Following are recipes for the dishes those that attended the MINDD Foundation conference ate. Thank you to the 200 who came and all who have requested this information.
Slow cooked Chinese style oxtail soup
2 tablespoons duck fat or ghee
1.5 kilos organic oxtail, dried well
6 eschallots peeled and cut in half
6 garlic cloves peeled and cut in half
2 leeks, cut in 3cm lengths,washed and drained very well
6 large slices ginger
6 carrots wedge cut
2 dried organic mandarin skins (dry your own in a sunny place or warm spot in the kitchen)
100mls tamari – wheat free, naturally fermented soy sauce Spiral is my preferred brand in Australia, Clearspring in the UK
200 mls Chinese rice wine or sake
Gelatinous home made beef or chicken stock, and water, to well cover
Heat the duck fat and brown each piece of meat well all over
Place meat into a deep, heavy baking dish or heavy casserole
Add the eschalots and garlic and soften and brown them
Add the remaining ingredients and bring to a simmer
Season and pour this over the oxtails
Cover with a sheet of unbleached baking paper and then cover with a lid or foil
Place in oven preheated to 140˚C
Bake for 3-4 hours or until the meat collapses off the bones
Serve with lots of dark green vegetables, if you eat grains you can and half a cup of pearled barley or whole spelt along with the meat. This will make it more unctuous.
The overall deliciousness is determined by the quality of your stock
Labne – strained yoghurt and whey
Vegetarian, Gluten free
1 kilo yoghurt makes approximately 400gms and plenty of whey
1 kilo thick kefir product or Yoghurt from Goat, Sheep or Cow’s milk (no added milk solids)
Take a large conical sieve and a bowl that this will sit across in the fridge
Line the sieve with a double layer of muslin or a very clean cloth
Pour the yoghurt into the lined strainer and cover
Place in the fridge and leave to drain for 6-12 hours, the longer you leave it the thicker the end product
You can serve the labne as is, or you can add freshly chopped herbs and garlic to it then smother it in plenty of your favourite Extra Virgin Olive Oil or
You could drizzle the labne with some delicious raw honey or maple syrup or add cultured fruit or berries and crispy nuts to it for a great breakfast or dessert option.
Contain the whey in an airtight jar to drink or use a tablespoon in grain and bean soaking water or add to culturing veg, you can wash wounds with whey. The beneficial bacteria reside in plentiful numbers in the whey. it keeps well for a few weeks, in the fridge
Makes approximately 4 litres
3 or 4 whole frames from white fish
2 tablespoons ghee
2 leeks, cut in fine strips and washed well
2 carrots, rough cut
1 bunch thyme
1 bunch parsley
1 bay leaf
6 black peppercorns
1 cup dry white wine
¼ cup white wine vinegar
4 litres cold filtered water
Heat a large stainless steel pot
Add the ghee and all the vegetables
Cook gently 10 minutes to soften the vegetables
Add the wine and bring to a boil
Add the fish frames and cover with cold water
Add the vinegar
Bring to a boil and skim all scum that rises to the surface
Add the herbs to the pot
Reduce the heat, cover and simmer for 1-2 hours
Top up the water as necessary
Strain and discard the solids
Allow the stock to cool and then cover and put it in the fridge
Portion into freezeable containers and label with the date made
Freeze for up to 3 months
Coriander Fish balls in, or out, of broth
600 gms wild bream fillets, check no bones and cut in chunks
1 teaspoon sea salt
1/2 bunch shallots chopped
2cm chunk ginger chopped
80 mls coconut cream
1/2 bunch coriander well washed and chopped
Combine the first 7 ingredients in the food processor in batches and whiz until firm (as shown)
Form the mix into balls 4-5 per person
For the broth
2 litres fish stock, see accompanying recipe
80 mls coconut cream
1/2 bunch garlic chives
1/2 cup sugar snaps tailed
lots of fresh leafy herbs, to taste
Pour the fish stock and coconut cream into a pot
Bring to a gentle simmer
Place the fish balls in the broth
Simmer gently for 5-8 minutes or until cooked through
Taste and re season as needed
Add the sugar snaps and cook for 2 minutes
Blanch the chives and tie 3 at a time in small knots to
garnish each bowl or simply chop them finely
Serve with freshly picked herbs
Click the photo below to see the recipe that transforms quince from yellow to glorious red. It is on The Food Coach website, a great recipe and information resource. Maple and rooibos baked quince
Be very quick to book, these will go like hot kim chi! The interest in lacto fermented, probiotic, cultured foods is on the rise, come and help me spread the good bugs. They will be fun and informative evenings and you get a jar of culturing vegetables to take home. All for just $55!
