Tag Archives: avocado

Bangalow Banquets & glamorous mullet 

Today is the last belly of 2013 for sister D and me, so we've packed it full of goodness for you.  In the first hour, Jody Vassallo will tell us about the wonderful new Bangalow Banquet community cookbook project, then we'll talk  hanukka & stonefruit, in our second hour we have one of Australia's best fish cooks, Paul Wrightson - Byron Beach Cafe executive head chef, here to talk about sustainable and fabulous fishy choices for the party and Christmas season, a new cookbook to give away, news, markets & more, so tune in to the belly kitchen.

 

BANGALOW BANQUET COOKBOOK

 

Here are a couple of recipes for you from this wonderful community project.  Something old and something new, both highly recommended by our guest Jody.

 

CHIA CRACKERS WITH AVOCADO, LIME AND CORIANDER DIP


Chia Crackers recipe submitted by Jody Vassallo


These crackers are the perfect wheat free snack,
top them with a few slices of avocado and a
drizzle of lemon juice or use them as a dipper for
guacamole, salsa or any type of hummus that
takes your fancy.
½ cup chia seeds
¼ cup sunflower seeds or flax seeds
¼ cup sesame seeds
½ cup almond meal
2 cloves garlic, crushed
½ teaspoon sea salt
225ml water
1 tablespoon tamari


Preheat oven to 160°C (320ºF). Line a baking tray with baking paper.
Put the seeds, almond meal, salt and herbs into a bowl and mix to combine.
Whisk together the garlic, water and soy and pour over the seed mix. Stir until combined. Spread onto a
baking tray and bake for 30 minutes, then slice in half and carefully turn over, don’t worry if it breaks you are
going to make smaller crackers in the end. Continue cooking for 25 minutes or until the crackers are crisp.
Allow to cool on the tray before breaking into cracker size pieces. Store in an airtight container.


Avocado Lime & Coriander Dip recipe submitted by Sally Johnston


2 avocados, mashed
1 lime, juiced
1 tablespoon extra virgin olive oil
1 large red chilli, seeded and chopped
1⁄2 small red onion, finely diced
1⁄3 cup coriander leaves, roughly chopped
3 drops Tabasco sauce
Salt and pepper, to taste


Place avocado in a bowl. Spoon over 2 tablespoons lime juice and toss gently to coat. Add oil, chilli, onion and
coriander to avocado. Add Tabasco sauce to taste. Season with salt and pepper and toss gently to combine.
Stand for 5 minutes. Serve with crackers
 

FIVE CUP CAKE

from the section of the cookbook called : The Middle Years 1970s ~ 1990s

 

5 Cup Cake Recipe submitted by Felicity Scott


Easy, delicious, never fails.


1 cup brown sugar
1 cup shredded coconut
1 cup soy milk
1 cup self-raising flour
1 cup chocolate chips or dried fruit


Preheat oven to 180°C (350°F). Grease and line a loaf tin with baking paper.
Mix all ingredients together in a bowl with a wooden spoon.
Pour mixture into tin and bake in oven for 40 minutes. Serve warm with lashings of butter.
Serves 6-8

 

SUSTAINABLE FISH A.K.A. GLAMOROUS MULLET

 

 

WHOLE SUSTAINABLE FISH BAKED IN SALT – by Paul Wrightson

 

fiery saffron aioli and a simple salad

 

For the fish

1 kg coarse rock salt

2 large free-range eggs

1½ tablespoons fennel seeds

1 lemon

2 portion –sized whole sea mullet or sea bream, from sustainable sources, gutted, scales left on, gills out

1 small bunch fresh basil

1 small bunch fresh flat-leaf parsley

For the aioli

3 large cloves garlic, peeled

1 pinch saffron

sea salt

50 ml olive oil

50 ml good-quality Spanish extra virgin olive oil

For the side salad

½ cucumber, peeled

1 large handful green olives, stoned

2 bbq peeled red capsicums

a few sprigs fresh flat-leaf parsley, leaves picked and chopped

freshly ground black pepper

 

Method

This Spanish technique of baking fish in a thick layer of salt is not only quite theatrical, it will also give you the most perfectly cooked fish.

The salt is there to create a little kiln or oven around the fish so don’t; you won't be eating any of it. Make sure the fish isn't scaled because the scales help keep the moisture inside the fish as it cooks.

·         Preheat BBQ or oven on high.

·         Put the rock salt into a large, wide bowl with 2 tablespoons of water, your eggs, fennel seeds and the peeled rind of the lemon.

·         Mix everything together until sticky and claggy

·         spread two-thirds of the mixture around the base of a roasting tray in a thick layer.

·         Stuff the cavity of your fish with the basil and parsley (or any fragrant herbs),

·         lay the fish on the salt bed, and completely cover it with the rest of the salt so you get a layer just over 1.5cm thick.

·         Pat it down firmly, then put into the oven for 15 minutes to 20 minutes

Once cooked, remove from the oven, take a sharp knife and stick it through the salt into the middle of your fish. Carefully touch the knife to your lip and if it's hot, the fish is ready. Leave to one side for 10 minutes and make aioli and salad.

aioli

·         pound and mush up the garlic, saffron and a good pinch of salt in a mortar and pestle until you've got a smooth vibrant orange paste.

·         Use the pestle to mix in the olive oil, a drizzle at a time. Be patient and wait until you've got a smooth emulsion before adding the next drizzle.

·         Do the same with the extra virgin olive oil.

·         Add a squeeze or two of juice from your peeled lemon and taste again.

salad

·         slice cucumber and put it into a bowl.

·         Tear the olives and add to the bowl along with the torn-up cleaned capsicums, the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil.

·          Season with a little salt and pepper, then toss together.

by now the salt on your fish should be hard as a brick

·         give it a whack around the edges with the back of a spoon

·         peel off the whole salt top

·         Carefully brush the excess salt off your fish

·         then gently move it to a platter using a fish slice.

 

 

BELLY BULLETIN

 

First up, some fabulous events that are coming up soon.

Kulcha Jam is having a South Indian themed fundraiser this Thursday December 5th.  from 6pm. Russell, the 'dosa' man will be cooking up a
delicious dinner followed by sweet delicacies made by other CO*OP members
who are caterers, chefs, cooks and food lovers.  There is lots of wonderful music, including Ben Walsh, Si Mullum from Wild Marmalade, and a Bollywood Sisters dance, and lots of Bhangra and Bollywoood music to get down to.  It's cheap and for a good cause, all proceeds to the food and music co-op.  At the Byron Arts and Industry Estate, 1 Acacia St, more info on www.kulchajam.org/coop or facebook.  And listen up to belly next week for co-op updates, as Alice will be visiting Sister Michael.


