Tag Archives: mince

music and stories from the Pratten sisters, and fresh peppercorns

on air on bayfm99.9 on May 9, 2011

This was a 4 – sister belly: sister T and sister B with 2 of the 3 Pratten sisters, now Joan Ajala and Ruth MacIntosh, but once girls growing up in Lismore, just before and after WW2, with their other sister and 3 brothers.  Joan and Ruth told us great stories about the beautiful fish their father caught when they stayed at the family beach house in Brunswick Heads, the mud crabs from the river (who tried to climb out of the pot – no fridge or freezer in those days to put them to sleep), the fruit and veg man who came along with his horse and cart, the oysters bought by the hessian sackful.  Mmmm.  And mum’s tea parties, with song performances and proper ladies with proper manners, as the girls giggled under the house.  And a little espionage when one woman would not divulge her wonderful teacake recipe.  Then mother in law’s ever expandable recipes, like the popular Swedish meatballs.  They had a clever signal.   When one of the 7 kids brought home an extra mouth to feed, he or she would loudly call hello from the garden gate and a little extra was in the pot by the time they got inside. And thanks to sister Robert, who regularly listens to belly on www.bayfm.org from Sydney, for explaining that their regular childhood breakfast of home smoked fish and rice is the colonial English classic “kedgeree”.
Now Ruth has put all the recipes from her mother and aunt (another great cook), and mother in law, from scruffy bits of paper onto a digital cookbook.  Her own recipes and experiments end up there too, and she has shared a few with the belly listeners.

 

Kedgeree-photo by justinc

 

BELLY BULLETIN

Djanbung Gardens, Nimbin

Would you like to grow your own taro, make cassava flour or process arrowroot? It is harvest time again at Djanbung Gardens near Nimbin, where there is a diverse range of subtropical vegetables, making self-reliance so much easier in our culture. Starting this week, so be quick, Permaculture College Australia will  host a series of short courses at Djanbung Gardens . They will teach all aspects of planning, growing, harvesting, storing and preserving your own food for year-round abundance from the garden. For more information please contact the office on 6689 1755 or visit http://permaculture.com.au

The Sustainable Agriculture forums

The free forums held last week were very good and informative.  More about them on belly soon or see

http://www.northernriversfoodlinks.com.au/sustainable-agriculture-projects/

 

RUTH’S RECIPES


DIP: BASIL PESTO DIP (delicious!)

Place in food processor 1 cup fresh basil leaves, 1/4 cup each pine nuts (lightly toasted), parmesan cheese, olive oil, Greek yoghurt & mayonnaise, 1 tbsp garlic, salt & pepper. Process until mixed. Thickens in fridge.

NOTE: quantities are approximate – vary and check taste – probably fine in a blender.

Excellent made with frozen basil – food process fresh basil with oil and freeze in small containers – fresh dip in the depths of winter!

DIP: OLIVE DIP

1/2 small bottle of pitted green or black olives

1/4 cup good quality mayonnaise

small quantity of Greek yoghurt (too much makes the dip yummy but runny)

Process in food processor until mixed. Don’t over-process or olives pieces will be too small.

NOTE: a variety of ingredients can be used in place of olives – a blender is probably just as effective

 

BASIL – how to enjoy basil fresh from the garden all year round!

Pick basil and place in food processor. Process, adding enough olive oil to ensure that all the basil is coated (this preserves the rich colour). Freeze in small containers. During the depths of winter use to make all your favourite pesto recipes, or to flavour soups and casseroles.  It will taste as wonderful as it did when you harvested it!

 

BEEF: SWEDISH MEATBALLS – absolutely scrumptious

A great meal for visitors which they all seem to enjoy – the family always love the leftovers

750g low fat mince (500gr mince + 250gr sausage mince)
1 1/2  cups soft bread, 1/2 cup light sour cream, 1/4 cup milk
1/2 cup chopped onion
1 teas salt, 1 tables butter, pinch ginger, pepper, nutmeg, 1/4 cup chopped parsley
1 tables butter
1 egg

Soak breadcrumbs in cream & milk – cook onion in butter till tender NOT brown
Combine meat, crumbs, egg, onion, parsley & seasonings, beat until fluffy, chill and form into balls.
Brown in butter – half cook (in electric frypan setting 7-8).

Sauce
1 can tomatoes
1-2 sticks chopped celery
1pkt Maggi Spring Vegetable Soup
1 shredded carrot

Remove meatballs from pan – add soup and about 2 cups of water.
In casserole, layer meatballs and other vegetables, pour sauce over.
Bake in moderate oven for 45min – 1 hour – serve over spaghetti or cous cous, with salad and garlic bread.

