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A chemical engineer explains: What makes pepper spray so intense? And is it a tear gas?

<p>In recent weeks, the world has looked on as governments use chemical irritants to control protesters and riots. Whether it’s tear gas, pepper spray, mace or pepper balls, all have one thing in common: they’re chemical weapons.</p> <p>Chemical warfare agents have been used twice in Sydney in the past week alone. Police <a href="https://www.abc.net.au/news/2020-06-07/sydney-police-defend-pepper-spray-use-on-protesters/12330558">pepper-sprayed</a> demonstrators at Central Station, following Saturday’s major Black Lives Matter protest.</p> <p>The next day, tear gas <a href="https://www.abc.net.au/news/2020-06-08/tear-gas-fired-into-exercise-yard-of-sydney-long-bay-jail/12332572">was used</a> to break up a fight at Long Bay jail, as prison guards filled an exercise yard with tear gas canisters – also impacting nearby residents.</p> <p>These events followed the deployment of <a href="https://edition.cnn.com/2020/06/05/politics/park-police-tear-gas/index.html">chemical riot control agents</a> – specifically “pepper bombs” – in Washington DC last week. They were used to clear protesters from a public park so President Donald Trump could walk from the White House to a nearby church for a photo opportunity.</p> <p>The White House made a highlight reel to celebrate Trump’s heroic walk across the street for his bible photo op...</p> <p>US Attorney General William Barr said “<a href="https://www.factcheck.org/2020/06/the-continuing-tear-gas-debate/">there was no tear gas used</a>”, claiming “pepper spray is not a chemical irritant. It’s not chemical.”</p> <p>I’m a chemical engineer and chemist who studies chemicals in the environment. So I thought I’d clear the air about what makes pepper spray such a powerful chemical irritant, and a chemical weapon.</p> <p><strong>What’s inside pepper spray?</strong></p> <p>The active compounds in pepper spray are collectively known as capsaicinoids. They are given the military symbol OC, for “oleoresin capsicum”.</p> <p>The most important chemical in OC is capsaicin. This is derived from chilli peppers in a chemical process that dissolves and concentrates it into a liquid. Capsaicin is the same compound that makes chillies hot, but in an intense, weaponised form.</p> <p>Not all capsaicinoids are obtained naturally. One called nonivamide (also known as PAVA or pelargonic acid vanillylamide) is mostly made by humans. PAVA is an <a href="https://cot.food.gov.uk/committee/committee-on-toxicity/cotstatements/cotstatementsyrs/cotstatements2002/pavastatement">intense irritant</a> used in <a href="https://www.theguardian.com/society/2018/dec/09/pepper-spray-used-in-non-violent-situations-in-prison-pilot">artificial pepper spray</a>.</p> <p><strong>Is pepper spray a tear gas?</strong></p> <p>We’ve established pepper spray is a chemical, but is it also a kind of tear gas?</p> <p>“<a href="https://emergency.cdc.gov/agent/riotcontrol/factsheet.asp">Tear gas</a>” is an informal term and a bit of a misnomer, because it isn’t a gas. Rather, tear gas refers to any weaponised irritant used to immobilise people.</p> <p>More specifically, tear gas is often used to describe weapons that disperse their irritants in the air either as liquid aerosol droplets (such as <a href="https://www.popularmechanics.com/science/health/a28904691/how-tear-gas-works/">gas canisters</a>), or as a powder (such as pepper balls). This definition distinguishes tear gas from personal self-defence sprays which use foams, gels and liquids.</p> <p>Tear gas canisters typically contain the irritants 2-chlorobenzalmalononitrile (CS) and phenacyl chloride (CN). Both CS and CN are man-made chemicals discovered in a lab, unlike capsaicin (the traditional ingredient in pepper spray).</p> <p>But despite capsaicin coming from chilli peppers, pepper spray is still a weaponised irritant that can be delivered as an aerosol or powder. It should unequivocally be considered a type of tear gas.</p> <p><strong>Pepper spray as a weapon</strong></p> <p>The chemical irritants OC, CS and CN have military symbols because they are chemical weapons. They are termed “<a href="https://www.wbur.org/news/2020/06/10/rubber-bullets-protesters-victoria-snelgrove-boston">less-lethal</a>” because they are less likely to kill than conventional weapons. Their use, however, can still <a href="https://www.forbes.com/sites/judystone/2020/06/08/tear-gas-and-pepper-spray-can-maim-kill-and-spread-coronavirus/#47f17a2a725f">cause fatalities</a>.</p> <p>Technically, pepper spray and other tear gases are classified as lachrymatory agents. <a href="https://theconversation.com/what-is-tear-gas-139958">Lachrymatory agents</a> attack mucous membranes in the eyes and respiratory system.</p> <p>Pepper spray works almost instantly, forcing the eyes to close and flood with tears. Coupled with coughing fits and difficulty breathing, this means the targeted person is effectively <a href="https://healthland.time.com/2011/11/22/how-painful-is-pepper-spray/">blinded and incapacitated</a>. Because lachrymatory agents work on <a href="https://www.ncbi.nlm.nih.gov/books/NBK544263/">nerve receptors</a> that help us sense heat, they also induce an intense burning sensation.</p> <p>The combined effects of pepper spray can last anywhere from 15 minutes to more than an hour.</p> <p>Lachrymatory agents emerged on the <a href="https://www.history.com/this-day-in-history/germans-introduce-poison-gas">battlefields of World War I</a>. Artillery shells were filled with chemicals such as <a href="https://www.compoundchem.com/2014/05/17/chemical-warfare-ww1/">xylyl bromide and chloroacetone</a> and fired at enemy soldiers. Agents that induce choking, blistering and vomiting were added as the <a href="https://www.nytimes.com/2018/11/10/science/chemical-weapons-world-war-1-armistice.html">chemical arms race</a> escalated.</p> <p>In the 1920s, the <a href="https://www.un.org/disarmament/wmd/bio/1925-geneva-protocol/">Geneva Protocol</a> was enacted to ban the use of indiscriminate and often ineffective chemical weapons on the battlefield. Today, the unjustified use of chemical riot control agents <a href="https://www.aljazeera.com/indepth/opinion/2012/04/201242913130963418.html">threatens to erode</a> the systems that are meant to protect us from the most dangerous weaponised chemicals.</p> <p><em>Written by Gabriel da Silva. Republished with permission of <a href="https://theconversation.com/what-makes-pepper-spray-so-intense-and-is-it-a-tear-gas-a-chemical-engineer-explains-140441">The Conversation.</a> </em></p>

