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Ketchup

Thursday, September 2nd, 2010

Now’s a great time to make anything with tomatoes- they’re ripe and flavorful.  Ketchup (tomato sauce) is one of those things you don’t think to make at home often.  But it’s quite easy and using fresh organic tomatoes makes the sauce taste that much richer – perfect if you have a few too many in your garden right now.  Steralise a couple jars and put on some burgers! (We did have and earlier post for ketchup, but in an editing frenzy, killed the poor thing:)

Ketchup

  • 2.5 kg (5.5lb) tomatoes
  • 3 tsp (15g) salt
  • 3/4 c (150g) sugar
  • 1/2 c 125 ml white vinegar
  • 1/2 tsp celery seed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp mustard, dried
  • optional:
  • 1/4 tsp cayenne pepper
  • 1 tsp whole allspice
  • 1/4 cinnamon stick
  • 3 whole cloves

Chop the tomatoes roughly and add to a heavy based pot or saucepan. Add remaining ingredients and bring it all to a boil stirring constantly. Turn down the heat and let it simmer for a while longer- about an hour if possible, or until a little drop tested on a saucer does not separate (i.e. does not leave watery liquid on edges)

Sieve the mixture once it’s cooled, you can leave it at that or give it a blend/pulse to smooth it out more.  Bottle in sterilized jars or bottles and keep for up to 3 weeks.

(I am SO proud of my balcony cherry tomatoes!)

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Pan fried fennel + balsamic vinegar

Wednesday, July 14th, 2010

We were always a bit lost when it came to using fennel, aside from in salad.  Until we happened across this recipe.  Incredibly simple, but oh so tasty.  This makes a wonderful side to tons of meals and you can serve it warm or cold.

Fennel is generally referred to as an aromatic herb.  Florence fennel or finocchio is the type with the swollen, bulb-like stem base that is used as a vegetable, it’s pretty available in most supermarkets.

  • 1 bulb fennel
  • 1 tsp olive oil + 1 tsp butter
  • 2 tsp balsamic vinegar
  • salt + pepper
  • parmesan cheese (optional)

Trim the fennel of stems and feathery leaves, reserving the leaves. Wash the root and trim as little as possible.  Cut the fennel into 1 cm slices from root to tip so that some of the slices remain intact, attached to the stem.  Blanch the fennel in boiling water for about 3 mins until just tender and then drain well.

Heat the oil and butter in a frying pan and add the fennel slices.  Fry on a medium heat for 5 or 6 minutes until beginning to colour. Lift slices onto a serving plate, leaving the fat in the pan.

While the pan is still hot, add the balsamic vinegar and allow to bubble briefly.  Add salt and pepper to the fennel and pour the pan juices over. Roughly chop the reserved fennel leaves (if you like the strong anise-like flavor) and scatter over before serving. If eating cold, a few fat shavings of parmesan are a delicious addition.

recipe adapted from Riverford Organic Foods.

Song for this recipe: “Real desire,” Dan Auerbach Real

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Spinach and feta Gözleme

Wednesday, May 12th, 2010

Finally a not so sweet treat!  Gozleme is a Turkish flat bread, often sold at markets around the world.  It’s a great snack easily heated up in the toaster at work and not too hard on the waistline.  There are quite a few filling options, but the most common (and our favorite) is spinach and feta.  Also you can just make the dough with flour, water and salt, which is probably more traditional than using yeast, but the recipes below is truly delicious.

  • 7g (1 sachet) instant dried yeast
  • pinch of salt
  • 1 tsp caster sugar
  • 3 c plain flour
  • 1/3 cup olive oil
  • 100g (3.5oz) baby spinach
  • 200g (7oz)  feta cheese, crumbled
  • lemon wedges, to serve

Combine 1 cup of warm water, yeast, salt and sugar in a bowl. Stir and let stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.

Sift flour into a large bowl. Add yeast mixture and 2 tablespoons of oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut the dough into 4 and place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough roughly doubles in size.

Roll each piece into a 35cm x 45cm (13in x 17in) rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.

Preheat a barbecue plate or heavy saucepan/griddle on medium-high heat. Brush one side of each gozleme with oil and cook for 2 to 3 minutes or until nice brown spots start to appear. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters and most important – serve with lemon wedges.

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Coleslaw anyone?

