Salmon with nut butter sweet potato n baby carrots

My friend Mieke currently works in Melbourne weekdays , lives in a new apartment in Bondi on weekends. Our conversations are always miles deep, everything from love to NLP to kabbalah. But I feed her first. My only quest, herein, to deliver that which she has never eaten before. Hence this exotic, but simple, thing.

this recipe serves two.

EQUIPMENT

Skillet, pot, sharp knife, chopping block, masher, layabout bowls and spoons.

INGREDIENTS

Two portions of pin-boned salmon (tastier than the tail)
Largish golden sweet potato
Bunch baby carrots, de-topped
2 dobs of butter
Olive oil
Desert spoon of capers
3 spring onions finely chopped
Small handful each fresh coriander and parsley
A handful baby cherry tomatoes
Desert spoon protein nut butter (WARNING: The commercial one shown here has peanuts in it, I’ll come back with a home made version later).
protein nut butter
Teaspoon Egyptian dukkah
Half teaspoon dried chilli
Wedge of lemon
Freshly ground black pepper

METHOD

Peel the sweet potato, cube and drop into a pot. Cover with cold water and pot lid. Set to boil.
Trim the baby carrots.
Add a dob of butter to the skillet over a low heat. Melt.
Add the chilli flakes and the dukkah. Stir.
Add the bunch of trimmed baby carrots and toss.
Cover with a lid to allow to both steam and saute.

Finely chop the coriander and parsley together.

Pin-bone the salmon.

By now the carrots should be tender. Remove from stove and put aside,in a bowl, for now.
Add a little more oil to the skillet and place the fish, skin side down, over a medium heat.

Test the sweet potato.
When soft, drain and mash.
Add capers, coriander, parsley, nut butter and the other nob of ordinary butter. Mix well. Cover to keep warm.
Check fish, should be just done.
Plate up with a good dollop of sweet potato mix, carrots to that, half handful each of the tiny tomatoes, fish atop the lot.
Squeeze a little lemon over the lot.

Hopefully you’ll have left-over sweet potato to add to brekky tomorrow.

Bon apetit! x

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Walnuts, Macas and a Day in the Life…

Okay, so this is not a recipe. It’s information. Because of this eating regime… Did I write about that yet? I didn’t? I did a little. Here’s a typical week when I’m not travelling…. (I’ll get the the walnuts and macas later in this article. You can skip to the end if the interim is annoying).

Mornings I wake usually around 8:30/9. I love my sleep and I love to dream. Those of you up at sparrow’s fart? Onya lovelies but it’s not for me.

MORNING

I shower and head straight to the kitchen because I’m STARVING.

Into a glass of water I drop a drop of Vitamin D and a teaspoon of C for immune and bone health. I used to also use Vital Greens but, to be honest, with a garden full of organic greens I’m just not spending the dosh at this stage.

I do recommend it, though, if you’ve got anything freaky going on with your body that needs an extra boost. I was prescribed it, plus shots of vitamin B, plus psyllium husk and huge doses of Vitamin C, when I had a crazy bout of mercury poisoning a few years back. Thought I was going nuts. Luckily my doc was savvy that I’m a fitness person so he got my blood tested for any one of a dozen heavy metals that can mimic depression and anxiety. What caused it? The only thing we could ascertain was that I was taking a daily dose of ‘top shelf’ Omega 3s from wild caught fish. Ditched that super quick. The above ingredients leached the toxin out of my system over about 12 weeks.

Please get tested if you think you’re nuts. Most medicos will advise that you have a mental disorder and put you on anti-depressants or something equally as horrid. It could be the above.

So, vitamins out of the way I switch on the kettle and pop a plain black tea bag into a mug in preparation. Then I do whatever egg dish takes my fancy. I pour boiling water into the mug and pop it on the table for later (I drink the black tea afterwards, while reading the news on my phone).

Monday, Wednesday and Friday I then get ready for the gym. Meet whoever hangs out with me on that day (anywhere from just me to four people) and we do coffee together and chat. By then it’s about 10:30/11am and we drive to my gym. I’m a member of Anytime Fitness Coburg. Lovely staff.

We do an enthusiastic warm up and stretch session then pump iron on whatever body part the regime requires.

Ly in piccie
(Me in the background filming Nila’s workout for when she goes home to Cairns. Can you believe my shoes? (And, yes, that’s a flanno around my hips)

AFTERNOON

We’re back at the house by about 1 (can be later if I don’t have work that afternoon) and I strip off my wraps and wash the perceived ‘other people who touched that fucking dumbbell before me’ OCDness from my hands and go pick salad stuff from the garden.

garden magic 2014 ly
(Yes, I wear a fucking huge hat in the sun. Cost me heaps to get my years of mega-tan skin damage undone.)

