then rump cooked over charcoal served with Chimichurri. Smashed potatoes.

And these quite wonderful Sweet Corn Tamales. Much better than cornbread in my opinion and far more… well, Argentinian.

It was in itself an absolutely love lunch with some wonderful flavours.

Though wow, these Tameles are just a great side. Chicken, a braise, a wonderful piece of steak: a great, great accompaniment.

The original receipe asks for the Tamale to be cooked within the corn husks, though this didn’t seem practical to me. My husks were not large enough and so I used baking paper which worked the trick.

Just add some kitchen twine.

These won’t win any awards, though as a side – kid-friendly too – they’re great.

Note: the original recipe asked for Masa Harina and Cornmeal, neither of which I had. I substituted plain flour and polenta and this worked perfectly well.

Ingredients

1kg corn kernels (about 5 – 6 corn ears) with husks
1/2 c butter
1/2 c caster sugar
1/2 c Masa Harina (substitute plain flour)
1/2 c cornmeal (substitute Polenta)
1/2 tsp baking soda
1 tsp salt

Method

  1. Cut off the two ends of each corn ear and with a sharp knife, remove the kernels. Working in batches, place the corn kernels in a food processor and grind them until you have a paste.
  2. Drain any liquid from the corn in a colander and place in a large bowl.
  3. Beat the butter and egg until nicely fluffy. Add the buter mixture and the rest of the ingredients to the corn and mix until well combined.
  4. In a large, reserved corn husk – or on baking paper – place several large tbsp of the corn mixture and make into a log. Fold over the sides of the husk/baking paper and roll into a tube, securing with kitchen twine if necessary.
  5. Add the tamales in the rack of a steaming pot, making sure the open side is upwards. Steam for 90 minutes, adding more boiling water as necessary.

Mushroom Risotto

.Reading time 2 minutes.

Serves: 6

When I was a much younger man, I used to make mushroom risotto all the time.

In hindsight, I used too much white wine and not having the waiting, scalding stock was truly counterproductive.

I also didn’t used reserved mushrooms which are half the mushrooms in this recipe, a suggestion of Nat’s and one that just adds meat, epecially with the cup of reserved soaking water. And set aside at least 30 minutes to saute the mushrooms.

Quiet winter Saturday lunch with a glass of white?

I think I am going to get back into mushroom risotto. Nat said it was the best she has had and that for me is the door ajar!

Ingredients

6 c chicken stock or broth, heated in a pan
3 tbsp extra virgin olive oil
500gm brown or other mushrooms, thinly sliced
100gm dried shiitake mushrooms, soaked in boiling water for an hour, then sliced; reserve 1 c of the soaking water
2 eschallots, diced
1 1/2 c Arborio rice
1/2 c dry white wine
4 tbsp softened butter
3 tbsp finely chopped chives
1/3 c grated Parmesean cheese
Sea salt and freshly cracked black pepper

Method

  1. Heat 2 tbsp of the oil in a large frypan and saute the mushrooms for a good 20 – 30 minutes, seasoning to taste. Set aside.
  2. At the same time, add the remaining 1 tbsp oil to a saucepan over a low-medium heat and saute the eschallots for a minute or two. Add the rice, coat with the oil and slowly toast until their colour is pale, golden. About 2 minutes.
  3. Pour in the wine and stir until the wine is full absorbed. Laddle 1/2 c of the hot stock and stir until combined. Continue this process – adding the reserved soaking liquid at some point – until the risotto is creamy.*
  4. Stir in the reserved mushrooms, butter, Parmesan and chives and stir through. Season and serve immediately. With white wine!

* It is a personal preference, though I prefer a creamy risotta and not one with bite. Obviously, cook it to your preference.


Pushpesh Pant’s Samosas

.Reading time 3 minutes.

Makes: 10

Nat is often asked to make samosas for family gatherings and this has become her go-to.

We serve them with this quite excellent mint sauce recipe.

I’ve included the dough that comes with this recipe, though Nat makes a shortcrust pastry which when fried, is absolutely lovely.

