SLOWER | DEEPER | WISER to herald 2019

HAPPY NEW YEAR 

A few more images and sentiments borrowed from Michael Leunig 

 to herald 2019  (adding to 2018's greeting)

Best wishes and happy holidays

 Claire and Graham

HAPPY NEW YEAR to herald 2018

Reading

(Many good books)

Getting there

(Happy journey - maybe change direction to go with the tide?)

The night we lost our marbles

(Hopefully not on New Years Eve!)

ps - This is where I put food stuff so let me know if you would like to receive the occasional post.

ALFRESCO / PICNIC IDEAS FOR THE HOLIDAYS

Great finger food

Caprese skewers are a novel way to present this simple salad and great for healthy finger food. 
The ingredients remain traditional ie fresh mozzarella, cherry tomatoes, and fresh basil. 

For the dressing, whisk 2 tbsp red wine vinegar, 1 tsp sugar or honey, 3 tbsp olive oil in a large bowl until combined. Add 8 cherry or grape tomatoes, 1 red onion, thinly sliced, 1 cup baby bocconcini and gently toss. Season with sea salt and freshly ground pepper and thread on skewers. For the dressing, whisk 2 tbsp red wine vinegar, 1 tsp sugar or honey, 3 tbsp olive oil in a large bowl until combined. Add 8 cherry or grape tomatoes, 1 red onion, thinly sliced, 1 cup baby bocconcini and gently toss. Season with sea salt and freshly ground pepper and thread on skewers. 

P 90 ALFRESHCO: foreshore flavour

‘ALFRESHCO - foreshore flavour’ finally delivered

Hi

There’s a saying that writing and publishing a book is like giving birth, especially at the end of the process when you just want to cross the finish line.  It has been a challenging journey with many hiccups, to say the least, but I’m happy that ‘ALFRESHCO  -  foreshore flavour’ ( my last book)  has finally been delivered. 

Celebrating the ‘produce providers’ of yesterday & today along our abundant foreshores and the innovators who have refreshed the Australian cuisine.
Foreshore flavours are explored, expressing the changing nature of today’s cuisine,with a focus on shared platters and eating alfresco.

I'm excited to say that it will be launched in late November, just in time for Summer alfresco eating.  In the meantime I'll be posting about some of the fresh food ideas from it.

 Clara

Beet and Hummus dip enlivens a Meza Plate

Colourful addition to a shared platter

Beet Hummus Dip

This quick, healthy dip can be made with pre-cooked or pre-roasted beets. Dukkah or Za'atar adds a Middle Eastern flavour.  Alternatively, roasted nuts and seeds of your choice or fresh herbs can be used.

Combine the following in a food processor until creamy but with some grainy texture.  If not using tahini you may need to add a little water.
1 can - 400g, chickpeas, drained & rinsed; 2 medium cooked, quartered beetroots; 2 cloves garlic, juice and zest from 1 medium lemon; 2 tbsp olive oil, 1/4 tsp salt, 1/2 tsp ground cumin, 2 tbsp tahini (optional even though it adds a lovely nutty flavour)


Sprinkle liberally with Dukkah or Za'atar. Serve with toasted flatbread or pita. 

Beetroot hummus will keep in the fridge, covered, for 4-5 days. 

ALFRESHCO Hint

What is the difference between Za'atar and  Dukkah?

Dukkah

Za'atar is a mix of crushed herbs like oregano, thyme and toasted sesame seeds with added sumac or marjoram. This is delicious over hummus, beans, eggs or vegetables. 

Dukkah is a textural treat blending nuts such as pistachio, hazelnut or almond – with cumin, toasted sesame and coriander seeds for a little kick.

Fabulous Asian finger food in Vietnam

Hi from Vietnam
I loved the simple food - very little meat compared with the vegetables and with subtle Asian flavours of lemongrass with chilli allowing the essence of the produce to shine through.  

Also loved the traditional spicy side dishes, which can transform an ordinary dish such as an omelette at breakfast into the sublime.

I've dug up my Womens Weekly Vietnamese cookbook from the past and am revisiting some amazing tastes.  Clara


Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it's all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented.
The food of the north is heavily influenced by China with its stir-fries and noodle-based soups. As you move south, there's more flavour-blending with nearby Thailand and Cambodia. The tropical climate down south also sustains more rice paddies, coconut groves, jackfruit trees, and herb gardens. The food in southern Vietnam is typically sweeter: sweeter broths for pho, more palm sugar used in savoury dishes, and those popular taffy-like coconut candies made with coconut cream. A basic introduction to Vietnamese food by Erin Zimmer

Ha Long Bay overnight stay on a junk

Working up an appetite for breakfast and lunch 

First of many amazing spring rolls made
on the boat. Wonderful presentation. 

Street food tour in Hanoi - pork with crackle - seriously good!

Hunting  and gathering 

Local Saigon prawns -
 a delicacy when pickled and bottled. Coconut sweets and wine etc

Snake wine, bravely tasted by me.  Tasted like Grappa
 and would be good for cleaning the silver.

