{"id":342,"date":"2010-03-27T11:48:41","date_gmt":"2010-03-27T00:48:41","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=342"},"modified":"2010-03-27T11:51:04","modified_gmt":"2010-03-27T00:51:04","slug":"seedsavers-2005-byron-bay-feast","status":"publish","type":"post","link":"https:\/\/www.belly.net.au\/?p=342","title":{"rendered":"seedsavers 2005 Byron Bay feast"},"content":{"rendered":"

Seedsavers<\/a> is a wonderful organisation started in Byron Bay by Jude and Michel Fanton, in a suburban house and (bare) garden.\u00a0 Seedsavers now has projects around the world, supporting biodiversity and traditional farmers and home gardeners too.<\/p>\n

And occasionally they have wonderful get-togethers in their garden (which now is a paradise of food plants from all over the world),\u00a0 talk and share wisdom and of course cook and eat.\u00a0 In 2005 sister T watched this being cooked over an open fire – right in Byron Bay, not on a small tropical island.
\n
\nSolomon Fast Food! – Roots in Fire with Johnson of the Solomon Islands<\/strong><\/span><\/p>\n

Bamboo (we used Dendrocalamus latiflorus) cut between 2 nodes approx 45cm long
\nCut up any root crops eg. Taro, cassava, yam, sweet potato, \u2026 & place in bamboo tubes according to type of root (don\u2019t mix) & stuff open end with banana leaves.
\nPut bamboo in fire flames & cook, turning often, until bamboo is black
\nTransfer bamboo tubes to fire\u2019s embers & wait until the tubes steam & smell cooked.
\nBamboo wall thickness affects cooking times \u2013 thinner bamboo walls means the roots cook more quickly & different root crops take different times to cook
\napprox. 40mins on average.
\n
\nFish in Palm Leaf with Atai of East Timor<\/strong><\/span><\/p>\n

Make a fire and let it burn down to the coals.
\nTake: Any fresh fish
\nHerbs, eg. Fennel
\nGarlic
\nSalad: Lettuce, garlic & tomato
\nStones that are hot from the fire
\nPut all in one parcel made of a big banana leaf & tie together.
\nPut on top of embers & cover with stones & more whole banana leaves for one to one and a half hours.<\/p>\n

Fish Wing Parcel with Atai<\/strong><\/span><\/p>\n

Big fish wings marinaded in bush lime juice for 1\/2 hour, garlic, onion, pepper, (curry powder can also be added), Lemon Grass, Salt, (Finely chopped Chilli can also be added)
\nPut all ingredients in Banana Palm Leaves & stitch up using palm fronds along the sides of the parcels.
\nPut parcels on the fire\u2019s hot coals & cook for half to one hour.
\nEnjoy!<\/p>\n

And there were more good things from the Fanton kitchen, which is a hungry alchemist’s dream\u00a0 of jars filled with strange preserved things – all from the garden of course.
\n
\nPickled Bamboo by Jude Fanton of Seed Savers<\/strong><\/span><\/p>\n

Dendrocalamus latiflorus & Bambusa oldhamii (which can grow in cool climates eg. NZ)
\nHarvest in hot months
\nCut longitudinally then peel off husks
\nBoil 20mins (if still bitter then pour off & reboil)
\nPickle in strong brine
\nLATER: Slice & soak to remove salt
\nLime juice, fish sauce
\nLemon, lime juice lemongrass Kaffir LIme leaves & young cinnamon leaves (+palm sugar or something to sweeten if desired)
\nLeave to marinate.<\/p>\n

Yacon (Polymnia sonchifolia) by Jude Fanton of Seed Savers<\/strong><\/span><\/p>\n

“The Yac\u00f3n is a perennial plant grown in the Andes for its crisp, sweet-tasting tubers. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth.” Thank you wikipedia!
\nSlice then marinade half an\u00a0 hour or so in orange, lime or mandarin juice<\/p>\n

Curry Powder<\/strong><\/span><\/p>\n

In heavy frypan, put coriander, cumin and\u00a0 fennel seeds and dry roast.
\nWarm some mustard seeds towards the end.
\nChilli if desired.<\/p>\n

And it must have been lima bean season…<\/p>\n

Lima Beans can be cooked in the following three ways:
\n
\nLemon\/Lime Lima (Madagascar) Beans with Jude Fanton of Seed Savers<\/strong><\/span><\/p>\n

Fresh Madagascar Lima Beans (if green don\u2019t need to soak ie. If they\u2019re just been picked from vine. If dried, soak and boil until soft)
\nAdd any citrus and any oil and any herbs (for example, you could use chervil)<\/p>\n

Hommus<\/span><\/p>\n

To make hommus, mix cooked lima beans with tahini and any citrus.
\n
\nFried Lima Beans<\/span><\/p>\n

Soak and then boil lima beans until soft (with no salt) and then drain.
\nRefry with onion, garlic and curry powder (see above recipe).<\/p>\n

