Blue Skin Bay Leaf Summer
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Transcript of Blue Skin Bay Leaf Summer
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1
The Blueskin Bayleaf, aka Rowan Holt,adores cooking, creating and roaming
around looking for interesting ingredients. She has three young children and has
lived with her husband in Warrington since 2002. Rowan is a qualied cooking
teacher and has written regular recipes for the Blueskin News for the past 6 years.
The Blueskin Bayleaf has always wanted to write a book and has invited parentsof Warrington Playcentre to contribute their talents too for this summer edition.
Unless specied, all recipes are written by Rowan.
All proceeds from this book will go towards childrens resources.
Brendan Holt loves everything Warrington and has drawn the beautiful boat onthe back cover. He helps the Bayleaf immensely every single day x.
Livia Young and Jared Gee are actually professional chefs, caterers, and own
Cilantro, a wonderful caf on Moray Place. Livia has drawn superb food still life
pictures for our book.
Miwa Kitaoka-Pophamhelps us at Warrington Playcentre with tea ceremonies
and kimono. She has also provided the wonderful calligraphy drawings.
Al Cameron and Mary Jane Mirfnhave shared some of their family history withthe recipes and their own talent with the cool and funky pictures.
Katherine Smith-Holleyhas two children at Warrington Playcentre and truly loves
it here because she commutes from Palmerston every week to be part of our
Playcentre!
How to use this book:
Please readallrecipescompletely rstbefore starting,assome
arewritteninconversationalmodeandthereforesomenecessary
advicemightbedeliveredrandomly.
Remember:littletforalittle5mlteaspoon,BIGTforaBIG15ml
Tablespoon.
AlltemperaturesareindegreesCelsius(C).
Chiffonade:isaFrenchwordthatmeanslightaschiffon.Cutyour
herbsasnelyaspossibletoachievethis(likeyouseeinrestau-rants).
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1 pork belly
dicedcockles
Marinade:
3 cups white wine
5 cloves garlic
4 shallots
6 bay leaves
2 tablespoons paprika
Ameijoas Na Cataplana
2
There is something very satisfying about knowing there is pork bellybrewinginadeliciousmarinade,gettingreadyfordinner!Allyouneedforthisrecipeisafriendlybutcher(forthepork)andadrypairofgumboots(tocollectyourcockles).Goodeggsforthepastaareessential.
MycousinmarriedaPortugueseman,andthisrecipewasinspiredbyhiscooking.Ihaveadapteditsomewhat,touseingredientsthatarereadilyavailablearoundhere.
Marinadethepork,thentakeitout,reservingtherestofthemarinade.Fryporkoffinbutterandoil.
Scrubandcleancockles.Steamopencocklesinthemarinade.
Stirthroughfriedbaconand1 cup cream.
Stirthroughchiffonnadeparsley and coriander.
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3
Servewithfreshpasta:
4 large free range eggs
500g our. Use high grade or strong Tipo 00
Put ingredients in a food processor and mix to a dough, about1minute.
Turnontoaouredboardandkneadforanothercoupleofminutes.
Wrap in paper or cling lm and let it rest in fridge for at least10minutes.
Rolloutasthinasyoucanandshapeasyouwish.Longandat,youcancutorripforrusticshapes
oruseapastacutter
ifyouhaveone.
Livia
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4
Trythisforanentreewhenentertainingguestsorasasimplesupper.
3 small fresh beetroot, peeled and chopped
1 large potato, peeled and chopped
1/6 of the combined weight of the potato and beetroot in plain our
75g unsalted butter
4t fresh sage, chopped
50g stilton, crumbled
salt and freshly ground black pepper
extra our, for rolling
Filltwomediumpanswithsaltedwaterandbringtotheboil.Cookthebeetrootandpotatountiltenderseparatelyinthetwopans.Drain,returntoonepanandmash.Beatintheour.Onaouredsurface,kneadthemixturefor1-2minutes.Divideintostrips,rollandcutinto2.5cm/1incubes.
Inaseparatepanofsaltedwater,boilthecubesfor2-3minutes,stirringoccasionallytopreventsticking.
New ways to use beetrootIt is always good to have new ways to use beetroot, even thoughtraditionallyslicedandpreservedisveryhardtobeat...insandwiches
withfreshwhitebread,iceberglettuceandlashingsofmayonnaise.
Beetroot Gnocchi
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This salad is lovely with fresh bread and poached eggs, or as anaccompanimenttoroastedgamemeatandpotatoes.
2 large beetroot, peeled
2 large carrots, peeled
quarter-cup orange juice
2 cloves garlic, crushed
1 teaspoon fresh ginger, grated
salt and pepper
1 tablespoon poppy seeds
quarter-cup parsley, chiffonade cut
Gratethebeetrootandcarrotandplaceinamediumsaucepan.Addorangejuice,garlic,gingerandsaltandpepper.Bringtoasimmerandcookfor
5minutes.Removefromheat,addpoppyseedsandparsley.Stirthroughandservewarm.
Meanwhile,inasmallfryingpangentlymeltthebutter.Stirinthesageandseasonwithblackpepper.Drainthegnocchi.Servedrizzledwithsagebutterandascatteringofstilton.
Tasty Beetroot Salad
Al
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warm,pepperyscentwithananiseundertone. For best results use
freshtoavoursalads,meats,sh,chickenandeggdishes.
