My 50th In New York

special lunch before I go away

Hi Everyone,

I won’t be posting here for a couple of weeks as I’m taking a trip to New York with my family to celebrate my 50th birthday on April 21st!  Above is a picture of a small, very casual lunch I had with my parents to say farewell.  The lamb was so tender and melt in your mouth, it was cooked for 7 hours in the oven at 120C.  I put it on at 8am in the morning and we ate about 3pm.  When the lamb was ready I pulled it apart and placed it on a platter, sprinkled with some cooked baby peas and grated some parmigiano reggiano over the top.  Served with some salads it was a delicious lunch.

Look forward to reconnecting with you all when I get back.

Slow Cooked Lamb Shoulder

1 lamb shoulder

1 carrot, coarsley chopped

1 onion, coarsely chopped

3 sticks celery, coarsley chopped

6 garlic cloves, unpeeled and bruised

1 tablespoon rosemary, coarsley chopped

1 cup dry white wine

1/2 cup frozen baby peas, cooked according to packet directions

parmesan cheese

Preheat oven to 120C, place vegetables and garlic in the bottom of a roasting dish.  Place lamb shoulder on top of vegetables.

Pour the wine over and scatter the rosemary on top of lamb.

Season to taste.

Cover roasting dish with foil and braise in the oven until meat is falling off the bone (about 7 hours).

When meat is ready transfer to a platter and sprinkle with the peas and parmesan.

Enjoy!

Catherine x

 

Healthy Everyday Pete Evans

radishes for a healthy everyday pete evans salad dishHealthy Everyday Pete Evans is so hot right now, he appeared on Channel 7 Sunrise on Saturday and Sunday morning.  Saturday introducing us to his new book and demonstrating a Chicken Salad with Green Goddess Dressing recipe and Sunday showing us how to make cultured/fermented vegetables, a first for Australian television.   Now everybody is enquiring where they can get the Culture For Life Fermenting Kit Pete is developing  he used in the segment.  Pete is inspired by a Paleo way of eating, how humans were originally (and remain) designed to eat.  You can go to Pete’s Facebook page if you’d like to find out more about his healthy eating philosophies or about his book Healthy Everyday Pete Evans.

pete evans healthy everyday chicken salad

I, for one bought Pete’s book on the release date and am already cooking from it.  I’ve made the Carrot and Pumpkin Soup with Tempeh which was delicious, the Cauliflower Fried Rice which I also loved, if you were a subscriber you would have received this recipe in a newsletter today.  Tonight I made this amazing Chicken Salad with Green Goddess Dressing, it was beyond delicious and so healthy and the colour is so vibrant, it was like eating a healthy restaurant meal.  Pete is such a talented Chef, his recipes have many layers and depths of flavour, I’ve always loved his recipes, even more so now that he’s written his first healthy cookbook.

chicken salad with green goddess dressing from healthy everyday pete evans

Here’s the recipe for the Chicken Salad with Green Goddess Dressing  I hope you’ll enjoy as much as my family and I did.  Don’t you just love the name “Green Goddess Dressing!”

I didn’t have walnut oil so used macadamia oil which is what I had in my pantry.

Chicken Salad with Green Goddess Dressing

2 large handfuls of cos lettuce leaves, torn

2 radishes, thinly sliced

1 handful watercress

2 tablespoons walnut oil

seas salt & freshly ground black pepper

Green Goddess Dressing  (recipe below)

2 skinless chicken breasts, poached   See my post for a non fail, quick and easy way to poach chicken breasts

3 tablespoons chopped walnuts

zest of 1 lemon

Wash and dry the cos lettuce.  In a bowl mix together gently the lettuce, radish and watercress and cooled sliced chicken  Mix through the walnut oil and season with salt and pepper.

Smear some green goddess dressing onto individual plates.  Arrange the salad in the middle.  Season with salt and pepper, sprinkle with walnuts and lemon zest.

Green Goddess Dressing

1/2 avocado

3 tablespoons coconut milk

3 tablespoons lemon juice

1 garlic clove, finely chopped

2 anchovy fillets, finely chopped

1/2 cup roughly chopped flat leaf parsley leaves

3 tablespoons roughly chopped basil leaves

1 tablespoon roughly chopped tarragon leaves

1/4 tsp sea salt

125 ml extra virgin olive oil

Pop all ingredients except olive oil into a food processor and process until well combined.  With the motor still running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped.  Store in the fridge for up to 5 days.

Chicken Salad with Green Goddess Dressing

 

Catherine x

 

Lucy King Illustrator

Today I have the absolute pleasure of introducing you to Illustrator Lucy King.  Lucy is the Illustrator who designed and drew my new header and all the smaller motifs throughout my blog.  I’ve loved Lucy’s illustrations since I discovered them in Real Living Magazine back in 2012 and did a blog post about them.  It was a coincidence when Stephanie my blog designer suggested Lucy to illustrate.  I felt Lucy just ‘got’ me right from the start and I’m so happy with her beautiful art, she is extremely talented and a bit of a foodie like me.  I wanted to learn more about Lucy’s background so following are a few questions she kindly answered along with two delicious recipes her family (and now mine)  love.lucy king illustrator

What is your background?  Where did you study illustrating?

