‘Cado, pineapple and ‘mato salad

Last night, I mentioned that, I was still searching for a suitable side to go with my Kumara curry and salmon hash browns…after five years, can you believe it? I’ve been getting by with rocket salads but I kinda hate rocket…if I’m absolutely honest about it…

DSCF0479

So, on Wednesday afternoon, I sat down with a lot of coffee and considered the problem. What textures and flavours would complement but not compete with the textures and flavours of the hash browns and salmon. There is just a hint of curry in the hashes, mixed with the salt of the salmon and smooth cheesiness of the sour cream that holds the stack together. Overall it’s quite sweet and smooth.

It all came together quickly after I thought of an avocado base….smooth and sweet…with pineapple, sweet with a fibrous texture…with diced tomato…more tart and something else to bite into. Originally I was going to warm this mix in the microwave – it is winter after all – but opted for a natural heat from a sauce derived from the fried avocado tacos at The Guardian by blending all these together:

1 cup of sour cream

2 small chillies

2 gloves of garlic

1 tablespoon of lime juice

1 bunch of coriander

a smidgen of salt and pepper

The black rice was an afterthought left over from the previous night’s beets, feta and rice…I wasn’t really sure what to do with it otherwise but it worked well in our salad.

The first night I only used a teaspoon-sized dollop of the sauce on the salad – wasn’t enough to appreciate all the flavours. I had one hash stack left over plus about a cup and a half of the salad and other stuff in the fridge from a  week of cooking that I needed to consume to free up fridge space.

DSCF0490

So this is Take Two: one curry kumara salmon stack reheated in the microwave (it was already cooked: normally, I would keep the hash mix uncooked), with a goodly amount of greek yogurt on top, with the salad accompanied by a decent-sized dollop of the coriander and chili sauce, topped with feta from the beets and rice dinner…

Mmmm…primo!!!! A great blend of flavours and textures, with bonus points for good use of left-overs…less points for unused salmon which I just remembered is still sitting in the fridge…

…so tomorrow’s challenge may involve smoked salmon, streaky bacon, feta, sour cream, greek yoghurt, a tomato and an avocado. The rest of the pineapple – all fresh here no canned stuff – is destined for smoothies with banana, chia seed, coconut milk and tumeric…

DSCF9913

 

 

If we were having coffee

If we were having coffee, I’d tell you how great it has been having Mum and Dad come to visit for the last week…we even got some halfway decent weather…

DSCF0485

DSCF0486

Leaving on the Northern Explorer, heading south…

DSCF0464

Louie found a new walking buddy

DSCF0467

A quiet spot in the sun

DSCF0471

Can’t keep some people out of the garden

DSCF0474

Dad discovers the media centre remote…

If we were having coffee, I’d tell you how great it has been having people to cook for the last week. Breakfast and lunch are pretty much self-help here but our dinner menu was pretty on to it:

Day One: Roast Baby Armadillo on a potato, kumara, parsnip mash. This is quick and easy. I only made half the recipe but added the full cup of milk to the bread which made it a bit gooey. I fixed this with a half cup of almond coconut meal (left over from almond coconut milk) which a. worked to soak up the extra milk and b. added an interesting flavour and texture twist to the meat loaf.

Day Two: South African Curry with brown rice. This can be made with meat or not but I had 500 grams of mice left over from the baby armadillo and, due to my currently congested fridge space, this was a good way of consuming it.

Day Three: Fruit Salad Curry with brown rice.

Day FourChicken and Potato Chowder. My plan was to have this with homemade bread but I got a bit careless and put into too much water. The result was a bread with a heart so hard it burst out of the when I tipped up the breadmaker bowl.

Day Five: Beets and Goat Feta on Black Rice. This was the first time I’ve made this with raw beets. These worked as well as if not better than the precooked one I snagged form the supermarket last time by accident.I did go over on the olive oil and had to up the honey and balsamic to compensate…it all worke don the day though..

Day Six: Curry Kumara Hash Browns with Salmon and a neat salad. These hash browns are really nice but I’ve never been able to find a decent side to go with them. In the past I have relied on a dodgy rocket salad but I’m not really a big rocket person. Last night I tried a bit of an experimental salad and sauce that worked really – both of them…more to follow on that soon…

If we were having coffee, I’d tell you how impressed I was when the train arrived 15 minutes early on Friday…but then it was almost 15 minutes late this afternoon – life balances out but the lesson is to wait in the cafe with your coffee and the crispy fire until it actually pulls up…

If we were having coffee, I’d tell you I’m humbled to have gained a seat on the National Park Community Board. Elections aren’t until October but the position wasn’t contested so it’s done and dusted. I’ve probably just signed myself for even more work but I’ve got some catching up to do getting into this community. I’ve lived up here since 2004 but it’s only been since I started to work in the Park that I’ve started to get involved…yes, I do miss the Defence travel sometimes but it doesn’t outweigh coming home each night…

If we were having coffee, I’d be telling you how excited I am to be getting into some new ventures in the Park…