SAGE PURPLE - Salvia ofcinalispurpurea-Perennial
Height: 75cm Space: 45cm
Sunny, light well drained soil.
Bushyshrubwithstronglyavouredpurpleleaves(sometimesreferredto as Red Sage). Use as a teafor sore throats. Place amongst
linen to discourage insects. Useleavesfreshordriedwithrichfattymeats or in stufng for poultry.Very attractive specimenherb forgeneral garden planting, mauve-blueowers.
SAGE OFFICINALIS -
Salvia ofcinalis-Perennial
Height:90cmSpace:45cm
Sunny,lightwelldrainedsoil.
Bushy shrub with square green
ManyherbsgrowreasonablywellinWarrington.Herbscanbealittle
fussyaboutsoilstypesandaspect,which is why I have includeddetailedinformationoneach.
Choose sprigs of your selectedherbs. Cut them to about 10cm-12cm.Tie togetherwith unwaxed string.Add to casseroles, soups, stewsandsauces.
The bouquet garni will releaseavours while cooking. Removebeforeserving.
Herbs
TARRAGON FRENCH -Artemisia dracunculus
Height:90cmSpace:30-45cm
Sunny,lightwelldrainedsoil.Frosttender.
French Tarragon has the renedavour indispensable to classicFrench cuisine but needs winterprotection. Glossy long green
leaveswhichreleaseabittersweet,
Bouquet Garni Blueskin Bay style a posy o avour
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leaves. Generally mauve-blueowers. Leaves when dried arehighly aromatic and pungent.Placeamongstlinentodiscourageinsects, or burn on embers todeodorize animal and cookingsmells.Useleavesfreshordriedwith richly fatty meats, mix withonions for poultry stufngs. Rubfreshleafonteethtowhiten.Prunefrequently.
THYME PIZZA -Thymus sp-Perennial
Height:30cmSpace:30cm
Sunny,lightwelldrainedsoil.
Shiny, broad leaf, semi-uprightgrowthhabitwithaavourlikenedtooregano.AperfectcomplimenttoItaliancuisine.
ROSEMARY UPRIGHT -Rosmarinus ofcinalis-Perennial
Height:75cm
Sunny,welldrainedsoil.
A classic attractive evergreen
upright shrub with blue owers.Cultivated for its richly aromaticleaves, use either fresh or dried.Theowerspikesappearinwinter,spring, autumn, and brings beesfrom far and wide. Rosemaryshould be pruned regularly. Drypruned stems and burn on yourreorbarbecueforalovelyaroma.Useleafinpotpourri;layinsprigsamongstlinen.
BAY TREE -Laurus nobilis-Perennial
Height:700cmSpace:120cm
Full sun, rich moist well drained
soil.
Hardy,windtolerant,possiblefrostdamage but will regenerate. Willgrow in any reasonable soil butgood drainage essential. Growswell in tubs with reasonable
watering requirements. Highlyperfumed creamy owers insummer. Dark green aromaticleavesmuchusedforavouringincooking.Excellentscreeningplantwhen planted 1m apart. Lawnspecimen (formally clipped) orbackgroundshrubinlargerborders.
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Thisisasweetlittlerecipethatmakesasubtletreattoservewithteaorcoffee.Chamomileisprovingtobequiteahardylittleherbdespiteitsgentlenature.Itdiesdownatinybitoverwinter,otherwiseappearsto
haveowersallyearlong.
Biscottiareverysimpletomake.ThewordisItalianforbiscuit,literallytwicecooked.
Icing
1 cup icing sugar
2t very strong brewedchamomile tea
1t butter
Chamomile Biscotti
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2 1/4 cups plain our
1t baking powder
1/2t baking soda
1/4t salt
2/3 c sugar
2 eggs
3t honey
1/2t vanilla
2t orange zest
5t very strong brewedchamomile tea
Preheatovento180Candadjustracktomiddleposition.Inamixingbowl,sifttogetherour,bakingpowder,bakingsodaandsalt.Set aside. In a separatemixing bowl,whisk together sugarandeggstoalightyellowcolour.Stirinhoney,vanilla,zestandtea.Addindry
ingredients,foldingbattertogetheruntiljustcombined.
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Dividebatterintotwoequalsections.Withouredhandstopreventsticking,formeachhalfintoalog(approximately3incheswideby3/4incheshigh)andplacelengthwise
onbakingpaper.Besuretoplacelogsat
leastoneinchapartfromeachother.
Bakelogsfor35minutes.Removefromovenandcoolfor10minutes.
Reducetemperaturedownto160deg.
Usingaserratedknife,cutlogs
diagonallyinto1/2-inchthickslices.Layslicesontheirsidesonthetraybeingcarefulnottoovercrowdthetray.Returntoovenandbakeforanother
15minutes,ippingtheslicesoveronce
halfwaythrough.
Removefromtheovenandcool.
Youcanenjoyasisordrizzlewith
chamomile-spikedicing.Tomaketheicing,simplystirtogethericingsugarwithhotchamomileteaandatable-
spoonofbutter
anddrizzleovercookieswithafork.
