Newsletter Archive - March 2004

NEWSLETTER
March 2004

With summer peaking, there's no better time to fire up your barbecue and
enjoy the warm evenings and balmy nights.

I've concocted a few delicious new recipes for you to try - and the best
part is that they couldn't be easier to throw together, so you'll get to
enjoy your party as much as your guests! You'll find the recipes at the
bottom of this newsletter.

We are pleased to announce that these great stores are now stocking Voodoo
Moon's Fabulous Condiments:

Pizza With Attitude, 3/8 Moresby Street, Kensington
PROOST, London Court, Perth City
Fresh Provisions, Bayview Shopping Centre, Claremont
Gourmet Indulgence, James Street, Guildford
Discover WA, Qantas terminal, Perth Domestic Airport

A big thankyou to everyone who came out to the Araluen Chilli Festival,
South Perth Food & Wine Fiesta, and the Hyde Park Community Fair over the
past few weeks. They are all great events, and make a great day out for the
whole family, with a huge variety of local producers showing off their
wares - remember to BUY WA FIRST!

Congratulations to our Hamper winners - Katrina McKinley of Scarborough won
the Araluen Chilli festival hamper, and Simon Foster of Girrawheen won our
Hyde Park Community Fair hamper! Well done!

Included below are the recipes that I whipped up in my cookery
demonstrations at the South Perth Fiesta - including a delicious pot of
chilli mussels, tantalising smoked Venison canapés, and a warm caramelised
fruit salad with Calypso cream. Enjoy! Thanx again to the Great Southern
Region Producer's Association and the Albany weekend markets for the
mussels, Jingilli for the Olive oil, and Mount Barker Venison for the
melt-in-the-mouth venison fillets.

Coming up soon, you can find Voodoo Moon at:

Sunday March 7th - Guildford Heritage Arts & Crafts Fair - Guildford town hall

Tuesday March 9th - Barbecue Cookery Class - Myaree Barbeques Galore

Sunday March 14th - Stirling Craft and Community Fair - Robinson Reserve, Osborne Park

Tuesday March 16th - Barbecue Cookery Class - Rockingham Barbeques Galore

Friday, Saturday and Sunday March 26-28th - Treasured Craft Creations - Fair, Claremont showgrounds

Sunday April 4th - Claremont Lifestyle Fair - Claremont Park, cnr Bayview Tce & Stirling Hwy

Saturday 17th April - Gingin Expo - Gingin Recreation Centre

Lastly, have you tried my latest contribution to 'Global Warming'?

I call it 'TONTO LOCO DIABLO' - Spanish for 'Foolish Crazy Devil' - and it
is a divine sauce of mango and habanero chillis, with a hint of lime and
coriander, and all the fiery heat you'd expect from these extremely hot and
distinctively fruity and flavoursome chillies - try it if you dare!

LOCO NACHOS

Combine one jar of nacho sauce (or your own creation) with 3 tablespoons of
Tonto Loco Diablo, and pour lavishly over corn chips. Sprinkle with a
handful of grated cheese to taste, and heat in the microwave or oven to melt
the cheese. Dollop on a couple of tablespoons of sour cream, some sliced
pickled japapeno chillies, and finish with a sprinkle of paprika and some
coriander leaves to garnish. This is a sensational plate to serve with a
few beers while watching the game with your mates!

LAMB RUMP DIABLO

Rub 3 tablespoons of Tonto Loco Diablo all over a standard lamb rump, and
allow it to marinate overnight or for 2 - 3 hours. Seal the roast on your
barbecue grill or in a very hot pan, then roast with your barbecue hood down
or in the oven at 200 degrees Celsius to your personal taste.
(Generallyspeaking, a 500g lamb rump should be cooked medium after about 25 minutes)

Allow the rump to rest at room temperature for five to ten minutes to allow
the juices to settle and redistribute themselves evenly, then carve the lamb
into ≤ centimetre slices. Serve the meat fanned out over a mound of freshly
made cous-cous with vegetables, with some fresh mango slices and a little
more Tonto Loco Diablo on the side for the brave.

(For the not so brave, try marinating the lamb in a little olive oil and
Moroccan spice mix, and a couple of stalks of rosemary for an equally
delicious and less sweat inducing result!)

REALLY REALLY REALLY STICKY RIBS

This is a favourite recipe of mine which I came up with whilst working as
Head Chef of L'Office Café in the little village of Argentiere in the French
Alps back in 1998. I guarantee you'll never taste better spare ribs!

