Dannii Minogue: My Fashionable Friends' Recipes

Posted: 30/08/11

Dannii Minogue

Follow: Dannii Minogue, Fashion, JAton Couture, Mind And Body, Ralph And Russo, Recipes, Tabitha Somerset Webb

It might be summer in London, but over here in Melbourne we're about to celebrate the run-up to warmer weather with Spring Fashion Week (September 5-11). In honour of the impending change in seasons, I've teamed up with some of my friends in fashion to come up with our favourite summer recipes.

Let me know how you go with these and I'd love to hear your favourite summer dishes too. You can never have too much inspiration in the kitchen!

Dx

Dannii Minogue: My fashionable friends' recipes

Helen O'Connor, Thurley: Smoked chicken, bacon and watercress salad
 Dannii: “I love Aussie label Thurley and I’ve been wearing Helen O’Connor’s designs, especially her daywear, for years.” Ingredients 1tblsp olive oil 4 bacon rashers, chopped 2 oranges 1 smoked chicken breast, thinly sliced 100g watercress 1/2 avocado 1/2 cup pitted Kalamata olives Salt and pepper to taste Dressing 1/4 cup olive oil 2cloves garlic, crushed 1 tblsp honey 2 tblsp orange juice Method Heat oil in medium frying pan, add bacon and cook, stirring until browned all over and slightly crisp. Drain on absorbent paper. Cut away rind from oranges making sure the white pith is also removed. Cut oranges into segments. Combine bacon rashers, orange segments, chicken, watercress and olives in a large bowl. Season with salt and pepper. For dressing Combine all ingredients in a bowl and whisk. Drizzle dressing over salad just before serving, tossing gently to combine.
Jacob Luppino and Anthony Pittorino, J'Aton Couture: Devil's Advocate eggplant parmesan
 Anthony Pittorino: “Jacob and I are big meat eaters so when DD pops over for dinner its red light panic time because she’s a vegetarian. Our mothers always encouraged us to eat all our vegetables, never an issue when you’re Italian because veggies are saturated in cheese, breadcrumbs, tomatoes and – of course – deep-fried. Who wouldn’t eat their vegetables (and practically risk hospitalisation for hardening of the arteries afterwards)!!! Hey it was the 70s! ¨So, no, we are not responsible for keeping Dannii fit and healthy, but at least we make a nice frock!” Ingredients 4 large free-range eggs 3 large firm aubergines Extra virgin olive oil 1 onion finely chopped 1 clove of organic garlic, peeled and finely sliced 4 x 400g tins of peeled tomatoes Sea salt and freshly ground black pepper Handful of fresh basil 4-6 handfuls of freshly grated Parmesan cheese (more if you’re Italian). 4 handfuls of dried breadcrumbs Grated buffalo mozzarella as desired (Approx: 1 ball) Preparing the Aubergines Remove aubergine stalks Slice aubergines into 1cm thick slices Salt the sliced Aubergines on both sides (don’t overdo it). Neatly layer Aubergine slices into a deep bowl, putting a plate that fits within the rim of the bowl on top of the slices with a heavy object on the plate (old style would be to weight the plate with an old brick) to press the bitter juices out. If time permits this is an overnight process (approx 10 hours +) but you can make do with letting it sit for two hours if you do not have the luxury of time. (Sweating the aubergines also tenderises the flesh - it is like a two stage cooking process, but it can definitely be skipped for the 21st century, if you must!) Once you have pressed the aubergines, remove the salt from the slices with a paper towel, then use your hands to carefully squeeze excess liquid from each slice. Preparing the crumb coating Prepare two Bowls In the first bowl beat 4 eggs by hand. In the second bowl combine 4 handfuls of dried breadcrumbs and a handful of grated Parmesan cheese. Dip aubergine slices into egg mixture, coating one at a time. Place each slice into breadcrumb/parmesan mixture patting and sealing the crumbs to each aubergine slice (with love). Frying the aubergine slices Heat a pan of extra virgin olive oil to frying point. Fry the slices a few at a time, removing them from the oil while they are still lightly coloured. Place the slices on a rack to drain, and then put them on a sheet of absorbent paper to remove excess oil. Preparing the sauce Put extra virgin olive oil into a large pan on a medium heat. Add the onion and garlic and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. Add peeled tomatoes and break them up adding salt, pepper and basil at this point. