Tag Archives: soft rock

Flatbread with beetroot leaves, fetta and almonds

Last Sunday was Tropfest in Sydney, and before it was rained out I had a lovely time sitting on a picnic blanket in the Domain eating and drinking with new and old friends.  We had bought some flat bread to go with the excessive amount of hummus and leftover Lebanese food from the night before and so I decided to use the bread to make something that fits the picnic must-have rules.  For those who don’t know, the rules for any picnic food is that they must be fine to eat at room temperature, can be easily eaten by hand without getting messy, and of course be tasty as hell.

Anyway, I appropriated a recipe that I found in the brilliant SBS Feast magazine to make a delicious Greek (ish) vegetarian friendly snack of flatbread with beetroot leaves, fetta and almonds.  It’s a great way to use the Beetroot leaves as most people just throw them away – which is a shame because they’re quite tasty.  It’s so easy to whip up so you have no excuses for not trying this out for your next picnic outing.

Ingredients

  • 10 Beetroots (leaves and stems only)
  • 6 pieces of Flatbread (Lebanese or Greek bread will do)
  • 2 tablespoons of butter
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of cumin
  • 150 grams of fetta, crumbled
  • 50 grams of almonds, toasted
  • 1 handful of dill, chopped

Wash the beetroot leaves and stems thoroughly, pat dry, roughly chop into 2-3 inch pieces and leave them aside. Melt the butter in the pan and add the onion for about 5 minutes or until soft. Add garlic and cook for another minute before throwing in the fennel seeds and cumin for another minute or so.  Add the beetroot leaves and stems, cover and cook for 10 minutes while shaking the pan occasionally.  You may need to add a bit of water to pan to help soften the stems during this period, but once your 10 minutes is up, take the lid off to allow the liquid to dry off.  Add some cracked pepper and put this mix aside.

In another pan, add a little olive oil over low-medium heat and toast up your flatbread for 30 seconds or so.  You’ll need to work quickly (so you don’t burn the bread) and spread a third of the beetroot leaf mix over the flatbread, as well as a third of the fetta and sprinkle with almonds and dill.  Place another piece of flatbread over the top like a sandwich and press down with a spatula so the feta melts and sticks to the top.  Once it’s fully warmed through, take it off the pan, flip it over and toast the other side with a splash of olive oil.  Put aside to cool and repeat this process until you’ve used up the remaining flatbread and beetroot mixture.  Cut into quarters.

Serves 6 as part of a picnic spread

JAM: Abel – Aegean Sea

The dish that I’ve chosen isn’t really Greek so I’m choosing a track that references and conjures up images of Greece, but also isn’t Greek. It’s in fact a track from a British band that’s been edited by a Dutchman. The track in question is an edit by DJ and record collector Abel appropriately called Aegean Sea, which came out on Noncollective last year.  For those who don’t know, Noncollective hosts mixes of some of the best (and underrated) record collector/DJs – all of whom have impeccable taste in music and manage to unearth rare and hidden gems in music.  Do yourself a favour and download away.

Abel - Aegean Sea 12"

Abel - Aegean Sea 12"

Back to the track, Aegean Sea is perfect summer song which will make you want to dance on the Greek shores and forget about your troubles. Equally as perfect for gearing you up for your picnic, the track has been edited to perfection by looping the memorable guitar riffs along with the 70s psyched out vocals.  You’ll never want summer to end. Listen here:

They only pressed up 300 copies of these, which sold in a flash, so if you’re after a copy on vinyl you’ll have to hit up eBay or discogs.  You should grab one if you can – not only is the music great, but the artwork is also excellent. If you want the next best thing, you can download the original track on iTunes, Smokie – We’re Flying High.

If you happen to be in Sydney and want to hear more music like this, head down to Med Club at Chingalings on Oxford St every Saturday afternoon from 3-8. I’ll be playing records like this on the balcony along with Steele BonusHole in the Sky DJs and guests. Stay tuned to a live experience of Dinner Jams when we take over the BBQ!

Med Club!

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Sour cherry and cinnamon sorbet

OK lovers, this Valentine’s day post is for you.  Actually, scratch that – it’s more for my lovely lady.  She’s currently in Laos shooting a film and doesn’t return for a couple weeks, but I wanted to make her something on Valentine’s Day that she can still eat when she gets back.  It’ll be hard, but I’ll do my best not to eat it all.

This is a beautifully deep red sour cherry and cinnamon sorbet that’s perfect for this time of year.  Not just because it makes a nice Valentines Day treat, but it’s perfect for a warm summer’s night. No need for an ice cream machine or anything like that either – all you need is some Tupperware and a freezer.

I should also mention that I got this recipe from my older sister, Emiko Davies, who runs a food and photography blog by the same name.  She recently moved from Florence to Melbourne but she still mainly focuses on the incredible food out of Tuscany. Her writing, photography and cooking puts mine to shame, but it’s great to have someone to look up to! Go check it out!

Sour cherry and cinnamon sorbet

Ingredients

  • 1 kilo of frozen sour cherries, thawed
  • 200 grams of sugar
  • 200 ml of water
  • 1 cinnamon stick

I used frozen sour cherries for this recipe, but if you can find the real deal, by all means go for it as I’m certain they’ll be tastier.  Take a handful of the cherries and put them in a small pan with a cinnamon stick and about 40 grams sugar.  Gently heat the mixture until the sugar has dissolved and it’s turned into syrup.  Take it off the heat and set aside to cool.

Take the rest of the cherries and squash them up in a bowl using a pestle or masher so you can squeeze out the juices.  Place a sieve over a saucepan and pour the smashed cherries over it to separate the skins and seeds so you’re left with just sour cherry juice.

Add water and the rest of the sugar to the cherry juice in the saucepan and bring to boil, remembering to stir often.  Throw in the cinnamon stick from earlier and let the mixture boil for two minutes.  Take it off the heat, remove the cinnamon and let it cool.  Once cooled, put the mixer in an Tupperware container with a lid and freeze for at least 5 hours or overnight.

When frozen, take it out of the freezer and loosen the sorbet with a fork. Just before serving, stir through the cherry syrup mixture from earlier and serve in small glasses.

Serves 6

JAM: Buckingham Nicks – Frozen Love

The track I’ve chosen to accompany this Valentines Day dish is Buckingham Nicks’ classic Frozen Love from their one and only album.  This is a very young, but clearly talented Lindsay Buckingham and Stevie Nicks before they hooked up with Fleetwood Mac and were hurled into stardom.  Actually, it was Frozen Love that was their ticket to Fleetwood Mac.  After hearing the brilliant vocal harmonies and skilled guitar work on Frozen Love, Mick Fleetwood approached Buckingham and Nicks to join Fleetwood Mac and the rest is history.  Stream the track below:

I highly recommend trying to hunt down the album on vinyl from your local second hand record store or Discogs. Not just because vinyl is infinitely better (the CD was never reissued and the album isn’t on iTunes) but to take advantage of the artwork (posted above) and get a good look at the young Stevie and Lindsay.   Sexy.

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