Tag Archives: beef

Ronit’s Morocco

On air on bayfm99.9 on Monday 11 April, 2011

Sister B and brother Andrew (A & B!) had a wonderful talk with Ronit Robbaz-Franco about the  country and food of Morocco.  A big thank you to everyone for keeping the belly show on the road when I could not go on air at the last minute.  I am sorry to report the belly cat is now chasing mice in cat heaven, but we had some lovely last few hours together – and some hard ones.   A and B tell me Ronit brought all the colours of Morocco into the bayfm studio.  Sister T

 

 

Ronit setting the scene for a Moroccan banquet

 

*Ronit’s Story*

My parents were born in Morocco. My mother is from Casablanca and my father
from Marrakech. Both grew up in Morocco but left for Israel in 1950s, where
I was born. My mother was a chef, specializing in pastry, so my upbringing
evolved around food. My Great Grandfather was an Ambassador in Morocco,
that’s how they landed in Morocco initially. I come from a large, colourful
family, where all our family affairs happened around a Moroccan feast. There
was always a hearty celebration taking place, a passionate and dramatic
affair with family & friends. My brother’s wedding lasted for 3-5 days. The
Moroccan women are known to be feisty, colorful and vibrant. I have 5
sisters & 1 brother, so I grew up with many women around me, listening to
their stories.

Growing up in Israel in a Moroccan household, it was infused with Moroccan
culture, heritage and social ethics. When I visited Morocco I felt I had
arrived home.

My mother’s family is scattered all over the world, basically the wandering
Jew. I decided to leave Israel after my military service at 20 years of age.
I lived in South East Asia, India, Japan, South America, mainly Brazil,
where I lived for 5 years, then Central America and finally I arrived on
these shores about 14 years ago. Travelling around the globe, I gained a
wealth of experience in middle eastern, primarily Moroccan cuisine, Indian
and Gourmet Wholefood. I set up my business called Open Table Catering in
Byron Bay and it’s been operating successfully for 7 years.

Moroccan cuisine is extremely diverse, due to Morocco’s interaction with
other cultures and nations over the centuries. Moroccan cuisine has been
subject to Berber, Moorish, Mediterranean and Arab influences. The cooks in
the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it
over the centuries and created the basis for what is known as Moroccan
cuisine today.

 

 

A very traditional Moroccan Recipe by Ronit:

HARIRA SOUP

Harira is a tomato based soup with chick peas, meat, lentils and small
noodles.

It is the most important soup in Morocco as it serves to break the fast
during the whole month of Ramadan. During this month, at the break of the
fast, harira is accompanied by dates, warm milk, juices, bread and
traditional Moroccan pancakes. At the moment of the call to prayer,
Moroccans all over the country utter ‘bismillah’ (in the name of God), bite
into a date and sip a spoonful of harira – their first taste of food after a
long day of fasting.

For 2-3 people

200 grams of meat (lamb or beef) chopped into cubes

150-200g of chickpeas soaked overnight

80g of vermicelli

5 tomatoes

1 cup of chopped celery (krafs)

1/2 cup of chopped coriander

1/2 cup of chopped fresh parsley

2 teaspoons of tomato paste

1 tsp of powdered ginger

1 pinch of saffron (strands or powdered)

1/2 cup of cornflour

1 liter of water

salt

pepper

1 tablespoon of butter

Boil the tomatoes and blend to a puree. In a large pan place the chickpeas,
herbs (parsley and celery but not the coriander), the onions, meat, spices
and butter. Add the tomato puree and 1 litre of water and bring to the boil.
Simmer for 45 minutes or until the chickpeas are soft. Stir in the tomato
paste and thicken by adding water to the cornflour and slowly stirring in.
Add the vermicelli and cook for a further 10 minutes. Take off the heat and
add the fresh coriander. Serve with a wedge of lemon.

Clock tip – for a special treat (especially at Ramadan) serve with dates and
sticky, sweet shebbakiya.

 

Open Table is running cooking workshops  and  introducing a new food line: Gourmet Raw Foods called Raw Buzz (from Ronit’s surname ‘Robbaz’)

 

 

THE BELLY BULLETIN

Local screenings of the new film “The Economics of Happiness” are on this week.

This is a film on solutions to the problems of unemployment, waste and unhappiness that we see flowing from our current system of trade and production, including things like shipping food across the world just to package it. The film is by Helena Norberg-Hodge, Steven Gorelick & John Page. They say: ‘Going local’ is a powerful strategy to help repair our fractured world – our ecosystems, our societies and our selves. Far from the old institutions of power, people are starting to forge a very different future…

check out “The economics of Happiness” at:

Mullumbimby Civic Hall ,Wednesday, 13th April, 6.30pm

Southern Cross University, Lismore (Main D Block concert space), Thursday 14th April, 6pm

Byron Community Centre, Sunday, 17th April, 6.00pm

more info www.theeconomicsofhappiness.org/

Our local food producers, agricultural industry and community will reap big benefits when some of the Northern River’s most groundbreaking sustainable agriculture projects are showcased in forums across the region in May.

With the focus on sharing knowledge and making food production profitable in a changing climate, the Sustainable Agriculture Forums are scheduled for Murwillumbah and Ballina on May 3 and Casino and Maclean on May 4. They will showcase projects that focus on sustainable greenhouse production, biological farming methods, sustainable grazing and soil health for commercial food production.

The forums are free and open to the public, in particular, representatives from the Northern Rivers agricultural industry, local food producers and community members interested in sustainable agriculture and food security.

For more information, or to register: visit www.northernriversfoodlinks.com.au

or email events@northernriversfoodlinks.com.au

on air 22 November ’10 : Quentin and Katrina’s family recipes

The very fabulous Quentin and Katrina getting ready to cook up a storm

Sometimes none of the regular bellysisters can be in Byron to present the show – not sure why, we are all affected by wanderlust.  This is usually a bonus for listeners as there are so many wonderful food lovers among the Bayfm presenters.  Quentin Watts, who presents the very wonderful Q’s Jazz ‘nBlues on Bayfm, has presented belly before and always plays the most wonderful and obscure food-themed music.  Her sister Katrina has been a guest on belly, to talk about feeding Japanese, and Australian, sumo wrestlers.  For this show they teamed up and shared some family memories, and recipes.

