As I sit here eating left overs I would have to say the urban hippie household has had a great Easter.
With the sad passing of the matriarch of our family my grandmother last year this was the first year where we mixed new and old traditions. Making new traditions or reviving old traditions is becoming more and more important. Our culture has had 50 years of traditions being ‘reinvented’ every couple of years to keep the market going and keep the economy ‘healthy’. Buy your traditions is the motto of the defining western culture 😦
For us every Good Friday was at my grandmother’s house. A traditional German fare of pickled foods, heavy casseroles and my Oma’s famous ‘vegetarian’ chicken stock dumpling soup 🙂
This year I hosted my immediate family and we had by any rule of thumb a feast. Wild salmon, smoked salmon, local fast growing sustainable fish and squid crumbed and fried. A few old favourites such as the herring salad my mother resurrected from grandmothers recipe and fish casserole.
And an old favourite with a small twist my potato salad with wasabi and the crunch of fresh cucumber.
For desert pavlova from my parents pasture eggs with cream and berries.
We tried to make the event as sustainable as we could. Potatoes and veg where from the local farmers market, local olive oil to fry, pole and line caught tuna for the casserole, local fish such as bream, trevally and local shark (quick growing and sustainable in the way it caught here) we had wild salmon (frozen and transported but wild caught) the only down side was the smoked salmon and gravlax that came from somewhere in Europe and was probably farmed.
But with the feast and the over cater gene I got from my grandmother comes left overs. Which is what we had for the next day. We try to waste as little as we can in our house.
Sunday was again family with a Croatian feast with A.’s family cabbage salad, potatoes, pork and beef cheeks. Baked cheeses, polenta and lemon meringue for dinner. None of which I am sure of where it came and if it was local or sustainable or anything else but you need to be careful to make sure that you are leading. People can be non-Newtonian liquids forcing your views on them is not going to work unless you lead by example. My local dinner was pretty damn fine and you can taste how fresh the just caught local fish. Fish most people have not eaten not because they are no good but because they are not exotic enough or are ‘not in fashion’
After the big lunch we all grazed in the evening feeling stuffed and I got a little insight into how not to waste things. A’s mother had some of the left over polenta with milk for dinner which all the grandkids proceeded to try and all loved. We have to relearn such uses. Nothing should go to waste.
We need to remind ourselves that feasts should be just that. Something special, a time to eat those things that we only have once in a while. One of problems with the middle class of which arguably most permaculture people are from (whether they choose to believe that or not) is that most western middle class folk eat better than kings of bygone eras. To that end we will be living off left overs and the last of my parents and my garden for a few weeks. Seasonal food to balance out the feast.
But enough comments. I hope you all had a brilliant Easter and are living of the left overs of your feasts J post some left over recipes if you can be interested to see what people do with their recipes. Below is the recipe for fish casserole we eat each Easter and the potato salad with wasabi and cucumber.
OH And as a bonus for me J I planted out some of my winter brassica’s just an hour or so in the garden to weed and plant and bit of pruning but it was very nice 🙂 need to get out there a bit more don’t I 🙂
- Potato’s for 3 layers in your container parboiled and sliced
- Two 2 gram tines of tuna (you are looking for skipjack tuna pole and line caught. Aldi sells a good one) alternatively my mother has used baked fresh fish in place of tinned fish
- 6 – 8 hardboiled eggs sliced
- Mustard sauce as below
- Cheese to top.
- 80 grams of plain flour
- 80 grams of butter
- 900 ml of milk
- Mustard to taste (you need to use a bit I used a small whole jar of German mustard)
- Salt and pepper to taste.
Method: Fry off the butter and flour to make roux or paste. Make sure you fry off the flour long enough to make sure you remove the flour flavour. Add a little bit of milk and mix to make paste and then add a bit more as you got to make smooth white sauce and mustard and salt and pepper to taste.
To put together the casserole put a layer of potatoes on the bottom of a casserole dish, a layer of the tuna, then add sauce to cover. Ad the eggs and another layer of potato and tun then more sauce then a final layer of potato and the last of the sauce to cover then add the cheese to top.
Cover and cook for a while remember most of the ingredients are already cooked so it is just combining and warming it thought. At the end take of the lid and let the cheese brown off.
Freezes well and tastes better next day 🙂
- 1 kg of potatoes cooked till just cooked (not over cooked) an important thing for both the casserole above and the salad is to start the cooking from cold water and bring to the boil it is a trick I learnt making chowder as it stops the potatoes starch breaking down incorrectly.
- Mayonnaise (as A. is pregnant I used kewpie mayonnaise) about a cup
- One cucumber deseeded and sliced into 5mm squares.
- Salt and pepper to taste
- Wasabi paste to taste.
Cut up the potatoes once warm but not hot mix through the ingredients and serve and room temperature. Needs an hour or so of sitting time to combine the flavours.