Yes dearest listener, belly was born ten years ago to mama bayfm, at 10pm on No Diet Day 2004, May 6.
So to celebrate, Judy MacDonald, food gardening teacher and ex-manager of the Mullumbimby and New Brighton Farmers Markets, our second ever guest and frequent visitor over the years, came back to talk about some of the changes in the food scene that have happened over the last ten years. And her current favourite thing to cook, very easy soda bread from an old Irish cookbook. It is also the first belly in May so we have some of the delicious in season foods you may want to pop in your pot, with a bit of a Mexican flavour this month, and a special ten year anniversary recipe developed for belly by chef and cooking teacher Terase Davidson. We also heard the sounds of the Sydney Royal Easter Show, thank you for that roaming bellysister report sister D. If you know how to record and edit sound to broadcast quality, and are going somewhere delicious soon, the bellysisters would be very happy to include your piece on belly.
CORIANDER AND CHILLI PESTO – by Terase Davidson
Chef and cooking teacher Terase Davidson is coming to the North Coast soon with a very interesting series of classes combined with visists to local markets and producers, see below for more info and links to more recipes. But this one was specially chosen to celebrate all the coriander that is finally doing well as the weather cools, and the chillies that are absolutely everywhere right now.
4 bunches coriander – picked leaves – retain roots to chop and wash
150ml Brookfarm Chilli and Lime Macadamia Oil
2 tbs coconut oil (needs to be liquid)
2 limes – juice only
3 long red chilli – deseeded – roughly chopped
2 garlic cloves – crushed – must be fresh garlic
200g salted macadamia nuts – raw skin on
salt and pepper
1. lightly toast the macadamia nuts in a dry fry pan – set aside and allow to cool completely (do this whilst you are picking the coriander)
2. chop the coriander roots – place in a fine sieve and rinse under cold running water – to ensure you have removed any dirt from the roots – set aside and allow to drain
3. place all the coriander leaves in a blender – blend on high for 3-5 seconds then add 75ml of Brookfarm Lime and Chilli Macadamia oil – stop the machine and scrap the sides – blend again for a further 3 to 5 seconds on high until completely smooth – no longer though as the coriander will go brown if you over process it
4. transfer the coriander mix to a medium mixing bowl
5. add the coriander roots, roughly chopped chilli to the blender along with the garlic – blend on high for 4-5 seconds – whilst you drizzle in the coconut oil – once fully blended – add this to the mixing bowl
6. rinse out and dry the blender bowl – and return it to the machine
7. add the macadamia and blend high for 10 seconds until you reach a fine crumble mixture – stop the machine and scrap the sides – blend on high and drizzle in 75ml macadamia oil until fully incorporated (should take 5-8 seconds)
8. transfer the nuts to the coriander leaf mixture – add the lime juice, garlic and season – mix well with a spatula to combine
9. check the seasoning and adjust as required – add more macadamia oil if you think the pesto needs to be looser
Serving suggestions:
Your options to make use of this beautiful gift from the garden are endless really. Here are just a few suggestion to tempt you!
1. Salmon: grilled or BBQ salmon dolloped with some fresh pesto before serving really is a beautiful thing. Serve with sautéed vegetables
2. Lamb: pesto and lamb are best mates from way back! Simply serve your pesto on the side of pretty much any lamb dish eg. BBQ, slow cooked shoulder, hamburger
3. Potatoes: stir the pesto through either boiled or baked new potatoes just before serving
4. Prawns: stir through a prawn and pasta dish at the last minute to lift any simple pasta dish to rock star status!
5. Goats Cheese: sounds odd I know BUT trust me it works!!
6. Baked eggs with chorizo: add some pesto to your baked eggs straight from the oven for a weekend breakfast treat
7. Margarine or butter: use the pesto as a substitute for butter or margarine
and 8. (for the Salumi lovers) – the Pesto would be great served on a Charcuterie board with Salumi Australia products. The lime in the coriander would work great with the flavours in any of the cured meats – is also great with their chorizo as part of a Huevos Rancheros – dolloped on top fresh out of the oven and I also usually sneak in some goats cheese too!
Tips:
1. choose your coriander carefully – the leaves need to be vibrant in colour, soft and delicate
2. transfer the pesto into jars and cover with macadamia or coconut oil – this will keep the pesto fresh, vibrant in colour and flavour
3. keep the pesto in the fridge between use
4. great way to liven up any meal or sandwich
For more of Terase's recipes, see www.byochair.com
Terase also has some very interesting cooking classes and tours coming up.
BYRON BAY FOOD TOUR and COOKING CLASSES
DATES: Saturday 7th to Friday 13th June 2014
VENUE: ”Sunrise House”, Fig Tree Restaurant and Rooms
PRICE: $230-$250 pp/per class
Visiting local producers, farmers markets, using produce from their own patch, lessons range from Middle Eastern Flavours, Italy, French techniques, a seafood class and a mastering meat class – you can choose one or whole week, stay onsite if you wish to – interesting model for getting to know local food and cooking techniques at the same time
check out all the details here
MORE COMING!