Category: Quick Dinner
The Light is Changing
I’M LEAVING ON A JET PLANE
(with a breakfast/lunch box so I won’t starve)
Finally (and with much gratitude to nature on my part) the sun is sinking, and setting earlier. The energy is descending, and even though it’s still hot (it’s just been 41, 40 and 38.9c the past 3 days), the nights are cooler and you can most definitely feel Autumn in the air. And those full moon, hot day sunsets are just breathtaking. But, whilst this is taking place my energy needs to keep up – it has been and still is, all happening here! I head off to Melbourne, Sydney and Brisbane this week. First stop is Melbourne for the wedding of good freinds and classes, with the cooler weather I know I’ll find there, a definite plus. I’ve even bought a cardigan and jumper !!! Whilst writing the classes, I was getting so excited – especially the Breakfast and Lunch Class for Adults and Children at School, Work and Play. I read this little quote somewhere recently that said if it was hard getting out of bed in the morning, your breakfast wasn’t delicious enough :) I can’t wait to make Poached Quinces and Vino Cotto with Goat Cheese or Labne or the Pumpkin, Cheddar, Rosemary and Sage Gluten Free Scones – I’d most definitely get out of bed for that. Classes will be at The Green Grocer – such a gorgeous shop, and the owner Mary and I will chat ten to the dozen. Did I say how much I love Melbourne… I do. There’s still a couple of spots and you can contact Mary. I also love Essential Ingredient in Prahran (and Market Lane Coffee) and can’t wait to be back there for the To Market class.
Then, onto Sydney for Recipe Testing for the new book. Cakes, Biscuits, Pies – hard work, but I bear the burden. I’m going to post pictures on Facebook, so you can get a feel for what’s happening and how a book progresses. Myself, Food Editor and Editor (and others) go down at approx 2.30 to pick apart or comment on what has been cooked (not by me) that morning. One has to have a robust ego, but it’s where I learn about the little things I do, that make a good end result and have not put in the recipe. I love recipe testing and it’s such an essential part of a good book. Then, I’m onto Brisbane for Nourishing Young Children class at Mondo Organics – I’m really looking forward to being there.
In the background, I am gearing up for the Whole and Natural Foods Chef Training Program. I was at an Anti GM talk 2 weeks ago given by French scientist Gilles Eric Seralini along with other Chefs and interested people from the food industry. It is one of the first times I’ve heard such grounded scientific reasoning and response to the pro GM lobby – coming from a scientist, it counts. But the interesting part was the conversation afterwards, where it got to the issue of how we train chefs – many of the young trainees there wanted and noted they received little or no education about the goodness of the food itself, how it’s grown and how it impacts on and in a human body. I was so excited to be able to say, “but you can, this is happening in the world – here in Perth, and in New York“. We need to change everything about how we relate to food – including how we train those who work in the industry. The Whole and Natural Foods Chef Training Program is a part of that change and it’s incredibly inspiring to see what some of the graduates from both New York and my program are doing.
BUT, to the food. I’ve learnt not to rely on plane food – mostly, it’s not edible. This is what I am taking for the plane trip – 5 odd hours, so I need something real. I’m making an old favourite – Stuffed Butternut Pumpkin – and one from my garden none the less. I’m going to take a treat also – some Chocolate Mousse. Whilst I’m on the plane, I’ll most likely be day dreaming about this – Heidi Swanson listed it recently on her Favourites list, and I’m biting – hook, line and sinker. It’s very me, I love it, I want to live in San Francisco – but alas, not this year. I’ll have to make do with our tour there next year. For now, I’m going to savour all the deliciousness, cool weather and friendship that Melbourne, Sydney and Brisbane have to offer. I look forward to seeing you there…….
STUFFED BUTTERNUT PUMPKIN
Gluten Free, Can be Dairy Free
Top with seeds for a dairy free version (they will toast up in the oven) or grated cheese if desired – even goat cheese crumbled into the mix would be delicious. Play with the vegetables as desired – some cooked lentils would be a great addition and increase the protein, as would a sprinkle of dulse flakes or a little arame sea vegetable (reconstituted of course). Serve with steamed greens (beans and kale) for dinner, or with a salad for lunch.
