Tag Archives: parsnip

less food waste & more delicious salami

Today on belly, sister T & sister D spend the first hour with the aptly named Aime Green, who travels the country helping
festivals to manage their waste and focus on sustainability. And we'll be talking compost, yei!

Then we are off on a belly safari to Billinudgel, to the Salumi Australia factory, to learn how artisan smallgoods (salumi in Italian) are made, and how they differ from the home made and the big fast factory methods.

To contact Aime Green:

http://greenchief@sustainability.com<mailto:greenchief@sustainability.com>

To find out more about Salumi Australia, especially where they will be next

https://www.facebook.com/SalumiAustralia

And the website, which should have lots of recipes after Easter, they promised

http://www.salumi.com.au/

Meantime, here are a couple from the bellysisters

FROM THE BELLY LAB – PIGGY ROOTS RECIPE – by sister T

small onions, whole, peeled
medium or small potatoes, whole, peeled or unpeeled
mixed roots such as parsnips, carrots, beetroot, cleaned, left whole or halved or quartered lengthways
(opt) whole chillies and halved and seeded capsicum
fresh rosemary or thyme sprigs
smoky pancetta
good olive oil

This is a way to simply dress up veg to accompany roast meats, or makes a very good meal on its own. And if you eat the potatoes on the first night you can mix the rest through cooked rice and reheat in the oven the following night. So you can feel at one with our peasant ancestors, who could make a little bit of 'his majesty the pig' go a very long way.

pre-heat oven to 180-200 degrees C
oil base of a wide oven dish, add veg and herbs, salt, pepper, light drizzle of olive oil
cut pancetta into 1 cm thick slices, then 1cm wide strips (similar to French lardons)
add to veg – the only slight trick to this dish is to have the pancetta on top and not stir the veg until the strips have rendered their fat into the veg and gone crispy, so the roots absorb (and cook in) the fat and smokyness. You don't need a lot of pancetta to make a big difference to the flavour. I used about 3kg of veg to 2 thick slices of pancetta.
The capsicum adds a moist element, but it's not essential, and the chillies are good left whole so they don't burn and can be left to the chilli lovers only.

ITALIAN CLASSIC – BUCATINI ALL'AMATRICIANA RECIPE

translated by sister T from Slow Food Ed 2001 – "Ricette di Osterie d'Italia" – Italian tavern/bistro dishes
recipe from ristorante La Conca, right in the town of Amatrice

This recipe from the mountains of central Italy is as famous within Italy as Ligurian pesto is around the world. Even by Italian standards it gives rise to more growling about "the one and only proper recipe" than most – often because guanciale, cured pig jowl, is supposed to be the one and only piggy bit to use. But if you can't find guanciale, use a good pancetta.

For 4 people

500 g bucatini pasta
1 kg peeled tomatoes
400 g guanciale
1/2 glass (say 100/150 mL) dry white wine
aged pecorino cheese (not Parmesan)
extra virgin olive oil
chilli powder, salt

Cut any hard bits off the guanciale and cut into small dice. Brown in a cast iron pan with a little olive oil and chilli powder. Add the wine, then squashed peeled tomatoes, salt, cook 15 minutes.
Meantime cook bucatini in plenty of salted water. Drain well.
Add to tomato sauce pan and stir with pecorino until well combined.
Serve on hot plates.

Obviously a pretty simple recipe that relies on good ingredients – but you are allowed to use tinned tomatoes I think. Absolutely no garlic or onions according to Mrs Perilli from La Conca.

SALUMI SAFARI

If you would like to listen to the audio of Sister T's belly safari at the Salumi Australia HQ in Billinudgel, please just click on the audio files below, or check out the great pics by the belly photographer, Madam Zaza. You can almost smell the salami! Actually one of the most interesting things is that the aging room, which was simply loaded with all sorts of good things (roughly 10 tons of cured meat), smelled more of pleasant moulds, like a cheese room. I was constantly reminded of the similarity of techniques and natural processes between cured meats and cheeses and winemaking – the magic of fermentation, and the temperature and hygiene control that skilled producers can use to work with nature, rather than bombing our food with chemicals designed to counteract hurried and potentially harmful industrial processes. Though I still have strong doubts about pig fat actually being mostly unsaturated (as Michael says in our interview), I love his idea that animals don't make bad fats, factories make bad fats. If you know who first came up with that one, please let the bellysisters know.

