This recipe goes back to 2016, which isn’t that far back in the scheme of things, but it was not quite a year after we moved to Queensland. The ‘Sunshine State” has a lot to offer on many levels, including beaches, and rainforests, not to mention the food and beverages! There are great wines and juices, and we are blessed with regions like the Scenic Rim and Lockyer Valley that are producers of gastronomic magic.
So in 2016, we were newbies, and we still are, 7 years on. With wine and food festivals, Carnival of Flowers Jumpers and Jazz in July, and Leyburn Sprints, we had to experience everything, as you do. It was all new and exciting, so there were a few ‘wow’s going on. 7 years on, it’s not new anymore but the events grow and improve from year to year and the dust and froth are being blown off after Covid clamped it all down.
So, when the Felton Food Festival popped up on the events calendar, we went along. It’s about an hour’s drive from Warwick. I remember us both thinking it was out in the middle of nowhere, as we were still getting used to the back roads and being surrounded by dry brown land. We drove and drove and I was thinking if it’s a tiny hick place with a dozen stalls, we’ll have a quick look and go home. Ha!! Even from a way off, we could see a long, long line of cars queued up for miles, waiting to get a park at this event in the middle of nowhere. As far as a dozen stalls were concerned, I had to laugh at myself. It was packed! People and stalls were everywhere. The food was sublime, all locally sourced, and the general ambiance was so friendly, interesting, relaxed, and fun. So here is a recipe, ©Matt Golinski, from that awesome day out in Felton, in the middle of nowhere.
I’ve uploaded this photo of the recipe as it’s fun and colourful. But here are the ingredients and method…
2 cups of soaked chickpeas, 1 brown onion, peeled and roughly chopped, 1 cove garlic, peeled, 1/2 cup flat leaf parsley, picked, 2 tbspn ground cumin, 1 tspn ground cinnamon, 1/2 tspn black pepper, 2.5 tspn salt, cold water, oil for frying.
Place all ingredients in a bowl or a food processor and blend until fine, adding a little water as needed to help blend into a moist paste.
Shallow fry tablespoons of the mixture in hot oil until crisp and golden.
Drain on absorbent paper and sprinkle with salt.
2 thoughts on “TTT #12”
I love how you add a little backstory to your recipes. This one looks very tasty!
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Thank you Mason, I had to share how the recipe came about. It was such a good day out. So many people, so much food to try, great music, hay bales, all under the SE Qld sun.
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