Our father went to uni in London and learned to cook in the south of France, and a few dishes from various ski resorts he visited. He was such a good cook, our Mother told him she couldn’t cook at all : a lie as her mother – our gran, was a wonderful cook, Oz style so we always ate well – our mother would threaten to feed us meat pies and peas like other people ate if we were no so keen on some dish she had slaved over in the kitchen.

We two sisters got a taste for almond rocca via the Americans who my mother met in Sydney during WW2.  Plus she had a Spanish girlfriend who taught her some of her family’s favourite dishes. A very easy Spag bol using 6 cloves of garlic. olive oil, minced beef allspice, and cloves with concentrated tomato paste. Later in my own life I would make the left overs into chilli con carne by adding cumin, and a few other bits.  Plus we got to know more interesting foods through our own multicultural friends at primary school.

CHILLI  CON CARNE – FROM SCRATCH

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
700g lean minced beef
1 large onion, finely chopped
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp coriander seeds toasted and ground
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
If you like it Very Hot add a pinch, a 1/4 tsp to 1/2 tsp cayenne pepper to taste.
1 tbsp Dijon mustard
2 tbsp tomato sauce
425g can tomatoes, chopped
180g 1 cup red kidney beans soaked overnight or a can of red kidney beans, drained and washed
200ml beer or red wine
Sea salt and pepper

Method

1. Place dried kidney beans in a saucepan, cover with cold water, soak overnight. Rinse add fresh water and bring to the boil. Cook for 20 minutes or until tender. Drain and set aside. Or use the tin of rinsed kidney beans.

2. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate. Add 1 tbsp oil to saucepan, add mince and cook for 5 minutes or until brown, then add remaining olive oil to pan, add onions, garlic and jalapeño chillies and cook for 5 minutes or until soft. Return meat to pan with stock, tomatoes, oregano and spices. Season to taste with sea salt, freshly ground black pepper and ground chilli. Bring to the boil, reduce heat and simmer for 2 hours stirring occasionally until tender. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat to taste. Serve with boiled rice and 2 tbsp coriander to garnish with sour cream or toss with chopped avocado and tomato tossed with lime juice. You can serve this with corn chips as well.


SPANISH SPAGHETTI BOLOGNESE

500 – 700g lean beef minced
2 tablespoons olive oil
6 large cloves garlic chopped fine
1 heaped teaspoon of allspice
4 whole cloves
4 tablespoons of concentrated tomato paste
sea salt and black pepper to taste

Method
Gently heat 2 tablespoons olive oil in a large fry pan, add 6 large cloves of chopped garlic, and simmer till golden. Garlic can be removed for a more subtle flavour. Add 500 – 700g lean minced beef and fry on med heat until browned. Take care not to burn the garlic. Add 1 teaspoon allspice, 4 whole cloves, 4 tablespoons of concentrated tomato paste and black pepper to taste.

Stir in ingredients and cook tomato concentrate into the mince. Add water or beef stock to cover and simmer 1 hour. Taste for salt after one hour as some tomato pastes are slightly salty. Add salt to taste plus a jigger of brandy and a splash of red wine. Simmer for 1 hour. Remove the 4 whole cloves. Serve on spaghetti or other pasta with a topping of grated Parmesan cheese and a sprinkle of freshly ground black pepper.

When using the leftover Spanish Spaghetti Bolognese

In a large pan place coriander seeds – lightly toast. Remove and set aside to cool in pestle and mortar. Crush finely when cool.

Add to the pan:

1tbspn olive oil
1 large onion chopped fine
1 clove of garlic chopped

Fry until softened and just golden, then add
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.

NB if you do not eat chilli, add a chopped green capsicum instead. Leave out the Tabasco, dried chilli flakes and cayenne pepper.

Cook chopped pepper or chillies into the onion and garlic.
If you like Very Hot Chill Con Carne add a pinch, or a 1/4 tsp to 1/2 tsp of cayenne pepper to taste. Less is best – Remember you can always add more later.

Add :
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
2 tbsp tomato sauce
1 tbsp Dijon mustard

Cook to combine flavours and add:
1 tbsp coriander seeds toasted and ground fine
1 tsp ground cumin
2 tbsp dried oregano
425g can tomatoes, chopped
400g soaked overnight or a can of red kidney beans, drained and washed
Sea salt and pepper
Simmer on low for a few minutes as you gently stir through the cooked beans. Add the leftover Spanish Spaghetti Bolognese.
Add about 200ml red wine and simmer till wine has almost absorbed.

Serve on Boiled rice with 2 tbsp coriander to garnish and sour cream. Or toss chopped avocado and tomato with lime juice.

IN SEASON

Fruit:
avocados, bananas, blueberries, grapefruit, paw paws, peaches, strawberries, tamarillos. It’s berry season – so make the most of it.

Vegetables:
artichoke, asparagus, bok choi, broad beans, broccoli, cabbage, carrots, cauliflowers, chinese cabbage, celery, coriander, cucumbers, dill, fennel, garlic, leeks, lettuce, onions, potatoes, peas, silver beet, spring onions, squash, zucchini
and look out for fresh garlic at local Farmers Markets from now on.

