Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Sunday, April 22, 2012

Polenta,Mozzarella and Tomato Salad


750ml chicken stock
170g instant polenta
60g butter
80g Parmesan, finely grated
Sea salt and freshly ground black pepper, to taste
Extra virgin oil, for drizzling
300g cherry tomatoes
2 chorizos, sliced
360g buffalo mozzarella, torn


10ml white balsamic or white wine vinegar
10ml olive oil
1 garlic clove, crushed
1 teaspoon acacia honey
1 teaspoon Dijon mustard
Salt and pepper


Preheat the oven to 220°C
Bring the stock to boil in a saucepan over medium heat.
Gradually whisk in the polenta and cook, stirring until thickened, approx. 2-3 minutes. Remove from heat and add the butter, Parmesan, salt and pepper stir thoroughly.
Pour the mixture into a lightly greased 20x30 cm tin and refrigerate until set, about 45 minutes.
Turn onto a board and cut into wedges.
Now place the polenta wedges on lightly greased baking tray and drizzle with oil.
Roast until golden and crisp, about 15 minutes. Set aside and keep warm.
In the meantime prepare the dressing.
Mix the vinegar, oil, honey, mustard and garlic in a bowl and stir well to combine. Set aside.
Place the Chorizo slices on a baking tray.
Roast until Chorizo is crisp. Arrange on a plate with mozzarella and polenta. Mix the Tomatoes with the dressing and serve and place them on top of it.

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