1 medium butternut pumpkin
1/2 – 3/4 cup cooked grain – hulled millet is good, I used red quinoa
1 small onion – finely chopped
1 clove garlic – finely chopped
2 stems celery – finely chopped
2 medium carrots – finely diced – but you can see I didn’t have that, so I chopped up zucchini from the garden instead
1/4 – 1/2 teaspoon ground cumin
1 – 2 corn kernels, freshly cut of the cob
1 – 2 tablespoons currants
1- 2 tablespoons lightly roasted pine nuts
fresh coriander or basil – I used basil
1 – 2 teaspoons wheat free tamari
sunflower and pumpkin seeds as desired
good melting cheese as desired
Pre heat oven to 180c or 165c if fan forced.
Cut the pumpkin in half lengthways, brush with a little extra virgin olive oil and sprinkle with some fresh thyme or rosemary (not essential, but good). Bake for 20 – 30 minutes or until the flesh is soft, and I like it a little caramelised.
Meanwhile, add a good tablespoon of that olive oil to a pan and gently saute the onion, garlic, celery and in my case zucchini until soft. After a few minutes add the cumin and stir through. You are not frying the vegetables, just cooking them through – covering with a lid will enable them to steam a little without frying. Add the corn kernels and cook for a further couple of minutes.
Mix the cooked quinoa, vegetables, currants, pine nuts, herbs and 1 teaspoon tamari together – you can do this in the frying pan. When the pumpkin is ready and cooled a little, gently remove the bulk of the flesh from the skin – add this to the frying pan also and mix through – the pumpkin will help it all stick together. Try to leave a little flesh on the pumpkin – it will help it to keep it’s shape. Taste and add tamari as needed.
Stuff this mixture into the pumpkin halves – there will be plenty, and any that you can’t fit in, will be good by itself. Either sprinkle with a few pumpkin and sunflower seeds, or top with cheese and bake for 15 – 30 minutes or until warm.
I’m Ready
CRICKET SUMMER HARVEST QUINICHE (quinoa + quiche)
This is the holiday photo that I love – it’s the evening of my Godfathers 80th birthday at Rottnest just 1 (probably 2 weeks by now!) week ago. It is filled with people I love – my beautiful daughter Nessie, my gorgeous cousin Fran and her children – Josh, Zac and Charli – Jane (they of the Wholefood for Children dedication). We all got time to spend together (Fran and children live in Melbourne) and I got to see extended family that I haven’t seen for years. You can see the Rottnest homes are very simple – but what does one really need anyway? The picture reminds me of how I came to feel whilst there – I slowed down and did indeed knit soul and mind together. If I was a wool scarf, I would be truly coloured with deep and vibrant hues (no washing out) and no dropped stitches or odd bits – I think the scarf could be called beautiful. I feel calm and strong. I feel clear, whole and vital.
And I did read Joel Salatins’ new book “Folks, This Ain’t Normal – A Farmers Advice for Happier Hens, Healthier People and a Better World” – in a word, loved it. Get it. My favourite bit….
” Long after the final i-gadget has been discovered, we’ll still yearn for hugs, kisses and personal conversation. When we’ve travelled to the last exotic place and finished participating in the last recreational or entertainment venue on our list, we will want a haven and we will call it home”.
And with apologies to Joel (not meaning to plagiarise him) I would say this…
Long after we’ve achieved everything we have on our list, long after we’ve tried to do it all and skipped meals, grabbed a snack on the run or eaten the latest, fastest, 30 minute or 4 ingredients only meal, or thrown a frozen meal in the microwave, we will still do best – and indeed thrive – with whole and real food, and we will still yearn to slow down, to come home to the welcome smell of food cooking, and to sit with people that matter and talk, share and eat.