We delegate who will chop, pour or mix and other prep, and who will do the dishes later.

We feast on any one of the recipes on this site or variations thereof. Then we have tea and natter.

I tend to work most afternoons, either tarot or writing or editing. One or two days a week I’ll go to Queen Victoria Market, or source any of many whole food outlets, and shop for a few meals. I don’t want to buy in bulk. Not fresh enough. It’s worth discovering how much time has passed between farm and market.

I’ll usually snack on something really small (a bit of left over salad, usually, sometimes a slice of cheese, sometimes I graze through the garden.

Around 6:30 I’ll stop work and make dinner (see recipes).

Just recently I’ve been researching the properties of certain nuts and yesterday I bought activated organic walnuts and organic macadamia nuts, ground them down in the mortar and pestle around 10pm and ate them before bed.

Worth your research. Many other sites also sing the praises of these and many other nuts for balancing your cholesterol. Also as a snack to tide you over.

nuts

Life is good x

Kangaroo Stroganoff with Video

This week the Witches’ Kitchen has had the Amazing Ari nomnomming in harmony to the general theme of almost paleo and he’s flicked off the grains, as well, to get rid of an annoying tummy that’s graced that awesome body for far too long. He’s agreed to film this evening’s kangaroo demo, so it’s a win-win for both of us.

And yes, the meat comes from what was once pounding across the landscape, I will not lie to you!

This feeds 2 people on the night with sufficient left over for breakfast tomorrow.

Enjoy!

Part 1

Part 2

EQUIPMENT

Skillet, sharp knife, chopping block, mortar and pestle, assorted bowls to hold stuff.

INGREDIENTS

Kangaroo fillets
2 onions
2 cloves garlic
4 spring onions
Porcine mushrooms
A dozen button mushrooms
Olive oil
1 red capsicum, also a desert spoon char-grilled red capsicum
1 Zucchini
1 can tomatoes
Cup of snap frozen baby peas (or fresh)
half handful each of California walnuts and macadamia nuts
1 teaspoon each of smokey and sweet paprika
A sprig of rosemary
A sprig of parsley
Sour cream
Fresh rocquette to garnish

METHOD

Grind a small handful each of macadamias and California walnuts in the mortar
Add porcine fungus to warm water, set aside
Rough chop garlic and onions
Olive oil in the pan on medium heat
Add onions and garlic
Chop capsicum and mushrooms, add to pan
Add nuts, stir all about
Chop zucchini and add to the pan
Add the smokey and sweet paprika
Chop rosemary and add
Add the tinned tomatoes, chopped parsley, porcine and half the juice.
Add a cup of snap frozen baby peas.
Stir and cover.
While that’s all simmering slice the kangaroo fillet into wafer-thin slices.
Remove the lid and add the meat to the pot.
Stir for 10 to 20 seconds, until the meat has just lost its redness.
Add the sour cream and mix all together.

Garnish the plates with rocquette, dish over the strog, add freshly ground black pepper and nomnom!

Bon apetit! x

Wild Rabbit Cassoulet with Hazelnuts and Porcini

We created this especially for our Midsummer feast (my birthday). Cook it any time but it’s exciting in the cold months because the cooking time is ages, so your kitchen will be the most yummy place to read your book while you wait. With your feet up.

Slow cooked, it takes 4 to 5 hours in the oven and serves however many people you invited to dinner.

EQUIPMENT

Big casserole dish with a lid, preferably one that can start off on the stove-top. Chopping block, sharp knife, mortar and pestle, large bowl to hold chopped vegetables.

INGREDIENTS

A wild rabbit cut into thirds (have your butcher also give you the livers and kidneys)
half a chorizo
French  eschallots
2 carrots
2 sticks celery
handful of ockra
500 grams mushroom stock
tin chopped tomatoes (perhaps 1 and a half tins)
tomato paste
garlic
a dozen button mushrooms
large zucchini
small golden sweet potato, finely chopped
small handful each hazelnuts, pine nuts and walnuts
porcine fungi
red capsicum
small fennel bulb
parsley, rosemary, thyme, sweet and smoked paprika
butter and olive oil