I am teaching in Darwin June 29 and 30. Please spread the news but if you know her, please don’t share where my daughter India might seePosted: June 4, 2013
My baby, India, turns 20 in June. Having been parted for so long we are going bush together; to celebrate our reunion and her birthday, but where remains a surprise I hope, until June 13th. This is the best time of year to visit Darwin and a long hard winter in London finds me desperate for warmer climes. French canadian Carole Baillargeon worked at Iku in the early 90′s, she left to for Darwin and established ‘Darwin Yoga Space’. Carole is keen for me to teach a few classes while I am there and so the weekend of June 29 and 30 will be dedicated to that and India will be my beautiful young assistant (I am assuming!). If you have contacts you think might benefit from coming to these classes please pass on this link, all the information is there and bookings can be made through the Yoga School http://www.darwinyogaspace.com/#/holly-davis/4576878769 I am excited to be travelling north and in such good company, there will be tales to tell and we are likely to be keeping instagram busy whilst we are there. My Instagram page is – wholefoodee
Many months have passed since last I wrote a thing, words escaped me but now I am delightfully reunited with my home and my own bed, heaven but due to various commitments, I shall not be in it for long. This post will be brief, there is much to share after 11 months in London but I am not quite up to that yet. Life is altered and life has been very kind to me I met wonderful people, ate great food and was inspired to create several new dishes I will share with you in due course.
I am fresh off the plane and catering hundreds of samples of delicious wholefood nourishment for tomorrows presentation at the Food Is Medicine day of The MINDD Foundation International Forum and Conference. Friday has sold out but if you are coming do come and say hello.
I am then off to Noosa for three weeks where I will be in house chef to a delightful couple who have invited me back after a good experience a couple of years ago. I will nip home to see Jude Blereau’s latest book launched on June 1st and then June 2nd Jude and I and Dr Rosalba Courtney are hosting another seminar at Glenaeon Steiner School in Middle Cove. Apologies for the late notice, the details are below, there are places still and bookings can be made here on Jude’s site. I will be away again for a few weeks and have not yet planned my next programme of classes. I have had many requests for my capturing culture classes, sourdough baking workshops and winter wholefoods, let me know if there is a class you would like to see on the programme? I look forward to seeing you where I do. Many thanks to those that recommended me to your UK contacts I so appreciate that you did. I had a great time working there and had to tear myself away from my family, old and new friends. Still I am thrilled to be back where my daughter lives, in this great wide sunny land where the skies go on forever.
British ‘Real Food’ is superb and it is in plentiful supply. This afternoon I will make an appearance at London’s Real Food Festival. I am excited to see what the real food markets on the South bank of the Thames will offer in the way of produce. The brief is to shop and then demonstrate in a kitchen set up under the London Eye opposite the Houses of Parliament, how grand! My sister bought this crab home from Norfolk along with a big bundle of the freshest samphire I have eaten. I love the juicy pop it makes when you bite and its definite sea saltiness. The crab was sweet and meaty and easy to get at.
As you see, I am far from Sydney Spring, away from my ’home’ of 31 years and here to stay in London for an unknown period. I arrived here mid summer, just before the Olympic games began.
I returned to Perth to teach Sourdough baking, lacto-fermentation, on Meat and Fish at the Whole and Natural Chefs Training Programme, which Jude Blereau of Wholefood cooking has just completed. It provides is an excellent pathway to a career in our industry and the students produced some fabulous dishes. Sardines are a Western Australian delight and these were cooked beautifully by a student, a fantastic first go, they were speedily consumed by us all.
I have been back in London since mid August and on my return I was met by the extraordinarily uplifting Paralympic atmosphere. Suddenly I had lots more time for watching the telly!
It is incredible how fast life can change, here today with a full schedule of classes and vital things to do and then one sad phone call alters it all. My Mother is gravely ill and London is where I wish to be, while she is here to be with. Thank you to all the people who were booked into classes, catering jobs and food coaching. Your understanding and kindness have been a great support and I apologies for any disappointment my sudden departure caused you.
I am beginning to settle a little now and could work casually, a couple of days a week. A private or group class or two or personal chef work would be ideal. As it is turning into Autumn here now a personal chef, to fill the fridge and freezer, with slow cooked deliciousness must appeal to more than one household? If you know anyone who might like that service or someone looking to detox or improve their dietary habits please send them my way.
