IN SEASON AUGUST<\/strong><\/span><\/p>\n <\/p>\n
Lots of citrus and cabbage family members of all kinds at this time of year, and also maybe a time when we can indulge in a little cream, or the richness of macadamias. \u00a0After all, \u00a0in the depth of winter the temperature even drops below 15C! \u00a0(Just put that in to torture people who have to deal with seriously cold weather for months on end – but when you are used to the heat, even our mild winters can make us run to a hot filling dish).<\/p>\n
<\/p>\n
This is an experiment and a compromise, trying to get the freshness of salad but not the full raw hit that can be a bit much in winter. \u00a0I love coleslaw, but seldom make it. \u00a0It is of course \u00a0great as a side dish, in sandwiches, keeps well, just as good the next day. \u00a0I’ve since made a version first cured and then dressed in a mustard\/lemon vinaigrette, that one is best cured longer with less salt and sugar, as it doesn’t have the lovely richness of macadamias to balance the salt.<\/p>\n
I had macadamias & lemons, so this is a<\/p>\n
<\/p>\n
VEGAN MACADAMIA COLESLAW-ISH SALAD – A BELLY LAB RECIPE BY SISTER TESS<\/strong><\/span><\/p>\nserves 4-6<\/p>\n
shred half a white or savoy cabbage (probably red is fine too)
\ncure in a mix of sugar, salt and lemon juice (equal quantities, about 1 tbs each for half a cabbage, or a bit more),<\/p>\n
leave for at least 30 minutes, massaging\/mixing occasionally
\nsqueeze, drain, keep a bit of liquid in case you want to add to salad<\/p>\n
(opt) do the same \u00a0cure in a separate bowl with some thinly sliced onion<\/p>\n
meantime make a food processor dressing of macadamias, olive or macadamia oil, mustard, lemon juice<\/p>\n
roughly tear a few herbs, dill is great<\/p>\n
mix, check for taste, maybe add lemon or curing liquid<\/p>\n
<\/p>\n
\u00a0TEETOTAL MOULES A LA CREME – LEMONY CREAMY MUSSELS – A belly lab recipe by Sister Tess<\/strong><\/span><\/p>\n <\/p>\n
This one was born from a hankering for moules a la creme, a French classic, simple mussels in a cream and herb sauce. \u00a0All the recipes call for white wine, which I just don’t drink much in winter. \u00a0And I had some lovely local creme fraiche, so I used that instead of cream. \u00a0Mussels are one of the healthiest, most sustainable types of seafood you can eat.<\/p>\n
1 Kg mussels<\/p>\n
2-3 tbs creme fraiche or to taste<\/p>\n
untreated lemons – 1 or 2 depending on size – juice and zest<\/p>\n
butter<\/p>\n
1\/2 roughly chopped onion or 2 shallots<\/p>\n
roughly chopped herbs eg parsley or chervil<\/p>\n
<\/p>\n
open mussels in own juice, remove and filter liquid.<\/p>\n
In the same pot, soften onion in butter, add lemon juice<\/p>\n
Add mussels, some cooking water if you want more liquid, lemon zest, mix just long enough to reheat<\/p>\n
add herbs, creme fraiche and pepper<\/p>\n
eat with lots of good bread<\/p>\n
<\/p>\n
love and chocolate covered cabbages,<\/p>\n
Sister T<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
A big thank you to local poet Kathryn Boorman for coming into the belly kitchen today and sharing stories of living and travelling in Vietnam and Cambodia, and especially for reading her beautiful poetry. The local poets’ group aint called Dangerously Poetic in jest – have a look at the powerful piece below – it […]<\/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":[259,367,97,225,274,368],"class_list":["post-3986","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-cabbage","tag-cream","tag-lemons","tag-macadamias","tag-mussels","tag-poetry"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3986","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=3986"}],"version-history":[{"count":10,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3986\/revisions"}],"predecessor-version":[{"id":3996,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3986\/revisions\/3996"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}