∏ jar of Voodoo Moon's 'Sticky Moose' Cranberry maple barbecue sauce

150ml coca cola
75ml honey
75ml maple syrup

Combine well, with a decent pinch of sea salt and freshly cracked black
pepper, and rub the marinade all over 3 or 4 racks of pork spare ribs,
making sure you coat them really really well.

Marinade for a couple of hours or overnight, then place in a baking tray and
cover with foil. Place in your barbecue with the hood down (or in your
oven) at about 200 degrees Celsius, and allow to cook for about an hour.
The ribs should be almost cooked through, so remove the foil and make sure
the sauce is fully coating the ribs. Leave in the oven uncovered for a
further 25 minutes or so, until the ribs start to glaze nicely (but not burn
of course!), then remove the ribs. Slice into individual ribs and keep
warm, covered until the sauce is ready.

Place the baking tray with the sauce over a stovetop burner, over high heat
to reduce and thicken the sauce to a very sticky syrupy consistency. Pour
over the ribs and serve, making sure you have plenty of napkins and finger
bowls handy!

Recipes from my South Perth Food & Wine Fiesta cookery demonstrations

VOODOO CHILLI MUSSELS

1 red onion, sliced thinly
1 tablespoon of minced garlic
1 tablespoon of finely chopped coriander root and/or stems

Warm a little olive oil and cook the onion, garlic and coriander until it
becomes soft but not coloured.
Add a splash of white wine
1 jar of Voodoo Moon's 'Seven Gates of Hell' chilli sauce
1 can of crushed tomatoes
1 kilogram of fresh, cleaned mussels

Cover the pot and heat, stirring regularly, until the sauce boils and the
mussels cook through (their shells will open when they are ready - if any
mussels do not open their shells, they're not advisable to eat as they may
have been dead for long enough to go bad).

Season with lime juice
sea salt
freshly ground black pepper

Serve in a large bowl sprinkled with freshly chopped chilli and coriander
leaves, with crusty garlic bread.

SMOKED VENISON FILLET CANAPES with TEQUILA MAYO

Throw a decent sized handful of wood chips in your smoker box, and place the
box directly over one of the burners on your barbecue. Turn the gas to full
throttle for this burner. The wood chips should start smoking in five to
ten minutes, give the top of the smoker box a light spray of canola oil, and
lay down the venison fillet (you can also use lamb fillet or beef for this
recipe with equally yummy results) over the holes in the smoker.

Give the meat five or so minutes on each side, turning it completely around
bit by bit so that all of the meat gets good exposure to the smoke billowing
from the smoker box.

In between turning the meat, lower the barbecue hood, allowing the meat to
cook through to medium rare. Once the meat is cooked to your liking, rest
it at room temperature for five minutes, before slicing very thinly. Place
each slice of meat on a slice of cucumber.

Top with a drizzle of tequila lime mayo (recipe follows) and garnish with a
small slice of roasted red pepper, and a sliver of fresh basil leaf.

TEQUILA LIME MAYO

Place the yolk of one egg in a blender (or use a mixing bowl and a stick
blender). Add 1 1/2 tablespoons of vinegar (I prefer cider vinegar for the
flavour), 1/2 tablespoon tequila, a large pinch of sea salt, and freshly
ground black pepper. Turn the blender on, and slowly drizzle in canola or
vegetable oil until the mayonnaise starts to thicken up. Taste the mayo,
and it should have a nice balance of creaminess and a tiny bit of sharpness
from the vinegar. If too sharp, add more oil. To finish, adjust the
seasoning to taste and add the juice ond grated rind of half a small lime.

CARAMELISED WARM FRUIT SALAD WITH CALYPSO CREAM

This recipe is an amazing dessert, and is amazingly simple to prepare.
Simply select fresh, firm fleshed fruit such as a pineapple, 2 pears, a nice
firm mango, and a large handful of fresh grapes. Try to balance the colours
of the fruits to make the dish more eye catching.

Get your barbecue plate nice and hot, then pour the fruit onto it and
sprinkle with a couple of tablespoons of brown sugar. As the sugar melts
from the heat and begins to caramelise, toss the fruit through it to help
them release their juices, which will then combine to provide the gorgeous
luscious flavours in this dish.

We don't want to cook the fruit through, as such, else you may end up with a
pulpy mess - the goal is simply to have the fruits release some of their
juice and warm through, then serve it in a nice dessert bowl with some
Calypso cream (Recipe follows) and a sprig of mint to garnish.

CALYPSO CREAM

Combine 1 tub of thickened cream with half a jar of Voodoo Moon's 'Calypso'
Pineapple & macadamia Chutney and serve!

Thanks very much for reading, have an excellent day!

Shane Pinnegar
Voodoo Moon

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Have an excellent day

Shane Pinnegar
Voodoo Moon