{"id":2933,"date":"2012-11-12T08:01:49","date_gmt":"2012-11-11T22:01:49","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=2933"},"modified":"2012-11-19T08:07:32","modified_gmt":"2012-11-18T22:07:32","slug":"on-the-farm","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=2933","title":{"rendered":"on the farm"},"content":{"rendered":"

On air on bayfm 99.9 community radio Byron Bay on 12 November 2012<\/strong><\/p>\n

 <\/p>\n

Today Sister Cath and Sister Di talked with two local farmers, Ian Mulligan and Pam Brook.<\/p>\n

And they shared a couple of their favourite seasonal recipes.<\/p>\n

 <\/p>\n

WHATS IN SEASON AND DELISH TO COOK:<\/p>\n

 <\/p>\n

Nectarines, peaches, mangoes, solana tomatoes, asparagus, sweet corn, beans<\/p>\n

 <\/p>\n

VEGETARIAN SELECTION: ASPARAGUS & HALOUMI SALAD<\/strong><\/span><\/p>\n

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Heat a barbecue plate on medium high. Spray capsicum with oil. Cook for 10 minutes or until chard on all sides. Transfer to a cold bowl, place plastic wrap over dish and let cool for 5 mins.<\/p>\n

Peel and remove seeds roughly chop and place into a bowl with<\/p>\n

Olives. Whisk oil, vinegar and salt and pepper in a jug and add to salad. Sprinkle with basil.<\/p>\n

Cook asparagus on barbecue plate for 5 minute until just tender. Cook haloumi on barbecue plate for 1-2 minutes until golden.<\/p>\n

Transfer to serving plate, serve asparagus and haloumi with salad and a crusty baguette.<\/p>\n

Ingredients: 3 red capsicum, olive oil cooking spray, 1 cup green olives,2 tbs virgin olive oil,1 tbs white wine vinegar, \u00bd cup basil leaves,3 bunches of asparagus;2x250g packets haloumi cut into 1.5 slices, crusty baguette.<\/p>\n

 <\/p>\n

 <\/p>\n

FISH SELECTION : COCONUT & LIME SALMON<\/strong><\/span><\/p>\n

 <\/p>\n

Shred lime leaves finely, wash and finely chop coriander roots. Reserve coriander sprigs. Combine lime leaves coriander roots chilli and coconut milk and a ceramic dish. Add salmon fillets and turn to coat. Cover and refrigerate for 30 minutes.<\/p>\n

Halve cucumbers and dice; remove cheeks of mango, scoop out flesh and dice. Add mango to bowl with cucumber. Chop half the reserved coriander sprigs and add to the mango and cucumber mix.<\/p>\n

Preheat the barbecue to high, oil the plate. Remove salmon from the marinade and cook skin side up for 2-3 minutes or until golden. Turn and cook to your liking. Serve salmon with steamed rice or quinoa, cucumber salad and a lime wedge.<\/p>\n

Ingredients: 4 kaffir lime leaves, 1 bunch of coriander,2 long red chillies,165 ml can coconut milk,4 salmon fillets 2 Lebanese cucumbers, 1 large mango, 1 tbs vegetable oil, lime wedges and steamed rice.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

On air on bayfm 99.9 community radio Byron Bay on 12 November 2012   Today Sister Cath and Sister Di talked with two local farmers, Ian Mulligan and Pam Brook. And they shared a couple of their favourite seasonal recipes.   WHATS IN SEASON AND DELISH TO COOK:   Nectarines, peaches, mangoes, solana tomatoes, asparagus, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[133,154,54,43],"class_list":["post-2933","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-asparagus","tag-coconut","tag-haloumi","tag-salmon"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2933","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=2933"}],"version-history":[{"count":2,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2933\/revisions"}],"predecessor-version":[{"id":2935,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/2933\/revisions\/2935"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}