This gem fell from the lips of Matthew Evan’s (Tasmania’s Gourmet Farmer) so I blame him for my penchant for a biscuit with my cup of tea. It’s the bipolar opposite to the boring old “a moment on your lips a lifetime on your hips.” I salute you Matthew Evans but am acutely aware that you chase pigs around the farm and dig turnips form your fields before your cup of tea. I do not.
Since my office and backyard are devoid of turnips and pigs, I suppose a little caution is required when selecting my morning tea accompaniment. There are countless recipes for Bliss Balls and muesli bars but at this time of year, there is an opportunity to take something directly from nature and simply “heat and eat.” This is where the humble chestnut comes in. Chestnuts are the ultimate “grab n go” indulgence food. As sweet as cake, as satisfying as a biscuit, as filling as a muffin and better for you than a health food bar. Just one ingredient recipe….Delicious, sweet, nutritious, no fuss. The chestnut, unlike other nuts only contains 2% fat (so it’s very different to other nuts). An average chestnut weighs around 15 - 20g (plump in season, although they do vary of course.) I think you could happily eat 2 with a cup of tea (more if you’ve been chasing pigs or small children.) Eating 2 chestnuts will provide you with 17% of your daily manganese requirements and around 6% of your Thiamin, Folate and B12 requirements. They are also pretty much a gourmet guarantee for success. All you need to do to before roasting is place the nuts on a board and cut a cross in the top of the chestnut with a heavy sharp knife. A Chinese style cleaver is ideal and pretend you are chopping through chicken bones - non chopping hand away from the board. Pop them in a hot oven for 30 minutes and voila…the shells peel back, the tender nutty flesh warms and sweetens and the goodness is ready to be savoured. Even if you are not eating immediately, they are best peeled when warm - it's just easier. While they are roasting, pop on the kettle, make a pot of tea and sit back and soak up the earthy goodness of the chestnut and your wholesome cuppa. The season, alas is almost over so you must be careful when selecting your chestnuts. They are at their peak between March and June. Look for heavy nuts with clean shells. The lighter ones may have started to dry out. You can still cook with these, but they may be better for boiling and pureeing as it adds some water back in. You can spread the puree on toast with some pear or use it in cakes instead of banana or to replace butter and sugar.
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Planet saving master stock creates the perfect soup.
One of the perks of working from home is the ability to keep warm and cozy in your ugh boots whilst typing very important documents... Even better is reaching behind you to stir the soup bubbling away on the cooktop eagerly awaiting the lunch bell! Autumn's veggies are perfect for slow simmering in soups, braises and casseroles and, just as good, quickly blanched in a beautifully fragrant Asian broth. Soup can be quick and easy or slow and complex. Either way, the quality of your soup will be elevated from appealing to out of this world with the addition of a high quality stock. The best stock, is of course the one you make yourself. It is fair to say that there is effort involved but it will pay you back 10-fold and if you are clever in the kitchen you will make a BIG batch and freeze some. Your dietary bent will dictate your starting point. If you are vegetarian, omit the chook/ beef bones (really?) This is an important point as you will need to add in another flavour whammy. Now I must confess, I just reacted to the lunch bell and ate a big bowl of Miso vegetable & tofu soup. One of my exceptions to purchasing pre made ingredients is miso - who’s gonna make their own? Replacing traditionally used dashi with home made fish stock, however, will make the world of difference to your miso soup. The salt content in both miso and dashi is very high and when combined makes one crave Asahi and that’s not good after lunch. As in any recipe, the better the quality of the ingredients, the tastier the dish. Henschke Hill of Grace makes a better red wine reduction than a Jacob’s Creek. Couverture chocolate results in a richer cake than Cadbury’s. The list goes on. However, veg that is past its prime is still full of nutrients and flavour and is too good to throw into the compost bin. United, we will fight waste. It is of course best practise not to create limp vegetables in the first place but to eat them at their