Jetty Food Store is hosting Milton Wordley’s photographic exhibition for SALA 2011 August 5th to 28th.
Slice of Heaven, Gourmet Traveller August 2011
Jetty Food Store has turned 5 years old. Read more in the June Yankalilla Regional News.
Jetty Food Store hosted an exhibition by Noel Dansie and celebrated with an Exhibition Opening event in the store’s garden in April.
The exhibition was opened by Jeff Tate, CEO City of Onkaparinga. Local produce was served, Jetty wines and McLaren Vale beer. Music was presented by Kym Mitchell and Peter Richmann with an inpromptu performance by the wonderful Jess.
You’ll need: bread (we used Panettone), berries in season (this time we used strawberries), some jam, 3 eggs, 2 cups of cream, 3 tablespoons of white sugar, vanilla extract (or for extra indulgence: Beach Organics Palm Sugar Syrup & Vanilla), some icing sugar.
Lightly spread the bread with jam then place layers of bread alternated with strawberries in a large lightly greased oven dish.
Make the egg custard mix by whisking the eggs, cream, sugar and vanilla. Pour mix over the bread layers and let it soak through the bread for 2- minutes( pushing down on the bread occasionally to ensure it soaks completely through).
Cover with foil and bake in 180DC oven for 20 minutes. Remove and uncover, sprinkle with icing sugar and place bake in the oven for a further 10 minutes.
Cavelo Nero & Potato Stir Fry
This is a regular in our home at the beginning of Autumn because the Cavelo Nero is just in season and not yet woody, it’s very nutritious and no-one in our house ever says no to a serve of this dish! We eat it as a side dish to a steak or grilled lamb chops.
You’ll need: a bunch of Cavelo Nero washed and cut into shreds (or can subsitute with Silverbeet but the greens will need less cooking time), a clove of garlic or two cut finely, a couple of shallots (or a small brown onion) cut finely, some olive oil, a bit of salt and pepper, a few potatoes (we prefer Nicola’s because they are lower GI, otherise King Edward or Pink Eye) cut into small cubes (about 1cm sqaure).
Add olive oil and warm a large fry pan and add potatoes and onion and brown, then once the potatoes are 3/4 cooked and nicely browning add the garlic and greens and stir through until just cooked. (Cavelo Nero takes a little longer than Silverbeet).
Smart Farmer
The February edition of Smart Farmer, Stock Journal, has several features about us working closely with local backyard farmers and small acerage growers to bring truly local produce into the store and contibuting to a low carbon footprint.
http://sj.farmonline.com.au/newssearch.aspx?q=normanville&sb=rel&so=asc
Satsuma Plum & Chilli Jam
You’ll need 450gms Satsuma Plums (or another acidic variety), 8 small ripe chilli cut into pieces, 2 cloves of garlic diced, 5 cm piece of ginger grated, 400 gms of white sugar, 1 teaspoon of salt.
Cook all toghether in a heavy based pan over a moderate heat stiring constantly to avoid sticking. Continue until the mixtured has reduced and thickened (like making jam). Don’t overcook.
Great with a good quality mature Cheddar Cheese.
The South Australia Film Festival 2011 included a new event, the brain child of Gay Bilson. Held at Pt Willunga Beach, South Australia Feb 27th. A beautiful evening with 1500 ticket buyers with their Jam Factory hand-made ceramic bowls lined up to choose from 12 tents, with the regions chef’s putting on their best soup. Jetty Food Store was honoured to work with Salvatore Pepe (Cibo) to present: Brodetto Di Pesce Alla Siciliana (Sicilian Fish Soup with Couscous). A big thank you to Andrew Puglisi for the Kinkawoonka Mussels (Pt Lincoln grown, and exceptional shellfish) and John Susman for the, as always, amazing support and top class seafood.
This one was so good we forgot to photograph it before we ate it. Not a conventional recipe but very very good.
Spencer Gulf King Prawn Risotto.
You’ll need:
Green Prawns (whole with shells), chicken stock, fresh in-season vegies (carrots, fennel, eggplant, capsicum, chilli), tomato pasta sauce (or tin tomatoes), dry white wine, risotto rice, continental parsley, rocket, sweet basil, salt & pepper, Romano cheese (we used Alexandrina), lemon.
We made our stock by peeling the prawns and simmering the shells and heads in chicken stock until red, took out thse then added some stuff like fennel and carrot and cooked the stock further to flavour.
Poured in some tomato sauce (tin tomatoes would work too). Strained stock and seasoned with little salt pepper and chilli.
Went back to a clean pot, added a little olive oil, added some diced eggplant, capsicum, fennel and lighlty sauteed. Poured in Risotto rice and stired for a minute then added 2 cups white wine and reduced further whilst stiring. Then gradually added the stock (still warm) until half cooked.
Added the prawn meat and continue with stock until rice just cooked and until a becomes a very-thick soup consistency.
Added then 100 gm butter, chopped continental parsley, rocket and a handful of Alexandrina Romano (apologies to any of you traditional Italian cooks, we know cheese and seafood aren’t supposed to be in the same dish).
Serve with a wedge of lemon (and a glass of Sangiovese).
Please make this soon …..how was it?
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48 Main Rd. Normanville SA.
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