Quentin and Katrina also spoke with Louise and Bruno Bouget from Mullumbimby French restaurant La Table – and gave away a voucher  to a lucky subscriber.
The second anniversary of La Table is around the corner & to celebrate they are hosting a special Provencale Dinner with accompanying Aperitif and Wines from Provence – Friday 3th and Saturday 4th of December.  The event will also feature Live Piano, Guitar & Chanson with a European flavour, offered by discerning local musicians Vasudha and Jem. Plus two very special guests from Provence who will be dining at the Long Table with those who enjoy the age old French tradition of a shared meal.  And the launch of ‘Green Food Generation – A Culinary Adventure’ by Hayden Wood, a new book that features a chapter on ‘La Table’…  “This delectable collection of chefs restauranteurs, caterers, and food personalities are a new generation of conscientious consumers and creative cooks, as passionate about Green Food as they are about the planet”

La Table Restaurant & Cafe 72 Burringbar St, Mullumbimby NSW 2482 02-66842227 www.latable.com.au

Another lucky BayFM subscriber won a packet of Australian Sea Salt from our good friends at Australian Sea Salt Pty Ltd. This salt retains all naturally occurring trace elements, has no silicon or aluminium, no bleaches or free flow agents.  auscsalt@easy.com.au.

THE PEPPERCORN TREE

Also called a Pepperina – Schinus molle is a quick growing evergreen tree that grows to 15 meters (50 feet) tall and 5-10 meters (16-33 feet) wide. It is unrelated to true pepper Piper Nigrum but like the berries of its close relative, they are sold as “pink peppercorns” and often blended with commercial pepper.
The fruit and leaves are, however, potentially poisonous to poultry, pigs and possibly calves. The sticky, clear sap may cause dermatitis in sensitive individuals. When flowering, the tree may cause respiratory irritation, sinus congestion and headache. Records also exist of young children who have experienced vomiting and diarrhoea after eating the fruit.
Extracts of S. molle have been used as a flavour in drinks and syrups.
The Inca used the sweet outer part of ripe fruit to make a drink. Berries were rubbed carefully to avoid mixing with the bitter inner parts, the mix strained and then left for a few days to produce a refreshing and wholesome drink. It was also boiled down for syrup or mixed with maize to make nourishing gruel.
There is also significant archaeological evidence that the fruits of S. molle were used extensively in the Central Andes around 550-1000 AD for producing chichi or chichia a fermented alcoholic beverage.

In traditional medicine, fruit of the peppercorn tree, S. molle was used in treating a variety of wounds and infections due to its antibacterial and antiseptic properties. It has also been used as an antidepressant and diuretic, and for toothache, rheumatism and menstrual disorders, with recent studies providing some support for its antidepressant effects. It has also been speculated that S. molle’s insecticidal properties make it a good candidate for use as an alternative to synthetic chemicals in pest control.



Belly Roll
Phil Woods This Is How I Feel About Quincy (Quincy  Jones) Jazzed Media Allegro #1004  Brian Lynch tpt, flhn; Bobby Routch flhn, fh hn; Richard Chamberlain tbn, euphonium; Nelson Hill fl, bar, t sax; Phil Woods cl, a sax; Bill Charlap p; Steve Gilmore b; Bill Goodwin d. 2007

Peel Me A Grape Anita O’Day & Cal Tjader Time For Two (David L Frishberg)  Polygram #559808    *1962 Anita O’Day voc; Cal Tjader d, bvoc; vibes; Lonnie Hewitt p; Robert Corwin p. 2003

Peppercorn Trees
Tinpan Orange The Bottom of the Lake (Emily Zmira Lubitz) VItamin Records Jesse Lubitz and sister Emily Lubitz voc, g; Alex Burkoy v, g, mandolin. 2009 Mullum Fest

Pass the Salt Higher Ground Black & White – Faded and Torn (Dave Devlin) Orchard #966 *L+ Higher Ground: Fred Bolton voc, g; Duke Weddington voc, bj; Dianne Lujan vocals; Dave Devlin mandolin, dobro; Mark Smith bass. 2005 Protected

Cos’ Groove
Steve Herberman Action:Reaction Steve Herberman CD Baby.Com/Indys #105933    *L+ Steve Herberman g; Drew Gress b; Mark Ferber d. 2006

Swedish Pastry
Stan Hasselgard Sextet West Coast Jazz – Early Years (Barney Kessel) MC #046    Stan Hasselgard cl; Red Norvo vibes; Arnold Ross p; Barney Kessel g; Rolo Garberg b; Frank Bode d. 18/12/1947 LA

Red Beans and Rice
Charmaine Neville Band Up Up Up (Horace Silver)
Gert Town #1116 *D Charmaine Neville voc; Amasa Miller keybds; Reggie Houston sax; Detriot Brooks g; Jefferey Cardarelli b; Jesse Boyd db; Gerald French d. release date May, 21, 1996  CD 2003

I can tell you sitting for two hours playing music was like a holiday after the exciting pace of Belly. You sisters do a wonderful show every week – hope it was not too carnivorous for your listeners.  Hope we didn’t sound like the silly sisters.

Love and Light, Quentin and Katrina

I’d love to stay home and listen to the silly sisters every Monday – thank you Quentin and Katrina, extra chocolate cake for you – sister T

Sometimes none of the regular bellysisters can be in Byron to present the show – not sure why, we are all affected by wanderlust.  This is usually a bonus for listeners as there are so many wonderful food lovers among the Bayfm presenters.  Quentin Watt, who presents the very wonderful Q’s Jazz and Blues on Bayfm, has presented belly before and always plays the most wonderful and obscure food-themed music.  Her sister Katrina has been a guest on belly, to talk about feeding Japanese, and Australian, sumo wrestlers.  For this show they teamed up and shared some family memories, and recipes.

Our father went to uni in London and learned to cook in the south of France, and a few dishes from various ski resorts he visited. He was such a good cook, our Mother told him she couldn’t cook at all : a lie as her mother – our gran, was a wonderful cook, Oz style so we always ate well – our mother would threaten to feed us meat pies and peas like other people ate if we were no so keen on some dish she had slaved over in the kitchen.

We two sisters got a taste for almond rocca via the Americans who my mother met in Sydney during WW2.  Plus she had a Spanish girlfriend who taught her some of her family’s favourite dishes. A very easy Spag bol using 6 cloves of garlic. olive oil, minced beef allspice, and cloves with concentrated tomato paste. Later in my own life I would make the left overs into chilli con carne by adding cumin, and a few other bits.  Plus we got to know more interesting foods through our own multicultural friends at primary school.

