Welcome to Day Three. We’re kicking it up a notch today. A little more fun. A little more interactive. A little more creative. We hope you enjoyed your sleep in and your long morning bath.
Congratulations to Natalie Delaney whose name was plucked from a hat this morning to win yesterday’s book Glitter and Glue! Please email me at email@example.com with your mailing address and I will send it out as soon as I peel myself from my sun lounge located conveniently outside my luxury bedroom.
Now, no Sisterhood Shindig would be complete without delving into the topic of food. Making it. Eating it. Sharing it. Food and body image seem to be such prominent subjects in womanhood, and the relationship between a woman and her food is something we need to approach wholeheartedly. We love Jamie Oliver mostly for his no frills cooking and food-should-be-fun-and-relaxed-and-a-way-to-bond-with-those-we-love kind of attitude. It should represent nourishment, not limitation and stress, or beauty and self-worth. We do, however, have a bone to pick with him about his thirty-minute-meals which are so not thirty minutes. Still, we love the man and the way he is changing society’s attitudes towards food and cooking.
So, we’re getting into the kitchen today, swappin’ our favourite recipes and eating as we go.
Now, we know that not everybody likes to cook (earmuffs Jamie) and we also know that ain’t nobody got time to spend hours in front of their stove. Which is why we’re sharing easy-breezy meals that are yummy and quick and (mostly) healthy!
But listen. First things first. Our favourite cocktail recipe. Because you’re on holidays. And it’s past 10 am (almost). Mr Corby already took the liberty of making you one you can sip as you meet the other fine women here with us. You are WELCOME.
Now relax. Sip your drink. Listen to the music playing (James Vincent McMorrow in case you can’t hear it). Grab a chopping board and share a smile with all the other lovely women here with you. It’s a little scary, we know, the whole mingling thing. Mingling with strangers. But they are just like you, these women. Offer them a taste of your cocktail. Admire Mr Corby’s – ah – fabulous hosting skills together. You’ll be good friends in no time.
Onto the cooking class!
Our five best from the Red Tent’s cooking collection (meanly mostly Bec because I am no whizz in the kitchen.)
- Chicken A La Bec (served with Smashed Potatoes with a Yummy Creamy Mustardy Sauce) … take some chicken breasts or thighs and season them in advance. Boil your potatoes in the meantime. Make sure they are really cooked – a bit overcooked, even. Then lay them flat on a tea towel, cover with another tea towel, and squash them under the flat of your hand a bit. Put all the squashed potatoes (drizzled with olive oil and seasoned with salt and pepper, maybe a pinch of rosemary) on a baking tray and into a 180 degree oven. In the meantime, grab your chicken pieces and put them in the frypan. Sear quickly on each side till they’re golden, then dump them amongst the squashed potatoes in the oven. Turn potatoes if desired. Roast chicken and potatoes for another 15-20 minutes or until it’s all looking deliciously golden and crispy. During this time, make sauce: 3 finely chopped spring onions and 2 finely chopped cloves of garlic in (previously used) oily frypan. Once soft, add half a cup of chicken stock, 2 tsp Dijon mustard, 1 tbsp Worcestershire sauce, a dash of brandy (!), half a cup of cream. Bring to boil. Add 1 tspcornflour if you want it a bit thicker. Stir in some chopped parsley and lemon juice. Drizzle over chicken/potatoes and voila! (PS: another trick I do all the time is cut the chicken breasts open a little, shove in a mini mozzarella ball with some basil or tomato and then wrap some proscuitto around the whole thing before whacking it in the oven. Easy and scrummy).
Fridge-Emptying Tortillas Grate up a bunch of old limp eschallots, wilting carrots and shrivelled zucchini from the fridge (yes, and those potatoes that are sprouting at the bottom of your pantry – no judgement here) – add 1 can kidney beans, 1 can corn kernels, and some shredded up cooked chook if you feel like it. Grab some tortillas, splat on some sour cream and mild salsa sauce, add to that your grated vege/bean/kernel mix and roll them up. Place the tortillas together in a casserole dish side-by-side, then drizzle over some more mild salsa and sour cream and lots and lots of cheese (you can even use two types if you want to get fancy). Season with salt/pepper, bake in moderate oven 20-30 minutes (until getting crispy). A great way to use old veggies and my kids love it (provided the salsa not too spicy!). Can also add avocado, tomatoes…anything, really. This recipe is un-stuff-up-able!
Ah, sorry, we’d just like to interrupt this cooking class with a light refreshment. Thank you Mr Corby!
The baguettes have been flown in from France and that salami? Direct from Italy. We have connections. We’re not afraid to use them.
And now the best bit? The best bit is that you get to retire to here:
And feast on all these scrumptious meals you’ve cooked.
Now obviously, the secret of a good sisterhood is sharing. Tell us one of your best go-to recipes so we can all save ourselves the headache of searching for some new things to add to our very boring and repetitive reportiore! Keep it easy though, ladies. We’re tired.
Enjoy the rest of your twinkly night, and I told you, isn’t everyone here SO LOVELY? We knew you’d make friends.
Rachel and Bec.