Salmon Hash Cakes.

TIME OUT.

  

Gah so slack. 

We know it.

Life and loss have got in the way. 

When things stop being so hard I promise i'll be right back into it. 

x

Abbey  

      

Smug

This little beauty was inspired from the owner of my favourite antique store in New Plymouth called Chads. Chad himself was given the stern word from his wife to trim down on his (I can only imagine) magically beautiful personal collection.  It just so happened my weekly visit in store timed perfectly with this kitchenware cull. 

I managed to get my greasy little paws (much to his despair) on some of his favourite pieces including this petite enamel slice baking tray and the gorgeous 1970's cooling rack. The tray was his favourite- he listed off several of his go to recipes for pies and tarts he himself used to make in it,

 I left the store feeling both smug and inspired from his descriptive flavour combinations, for this chickpea flour, ricotta and vegetable flan.

Recipe:

Filling. 

2 Duck eggs 

2 Chicken eggs 

(both happy)

(if you cant get duck 5 chicken eggs will do)

handful of basil

3 sprigs of thyme 

1/4 cup pinenuts 

2 cups of chopped mixed dark greens

(i used spinach, kale, silverbeet and beet tips)

3/4 cup chickpea flour

200g ricotta

1/4 cup grated parmesan 

1 ts za'atar spice mix

1/2 tsp chilli flakes

s&p

Topping. 

1 large tomato sliced 

2 zucchini sliced

2 sprigs oregeno stalks removed 

Preheat oven to 180 degrees.

Grease and line with baking paper a thin baking tray.  

Beat eggs until combined then add all of the remaining filling   ingredients together except for the flour. Mix until everything is evenly distributed then siv the flour until just coming together in a wet batter. Pour into the prepared tin and make a lattice with tomatoes and zucchini sprinkling over the oregano leaves at the end. 

Bake for 20-30 minutes until golden, puffed and cooked through. 

x

Abbey  

  

   

    

Tis the Season

I love the festive season, almost entirely because there is always hoards of family and friends floating around to feed.
Not to mention the never ending satisfaction of harvesting  straight from our little garden, which is currently offering an abundance of summer vegetables. 
Such a satisfying combo. 
From your garden, to plate, to nourish the people you love. 

This was a last minute, kind of deal. The most simplest form of cooking where you take whats ripe and what you have and do something with it. 
The freshest the best kind of eating.

The results were a sticky roast chook, ginger/peanut/everything slaw and a zucchini and corn salad.  

My sister also brought an amazing slow cooked wild pork roast from a local all organic rare breeds farmer in Taranaki. Weekly stall holders at the market here they always offer a refreshing enthusiasm for the quality organic products they supply including a seasonal bounty of produce. They also offer the community a wealth of knowledge on sustainable living, self sufficiency, permaculture, biodynamics, organic agriculture, farming and loads more. Check out there website http://avonstour.co.nz its pretty amazing.

  The wild pork farmed pork was to say the least, incredible! The unusually dark red coloured meat was full of flavour and melt in your mouth tender.
 The crackling was well, cracking.
 As always the best thing in the world.  

Recipes:

Sticky Chook.

For the Marinade:
1/4 cup of soy sauce
1/8 cup sweet soy
4 tbsp sesame oil
2 tbsp runny honey 
tsp of chilli oil
splash of vinegar 
thumb of ginger grated
tsp of Chinese Five Spice
tsp of sesame seeds

Szechuan pepper

1 Free range organic chook
2 heads of giant elephant garlic 
or 6 head of regular garlic

Combine all of the marinade ingredients. 
Butterfly the chicken laying flat in your cooking dish, rub in 1/2 of the marinade with your hands forcing under the skin.
Cover and place back in the fridge for at least an hour ideally over night. 

Preheat oven to 225 degrees. 
Spoon the marinade back over the chicken from the bottom of the pan and place in the oven for 15 minutes. Turn oven down to 130 degrees and leave to cook for another 70 minutes re-basting with the marinade every 15 minutes or so. 
Remove from the oven and portion into tasty little morsels. 

Zucchini and Corn Salad. 

knob of butter
glug of olive oil 
2 cloves of garlic
2 medium heat red chillies 
2 heads of spring onion 
6 small mixed colour zucchini's
4 cops of corn 
pinch of Za'atar 
pinch of sumac 
100g-ish of danish feta 
zest and juice of 1 lime
bunch of mint & coriander 
S&P

In a heavy bottomed fry pan sauté  garlic, chilli and spices in the butter until fragrant over a medium heat. Add the chopped vegetables and crank up the heat fry until the vegetables are just tender. Remove from the heat and stir through feta, herbs and lime. Season to your taste. 

