Sophie Hansen takes us to Lunch in Noosa
Posted on 11 October 2013
Sophie Hansen, Olive & Clovers resident foodie, and from my favourite food blog - Local is Lovely has just got back from a beautiful sun filled holiday at one of my favourite holiday destinations - Noosa. Here she share with us some more of her fabulous recipes from her time away. (Jealous much!)
It took me way too long to complete this post for the lovely Prue. And the only reason was because for a week after we returned from beautiful Noosa, I just couldn’t bring myself to even look at our holiday photos, let along edit them for this post.
Noosa is one of my little family’s favourite places and we try to go there every September for a little holiday celebrating the end of a long Orange winter.
Happily, our trip usually coincides with that of our friends Jeff and Addy Nutthall. Addy also writes for Olive and Clover and has her own interior design business, Pink Jam Trading, based in Young.
Before we went north, both Addy and I stocked up on some Olive & Clover goodness and promised we’d send back a few pictures and recipes from the trip - on the condition that Prue and her family come next time!
Back in Orange, it is sleeting outside, about 7 degrees and my tan is fading fast. I have grudgingly packed away my beautiful Olive & Clover flamingo shirt for another couple of months and will keep the Noosa spirit alive with pops of colour thanks to the little collection of Olive & Clover rope necklaces that I’ve quickly become addicted to.
So here, a little later than expected, are a few beachy recipes and photos to celebrate the road towards summer (sorry Prue!)
Pina coladas with coconut sugar
These drinks should come with a warning...and it’s a cliche but they really are dangerously good and easy to drink. As we discovered one sunny afternoon with rather silly results. Plus, they are extra good when served in these pretty jars by Rainy Sunday.
To make up a jug, just mix together a little white rum with pineapple juice, coconut milk and loads of crushed ice. Sweeten to taste with coconut sugar (which we found at the Noosa Farmers Market but could be substituted for regular raw caster sugar) and mint leaves.
Cookie’s prawn, mint and watermelon salad
My great friend and Alice’s beloved godmother Elise Cook (Cookie) lives near Noosa so this holiday also meant an opportunity to spend some quality time together. Cookie is one of the best cook’s I know and this beautiful, healthy and easy salad is just like her (except for the easy bit). It’s perfect for hot evenings when you can’t face anything too heavy but still fancy a tasty bite to eat.
1/5kg fresh prawns, cooked and peeled (Cook bought hers from the Moololaba fish market)
3 cups watermelon, peeled and sliced into 5cm strips
1 cup mint leaves
1 1/2 cup fetta cheese, crumbled
Juice of three limes
Combine all ingredients on a big platter, gently toss to combine and set aside for 10 minutes or so for the flavours to get together then serve!
Slow-cooked lamb with rough tzatziki and tomato salad
Trust me - this is a fantastic way to easily feed lots of people and requires all of 10 minutes of your time to get it in the oven. Then you can trip off to the beach or daybed for five hours, throw together some taztiki and lunch is done! Serves 8
1 x 1.5-2kg leg of lamb (on the bone)
4 cloves garlic, peeled and roughly chopped
3 tbsp olive oil
3 tbsp fresh oregano leaves, roughly chopped
Zest and juice of two lemons
Preheat the oven to 140C
Preheat oven to 220C.??
Rinse the lamb, pat dry and place in a large roasting dish. Rub with the olive oil, oregano, lemon zest and juice and plenty of sea salt and freshly ground pepper. Pour a cup of white wine around the lamb and place the try in the oven for 25 minutes or until the lamb is lovely and brown.
Reduce heat to 120, cover with foil and cook for 4-5 hours. Check about half way through and if the meat looks at all dry then add a little water.
Remove from the oven and let rest for 10 minutes under a tent of foil. Shred with two forks into a beautiful big pile of lemony lamb goodness and serve with warm wraps, extra mint and the tzatziki and salad below.
For the rough tzatziki
1 cup full fat natural yogurt
1 Lebanese cucumber, very finely diced
2 cloves garlic, crushed
1/2 cup mint leaves, roughly chopped
Zest and juice of one lemon
Combine all ingredients and season to taste. Easy.
For the tomato and red onion salad
Just halve two punnets of nice cherry tomatoes, thinly slice a red onion and toss with a little olive oil, balsamic vinegar and seasoning to taste.
Melt and mix holiday cake
It might seem bonkers to suggest baking while on holiday; but if like me you love baking and are away for more than a week, it is nice to throw something homemade into the holiday mix (which for us included a fair bit of takeaway fish and chips etc!). I have a fantastic silicone loaf tin which came to Noosa with us (packs like a dream!) and was called into use for this cake a few times on this holiday.
1/2 cup dark chocolate, roughly chopped
1 3/4 cups self raising flour
3/4 cup caster sugar
150g butter, melted
3 eggs, lightly beaten
3/4 cup sour cream
Preheat oven to 180C and grease and line a loaf tin or 20cm cake tin. Melt the chocolate, either in the microwave or double boiler and set aside to cool a little. Place the flour and sugar in a bowl and mix to combine. In a separate bowl, combine the butter, melted chocolate, eggs and sour cream and whisk well. Fold together the wet and dry ingredients and pour into prepared tin. Bake for 30 minutes or until the cake begins to come away from the sides and feels firm on top.
Let cool a little in the tin then turn out to cool then slice and serve. Our kids couldn't wait long enough for that list bit so it was slightly crumbly but warm and delicious!