{"id":1313,"date":"2011-04-04T12:52:11","date_gmt":"2011-04-04T02:52:11","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=1313"},"modified":"2011-04-05T13:38:16","modified_gmt":"2011-04-05T03:38:16","slug":"citruses-choko-cake-and-a-farmers-market-in-the-volcano","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=1313","title":{"rendered":"citruses, choko cake and a farmers market in the volcano"},"content":{"rendered":"

ON AIR ON BYRON BAY\u2019S BAYFM 99.9 ON MONDAY APRIL 4, 2011<\/strong><\/p>\n

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.\u00a0 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.\u00a0 So grab a snack to stop the belly rumbles and stay right here with sister Tess.<\/p>\n

THE FRESH REPORT – IN SEASON IN APRIL<\/strong><\/span><\/p>\n

April is the month of conserving and preserving what\u2019s 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Seasons<\/p>\n

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.<\/p>\n

This is our wrap up of what is in season around NSW and then for the Northern Rivers.<\/p>\n

April is the season for:<\/p>\n

Apples
\nBeans
\nCapsicum
\nDragonfruit
\nEggplant
\nGrapes
\nLettuce
\nPersimmon
\nPumpkin
\nQuince
\nTomatoes<\/p>\n

Northern Rivers<\/strong><\/p>\n

Pumpkins
\nRocket
\nShallot
\nSilverbeet
\nSnowpeas
\nBeans
\nEggplant \u2013 still around
\nSweet potato
\nPineapples
\nChokos of course
\nBananas<\/p>\n

CHOKOS<\/strong><\/span><\/p>\n

Chokos are like tripes they can be really amazing if cooked well. Yes it is amazing but true.
\nWhatever you do don\u2019t boil them<\/p>\n

Contain fibre, vitamin C, they’re low in fat and they can even taste good!<\/p>\n

CHOKO CHIPS<\/strong><\/span><\/p>\n

Peel the chokos. Cut in halves lengthwise.
\nPop out the seeds.
\nCut into chip shapes.
\nPan fry or deep fry until crispy on the outside.
\nServe with salt and pepper to taste.<\/p>\n

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 \u2018new\u2019 in Australia in the 1880\u2019s.<\/p>\n

Recipes by Alison Drover www.thealisonprinciple.com<\/a><\/p>\n

CHOKO AND PECAN CAKE WITH LIME MARMALADE AND SOUR CREAM FROSTING<\/strong><\/span><\/p>\n

CHOKO CAKE<\/strong><\/span><\/p>\n

\u2022\u00a0\u00a0\u00a0 2 cups plain flour
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon bicarb soda
\n\u2022\u00a0\u00a0\u00a0 2 teaspoons ground ginger
\n\u2022\u00a0\u00a0\u00a0 1 cup brown sugar 100g butter melted (careful to do so slowly so your butter does not split)
\n\u2022\u00a0\u00a0\u00a0 2 eggs lightly beaten
\n\u2022\u00a0\u00a0\u00a0 1\u20442 cup chopped walnuts
\n\u2022\u00a0\u00a0\u00a0 2 cups grated pecans
\n\u2022\u00a0\u00a0\u00a0 (about 2 chokos)<\/p>\n

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<\/p>\n

This is great served alone however if it is a special occasion it is great with icing.<\/p>\n

LIME SOUR CREAM ICING<\/strong><\/span><\/p>\n

11\/2 cups icing sugar mixture
\n\u00bc cup sour cream
\n1 tablespoon of lime marmalade \u2013 see recipe<\/p>\n

Other ideas<\/p>\n

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.<\/p>\n

ROASTED PUMPKIN, RED CAPSICUM, DUKKA SALAD WITH LOCAL GOATS CHEESE<\/strong><\/span><\/p>\n

\u2022\u00a0\u00a0\u00a0 \u00bd Pumpkin or more depending on how many you have to feed
\n\u2022\u00a0\u00a0\u00a0 \u00a0a small bunch Oregano
\n\u2022\u00a0\u00a0\u00a0 2 teaspoons Paprika
\n\u2022\u00a0\u00a0\u00a0 2 teaspoon Cinnamon
\n\u2022\u00a0\u00a0\u00a0 Salt
\n\u2022\u00a0\u00a0\u00a0 1 tablespoon brown sugar
\n\u2022\u00a0\u00a0\u00a0 200grams Goats curd \u2013 this region has great cheeses try Tweed Valley Whey, Nimbin, Bangalow
\n\u2022\u00a0\u00a0\u00a0 3 tablespoons of Dukka \u2013 buy a local one made from macadamias
\n\u2022\u00a0\u00a0\u00a0 4 tablespoons Olive oil or macadamia oil
\n\u2022\u00a0\u00a0\u00a0 1 -2 capsicums<\/p>\n

