Sunday, 15 July 2012

Bastille Day Dinner


Margaret's table setting for the meal.


Fleur de Lis serviettes


The centre piece: a small statuette Martin brought back for me from Paris,  a bottle of brandy, a few red, white & blue things and a small replica gargoyle from Notre Dame.

Initially dinner was going to be for three.

Then five.

Then six.

Then eight.

All that changed was the main: had been planning a French Café style steak and triple cooked chips.  Not too happy doing steaks properly for eight people at once so went to Plan B.

And so, the meal:

Pink fizzy drink (The Arrogant Frog brand, I couldn't resist.)
Musette de Paris CD on as mood music. (Stereotypical French piano accordion music)

Starter: 
French Onion Soup.
◊ cooked 2kg of sliced, sauteed onions in the slow cooker for 6hrs.  Will definitely do that again.

Main 
Boeuf Bourguignon
◊ Made at lunch time and put in the hay-box for the afternoon and then into the oven when the potatoes went in.

Potato Dauphinoise
◊ Nothing different here, potatoes, onion, garlic, cream & milk baked until crisp on top and soft in the middle.

Green Salad
◊ With French Dressing, of course.  Proper vinaigrette, home made.

Dessert
Tarte Tatin and cream.
◊ Used Golden Delicious apples and had enough for a double layer of apple crescents (cut into eighths).

Cheese platter was abandoned due to lack of interest.

.



Wednesday, 11 July 2012

Clever Little Google! Sneaky Little Google!


I had heard about things that you could do with Google Images - notably dropping an image into the search box and letting Google Images look for matches.  Said to be a good way to identify those long forgotten buildings in your holiday happy-snaps.

Tried it with the photo of Martin & Roni, above.

Google Images found no matches as such but was able to recognise the poster on the wall behind them.



Monday, 9 July 2012

Three Boys and a Girl

Martin & Roni

Our three sons - Simon, Richard & Martin.
Inverse relationship between height & age.
.

Saturday, 16 June 2012

Blooms Day Dinner


June 16th, Bloom's Day.  
The day on which the story in James Joyce's novel 'Ulysses' takes place.

A good enough reason for a themed dinner.

Starter: Pumpkin & Gorgonzola Tart; served with a dressed rocket salad.
At one point, Leopold Bloom stops for a Gorgonzola sandwich and a glass of burgundy.  That's the Gorgonzola connection.  I found a potato and Gorgonzola tart recipe which enhanced the Irish connection but, as I want potato in the main course, have opted for pumpkin.

Main: Pork Loin Chops with Colcannon and Guinness Gravy.
Colcannon is like an up-market bubble and squeak: potato, cabbage, bacon medley.

Dessert: Banbury Cakes.
Flaky pastry with a currant and ginger filling.
Again, Leopold eats some, feeds some to the ducks.

Coffee, vanilla fudge & Irish Cream.
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Thursday, 14 June 2012

The World's Most Misunderstood Health Food

Graphic by KaiThePhaux.

I have to give a 'persuasive' talk that 'sells' a product or an idea for a course I have been doing.  No sense in choosing some thing easy, is there?   So, for you personal amazement, I give you a sneak preview of my talk.

The World’s Most Misunderstood Health Food.

Good Evening,

It is entirely fitting that, in the week when the Northern territory Coroner found, finally found that Lindy and Michael Chamberlain were innocent of the death of their young daughter, Azaria, that I should be standing here before you.

I, too, am here to right a great wrong, to right a terrible public perception of guilt and derision that hangs over a product that has been grievously slurred by large pigeon-breasted women in floral frocks in mother’s clubs across the nation.

I refer to that iconic breakfast food (Uncovers box) – Froot Loops!

And, yes, I sense your mirth, I sense your feeling that this is a comic presentation and not one of great substance or worth but I intend to prove that Froot Loops are a serious contender for the designation of being the Health Food of a Nation.

Certainly more worthy than an ice-cream.

I will start by showing you how much better they are than other perceived health foods and then I will show you how they contribute to nations emotional wellbeing.

Would any among you argue that honey is not a healthy food?  And what of dates? Dried figs? Or indeed any dried fruit?  Do these all not get the public acclamation of healthy foods, commendable foods, foods fit for our dietary attention?