Livia
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1 1/4 c mix of gingernut and malt biscuit crumbs
80g butter, melted750g cream cheese, softened
3/4 cup caster sugar, 1 1/2 t vanilla, 2 eggs
200g greek yoghurt or sour cream
400g jar cherries, drained, liquid reserved
dash of brandy and 1 t grated lemon rind
1/4 c caster sugar, extra
2 t cornour
Combine biscuit crumbs andbutter.Press into thebase of agreased22cmroundspringformtin.Chill.Beathalfthecreamcheese,1/2csugarand1tvanillauntilsmooth.Beatintheeggsoneatatime.Pourmixtureintotinandbakefor20minat180C.Coolfor5minutes.Beat the remaining cream cheese, sugar, vanilla and lemon rind untilsmooth. Then add the yoghurt or sour cream. Pour over the cookedbaseandbakefor10-15minutesoruntiljustalittlewobblyinthecentre.Removefromovenandcool.Chill.
Combinethe1/4ofcherryliquidwiththecornourtocreateapasteinasmallsaucepanonmediumheat.Slowlyaddtheextrasugarandtherestofreservedliquidandstiruntilthesyruphasdarkenedalittleandthickened.Stirinallthecherriesandbrandy,takeofftheheat.Cool.Pourcooledcherrytoppingoverthecoldbaseandchillforatleastanhour.
Carefullyremoveoutsideoftinandpresentonalargeplate.Whenyousliceityouwillrevealthefourlayersbase,cheese,yoghurt,toppingdelicious!
Cherry and Gingernut Biscotti Cheesecake
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11
Chocolate Eclairs
Along with saying pleaseandthankyouandnotwipingyour
face on the tablecloth, I also considerknowinghowtomakesuperbchocolateeclairs
asessentialgoodsocialetiquette.Onceyoumasterthis,youwillneverbestuckforaplate,atreatfamily
dessert,giftsorevenaweddingcake.Mysisterhadastackofoveronehundredlledwithcustardanddrizzledin
saucetocelebrateherspecialday.Itwasalsohowwelearntfractionsasachildaroundthedinnertableaswecarefullyandfairlydividedthem.
Bring1 cup waterand50g buttertoarollingboil.
Dumpin1 cup ourandmixtogetherquickly.
Setasidefor1or2minutestocoolslightly.
Add3 eggs,oneatatime,beatingthroughlyaftereachaddition.
Greaseatraywithbutterandsprinklelightlywithwater.Bakeat200Confanbake.Takeoutofovenandmake
aslitineacheclairtoreleasesteam.Cool.
Icewithchocolateicingandllwithwhippedcream.
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Cod fsh
Sautslicedonions,redpepperandgarlicuntilsoftandstartingtobrown.Addseasonings.
Place cod llets in oven proofdish, cover with red peppersand onion mix and bake in a
moderateovenfor20minutes.
Servewithcouscous.
ByAl Cameron
cod llets
red pepper
red onion
garlic
olive oil
moroccan seasoning (paprika,coriander seed, cumin,cinnamon)
salt and pepper
tomatoes
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Al
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Livia
This recipe is from the Anahata Yoga Retreat, in Nelson. I love it.We are lucky in Blueskin Bay to have access to fresh kelp. Simplycollectitcleanfromthebeachorrockpools,bringithomeandwashitthoroughlyinwater.Hangtodryontheclothesline.Whenitisdry,putitinthefoodprocessoruntilitisthetextureyoulike.Fineisgoodforbakingandcoarseakesaregreatforsoupsandcasseroles.
Cooking is allaboutbeingcreative.Here is abase recipe anda fewhintsastowhatotherlittlegoodiesyoucanadd.Makethemyourownexpressionandenjoy!
Note: Please never compare carob to chocolate! Carob has its ownspecialavour.
Base:200gm almond our
1 cup coconut
4 tablespoons carob powder
1 teaspoon kelp (ne)
2 cups of dates
water and spices
Conscious Cookies
Simmerdatesinwateruntiltheybecomeasoftpaste.Combinedatepastewithall other ingredients, then add water/soyamilk untilmoistenoughtorollinballs.Pressslightlyandbakeuntiljustcrispywithgooeycentre.(1520minutesat180C).
OptionalExtras:peanutbutter, tahini, seeds, nuts,
other fruit
Spices:ginger, nutmeg,cardamom, mixed spice,cinnamon
Cocoainsteadofcarob,chocdrops,caroborchocolate
pieces,etc
1 is medicine,
2 is food
3 is poison
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Duckhasahabitofbeingcookedasaheavydish,andisdoesnothavetobethisway.True,duckcookedinamandarinororangesauceisdeliciouswithroastkumaraandbraisedbrusselsprouts.
Autumn Duck Salad
grilled duck breast with fresh citrus and cranberry relish
2 whole duck breasts
coarse (kosher) salt and fresh ground black pepper to taste
4 handfuls lettuce(lambs, paris coswhatever you have going)
Preheatthegrilltolow.Oilthegrillrackandjabaforkrandomlyintothesideoftheduckbreast,piercingthroughtotheesh,toallowsomeofthefattocookoffduringgrilling.Seasonliberallyonbothsideswithsaltandpepper.Placeskinsidedownonthegrill.Cookoverlowheatuntilskinisbrownandcrispyandmeatistenderandpink,2530minutes.Flipandcooktoyourlikingasneeded(aroundanextra5minutes).
Removefromthegrill,rest,andcutintolengthwiseslicesaninchthick,
alongthegrainofthemeat.