Art

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Try this deep-fried salt and pepper octopus

<p>Time to prepare 40 mins | Cooking Time 2 mins | Serves 6</p> <p><span style="font-weight: 400;">Never cooked octopus at home? Try this easy entrée recipe today!</span></p> <p><span style="font-weight: 400;">Deep-frying, when done properly, is a great way to cook seafood. It’s fast, cooking most foods in a few minutes, it quickly seals the food’s surface, locking in flavour and moisture and it adds appealing crunch, colour and aroma.</span></p> <p><strong>Ingredients</strong></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">1kg baby octopus, cleaned and cut into small pieces </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons fish sauce </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons lemon juice </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 teaspoon dried chilli flakes </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon crushed coriander seeds </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 tablespoons salt flakes, crushed </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 tablespoon crushed white peppercorns </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cups tapioca starch </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Vegetable oil, for deep-frying</span></li> </ul> <p><strong>Directions</strong></p> <p>1. Place octopus, fish sauce and lemon juice in a bowl and marinate for 30 minutes. Drain and pat dry.</p> <p>2. Place chilli, coriander, salt, pepper and cornflour in a large freezer bag, add the octopus and shake well to coat. Place octopus in a colander and shake well to remove excess flour.</p> <p>3. Heat oil in a wok or deep-fryer to 190ºC. Add octopus and cook for 1-2 minutes, until crisp and tender.</p> <p><strong>Tips</strong></p> <ul> <li><span style="font-weight: 400;">Alternative species: Calamari, cuttlefish, squid, green prawns (peeled and deveined).  </span></li> <li><span style="font-weight: 400;">Season: Available year round. </span></li> <li><span style="font-weight: 400;">To Buy: When purchasing fresh whole Octopus look for intact bright skin, intact head and arms, and a pleasant fresh sea smell. </span></li> <li><span style="font-weight: 400;">To Store: Make sure Octopus is gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.</span></li> </ul> <p><span style="font-weight: 400;">Republished with permission of </span><a href="https://www.wyza.com.au/recipes/deep-fried-salt-and-pepper-octopus.aspx"><span style="font-weight: 400;">Wyza.com.au.</span></a></p>

Food & Wine

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5 things you didn’t know about the Red Hot Chili Peppers