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<\/p>\n

Place pumpkins flat in a deep oven proof baking tray.<\/p>\n

Slice capsicums in half remove seeds and then slice capsicums in strips and then place alongside pumpkin.<\/p>\n

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

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.<\/p>\n

LIME AND LEMONGRASS MARMALADE CHICKEN<\/strong><\/span><\/p>\n

Organic chicken is widely available from supermarkets and farmers\u2019 markets, so there is no excuse.
\n\u2022\u00a0\u00a0\u00a0 1 unwaxed organic lime\u2013 hopefully off your or a friend\u2019s lime tree
\n\u2022\u00a0\u00a0\u00a0 4 cloves of local garlic, chopped
\n\u2022\u00a0\u00a0\u00a0 1 x 1.6 whole, organic chicken
\n\u2022\u00a0\u00a0\u00a0 125g butter, room temperature
\n\u2022\u00a0\u00a0\u00a0 2 tablespoons lime marmalade
\n\u2022\u00a0\u00a0\u00a0 Lemon grass
\n\u2022\u00a0\u00a0\u00a0 pinch of sea salt
\n\u2022\u00a0\u00a0\u00a0 black pepper, to taste
\nPre-heat oven to 190\u00b0 Celsius fan-forced (slightly less for a regular oven).
\nZest the lime and chop the zest finely. Set aside the rest of the lime for later.
\nIn a medium bowl place your butter, lemongrass all of the garlic, the lime zest, salt and pepper. Mix together with a spoon.
\nPlace your chicken on a baking tray. If you have a wire rack, place the chicken on top of this and then in the tray.
\nCarefully 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.
\nWarm your marmalade a little by placing it out of the fridge on very low heat for few minutes and then taking it off.
\nTake a pastry brush and then brush over the chicken
\nCut the lime in half. Squeeze over the chicken. Rub the salt and pepper over the outside of the chicken.
\nPlace in the oven and cook for approximately 60 minutes.
\nPlace 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.
\nRemove the chicken from the oven and serve.<\/p>\n

LIME & KAFFIR LIME MARMALADE <\/strong><\/span><\/p>\n

\u2022\u00a0\u00a0\u00a0 12 limes
\n\u2022\u00a0\u00a0\u00a0 6 Kaffir Limes
\n\u2022\u00a0\u00a0\u00a0 White granulated sugar<\/p>\n

Makes about 2.5kg (5lb 8oz)
\n12 limes,
\n6 kaffir lime leaves, bruised
\nabout 1.75kg (5lb) white granulated sugar, warmed in a low oven
\nWash 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.
\nPut the shredded limes into a preserving pan with the muslin bag, lime leaves, 2 litres (3\u00bd 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 \u2013 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.<\/p>\n

To sterilise your jars wash them and the lids in warm soapy water and place in an oven preheated to 110\u00b0C\/225\u00b0F\/gas mark \u00bc 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.<\/p>\n

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\u00b0C 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.
\nStir 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.<\/p>\n

The April Fresh report and all recipes by Miss April herself, Alison Drover<\/p>\n

 <\/p>\n

\"\"<\/a>

Australia's groovy chestnut mascot : Mr Chesty!<\/p><\/div>\n

CHESTNUTS<\/strong><\/span><\/p>\n

Absolute comfort and nostalgia food for sister Tess.\u00a0 Like many foods, they are a poor people’s staple which is now a bit of a luxury.\u00a0 In season briefly now in Australia.\u00a0 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.\u00a0 Taste, ready when soft.\u00a0 You can eat them hot or cold, or use them in recipes after boiling.
\nOr put holes in an old thin, definitely not non-stick coated frypan, and roast over coals. Eat hot.\u00a0 mmm<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

THE NEW CALDERA (MURWILLUMBAH) FARMERS MARKET<\/span><\/strong><\/p>\n

From this Wednesday April 6, the Caldera Farmers\u2019 Market will be held every Wednesday from 7am to 11am in<\/p>\n

The Dairy Pavilion (enter via the Harry Williams Gate),
\nMurwillumbah Showground
\nQueensland Road, Murwillumbah NSW<\/p>\n

