Tag Archives: pumpkin

pumpkins,passionfruit & perfect cakes

And slices and chutneys and iced Vo-Vos and all those old fashioned things, also many new and surprising bits of show cookery and many stories of fascinating country shows and cooks and – that's how you get perfection – tips from the judges, in Liz Harfull's  "THE AUSTRALIAN BLUE RIBBON COOKBOOK".  Sister D. talks with Liz on belly today.

Yes well that was the plan, until the technology gremlins got involved, and none of my prepared recorded material agreed to play.  So the interview with Liz Harfull will be on belly on June 23, but you can find the book details and a recipe from the book, using abundant in season passionfruit, at the bottom of this post.

Please tune in next week June 9 with Sister Michael, who will play an interview with Kerrie Turner, director of the Tweed Foodie Fest, about some interesting farm tours and other food lovers' events coming up on June 13 to 15, and again later in the year.

Or check out http://www.tweedfoodiefest.com.au/

 

I have a whole lot of pumpkin songs that I could not play either, waiting for you to come on belly with your pumpkin ideas.  It is such a good value, versatile and great tasting veg, great in both sweet and savoury dishes.  So if you are pumpkin mad leave a comment below and come on the show.

 

Ronit Robaz, of Open Table Catering, who has been a very busy woman, helping feed the protesters at Bentley, and participating in the fabulous one year celebration dinner at the Kulcha Jam Food Coop, did manage to battle the Byron Bay traffic and turn up, for a very informative chat on pumpkins.  She has been cooking mountains of pumpkins at Bentley, they are also taking over her garden, so possibly in self defence she has come up with some very innovative uses. 

 

The recipe below is the one Ronit prepared for the Coop degustation dinner, where a bunch of chefs gave their time and talents to produce an absolutely delicious celebration of local whole foods.  There were many really creative ideas, here are a few for you to try.  And obviously everything is in season right now.

 

– a mildly spicy green raw soup as a starter

– green jackfruit used as a salad vegetable

– sprouting brown rice – AND using it to make a focaccia, with black olives: it was very moist in the middle and seared crisp on the outside

– serving risotto on cooked field mushrooms – Anthea used sweet potato and garlic, you could try blue cheese, or lots of fresh herbs, tomato, or anything that goes with mushrooms – even more mushrooms.

– making a macadamia (or other nut) cream, flavoured with honey and citrus, to serve on the side of a cake instead of cream – or with a crispy biscuit

 

BUTTERNUT PUMPKIN PASTA WITH MACADAMIA SAUCE RECIPE – by RONIT, Open Table Catering

1 spiralised butternut squash/pumpkin
1/2 tsp salt
1 tsp cold pressed sesame oil
1 tsp fresh ginger, minced
pinch salt/tamari

Combine all ingredients.
Massage all ingredients in a bowl and leave to soften.

Orange segments, cut supreme and diced in a small bowl and set aside.

MACADAMIA MIXTURE

1 cup macadamia nuts, soaked 20 minutes
1 & 1/2 tsp tamari
1 tbsp tahini (optional)
2 cups fermented veggies/cabbage
4 good sized shiitake mushrooms, stalks removed and sliced

1. In a food processor, grind the macadamia, tamari and tahini
2. Remove from the food processor and add fermented veggies, stirring in by hand, along with the shiitake strips

To Serve

1. Mix the macadamia mixture with the butternut squash noodles
2. Top with the orange pieces and garnish with micro greens.

BELLYSISTER NOTES – SUBSTITUTIONS AND OPTIONS GALORE

During the show, we talked about a spiraliser, which is the tool you need to spiralise veggies (surprise!).  Which means to turn them into tubular strips.  Ronit said you can also use a mandolin, or julienne them by hand.
If you have to use your hands and get a lot of sap on yourself, wash your hands not the pumpkin, you will wash flavour away.
The tahini isn't in the original recipe, as it did not fit the 100 mile brief, but Ronit recommends it.
You can use other types of pumpkin.
If you don't make your own fermented veggies, buy traditionally fermented ones from a market or health food shop.  They add the acid note to the dish, and balance the richness of macadamias.
You can use almonds to replace the macadamias.
Ronit had mandarins, so she used them instead of oranges.
We are lucky enough to have fresh shiitakes here, but you might be able to substitute with dried ones, soaked.  Not sure on that one, experiment!
 

