Just Sous Just Me

Musicians, inspired recipes, songs and food adventures.


4 Comments

Everything in Moderation and the Paleo Effect

OLYMPUS DIGITAL CAMERAThere can’t be too many of us who haven’t ever subjected our bodies to some kind of ‘diet’ at some point in our lives. And for what ever reason it may have been for, undoubtedly would have been to lose weight. I’ve tried a few in my time – Weight Watchers, Jenny Craig, The Liver Cleansing Diet, The Scarsdale Diet plus others. Out of these I think the Jenny Craig version was the most successful and easiest, only having to pull out little boxes of pre-prepared meals from the fridge and not really having to think much about it except for payment time as was quite a costly exercise and to be honest, quite bland food – not much love there. However, the goal of losing kilos gained during pregnancy was achieved at the time. But, I never really knew what I was consuming or how it had been prepared, something I am far more interested in now, almost a decade later as a result of the ‘dining boom’.

More recently I have become an advocate of good food consumption and it’s direct impact on health and well-being. This is an ideal of which there is no shortage of information available to us now on the internet or via nutritionists and dietitians. These are the principles that many of us follow everyday in our meal choices today, but sometimes the information given to us can be overwhelming and it may be challenging or sometimes difficult to adopt good eating practices. Especially when you start googling everything in relation to diet and just what we should be putting in our bodies, you’ll find relevant and helpful information yes, but also contradictions within the mountain of information available at our fingertips..

OLYMPUS DIGITAL CAMERAIt all began when my daughter became very ill, culminating into her not being able to move at all eventually (we had to carry her up and down stairs and lift her in and out of baths/cars etc) over a period of months and was eventually diagnosed with an auto-immune disease labelled dermatomyositis some years ago. As we were told by doctors at the time that this was an extremely rare disorder and they knew not of the cause but only how to treat the symptoms, it was up to us to do our own research to find out any information we could. An often unrewarded path being a rare condition and very little information existed anywhere except drug information in relation to treating the disorder. The drugs did indeed help the symptoms but had very nasty side-effects, one of which was immune suppressing – the very essence of what needed to be healed the most. So, it was not making much sense and did not seem like a sensible long-term option as they were really just masking her symptoms, not curing her.

The ordeal lasted almost three years, of which one was spent dragging her to hospitals and specialists, including invasive procedures like painful muscle biopsies before she was actually diagnosed. A glimmer of light was shone on the whole affair eventually after I was referred by a family member to a very knowledgeable naturopath who not only had heard of the disorder (as many other medical practitioners surprisingly had not), but had also treated another young patient with dermatomyositis back to health through a combination of natural herbal remedies and a diet consisting of organic, good, fresh food – nothing processed and no refined sugar. This naturopath told me that all diseases begin in the gut, and even though we didn’t know what had caused the disease, it was the gut that needed special attention in order for the healing process to begin.

The feeling of relief, firstly that someone out there finally had answers to a cure as well as an understanding of the process of recovery for this disorder was indescribable at the time after having almost nothing else to go by till then. The elimination process of non-helpful (processed and glutenous/sugary) and insertion of fresh, healthy variety foods began, and we watched as she eventually recovered while being weened off the drugs till non-existent and her good health finally returned. I witnessed first-hand how a truly good, sensible diet can eliminate disease and have a positive impact on health all around.

OLYMPUS DIGITAL CAMERAWhere does Paleo come into this? Well, approximately one year ago it was I who became unwell. After a particularly gruelling few weeks of work/sleep deprivation at the Tamworth Country Music Festival the end result was sheer exhaustion and absolute depletion of energy to the point of almost being incapable of anything other than being immobile lounge lizard all day. On top of this there was digestion issues and headaches and I thought something more serious than exhaustion must be going on. A visit to the doctor and a few tests revealed nothing other than that. Just plain old exhaustion, the remedy being to keep lying on the lounge and to do absolutely nothing for a week.

