Museum of Old and New Art (MONA) continues to inspire.
Tassie blacksmiths Nick Attfield, Simon Pankhurst and Ben Beames were recently invited to collaborate on a project at the MoMa Market in Hobart. So, this talented trio hauled their anvils and forges onto the roof of the Museum of Old and New Art (MONA), where the market is held, and entertained crowds as they created a unique sculpture especially for the event. MoMa is a produce-based market curated by Kirsha Kaechele, Brian Ritchie and a host of other passionate and devoted Tassie artists and foodies. Find our more at http://mona.net.au/what’s-on/events.aspx
Archives For May 2012
Museum of Old and New Art (MONA) continues to inspire.
Two sheds are better than one. Especially when there’s a sale.
Any farmer will tell you, ‘You can never have enough sheds.’ They’ll always find something to put in it, whether that’s a tractor, a 44 gallon drum or ‘something useful they picked up from down the road’. Like at Nick and Kerry’s shed sale. Five years after moving to The Menagerie (as their farm has become known), Kerry and Nick thought it was high-time for a clean-out. So, they joined forces (and sheds) with their neighbours, John and Mary, attracting many curious passers-by. Kerry believes if you haven’t opened a box in the last five years then you probably don’t need what’s in it. Her theory rang true. But as we all know – ‘one person’s trash is another person’s treasure.’
Clever Hen isn’t the only farm animal allowed inside.
Nick found this treasure in the U.K over 10 years ago. Since then, it’s been sitting in a box, waiting to be remembered. And now that ‘Pig On A Hill’ has been rediscovered, he’s gone from the removal box to the thunder box. Quite fitting for a pig don’t you think?
An old-fashion recipe using an old-fashion mixer.
This almost-archaic hand beater is easier to use than its next generation electric mixer. Not only does this ye olde beater do a better job, it has less parts to clean. Despite all the latest gadgets you can buy, it’s still the best way to mix Yorkshire Pudding batter.
Kerry’s Yorkshire Pudding: Ingredients
175g plain flour
2 small eggs and 1 egg white
(This will make them very light)
Make a well in the middle of the flour and break eggs into it.
Add salt and pepper.
Whisk gradually with an old-fashioned egg beater while you add milk and water (very satisfying).Batter can sit for a while as you continue to prepare your roast.
While meat is resting. Heat excess fat from your roast in a large baking dish or if you prefer individual ones like a muffin tin. The key is to get the beef fat smoking hot. Pour batter into the hot fat and quickly return to the oven. When the puddings rise, pull out and serve immediately as they will deflate.
As it turns out, there’s a big need for no-knead bread.
Kerry and Nick’s friends, Tam and Cordy, recently built this outdoor, wood-fired oven. And, as it turns out, this little hothouse has been the perfect place to bake Georgie’s no-knead bread. Not just one loaf but a baker’s dozen (perhaps even more). Cordy has been experimenting with various flours to see if there really is a taste difference. First-up he tried plain flour, followed by ’00′ flour, a combination of ’00′ and rye then finally bakers’ flour. And as Georgie predicted, the bakers’ flour triumphed. It gave the no-knead bread just that little extra ‘oomph’. As for the oven, Kerry and Nick are absolutely envious and hope to build one just like it for The Menagerie. If you have any outdoor oven pics, we’d love to see them.
Ingredients: Menagerie broccoli (but any variety will do the trick).
Anchovies, garlic and butter. The amount of each depends on how much you love these ingredients.
Method: While bringing water to the boil in a saucepan, fry your anchovies and garlic with butter in a frypan. Blanche (quickly boil) your broccoli in the saucepan. Take the broccoli out and coat it with your freshly made anchovy butter. Recipe compliments of Kerry’s friend Tim Tam.
…these seeds were a parsnip plant.
One of the most rewarding things about growing your own vegies (apart from eating them) is planning for the next crop. If you only pick what you need, leaving a few plants in the soil to go to seed, you probably won’t need to buy seeds again. And so, the never-ending tale of the food cycle continues.
A little R&R to rejuvenate your garden.
Now we’re well into autumn, it’s time to dig up the vegie patch and say goodbye to the parsnips and onions that have gone to seed. Spoil the soil with a healthy dose of organic fertiliser, cover with old bales of hay and take the winter off. Resting soil beds is a must-do for the health and longevity of a productive patch.
How to make Skordalia – Greek potato with garlic.
First there was Margaret from Albert Park and now there’s Maria from Perth. Two neighbourly neighbours happy to share recipes with The Menagerie. And last week Maria, 88, gave Kerry a Skordalia lesson. Thank you, Maria.
Ingredients and method:
1. Potatoes (1.2 kg), peeled and sliced into 1cm thick pieces. (Maria said this is important).Boil in salted water until soft. Before draining, keep some of the cooking water. With a small amount of cooking water in the bottom of the pan, start mashing the potatoes. Add a little of the reserved water if needed.
2. Use an electric beater to ensure a smooth consisitency.
3. While you’re beating, drizzle in a cup of olive oil. Add slowly along with the juice of about one lemon while you continue to beat.
4. Add about 6-7 finely crushed cloves of garlic. Maria also added more salt. Keep beating until smooth and you have the desired flavour. The raw garlic will make the taste quite peppery, so it really is up to your taste buds as to how much lemon, salt and garlic you add.
A special thanks to Tam and Cordy who are Maria’s neighbours. Without them, we wouldn’t have this recipe to share with you.