on air on Byron Bay’s bayfm99.9 on July 4, 2011
Today Sister Carolyn, one of the original bellysisters, made a return visit to the little belly kitchen. She had a long chat about the most delicious in season flavours of July with Miss July herself, Alison Drover. Who has just sent us a very fab picture of herself. (I think I recognise the very cute apron too, made by a stallholder at the weekend markets).
MISS JULY’S MONTHLY GUIDE
Winter citrus is great this year because of the cold we have had and the frosts. Pecans are also great.
My breakfast is oranges peeled and sliced crossways warmed on the stove with raw unheated honey, rosemary and pecans with a dollop of yogurt great for keeping the winter bugs at bay. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration.
Enjoy Alison
JULY IN SEASON FRUIT
Avocados
Custard apples
Fuji apples
Grapefruit
Pomelo
Lemons
Limes
Mandarins
Nashi
Pineapple
Rhubarb
Quinces
Pomegranate
JULY IN SEASON VEGETABLES
Beetroot
Broccoli
Brussell sprouts
Beetroot
Brown onions
Carrots
Celery
Chinese Greens
Fennel
Ginger
Sweet potato
Pecans great this winter because of the cold.
RECIPES
Bastille day is the 14th of July and hence a French recipe which is typically French – simple yet so good
CELERIAC AND PECAN REMOULADE
* 1 celeriac
* 1/4 cup of pecans
* Mayonnaise see list below
Great with roasts meats or fish and great for lunch served French style as
an picnic accompaniment along with a baguette, some cheese, olives and a
cold chicken or meats.
A remoulade is a mayonnaise sauce served cold which often has herbs and
things added.
Take some local pecans say 1/4 cup and place them on a oven tray in a oven
around 150 for about 5 minutes until they are crunchy. Remove from the oven
and leave to cool.
The celeriac is not a pretty vegetable very knobby all over but don’t be put
off it well worth the peeling.
Take the celeriac and cut the top and bottom off so that rests on the
surface. Peel the entire vegetable taking care around the knobbly bits.
As soon as you have done this like apples you need to add lemon juice to
avoid discolouration. Squeeze half a lemon into a cup of and pour over the
celeriac.
Remove the celeriac from the water and shred the celeriac into matchsticks.
Squeeze the other half of the lemon juice over the celeriac.
Make the mayonnaise.
HOMEMADE MAYONNAISE
2 egg yolks
2 tsp white wine vinegar
1 tsp Djon mustard
Salt
Freshly ground pepper
300ml olive oil
Place all the ingredients in the blender and pulse for a few minutes
alternatively whisk your egg yolks with the mustard and slowly pour in the
oil whisky as you go and the add the remaining mustard, salt and pepper.
The consistency for a remoulade should be like a thick sauce.
Add the mayonnaise to the celeriac matchsticks and mix.
Just before serving chop the pecans roughly and add to the remoulade.
Serve cold.
Variations : Apples can be added for a different taste. You can also add herbs
like basil depending on the accompanying food ie fish is great with basil.