Wednesday, 5 February 2014

Back To School

Back to life, back to reality ...


As I shake the sand off our feet and head back into the fray, there is a lingering unsettling feeling. Of dooooom. And then it hits me - school lunchboxes must be made. Gah.

I've written about this here and here before, yet it remains the bane loving duty of my life. Heading into Term One trying to keep it fresh, I took some tips from Matt Preston and our resident chocolatier Tad Lombardo.


These qukes (yes they are actually called that) have been a lifesaver. Around 10cm long, they fit perfectly into brain food boxes and are perfect for snacking. They also mix it up a little when kids groan "Carrots? Again?". They may need wholegrain carbohydrates for energy but any lunchbox heading out of my kitchen is loaded with raw vegetables, protein and dairy.

Qukes, baby capsicums & tomatoes from Russo's Fruit Supply

Golden coloured baby capsicums have also gone down a treat, along with the baby tomatoes. Red capsicum has more Vitamin C than oranges, so it's a go-to-food in this house. Dip, as always, is sometimes required to coax the younger palates to it but a delicious tub of homemade white taramasalata from one of our delis will generally do the trick.

Tad snuck a cupful of red capsicum into his pizza pinwheel recipe. Under the topping and cheese, kids are unlikely to notice. The Vitamin C helps iron absorption and with many little noses turning up at red meat, they need all the help they can get.

Pizza Pinwheels


2 cups self-raising flour
Pinch salt
90g butter, cut into cubes
2/3 cup milk
Plain flour, to dust
3 tbs tomato paste
1 cup cheddar cheese, grated
150g ham, chopped
1 cup baby spinach leaves
1 cup red capsicum, finely chopped
1 tsp oregano
1 egg, lightly beaten

1. Preheat oven to 200°C. Line a tray with baking paper.
2. Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife in a cuttin motion to mix until evenly incorporated and the mixture begins to hold together.
3. Turn the dough onto a lightly floured surface and gently knead (about 5 minutes) until smooth. If the dough is still sticky, sprinkle with a little more flour.
4. Roll dough into a 20cm x 40 cm rectangle and spread with tomato paste. Sprinkle with ham, cheese, spinach, capsicum and oregano.
5. Turn the dough so the long end is in front of you and roll up. Slice into 10-12 pieces and place side-by-side on the tray.
6. Brush with egg and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.





















 Matt Preston recommends freshening things up a bit with rice paper rolls over sushi. You can take a tip from our Sushi Gallery and replace most of the rice vermicelli noodles with shredded vegetables (or you could just buy them from the Sushi Gallery, whatever floats your boat).

As much as I look longingly at Karen Martini's recipe for Roast Duck, Pickled Mushroom and Perilla Leaf Rice Paper Rolls, I'm not going to be banging these out at 7.30 in the morning. (I'll be saving that one for a Sunday supper, in the late afternoon sunshine.) My lunchbox philosophy comes down to a handful of basics: raw fruit and veg plus leftovers. Cooking up a pile of sticky ribs from Gary's Meats for dinner - leave three or four over per lunchbox. Chipolatas from Ian's Quality Meats on the barbie - grab the last handful for finger food the next day. The occasional treat to keep it interesting and (shock, horror) the occasional dull Vegemite sandwich to keep it real*.

It happens to all of us. I salute you fellow parents, as we get ready to box.

*Disclaimer, my children are actually forced to eat VegeSpread from Ripe the Organic Grocer instead

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Local blueberries at Paddlewheel

Tad will be making blueberry muffins tomorrow in the Blanco Kitchen. The beauty of these is that you can substitute any seasonal fruit (peaches are fab at the moment) as you please. They freeze well and I often make them in smaller muffin tins as a tiny treat. 

Blueberry Muffins

2 cups self-raising flour
1 tsp cinnamon
1/2 cup caster sugar
80ml olive oil or vegetable oil
1 cup low fat, natural yoghurt
2 eggs
1/2 cup blueberries (fresh or frozen)
1/2 cup pecans, chopped (you can also use walnuts or almonds)
1/2 cup dates, chopped

1. Preheat oven to 180°C and place paper cases in a muffin tray (12 large cupcake size).
2. Sift flour and cinnamon into large mixing bowl. Add caster sugar.
3. Combine oil, yoghurt and eggs, whisk to combine.
4. Pour liquid into dry ingredients and mix until just combined.
5. Stir in blueberries, pecans and dates. Spoon mixture into paper cases.
6. Bake for 20-25 minutes, until a skewer inserted into the centre of the muffin comes out clean.