All that dancing on Thursday will get you limbered up for an evening of aphrodisiac delights at the Bangalow A&I Hall, on this Saturday December 7 at 7pm.  Check your local papers or listen to Arts Canvass this Thursday on bayfm for more.  Or check out the excellent blog by Megan one of the organisers – aphrocuisine.wordpress.com
It has lots of lovely recipes, worth checking out even if the only one you're loving at the moment is yourself.  Creative pairings like  Scallops with Custard Apple, Tarragon & Almonds, which the bellysisters have been given permission to share with you.  The menu for the Byron event includes in season watermelon and cucumber salad with rose geranium and toasted coconut, and mango curd tartlets.  mmm.  But maybe you shouldn't look at the menu, because you may be playing games like blindfolding your dining partner (or maybe someone else's, we don't know) and feeding them.          email : aphrocuisine@gmail.com or call 0431 911 403

And then feed your brain and your soul at the 2013 UPLIFT Festival – it  brings together some of the world's  most innovative advocates for global sustainability and oneness.  Byron Bay, 12-15 December.  Speakers who focus on food issues include locals happiness economist Helena Norberg-Hodge, who is a world renowned activist, writer and filmaker,  ex-bayfm presenter of the Healing Wave, Janella Purcell,  Jeffrey Smith, from the US, director of The Institute for Responsible Technology, on GMOs, and the delightful and insightful Vandana Shiva from India, biodiversity and seed freedom campaigner.  She calls patent and intellectual property laws of the World Trade Organisation "a tool for creating underdevelopment" with "only a negative function: to prevent others from doing their own thing; to prevent people from having food; to prevent people from having medicine".  If you can't get to Byron Bay or are looking for a cheaper option, you can subscribe to a live high quality web stream of the event.  See upliftfestival.com

 

HARVEST FESTIVAL – BY MICHAEL DLASK 

The Northern Rivers region of New South Wales is blessed with a basket of
riches that is vitally connected to both land and sea. Whilst the coastal
plains and valleys are home to an abundant variety of crops and livestock,
the Tweed, Richmond and Clarence rivers provide a connection to the sea and
the sumptuous seafood that inhabits the coastal waters. In hand with a
number of producers, distributors, retailers, restaurants and cafes, the
farmers, growers and fisherman are all pulling together to celebrate the
quality and diversity that contributes to the provenance of the region.

In the Autumn of 2014, Northern Rivers Food are presenting the region's
inaugural Harvest Festival and are calling on all participants in the food
industry to take part on in what will be a week of events to celebrate and
showcase our finest offerings.
Running from the 26th April to the 4th of May 2014, the Harvest Festival
will host two signature activities that will be co-ordinated by Northern
Rivers Food. The first being the 3Rivers Farm Gate Tours which involve bus
tours visiting source of our amazing produce, and the other being the Long
Table Lunch. Surrounding these two events, growers, producers and
restaurants have the opportunity to create complimentary events (either
individually or in collaboration) across the week.
Want to get involved? Submit your event idea now!
info@northernriversfood.org.au

flavours of Mullumbimby & Leah Roland’s June parsnips & greens

Today on belly, I continue meeting wonderful librarians, and finding out about their food loving readers.  Sister Rasela does a musical tour of the Mullumbimby community garden, sister Deanna twists the marmalade, and Leah Roland of the Bangalow Cooking School shares a wealth of delicious recipes for some of her June favourites.

 

First up, a recipe from one of the Mullumbimby Library patrons, Lani, who is coming on belly later this month.

 

ROAST PUMPKIN SALAD – by Lani, who cooks at Kohinoor Hall Social Nights, in Upper Main Arm

 

Pumpkin wedges, roasted in olive oil, garlic, smoked paprika, or any spices you fancy (half a pumkpin)

Avocado, sliced (one)

A handful of rocket, just enough for colour and crunch

Roasted macadamias (1 cup)

Crumbled feta, or goat’s cheese (half a cup)

A splash of lemon myrtle dressing is nice, or any home-made dressing you prefer

 

The combination of colours, flavours and textures are exquisite, and I usually use the same sort of formula in everything I cook.

 

All the recipes below are from Leah Roland.  Some in season goodness for June, I can’t wait to try the Japanese inspired but thoroughly Mediterraneanised sesame greens.  And Leah battled on valiantly though I got hopelessly confused between parsnips and turnips – not good with the ‘nips in general.  The parsnip chips below have made Leah fall in love with those healthy roots for the first time, especially the curly crunchy tails.  And below, also a very light, unusual pastry dough that mixes yeast and self raising flour, and a whole lot of recipes from Leah’s Lebanese and Greek heritage.

Thank you Leah!  Get in touch with the Bangalow Cooking School here.

 

SESAME SEED GREENS

 

500- 1kg gms of greens like snow peas sugar snaps green bean
3 tablespoons of sesame seeds
¼ teaspoon salt
1-teaspoon sesame oil
1-tablespoon olive oil
1 lime or ½ lemon

1. blanch greens in boiling hot water and refresh in cold then drain
2. dry toast sesame seeds in a skillet until lightly coloured
3. grind sesame seeds and salt in a mortar and pestle until medium groun
4. toss greens in oil dress in lime juice and finish with toasted sesame salt

 

ROASTED PARSNIP CHIPS –  So love these chips sweet and earthy.

1 kg parsnips approx
50ml of oil your choice
flaked sea salt

 

1. peel parnips and cut into approx 5 cm long batons. Be sure to remove the wood core closer the base as it gets stringier at the thicker end.
2. rub with oil and salt and bake single layer in the oven. Use baking paper so less oil is needed. This is lovely flicked through pilaf or on its own as is .

 

PASTRY – FOR FATAYER/ LAHME BA JEEN

flat yeasted pocket bread used for kebabs and pastry/pizza bases

makes 10 med/15 small flat disc bread

 

ingredients 

2 cups plain flour (whole meal can be used)

2 cups self raising flour

300-350ml warm water

60ml olive oil

1 teaspoon sugar   

½ teaspoons of salt

1 packets dry active yeast or 15grams fresh

extra flour or oil for rolling

 

utensils

large plate

heavy cast iron skillet

rolling pin

large bowl

2 clean cloths

 

method

in large bowl mix flour, salt and yeast then rub oil into flour mixture until it resembles breadcrumbs

add most of the water and mix in, gathering the flour together to form soft dough. Add more water if  mixture is too dry knead dough on a floured surface for 5-8 minutes or until it is smooth and elastic. Place into an oiled bowl and cover with damp cloth. Set aside in a warm spot or over a bowl of warm water for 20min until it has doubled, pastry is ready to go !

If using for individual pastries divide dough into 4 equal portions and our of each portion you can roll between 4-6 balls. Depends what size you would like

 

PASTRY FILLINGS

 

FATAYER – spinach/endive and herb pizza

 

ingredients

4-6 leaves of spinach or endive (approx 2 cups finely chopped)

½ cup chopped parsley, 1 onion finely diced, 1-2 tomatoes finely diced, ¼ cup oil

salt and chilli to taste, ½ teaspoon of baharaat middle-eastern mixed spice

juice of ½ -1 lemon

pastry

½ quantity of dough

method

 

mix together all filling and place 1-2 heaped tablespoons of filling onto a 10cm dough disc (3mm thick)

fold three sides of the pastry disc into as closed triangular shape and bake for 15-25 min in moderate oven until golden. You can brush with egg wash if you want them shiny.

