Paula Wolfert ’s Avocado Sardine Toasts
Recipe from HammondCare's It's all about the food, not the fork!" Cookbook
Maggie's food hero Paula Wolfert believes this recipe to be a wonderful example of "brain food".
A combination of silky, paper-thin slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives makes for a great textural contrast; and is easy to duplicate and hard to forget.
- 4 tbsp extra-virgin olive oil
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp sherry wine vinegar
- Salt and freshly ground pepper
- 2 (4 1/2 ounce) cans Portuguese whole sardines packed in olive oil
- 1 large firm, ripe Hass avocado
- 4 to 6 day-old, thin slices of country-style bread
- 4 scallions (white part only) cut lengthwise into thin strips about 1 inch long
- Chives for garnish
Make a parsley vinaigrette by whisking together the olive oil with the parsley and vinegar in a medium bowl. Season with salt and pepper to taste.
Drain the sardines, divide into fillets, and soak in the vinaigrette for at least 1 hour. For easier slicing, chill the avocado in the refrigerator for 1 hour.
Using a mandolin or a 1mm slicing blade, carefully slice the avocado paper-thin. Remove the skin and pit as you slice.
Grill the bread, turning once on a grill over hot coals or in a fry pan with a little butter or oil until nicely browned on both sides. Drain the sardine fillets and lightly brush the toasts with the vinaigrette.
Pile 3 or 4 slices of avocado onto each toast, top with a portion of the sardines, and scatter scallions (spring onions, shallots) and a few chives on top. Serve at once.
Recipe © 2003 Paula Wolfert
From It’s All About the Food not the Fork! – crackingrecipes.com
Vegepod - the complete vegetable garden kit
Most may know that Maggie is an avid gardener and one of her visions is that some day, every aged care home (and every resident!) will have access to a beautiful garden.
We know that many homes may not have the space, time or resources to build a garden - but there are products that exist that can help!
Vegepod is an innovative raised garden bed which is easy to manage and just perfect for an aged care home.
It uses a self-watering technology which waters the plants from below; and plants can last weeks without watering.
Vegepods also come in three different sizes that accommodate for any space, standing or sitting - meaning its perfect for those who are not as mobile.
You can find out more by visiting the Vegepod website.
Always keen to blow the trumpets of those contributing to the changing face of aged care, Maggie would like to let everyone know about a wonderful initiative called Lively.
The idea of the organisation is to bring together young jobseekers looking for experience, with those who have the time and desire to share a lifetime worth of knowledge - older people.
No young or older person feels unwanted or undervalued because of their age, and Lively sets about aiding both parties by simply bringing them together. By connecting the generations, meaningful employment is created for young jobseekers, while at the same time engaging older people to share skills and experience. With statistics of 2.5 million older Australians feeling ignored, unwanted or discriminated against because of their age, and 580,000 young people unable to find an employer who will give them a chance, because of their youth and lack of experience, Lively joins some very obvious and effectual dots to build a better future. One in which no person experiences exclusion or disadvantage because of their age, and in which all young and older people are supported to live meaningful, connected and fulfilling lives.
If you would like to know more about Lively and the important work they are doing, please visit Lively's website.
Tasting Australia Fundraising Lunch
Maggie was thrilled to be able to take part in Tasting Australia, wearing her Foundation hat, again this year. As one of Maggie’s all-time favourite food experiences, Tasting Australia offered the perfect platform to share “Improving With Age”, a fundraising lunch at Sprout Cooking School in Adelaide, on Thursday 4 May, 2017.
A healthy mix of 70 MBF supporters, aged care providers and Tasting Australia devotees enjoyed 3 courses especially created for the event by HammondCare’s Peter Morgan-Jones, and assisted by chefs Maria and Peter from Lifecare Aged Care.
The lunch kicked off with canapés by Peter Morgan Jones from his cookbook, ‘It’s all about the food, not the fork’, followed by Maggie’s Slow Cooked Lamb Shoulder with Preserved Lemons, and Parsnip Puree with Fresh Pear and Bitter Greens, as the main course.
Wine was generously provided by Langmeil Winery in the Barossa, and Maggie’s Roasted Quince with Baked Vanilla Bean Crème Anglaise wrapped up the edible part of the day before a cooking demonstration with Peter Morgan Jones began the information sharing component of the event.
Peter’s demonstration was followed by a Sensory dining experience presentation by Annet Hoek, a Virtual Dementia Experience by Christine Bolt from Alzheimers Australia, and a wonderful Vegepod garden set up by Tara Grahame Cochrane.
Maggie’s intention with this event was to show not only what can be cooked for those in aged care, but what is possible in aged care overall. With a heartfelt thanks to all involved, Maggie was so happy to achieve her goal of sharing further information on creating an appetite for life.
Chicken Schnitzel with Potato Salad and Avocado & Tomato Salsa
The ever popular schnitzel gets a whole food update with the additions of spelt flour, chia seeds and rolled oats.
Makes 40 schnitzels
- 40 chicken thigh fillets, skin on, flattened
- 6 eggs combined with 600ml milk
- 600g spelt flour, seasoned with salt and pepper
- 600g rolled oats
- 150g white chia seeds
- 300g LSA
- Olive oil to pan fry
Batter the chicken thighs until 1cm thick.
Combine the egg and milk in a bowl, whisk until combined. Place into a deep sided tray. Place the spelt flour in a deep sided tray, season with salt and pepper.
In a blender combine the oats, chia seeds and LSA, blend until smooth and fine. Place into a deep sided tray. Firstly, coat each chicken thigh in flour, tap off excess. Then dip into the egg milk mix- coat the whole thigh, tap off excess. Lastly evenly coat in the oat mix.
Heat a fry pan on the stove and pan fry over medium heat until golden on both sides and cooked through.
Potato Salad ingredients
- 3kg potatoes with skin on suitable for boiling
- 2kg sweet potato
- 400g Greek yoghurt
- 250g homemade mayonnaise or real egg mayonnaise
- 50g capers- drained & chopped
- 50g seeded mustard
- 50g flat leaf parsley chopped
- 25g fresh mint chopped
- Fresh black pepper
Place the whole potatoes in cold salted water and bring to the boil, after 10 minutes add 4cm chunks of peeled sweet potato and simmer for 20 minutes or until just cooked. Allow to cool in the water.
Meanwhile mix the yoghurt, mayonaise, capers, mustard and herbs.
Once the potato is cool, drain and pat dry, cut into 3cm chunks and gently mix. Taste to check seasoning.
Avocado & Tomato Salsa ingredients
- 300g red onion, finely diced 2mm
- 720g hass avocado flesh, 1cm dice
- 160ml lemon juice, freshly squeezed
- 960g fresh tomatoes, 1-2cm dice
- 120ml Extra Virgin Olive Oil
- Sea salt flakes and freshly ground black pepper
- 40g fresh basil, finely chopped
Combine all ingredients in a bowl and gently mix.
To serve complete dish
Place a generous spoon of potato salad on the plate, top with schnitzel and finish with the salsa and a drizzle of EVOO if desired.
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