On air on Byron Bay’s bayfm 99.9 community radio on 16 April 2012
Today two wonderful cooks are coming on belly, Belinda Jeffery and Cecile Yazbek. Belinda and Sue Kelly will talk about the campaign to save the Federal Hall, a lovely village in the Byron hinterland. Belinda has kindly offered to help in the campaign to raise money for the Federal Community to buy the old Anglican Church and land see www.federalhall.org.au. She will be teaching pastry making, a subject close to the bellysisters’ heart, especially at the moment, on May 2. Here’s the basic info:
Morning Tea & Cooking Demonstration with Cookbook Author & Delicious Magazine writer Belinda Jeffery.
Belinda shows you how to make perfect pastry every time, and turn it into fabulous tarts
Wednesday 2nd May 9.30am
@ Federal Hall, Federal
$20 includes tea or coffee and selection of yummy homemade cakes
Come along on the day, you can also reserve your spot
or book a table with friends call – Sue 66884465
email suekelly50@gmail.com
For more information go to www.federalhall.org.au
My next guest today is Cecile Yazbek, who grew up in South Africa in a Lebanese household, in the days of apartheid. She has just published her latest book, “From mezze to milk tart”. It has hundreds of wonderful vegetarian recipes, many very simple, but inspiring enough to turn anyone vegetarian, at least until every recipe in the book has been made and tried. Many are Lebanese, others from the varied cuisines that inspired Cecile to start cooking from a very early age in South Africa.
Here is a couple of seasonal suggestions from the book, inspired by Cecile’s love of local markets.
BANANA SAMBAL
The Indian lady at the banana farm on the highway near Bangalow
sometimes presents me with a whole box of ripe bananas, ‘for cakey’.
One day I gave her one of my banana cakes, but she wrinkled her nose
and said, ‘Is good for you; Indian people no like.’ Anytime one shops
there, she always piles extras into one’s bag!
4 ripe bananas, sliced
2 tablespoons mayonnaise
1 tablespoon fruit chutney
1 level teaspoon curry powder
Mix together well and serve immediately.
POTATO AND MACADAMIA CURRY PIES
Sweet potatoes, cooked and roughly mashed, may be used instead.
2 sheets ready-rolled puff pastry
4 large potatoes, boiled, cooled, peeled
and coarsely grated
1 cup macadamia pieces
1 large onion, peeled and finely chopped
1 tablespoon oil
1 teaspoon cumin seeds
2 teaspoons fragrant curry powder
1 vegetable stock cube, dissolved in
100 mL hot water
pinch of salt
pinch of pepper
Heat oil and fry onion until shiny. Add seeds and curry powder and
stir about. Add the stock, mix well and add potato and nuts. Fork
through until all coloured. Set aside to cool. Fill
puff pastry – either as one large pie with top and bottom crust or 8
small pastie shapes, and bake at 220 °C until browned. Serve with
Banana Sambal.
CECILE’S TASTING AND BOOK SIGNING
Fundraising tasting and book signing with food writer and author of ‘Amore and Amoretti’, Victoria Cosford and Cecile Yazbek, cook and author or ‘Mezze to Milk Tart’ at the Liberation Larder Kitchen, Byron Bay Community Centre, 69 Jonson Street, Byron Bay. Inquiries call Helen: 0439409655
Tue, 17 April, 17:30 – 18:30
the Liberation Larder Kitchen, Byron Bay Community Centre, 69 Jonson Street, Byron Bay. Inquiries call Helen: 0439409655