<p><span style="font-weight: 400;">The Red Hot Chili Peppers (RHCP) have been around for 36 years and have created some amazing music in their time, including songs like </span><span style="font-weight: 400;">Otherside</span><span style="font-weight: 400;"> and </span><span style="font-weight: 400;">Under The Bridge</span><span style="font-weight: 400;">. However, with a band that’s been around for so long, there’s bound to be some interesting facts. Here are the top five.</span></p> <p><strong>1. Their first album, <em>Blood Sugar Sex Magik</em> was recorded in Harry Houdini’s old haunted mansion</strong></p> <p><span style="font-weight: 400;">This was detailed in the documentary </span><span style="font-weight: 400;">Funky Monks</span><span style="font-weight: 400;">, where producer Rick Rubin explained that members of the band had found it to be creepy. Rubin has since made the mansion into his home studio, but this is where the RHCP made their first album. </span></p> <p><span style="font-weight: 400;">Anthony Kiedis, Flea and John Frusciante stayed in the house while recording, whereas drummer Chad Smith found it too creepy.</span></p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/BuPfvTFHq0L/" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/BuPfvTFHq0L/" target="_blank">let me stand next to your 🔥</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/chilipeppers/" target="_blank"> Red Hot Chili Peppers</a> (@chilipeppers) on Feb 23, 2019 at 3:06pm PST</p> </div> </blockquote> <p><strong>2. They’ve had seven guitarists during the band’s existence</strong></p> <p><span style="font-weight: 400;">The guitarists in the RHCP changed like the weather. The list of guitarists is as follows:</span></p> <ul> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Hillel Slovak: 1983, 1984 – 1988</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Jack Sherman: 1983 – 1984</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Arik Marshall: 1992 – 1993</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Dave Navarro: 1993 – 1998</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Jesse Tobias: 1993</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">John Frusciante: 1988 – 1992, 1998 – 2009</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Josh Klinghoffer: 2009 – present</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Jesse Tobias: 1993<br /></span></li> </ul> </ul> <p><strong>3. Seven out of the RHCP’s eleven albums are certified platinum.</strong></p> <p><span style="font-weight: 400;">For an album to go platinum, this means that they have to have sold at least one million copies. Out of the seven that are platinum, six are certified multi-platinum.</span></p> <p><span style="font-weight: 400;">The awards don’t stop there. The RHCP have also won six Grammy awards with a further sixteen nominations.</span></p> <p><strong>4. Flea, the band’s bassist, has a surprisingly normal name</strong></p> <p><span style="font-weight: 400;">Flea’s real name is Michael Balzary, and he was born in Australia. He met Hillel Slovak and Jack Irons in Fairfax High School in Los Angeles, which is where the band was born.</span></p> <p><strong>5. There are only two original members left in the RHCP</strong></p> <p><span style="font-weight: 400;">Hillel Slovak died of a heroin overdose in 1988 and was found in his Hollywood home. Their drummer, Jack Irons, left soon after because he “didn’t want to be a part of something where my friends are dying.”</span></p> <p><span style="font-weight: 400;">The only two members of the RHCP that have been with the band since the beginning are Anthony Kiedis, on vocals, and Michael “Flea” Balzary, who’s the bassist. </span></p>

Music

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The number one thing stolen from Virgin’s flights - it will surprise you!

