potionstopesto.blogspot.com: Busy, living in paradise

Monday, March 22, 2010

Busy, living in paradise

The girls walk at the beach every Monday. Today there was grey sky, lightly drizzling. The 3.5 metre swell of the weekend has been replaced with a calm smooth ocean and piles of shiny brown seaweed. The bins were full and the beach was empty apart from a lone swimmer and a figure in black practising yoga on the sand.

We have just hosted a week long surfing carnival here. The main street, the road to the beach and the bakeries that open early have all been extremely busy. Wicked vans are camped in every secluded spot around town and the ones not so secluded act like they are invisible.

Saturday night saw a concert held on the town oval that lasted nearly eight hours. The stamina of these kids that subsist on a diet of pies, juice, early mornings, extreme sports and late nights, often accompanied by alcohol, is awesome. Sunday morning all to be seen of the hundreds of party goers were a few asleep under bushes around town and a few more buying juice at the supermarket.

This is a phenomenon that happens in Margaret River at least twice a year. The locals not smitten by waves batten down the hatches and stock up on bread and milk the Thursday before while businesses keep extra staff on call.

I used to resent the intrusion to 'my town' and while the noise and rubbish do annoy me, I have come to appreciate these events that many of the local teenagers look forward to. Being three or more hours from the city, they don't often have the opportunity to party in large groups, meet new people, hear new bands and blow off steam. There is definitely an air of excitement all week - a buzz in the air from all the gorgeous young people having fun.

Today, the pace was slower. The sound disturbance from the concert had been negligible, the marquees on the point are being dismantled and the shire had extra people out on the litter run. The occupants of the last van in the car park had woken by the time we had finished our coffee and were enjoying their breakfast with the best view in the world. The one we are lucky enough to enjoy all year. We can go back to being a sleepy country town now, until Easter, any way!

Meanwhile, the garden and I are enjoying the rain,

nirala

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Monday, March 22, 2010

Busy, living in paradise

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