Table for Two

Cooking for two every night is not the same as cooking for three. We have been thinking ahead as it is often difficult to cook up a smaller quantity of, for example, ratatouille. You need a certain quantity to actually produce the desired consistency. I made the quantity for 4 and served half of it with a fillet of beef. The beef was seared in a pan on a high heat, then cooked to rare in the oven, at 180, for about 20 minutes. Slice to serve. Peter actually made some thick chips cooked on duck fat, which is probably so bad I shouldn't be owning up to it. But you are going to see them in the picture. They are delicious and very well drained. As you can see we didn't overdo it. Any left over beef can be used up in a packed lunch salad. All sorts of left over things go in my salads. It's amazing what works cold with some greens and a dressing. Let me know if you have any new ideas.
A couple of nights later we reheated the remaining ratatouille and served tossed through penne pasta. Ratatouille really does taste better second time around. The flavours meld beautifully. And this is a great quick meal if you are going to be home late or need to rush out straight afterwards.
Try cooking meatballs in a fresh sauce. Make up some meatballs with about 350g pork mince, a clove of garlic crushed, a little salt, sugar & pepper and a tbsp chopped parsley. Brown the meatballs over a moderate heat and then add 1/2 each of a red & yellow capsicum roughly sliced and a handful of black olives. Cook a further 15 minutes then add 2 tomatoes roughly chopped, with a handful of capers. Cook a further 3 -5 minutes. Sprinkle over some balsamic vinegar to serve.
This meal would stand well on its own however I have been introduced to a new vegetable and we decided to add it to this table. Kamo kamo is a vegetable from the squash family which was cultivated by Maori before Europeans arrived here. You may see it in the shops or market called kumi kumi. I am not sure of its origins. There are all sorts of opinions on the Internet but I was told to treat it as a courgette. My instructions were to cut into largish chunks and steam in lashings of butter & pepper. It was delicious. I have modified subsequently. Cut 1 smallish kamo kamo into chunks and toss in ground pepper. Heat a little olive oil in a pan & add the kamo kamo with a knob of butter. Cover the pan tightly with tinfoil and firmly apply the lid. Steam 20 minutes or so. This is better than courgette if you can imagine such a possibility.
Lastly, you know my penchant for beetroot. I found this amazing recipe for grated carrots & beetroot. We used Clevedon buffalo mozzarella. This is the perfect accompaniment for lamb steaks and couscous or on its own for lunch or even a light supper. And it is really yummy in the lunch salad the next day.