Relish:3 oranges or 5 mandarins, pith and seeds removed1 cup fresh cranberries
1 onion or 3 shallots nely chopped
small handful of fresh herbs basil, marjoram, parsley
juice of 1 lime
3t light vegetable oil
Putallingredientsinapotandstirwelltocombine.Simmergentlyfor15 minutes and salt and pepper to taste. Set aside and cool to roomtemperature.Covertightlyandrefrigerate,willkeepforadayortwo.
Layerlettuceasanestinawidebowl,arrangeslicedduckbreastandservewithrelishontheside.Foranextratouch,garnishwithcalendulaowersandsomehotpotatoesforacompletemeal.
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Whynotmakeitpersonal?Hereisabasicdukkahrecipe,butIhaveseenitmadePersianwithdriedrosepetalsandmanyothervariations
tomakeasignaturestyle.Justmakesureitisalledibleinitsrawformandallthingsenduproughlythesamesize.Whatsyours?
Dukkah
1 cup toasted hazelnuts
1/4 cup sesame seeds
1/4t aky sea salt
1/4t pepper
1t cumin seeds
1t coriander seeds
1t oil
Lightlytoastcuminandcorianderseedswithoilinasaucepanfor12minutestoreleaseavours.
CombineeverythinginafoodprocessorandPULSEuntilmixtureislikebreadcrumbs.
Servewithbreadandgoodoliveoil.Dipbreadintooilandthendipintodukkahmix.
Otherpossibilities,notlimitedto:chilliakes,fennelseeds,cinnamon,driedpetalsandleaves(edibleofcourse)suchasrosepetalsandcurryleaves,dustedorverynelychoppeddriedcitrusrind,walnuts,brazil
nuts,linseed,groundcloves.
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Feta and Fresh Herb Potato Salad
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Thisperfectlyfreshandsimplesaladisalovelysidetomanydishesorasacontributiontoshareddinners.Itcaneasilybeadaptedtouse
seasonalavours.
Cut 7 potatoes, washed and peeled,into2cmcubesandboilinsaltedwaterfor10minutesoruntiltender.Whencooked,drainincolander.Mixinalargebowlwith1/2 cup good quality mayonnaise (see recipe onpage 18), add salt and pepper.
1 stalk celery, sliced
2 cloves garlic, crushed
3t fresh torn herbs (parsley, mint, basil, oregano)
Mix fresh ingedients together in a small bowl. Toss into the potatomixture.Crumble1/2 cup fetaontopandtossthrough.
Atthisstageyoucouldaddchoppedsun-dried tomatoes, olives,anchovies.... Usefreshherbstogarnish.
Livia
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French Toast with Balsamic Tomatoes and BasilAneasyandelegantbrunchorlightmeal.Thisisagreatwaytouseday-oldbreadandover-ripetomatoes.
Inabowl,whisktogether3 eggs, 1/4 cup milk, salt and pepper
Heatfryingpanwithaknobofbutterovermediumheat.Oneatatime,dip4slicesofbreadinmixtureuntilcompletelycovered,butnotsoaked.Placeinfryingpanandcookeachsideuntilgolden.
Cutintrianglesandservewithbalsamictomatoesandbasil:
4 tomatoes, cut in half, cores removed
1/2t each of salt, pepper and sugar
Placeinhotpan,slicedsideupandheatfor45minutes.
Add3tbalsamicvinegarandcookforanother2minutestomatoes
willstarttocaramelise.
Ripupbasilleavesandstirthroughtomatoes.
ServewithFrenchtoastasabove.
Livia
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Creatinggoodmayonnaiseisworthmasteringbecauseitcanbeusedinsomanywaysandisfarsuperiortothestuffyoubuy.Deliciouswitheggs,salads,insandwichesandstirredthroughpastaandpotatoes.Ifyouwishtothinitdown,useatinybitofwaterorlemonjuice.
3 egg yolks
1 clove garlic (peeled and halved)
salt, pepper
2t Dijon mustard
juice of 1 lemon
45ml salad oil, and 330ml salad oil
Placeeggyolks,garlic,saltandpeppertotaste,mustard,lemonjuiceandrstmeasureofoilintobowlofafoodprocessorwithmetalblade.Processuntilsmooth.PlaceremainingoilintoajugandVERYSLOWLYpourthroughthefeedtubeoftheprocessorwhilethemachineisrunning.Seasontotaste.Storetightlycoveredinrefrigeratorforupto5days.
Servewithasimplesalad:1 clove garlic, 1/4 iceberg lettuce, smallhandful mesclun salad greens, 2 chopped tomatoes, 2 tablespoons
bean sprouts, 1 carrot cut into ne sticks, 5 torn basil leaves(forgarnish).Rubgarlicaroundtheinsideofasaladbowluntilgarlicbeginstobreakdown.Leavebrokengarlicinsaladbowl.Washanddrainiceberglettuce.Rolllettuceleavestightlyandthinlyslice.Placelettuceandtherestoftheingredientsinbowlandtoss.Sprinkletornbasilleavesontopandserve.
Mayonnaise
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19
Thisisgreateasywinterrecipeandmakesuseofmyfavouritewintergreens:spinach,silverbeetandparsley,whichcanbegrownallyearroundinourgardens.Oreganocomesinmanydifferentvarietiesandcan
alsobegrownhereeveninwinter.