MEANTIME IN THE BELLY LAB….

I've been having a mullet feast with my friend Robert, and managed to convert him to the joy of the mullet.  Still dirt cheap and far from dirty tasting, and very good for you.  And hard to overcook.  Try a simple seared fillet topped with a raw veggie salsa.

We also had a smoke fest on the bbq.  Our smoked mullet is still a work in progress, but smoked octopus is fab – best straight on the smoker so the skin gets a good hit of smoke and doesn't go mushy, as it did when we tried to marinate it.

And the smoked prawns were pretty good, both plain and after a simple oil/lemon marinade, they take a surprising amount of time to be just cooked in a hot smoking d.y.i arrangement, 15 minutes.  (a rack over equal parts rice/tea/brown sugar, wait for it to smoke before adding fish etc, in a covered barbie).  Happy experimenting.

 

BELLY BULLETIN

A judge in the WA Supreme Court has ruled against a West Australian organic farmer who claimed his neighbour contaminated his farm with genetically modified canola.  Steve Marsh  alleged he lost organic certification for more than half his farm after GM canola drifted onto his land from his neighbour's property.  Mr Baxter, the neighbour, claimed he followed all regulations on buffer zones and notified his neighbours when he planted the GM canola.
The trial is believed to be the first of its kind in the world. Justice Kenneth Martin dismissed both common law causes of action against Mr Baxter –  negligence involving the breach of a duty to ensure there was no escape of GM material, and  private nuisance.  Evidence at trial was that Roundup Ready  canola swathes were harmless to animals, people and land unless the canola seed germinated in the soil and cross-fertilised.  ‘There was no evidence at the trial of any genetic transference ,’ Justice Martin said.   In 2011, eight GM canola plants were found and removed on the property and there were no others in subsequent years.
Justice Martin said there was no evidence of ‘any reasonable interference’ by Mr Baxter, who had used well-accepted harvest methodology, and he ruled Mr Baxter was  not responsible for t removal of organic certification.
Slater & Gordon lawyer Mark Walter, who represented Mr Marsh for free, said  it was a disappointing result and left non-genetically modified food farmers with no legal protection against contamination from neighbours.
Network of Concerned Farmers spokeswoman Julie Newman said farmers should never have been pitted against each other and urged the government to consider making legal changes to protect all farmers.  State and federal governments have continuously stated that the solution to any GM contamination events is common law.

Check out ABC TV's Australian Story tonight (Monday 2 June, or online) for an insight on the world of reality TV cooking shows.  Jules Allen, from Lennox Head, was a Masterchef contestant in 2013. She  is a social worker and single mother who has fostered 29 children.
ABC online reports "She is clearly a very capable woman but she says her experience as a contestant [..] left her feeling like "a basket case"."
Ms Allen says : ""I think it's fair to say most of the contestants I kept in contact with found the hardest thing was the transition back into so-called normal life. "
Despite feeling bruised by her MasterChef experience, she acknowledges the doors that it opened.  Her profile allowed her to pursue charity work, travelling to Cambodia to help abused women and children and working with Deborra-lee Furness as an ambassador for National Adoption Awareness Week.

Have a look at the Future Feeders– Growing young farmers from the ground up
The Future Feeders project is all about working to address the challenge around ageing farmers and lack of succession planning. It provides young people with opportunities in small scale farm management and ecological agricultural skills development. It helps them access land and  move into careers in sustainable food production with an emphasis on  our local food security.  It aims to gather young people committed to feeding our community to be participating owner/members of a food production co-operative.  The Future Feeders have launched a crowd funding campaign to get their project to the next level, including an educational facility to use as a base for an intern-ship program.  To find out more  go to the Future Feeders website: http://futurefeeders.weebly.com/

Finally, if you are thinking of heading away for the June long weekend, both the Mornington Peninsula and the McLaren Vale have food and wine weekends on, from the 7th to the 9th of June. Look for the McLaren Vale sea and Vines festival and the Mornington Peninsula winter wine weekend.  Then call me if you need a food or wine taster.  If you are heading to Sydney at the end of June – from  Friday, 27th – to Sunday 29th Good Food and Wine Show is on at Sydney  Olympic Park.

