Off the Beaten Track... a new grain for a New year!

About 2 months ago, at the market, I decided to buy a new type of grain - quinoa (pronounced keen-wa). At our favourite nut-and-grain place it promised to be a great substitute for rice and could be used in salads, etc. I didn't get to making it, but I thought tonight would finally be the night. What sparked this sudden interest was 2 things - firstly, I read about it in Madison in their detox article. It is a high protein, low GI food source which is phenomenal for the body. Secondly, I pulled out my list of 'Foods to avoid, Foods to eat' from the natropath and low-and behold there it was on 'Foods to eat'. And since I've been told gluten and wheat are NOT my friend, and sweet potato, pumpkin and occasionally couscous or brown rice get a little boring, I thought it was now or never to try it out.

The good news and the average news. The good news, you cook it for 10 - 12 minutes. 10 is good, 12 is actually overcooked. It has a great crunch to it and was perfect for what I made it for. Average news - because it's not bad- it doesn't have a lot of it's own flavour. It's more like couscous than brown rice in that respect. Season it well and mix it with great flavours and you'll be sorted. The recipe I saw it with was for poached chook, avocado and cherry tomatoes tossed with the quinoa and olive oil and lemon juice to flavour.

I made it slightly differently. I cooked off some courgettes, yellow peppers and snow peas until they were al dente while the quinoa was cooking. I chopped up some cherry toms, added a little feta and mixed these with the hot veggies in a bowl. I grilled a lamb chop to have with it, strained the quinoa and mixed it up with the veg. Now here's where the bonus of the quinoa not having too much flavour comes in. The flavour of the veg and feta comes through and you get a lovely crunchiness.

So, for everyone who's made silly New Years resolutions, for anyone who is trying a healthier diet, for anyone who's looking for an alternative to a gluten or wheat product - try it! It actually comes as a plain colour, black and a red. If you can find the mix like I did, it looks great!

Enjoy and let me know if you've come up with some interesting combinations :)

xx

Venetian steaks and Spanish Patatas Bravas!

So it was about a month ago since this particular meal, so I hope I can recall all the details! I do remember that I had been to the gym for a very strenuous workout, hadn't eaten well all day and by the time we needed to hit the supermarket, I was particularily 'hangry' (hungry + angry! Good phrase!!). The need for food and soon outweighed the lengthy discussions that would normally take place and with some beautiful ribeye on special - decision made! Now the recipe isn't online because it is 'dead simple' to quote Mr Oliver. Steak, olive oil, salt and pepper, garlic and some fresh rosemary rubbed over the steak. Pop it onto a grill/bbq/braai or a good grill pan on the stove and cook to your specifications! If you'd like to infuse the meat with loads more flavours, rub the meat with all the above, and put it all together and covered in the fridge for 5-6 hours.

From Jamie - some guidelines to cooking your steak: "As a general guideline, cooking the steak for 10 to 12 minutes will give you a blue to rare meat. 15 to 17 miuntes will give you rare to medium rare, and around 20 to 22 minutes will give you medium...Once cooked to your liking transfer to a plate for 5 miuntes to rest."

Now to make this dish Venetian Style it is best served with a great little salsa! What you'll need for the salsa is:
1 Fresh chilli
8 cherry tomatoes - I used fresh tomatoes from our tree and the pecorino ones you buy. the combination was good
1 clove of garlic, peeled
a smalll bunch of free flat-leaf parsley
a small bunch of basil - again from the garden:)
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
50g ricotta or feta cheese. I used feta.

I'm using 'I' because Marty was making the potatoes at this stage, and I whipped up the salsa. Seasoning a la Ainsley, and lugging in the olive oil, my instincts kicked in and the taste was good! A bit of practice before I made my avocado dip the following weekend!

And now onto the potatoes! Well, these feisty little potatoes actually translate to 'fierce potatoes'. Kinda the way we were feeling having not eaten all day! Now, no matter where you go for tapas you will find these babies on the menu. A particular favourite that I've just had was at Hairy Canary on Little Collins St, a must for anyone that likes tapas! Now the recipe is alluding me and sleep is calling me so I'll update it fully tomorrow for you when I tell you about the fabulous chicken and avo wraps we did!

 2 stunning pieces of meat from the local butcher!

 These potatoes can be used as a great side dish for most meals as well, and we'll definitely be doing them with our next bbq!

The finished product!

Ciao xx