 

CAKE: CHOCOLATE CAKE – FLOURLESS

[We did not talk about this on the show, but the world always needs more chocolate cake recipes – and I am doing my best to be adopted as a Pratten sister so we can share the teacake recipe]

110g dark chocolate
110g unsalted butter

Melt in microwave and cool

1/2 cup castor sugar
4 eggs, separated
1 packed cup almond meal (110g)

Combine all ingredients except egg whites and mix wel.l
Whip egg whites until soft peaks form; fold in gently.
Place in 20cm greased, lined springform tin; bake at 190ºC for 35-40 mins (170ºC fan-forced).
Cool in tin; run knife around edge; slide onto plate; dust with sifted icing sugar.

Delicious served with a coulis made from frozen berries simmered with a little sugar – mash or blend.

Ruth does really good roasts too, she has promised to come back to belly with her top roast tips on her next trip to visit Joan.

 

FRESH PEPPER – GREEN, BLACK, WHITE AND RED

 

green pepper taken by the photographer, Devadaskrishnan at his farm in Kerala.

Pepper is native to Kerala, southern India and is extensively cultivated there and  in other tropical regions. Currently Vietnam is by far the world’s largest producer and exporter of pepper, producing about a third of the world’s Piper nigrum.  There’s one commercial large pepper farm in Australia, in north Queensland, near Innisfail, that supplies many of our top restaurants. According to the Innisfail pepper grower, “The imported stuff does lose some of the volatile oils, as it has to be steam-sterilised to get it into Australia,’’ But you can now get fresh pepper at Byron and New Brighton farmers markets, locally grown, so you may want to try your luck growing it too.  It’s only available for another month.  Or do taste it, really interesting, and the flavours change as it ripens week by week.  A little like the picked green, minus the strong vinegar taste of course.

The pepper plant is a perennial woody vine growing to four metres in height on supporting trees, poles, or trellises. It  roots readily where trailing stems touch the ground.
To grow – from seed or cutting, 3-4 years to fruit
– on strong trellis, full sun, mulched (roots like staying cool)
– plenty of food and water
In the wild, pepper flowers are pollinated by rain, so it’s important to irrigate plants so the water flows over them.  Or wait a few minutes for the rain to start, if you live in the Northern Rivers.
Berries that are picked when they’re fat and green can be dried to make black pepper. If you allow the berries to mature and turn red, then peel them to reveal the seed, you’ll get white pepper.

Fresh pepper is very popular in Thai cooking, so try adding it to your favourite red or green curry, or use in a stir fry or Thai salad.

PEPPER SQUID – adapted from www.thai menu.net

Serves 4

In a bowl combine 500 g cleaned squid , 2 tablespoons of oil  and 1 tablespoon of
roughly crushed green peppercorns; allow to stand for 15 minutes.

Heat a large wok or heavy based frying pan until very hot. Add 2 teaspoons of oil from the marinating squid. Add 4 chopped cloves of garlic and 1 teaspoon of chopped red chillies to the pan and cook for 5 seconds.
Add squid to the pan in batches and stir-fry, tossing constantly, for 2 minutes each batch. Transfer each batch to a plate.
Reheat wok between each batch. Add 2 tablespoons of fish sauce and 2 teaspoons of soy sauce to wok. When it is bubbling, pour it over the squid and serve immediately, garnished with 1/2 cup of fresh basil leaves.
Accompany with rice.

 

MUSIC

 

Today all the music on belly was chosen by Joan Ajala, aka the middle Pratten sister.  Joan shared some of the music she has come to love in her many years as a music teacher.

Give me the simple life, sung by Sharny Russell, with George Galla on guitar, from “Velvet Jazz”
Allegro from Vivaldi’s concerto in C, Genevieve Lacey on recorder with the Australian Brandeburg Orchestra, from : “Vivaldi – il flauto dolce”
Va tacito e nascosto Cesare, from the opera ‘Julius Caesar’, by Handel, sung by Margreta Elkins
Concerto for flautino in C major RV443, Largo, by Antonio Vivaldi
Gavotta, allegro, from Arcangelo Corelli’s Concerto for flauto no.10 in F major, Maurice Steger , from the CD “Mr Corelli in London”

 

let us know if you enjoyed Joan’s music as much as we did!

Love and peppered chocolate, and remember we’d love to hear your food stories too, call bayfm on 6680 7999, or email belly at belly dot net dot au, or comment below

sister T

 

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