At this point is where the decision was made to really scrutinise what I was eating and to see if I would feel any better by adopting a sensible diet to aid in the recovery process as I had been through with my daughter. I didn’t take herbal remedies except drank green tea and knocked the coffee on the head too. All grains were eliminated, mainly pasta and bread and consumed nothing that came in packaging of any kind (I believe any food presented in a packet has at some point been processed in some way). Then went the dairy – no milk or cheese, the cheese being difficult not to have as I love it so much. Instead, it was vegetables, vegetables and more vegetables – salads, steamed or raw vegetable concoctions and lots of boiled eggs dusted with turmeric. If an attack of the hungrys occurred, I’d have a few raw almonds, walnuts and cherry tomatoes – was purchasing those by the palette load. Yes it was a hard-core approach to begin with.

IMG_8854I included a reasonable amount of fish, and never having been a huge red meat-eater anyhow, kept this to consumption maybe once every two to three weeks. And this would be served in the form of a top shelf grass-fed eye fillet, served pretty much rare. No processed meats of any kind, and everything was cooked in coconut oil or good quality extra virgin olive oil – the good fats.

Basically, before putting anything in my mouth I was utilising common sense assessing the nutritional value while not being overly obsessive about it, and making sure everything was as fresh and as healthy as possible based on the principle of trying to digest only good food in order to feel better. It was a simple way of eating and I never consulted any diet site or scientific studies in regards to food, just got back to the basics. And, there was no surprises as it was only a matter of weeks when my energy started returning and the health problems departed.

IMG_8834As a pleasant and unexpected side effect, there was also weight loss. It was interesting that this had occurred, when it had not been my intention and had not being following a specific ‘diet’ of any kind. Following an eating regime consisting mainly (not always as mentioned above) of vegetables at main meals, it’s a challenge to keep coming up with new and interesting ways to serve them, without the assistance of flavour enhancers. Again, there is a minefield of recipe sites devoted to this but investigation can be mind-boggling and confusing. Till the day when was given a few lovely plump pumpkins from my mother’s thoughtful vegetable garden in the Hunter Valley when I decided pumpkin soup was best way to utilise this produce and I stumbled across a fabulous recipe of Spicy Coconut Pumpkin Soup on a website dedicated to all things Paleo.

Not only was this recipe a complete winner, it was also of Paleo nature which was a bit of an enigma to me at first. I’d heard of it but like many others immediately associated it with visions of dinosaurs and cavemen, so decided to research it more as the soup was so incredibly tasty. During investigation of Paleo principles I discovered that this was actually the way I had been eating and the path I was on. Further discovery revealed that this way of eating and lifestyle can be adopted as a way of life to prevent a multitude of diseases besides just inducing weight loss. It was quite a revelation to discover that what I had been doing via common sense and because of previous health issues suffered by my daughter, actually had a name and was a so-called ‘diet’.

OLYMPUS DIGITAL CAMERAA year has passed and I still continue to follow the Paleo principles of eating, and probably will for the duration of my life. I have discovered that Zucchini is far more versatile vegetable than ever imagined and many other ways with vegetables to make you wonder how you ever needed pasta or bread in the first place. However do nowadays allow myself the odd ‘non-paleo’ treat occasionally as also firmly believe in the old saying ‘everything in moderation’. I just make sure the non-paleo treats are of extremely good quality, like a spectacular piece of creamy Dauphinoise cheese, spread over a french baguette freshly baked and still warm, with a nice glass of red. I mean, who can resist this? One of my most favourite things.  Just as long as you don’t do it every day because you will appreciate it more when it is only very occasionally. And this includes chocolate too, go top-shelf for these rare occasions.

It’s all about how good you feel when you make wise and sensible food choices,  that’s my take on Paleo in a chestnut shell.

*Here is the recipe for the pumpkin soup from this fantastic website Eat Drink Paleo plus plenty of other great food ideas.