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 30 minutes. Stirring occasionally until the tomato sauce is reduced and sweet. Assembling the dish Pre-heat the oven to 190°C/375°F/gas 5. Take a 12-inch diameter ovenproof dish that’s approx 3 inches high and spread a few tablespoons of the tomato sauce over the base, adding a sprinkling of Parmesan. Place a single layer of aubergines in the bottom of the dish, overlapping the slices slightly. Add in a luscious spreading of tomato sauce, then add grated buffalo mozzarella and grated Parmesan as desired. Repeat this process with a second layer. Lay down the third (final) layer, covering it with the remaining tomato sauce and mozzarella and Parmesan. Toss some breadcrumbs in olive oil and sprinkle them on top. Place the dish in the oven and bake for 30 to 40 minutes turning the heat up in the last few minutes to lightly brown the top. Serving suggestions Serve as an entrée or main hot or cold with crusty toasted casa linga style bread. This dish can also be served a day later or even better the day after that as the flavours become infused and more intensified. Incredible served cold in a summer salad. <div firebugversion="1.5.3" id="_firebugConsole" style="display: none;"> </div>
Tabitha Somerset Webb, Project D: Baked cod with avocado, shrimp, cherry tomatoes and cream
 Tabitha: “I made this dish for Dannii once when she came to my place for her birthday. Now every time she comes over this is top of her request list.” Dannii: “Butlers in the Buff optional – true Tabitha style!” Ingredients 1lb. cod fillet, skinned, pin-boned and cut into 2 pieces 1/2lb. raw, peeled and de-veined shrimp 1 cup cherry tomatoes cut in halves 1/2 cup plus 2 tblsp heavy cream 1/2 cup shredded Parmesan cheese 1 small handful fresh basil, torn Sea salt and freshly ground black pepper Extra virgin olive oil for drizzling Seafood rub (optional) 1 tblsp ground coriander, 1 tblsp thyme 1 tblsp garlic 1 tblsp fennel Method Preheat oven to 425°F. Coat a baking dish or roasting pan with a little olive oil. Season the cod on both sides with sea salt and freshly ground black pepper and place in the dish. Add approximately 3 tblsp seafood rub (if you opt to use it). Drizzle the cream and sprinkle the Parmesan cheese over the fish. Sprinkle the cod with the shrimp, avocado, basil and cherry tomatoes. Cook at the top of the preheated oven for approx 15-20 minutes until the surface of the fish is golden brown and the cream is bubbling. Season with sea salt and freshly ground pepper. Finish with a squeeze of lemon juice for a touch of zing. <div firebugversion="1.5.3" id="_firebugConsole" style="display: none;"> </div>
Tamara Ralph, Ralph and Russo: Summer peppery salad with fresh salmon fillets
 Tamara: “This is a really quick and easy meal, which tastes divine, and is always a hit with friends coming over for dinner. Refreshing, easy and delicious. Best enjoyed outside with a glass of bubbly!” Dannii: “If Tamara had her way, her fridge would be filled with bottles of bubbles and not a lot else. Here boyfriend Michael is a fabulous cook and when he serves up dinner for four it’s enough to feed 20!!! Ingredients Salad 70g watercress 70h rocket 1 medium-sized squash (butternut pumpkin) 50g pine nuts Dressing Olive oil One whole lemon Fish 4 Salmon fillets Salt and pepper to season Method Preheat the oven to 150 degrees C. Line a baking tray with foil. Take the skin off the pumpkin, de-seed it, chop it into bite-sized pieces and place in the foil-lined baking tray with a little extra virgin olive oil. Roast in the oven for 20/25 minutes, until soft. Meanwhile, wash the watercress and rocket salad. Dry thoroughly and put in a salad bowl. When the pumpkin is roasted, remove from oven and leave to cool. When the pumpkin has