The current classes page, as you see is all wrong and quite out of date now. I have not yet found the space to recreate it but I will as soon as possible. I will also post some of the delicious things I have been finding to eat.
I dont expect to return to Sydney for several months and so the next Australian class programme is likely to be from late January next year. I have had lots of enquiries about that programme. If you have been in touch and not yet heard back I apologise. I have been consumed by family circumstances and will contact you as soon as possible. If you like to plan ahead let me know and we can discuss details and dates. My email is the best contact for now. I have a UK mobile +44 (0) 7786922248 or email firstname.lastname@example.org
This photo is the perfect representation of the winter months, dark, cold and mysterious. A time for bringing warmth to the core of our body to help us manage the colder weather. Any northern hemisphere reader might scoff, thinking that Australia never gets that cold. It is all relative and the 17˚C in my room today see’s me bundled up beside the heater!
I made Oden yesterday, Japan’s answer to winter warming nourishment; eaten on the icy winter streets and in bars. For those who have a copy, there is a recipe for this fabulous dish, in my cookbook Nourish. It is a very simple broth with these ingredients at least, mirin and tamari, kombu, shiitake mushrooms, daikon, carrots and tofu; all long slow simmered into a deeply delicious meal. This broth looks somewhat like the photo above, unfathomable, watery and dark.
In Chinese 5 element theory winter is a representation of the water element, dark red and black, saltiness and it is the season that requires we give attention to our water organs, the kidneys and the bladder. Cooking styles that best suit the season include long slow simmering, braising roasting sauteeing and preserving. It’s a great time for the slow cooker, the stock pot and the oven but dont forget, and I suspect you wont, we all love something sweet to eat and winter provides us some fabulous fruits. The quince above were transformed from rock hard yellow to meltingly soft, deep red sweetness by long slow simmering with only a very small amount of maple syrup. They were dense and toothsome. Top tip… just cut them in half and wait to core them after they have cooked. This makes it very easy to extract the hard core without leaving any behind and it saves the risk of a knife wound.
The recipe for these is included in my Refresh, Restore & Nourish in Winter 4 evening or 4 day course. The course provides the fundamental skills of cooking in this season with many supportive easy winter recipes and a menu plan that offers a broad range of breakfasts, lunches dinners and snacks. I ran this course in Rozelle a couple of weeks ago and got the following fabulous feedback.
Zoe said… Thanks for a great 4 days of cooking, eating and learning. I’m just about to qualify as a Naturopath and found 4 days with you to be more valuable and useable than all the nutrition classes I’ve done! You make it real- let food be our medicine, and medicine be our food.
Gabriella offered this…”Thank you again for such a wonderful four days of learning, cooking and discussions. You left me wishing I could bring you home and tuck you away in my kitchen. The amount of knowledge you have on eating nourishing, seasonal foods and healing with whole foods is incredible and I only wished we could have had more time.
I am running this course again, over 4 Tuesday evenings starting tomorrow, Tuesday 12th June, in Bilgola. There are a few places for the quick and keen. Send me an email asap if you want a spot. I will be running it in Melbourne at The Green Grocer in Fitzroy North, at the end of July. Please help me spread the news to Victoria. More details of this and this months Capturing Cultures classes and more can be found here
cacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacacaca These crab apples, opportunistically gathered after a catering job in Bowral, were way too sour to be edible when picked but with a slow simmer, the addition of a little spice and sweetness they have become deep red ‘roadside crab apple jelly’ which will last the winter long and beyond, though I have gifted half of it to friends already!
Here’s what I did, so you can too. There is something deeply satisfying about producing food from ‘found’ ingredients.
Recipe for roadside crab apple jelly
3 kilos fruit, washed but otherwise untouched, tipped into a large stew pan
covered in cold water and brought to a gentle simmer, pop in a split vanilla bean and a couple of cinnamon quills
simmered until the apples soften, about 30-40 minutes
the fruit and liquid are poured into a colander lined with two or three layers of muslin, over a large pot. Don’t press the fruit, allow it to strain overnight
Measure the juice and add the pulp to the compost
use 500gms light muscovado sugar or raw sugar per litre
simmer the juice and sugar until the temperature reaches 105˚C at this point it will gel beautifully
contain in sterile glass jars, cool and pour a layer of liquid bees wax over the jelly to seal, lid and store until you are ready to use- i’ll give you 3 hours max…
Something new. Exploring Winter Wellness Workshop. Yoga by Gwynne Jone, food by Holly Davis