Tag Archives: Olive oil

Kyilla Community Farmers’ Market

What sort of tomatoes would you like?

What sort of tomatoes would you like?

There mightn’t be many farmers throughout the Kyilla Community here in the centre of Perth, but my, they know how to put on a market. Russ and I are just back from there laden with treasures and full of plans as to what we should buy next time.

With Blair and Leah away, their mail has been piling up on the office desk. Last Sunday Russ asked me why I hadn’t shown him the flyer for the market. Truth was, I hadn’t even looked at it. I was heartbroken (I do love a market) until I saw it’s on EVERY Saturday and is just a couple of ks from here. So we hunted up our loose change and smaller notes, cooler bag and carry bags, and headed off.

Enjoying the market on a lovely Saturday morning

Enjoying the market on a lovely Saturday morning

After some fairly ordinary and small (Pine Creek Northern Territory with it’s 3 stalls being the smallest) farmers’ markets, we’ve learned not to expect to much, but this one was excellent. Organic grain artisan bread (we bought the pumpkin loaf), hand made pastas, gnocchi and Italian goodies (we bought the porcini and parmesan risotto balls and pumpkin and feta diamond risotto bites), lovely fresh vegies, organic meat (including duck and rabbit), home made small-goods, cheese, olive oil, seafood and a variety of interesting takeaway stalls. It’s the sort of place where you could go for coffee (single source of course), breakfast, then shop for the entire week-including some really interesting, well priced pre-prepared meals (just perfect for new mums we thought). I really wanted to try the Turkish food on offer but we’d just had breakfast at home, so I couldn’t justify it. The American bakery with it’s pies and sweet treats and various bagels-filled or unfilled looked good too.

Organic grain artisan breads

Organic grain artisan breads

Russ and I have had a couple of lovely days spent with Deb and Harry (does anyone else think of Blondie when they hear those two names?). Harry sucks like a Dyson vacuum cleaner and has given Deb’s breasts a bit of a seeing to. With Todd at work, I’ve had the pleasure of accompanying her and Harry to a number of appointments so I could hold, cuddle and comfort him whilst she was being seen to. When it was his turn I handed him over, then he got handed back to me. I’ve even been shown by the Lactation Consultant how to massage Debs’ breasts as she feeds Harry (to soften the tissue) if Todd’s not home to do it. Lucky Harry is such a gorgeous baby!

Russ has gardened while Deb and I did all that. He’s weeded, sprayed weed killer, and planted vegie seedlings. The garden is starting to look really good. I did a bit of weeding the other day, and whipper snipped yesterday. A mow and it’ll look a million dollars. Todd and Deb have heaps of tomatoes just about to start ripening and Todd has plans for me to make tomato sauce (ketchup) for him when they do.

Last night we had planned to park our car at the Glendalough Railway Station and take the train into the city for the Hawkers Food Market at Forrest Chase, but by about 4 pm, we were both too exhausted to think about showering, catching trains and maybe queuing for food then standing to eat. A roast of pork seemed much simpler and more relaxing in the end. And that market is also on every week of the summer. Once again, it looks excellent.

Tonight we have Harry bringing his parents along for a BBQ. The risotto balls and diamonds will become entree, and all the lovely veg we bought will be turned into a couple of salads.

Spanish Style Zucchini Salad

  • 3 tablespoons olive oil
  • 2 medium zucchini, diced
  • 1 small red onion, diced
  • 1/4 cup pine nuts
  • 4 anchovies
  • 1 large garlic clove, sliced fine
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon
  • juice one small lemon
  • 1/2 cup sultanas
  • 2 tablespoons chopped mint leaves
  • salt and pepper

DSCN9961

Method

  1. Heat the oil over a medium heat. Add the zucchini, onion, pine nuts, anchovies, garlic and spicesand cook until the zucchini is softened and the pine nuts a little browned-About 6 minutes.
  2. Remove from the heat and add the remaining ingredients. Stir and tip into a serving bowl. Serve at room temperature.

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Fishing today was fun until we lost a rod, reel, and rod holder!

