Kale Potato Frittata
(you can also use spinach, silverbeet or other leafy greens) Load more greens and eggs into your diet with this easy frittata. Play around and add your favourite flavours, vegetables & meats to this base as well. Perfect for lunches, mid-day snacks & easy dinner ideas. You can cook this in advance for a passage meal it is full of goodness.
INGREDIENTS
8 eggs
1 potato, washed skin on or off (you could also substitute for sweet potato)
1 onion, peeled and diced
1 clove of garlic, minced or finely chopped
1 leek, chopped
Half bunch of kale – washed, chopped and stems removed.
3 tbs Extra Virgin Olive Oil (or Coconut Oil)
1/2 an egg plant diced
Himalayan Salt and cracked pepper to season
Your favourite herb and spice mix.
Optional extras feta, grated cheddar, ham, mushrooms etc ..
TIP: Not to many ingredients your you will make it to heavy to get out of the pan.
Let's get Cooking
Preheat over to 180 degrees
Over medium heat in an over proof pan/skillet, lightly fry the potato (chopped into bite sized pieces) in oil until soft & golden.
Transfer to a bowl and set aside.
Add a little more oil to the pan to lightly fry the onion & garlic until soft.
Next, add in the leeks until golden & fragrant.
Add the kale to the pan – cook until the leaves wilt, then transfer the potato pieces back to the pan & season well with salt & pepper and herbs.
Whisk the eggs in a mixing bowl with salt & pepper – and if you wish to add a little grated cheese or feta to the mix now is the time! Approx. 1/3 cup of extra ingredients.
Once the potato & kale are nicely cooked, distribute evenly in the pan & pour the egg mixture over.
Lightly lift and swirl to distribute evenly, then turn the heat to medium/low and continue to cook for a further 2 minutes or until the egg mixture is almost set on the bottom of the pan.
Transfer the pan to the oven (you can also add a little more cheese to the top if you wish) and leave until the egg is completely cooked but still soft. (2 – 4 mins)
Meanwhile in another skillet sauté the eggplant until tender and cooked.
Use a spatula to loosen the edges of the frittata from the pan and transfer to a plate ...
to serve top with eggplant and drizzle with your favourite Balsamic Glaze.
Lamb Koftas
Made with fragrant spices, roasted nuts, herbs and aromatics, these lamb kofta will take your taste buds on an adventure. We discovered Koftas in Gibraltar in a tiny laneway where an elderly Moroccan gentleman cooked Koftas and Kebabs over the Hibachi Gill in the laneway. Kofta is a Middle Eastern dish made from ground lamb or beef mixed with aromatics like onions and spices. I was fortunate to be welcomed into his tiny prep kitchen and found his secret was to add minced vegetables, toasted nuts, herbs, and spices to the meat to give the kofta deep, complex flavour. He served them with the simple sides of Tzatziki, Tomato and Onion Salad dressed in Red Wine Vinegar and a pinch of salt and sugar.
Serves 4
INGREDIENTS
1/4 cup each pine nuts, almonds, and walnuts (total 3/4 cup)
1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1 small red capsicum, roughly chopped
1/2 cup cilantro leaves, gently packed (or substitute with parsley)
1kg ground lamb
3/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
1-1/2 tsp salt
1/4 tsp white pepper
2 tbs olive oil for cooking
12 small wooden kofta skewers
Tzatziki and Tomato Salad for Serving
Let’s get Cooking
Place the nuts in a bowl of a small food processor. Pulse until finely chopped. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients and set aside to cool.Place the onion, garlic, capsicum, and cilantro in the bowl of the food Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined. The more you combine the better the meat will stick to the skewers
Form the mixture into lengths about 10 cm in diameter and 3cm. Place a skewer on each and form the shape around the skewer. cover, then refrigerate until ready to cook.
Preheat the pan or BBQ to medium-high heat and add oil. Cook, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and tomato salad.
Make-Ahead: The koftas can be made and refrigerated up to two days ahead of time.
Freezer Instructions: The uncooked koftas can be frozen for up to three months. (Freeze the them on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost them overnight in the refrigerator prior to serving and then cook as directed.
