Sunday, January 31, 2010
Saturday, January 30, 2010
This is a wow factor salad!
Recipe:Grilled Atlantic Salmon Salad with Wasabi Mayonnaise Dressing
2 fresh fillets of Atlantic Salmon
2 tablespoons soy sauce
2 tablespoons hoi sin sauce
3 organic eggs
4 new potatoes
1/2 a punnet of grape tomatoes, chopped in half
300g green beans
Mixed lettuce and watercress salad leaves to serve
a few sprigs of dill or fennel fronds
100g Doodles Creek Wasabi Mayonnaise
1 tablespoon horseradish
Salt and pepper to taste
a squeeze of lemon
Boil eggs leaving yolks just set, soft and bright orange. Cool, shell and cut into halves.Remove stringy ends from the green beans and blanch them whole. (Blanching them whole prevents nutrients leaching into the water) Drain in iced water. Chop into halves or thirds. Place potatoes with skins still on in the microwave and steam for 5 minutes.(Most nutrients in vegetables are just under the skin surface.I try to cook with the skins on my vegetables wherever possible for this reason.)
Toss the salmon fillets in the soy sauce and hoi sin and grill on a hot BBQ plate for two minutes on each side. The centre of each steak should still be pink and rare.
Mix the Doodles Creek wasabi mayonnaise with the extra horseradish ( I like my dressing to have a little kick of heat but leave out the extra horseradish if it's too pungent for you) and set aside in the fridge.
Arrange salad leaves on a serving platter. Scatter with the potatoes, beans and tomatoes. Gently tear salmon into small chunks and arrange on top. Garnish with eggs, dill, a drizzling of the dressing, a squeeze of lemon and a good grating of fresh black pepper.
Serves 4 people.
I love salmon this way.. so rare it melts in your mouth
This is a salad that ticks all the boxes.... tasty, nutritious, filling, looks like you've been slaving in a hot kitchen all day and only takes 20 minutes to prepare!
There's also been some new inedible additions to the edible balcony...
4 deckchairs to replace the old blue ones.
They're made from teak and covered with a non-fade, synthetic, striped fabric.
They are from a wonderful collectibles store in Surry Hills, Sydney called Ici et La
The colours seem to echo the colours of the herbs, vegetables and flowers on the balcony.
And best of all they fold away when they're not needed!
Tuesday, January 26, 2010
When it comes to Australia Day I'm a proud traditionalist. Nothing but a barbeque will do. So for lunch we cranked up the Baby Q Weber, threw on a few snags while we watched the
celebrations on the harbour.
This was effortless cooking on a hazy and humid day.
... on went a few pork toulouse sausages from Fratelli Fresh and a few garlic, rosemary and lamb ones in honour of Sam Kekovich!
the Weber did another sterling job....
I served the sausages halved, wrapped in some sourdough bread with onions and tomato sauce.
Needless to say they were delicious - smokey and aromatic...
For the salad I tossed together some balcony tomatoes, purple and lemon basil and a tore off a few chunks of fresh buffalo mozzarella (store bought... sadly no room for a buffalo on the balcony - yet!) dressed simply with some Jervis Bay olive oil and a little balsamic vinegar.
It was a good day to be Australian.
Monday, January 25, 2010
The first red pepper bud flowered on the weekend. It's as delicate as a snow drop; pure and white with velvety teardrop-shaped petals - in sharp contrast to the hot pungent red peppers they'll metamorphose into!
I planted the seeds in the second week of November and, according to the growing instructions, come late February I'll be cooking up some long red horn peppers on the barbie. ....
Sadly growth and death are part of every garden and I returned from my south coast trip to find the marigolds I'd planted around the base of the curry leaf tree curry covered with strange grey spots.
A quick google search helped me identify it as botrytis blight - a common fungal disease that strikes marigolds.
Friday, January 22, 2010
Another exciting Jervis Bay enterprise is Source Food Co. which - as the names suggests - sources the best local produce and sells direct to the consumer from a rustic shed in Huskisson. No pesticides, no chemicals, no supermarkets. Source is also ambitious in its aims to teach people the lost art of how to grow food. The owner showed me a huge glossy purple eggplant grown by a 12-year-old boy in his backyard!Inspiring.
Thursday, January 21, 2010
Sadly it's time to head back up the coast to Sydney - but not before a stop at one of the most idyllic hideaways on the planet.
The tour operators will tell you that Hyams Beach is famous for it's entry in the Guinness Book of Records for the whitest sand in the world. True that may be. It's pretty white. But its cool, crystal, clear waters have to been seen to be believed. To swim in these waters is to relive some of the better moments from Blue Lagoon.Not a stone on the beach. Not a piece of seaweed or debris in the ocean. Just deep refreshing endless water.
We snaffled some last minute accommodation at the Hyams Beach seaside cottages one street away from the beach.
The pastel-coloured ,weatherboard cottages were originally built to house seasonal whalers and fishermen.
After undergoing extensive renovations they are now a very comfortable getaway for couples.
Digital TV and heater in the lounge...
A lovely verandah to sit on while you have your morning cuppa and listen to the parrot symphony in the overhead gums.
A little kitchen with all the essentials - electric frying pan, toaster, microwave, fridge and crockery
Another comfy bed and great large shower
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Wednesday, January 20, 2010
I'd be lost without my food bibles. They can be found in the car, in my handbag, on the bookshelf and on my lap top...
The food philosophy at the River Moruya is to housemake what they can and source everything else locally.
These gloriously fresh salads leaves made every other salad leaf we'd had before taste like grass clippings.
oh to be a rabbit!!!!!
This was an entree of three delicately tempured oysters served on discs of house-made black pudding with a piquant tomato relish. The black pudding was rich and smokey.
House-made bread with nigella seeds
Pan-fried blue eye cod with blue swimmer crab-filled tortellini
Mustard vegetable pickle (Mark's favourite)with Maffra cheddar cheese and biscuits
The River Moruya doesn't follow trends. It sets them. Fresh, local. Quietly letting the ingredients shine not the chef's ego.