Tag Archives: chicken

Love belly ’13

 

Another year, another Valentine’s day, another chance to talk about love and seduction.  A couple of hours away from floods and destruction and bad news maybe.  And with a bit of love, and chocolate, all the hard stuff is easier to deal with anyway.

This year we are starting with lots of chocolate, with Sarah Wheeler from Puremelt Chocolate, then seasonal love and gratitude with Miss February, Alison Drover, and music, sweets and the love goddess herself, Aphrodite, with Ilias Katsapouikidis.  And of course music, markets, the belly bulletin including what lucky foods to eat for the Year of the Snake, and tasty courses at Byron College.

 

PUREMELT CHOCOLATES are available at various local markets, including the Mullumbimby farmers market every Friday.  Sarah is one of the few chocolatiers who makes her chocolate from scratch rather than from bought chocolate drops.  She uses many local ingredients and is constantly experimenting.  If you’d like to do your own experiments, she also sells chocolate making kits online, and teaches occasional classes.  Contact her here.

 

SECRET TO A LOVE IS SPICING IT UP…. VALENTINES DAY BY MISS FEBRUARY ALISON DROVER

 

Herbs not only help us but heal us as well…

Fenugreek seeds: Saponins which can be found in fenugreek seeds play a role in increasing the production of testosterone, the male hormones, which, in turn, causes the raise in male libido.

Cardamom: These green wonders increase energy and relieve fatigue, and help you rock your love making process.

Clove: They heat up the body and maybe that’s what increases the hotness quotient on bed!

Fennel: Saunf, as they are called in Hindi, contain an estrogen-like substance (estirol) that turns out libido. So careful before you grab a handful of it at a restaurant after dinner.

Ginseng: It helps improve male erectile dysfunction (ED)

Saffron: There’s a reason why old Hindi films had saasumas forcing bahus to add saffron to the milk on the first night. And you thought it was just for a fair child!

Nutmeg: It’s one of the most popular natural aphrodisiacs. Research proves that nutmeg has the same effect on mating behavior as Viagra. Sprinkle some in your kheer for a dirty night!

Cloves: They boost your energy levels. They also have one of the best aromatherapy scents that help improve your sexual behaviour.

Garlic: Eating green chilies with garlic is an old (tried and tested) way of enjoying sex for a longer period. Peel off its top layers, crush cloves and then fry in butter, and your partner is ready to be a nutter!

Ginger: Garlic’s ‘g’ brother helps you tingle the ‘G’ spot with ease. It increases sex drive and stimulates sexual performance.

 

 

CARDAMON, GINGER, STAR ANISE CHICKEN WITH LOCAL JASMINE FRAGRANT RICE… recipe by Alison Drover

 

2 Tbsp fresh ginger, microplaned

1 Tbsp garlic, pressed

2 tsp cardamom seeds, ground

6 star anise,ground

1/2 tsp cayenne

1 tsp salt (we actually forgot to add the salt, but it hardly needed it)

1/4 tsp turmeric

8 chicken drumsticks or thighs, skin removed

oil

1 small red onion, diced

4 bay leaves, fresh or dried

2 cinnamon sticks

2 Tbsp coriander, chopped

8 oz baby spinach (optional)

yogurt or heavy cream (optional)

Combine the ginger, garlic, cardamom, cayenne, star anise, salt and turmeric and smear the resulting paste over the chicken pieces. Refrigerate at least 30 minutes or overnight.

Heat a few spoonfuls of oil in a large skillet with a well-fitting lid. Add the onion, chicken, bay and cinnamon. Cook, stirring occasionally, until the onion is soft and the chicken has browned, about 20 minutes.

Add a cup of water, scrape the pan bottom to deglaze it, bring to a simmer and cover the pan. Cook gently about 30 minutes, stirring once in a while. Stir in the coriander.

Remove the chicken to a platter and boil down the sauce in the pan until it thickens a bit. Toss in a pile of spinach leaves to wilt, if you like, and perhaps a half cup or so of plain yogurt or cream. Serve the greens and sauce with the chicken legs and some steamed basmati rice.

 

 

 

CHOCOLATE & CARAMEL TART – BY ILIAS


Short crust pastry

250g flour
60g sugar
180g butter

Caramel

225g sugar
80g cream
70g butter

Chocolate mousse

200g couveture choc
4x eggs separated
185g cream
40g caster sugar

Chocolate ganache

165g couveture chocolate
60g cream
40g butter

Mix flour and sugar in a bowl by hand and then add the cubed chilled butter. Mix until you have a breadcrumb texture and then add 40g of chilled water and mix until combined. Roll into a disc, wrap with glad wrap and rest in the fridge for 1/2 hour

Per heat oven 190c

Roll out the pastry and line a 26cm tart shell. Rest again for half hour in fridge. Line with baking paper and weights. Bake for 20 min, remove paper and weights and bake for another 8-10 min. Cool on a rack

To make caramel combine 250g water and sugar and cook on high heat in a saucepan until a golden caramel forms. Them add the cream and sugar off the heat ( careful mix will spit ) stir to combine and pour into pastry case. Chill in the fridge to set

To make mousse melt chocolate in a heatproof bowl over a pan of simmering water, cool and add egg yolks stirring to combine. Whisk cream to soft peaks and set aside. Whisk egg whites to soft peaks and them add the 40g of sugar and keep whisking till combined. Fold 1/2 the egg whites on the choc mix to lighten it then the cream and then the rest of the egg whites taken care to preserve as much air as possible in the mix. Spoon over the caramel and smooth the top flush with the edges and chill.

To make ganache melt chocolate and cream in a Bain Marie and stir lovingly to avoid aerating the mix until combined and then add the butter off the heat. Clean the bottom of the bowl of any steam and cool. Then add the ganache while still fluid to top the top and smooth it with a pallette knife :^)

Rest until set and use a warm knife to cut portions

Serve it with vanilla ice cream

 

Or for an  exciting taste sensation:

 

NIMBIN VALLEY BRIE ICE CREAM

 

500g milk

6x yolks

25g sugar

Pinch salt

8x drops Tabasco sauce

Small pinch cayenne pepper

300g Brie wheel from Nimbin Valley Dairy ( cut minimal crust off and slice onto thin slivers)

 

Heat milk in a saucepan

Whisk yolks, sugar & salt until pale yellow

When milk is just below boil add half to the yolk mix whilst whisking. Pour back into the saucepan and put on a low heat to thicken the custard whilst continually stirring the bottom with a wooden spoon until 80deg c on a thermometer.

Take off the heat, add the cheese and whisk until the cheese melts. Strain through a sieve and then pour into an ice cream maker and churn.

Enjoy this local delight as a palate cleanser, with rich desserts or eat it as is :^D

Yiasou!!!

 

BELLY BULLETIN

 

The price of a cup of tea could rise after the world’s biggest producers agreed to join forces . Sri Lanka, India, Kenya, Indonesia, Malawi and Rwanda produce more than 50% of the world’s tea. They have announced the formation of the International Tea Producers’ Forum. Initially they will focus on sharing knowledge and boosting demand for tea to raise prices. Sri Lanka’s Plantations Minister, Mahinda Samarasinghe, said in future they may try methods such as supply controls to increase tea prices. At the moment the global tea price is around $US2.5 a kilo, down from about $2.84 a year ago. In 1994 Sri Lanka unsuccessfully proposed a tea cartel similar to OPEC, the crude oil cartel.

 

Supermarket company Coles said last week that its discount milk prices are not to blame for cuts to farm gate prices for dairy farmers, at least in Victoria.