 

LAHME BA JEEN –  “lamb in pastry” – spicy lamb pizzas

enough for 15-20 small pizzas

 

utensils

baking trays

food processor if meat not minced

sharp knife

rolling pin

large bowl

med/hot oven 200 degrees

 

ingredients

½ kg lamb or beef finely minced

2 onions finely diced

handful chopped mint (optional)

½ cup chopped parsley

¼ cup olive oil

2 tomatoes finely diced

1 teaspoon of baharaat m-e mixed spice

2-5 hot chilli minced finely (or to taste)

 

 

MANNOUSH/ZAHTAR – thyme, sesame and oregano pizza

 

ingredients

100 grams of zahtar pre- made, available from any middle-eastern stockist, (Baraka’s

in Byron or the monthly markets)

¾ cup olive oil

1 onion finely diced (optional)

1 large tomato finely diced (optional)

pastry – ½ quantity of khoubiz dough

 

method

. follow method as above. The difference here is the pastry discs are kept flat.

 

EJIE –  herb omelet

makes 10-15 small omelets which can be served hot or cold as a breakfast dish or mezza

ejie is a fantastic source of iron and protein

 

 utensils

heavy base fry pan

egg flip

plate and paper towels for draining

large spoon

medium bowl and small bowl

 

 ingredients

6 eggs

4 stems shallots chopped finely

1 cup chopped parsley

¼ cup mint fresh leaves chopped

salt and pepper to taste

¼ cup olive oil/sunflower for frying shape knife and chopping board

 

method

in the medium bowl place all chopped herbs

crack eggs one at a time into separate bowl removing any shell and checking for freshness. Place into bowl with herbs

add salt and pepper to taste

heat oil in a heavy base pan

when oil starts to smoke add 1 tablespoon of omelet mixture. Fill up the pan with lots of little omelets being careful not to let them touch

cook for 3-5 min flipping once. Cook the other side for 2min or until golden brown

carefully drain on a paper towel lined plate and repeat cooking process until all of the mixture is cooked. Place neatly on a serving plate

 

 

 

LUBYA BI ZAIT –  “beans in oil” – caramelised onions with tomato and green beans

serves 4-6 people as side dish

 

utensils

heavy base pan

sharp knife and chopping board

colander

wooden spoon

 

ingredients 

1kg round or flat green beans

3 large onions (thinly wedged)

5 cloves of garlic (sliced thinly)

3 ripe tomatoes chopped into wedges

½ cup olive oil

1 teaspoon baharaat middle-eastern mixed spice

1-2 teaspoons salt and pepper to taste

 

method

sliver onions into thin wedges. Fry in oil over medium low heat stirring frequently

whilst onions cook, top, tail, wash and break beans in half. Be sure to drain and de-string particularly if you are using a flat bean variety

once onions are golden (approx 15min) add beans and stir in. Fry beans until they go from bright green to a khaki colour. (15-20min)

toss in garlic and stir until you can spell their pungent aroma (2-5 mins).

add chopped tomatoes salt, mixed spices and pepper. Cover and let simmer very slowly for another 20mins. Do not add any extra water.

 

note: this dish can be eaten hot or cold and is great eaten with traditional Lebanese bread khoubiz. This cooking method can be used with vegetables such as eggplants, okra, potatoes and/or mushrooms.

cook’s tip: for meat based add 500gm of small cubed beef or lamb. Fry in with beans adding 2 tablespoons of tomato paste and about 200mls of water. Simmer covered until meat is tender. Great served with rice.

 

TAHINI SAUCE

this lemony sauce is used as a dipping sauce for falafels, salad dressings and for the dish samkhe harra hot fish makes. Makes 2 cups

 

utensils

whisk

medium bowl

measuring jug

 

ingredients

1 cup of hulled tahini (light)
2 lemons juiced
salt to taste
100-200mls water
optional extras 1 tablespoon cumin, ground clove of garlic, chopped fresh herbs

method

whisk together tahini, lemon and half of the water. The mixture will appear to curdle as the tahini swells to absorb the extra moisture. Keep stirring until a smooth consistency is achieved

slowly add extra water if needed. The sauce should resemble pancake batter consistency

add salt and spices (optional) and check for seasoning

note: can be made ahead of time and stored in air tight jar in the fridge for up to a week
___________________________________________________________________________

TOUM – garlic paste used as a marinade or dip

[Leah recommmends this as a good choice at this time of year – all that flu-fighting garlic!]

 

utensils

food processor with small bowl or a mortar and pestle
ingredients
4 heads of Australian fresh garlic peeled
1 teaspoon salt
¼ cup lemon juice and 2-3cup virgin oil

 

method

blend garlic and salt until very fine in a small bowled food processor

drizzle in olive oil slowly whilst blending stopping when the mixture becomes thick and resembles a paste like consistency

blend in lemon juice toward the end. This stops garlic from oxidizing.

 

BABA GHANNOUSH – poor man’s caviar

 

utensils

cast iron skillet

open flame bbq or hot white coals

food processor or mortar and pestle

colander

citrus juicer

 

ingredients
2 medium to large eggplants
2-4 cloves of garlic
½ cup tahini
1-2 lemons juiced
1 teaspoon salt or to taste
method
1. directly place whole eggplants on an open flame or wood coal bbq. If you do not have a bbq use a cast iron skillet on a stove, preferably gas on high heat

2. cook eggplant on one side for 10-15 mins until skin has charred. Carefully turn over and cook second side for a further 10 mins being careful not split the skin

3. remove eggplants. allow to drain and cool in colander

4. whilst eggplants are cooling crush garlic with salt in a mortar and pestle

5. carefully peel and scoop out flesh of cooked eggplant pulp. Pick out any dark or fibrous seeds

6. place pulp with garlic, tahini, salt and lemon juice into a food processor

7. blend until mixture is homogenised and check for seasoning. Add extra lemon or water if mixture is too dry or not sour enough
cook’s tip: traditionally baba ghannoush is served on a flat plate. Garnish with sweet paprika, chopped parsley and a well of extra virgin olive oil in the middle. Eat with khoubiz (Lebanese flat bread). It’s also delicious with baked vegetables and bbq’d meats.

 

AUDIO :

 

In the Mullumbimby Library with Kate and Dianne.

 

Mullum library start

Mullum library 2

Mullum library recipes

Mullum library end

 

Take a musical tour of the  Mullumbimby Community Garden with sister Rasela and lots of lovely volunteers

Mullum musical meander – audio

 

BELLY BULLETIN

 

The NSW government had decided to remove commercial catch limits for many fish species including flathead, but has now changed its mind, after criticism of the plan by both commercial fishing operators – the South East Trawl Fishing Industry Association, and local environmental group BEACON, the Byron Environmental and Conservation Organisation. The original restrictions will now remain.

