Madam Pele's Gift!!

On the Big Island of Hawaii is a volcano called Kilauea, where the Hawaiians say Madam Pele lives!!! The name was given to her by the Islanders and means, "Goddess of the Volcano." Every now and then Pele reminds us she is there with a lava eruption!!

When you drive around the rim sometimes you can smell sulphur which is emitted from the volcano. If you are not there during an eruption, don't worry, you can see where the lava previously left its mark.

In the national park I stopped at the visitor centre. There was a large glass case for you to view with objects people sent back. Many people felt they had bad luck or were cursed by Madam Pele for taking things such as pieces of rock or lava from her crater. One Japanese lady sent her shoes back for forgiveness, believing her bad luck resulted from walking on the edge of the volcano.

Samuel Clemens, better known as Mark Twain, loved the Hawaiian Islands. Today in my little collection of books is "Mark Twain's Letters from Hawaii." I bought it on my trip to the Big Island and treasure it very much.

They say the Islanders used to throw gifts into the volcano for good luck. Today I am not there, but I write a recipe as a gift for Madam Pele, hopefully she will send me some luck!


Scallops with Spicy Mango Macadamia Salsa

Serves 4 people

Ingredients

2 dozen scallops (allows 6 per person)

2 large mangoes, diced

2 tablespoons lime juice

3 tablespoons chopped coriander
1 small red onion, chopped

1 red chilli finely chopped with seeds removed

One third of a cup chopped Macadamia nuts

1 teaspoon of fish sauce

1 teaspoon brown sugar

2 tablespoons olive oil

Method

Make Salsa first.

In a bowl place lime juice, fish sauce and brown sugar. Lightly beat together with a fork until mixed.

Then put in the diced mango, coriander, onion, chili and lastly the macadamia nuts. Mix well and then place in fridge to chill.

Warm a grill on low heat. Wipe with olive oil  so scallops don't stick.

Place on the scallops and cook one minute each side.

To serve place on a scallops in the middle of the plate with a salsa on the side. Decorate with a small sprig of coriander.

Enjoy!

The Main Attraction!!!!

It is the time of year here where the days are beautiful. The air is cooling down and at night you can sleep with the covers on! 

Easter is not far away, the shops have Easter eggs everywhere.

In other parts of the world Spring approaches.

Years ago when I went through Colorado, in one of those cute little ski towns, I discovered something unusual. 

In the main street there was a Bakery, nothing unusual about that, except what was out front.  Street trees with Bagels on them! 

The bakery was open so I went inside and inquired why this was so! The lady explained she felt sorry for all the little birds that had hardly anything to eat through Winter and one day she decided to place a day old bagel on the bare leafless tree. Within minutes, a lot of little birds came and ate it. So, she decided from that day on to put a few out each week in Winter for the birds to eat.

I didn't try the bagels but they had the best cinnamon rolls and coffee I ever tasted!

They had so many yummy things to choose from, little individual pot pies caught my eye, they looked great and the lady gave me the recipe, which I changed to my taste and want to share with you.


Chicken and Leek Pie
                                                                                                          
Ingredients

Serves 4 people

1kilo of chicken breast fillets, chopped
2 tablespoons olive oil
4 tablespoons of butter
2 leeks, washed and chopped finely
Half a cup of plain flour
2 to 3 cups of chicken stock
Three quarters cup of sour cream
4 medium potatoes peeled, cubed and cooked(boiled)
1 teaspoon of wholegrain mustard
4 puff pastry sheets
1 egg

Method

In a fry pan put in oil and chicken, cook on low to medium heat until lightly brown. Take off stove and place chicken in a bowl. 

Return fry pan to stove, add 4 tablespoons of butter and a drop of olive oil (this will stop butter from burning). Place in chopped leeks and cook until soft. Gradually add flour one tablespoon at a time to leeks. This will thicken quite quickly. Take off stove and gradually add chicken stock, sour cream, potatoes and mustard. Return to the stove and allow to cook until mixture combines and you have a nice creamy texture.

Have the ceramic oven proof individual dishes ready(about the size of a bread and butter plate). Place in chicken mixture - fill to about three quarters of the way (If you fill them to the top it bubbles over the edge in the oven). Now place one sheet of pastry over each dish. One at a time, cut edges off the pastry looks it like a lid. With extra pastry you can cut out decorations. I normally do two leaves, roll a couple of ball shapes and put them in the middle.


Finally, take egg, beat and then brush over pastry, this will make it nice, golden brown and crunchy.


Place on a tray and put in a moderate oven for about 10 to 15 minutes until golden brown.