Advertisements


1 Comment

The Wrap Artist

Image

‘Wrap Your Troubles In Dreams’, ‘Wrapped Up In You’. Anything that comes in wrapped form usually means there is a hidden treasure inside just waiting to be revealed. Brown paper packages wrapped (yes I realise it’s actually ‘tied’ in the lyrics) up in string must be favourite things for all of us. ‘Wrap it up’ (I’ll take it) by the Fabulous Thunderbirds, ‘Christmas Wrapping’ by the Waitresses or who could ever forget ‘Wrap Your Arms Around Me’ by Agnetha Faltskog.

How about food being wrapped up, how about that. Who hasn’t experienced the wrap? Who hasn’t ordered a mystery parcel in the form of a sour dough or wholemeal wrap at a lunchtime sandwich bar? You may have ordered a salad, teriyaki chicken or a roasted vegetable wrap. A ham and swiss, a bacon and egg, or a smoked trout, beetroot and horseradish wrap, how divine.

Whatever sort of wrap you have chosen, it will undoubtedly be wrapped. Unless you unwrap the wrap and who would do this unless it’s not been assembled correctly in which case easier to consume in the unwrapped version where the ingredients just spill-out everywhere. This scenario is fine considering all contained ingredients are thoughtful, tasty, fresh ones plus a knife and fork on hand. Wrapping a wrap is indeed an art-form, it’s all about placement.

And then there’s avocado wrapped eggs.

Eggs and Avocado

Eggs and Avocado

For the last few weeks have seen pictures flung all over the internet of eggs inside avocados, you may have seen similar visions. Sometimes cooked, sometimes even raw which would be a major protein hit and highly nutritious mono-stereo fat hit. This has been intriguing and have clicked on the links only to find that this is not a recipe at all but a site selling the miracle weight-loss cure called Garcinia Cambogia. I didn’t want to lose weight only wanting to find out more about those eggs and avocados. There is no recipe or any other mention at all but of course further googling uncovered several recipes for avocados and eggs. If there is any food that is going to wrap up another food, avocados and eggs are pure chemistry at its best. (Possibly only surpassed by grated lime-soaked carrot, garlic, mint and ginger wrapped up in chinese cabbage leaves).

IMG_8852As you’d expect, there are varying recipes for this type of dish – some calling for roasting the avocado with an egg cracked into its cavity. Personally am not a fan of baked avocado, finding the room-temperature sublimated flesh of a fresh, uncooked avocado irresistible. Poaching or boiling an egg and then placing into the avocado cavity splashed with lime juice and a dash of olive oil, seasoned with sea salt, cracked black pepper and a sprinkling of smoked paprika is truly something else. So basically simple and easy to assemble, this dish would appear to be a breakfast option but can be experienced any time of the Night Or Day.

Spicy Avocado Wrapped Eggs

Ingredients:

1 Ripe Avocado, sliced in two and pit removed

Juice from 1 Lime

1 Organic Free-Range Egg – Hard boiled and cut in half lengthways (Or two small poached eggs)

1 Tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper

Pinch of Smoked Paprika.

Method:

Remove a decent scoop of avocado flesh from each half. (Just enough to make room for the egg and at least half of it left as texture – don’t bother reserving the flesh for another use, consume immediately).

Drizzle each half with Lime Juice and Olive Oil

Place boiled egg halves or two poached eggs individually in each cavity and sprinkle over sea salt, pepper and smoked paprika.

Love Lettuce Wrap

(Ingredients pictured at top, such a gentle alternative using lettuce as the wrapping as opposed to a wheat-flour dough variety)

Iceberg Lettuce leaves, whole

1 Lebanese cucumber, thinly sliced with a mandolin

Avocado flesh for spread

1/2 Green or Red Capsicum, thinly sliced

Lemon Juice

Shredded Basil Leaves

1 Tsp Extra Virgin Olive Oil

Grated Cheddar Cheese

1 Tsp Airlie Beach Chilli Sauce (optional)

Method:

Wrap all listed ingredients inside the iceberg leaves same as you would do with San Choy Bau.

It’s a wrap.


