ELK Cookbook | Edition Four: Spring

COOK WITH EASYLIFE KITCHENS Recipes for your new kitchen!

Spring Edition

INDEX Pork & Chives Pot Stickers Lemon Pasta Bowl Honey Bacon Roasted Potatoes Whole Roasted Cauliflower Cucumber & Heirloom Tomato Salad Sesame Crusted Tuna Steak Maple Mustard Pork Belly Coffee Walnut Cake Soaked Pistachio & Citrus Cake

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PORK & CHIVES POT STICKERS Ingredients: 2 finely chopped medium carrots 1 finely chopped small onion 1/3 cup minced fresh chives 1 large egg white, lightly beaten 3 tablespoons soy sauce 1/2 teaspoon pepper 1 pound ground pork 60 pot sticker wrappers 3 tablespoons canola oil 1 cup chicken broth

Method: In a large bowl, combine the carrots, onion, chives, egg, soy sauce, and pepper. Add the pork and mix lightly.

Working with a few at a time, place one tablespoon of the filling in the centre of each pot sticker wrapper.

Moisten your pot sticker wrapper by ribbing the edges with water. Fold the wrapper over the filling and seal the edges by pleating from the front side several times. Stand them on a flat surface the flatten the bottom of your pot stickers.

Heat a tablespoon of oil over medium-high heat and arrange the pot stickers in a circle in the pan, flat side down. Cook until the bottom is golden.

Carefully add 1/3 cup broth to the pan and reduce the heat to medium-low for 1 - 2 minutes. Allow to cook, covered, until the broth is almost absorbed for about 3 - 4 minutes. Uncover and cook additionally until the bottoms are crispy!

Add the soy sauce and chives to the pan and serve with your favourite dipping sauce!

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LEMON PASTA BOWL Ingredients:

Method:

250g angel hair pasta 1 lemon zest Juice from 1 lemon 2/3 cup heavy cream 4 tablespoons unsalted butter 80g grated pecorino romano cheese Salt & Pepper Freshly chopped parsley

Cook the angel hair (or pasta of your choice!) according to the directions. Make sure to boil it in salted water. You want to reserve about 1 ½ cups of the starchy pasta water once it’s finished cooking.

Zest the lemon rind and juice the lemon into a bowl.

Place the lemon zest and heavy cream in a pot over medium heat. Whisk the mixture often and bring it to a simmer – this will only take 1 - 2 minutes. Turn the heat down to low and whisk in the butter 1 tablespoon at a time. You want the sauce to be creamy and slightly thickened.

Increase the heat to medium-low and whisk in ¾ cup of the pasta water and lemon juice. Place the pasta into the cream sauce and toss it well, using tongs to turn it over and coat the strands.

Add the pecorino and continue to toss. If the sauce isn’t creamy enough, add in more of the pasta water a few tablespoons at a time until it reaches the desired consistency.

Sprinkle on lots of freshly cracked black pepper and extra cheese.

Garnish with fresh pasta and lemon twists!

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HONEY BACON ROASTED POTATOES

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Ingredients: 4 large potatoes, peeled and diced 3 garlic cloves, minced 2 thick bacon strips, cut into pieces 2 tablespoons honey 1/2 teaspoon salt, or to taste 1 teaspoon cracked pepper Chopped parsley

Method: Peel and chop the potatoes and put them in a large pot. Cover with cold water and add 1 tablespoon salt.

Boil the diced potatoes until tender, about 8 minutes from the boiling start. In the meantime, preheat your oven to 200°C. Drain off potatoes and let them steam dry for 10 minutes. In the meantime, lightly oil a rimmed baking sheet and heat it up in the oven.

Spread the cooked potatoes on the warm baking sheet, drizzle with a tablespoon of olive oil, season with salt and pepper to taste (go lightly on salt because the cooking water was already salted), toss to coat well, and spread again.

Roast the potatoes for 30 minutes, give a quick stir, and roast for a further 10 to 15 minutes.

In the meantime, brown diced bacon in a skillet until crispy. Drain from fat and add the honey and minced garlic.

When the roasted potatoes are done, pour the honey/bacon mixture over and mix to combine.

Transfer to a serving dish with a few sprinkles of chopped parsley on top. Serve immediately.

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WHOLE ROASTED CAULIFLOWER Ingredients: 1 large cauliflower 2 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon salt ½ teaspoon pepper Barbeque sauce for drizzling ⅓ cup crumbled blue cheese ⅓ cup fresh cilantro 2 tablespoons chopped chives 2 green onions, thinly sliced

Method: Preheat the oven to 180°C. Stir together the garlic powder, smoked paprika, salt and pepper.

Place the cauliflower in a large oven-safe skillet and drizzle on the olive oil. Rub it all over so each bit is coated. Sprinkle on the spices.

Cover the cauliflower and top of the pan with aluminum foil and roast for 30 minutes.

After 30 minutes, remove the foil and roast for 1 more hour, or until tender.

Remove the cauliflower from the oven and drizzle all over with the barbeque sauce.

Sprinkle on the cheese, then cilantro, chives, and green onions.

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CUCUMBER AND HEIRLOOM TOMATO SALAD Ingredients: For the salad: 4 heirloom tomatoes 1 cucumber ⅓ red onion sliced thinly 1 cup fresh basil For the salad dressing: 2 tablespoons red wine vinegar 3 tablespoons olive oil 1 teaspoon Dijon mustard or multigrain mustard Salt to taste

Method: In a small glass jar combine the red wine vinegar, olive oil, Dijon mustard, and salt, put a lid on, and shake till the vinaigrette emulsifiers.