prime. Sometimes with the best of intentions, this does not happen. Perhaps you are very social an/ or successful in your glamorous job and you travel at the drop of a hat or are invited by clients to the latest theatre production. Whatever the reason, this is where the planet saving master stock comes in to play. I do not teach this recipe in my classes but do refer to the practise of freezing leftover aromatics, garlic, ginger, chili, coriander etc for curry pastes and leafy greens and other veg for later use in one of several applications. This is one. If you never have limp veg, then please use the gorgeous fresh variety in the following recipe. Do not use cruciferous vegetables such as broccoli, cabbage, brussel sprouts or kale as they tend to add a sulphurous tinge to the stock and if overcooked taint the stock’s overall flavour. Ask your butcher to reserve some chicken carcasses for you otherwise they tend to end up in the bones’ bin. Shudder. Beef marrow makes a fabulous beef stock. Not quite planet saving but for a fuller stock use a whole beef shin or a whole organic chicken. The silken shin meat can be sliced and is utterly delicious in soups or sandwiches with some tomato jam. You can also cut it into cubes or shred it and add to pasta sauces or shepherd’s pie. The chicken is not quite as robust but can still be added to soups and used in sandwiches. No minerals are destroyed in the cooking process, so nourishment still abounds. You can use the bones from roasts such as beef ribeye or chicken and BBQs such as TBone or any others that tickle your fancy. For a richer stock, you can roast your raw bones (beef or chicken but not fish) and vegetables until golden before adding to the stock pot. This additional step results in a sweeter more caramelised flavour and is excellent when a “brown stock” is called for as with French onion soup or Osso Bucco. When making an Asian Pho, raw bones are better as they result in a clear broth (if you follow the rules…) When making your stock, just cover the ingredients with water, this way your stock will be more concentrated and the flavours fuller. You can always top it up if needed. Do not stir your stock as it will make it cloudy. Planet saving Masterstock the recipe 1. Select the base (do not mix chicken with beef) 2kg bones from organic roast chickens or grass fed roast beef 2kg grass fed beef or veal marrow bones +/- 2kg beef/ veal shin, bone in 2kg organic Chicken carcasses, necks, legs &/ or wings +/- large organic chicken (breasts removed) 2. Rinse RAW bones well. 3. Add to the stockpot and cover with cold water. 4. Bring slowly to a simmer. 5. Do not stir. For a very clear stock, DO STIR Vigorously, discard the first pot of water and start again from step 3. 6. Skim scum form the top of the stock as it forms. This takes about 15 minutes. Once scum has stopped forming, go to the next step. 7. Cut veggies into large chunks. Cooking time is slow so the flavours will infuse into the soup (2 - 3cm is fine) 1 leek or onion, ½ small bulb fennel (for chicken/ not beef), 1 carrot, 2 stalks celery, 1 tomato, 1 - 2 bay leaves, 2 cloves garlic, few sprigs parsley, sprig thyme Double the quantity if you are using bones and shin or chicken to make a bigger stock. 8. Add vegetables, aromatics & a pinch of salt. Do not stir. 9. Add a little more water if needed. 10. Simmer chicken for 3 hours. 11. Simmer beef for 4 - 5 hours. 12. Gently ladle or strain the stock. Easiest in 2 steps. i.Strain through a large colander to catch the bones. ii. Strain through a muslin lined sieve to remove impurities If you wan the stock to be super clear, ladle the stock from around the bones. 13. Transfer to a storage containers and freeze keeping a litre at least for your master stock base. MASTER STOCK MUST BE SIMMERED EVERY 3 DAYS FOR 30 MINUTES. Use it or lose it. You must feed and tend your master stock, a little like a sourdough starter or those cute little piffles on Club Penguin... Add stock to gravies, braises, casseroles and soups. You can use this stock base to blanch veggies such as peas, carrots and beans. Water used to steam veggies can be added to it. Carrot peel, parsley stems, onion halves, shallots etc can all pop in for a swim on their way to the bin (do you like that?) I had to leave out the compost in bin coz it did not sound right! Any limp veg, can pass through the stock on their way to the compost. Raw or roast chicken or beef bones can also be added, but remember to stick to your original base. You’ll need to simmer for at least an hour, or 2 for raw, when adding bones. Use it. Love it. Tend it. Little