CHILL CON CARNE – FROM SCRATCH

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
700g lean minced beef
1 large onion, finely chopped
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp coriander seeds toasted and ground
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
If you like it Very Hot add a pinch, a 1/4 tsp to 1/2 tsp cayenne pepper to taste.
1 tbsp Dijon mustard
2 tbsp tomato sauce
425g can tomatoes, chopped
180g 1 cup red kidney beans soaked overnight or a can of red kidney beans, drained and washed
200ml beer or red wine
Sea salt and pepper

Method

1. Place dried kidney beans in a saucepan, cover with cold water, soak overnight. Rinse add fresh water and bring to the boil. Cook for 20 minutes or until tender. Drain and set aside. Or use the tin of rinsed kidney beans.

2. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate. Add 1 tbsp oil to saucepan, add mince and cook for 5 minutes or until brown, then add remaining olive oil to pan, add onions, garlic and jalapeño chillies and cook for 5 minutes or until soft. Return meat to pan with stock, tomatoes, oregano and spices. Season to taste with sea salt, freshly ground black pepper and ground chilli. Bring to the boil, reduce heat and simmer for 2 hours stirring occasionally until tender. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat to taste. Serve with boiled rice and 2 tbsp coriander to garnish with sour cream or toss with chopped avocado and tomato tossed with lime juice. You can serve this with corn chips as well.

SPANISH SPAGHETTI BOLOGNESE

500 – 700g lean beef minced
2 tablespoons olive oil
6 large cloves garlic chopped fine
1 heaped teaspoon of allspice
4 whole cloves
4 tablespoons of concentrated tomato paste
sea salt and black pepper to taste

Method
Gently heat 2 tablespoons olive oil in a large fry pan, add 6 large cloves of chopped garlic, and simmer till golden. Garlic can be removed for a more subtle flavour. Add 500 – 700g lean minced beef and fry on med heat until browned. Take care not to burn the garlic. Add 1 teaspoon allspice, 4 whole cloves, 4 tablespoons of concentrated tomato paste and black pepper to taste.

Stir in ingredients and cook tomato concentrate into the mince. Add water or beef stock to cover and simmer 1 hour. Taste for salt after one hour as some tomato pastes are slightly salty. Add salt to taste plus a jigger of brandy and a splash of red wine. Simmer for 1 hour. Remove the 4 whole cloves. Serve on spaghetti or other pasta with a topping of grated Parmesan cheese and a sprinkle of freshly ground black pepper.

When using the leftover Spanish Spaghetti Bolognese

In a large pan place coriander seeds – lightly toast. Remove and set aside to cool in pestle and mortar. Crush finely when cool.

Add to the pan:

1tbspn olive oil
1 large onion chopped fine
1 clove of garlic chopped

Fry until softened and just golden, then add
1 – 2 fresh green jalapeños, (a small, hot green chilli) thinly sliced.

NB if you do not eat chilli, add a chopped green capsicum instead. Leave out the Tabasco, dried chilli flakes and cayenne pepper.

Cook chopped pepper or chillies into the onion and garlic.
If you like Very Hot Chill Con Carne add a pinch, or a 1/4 tsp to 1/2 tsp of cayenne pepper to taste. Less is best – Remember you can always add more later.

Add :
1 tsp dried chilli flakes
a few shakes of Tabasco sauce
2 tbsp tomato sauce
1 tbsp Dijon mustard

Cook to combine flavours and add:
1 tbsp coriander seeds toasted and ground fine
1 tsp ground cumin
2 tbsp dried oregano
425g can tomatoes, chopped
400g soaked overnight or a can of red kidney beans, drained and washed
Sea salt and pepper
Simmer on low for a few minutes as you gently stir through the cooked beans. Add the leftover Spanish Spaghetti Bolognese.
Add about 200ml red wine and simmer till wine has almost absorbed.

Serve on Boiled rice with 2 tbsp coriander to garnish and sour cream. Or toss chopped avocado and tomato with lime juice.

IN SEASON

Fruit:
avocados, bananas, blueberries, grapefruit, paw paws, peaches, strawberries, tamarillos. It’s berry season – so make the most of it.

Vegetables:
artichoke, asparagus, bok choi, broad beans, broccoli, cabbage, carrots, cauliflowers, chinese cabbage, celery, coriander, cucumbers, dill, fennel, garlic, leeks, lettuce, onions, potatoes, peas, silver beet, spring onions, squash, zucchini
and look out for fresh garlic at local Farmers Markets from now on.

Quentin and Katrina also spoke with Louise and Bruno Bouget from Mullumbimby French restaurant La Table – and gave away a voucher  to a lucky subscriber.
The second anniversary of La Table is around the corner & to celebrate they are hosting a special Provencale Dinner with accompanying Aperitif and Wines from Provence – Friday 3th and Saturday 4th of December.  The event will also feature Live Piano, Guitar & Chanson with a European flavour, offered by discerning local musicians Vasudha and Jem. Plus two very special guests from Provence who will be dining at the Long Table with those who enjoy the age old French tradition of a shared meal.  And the launch of ‘Green Food Generation – A Culinary Adventure’ by Hayden Wood, a new book that features a chapter on ‘La Table’…  “This delectable collection of chefs restauranteurs, caterers, and food personalities are a new generation of conscientious consumers and creative cooks, as passionate about Green Food as they are about the planet”

La Table Restaurant & Cafe 72 Burringbar St, Mullumbimby NSW 2482 02-66842227 www.latable.com.au

Another lucky BayFM subscriber won a packet of Australian Sea Salt from our good friends at Australian Sea Salt Pty Ltd. This salt retains all naturally occurring trace elements, has no silicon or aluminium, no bleaches or free flow agents.  auscsalt@easy.com.au.

