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