2 Comments

Tamworth and the Mid-Festival Meltdown Salad Fix

Ruth's Festival Fuelling Fruit Salad

Ruth’s Festival Fuelling Fruit Salad

Hitting the New-England Highway each year as I drive away from Tamworth back to Sydney, my mind is undoubtedly swimming with many vast and varied wonderful musical moments and memories.  Mixed feelings of relief and exhaustion follow due to having survived it all once again because if there is one time of the year when musicians must be well nourished, match-fit both physically and mentally, the Tamworth Country Music Festival is it. Preparation and fore-thought is vital to endure this festival and to emerge on the other side of it intact rather than a dishevelled wreck which can occur after grabbing food on the run, sleep-deprivation, navigating roundabouts and the ever escalating build-up of traffic adding stress to reaching sound-checks on time only then having to locate a car-park after loading our equipment on to the stage – all of this madness carried out under searing degrees of 39 Celsius plus.  It’s a case of every musician for themselves in these conditions, not to mention the punters who follow a similar regime trying to get around and see as many favourites performing as possible over the ten days.  It’s a conundrum how this is achieved on the smell of an oily bucket of chips laced with chicken salt 🙂

During previous festivals, musician friends and I used to have competitions to see who could do the most gigs over ten days. In 1998 I did thirty-nine gigs, ten of which were in the attractive time-slot of midnight till 3am at the West Tamworth Leagues Club Legends Bar, followed by a few 8am Bluegrass Breakfast gigs and various shows throughout the day, then back to the midnight slot. In those days my body could handle it but now am a bit more selective and wiser (I hope). With that kind of carry-on, coupled with salubrious accommodation (such as squash court floor one particular year) there would always be what I label the inevitable ‘Mid-Festival Meltdown’, something I try to intercept from occurring these days.

Starmaker Grand Final View From The Stage

Starmaker Grand Final View From The Stage

While not hurtling around town from venue to venue navigating roundabouts, camels and cowboy hats, alternatively am required to be on a stage reading charts for more than ten hours backing Starmaker hopefuls, previous winners and students of the Academy of Country Music. Sustaining the level of concentration required for this (including executing fiddle solos in feel-good keys of C# and F#) can only be fuelled by sensible food options. In the words of Ian Lees – Musician of the Year 2014, “There’s nothing worse than staring at a chart and all you can see is a burger”.  Mercifully, the Starmaker organisers supply us with a beautiful fruit platter and some healthy vegetarian wraps on the busiest day which is a very welcoming sight indeed as catering for the musicians is usually a rare or substandard occurrence. (One day, we were presented morning tea in the form of a tray lined with hot-pink iced cupcakes and a plate of chocolate chip biscuits next to a crate full of Coke – not really my idea of musician nourishment however it’s the thought that counts). During these situations, I am grateful to have the hand-bag almonds on hand, never leaving home without them.

The Atrium in Ruth's House

The Atrium in Ruth’s House

It only took thirteen festivals to find her, but serendipitously my angelic Tamworth host Ruth Blakely now opens her home and her highly nutritional kitchen to me every year. Ruth’s home is quite simply Nirvana and an essential link to my survival of this festival. Every morning, she prepares an incredible fresh fruit salad of mangoes, strawberries, paw-paw, rockmelon, blueberries and what ever else of what seems to be endless supplies of fruit on-hand. After this, if she isn’t rushing off to work herself, she will offer to cook up a hot breakfast of eggs, bacon, mushrooms and tomatoes. Then, she will fill up jars with almonds, cashews and macadamia nuts for us to take away. Being a host to musicians for several years, she has surely observed the plight  we face every day and understands the value of a good breakfast in order to face the daily marathon, because when we leave her home each day we are often at the mercy of the un-known, food-wise. Sometimes all we will have time for later in the day in between shows, is a quick and easy no-queue-waiting soggy white bread salad sandwich in a plastic container. Or, if there is more than five minutes to spare, perhaps extravagance in the form of a roast dinner for $26.