As for the slaw, its a pretty hefty looking list of ingredients but most you will have in the recesses of your pantry. In saying that you dont have to put in everything. But you should, because its awesome. 

Ginger Slaw.

2 cups of grated red cabbage
2 cups of chopped mixed greens
(I used kale, baby beet tops, silverbeet and spinach)
1 sweet red pepper
1 orange pepper
1 hot red chilli
4 spring onions
1/2 cup of mixed sprouts
1/2 cup of golden raisins
thumb of ginger chopped 
 a generous handful of parsley and mint
1/2 cup of homemade lemon aioli 
1/4 cup of sprouted sesame seeds
1/4 cup sprouted sunflower seeds 
1/2 cup of peanuts

Chop and combine all the vegetable/herbs/leafy components and mix together. Toast nuts and seeds, retoss with anything/everything else.
 Hey presto. 

x
Abbey

2 0 1 4

Happy New Year from the whole useless team at Feasting & Frank. 

So another year bites the dust... and with its demise comes a  cringe worthy resolution to continue with collecting, recording and sharing the creations from my kitchen. 

This is a process that has been a little unsettling, sharing something that is so personal. 

An intimate glance at what I truly love and putting it out into the scary void of the inter web. 

But what the hell.

    

I have no more introspective reflections of the year gone by.

It was a good one, I feel truly blessed.

With certainty Feasting & Frank shall move forth into 2014 with  renewed vigour.

Thanks All.

x

Abbey  

Peanuts and Pawpaw

Spicy Vietnamese 

'Noodle' salad

We ate versions of this hugely popular street snack all over both Thailand and Vietnam. Vendors can be found plonked at almost every corner where the produce is chopped and tossed in front of your eyes. 

The unripe pawpaws green flesh is shredded to give the look and texture of noodles, crunchy salty peanuts and loads of soft aromatic coriander make for textural perfection.  While the sweet, sour and explosively fresh dressing is absolutely addictive. 

There was a little victory dance today at the supermarket when unripe paw paw was squeezed. 

Hurrah for astronomic work fuck ups and a day in the kitchen instead. 

Recipe:

1 Unripe Pawpaw shredded

2 red shallots finely sliced 

1 carrot shredded 

handful of coriander chopped

2 tbsp deep fried shallots 

2 tbsp chopped roasted peanuts 

Dressing. 

juice of 2 limes

2 tsp of palm sugar

3 tbsp fish sauce 

1 sliced red chilli

Toss all of the salad ingredients. 

Stir all of the dressing ingredients together and throw over the salad. Shmack you lips.  

  

xx

Abbey

The Mandatory Kale Krisps

Every Food Bloggers got one. 

Im actually more then a little embarrassed to even post this.

Yes, I've seen them everywhere, the kale krisp revolution.

From the over saturation in the vast labyrinth of food blogs... 

Clean eaters 4 lyf having one leaf a week, as an extra special reward for the 160 hours of exercise and their otherwise restricted diet consisting of nothing but oats, chickpeas and water...

 In organic stores, the kitsch packaging, at three million dollars for a meagre fist full...

 I have literally pointed at all of these things and laughed at how annoying people can be. 
Numerous times.

Then a series of unconnected events conspired to unwilling convert me.

Firstly an amazing dehydrator at the hospice shop for $15, 

then lovely lady at the organic store having several bags of slightly worse for wear kale that she kindly gifted for my use. 

Finally the inability to throw away green vegetables. 

I must confess in the most sheepish manner possible

 (picture Muttley) 

They are so fucking good. 

BLA BLA BLA they are a million times healthier

BLA BLA BLA benefits of raw food. 

"I love kale chips more then regular chips"- Oh please' I once would have sniggered, but it really isn't far from the truth.

Soooo.. here it is. 

Two ways even.

May my dignity rest in peace. 

Recipe:

1. 

1 large bunch of kale roughly shredded 

1 tbsp olive oil 

1/2 tsp sweet smoked paprika 

1/8 tsp hot paprika

1/2 tsp pink himalayan salt

1 tsp nutritional yeast 

2. 

1 large bunch of kale roughly shredded

1 tbsp sesame seeds

1 tbsp + 1 tsp sesame oil 

2 tbsp tamari 

The process for either recipe is the same. Mix everything in a bowl with your hand ensuring the kale is evenly coated with all the tasty shit. 

Place in a dehydrator on high for 2 hours or in an oven at 60 degrees for the same amount of time.

Warning: they do not last long. 

Warning: Talking about how good they are may make you look like a real pompous asshole.  

x

Abbey