Salumi safari Part 1

Salumi safari Part 2 – drying room

Salumi safari – Part 3 – aging room

Salumi safari Part 4

BELLY BULLETIN

Research out of Duke-NUS Graduate Medical school in Singapore published in the Journal of Hepatology has discovered a link between consumption of coffee and prolonging the lives of those with cirrhosis of the liver.‭ ‬The study found that people living with cirrhosis of the liver caused by non-viral hepatitis were less likely to die if they consumed at least one cup of coffee daily.‭ ‬The research also indicated that the more coffee the patients drank,‭ ‬the better their chances for survival were.‭ ‬The results are not connected solely to caffeine,‭ ‬and tea and caffeinated soft drinks did not have the same benefit.‭ ‬The researchers believe the results are due to coffee lowering the level of enzymes in the blood that cause cell breakdown and inflammation of the liver.‭ ‬It is believed that coffee reduces oxidative stress‭ (‬stress on the body caused by cumulative damage of free radicals over time‭)‬.

Local company Madura Tea Estates is the official sponsor of Cancer Council’s Australia’s Biggest Morning Tea . Australia’s Biggest Morning Tea is a national fundraising event, mostly help in the month of May, that invites Australians to host or attend a morning tea and raise funds for cancer research, prevention, early detection and patient support programs. Over the last two decades, $110 million has been raised for the Cancer Council. Stephen Bright of Madura Tea Estates says : ‘We have made it simple for the host by creating special host kits on our website.’ The company is also going for the Worlds Biggest Tea Bag title. The record currently is 150kg. As host kits and specialty marked packs in store are purchased more tea is added to the tea bag. The Worlds Biggest Tea Bag will be on show at the next public event at the Byron Lighthouse on May 20th. ‘We currently have 79kg in the tea bag’ We hope to have well over 100kg at our Byron Bay event’ said Mr Bright. Host packs are available online at www.maduratea.com.au

The international Union for Conservation of Nature‭ (‬IUCN‭) ‬reported in‭ ‬2010‭ ‬that sturgeon had become the most critically endangered group of animals in the world due to humans desire for caviar.‭ ‬When this report was released,‭ ‬85%‭ ‬of the species was at risk of extinction.‭ ‬It is the usual practice that pregnant sturgeon are killed before their eggs are harvested.‭ ‬As the fish do not reproduce annually,‭ ‬it can take many years for the population to recover from a decline.‭ ‬To continue to fulfil the worlds demand and yet preserve the life of sturgeon,‭ ‬some sturgeon farmers have been using alternative‭ “‬no kill‭” ‬methods of roe collection.‭ ‬Vivace a small farm in Loxstedt Germany has perfected the technique of‭ “‬massage‭” ‬to extract the eggs.‭ ‬The massage method involves first observing a sturgeons eggs by ultrasound,‭ ‬and if ready a signalling protein Is given to the fish several days before the egg harvest,‭ ‬to induce labour,‭ ‬and the roe can then be pumped out of the fish with a gentle massage.‭ ‬There are many benefits to this process,‭ ‬including sustainability and financial viability as the same sturgeon can be‭ “‬massaged‭” ‬several times throughout their lifetime,‭ ‬not just live for‭ ‬7‭ ‬or‭ ‬8‭ ‬years to mature and be killed.

Cheeses Loves You Cheesemaking Classes
Debra Allard from Cheeses Loves You has announced her latest cheese making classes at Burringbar Hall.
Friday, 2^nd May – Drunken Goat, Washed Rind Reblochon, Persian Feta.
Saturday, 3^rd May – Colby, Camembert, Goat Chevre, Cow Cream Cheese/Quark.
email Debra for more information – cheeseslovesyou@bigpond.com

Popular local caterers Open Table are running cooking workshops through May

Middle Eastern Workshop Sunday May 25th. Raw Food- Sunday 4th May
Moroccan Cooking- Sunday 11th May
Gourmet Wholefood- Saturday 17th May: look for Open Table on facebook for more details

And finally, an interesting new publication to check out if you like to think about food issues.
The Graduate Journal of Food Studies is a US based online publication, that publishes food research stories from graduate students of food issues around the world. The first issue includes the social history of the "trophy kitchen", food and agriculture propaganda in North Korea, a Detroit food justice group, and lots of great photos and drawings for those of us who like to look at the pictures – www.graduatefoodjournal.com