The food we eat, the way we eat it and the pace of most lives today are just not normal. Certainly, yes people have worked very, very hard over the centuries and years, but they also understood the need for food as fuel, how food connects you to the earth (and the heavens I would add), when to stop and how important real, good and whole food is. They stopped and ate – and most often in some sort of community. This ‘normal’ that we see now? The prevailing view that skipping meals is fine, eating carbohydrate, sugar and caffeine drinks all day is fine? That good and true fats are evil? That’s not normal and good food should come before the heading out of the home for the job, or sending the child of to school, and a piece of bread with jam is not breakfast. I know this has always been at the very core of my work, but Joel triggered for me a slightly different way of seeing it – the un – normalness of it all (if that indeed is a word).
This year? This year I’m going to focus on what’s normal, and that’s cooking real food and making time to eat it. To help you get back into the kitchen given everything that is going on – I know realistically that there are time constraints – indeed one of the most often requests I get is similar to this ” how to survive the busy days”. This is the work at hand.
I’ve gone on above because at Rottnest I began to feel normal again – but I suspect that when soul and mind are together, things feel right – normal. I’m going to hang on to that thought and feeling. I suspect the trick lies somewhere in stopping long enough to slow down just a little, and ensure that you have that space each day… and good food to fuel you each day. It’s a true thing that when the body has the appropriate fuel, life, work, stress and everything is so much easier. It’s funny how when a feeling surfaces, others pick it up too – you might also love reading Shauna James Aherns‘ blog on Going Quiet – there’s a lot of wisdom there.
So 2012, life – I’m ready to dive in….
So, to the food.
Because it was a special occasion, I wanted to make dessert – trifle is perfect for this and it’s a favourite, but it also reminds me of my Aunt Biddy (my godfathers mother and my aunt) who (as a single mother – her husband died after the war – and full time teacher) always presented the most fabulous table and trifle, at family gatherings in her home. She always found the time. It was my way of feeling she was there. The day before I made a proper berry jelly – I’m fussy about the gelatine I use and prefer the Bernard Jensen – it’s made from healthy cows – I wouldn’t touch anything else. You can get it here. I also added a slosh of the French Liqueur Chambord – traditionally made from red and black raspberries, oh my, it’s so good – I also used it liberally on the sponge. Next step, I made a classic pastry cream (with lots of vanilla seed) and folded whipped cream into it. I layered it with a gluten free genoise I had made, the fruits Zac and Nessie had seeded, good sloshes of Chambord, jelly cubes and topped with the pastry cream and sprinkled with toasted almonds. No one complained.
Back on the mainland, home and to the recipe for this blog. I needed something for a very hot summer evening, portable for the cricket. I had zucchini, rainbow chard, onion and basil in the garden. Eggs in the fridge and some cooked quinoa.
It was quick and simple (fits the time issue perfectly) – having said this I did have some quinoa already cooked in the fridge – but that is the other thing – make extra – because it’s only going to save you the next day. That’s not the best example in the photo above – I overcooked it – the eggs cook quickly – too long and it can be a bit dense, but it was still delicious. Extra delicious with a tomato relish. Lots of vegetables, egg and quinoa giving it a bit more nutrient density. It’s not a huge recipe , so you may want to double it (3 of us woofed most of it down with salad).
CRICKET SUMMER HARVEST QUINICHE
Gluten Free
This sliced brilliantly, and was sturdy enough for me to grab a bit the next morning to eat in my hands whilst I watered the garden (= great for lunchboxes).
I used medium sized chard leaves – you may need more if they are very young. Include some of the stem, but not too much. Err on the side of using your fingers to feel that it is just cooked through, and if you need to put it under the grill (broiler) to brown the cheese.