It will focus on the wide variety of fruits and vegetables grown in the surrounding Tweed Valley.\u00a0 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.<\/p>\n

Thank you to Deb Fuller, market manager, for speaking to belly.\u00a0 She can be reached on 0401 306 818.<\/p>\n

“As we are starting as a growers market, only farmers who already provide
\nvalue added products such as relishes & jams from their farms will be
\npermitted to sell them.
\nOne 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\u00a0 food miles and fuel costs. The primary driver is to assist the area in
\nbecoming self sustainable longer term. Our preference has be given to
\nfarmers within the Murwillumbah area. Our growers must reside within a 50km
\nradius of Murwillumbah. Whilst we have selected our first round of growers
\nwe would love to hear from others in the area.”\u00a0 Deb Fuller<\/p>\n

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!<\/p>\n

BELLY BULLETIN<\/strong><\/span><\/p>\n

Lots of local happenings in the belly bulletin this week.<\/p>\n

The Byron Bay Slow Food group is closing.\u00a0 It used to be one of the largest Australian rural groups for the international group that fights for good, clean and fair food.\u00a0 Secretary Janene Jervis believes other local groups have now taken up the fight.\u00a0 And they have a bit of spare cash to give away to a suitable local group, maybe a community or school food garden.\u00a0 Contact janene via email, janenejarvis@bigpond.com<\/p>\n

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.\u00a0 Contact the Byron Community centre or www.byronmarkets.com.au<\/a><\/p>\n

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.\u00a0 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.\u00a0 Meantime, I strongly recommend the composting and waste course run cheaply by Byron Community College.<\/p>\n

And if you are involved in a sustainable local food business, contact Byron council.\u00a0 They are producing a sustainable food guide to distribute at tourist and council outlets, also an online version will be available.<\/p>\n

Another good council initiative is the Foodlinks Project – a regional sustainable food initiative of\u00a0 the 7 Northern Rivers Councils and Rous Water.<\/p>\n

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.\u00a0 Local businesses donated goods and skills for the project.<\/p>\n

Composting workshops will be held at the City Centre Produce Market on Thursday 7th April.\u00a0 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!<\/p>\n

And Leah Roland of the Bangalow Cooking School<\/a> is running several kids cooking workshops starting next week, and welcoming kids accompanied by an adult to her adult classes.\u00a0 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.\u00a0 Then lend me your children so they can make me dinner.<\/p>\n

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.\u00a0 There will be chanting, offerings to the monks, Thai dancers, and most importantly lots of free delicious Thai food.\u00a0 Everyone welcome.\u00a0 See www.buddhanet.net<\/a><\/p>\n

EDIBLE QUOTE<\/strong><\/span><\/p>\n

from the Godfather movie : “Leave the gun; take the cannoli.”
\nWhich obviously is good advice – if you point\u00a0 delicious ricotta filled, chocolate covered cannoli at someone, they will do anything you ask and you can’t shoot yourself in the foot.<\/p>\n

Love and chocolate cannoli, sister T<\/p>\n

MUSIC<\/strong><\/span><\/p>\n

Yma Sumac – gopha mambo<\/p>\n

Abbie Cardwell and her leading men –\u00a0 future’s so bright<\/p>\n

Harry Belafonte – the banana boat song<\/p>\n

Arrow Tour – mahalo hotel, from Fish smell like cat<\/p>\n

Nina Simone – here comes the sun<\/p>\n

Juryman mix of felicidade- from Suba Tributo<\/p>\n

And our regularly played tracks are:<\/p>\n

The Mighty Imperials, Thunder Chicken<\/p>\n","protected":false},"excerpt":{"rendered":"

ON AIR ON BYRON BAY\u2019S 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.\u00a0 Also a new farmers market is starting up in Murwillumbah, so we had an interview with the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,33,14,12],"tags":[184,91,109,129,183,182,181,65],"class_list":["post-1313","post","type-post","status-publish","format-standard","hentry","category-jams-n-pickles","category-radio-show-posts","category-sweeet","category-wide-world-of-veg","tag-chestnuts","tag-chicken","tag-choko","tag-citrus","tag-kaffir-lime","tag-lime","tag-marmalade","tag-pumpkin"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1313"}],"version-history":[{"count":6,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1313\/revisions"}],"predecessor-version":[{"id":1315,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1313\/revisions\/1315"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}