Moroccan Lamb Quinoa Warm Salad
Ingredients
3 tbs Berbers Spice Blend
2 tbs Olive Oil + 2 tbs
1 1/2 cups Quinoa
1 1/2 boiling water
1 Onion finely diced
2 Garlic Cloves smashed
1 Carrot finely diced
1/4 head Cauliflower cut into small pieces
1 can of Chickpeas rinsed
Cooked cold Lamb roast Aprox 500 grams
Any other vegetables
Handful of Raisins
6 Dates diced finely
Spinach leaves
Yogurt
1 Tomato diced.
Let’s get Cooking
Blending 3 tablespoons of your favourite Moroccan Spice blend (find Berbers Spice Blend on Our Galley Blog) with 2 tablespoons of Olive Oil in a saucepan,
add the Quinoa 1 1/2 cups and stir well now add you boiling water 1 1/2 cups and cook the Quinoa as per the packet directions.
In a large skillet with lid add 2 tablespoons of Olive Oil, 1 finely diced Onion, 2 smashed Garlic cloves, one diced Carrot, 1/4 small head of Cauliflower, cook until the Onion is clear and the other vegetables have colour Aprox 8 minutes.
Add your chopped roast Lamb meat and any other vegetables from the previous nights dinner.
Add a handful of Raisins and 6 Dates finely diced.
Add Chickpeas, stir. Warm through with the lid on.
Stir occasionally so all ingredients are benefiting from the pan heat, scrap away any lovely bits on the bottom of the pan, so your flavours develop.
When the Quinoa has absorbed all water and is cooked add it to your Lamb and Vegetables, stir through.
On tray lay a bed of baby Spinach now some of the Moroccan Lamb Quinoa Salad, more Spinach and some Greek (unsweetened) Yoghurt, add more of the salad and top with more Spinach, Yoghurt and a diced Tomato.
There you have it the Aussie Sunday night Roast transformed into a sensational flavour bomb from North Africa!
Honey and Miso Beef
We make a lot of stir fries in Our Galley. It’s not just a weekly thing; it’s a couple times a week at least. I love stir fry because you can use basically any vegetables you want. You can add protein if you want, like beef, seafood, chicken, whatever. Then the fun part is the sauce there are so many great combinations... this Honey and Miso is easy delicious and can be used with any protein you like or just use vegetables and tofu for a great vegetarian option.
Serves 4
Ingredients
1/4 cup honey
3 tbs soy sauce
1 tbs miso paste
2 tbs rice wine vinegar
1 tsp sesame oil
2 cm piece of ginger zested
3 tbs cornflour sifted
500 grams of beef strips
1/4 t red pepper flakes or one long red chilli finely sliced
1 tbs olive oil
1 chopped onion
1 garlic clove smashed
6 cherry tomatoes halved
100 grams of mushrooms sliced
1 tablespoon sesame seeds toasted
1 cup steamed rice to serve with steamed vegetables
Let’s get Cooking
Combine the first 7 ingredients in a bowl. Stir well until a sauce is formed. Add the beef strips and combine well. Leave to develop flavours for at least 1 hour.
In hot wok. Add oil, garlic and onion cook until onion is clear but not coloured. Add beef in batches to make sure you don’t stew the meat. Add mushrooms. Once all meat is cooked add tomatoes. Combine. Set aside and keep warm.
Cook rice and steam vegetables
To Serve toast sesame seeds and sprinkle over beef. Serve with rice and your choice of steamed vegetables
Moroccan Lemon Chicken Tagine
This is a quick and simple tagine, not your usual slow cook. Easy to prepare and really does bring the taste of North Africa to your galley.
Ingredients
Serves 4
600g skinless, boneless chicken breast fillets, chopped
2 tsp salt
2 tsp vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
2 carrots, sliced
2 stalks celery, sliced
4cm knob fresh ginger, peeled and finely grated
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
1/4 tsp ground turmeric
1 1/2 cups chicken stock
280g passata or tomato puree
200g canned chick peas, drained
1 cup of pumpkin, 2cm cubes
1 cup of potatoes, 2 cm cubes
1/2 cup lemon juice
Let’s get Cooking
Cook pumpkin and potato by boiling until just cooked.
Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas, potato and pumpkin to pan and bring to a simmer. Cover pan and cook for about 15 minutes. Stir in lemon juice and serve with rice.
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