THE PEPPERCORN TREE

Also called a Pepperina – Schinus molle is a quick growing evergreen tree that grows to 15 meters (50 feet) tall and 5-10 meters (16-33 feet) wide. It is unrelated to true pepper Piper Nigrum but like the berries of its close relative, they are sold as “pink peppercorns” and often blended with commercial pepper.
The fruit and leaves are, however, potentially poisonous to poultry, pigs and possibly calves. The sticky, clear sap may cause dermatitis in sensitive individuals. When flowering, the tree may cause respiratory irritation, sinus congestion and headache. Records also exist of young children who have experienced vomiting and diarrhoea after eating the fruit.
Extracts of S. molle have been used as a flavour in drinks and syrups.
The Inca used the sweet outer part of ripe fruit to make a drink. Berries were rubbed carefully to avoid mixing with the bitter inner parts, the mix strained and then left for a few days to produce a refreshing and wholesome drink. It was also boiled down for syrup or mixed with maize to make nourishing gruel.
There is also significant archaeological evidence that the fruits of S. molle were used extensively in the Central Andes around 550-1000 AD for producing chichi or chichia a fermented alcoholic beverage.

In traditional medicine, fruit of the peppercorn tree, S. molle was used in treating a variety of wounds and infections due to its antibacterial and antiseptic properties. It has also been used as an antidepressant and diuretic, and for toothache, rheumatism and menstrual disorders, with recent studies providing some support for its antidepressant effects. It has also been speculated that S. molle’s insecticidal properties make it a good candidate for use as an alternative to synthetic chemicals in pest control.

Belly Roll        Phil Woods This Is How I Feel About Quincy (Quincy  Jones) Jazzed Media Allegro #1004  Brian Lynch tpt, flhn; Bobby Routch flhn, fh hn; Richard Chamberlain tbn, euphonium; Nelson Hill fl, bar, t sax; Phil Woods cl, a sax; Bill Charlap p; Steve Gilmore b; Bill Goodwin d. 2007

Peel Me A Grape    Anita O’Day & Cal Tjader Time For Two (David L Frishberg)  Polygram #559808    *1962 Anita O’Day voc; Cal Tjader d, bvoc; vibes; Lonnie Hewitt p; Robert Corwin p. 2003

Peppercorn Trees    Tinpan Orange The Bottom of the Lake (Emily Zmira Lubitz) VItamin Records Jesse Lubitz and sister Emily Lubitz voc, g; Alex Burkoy v, g, mandolin. 2009 Mullum Fest

Pass the Salt    Higher Ground Black & White – Faded and Torn (Dave Devlin) Orchard #966 *L+ Higher Ground: Fred Bolton voc, g; Duke Weddington voc, bj; Dianne Lujan vocals; Dave Devlin mandolin, dobro; Mark Smith bass. 2005 Protected

Cos’ Groove    Steve Herberman Action:Reaction Steve Herberman CD Baby.Com/Indys #105933    *L+ Steve Herberman g; Drew Gress b; Mark Ferber d. 2006

Swedish Pastry    Stan Hasselgard Sextet West Coast Jazz – Early Years (Barney Kessel) MC #046    Stan Hasselgard cl; Red Norvo vibes; Arnold Ross p; Barney Kessel g; Rolo Garberg b; Frank Bode d. 18/12/1947 LA

Red Beans and Rice     Charmaine Neville Band Up Up Up (Horace Silver)
Gert Town #1116 *D Charmaine Neville voc; Amasa Miller keybds; Reggie Houston sax; Detriot Brooks g; Jefferey Cardarelli b; Jesse Boyd db; Gerald French d. release date May, 21, 1996  CD 2003

I can tell you sitting for two hours playing music was like a holiday after the exciting pace of Belly. You sisters do a wonderful show every week – hope it was not too carnivorous for your listeners.  Hope we didn’t sound like the silly sisters.

Love and Light, Quentin and Katrina

belly radio show April 26 – war and food special and cooking with Taurus

a housewife takes aim - wall image from the Imperial War Museum, London, Ministry of Food exhibition

TOPICS

Lilith is cooking with the stars – this week : Taurus

Anzac day war and food special : internees, soldiers’ rations, rationing in Australia and UK, Napoleon’s favourite battle snack, spam sushi, victory gardens, expensive cooks and the downfall of the Roman Empire

GUEST : Lilith, belly astrogourmet and hula queen

GUEST RECIPE
:  by Lilith

BEEF WELLINGTON WITH MADEIRA AND BLACK TRUFFLE JUS

This special occasion dish was named for Arthur Wellesley, 1st Duke of
Wellington, created to satisfy his love of beef, truffles, mushrooms,
Madeira wine, and pâté – its time consuming, but most of it can be prepared
in advance.

INGREDIENTS to serve 8

1.35 kg of beef tenderloin fillet
2 tablespoons olive oil
30g unsalted butter
175g foie gras or whatever pate
you can afford
1 beaten egg
450g puff pastry

Mushroom Stuffing
55g unsalted butter
small onion, finely chopped
220g flat black mushrooms,
finely chopped
3 tablespoons heavy double cream
1 tablespoon chopped fresh parsley

Madeira and truffle jus
3/4 cup Madeira wine – you can use red if that’s what
you have
3/4 cup beef stock, knob of unsalted butter
2 tablespoons finely chopped black truffles (optional)
watercress to garnish

METHOD

First the stuffing: Heat butter in a frying pan, and saute chopped onion a
few minutes till soft and golden.  Add chopped mushrooms and sauté till
moisture evaporates.  Add cream, season with salt and fresh black pepper,
cook over a low heat till reduced to a thick pureé.  Remove from heat, mix
in chopped parsley, allow to cool and refrigerate till needed.

