Warrigal or Waragul greens

I planted out some warrigal greens a few days ago. It's an Australian native leaf; a good addition to salads. The trouble is the plant has a high oxalic acid content and should be blanched. This ruins the presentation and you end up with a leaf that looks a bit like rubber. I'm growing it in black clay soil, so it will be interesting to see how well it grows. I've never grown it before.

GMO Pundit a.k.a. David Tribe: Eating too much of natural plant chemicals can be bad

GMO Pundit a.k.a. David Tribe: Eating too much of natural plant chemicals can be bad

Bwok Bwok off with his head

I always have some chicken tenderloins in the fridge/freezer. Chicken is so adaptable. I use it for a chicken and corn soup. Quick and easy. Great for a winter lunch with crusty warm rolls or stick bread.

Chicken and Corn soup

500 g chicken tenderloins

2 litres chicken stock

2 cans creamed corn

Corn kernels from one corn cob (use a tin if you don't have fresh)

Sprig of thyme

1 clove of garlic

1 tbsp butter

1 small leek

Method

1. Place butter in a large pot over low heat

2. Sweat off the sliced leek and crushed garlic.

3. Add the chicken stock and bring to the boil.

4. Cut the tenderloins into bite size pieces and add to the stock.

5. Simmer for 10 minutes.

6. Add corn kernels and creamed corn

7. Season to taste

8. Simmer for another 10 minutes or until the chicken is cooked

You can really add whatever you like to this basic soup recipe. Try baby potatoes and bacon. You can make it for 2 or 10, just increase the quantities. This recipe feeds at least 2!!

Try chicken tenderloins in a chicken ceasar salad. Perfect also for those baby cos lettuces you have growing. Winter is the perfect time to grow cos lettuce here. (sub-tropical climate) I fill up a large pot with about 7 cos lettuce seedlings and in a few weeks you have lovely crunchy baby cos lettuce. You don't have to harvest the whole plant either. Just snip what you need and leave the plant. It will grow more leaves.

Chicken Ceasar Salad

2 baby cos lettuces

500g chicken tenderloins

6 slices of soy and linseed bread crusts removed

1 punnet grape tomatoes

4 rashers bacon

1/2 cup shaved parmesan cheese

4 poached eggs

Dressing

1 cup olive oil

3 tbsp red wine vinegar

2 tbsp lemon juice

2 tsp wholegrain mustard

5 anchovies

2 cloves garlic

Method for dressing.

Put all ingredients into a food processor and blend.

Method for salad

1. Poach the chicken tenderloins in dry white wine and chicken stock until cooked. You can do this the night before. Cover and put in the fridge.
2. Wash the cos lettuce and line a salad bowl with the leaves.
3. Chop the bacon into squares and fry until crispy, drain and sprinkle over lettuce.
4. Halve the tomatoes and add to the salad.
5. Add the chopped cooked chicken
6. Add the poached eggs
7. Add the shaved parmesan
8. Pour over dressing.

Wedding Chicken

Margaret Fulton, Australia's equivalent to....well actually, there is no-one this day and age that compares. Lets put it this way the Margaret Fulton Cookbook was my first. I still have it and I still use it, a lot. Now this also bears out the facts in my previous post about simple recipe names. If they are simple they can also be memorable. I'm having a girls lunch on Saturday, my daughter said you know what you should make? Wedding Chicken. I cooked this dish a couple of years back for Easter. She still remembers. She also remembers the seafood crepes, which she often asks me to make. I think this book is out of print but I recently bought her encylopaedia, which is also a great reference. Try some of her recipes, you won't be disappointed. In fact tomorrow night I'm going to make some lamb shanks with dumplings.

What's in a recipe name?

For me the name of the recipe is as important as a headline for an article. It has to be short and catchy. It has to spark interest. This will determine whether I take the time to read the recipe and make the dish. So why are chefs/cooks using complicated recipe names? Here is one from the Vogue website, WHITE ROCKS VEAL WITH CARAMELISED APPLE, CELERIAC AND APPLE REMOULADE, AND CIDER SAUCE. My first reaction, what the......... , NEXT!

On closer examination. White Rocks Veal? Is that veal from the white cliffs of dover? Will I have to smoke the veal first over a layer of white rocks? Now I have no problem with promoting a brand, particularly a good one. But leave it out of the recipe name and let people know they can use veal from black rock if they can't get hold of the white rock variety.

Apple Remoulade? Anything French stinks of complication. After all the best chefs come from [] = I could never make this dish.

The whole recipe reeks of apple so why not call it Veal Loin with Sweet Apple and Cider Sauce. Now if I happen to have some veal loin chops in the freezer or a bunch of granny smiths, I will be tempted to read the rest of the recipe and probably give it a go. Even if I don't have all the ingredients, the recipe name should give it away and make me give it some consideration.

My daughter is Y generation. It took me a few minutes to work out what this recipe was all about and I only did that because I was deconstructing it to write this post, she probably wouldn't get past 'White'. Now it's important that this generation understands the value of home cooking. So maybe 'meat wth apple sorse,' would be more appropriate. Also imagine trying to read that heading on your phone.

What I'm suggesting is a sub-heading, because, after all, I believe the writer is trying to make the recipe sound sophisticated and stand out from the rest, so what about this:
Veal Loin with Sweet Apple and Cider Sauce
A delicious veal loin from [insert details of supplier] with seasonal crunchy green/red apples [explain remoulade] drizzled with a tart cider sauce. All done in [insert time]

Oh yes I could do that.

What do you think?

How it went

Well the menu got reduced to:

• Chicken Ballotine (cold)
• Rolled pork
  
• Ham without the glaze
• Turkey
  
• Mango and Orange Salad
  
• Greens with Green Brie Dressing
  
• Potato salad
  
• Lolly jars
• Trifle
• Christmas cake

The number of guests dropped from 26 to 17 as Bob's sister fell ill. I must say I did spend the day before Christmas Eve and all of Christmas Eve cooking, but I was well prepared and relaxed on the day. I think the highlight, for me, was the chicken ballotine. This is a great dish for christmas and whenever you're looking for a special dinner. I got the recipe from a session at On the Ridge Cooking School. I think it's on their website. Googling will reveal.

On the first day of Christmas

It's been a long time since I had Christmas at my place and the immediate family has grown, a lot. 26 people will be sitting around tables, that we actually don't have. My main concerns are, how will I fit the big pans into my ovens? Do I have enough serving plates? Can I really bring myself to throw out $100 worth of plastic plates to save washing up. Will it be hot or cold and if it's hot, how will I keep it that way? How will I stop myself from having those stress relieving glasses of champagne that always result in burnt offerings? The key? Planning.

First the menu.

• Chicken Ballotine (cold)
• Rolled pork (recipe not quite decided)
• Glazed ham
• Wild rice, cranberry and walnut salad
• Tomato and bocinini salad
  
• Potato salad
  
• White Chocolate, macadamia and coconut truffles (as gifts in little boxes at the table)
• Lolly jars
• Trifle
• Christmas cake
  
• Christmas punch

I'm not sure I should do an entree. Here are my thoughts on this. They can stuff up your guests before the main meal. On the other hand they can make a welcome distraction while you can get on with some of the cooking.

The fruit for the cake is already macerating and I can cook this on Sunday as it keeps well. Next a shopping list, once I have stopped changing the menu.

Stay with me in the lead up to Christmas to find out more.