Olive oil, 3 cloves garlic, 1 onion and 2 small celery sticks
1 1/2t oregano
3t salt, pepper and 2 bay leaves
Capers and olives (optional)
1 can chopped tomatoes and 6t tomato paste
1t brown sugar
3/4 cup red lentils and 250g penne pasta
23 handfuls nely chopped silver beet or spinach
grated cheese or parmesan and chopped parsley
Finelychoponions,garlic,celery.Addpasta,lentils,stirandbringtotheboil.Turnheattolowandstiroccasionallyfor1520minutes,oruntilpastaandlentilsaresoft.Stirthroughsilverbeet/spinachandletitsitfor3minutes.Removebayleavesandservewithgratedparmesancheese
andparsley.Note:Iusuallymakethisrecipesothatthepastaandlentilsabsorbmostoftheliquid.Addmorewaterasitcooksifnecessary,oritcanbeservedasasoupifyouusemorewater.
Leftoversaregood.Freezeandreheatinanovenproofceramicdish:Grease with olive oil, pour in mix, pour over an extra half can oftomatoesand1/2cupwater,coverwithgratedcheese.Bake160Cforapproximately20minutesoruntilcheeseisgoldenbrown.Theavoursarealwaysbetterthesecondtimearound!
One-Pot Pasta By Katherine
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Picklingwalnutsisathree-weekprocessfrompickingtopreserving,itisreallyeasytomakeaplentifulsupplyofpickledwalnuts.Mushthemwithcreamcheeseforabeautifuldip(especiallynicewhen
eateninapaddockinBannockburn)orserveonantipasto,withpearsandbluecheeseandsalad.
2kg freshly picked black walnuts, 225g salt
PickwalnutsataboutChristmasbutbeforeNewYear,beforethehardnutformsinsidethegreenshinycase.Pickabucketfuland,wearingrubber
gloves,prickeachwalnutacoupleoftimeswithafork.Watchoutfortheclearjuicethisproduces.Itisdeceptive,asitstainsadarkbrown(itiswhattheyuseforfakespraytans).
Coverthewalnutswithwaterandsalt.Leaveforaweek,thendrainandrenewwithfreshbrinesolutionforanotherweekorso.
Next,laywalnutsoutontraysinadry,airyplace.Inacoupleofdaystheywillturnjetblack.Nowthewalnutsarereadytobepickled.
Pickled Walnuts
Sweet Pickling Syrup1 litre malt vinegar
500g brown sugar
1t each of allspice, cloves, cinnamon
1T grated fresh ginger
Combineallingredientsinasaucepan.Bringsyrupmixtotheboil,thenaddwalnutsandsimmerfor15minutes.
Coolandspoonwalnutsintolargejars,thencoverwithsyrup.Theywilllastforyears.
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21
Asian Pork Belly
By Livia and Jared
500g pork belly
1t white wine
4t brown sugar
2t sherry
2t soy sauce
2t honey
1/2t ve spice
1 bayleaf
6 peppercorns
2t balsamic vinegar
20ml hoisan sauce
1 star anise
1/2 cinnamon quill
Heatallmarinadeingredients,coolslightlyandpouroverporkbelly.Leavetomarinadeforatleast2hoursorovernightifpossible.Drainmeatandplaceintoaroastingdish,reservingmarinadeforbasting.
Rowan
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Quince RomanceIinventedthisrecipeonmyhoneymoonwherewefoundquincesgrowinginawildorchardontheBanksPeninsula.Wehavesincefoundoutthatquince,orthegoldenappleissacredtoAphrodite,thegoddessoflove.Dotryservingituptoalovedoneandseewhatitdoesforyou!
7 quinces, cored and chopped into large pieces
a handful (or two) of dates
1/2 cup brown sugar
1/2 cup green ginger wine
pinch of salt
Put all ingredients in pot and stew on the stove or outdoors in abillycan.
Simmergentlyfor1520minutesuntilitsallsoft.
Serveontopofaslabofvanillaicecreamandgarnishwithrosepetals(remember
toremovethewhiteheelofthepetal,
asthesearebitter).
Livia
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23
I teacha classof boys at secondary school in town and they haveclaimedthisastheirrecipe,butsaiditsokayifIshareit.Rhubarbisveryhighincalciumtoo,onecupofstewedrhubarbhasmorecalciumthanstandardmilk.
1 1/2 cups chopped rhubarb stalk
3/4 cup sugar
1/2 cup water
Placetogetherinsaucepanandsimmerfor10minutesoruntilstewy.Setasidetocool.
85g shortbread biscuits
1/2 cup almond meal
45g butter
Combineallinafoodprocessor.Greasea22cmspringformtinandlinethebasewithnon-stickpaperorrecycledbutterwrapper(mygrannystrick).Presscrumbmixtureoverthebaseandrefrigerate.
Preheattheovento140C,thenpreparelling:
1 tub (250g) sour cream
1 tub (250g) cream cheese
2 eggs
1 cup sugar
1t vanilla extract
Mixinafoodprocessoruntilsmooth.Pourthellingmixtureoverthebase.Drizzletherhubarbmixtureoverandswirllightlywithabutterknife.Bakefor1houroruntilset.Refrigerateandservecold.Serves10-12.