Mandarins are now the biggest selling citrus fruit in Australia in winter. This year is a bumper crop. Both exports and domestic demand are up, plantings are growing…sounds like good news, but the SMH reports that many small growers are struggling to compete in price with large farms. Mandarins are seen as part of a shift to more convenient, self packaged food, like bananas. Farmers are replacing orange trees with mandarins in Victoria and South Australia. Mark Watkins, whose family has been growing mandarins for over 100 years, recommends potash for a juicy crop.

And good news if you are a truffle lover, or would like to become one. Truffles, the non-chocolate kind, love the cold weather. A bout of frosts in south-east NSW and the ACT has meant that the truffle season has started earlier than expected this year. You might have to battle the French and other overseas buyers, who have discovered the joys of Australian truffles. Apparently summer truffle recipes, like fruit salad with truffles, are becoming popular in France. The easiest way to buy them is to do an online search.

The Sustain Food eating local month has now finished but their website is still a good place to go to find interesting food related events and workshops. See www.sustainfood.

Coming up in June:

Make and Manage Garden Compost @ ACE Community Colleges, Jun 15

ForestLinks Conference For Landholders – A non-glossy event @ Sourthern Cross University on Saturday the 18th and a field trip departing from the Uni on Sunday the 19th

Gardening in Containers @ ACE Community Colleges,  Saturday June 22

 

The Northern Rivers Writers Centre has a food writing workshop coming up with Barbara Sweeney

Saturday 22 June, 10am-4pm in Byron bay

Cost: $75 members, $95 non-members. Please call 02 6685 5115

If you want to write food stories for magazines, write a cookboook, a blog, or write sizzling fictional food scenes.

Like all good writing, food writing is about observing the details, creating a sense of place and telling the story. The best food writing engages the reader and keeps them enthralled to the very last lick.

Some of the topics to be covered include: finding the story; avoiding food clichés; the craft of writing; different types and styles of food writing; food issues; and the food writing industry.

 

 

 

 

Happy Birthday Byron Bay farmers market

On air on Byron Bay’s Bayfm 99.9 community radio on December 3, 2012

 

This was a packed & delicious show as we celebrated 10 years of something that has changed so much in the food culture of this area, the farmers market in Byron Bay, with the first manager Joni Teal, the new markets president, avocado farmer & guacamole queen Kaye Shadbolt, and original stallholders Heather & Hugh Armstrong of Coopers Shoot Tomatoes. We also had Miss December’s seasonal deliciousness, & a report from the recent food tourism conference in the Barossa by Karena & Peter Wynn Moylan. Even a singing school principal!

 

BYRON BAY FARMERS MARKET TEN YEAR ANNIVERSARY

 

The Byron Bay Farmers Market is 10 this month.  Get thee to the market on Thursday December 6, dear bellysister, for a full range of fun from 7am – 11am:

– Hoopla Circus

– Cupcake the clown

– Celebrity guest chefs’ cooking & free samples (Clayton Donovan, Gavin Hughes, Sarah Swan, Victoria Cosford and Garden to Kitchen’s Julie & Phil)

-Special Guests  (The Farmer Wants a Wife’s Natalie Gruelinzki, Justine Elliott, Simon Richardson)

– Live Music (various local artists)

– Farmers Recipe Magazine Launch is at 8am

Official presentations and cake cutting is at 10.30am.

http://www.byronfarmersmarket.com.au/

 

Kaye Shadbolt.  avocado farmer and the new markets committee president, was on belly and talked about how the local market scene

Kaye and Chris armed with an eski of guacamole

compares with what is happening nationally.  She was involved with the market from when it was a glimmer in a few people’s minds, inspired by both a desire for a more ecologically sound food economy, and the need to support local farmers.  The message that came through loud and clear from everyone who was on the show today is that we have one of the best set up markets around the country, and we should be proud of it.  Kaye looked positively chuffed when she related the positive comments from people she met with her partner Chris Casagrande as they visited markets around Australia.

 

Kaye has been selling her ‘Nanna Kaye’ guacamole on her stall for a few years, and she is  sharing the recipe with us.  Thanks Kaye!

 

KAYE’S GUACAMOLE

 

2.00 kg of ripe avocados

100ml of lemon juice

5 teaspoons of sweet chilli sauce (optional amount)

1 teaspoon of salt

 

Peel and remove seeds from avocados

Combine with other ingredients in a blender until smooth.

Makes about 5 x 200ml tubs.

 

Can be kept in fridge for 3-5 days or can be frozen.

 

[mmm…. I have the feeling the secret is in that chilli sauce – or maybe Kaye’s avocadoes.  Kaye says that this is really a recipe that you have to adapt to your own taste]

 

– and by popular request, Kaye has also given us her chilli sauce recipe.

 

CHILLI SAUCE  (Kaye says these are just guidelines)

 

Mince fresh chilli in processor. ( I use medium strength)

Put in saucepan with enough lemon juice to make not too thick.

Lots of raw sugar – I use about 1kg for a large pot-full

Salt – about 1 tablespoon per 1kg of raw sugar.

Simmer for at least 1/2 hour

Keeps well in sterilized glass jars with metal lids, that are still hot.

( I sterilize glass jars and lids by putting on tray in oven, 100-150 for

about 1/2 hour, while chilli is cooking)

 

BELLY BULLETIN

 

The St Finnbar’s Catholic School in Byron Bay is putting on a huge Christmas Fair this Saturday, including a ‘mini taste of Byron’ with  stalls from several local restaurants:

– Fishheads’ Seafood BBQ

– Cypress Tree slow-cooked shoulder of lamb and salad and marinated grilled octopus

– The Beach Cafe’s tomato, basil and goat-cheese tarts fresh and warm straight from the oven

– Fat Belly Kaf’s saffron, mint and chilli grilled chicken with jewelled rice and pumpkin, feta and pine nuts pastries served with tzatziki and salad

– Earth n Sea’s kids pasta

Sound yum? Of course all the more traditional (and usually extremely vegan unfriendly) Christmas baked goods will be on offer too, dripping with butter and sugar!

 

Terra Madre Day is a worldwide celebration held every year on December 10 to reconnect communities with local food. Organized by Slow Food since 2009, each year over 1000 unique events show the diversity of our food cultures.  Find an event near you or create one, big or small, wherever you are on the planet. Or just have a look at what is happening around the world, on www.slowfood.com

 

Nominations open for the ABC Delicious magazine awards for food producers, from earth. sea, paddock & dairy, & Outstanding Farmers’ Market – Shoppers, producers and market managers are invited to nominate their candidate for this prestigious best practice national award

 

Indonesia’s fresh fruit industry has sent produce to Australia for the first time,  lovely mangosteens which arrived last Thursday. Previously they were unable to,  mainly because of Australia’s strict quarantine rules.  Banun Harpini, the Head of the Indonesian Quarantine Agency, says the company is working with hundreds of small farmers to grow and pick fruit, and ensure they meet our quarantine standards. The breakthrough is important for Indonesia which is keen to prove its food products can be of international quality. Getting produce into Australia shows that they can meet very stringent standards. Hopefully you will never cut into a beautiful shiny mangosteen and be covered in ants, as has happened to Sister T in Thailand. Fabulous fruit if you’ve never tried it, delicate and perfumed.