<p>They’re willing to fork out for fancy food and bigger seats, but it seems there’s one item Virgin Australia’s business class passengers can’t resist pinching – the number one stolen item from flights was the business class salt and pepper shakers, designed to look like the sails of the Sydney Opera House.</p> <blockquote class="twitter-tweet"> <p dir="ltr">On Virgin Australia flights in business class they give you salt and pepper shakers in the shape of the Sydney Opera House <a href="https://t.co/T3502nMm90">pic.twitter.com/T3502nMm90</a></p> — Mildly Interesting (@interest_mild) <a href="https://twitter.com/interest_mild/status/949271394453467137?ref_src=twsrc%5Etfw">January 5, 2018</a></blockquote> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: calc(100% - 2px);" class="instagram-media"> <div style="padding: 8px;"> <div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 34.90740740740741% 0; text-align: center; width: 100%;"> <div style="background: url(data:image/png; base64,ivborw0kggoaaaansuheugaaacwaaaascamaaaapwqozaaaabgdbtueaalgpc/xhbqaaaafzukdcak7ohokaaaamuexurczmzpf399fx1+bm5mzy9amaaadisurbvdjlvzxbesmgces5/p8/t9furvcrmu73jwlzosgsiizurcjo/ad+eqjjb4hv8bft+idpqocx1wjosbfhh2xssxeiyn3uli/6mnree07uiwjev8ueowds88ly97kqytlijkktuybbruayvh5wohixmpi5we58ek028czwyuqdlkpg1bkb4nnm+veanfhqn1k4+gpt6ugqcvu2h2ovuif/gwufyy8owepdyzsa3avcqpvovvzzz2vtnn2wu8qzvjddeto90gsy9mvlqtgysy231mxry6i2ggqjrty0l8fxcxfcbbhwrsyyaaaaaelftksuqmcc); display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;"></div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/BIkOttWAft_/" target="_blank">A post shared by tracey and tony (@aspiretraveller)</a> on Aug 1, 2016 at 5:28am PDT</p> </div> </blockquote> <p>They’ve proven so popular, in fact, that Virgin Australia is now considering selling them online.</p> <p>“We do get lots of positive feedback about them and we’re looking at ways to make them available for guests to purchase.”</p> <p>The surprising revelation comes as the airline reveals its brand-new business class menu, designed by acclaimed Aussie chef Luke Mangan, which features dishes made to reflect each flight’s destination, made from Australian ingredients.</p> <p>Among the restaurant-quality meals are a beef wonton soup for Hong Kong-bound passengers, steamed barramundi with sweet potato curry on domestic flights and a delicious lamb moussaka with eggplant, broad beans and peas. Yum!</p> <p>The airline also announced a new selection of wines tested to ensure they taste as good in the air as they do on land.</p> <p>“It was a challenging environment and we found that the wines with abundance of fruit and balanced acidity and tannins won the day,” Hardys winemaker Paul Carpenter told <a href="https://www.escape.com.au/news/virgin-australia-launches-new-business-class-menu-designed-by-luke-mangan/news-story/8cbfbffde8f56cdf7eed402102407f30" target="_blank"><strong><em><span style="text-decoration: underline;">Escape</span></em></strong></a>. “A fascinating observation of the way wine changes in the sky.”</p>

Travel Tips

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Michelle Bridges’ lemon pepper squid with sprouts and peas

<p>This has got to be one of the easiest meals around. Plus it has peas, fresh seafood and three kinds of sprouts – your body will thank you.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Finely grated zest and juice of 1 large lemon</li> <li>1 teaspoon freshly ground white pepper</li> <li>500g cleaned baby squid, scored</li> <li>200g mixed crunchy sprouts</li> <li>1/2 cup alfalfa sprouts</li> <li>200 g Brussels sprouts, finely sliced into rounds</li> <li>1/2 cup frozen baby peas, at room temperature</li> <li>1 tablespoon avocado oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.</li> <li>Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.</li> <li>Heat a large chargrill pan over high heat.</li> <li>Add the squid and cook for two minutes, turning occasionally, until just tender and light golden.</li> <li>Divide the sprout salad among four plates, top with the squid and serve warm.</li> </ol> <p><img width="175" height="237" src="https://oversixtydev.blob.core.windows.net/media/35086/image__175x237.jpg" alt="Image_ (167)" style="float: right;"/><em>Recipe courtesy of</em> Food for Life<em> by Michelle Bridges is published by Macmillan Australia, RRP $39.99. Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/food-for-life-by-michelle-bridges-9781925480023/%23.WHQWyVN97IU" target="_blank">Dymocks</a></strong></span>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Beer battered fish with a macadamia salt and pepper dust