Leggy Peggy's Chermoula on Spangled Emperor

Leggy Peggy’s Chermoula on Spangled Emperor

Nothing like the loss of some gear to put a bit of a dampener on things. We were up near the north passage for the first time and fishing quite happily when we decided to have our lunch. Russ popped a fairly good rod and reel into the rod holder and started to unwrap his sandwiches. Something took the bait, steel trace and hook, rod and reel and finally ripped the rod holder from the side of the boat. It was over the edge and gone in a millisecond! Russ nearly tipped US into the drink making a lunge for it all but to no avail. It’s not the loss that’s as annoying as the replacing of it. We’ll have to buy one in Exmouth and it’ll be more than we want to pay there.

We didn’t go out for long but managed to come home with 8 fish including one huge spangled emperor, two trevally and 5 Charlie Court Cod.

The spangled emperorĀ  (or some of him) will be cooked tonight using my good friend Leggy Peggy’s Chermoula recipe. You can find it posted on food.com

Peggy Leggy’s Note:
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee’s Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Chermoula

  • 1 bunch fresh coriander or 1 bunch flat leaf parsley
  • 3 garlic cloves, peeled and bruised
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon paprika, ground
  • 1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
  • 1/2 teaspoon sea salt
  • 1 lemon, juice of
  • 1/4 cup olive oil
Leggy Peggy's Chermoula on Spangled Emperor

Leggy Peggy’s Chermoula on Spangled Emperor

Method

  1. Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste.

Note: I use all the coriander stems.

Chermoula will keep several days in the fridge.

We also had another food.com recipe posted by NurseJaney. Couscous with Garbanzo Beans (chickpeas) and Golden Raisins (Sultanas).

NurseJaney is from the US hence the different measurements and names of ingredients. I’m making this recipe for a swap game I participate in most months. In return, NurseJaney and two other team mates will make a recipe I have posted there.

Couscous with Garbanzo Beans (chickpeas) and Golden Raisins (Sultanas).

  • 2 cups water
  • 1 lemon
  • 2 tablespoons garlic oil
  • 1/2 teaspoon ground cinnamon
  • 1 cup couscous
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup golden raisin
  • salt and pepper
Couscous with Garbanzos and Golden Raisins

Couscous with Garbanzos and Golden Raisins

Method

  1. Finely grate peel from lemon to equal 1 1/2 tsp., set aside. Squeeze 2 Tbsp. juice from lemon.
  2. Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan. Bring to boil, simmer 1 minute. Remove from heat. Stir in couscous.
  3. Cover and let stand about 5 minutes, until water almost absorbed.
  4. Mix in garbanzo beans, golden raisins, and reserved lemon peel. Cover and let stand 5 minutes longer.
  5. Fluff couscous with fork. Season to taste with salt and pepper. Transfer to bowl and serve.

And lastly we had an eggplant salad. The eggplant, tomatoes, capsicum and spring onion all came from those stalls at the farm gates last Wednesday. The salad can also be found on food.com and was posted by Middle Eastern by Mag.

Lebanese Eggplant Salad – (Salatit El Batinjan)

  • 1 medium eggplant
  • 1 cup diced fresh tomato
  • 1 cup diced bell pepper
  • 1/2 cup chopped scallion (or any kind of onions)
  • 1 garlic clove, mince
  • 1/2 cup chopped fresh parsley
  • 1 lemon, juice of
  • 5 tablespoons olive oil
  • salt, pepper to taste
Lebanese Eggplant Salad

Lebanese Eggplant Salad

Method

  1. Put the whole eggplant as is, (only cut and remove the stem from the top), on a baking sheet and bake it. You’ll notice when it’s done that the juice came out on the baking sheet and the skin is almost toasted and it becomes soft when you punch it with a knife.
  2. Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, add any juices. Then add the rest of the ingredients and mix the salad and serve.