Wednesday, April 7th, 2010

Ok this is specially for lil Chels, but really everyone should have a good coleslaw recipe handy when they need it right?  It is such a tasty side dish for all kinds of meals.  You can always make it more creamy or add more veggies depending on what you’re feeling like that day.  This is a great basic recipe for coleslaw, but we’ll give you some hints for added extras below.

Coleslaw

Serves 4-6

  • 2 c green cabbage, shredded
  • 2 c red cabbage, shredded
  • ( you can just use one colour – 4 c)
  • 1 stick celery, finely sliced
  • 1 carrot, grated
  • 1/2 c shallots or spring onions, finely chopped

Dressing

  • 2/3 c mayonnaise
  • 1 Tbsp white vinegar
  • 1 Tbsp lemon juice
  • 1 tsp brown sugar
  • 1/4 c cream (optional)
  • salt and pepper to taste

Prepare the salad by tossing all the veg ingredients together in a bowl.  Make the dressing in another bowl, but don’t add it to the salad until you’re ready to serve.  This is because the dressing is fairly rich and thick, so the cabbage sometimes goes soggy after a while.  It will be perfectly crisp and creamy if you add the dressing later.

When you are ready to serve, do make sure you really mix the dressing into the salad well.  You want each bite to be evenly coated and delicious!  There are people who make tex mex coleslaw, blue cheese coleslaw, tuna and walnut coleslaw, but the best alternative to the original has to be apple coleslaw.  Just add 1 cup of grated apple to the mix above for a great tinge of sweetness.  You can also make this an Asian slaw by making a different dressing for the same salad.

Asian Coleslaw (dressing)

  • 1 Tbs lemon juice
  • 1 Tbs sesame oil
  • 1 Tbs soy sauce
  • 1 tsp white vinegar
  • 1 tsp brown sugar
  • 1 tsp ginger, minced
  • 1 tsp sesame seeds

Bon Apetit!

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Easter Bread from Eastern lands

Friday, April 2nd, 2010

How to decide what traditional Easter bread to make this year?  Almost every European country has a version.  Granted they are all similar but which to choose? Bulgarian Kozunak, Czech Velikonocni bochanek, Hungarian Fonott kalacs, Lithuanian Velykos pyragas, Polish Babka, Romanian Cozonac, Russian Kulich, ahhhh the list is endless as you go across Europe everywhere has a sweet bread baked on holidays.  We made Greek Easter biscuits last year- Koulourakia and Hot cross buns!  But now it’s time forrrrr,

Paska- Ukrainian Easter Bread

  • 2/3 c milk
  • 1/4 c + 1/3 Tbsp sugar
  • 1/2 tsp salt
  • 90 g (3 oz) butter
  • 1 package active dry yeast
  • 1/3 c warm water
  • 1 large egg at room temperature
  • 2 2/3 c all-purpose flour
  • milk or beaten egg yolk

In a small saucepan, heat milk, 1/4 cup sugar, salt and butter over low heat until butter melts and the sugar dissolves. Cool to lukewarm.

Place the warm water in a mixing bowl and add the 1/3 Tbsp sugar and then add the yeast.  Let proof for 5 minutes (the yeast gets nice and foamy). Add egg, milk mixture and about half the flour. If you’re using a mixer use the dough hook attachment and mix on speed 2 for 1 minute.  Otherwise you’re going to get some major muscles using a wooden spoon!

Continue mixing and add remaining flour a bit at a time, mix another 2 minutes or until the dough clings to hook and cleans the sides of bowl. Continue mixing until dough is smooth and elastic. It will be slightly sticky to touch.

Place the dough in a lightly greased bowl. Cover and let rise in warm place about 1-2 hours or until doubled. Punch down dough, break off a couple small pieces of dough for making decorations. Shape dough into a round loaf and place in greased round (18×8cm or 7×3 inch) bread pan. Using the extra dough, decorate with a cross in center or braids around the edge. Cover and let rise in warm place again for 1-2 hours or until doubled.

I particularly love the fact that Ukrainian Easter bread looks a lot like it’s prime minister Yulia Tymoshenko’s hair.

Heat the oven to 180ºC (350ºF). Gently brush the top of the risen dough with milk or beaten egg yolk (Or if you want a soft crust don’t brush anything on, bake, then brush butter ontop once it’s done). Bake for 40 minutes or until golden brown. Remove from the pan immediately and cool on wire rack.

