Monday, February 2, 2015

Picture That: Illustrators on food: 1: Trish Donald

A couple of years ago, I ran a series featuring the favourite recipes of authors. This time, I'm inaugurating a new series, Picture That, which features illustrators talking about food and giving us a favourite recipe, but also showcasing favourite new illustrations. Picture That will be running from time to time over the next couple of months, but today is the first of the series, and it features the fabulous illustrator Trish Donald.

Trish usually paints landscapes using acrylics but in recent years she has been shifting focus toward character design where she likes to blend natural with digital medium. Her latest exhibition, in November 2014, contained works created through  a combination of pen drawings, collages, and digital drawings. Trish spent many years working as a graphic designer after which she spent 14 years teaching graphic design at TAFE. She currently works in Industry at the University of New England. Trish runs creative workshops at NERAM, in Armidale and the New England Writers' Centre teaching others how to develop characters, use colour, or use mixed media.  Most recently, she had a short story and illustration published in Once Upon A Christmas (edited by Beattie Alvarez, published by Christmas Press, 2014) and she looks forward to future creative endeavours.

Trish presents here a favourite recipe: Portuguese Marinated Carrots.

When I make these for friends they are always impressed and absolutely love them so I am going to share it with you too.

Cenouras De Conserva - Marinated Carrots
(a Portuguese aperitif)

4-5 carrots
1 Cup water (from cooking the carrots)
Pinch of salt
1-2 cloves garlic
Parsley - Continental
2 Tbsp Olive Oil (virgin)
2-3 tsp white vinegar
1tsp red paprika (not hot)
Toothpicks – for serving

Peeled and slice carrots into thick circles.
Put carrots in pot, cover with water and add some salt.
Boil for 3-5 minutes depending on tenderness – you want them to be soft but firm so they don’t fall apart.
Strain and put aside some of the carrot water (if you do not have enough carrot water you can just add water from the tap)
Put carrots in the fridge
Chop the garlic finely
Chop the parsley finely
In a cup combine the olive oil, vinegar, paprika and carrot water.
Pour this mixture over the carrots and stir through, put back in fridge.
Taste mixture and add vinegar or oil according to taste.
Traditionally the carrots are a little bit on the vinegar side.
If you have added too much vinegar add more water and stir through.
Put on a shallow dish and supply toothpicks when serving.
Your guests will not be disappointed!

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