When I think comfort food, I think sarmi, or stuffed cabbage leaves. It’s up there on my top ten list of favourite winter dinners. For me it’s the combination of deliciously sour pickled cabbage leaves, stuffed with a flavoursome mix of onion, beef mince, speck and rice, brought to life with a hint of paprika.

I used home pickled cabbage leaves, but don’t let this stop you! Unlike a few years back, pickled cabbage leaves can now be found at major supermarkets and select delis with other Balkan pickled products like chillies.

Making sarmi

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Recipe

Serves 6-8

Ingredients
2 tablespoons olive oil
1 onion, peeled and finely diced
80g speck, skin removed and finely diced (if unavailable replace with bacon)
800g beef, minced
1-2 garlic cloves, finely chopped
1/2 cup (110g) medium grain rice, washed and drained
1-2 teaspoons mild paprika
White pepper
Sea salt and freshly ground black pepper

20-30 pickled cabbage leaves (if too large, cut in half)
1.5 litres boiling water

Thickening sauce (zaprshka)
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 teaspoon mild paprika
Sea salt and freshly ground black pepper

Method
1) Heat oil in a large frying pan (low-medium), add onions and a sprinkling of salt, saute without colouring (5 minutes).

2) Turn heat up (medium), add speck and cook until golden (2-3 minutes).

3) Turn heat up (high) and add beef mince, stir continuously until meat browns (8-10 minutes).

4) Reduce heat to medium, add garlic and cook until fragrant (1 minute) add rice and stir until translucent (2-3 minutes).

5) Add paprika and cook until fragrant (1-2 minutes) remove from heat and add white pepper, sea salt and freshly ground black pepper to taste. Allow to cool.

6) In a medium heavy based pot, place 2-3 cabbage leaves on the base. If the cabbage leaves are too sour, soak in cold water for up to 30 minutes. Drain cabbage leaves in a colander over a large bowl. Place a cabbage leaf in the palm of your hand with the thickest part closest to you, spoon 2-3 tablespoons of the beef mix and fold over each edge to form a neat cylinder. While holding the roll over the pot gently squeeze some of the excess liquid to create a tight sausage, place on the bottom of the pot. Continue until all the mix is used up, layering the sarmi (there will be 2-3 layers).
Note: When filling and rolling, follow the natural curve of the cabbage leaves.

7)  Cover with 2-3 cabbage leaves and place a medium plate on top to help weigh down the sarmi.

8) Pour boiling water over the sarmi until completely covered (only part of the plate should be covered with liquid). Cover with lid and bring to the boil.

9) While you wait for the sarmi come to the boil, prepare the thickening sauce. Heat a small saucepan over medium heat, add olive oil then flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have a ladle and whisk ready to go. When the flour starts to smell like it’s cooking do the sizzle test by dropping a tiny amount of the flour into the hot sarmi liquid, if it sizzles it’s ready, if not, continue cooking flour for another minute and test again. Turn off heat and stir through paprika, add 2 ladles of cooking liquid and whisk vigorously, once incorporated add another 2-3 ladles and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Add the thickening sauce to the cooking sarmi, taste and add extra salt (or dried vegetable stock, e.g. Vegeta/Massel) and pepper. Cover and reduce heat to simmer, cook for 20-30 minutes or until rice is cooked.
Note: Shake the pot every so often to help the sarmi cook evenly.

10) Serve while hot with crusty bread.

Tips:
- Pickled cabbage leaves are available at select supermarkets and most delicatessens.
- Speck is a salt-cured and smoked ham, replace with bacon if unavailable.
- Do not stir while cooking as it will damage the rolls, just shake the pot every so often.
- Store left over cabbage leaves in brine in the refrigerator.

Macedonian musaka (not moussaka) is a little different to the Greek kind. Admittedly I do love the Greek version too, but the Maco version typically uses beef over lamb and there’s no béchamel cheese sauce. The other key difference is that you can make it solely with potatoes or sliced zucchini.