A south-west Victorian dairy farmers’ group, Farmer Power, along with south-east South Australian farmers, protested outside Warrnambool’s major supermarkets earlier this month. It is partly blaming the sale of milk at Coles and Woolworths of $1 a litre for lower dairy prices at the farm gate. However, Jim Cooper of Coles says farmers are more influenced by the global market and only 8 per cent of fresh milk produced in Victoria is sold in the state. “We understand that dairy farmers might see the milk on the shelf as the most visible sort of aspect of their business but the reality is that’s not what drives the farm gate price that they’re receiving.” he said.

 

Last month we mentioned that beef burgers in a UK supermarket had consumers worried after they were found to contain horsemeat. It looks like the source is one large plant in Ireland, which has now also affected the fast food chain Burger King in Europe. Small amounts of horse and pig DNA were found in Burger King beef burgers. They have now changed suppliers The Irish Silvercrest burger plant, one of the biggest in Europe, is closed for cleaning and a change in management. It appears that the meat came from one of their Polish suppliers.

 

CHOICE, the consumer advocacy group, is proposing reforms to simplify country of origin labelling in Australia, after a survey of its members found that 90% of respondents said country of origin labelling is unclear. “When choosing food, consumers tell us that knowing where it comes from is an important issue – second only to information on the ingredients it contains,” says CHOICE food policy advisor Angela McDougall. How important origin is varies by type of food. Respondents placed the most importance on primary produce such as meat and vegetables, followed by foods like dairy and bread. Origin was least important for highly processed foods like soft drinks and sweets.

To help shoppers, Choice is calling for labelling to be simplified to three claims:

‘Product of Australia’ and ‘Manufactured in Australia’ – claims about where the ingredients are from and where they are processed

‘Packaged in Australia’ – a basic claim to accommodate products which by law have to carry an origin declaration

Under CHOICE’s proposal, the claim ‘Made in Australia from local and imported ingredients’ would not be permitted. If manufacturers want to provide additional information, they should specify where any specific ingredient originates.

 

The Chinese year of the Black Female Water Snake starts today, New Years day is on Sunday February 10, and it’s time to eat those lucky foods, just in case. Uncut noodles, for represent longevity and long life. Melon, sunflower or pumpkin seeds if you’d like lots of children. Anything that looks like ancient money or gold ingots, like slices of sausage, dried apricots, cashews, dumplings or anything wrapped in leaves. Peaches will give you immortality, bananas a good education, & carrots money. Pumpkins will give you illustrious children – you have been warned. Bean sprouts bring you anything your heart desires. Whole animals & coconuts keep the family together. But stay away from white foods. You are supposed to clean the house & sweep the bad luck away. Red underpants also help apparently, especially if the snake is your birth year, to protect you & bring you luck. Kung Hei Fat Choy!

 

MORE COMING SOON :  Sarah’s brownies

 

chicken, mangoes & dog biscuits…yum

on air on Byron Bay’s community radio bayfm 99.9 on January 7, 2013

 

Jude Fanton's green mango kasundi recipe - & gardener's fingers

 

 

For the first belly of the year Sister T & a first time bellysister, sister Michael aka sister Chicken Delight went a little silly.  It was a chooky, pickled, furry & feisty show.  Even Miss January, Alison Drover, got political along with the delicious in season suggestions.  We got into two major issues that will potentially affect our food landscape in the Northern Rivers, as in so many other places – KFC & CSG.  Behind the alphabet soup, everything from our water safety, to our streetscapes and beautiful bountiful hinterland could be churned up for short term profit soon.  Lots of links below to find out more.  We leavened the politics with lots of great recipes, masses of tasty ideas today.  Easy & fun chicken recipes to give kid & health friendly alternatives.  A genuine Southern Soul food chook made a little less fattening but just as delicious by ex-Byronite African American Aussie Dwane Jones.  Lovely cold fruity semifreddo, & mango ripe or green ideas.  To finish, our shaggy dog story, but also our pick for the next booming market business (really truly) – dog baking – woof!

 

TASTY & EASY CHICKEN SUGGESTIONS – FASTER THAN TRYING TO GET A PARKING SPOT  IN IN SUMMER TO GET TAKEAWAY

 

FRANCA’S FLATTENED CHICKEN RECIPE

Franca is my mum.  I think she made this when she couldn’t be bothered cooking and/or needed to soothe her soul with a bit of vigorous bashing.  Though I remember doing most of the animal cutting and bashing from an early age.

 

1 smallish chicken, whole, cut open at the breast, and beaten flat.  It is ok to break a few bones and mush up the skin, just be careful of bone fragments if you are feeding it to very young or very fast eaters.  You can use just leg and thigh pieces if you like, the breast does end up a bit dry.

fresh rosemary sprigs – lots if you like it

a few garlic cloves in their skin

olive oil, butter, salt, pepper

You really need a wide pan for this, or split the chicken between 2 pans.  And a plate or flat lid or oven tray that fits in your pan.

Season the chicken, throw everything else in the pan, add the flattened  chicken skin side down.  Cover straight away with the plate/lid/etc, put a weight on top.  This keeps the chicken flat.  Cook at a medium heat, turn half way through.  The cover will hold some steam in and help keep the chicken moist, if it is too moist you can finish the cooking uncovered.  You want it to be very brown and with lots of bits sticking to the pan by the end.

This is a simpler version of the popular Portuguese chicken, chilli free and kid friendly.  Of course you could add a chilli dipping sauce if you wish.  You can also do it on a bbq between two oven trays.

 

Chicken Delight’s unbelievably easy Moroccan Chicken Tagine RECIPE

Chicken Delight hates following recipes, mainly because he is an Aquarian and prefers to wing it (Chicken joke!).  But here is a general guide for this uber -easy dish:

You can use:

One Whole free range chicken (or pieces if you prefer)

Rice bran oil

1 can Lite Coconut cream (to keep the calories down!)

2 X white onions

1 X Spanish onion

Chermoula, Dukkah, Zatar and a general Moroccan spice mix – all available at your local farmers market. Or use your fave combo.

1 X Can organic Chic Peas

1 Red Capsicum (for colour)

1 or 2 potatoes, peeled and chopped into small quarters

Whatever else you feel would be yummy!

Couscous to serve with

Sliced lemon or preserved lemon if you have some.

 

Method to the Madness:

Heat oil in Tagine to hot.  Cube onions and add to hot pan with cut potatoes.

Dry chicken, cut into pieces and rub spices all over while humming a mindless tune and imagining you are belly dancing.

Avoid looking in the mirror at this moment

Place chicken pieces in Tagine and let sit for about 3 mins before moving (secret to having them not stick and tearing the flesh).

After 3 mins, turn the chicken to brown all over. Sprinkle with as much spice as you like. I go crazy (not a long journey!) and sprinkle everywhere (but not on the floor).

Slowly pour a little can of the lite coconut cream over the mix. Just do this until the colour starts to look slightly pale- you don’t want to weaken the spices though.

Give a quick stir to combine all the spices and place the Tagine lid on.

Cook on low for about 10 mins and check occasionally- add more coconut cream to avoid drying out and sprinkle more spice over everything, to taste.  You should keep an eye on things while telling your guests about your fabulous holiday in Morocco and all the amazing adventures you had, while sipping something fresh and cool.

Prepare the cous cous- Chicken delight is too lazy to cook it properly in boiled water for 10 mins as you should (just read the packet directions), so chucks it in a saucepan and fills to a decent level with boiling water, puts a lid on it and just leaves it until serving time. You can throw in a few cut dates or sultanas to make it look like you know what you’re doing. Sometimes he even forgets to serve the cous cous but by that stage no one even notices. The next morning though, it’s looking a tad sad.