Ok with snake around my neck until it MOVED!!!

Safe food and good Australian wine also available!!
Lovely holiday thanks.

A thought for our drought stricken farmers

Dry clay bed

Recurrent natural cycle of droughts, floods and bushfires in rural Australia in the early 20th Century as seen through the eyes of ‘Hanrahan’, a pessimist farmer of Irish descent.














SAID HANRAHAN   (Abridged version)

"We’ll all be rooned,” said Hanrahan,
In accents most forlorn,
Outside the church, ere Mass began,
One frosty Sunday morn.

The congregation stood about,
Coat-collars to the ears,
And talked of stock, and crops, and drought
As it had done for years.

“It’s lookin’ crook,” said Daniel Croke;
“Bedad, it’s cruke, me lad,
For never since the banks went broke
Has seasons been so bad.”…

And so around the chorus ran
“It’s keepin’ dry, no doubt.”
We’ll all be rooned,” said Hanrahan,
“Before the year is out.”…

In God’s good time down came the rain;
And all the afternoon
On iron roof and window-pane
It drummed a homely tune…

It pelted, pelted all day long,
A-singing at its work,
Till every heart took up the song
Way out to Back-o’Bourke.

And every creek a banker ran,
And dams filled overtop;
“We’ll all be rooned,” said Hanrahan,
“If this rain doesn’t stop.”…


And stop it did, in God’s good time;
And spring came in to fold
A mantle o’er the hills sublime
Of green and pink and gold.

And days went by on dancing feet,
With harvest-hopes immense,
And laughing eyes beheld the wheat
Nid-nodding o’er the fence.

And, oh, the smiles on every face,
As happy lad and lass
Through grass knee-deep on Casey’s place
Went riding down to Mass.

While round the church in clothes genteel
Discoursed the men of mark,
And each man squatted on his heel,
And chewed his piece of bark.

“There’ll be bush-fires for sure, me man,
There will, without a doubt;
We’ll all be rooned,” said Hanrahan,
“Before the year is out.”
John O’Brian  1919
Alfreshco
 foreshore flavour

Eat   Talk   ShareWITH THANKS TO
The ‘produce providers’ of yesterday and today,
and innovators who have refreshed the Australian cuisine.

Without Great Produce, There Can’t Be Great Food

COOKING WAS THE WAY MY MOTHER SHOWED LOVE

 “My earliest food memories are when I was probably about four, in a rambling old house which Dad was renovating. Endless happy hours were spent on the swing suspended from the walnut tree — that is when we weren’t eating the garden produce. This consisted of a glorious bounty of fruit trees: apples, peaches, apricots, gooseberries. I still recall our red stained fingers and mouths as we devoured raspberries warmed by the summer sun and the taste of sun ripened tomatoes from the vine.  

Mum made all her own jams, chutneys, pickles and bottled fruit and Dad was pretty good at it too, his pickled mushrooms being my favourite.There was always a fragrant offering simmering on the blackened top of the fuel stove, with cakes, biscuits, coconut ice, and amazing chocolate cake all appearing with miraculous regularity. Obviously Mum had a sweet tooth, so consequently struggled with her weight but cooking was her way of showing love. I was her greatest fan, praised for my enthusiastic efforts and held up as a fine example to my sister who had a poor appetite. 

It is therefore unsurprising that I have memories of some friends of my parents saying 
that I'd  make a good ‘front row forward’ due to my muscular frame and coverage. I had no idea what that meant but knew it wasn't what I wanted. Mum would constantly go on ‘diets’ and I recall her often holding in her stomach and 

standing sideways in order to show the progress of the diet.”

Early tastings 

“Bluff oysters are said to be the most flavoursome in the world because they are slowly grown in the cold, clean waters off the southern island of New Zealand. They would be collected from the rocks by the sackful. Dad would open an oyster and throw his head back to scull from the shell. Of course, I would do the same, in my role as intrepid taster; however I must admit to an initial sense of misgiving, reinforced by my sister’s horror.

This brave act was followed up by the tasting of Mutton Bird — valued by Māoris. The birds which are brined and stored in their fat, are said to taste like mutton with some describing the strong flavour as ‘duck crossed with anchovies’ — not for the faint palated.

There was always a substantial garden, which would yield enough produce to sustain the family. Food scraps were dug into the soil without being composted, resulting in white eggshells being visible at times, looking as if there was a crop of eggs. However, this simple method resulted in soil fertile enough to even propagate new plants such as Chinese Gooseberries and Tree Tomatoes from the seeds of the eaten fruit.

Extract from my new book 'Alfreshco - foreshore flavour' to be published later this year.

ANZAC biscuits survived all conditions

The wives and mothers of Australian soldiers first came up with the recipe for these biscuits during World War 1. The original ingredients were chosen because they didn’t spoil and didn’t need refrigeration: this means the biscuits are particularly good for picnics.

1½ cups traditional rolled oats, 1 cup plain (all-purpose) flour, 2/3 cup brown sugar, ¾ cup desiccated coconut, 1 cup golden syrup, 125g   butter, 1 tsp bicarbonate of (baking) soda, 2 tbsp boiling water.
Preheat oven to 160°C.

Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted. Combine the bicarbonate of soda with the water and add to the butter mixture. Pour into the oat mixture and mix well to combine.

Place tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper and flatten to 7cm rounds, allowing room to spread. Bake for 8–10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

ANZAC DAY 

ANZAC Day Dawn Service, Sydney

April 25th marks the day on which Australians come together to commemorate all men and women who fought for the country since the First World War –  it is the anniversary of the landing of the Australian and New Zealand Army Corps at Gallipoli in 1915. This year also marks 102 years since the first Sydney commemoration of ANZAC. 

Versatile cauliflower spiced up to become the star

Roasted or fried, smothered in cheese or spiced up with harissa, cauliflower is the ingredient of the year. For decades, cauliflower lived in the shadow of its bright green cruciferous cousin, broccoli. Because of its pale color, it was incorrectly associated with a lack of nutrients. Well, that couldn't be further from the truth. These beautiful flower heads are a vitamin-rich, low-calorie vegetable that can behave like a carb replacing rice or potatoes in many recipes.  

Below is one of my favourite ways of serving this versatile vegetable - it's substantial enough to be used as a potato substitute and works well served cold at a picnic.

Cauliflower and chickpea salad

100g tinned chickpeas, rinsed and dried; 3 tbsp olive oil, 2 tsp salt, 2 tsp cumin, 1 small cauliflower cut into large florets, 1 tbsp tahini or substitute with a few drops of sesame oil, 1/4 cup Greek yoghurt, squeeze lemon juice,  1/4 cup pine nuts or pepitas, 1/4 cup dried cranberries, 1/4 cup, coriander leaves, 1/4 cup flat-leaf parsley 

Preheat oven to 300C; place chickpeas in a roasting pan with 1/2 tsp salt and 1 tbsp oil and roast for 235 minutes until golden brown and crunchy.  Remove and season with cumin.  

At the same time place the cauliflower, tossed in 2 tbsp oil and 1 tsp salt into another roasting pan and cook until slightly charred and tender but not soggy.  Set aside on a serving platter. Add the chickpeas and drizzle with a dressing of  yoghurt, lemon juice,  1 tsp cumin, 1 tbsp water and remaining salt. Garnish with toasted nuts, cranberries, coriander leaves and parsley.  

Butterflied prawns a sizzling ALFRESCO success

This is a fantastic way to serve prawns as they look elegant and are easy to eat whereas many other methods of peeling and eating unshelled prawns cooked on the BBQ can be tricky.

Butterflied  prawns

Serves 4

20-24 medium to large whole green prawns.  To prepare, remove heads with a small knife. Trim legs with kitchen scissors. With a small, sharp knife, remove heads, trim legs and  split in half lengthways not quite all the way through. Remove intestinal tract. Lay prawn on a flat surface, shell side up. Using your fingers, press prawn flat.

Sauce - In a small saucepan, cook 1/4 cup white sugar, 1/3 cup white vinegar, until syrupy - add 1 red chilli, seeded and sliced finely, and cook for 2 minutes. Remove from heat and add 1 tsp fish sauce and 1/4 cup lime juice.

Preheat barbecue flat plate to high and cook prawns flesh side down for 2 mins turn and cook for 1 min. Place onto a platter and drizzle with sauce.  

Wraps are ideal for Alfresco dining

Autumn and Spring are my favourite times of the year - the best times to enjoy the outdoors with the slight coolness in the air and the sun on your back.  

Wraps are a convenient way to satisfy those healthy appetite and they appeal to everyone.  Of course you can put them together at home and transport to the site but some prefer the extra freshness when they are rolled on site.

Here are some suggestions:
Supply the mustard, relish, and pickles.
Cream cheese, thinly sliced red onion and smoked salmon;
Dijon mustard spread first, then layer with thinly sliced pear, chopped walnuts, crumbled blue cheese or sliced brie;
Sliced smoked turkey or ham and Swiss cheese pair nicely with Dijon mustard too;
Guacamole or sliced avocado, cheese slices, thinly sliced red onion, thin slices of canned, drained jalapeno.

chicken wrap with rocket and parsley aioli

4 Greek Yiros Wraps, 225g roasted chicken breast, shredded (about 2 small chicken breasts); a good handful, baby rocket leaves,
For the Parsley Aioli    Combine in a food processor - ; 50g fresh flat-leaf parsley, 1 anchovy fillet, 2 tsp chopped fresh chives, 1 small garlic clove, chopped coarsely, 120ml natural yoghurt, 1 tsp white wine vinegar, 1 tsp lemon zest, Salt and freshly ground black pepper

Add the shredded chicken to the aioli and mix well.  Transport to the picnic in a plastic container. At the picnic spread with the chicken mixture, leaving a 1.25cm border.  Sprinkle with rocket and carefully roll up the tortillas, Swiss roll fashion, tucking in the ends.  Cut each rolled sandwich in half, diagonally.  

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au