And yet they all have more sugar than Froot Loops.

Think about that (pause)…

And who would argue that milk, cheese, eggs, meat, fish, oats, sardines and ice-cream, the aforementioned iconic Health Food of a nation, are not healthy and yet they all have considerably more fat than Froot Loops.  Oats, the sustaining cereal of the wild Scots and well recognised as a healthy breakfast, have six times the fat content of a similar portion of Froot Loops. 

And I am not differentiating between good fats and bad fats here,  just fat.  Froot Loops have a mere 1.5% fat in total.

And what of iron?  That essential mineral for the healthy transfer of life-giving oxygen around the body?  Do normal cereals - oats, wheat, corn, rice – have more iron than Froot Loops?  No.  Do green vegetables have more iron than Froot Loops?  No.  Does meat have more iron than Froot Loops?  No, it doesn’t. 

Yes, that surprised me too but the only meat that has, weight for weight, more iron than Froot Loops is liver and, if you are like me and indeed most normal people, liver is not a big source of dietary iron in your life.  My own homemade chicken liver paté excepted, of course.

Consider the following list:  (recite slowly) Pineapples, bananas, cherries, watermelon, figs, raspberries, persimmons, pomegranates, apples, quinces, melons, pears, peaches, plums and grapes.  They all have something in common.  Yes, granted, they are all fruit.  And they all have less vitamin C, weight for weight, that Froot Loops.  And I also grant you that Froot Loops are not up there with the citrus heavy weights when it comes to Vitamin C but, as you could see from the list, it is no slouch either.

And let’s not forget folate, that essential element for the prevention of Neural Tube Defects in new born babies.  Now, I wont try and list all the folate levels here.  Just let me say that in a database I have of compositional data for 822 different foods, 784 of them, that’s over 95%,  784 of them have less folate than Froot Loops.  The 35 food that contained more folate than Froot Loops included nettles, liver and turnip greens.  Again , not the biggest movers at the express checkouts across the land.

And surely there is a sweet irony that a hollow cereal will play such a telling role in redressing a tubular deficiency?  Actually, have you thought about this, they look like little inner tubes, don’t they?  Perhaps they have a better claim to be called LifeSavers than that well know confectionery?  A confectionery that has considerably more sugar than Froot Loops and no folate what so ever.  Some Lifesaver!

Now, I am sure a lot of you are thinking “what about the colours?”.  Certainly they were an issue.  Once.  Not any more.  When I first met Froot Loops, and I blush to recall how many years ago but will admit that I am talking double digits, Froot Loops were artificially coloured.  Tartrazine, Brilliant Blue, Green S, Sunset Yellow, Allura Red – all coal tar colours and all recipients of the hyperactive finger of scorn.  Maybe rightly, maybe wrongly, this is not the talk to debate that, but how many of you realize that Froot Loops are now coloured with things like turmeric?  Paprika?  Carmine?  Chlorophyll?

That’s right, Ladies and Gentlemen, Froot Loops are now coloured with some of those amazing super foods that are so praised by nutritionists and cutting edge advertisers for their antioxidants, polyphenolics and free-radical mopping up constituents.  These are new age Froot Loops, Froot Loops that will soak up free-radicals faster than they will soak up warm milk.

And I could go on and on here, showing how the compositional perfection of these little rings of goodness stacks up against other more recognised but less credentialed foods.  You just need to read the label to see that they have the essential B vitamins – Thiamin, Riboflavin and Niacin – that they have other minerals, such as sodium and zinc. 

Granted their level of fibre is not high, a mere 2.4%, but still respectably higher than the levels found in most fresh fruit and vegetables.

Finally, before I move on from the compositional virtues of Froot Loops, let me just point out that they are made with a mixture of corn, wheat and oats.  Have you not heard dieticians extol the virtues of a varied diet?  Here you have a medley of cereals in one small doughnut of virtuous pleasure.

But enough of the physical attributes.  I also want to point out their psychological benefits.  Did you notice how you all laughed when I told you the topic of this talk?  Each and every one of you benefitted from a wave of health giving endorphins washing through your body when you laughed.  This sort of warm and fuzzy benefit is usually only received from new babies and small kittens.