<p>The classic beer battered fish is lifted to new heights when sprinkled with macadamia salt and pepper dust. If you have any leftover try sprinkling it on steak before grilling.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 teaspoons sea salt</li> <li>½ tablespoon Szechuan pepper (available at Asian supermarkets)</li> <li>½ tablespoon black peppercorns</li> <li>½ cup macadamias, roasted, finely chopped</li> <li>1 ½ cups plain flour</li> <li>1 tablespoon baking powder</li> <li>1 teaspoon salt</li> <li>375ml chilled beer</li> <li>Macadamia oil for deep frying</li> <li>1kg flathead fillets, skin off, bones removed (or whiting fillets)</li> <li>Plain flour for dusting, extra</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the macadamia salt and pepper dust, dry roast combined sea salt and peppers in a heavy-based pan over medium heat.</li> <li>Stir until aromatic and lightly toasted, remove from the heat and cool.</li> <li>Use a mortar and pestle or spice grinder to crush to a coarse powder.</li> <li>Pour into a bowl and stir through the macadamias. Set aside.</li> <li>Sift the flour, baking powder and salt into a large bowl and mix well.</li> <li>Make a well in the centre and gradually whisk in the beer until the batter reaches the consistency of thickened cream (you may not need all of the beer).</li> <li>Heat the macadamia oil in a wok or deep fryer to 190°C or until a cube of bread turns brown in 15 seconds when added to the oil.</li> <li>Pat the fish fillets dry with a paper towel, dust lightly with the extra flour and dip two pieces of fish, one at a time, into the batter to coat.</li> <li>Drain off any excess and deep-fry the fish for three to five minutes, depending on the size and thickness of the fillets, until golden brown and cooked. Drain on absorbent paper and immediately sprinkle each cooked fillet with a teaspoon of macadamia dust.</li> <li>Repeat until all the fish is cooked, reheating oil between batches and keeping the cooked fillets warm.</li> <li>Serve cooked fish with tartare sauce, a green salad and extra macadamia dust on the side.</li> </ol> <p><em>Recipe courtesy of Australian Macadamias – <strong><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank"><span style="text-decoration: underline;">visit their site for more yummy food ideas</span></a></strong>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/macadamia-date-chocolate-torte/"><span style="text-decoration: underline;"><em><strong>Macadamia, date and chocolate torte</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/zucchini-tomato-macadamia-salad/"><span style="text-decoration: underline;"><em><strong>Zucchini, tomato and macadamia salad with parmesan crisps</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/banana-chocolate-and-almond-cake/"><strong><em><span style="text-decoration: underline;">Banana, chocolate and almond cake</span></em></strong></a></p>

Food & Wine

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Pepper-crusted beef fillet with horseradish potatoes and beetroot

<p>This spicy crusted beef is an utter delight, with roasted baby beetroots and creamy potatoes. Look for new potatoes such as pink eye or Nicola.</p> <p><strong><span style="text-decoration: underline;">Serves</span><span style="text-decoration: underline;">:</span> </strong>4 – 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 teaspoons black peppercorns</li> <li>2 garlic cloves</li> <li>1 teaspoon salt</li> <li>3 tablespoons finely grated horseradish</li> <li>2–3 tablespoons olive oil</li> <li>1 × 600 g eye fillet steak</li> <li>8 baby beetroot, trimmed</li> <li>Salt and freshly ground</li> <li>Black pepper</li> <li>1 kg new potatoes</li> <li>250 g crème fraiche or</li> <li>Sour cream</li> <li>2 tablespoons chopped flat-leaf (Italian) parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 180°C.</li> <li>Toast the peppercorns in a dry frying pan over medium heat for 1–2 minutes. Crush using a mortar and pestle. Add the garlic cloves and the 1 teaspoon of salt to the bowl of the mortar and pound until smooth. Mix in 2 teaspoons of the horseradish and enough olive oil to form a smooth paste.</li> <li>Heat 2 tablespoons of the olive oil in a heavy based frying pan over medium–high heat. Sear the beef for 2–3 minutes on all sides, until golden brown. Rub the pepper paste over the seared beef and place on a baking tray. Scatter the beetroot around the beef, and season with salt and freshly ground black pepper. Roast for 25 minutes, or until the beef is cooked to your liking (medium rare is ideal). Remove the beef from the oven, cover with foil and rest in a warm place for 8–10 minutes. Check to see if the beetroot is cooked. If not, return to the oven and continue cooking.</li> <li>Meanwhile, put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook for 20–25 minutes, until tender. Drain, put in a large bowl and remove the skins if desired. While the potatoes are still hot, mash roughly, keeping the potatoes quite chunky. In a separate bowl, mix the crème fraiche or sour cream with the parsley and the remaining horseradish, and season well with salt and freshly ground black pepper. Mix through the mashed potato. To serve, carve the beef into thick slices and serve with the potatoes and roasted beetroot.</li> </ol> <p><em><img width="133" height="172" src="https://oversixtydev.blob.core.windows.net/media/28479/harvest-cover_133x172.jpg" alt="Harvest Cover" style="float: right;"/>This is an edited extract from </em>Harvest<em>, illustrated by Emilie Guelpa published by Hardie Grant [RRP $29.99] available in stores nationally.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/braised-beef-shin/"><span style="text-decoration: underline;"><em><strong>Braised beef shin</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/"><span style="text-decoration: underline;"><em><strong>Spicy beef curry with cauliflower rice</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/beef-ragu-and-pasta/"><span style="text-decoration: underline;"><em><strong>Rich beef ragu and pasta</strong></em></span></a></p>

