The time has come fellow fair foodsters. Christmas is upon us and in case you missed our newsletter last week we’d like to extend you warm thanks for all your support this year.
2012 brought a lot of change to the Fair Food Warehouse Massive. Walls came down to make way for our range of organic groceries, which continues to expand. Our packing line grew some figurative limbs and took on a whole new dimension in order to pack extras into brown branded boxes for our growing community of committed & conscientious eaters.
Whether you pick up from Food Hosts each week, or whether you use our new carbon neutral home delivery service, we thank you for giving growers, workers, eaters and the environment a fairer deal. It’s the best Christmas present we could have hoped for!
Have a wonderful and safe festive season. We’ll see you bright-eyed, bushy-tailed in the new year. We reopen Mon 7th Jan, but don’t forget to place your order before cutoff for deliveries that week.
If you’re worried you might forget & would like to ensure our growers’ mid-summer harvest finds a happy home, you may wish to pre-order before you go away. You can always email or call us before 10am the morning following a cutoff if you ever forget & find yourself in a pickle. No matter how partial we are to all forms of pickled veg, we’ll do our utmost to de-pickle the situation!
Happy Festive Fair Food Feasting!
Our weekly member recipe
Bushfood Christmas Pudding
with mango and macadamias
(serves: 8-12, makes 1-2 puddings)
Ingredients
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200g macadamias, chopped
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3 large eggs
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375ml local beer or dry cider
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250g Pureharvest raisins
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250g dried mangoes
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250g mixed dried fruit
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125g breadcrumbs
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150g self-raising flour
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Rind of 1 organic lemon, grated
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½ tsp Lemon Myrtle (or nutmeg)
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4 Tbs Aussie rum (or brandy)
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2 Tbs sugar & juice of 2 oranges
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Vanilla bean ice cream to serve
You can order these and other ingredients from our webstore.
Method
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Chop or process macadamias into a course meal. Beat eggs & beer until well combined in a bowl. Grate lemon rind into beer mixture.
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In a large mixing bowl combine dry ingredients & then pour in the egg/beer mixture & mix well. Leave mixture to stand overnight.
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Line a heatproof dish/bowl with non-stick baking paper & fill with mixture, leaving 2cms at the top for the pudding to rise. Press mixture down firmly. Cover dish with a sheet of baking paper & use a sturdy rubber band or string (around the rim) to form a seal.
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Place dish inside a large pot on top of a steaming platform to raise the dish from the bottom of the pot & fill the pot with water until water reaches halfway up the pudding dish. Put the lid on & boil for five hours on low heat. Check every so often to make sure there is enough water.
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Repeat instructions 3 & 4 if you have enough to make another pudding.
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You can refrigerate your pudding & use the microwave reheat function for 10-12 mins when needed. When you're ready to dish it up, simply heat & reduce a mixture of brandy, orange juice & sugar to pour over the top to serve with a good quality vanilla bean ice cream (complements mango and macadamia flavours).
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