Performing with The Bushwackers at the Longyard Hotel

Performing with The Bushwackers at the Longyard Hotel

A night off is not something I get to experience much during the festival, however do manage to squeeze one in this time. As all of my time not involved with performing has been writing charts and learning songs and repertoires, there’s been no time to go to any local restaurants or even do any research on where is best to eat out. Plus my ears need a rest from all of the music as some on-stage volume levels have been monumentally decibelic. A quiet, cleansing salad is in order so I rummage through the well-stocked fridge full of love and nourishment, with the addition of some of Ruth’s own home-grown produce to create this one.

Mid-Festival Meltdown Salad Fix

Mid-Festival Meltdown Salad Fix

As for any salad, you can add any ingredients you like but being absolutely fresh is the key. Even better if you are lucky enough to pick the produce straight from the garden. Realising my schedule for the next few days would be nothing short of monolithic, this was a definite pick-me-up :-).

Mid-Festival-Meltdown Salad

1 Bunch of English Spinach Leaves

1 Bunch of Rocket Lettuce

1 Zucchini, thinly sliced with a mandolin

1 Cucumber, sliced

Vine Ripened Cherry Tomatoes, cut in half

Basil Leaves, torn

Juice from freshly squeezed lemon

1 Tbsp Extra Virgin Olive Oil

Sea Salt and Cracked Black Pepper

Dried Chilli Flakes

Method:

Place all ingredients in a bowl, add the lemon juice and olive oil and gently toss. Consume immediately. Goes nicely with a cup of organic green-tea

* You can also add sliced boiled eggs, or for the non-vegetarians some sliced grilled chicken breast.


1 Comment

Airlie Beach Chilli Sauce

Sauce

This is a recipe created by some dear friends in Airlie Beach many years ago and is my adaption of the original one.  You can add as many chillies as you can stand, up to you.  Being a chilli fanatic I go full throttle with the amount.  For extra zing, a pinch of the sauce can be added to many dishes such as pizza, Bolognese or napolitana sauces, scrambled eggs or anything your imagine comes up with.  Add a few teaspoons to a cup of natural yoghurt as an accompaniment to fish and chicken or for the vegetarians, smothered on top of roasted vegetables (particularly eggplant) is also very tasty. If you are a chilli fan, you will use this in everything. Even if you aren’t a chilli fan you will still like this sauce, I promise you.

Ingredients:

Birds Eyes Chillies (depending on the heat factor you can stand – I used 500g, that’s heaps)

4 ripe tomatoes, roughly chopped

2 brown onions, roughly chopped

2 red capsicum, roughly chopped

2 cups white vinegar

1 tbsp olive oil

1 tbsp coconut sugar (or brown sugar)

Sea Salt

Method:

1. Place all ingredients in a blender (not olive oil and brown sugar) you will have to do this in two batches and blend well.

2. Heat oil in a heavy based saucepan and add the blended mixture, bring to the boil slowly and let bubble away for a while.

3. Reduce heat to a simmer, add the brown sugar and cook uncovered  for several hours. *

The sauce will begin to change colour to a lovely deep, vibrant, orangey red and at this point turn the heat off, cover and let the sauce rest over night.  Put into sterilized jars and it will last for a few months refrigerated.

* Make sure the kitchen is well ventilated during this time as the brewing chilli aroma will be strong!


Leave a comment

All-Green Broad Bean Salad; Pre-Xmas Detox

Image

December is absolutely upon us, the finale to a lightning-speed elapsed year of 2013 and all of the celebratory carry-on and over-indulgence that will accompany the season right up to the New Year and beyond. There’s no easy escape for anyone, best just to go with it. Musicians particularly will most likely be following a hectic schedule right now playing at Xmas parties and participating in Candlelight Carol events around the country. This can mean hours of rehearsal then being placed on a stage to read endless charts of Xmas songs, like Mariah Carey’s epic arrangement of Joy to the World including three key changes, multiple chord-subsitutions and references to the ‘Three Dog Night’ song thrown in as well just to keep us on our toes. To keep up the level of concentration needed in these situations, being well-nourished is vital. Take a bag of almonds and some bananas  to the rehearsal.