cooled, mix it with the salad leaves. Add the pine nuts to the salad and dress it with a little extra virgin olive oil and the juice of your lemon. Toss salad. For the fish Clean the salmon fillets under cold water, dry them and salmon leave them to one side. Heat a frying pan with extra virgin olive oil and season the pan with salt and pepper. When the oil is hot, place the skin side of the salmon into the oil. Cook the skin until crispy. This will also heat through the salmon flesh. Once the skin is crispy turn the salmon flesh side down for just a few minutes so the salmon is not entirely cooked through, but is succulent in the middle. Remove the salmon from the pan and serve with the salad.
Yeojin Bae: Bibimbap
 Yeojin: “This is my interpretation of a classic Korean dish of rice and an assortment of vegetables (and usually meat) all mixed up with chili paste . As I don’t eat meat, I add more vegetables and salad with lots of my mum’s homemade chili paste. It may seem like a lot of preparation but really you can use whatever vegetables you have at home and if I have rice prepared, it takes about 20-minutes. This is my perfect meal, lots of vegetables with a kick of flavor and chili.” Ingredients (For 2 people - vary as required) Cooked rice for 2-(I like brown rice) 2 large handfuls of bean spouts ½ bunch spinach 1 small zucchini A handful of assorted Asian mushrooms, including shiitake and straw mushrooms Organic baby salad leaves 2 free range organic eggs Low salt Soy Sauce, Toasted Sesame Oil, Chili Paste, garlic and oil for cooking Method Cook the rice. I like to rinse my rice until the water is clear then soak it for at least 30 minutes before cooking in my rice cooker, add a little extra water for brown rice. Next, prepare the vegetables. Rinse your bean sprouts thoroughly, and put them in a saucepan with a cup of water. Add a dash of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.? Put this aside. Put your spinach in a pot of boiling water and stir it for a minute. Then remove it, rinse it in cold water a few times and squeeze it lightly to remove water. Mix it with a pinch of salt, small dash of soy sauce, ½ clove of minced garlic and sesame oil. Put this aside. Cut 1 small zucchini into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put this aside. Slice the mushrooms thinly and sauté with 1tsp of vegetable oil or olive oil. Add a dash of soy and add some sesame oil. Put this aside. Cut a carrot into strips, sauté it for 30 seconds and put it aside. Cook your eggs in a non-stick pan, sunny side up,- 1 per person. Put your rice in individual bowls and I like to place little mounds of each of the vegetables spreading out the colours across the rice. Then place the washed organic salad leaves around the edge of your bowl. Lastly, place a egg sunny side up on top. Serve with an extra dash of toasted sesame oil and hot chili paste. Mix everything up in your bowl just before eating and enjoy!
Dannii Minogue, Project D:
 Dannii: “After all those delicious savory dishes I thought it would be nice to round things off with a sweet treat – my sister-in-law Bec’s banana bread. This recipe uses half the sugar of many banana bread recipes and the coconut adds depth to the flavour.” Ingredients 1½ cups self raising flour 1/3 cup brown sugar ¼ teaspoon cinnamon 1 tbsp desiccated coconut 2 eggs, lightly beaten ½ cup full-fat milk 1/3 cup olive oil 1 cup mashed ripe banana ½ a tub of strawberries, sliced Method Preheat oven to 170 degrees C. Sift flour into a large bowl along with the brown sugar, coconut and cinnamon and make a well in the centre. Whisk together the eggs, milk and oil until fully combined. Pour the wet mixture into the well in the dry ingredients, folding gentle until just combined, then fold through the banana. Pour the mixture into a lightly greased and lined 10cm x 20cm loaf tin and lay the strawberry slices on the surface of the mixture. Bake for 45-50 minutes or until golden and cooked through. Cool in the tin for five minutes then turn out onto a wire rack. Serve sliced banana bread warm, toasted or at room temperature with lashings of butter.