We were lucky enough to spend the Easter long weekend on a boat moored off beautiful Stradbroke Island. The weather was glorious and we had a very festive and over-indulgent time. My ANZAC biscuits proved a hit and were devoured within a couple of hours by some hungry sailors, emphatically disproving my theory that the double batch would last most of the weekend!
Buttery Kedgeree
My meal highlight on the boat was a buttery kedgeree (“ked-jer-ee”) cooked by my mother-in-law. The idea of smoked haddock may not appeal to everyone from the outset, but the combination of rice, boiled eggs & haddock with lashings of butter, parsley, lemon and curry powder made for the perfect Good Friday evening meal. Hats off to Jan Porter, who transported it all the way from Toowoomba, re-heated it in the boat’s galley and fed a tribe of 15 people! It was delicious and even the haddock skeptics went back for seconds! Jan tells me she used a Delia Smith recipe.
It turns out the Easter bunny found its way across Raby Bay and delivered a vast chocolate loot. My favourite chocolate mouthfuls from the weekend were the two types of truffles Robbie gave me: dark chocolate chilli & salted caramel. While the name of the chocolatier at South Bank from which they came escapes Robbie, they were utterly delicious. Robbie informs me that his winner was the M&M adorned chocolate lollypop from the Nut Market on James St which I gave him. Although he could have just been returning my compliment!
Sourced Grocer (Teneriffe)
After a slightly glutinous few days on the boat, I was looking for some clean eating. Easter Monday found us at one of our favourite locals, Sourced Grocer. For me, Bircher muesli with grated apple, strawberries and blueberries with a coconut water, hit the mark. Slightly less virtuous but equally tasty, Robbie enjoyed a Bangalow ham and Gruyere toastie complete with mustard and sliced gherkins plus a strong cappuccino.
Thai Beef Salad
Our only efforts in the kitchen over the weekend came in the form of a Thai beef salad. Thrown together with the addition of vermicelli noodles (to appease the carbohydrate loving Robbie), the salad was flavoursome and moreish.
Ingredients: 1 ½ tablespoon lime juice, 1 tablespoon sugar, 1 tablespoon fish sauce, 2 teaspoons sesame oil, 1 teaspoon of soy sauce, 2 teaspoon grated ginger, 1 garlic clove, 500g rump steak, 2 Roma tomatoes, 1 continental cucumber, ½ red onion, 1 long red chilli, 1 bunch coriander, 1 bunch Thai basil, 2 kaffir lime leaves, salad leaves, vermicelli noodles & crushed peanuts.
Method:
- To make the dressing – whisk together lime juice, sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.
- Place steak in a ceramic dish and drizzle with ½ the dressing and marinate for 2 hours in the refrigerator.
- Cook steak to medium or until cooked to your liking and rest covered with foil for 5 mins.
- Cook vermicelli in boiling water. Drain and rinse with cold water.
- Place tomato, cucumber, onion, vermicelli, salad leaves, chilli, coriander, thai basil & shredded kaffir lime in a bowl. Mix with remaining dressing.
- Divide salad among plates, top with sliced steak and crushed peanuts.
- Serve immediately.
Robbie and I are off on a little getaway to Japan and I can’t wait to sample the local delights. My next instalment will most likely contain an abundance of sushi, sashimi & ramen so get those chopsticks ready!
Wishing you all a lovely ANZAC Day long weekend. There’s still time to make a batch of ANZAC biscuits; you can’t quite beat their crunchy outer and chewy centre!
Bri xx
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