Food Matters Tip of the Week #8

Week #8 of these tips – and the last one for a couple of weeks or so.

This week’s tip is inspired by the Power Athlete crew (www.powerathletehq.com) and is one of their primary directives: “Don’t Be Weird”.

What does this mean exactly?  I guess it can mean a lot of stuff but to me it is about having an understanding that some things are W-A-Y more important than whatever diet you are following or what your calorie target for the day is.  If you always eat Nanna’s Christmas Pudding or Aunt Jemima’s trifle (or whatever it is you always eat that someone has gone to the trouble to make), then no matter what you should eat it this Christmas as well.  There is nothing more important than just ‘getting along’ and supporting the efforts that everyone has gone to in order to make you happy…YES – even if those efforts are misguided!

This also applies to having a beer (and it doesn’t have to be 30, 1 will generally do) with your mates over the break or an ice-cream with the kids when you are down the beach.  Relax and enjoy the break…and “Don’t be Weird!”

Recipe of the Week

‘Strayan Christmas Pudding

Watcha need.

Sauce

  • 1/4 cup cane sugar
  • 1/4 cup freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice

Filling

  • 2-3 pummets fresh blueberries (washed)
  • 2-3 pummets fresh strawberries (rough chopped)
  • 1-pummet fresh raspberries (washed)
  • 1 cup firmly packed light brown sugar
  • 3 tablespoons Grand Marnier
  • 2 tablespoons coarsely chopped orange zest
  • 1 1/2 tablespoons coarsely chopped lemon zest
  • 4lt Vanilla Icecream

How You do it?

Filling #1

Take the ice-cream out of the freezer and place it on a plate on the benchtop.  You will want to leave it there for 30-40 minutes or until it is soft enough to ‘STIR’.

Filling #2

Whilst it is melting, chuck all of the ‘non-icecream’ filler ingredients into a pot on medium heat.  You will get a better outcome using fresh stuff but I can understand why people might opt for frozen berries given we are chucking them in a pot to cook!  The Grand Marnier should be brought up to ‘boiling’…by the time this happens 10 minutes or so should have passed and you can put the mix aside.

Sauce

Grab all of the sauce ingredients and throw them in a blender and blend and blend and blend them up.  When it is nice and smooth, chuck it in a serving container, cover it and put it in the fridge (you wont need it again till you serve up).

Filling #3

By the time the berries mix (the ‘filling’) has settled down to room temperature, the ice-cream should be ‘ready to stir’.  You sort of need to ‘muscle up’ a bit here.  Put the ‘FILLING’ into a big serving bowl (at least 5lt capacity!), add half of the ice-cream and stir, stir away.  Add more and more ice-cream until it is all in the serving dish and the berry/grand marnier mix is right through the ice-cream.  Don’t force it by the way – you DONT want the ice-cream to be a ‘slurry’ that you can stir without having to hold the bowl still…but at the same time it shouldn’t be too hard to easily push about.  What can I say – it’s called cooking folks – you will know when it is right to go!

When you are done, chuck some aluminium foil on top of the bowl and throw it all back in the freezer.

When it is time to serve it up, it is pretty simple.  As you serve it into individual bowls, ladle some of the ‘sauce’ on top of each serve.  It will be icy and delicious!