I have decided this year to be well armed for the onslaught figuring a few weeks of healthy eating will put the body in ship-shape preparedness for the upcoming weeks and damage-control can be enforced prior to excessive consumption.  For this task am thinking along the lines of Green.

IMG_8708There are no limitations to an All-Green Salad, truly fresh being the most important element. Make sure every green ingredient of your choice (or follow list below) is fresh and clean by washing all leaves/herbs free from residues – organic included. Even if you’ve grown it all yourself  it still must be rinsed thoroughly. If you have cultivated your own greens you’ll be aware of the freshness and taste sensation as opposed to you know what. If you are purchasing from markets or grocers, go for the most vibrant looking and use that very same day.  The French approach – shop seasonally and if you are good with time-management, daily for optimum zest.

OLYMPUS DIGITAL CAMERABroad Beans are the stars of this salad and are in season now, but really anything green and lush will work. Don’t be afraid of Broad Beans. Yes they are fussy and time-consuming to prepare but the results, both nutritionally loaded with protein and fibre also taste wise are worth it if you set aside the time to prepare them. Based on top of an all-green salad and served with Green Tea for the ultimate de-fox, this is a nice early Xmas present for your body. You could also serve this up with some cooked prawns and basil oil tossed through as a Turkey alternative on The Day itself.  You’ll have yourself a very merry little Christmas indeed.

All-Green Broad Bean (Pre-Xmas Detox) Salad

Ingredients:

1 Cup prepared Broad Beans

1 Bunch of Rocket Lettuce

1/2 Cup of Green Peas

Mint Leaves, shredded

Basil leaves, torn

Bunch of Chives, chopped

Lime Juice

Sea Salt

Method:

* To prepare Broad beans – Split the pods and remove the beans, discard pods. Blanch beans in boiling water for a few minutes, drain then place into ice water. Slip the skins off simply with your finger, or make a small incision with a knife and pop the inner bean out (this is the time-consuming part)

* Place the rest of the salad ingredients in a bowl with the beans, toss gently.

* Sprinkle with Sea Salt and Lime Juice

For a bit more of a zing, try the salad with this Basil Oil Recipe (which also is delicious with prawns)

Basil Oil

1/2 Cup Basil Leaves

1 Garlic Clove

1 TBS Lemon Juice

1 TBS Apple Cider Vinegar

1/2 Cup good quality Extra Virgin Olive Oil

Sea Salt and ground Black Pepper

Method:

* Place all ingredients in a food-processor and blend well.

* Pour what you don’t use straight away into a jar and store in the fridge, it will keep for a week. (Just bring it to room temperature before next use as the oil solidifies).  Once you try this oil, you’ll find you want to put it on everything – it’s spectacularly good on poached eggs for breakfast 🙂


1 Comment

Baking Bad Scrambled Eggplant

Image

Sometimes you need to look outside the proverbial circle to source food and recipe inspiration, or maybe it just occurs naturally if you trust your instincts in certain situations. Usually I find green-grocery shopping nothing short of a rejuvenating sensory experience with display after display of fresh, multi-coloured fruit and vegetables beautifully presented like paint on an artist’s palette. They haven’t just been dumped randomly, serious thought has gone into these displays for maximum visual appeal which turns into enticement and ultimately (in my case) more purchases than needed at the time – like the four inviting artichokes I bought yesterday just because they looked so content nestling happily next to the eggplants, not because I was going to be using them in my recipe but solely for decorational purposes in my kitchen.