Food & Wine

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Salt and pepper squid

<p>Ideal as an entrée or small meal, this flavoursome seafood dish will have all your guests asking for the recipe.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>600g squid hoods, cleaned</li> <li>1L vegetable oil</li> <li>40g plain (all-purpose) flour</li> <li>1 tsp. salt</li> <li>1 tsp. ground pepper</li> <li>1 tsp. five-spice powder</li> <li>½ tsp. chilli powder (optional)</li> <li>Lemon wedges, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Cut one side of each hood lengthways using a sharp knife. Open the hood flat, with the inside facing up, and cut into 3-4cm squares. Remove moisture with paper towel.</li> <li>Place vegetable oil in a large saucepan on a medium heat.</li> <li>Add the flour, salt, pepper, five-spice powder and chilli powder (if desired) to a bowl and combine well. Coat each squid piece by gently tossing in the mixture.</li> <li>Remove half of the squid from the flour, removing any excess, and place in the oil to cook.</li> <li>Turn squid with a slotted metal spoon and let cook until golden and curled slightly. Move to a large, paper-towel lined plate and cover with foil to retain heat.</li> <li>Reheat the oil to previous temperature and cook the remaining squid as above.</li> <li>Serve immediately with lemon wedges, leafy greens and your favourite sauce.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/grilled-salmon-with-apple-lime-and-yogurt-slaw/"><span style="text-decoration: underline;"><em><strong>Grilled salmon with apple, lime and yogurt slaw</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/fragrant-lime-and-fish-soup/"><strong><em><span style="text-decoration: underline;">Fragrant lime and fish soup</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/seared-salmon-with-scallops-and-minted-pea-paste/"><span style="text-decoration: underline;"><em><strong>Seared salmon with scallops and minted pea paste</strong></em></span></a></p>

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Peppered steak with red wine jus and potato bake

<p>This steakhouse favourite can easily be on your dinner table with this recipe from Maureen Partridge.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2 </p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Porterhouse steaks, trimmed</li> <li>2 teaspoons canola oil 1/2 teaspoon ground black pepper</li> <li>1/3 cup red wine</li> <li>1 clove garlic, crushed 1 teaspoon coarsely chopped fresh rosemary leaves.</li> <li>2 teaspoons butter</li> </ul> <p><em>Potato bake</em></p> <ul> <li>2 medium potatoes (400g), peeled and very thinly sliced</li> <li>1 small brown onion, thinly sliced 1/2 cup</li> <li>Pauls PhysiCAL low-fat milk</li> <li>1/2 cup grated reduced fat cheese</li> <li>Ground black pepper</li> </ul> <p><em>To serve</em></p> <ul> <li>Steamed greens, such as broccoli  </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C. Layer potato, onion and pepper in a 3-cup capacity baking dish. Pour milk into dish and cover with foil &amp; bake for 45 minutes. Remove foil and top potato with cheese and thyme. Bake uncovered for 20 minutes or until golden brown.</li> <li>Meanwhile, brush steaks with oil and sprinkle both sides with pepper. Heat a non-stick frying pan over a high heat. Place steaks in pan and reduce heat slightly. Cook for 5 minutes, then turn and cook for 3 minutes for medium or to your liking. Remove from pan and cover loosely with foil. Rest for 5 minutes.</li> <li>Reduce heat, then add wine, garlic and rosemary to pan. Stir, then simmer for about one minute or until reduced by half. Remove from heat and add butter; stir to combine.</li> <li>Serve steak with red wine jus, potato bake and steamed vegetables.  </li> </ol> <p><em>Recipe courtesy of Maureen Partridge’s Meal &amp; Exercise Plan for Healthy Bones, created with Pauls PhysiCAL. <strong><a href="http://www.pauls.com.au/physical" target="_blank"><span style="text-decoration: underline;">Visit the website here</span></a></strong> to download the plan.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2015/12/easy-steak-sandwich/"><em><strong><span style="text-decoration: underline;">Easy steak sandwich</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/12/how-to-cook-the-perfect-steak/"><em><strong><span style="text-decoration: underline;">How to cook the perfect steak</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/01/mashed-potato-bacon-spring-onions/"><strong><em><span style="text-decoration: underline;">Mashed potato with spring onions and crispy bacon</span></em></strong></a></p>

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