MUSIC – For info and videos of tracks we played today go to – http://bayfm.org/programs/belly-/

or at least check out the gorgeous Fabio KoRyu Calabro' on Youtube, singing about everything from veg to salami to managing to fool his cat – all in Italian, just helped out by his uke

SALUMI AUSTRALIA VISUAL TOUR – All images on this post copyright Isabelle Delmotte – id(at)idbytes(dot)net

Thank you very much Michael for a very interesting experience, I only wish internet scratch and sniff technology was available.

vegan & glam with Anthea

On air on Byron Bay’s Bayfm 99.9 community radio on 13 August 2012

Today Anthea Amore from Organic Passion Catering , Sister Tess, and a cameo appearance by taro fiend Sister Carolyn to launch the 2012 subscriber drive – at least the belly bits – with lots of delicious local ingredients.

Do you have a favourite local ingredient? Something that gets you excited when it comes in season, something that you cook a million ways or you just chomp into before you even get it home. Something you grow maybe. Something you have grown up with or something you have discovered after moving here. Belly is celebrating local ingredients and the things our rainbow tribes do with them during the celebration of local community radio of the bayfm subscriber drive. If you call in to subscribe while belly is on air, tell our volunteers what it is (briefly please – lots of extra people come to help out but the lines get very busy). Or please leave a comment below, or email belly@belly.net.au and we will share your pick with the belly listeners. Mine are kale, macadamias always, pecans right now, dragonfruit, fabulous organic eggs from the market, the lemon myrtle, kaffir lime, bay tree (well, bush) & curry leaf plant in the garden that are always ready with flavoursome leaves no matter what I do to them. And betel leaves for glamorous Thai nibbles, I killed that a few times but now it is going strong. Well worth seeking out.

Anthea Amore (I am so jealous that Amore is her real family name) is a very clever, even sneaky vegan/vegetarian caterer and blogger. Please go to organicpassioncatering.blogspot.com.au

for lots more of her recipes, and details of upcoming events. She proudly sources all local ingredients, mostly from local markets and stores. One of the thinks that struck me about her food, especially the canapes, is how beautiful it is. Anthea keeps meat eaters in mind when putting menus together – the sneaky bit comes from just not telling people they are eating vegetarian, and often vegan, food until they start telling her how good it is, she says. I must admit she lost me a bit at the idea of vegan Parmesan though.

I also like the idea of cooking a basic dish that is vegan, and providing non-vegan condiments, like cubes of feta or other cheeses, on the side. And I look forwards to trying smoked tofu, lots of ideas on her site about using that.

Sister Carolyn, who was in the original hungry sisterhood that set up belly, has been having fun growing (she lives near Nimbin, so plenty of good wet soils) and cooking with taro. Try adding taro to your next lentil dhal, Carolyn says it makes it much more rich and fat in texture.

CURRIED PARSNIP SOUP RECIPE – by Anthea Amore

Anthea's curried parsnip soup

Makes = 4-6 bowls

I’m always on the look out for an interesting new dish. I’m just not satisfied with the same old flavour combinations year in, year out. This soup came about a few years ago while I was cooking for a local cafe. I had to cook a different soup every single day throughout the winter, quite a challenge, especially when using organic and seasonal produce. I’d start most days staring at the same produce and have to come up with a new soup recipe to interest our regular customers, some of whom ate our soups five days a week! This situation forced me to explore different combinations, produce-wise and herb and spice-wise. Some how this recipe unfolded one cool cosy winter lunchtime and it was a serious hit.

Parsnips whisper winter to me. I didn’t really discover them until I lived in England for a year. On those cold wintry English days and nights, parsnips brought comfort and warmth, like a log fire or thick woollen hat and gloves. One of my favourite parsnip dishes back then was to roast them in the oven, doused with vanilla paste, spicy tabasco sauce, olive oil and salt. I whisked those ingredients in a jar or mug and drizzled it over the diced or wildly cut julienne style lengths, leaving the parsnip tails to curl and crisp up. So good. The spiciness of the tabasco with the sweetness of the cooked parsnips and the woody perfume of the vanilla is such a perfect combination. Yum!