This is good with pita bread on the side

Eggplant Dip or Baba Ganoush Without the Tahini

Eggplant Dip

Eggplant Dip

Friday 3rd, we took a day off from our usual fishing to do a few things that needed doing including the repair of a number of nasty stone chips in our windscreen. I decided to make a dip as we had the friend of friends in Warrnambool coming around at 5pm for drinks.

We bought a couple of lovely eggplants in Carnarvon, and as I had no tahini, I decided to go ahead and make a tahiniless Baba Ganoush as a change from the usual ratatouille I’d make using them.

I set the trays high in our little pizza oven and turned it up to about 220c. When the eggplant skin was blackened and the fruit had collapsed I let it cool, then peeled the skin off and discarded it. The seeds were fairly immature so I left them in.

The dip was great-a little bite to it from the garlic and many less kilojoules without the tahini.

Baba Ganoush

  • 1 medium eggplant, cooked as above, skin removed
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • sea salt flakes and ground black pepper to taste
  • 2 tablespoons olive oil
  • olive oil and paprika to finish
Eggplant Dip

Eggplant Dip

Method

  1. Process the eggplant, garlic, lemon juice and salt and pepper until smooth. Add the olive oil in a slow stream and process until creamy.
  2. Spoon into a serving dish and drizzle with a little extra oil, then sprinkle with paprika to finish.
  3. Serve with crusty bread, crackers or vegie sticks.

Kununurra Saturday Market

Kununurra Market

Kununurra Market

Nothing gets us out of bed and organised quicker than a local market. The last few we’ve been to have been really small, so we weren’t expecting much from this one either. We were pleasantly surprised at the size of it and variety of stalls-a good little market.

As usual we were on the lookout for fresh vegetables and books. I think there’d been a bit of price fixing go on between the second hand book vendors with used novels starting at $5. We generally like to pay about $1 at garage sales, church fetes and op shops so weren’t paying that! I think the food vendors had done a bit of price fixing too, with those containers of market food (Indian curry and rice, red thai curry and rice, pad thai etc.) around $16. It’s time like this when I’m so happy Russ and I can turn out a fairly authentic tasting Asian meal ourselves at a quarter of the cost! Times like this too, when I’m happy I emptied my pantry of spices and sauces and condiment and brought them along.

Pumpkins and cucs Armenian cucumber on top right

Pumpkins and cucs Armenian cucumber on top right

Kununurra is an irrigation area and grows lots of melons and pumpkins so plenty of those on sale. We bought local bananas, dried chick peas (we bought some last time we were here), green pap paw and limes (pawpaw salad in the next day or two!) and a thing called an Armenian cucumber which looks most like a long, pale bitter melon but is most closely related to honey dew melon and is used as a cucumber. The texture is very crisp and the taste great! I’ll let you know what we do with it.

Back at home (well, the van IS home) I decided I better make room in the fridge for my new purchases, so am currently making ratatouille with the stuff I bought to do so at the farm gate the other day.

Farm Gate Ratatouille (my way)

  • 1/4 cup olive oil
  • 2 large onions, diced chunky
  • 4 cloves garlic, crushed
  • 1 eggplant (about 600g or so) cut into 1 1/2 cm cubes
  • 1 medium zucchini, cut into similar size to eggplant (I used a yellow one this time)
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 2 440g cans whole peeled tomatoes, chopped (I like to chop my own as I think they are a better product than the pre diced ones)
  • 1 teaspoon salt (or to taste)
  • Plenty fresh basil
  • Juice of half a lemon (taste and add more if you want)
  • Freshly ground black pepper to taste (we LOVE black pepper)
Farm Gate Ratatouille

Farm Gate Ratatouille

Method

  1. Heat the oil over a medium heat and cook the onion and garlic until the onion is softened but not browning.
  2. Add in the eggplant, zucchini and capsicums and cook stirring for about 5 minutes.
  3. Add the chopped tinned tomatoes and salt, bring to the boil then reduce the heat and simmer gently about 30 minutes.
  4. Remove from the heat and add in the remaining ingredients.

We eat ratatouille hot, cold, we poach eggs in it for brunch/lunch, pop little meatballs in it, take it on picnics-we love it!

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