As with all Pushpent Pant recipes, you know this is as traditional as it gets. As an alternative, if you are looking for a meat-based samosa, this Dan Toomb’s Keema Pau Samosa is just as excellent.

(Note, I have adapted this recipe by reducing the fresh and powdered chilli. You would blow people’s heads off with the original measurement. Trust me, we know!)

Ingredients

500gm all-purpose flour plus extra for dustingz
Vegetable oil, for deep frying

For the filling

100gm (2 small) potatoes, unpeeled
1 c peas, shelled if fresh
4 tbsp ghee
1 tsp cumin seeds
1 x 5cm piece fresh ginger, peeled and finely grated
1 – 2 green chillies, de-seeded and chopped
1/2 tsp chilli powder (you can always add more)
1/4 tsp ground turmeric
1 tsp ground coriander
1 tsp pomegranate seeds
1 tbsp chopped coriander leaves
Salt

Method

  1. Put the flour in a large bowl and mix with enough water to form a stiff dough. Divide the dough into 10 equal portions and roll into balls. Cover with a damp cloth.
  2. For the filling, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool. When cool, peel of their skins, return to the pan and roughly mash. Cook the peas until soft.
  3. Heat the ghee in a deep, heavy-based pan, add the cumin seeds and fry over a medium heat for about 15 seconds. Add the ginger, chilies, chilli powder, turmeric, coriander and season with salt. Stir-fry for about 1 minute, then add the mashed potatoes and peas and stir-fry for another minute. Add the pomegranate seeds and chopped coriander and stir. Taste and adjust the seasoning, if necessary, then remove from the heat and allow to cool. When the filling is cool, divide it into 10 equal portions.
  4. Place the balls of dough on a lightly floured surface and roll into rounds of about 12cm diameter. Moisten the edges with water, then place a portion of the filling in centre, fold over and press all around to seal the edges.
  5. Heat enough oil for deep-frying in a deep heavy-base pan to 180c or until a cube of bread browns in 30 seconds. Working in batches, add the samosas carefully to the hot oil and deep fry for about 2 – 3 minute, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Kitchenaid Pasta Dough Recipe

.Reading time 1 minute.

Serves: 4

If you need a great Kitchenaid pasta dough recipe, bookmark this one.

Just don’t lose faith. It needs 8 – 10 minutes of kneading in the machine, though at that point, you’ll have a ball of delicious pasta dough, ready for resting, rolling and cooking.

Ingredients

2 c 00 flour
3 large eggs
1/2 tsp salt
1/2 tbsp extra-virgin olive oil

Method

  1. Place the flour in the mixing bowl and make a well in the centre. Add the eggs, salt and olive oil into the well and use a fork to gently break up the eggs.
  2. Knead the dough on a low setting for 8 – 10 minutes, ensuring all of the flour is pushed off the walls of the bowl. Once the dough is smooth, roll into a ball. If the dought is too dry, ad a few sprinkles of water. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
  3. Roll and do whatever pasta you’re planning!

Jolinda Hackett’s Vegetarian Bean and Rice Burrito

.Reading time 2 minutes.

Serves: 4

Nat and I went for a good vegetarian tear before Nat announced Baby #4 -arriving October 2023.

This burrito is why vegetarian food is just as good – better – than the meat alternative.

And certainly, both of us will be back on the tear come November.

Healthier. Cheaper. And the whole carbon thing. You know, that thing.

The coriander-lime rice here is amazing.

And then be versatile with the ingredients. You definitely need guacmole, salsa and sour cream, though some black olives? Why not.

Fried corn. Shredded lettuce, Sauted mushrooms. Browned, sliced onions. Damn why not!

You said pan-fried zucchini? You know my answer.

Saturday lunch between chores (I know, should be the day for a long lunch, though that only means a cracking dinner is on its way), this is a great treat.

Wednesday night with a white wine.

I don’t mind when you do it. Though please do. It’s just great.