steps towards saving the planet. Delicious, nutritious, organic goodness to help you cane coastrek. Athletes sometimes find it difficult to eat during an endurance event so it is important to ensure that your body is well nourished in the days leading up to the adventure. You can help your body during your training by ensuring every morsel that goes into your mouth is packed with nutritious goodness. That’s where the eye of the inca comes in. The Eye of the Inca - launched especially for Coastrek is a delicious zesty bliss ball made with organic whole foods and packed with protein, omega 3 fatty acids, antioxidants, B vitamins, minerals and best of all a delicious zesty taste. The Eye of the Inca is low GI for sustained energy release. It contains protein for cell and muscle recovery & to keep you feeling satiated. It has B vitamins to power ATP production which ultimately gets your muscles moving. It is full of Minerals like Calcium & potassium to move those muscles and spare your bones and teeth which act as calcium reserves when your body aint getting enough. It is packed with Antioxidants to stave off all those free radicals created with the seriously hard workout you are giving your bod. and finally the Eye of the Inca is full of Deliciousness to keep a smile on your face and distract you from any minor aches and pains or desirous feelings of coastrek completion. Thanks to everyone who came in for tasting - the final tweaking has led to a delicious Eye of the Inca. You’ll want to walk longer so you can eat more! These Blissful Balls of goodness are also ORGANIC. Ingredients - all organically certified sulphur free apricots, Inca berries, pepitas, coconut, pea protein isolate (protein powder) and buckwheat nibs If you'd like to purchase, please head to the online shop I have been pondering the characteristics of the perfect Christmas salad and have come up with the following list; 1. It must be delicious 2. It must look gorgeously festive 3. It must be foolproof 4. The ingredients can be prepped ahead and the salad thrown together an hour or two before the feast. 5. It must have allergen friendly options so you do not need to worry about starving those with challenged immunity. Armed with my list, I scour my database for inspiration and it is hard to miss the prevalence of quinoa and its many incarnations. It is so versatile and can be teamed with an array of stunning ingredients. It retains its integrity whilst carrying its guests with equal amounts of humilty and charisma. BINGO! We have lift off. Now what shall we add to the quinoa?
AND it can all be prepped ahead and stored in containers in the fridge until you are ready to throw it together. Quinoa has really taken over from cous cous on the culinary front and as it is gluten free it is an incredibly handy pantry ingredient. It can also be stored, cooked in the fridge for a few days. Quinoa is not a grain but a highly nutritious seed which unlike most plant sources actually contains all of the essential amino acids - so truly fabulous for vegetarians, coeliacs and all self respecting foodies. Quinoa comes in red, white and black and sometimes mixed together as tricolour. Cooking times vary slightly between them but as a general rule the white tends to cook more quickly than the red and tricolour, so adjust accordingly. NOW ON WITH THE SHOW The sweet potato can be cooked in advance, the dressing made a day ahead, the herbs can be washed, dried and plucked a few days in advance. Just wrap in a clean Tea towel and store in a plastic bag or container in the crisper until needed. Even the pomegranate can be seeded a day ahead. The full delicious salad recipe follows, so if you know how to cook quinoa go to it directly. I do hope you enjoy it. Conventional cooking method Measure 1 cup quinoa and rinse well in warm water until water runs clear. Drain well and then soak in 1 cup water for 30 minutes (if using the cooktop method, rinse and soak in a small saucepan). The reason we are draining the quinoa well is that we are cooking the quinoa using the absorption method and too much water will make it gluggy and then it's yuk! Bring the quinoa and water to the boil, reduce to a simmer, remove the lid and cook for 10 minutes for white. After the 10 minutes, stir with a fork and check for the presence of "halos", a white ring that forms around each grain. If this is present then the quinoa is cooked. If there are some grains without haloes it does not matter, it will continue to cook a little once removed from the heat. Transfer to a shallow plastic container and place in the fridge uncovered. Thermomix cooking method As in the conventional method measure, rinse and soak your quinoa (in a bowl) After 20 minutes, transfer the quinoa to the thermomix basket and fill the bowl with 1 litre of water. Cook 11 minutes, aroma, speed 2. Stir well, transfer to a plastic container and store in the fridge until needed. Herbed quinoa & sweet potato salad with christmas sprinkles