Serve with some sliced lemon or preserved lemon, yoghurt if you like it, dukkha on top.  And a professional attitude. Enjoy!!!

 

DWONE’S SOUTHERN BAKED CHICKEN RECIPE  – by Dwone Jones

 

750 g of the best chicken you can afford, if whole cut into 8 pieces

2 ‘stalks of escallions’, (shallots) finely chopped

1 sprig fresh thyme, finely chopped

2-4 cloves garlic, finely chopped

1 tsp vinegar

herb/poultry seasoning – D recommends Herbamare

1 tsp sugar

3 tsp salt

1/2 tsp pepper

1/2 cup white breadcrumbs, not brown

 

SAUCE

1/2 cup evaporated milk

1/2 cup tomato ketchup

2 tbs melted margarine

 

Heat oven to 190 C

Mix sauce ingredients, leave to blend.

Rinse chicken in lime water, i.e. a basin of water in which you have squeezed 2 limes

put the chicken in so it is just covered.

In a blender, blend the vinegar, garlic, scallions (shallots) and thyme. Season the chicken and leave for 10 minutes.

Add the sauce and leave for 30 minutes.

Season the chicken with the dry ingredients, sugar, salt, pepper, Herbamare.

Put the chicken in a greased shallow baking tin, sprinkle on the breadcrumbs.

Bake for no more than about 1 hour but check after 40/45 minutes.

This chicken remains moist and is good hot or cold – fried chicken tends to go dry.

It is still good the next day and it is compulsory to eat it with your fingers.

 

Audio link – listen to Dwone talking about soul food and this recipe on bayfm a few years ago, with sister T & sister Bernadette

From memories of his grandmother’s farm to making soul food a little healthier without stripping out the soul, and the taste, it’s a lovely piece.

Dwone on healthier soul food, squirrel, chicken & those Crisco biscuits

 

KFC INFO

Since as usual it takes me ages to find time to put all the show info online, sister Michael has had time to check the submission to open a KFC right in the middle of Byron Bay.

 

Hello friends,

I’m sending this link to the Keep Byron Free from KFC face book where, if you are inclined, you can copy and post a submission form to Byron Shire Council try to stop it coming to Byron Bay. In their DA submission they want to remove a large tree from the street frontage of Woolies plaza to erect a large flouro KFC barrell sign. Just ugh. We don’t need this ugliness in our beautiful town! Cheers, Michael (aka Chicken Delight).

https://www.facebook.com/KeepByronFreeFromKFC

 

[sister T] – I think this is so ludicrous it may be one of those ambit claims, made to be shot down but allow the rest of the submission through.  The effect on the streetscape was Michael’s main issue – I look forwards to a large bellysister in a chook costume waving a placard in Byron Bay.  Go to the facebook site for lots more info, you don’t need to be on facebook to read the entries.

 

http://www.kfc.com.au/nutrition/index.asp – direct link to KFC Australia’s nutrition info.  See the news tab for initiatives such as using canola oil & taking out kids’ toys – signs that putting pressure on the big boys does have an effect, even if many of us think they have a long way to go.

 

IN SEASON JANUARY BY MISS JANUARY ALISON DROVER

 

This is a particularly good tomato year so make sure you take advantage and roast them to bottle them and store away for winter months. Locally squash are good, capsicums, zucchini, eggplants, red peppers, cucumber, snake beans, chilli. It is a great time to make a cold ratatuille.  Mangoes finally coming into their own and pomegranates and passionfruit.  Herb wise basil, coriander, marjoram, oregano, sage, tarragon, thyme and mint, ginger and turmeric.

Wider to NSW in cooler regions we have : Apricots, raspberry, asparagus, avocado, banana, blueberry, capsicum, cherry, cucumber, eggplant, honey dew melons, lettuce, mangosteen, okra, onions, peach, peas, pineapple, plums, radish, raspberry, rock melon, squash, strawberry, tamarillo, watermelon, zucchini, zucchini flower

Seafood: Atlantic salmon, blue eye, blue swimmer crab, eel, flathead, flounder, garfish, kingfish, leather jacket, marron, mussels, ocean trout, prawns, rock lobster, scallop, snapper, squid, trevally

 

Alison has come up with a refreshing dessert for summer months, passionfruit semifreddo

And she is keen for us all to buy and use fair priced milk, rather than the excessively discounted milk in supermarkets that does not allow farmers to survive. And may result in higher prices in the long run anyway. She has forwarded us a link to a petition in support of dairy farmers that a campaigner called Lisa Claessen is sending to Coles. The link is here if you’d like to participate.

Semifreddo means half cold in Italian, it is half way to an ice cream and half as hard to make, you don’t need any special equipment to make it.  Just a bit of whipping of lovely eggs & cream, a fruity syrup and a night in the the freezer.

 

PASSIONFRUIT SEMIFREDDO, RECIPE BY ALISON DROVER

 

8 egg yolks

250gm caster sugar

250 ml ( 1cup) passion fruit juice

scraped seeds of 1 vanilla bean

juice of one lime

300gm double cream

150ml pouring cream, lightly whipped

pulp of 2 passion fruit plus extra to serve

 

Whisk egg yolks in an electric mixer until pale and fluffy (5-7 minutes). Meanwhile, stir sugar, passionfruit juice and vanilla seeds in a small saucepan over medium-high heat until sugar dissolves, then simmer until syrupy (4-5 minutes) and add to egg yolks with lime juice, whisking continuously until mixture is cold (5-6 minutes).

Combine creams in a bowl, whisk until soft peaks form. Fold into passionfruit mixture, fold in pulp, spoon into an 8cm x 22cm plastic –lined rectangular cake time, smoothing top. Don’t worry if you have a little over. Freeze overnight until firm. Slice thickly and serve with extra pulp spooned over.  You can add some mangoes on the side if you have these left over.

 

Meantime back in the belly kitchen, sister Michael & sister Tess were in a mango mood…

 

COAL SEAM GAS FREE MANGO DAQUIRIS for Two! by sister Michael

A hefty pour of Bacardi Rum ~ Blend two delicious mangoes, fresh mango juice, one citrus orange and a dash of lime and a dash of Midori (optional) and ice made from pure, unfracked water. Pour into fabulous looking cocktail glasses and garnish with a ‘Lock the Gate’ recycled paper cocktail umbrella. Drink with a clear conscience.

 

100% MANGO SORBET – a belly lab recipe by sister Tess

 

This one is inspired by the way many people make banana ice cream (freeze, peel, whizz, eat)

If you have good knives & spare fingers, and too many lovely ripe mangoes, toss a few in the freezer.  When frozen, peel, cut into chunks, toss into a food processor or blender – perfect fluffy sorbet.

Or do the peeling & cubing while the mango is unfrozen, then freeze etc.  You know which one I did don’t you?  Will try it the sensible way next time.

 

GREEN MANGO PICKLES

 

It looks like a massive mango season coming up, judging by the number of people making green mango pickles.  A great way to use them, along with Thai green mango salad (same as green papaya salad, som tum, very easy & healthy & delicious).

 

My lovely friend Paul has a simple Sri Lankan recipe here (28.12.12 post)

I tried a treatment that I give just about any new veg I come across these days, the impatient quick cure – slice with skin on, layer mango slices with salt,sugar, lemon juice, leave a few hours or a day (taste as you go).  They turned out salty but great as an accent on plain salads or fish.

 

And the Fantons (founders of Seedsavers) took a green mango kasundi to a party which I think was my favourite new taste of 2012 (see top photo).  Jude kindly shared her recipe (I need to check that mustard seed quantity though, use your own judgement in the meantime).  There are many mango kasundi recipes online, mostly done as a mustardy paste, they look great too.