Friday, 24 January 2014

Packing for a Picnic

Picnic time, glorious, glorious picnic time.

As we slip out of summer, it's just right for an evening picnic on the banks of the Yarra or kicking back on a blanket while listening to the Sunset Sounds in Victoria Gardens.

And picnic food can be the simplest thing.

Years ago, I would picnic with my friends every week or so. We eventually got it down to a fine art; one would cut up a barbequed chicken, another made a salad, another brought wine. One girl had the picnic basket and cutlery, another friend would wash and cut up fruit. The one couldn't cook was the designated-chip-buyer. Some dips, a loaf of bread and we were very content.

Last week I went to another Melbourne institution, the Australian Open. And we decided to picnic, in the grounds, before heading in to watch the players tear it up, gladiator-style.

And in my basket I packed tiny baby cucumbers and strips of red capsicum from Reliable Fruit & Vegies. Also picked up a gorgeous 2 kilo box of Tasmanian cherries that Joe assured me were the best he could find.

In the back fridge I found whole little pansies, purple and yellow, which I froze in ice cubes for a little floral touch to our elderflower cordial.

Chasos' Gourmet Deli provided vivid green Sicilian olives and feta stuffed peppers, tiny tubs with just the right amount to last a couple of hours (who wants to take leftovers home from a picnic?).

Then some beautifully thin prosciutto and breasola from Pete n Rosie's, along with a wedge of Comte, and a pack of pate. Fancy wholemeal crackers from Foodhouse Deli. Dips from Naheda's Choice.

And we sat in Melbourne Park and nibbled and drank under the vividest sky. And just before we rose and took our seats, I pulled cold cold lychees from the ice. A final surprise on a gorgeous night, good food, excellent company, simple things.

Wednesday, 15 January 2014

Do You Detox?

Detox's a funny thing, a loaded word.

We've gone from looking at abstinence as worthwhile to being a pointless, hair-shirt kind of exercise. The doctors and dieticians are out on this one as well - that the benefits are not proven, that the "purification" is pretty pointless.


But after the heady excess of the festive season, I don't think it's a bad idea to lighten up a little, loosen up the waistband a bit. And summer is the perfect time for this - it's so easy to look at a solid salad for dinner or beautiful stone fruit with yoghurt for breakfast, when everything is at its best. A tray of oysters for lunch in the courtyard, when it is simply too hot to cook and the only thing simmering is your temper.



Two places that immediately spring to mind at this time are Shop Neutral - full of lovely little pamphlets on doing the detox (if you MUST) and Health Bowl Cafe, where you can find hefty salads full of organic produce from right here in Harvest Hall and grain-filled wholemeal buns from BACKhaus Bakery. And Leah will make you a fresh juice while you wait, with heaps and heaps of vegetables.


 Get your health on and your taste on at the same time - it is the best of both worlds, really.







Monday, 6 January 2014

Checking Over Last Year's Resolutions


Are you thinking of broccoli? Apparently it's detox time but I'm not concentrating on that. Last year I wrote about my New Food Resolutions. Let's see how many I can tick off the list ...

USE THE KITCHEN GADGETS I HAVE
 
So, I didn't buy a mouli or a Thermomix last year. I did buy another mortar and pestle, but really, you need an appropriate one from each country when you cook their cuisine or it is not properly authentic, okay? (It is actually very interesting how a Balinese mortar differs from a Thai one and yes I need them all.)


I did not buy a food processor but I have to say that is tempered with the word yet. The Essential Ingredient just received these gorgeous ones in different colours - orange, navy and the yellowest of pineapple yellows. I don't think I can resist. Either that, or I just don't want to. And 2013, apart from being the year of the 5:2 fad (remember that?) was also the year that Jamie's 15 Minute Meals popped up everywhere on Instagram. Suddenly instead of the boring old rotation of spag bol Monday night, stir fry Tuesday night etc, my friends were banging out Hoisin Chicken with Coconut Buns and Pickle, or Crab Briks with Couscous Salad and Salsa.  Not in 15 minutes granted, but often in 25 and On A Weeknight people. What struck me particularly, was the amount of vegetables on these platters and giant breadboards. Always conscious of trying to get more veg in our diets, this seemed the way to go. Having picked up the cookbook, the first thing I noticed was that virtually every recipe relied on the use of a food processor. You can move fast when you've got a Magimix behind you but these recipes are otherwise not achievable at those speeds. So, fate and a gift voucher and it seems, this will be my new workhorse of 2014.



