Farro can be sweet …….and sexy and healthy and everything in between. i make an endless amount of salads and i use faro a lot. its a good grain.
It is a derivative of wheat and is not unlike spelt or barley but has its origin in Italy. one of the finest grains it was first cultivated over 2000 years ago. it nearly vanished from production due to its strong protective husk which requires more complex dehulling and milling machinery.
farro is high in fibre, zinc and protein and is a rich source of B complex vitamins.it does contain gluten. ithas a nutty flavour and can be substitited for rice, lentils, cous cous and pasta. it love it as a risotto, a straight up grain with slow cooking, salad or just with olive oil, lemon rind, salt and pepper. yuuum!
Lorraine Russo the owner of Alimentari in Paddington Sydney has just had a gorgeous holiday in Italy and ate Farro salad all the time. we talked about it at length and to and tossed around a few ideas. She has asked me to do one for the cafe and it launched today. This is what i came up with. a really simple, fast and fresh salad that is packed with flavour and goodness. i used bio-dynamic ‘Mount Zero’ in this recipe.
a salad of farro, celery, capers, lemon, shallots, parsley, eggs, almonds and celery salt
Boil i cup farro in water for 15-20 minute after washing thoroughly. boil 2 eggs till hard. chop finely, 1/2 cup celery, 1/4 cup shallots, 1/2 cup parsley. put in bowl with faro with 1 cup toasted almond flakes, about 20 capers, some grated lemon,and 1/2 cup of olive oil mixed with white balsamic. stir gently and season with celery salt and pepper to taste. place in bowl with cut eggs and garnish with extra celery and parsley.
i have a salad for everything. there is always a need for salad. salad for days. just salads…salads salads salads.
I’m known specifically for my salads. I’m so done the nicoise, caesar and mixed and cobb. granted I’m still good to eat that but can someone come up with a new ice?…i guess it will have to be me…any way…i am obsessed with bucking the convention and trying to rock some new ideas. my wildwithgarnish e-book will give you a few new ideas and give you my outlines for what and why the new flavours work. that will be available through this site next week….free
this sounds lazy but i have two dressings for salads that works full stop. they are not typical and they are not standard. so what ill do is give you both and do some suggestions….i always use these and reconfigure to suit. i love to shake the living hell out of my dressings in a jar. it releases the oils and emulsifies the flavours.. shaken senseless in a jar, breaks down the elements that i float in there. i like to make a basic vinaigrette and then float a thyme twig or a slice of lemon or even a parmesan crust…..ill show you what i mean.
garlic lemon emulsion
in a medium jar put 1/2 first pressed olive oil (i also use flaxseed oil to boost my health when i need it), 1/4 of white vinegar (can be white balsamic), 2 teaspoons icing sugar, 1 clove garlic mashed (with the heel of the knife) but not chopped, a small grind of black pepper, one 1 inch piece lemon rind, small pinch maldons sea salt. put lid on firmly and shake the jar extremely violently….taste and change levels to your own flavour requirements
alternative extra ingredients: poppy seeds (for steamed whole snapper fish, or warm boiled potatoes with smoked trout), cumin (for mint, rocket, peppered goat cheese, and steamed chicken salad) dry fried crushed coriander seeds with small diced chillies (corn tamales with bruised lime avocado and deep fried cod tortillas)……or just add a thyme or rosemary twig, a slice of lemon, a handful of sliced shallots or just a few poses of star anise……its an awesome way to frock up some simple fresh food and take it to another level. i promise
sesame soy drip
in a medium jar put 1/2 level first pressed olive oil, about six good dashes sesam oil, 1/4 of the jar in good tamari or low salt soy sauce. 2 tablespoons of mirin, and 1/2 teaspoon good fresh english mustard, 1/2 clove of crushed garlic (with the heel of the knife) but not chopped.a small grind of black pepper, (#note:no salt).place the lid of jar on tightly and shake extremely violently.
here are a few salad ideas to whet your appetite.
welcome to new food. wild with garnish. fresh, simple, unique, modern.
welcome to wildwithgarnish….. im going to harness the chaos of my life and bring amazing food, great stories, and incredible pictures to this site. life is one large adventure and you are now on it with me. i travel a lot to shoot and i get to discover incredible things. When i am home its all about the food, so i bake, i ama private chef for high end private clients, and I’m obsessed with fresh new ideas that challenge what has come before.
its shooting the food, cooking the food and blogging all of the above.
seaweed with sesame flavours and flowers
i also take alot of risks in my life. whether it being a single mother to two amazing creatures (yes creatures), using ingredients to re-blance flavours away from the expected, or dissolving problems on shoots that would otherwise be impossible. my film making as a cinematographer and director is edgy, real, honest, and super modern. i am known for the unexpectedand highly technical. my work is purely through camera and is extremely extreme. whether its beauty, tabletop food or my car photography from very fast vechiles or helicopters, i travel the world and i am a gun for hire…… yes really. so as you’ve gathered..its pretty over the top chaotic.
the information gathered and the large amounts of experience all correlate to this site. a random gathering of great ideas that challenge the dictionary of food before and plus some old favourites with some stories thrown in….. ill also post stuff i see on jobs and the jobs itself…
but its all about the pictures and the food isnt it???? let see
……here we go. its fresh and new all the way.
“this food is new. it is memories, prescence, and futures. its a reminder that fresh counts. that texture rules. its forward thinking. its a step towards redefining the simple, unflawed flavour of the future. its mix and match. its random. its chaos refined ….its yours…. its mine.”
i love this leaf. i hope it loves me back….we’ve been involved for a long time….although ive abused it terribly. smashing it, pureeing it, pesto’ing it, even simmering it. But it still comes back to me………mmmmmm.
Tall anchovy garlic mustard dressed arugula, crisp parmesan wafer, garlic roasted almond powder.
1 bunch arugula kept in tall leaves, washed and dried gently. Dressing: of 1 desert spoon olive oil smashed into 2 anchovies, 1 clove garlic, 1 teaspoon Dijon mustard, I teaspoon white vinegar, whisked. Parmesan wafer is 1 handful grated parmesan laid out on baking paper in rectangle. baked till melted and gold wrapped around thin bottle making a tube.
Insert arugula into crispy wafer. Drizzle olive oil around edge of plate and sprinkle vinegar soaked white onion (finely sliced and set in cold white vinegar and icing sugar). The garlic roasted almond powder: is 1 clove, cut, and 12 almonds, oven dried on grease proof paper in low oven and ground in mortar and pestle till fine. Spread out on greaseproof paper and roast till brown in hot oven. when cold grind in mortar and pestle until powder forms. extract, and sprinkle the excess powder over all over plate. crack pepper over the plate.