As it’s winter here in Australia, I opted for potatoes, but if it’s summer where you are, replace the potatoes with slices of zucchini or eggplant (aubergine).

Making musaka
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Recipe

Serves 4-6

Ingredients
2 tablespoons olive oil
1 small onion, finely diced
60g speck, skin removed and finely diced (optional)
600g beef, minced
1-2 garlic cloves, finely diced
4 sun-dried tomatoes, finely chopped (optional)
1/4 cup (55g) medium grain rice, washed and drained (optional)
1 teaspoon mild paprika
1 medium tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
White pepper
Sea salt and freshly ground black pepper
3 large potatoes, peeled and sliced 5mm thick

Paprika sauce
2 tablespoons olive oil
2 heaped tablespoons plain flour
1/2 teaspoon mild paprika
2 1/2 cups (625ml) hot water
1 medium tomato, blanched, peeled and finely chopped (or 3 tablespoons of an Italian style tomato passata)
1-2 teaspoons sea salt (or a dried vegetable stock e.g. Vegeta/Massel)
White pepper
Freshly ground black pepper

Egg topping
4-5 eggs, lightly beaten
1/4 cup milk

Method
1) Preheat oven to 200°C.

2) Heat a medium frying pan over low-medium heat. Add oil then onions and a sprinkling of salt, saute without colouring (5 minutes).

3) Turn heat up slightly to medium, add speck and cook until lightly browned (3 minutes).

4) Turn heat up again to high and add minced beef, stir continuously until liquid evaporates and meat browns (7-10 minutes).

5) Reduce heat to medium, add garlic and mix through, when fragrant (1 minute) add sun-dried tomatoes, then rice and stir to coat (2 minutes).

6) Add paprika and mix through, once fragrant (1-2 minutes) add tomato and stir until the tomato smells fragrant (2-3 minutes). Season with white pepper, salt and black pepper.

7) Spray or brush an oven proof baking dish/tray with olive oil. Line the potato slices in a single layer. Top with the meat and rice mix and layer the remaining potato slices on top in a single layer.

8) To make the sauce heat olive oil in the same frying pan (medium heat). Add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the hot water and a whisk close by. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add 100ml of hot water and whisk vigorously, once incorporated add another 100ml and whisk again until incorporated, continue to do this until you have a smooth sauce (3-5 minutes). Add tomato, salt, ground black pepper and white pepper to taste. Bring to the boil and remove from heat.
Note: For image see Village-style Spinach Stew recipe.

9) Pour the sauce over layered potatoes and meat until the potatoes are just covered. Bake for 45 minutes or until potatoes are cooked through.

10) In a bowl combine eggs, milk, salt and black pepper to taste and lightly whisk, set aside.

11) Remove musaka from oven and pour over lightly beaten eggs, drizzle with olive oil. Return to oven and increase temperature to 250°C. Bake for an additional 5-10 minutes or until golden on top.

12)  Serve immediately with natural yoghurt and a green salad.

Tips:
- For a low-carb version replace potatoes with zucchini.
- During summer replace the bottom layer of potatoes with sliced eggplant and add basil to the meat and rice mix.
- For kids that won’t eat vegetables add finely diced carrot and celery to the meat mix.

I asked David (my husband) to describe his favourite wintery beef goulash in a few words, he said rich, pause…comforting, pause…delicious, extended pause…and yum!  This would have to be his most requested goulash, so much so that he’s even been know to request it in the middle of summer!

The beauty of any slow cooked goulash/stew is that you can use the cheapest cuts of meat, make a big batch, whack it in the oven (or slow cooker) and have an easy re-heat dinner for the next few nights. The best part is that the flavour intensifies and improves each day.

This recipe is inspired by my mum’s standard goulash with a few changes. I often add potato but David prefers extra carrots, as they’re sweeter, either way it tastes beautiful.