 

And there may be a breakthrough in the food labelling wars. Industry has been fighting a traffic light system, bad red, green good, but may agree to a star system similar to that on whitegoods, with more stars for better nutritional content.  The Public Health Association of Australia’s Michael Moore says it is a major breakthrough. “The message will be very, very simple and straight forward. If you like, a five star system it’s very good for you,” he said. “Something that only has half a star, well sure, you’ll eat it occasionally, but it’s not a food you would choose for its nutrition value.” Negotiations will continue under the guidance of the Federal Department of Health, but industry and public health advocates hope to have an agreement on a star system ready for state and federal ministers early next year.

 

BELLY CHRISTMAS – recipes and words by Miss December Alison Drover

 

Grab a box of cherries and make your own Christmas decorations this year from all your old paper even newspaper is great or wander around the garden and see what you can find to dress the home. Please leave the Christmas trees in the ground or create your own from branches or improvised items.

Bake from scratch this Christmas and focus on the process rather than elaborate menus. Real custard, gravy and stuffing from heaven rather than rushing these things take time and work on making these the best your can.

 

NECTARINE, GINGER AND DATE CHUTNEY RECIPE

Chutney is a great accompaniment to Christmas. Aside from using it on the day it can be served with a tasty cheese like Parmesan or pecorino and can be added to a left over Turkey or Chicken curry a few days after the Christmas or for vegetarian dishes like frittata, roast vegetables or quiches.  Chutney making is flexible however and of course you can improvise which is great depending on fruit quality and availability.

Chutney principles

Choose fruit, which is ripe but firm

Make sure you season well and account for the fact that flavours may intensify when they settle

Adjust your support fruit i.e. dates in this instance to the amount of fruit you have and size i.e. you may have smaller nectarine sand therefore need less dates

Spice accordingly and be creative i.e. you could add coriander seeds to this recipe

Make sure you don’t fry the onion in any chutney recipe it should be sweated

Prepare your jars well – see notes

 

10 -15 freestone or combination of peaches & nectarines

200ml water

250ml sherry vinegar

50g demerara sugar

1 cinnamon stick

2 star anise

2 teaspoons mustard seeds

2 cups of dates

4 small pickling onions or 2 small brown onions

1 small 20g knob fresh ginger

 

Make the chutney up to a week in advance. Combine the water, sugar and vinegar together in a small saucepan. Crush the cinnamon, star anise and mustard seeds in a mortar and pestle. Add the spices to the water, vinegar and sugar. Chop dates into around 3 pieces.

Simmer very gently until the liquid is reduced by half. Strain the mixture though a fine sieve and discard the spices. Peel and slice the pickling onions in quarters. Peel and finely julienne the ginger. Add the ginger and onions to the remaining vinegar mixture in a fresh saucepan. Very gently sweat the ginger and onions together with the vinegar mix until the onions are just translucent. Remove from the heat.

Peel the nectarines and cut the flesh away from the seeds. Add the nectarine flesh and to the pot with the onion, ginger and vinegar mixture and then add dates. Stir well and simmer on a very low heat for 15 to 20 minutes. Use a lid to cover the pot but continue to stir the mixture from time to time throughout the cooking period.

The end result should have the nectarine flesh broken down a little. Place the chutney into sterilized glass jars and store in the fridge for up to two weeks.

 

Sterilizing Jars

Sterilize all jars and lids prior to potting. One of the following methods can be used.

Dishwasher Method: 
1.Put the jars and lids in the dishwasher and wash on the hot cycle.
2.Ensure they are completely dry prior to using.

Oven Method: 
1.Wash jars and lids in hot soapy water and dry
2.Place into an oven set to 140 degrees for 15 minutes on a tray. Turn oven to low and keep warm until ready to use.
3.Remove from the oven with tongs.

Boiling Method: 
1.Set a large pot of water to boil and submerge the jars and lids in the boiling water
2.Rapid boil for 12 minutes.
3.Remove with tongs and place upside down to drain on a tea towel.
4.Ensure the jars are totally dry before potting.

 

Merry Christmas from Miss December!  If you have any questions please email : contact@alisondrover.com

 

[tune in to belly on 17 December for Alison’s  Christmas gravy and stuffing recipes, including vegetarian suggestions]

 

 

AUDIO FROM THE SHOW

 

If you were cooking or eating somewhere really noisy and did not catch every word, here are a few tasty bits from today’s belly.

 

Joni Teal on belly dec 2004 – Joni Teal was the first manager of the Byron Bay Farmers Market.  This is an interview I recorded under the Butler street trees, complete with wind and passing helicopters, to celebrate and look back on the first 2 years of the market.  My favourite bit is at the end, when Joni looks forwards to a day when there is a market in every town in this region, including Ballina and Murwillumbah.  You got your wish Joni!

 

John Wilson – The Finnies Christmas Fair – Definitely our first singing school principal on belly, but hopefully not the last!  Apparently John writes and performs a song for every one of the St Finbarr’s Catholic School’s events.  He recorded this on the morning of the show, when we worked out that he could not get to the studio and do a live number.  The least you can do is go to the fair on December 8 and try out their miniature taste of Byron event – tell him you are a belly listener and would like to hear him sing again!  Thank you Monique and Denise for coming in and talking about the mini taste of Byron event you are putting on as part of the fair, it sounds delicious.   And Denise for telling the listeners that Catholics invented Christmas, I am waiting for responses to that statement.

More info about the fair – https://www.facebook.com/StFinbarrsPrimarySchoolChristmasFair

 

SUMMERTIME IS TOMATO TIME

 

Just a few varieties of Coopers Shoot tomatoes

 

 

One of the best things I get to do as a belly presenter is farm visits.  The best way really to see where our food comes from, but also an opportunity to get to know some really gorgeous people.  Good farmers seem to love showing what they do and how they do it, proud parents all really.  One of the things that farmers markets allow them to do is to retain a lot more control over their product all the way from deciding what to produce, to handing the produce into the consumer’s hands.  Hugh and Heather Armstrong both have deep roots in this region, but they probably would not be farming today without the local markets.  And they both obviously love what they do, in spite of the hard work.  In the two sound clips below they also talk about the history of the Armstrong farms, which produced the first cream that ever went to the local butter factory, they give advice to anybody thinking about getting into the farming game and into the markets, and they laugh a lot.  The background noise is the wind, which apparently is pretty hard to get away from at Coopers Shoot.

Do make sure you tune in next week for a tour of the farm, and Hugh and Heather’s top tomato growing tips.  Also a subscriber giveaway for a tomato laced dinner by Francisco at the Federal Hall.