ALTERNATIVE: You can double this recipe and make a loaf AND Paska Peeps.  Which are little rolled out ropes of dough, tied in knots with a short end sticking out for the head and the long end for the tail. Position the knot so that it looks like wings sticking up and head is in an upright position. Tweak the head to shape a beak and embed cloves (cut off the stem end) for little eyes!  Cover and let rise for 20 minutes and brush with egg or milk. Bake these on a cookie sheet for just 15 minutes.

HAPPY EASTER!!

Song for this recipe: “Black Ivanka” Ukrainian Folk Song Ensemble Ukrainian Folk Song Ensemble, V. Solovyanenko, B.Gmyrya, I. Kozlovskiy, N.Zakharchenko, A.Ivanova - Ukraine - Les Voix de la Steppe - Black Ivanka

Original recipe (highly) adapted from: Taste of Home’s Holiday & Celebrations Cookbook Annual 2004.

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Happy St Pats – let’s make Colcannon

Wednesday, March 17th, 2010

A side dish won’t come much more creamy and delicious and dangerous to the waistline than Colcannon. I think traditionally it is served around Halloween, but any time’s a good time for potatoes, cabbage and fat no?

  • 750g potatoes, peeled and cut into cubes
  • 4 bacon rashers (omit this vegetarians!)
  • 1/2 small head of cabbage, chopped
  • 1 onion, chopped
  • 1/2 c milk
  • salt and pepper to taste (be generous)

Boil the potatoes until they are tender, should be about 15 minutes.

While they are boiling fry the bacon rashers in a fry-pan and then remove them from the pan once cooked.  In the same pan- with the bacon fat- add the cabbage and onion and cook, stirring occasionally until the cabbage is soft and slightly transparent.  Dice the bacon.

Drain the cooked potatoes and mash them with the milk and salt and pepper.  Now add the bacon, cabbage and onion to the mash and stir the whole thing together.

Make a little well in the mash, drop a pat of butter in there, a tiny sprinkle of parsley if you have it and serve immediately.  Particularly delicious with lamb shanks and spinach.

Like many traditional recipes, people variate them a lot.  People add parmesan, use kale instead of cabbage and add leek, carrot or spices, experiment as you wish.  Why not make some Irish soda bread too?

Song for this recipe: ‘Harvest Home’ – Nommos

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Mexican salad

Wednesday, February 24th, 2010

Continuing on our theme of international salads, this wonderful Mexican style salad is really delicious as a side to maybe chicken and tortillas. We eat it as a meal and it is honestly the most perfect combination of flavors for a salad ever! And so healthy!

mexicansalad

  • 1 can black beans, rinsed and drained
  • 1 can garbanzo beans, drained
  • 2 c corn kernels (frozen or tinned)
  • 2 spring onions, diced
  • 1 jalapeno pepper, seeded and minced
  • 1 red capsicum/bell pepper, diced
  • 3 Tbsp chopped fresh cilantro
  • 2 tomatoes, diced
  • 1 avocado, chopped
  • 1/3 c olive oil
  • 1/3 c fresh lime juice
  • 1/2 tsp honey
  • salt and ground black pepper to taste

Mix the oil, lime juice, honey and salt and pepper together in a little jar or bowl. Add all the other ingredients to a big bowl and toss with the dressing. Let the salad sit for a little while – an hour or so if you have time, for the flavors to develop.

Song for this recipe: “Mexican Mavis” – Boy & Bear Boy & Bear - Mexican Mavis - Mexican Mavis

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Fattoush

Thursday, February 18th, 2010

One of my favorite salads of all time is fattoush, Lebanese bread salad. On a hot day when you don’t feel like a massive meal, fattoush is most definitely the answer. I first had it at Mecca Bah in Manuka, where they make theirs with large chunks of bread instead of the traditional pita. I think we just ordered it because my friend Kit and I enjoyed saying it so much, but it quickly became a favorite.

fattoush

Fattoush

  • 2 ripe tomatoes
  • 2 Lebanese cucumbers
  • 2 radish, thinly sliced
  • 1 shallot, thinly sliced
  • 1 c flat leaf parsley, roughly chopped
  • 1/2 c mint, roughly chopped
  • 2 pita breads
  • Extra virgin olive oil for frying

Dressing

  • 1 clove garlic, very finely chopped
  • 2 tsp fresh sumac (a red spice, you should find it in the grocery store)
  • 2 Tbsp lemon juice
  • 1/4 c extra virgin olive oil
  • Sea salt and freshly ground black pepper

Wash the tomatoes and cucumber and chop into rough cubes. Mix together in a large bowl and add the sliced shallot, and the herbs. Season with a little sea salt and set aside.