And look at kids, the ones with enlightened parents, look at the way the kids light up with delight when they have Froot Loops to eat.  It is as if instinctively they realise how good they are for them.  And if they are not eating them as a cereal, they are making a necklace with them, stacking them up in piles, trading them, using them as edible currency in Fantasy Land Monopoly.  They are a source of constant pleasure and give an enhanced learning experience.

So, in summary, Ladies and Gentlemen, I commend Froot Loops to you.  They have been grievously maligned over time by ignorant but well-meaning critics but the current new-age Froot Loop, is the super food of its time.  They are packed with nutrition, run rings, nay loops, around other so called health foods, they taste good, and they are fun.

With such credentials, how can they not be a super food?

Thank you.

Sunday, 10 June 2012

A slight change of plans...


The possums have found a new path to the tamarillos.

(I have visions of them singing "Is this the way to Tamarillo?" in surprising baritone voices.)

So I have harvested them all. 

The tamarillos.  Apparently I am not allowed to harvest the possums.

So, will try poaching them.  The tamarillos.  Forget possums for the remainder of this post.

Will also try dehydrating some.  Who knows; quinces were unexpectedly magical.

Will also try a tamarillo chutney tomorrow.

Others will be sliced, sprinkled with sugar and eaten.

Had an avocado, tamarillo and onion salsa with lunch.  Not bad.  Needed some roast pork.

Anyone nearby who would like some, let me know.

Saturday, 9 June 2012

A Long Weekend Menu



Okay, here’s the plan:

Saturday

Slice and marinate meat for beef jerky.
Make Lemon Tart for Sunday dinner.

Starter: Black Pepper Prawns
Main: Tandoori Lamb Loin Chops with salad and pappadums
Wine: Traminer Riesling
Dessert: Poached Quinces with ginger and yoghurt.

Sunday

 Put beef jerky in dehydrator.

Starter: No, better not.
Main: Home-made spinach & ricotta cannelloni.
Wine: a sparkling Shiraz.
Dessert: Lemon* Tart & Cream.

Monday (Queen’s Birthday Holiday)

Try not to eat all the beef jerky.

A ‘Jubilee’ Dinner
(requested by the UK elements.)

Starter: Almond Soup
Wine: Chardonnay.
Main: Roast Beef, roast potatoes, various vegetables.
Wine: Shiraz.
Dessert: Queen of Puddings (of course!).

Tuesday to Friday

Heart Starter: Short black.
Lunch: Something light.
Main: Something poached.
Dessert: Ahhh…I don’t think so.

Stay tuned for a post-weekend update:
as Robbie Burns was known to say, the best laid plans
of mice and men and, indeed possums, ‘gang aft agley’.
◊◊◊
* First post had lime instead of lemon.
Error picked up by external quality auditor.
Corrective Action Report initiated.

Wednesday, 25 April 2012

Meanwhile, below the tamarillo...


Garlic, leeks & shallots in the front block.  Remnants of  parsley & silver beet in the back.  Broad beans earmarked for the back block.  The last of the basil in the tin pot, a bath of mint in the distance.

 Turnips, swedes, beetroots in the back block.  Salad bits in the front.  Tubs have rhubarb, garlic, cabbages, garlic chives, herbs.


Back block has salad things (will have sapphire potatoes once seed potatoes are available), front block getting its turn with green manure.  Sage in the front pot.  Snow peas in the bin closest to the wall.

No armistice here!


It's ANZAC Day in Australia, commemorating the pure folly that was the Dardanelles Campaign in World War 1. 

Here, at the front in Burwood, the war continues.

The above rat trap, on a brick wall, is what protects these tamarillos...



from the fate of the apple tree at the other end of the brick wall:


Sure the net helps a bit bit, but didn't stop the possums.  A few sore toes did.
...

Monday, 9 April 2012

The (F)easter Holidays


I'm an atheist, so Easter wasn't that much of a religious experience although I am looking forward to tonight's debate between Richard Dawkins and Archbishop George Pell on the ABC.

No, Easter was a Feaster for the Burwood crew.

Friday Breakfast - Hot Cross Buns.  Of course, I had waited a year for them.