1 tablespoon extra virgin olive oil + extra for brushing on baking dish
small knob of butter
1 medium onion – finely chopped (mine was red, but anything will do)
3 – 4 medium leaves of silverbeet or rainbow chard – washed and sliced, stems chopped
2 cloves garlic – finely chopped
2 zucchini /200gm grated
sea salt and fresh pepper to taste
big handful fresh basil, roughly sliced
100 – 200 gm fetta, crumbled
1 cup cooked quinoa
3 eggs
Grated cheese to top – I used a cheddar and some parmesan
Gently heat the olive oil and butter in a medium frypan. Add the onion and chard stems, cook for 5 minutes or so over a medium heat, or the onions are becoming translucent, stirring from time to time. Add the chard leaves, garlic, zucchini and a good pinch of sea salt – cook over a medium heat for 10 minutes, stirring every now and then or until the zucchini and chard have released all of their waters. Then increase the heat and cook until the water has evaporated off and you can give them just a little fry to develop the flavour. Add the basil and stir through. Because I couldn’t be bothered to wash the pan I set this aside to cool, and added the rest of the ingredients to the frypan. But if you need it sooner, you’ll need to turn the mix into a bowl – the pan will be too hot and cook the eggs. Leave until the vegetable mix has cooled a little and add the fetta, quinoa, eggs and season to taste with extra salt if needed and the pepper.
Lightly oil a 20cm dish (I used a china one) now – don’t do it too early or the oil will slide down the dish. Add the mix, spread evenly and top with the grated cheese and parmesan.
Bake in a moderate oven (180c – from 150 – 165c in a fan forced oven) for 10 – 15 minutes or until the egg is set. If the cheese is not golden enough, pop it under the grill.
Off on Holidays
HELLO 2012, I’M NEARLY READY TO DIVE IN
Nearly ready, but not quite. Still re- connecting mind and soul, not wanting to make any decisions whatsoever (way too hard) and still feeling not quite whole. And that’s what it’s all about really isn’t it when it comes down to it? Being whole. That word is a big one for me and sums up my approach and beliefs to most things – my work is not called ‘ wholefood ‘ by mistake :) ! A whole life, expressing soul on the earthly plane is my interest, but I don’t think you’d call me new agey at all. I just have this thing for beauty and feel very close to ‘god or the universe’ when I’m around it. And what’s beauty for me? Something real, something true. But enough of that – this is a short post to say that other than knitting mind and soul together, I’ve been recipe testing and getting the garden ready for the heat. That’s the cucumber and zucchini bed below going nuts – there are at least 30 baby cucumbers that will be ready next week !!
I had quite a few recipes that needed some checking – small things like how much ganache do I need for the cookie batch below and thus it goes.
We are off to Rottnest for a week’s holiday – lots of amazing fresh ocean air, and walks by the beach I suspect and lots of time for that knitting (mind and soul). The books I’ve packed? Joel Salatins’ new one “Folks, This Ain’t Normal” and Novella Carpenter’s new one “The Essential Urban Gardener” (I love her first book ” Farm City”). I also want to take the time also to re – evaluate what I want to express this year and how best to do that, so when I come back I’ll be ready to dive in to my life in 2012 – with consciousness, vitality, joy and beauty – I’m know that’s an easier thing when my mind and soul are equally balanced.
But a recipe before I go – this is something quick and delicious to throw together. I’ve made mine above with what was in the garden, and cheated (using canned beans). But not just any old canned organic beans thankyou – I prefer the Eden Organic beans (black in this case) as I know they are soaked, cooked with Kombu and come in a BPA free can (this will link you to the American site, but in Australia are imported by Spiral Foods.) More expensive yes, imported yes, but they are a rare fall back position.
I’ll see you soon – hope your knitting is going well too.