METHOD

Pre-heat oven to 100 degrees
Slice chorizo and roughly chop French eschallots and garlic
Place a goodly slurp of olive oil and a large dob of butter into the pot (over a low heat) on the stove top
When warm add chorizo first to quickly render off the fat (tasty!), then the eschallots and garlic
To the mortar and pestle add the nuts and bash away till quite smallish (this is going to thicken the juices)
Take the rabbit and remove the livers and kidneys. Chop them and add them to the mix on the stove
Chop 1 carrot and the 2 sticks of celery very small. Add.
When ingredients in the pot have softened, add rabbit.
Cover and simmer half an hour.
While that’s happening rough cut large zucchini, 2 carrots, the button mushrooms, okra, capsicum, fennel bulb, add to bowl.
Check on the rabbit,stir things around, leave off the lid, add nuts and seeds.
Soak porcine in a small container of very hot water.
Chop rosemary, parsley, add them and several sprigs of thyme to the bowl.
Sprinkle in more pine nuts.
Add 3 desert spoons of tomato paste to the pot.
Add mushroom stock and herbs to the pot.
Add all vegetables from the bowl, a teaspoon each of sweet and smokey paprika and porcine.
Add another handful of whole hazelnuts if you fancy.
Cover and add place in the oven for 4 to 5 hours.

Bon apetit! x

Ari’s Zen Eggs w Mountain Tea

This week witch friend The Amazing Ari is staying over. He is called The Amazing Ari because he can do this:
ari in air and because he can also do this:
ari yogaand he teaches both all around the world.

But he’s also my buddy of decades and I have been his Yoda on occasions and we have discussed his little problem with sugar so he is willing to give living grain and sugar-free a go. Does he look like he needs advice? We all need a little bit of a share every now and then.

So today is his introduction to eggs without toast or any other grain.
He’s bought the eggs from Pope Joan’s Pantry, along with a jar of Roza’s Pesto (no nasties):
breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea pesto

EQUIPMENT

Skillet, sharp knife, chopping block, bowl and fork to whisk eggs.

INGREDIENTS FOR EGG DISH

3 eggs but only 1 yolk
Parsley, sage, thyme
Some chopped jalapeno chilli
Kale from the garden (or organic if not)
Butter
Fresh raw rocquette
Pesto
Freshly ground black pepper

TEA
Sage, mint, thyme from the garden
breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea tea

METHOD

Roughly chop the kale, parsley, sage together with the jalapenos.
Butter in the pan over a low heat.
When melted add the greens.
Put the kettle on.
Crack the eggs into the bowl, discard the extra yolks, wash the shells in prep for grinding (for snails n slugs).

breakfast - aris 3 egg omlette w kale, parsley, sage, mountain tea

Whisk eggs.
Place rocquette and a lovely drizzle of pesto on the plate.
Pour eggs over greenery in the skillet.
Cook lightly (never cook eggs till they are absolutely dry)
Scoop onto plate.

breakfast - aris 3 egg omlette w kale, parsley, sage, jalapinos n rocquet on plate2

Bon apetit! x

Blue grenadier with eggs and kale

This is delicate and moorish. The soft, white flesh of the fish, with lemon and egg as a kind of a dressing, will melt in your mouth.

EQUIPMENT

2 small skillets, egg slice, chopping block, sharp knife.

INGREDIENTS

1 or 2 fillets of fresh blue grenadier (local)
2 eggs
handful each of kale, warrigal greens, some rainbow chard
small bunch parsley
dob of butter
half small lemon
jalapenos to taste
freshly ground black pepper

METHOD
A third-fill one skillet with filtered water and a quick squeeze of lemon.
Put over the heat and when simmering add the fish.
Into the other skillet toss the dob of butter over low heat.
Chop all the greens together with chillis and add to melted butter.
When the greens soften crack in the eggs.
By the time the eggs are cooked so is the fish.
Plate up, sprinkle with ground pepper and squeeze lemon over everything.

Bon apetit! x

Into the Woods…

No, I have not vanished. Many of the recipes have been repeats of late, or just plain variations of a theme. But…

Saturday coming my housemate and I are off on an Edible Weed Walk, identifying what would otherwise be passed over. many so-called weeds are not only edible they are also medicinal. Being in Melbourne means that many of these ‘weeds’ were brought from Europe. Intentionally. Like dock and mallow and dandelion and wormwood (all in our backyard). So many more.

I’ll add them here after the day. How exciting!

At the gym this morning and was given the name of Paul Chek so have a little read. Also Mark Sisson’s blog is worth a read, just remember I’m not endorsing anyone’s product.

And, while all this has thus far been about body empowerment and yummyness, let’s not forget about consciousness. For that, for today, I give you The Drama Triangle and how to eradicate it from drowning any of us up in its Bog of Eternal Stench.

Ly x