Thyme from the Wall Garden

Thyme from the Wall Garden

Right now it appears the planet is collectively obsessed with, either just starting, completely finished or half-way through that ubiquitary TV series Breaking Bad which has presented me with an inspiration for a dish. How is this be possible you ask? If you are familiar with this completely compelling piece of Television excellence you’d be familiar with the character Marie who, as the series goes on you eventually notice is constantly surrounded by the colour purple. Not only is she wearing purple (contrasted with yellow or other complimenting purple colour-matches) the kitchen is also full of purple appliances, the crockery, shopping bags, curtains, the bedroom theme, furniture and even a purple cork-screw makes an appearance.  I also wonder if she she eats eggplant every night for dinner? It’s entirely possible she does.

OLYMPUS DIGITAL CAMERAThe more I watch this series and am blasted with visions of purple the more thoughts I have about eggplant and other assorted purple coloured vegetables to the point of Marie Schrader’s obsessive behaviour. Red Onions (which are really purple and should be called purple onions), Raddichio, Beetroot, Purple Garlic, Purple Carrots, Purple Chillis and the King of them all, Eggplant. Traditionally serving sliced, drenched with olive oil, grilled and consumed just like that is sensational but there are other ways to incorporate eggplant in your cooking if you like to experiment. This recipe is based on an Iranian dish ‘Mirza Ghassemi’ plus a few additions and omissions. Baked with thyme the night before, then folded through scrambled eggs the following morning the sweet, smokey flavour intensifies over night. Baking has to be one of the easiest and tastiest ways to prepare eggplant.  Chop the skin and flesh up, fold through the scrambled egg and serve on a bed of rocket topped with dollops of dill yoghurt. and a squeeze of lemon. For the Chilli freaks, throw some chopped fresh purple chillis over the final result.

Baked Eggplant Scramble

1 Large Eggplant; Cut in half lengthways criss-cross scored without piercing skin

2 tsp Sea Salt

1 Tbsp Olive Oil

Few sprigs of fresh Thyme

* Sprinkle salt in the slits of the eggplant and set aside for 30 mins

* Squeeze all liquid from eggplant (like a sponge)

* Pre-heat oven to 200 C

* Brush flesh sides with Olive Oil

* Place flesh side down on top of Thyme sprigs in a roasting tin and bake for 1 hour or till skin starts crisping up.

Creamy Scrambled Eggs

4 – 6 Free Range Eggs

1/4 Cup of cream or Milk (or if dairy issues, just plain old water)

50 gms Butter

Salt and Pepper

Smokey Paprika for dusting

* Crack eggs into a bowl and whisk with a fork

* Add milk then use an electric beater to whip them up till well mixed, light and aerated

* Melt butter in pan till sizzling, pour in egg mixture and let settle for around a minute before moving it all with a spoon.

* Do not over stir, just gently fold cooked parts over each other till barely cooked; just slightly un-cooked as off the flame it is still setting. (Over-cooked scrambled eggs become watery rather than what you want light and fluffy)

* Chop the eggplant at this stage and gently mix through the scrambled eggs.

* Serve on a bed of Rocket drenched with lemon with the dill yoghurt sauce and a sprinkle of smokey paprika

Dill and Yoghurt Sauce

1/2 cup of Greek Yoghurt

2 Tbs finely chopped fresh dill

* Mix together till well combined

Note*

For the full ‘purple explosion’, grate some purple carrot over the rocket and add some caramelised red-onions before the eggs go on top, sprinkled with some edible purple flowers. (Sorry there is no picture, am only imagining this but am sure would look great)

OLYMPUS DIGITAL CAMERAMy cute little Artichoke 🙂


Leave a comment

The Loveless Cafe, Music City Roots and the Missing Biscuit Recipe

MCR

There’s only one way to describe the final Bushwackers show in Nashville and that is simply Going Out With A Bang (and a broken Lagerphone). Staged live at the Loveless Barn behind the famous Loveless Cafe we performed a set of tunes on the weekly two-hour Music City Roots radio show hosted by Jim Lauderdale. English ex-pat, founder of the band Traffic and rhythm guitarist on Hendrix’s ‘All Along The Watchtower’ plus composer of ‘Feelin’ Alright’ Dave Mason opened the night followed by a special showcase of Australian acts including Mustered Courage, Melody Pool, Catherine Britt and Bill Chambers as The Hillbilly Killers and the indisputable Aussie music legend Paul Kelly. This performing vehicle, via simultaneous radio and web-cast enabled the voice of the Bushwackers to be well and truly heard by the packed-to-the-rafter audience and music fans world-wide, a tremendous and unforgettable experience.