QUICK BEANIE MIX
I use what I have around in the garden – spring onions, beetroot and carrot. It doesn’t matter if you don’t have carrots – anything goes. If you don’t have beetroot, replace them with an orange sweet potato (just a bit) – it’s role is to sweeten the tomato. If using fresh tomato, it’s tempting to add more water in the beginning, but don’t add too much or you will dilute the flavour. Just put a lid on the pan and give them 20 minutes over a very gentle heat to sweat out their juice, then continue on. Find a good chilli powder – I like a touch of chipotle and the new mexican red. You might need to look around for a shop with a good range of chilli but it’s worth it – certainly Essential Ingredient in Australia stock them. If I’ve got any coriander (rare at this time of the year), I’ll throw that in but don’t shy away from basil, of which I have lots. There’s no rule that says you couldn’t add some chard, silverbeet or kale towards the end either. Serve as desired (nachos are good), sour cream, avocado and I love the Australian Harvest (organic) sweet chilli sauce – sorry, couldn’t find a link for it, but many stores stock it. Glorious stuff.
2 tablespoons olive oil
1/2 onion roughly diced
2 carrots cut into 1 cm dice
2 medium size beetroot cut into 1 cm pieces
1/4 teaspoon ground cumin
1/4 – 1/2 teaspoon good quality chilli powder, or to taste
2 garlic cloves, finely chopped
1 x 400 gm can pinto, borlotti or black beans, rinsed and drained
1 x 400 gm can tomatoes, or fresh to equal
1 medium zucchini, cut into 1cm dice
Heat the olive oil in a frying pan and add the onion, carrot and beetroot. Saute over a gentle heat for 5 minutes. Add the cumin, chilli powder and garlic, stir well, then cook for a couple of minutes.
Stir in the beans, tomatoes and 250 ml water, then cover and gently simmer for 20 minutes, or until the vegetables are nearly cooked. Remove the lid and add the zucchini. Stirring frequently, cook at a hearty simmer for 10 – 15 minutes, or until the mixture is thick but saucy.
Lemon Blueberry Scones
BERRIES, BAKING AND BUTTERMILK HERB CRICKET CHICKEN
This is most likely going to be my big blog before Christmas, as things are begining to get a little hectic. During this next 2 weeks, I am trying to slow down, but also still need to get quite a few things done still – pay those bills (tick), clean my house and make some sense of the mess, write my Christmas cards, Christmas shopping and get my Christmas Cake cooked !!! It sits there on the kitchen bench soaking away in brandy and vino cotto – I will get to it – but at least all that soaking should result in a mighty fine cake. I’m sure it’s a bit like this for you too. So, too the best bit – the food. These are the weeks I really, really like to make a bit special, and make a little more effort. I like the house to be full of the smells of food baking, roasting and cooking, and without doubt, these are the smells of the 2 weeks before Christmas, all mingled with the glorious pine of the Christmas tree (it’s not up yet, we go to cut that baby down on Friday). It’s got to be a real tree for me, and we get one from the Christmas tree farm. When it’s finished, the leaves (thin as they are) get used to mulch the gardenias (or azalea’s) but when dried, also make the best kindling for the winter fire. The log is dried over summer, ready to use for firewood during winter – so nothing has gone to waste.
But shall we get onto the food?
It’s berry season here, and we often go blueberry picking at about this time. I know this is a traditional time for cookies, but these lemon and blueberry scones are so delicious and easy to make. Perfect with a cup of tea, warm out the oven for breakfast or morning tea, I find them a more substantial than cookies.
The Buttermilk Cricket Chicken? Well, we go to the evening 20/20 cricket ( a short version of the game) and I believe in taking a delicious (but easy) picnic. No packets of chips or commercial dips, or other seriously dodgy foods that I see most families eating when we are there, I want real, good food. This is the easiest thing to make, transports well, eats well and provides leftovers. What more can a woman want? (mind you, asking that question I can think of a few other things ….Santa Baby….. love that Christmas song, Eartha Kitt has the best version). I like to cook the chicken with small chunks of potato (toss them in a little Extra Virgin Olive Oil and salt first) and tuck them around the chicken. The juices and fat from the chicken end up coating and baking with the potatoes. I find it’s important to cook the chicken well, that chicken juice will have the opportunity to reduce and begin to gel around the potatoes – making them even more delicious. The chicken fat will also make them extra crispy. When serving remember to scrape off all those sticky chicken juices from the tray – that gelatine will help you digest the meat. Together with a yummy green salad, you have a delicious dinner. Dessert ? That will be mini pavlova with all my left over egg whites :) Topped with creme and berries. You know how much I hate hot summer days, but those evenings – glorious, outdoors where one should be on a summer night.