I like to serve it with brown rice and yoghurt, but mashed potatoes or crusty bread are equally good.
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Recipe

Serves 6

Ingredients
Olive oil
1.5kg beef chuck or braising steak, trimmed and cut into 5cm pieces
Sea salt and freshly ground black pepper
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and finely chopped
12 sun-dried tomatoes, roughly chopped (optional)
4 carrots, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
2 heaped tablespoons plain flour
2 teaspoons paprika
6 tablespoons tomato passata/puree
3-4 cups (750ml-1L) boiling water (you may not require all the water)
2 bay leaves
250g button or cup mushrooms, cleaned (if using cup cut in half or quarter)

Method
1) Preheat oven to 200°C.

2) In a large heavy-bottomed ovenproof casserole or saucepan (medium-high heat) heat olive oil and cook beef in batches, seasoning with salt and pepper as you go until browned all over. Transfer to a heatproof bowl.

3) In the same casserole or saucepan, reduce heat (low-medium) and add an extra splash of olive oil and onions, season with salt and saute until softened (5-7 minutes). Add garlic, stir until fragrant (1-2 minutes). Add sun-dried tomatoes, carrots, potatoes and turn heat up to medium, cook until vegetables start to brown (3-5 minutes).

4) Add flour and stir to coat (2 minutes). Add paprika, stir through until fragrant but not burning (1-2 minutes). Stir through tomato passata (1-2 minutes) and return the cooked beef and juices to the pan. Pour over enough water to completely cover the meat and vegetables (1-2cm), season with extra salt and pepper and add bay leaves. Cover with  a double sheet of tin foil so that it touches the liquid, then cover with lid and bake for 2-3 hours.

5) Once the beef is tender and easily falls away add mushrooms and stir through. If the liquid has dried up add a little extra boiling water, cover and bake for a further 20-30 minutes.

6) Taste and check seasoning, remove bay leaves and serve with brown rice and yoghurt, or if you’re feeling more indulgent, with creamy mashed potatoes

Tips:
- Save time and make a day earlier for an easy dinner party feast. The flavours will improve overnight, simply reheat in the oven before your guests arrive, that way your house will smell amazing.
- Replace the beef with lamb or goat.

In theme with last weeks summer Vegan Baked Rice recipe from Leni in the US, here’s my mum’s special winter version with spinach and beef.

Mum has definitely inspired my interest and love of cooking. She’s a wonderful cook that enjoys trying new recipes from all cultures, including Asian, Indian, French etc. Although technically not an old family recipe, as mum has only been making it for a couple of years, her baked spinach and beef rice uses the flavours and techniques she’s familiar with and is a recipe I definitely want to pass on.
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Recipe

Serves 8

Ingredients
2-3 tablespoons olive oil
1 small onion, finely chopped
500g beef, minced (or lamb if you prefer)
1-2 teaspoon mild paprika
1 large bunch silverbeet spinach, washed, stems removed and coarsely chopped
1 cup medium grain rice, washed and drained
3-4 cups (750ml-1L) hot beef or vegetable stock (or 2-3 teaspoons dried vegetable stock e.g. Vegeta/Massel dissolved in boiling water)
Sea salt and freshly ground black pepper

Method
1) Preheat oven to 250°C.

2) Heat olive oil in a large frying pan (low-medium heat), add onion and season with salt, saute until translucent (5-7 minutes). Increase heat to high, add minced beef, season to taste and cook until liquid evaporates and meat browns (7-10 minutes). Reduce heat to medium, add paprika and stir through until fragrant (1-2 minutes). Add spinach and cook until just wilted (2-3 minutes). Add washed rice and stir through (1-2 minutes).

3) Transfer spinach and rice mix to a large baking dish and pour over hot stock. Check seasoning and add extra salt and pepper if required, cover snuggly with a sheet of foil. Place in hot oven, after 5 minutes reduce oven temperature to 220°C and bake for 15 minutes. Remove foil, add more stock if required and place in the oven for last 5-10 minutes or until rice is cooked.

4) Allow to rest for 10 minutes and serve with natural yoghurt or a lemon wedge.

Tip: For a healthier option use brown rice, be sure to add an additional 20-30 minutes to the baking time.