 

PASSIONFRUIT BUTTER RECIPE

by Cassandra, from Liz Harfull's  "THE AUSTRALIAN BLUE RIBBON COOKBOOK", published by Allen & Unwin, RRP $39.99 out now


Ingredients

125 g (1/2 cup) passionfruit pulp
60 g unsalted butter
2 large eggs, beaten well
165 g (3/4 cup) white sugar

Method

1. Place the butter and sugar in the top of a double boiler and heat slowly over simmering water, stirring continuously until the butter melts.

2 . Combine the passionfruit pulp with the beaten eggs. Pour them into the butter mixture, whisking constantly until it is smooth and thick enough to coat the back of the spoon.

3. Pour the passionfruit butter into small, hot sterilised jars and seal immediately.

Makes about 1 cup.


TIPS FROM THE  COOK

You must not cook the mixture over a direct heat and do not allow it to boil or it will curdle.

The butter will only become really thick when it has cooled.

Make the passionfruit butter in small quantities as it will only keep for a few weeks. Always store it in the fridge.

TIPS FROM THE JUDGES

The butter should be smooth, with a creamy texture and the distinctive tang of passionfruit.
It must be of spreadable consistency and not too runny.

Consider straining the beaten eggs before adding them to the mixture to make sure they are well beaten and to avoid flecks of egg white in the butter.

 

Passionfruit butter

 

Love and dark chocolate pumpkin muffins (I'm sure that would work),

Sister Tess

 

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

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

 

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

 

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

 

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

Avocado, sliced (one)

A handful of rocket, just enough for colour and crunch

Roasted macadamias (1 cup)

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

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

 

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

 

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

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

 

SESAME SEED GREENS

 

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

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

 

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

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

 

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

 

PASTRY – FOR FATAYER/ LAHME BA JEEN

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

makes 10 med/15 small flat disc bread

 

ingredients 

2 cups plain flour (whole meal can be used)

2 cups self raising flour

300-350ml warm water

60ml olive oil

1 teaspoon sugar   

½ teaspoons of salt

1 packets dry active yeast or 15grams fresh

extra flour or oil for rolling

 

utensils

large plate

heavy cast iron skillet

rolling pin

large bowl

2 clean cloths

 

method

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

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

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

 

PASTRY FILLINGS

 

FATAYER – spinach/endive and herb pizza

 

ingredients

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

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

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

juice of ½ -1 lemon

pastry

½ quantity of dough

method

 

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

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

 

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

enough for 15-20 small pizzas

 

utensils

baking trays

food processor if meat not minced

sharp knife

rolling pin

large bowl

med/hot oven 200 degrees

 

ingredients

½ kg lamb or beef finely minced

2 onions finely diced

handful chopped mint (optional)

½ cup chopped parsley

¼ cup olive oil

2 tomatoes finely diced

1 teaspoon of baharaat m-e mixed spice

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

 

 

MANNOUSH/ZAHTAR – thyme, sesame and oregano pizza

 

ingredients

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

in Byron or the monthly markets)

¾ cup olive oil

1 onion finely diced (optional)

1 large tomato finely diced (optional)

pastry – ½ quantity of khoubiz dough

 

method

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

 

EJIE –  herb omelet

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

ejie is a fantastic source of iron and protein

 

 utensils

heavy base fry pan

egg flip

plate and paper towels for draining

large spoon

medium bowl and small bowl

 

 ingredients

6 eggs

4 stems shallots chopped finely

1 cup chopped parsley

¼ cup mint fresh leaves chopped

salt and pepper to taste

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

 

method

in the medium bowl place all chopped herbs

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

add salt and pepper to taste

heat oil in a heavy base pan

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

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

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

 

