Spring Lunch 2012

Spring.  What a time of the year it can be. Beautiful, warm, dry, raining, windy, torrential, flooding. All in a week, all in a day.Trust Christine to pick a Spring theme – maybe to remind her of her Melbourne origins? That's the way it was for the days before our Spring Foodies lunch. 

Mother Nature shared everything with us. Roads were out everywhere, trees were down and the rain poured, making driving a nightmare. We lived in trepidation that we wouldn't make it to the tucked-away delightful haven that is Christine's home.  Then, as if by divine intervention, on the day of the luncheon the weather turned into a warm, delightful, spring day. Not a cloud in the sky. 

We Foodies made our way to Christine's place on the farm by the river, carrying our spring oriented dishes for our shared table.

The Shoalhaven Foodies have made a tradition of setting a scene for our food. And today was no exception. Christine had delightful little spring surprises throughout her house, and with hangings supplied by her, Kim and Chere, it looked a picture, as did the table setting that Christine had created.

The sun shone on the river near the rocky outcrops nearby and all was well in the world of great food and atmosphere.


Here are the recipes for the food we shared on the day:


Christine’s Smoked Salmon Vichyssoise



Ingredients

(serves 24 as a canapé)

30g unsalted butter 2 leeks (white part only), chopped

1 onion, chopped

1 celery stalk, chopped

1 large potato, peeled and chopped

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped chives plus extra snipped chives to serve

4 cups chicken stock

150g smoked salmon chopped

300ml pure (thin) cream Salmon roe to serve

Method
Melt the butter in a frypan over low heat. Add the leeks and onion and cook whilst stirring for 2-3 minutes until softened. Add the celery, potato, parsley, chives and chicken stock. Increase the heat to high and bring to the boil, then reduce the heat to medium-low and simmer for 10 minutes or until the potato is very tender. Allow to cool.

Add the smoked salmon to the cooled soup mixture, then blend, in batches if necessary, until smooth. Pass through a sieve, discarding solids, then chill in the fridge until ready to serve. Just before serving, stir in the cream through the salmon soup and season to taste with sea salt and freshly ground pepper. Divide the soup among shot glasses or small cups/bowls, then serve garnished with salmon roe, extra chives and freshly ground black pepper.




Individual Seafood Wine Jellies
(Chere and Frances)
(Chere's was served with a dressing of crème fraiche with lime zest, finely chopped coriander and pistachio dukkah.)





Chere's recipe

Ingredients (quantities vary according to how many you are making)

firm, boneless fish, cut into small pieces
green prawns (king chopped or baby) retain shells for stock
fresh scallops
sparkling dry white wine
lemon rind
gelatine
lemon grass
lime zest

Dressing: crèmefraiche (you can use sour cream)
finely chopped coriander
dukkah (I used a dukkah with pistachio, but you can use your favourite mix)
spring onions for garnish.

Method
Cover the prawn shells in water, and use this under your steamer. Briefly steam fresh prawns, scallops and small fish pieces, covered with lemon grass and ginger for flavour (put aside ginger and lemon grass after cooking). The prawns (depending on size, fish pieces and scallops will take different times, so cook separately. Only a few minutes each is plenty. Make sure you don't overcook!

Place the seafood in the dish you wish to set the jellies in (individual or one big one!) and allow to cool. Simmer the mixture you used under the steamed seafood (including the prawn shells) and add the lemon grass and ginger you used on the seafood. Add a little grated lime zest and simmer for 10 – 15 minutes.

Strain and use only the clear liquid. Add a little ground salt and white pepper according to taste, and stir in the gelatine. Once the liquid has cooled, add sparkling wine (at room temperature). Add it last to retain the fizziness. Carefully stir into the seafood. Allow to set overnight. Unmould at the last moment and add dressing. I like the texture of the dukkah in the crème fraiche with the jelly mix.




Frances’ Fish Balls



Taste, taste, taste ......

Kim’s Tea Eggs

Ingredients

8 eggs

60 mls (quater of cup) dark soy sauce

1 black tea bag

3 whole star anise

1 cinnamon stick

1 tsp black whole peppercorns

2 strips orange rind, pith removed

Method
Cover eggs with water and simmer slowly medium to low heat for 3 minutes. Use a slotted spoon to remove and using tongs gently top on the benchtop to crack the shells all over.

Reserve water for later.

Return eggs to pan add all ingredients and cover eggs with water.

Bring to simmer over low heat and cook for 2 hours, topping up water with reserved water if needed.

Cool and peel eggs and serve at roon temperature.