MAKE ICE CREAM MORE OFTEN

Yes, this was actually an achievable goal. Finding trays of $1.00 mangoes is not hard when you work here and my icecream has been hitting fruity heights. This year, I propose to perfect my cherry icecream recipe. And with the release of the Chin Chin cookbook, can finally get my hands on the Palm Sugar Ice Cream recipe. I see happiness in the future.


MAKE MY OWN PASTRY

Okay, I cooked with pastry this year, but am yet to make my own. (With my new food processor it'll be a breeze.) And I discovered that you can buy handmade brik pastry at Sweet Greek which is practically the same thing.

CUT DOWN ON FOOD WASTE

Confession time, not once but twice I took sea urchins home and didn't get around to eating them. They always look so exciting and then somehow ... I forget. So last week I cut straight to the chase and bought the roe, already extracted from the spikiness, from Claringbolds. A little hour-old linguini from the Fresh Pasta Shop, a little lemon, amazing.
Prahran Seafoods
This is probably not what most people think of when they talk of food waste but hey, it's a start. Progress, people. I also froze more food that would otherwise have gone rotten, and planted my own herbs in pots to stop buying bunches of fresh ones that slowly go a manky black in the crisper.
 
Herb planters from Prahran Garden Centre

THINK ABOUT EATING AN ARTICHOKE
I still haven't cooked an artichoke. I don't want to talk about it. There is always some room for improvement ....

Pixie at the Mussel Pot

But mostly, I hope that this year will be about listening more. Listening to traders, who generally know how best to treat an ingredient, when it will be in the height of season, when it needs to be handled carefully. Listening to shoppers as they walk by, swapping recipes as we wait to be served at a busy counter. Fruit, vegetables, meat, fish, these are almost as old as time. But the words that bind us are not, and in 2014, I hope that there will be more of them.

Sunday, 29 December 2013

New Year New Shop at Sweet Greek

When Kathy Tsaples does something, she does it in a big way.


She first mentioned she was writing a book a while back and I imagined a paperback, home-photocopied kind of job. And when I saw the Sweet Greek cookbook I was blown away - a truly stunning cookbook, filled with beautiful photographs and recipes, linked together with Kathy's own story.



Fast-forward a couple of months and Kathy began tackling another project, the remaking of her Sweet Greek shop, to resemble her vision of a working kitchen in the Market and a shop that showed her favourite dishes and products.


It was a family affair, diagrams and floorplans discussed from every angle over the kitchen table.  And when it was complete, Kathy's husband and son could be found in the shop, tools in hand, supervising every copper pipe, every tile to be laid.





And now, Kathy can be found shopping for her produce in the Market (she gets her meats from Gary's, she gets her fruit and vegetables from Pino's) and walking straight to her shop to make delicious Greek savouries and sweets.


Here are a few of the new dishes on display, now that Sweet Greek has expanded facilities. The cakes have been particularly popular, with many being gluten and dairy free. Simply because wheat and milk were often scarce when these recipes were being developed.









And now Kathy's making her New Year cakes, each with a lucky coin baked inside, bringing good fortune for the next 12 months. Just like Kathy, may each of you find your coin.


Happy New Year from the Prahran Market Team



Friday, 20 December 2013

Getting Ready for Christmas

Four days. You have FOUR DAYS LEFT. 

By now you've missed the boat on being super-organised and it's way too early for the last-minute panic. So let's have a look at what can be done, over this weekend leading into Christmas, to get you ready for the big day.

Fruit

Think about when you want to hit peak ripeness - will you be assembling a nectarine and peach trifle on Christmas Eve or topping French toast with plums on Boxing Day? We're lucky enough to have some fruit arriving here in just-picked condition, dropped off to greengrocers by the farmers who grew it. But others, particularly the stone fruits, need a little time to ripen into their prime. Look at your menus and think about picking up some fruit in advance this weekend. If you do have to leave it until the last minute, place the green fruit in a paper bag with a ripe banana - the ethylene will speed up the ripening process.

