Fresh salads order of the day for alfresco dining

Wherever you were enjoying our glorious Sydney weather this Easter,
good friends and fresh salads were the order of the day 

with a few delights cooked on the Barbie, of course.

A few recipes from 'ALFRESHCO: foreshore flavour' are included.

Enjoying Alfresco dining at Balmoral

Caprese Skewers 
Page 90 - as a starter.  
Baby bocconcini marinated in a white wine dressing, threaded onto skewers
 then basil and grape tomatoes added.
Seasoned with sea-salt and freshly ground pepper.

Pear, rocket & walnut salad
A version of this simple, elegant salad from
ALFRESHCO: foreshore flavour P 142

Choose firm but ripe pears like Beurre Bosc, Packham or Williams.  Transport rocket and pears to the picnic in separate containers with the pears tossed in a little dressing to prevent oxidisation. At the picnic combine 1 bunch rocket, trimmed; 2 firm pears peeled of unpeeled, quartered, cored then each quarter sliced into 3 or 4;  125g piece Parmesan, shaved.  Toss gently with a little extra dressing and add a handful of toasted walnuts.

Dressing: Combine 2 tbsp olive oil and 1 tbsp cider, white wine or balsamic vinegar and season with sea salt and freshly ground pepper.

For an elegant variation - Witlof, pear and hazelnut salad with Roquefort - Add witlof and rocket, seasoned with sea-salt and ground pepper. Finish with the crumbled cheese and a sprinkling of chives.

Colourful tomato & onion salad 
combines a selection of different coloured tomatoes, with thinly sliced Spanish Onion, served on mixed salad leaves with the addition of English Spinach drizzled with an olive oil citrus dressing and tossed with feta cheese.

For the love of Pumpkins & Picnics

PUMPKIN DIP WITH CHILLI & GINGER
A lovely Autumn starter for an Easter picnic or BBQ, equally good warm or cold    

Drizzle pumpkin / sweet potato & crushed garlic, with olive oil, season with salt & pepper in a preheated oven (200c) and roast for about 20 minutes, turning once until tender. 

Process with (to taste), chopped ginger, seeded red chilli and juice of lime until just blended. 
Serve with crackers or French baguette that's been sliced and toasted after being drizzled with olive oil and rubbed with garlic.

A word on DIPS
A dip or dipping sauce is specific to being able to be scooped up with a cracker or likewise, so needs to be more substantial and less liquid, but not too chunky. Unlike other sauces, instead of applying the sauce to the food, the food is typically dipped, or added into the dipping sauce. 

Sophia attributes her youthful appearance to olive oil

Most Italians will agree that olive oil holds powerful anti-ageing properties.

It seemed to work for Sophia!

Sophia Loren at age 52 

Who can forget Sophia Loren?

If you can believe it, the legendary Italian actress is now 83 years old — and we still look to her as an example of poise and confidence. Even after five decades in the spotlight, she walks the red carpet with grace and class seeming to be almost immune to the passage of time. In her 1984 book “Women & Beauty,” she talked about taking pride in your own unique features, whatever they may be: "If you have the strength to appreciate your idiosyncrasies, the rest of the world  may come to agree with you.”
True to her roots, she credits her youthful appearance to the Italian habit of using lots of olive oil in her diet. It turns out, olive oil is full of antioxidants that fight free radical damage. It’s rich in vitamins A, D, K, and especially skin-nourishing vitamin E, contains a powerful compound called squalene — which naturally hydrates our skin and even helps support collagen levels. In fact, she is famous for applying olive oil directly to her skin to moisturise.  Apparently, our skin will absorb only as much as it needs… leaving it both protected and hydrated.  

Footnote - Whether you eat it or apply to your skin, extra virgin olive oil helps in supporting your weight loss goals effectively. ... Extra virgin olive oil does contain calories but it is a healthier type of fat and is a great alternative to others like butter or refined oils, especially if you are on a diet.

“Beauty is how you feel inside, and it reflects in your eyes. 

It is not something physical."

Penne served cold at picnics with tuna, tomatoes & olives

Equally good hot or cold but for picnics, either prepare at home
or add grilled tuna to a prepared penne salad.

TUNA:  Heart Friendly, Lowers Blood Pressure, Improves the Immune System, Helps with Weight Loss, Strengthens Your Bones, Improves Skin Health, etc; is delicious and quick to prepare.

Cook 2 cups penne in a large pan of lightly salted boiling water according to the packet instructions or until al dente. Drain well.

Meanwhile, heat 1 tbsp olive oil in a large frying pan over high heat. Add 500g tuna steak, cook, stirring occasionally, for 2—3 minutes until seared. Remove from the pan, cut into bite-sized pieces and set aside.

Return the pan to high heat and cook  2 garlic cloves, very thinly sliced; 2 long red chillies, seeded and finely chopped and 4 chopped anchovies.  Cook, stirring, for 1 minute.  Add a punnet of grape tomatoes and a handful of black olives and cook, stirring occasionally, for a few minutes, or until the tomatoes are slightly softened.

Add the hot pasta and tuna to the pan and gently toss. Add a handful of basil leaves and season with salt and pepper.