To make the dressing add all the ingredients together in a jar and shake it up. Pour about half over the salad.

Heat the oil in a saucepan over medium heat. Cut the pitas into quarters and then pop into the pan, in batches, turning, for 1 to 2 minutes or until crisp and lightly golden. Once all the bread is fried, blot the excess oil with paper towel and break the bread into smaller pieces while adding to the salad.

Toss the whole thing and add more dressing if desired.

Song for this recipe: ‘Bird stealing bread’ – Iron and wine Iron & Wine - The Creek Drank the Cradle - Bird Stealing Bread

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Beet, avocado and spinach salad with goat cheese

Sunday, February 14th, 2010

This has become a fairly common combination- beets and goat cheese, but rightly so, when you try it you realise that it makes perfect sense. The flavors and textures go just right. In this salad avocado also makes a great addition, if you’re in a cool country at the moment, keep your beets warm, otherwise refrigerate them for refreshment.

beetavogoatsalad

  • 1 bunch beetroot
  • 250g (8.8oz) spinach
  • 1 avocado
  • 75 g (3 oz) goats cheese, crumbled
  • 1 Tbs walnut oil or extra virgin olive if you don’t have walnut
  • freshly ground black pepper
  • 1 small red onion, minced
  • 1 tsp olive oil
  • splash red wine vinegar
  • salt

Wash beetroot and cut off the leaves. Throw out any bruised or yellow leaves and soak remaining leaves in a basin of cold water with the spinach. Steam the beetroot until they can be pierced easily with a skewer, then gently rub off the skins with your fingers. (Our clever friend Sar uses dishwashing gloves for this messy task).

Slice the beetroot thickly and put into a bowl. While the beetroot is still warm, sprinkle half the walnut oil over top and add a little pepper.

Sauté the onion in olive oil in a small pan for 2 minutes and place over the beetroot. Shake over red wine vinegar and taste for salt and sharpness.

Gently dry the salad leaves and arrange on a flat platter. Peel and slice avocado and arrange amongst greens. Combine beetroot gently and quickly tumble over leaves with all the juices. Finally sprinkle with large crumbs of goats cheese and serve.

This salad is wonderful alone, but makes a perfect side for lamb also.

Recipe adapted from The Cook’s Companion by Stephanie Alexander

Song for this recipe: ‘Beat Street ‘- Grandmaster Flash Grandmaster Melle-Mel & The Furious Five - Grandmaster Flash, Grandmaster Melle-Mel & The Furious Five: The Greatest Hits - Beat Street

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Salads

Tuesday, February 9th, 2010

While researching some cultural salads for a friends party, we found so many delicious salad recipes from around the world. (You have to dress up as if you’re native to your dish’s country- I love it!) We are going to have a salad special and feature a few of our new favorites! Salads are wonderful because you can make the most of seasonal veggies and fruits, which means the whole thing is extra fresh and flavorful. Healthy and easy to make, low in calories and pretty- what’s not to love?

zucchinibeantom

Grilled zucchini, tomato and bean salad with basil dressing

  • 250g (8-9 oz) cannellini or haricot beans (or 1 tin) or use dried beans and soak them overnight
  • 3 tbsp extra virgin olive oil
  • 3 zucchini/courgettes, cut into ribbons (pretty thin)
  • a small punnet of cherry tomatoes, cut in half
  • salt and freshly ground black pepper

dressing:

  • 1 bunch of basil leaves
  • 1/2 garlic clove, crushed
  • a pinch of salt
  • 100ml (6 Tbs) olive oil

Drain the beans, pop them in a large bowl and toss with a spoonful of olive oil.

Toss the zucchini with the remaining olive oil and grill on a ridged griddle pan, or under a hot grill, until tender and lightly charred. The barbecue also works great for these.

For the dressing, put all the ingredients in a food processor or blender and whiz until smooth. Or we use a mortar and pestle and grind the ingredients until not quite smooth.

Gently mix the beans, tomatoes and zucchini together in a large bowl and add enough basil dressing to coat. Taste and adjust seasoning and serve with some dark rye bread.

Recipe by: Jane Baxter of the Riverford Farms kitchen

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