Then the beef:  Heat olive oil and butter in a large pan. Season beef with
salt and black pepper, brown on all sides over a high heat for a few
minutes. Remove from pan and let it cool, reserving any juices.  On a
floured surface, roll out the puff pastry 3mm thick to an oblong big enough
to fit your piece of beef.  Spread the pâté across centre of the pastry,
same width as the beef.  Spread the mushroom stuffing over the pâté.
Place the beef on top of the stuffing and gently settle it into the mix. Cut
away the middle of the pastry ends and brush all edges with beaten egg.
Carefully fold the pastry up to completely envelope the beef, tucking in the
ends and very carefully turn the parcel over onto a large buttered baking
tray. With a sharp knife make a few small incisions in the pastry, decorate
the top with pastry leaves cut out of the leftovers and refrigerate
uncovered for half an hour.

Preheat the oven to 450F/230C/gas mark 8.  Brush wellington all over with
beaten egg and bake at high heat for 10 minutes. Then turn it down to
375F/190C/gas mark 5 for a further 20-25 minutes till pastry¹s golden brown.
Remove from the oven and let it rest uncovered for 10 minutes.

While its baking, do the jus. Simmer reserved juices from the beef pan with
the wine and beef stock till reduced by half.  Add finely chopped truffles
(if using them), and simmer another 2 minutes.  Take pan off the heat, add a
knob of butter, let it melt to give a shine to the sauce and season to
taste.

TO SERVE
:  Cut wellington into thick slices and arrange on warm plates. Pour
over some Jus, garnish with fresh watercress.

This is a very rich complex recipe, so keep accompaniments simple: new
potatoes, green beans, an orange and watercress salad.

If this all sounds a bit too gouty, our local chef Nadine Abensur has a
gorgeous recipe for Mushroom Wellington which I personally prefer.

COOKING WITH TAURUS

Taurans, the earthiest earth sign, are often described as touchy, feely,
hungry and horny and it’s true they engage with life through their senses.
This is not the sign of dieting, lean cuisine, small portions or fussy
little canapes.   Taurans like big servings, especially smorgasbords where
they can graze at leisure and heap up their plates with their favorite nosh:
which tends to be solid, satisfying and usually fleshy.  Apologies to any
Tauran vegetarians out there, but a salad just won’t cut it for these hearty
eaters who love nothing better than a no-nonsense roast followed by a good
pud all washed down with a full-bodied red.

Tauran favourites may include the  Bullshot – beef consomme, tabasco, lemon juice, ice and vodka from the freezer, and robust, uncomplicated flavours like steak and kidney pie with garlic mash,roast beef with carrot and parsnip puree,and mixed grills with crumbed brains and spicy sausages.

SOME TAURUS CHEFS

Matt Moran of ARIA, one of Sydney’s premier restaurants overlooking the Opera House ­ a country boy from Tamworth who was told by a teacher he was a loser who’d never amount to anything, Matt left school at 15 to become an apprentice chef.  A true Tauran, he describes his kitchen style as hands on.

Gary Rhodes, English celebrity chef who  became famous reviving
British classics like braised oxtails, bread and butter pudding and faggots
–  meatballs made from leftovers.

these are faggots - photo taken by sister T at the Brixton farmers market, London

Anthony Worral-Thompson, whose godfather was Richard Burton, had his recipe for Snickers Pie nominated by an independent
food watchdog as one of the most unhealthy recipes ever invented – being
Snickers bars, marscapone, sugar and eggs in puff pastry, and weighing in at
1,250 calories a slice, its no mystery why the ever-charming Gordon Ramsay
once called Worral the Teletubby chef.  [in Adelaide right now for Taste Australia]

Epitomizing Taurans’ love of the good life, the Dean of American Cuisine
James Beard was a great big man of large appetites – an endearing teacher
who loved people, loved gossip, loved food and loved a good time.
Bedridden with malaria  at the age of three, he grew to love the food prepared by his mother and their Chinese cook, resulting in a life time mission to defend good cooking with fresh
ingredients against, quoting James: the assault of the Jell-O-mold and
domestic scientists. Expelled from college for being gay, Beard started his
own gourmet catering business and became star of the first American TV
cooking show titled, with typical Tauran subtlety: I Love To Eat. His legacy
lives on in twenty books, the Citymeals On Wheels he founded to feed New
York’s home-bound elderly and The James Beard Foundation which provides
scholarships, champions American fine dining and honours industry
professionals with annual awards for best chefs, restaurants, journalists
and cookbook authors.

Alice Louise Waters is another American restaurateur whose edible education
ideas have been introduced into the Berkeley school system to try and combat
the current crisis in childhood obesity.  Waters advocates seasonal local
produce, believing the international shipment of mass-produced food harms
the environment and gives consumers an inferior product.

In case I make them sound too boofy, Taurans are ruled by Venus so they’re
lovers of beauty and Taurus wild boy of art Salvador Dali published the
extraordinary cookbook Les Diners de Gala ­ a sumptuously illustrated
gastro-aethetic feast for eyes, mind and palate featuring exotic recipes for
frogs, snails and aphrodisiacs ­ things like ” Pierced Heart” and “Ox Snouts
in Pastry Shells” – all lavish, fattening and expensive, though to be fair
he does kick off with the Tauran warning: “Do not look for dietetic formulas
here.”  It’s a collector’s item now, but I once owned it and remember
attempting the Eels in Tequila recipe (what was I thinking).

Lilith

FROM THE BELLY LAB
:

CHICKEN MARENGO

adapted from the many versions of this historical recipe by sister Tess

Napoleon definitely won the battle of Marengo, a place in Italy near my grandmother’s hometown of Alessandria in southern Piemonte, Italy.  He beat the Austrian army and then he was hungry, so he ate a chicken dish which is said to have become a great favourite of his because either it reminded him of the victory, or he was like a sportsperson who always wears the lucky underpants on the day of a big match – it was his lucky dish.