Baked Rhubarb Cheesecake
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Beingmynamesake,Icanthelpbutlikerowanberryjam.Itsacondimentthatgoesverywellwithgame,steaksandroast.Theberriesarenutritiousandquitedeliciousonceyouaddplentyofsugar.IenjoypickingtheseinNaesby,aftertherstfrosts,whichimprovestheberriesavour.
a 2 litre ice cream container full of rowan-berries, frost-tempered,rinsed and cleaned
8-10 crabapples, peeled and cored
600ml water
3 1/2 cups sugar
juice of 1 lemon
4-5 cloves
1-2 tablespoons cognac
pinch of salt
Cuttheapplesintosmallchunks.Putrowanberries,applechunksandclovesintoasaucepan.Addwater,bringtoaboilandcover.Simmer until rowanberries are soft (15-20minutes). Strain througha
pieceofcheeseclothorjellybag.Addsugar,stirring,untilitisdissolved.Simmerfor15-20minutesmore,oruntilthejamisrm.Addlemonjuiceandapinchofsalt.
Beluxurious:addasmallamountofcognac.Thisjamisworthyofagoodcognac.
Pourthehotjamintohotjarssterilisedwithboilingwater.Closethejarswithsterilisedlidsandletcool.Storethejamintherefrigerator.
Rowanberry Jam
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Hopefully thispeanuttybeautywillearnaplaceof longhappyhistoryinyourhousehold.Imadeitrecentlyfortwodinnerpartiesandhavebeen
askedfortherecipeseveraltimessince,sonobetterwaytogetitouttherethentopublishit!Adjusttheconsistencybyaddingmoreorlesswater.Ihopeyouenjoyittoo.
1/4 cup sweet chilli sauce
3 cloves garlic, nely chopped
1t fresh grated ginger
1t vinegar
1/2t salt
1t soy sauce
1t golden syrup
splash of sh sauce
Inamedium-sized,heavy-basedsaucepan,heatalittleoil,thenaddtheaboveingredients.Onalow-mediumheat,bringtoagentlesimmerforacoupleofminutes,thenadd:2cupsboilingwaterand 1 cup crunchypeanut butter. Stirthroughandwarmslowly;beverycarefulnottoburn.Thewaterwillmeltthepeanutbutterintoasauce-likeconsistency.Adjust
theamountofwaterasyouwishforadipyouwillwantitthickerandasadressingmuchthinner.Alsotrythinningitwithcoconut milk,whichaddsarealcharacterandcreaminesstothesauce.
Viva la Satay Sauce
Trysataysaucewith:
Greensalad,rarebeefschnitzelslices,crispyAsiannoodlesandlime
juice
Grilledchickenandsteamedbasmatirice
Celeryandcarrotsticks Pitapocketswithstewedcapsicum,eggplantandtomato
Freshlyboiledcorncobsandcockles.
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Ilovesummer,Ireallydo,andIlovesummerfruittoo.Mykidslovesummerfruitaswell,theonlythingistheirlittletummiesaresomewhat
smallerandoftentheycantquitenishthatpeachorapricotoronlyeat half a banana or quarter of a pottle of yoghurtor a third of akiwifruit.
Indmyselfpickingthroughthefruitbowleachmorningandnoticehowquicklyfreshfruitcanspoilinthewarmweather.So,tosatisfymyresentmentatturngotherwiseperfectlygoodfoodandinmybidtocreatebakingthatisashealthyaspossible,IvecomeupwithSummer
Cake.Yourfamilyandfriendswillnevernoticethatitistheirleftovers!
150g butter
1/3 cup apple juice
1 large egg
3/4 cup brown sugar
1 1/2 cups our
3/4 cup bran (orleftovermuesli?HaventtrieditbutIdontseewhynot)
2 teaspoons baking powder
2 cups mixed fruit (forexample:mashedbanana,mashedkiwifruit,choppedapple,apricots,peaches)
1 teaspoon grated lemon rind
1/2 cup yoghurt (anyavour)
Summer Cakes
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Turnovenonto180C.Greasea20cmsquaretinandlinewith2layersofwaxpaper,oryoucouldmakethisintominicakesusing12medium
mufntins.
Putbutterintoabigpan.Meltitverygently.Takeoffheatandletitcoolalittle.Addjuice.Whiskineggandsugar.Addfruit,yoghurtandlemonrind.Mixgently.
Addour,branandbakingpowder.Mixitallwell.Ifitsreallytoorunny,addanextra1/4cupofour.Spreadevenlyintothetinormufntrays.
Foralargecake,bakefor1hourorforminicakescookfor15minutes.Coolintinfor10minutesthenremoveandleaveuntilcold.
Cakescanbeglazed:
3/4 cup icing sugar
juice of one freshlysqueezed lemon
1 teaspoon coconutessence
Mix together thoroughly.Drizzle on top of cakes.This glaze will sort ofsinkintothecakenishoff with a good urry ofshreddedcoconut.
If this is not yet a stapleof your pantry, next tothevanilla,canIstronglyrecommend it becomesone?
Add coconut essence
to shortbread, pavlovas,Anzac biscuits...lots ofthings! Often you cantpick up a strong coconutavour but its a secretingredient, which makesbakingextratasty.
Coconut essence
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Aslightlydodgy-soundingrecipe,whichproveswecanmakeadelicious
nutritiousmealoutofgoodnessknowswhatwendinthebottomofthepantry.