And to finish, after all that healthy home-made vegetarian goodness,\u00a0 a healthy home made cake!<\/p>\n

Johnson\u2019s Birthday Cake<\/strong><\/span><\/p>\n

( also an excellent all-round cake mix) from Jude Fanton of Seed Savers<\/p>\n

2 eggs \u2013 separates yolks from whites and beat egg whites with sugar
\nAdd some liquid such as coconut milk, orange juice or any citrus
\nCould put some butter or oil in.
\nAdd any dry ingredients, such as millet flour, wheat flour, linseed or almond meal plus a teaspoon of a raising agent, such as cake raising mix (1 teaspoon to every cup of flour)
\nMix everything together and bake in a moderate oven.
\n
\nYummy Caramel Cake Topping from Mara of\u00a0 Puerto Rico<\/span><\/p>\n

Mix together 1 \u2013 1 1\/2 cups of sugar and 1 cup of lime\/ lemon\/ orange in a pan on the stove top and stir until sugar dissolves but don\u2019t caramelise it (ie. Remove before it darkens)
\nAt that point of caramelisation, add cream until it\u2019s a bit runny.
\nYou can also add a bit more citrus so it doesn\u2019t harden too much.
\nThen mix cocoa from the seed and mix with macadamia, cardamon and cinnamon in a mortar and pestle.
\nSprinkle over cake and caramel topping \u2013 bon appetit!<\/p>\n

But wait there’s more recipes!\u00a0 Maybe this was the next day – they have fun on those Seedsavers conferences.
\n
\nPigeon Peas by Rob<\/strong><\/span><\/p>\n

Soak pigeon peas overnight in hot or boiling water and then drain off.
\nIn a pan, fry some onions, curry powder, garlic, ginger.
\nAdd soya sauce to deglaze (ie. To get the caramel off the pan).
\nAdd hot water, bay leaf and thyme.
\nCook for 1\/2 hour on stove.
\n
\nChilli Guacamole (Guacamole Picante) by Pablo of Argentina<\/strong><\/span><\/p>\n

3 soft avocados, 5-6 cherry tomatoes, a little spoon of coriander, 1 chilli, 1\/2 an onion, and juice of half an orange or lemon, pinch of salt, 3 soup spoons of olive oil.
\nMix all ingredients in the blender to make a paste.
\n
\nGolden Oven Potatoes and Sweet Potatoes (Papas Doradas) by Pablo of Argentina<\/strong><\/span><\/p>\n

Cut potatoes into cubes and put in a pan with olive oil and a little salt
\nPlace in a hot oven of 230 \u2013 250 degrees Celsius
\nLeave for approx. 45 mins
\nFor sweet potato do the same as for potato and cook for 20 minutes.<\/p>\n

BBQ Leg of Lamb (Pierna de Oveja Asada) by Pablo of Argentina<\/strong><\/span><\/p>\n

Can’t get any simpler than this…
\nCook leg of lamb with sprinkled salt on bbq.
\n
\nGreen Salad (Ensalada Verde) by Pablo of Argentina<\/strong><\/span><\/p>\n

Lettuce, onions, fennel bulb with olive oil and salt.
\n
\nAussie Fish Cakes by June<\/strong><\/span><\/p>\n

Fresh fish (or tinned, eg. Mackerel, Salmon, or Fish Cutlets)
\nMashed Potato (double the quantity of the fish)
\n1 egg
\n1 small onion
\nherbs (e.g. Parsley, thyme & oregano)<\/p>\n

cook & mash potatoes
\nmix all ingredients together
\nmake into patties
\nroll in flour
\nshallow fry for approx. 5 minutes on each side<\/p>\n

Not enough?\u00a0 Here<\/a>‘s a link to another feast (this a recent one in India)<\/p>\n","protected":false},"excerpt":{"rendered":"

Seedsavers is a wonderful organisation started in Byron Bay by Jude and Michel Fanton, in a suburban house and (bare) garden.\u00a0 Seedsavers now has projects around the world, supporting biodiversity and traditional farmers and home gardeners too. And occasionally they have wonderful get-togethers in their garden (which now is a paradise of food plants from […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,8,24,23,14,12],"tags":[77,70,73,69,71,47,78,371,75,72,76,68,74],"class_list":["post-342","post","type-post","status-publish","format-standard","hentry","category-celebration","category-delicious-guest","category-fish-shellfish","category-jams-n-pickles","category-sweeet","category-wide-world-of-veg","tag-avocado","tag-bamboo","tag-bbq","tag-birthday-cake","tag-caramel","tag-fish","tag-guacamole","tag-lamb","tag-lima-beans","tag-pickles","tag-pigeon-peas","tag-seedsavers","tag-yakon"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/342","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=342"}],"version-history":[{"count":4,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions"}],"predecessor-version":[{"id":346,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions\/346"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}