With winter on it’s way, I’m feeling the need for a comforting village-style stew. One that I can enjoy with copious amounts of crusty bread and feta cheese.

My favourite ‘mandza’ (pronounced muhn-juh), is a mix of veal and veggies. I tend to use potatoes, carrots and okra, the deliciously slimy vegetable that so many are afraid of, but I unashamedly love! Although okra is a summer vegetable, I was lucky enough to stumble across some the other day. If you are unable to find okra or prefer not to use it, this stew tastes just as good with green beans.

Feel free to change the ingredients to your taste, other popular combinations are veal and potato, or chicken and rice.

It’s a hearty meal, which like all good stews, thickens and gets better overnight.

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Recipe

Serves 4

Ingredients
4 veal cutlets (or veal t-bone steaks)
2 litres water, boiled
1 medium onion, chopped
1 garlic clove, finely chopped
2 medium potatoes, roughly chopped
2 medium carrots, roughly chopped
1 large tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
1 teaspoon mild paprika
250g okra, tops and tails cut off, blanched in salted water for 1 minute, rinsed and drained (if unavailable replace with green beans)
Olive oil
Sea salt and freshly ground black pepper

Roux
2 tablespoon olive oil
2 tablespoons plain flour
1 teaspoon mild paprika

Parsley, roughly chopped to garnish

Method
1) Season veal with salt and pepper. Heat 1 tablespoon of olive oil in a large pot (medium-high heat) and cook the veal until evenly browned all over. Pour over hot water, add a tablespoon of salt (you can use a dried vegetable stock like Vegeta/Massel if you prefer) and bring to the boil, skim surface and reduce heat. Simmer for 30-45 minutes.

2) Meanwhile blanch your tomato. Wash, remove the stem and cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm. Place tomato in a bowl, pour over boiling water until completely covered and allow to stand for 1 minute. Carefully remove from hot water and peel when cool enough to handle. Roughly chop and mix through a teaspoon of salt.

3) If using okra, bring a pot of water to the boil, add 1 teaspoon salt and blanch okra for 1-2 minutes. Refresh under cold water, drain and set aside.
Note: If you are using green beans there is no need to blanch.

4) In a medium frying pan heat 1-2 tablespoons of olive oil (medium heat). Add onion, season with salt and lightly brown (5 minutes). Add garlic and when fragrant add potatoes and carrots, sprinkle with extra salt, stir and continue cooking (5 minutes). Add paprika, stir to coat and cook until fragrant, taking care not to burn the paprika (1-2 minutes). Add chopped tomato (or passata), mix well so that all the vegetables are evenly coated (2-3 minutes). Add vegetables to the simmering pot, bring to the boil and reduce heat, simmer for 20-30 minutes.

5) After 20 minutes make the roux (thickener). Give the frying pan a quick wipe down with a paper towel. Heat olive oil (medium heat), add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have a ladle close by for the liquid from the stew and a whisk ready to go. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add a ladle of the liquid from the stew and whisk vigorously, once incorporated add another 2 ladles of liquid and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Stir the roux in to the simmering stew along with the blanched okra (or green beans). Boil for 5 minutes and then turn off heat. Taste and add more salt and pepper if necessary.
Note: For roux image see Village-style Spinach Stew recipe.

6) Garnish with parsley and serve hot with fresh bread and feta.

Tip: If you don’t like veal replace with chicken pieces. Or, if you’re vegetarian leave out the meat and add dried vegetable stock for extra flavour.

Happy St. Patrick’s Day! Unfortunately, I don’t have a traditional Irish recipe to share with you today, but as it is my Dad’s birthday, I thought I would share one of his favourite meals.

Polneti Piperki are dear to the hearts of many, including my husband who just can’t seem to get enough of them. In fact, they are so popular that they could almost be considered a national dish in Macedonia.

I have been religiously perfecting my way of cooking Polneti Piperki for the last three years. This recipe is based on variations from three very dear women in my life, my baba (grandmother), mum and mother-in-law. What I have tried to do is take the best from all three recipes and add a couple of my own additions too.

