Several weeks ago one of my dearest friends had some very bad news. Originally from Wales, she has made her home in Australia for more than 20 years. Since she moved to Queensland to start a new job a couple of years ago, we have seen less of each other but we do manage to stay close and visit each other as much as possible.
Her Dad had a stroke a few weeks ago. There is no one to look out for him and unfortunately he is still living far away in Wales. After she rang me in tears I dashed off to help her pack up her life and store it away. She’ll be back, but possibly not for a year. There are all kinds of things that you have to do when you are going away for a while and the least of them is buying an airline ticket. Some of her things could easily be discarded, like that fluffy jumper with the owl on it * just saying* there were a few clothes that should never have been allocated hanging space, also. Other things are far more problematic- a car, wardrobes, your bed…… all that kitchenstuff you don’t want to part with or don’t want to replace again. She managed to sublet her house to a family who have furniture and she had exactly 2 weeks. I arrived in the last 4 days when things just got too much for her. I came along to offer up support and use up the stuff in the fridge for moving day when we’d be starving.
Just in case you are wondering, she managed to find a company called Fort Knox Storage, who would not only provide her with secure month by month storage but gave her great tips for how much space she would need, how to pack things quickly and efficiently and also provided not only the boxes and packaging materials but a free trailer as well. Lets not talk about how bad I am backing up a trailer. She’s got access 24/7 and they have security on site. Well she doesn’t really have to worry about it for a while and she can pay monthly on line. I can’t believe how it worked out . So my next mission on our last day was to use up some of her bits and pieces, in a cooking sense of course. The last hard day needed food. That’s possibly what I am best at.
She’s been gone a couple of weeks now. Life has changed for her and she’ll have to sacrifice her own life for a while, but I feel happy that she has her stuff in storage cause thats my insurance she will be coming back. So for moving day snacks I made some Nori rolls from chicken, carrot, asparagus and a can of chick peas and some lovely savoury muffins out of a can of corn and some left over cheese. Yes I did, and here come the recipes.
- 1 packet nori paper
- 1 can drained chickpeas ( 400gm/14oz) drained
- 1 tablespoon wasabi
- 2 tablespoons mayonnaise or Kewpey
- 1 teaspoon dijon mustard
- 1 tablespoon lime or lemon juice
- 500gm/1 lb chicken fillet strips ( tenderloins)
- 2 tablespoons Kikoman or light soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon lime/lemon juice
- 1 teaspoon grated ginger
- 1 small clove of garlic crushed
- 2 cups of thick grated carrot
- 2 tablespoons fine sugar
- 1 teaspoon grated ginger
- 2 Tablespoons rice vinegar or wine vinegar
- ¼ teaspoon salt
- 1 zip lock bag
- 1 bunch of asparagus
- 2 tablespoons oil
- Put the sugar, vinegar, salt and ginger in the bag with the grated carrot. shake and set aside
- Put the chicken into a bowl with the soy, sesame, ginger, maple syrup, garlic and lime and a pinch of salt. set aside
- Put the drained chickpeas into the processor with the mayo and wasabi. Process till very smooth by adding a little lemon or lime.
- Heat a grill or frypan till hot. Add the asparagus and sear till just coloured and starting to soften.. set aside. Next add the chicken to the grill and cook for 6-8 minutes until cooked through
- Lay a teatowel on the kitchen bench. Lay nori paper out. Spread with a very thin layer of the chickpea paste, leaving a small portion at one end without. Lay a piece of chicken and a piece of asparagus in a line adding carrot before rolling up tightly ( just like making nori rolls with rice) . Cover with a teatowel or refrigerate till needed
- 2½ cups SR flour
- 2 teaspoons sugar
- ¾ cup milk
- 1 egg
- ½ cup oil
- 1 x 400gm /14ozes) can creamed corn
- 1 cup grated cheddar
- 100 gm crumbled feta
- ½ tomato per muffin
- ½ teaspoon salt fresh grated pepper
- 2 tablespoons chopped parsley
- Put the flour, sugar into a big bowl and stir. Add ½ the crumbled feta, the grated cheddar and parsley and stir.
- In another bowl mix the egg, oil, milk and creamed corn and seasonings. Pour the wet ingredients into the flour and mix till only just mixed (there will be some unmixed bits).
- Spoon into muffin cups and crumble over the remaining feta adding a ½'d tomato to the top (Makes approx 9). bake for 30 minutes or until cooked through.
Fort Knox Storage have 25 outlets in Queensland