Ingredients

2 c cooked short-grain rice such as Jasmine
2 tbsp fresh coriander, chopped
2 limes, juices
1/2 medium onion, diced
3 – 4 garlic cloves, minced
2 tbsp vegetable oil
400gm can black beans
1 tbsp chilli powder
1/2 tsp ground cumin
1 tbsp hot sauce
Pinch salt
4 large tortillas

Accompaniments

Sour cream
Shredded lettuce
Salsa
Guacmole
Shredded cheese
Sliced black olives
Sauted mushrooms
Fried corn
Jalapeño slices
Tofu
Even scrambled eggs
You name it!

Method

  1. In a large microwave-safe bowl, toss together the cooked rice, freshly chopped coriander and drizzle with the lime juice. Heat in the microwave until just hot and give a quick stir.
  2. Ina separate skillet, sauté the onion in the oilfor 5 minutes, or until the onion is soft. Add the garlic and cook another minute. Reduce the heat, add the black beans and season with the spices and hot sauce. Season with the salt, allowing the beans to cook until heated through. About 5 minutes.
  3. Warm the tortillas and spoon on the coriander rice and then the black bean mixture and then add all the toppings you want.
  4. Wrap the burritos: fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remaining of the burrito.
  5. Cut in half and serve immediately.

Pinbone’s Peas, Beans, Ricotta and Mint Bruschetta

.Reading time 4 minutes.

Serves: 6

What an absolutely lovely, fresh way to kick off a lazy Sunday lunch.

Nat and I never went to the restaurant Pinbone, though we did have dinner at their successor – I Maccheroni – a few weeks back and it was a really lovely Italian meal.

For this dish, I started with the foccacia and as the non-bread maker in the family, this turned out to be a real trick. Though not in the tricky vein.

Follow the instructions, lose faith at some point, though watch the dough transform and transform and wow. An absolutely wonderful base for the dish, with just enough oil to be interesting, a cracking crust and a soft interior. Yum.

It’s then the simplicity of the ricotta and the peas and beans. You don’t really need four varieties here and I swapped out Italian beans for the broadbeans. Though add the olive oil, lemon juice and then the mint and a big paste of ricotta, and with a glass of Champagne… this is why life is so good.

And can be so simple.

If I showed up to lunch and was handed one of these with a glass of wine, wow. What a way to set the bar and clear intentions of the afternoon ahead.

Ingredients

50gm sugarsnap peas, coarsely chopped
50gm frozen baby peas
50gm podded broad beans (about 150gm unpodded) – I substituted Italian beans and coarsely chopped
50gm podded edamame*
Juice of 1/2 lemon
1 tbsp olive oil
150gm ricotta
1/4 cup mint, coarsely torn

Focaccia

460gm baker’s flour
1 tsp brown sugar
7gm (1 sachet) dried yeast
1/4 c extra-virgin olive oil, plus extra to serve

Method


  1. For the focaccia, combine 450gm flour and 1 1/2 tsp salt in an electric mixer fitted with a dough hook. Lightly whisk remaining flour, sugar and dried yeast in a separate bowl with 300ml lukewarm water, then leave until bubbles appear (5 – 7 minutes). Add oil to the yeast mixture, then, with the mixer on low speed, add yeast mixture to the flour and knwad until smooth and elastic (8 – 9 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and leave in a warm place until nearly doubled in size (20 – 30 minutes). Preheat the over to 230x. Gently knock back the dough, cover and prove until nearly doubled in size again (10 – 15 minutes). Transfer to a well-oiled 12cm x 23cm load pan**. Cover and leave to prove until about 1cm below top of tin (15 minutes), then bake until golden brown and the focaccia sounds hollow when tapped on the base (25 – 30 minutes). Cool on a rack (about 1 hour), then cut into 12 slices.
  2. Brinf a saucepan of salted water to the boil and blanch peas and bans for 20 – 30 seconds until bright green and still crunchy. Drain, then peel broadbeans and mix with lemon juice, oil and remaining peas and beans in a bowl and season to taste.
  3. Toast/grill the focaccia slices until well toasted.
  4. Spread the ricotta on focaccia, spoon pea and bean mixture on top, scatter with mint, extra virgin olive oil and serve.

* Frozen section of the supermarket.

