Cup Day Dinner

We all know that Melbourne Cup Day calls for some special food. Party pies, cheese kranskies and footy franks have been known to grace even the Emirates tent at Flemington, and what socialite hasn’t sipped a Becks whilst nibbling from a cheese and pineapple hedgehog?

Well, at the Manhoovers household, we’re trying to rely on the land a little more for our sustenance, rather than the local supermarket. Reducing our carbon footprint as well as the damage to the wallet, and enjoying the fine free food that there is in our local environment.

So with that introduction, I present to you the Melbourne Cup Day Dinner of 2012:

Plantain and mallow gnocchi with a walnut and rosemary sauce
Lemon sago pudding
Apple and Blackcurrant fruity punch

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This is common plantain. Use the smaller, tender leaves. The older ones, like people, can become a little bitter…
We used mallow in the last post, so i won’t post another pic of that plant

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Here’s my mallow and plantain leaves, ready for blanching.

So essentially, it’s a standard gnocchi recipe, with the addition of these greens. Blanch the greens for a couple of minutes in boiling water and then plunge straight into iced water, to retain the lovely green color

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Add to your mashed potato, flour, egg yolks, salt and pepper and make into a dough

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Break into sausage lengths, and then into bits about the size of your thumb. Press a fork into one side to create ripples. Apparently it allows the sauce to stick better…

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Ready for boiling 🙂

The sauce was rosemary and mushroom in sour cream, with fresh parsley added at the last minute. Grated parmesan finishes it off.

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I’ll write up a post later about the drink, but if you’re keen, have a look here, these things are fantastic for making easy ciders and wines. Great things.

Sago pudding, well, if you needed a recipe to take back to the mid 1980s, sago pudding would be it. Bringing back memories of school dinners, rampant bullying and pea shooters made from biro pens.

Dead easy to make, boil sago in water until cooked. Grab lemon from tree, squeeze into sago (zest too if you’re feeling groovy), add a couple of tablespoons of sugar and a blob of honey. Cool a little. Job done.

Get out there and go for a forage!

Cheers.

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3 thoughts on “Cup Day Dinner

  1. Pippa November 7, 2012 at 11:31 am Reply

    You know you have to make his again! Thanks for the new patch, you and the boy did a great job xx

  2. Dana@Mid2Mod November 9, 2012 at 5:40 am Reply

    I must say that I’m really impressed with your foraging AND cooking. My late husband was an excellent cook, and he was fairly handy in the garden, but he didn’t know poison ivy from spinach and would have poisoned us for sure if he’d gone out gathering.

    • rosko001 November 9, 2012 at 8:33 am Reply

      Thanks for taking the time to read and comment, Dana. I really enjoy the concept of gathering food, for free, on the way home from work, the park, or wherever. Granted, you do have to be careful and know for sure that the plant you’re eating is safe… which is why i leave mushrooms to those who know a lot more than me!

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