I like to serve Poneti Piperki for dinner parties in the middle of the table with a garden salad and fresh crusty bread. Friends always love how rustic it looks and can’t wait to dig into this old favourite. Polneti Piperki also make an easy weeknight re-heat meal when made on a Sunday night.

Preparing capsicums

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Recipe

Serves  8

Ingredients
8 large (or 10 smaller) red capsicums, stems seeds and membrane removed
2-3 medium tomatoes, cut into quarters
1 medium tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
3 tablespoons olive oil
1 large onion, finely diced
100g speck, skin removed and finely diced (if unavailable replace with bacon)
800g beef, minced
6 sun-dried tomatoes, finely chopped (optional)
1-2 garlic cloves, finely diced
1 cup (220g) medium grain rice, washed and drained
1-2 teaspoons mild paprika
1 handful basil leaves, chopped
1/4 teaspoon white pepper
Sea salt and freshly ground black pepper
3 medium potatoes, peeled and cut into quarter

Paprika Sauce
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 teaspoon mild paprika
750ml hot water
1 medium tomato, blanched, peeled and finely chopped (or 3 tablespoons of an Italian style tomato passata)
1-2 teaspoons salt (or a dried vegetable stock e.g. Vegeta/Massel)
Freshly ground black pepper
1/4 teaspoon white pepper

Method
1) Heat a large frying pan (I like to use a wok) over low-medium heat. Add oil then onions and a sprinkling of salt, saute without colouring (4-5 minutes).

2) Turn heat up slightly to medium and add speck/bacon and cook until lightly browned (3 minutes).

3) Turn heat up again to medium-high and add minced beef, stiring continuously until lightly browned but not overcooked (5-7 minutes).

4) Add garlic and mix through, when fragrant (1 minute) add sun-dried tomatoes, then rice and stir to coat (2 minutes).

5) Add paprika and mix through, once fragrant (1-2 minutes) add blanched tomato and stir until the tomato smells fragrant (2-3 minutes).

6) Take off the heat, stir through basil, white pepper, black pepper and salt to taste and set aside.

7) Preheat oven to 250°C and prepare capsicums. With a paring knife cut around the stem and remove, scoop and shake out the seeds and remove any membrane.

8) Using a tablespoon fill each capsicum with the meat mixture, shake the capsicum to get the meat to the bottom and gently push the to the sides so that the filling is evenly distributed, repeat this process until each capsicum is almost full. Create a closure and seal the filling by inserting a tomato quarter inside each capsicum, place upright in a large casserole or baking tray. Once all the capsicums have been stuffed, evenly arrange the potato quarters in between the capsicums.

9) To make the sauce heat olive oil in a medium saucepan (medium heat). Add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the hot water and a whisk close by. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add 100ml of hot water and whisk vigorously, once incorporated add another 100ml and whisk again until incorporated, continue to do this until you have a smooth sauce (3-5 minutes). Add tomato, salt, ground black pepper and white pepper to taste. Bring to the boil and remove from heat.
Note: For roux image see Village-style Spinach Stew recipe.

10) Pour the sauce over each capsicum, being sure that some of the liquid gets into the filling. Lay each capsicum on the side and pour in enough liquid to submerge the potatoes (you may not require all the liquid at this stage). Place in the oven and cook on a high heat for 10 minutes and then reduce oven temperature to 220°C and bake for an additional 20 minutes.

11) After 20 minutes take out of the oven, turn each capsicum and the potatoes over and bake for an additional 20-30 minutes. If you find the capsicums are burning too quickly cover loosely with foil for the final 10-20 minutes. Additionally, if the sauce has dried up add a little more of the liquid (if you have any left over) or hot water.

Tips:
- Use leftover filling to stuff tomatoes, sarmi or make musaka. It also freezes well for up to 4 weeks.
- Traditionally long red banana chillies and hollow tomatoes are used in place of capsicums.