1 small nely chopped onion or shallots
4t sweet chilli sauce
1t tandoori paste
1t soy sauce, 1/2t salt, 1t sugar
2t oil
2 cloves garlic
2t our
1t chopped chilli (optional)
4-6 pieces chicken thighs or drum sticks
4 medium potatoes, peeled and mashed
2 cups shredded silverbeet
1/2 cup liquid stock or silverbeet cooking water + 1/2 Oxo cube
1/2 cup of grated cheese (orthosefunnylittlehardleftoverbitsofblue,brieetc.Itsallgoodwhenitsmelted).
Heatovento180C.Boilthechickenfor10minutesinwater.Rinseandshred,removebonesandexcess fat.Sauteonioninoilinahotpan,addtherestofsauceingredients.Addchickenandour.Putchicken
mixtureinanovenproofdish.Spreadalayerofsilverbeetonmixture.Pour on1/2 cup liquid stock. Topwithmashed potato.Sprinklewithcheese.Bakefor12minutesuntiltopstartstogogoldenandcrispy.
Sweet Chilli and Chicken Bakewith Silverbeet and Mashed Potato
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Sushiisfabulousfastfood,italwayslooksimpressiveanditsafunsurpriseforthelunchboxes.Myhusbandsimplytakesapottlewithasoy,gingerwasabimixinitandeatsthesushirolllikeaburritowithadippingsaucehesaysittakessomeofthefussoutwhenhesdownattheboatyard.
Wash1 cup short grain ricethenstandincoldwaterfor30minutes.Drain.Placericeinamediumsizepotwithatightlyttedlid,coverwith1cupwaterandplaceonahighheat.Assoonasthericecomestothe
boil,reducetheheattolowestsettingfor10minutes.Takepotofftheheat,addseasoningandrestfor10minutes.
Spreadonaatplateortrayandallowtocool.,thenaddseasoning:
3 tablespoons rice wine vinegar or cider vinegar
1 1/2 tablespoons sugar and 1t salt
Stirtogetherinasmallbowlandaddtorice.Thenbeginpreparingthesushi:
Place1 sheet of norishinysidedownonabamboosushimatoracleanteatowel.Placeahandfulofriceontopandpatoutuntilitreachesallbuta5cmstripatthetopofthenorisheet.Layllingsinastripabout4cmfromthebottomedge.
Startingwiththeedgenearestyou,rollupastightlyaspossibleusingthebamboomatorteatoweltohelp.Whenyougettotheborderatthetopedge,wetthenoriwithwateronyourngertipsandthenrollup.Chillthesushi,jointedsidedown,for30minutes.
Serveeachrollslicedcross-wiseinto6pieces.Accompanywithpickled
ginger,wasabiandsoysauce.
Sushi
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Use this to mix through pasta and steamed silverbeet, smooth oncrackers with creamcheese or eat it straight from the bowl with ateaspoon.
300g grams olives
3 anchovies
50g sundried tomatoes
3 tablespoons capers
3 tablespoons extra virgin olive oil
2 small sprig of fresh thyme or 1 teaspoon dried thyme
squeeze of lemon juice, salt and pepper
Combine all ingredients in a food processor, then taste and adjustseasoningstosuit.
Tapenade
Sushillings:
chicken,
avocado,nely
slicedspringonion,capsicum,
carrot
salmon,tuna,
prawns,craysh
shredded
omelette,
mayonnaise,tomato
Becreativetrydifferentthings!GoandeatsushiataJapaneserestauranttogetideas!
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Tuatua ChowderBy Als mother
Leavetuatuaovernightinabucketofwatertospitoutthesand.Shelltuatuaandnelychop.Minceornelychoponionandgarlic.Sautinbutteruntilsoftandclear.Addtuatua.Frylightly.
Tuatuaarebrightyellowmolluscs
living inside broad, white,triangular shells. They can begatheredbywadingintotheseaonWarringtonBeachuptoyourtummyandkickinguptheshellswith your feet. Sometimes theshells grow in such abundancethat they dent their neighbours
shells,butremembertoobservethe shery notice posted at theendofthebeachaccessroadforquotanumbers.
Add 2 tablespoonsour, pinch of salt andpeppertomakearoux.
Add2cupsmilkorstockandcream.
Stir until simmering,avoidboiling.
Addchoppedparsleyandserve.
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Zucchini, courgettes, scallopinicall them what you willand if youhavebeengrowingthemthisseason,bynowIamsureyouwillbeready
towelcomeanewwaytousethemup.Ireadinabooklately(Animal,Vegetable,MiraclebyBarbaraKingsolver -a fantastic read), that theonlyreasonanyoneinhercommunitywouldlocktheircarsinsummerwassonoonecouldleavethemabagofzucchinisonthepassengerseat!Yes,theygrowbeautifullyandrelentlesslyatthistimeofyear,sohereyougothreefreshideas.
Zucchini Madness!!
An Italian dish
20 zucchini blossoms (or Fiora di Zucca)600ml of milk or a mixture of beer and milk
3 big tablespoons of ourAn egg, lightly beaten, salt, and olive oil or lard for frying
Trimthestemsofthezucchiniblossoms,removethepistils,washthem
gentlyandpatthemdryjustasgently.Preparethebatterbycombiningthemilk,ourandegg.Heattheoil.Lightlysaltthezucchiniblossoms,dredgetheminthebatter,frythemuntilgolden,drainthemonabsorbentpaper,andservethemhot.