He was separated from his food wagons (for a great fictional account of being Nap’s cook, read Jeannette Winterson’s “The Passion”), and either his French chef stole some chickens and a few bits and pieces to rustle up a quick meal (say the French texts), or they went to a simple local restaurant and ordered the cook to snap to it (say many Italian versions).  The only thing that is definitely in chicken Marengo is chicken – there may also be fried eggs, mushrooms, freshwater prawns, croutons, brandy, tomatoes, wine – or not.  I have translated and adapted one of the simplest versions, in an Italian cookbook that is well over 100 years old, by Pellegrino Artusi, called “Science in the Kitchen and the art of eating well”.

for 4 people (or 2 x 2)

1 small young free-range chicken, about 1kg or the smallest you can find – I used a size 13, which is a 1.3 Kg chook

flour
100 mL/1 glass white wine
flat leaf parsley, chopped, about 1/2 cup
stock (chicken or veg)
stale good bread, sliced
1 lemon
butter, olive oil
salt, pepper, nutmeg
opt. – 2-3 mushrooms per person

Rinse, dry and cut the chicken into large pieces, about 8-12 depending on size.  Dust with flour.
Lightly brown in a little oil and butter, a few pieces at a time, seasoning with salt, pepper and nutmeg as you go.  When all the chicken pieces are browned, put them together and add the wine, when it is absorbed add 1-2 cups of stock and cover to finish cooking over a gentle heat.  If you find that you’ve added too much stock, just leave the cover off towards the end.
Just before serving, brush the mushrooms with olive oil and cook in a dry pan.  Keep warm while you add a little more oil to the pan to toast the slices of bread.
Add the parsley to the chicken, and lemon juice to taste, stir and turn the heat off.
Serve surrounded by mushrooms and toast.

You could go the full I-just-conquered-another-great-big-piece-of-the-map and fry an egg each in oil, steam a few prawns in the white wine, and serve those too.

I tried making a thin plain omelette and serving it cut in strips with the chicken.  It was ok, but it didn’t really add anything.  But the chook/toast/mushroom combo was delicious and very simple to make.

We were only two eating this, so the next day I added fresh peeled, seeded, chopped tomatoes to the chicken while it was re-heating, as most recipes for chicken Marengo include tomato.  It was ok, but there are much better recipes for tomatoey chicken around, and probably not what Napoleon ate, as it took a long time for tomatoes to conquer Europe after they came from America.


EDIBLE QUOTE

Today’s quote is by the Roman historian Livy, he was writing about Roman soldiers in the days when Romans were rough and tough and simple people, going off to conquer the Greeks and other softer and more civilised people in Asia, and coming home with souvenirs and bad habits

“The beginnings of foreign luxury were brought to Rome by the army of Asia. .. Harp girls and other festive amusements became features of dinner parties. The feasts themselves began to be arranged with greater meticulousness and expense. The cook,cheapest and most despised of slaves in our fore father’s times, increased in price. His work, once seen as servile, was now considered an Art. These, scarcely noticed by contemporaries, were the seeds of corruption”  Livy writing about a time around 200 bc – and all downhill from there

THE MINISTRY OF FOOD EXHIBITION AT THE IMPERIAL WAR MUSEUM, LONDON

In the kitchen a housewife checks the size of a slice of bread against a chart supplied by the Wartime Social Survey, a government fact-finding organisation set up in April 1940. There was no bread rationing during the war, but it had to be introduced on 21st July 1946. It remained in force for exactly two years. © Imperial War Museum

I’ve got a sticker that says “make chocolate not war” on the car.  Us bellysisters are peace loving, sybaritic souls.  So I don’t normally visit museums dedicated to guns and co.  But I thoroughly enjoyed the current exhibition at the IWM.  It’s quite amazing how many of the preoccupations of wartime Britain are again very topical.

We Want Your Kitchen Waste, John M Gilroy, IWM PST 14742 © Imperial War Museum

From eat more veggies to grow your own, to avoiding food that needs long range transport (because of German subs not food miles), to recycling and using underused land for small scale food production.  The reasons may be different, but the messages are the same.  And often these days we are told to look to wartime methods and values to avoid environmental catastrophy, or just to have access to better, healthier food.  The first major Slow Food event in San Francisco last year, for example, included a temporary but very lush “Victory Garden” in the centre of the city.

So it makes sense to go along and see how the British Government, and people, very successfully not only increased  domestic food production war, but ended up with a healthier, better fed population – in the middle of a war!

Grow Your Own Food, Abram Games, 1942, IWM PST 2893 © Imperial War Museum

There are propaganda videos, songs and radio programs, lots of posters and

Use Spades Not Ships € Grow Your Own Food and Supply Your Own Cookhouse, Abram Games, IWM PST 2916 © Imperial War Museum

photos, and recreations of a kitchen, shop and greenhouse.  Design students would get a lot out of it too, such great posters they used to do.

And all sorts of media were used to communicate techniques and tips on all sorts of subjects from nutrition to cooking methods to gardening.

I particularly like this way of telling a good bug from a bad bug.

And while most of us are probably aware that rationing existed, this show explains some of the less obvious aspects.
Rationing was meant to ensure that both rich and poor had access to scarce food, and that as much as possible was left for the troops.  There was a big supply web between Britain and us colonials.  Many merchant sailors died transporting food, and many people in Australia endured rationing to supply food to Britain and the various armed forces.

IWM cafe food

The one thing that is really hard to take is the supposed recreation of wartime cooking in the Museum cafe.  One of the sponsors is responsible for this, and the whole museum smells pretty unappetising.  As one of the people serving it up said to me : “I think they had better food during the war”.

¨Food Chart Eat Something From Each Group Every Day, © Imperial War Museum In 1944, the Ministry of Food Public Relations Division spent £600,000 on posters and other forms of publicity.

However, see this wartime nutrition chart – we are all familiar with eating from all the food groups.  If you could get hold of them, you could follow this dietary advice by eating just butter, cheese, and potatoes.  Ahh, those were the days.  But then you could work it all off digging and dancing.

If you can’t get to London, check out the videos available on the net – I posted a list below.