It’s likely this recipe is hundreds, even thousands of years old as there is nothing complicated about the ingredients. I guess that’s  what I love most about traditional recipes, basic kitchen staples are magically transformed into the most exotic meals.

Ashe Mast originates from the Middle East, it translates as “Thick Yoghurt Soup” and is widely popular throughout Iran. Traditionally, Ashe Mast is served as an entree, although I think it makes a delightful main.
Curious about how yoghurt and rice would work in soup, I was pleasantly surprised. The best way I can describe this stew is as a creamy risotto with a tangy Middle Eastern feel. And like any good stew the flavour seems to improve overnight.

As a family recipe there are many variations. The version I made included all three herbs, coriander, dill and mint, plus leek. However it can be made with just dill and no leek, you can even leave out the meat for a vegetarian soup. If you’re not a fan of coriander you could try replacing with parsley, I think it’d still taste delicious.

This soup transported me to the Middle East, it’s like nothing I have ever tried before, but there was something familiar and comforting about it, I loved it!

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Recipe

Serves 6 as entree, 4 as main

Ingredients
1 cup (250ml) plain or homemade yoghurt (if you use Greek yoghurt dilute with a little water)
1 cup medium grain rice, washed and drained
1 egg yolk
1 tablespoon plain flour
20g butter
4-5 cups water
2 cloves garlic, finely chopped
1 small leek, finely chopped
3/4 cup (loosely packed) coriander leaves, finely chopped
1/3 cup (loosely packed) dill leaves, finely chopped
1/3 cup (loosely packed) mint leaves, finely chopped, plus extra 3 tablespoons to garnish
200g (1/2 can) chickpeas, drained (optional)
2 tablespoons vegetable oil, plus extra 2 tablespoons for garnish
Sea salt and freshly ground black pepper

For meatballs (optional)
300g beef, minced
1 small onion, finely diced
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
Pinch of cinnamon

Method
1) Allow yoghurt to stand at room temperature for 3 hours so that it becomes sour. If you are short for time heat yoghurt in the microwave for up to 1 minute.

2) To prepare meatballs combine all ingredients in a bowl, scrunch with your hands and knead until everything is well combined (3-5 minutes). Shape into 2cm balls, place on a tray and refrigerate until required.

3) Combine washed rice and sour yoghurt and grind with a pestle and mortar or pulse in a blender for a few seconds until the rice grains are slightly broken (traditionally broken rice is used, however this is not readily available).

4) Add yoghurt, broken rice and 1 teaspoon salt to a medium saucepan (nonstick is best) and gently heat (low-medium heat). After 3-5 minutes add egg yolk and stir until mixed through (1 minute). Add flour, butter and 1 cup of water, continue to simmer and stir occasionally until thickened and creamy (5-7 minutes). Add another 2 cups of water and bring to the boil, drop in meatballs and gently stir, gradually reducing heat to a simmer.

5) Add garlic, leek, coriander and dill, add pepper to taste and stir to combine, reduce heat and simmer for 20 minutes, stirring occasionally. If the soup starts to become too thick add another 1-2 cups of water and continue to simmer (you may not need to use all the water).

6) Add chickpeas and mint, simmer for a further 5-10 minutes. Check seasoning and add salt and pepper to taste, stir through and remove from heat.

7) In a small pan heat 2 tablespoons vegetable oil over medium heat. Fry the remaining mint for 1-2 minutes, being careful not to burn, drain on a paper towel.

8) Ladle the soup into a bowl, garnish with mint and enjoy as an entré or hearty main.

Tip:
- This soup should be made with sour yoghurt, if it’s not sour enough simply add a squeeze of lemon juice or ripe grape juice (popular in Iran) before serving.
- Leave out the meatballs for a vegetarian soup.

No trip to the Balkan’s is complete without a serving of chevapi, and my honeymoon was no exception. While travelling through Croatia and Macedonia we consumed our fair share. I fondly remember our last night in the Balkans, neither of us felt like a fancy dinner so we walked through the market area and stumbled across a ‘chevap van’, we ordered two chevap burgers, freshly cooked chevapi, served in a bread roll with raw onion and fresh tomato ketchup. We found a seat overlooking the beautiful Adriatic and had a romantic (while slightly messy) dinner, one we both enjoyed immensely and will always cherish.

