FoodieChat

A couple of weeks ago I put up my hand to cook for 50 people over a weekend away… that was before I knew that I had only an electric cooktop, 2 rack electric oven, one 2-slice toaster, 1 kettle, and a BBQ!! Needless to say, my helpers and I were too busy to take many photos, but here’s a few hints and recipes in case you need to whip up meals for 50 people!

Chicken shish kebabs

13kg chicken breast or thigh, cubed 

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A seriously quick and easy (so quick that I didn’t have time to take a piccy) dinner is this roast vegetable frittata I made up from what was in my fridge and variation on a few recipes.  I made it low fat by substituting cream with skim milk; and using low fat mozzarella instead; and adding fresh herbs to compensate.

Ingredients (serves 4 for meal with salad)

• 1 eggplant, sliced into 5mm thick slices
• 2 zucchini, sliced lengthways into 5mm thick slices
• 1 sweet potato, peeled and sliced into 5mm thick slices
• 300g sliced mushrooms
• 2 cloves garlic, finely chopped
• 1 medium onion, sliced
• 6 free range eggs
• half cup of skim milk
• 1 cup grated (low fat) cheese
• 2 tablespoons chopped parsley and/or basil; or pesto

Method

1. Grease a grill pan with olive oil and grill eggplant, zucchini and sweet potato and set aside (sweet potato may need to be parboiled first if you’re time poor)
2. In a wok or frypan, add 2 tablespoons olive oil, and on a medium heat, saute garlic and onion, until onion is caramelised and softened.  Add mushrooms and cook until soft.
3. Line a square cake tin with baking paper; and layer eggplant, followed by zucchini, then sweet potato.
4. Pour mushroom/onion mixture on top.
5. Beat eggs and herbs in a bowl. Add milk
6. Slowly pour egg mixture onto vegetables, allowing to seep in between.
7. Bake in a 180 degree oven for 25 mins until set.
8. Slice into wedges and serve warm or cold – perfect for a picnic!

The August 2006 issue of delicious magazine had a guide on Illawarra and Wollongong which was the inspiration for an overnight stay and drive down to the BellaChara resort and spa down in Gerringong (10mins from Kiama).   We stopped for devonshire tea (as is compulsory for any country drive!) in the historic terraces in Kiama.  Really friendly owners who insisted on remaking my mocha when my elbow accidentally knocked it.  Perfect country-style home-made scones too ($4.50 for 2).  Nearby, we visited the Crooked River Winery, where we picked up some white port and some delicious olive oil (which I’ve been having with woodfired bread).

We were lucky enough to be staying on a Sunday night for Bella Bake – a set $25 three course roast dinner (with entree and dessert) – a bargain!! More so by the fact that the chef is formerly of MG Garage, est and Level 41!  The restaurant is a trendy dim room with a lounge area sectioning off both sides of the room, and a large communal bar table which also serves as the buffet table for breakfast.  Entree for that day was a ham and barley soup – which came with a warmed bread roll (which required prompting as the staff were run off their feet that night).  It was hearty and extremely filling – and probably would suffice me for dinner on its own!  The smokey ham pieces had shredded spinach (or some green vegetable) in it; and was thick with barley.   For the main, roast of the day was lamb, which I don’t like, so I opted for the alternate, the barramundi with a lemon butter sauce.  Both came with a mezzaluna of baked sweet Jap pumpkin, green beas, sweet potato and chat potato.

And finishing off with the pear tart (sliced pear baked on piece of puff pastry, with a dollop of creme fraiche and caramel sauce).  Very full indeed but with not much to do except hire a video from the reception and watch it in bed on their 60inc (?) plasma screens in the room. 

The next day, the promised continental breakfast turned out to be a buffet – YUM, with hot selection of crispy bacon, scrambled eggs, thick and sweet French toast (which I ate with the fruit compote designated for the yoghurt), and garlic mushrooms.

Pastries were croissants, danishes and pain au chocolat, as well as all you can eat banana bread and tomatoes with cheese (served cold).  Four different types of bread were self toasted; and juices were apple and orange.  Obviously, I had to leave self control at home because I’m on holidays right??

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You’ve got to be an early riser or a very dedicated foodie to make the monthly Good Living Grower’s Market.  It’s only open from 7 to 11am on the first Saturday of every month. Our efforts were well worth it as it was a sunny and unseasonally warm August morning, and the glimmer of the sun on the ocean front spot in front of the casino provided the perfect setting to spend the morning.  There are around 85 stalls with fresh produce straight from the growers; artisan bakeries selling their wares;

Even herbs and plants available – I bought a 50cm chilli plant for only $7 – brimming with baby chillis ready to be nurtured.

A honey stand provided some sweet tastings for the morning – but the main reason why I was here was to eat breakky.  Popular stands include fresh (huge) pancakes cooked to order; wagyu beef steaks; indian samosas, and for me today – “confused eggs with bacon” – that is, BBQ cooked scrambled egg omelette served with crispy bacon, caramelised onions on a roll with rocket and the secret creole BBQ sauce ($5).

OMG it was so good – I didn’t even pick off the fat as I would normally – the sticky sweet BBQ sauce providing a pleasing tangy sweet finish.  No wonder why the queue is always so long!! Some freshly squeezed organic blood orange juice ($4) to wash it all down.

Or, if you’re in a rush, buy some fizzy organic juice to go.  And of course, organic vege stalls (such as the one selling freshly picked parsnips) about.  Also popular is Toby’s Estate coffee – but I’m not a coffee drinker.  See you there next month?