I grew up in England in a creative family, my father is an artist and designer so I was always surrounded by books on art and design, and regularly visited exhibitions with him in London.

I’ve always loved painting, drawing and creating my own illustrations, but rather than study Illustration at university I completed a degree in Textile Design at Derby University, followed by a Master’s Degree in Ceramic Design (specialising in surface pattern design) at the heart of the pottery industry in Stoke-on-Trent.

I’ve been lucky enough to combine all my skills by working as a Designer and Illustrator across various product platforms such as textiles, ceramics, interior furnishings, bed linen, children’s designs and illustration commissions for various clients.

Why did you move to Australia?

I moved to Australia in 2002 as my partner always wanted to live in Australia.  He’d travelled around Australia before going to university (where we met) and set his heart on moving out here.  I never imagined I’d even get the chance to holiday in Australia – let alone to end up living here for the last 13 years!

What are your influences?

I’m always influenced by people who create their own painted or drawn illustrations, as so much of today’s images are CAD generated.  I particularly love vintage and retro designs and patterns (especially on old ceramic tableware, or illustrations in old children’s books) and whilst my work isn’t necessarily influenced by vintage designs or styles, I’m always very inspired by them.  I love the work of British designer Suzie Cooper who was designing ceramics during the 1930’s, 40’s, 50’s and 60’s, of British artist David Gentleman for his fabulous hand-painted illustrations, and Brian Wildsmith for his vibrant and flamboyant children’s illustrations.

Which illustrations have you enjoyed doing the most? 

Oooh, this is a tricky question!  One of the nice things about my job is that each client and brief is different, so I really enjoy working on various projects with different design styles and illustrations.  Probably one of my particular favourites however was creating the illustrations for the front and back cover of the Kitchen Table Memoirs book.  The illustrations consisted of vintage-style kitchen related items such as teapots, kettles, old radio’s, salt and pepper pots and even an old sewing machine, all painted in watercolours.   I also enjoyed drawing Charlie for your website as I rarely get to draw animals – and he was very cute!

Is there a favourite family recipe you could share with everybody?

This is a favourite recipe as its super quick and easy – but very delicious.  It’s perfect for mid-week dinners or an easy lunch to share with friends.  The linguine is based on a Jamie Oliver recipe, but I added the toasted pine nuts to it (sorry Jamie!)

Thank you so much Lucy for taking the time to share with my readers.  If you’re looking for an Illustrator Lucy can be found at Lucy King Design or her beautiful Blog The Bowerbird.  Lucy also designs jewellery from vintage china plates which can be found at her etsy store Me Old China.

These recipes Lucy gave me are completely delicious, I’m going to be making them again and again, my family and I loved them.  Photograph of Lucy supplied by her, all other photographs were taken by me.

illustrator Lucy Kings pasta dish

Lemon Linguine (serves 6)

Ingredients:

500g dried linguine pasta

Juice of 3 lemons (I prefer un-waxed) and zest of 1 lemon

6 tablespoons extra virgin olive oil (plus more if needed)

125g parmesan cheese, grated with a fine grater

Sea salt and freshly ground black pepper

1 large bunch fresh basil, leaves picked and chopped

Large handful or two of rocket

Generous handful pine nuts

Method:

Lightly toast the pine nuts by dry-frying in a small frying pan.

Beat the lemon juice and zest with the olive oil, then stir in the parmesan – it will go thick and creamy.  Season and add more lemon juice / olive oil if needed.

Cook the linguine in a generous amount of boiling, salted water for approx 12 minutes or until cooked.  Drain thoroughly and return to the saucepan.  Add the lemon juice mixture to the pan and shake to coat each strand of linguine with the sauce (the parmesan will melt when mixed with the pasta)

Stir through the rocket until lightly wilted.

Finish by stirring in the chopped basil and toasted pine nuts.

I also like to drizzle some lemon-infused olive oil over the pasta before serving.

Serve with Haloumi and Broccolini salad.

illustrator lucy king's broccolini and haloumi salad

Haloumi and Broccolini salad (serves 6)

Ingredients:

3 bunches of broccolini, trimmed

500g haloumi, sliced into 1cm thick pieces

Juice and rind of 1 lemon

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

Chopped walnuts to serve (optional)

Method:

Combine the lemon rind, oil and lemon juice in a bowl.  Add the haloumi and toss to gently coat.  Season with salt and pepper.  Leave to marinade for approx 15 mins

Heat a large non-stick frying pan over a medium-high heat.  Cook the haloumi slices for 2-3 minutes on each side or until nice and golden, reserving the oil and lemon juice mixture.

Meanwhile blanch the broccolini in boiling water for 3 minutes and drain well.

To serve lay the broccolini and haloumi together on a platter, and drizzle with the reserved oil and lemon juice mixture.  Add additional olive oil if necessary (again I like to use a lemon-infused olive oil)

Scatter over the chopped walnuts if using.

Serve whilst the haloumi is still hot.

illustrator lucy king's favourite family meal