 

GREEN MANGO KASUNDI RECIPE – by Jude Fanton

Pick mangoes very green. You are going to use the whole fruit. Test that each mango is green enough by cutting through it – if the knife goes right through the seed, good. If there is too much fibre around the seed, it is too ripe and should be made into mango salad.

 

For 4kg of green mangoes:

Slice each mango, seed and all, it is up to you what size. [Optional – 200 – 500g red or green chillies split nearly up to the stem]. Put into a bowl with layers of 1kg salt and keep in the sun for one to three days (we like two days).

Drain mangoes, put in a large bowl, and add these spices:

200g ginger whirled in food processor

200g tamarind paste

5 tbspns of chilli powder (or less if you used chillies above)

Optional – 20 – 50 curry leaves

1kg mustard seeds, lightly roasted and ground

[Optional, though we have not tried these: fennel seeds; turmeric – powder or fresh whirled root –, coriander and cummin powder, fenugreek seeds soaked in vinegar overnight, vinegar itself]

Mix the spices around the mango pieces.

[I do this in two to four lots cos of the spitting oil] Heat one litre of mustard oil in a deep pan and add 20 – 50 curry leaves for 30 secs. Add the mango and spice mix and stir, heating for 3 to 20 mins [I give you the widest parameters in all the recipes, seems 5 mins is good]

Meanwhile you have sterilised some jars and they are hot. Spoon the kasaundi in, making sure there are no bubbles and that there is some mustard oil on top. Seal.   You’re supposed to wait a month, but that has been totally impossible and evidently unnecessary.

 

 

BELLY BULLETIN

 

As a web extra on this MASSIVE post, sister Michael has a much more detailed explanation of what CFG is, and why you, a food lover, should care about this issue.

The processes of unconventional mining for gas, which includes fracking , use high pressure gas to fracture coal and rock seams deep underground, to release natural gas. Fracking involves injecting water, sand and chemical additives (including acids, salts, gelatine and enzymes) into the well under extremely high pressure, which then expands the fractures in the coal seams. As the name suggests, the gas is captive in coal seams relatively close to the surface and close to, or in contact with, underground water supplies. Those supplies are a valuable agricultural resource and a significant proportion of the state’s agricultural production is watered by bores tapping into those aquifers. The gas released from the coal beds is methane, and has about four times the impact that carbon dioxide has as a greenhouse gas. People, who live in areas attractive to the coal seam gas industry, are in imminent danger of having their livelihood and way of life destroyed . But that’s not all, fracking has the potential to cause many more serious long term problems, with the loss of valuable water and fertile land for producing food. This is a very important issue that will affect everyone, even those who don’t live in the areas of interest to the CSG companies. Unfortunately the government and mining companies can smell the money, and they are focused on large profits! We can’t afford to let them make arbitrary decisions, which could have such a drastic affect on all our futures. Once our water tables are made toxic through this mining method nothing can be done in the short term to restore water levels in affected wells. It would take many decades – perhaps even centuries – to restore pressures throughout aquifers and the pollution of the water tables would likely be permanent. Some CSG wells, in particular in Queensland, will produce tens of millions of litres of waste water each year. Much of this water is saline and, if released, has the potential to alter the temperature, acidity and chemistry of local streams and lakes, wiping out plants and animals. Even with best practices adopted, accidents still happen. In the Pilliga, for example, thousands of litres of saline water have already been released, killing trees near one CSG drilling site. The chemistry of untreated saline water can cause topsoils to break down and wash away so, in this form, it can’t be recycled for agriculture. To date, most CSG waste has been stored in ponds, but this is an unsatisfactory solution. As the water evaporates, the salts in it concentrate, forming brines. Over time, there’s a risk that the ponds will leak into underlying aquifers, or the brines will escape into the surface water during floods. Our regulatory framework is playing catch-up: creating guidelines on the fly .This isn’t inspiring confidence in the expansion of the sector, and as mistakes are made, the effects will be felt for generations.

And on Monday everything was happening locally on the anti-CSG protest front, with constant news updates of protestors arrested & chaining themselves to equipment – further info on this issue:

csgfree Byron Bay: face book: csgfreebyronbay

e-mail:  csgfree byronbay@gmail.com

Lock the Gate website: https://lockthegate.org.au/

CSGFREE northern Rivers: http://www.csgfreenorthernrivers.org/

 

There are updates on both these issues in the Wed 8.1.13 issue (and probably lots more to come) of the local paper, The Echo

see www.echonetdaily.net.au

 

British chef Jamie Oliver again dominated Australian non-fiction book sales, with 2 cookbooks selling more than 4 times as many copies as the number 3 on the list, the Guinness Book of Records. On the general bestseller list, he was only beaten by the trilogies of 50 Shades of Grey and the Hunger Games. So a starving Jamie being pursued through a forest by a dominatrix, as he whips up 2 minute recipes with grass & the odd ant would be an obvious winner.

Meantime scientists at Newcastle Uni in the UK has found that supermarket ready to eat meals are healthier than the recipes of the top celebrity TV chefs in Britain, including Jamie. The researchers found the recipes of the TV chefs included much more energy, protein, fat and saturated fat, and less fibre. The chefs included Nigella Lawson & a baking book, so no surprise there on fat content, but I am a bit surprised that Jamie Oliver’s recipes were also found to be quite unhealthy.  The researchers however did not examine the micronutrient content or the presence of artificial preservatives, flavours, colourings, or stabilisers. The study also says no recipe from a television chef or any ready-to-cook meal met World Health Organisation guidelines on avoiding diseases caused by diet.

A wonderful mysterious corporate donor has given the Bangalow Museum and Tea Room, a volunteer organisation that runs a bunch of community and charity projects, a new chook pen and raised garden beds. And 14 workers from the company will help out with the project.

Good things happening in Mullum – Dirt Club is a series of fun educational workshops for kids running for three Wednesdays this January at the Mullumbimby Community Garden. At the workshops your children can learn about the garden and the dynamic relationships in nature that create a rich and yummy food patch.

They will learn how we coexist with the creatures in the natural world, how to nurture seedlings, conjure up fantastic compost, and of course share the abundance of the harvest from the garden.

Parents are welcome join in or just be near by. It is ok to tag team with your mates and bring a few kids in. The workshops start on Wednesday January 9 with “dirtgirl day’, get those Dirtgirl fans along, then Wednesdays January 16 and 23

It is $20 for half a day, and $30 for a whole day. If you are really keen, there are ways to get involved in exchange for free places. Ring Saintinna on 0402170846

 

BAKING FOR DOGS

 

Look for this very very pink book in your local library : Baking for your dog, by Ingeborg Pils, Parragon Publishing

Go on youtube for many many videos on baking treats/biscuits at home, I recommend the Divas can Cook video for the great voice alone.

And the Divas can Cook blogger is the one that opened my eyes to a large network of dog bakeries in the USA, it sounds like there is one in every neighbourhood – not a bad idea for a little local business.

Even if you will never in your life cook for your pet, there is an interesting article here on all the foods that could harm your dog, including some local favourites like avocado and macadamias.  Just a few macas could kill your dog apparently.

 

http://divascancook.com/2012/06/easy-dog-treats-recipe-healthy-gourmet-biscuits.html

 

love and chocolate from sister Tess, who has finally worked out why carob was invented – to put in dog food.

getting lemony with Tegs and Nicky

A big thank you to guest bellysister Tegs for sistering the belly today and inviting one of our favourite cooks, animal lover and Bay Fm co-office manager with the lovely Lina, NicKy.  Nicky also shares her tunes, and shaggy dog stories, on Fridays at 9am on bayfm, Byron Bay’s one and only community radio station – see here.