Carrots Keep You Healthy and Help You See in the Blackout, IWM PST 6015 © Imperial War Museum

LINKS :

The Kitchen Sisters story on US public radio, about American Japanese internees during WW2 – anyone with 1/16th of Japanese blood – and the odd new foods they learned to love, like spam – recipes and audio, including that fab spam sushi recipe

http://www.youtube.com/watch?v=c_aldlRKzvQ&feature=related – the BBC US army ration story

http://www.youtube.com/watch?v=VKyO84pYy0c&feature=related – this one is silent, so not in the radio show, but lovely historical images of soldiers with those ever-present tins!

http://www.6thcorpsmusic.us/ – lots more music like the tracks I played on the show, thanks to the US IV Army Corps Combat Engineers

give us this day – the full version of the Australian rationing ad – this website is a wonderful archive of Australian film

http://london.iwm.org.uk/server/show/conEvent.3167 – the Ministry of Food exhibition at the Imperial War Museum, London

Dig for Victory ad

Dig For Victory, 1942, IWM PST 0059 © Imperial War Museum The Dig For Victory campaign was launched in October 1939 by the Minister of Agriculture Sir Reginald Dorman-Smith.

this is the one I call “Mrs White sees the Minister” – love a talking chicken!

and a couple of rationing films that I didn’t have time to play:

http://www.youtube.com/watch?v=TcaSJCtmt7c&feature=related – the announcement of rationing in the UK

http://www.youtube.com/watch?v=2evv45stEHw&feature=related – 2 cooks and a cabbage

but there are so many more great wartime clips on youtube! we just don’t do propaganda like we used to.  If you follow the links above you will find many more, including a whole heap of soldiers just opening up and heating army rations, to show exactly what they look like – no words usually, just preserved food bubbling away on camp stoves – very odd.

and for a dark, distopian and disturbingly  likely future of rationing, National Meat loaf and veggie gardens, read Fay Weldon’s 2009 novel “Chalcot Crescent”

radio show 5 April 2010 – markets,fat ladies,Aries and pineapples

TOPICS : markets, in season April, cooking with the stars – Aries, choosing pineapples

GUEST : Lilith, astrogourmet and hula queen

PRESENTERS
: sister T and sister B

FARMER’S TIP : PINEAPPLE TRICKS

A second generation pineapple farmer at the local market told sister T that – shock horror – the famous pull-the-leaf-out-to-see-if-the-pineapple-is-ripe trick is all a lie.  He remembers a pineapple ad when he was a child recommending this, and his pineapple farmer father scoffing : “Rubbish!”.  Apparently they just come out when the pineapple has been picked for 1 to 2 weeks.  Or it gets sick of getting its leaves pulled I suppose, and lets go.
Pineapples should be picked ripe, they don’t ripen after picking as they have no starches to convert into sugars, they just soften.
So – smell your fruit, should smell ripe but not fermenting.
And look at the base, where it was cut from the plant : moist and clean means cut ripe within a day of getting to you, dark or mottled with a little fungal growth means cut ripe within 2-3 days.  Totally dry and clean means cut unripe.
Straight from the farmer’s mouth – may your pineapples be always sweet and juicy.

GUEST RECIPE : an Aries recommendation by Lilith

Speedy Aries are fond of no fuss meals they can whip up in minutes, but
fast needn’t mean nasty.  So in the spirit of their love for red, hot,
quick, raw and politically unpc food in this anti-cattle, semi-vegetarian
community, I have a recipe for Steak Tartare – raw beef – as taught to me by
a Belgian boyfriend.

TARTARE STEAK

Ingredients:

Best quality eye fillet beef
1 egg per person
red onion, finely chopped
capers
flat leaf parsley, very finely chopped
paprika, fine salt crystals, cracked black pepper
Worcester sauce, Tabasco, Dijon mustard, home made mayonnaise
Optional: anchovy fillets

Method:

Mince beef as finely as you can by hand, never in a mincer, and mound each
portion in centre of a plate.
Break an egg in half, separate whites and retain yolk in the half shell.
Place eggshell in centre of the meat mound.
Surround central mound with smaller mounds of red onion, capers, parsley,
paprika, black pepper, salt crystals (mortar and pestled if they’re too
coarse), mustard, mayo and if you like them, anchovy fillets.
Serve with Worcester, Tabasco, pommes frites with lashings more mayo ­ and
because there’s nothing like blood, heat and alcohol to excite an Aries,
plenty of chilled chili vodka.

FROM THE BELLY LAB

Sister T loves to play with raw meat too, but in the slightly more mellow form of carpaccios – an Italian classic that is easily adapted and improvised.

CLASSIC CARPACCIO

is just thinly sliced beef fillet or rump – as thin as you can get it, easier if the meat is slightly frozen.  You lay the slices on a plate and dress with salt, pepper, good olive oil and lemon juice at the last minute.  On top you can add slivers of Parmesan and/or some rocket leaves.

NEO-CLASSIC CARPACCIO

Carpaccios are popular in restaurants because they are so easy to do at the last minute, and to change. They can be a light and flavourful entree, or a light main with green leaves (or more of those pommes frites)

You can play with different herbs and dressings, but don’t let them sit on the meat and cook it.  Or you can use a slab of thinly sliced fish like tuna or salmon, or sear the meat or fish on the outside before slicing.

EDIBLE QUOTES
:

“Delicious, despite its vegetarian overtones”
“That’s what I like to see, a whole jug of double cream!”

both by Jennifer Paterson, of the Two Fat Ladies cooking show

CONTACTS
:

belly@belly.net.au – get in touch with the bellysisters

Renee Searles cd launch – at the Drill Hall, Mullum, April 16
tickets from bruns hds health foods…yummy homemade chai and cakes….7pm…$20
Renee Searles   PO Box 27  Brunswick Heads NSW 2483  Phone: 02 6685 0223
Email:  renee@divineshe.com  www.divineshe.com
farmers markets and weekend markets links and info – see markets page of
www.belly.net.au

http://www.youtube.com/watch?v=s9EwIRp-76U&feature=related – video of the “Two fat ladies” at the Cotswold pony club
lots more 2FL on youtube