 

 

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

serves 4-6 people as side dish

 

utensils

heavy base pan

sharp knife and chopping board

colander

wooden spoon

 

ingredients 

1kg round or flat green beans

3 large onions (thinly wedged)

5 cloves of garlic (sliced thinly)

3 ripe tomatoes chopped into wedges

½ cup olive oil

1 teaspoon baharaat middle-eastern mixed spice

1-2 teaspoons salt and pepper to taste

 

method

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

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

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

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

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

 

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

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

 

TAHINI SAUCE

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

 

utensils

whisk

medium bowl

measuring jug

 

ingredients

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

method

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

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

add salt and spices (optional) and check for seasoning

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

TOUM – garlic paste used as a marinade or dip

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

 

utensils

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

 

method

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

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

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

 

BABA GHANNOUSH – poor man’s caviar

 

utensils

cast iron skillet

open flame bbq or hot white coals

food processor or mortar and pestle

colander

citrus juicer

 

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

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

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

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

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

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

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

 

AUDIO :

 

In the Mullumbimby Library with Kate and Dianne.

 

Mullum library start

Mullum library 2

Mullum library recipes

Mullum library end

 

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

Mullum musical meander – audio

 

BELLY BULLETIN

 

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

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

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

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

Coming up in June:

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

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

Gardening in Containers @ ACE Community Colleges,  Saturday June 22

 

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

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

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

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

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

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

 

 

 

 

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

belly 22 march 2010 – mullet, gotu kola, cucumbers

TOPICS : the mighty mullet, smokin’, eating your rampant pumpkin vine, healthy traditions – Sri Lanka (gotu kola), dr Siggi’s bad chef recipes – souffle’, Sister Rasela’s Morsels – odd uses for cucumbers

GUESTS/INTERVIEWS : Paul Van Reik, Sri Lankan born wonderful cook and food writer, and youthful father of many children
Dr Siggi Fried, bad cook freedom fighter
Sister Rasela – nutritionist and bellysister

PRESENTER : Sister T

FRESH REPORT

This week sr T is loving pineapples, sea mullet (extra fab to July as it goes North to spawn) and taming the pumpkin vines by shallow frying the flowers and marble size baby pumpkins (in a light flour and water batter).

The mighty Mullet

bake, pickle, smoke, bbq, make fish pastes and pate’, goes with tomatoes, oranges, fennel, mushrooms, onion, garlic, eggplant, all kinds of herbs, substitute for mackerel in Spanish and English recipes (much cheaper)

SMOKED MULLET OPEN SANDWICH – by Sr T

First, smoke yer mullet

1 wok, a metal cake rack, maybe foil, mullet fillets, skin on

Smoke mix :

1/2 cup each brown sugar, rice and tea leaves (I just used tea that was getting a bit old), a few leaves/sprigs of woody herbs, maybe a few fennel seeds, lemon myrtle – experiment

To smoke you need a wok, either an old one, or lined with foil, if you haven’t got a wok lid the foil has to be long enough to cover the fish.

Put the smoke mix in the wok, heaped in the middle.  Then the metal rack, high enough to not touch the mix, the fish skin down on the rack.  Cover with lid or crimp foil over so it seals the top but doesn’t touch the fish.

Cook on high until it starts to smoke, then 10 to 20 minutes on medium heat depending on size/your preference.  If the mix goes out and you need to cook the fish a bit more, finish in a dry frypan, skin down.

Then you can use the mullet in many ways (lovely for pate’)

or make a herby garlicky green sauce – I whizzed olive oil, lemon juice, salt , pepper, garlic, parsley, mint, chives and fennel tops in a food processor

Made sourdough toast, thinly sliced tomatoes on top, then flaked mullet, then drizzled bright green sauce….mmm

And pretty too.

GUEST RECIPES:

HEALTHY TRADITIONS :

* is there a dish in your tradition that is supposed to be extra good for you?  Please share it with the bellysisters, either on air or on the website.