BootsThis is our second last day in Nashville and we are certainly trying to pack in as much as possible in between our finale performances. We’ve sound-checked early afternoon at the Loveless and have a few hours before show-time so shopping is now on the agenda. We head to Oprymills, a massive retail-outlet shopping mall of steroidal proportion – Tennessee’s largest. Architecturally designed in a giant circle spanning two kilometres, satellite navigation is needed to find your way around this building and it’s almost impossible figuring out where it starts and ends. An entire day is needed here to shop leisurely and find exactly what you want but we only have one hour to spare?  I hit the ground running and manage to buy all the necessary items ordered by family back home within this time-frame, and am even shown by one shop assistant a short-cut, staff-only passage down endless lonely grey corridors through the bowels of the building in order to get to the other side of the mall in half the time. Miraculously, it worked as had no idea when or if I would make it out alive and emerge directly in front of a Cowboy Boot Warehouse.  With five minutes to spare, I snatch up a very nice pair of Dan Post, hand-crafted Mexican-made boots, the real deal. The shop assistant clinched the sale by telling me I simply can not leave Nashville without them. (She’s right. I have worn them nearly every day since returning to Sydney, they are fabulously comfortable and blister-proof too).

Halloween is on the horizon

Halloween is on the horizon

The credit-card action and lightning-speed of the shopping has made us all ravenous. Lucky for us the Loveless Cafe is catering for the evening before the show, and what a delectable spread is presented of pure heart and soul, traditional Southern cooking at it’s best. The food is assuredly made with love even though the cafe name suggests otherwise. Mashed potato, the most silky smooth, buttery (no lumps whatsoever) I have ever tasted with luscious red-eye gravy to match; Melt in your mouth, tenderly cooked fried chicken, delicate but with just enough special Loveless spices making it a bit ‘too’ moorish; sautéed green beans and then last but most certainly not least, the biscuits – ceremoniously piled high in a large bowl that kept getting refilled again and again. With accompanying preservative-free made on the premises peach, blackberry and strawberry preserves, these biscuits are what the Loveless Cafe, besides being a go-to restaurant by both struggling and famous country musicians in search of relief-from-the-road comfort food for decades,  is most famous for. Yes, it’s all about the biscuits here.

Loveless Cafe Famous Biscuits

Loveless Cafe Famous Biscuits

Whilst boot-scooting around Oprymills earlier in the afternoon, the same shop assistant who sent me into the unknown, after informing her we were performing at the Loveless just about fell over herself with excitement and flapped on about these biscuits and that I MUST try them, along with the preserves as they are the best. They look like scones, and pretty much taste like scones and are decidedly yummy especially with the creamy butter swirls and fruity preserves loaded on top. We are a happy band and ready to take to the stage at this point, and we do just this to a resounding, standing ovation – The Broken lagerphone representing testimonial of the triumph.

Loveless CafeIt occurs to me a nice gesture would be to try to recreate this magnificent Loveless Cafe meal upon returning to Sydney as a sort of ‘Nashville Reunion’ and synopsis of the trip with the band members who have all shared this unique experience.  I buy the Loveless Cafe Cook Book which am told includes all the famous recipes for everything we were served tonight. Listed in the index are recipes for the fried chicken, the red-eye gravy, mashed potatoes and even the blackberry and strawberry preserves. Nothing under ‘B’ for biscuits. Nothing at all. Further research uncovers that this recipe is under wraps and was sold by the original cafe owners to the current owners along with the cafe and never to be revealed!

Guess will just have to cook up a batch of Margaret Fulton Scones instead 🙂

* The web-cast recording of the entire Music City Roots concert can be viewed here