This chevapi recipe comes courtesy of a close Bosnian friend. Like all good traditional recipes the ingredients are basic, the method is easy, and the taste is unquestionably sensational! The recipe calls for equal amounts of minced beef and pork/lamb. If you prefer, you can use just minced beef or, as my family prefers, use a 1:3 ratio of beef to pork. You can also add a teaspoon of mild paprika if you fancy.

There are dozens of ways to enjoy chevapi, traditionally served with raw onion and bread, other accompaniments include ajvar (chilli spread), cabbage salad, or my favorite which is to dip into hot paprika (Bukovsko Biber).

Roll small handfuls of the mix into finger length sausages

Enjoy with hot paprika

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Recipe

Makes 18, serves 4-6

Ingredients
250g beef, minced
250g pork or lamb, minced (or replace with beef if you prefer)
1 small onion, finely chopped
1-2 garlic cloves, finely chopped
2 teaspoons olive oil (optional)
1/8 teaspoon bicarb soda (or 40ml sparkling mineral water)
1 teaspoon sea salt or Vegeta (dried vegetable stock)
Freshly ground black pepper to taste

Hot paprika for dipping (optional)

Method
1) Throw all the ingredients into a large bowl, scrunch with your hands and knead until everything is well combined (7-10 minutes). Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

2) Run your hands under cold water and roll small handfuls of the mix into finger length sausages. Set aside on a tray, cover and refrigerate until required or pop into the freezer if freezing.

3) Heat a nonstick pan or bbq flatplate (medium heat), add a small amount of olive oil. Cook for 6-10 minutes, turning frequently until browned and cooked through.

4) Serve while warm with bread, cabbage salad, diced raw onion and hot paprika (Bukovsko Biber).

Tips:
- Double this recipe and make a big batch, shape the chevapi and freeze raw on a tray. When frozen (after 6 hours) pop them in a freezer bag and unfreeze as needed.
- Most other recipes call for a 1:3 ratio beef to pork/lamb so feel free to mix 350g beef with 150g pork/lamb.
- If using lean beef add 1-2 tablespoon olive oil to keep the meat moist.
- Clean the pan/bbq with a paper towel between batches to avoid burning.

What is it about Asian food that makes you feel light and healthy. Maybe it’s the balance of flavours, the fresh produce. Then again, maybe it’s the smaller sized serving bowls that force you to eat less!

Although I love to cook I don’t always have 3 hours to spare preparing a lavish feast during the week. So when a quick and easy restaurant quality recipe comes my way it excites me to think that I can have a fancy looking and tasting meal in just over 30 minutes. Seriously, why bother with take-away when you can eat just as quickly (and cheaply) without having to leave home.

The first time I tried this beef was at a Bondi bbq. The host, a friend with a Korean/Japanese background quickly prepared the beef with a simple marinade and then popped it on the barbie, after a few minutes it was all done. It tasted so good that I’ve been pestering him for the recipe since.

The best way to enjoy this Korean beef is with hot rice and a glass of warm sake.

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Recipe

Serves 4

Ingredients
500g porterhouse or New York beef, thinly sliced into 5mm thick strips (you can also use scotch fillet or sirloin pre-cut stir fry strips available in supermarkets)
2 teaspoons sesame seeds, plus extra for serving, lightly browned
1/3 cup (80ml) soy sauce (I prefer Kikoman)
2 tablespoons white sugar
1 tablespoon sesame oil
2-3 shallots, finely chopped (white part and 6-10cm of green part), use some of the green part to garnish
Vegetable oil, for searing

For rice
2 cups (440g) medium grain white rice, rinsed until the water runs clear and drained
3 cups (750ml) cold water

Method
1) Add sesame seeds to a pan/wok (low-medium heat), gently shake and toast for 3-4 minutes or until lightly browned and fragrant. Remove from pan and allow to cool.