Fiora di Zucca
A Warrington
special
10 small zucchini and 10 tomatoes, all sliced in half
Placewithskinsideupinashallowroastingdish.Sprinklewithsaltandfreshlychoppedthyme.Bakeinovenonlowforseveralhoursnotethatyoudonthavetodoitallatonce.IoftendoitinstageswhenImcookingsomethingelseandleavethemintheovenovernightwhiletheoveniscoolingdowntosaveelectricity.Youcanaddthemstraightawaytoanypastaorcasseroleorfreezetheminbagsforwinterorpackintojarsandtopupwithagoodoilandpeppercornspopinabayleaftooifyouhaveone.Lovelywithfetaandcrackers.
Semidried Deliciousness
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Youwouldneversuspectit
1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1t vanilla extract
Combineinlargebowl,thengetaseparate,smallbowl:
1 cup white our
1 cup whole wheat our
1/4t baking soda
1/4t salt
1/4t cinnamon
1/4t nutmeg
Combine,thenblendintotheliquidmixture.
1 cup nely shredded zucchini
1 cup chocolate chips
Stirtheseintotheotheringredients,mixwell.Dropbyspoonfulonto
greasedbakingsheetandattenwiththebackofaspoon.Bakeat180Cfor10-15minutes.
Chocolate Chip and Zucchini Cookies
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IsntChristmasgreat?Iliketothinkofitasaseasonandnotjustoneday.Formeitsfungettingfoodready,thegivingofplantsandbooks,childrensstockingsbythereplace,myviolinandcarolsandfriendsandfamilysittingaroundundertreesnursingtoo-fulltummies.
TherecipesbelowhavebeenstaplesonourChristmasmenuforthelastthreeyearstheymightsooncountastraditional!
The Blueskin Baylea Christmas Special
This is a nice recipe because its so versatile. Serve a splash withchampagne, sparkling water, gin or simply plain with water, ice andsprigsofmint.Useasaavouringinbakingoronicecream.Also,itisanannualadventuretogooutandcollectthebloomswiththechildren.
25 elderower head blooms
3 oranges
3 lemons
60g citric or tartaric acid
1.5kg sugar
2.5 litres boiling water
Washandslicetheorangesandlemons,andplaceinalargecontainerwiththeotheringredients.Pourovertheboilingwaterandleavetosoakforoneortwodays,stirringoccasionally.
Strainthroughmuslinandpourintosterilisedbottles.Makes2.5litres.
Keepsforacoupleofweeksinthefridgeorfreezeswell.
Elderower Cordial
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IalwaysuseaHavoccured,uncookedhamformyChristmasdinners.Ifitspreparedright,itisthebesthamyoucanbuyfortasteandmeltinthemouthtextureonlysurpassedbygoodwildpork.
1 ham (cured and uncooked)
6-10 cups our
water to mix
Mixdoughtosconedoughconsistency.Dividemixtureintotwoforeasyhandling.Greaselargeroastingpanorlinewithfoil.
Rolloutdoughtoabout1inchthicknesstottheundersideofham.Placehamontorstpieceofdough.Rolloutsecondpieceofdoughtocover topofham.Sealdoughwithyourngersaround theham:it
shouldbeatighttwithnoholes.
Placeintopre-heatedovenat150C.Cookfor1hourperkgplusanextratenminutesattheendofcookingforgoodmeasure.
Preparethewhiskyandmarmaladeglaze:
Iliketomakealotofglaze,asthereisnoexcuseforbeingstingyhere.
Makeenoughtototallysmotheryourmeat.
2 cups of marmalade, 1 cup of whisky, 1t salt, 1t grated fresh
ginger.
Removethehamfromtheovenandremovethepastryandskinfromtheham,coverwithglazeandreturntotheovenforafurther20minutes.
Marmalade and Whisky Ham cooked in aScone Dough
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Cranberry, Cherry and Hazelnut Christmas CakeI love theno-nonsenseconstruction sequenceofthisChristmascake.Note,youcaneasilydoubletherecipeiftheamountofbutterdoesnt
terrifyyoutoomuch.
1 kg fruit mix(Ilikethecranberry,goldenraisinandcherrymixyoucangetatthebulkbinsatGardensNewWorld:veryyummy,uniqueyetstillclassic)
1/2 cup green ginger wine
250g butter
250g dark cane sugar
1t molasses
3 large eggs
Grated zest of half a lemon
1 1/2 cups our
1t baking soda
1/2t salt
1/2t mixed spice or ground cardamom
1/2t cinnamon
1t curry powder
100g coarsely ground hazelnuts(IusetheterricHillRdHazelnutsgrownbyNevilleandColleenHastie inWarrington.I amsoexcitedtohaveasourceoflocallygrownnuts!Theywillpacktoorderbyphoning4821931).
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Soakthefruitinthealcoholovernight.Thenextday,pre-heattheovento160C.Creamthebutter,sugarandmolassesuntilsoftandlight.Add
theeggsoneatatime.
Stirinthegratedlemon,thenaddthesiftedour,bakingsoda,saltandspices,alcohol-soakedfruitandhazelnuts.
Linealarge,tallcaketinwith2layersofwetnewspaper,andthenonelayerofbutterwrapper,greasysideup.Pourinthemixture.Thewetnewspaperstops it drying outon theedgesandkeeps it abitchewyinstead.
Place thecakeon the lowerrungof theovenandbake foronehour,
thenlowertheheatto120C
andbakeforanother2hours.
HaveagreatChristmas!
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Notes
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Notes
Miwa