 

here are Nicky’s recipes for you :

 

BAKED CHICKEN WITH LEMON, POTATO AND GREEN OLIVES

 

1KG roasting potatoes cut into chunks

1 red onion peeled and segmented

1/2 a cup of green olives (Sicilian)

1 lemon, sliced

2 bay leaves

1/2 cup chicken or vegetable stock

1.7 Kg chicken, jointed, or chicken pieces or breast

1 Tbs olive oil

sea salt and ground pepper

flat leaf parsley, chopped to serve

 

Pre-heat oven to 180 degrees celsius. Place potatoes, onion, olives,lemon and bay leaves in roasting tin and pour over stock. Place chicken pieces on top. Drizzle with olive oil and seasoning. Roast 50 minutes or until chicken is golden. Remove chicken and put on warm plate, cover with tin foil. Turn up oven to 200C and return roasting tin for 10 minutes to brown other stuff. Place chicken back on top, sprinkle with parsley and serve. YUM!

Hint: I par boil the potatoes first for 10 minutes to soften.

If you use chicken breast, cover the pieces with the peeled onion and place potatoes on top, so as not to dry out the chicken. That way, the potatoes roast better as well. You don’t have to remove chicken, just leave in and roast.

 

LEMON LAYER PUDDING

 

grated rind and juice of one lemon

50G butter

100G sugar

2 eggs, separated

50G self raising flour

300 mL milk

 

1. Add the lemon rind to the butter and sugar and whisk the mixture until pale and fluffy. Add the egg yolks and flour and beat well. Stir in the milk and 30-45 ml (2-3 tbsp) lemon juice.

2. Whisk the egg whites until stiff, fold in and pour the mixture into a buttered oven proof dish.

3. Stand in a shallow tin of water and cook at 200C, (400F, gas mark 6) for about 45 minutes, until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge topping.

 

 

 

 

 

 

A salty and simply Asian belly

 

On air on Bayfm 99.9 community radio on September 26, 2011

At this year’s By ron Bay Writers Festival I interviewed the 2010 Masterchef winner, Adam Liaw.  For those of you who never watch TV and managed to miss the whole Masterchef thing, he is a charming, obviously intelligent young man who looks like a very friendly samurai.  He is of Chinese Malay heritage and spent several years living in Japan.  He wants everyone to realise how simple Asian food is to make, and  often just uses just salt as a seasoning, not dozens of obscure ingredients.  So it is fitting that we started the show with Brad Sarson, a healthy salt enthusiast.  Salt is the single most important seasoning in the world.  Many roads started as ancient salt trade  routes.  Salt is at the origin of the very word for sauce, for salary (the money to buy salt), salt and bread mean hospitality in Russian, salt means intelligence and wit.  And our bodies are a salty sea, our bodies have the same percentage of salt as the oceans.

 

Himalayan salt

 

ALL SALT IS SEA SALT…

was the most interesting thing I learned today. At one time all salt was sea water says Brad.  We still get some straight from the sea, but some was deposited long ago and became solid crystals,  with all sorts of interesting trace elements which colour it grey, yellow, brown – or a pretty pink, like Brad’s favourite salt, Himalayan.  This salt was made when the biggest mountains in the world sat on top of an ancient sea for a few million years, trapping 84  minerals that our bodies need in its crystals. Brad and Jen Sarson run the Byron Bay Healthy Salt Company, go to their website for lots of information about salt in general and Himalayan crystal salt.  All salts are definitely not the same.  Basic cooking salt has been stripped of all trace elements, and has other chemicals added to keep it running freely.  I don’t know enough to comment about the health claims for Brad’s salt, but it does taste good, and it is intensely salty, so you can use less.  Most of the ‘gourmet’ salts do have a more interesting, balanced flavour than basic salt.  Or maybe that is just my body recognising what it needs, the same way grazing animals look for salt to lick.

Brad was keen to share a healthy way to start the day.

HIMALAYAN SALT SOLUTION SOLE’  (stored sunlight)

Fill a jar that has a lid with mineral water.

Add Himalayan crystal salt to water and leave overnight.

If all the salt has dissolved add more salt and leave it overnight again.

When salt crystals are still visible it means no more can be absorbed, so the solution is saturated.

Have one teaspoon in the morning 20 to 30 minutes before food.  It  will gently start your digestion and has amazing health benefits.

Brad Sarson

 

ADAM LIAW AT THE BYRON BAY WRITERS FESTIVAL

Adam Liaw in his first cookbook, Two Asian Kitchens, is on a mission to get us all just having a go at Asian food.  He told belly about summer fish and winter fish, the birthday cake with tomato sauce his father made him once, life after Masterchef and why there were so many lawyers on the show, among other things. The full interview is here, just click on the audio links below.

 

Adam Liaw part 1 audio

 

Adam Liaw part 2 audio

 

His favourite food is Hainanese chicken rice, and he does seem to love chooks and ducks.  Here’s a bunch of links to his recipes.

 

KAPITAN CHICKEN

 

LARB DUCK

 

LAKSA FRIED CHICKEN

 

SPICY GROUND CHICKEN AND RICE NOODLES

HAINANESE CHICKEN RICE

 

 

FRESH REPORT

Lots of lovely kale in the markets at good prices, try making a super healthy kale pesto. Strip out the central stalk and stick the raw leaves in afood processor with olive oil, toasted pinenuts (or macadamias), garlic, salt and parmesan.  No need to use a mortar and pestle, the kale leaves can take it.  Or try the same ingredients as a salad.

BELLY BULLETIN

Choice the consumer rights organisation would like our help.  As part of a nationwide review of product labelling,  it would like the government to introduce traffic light style labelling of fat, sugar and salt content, so we are no longer misled by products that claim to be healthy because they are very low in salt, for example, or have added fibre, while they are very high in sugar or fat.

This is the link to the Choice better labelling/shame the claim campaign

This is a direct link to some graphic examples of currently perfectly legal, but misleading claims.

 

EDIBLE QUOTES

It had to be about salt today.  From wiccans to jews, hindus to catholics, most religions regard salt highly.  The Christian apostle Paul, not someone I would quote much as he had rather old fashioned views about women, was a salt lover.  He wrote : “Let your conversation be always full of grace, seasoned with salt”.  But my favourite salty saying comes from the great  prophet of Islam, Muhammad, who is reported to have said : “Salt is the master of your food. God sent down four blessings from the sky – fire, water, iron and salt”

Love and salty chocolate balls, sister T

 

MUSIC

MLK, Topology

Salt, Lizz Wright

Chocolate Salty Balls, South Park’s Chef

Funky Chicken, Rufus Thomas

Quan Yin’s cherry Blossom, Shanti family and Friends, from Buddha and Bonsai

citruses, choko cake and a farmers market in the volcano

ON AIR ON BYRON BAY’S BAYFM 99.9 ON MONDAY APRIL 4, 2011

Today on belly our seasonal bellysister Alison was talking about the good things of April, even a choko cake if you want a very different birthday.  Also a new farmers market is starting up in Murwillumbah, so we had an interview with the new market manger Deborah Fuller about all the tasty produce of the Murwillumbah/Tweed area, and lots of local news.  So grab a snack to stop the belly rumbles and stay right here with sister Tess.

THE FRESH REPORT – IN SEASON IN APRIL

April is the month of conserving and preserving what’s left over as it is a little bit of an in between time as it is not late enough for the winter vegetables the brassicas broccoli, kale and cabbages yet its evening cardigan time so we need something a little heavier on our plates.