** We’ve been baking our focaccias in a large, heavy skillet to great effect. Just keep and eye on it. These skillets get so hot, it brings forward the cooking time. This focaccia was done in 18 minutes in the skillet.

Yotem Ottolenghi’s Kale and Herb Dumplings in Broth

.Reading time 4 minutes.

Serves: 4

A read through the ingredients and then method of this dish and you can almost taste it.

The wonderful kale and herb dumplings, with the ricotta, feta and soudough breadcrumbs. And the broth, elevated with theinitial addition of vegetables.

And anything with dill has me listening!

Such a warm, hearty and really fun dish: especially elevated through the herbs and the addition of the lemon.

Bookmark to cook this one. Classic Ottolenghi!

Ingredients

1 1/2 ltr vegetable stock
Salt and freshly ground black pepper
300gm kale, thick stems discarded, leaces and thinner stems roughly chopped (150gm net weight)
1 eschalot, peeled and quartered lengthways
2 spring onions, quartered
1/2 garlic clove, peeled and crushed
1 lemon – zest finely grated to get 1/2 tsp and juiced to get 1 tsp
10gm dill, finely chopped
5gm chives, finely chopped
5gm tarragon leaves, finely chopped
80gm ricotta
60gm feta, roughly broken into 2cm pieces
1/2 tsp ground nutmeg
1 egg, beaten
60gm fresh sourdough breadcrumbs (about 2 slices, crusts removed)*
30gm plain flour
2 tbsp olive oil, to serve

Method

  1. In a large saucepan for which you have a lid, bring the stock and 3/4 of a tsp of salt to a boil. Lower the heat to medium-high, then blanch the kale for four minutes, until soft. Drain the kale well and when cool enough to handle, squeeze the kale with your hands to get rid of any remaining liquid. Return the liquid to the stock pot.
  2. While the kale is cooling, add the shallot, spring onions and garlic to the stock, simmer on a medium-high heat for 15 minutes, then discard the shallot and spring onions; turn off the heat.
  3. Process the kale in a food process until finely chopped and put in a bowl with the lemon zest and juice, herbs, both cheeses, the nutmeg, egg, breadcrumbs, 1/3 tsp of salt and a good grind of pepper; stir to combine.
  4. Line an oven tray with baking paper. Spread te floir on a large plate. Roll the kale mixture into 12 balls, dipping your hands in water from time-to-time to prevent sticking. The balls should be quite compact, so roll them tightly and put them on the tray as you go. Next, roll each ball in the flour a couple of times, applying pressure so they’re very well coated.
  5. Return the stock to a medium-high heat and bring to a simmer. Turn the heat to medium, gently lower in the dumplings, cover and cook for four to five minutes, until theyr swell and float to the top.
  6. Divide the broth and dumplings between four bowls, sprinkle with a pinch of salt, drizzle over the oil and serve piping hot.

* When we have some leftover baguette or sourdough, I blitz it – crusts and all – in the food processor and add it to a bag of fresh breadcrumbs in the freezer. Means having fresh breadcrumbs always at hand.

I hope I’m not telling you how to suck eggs!

Claudia Roden’s Fresh Goats’ Cheese with Herbs and Olives

.Reading time 1 minute.

Makes: 8 – 10 toasts

Monday of a long weekend in Sydney: a Saturday and Sunday filled with chores, a concert for Nat and a birthday party for Max and his class.

So Monday is ours.

Which obviously – obviously – means a long lunch. French. Obviously.

We started with these toasts and my word, they are elegant.

The addition of the white rum is genius. The anise flavour adds such a quality.

And on a fresh, toasted baguette.

If these were trotting around a wedding as canapes, you’d know you were in for a good night.

Next dinner party, these are definitely coming out. Awesome.

Ingredients

150gm fresh goats’ cheese
1 1/2 tbsp extra virgin olive oil
1 tbsp pastis, arak, raki or ouzo – or white rum
1 small garlic cloves, crushed
Freshly ground black pepper, to taste
1 tbsp snipped fresh chives
5 pitted black olives, chopped, to garnish
Sliced, toasted baguettes or other toasts

Method

  1. Using a fork, mash the goats’ cheese with the oil, pastis and garlic and season with a little black pepper.
  2. Spread on toasts and garnish with a spinkling of herbs and olives.