Friday Dinner:
Mushrooms Kilpatrick as a starter.
Roast Lamb, baked potatoes and salad for main
Individual Bread & Butter Puddings, made with hot cross buns, for dessert.

The lamb is unusual - it is cut to the bone in a series of slices that makes the leg look like a pile of chops held together by the bone.  A stuffing made of parsley, garlic, capers, anchovies, breadcrumbs and olive oil is smeared between the slices and then the whole lot tied up with string and roasted.  To carve you just slice down the bone and there you have it.  Yummy chunks of aromatic roast lamb.

Made some microwave marmalade while all this was going on.

Saturday Breakfast was toast and marmalade.

Saturday lunch was wraps made with leftover lamb, stuffing and garlic yoghurt.

Saturday dinner was sous vide lamb backstraps (58degC, 2hrs), browned on the BBQ,  sliced and served on a bed of home-made hommus, garnished with garlic yoghurt, thinly sliced red onions and roasted walnuts.  Tomato side salad.

Sunday breakfast was boiled eggs.  Tried Heston Blumenthal's method (bring to boil, cover, take off heat, wait 6 min and serve) but slightly overcooked them - yolks just past runny.  Need to practice.  Plus toast, croissants, chocolate...

No Sunday lunch needed.

Sunday dinner:
Pumpkin and Fetta 'tarts'; experimented with taco shells.  Tasted great but hard to manage with a knife and fork.
Lamb with cauliflower mash and chickpea pancakes.
Almond cakes with pureed quince and Greek Yoghurt.

Monday lunch - toasted sandwiches with a medley filling from the leftovers.

Monday Dinner: Bung-Ho Pork.  Named after Margaret's Dad who liked the dish and also had the habit of walking into room with a general greeting "Bung-ho!".  The meat is belly pork, usually slow cooked in a soy/sherry/ginger/star spice/cinnamon mix.  Today I am trying a variation in a pressure cooker I got for my birthday.  Served with rice and sliced spring onions.

The diet starts tomorrow.
...

Sunday, 8 April 2012

Tamarillo protection






After the possums got stuck into the green tamarillos I netted them and also put rat traps on the brick wall to pass on the message that sore toes await anyone who walks along the wall.

Seems to be working - they are developing colour nicely.
...

Saturday, 7 April 2012

Sous Vide playing

Bought a Sous Vide controller on-line from a crowd in Canada.  (Don't you love the internet?)

Plug my rice cooker into it, fill it (the rice cooker) with water and the controller then maintains the desired temperature of the water.  Why?  Sous Vide cooking is low temperature cooking.  For example, I am currently cooking lamb backstraps at 58degC (136F).  They will be done in 2hrs and then I will quickly brown them on the BBQ.

They should be moister.

Here is the space to watch:  [Late breaking news: Delicious!].

Have done chicken breasts (70C/158F) and they were much moister than normal method.  Plus can't overcook.

Fish is brilliant.  Moist & flaky.

The jury's out on eggs.  A couple of attempts were less than encouraging.  The white was not set to my liking.  But early days.
...



A high maintenance love affair.


I have a quince tree.

I love quinces but I am not alone:

Moths love them.
Ants love them.
Mould loves them.
Last year even rats loved them.

You can't eat them raw.
You have to cook them.   Because of the moths, ants and mould, there is a lot of halving, coring, trimming, quartering and peeling.  You then stew them or bake them.  As mine are never whole, pristine fruit like the ones in the photo, nabbed via Google, stewing is the go.

Before you leap in and tell me about Quince Paste, let me say I tried making it one year.  It becomes a seething, boiling, volcanic hell-hole of a saucepan.   It spits lava at you.  Hot, blistering lava.  The only sensible way to stir it is with a towel wrapped around your arm.

But I have found a better way:  dehydrate the poached segments.

They dry to a beautiful texture that goes beautifully with a nice cheddar.

Today I cooked the remainder of our crop.  A lot of trimming and peeling.  The worm farm got the trimmings, happy little worms.  I get the rest.

Some of the stewed fruit will be dessert, the remainder will hit the dehydrator.  Can't be bad.

Monday, 12 March 2012

After a long absence...


After a long absence from the brushes, spent some quiet time in the gazebo doing an abstract forest scene.

Looks better at a  distance at the moment.

...