Pumpkins are abundant and especially in my garden. Warm salads are great for April. There is some rocket around and new lettuces coming up with the cooler weather.

It is a good time to buy citrus fruits on the side of the road limes and lemons so make marmalade or on your trees or neighbours. Marmalade is a great was to glaze meat and ensures that you are not using sauces with added chemicals and additives and your saving money.

Seasons

It is important to note that seasonal guides really vary from region to region and within a region so that as an immediate start you need to look to buying and cooking with what is in your area.

This is our wrap up of what is in season around NSW and then for the Northern Rivers.

April is the season for:

Apples
Beans
Capsicum
Dragonfruit
Eggplant
Grapes
Lettuce
Persimmon
Pumpkin
Quince
Tomatoes

Northern Rivers

Pumpkins
Rocket
Shallot
Silverbeet
Snowpeas
Beans
Eggplant – still around
Sweet potato
Pineapples
Chokos of course
Bananas

CHOKOS

Chokos are like tripes they can be really amazing if cooked well. Yes it is amazing but true.
Whatever you do don’t boil them

Contain fibre, vitamin C, they’re low in fat and they can even taste good!

CHOKO CHIPS

Peel the chokos. Cut in halves lengthwise.
Pop out the seeds.
Cut into chip shapes.
Pan fry or deep fry until crispy on the outside.
Serve with salt and pepper to taste.

Choko vines everywhere are bearing now (Autumn) – when other veggies are a bit scarce (This veggie is technically a fruit). The choko originated in South America and was still ‘new’ in Australia in the 1880’s.

Recipes by Alison Drover www.thealisonprinciple.com

CHOKO AND PECAN CAKE WITH LIME MARMALADE AND SOUR CREAM FROSTING

CHOKO CAKE

•    2 cups plain flour
•    1 teaspoon bicarb soda
•    2 teaspoons ground ginger
•    1 cup brown sugar 100g butter melted (careful to do so slowly so your butter does not split)
•    2 eggs lightly beaten
•    1⁄2 cup chopped walnuts
•    2 cups grated pecans
•    (about 2 chokos)

Combine flour, soda, ginger and sugar in bowl, add butter & eggs, and mix well. Stir in choko and pecans. Put into greased 14cm x 21cm loaf tin. Bake at 190 degrees for 80 minutes or until cook

This is great served alone however if it is a special occasion it is great with icing.

LIME SOUR CREAM ICING

11/2 cups icing sugar mixture
¼ cup sour cream
1 tablespoon of lime marmalade – see recipe

Other ideas

Chokos are great in pear crumble they take on the flavour of the pears and caramelize if you add brown sugar, & add cinnamon – very good.

ROASTED PUMPKIN, RED CAPSICUM, DUKKA SALAD WITH LOCAL GOATS CHEESE

•    ½ Pumpkin or more depending on how many you have to feed
•     a small bunch Oregano
•    2 teaspoons Paprika
•    2 teaspoon Cinnamon
•    Salt
•    1 tablespoon brown sugar
•    200grams Goats curd – this region has great cheeses try Tweed Valley Whey, Nimbin, Bangalow
•    3 tablespoons of Dukka – buy a local one made from macadamias
•    4 tablespoons Olive oil or macadamia oil
•    1 -2 capsicums

Cut up pumpkin and slice it wedges. Try not to make these too thin they should be about 5 cm diameter. Mix up your spices and rub pumpkin with salt, paprika, cinnamon, and oregano

Place pumpkins flat in a deep oven proof baking tray.

Slice capsicums in half remove seeds and then slice capsicums in strips and then place alongside pumpkin.

Place tray in the pre heated 220 oven and roast for 15 -20 minutes
Hint: the pumpkin needs to caramelize as it will sweeten and should hold its shape but not break up.

Take pumpkin out of the oven and place on a platter. Sprinkle Dukka mix over the pumpkin and arrange roasted capsicums. Arrange cheese over the pumpkin and some fresh oregano leaves.

LIME AND LEMONGRASS MARMALADE CHICKEN

Organic chicken is widely available from supermarkets and farmers’ markets, so there is no excuse.
•    1 unwaxed organic lime– hopefully off your or a friend’s lime tree
•    4 cloves of local garlic, chopped
•    1 x 1.6 whole, organic chicken
•    125g butter, room temperature
•    2 tablespoons lime marmalade
•    Lemon grass
•    pinch of sea salt
•    black pepper, to taste
Pre-heat oven to 190° Celsius fan-forced (slightly less for a regular oven).
Zest the lime and chop the zest finely. Set aside the rest of the lime for later.
In a medium bowl place your butter, lemongrass all of the garlic, the lime zest, salt and pepper. Mix together with a spoon.
Place your chicken on a baking tray. If you have a wire rack, place the chicken on top of this and then in the tray.
Carefully lift the skin on the top of the chicken and push your butter mix under the skin on both sides. Using a wooden spoon or spatula helps.
Warm your marmalade a little by placing it out of the fridge on very low heat for few minutes and then taking it off.
Take a pastry brush and then brush over the chicken
Cut the lime in half. Squeeze over the chicken. Rub the salt and pepper over the outside of the chicken.
Place in the oven and cook for approximately 60 minutes.
Place a skewer or knife into the chicken. Juice will run from the chicken. This should be clear. If you notice the skin is pink or there seems to be colour in the juice return to the oven for another 10 minutes and check again.
Remove the chicken from the oven and serve.

LIME & KAFFIR LIME MARMALADE

•    12 limes
•    6 Kaffir Limes
•    White granulated sugar

Makes about 2.5kg (5lb 8oz)
12 limes,
6 kaffir lime leaves, bruised
about 1.75kg (5lb) white granulated sugar, warmed in a low oven
Wash the limes. Cut them in half and juice them (reserve the juice). Cover the skins in cold water and refrigerate overnight. The next day drain the skins, cut into quarters and scrape out the flesh and membrane. Put this on to a 40cm (16in) square of muslin and tie into a bag with string. Slice the skins into fine shreds lengthways. Place a small plate in the fridge to chill.
Put the shredded limes into a preserving pan with the muslin bag, lime leaves, 2 litres (3½ pints) water and the juice, cover tightly and cook gently for an hour and a half or until the fruit is soft. Limes have tough skins; so make sure you are happy with the softness – once the sugar is added the skins will harden slightly. You don’t want to lose too much water, so cook it gently. Remove the lime leaves and the bag, squeezing out as much pectin-filled juice as you can; squeeze it between two plates for maximum efficiency.

To sterilise your jars wash them and the lids in warm soapy water and place in an oven preheated to 110°C/225°F/gas mark ¼ for half an hour. It’s easier to lift them in and out if you put them in a large roasting tin. Leave them in the oven while you finish the jam. The jam has to be potted in warm sterilised jars. You should also sterillise the ladle you use and any jam funnel in boiling water.

Weigh the fruit and liquid, then put it back in the pan and add the same weight of sugar. Gently heat the mixture until the sugar has dissolved, then turn up the heat and bring to the boil. Once it has reached boiling point, test for a set. This jam has a very high pectin level so setting point is reached quickly. Jams set at 105°C on a sugar thermometer, but if you use the ‘wrinkle test’ you can manage without a thermometer: put a teaspoonful of the mixture on the cold plate, leave it to cool for a minute then see if it wrinkles when pushed with your finger. Take the pan off the heat while you do the test, so you don’t overcook the jam. If it hasn’t reached setting point, put it back on the heat for four minutes and try again.
Stir and remove any scum from the top of the marmalade while it is still warm. Once the marmalade has reached setting point leave it to cool for about 12 minutes (this helps distribute the rind more evenly in the jars) then pot in the warm, sterilized jars and seal.

