Archive for November, 2013

Karen Martini Book Giveaway – Winners Announced!

Congratulations to ­­­­­Terry Jones, Nicole M & Jason Bertovic you have all won a signed copy of Karen Martini’s brand new cookbook ‘Everyday’ thanks to Shearer’s Bookshop and Pan Macmillan!

Make sure you check your email so we can arrange the delivery of your prize.

Thank you to everyone who took the time to enter the competition, it was a very pick the winners! To show our gratitude for all the wonderful entries here is another great recipe from Karen’s new book. Enjoy!

Karen Martini’s Ocean Trout with smoky eggplant & minted walnut salad

INGREDIENTS

2 large eggplants

salt flakes and freshly ground

black pepper

2 tablespoons plain yoghurt

2 tablespoons tahini

1 garlic clove, finely grated

juice of of 1/23 lemon

2 1/2 tablespoons extra virgin olive oil

6 ocean

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trout escalopes cut on an angle, about 150 g each

MINTED WALNUT SALAD

4 spring onions, thinly sliced

100 g walnuts, toasted and chopped

75 g frozen peas

6 mint sprigs, leaves picked and

shredded

1/4 teaspoon dried chilli flakes

1 tablespoon red wine vinegar

juice of of 1/2 lemon

4 tablespoons extra virgin olive oil

METHOD

Preheat the oven to

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180°C fan-forced (200°C conventional).

Turn your largest burner on high – if you have induction use a griddle online casino plate – and rest your eggplants directly on the flames, rotating every 3 minutes until all sides are blackened. It should take about 9 minutes.

If you have no direct flame or griddle plate, you can prick the eggplants and roast them in the oven for 45 minutes, which will give you the desired consistency but not the smoky flavour.

Place the eggplants on a baking tray and bake in the oven for 10 minutes. Set aside to cool.

Cut each eggplant down the middle and scoop out the so. flesh, leaving the black shell behind. Chop the flesh to make a chunky paste, put into a bowl and season.

Mix in the yoghurt, tahini, garlic, lemon juice and half the oil. Set aside while you make the salad.

Combine all

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the salad ingredients in a large bowl and leave to marinate while you cook the trout.

Season and cover the ocean trout escalopes well with the remaining oil.

Heat a large heavy-based frying pan over high heat for 4 minutes, place the trout on it and sear for 1 minute, then turn and sear on the other side for another minute.

Put the trout on a serving plate, spoon on some eggplant and scatter over the minted walnut salad.

SERVES 4

VARIATION

This recipe also works perfectly with salmon.

‘Everyday’ by Karen Martini is published by Plum, RRP $39.99.

Karen Martini Cookbook Giveaway!

Last week, we had the pleasure of hosting Karen Martini in our Sydney showroom for the launch of her new cookbook ‘Everyday’. A delicious collection of Karen’s favourite everyday recipes, designed to help you rediscover the joys of cooking at home!

Thanks to Pan MacMillan Publishers and Shearer’s Bookshop we have 3 x signed copies Karen Martini’s ‘Everyday’ to give away to our lucky readers.

For your chance to WIN 1 of 3 signed copies, simply answer the following question in the comments field below –

If you could only eat one meal everyday for the rest of your life, what would it be and why?

Most creative & original entries will be

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rewarded!

This competition has now closed.

Winners announced here.

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