A perfect Aussie BBQ

BBQ / grill at Hill End Caravan Park NSW

We have a tendency to use the terms ‘barbecue’ and ‘grill’ interchangeably but in the US the BBQ refers to cooking for a long period at a low temperature, where meats, particularly tough cuts, soak up the smoke and marinade flavours to become very tender and moist. We do favour cuts such as Butterflied Lamb which is served pink and therefore is in between the two. However, grilling which is the opposite approach is most commonly used for everyday backyard cookout fare in Australia: ‘the method of cooking food hot and fast on the grill. “We’ve probably been brought up with the burnt sausage and well-done steak cooked on the barbecue,” Australasian Barbecue Alliance Co-Founder, Adam Roberts, said. “Whoever was doing the barbecue probably said, "That’s the way I like them when in reality they’ve just buggered it up.” ...

The Aussie barbecue has evolved; these days tong-wielding enthusiasts are embracing global
influences, turning down the heat, and transforming the humble backyard barbie into another excuse to pit mate against mate in healthy competition. The final touch which remains however, is a
handful of gum leaves in the fire for that dinky di (authenic) outback flavour.
Less heat, more time — it’s part culinary movement, part sport.
Extract - ALFRESHCO: foreshore flavour

On the other hand, Celebrity chef, Matt Moran, said a BBQ was about showcasing the best summer ingredients - a selection of Aussie beef, lamb and sausages, plus seafood.
"I think we're all pretty traditional on Australia Day.  Most Aussies like to keep it simple - I love the snag rolls with caramelised onions on freshly buttered baked bread roll - it's a memory and taste you can't beat.
 Daily Telegraph, Jan 20 - 'Australia Day 2019'

Caramelised onions 

These are wonderful served cold as an accompaniment to cold meats, pates and terrines or hot with grilled meats. They’re very easy to make at home – you simply cook the onions slowly to caramelise their natural sugars while the brown sugar and balsamic help the process along.

Heat 2 tbsp oil on a grill or in a large frypan over low heat. Add 3 large red or brown onions, sliced and a good pinch of salt and cook slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn. When onions are softened and tinged golden, add 2 tbsp brown sugar and 1-2 tbsp balsamic vinegar.
Cook over low heat for a further 5-10 minutes, stirring occasionally, until caramelised.
Recipe P170 - ALFRESHCO

A

MAN YOUR ESKY January 26 - Firing up the Barbie

Man your Esky!

Many countries have a long history of grilled meats, yet Aussies try to claim the BBQ as our own, where it’s considered traditional, if not sacred. The barbecue and sausage sizzle along with the truly Australian invention of the Esky, have become emblems of Australian hospitality with ‘Firing up the barbie’ practically a way of life...

A common factor uniting the barbecuing world, public or private, whether born in Australia or elsewhere, is that it’s the men who do the cooking. And as they do so, they talk.

Richard White, Australian historian and author of ‘Inventing Australia’ says, “Australian men aren’t known for their ease at social chat. Beyond the footy scores and house prices, even a soulless electric grill appears to have the ability to stir genuine yearning and conversation in the way a camp fire might once have done.”

Mark Thompson in ‘Meat, Metal, & Fire: The Legendary Australian Barbecue’ believes Aussie men fulfil their hunting and creative instincts in the ritual. At the end of the day, it’s mateship, the sharing of good food and casual relaxed moments that is an intrinsic part of our lifestyle. We can create a gourmet meal with all the trimmings, cooked to perfection, or just have a few chops and snags (sausages) maybe a bit charred; with bread; throw in some beer/wine and enjoy the day.

Extract from ALFRESHCO: foreshore flavour

   

Pomegranate & walnut salad for Australia Day celebration

Pomegranates - Stephen Trebilcock

The pomegranate is one of the main fruits in Armenian culture (alongside apricots and grapes). Its juice is used with Armenian food, heritage, or wine. The pomegranate is a symbol in Armenia, representing fertility, abundance, and marriage. 
It is also a semi-religious icon.

Pomegranate  herb & walnut salad

A simple, elegant salad

Combine in a large bowl,  2 Lebanese cucumbers, diced small; 1/2 red onion, thinly sliced; 1/3 cup mint leaves, roughly chopped; 2 handfuls of spinach or rocket leaves. 

Use pomegranate dressing (see below)  or a red wine vinegar dressing, sprinkle with pomegranate seeds and a large handful of roasted walnuts

Pomegranate Dressing

Prepare 1 pomegranate by cutting it in half - juice one half to yield 1 tbsp juice after removing some of the seeds to retain with seeds from the other half.  Combine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice, a squeeze of lemon juice and season with salt and cracked pepper.

A substitute for pomegranate molasses which can be purchased from good supermarkets, 

Pomegranate molasses is traditionally used in Middle Eastern cuisine and has a distinct sweet and sour taste. It is also referred to as pomegranate syrup or pomegranate paste. Pomegranate molasses has gained popularity worldwide and is being used to give a new flavour to non-traditional dishes and drinks.

Top Substitutes

You can use various foods in place of pomegranate molasses. The top substitutes are cranberry concentrate;  balsamic vinegar with sugar; sweetened pomegranate juice syrup.  Add sugar to your taste.

Recipe - ALFRESHCO: foreshore flavour

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

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.