Orders

However stern our Bracher Arcade traders may look about cut-off dates, most of them will still take orders for Christmas Eve. Check out this list of festive specialties and put your name down for anything you must have gracing your table.


Marinades

Unless you're using citrus on raw fish, a long lead-in time with marinating is an excellent idea. Note: am not suggesting you marinade a leg of lamb for four days at room temperature a la Julia Child, but whipping up your marinade ingredients and tossing your pork roast or eye fillet in it will add to your flavour impact come the big day.

Steeping

The steeping of dried fruits in brandy for cakes and puddings traditionally begins months in advance.  But if you're left it until now, I suggested heating your brandy over a gentle flame and then adding the fruit. This will plump out and absorb the brandy. Once cool, you can use in your own Stir-up Sunday reenactment.


Packaging 

Now is also an excellent time to purchase any supplies for homemade gift-giving. The paper baking moulds from the Essential Ingredient add a lovely touch to homebaked cakes, plus you don't have to worry about retrieving your cakestand later.

If you are making chocolate treats or putting together a platter for a party, disposable trays and wicker baskets from Donnally's Party Supplies are heaven sent. (Small baskets are also heaven-sent for throwing together a quick hamper for the unexpected guest who drops by with a gift.)
  

Non-Perishables

Most of the feast will be picked up and prepped on Christmas Eve but there are plenty of things you can get in advance - small batch sodas, sparkling wine and craft beer, crackers, nuts, potted poinsettias, cured meats and cheeses.

Gingerbread House

Jaspers Coffee and Abla's Patisserie stock ready-to-display gingerbread houses. But if you'd like to make your own this weekend, I suggested dotting it with some interesting jewelled fruits and nuts from 53 Degrees East and the Sweet and Nut Shop. Baking this weekend will also mean that your house of cake won't get too brittle and hard before the sweet, sticky demolition.





Friday, 13 December 2013

Boxes with Bows

Boxes tied with bows, stuffed stockings, hampers bursting with goodness, isn't that what Christmas is about? Part of the delight for Melburnians is that we celebrate in the summer, when our paddocks are full, our orchards abundant with trees, bowing to the ground with fruit.

There is so much glorious produce and when it comes to sharing your festivities, a basket, box, a trolley even, of the best Victoria has to offer can be the most heartwarming way to say Merry Christmas, Happy Holidays or just Gosh I'm Glad I Know You ...



Now this is one of the handiest options - a lovely insulated bamboo trolley from Naheda's Choice.You can pick one up from Naheda for $14.95 (bargain!) or, if you buy over $100 of choice items, such as her rose petal Turkish delight, she will throw it in free.If you are worried about filling this up, add a bunch of flowers or a bunch of celery. Celery is big.



Heritage Chocolate have some lovely wrapped chocolate selections, which are just perfect for a large family. The kids can eat a Santa while parents check out fancy praline fillings.




La Biscotteria are new to the Market this year and have swept me away with their fresh, handmade Italian biscuits. Just in time for Christmas they've introduced selection boxes which you can have made up with your own choice of Baci di Dama, Ossa Mordere and Ricciarelli. The fresh fruit and nuts in these biscuits really stand out and beat a tin of Danish butter cookies hands down.




















Here's one of the quintessential Christmas gifts, the presentation box of cherries. Trust me, there is never a house where this is spurned, left to sit under the tree until it gets tossed on January 6. You can find presentation boxes from different growers at our many fruiterers, including Koala Country which came top in Epicure's Christmas Cherry Road Test at F & J Fruiterers and Reliable Fruit & Vegies.

Above, Damian Pike shows how to store a cherry box, lid on, and upside down until you're ready to serve. This preserves the beautiful presentation of the top layer. (Apparently this also means you can help yourself from the bottom of the box without anyone knowing but I didn't tell you that!)
Spanish Paella Kit from The Essential Ingredient
We have shopping baskets at Prahran Market Hardware and wicker ones at Donnally's Party Supplies that you may fill with what your heart desires. Or stop by the Essential Ingredient for one of their indulgent hampers, including personalised chalkboard crates.



And if you're after the uber-local, Shannon at Swords has a selection of Victorian craft beer packs, including this one brewed in Brunswick. It's hard to get nearer than that!

Coffee hamper from Jasper Coffee





Any of our traders will be happy to help you put together a wonderful combination of treats and treasures for your loved ones. Mix and match, fill it high, make it wonderful. It is Christmas after all and it only comes once a year.