41 Farrell street, Yandina
Ingredients:
Method:
Peel and thinly slice the arrowroot tubers, steam lightly for about 5 minutes then drain and pat dry with paper towels. Heat a small amount of oil in a frypan, add crushed garlic and arrowroot, and cook until lightly browned. Drain on paper towels.
Cover all this with equal parts of Apple Cider Vinegar & Honey. I mix mine in a jug or jar & pour in to cover all ingredients well. Allow to sit for at least a week to allow all the goodness of each to seep into the vinegar mix.
Ingredients
1 tbs olive oil
1/2 red onion thinly sliced
2 garlic clove crushed
4 long red chilli sliced
400 g tomato diced
1/2 cup brown sugar
2 tbs balsamic vinegar
2 tbs sweet chilli sauce
Method
Heat oil in a small saucepan over medium heat. Add onion, garlic and chillies. Cook until onion softens, about 3 minutes. Add tomatoes, sugar, vinegar and sweet chilli sauce. Cook, stirring, for about 10 minutes or until jam thickens. Remove from heat.
Ingredients
1 cup red chilli chopped seeded
1 cup green apple chopped
1 cup onion chopped
1 cup raisins chopped
1 cup brown sugar
1 cup brown vinegar
1 tbs cornflour
Method
Place all ingredients in a saucepan and cook until tender. Thicken with cornflour. Bottle while hot.
2 Pepino melons, peeled, seeds removed and cubed
1 large navel orange, peeled and segmented
1 blood orange, peeled and segmented
½ medium red onion, thinly sliced into half moons
10-12 kalamata olvies, pitted and chopped
Freshly picked violets and pansies for color
Fresh salad greens
Fresh mint leaves, chives and basil, chopped (about ¼ cup total)
Olive oil
1 tablespoon apple cider vinegar
Salt, freshly ground pepper, to taste
Mix the first five ingredients and toss with the olive oil, apple cider vinegar, fresh herbs, salt, and pepper.
Toss in the fresh flowers.
Serve over a bed of fresh spring greens.
Ingredients:
Method:
Trim the stalks off the Aibika leaves, then blanch in boiling water for 3 minutes. Drain and rinse.
Heat olive oil in a fry pan over medium heat and cook the onion gently until soft and lightly golden, then add the rice. Cook for 1-2 minutes, stirring then add the pine nuts, currants, parsley, mint, salt and pepper to taste. Mix in the 3/4 cup water, then cover with a lid and cook very gently for about 12 minutes until all the water is absorbed and the rice is nearly tender.
Place the leaves smooth-side-down on a clean bench, a few at a time. Put a teaspoon of filling in the middle of each leaf. Fold the stem end up, followed by the sides, then roll up tightly to form a log shape.
Use any torn leaves to line the base of a small, heavy-based frying pan (with a lid), then put the dolmades in the pan, in one layer, seam-side down. Pack them as close as possible to prevent them from unfolding during cooking. Cover the top with more leaves. Combine 1 cup of water and lemon juice with the remaining olive oil and pour over dolmades. Place a small plate over the top of them, to hold them in place; then top with the lid. Bring to a gentle boil, then reduce to a very low simmer and cook for 45 – 60 minutes, or until they are very tender.
Remove from the heat and let sit, without taking the lid off until cool. When cool, transfer to a container, cover and chill until serving time. Serve with extra lemon, to squeeze over.
Note:
A drizzle of Lemongrass Balsamic can be stirred through the cooled mixture prior to filling each leaf.