I love using left over chicken in salads and sandwiches – mixed with mayonnaise and herbs – it makes a quick and exceptionally nutrient dense lunch. If I have pesto floating around (and I do !) I would add that – even more delicious.
I wish you a wonderful and joyous Christmas season – Happy Holidays!!! Thank you for sharing the year here with me, and may many blessings find there way to you. May there much joy and deliciousness in your life and at your table…………..
Flattened, Buttermilk and Herb Crispy Chicken:
This is the simplest meal to put together, and left overs are excellent for lunch. Cutting out the backbone of the chicken allows you to flatten it, and thus cook quicker. You will need to marinate this 24 hours ahead of time. If you run out of time to marinate, just omit that step – it will still be delicious, and if you want an even quicker and crispier end result, you can cut the chicken into smaller pieces.
To Marinade
1 organic, grass pastured chicken
500 ml buttermilk
handful fresh herbs
The Herb Mix
Finely grated zest of 1 lemon
4 tablespoons finely chopped fresh herbs such as parsley, lemon thyme, thyme and sage
Sea salt and freshly ground black pepper to taste
Extra virgin olive oil for drizzling
Potatoes for everyone – skin on, scrubbed and roughly cut into small – medium chunks
Lay the chicken breast side down on a chopping board. Using your kitchen or poultry shears cut out the backbone (freeze for stock). Turn the chicken over and flatten. Place in dish and pour the buttermilk and fresh herbs over the chicken, ensuring the buttermilk is evenly distributed. Cover and place in the fridge for 24 hours.
Pre heat oven to 200c or 180 c if fan forced
Prepare the herb mix by mixing the herbs and lemon together. Remove the chicken and place on a baking tray (the flatter the tray the better) and roughly pat dry – make sure to leave some buttermilk on the skin especially. Gently loosen the skin from the breast and stuff 2/3 of the herb mix under the skin. Sprinkle the rest on the chicken, with a generous amount of pepper and salt. Drizzle with a small amount of olive oil. Toss the potatoes separately in a little olive oil (and herbs if desired) and scatter on the tray, close to the chicken – even tuck some underneath the chicken. Bake until the skin is crispy and golden approx. 40 – 60 minutes, or until the juices in the thigh run clean. If you find the skin is burning rather than just becoming golden, reduce the temperature.
Remove from oven and leave to sit for 10 minutes before serving.
Lemon Glazed Blueberry Scones:
1 cup / 130 gm white spelt flour or 130 gm white, all purpose wheat flour
1 cup / 145gm wholemeal spelt flour or 130 gm wholemeal wheat flour
2 teaspoons baking powder
1 ½ tablespoons rapadura sugar
grated zest of 1 small lemon
½ teaspoon baking soda
100gm very cold unsalted butter, cut into rough 1 cm pieces
1 cup fresh blueberries
1 teaspoon apple cider vinegar
½ cup full cream, non – homogenised milk (+ 1 – 2 tablespoons more if using wheat)
½ cup buttermilk or yoghurt (+ 1 – 2 tablespoons more if using wheat)
For Dairy and Butter free:
80 ml macadamia or almond oil
1 tablespoon apple cider vinegar
½ cup rice milk
½ cup coconut milk
Lemon Glaze:
2 tablespoons brown rice syrup
2 tablespoons lemon juice – you may need more depending on the acidity of the lemon
Preparing to Bake:
Pre heat the oven to 200c or 180c if fan forced.
Line a baking tray with baking paper.
Put the flour, baking powder, sugar and zest in a bowl and sift in the baking soda. Mix through with a whisk to combine ingredients and break up any lumps of flour.
Add the vinegar to a cup measure, and add the milk and buttermilk. Set aside.