Rodney Dunn’s Mushroom Cannelloni

.Reading time 5 minutes.

Serves: 6 -8

Nat and I did a cooking class with Rodney Dunn a few years ago when we spent a week in Hobart.

It was an awesome afternoon; true paddock to plate stuff, where every ingredient came from his farm. We cooked in his large country kitchen and then ate lunch in a wonderful dining room surrounded by cookbooks and sampling some amazing Tasmanian pinots.

An afternoon that Nat and I still talk about.

Rodney Dunn’s food is about body, flavour and honesty.

This salad of his is a great example.

This mushroom cannelloni is an amazing example.

We’ve slightly adapted the recipe by blitzing the mushrooms and combining them with the ricotta and I think this made a textural improvement on keeping the mushrooms whole.

Though its the flavours that cannot be doubted.

Absoluely beautiful.

The homemade pasta is so good, you’re eating something elevated far above a cannelloni with tubes from the shops. (If making your own pasta, we always use this amazing Kitchenaid pasta dough recipe and suggest you do too!)

And the filling and the Béchamel!

This would be a signature dish in a good Italian restaurant.

Hitting a pasta homerun is my favourite thing and hands-down this pasta is a homerun.

Ingredients

580gm ricotta, drained
2 eggs, lightly beaten
100gm Parmesan, finely grated
1/4 c extra virgin olive oil, plus extra for drizzling
4 garic cloves, thinly sliced
3 spring onions (white part only), thinly sliced
300gm Swiss brown mushhrooms, coarsely chopped
250gm large flat mushrooms, coarsely chopped
6 sage leaves, thinly sliced
1 tsp thyme leaves
30gm dried porcini mushrooms, soaked in 200ml warm water for 10 minutes, drained and soaking liquid reserved

Pasta dough

1 1/2 c plain flour
1/2 c coarse semolina
2 eggs
For drizzling: olive oil

Béchamel sauce

100gm butter, coarsely chopped
1/3 c plain flour
550ml warm milk
1/4 c finely grated Parmesan
Pinch of finely grated nutmeg, or to taste

Method

  1. For pasta dough, pulse flour and semolina in a food processor until combined. With motor running, add eggs, then gradually add 20ml iced water and process until mixture just comes together. Remove dough, knead until smooth (5 – 7 minutes), wrap in plastic wrap and res at room temperature (1 hour). Divide pasta into four, then using a pasta roller, roll until ou have pasta 2mm in thickness. Cut pasta into ten 12cm x 15cm pieces. Cook in a large saucepan of boiling salted water over high heat until al dente (1 minute), drain and refresh, drizzle with a little oil, set aside.
  2. Preheat oven to 180c. Press ricotta through a fine sieve into a large bowl, then combine with eggs and 75gm Parmesan, season to taste and set aside.
  3. Heat extra virgin olive oil in a large frying pan over medium heat, add garlic and spring onion, sauté until starting to soften (2 – 3 minutes). Add the mushrooms and herbs and sauté until tender (8 – 10 minutes). Add prorcini and soaking liquid, simmer until liquid has been reduced (7 – 10 minutes), season to taste and set aside to cool. When cool, blitz in a food processor until consistency of mince and stir in with the ricotta mixture.
  4. For béchamel, heat butter in a saucepan over medium heat until foaming (1-2 minutes), add flour and stir until mixture is light brown in colour (2-3 minutes). Whisk in warm milk, a little at a time, and stir until beginning to bubble (2-3 minutes), remove from heat, add parmesan, season to taste with salt, freshly ground black pepper and nutmeg, set aside.
  5. Spoon ricotta into a piping bag fitted with a 2cm-plain nozzle, pipe across the middle of each piece of pasta, top with mushrooms and roll to enclose. Arrange cannelloni in a 25cm x 35cm buttered baking dish. Spoon béchamel on top, scatter with remaining parmesan and bake until golden and warmed through (30-40 minutes).