As summer moves to winter....
Take some salad leaves, fresh and crisp, add chopped mint and coriander, season with salt, pepper, a drizzle of extra virgin olive oil and a squeeze of lemon.
Now comes the lusciousness...
Add some tender, melting, slow cooked osso buco meat - just warm, not hot. Scatter over some shaved pecorino for salty sharpness and serve.
This tastes amazing - crispy greens and succulent meat.
A winner! x
A rug, a basket of delicious food to graze on, a location and someone to share it with...a simple recipe for a picnic.
How infinite in possibility is the picnic. How splendid in diversity, how wondrous in the simplicity of its pleasures.
Limit not by season, place, climate nor company - expand and celebrate!
Look out for more picnic prose...After all, picnics are truly Globally Local masterpieces.
Vive la picnic!
It's not pretty but damn it's good - Fresh, crisp, luscious. At Bondi Farmers' Market, my favourite produce is the farm grown, love fuelled vegetables from Hapi and Cathy. Oh and they're organic too.
So, this salad is:
Cucumber - a short, thick green variety that tastes amazing
Steamed and refreshed rainbow chard and kale
Marinated goats cheese
Shaved Italian pecorino
Soft boiled organic egg
Organic olive oil
Oh and essential for me - a serve of homemade, organic sauerkraut - red cabbage in this case.
I often build up a salad like this and either enjoy as is, or add one of these:
Prosciutto - San Daniele
Fresh grilled sardines
Fried slices of boudin noir
Have it with some toasted sour dough or sprouted bread if you're extra hungry too.
So simply chopped and put together, this is a beautiful lunch with endless variations.
Sante! To health and happiness.
Grilled fresh sardines - these have been de-headed and tailed and butterflied...my preference is for heads and tails on - they grill up crisply, full of flavour and make me think of summer in the Mediterranean.
My penchant for meals of greens and protein is well represented here.
Simple, fast and tastes great:
- Fresh sardines - grill until crispy
- Fresh, finely chopped mint, parsley and
- Sliced kohl rabi
- Sliced red onion
- Well cooked organic Brussels sprouts
- Shaved pecorino or Parmigiano
- Organic extra virgin olive oil
- Salt, pepper, lemon juice or balsamic
Chop the herbs, toss together into the serving bowls, scatter over Brussels, kohl rabi, red onionsi and cheese. Drizzle liberally with olive oil, squeeze over a little lemon, or a splash of balsamic, add salt and freshly ground pepper. Top with sizzling sardines - beautiful! Healthy too.
Breakfast. I love this meal.... From the most delicate of morsels, to offerings for only the hungry and the brave.
This one is definitely at the robust end of the scale.
A trip home to Nelson, NZ, always brings out the call of the wild food plate, catching, gathering, cooking on fires... Grrrr!
My brother set off in the dead of night to spear some flounder in the estuary, (with enthusiastic encouragement from those preferring to stay in the warm).
"Flounder for breakfast!" We called after him, "...and eggs!" We cried, getting ahead of ourselves further in the heat of anticipation. "And we'll have it with black beer and rye toast!" Someone added in pre-emptive triumph.
The next morning sure enough there were three glistening, fresh flounder sitting in the fridge.
The cook up began, glorious smells filled the kitchen and all hands were on deck to pull the feast together - fuelled with plenty of fresh ground coffee.
- Fresh caught flounder panfried in butter
- Home made grainy bread,
toasted golden, with butter
- A soft poached, organic, local egg
- Glass of Stoke Black beer
Ooo yeah! Wild food.
Suggested improvements - Cook outside in nature, on a fire. Ultimate!
The stout is thick, black, locally brewed, organic beer - Stoke, from McCashin's Brewery.
Feel free to have coffee or tea as well or instead but trust me, black beer 100% rocks this breakfast!