Yellow Food - The Fight Against Cancer

Barbara from Winos and Foodies (have a look at her post about this event "Livestrong With A Taste of Yellow" here ) is once again hosting this inspirational event.

Basically it's to remember those loved ones who are no longer with us, support those still fighting and celebrate with those who have won the fight against cancer.

I don’t wish to be disrespectful but forget the Wars around the World… the fight against Cancer is ongoing and equally as devastating...more so to the average person…because War (unless you live in the war-torn country or have family or friends effected) is something most of us shrug off.
It's all around us but not real. Meanwhile Cancer is personal.
Nobody is safe and everyone has a family or a friend who is fighting cancer, surviving it or unfortunately has died from it.
In New Zealand our Daffodil Day The Symbol of Hope is in August (our Springtime)

The trick is to post food with something yellow in it. I am cheating a little as these two recipes actually are more orange than yellow but they are both so good I had to do it
After all Orange has Yellow in it...Yes?

"LiveSTRONG with A Taste Of Yellow" Barbara's event has been accepted by the Lance Armstrong Foundation as an official LiveSTRONG Day event.



Our friend Rex is a wonderful fisherperson and I know some people won’t believe this, but he sometimes gets really fed up with fresh fish everyday while at sea.
Yes that’s right…
Since working on the "temporary" non-dairy in my everyday life, I am looking at eating lots of fish and I want to have it a different way every day.

So I saw a couple of recipes that took my eye on the Food TV
First up “Surfing the Menu” made this recipe using Scallops

I did it with Grouper, scallops are out of season and the grouper was an excellent replacement…nice meaty fish but if you have scallops I’m sure they will be wonderful.

Scallops on Carrot Flavoured Vermicelli Noodles
For 2 people

First make the carrot puree

2 large carrots peeled and diced
50 gms butter or olive oil
Water
Zest and juice of 1 orange - put zest to one side
½ teaspoon cumin
Sea salt & freshly ground black pepper

Add carrots, butter or oil in pan and just cover with water
Gently cook till all water is absorbed
Into blender and puree till smooth
Season with orange juice and S & P to taste
Return to pan

150 gms rice vermicelli
Soak in boiling water till soft about 5 minutes
Drain and add to carrot puree.
Keep warm

Clean the scallops 4-5 person
If you are using the white fish cut it into shapes to resemble scallops.
Trellis the top of the scallop with a sharp knife this will help it to open up like a flower when cooked
Dab a little zest on top of each one
Add a little chopped coriander
Dust with a little cinnamon

Place in a steamer
Cover and steam about 5minutes not too long. They will go rubbery.

To serve
Either use a scallop shell or a nice little serving bowl

Place vermicelli in dish and place scallops/fish pieces on top
Drizzle with a little olive oil and touch of sea salt and freshly ground black pepper

It looks a bit messy but I can vouch for wonderful flavour

Now onto dish two

Would you believe I actually made a similar dish last week for lunch
As I was writing it up it occurred to me - same recipe - different ingredients.
Once again the lovely little Giarda deLaurentiis was the inspiration .

She was in Capri…of course with her heritage…a very privileged visit to Capri.
What a wonderful place.

We stayed there for a couple of days in 1988…it was Spring.
The Judas trees were in full bloom, wisteria and lemons everywhere.

We had dinner one night in a little restaurant where you ate what Mama cooked that day.
I remember vividly…hot citrus soufflés. Fabulous.

We walked up to the top of the hill complete with a picnic of bread wine and pate.It was sensational…we just loved it. I wanted to live there.

We stayed at Hotel Calypso, we had to…our company at the time was called Calypso Communications.
It was so magical on the island.

One lesson for future travelers…we went at the right time.
First... the time of year…April and also we planned our visit during the week.

As we were about to return to Sorrento on Friday afternoon our ferry arrived and hoards of holiday makers disembarked.

All quickly filling up the lovely square.

Phew lucky break for us.

Anyway Giarda and her family dined on this wonderful pasta dish

Prawn and Butternut Squash Rigatoni

Peel and cube 1 butternut squash
Saute in a little olive oil

Season and add a little water just enough to lightly cover and simmer
When tender puree

Cook rigatoni till al dente

Meanwhile for the prawns

Add good slosh of olive oil to hot pan.
Throw in 2 tablespoons chopped parsley
Let it sizzle
Add prawns
Toss well to cover
Slosh in some white wine
Cook till tender and pink.

Arrange over pasta another sprinkle of chopped parsley
Delicious.