Kim’s Mixed  Olive and Thyme Baked Ricotta



Ingredients

(serves 8 can be part of a cheese platter)

400g fresh ricotta cheese

1 egg, lightly beaten

1 teasp. chopped fresh thyme leaves

half cup chopped pitted mixed olives

fresh thyme sprigs, to serve

Method
Preheat oven 200 deg C/180 fan-forced
Lightly grease a 6.5cm deep, 5.5cmx16cm tin loaf pan

Combine ricotta, egg and chopped thyme in bowl. Season with pepper, stir in olives, spoon into tin. Smooth top.

Bake for 20-40minutes or until ricotta is just set. Turn out onto prepared tray.  Drizzle with olive oil.

Bake for a further 15-20 minutes or until golden. Set aside for 5 minutes top with thyme sprigs.  Serve.

Lesley’s Asparagus and Mushroom Slice

 

Leslie looking gorgeous in red...

Kimella’s Bacon, Zucchini, Carrot and Rice Slice



Ingredients
1/2 cup white or brown long grain rice (enough to make approx 2 cups cooked)
1 small red onion, finely chopped
1 medium zucchini, grated
1 medium carrot, grated
3 rashers of bacon, finely chopped and fat removed
4 sundried tomatoes approx.
Chives, finely chopped, to taste,
3 eggs lightly beaten
Sprinkle of paprika or dried mixed herbs if desired
Salt & pepper to taste
Splash of olive oil to fry bacon and onion
1 cup grated tasty cheese
2 tablespoons grated parmesan cheese

Method
Preheat oven to 180°C/ 160°C fan-forced. Grease a loaf pan (or similar) and line the base and sides with baking paper with a small amount hanging over.

Cook rice in rice cooker or in saucepan as per packet directions. Allow to cool approx 20 minutes in a large bowl. Put oil in a fry pan and cook the bacon for approx. 2-3 minutes until just starting to change colour, then fry the red onion for 3-4 minutes until soft and opaque. Add both to the rice mixture. Add the grated zucchini, grated carrot, chopped sundried tomatoes, chives (leave some to decorate on top), beaten eggs, ¾ cup tasty cheese, paprika or mixed herbs if using and salt and pepper to the rice mixture and combine with hands or spoon.

Place combined rice mixture into prepared pan. Sprinkle with the remaining chives, tasty cheese and parmesan. Bake for approximately 30 to 35 minutes until golden brown on top and firm to touch. Set aside to cool. Slice into serving portions and serve with garden salad for a delicious lunch or snack.

Christine's Tamarind Honey Chicken with Asian Wombok Salad 

Ingredients

500g chicken breast fillets
¼ cup peanut oil
¼ cup tamarind concentrate
1 tablespoon honey
2 teaspoons dark soy sauce
½ teaspoon finely grated lime rind
1 tablespoon lime juice
1 clove garlic, crushed
½ small wombok, trimmed, shredded finely
4 green onions, sliced thinly
500g red radishes, trimmed, sliced thinly, cut into matchsticks
2 lebanese cucumbers (260g), halved widthways, seeded, cut into matchsticks
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh coriander leaves
2/3 cup fried shallots

Honey Lime Dressing:
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon sesame oil
1 tablespoon dark soy sauce
1 fresh long chilli, chopped finely

Method
Combine 1 tablespoon of the oil, tamarind, honey, soy sauce, rind, juice and chicken in a bowl, cover and refrigerate 3 hours or overnight.

Heat remaining oil in a large fry pan and cook the chicken mixture in batches until cooked through. Stand five minutes; slice chicken thickly. Cover to keep warm.

Meanwhile, please dressing in a large bowl with remaining ingredients, toss gently to combine.



Chere’s Individual Little Yoghurt Fudges with Caramel Garnishes & Toasted Flaked Almonds
(This dish needs to chill overnight)

Ingredients
1 cup of your favourite yogurt (I used low fat raspberry, but full fat is probably best!)
1 ¼ cups of whipping cream

1 ½ cups brown sugar fresh, sweet strawberries and seedless grapes

toasted, flaked almonds

Method
Whip the cream to stiff peaks and fold in the yogurt. Half fill glass dishes (4 – 6) with this mix, then sprinkle with 1/3 of the brown sugar. Add the remainder of the creamy mixture then add the remainder of the brown sugar on top. This will create a fudgy mixture. Chill in the refrigerator overnight.

Just prior to serving, add a decorative layer of toasted almonds, strawberries and grapes (halved and at room temperature). Add caramel garnishes. caramel garnishes 2 oz (50 g caster sugar 30 ml 2 tbsp water dissolve the sugar in the water over gentle heat. Boil to a golden caramel, drizzle decoratively on to a non-stick baking sheet. Break up when set and use for garnishes.      




Billi Billi

Christine’s gorgeous little Billi Billi was an added attraction at our Spring Lunch. 

As you can see, we all loved him and he obviously enjoyed our company too. This posting is a tribute to Billi Billi, who accidentally flew away on 16 December 2012. Christine and all of us miss you Billi Billi. You will always be remembered.