The April Fresh report and all recipes by Miss April herself, Alison Drover

 

Australia's groovy chestnut mascot : Mr Chesty!

CHESTNUTS

Absolute comfort and nostalgia food for sister Tess.  Like many foods, they are a poor people’s staple which is now a bit of a luxury.  In season briefly now in Australia.  You must always slit the skin before cooking to avoid exploding chestnuts. The easiest way to cook them is in boiling water with dill or fennel tops or seeds.  Taste, ready when soft.  You can eat them hot or cold, or use them in recipes after boiling.
Or put holes in an old thin, definitely not non-stick coated frypan, and roast over coals. Eat hot.  mmm

 

 

 

 

THE NEW CALDERA (MURWILLUMBAH) FARMERS MARKET

From this Wednesday April 6, the Caldera Farmers’ Market will be held every Wednesday from 7am to 11am in

The Dairy Pavilion (enter via the Harry Williams Gate),
Murwillumbah Showground
Queensland Road, Murwillumbah NSW

It will focus on the wide variety of fruits and vegetables grown in the surrounding Tweed Valley.  And it is called caldera in honour of the beautiful huge volcanic formation that Murwillumbah sits in, and of the Caldera Institute that has championed the market.

Thank you to Deb Fuller, market manager, for speaking to belly.  She can be reached on 0401 306 818.

“As we are starting as a growers market, only farmers who already provide
value added products such as relishes & jams from their farms will be
permitted to sell them.
One of main objectives is to strengthen the local economy by providing a regular income for farm businesses therefore keeping the money within the local community as well as shorten the food supply chain within the area which hopefully will lead to reduced  food miles and fuel costs. The primary driver is to assist the area in
becoming self sustainable longer term. Our preference has be given to
farmers within the Murwillumbah area. Our growers must reside within a 50km
radius of Murwillumbah. Whilst we have selected our first round of growers
we would love to hear from others in the area.”  Deb Fuller

Deb also told belly that the market is particularly looking for a breadmaker, and that hopefully at a later stage the range of food on offer will be broader, especially if they get lots of customer support, so get thee to the market, bellysister!

BELLY BULLETIN

Lots of local happenings in the belly bulletin this week.

The Byron Bay Slow Food group is closing.  It used to be one of the largest Australian rural groups for the international group that fights for good, clean and fair food.  Secretary Janene Jervis believes other local groups have now taken up the fight.  And they have a bit of spare cash to give away to a suitable local group, maybe a community or school food garden.  Contact janene via email, janenejarvis@bigpond.com

If you make, bake or grow something delicious, and you like in Byron, Ballina. Lismore or Tweed councils, you may want to take it along to a special Easter beachside market on saturday 23 April, in Byron Bay.  Contact the Byron Community centre or www.byronmarkets.com.au

And the Echo reports that people living near the Myocum tip are suffering severely from stinky fumes at the moment, identified as mostly methane, carbon dioxide and rotten egg gas.  Which all sounds very much like the gases produced by food and garden refuse, so wouldn’t it be good if we had a separate organics rubbish collection in Byron Shire.  Meantime, I strongly recommend the composting and waste course run cheaply by Byron Community College.

And if you are involved in a sustainable local food business, contact Byron council.  They are producing a sustainable food guide to distribute at tourist and council outlets, also an online version will be available.

Another good council initiative is the Foodlinks Project – a regional sustainable food initiative of  the 7 Northern Rivers Councils and Rous Water.

Last week, Foodlinks facilitator Sharon Gibson delivered a workshop for YAC students to learn about growing organic food and they helped build a beautiful vegetable garden to feed young people attending courses at the YAC.  Local businesses donated goods and skills for the project.

Composting workshops will be held at the City Centre Produce Market on Thursday 7th April.  Many short free demonstrations will be conducted from 4.30 to 6.30 in Magellan St Lismore. Sharon Gibson will be demonstrating how to turn your kitchen scraps and garden weeds into soil building compost. Bring your questions and get inspired!

And Leah Roland of the Bangalow Cooking School is running several kids cooking workshops starting next week, and welcoming kids accompanied by an adult to her adult classes.  If you’d like your kids to be as talented in the kitchen as those at the Bangalow Public school, check out the bangalow cooking school website.  Then lend me your children so they can make me dinner.

Finally, if you enjoyed our Thai belly with Thome, the Thai New year celebration, Songkran, is on this Sunday april 10 from 9.30 to 5 at the Bodhi Tree Forest Monastery.  There will be chanting, offerings to the monks, Thai dancers, and most importantly lots of free delicious Thai food.  Everyone welcome.  See www.buddhanet.net

EDIBLE QUOTE

from the Godfather movie : “Leave the gun; take the cannoli.”
Which obviously is good advice – if you point  delicious ricotta filled, chocolate covered cannoli at someone, they will do anything you ask and you can’t shoot yourself in the foot.

Love and chocolate cannoli, sister T

MUSIC

Yma Sumac – gopha mambo

Abbie Cardwell and her leading men –  future’s so bright

Harry Belafonte – the banana boat song

Arrow Tour – mahalo hotel, from Fish smell like cat

Nina Simone – here comes the sun

Juryman mix of felicidade- from Suba Tributo

And our regularly played tracks are:

The Mighty Imperials, Thunder Chicken

on air 27 December 2010 – wrapping up a delicious decade

The final belly of the year, and a favourite final guest, the very charming Belinda Jeffery.  Belinda has made time for belly over the years even though she is a multi media foodie dynamo, several years presenter on Better Homes and Gardens, award winning cookbook writer, regular columnist for ABC Delicious magazine, regular on another radio station – she’s even famous in the Netherlands!  We almost thought Belinda would be flooded in today, as one of the wettest Christmases we can remember keeps the Northern NSW frog population very happy.  But she made it and we had a lovely chat about the most delicious people and food developments of the year just ending.  And the decade, as we just managed to work out.  Belinda loves some of the changes she has seen since moving here, the booming farmers markets, the emphasis on local,organic and sustainable food, the school veggie patches and cooking programs.  We both remembered the dreaded Swiss roll as the only thing we had learned in our own school home ec classes.

Belinda’s latest book is The Country Cookbook: Seasonal Jottings and Recipes (Lantern, 2010), and she is aware that she has been very indiscreet, talking so glowingly about the Northern NSW area.  The secret is well and truly out now.  It is a beautiful book, full of photos of local wildlife and plants, stories and Belinda’s trademark carefully explained recipes.   Madam Zaza, occasional Belly assistant, who was dragged in to help out on this public holiday Monday, said it is the first time she actually feels like trying out something in a cookbook.  Congratulations to Bayfm subscriber and regular listener Bridget, who was a very very happy winner of a copy.

For the rest of us, Belinda also brought in a recipe that she particularly recommends for this time of year, when many of our homes are full of visitors.  Easy to make and easy to multiply.

COCONUT CHICKEN WITH SPICY CUCUMBER RIBBONS

This scrumptious chicken dish is perfect for times when you’ve been out and
about much of the day and the thought of getting home and cooking something
from scratch is less than inspiring. The marinade only takes a few minutes
to make and basically you just plonk the chicken into it the night before
you need it, make sure it’s well coated (and covered, or your fridge will
smell rather exotic!) and leave it be until you’re ready to cook it.

I nearly always serve this with a bowl of jasmine rice and something
cucumber-y, as their cool freshness is a lovely balance for the spicy
chicken. The cucumber ribbons look really pretty but if time isn’t on my
side I’m just as likely to seed and slice the cucumbers then mix them with a
little plain yogurt, fresh mint and salt, and serve this instead.

