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.