2) In a medium bowl combine soy sauce, sugar and sesame oil. Whisk to dissolve sugar (1-2 minutes). Add sesame seeds and shallots, stir to combine. Add beef, coat well, cover with plastic wrap and marinade for 20-30 minutes.

3) Meanwhile place the rinsed rice in a saucepan, add cold water, cover and bring to the boil. Reduce heat to low and simmer with the lid on for 12 minutes. Turn off heat and stand covered for a further 10 minutes. Fluff the rice with a fork and set aside until ready to serve.
Note: Keep a close eye on the rice as it may overflow while cooking, if it does just take the lid off for a few seconds, reduce the heat slightly, cover again and continue cooking.

4) Heat wok or bbq hotplate to very hot and lightly oil. Remove 1/4 of the beef slices from the marinade and sear for 15-30 seconds on each side or until cooked to your liking. Quickly clean the wok/hotplate with a paper towel, lightly oil and cook the 2nd batch. Continue cooking in batches, rest for 5 minutes, sprinkle over extra sesame seeds and shallots, serve with hot rice.

Tips:
- Ask your butcher to slice the meat into very thin strips.
- To slice your own beef, freeze for 15 minutes (this will make it easier to slice), remove from the freezer and slice thinly along the natural grain of the meat.

Thanks to my mother-in-law, I was lucky enough to have a beautiful bunch of spinach, freshly picked from her garden. Admittedly, spinach is one of my favourite greens and one of my favourite ways of eating it is in a traditional village-style stew called mandza (pronounced muhn-juh).

This stew takes a little bit of work, but once it’s done you can pop it in the fridge and reheat for dinner over the next few nights (I often double this recipe so that it lasts a bit longer).

Like most traditional village meals this stew is super healthy and low in fat, it’s also really yummy. I like it sprinkled with feta cheese and some chopped flat-leaf parsley. Of-course fresh bread is also mandatory to help mop up the lovely soup.

Gorgeous fresh spinach

Lightly season veal before browning

When making roux, the flour should bubble

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Recipe

Serves 4

Ingredients
4 veal cutlets (or veal t-bone steaks)
2 litres water, boiled
1 medium onion, peeled and finely chopped
1/3 cup medium grain rice, washed and drained
1 small bunch silverbeet spinach, washed, stems removed and coarsely chopped
2-3 tablespoons olive oil
sea salt and freshly ground black pepper

Roux
1 tablespoon olive oil
2 tablespoons plain flour
1 tablespoon mild paprika
1 cup (250ml) cold water

Method
1) Season veal with salt and pepper. Heat 1 tablespoon of olive oil in a large pot (medium-high heat) and cook the veal until evenly browned all over. Pour over hot water, add a tablespoon of salt (you can use a dried vegetable stock like Vegeta/Massel if you prefer) and bring to the boil, skim surface and reduce heat. Simmer for 30 minutes.

2) In a medium frying pan heat 1-2 tablespoons of olive oil (low-medium heat). Add onion and season with salt, saute until translucent (5-7 minutes). Add washed rice, stir to coat (1-2 minutes). Add spinach and sprinkle with extra salt, stir frequently and cook until just wilted (1-2 minutes). Add to the simmering pot, bring to the boil and reduce heat, simmer for 15 minutes.

3) Meanwhile make the roux (thickener). Give the frying pan a quick wipe down with a paper towel. Heat 1 tablespoon of olive oil (medium heat), add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the water in a small pouring jug and a whisk ready to go. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add a small splash of water and whisk vigorously, once incorporated add another splash of water and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Add 2-3 ladles of the liquid from the soup, whisk to incorporate and then stir in to the simmering soup. Simmer for a further 5 minutes. Taste and add more salt and pepper if necessary.

4) Serve hot with fresh bread and white cheese.

Tip: If you don’t like veal replace with chicken pieces. Or, if you’re vegetarian leave out the meat and add dried vegetable stock for extra flavour.