2x 270ml cans coconut cream
3 heaped tablespoons of your favourite curry paste
3 tablespoons finely chopped fresh ginger
Inner hearts of 3 stalks of lemongrass, finely chopped
1/3 cup finely chopped coriander
8 chicken chops (or 8 skin-on chicken thighs)

Salad:
800g Lebanese cucumbers, washed and dried
2 tablespoons light olive oil
2 tablespoons very finely shredded ginger
1 large clove garlic, finely chopped
1 tablespoon rice (or white wine) vinegar
1 teaspoon caster sugar
2 small red chillies, finely chopped
3 teaspoons sesame oil
Up to 1 tablespoon lime juice
Sea salt, to taste
Garnish: a few lacy coriander leaves (and, if you are lucky enough to have
them, coriander flowers too)

# I use Patak’s terrific Tikka Masala curry paste for this

In a large bowl thoroughly mix together the coconut cream, curry paste,
ginger, lemongrass and coriander.

Line a container that will fit the chicken chops with a large sturdy plastic
bag. Sit the chicken pieces in the bag and scoop the marinade over the top.
Tie a knot in the top of the bag, then squish it about in your hands so that
the chicken is thoroughly coated in the marinade. (Make sure you use a good
strong bag for this or, as I’ve found to my cost, as you squish the chicken
about, if the bag is too thin it can tear making rather a horrible mess!)
Put the bag back into the container and cover it tightly with a lid. Now
just pop the lot into the fridge for at least 3-4 hours, or better still,
overnight. If you remember, from time to time give the chicken pieces
another squish so every part of them is well coated.

When you’re ready to cook the chicken, preheat your oven to 190C. Line a
shallow oven tray with baking paper and sit the chicken pieces on it,
skin-side up. Squeeze any leftover marinade in the bag over the chicken.
Slip the tray into the oven and cook the chicken for about 40 minutes, until
it is deep golden-brown on top.

While the chicken is cooking, make the cucumber ribbons. To do this, run a
vegetable peeler, repeatedly down the length of a cucumber to form long
narrow ribbons; stopping when you get to the seeds. Rotate the cucumber and
do the same again. Repeat this with the remaining cucumbers. Put the ribbons
into a large bowl, cover them with cling film and chill them. (I discard the
seedy cores and the first ribbons on each side as they are all skin and a
bit chewy.)

When the chicken is nearly done, put all the remaining ingredients, except
the lime juice and salt, into a small saucepan and mix them together. Sit
the pan over medium heat and bring the mixture to the boil. As soon as it
boils, remove it from the heat and stir in a little of the lime juice. Taste
it and add salt and more lime juice, if necessary. Pour this over the
cucumbers and thoroughly mix it in.

When the chicken is ready, sit one or two pieces on each plate and scoop a
little cucumber salad alongside. Finish off with a sprinkling of coriander
leaves. This is delicious with a bowl of jasmine rice. Serves 4 hearty
eaters or 6 lighter ones.

We also had the first ever Belly Awards – yes not the Oscars, the Bellys!

Queasy for the naughty ones, happy for the nice ones – feel free to contribute yours, just email belly@belly.net.au

BELLY AWARDS

Queasy    Bellys

– worst food porn – Eat, pray, love the movie, with Julia Roberts- extreme Hollywood version of food porn – overdone visuals, soft music, slowed motion, only eaten by beautiful people. And size 8 women struggling into skinny jeans are not very believable saying admittedly admirable things about not letting a few extra kilos get in the way of a wonderful eating experience – super clean super pretty food porn – not sexy.  A sister T award, yes I know lots of people loved the food in this, I just like my food porn a bit less Disney.

– mobile phone behaviour – cafe and restaurant patrons on the phone while ordering a meal or paying – a sister B award on behalf of exasperated restaurant staff and patrons – some local cafes have signage that you will not be served while on the phone – good on them.

– most dubious restaurant practice – ringing up 10% extra on my credit card bill when I left the tip line blank on the card receipt, and left a cash tip – in Byron Bay!  I carefully fill in every line in most places, will do so here too in future.

Happy Bellys

The Belinda Jeffery Blessed are the Cheesemakers Happy Belly award goes to all 3 wonderful local cheesemakers, all sprung up in the last 5-6 years, all inventive and delicious, each very different : Bangalow Cheese, Nimbin Valley goat cheeses, and Moo Ball’s Tweed Valley Whey.  From market and local shops.

From Sister T :

– best new leaf – broad bean tops – seasonally at the markets or grow your own
– most cooked from new cookbook – Vefa’s Kitchen, a big beautiful blue and white bible of Greek cooking, lots of unusual recipes that work
– strange but good flavour combination – eggplant and chocolate
– best thinking food lover’s publication – Griffith Review – quarterly essays and stories published by Griffith University –  # 27 is called “Food Chain” – lots of info on sustainability and ethical eating, agriculture and the food industry, and fiction

From sister B :

– best new addiction and dentist’s friend – chocolate covered peanut brittle

From listeners
Nicky : best episode of a tv food show – Heston Blumenthal’s recreation of Willie Wonka’s chocolate factory, with lickable wallpaper;
and best food movie – the German movie Soul Kitchen
Isabelle : best new member of the pumpkin family : little green squashes sold as Mexican squash (a pointier version of the little yellow ones, with much better flavour) – from markets

If any winners want to get in touch with the bellysisters, they can have a signed copy of Sister T’s belly as a prize, otherwise just the glory.  Please comment if you agree/disagree with the awards, or have suggestions.

Speaking of markets – remember farmers markets are on rain or shine, in case of really major flooding local radio will broadcast cancellation advice.  This week Bangalow Farmers Market is on Friday not Saturday.  Byron, New Brighton, Mullumbimby as normal, others check with contact numbers on belly market page.

And we finished the show and the year with some useful advice on food and music combining, and the legal definitions of murder, manslaughter and bad cooking (really) by bad cook evangelist Dr Siggi Fried.  Follow at your own peril.

And I did not have time for a very 2010 Happy New Year message(oh, ok, I forgot to take this in to the studio).  If you are so with it that you not only send all your greetings by sms, but you don’t even bother writing your own, this is the place for you – http://sms4smile.com/category/new-year-sms/

A couple of examples :

My wishes for you in year 2011
Great start for Jan,
Love for Feb,
Peace for march,
No worries for April
Fun for May,
Joy for June to Nov,
Happiness for Dec,
Have a lucky and wonderful 2011.

Oh my Dear, Forget ur Fear,
Let all ur Dreams be Clear,
Never put Tear, Please Hear,
I want to tell one thing in ur Ear
Wishing u a very “Happy NEW YEAR“!

And my personal fave :
There have been many time in 2010
when I may disturbed you
troubled u
irritated u
bugged u
.
today I just wanna tell you
.
I plan to continue it in 2011.

You have been warned.  Happy New Year,

Sister T

MUSIC

Two tracks brought in by Belinda Jeffery :

Renee Fleming, Hallelujah, from the release Dark Hope

Melody Gardot, , Baby I’m a Fool, from My one and only Thrill

Babylon Circus,  Ici [‘here’], from La Belle Etoile

Cygnet Repu – We Sing Kumbaya – From the release entitled Home -A collection of songs from QLD Aboriginal and Torres Strait Islander Artists.  A solo indigenous artist from Torres Strait – Mabuiag Island

Faux Pas – Chasing Waterfalls -From the release entitled Noiseworks
A solo electronic act from Melbourne, VIC

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”