It all began in 1841…

 

Beautiful-Bellinger-River

The township Bellingen lies on the Bellinger River. In 1841, Government surveyor, Clement Hodgkinson visited the area. When naming newly discovered places, he preferred to use existing native place names rather than foreign ones, so he used the Gumbaynggir name for river, “Billingen” as the name of the area.

The name has also been reported as meaning “clean water”, “winding river”, “quoll” and “cheeky fellow”. Originally, Bellingen was pronounced “Billingen”, where the “ng” was pronounced as in “sing”.

When it came buy accutane 40 mg uk time to write the word, the Aboriginal voice and the European ear combined to give a spelling of “Billingen”, “Billengen”, “Bellengen” or “Bellingen”. European usage has altered the original pronunciation to the current “Bellin-jen”.

To further confuse the issue, a draughtsman who was compiling the Colony map from original documents misread Hodgkinson’s final handwritten “n” as an “r”; meaning that the Bellingen River officially became the “Bellinger”, while the town retained the correct name of “Bellingen”

Garlic and prawns, a match made in heaven…. creamy and delicious – perfect for a quick and light meal.

(Serves 4)
INGREDIENTS:

• 25g butter
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 tablespoon flour
• 1 cup (250ml) chicken stock
• 2 tablespoons white wine
• 1/2 cup (125ml) cream
• 2 teaspoons dry mustard powder
• 750g peeled uncooked prawns
• 1 tablespoon coarsely chopped fresh flat-leaf parsley
• SAXA Pink Himalayan Salt Flakes, to season

 

METHOD:

1. Heat butter, oil and garlic in a medium frying pan over buy accutane in uk medium-high heat until butter has melted. Add flour. Cook, stirring for 1 minute or until mixture bubbles.

2. Slowly add stock, 1/4 cup at a time, stirring constantly to prevent lumps forming. Add wine and cream. Cook, stirring for 3 minutes or until sauce boils and thickens. Add mustard. Season with salt and pepper.

3. Add prawns. Simmer, stirring for 3 minutes or until prawns are cooked through. Stir in parsley. Serve creamy garlic prawns with steamed rice.

 

Recipe courtesy of taste.com.au

Seafood & chilli – a match made in heaven!

Recipe-ChilliCrab-NL
INGREDIENTS:
  • 2 live mud crabs
  • 50 ml coconut oil
  • 4 garlic cloves, chopped
  • 2 long red chillies, chopped
  • 5 cm piece ginger, cut into julienne
  • 1 tbsp chopped coriander root
  • 185 ml (¾ cup) chicken stock
  • 1 tbsp fish sauce
  • ½ cup chopped spring onion, green part only
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • 200 g cherry tomatoes, halved

 

HOISIN SAUCE:
  • 80 ml (? cup) tamari or soy sauce
  • 2 tbsp almond butter
  • 2 tsp apple cider vinegar
  • 2 tsp sesame oil
  • 1½ tsp raw honey
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried chilli flakes

 

SWEET CHILLI SAUCE:
  • 125 ml (½ cup) coconut vinegar (see Note)
  • 115 g (? cup) raw honey
  • 2 tbsp fish sauce
  • 2 long red chillies, seeded
  • 3 garlic cloves
  • 1 tsp finely grated ginger
  • 1½ tbsp arrowroot mixed with 2 tbsp cold water

 

TOMATO SAUCE:
  • 180 g tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp raw honey
  • ½ tsp powdered gelatine
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves

 

CRAB PREP:

Freeze crabs for 2 hours to put into a stupor, then place each on its back with the eyes facing you.
Drive a thick skewer or the point of a sharp knife between the eyes and into the centre of the crab.
Break off tail flaps on the underside and discard.
Cut each crab in half lengthwise, then carefully pull off the back shells and reserve.
Remove the soft gills and discard, then rinse and discard the stomach sac.
Cut each half into three pieces and crack claws.

 

METHOD:

Freezing time 2 hours

To make hoisin sauce, whisk all ingredients and ¼ teaspoon pepper in a small bowl to combine. Transfer to a sterilised glass jar or container (see Note). The sauce can be stored in the fridge for up to 2 weeks.

To make sweet chilli sauce, place coconut vinegar, honey, fish sauce, chilli, garlic and ginger in a food processor with 65 ml water and blend until smooth. Transfer to a saucepan placed over high heat and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until sauce has reduced by half. Whisk in arrowroot mixture and continue to whisk for 30 seconds. Remove from heat, cool and transfer to a sterilised glass jar or container (see Note). The sauce will keep refrigerated for up to 2 weeks.

To make tomato sauce, combine tomato paste and 80 ml (? cup) water in a small saucepan over medium heat and bring to a simmer (add buy accutane online from uk more water if you prefer a thinner sauce). Remove from heat and stir in remaining ingredients. Cool and transfer to a sterilised glass jar or container (see Note). The sauce will keep refrigerated for up to 4 weeks.

To prepare crabs, freeze crabs for 2 hours to put into a stupor, then place each on its back with the eyes facing you. Drive a thick skewer or the point of a sharp knife between the eyes and into the centre of the crab. Break off tail flaps on the underside and discard. Cut each crab in half lengthwise, then carefully pull off the back shells and reserve. Remove the soft gills and discard, then rinse and discard the stomach sac. Cut each half into three pieces and crack claws.

Heat oil in a large wok over high heat, add garlic, chilli, ginger and coriander and stir  until fragrant. Add crab and toss for 1 minute or until it changes colour. Add 60 ml (¼ cup) hoisin sauce, 80 ml (? cup) sweet chilli sauce 120 ml tomato sauce, stock, fish sauce and 1 teaspoon of sea salt, stir and bring to the boil. Cover and simmer for 10 minutes or until crab is just cooked through. Stir through spring onion, herbs and tomato. Remove from heat and serve with crab crackers, crab pickers, finger bowls filled with warm water and lemon, and bibs.

 

NOTES:

• Coconut vinegar is available from Asian and Filipino food shops.

• It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars, bottles and metal spoons in the oven, preheat oven to 120°C. Wash items in soapy water, rinse, then dry. Place equipoment (inclduing non-plastic lids) on an oven tray and place in oven for 20 minutes. Remove and fill jars while still hot. To sterilise jars, bottles, containers and metal spoons in the dishwasher, wash on the hottest cycle. Dry, then fill jars, bottles and containers while still hot.

Recipe courtesy of SBS
Photography Mark Roper. Styling Deb Kaloper.
As seen in Feast magazine, November 2014, Issue 37.