In the Sri Lankan tradition, it is said that gotu kola keeps you youthful, and is good for your blood and rheumatism.

GOTU KOLA KANDA – from Paul

1 cup cooked rice (see below)

2 -3 tamped down cups of gotu kola leaves (1 bunch)

Boil rice in a lot of water until grains whole but mushy – a thick starchy soup/porridge consistency.

Pound leaves in a mortar, sieve out solids and  keep juice or puree
with a little water in a blender and sieve out solids.  Makes 2-4 tbs of bright green juice, add to cooked rice with a pinch of salt. It will have a minty/sharp/peppery flavour.  Add jaggery to taste (or honey/plain sugar).

Have a bowl each morning, you can re-cook any leftover dry rice until it is mushy to make this.

The following recipe is from Paul’s website,  where you will find many more delicious Sri Lankan recipes

LEAFY VEGETABLE MALLUNG

This is a standard preparation you can make with any leafy green  – spinach, silver beet, kankun, amaranth, chrysanthemum, radish and turnip leaves, chickweed and so on.  If you can get them, there are two Sri Lankan greens in particular that do well with this treatment – gotukola, also called pennywort,  and often available in the growing season from good South East Asian suppliers; mukunawena, a quite specific Sri Lankan herb which you may find at Sri Lankan grocers.

Ingredients:
1 bunch leafy green vegetables
1 tsp black mustard seed
1 tsp turmeric
pinch of salt
1 tbsp grated coconut (fresh is best, frozen is also fine, desiccated is a no-no)
1 tbsp Maldive fish ground fine (you can substitute dried prawns)
vegetable oil

Method:

Wash the leaves and shred them fine.

Heat the oil in a wok or frying pan big enough to hold all the shredded leaves.

Put in the mustard seeds and fry till your hear them pop. Immediately add the leafy vegetables and stir rapidly. You want to try and coat all the leaves with oil and seed.

Add the turmeric, salt and Maldive fish, stirring all the time to prevent the leaves burning, like in a Chinese stir fry.

When the leaves have darkened and gone limp,  add the coconut and mix it through for a minute or two at the most. You just want it to take on the colour of the turmeric and be thoroughly integrated with the leaves.

Taste, and adjust the seasoning. If you like, squeeze some lime juice over it. Take it off the stove. You don’t usually serve mallungs hot, so let it cool down a bit before eating.

(C) 2007 Paul van Reyk

DOKTOR SIGGI FRIED’S COOKBOOK FOR BAD COOKS

LEYTON’S SOUFFLE’

Look up any good cookbook for a souffle’ recipe.  Prepare as suggested but don’t worry about using precise amounts as all souffles will collapse in the end.   However, ther is a trick that Leyton Hewitt, the famous tennis player, uses to create perfect souffles (almost) every time…when the souffle is cooking, stare at it intensely and shout : ” Come On” at least 3 times.

(C) Dr Siggi Fried

EDIBLE QUOTES:

So much said about the poor cucumber (great for cleaning metal according to Sr Rasela – not sure if this is a compliment)

“A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown out, as good for nothing.”
Samuel Johnson (1709-1784) English writer

“Raw cucumber makes the churchyards prosperous” – English Proverb

“He had been eight years upon a project for extracting sunbeams out of cucumbers, which were to be put into vials hermetically sealed, and let out to warm the air in raw, inclement summer.” Jonathan Swift  (Irish writer)
“Cucumbers  are like virgins, they do not keep long” –  Dutch Proverb

CONTACTS/LINKS:

good mullet info :

http://www.sea-ex.com/fishphotos/seamullet.htm
http://www.australianseafood.com.au/species.php?f=78&v=f

wok smoking :

http://www.foodista.com/technique/CYZGZ2ZV/wok-smoking
http://www.abc.net.au/tv/pohskitchen/cooking_tips/

http://www.buthkuddeh.com.au/ – Paul Van Reyk

http://en.wikipedia.org/wiki/Centella_asiatica – lots of good gotu kola info and pictures

www.kopping.com – dr Siggi