This soup has a depth of flavour and a different trio of flavours going on like the above roasted parsnip recipe. It has the earthy bitter flavours of the curry spices as well as the slight tanginess with the lemon and a neat little bite from the Tabasco. That gives you the trio of bitter, sour and spicy, three of the five main flavours. Parsnips themselves have quite a complex and unique flavour ; cooked parsnips taste sweet and aromatic, and slightly earthy as you would expect from a root vegetable. They have a fragrant flavour that reminds me of parsley or even eucalyptus. And they have a soft texture which is almost creamy when cooked to perfection. The colour of this soup is a bright yellow which is both happy and warming – a soup to cheer up a cold winter’s day. Serve it with warm toasted Turkish bread, with a drizzle of good olive oil.

500gm parsnip, roughly cut

200gm potato, diced

1 medium onion, diced

1 small clove garlic

1 tsp cumin seeds

1 tbs madras curry powder

1 tsp coriander powder

1 dsp good salt or season to your taste

1/2 tsp freshly cracked pepper

juice of a lemon (right at the end)

splash of tabasco *optional

400ml tin coconut milk or cream

1 1/4 litres filtered water

Put your parsnip and diced potato in to boiling water and allow it to cook for 10 minutes. Then add the onions, garlic, curry spices and seeds, and pepper and simmer. Cook until tender and soft. Then remove the soup from the heat, add the coconut milk and blend with a stick blender. You can add more water to thin the soup to your liking (I like my soups thin with a little body but not watery thin). You may need to add a pinch more salt if you do this. Taste, and you will know.

Serve with warm fresh bread or chunky pieces of Turkish or sour dough toast drizzled with olive oil. Yum.

Please note: if you don’t have a stick blender and think about using your normal blender. BE CAREFUL! Heat creates a pressure and can explode the lid off your blender covering you and your kitchen in HOT soup. Try hand mashing instead, much safer.

CUSTARD APPLE AND VANILLA MOUSSE WITH PASSIONFRUIT RECIPE – by Anthea Amore

Anthea's custard apple and vanilla mousse

Makes = 4-6 tumbler glasses

Looking for desserts in winter? They don’t all have to be cooked or warm, especially with some of these milder winter nights up here on the North Coast or even after a heavy cooked meal, something light and sweet can do the trick! This is a little beauty. Simple as, delicious, and uses a couple of the seasonal fruits.

Custard apples are a well-balanced food having protein, fibre, minerals, vitamins, energy and little fat. They are an excellent source of Vitamin C, a good source of dietary fibre, a useful source of Vitamin B6, magnesium and potassium, and with some B2 and complex carbohydrate.

1 cup of soaked cashews (preferably over night)

2 cups custard apple flesh (remove the seeds)

1 vanilla bean, scrape of it seeds

1/4 cup light agave

pinch good salt

1 1/4 cups filtered water

1/4 cup orange or mandarin juice

4-6 passionfruits (one per dessert)

2 tbs psyllium husks

Place the soaked cashews in a blender with the filtered water and blend until creamy. Add the remaining ingredients and whizz until soft and fluffy.

Please note: this dessert is best made just before you want to eat it or an hour before. The custard apple and cashews can tend to brown. But once topped with passionfruit you can’t really tell.

EVENT – ORGANIC LOVERS SOIREE

If you’d like to experience Anthea and Jonathon’s food & wine :

*Organic Passion Catering and The Organic Wine Merchants would like to invite you to a wonderful celebration of organic food and wine. *

*There will be a wonderful selection of gourmet vegetarian canapes and a selection of wine and beer to taste and experience.*

*Where& When? Friday 24th August at the Santos Mullumbimby Balcony (upstairs) *

*Starts: 6:30 – 9:30pm*

*How much? $55pp ~ **Booking essential* www.organicpassioncatering.com* *M: 0422 383 151*

The theme for the night is Vintage Glamour with Kelly Knight (trio) playing vintage jazz with the decor to match! Feel free to dress up and have a bit of fun. Jonathon will be talking about organic wine.

MUSIC

Julia Rose – Gina

The jukebox joy boys – Do you think I’m pretty

Rebecca Ireland – grandmother

Rebecca Ireland – apples

the lucky wonders – on a night

love & chocolate covered parsnips, sister T