Yesterday, 9th August, would have been Steves birthday. It was the first since his passing earlier this year.
We thought we would honour his name by having a meal and raising a glass at one of his favourite destinations.
And so it was that we found ourselves heading up to Mindari to visit The Boat. Mindari is about 60km north of Perth, normally an easy drive of an hour or so.
The Boat @ Mindari, WA
However, yesterday was very wet, and the drive took a bit longer. The conditions on the highways were diabolical. The wipers were going at their max rate for most of the journey, and the road spray was severely reducing visibility.
Having safely arrived at The Boat, we grabbed a table and ordered our drinks and meals. Obviously, given the weather conditions, we opted to sit inside.
Chilli Mussels for Gerry, Garlic Prawns, and Rice for Denise and Battered Barramundi with Chips for me. Oh, and a sharing platter of cheesy garlic bread. All the food was, as usual, very well cooked and tasty.
We raised a glass to Steve and wished him a happy celestial birthday, The Boat, being one of his favourite eateries, he would have approved.
While having our meal, I noticed that we had an observer, keeping tabs on us.
Yes, as the post title suggests. I have got myself into a bit of a pickle.
Well, perhaps I should say I’ve worked myself into a bit of a pickling frenzy.
Recently, I have found myself with more veggies than I can utilise and unwilling to waste them, I have been looking for alternative uses.
Watching MasterChef I had often wondered about the pickles that contestants rustle up in such a short space of time.
Pickled Carrots w/Garlic
After a bit of Googling, I have determined that what they are actually preparing are “quick or fridge pickles.” They are quick to prepare but are intended to be used fairly quickly.
Pickled Cavolo Nero
These “quick” pickles can be eaten almost immediately but benefit from a period of marination. This can be a few hours or several days.
After marination, once opened, they will typically be good to eat for a couple of weeks, provided they are kept refrigerated.
Pickled Beetroot
To preserve fruit and veg for extended time periods one has to resort to “canning”. Currently I am not exploring that option.
Pickled Radish
My first attempt at quick pickling was with radishes. I made two jars just a fortnight ago, and the first jar has already gone.
They are yummy and very moreish, in my opinion.
Like Dill Pickles, of which I am a big fan, they are great to add to salads, sandwiches, burgers, or as a side on a plate of cold cuts. Giving a crunchy, zingy bonus to a meal.
Now, the Pickled Chilli’s are something of an unknown quantity.
Spicy – Pickled Chilli’s
With carrots, beetroot, and the cavolo Nero I have a point of reference. I know what they taste like so I can extrapolate the likely effect of the pickling.
These Chilli’s will present me with the veggie equivalent of Russian Roulette.
There are three varieties mixed together in these jars. Two are red peppers (Mirasol or Cayenne ???), which are from plants given to me. The third, round, and plum coloured (Chocolate Habanero ???) were donated by a friend. So I have no idea of the heat.
This will be an exciting experiment.
To be honest the whole pickling process is an experiment and the veggies keep presenting themselves for testing. I already have Cucumbers, Courgettes and Onions lined up, also Cauliflower and roasted bell peppers.
Further out on the horizon I am considering Sauerkraut and Kimchi but the process is a bit more involved. Also, I am the only person in my sphere of friends and family that actually like either so it does seem to be somewhat indulgent to make this just for me.
A collander full of homegrown tomatoes and chilli peppers.
The tomatoes are a mix of four varieties, and we are very pleased with the crop quantity and flavour.
Home Grown
I have yet to give the peppers the taste test. Honestly, I’m a little scared. I have no idea of the variety, so I don’t know where they sit on the Scoville Scale. The last time I bit into a fresh chilli, the juice raced over my tongue and down the back of my throat before the tip of my tongue could sound the alarm.
That experience has taught me to be a little more circumspect, to treat all chillies with a modicum of respect.
Having said that, I am a fan of chillies and curries. I like them to be punchy.
We are having a BBQ this weekend, I think I’ll concoct a chilli jam and set it on the table for as an experiment.
WrAnTz 