Pimped coleslaw

‘Strayla day is all about the BBQ. Nothing stirs up a sense of national pride like the waft of sausages sizzling and onions frying.   It's a day steeped in nostalgia, as we recall the summers of our youth and marvel at how far we have come from the days of Grandma’s horrifying beetroot jelly and onion in vinaigrette.

I am a big believer that history and contemporary life can go hand in hand and have subsequently tarted up the once dowdy coleslaw beyond recognition. Notably absent of thick mayonnaise and grated carrot, I am not  even sure if the presence of cabbage is enough to qualify it as a slaw. Either way the moreish texture and refreshing flavours are what I am after; so in the spirit of a true blue Aussie sheila I do as I please.

Crunchy lemon hazelnut and chive coleslaw.

1/2 cup blanched hazelnuts

1 clove of garlic (crushed)

Finely grated rind of 1 lemon

1 tsp olive oil

Sea salt and black pepper

½ cabbage

¼ cup chopped chives

¼ cup chopped parsley

Juice of 1 lemon

3 Tbs olive oil

First make the nut crumble by chopping the nuts and then mixing through the garlic, teaspoon of oil, lemon rind, salt and pepper to taste.

Toast the seasoned and coated nuts in a frypan over medium heat until lightly golden and irresistibly aromatic. Resist the urge to nibble some, and place to one side to cool while you get on with the rest.

Using a mandolin slicer for preference, shave the cabbage into a lump of fine strands. Add the herbs, lemon juice and olive oil and mix well to ensure and even distribution.

Sprinkle the cooled nuts on top and toss lightly.

Tickled pink

Whilst recipes are all fine and dandy, a large part of this blog is meant to illustrate the progressive growth and development in my meagre photographic skill.

So let this be the official starting point where I free myself from the trainer wheels of the AUTO function of my new fancy camera.  Hold on to your hat's folks I am experimenting with aperture. There is a whole new world of artsy fartsy focusing now at my beck and call.

Flouncy flamingos somehow seem the perfect backdrop to the lurid pink vibrancy of the salad. Actually they were the accidental heroes of this sunny Sunday photo shoot, but some how they capture the slight hysteria beetroot always brings to the kitchen.

Stained fingers and astringent pickling juices are not my cup of tea. So this is the route I tend to take to weave the beautiful earthy veg into the mix. I prefer not to peel the beetroot, a good soak and scrub does the job and then the raw beetroot is grated along with a carrot or two to form the base of this addictive and refreshing spring salad.

 

Beetroot salad

1 large beetroot

2 carrots

1 orange cut into dainty segments

A handful of green herbage (optional)

 

For the dressing

2 Tbs good quality white wine vinegar

100ml extra virgin olive oil

1 Tbs Dijon mustard

Sea salt and freshly ground pepper.

1.       Give the beetroot a good soak, and peel the carrots, grate coarsely and combine all of the grated goodness.

2.       Make the dressing by popping all ingredients in a jar and shaking like mad.

3.       Pour the dressing over the carrot and beetroot then artistically slot in the orange segments and sprinkle about the green herbs.