Using a sharp knife slice the cucumbers, tomatoes, and red onions. Combine all ingredients in a salad bowl, and top with fresh basil or another herb if using.

Start by adding 2 tablespoons of the vinaigrette and tossing the salad gently, taking care not to tear the thinly sliced ingredients. Add more dressing if desired. Reserve the rest for another use.

Serve immediately and enjoy!

Optional: This salad tastes amazing with fresh Buffalo mozzarella as well!

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SESAME CRUSTED TUNA STEAK Ingredients: 500g sushi grade tuna 1 teaspoon sesame oil 1/4 cup black and white sesame seeds Salt to taste Black pepper to taste 5 cups arugula

For the soy dressing: 1 tablespoon minced ginger 1 tablespoon minced green onion 1 tablespoon minced garlic 1/2 cup balsamic vinegar 1/4 cup red wine vinegar 1/4 cup soy sauce 1 1/2 tbsp honey 2 teaspoons sesame oil 1 teaspoon Dijon mustard

Method: Rub the tuna steaks with 1 teaspoon of oil, and sprinkle with salt and pepper.

Place the sesame seeds on a medium plate. Dip the entire surface of the tuna steak into sesame seeds, pressing them onto the tuna.

Heat a skillet on high heat. When very hot, place the tuna steaks on the hot skillet and cook for 1 - 2 minutes on each side, depending on the thickness. Set aside on a plate.

Prepare your soy dressing by combining all the ingredients and mixing well.

Slice tuna steaks into 16 slices and place on top of arugula.

Drizzle vinaigrette over the top.

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MAPLE MUSTARD PORK BELLY Method: Preheat oven to 200°C.

Ingredients: 1kg boneless pork belly 2 tablespoons maple syrup 2 teaspoons wholegrain mustard and extra to serve 2 teaspoons apple cider vinegar 2 teaspoons finely chopped fresh rosemary Fresh rosemary sprigs, to serve

Place the pork, rind side up, on a wire rack set over a roasting pan. Pour enough water into the pan to reach just below the pork. Season pork rind well with salt, rubbing into the scores. Roast for 40 minutes or until the rind starts to crackle.

While the pork belly is roasting, combine the maple syrup, mustard, vinegar, and rosemary in a bowl.

Reduce the oven temperature to 180°C. Roast the pork, topping up with water as necessary, for a further 1 1/4 hours or until the rind is well crackled and the flesh is tender.

Drizzle with the maple syrup mixture. Cook for a further 5 minutes or until the rind is dark golden. Set aside for 10 minutes to rest. Cut into pieces and serve with rosemary sprigs and extra mustard, if you like.

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COFFEE WALNUT CAKE Ingredients: For the cake: 75g walnuts 300g plain flour 2 teaspoons baking powder 1.5 teaspoons ground cinnamon 185g caster sugar 180ml vegetable oil 310ml milk 2 teaspoons vanilla essence 3 tablespoons instant coffee

For the frosting: 125g butter 300g icing sugar 1 tablespoon instant coffee 1 teaspoon vanilla essence 75g walnuts

Method: Preheat oven to 160°C. Grease and line a loaf tin.

Place the walnuts for the cake and frosting on a baking tray and pop in the oven for 5-7 minutes until fragrant and toasted. Make sure they don't burn. Leave to cool and chop into small pieces.

Sift the flour and baking powder into a large bowl. Add the sugar and cinnamon and mix with until combined.

Put the milk, oil, and vanilla into a jug. Mix instant coffee with 3-4 tablespoons boiling water until all dissolved.

Add all the wet ingredients to the dry. Mix until just combined, careful not to over-mix. Add in half of the chopped walnuts and gently fold until evenly distributed.

Pour into the loaf tin and bake for 50-55 minutes.

Make your frosting while the. Mix the instant coffee with 1 tablespoon boiling water until dissolved. Add to a bowl with the butter, icing sugar and vanilla. Beat until light brown and fluffy.

When the loaf is completely cool, spoon the frosting on top with the back of a spoon. Top with the remaining chopped walnuts. Enjoy!

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SOAKED PISTACHIO & CITRUS CAKE Ingredients: 75 g unsalted butter, plus extra for greasing 4 large eggs 100g sugar 100g ground pistachios 100g fine semolina 1 lemon 50g ORange marmalade 1 teaspoon dried mint 25g pistachios

For the citrus syrup: 2 lemons 150g sugar

Method: Preheat the oven to 180ºC. Grease and line a 20cm round loose-bottomed cake tin.

Melt the butter over low heat, then set aside. Separate the egg yolks and whites. Beat the egg yolks with the sugar in an electric mixer until light and creamy.

While the machine is running, slowly add the pistachios and semolina, followed by the melted butter, lemon zest, marmalade, and ¼ teaspoon of sea salt. Beat until smooth.

In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold this into the pistachio mixture in three additions in order to keep it as airy as possible.

Pour the batter into the prepared tin and bake for 25 to 30 minutes, or until golden and an inserted wooden skewer comes out clean.

While baking, make the citrus syrup by combining the lemon juice and sugar in a saucepan and stir over medium heat until the sugar has dissolved. Remove from the heat and set aside.

Pierce the cake all over with a skewer as soon as you remove it from the oven. Slowly pour the syrup over the cake while it’s still warm. Sprinkle with the dried mint, then chop and scatter over the pistachios. Serve when cooled with Greek yogurt.

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