Heather & Hugh Armstrong at Coopers Shoot Tomatoes – part 1

Heather & Hugh Armstrong at Coopers Shoot Tomatoes – part 2

 

Heather Armstrong in her catburglar farmer outfit, with 3 colours of beet

carefully preserved bird's nest in the tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

love and chocolate guacamole, sister Tess

 

just a slice of the Byron Bay Farmers Market

CHILLI SAUCE GUIDELINES
Mince fresh chilli in processor. ( I use medium strength)
Put in saucepan with enough lemon juice to make not too thick.
Lots of raw sugar - I use about 1kg for a large pot-full
Salt - about 1 tablespoon per 1kg of raw sugar.
Simmer for at least 1/2 hour
Keeps well in sterilized glass jars with metal lids, that are still hot.
( I sterilize glass jars and lids by putting on tray in oven, 100-150 for
about 1/2 hour, while chilli is cooking)

local flavours

at the bayfm stall you never know who you might meet - even after you've met them sometimes

at the bayfm stall you never know who you might meet - even after you've met them sometimes

 

AN UNRELIABLE BUT DELICIOUS POLL OF FAVOURITE LOCAL INGREDIENTS

Over the last two weeks I have been asking belly-loving bayfm subscribers, who are the most delicious subscribers of them all (& pretty lucky too, lots of prize winners among you) for one or a few favourite local ingredients.  I may have lost one or 2 bits of paper with your suggestions, & I added in a few keen cooks and eaters I just met along the way (mostly at our wonderful markets).  Please leave a comment below with your favourite ingredient.

Sarah Ma – My favourite local ingredient would be macadamia butter.  Fatty but worth every calorie. It’s goes well with Davidson plum jam on toasted rye bread (the thin kind that has a hint of fennel). Also a fave with Nicky – one of bayfm’s office managers & Friday presenter.

Amanda Bannatyne – From the Mullum Farmers market I always buy garlic from the Gourmet Garlic Company, glossy ginger from Sue Mangan, strawberries from Rainbow Fruit Flats and local blueberries by the bucket when in season.

Michael McDougall – Bangalow ducks – Michael cooked 22 duck breasts on his bbq for the family, set them all & bbq on fire – they turned out a bit black but still good!  He is single & looking for a beautiful man with his own fire extingusher.

Avocados – our clear winner as most people’s favourite local ingredient (though macadamia paste was pretty popular)

Liz Ellis, netball champ, new resident & new subscriber, always packs an avocado for daughter Evelyn, who was in her stroller, happily eating as mum subscribed at the Bangalow Farmers Market. avocados are great because they come ready packaged, Evelyn likes them plain or with cumin or yoghurt.

Chris Hauritz, principal of Ocean Shores Public School – the kids make avocado & cheese dishes, especially guacamole, also salads, from New Brighton Farmers Market

Jumping red Ant, spray free grower from Durambah, winner of the bayfm business prize – John & Cathy brought up kids on avocados, never butter, the kids moved to the city & miss dad’s avos, John also loves lychees in summer (this got a chorus of mmms in the studio)

Brad Sarson of Byron Bay Healthy Salt – lemon myrtle

Sister Carolyn – taro, especially in dhal

Jude Burmester – coriander – she grows a lot, but it doesn’t do well in summer, plant now, keep replanting as it goes to seed quickly

Isolde Kopping, aka dr Siggy Fried, passionate champion of bad cooks, her fave local ingredient is stodge

Lyn – local dried black olives from markets

Gay, long time belly listener, at New Brighton farmers market – with emphasys – gooood garlic!

Francisco Smoje – probably a whole side of beef opened up like a butterflied prawn, ready for outdoor cooking – the photo was pretty impressive

Jan & Talen Dilli – parsley – an essential ingredient

Meredith Williams – burdock

Wandercat a.k.a. Phoebe – co-presenter of All at sea w. the owl & miaw – assures me she’s a foodie & proved it – she made an open sandwich of organic donut, Ilias the Greek’s amazing chocolate brownie, & a donated strawberry (thank you Michel) on top – washed down with homemade lemonade – yesterday our fave ingredient was sugar at the Bangalow market – see the results on bayfm’s facebook page

… bit of a headache today, not sure if it was the sugar, the sun or the dancing around our subscribers.

 

AUDIO CLIPS

Take your ears to the Byron Bay Farmers Market and listen to Sister T chatting with chef Clayton Donovan of the Jaaning Tree Restaurant in Neambucca Heads.  And get there this Thursday, August 30 for a FREE taste of Clay’s & Paul Wrightson’s food (8 to 10 am)

Chef Clayton Donovan at the Byron Bay Farmers Markets

 

Or go to the 2012 Byron Bay Writers festival & listen to Jim Hearn read from his first book, “High Season, a memoir of heroin & hospitality”

Jim Hearn reading from High Season

 

love and chocolate donuts,

Sister T

belly 6 September 2010 – springing into asparagus, TV chefs and happy pets

From today I will try taking the radio show posts straight from the show running sheet, so you can see something closer to what went to air.

It’s the  first belly of spring, also the first belly of the month when we usually have a look at what’s in season around Oz,then today’s guest  tells us all about allergies and elimination diets you can try in order to diagnose allergy – no not for you, for your cat,dog,cow,canary,chook,ferret – Matt the Vet will discuss the food allergies that your beloved companion animals may have,  + food news, and a great recipe from Luke Nguyen’s new cookbook

[the belly cat has decided to sit on the laptop to supervise this one, and the belly dog on my feet-screen getting very hairy]

Cheeseburger in Paradise by Jimmy Buffett

DRAW for our lovely subscribers – Lentilicious 2 packs of lentil mixes(thanks Sharna and Anthea)

Right now there are so many TV food shows, so many, old ones dug up, and from all over the world – well mostly the UK but I saw one from New Zealand last week,had a very pretty lake view in it. And Kids Masterchef is starting next Sunday – Anyone with kids knows it should be really fun to watch, they are so passionate about food. One of the best is ‘cheese slices’ which reflects the cheesy obsession of Will Studd, cheese providore to many of Australia’s best restaurants and Qantas business and first class. One of my cheese spies – we’ll call him “deep cheddar” – tells me Will gave the program to the ABC very very cheap, just to improve our cheese knowledge presumably. A true cheese evangelist. And more importantly, Will has bought into our North Coast paradise, so hopefully there will soon be even more wonderful cheese all around us. Cheese slices is on ABC1 on Wednesdays. And Luke Nguyen’s Vietnamese food show has come back very quickly to SBS, so have a look if you missed it first time round. I’ve got  Luke’s recipe – caramelised mackerel with pineapple to share with you.

