A beautiful Australian Women’s Weekly cookbook that I was lucky enough to work on last year just came out this month – Farm House Cooking.
It is a lovely big hard-cover book and the images are wonderfully styled. I wrote The Garden chapter and am secretly very happy with the results.
Here are some of my recipe pics, let me know what you think!
Almond skordalia and pumpkin bruschetta (recipe at end of post)
Steak with slow-roasted tomato and jalapeno ketchup
Indian-spiced lamb with carrot salad
Vanilla goat’s milk gelato
Almond skordalia and pumpkin bruschetta
500g (1 pound) jap pumpkin, skin on
2 tablespoons olive oil
8 thin slices sourdough bread (200g)
100g (3 ounces) fetta cheese, crumbled
½ cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons extra virgin olive oil, extra
1 cup (160g) blanched almonds
2 cloves garlic, crushed
1 cup (70g) coarsely chopped day-old bread
2 tablespoons white wine vinegar
¹⁄³ cup (80ml) olive oil
½ cup (125ml) water
1 Make almond skordalia.
2 Cut pumpkin into thin wedges. Combine pumpkin and half the oil in a large bowl; toss to coat. Season. Cook pumpkin on a heated oiled barbecue (or grill or grill plate) about 4 minutes each side or until tender.
3 Brush bread with remaining oil. Cook bread on heated oiled barbecue until browned both sides.
4 Spread toasted bread with almond skordalia. Top with pumpkin, fetta and parsley. Drizzle with extra oil.
almond skordalia Toast nuts in a medium frying pan until browned lightly; cool. Process nuts, garlic, bread and vinegar until wet breadcrumbs form. With motor operating, gradually add oil in a thin, steady stream; add the water, process until smooth. Season.
prep + cook time 30 minutes serves 8
nutritional count per serving 33.1g total fat (5.7g saturated fat); 1800kJ (430 cal); 21g carbohydrate; 10.3g protein; 5.4g fibre
Photographer: Ian Wallace
Stylist: Louise Pickford