Cut the butter into the flour until the mixture resembles coarse breadcrumbs – some bits will be the size of a pea, this is fine. Add the blueberries and toss through to evenly distribute. Add ¾ cup of milk (the full cup if using wheat) and mix with a large spoon to just combine – take care not to over – mix as this is the main cause of heavy scones. Add the extra milk as needed, for spelt you will use just about the whole cup, for wheat you will use the whole cup and may need to add another 1 – 2 tablespoons. The mix should form into a moist, but not at all sloppy, dough. For dairy free, cut the oil into the flour as best you can, forming coarse breadcrumbs. Mix 3/4 cup of milk with the vinegar, and add as described.
Turn the dough out onto a floured surface. Depending on wether you want a wedge or a square, cut the dough.
To make wedges pat (don’t knead) the dough to form a rough circle approx 20cm x 2.5 cm thick. You may need to lightly flour your hands. Using a sharp, floured knife, cut 12 wedges (you may well need to re flour the knife in between cuts) and place on the lined tray. You may need to use your knife to pick up the scones and don’t worry too much if they fall out of shape a bit, that is part of their charm. Alternatively, form (don’t knead) the dough into a rectangle approx 21cm x 16cm and approx 2.5cm deep. Cut 4 x 3.
Bake for 15 – 20 mins, or until golden and lightly browned and just cooked in the middle (you can break one open to check). Drizzle with the glaze and serve warm.
To make the glaze, add the ingredients to a small bowl, and mix together well – taste and adjust as needed the lemon juice as needed.
MEXICAN IN MELBOURNE
MEAL THREE
MEXICAN IN MELBOURNE
I’ve been in Melbourne for the past week – playing and spending time with my cousin Fran, and her children. With friends coming to dinner and both of us having a busy day, I opted for Mexican – my loose interpretation of it anyway – as it really is quick and easy to throw together. I literally walked in the front door after having been to the market (at 4.30) and didn’t get past the kitchen, but dinner (and dessert) was ready!! First I marinated chicken thighs in olive oil, coriander, lime juice, garlic, cumin, salt and pepper, did the same thing to fish (flathead) and made a quickie bean mix. Yes, I used canned beans – but made sure they were the lovely Eden brand (they soak their beans, cook them with Kombu sea vegetable and then pack them in a BPA free can – thank you Eden). To make it even quicker, you could use their refried beans. I gently fried some onion, garlic, fresh coriander, cumin, a hint of chili (if I was at home, I would have used my gorgeous Red Mexican Chili Powder), but I didn’t have it with me, and only used a pinch (if that) of a generic one, as I wanted to keep the heat down for the kids. Some corn and tomatoes, cook cook, and it was yummy – you could use the recipe for Quickie Beanie Mix in Coming Home To Eat, as a guide. With a simple mashed avocado, coriander and lime juice guacamole, a quick salsa (ripe tomatoes, lime, red onion, and coriander) some delicious Barambah Dumaresq organic cheddar (seriously good) and the Elgar Farm Organic sour cream (seriously, seriously good), lots of crisp, fresh lettuce, we were set. No, I didn’t make the tortillas !!! – Fran pulled out the tortilla press (which I will use another time) but no time tonight!!
We sat, we ate, I met new friends, we talked – this is what tables and food do, and what 12 meals before Christmas are all about. Being together, sharing and celebrating.
Charli under the Christmas Tree
Marinade for Chicken or Fish:
2 tablespoons chopped coriander (cilantro)
3 garlic cloves, finely chopped
1 teaspoon freshly ground black pepper (you can tone this down for less heat)
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Combine all ingredients together and even 30 minutes will give you great flavor. To cook – toss some red onion (finely sliced) with a little olive oil and cook on a hot grill or frying pan. Add some other vegies – julienne carrots, finely sliced capsicum, corn are all good. Add the chicken or fish – marinade and all, and cook on the hot grill or pan, for about 7 – 8 minutes, or until the meat is just cooked through.
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