CARAMELISED MACKEREL WITH PINEAPPLE – KA THU KO KHOM

This recipe is a marriage of many different elements, balanced together
perfectly. It is a lighter version of the popular traditional dish of caramelised fish,
ca kho. I have balanced the salt with the pineapple, the fish sauce with sugar and added
dark soy sauce for colour. If you don’t often use pineapple in cooking, give this a try; you’ll
be pleasantly surprised.
When using a clay pot for the first time, make sure you immerse it in cold water for a few
hours. This will ensure that it does not crack over intense heat. Clay pots release earthy,
smoky flavours into your food and they maintain their heat well.

2 garlic cloves, finely chopped
4 spring onions (scallions), white
part only, bruised
2 tablespoons fish sauce
1/4 teaspoon dark soy sauce
1 teaspoon oyster sauce
2 tablespoons sugar
3 mackerel cutlets (600 g/1 lb
5 oz in total)
2 tablespoons vegetable oil
300 g (101/2 oz) pineapple, cut into
bite-sized pieces
200 ml (7 fl oz) chicken stock
(page 328)
1 tablespoon fried garlic
(page 329)
1 tablespoon garlic oil (page 329)
2 spring onions (scallions), green
part only, sliced
1 small handful coriander (cilantro)
leaves
1 bird’s eye chilli, finely chopped
1 Lebanese (short) cucumber,
sliced

In a bowl, combine half the garlic, the white spring onion, the fish sauce,
dark soy sauce, oyster sauce, sugar and 1/2 teaspoon salt. Coat the fish with
the mixture, then cover and place in the fridge to marinate for 15 minutes,
reserving any leftover marinade.
Place a frying pan over medium heat with 1 tablespoon of the vegetable
oil. Add the pineapple and stir-fry for 1 minute, then remove from the pan
and set aside. Add the remaining oil and heat over medium heat, then
brown the fish cutlets on both sides.
Remove the pan from the heat and transfer the fish to a chopping board.
Chop each fish cutlet into four pieces with a heavy cleaver. Transfer the fish
and pineapple to a clay pot and pour in the reserved marinade. Place the
clay pot on the stovetop, turn the heat to high and bring to the boil. Add
the chicken stock and bring back to the boil, skimming any impurities off
the surface. Reduce the heat to low and simmer for 20 minutes, or until the
liquid has reduced by half.
Add the remaining chopped garlic to the pot along with the fried garlic,
garlic oil and 1/2 teaspoon freshly ground black pepper, and stir to combine.
Spoon the sauce over the fish. Remove the clay pot from the heat, garnish
with the spring onion, coriander and chilli, and serve with a side bowl of
cucumber and jasmine rice.

serves 4–6 as part of a shared meal

Caramelised Mackerel with Pineapple

Recipe and image from The Songs of Sapa by Luke Nguyen, published by
Murdoch Books, photography by Alan Benson.

I played the belly interview with Luke  last week, and the last few minutes this week, where he suggests using any firm fish as substitute for the mackerel.  If you don’t have a clay pot, I think you can try using any deep heavy bottomed pot.  Also maybe just add more fresh garlic to the recipe if you don’t have a big bottle of garlic oil handy. The crispy (but not burned) fried garlic would definitely add lovely texture to the dish.  And make sure you use beautiful ripe fresh local pineapple.
Luke and his partner/photographer Susanna Boyd also mentioned the Little Lantern foundation they are setting up to help kids in Vietnam.

And straight on to the watermelon man and what’s in season in Oz in September.

Asparagus – in season from now to December, some Australian growers go til march.  The season a bit slow this year. It has been cold,wet where most asparagus is grown, a lot comes all the way from Peru right now. According to the Australian Asparagus Council, 93% comes from around a small town called Koo Wee Rup, S-E of Melbourne. Yes there is an Australian  Asparagus Council, the website is asparagus.com.au, lots of facts and recipes, though a lot of their recipes look a bit dodgy. Asparagus is very easy and quick to prepare, it is the shoot of a feathery plant in the lily family. The Roman Emperor Augustus had a saying “faster than cooking asparagus ” for doing something very very fast. The worst thing you can do is boil the hell out of it, but you can bbq it or put it with rich flavours like eggs and cheese, baked in the oven, or use in cold or hot soups, usually reserving the tips to add whole at the end. Or stir fry or very quickly steam. The ancients thought it is so good for you that it deserves ‘officinalis’ in its name, meaning medicinal. It does have a lot of folate, vitamins b and c and anti-oxidants. Unfortunately it doesn’t grow easily around here. I’ve tried in the veggie patch and mine gave a few spears then went to asparagus heaven. I’ve now found out that you shouldn’t pick every spear that pokes up, just the first few from now to November, maybe December, then let the plant form leaves and grow strong, especially the first couple of years.
– some other veg and fruit : artichokes, choose heavy and not wilted looking, they are the flower bud of a big thistle, you don’t want to eat wilted buds.
avocados – one more recipe, from farmer Chris Casagrande in the Byron Shire Echo : a chocolate dip for bananas, to freeze or use as cake icing. Mash avocados with cocoa and a little lemon – he swears it’s great.  Also broad beans, young garlic, spring cabbages,lots of greens, pinapple,lots of citruses including blood oranges and cumquats. locally I’ve seen good rhubarb, papayas,lots of strawberries, new season pecans and rice.

Grapefruit,juicy fruit by Jimmy Buffett

The Meat Lovers song from Dr Siggy, aka Greetings from Switzerland

– Matt Allworth aka Matt the Vet gave us some great information about food allergies in pets and elimination diets we can try at home if our favourite animals start to have symptoms like itchy feet, intestinal disturbances or rashes.  Some of the most common allergens are beef for dogs and fish for cats. Vegetarian animals can also develop allergies.  Oh and we discovered that it’s a bad idea to try to turn your ferret into a vegetarian.  For lots more info see http://communityvet.net/2010/03/diy-elimination-diet-for-the-dog-an-cat/

And Matt was a great barrel girl

Lena Horne – I want a little doggie

The BELLY BULLETIN

Imitation is the sincerest form of flattery – enterprising Chinese have been making fake Australian wine, from small Boutique labels to Penfolds. Investigators have found wine labelled Benfolds, or Penfolds bin 888, which is a lucky number in China. The copies have very similar bottles and labels to the originals. China is Australia’s fastest growing export wine market.
And global champagne sales have risen by about 40% in the first half of this year, so you can stop worrying about those poor champagne makers who were doing it tough in the GFC. And the bonuses that are again flowing into the pockets of investment bankers are obviously being put to good use.
In local news, Tweed tourism have just launched a seafood discovery tour, that you can download or pick up at a tourism office, and follow your fishy way from Cabarita to Corrumbin. Restaurants, fish shops, picnic spots,oyster farms and even crab catching tours.
seafooddiscoverytrail.com
Or go to sustainfood.com.au for lots of local food stories and links, including right now an initiative you can join called the Grow your own food challenge, which over 12 weeks encourages as many people as possible to register the amount of garden space they are devoting to food production. At the same time gardening expert Phil Dudman will give a week by week guide to establishing your own food garden. The challenge has already started, but you can join at any time, and there are already gardening videos online.
And congratulations to The Byron Beach Cafe which has won “Best Tourism Restaurant & Catering Service” at the inaugural North
Coast Tourism Awards

EDIBLE QUOTE – As for butter versus margarine, I trust cows more than chemists.  Joan Gussow

Seaman Dan – Follow the sun

Love and chocolate cake, sister T

seedsavers 2005 Byron Bay feast

Seedsavers is a wonderful organisation started in Byron Bay by Jude and Michel Fanton, in a suburban house and (bare) garden.  Seedsavers now has projects around the world, supporting biodiversity and traditional farmers and home gardeners too.

