Lockdown
After the beautiful snow in the mountains when we first went into lockdown we are now experiencing day after day of clear sunny days here in Tarras Central Otago. So…. goodness knows what has happened to the ski field snow now. The first blossom on our new apricot trees shows definite signs of the season changing . When I first arrived in Tarras in July I couldn’t even dig because the ground was so frozen.
My lockdown is quite different from last time. The gruelling job of grubbing our driveway to plant with tussocks was the only garden job we had. Now… It can be just as gruelling and hard to decide what to do next, although the old rules still apply. Weed, Plant, Mulch. Where we have mulched heavily with straw, woodchips and compost our plants and trees are thriving and I am waiting with anxious anticipation for so many gorgeous things like peonies, delphiniums, irises and so many more treasures that I have planted over the past year to arrive.
I am forever thankful to my generous locals who have gifted vast amounts of plants. Helen – Irises, Barbara – Hellebores, Violets, Chrysanthemums and Peony Roses, Nicky – Agapanthus, Adrienne – Phlomis and Fig plants, June – Gladioli Bulbs and a huge bunch of daffodils. Many have travelled with me to Italy, France and Turkey and we have lots of good times to remember.
Finding time to write a blog has actually been challenging. My days are busy. Philip hasn’t been out of the gate, basically he never leaves the dining table, going from one zoom meeting to another. I have done two supermarket shops. My sister and brother in law are in Wanaka from Rotorua so they get the online orders of coffee, fish, wine and more seeds for me plant.
Cooking wise it has been a week of mix and match cooking and eating. My mother Shirley and her identical twin sister Dorothy would have turned 90 last week on the 26thAugust . In memory of them both I made a dish we had far too regularly called Kai Si Ming – a firm favourite of the 1970’s. It is a combination of mince, rice, peas and cabbage and was flavoured with the spice of the time ‘ Curry Powder.’ It bought back memories of it being made in the electric fry pan and reheated after our swimming lessons at Moana pool.
The Southern American slow cooked Pork known as ‘Barbecue’ was a vast contrast and improvement with lots of flavours. However in the next few days I continued to use the extra food that two people can’t possibly eat in one sitting to create new meals .
Slow cooked pork barbecue burger with coleslaw
Slow cooked pork over cheesy baked potatoes topped with coleslaw (this reminded me of a meal at the ‘Lone star ‘ ridiculously big and could only eat half)
Kai si ming made into patties, sitting on a left over baked potato. Topped with labne and grilled tomatoes.
Kai Si Ming
1 onion – finely diced, 500 grams mince, 1 tablespoon oil, 2 teaspoons curry powder, 1 teaspoon Worcestershire sauce, 1/2 cup long grain rice, 3 cups chicken stock, 1 cup frozen peas, 2 cups cabbage – shredded
Heat the oil in a large pan. Saute the onion until soft, then add the mince and brown. Add Worcestershire sauce, curry powder, rice and stock. Simmer for 30 minutes. Add frozen peas and simmer for about 10 minutes. Add shredded cabbage and turn off the heat. Leave to stand with a lid on for about 5 minutes
Pork Barbecue
1 kg piece of pork , onion – finely diced, 2 cloves garlic – crushed, 2 chillies – chopped finely, 2 tablespoons olive oil, 1 cup red wine, 1/2 cup each of molasses, tomato sauce and cider vinegar, 1/4 cup Worcestershire sauce, 1 x 400 g tin cherry tomatoes, 1x 400g tin chopped tomatoes.
In an oven proof baking dish saute the onion, garlic and chilli together until soft. Add all other ingredients. Bring to the boil. Place pork piece in the sauce. Transfer to the oven and bake at 160 deg F with lid on for 3-4 hours until the meat wants to fall off the bone and break apart. Remove meat from the sauce and pull apart. Reduce the sauce until it will coat the meat generously. Season.
I am never without Labne in the fridge and use it as base for many toppings. This week : Crispy roasted potatoes with olive oil and lime and grilled tomatoes with fresh avocado, lemon and olive oil . Remember : 1kg Natural Yoghurt , 1 tablespoon each of salt and lemon juice . Mix it all in the pottle with a fork. Transfer to a paper towel lined sieve and leave in fridge overnight.
Delicious Bircher Muesli has been a welcomed treat in the mornings with honey and yoghurt and the one morning we did have some rain. I had the pleasure of breakfast in bed with an espresso and a pile of Garden Illustrated magazines . A little preparation the night before and we actually enjoyed ours for several days. I think what made it was a couple of tablespoons of Daily Good – Organic Fiji Ginger – Immunity Shots. Something I found in the fridge and must have been left by our neighbours who sometimes use the house. Very impressive flavour.
Bircher Muesli
3 cups rolled oats, 1 cup apple juice , 2 tablespoons ginger syrup ( Daily Good ) or lemon juice, 1 green apple – grated . 1/2 cup chopped apricots, water to soften ( approx 1 1/2 cups )
In a mixing bowl combine all the ingredients – add more water to soften. Leave in the fridge overnight. Serve with honey and yoghurt.
Before I finish this blog I know many people have been vigilant each day and not being complacent – walking, biking, reading, gardening cooking and so on . I have been stitching but I need to share with you my sister and sister in laws gorgeous knitting.
Goodluck Everyone
Take Care
Judith