And occasionally they have wonderful get-togethers in their garden (which now is a paradise of food plants from all over the world),  talk and share wisdom and of course cook and eat.  In 2005 sister T watched this being cooked over an open fire – right in Byron Bay, not on a small tropical island.

Solomon Fast Food! – Roots in Fire with Johnson of the Solomon Islands

Bamboo (we used Dendrocalamus latiflorus) cut between 2 nodes approx 45cm long
Cut up any root crops eg. Taro, cassava, yam, sweet potato, … & place in bamboo tubes according to type of root (don’t mix) & stuff open end with banana leaves.
Put bamboo in fire flames & cook, turning often, until bamboo is black
Transfer bamboo tubes to fire’s embers & wait until the tubes steam & smell cooked.
Bamboo wall thickness affects cooking times – thinner bamboo walls means the roots cook more quickly & different root crops take different times to cook
approx. 40mins on average.

Fish in Palm Leaf with Atai of East Timor

Make a fire and let it burn down to the coals.
Take: Any fresh fish
Herbs, eg. Fennel
Garlic
Salad: Lettuce, garlic & tomato
Stones that are hot from the fire
Put all in one parcel made of a big banana leaf & tie together.
Put on top of embers & cover with stones & more whole banana leaves for one to one and a half hours.

Fish Wing Parcel with Atai

Big fish wings marinaded in bush lime juice for 1/2 hour, garlic, onion, pepper, (curry powder can also be added), Lemon Grass, Salt, (Finely chopped Chilli can also be added)
Put all ingredients in Banana Palm Leaves & stitch up using palm fronds along the sides of the parcels.
Put parcels on the fire’s hot coals & cook for half to one hour.
Enjoy!

And there were more good things from the Fanton kitchen, which is a hungry alchemist’s dream  of jars filled with strange preserved things – all from the garden of course.

Pickled Bamboo by Jude Fanton of Seed Savers

Dendrocalamus latiflorus & Bambusa oldhamii (which can grow in cool climates eg. NZ)
Harvest in hot months
Cut longitudinally then peel off husks
Boil 20mins (if still bitter then pour off & reboil)
Pickle in strong brine
LATER: Slice & soak to remove salt
Lime juice, fish sauce
Lemon, lime juice lemongrass Kaffir LIme leaves & young cinnamon leaves (+palm sugar or something to sweeten if desired)
Leave to marinate.

Yacon (Polymnia sonchifolia) by Jude Fanton of Seed Savers

“The Yacón is a perennial plant grown in the Andes for its crisp, sweet-tasting tubers. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth.” Thank you wikipedia!
Slice then marinade half an  hour or so in orange, lime or mandarin juice

Curry Powder

In heavy frypan, put coriander, cumin and  fennel seeds and dry roast.
Warm some mustard seeds towards the end.
Chilli if desired.

And it must have been lima bean season…

Lima Beans can be cooked in the following three ways:

Lemon/Lime Lima (Madagascar) Beans with Jude Fanton of Seed Savers

Fresh Madagascar Lima Beans (if green don’t need to soak ie. If they’re just been picked from vine. If dried, soak and boil until soft)
Add any citrus and any oil and any herbs (for example, you could use chervil)

Hommus

To make hommus, mix cooked lima beans with tahini and any citrus.

Fried Lima Beans

Soak and then boil lima beans until soft (with no salt) and then drain.
Refry with onion, garlic and curry powder (see above recipe).

And to finish, after all that healthy home-made vegetarian goodness,  a healthy home made cake!

Johnson’s Birthday Cake

( also an excellent all-round cake mix) from Jude Fanton of Seed Savers

2 eggs – separates yolks from whites and beat egg whites with sugar
Add some liquid such as coconut milk, orange juice or any citrus
Could put some butter or oil in.
Add any dry ingredients, such as millet flour, wheat flour, linseed or almond meal plus a teaspoon of a raising agent, such as cake raising mix (1 teaspoon to every cup of flour)
Mix everything together and bake in a moderate oven.

Yummy Caramel Cake Topping from Mara of  Puerto Rico

Mix together 1 – 1 1/2 cups of sugar and 1 cup of lime/ lemon/ orange in a pan on the stove top and stir until sugar dissolves but don’t caramelise it (ie. Remove before it darkens)
At that point of caramelisation, add cream until it’s a bit runny.
You can also add a bit more citrus so it doesn’t harden too much.
Then mix cocoa from the seed and mix with macadamia, cardamon and cinnamon in a mortar and pestle.
Sprinkle over cake and caramel topping – bon appetit!

But wait there’s more recipes!  Maybe this was the next day – they have fun on those Seedsavers conferences.

Pigeon Peas by Rob

Soak pigeon peas overnight in hot or boiling water and then drain off.
In a pan, fry some onions, curry powder, garlic, ginger.
Add soya sauce to deglaze (ie. To get the caramel off the pan).
Add hot water, bay leaf and thyme.
Cook for 1/2 hour on stove.

Chilli Guacamole (Guacamole Picante) by Pablo of Argentina

3 soft avocados, 5-6 cherry tomatoes, a little spoon of coriander, 1 chilli, 1/2 an onion, and juice of half an orange or lemon, pinch of salt, 3 soup spoons of olive oil.
Mix all ingredients in the blender to make a paste.

Golden Oven Potatoes and Sweet Potatoes (Papas Doradas) by Pablo of Argentina

Cut potatoes into cubes and put in a pan with olive oil and a little salt
Place in a hot oven of 230 – 250 degrees Celsius
Leave for approx. 45 mins
For sweet potato do the same as for potato and cook for 20 minutes.

BBQ Leg of Lamb (Pierna de Oveja Asada) by Pablo of Argentina

Can’t get any simpler than this…
Cook leg of lamb with sprinkled salt on bbq.

Green Salad (Ensalada Verde) by Pablo of Argentina

Lettuce, onions, fennel bulb with olive oil and salt.

Aussie Fish Cakes by June

Fresh fish (or tinned, eg. Mackerel, Salmon, or Fish Cutlets)
Mashed Potato (double the quantity of the fish)
1 egg
1 small onion
herbs (e.g. Parsley, thyme & oregano)

cook & mash potatoes
mix all ingredients together
make into patties
roll in flour
shallow fry for approx. 5 minutes on each side

Not enough?  Here‘s a link to another feast (this a recent one in India)