SWITCH THE FISH - OK it's Fishy Friday - here's a great little guide to help you choose sustainable seafood. My fave sustainables at the moment are Moonfish and Spanish Mackerel - both currently in season. Spanish Mackerel is delish dusted in a little seasoned flour and browned in the pan over low - medium heat, then finished off in the oven. Be careful not to overcook. Moonfish is divine cooked in banana leaves with herbs or in curries/ stews. Drooling. Enjoy. x
Creative cooking with veggie scraps
Since my Asian journey, I have become acutely aware (that is a level above aware, which is what I think I was before I went away) of how we in developed countries are so removed from our food...every part of it. One of the most delicious meals we had, was prepared for us in a simple dirt floor kitchen from a "bit passed it looking" pumpkin, a piece of taro, some pumpkin leaves, sweet basil leaves and water. The resultant soup was warm and tasty. The pigs looked hungry the next morning so I reckon that particular corner in that particular hut WAS the compost heap. Anyhow my compost heap is way too full of veggie scraps that I reckon we could probably eat really well from. So now I rise to the challenge - I am cooking with (pre) compost - that would be the stalks, stems and leaves of veggies that are usually tossed. Some of them have amazing properties, leading to very pleasing outcomes. Can you guess why my rhubarb is sooo red? And no it's not photo shopped. Anyone interested in this type of recipe? Oh sooo much fun in the kitchen. Whilst Asian food is often difficult for people with gluten intolerances, Cambodian and Laos food has an abundance of dishes that are gloriously soy and of course wheat free.
Laos in particular is a land locked country and has not been as open to trade as its neighbours. Food in Laos is still very traditional - ignoring for a moment, the French influence that has led to some marvellous fusion dishes and baguettes and croissants to die for, a fabulous culinary diversion after a month in Asia. The recipes I am sharing however are the traditional recipes found in the hills and on the streets where gluten is still not a common ingredient. The flavourings that are more popularly used are herbs and spices grown in the gardens that are literally everywhere. The dishes we will be making, whilst divine, are quite simple and the ingredients accessible. I have made a big effort to ensure that the dishes we create in the classes will be dishes that feature on your menus for years to come. Some are special occasion and some you will cook more often. I hurt my right hand and wrist quite badly on our volcano trek and then fell on it again trying to escape the leeches near the hill tribes. As a result I have been in a splint for 4 weeks and have cooked all of the dishes in the Thermomix. Therefore, you can choose in the class whether to follow the traditional or more contemporary method. Whichever way you choose - I guarantee you will be satiated. Scroll down for recipes and details of the apron give-away. xo I can't tell you how inspiring my Asian culinary journey was. I was wowed on so many different levels by the food experiences.
It was a divine kaleidoscope of colours, tastes, smells & sounds that I hope will remain with me for some time to come. The food we ate was truly unique and very different to Asian food that I have eaten before. I want to transport you there with dishes like simple sticky rice and smokey eggplant jeow we made & shared with the mung hill tribe in far Northern Laos and the Cambodian Amok trey, their delicious national aromatic fish curry, which we ate at every opportunity and had the pleasure of cooking in a Siem Reap cooking class. Crispy fried crickets with garlic and chilli sold by street vendors in Cambodia, amazing pork sate with Javanese and Balinese peanut sauces at a cooking school in Bali, chicken stuffed lemongrass stalks in Laos and glass noodle, dried beef and herb salad on the streets of Hanoi were just a few of the scrumptious dishes we enjoyed on our travels. We were humbled by the people and their self sufficiency, generosity and positivity. Our journey was punctuated by smiling faces and quick wit. Their incredible attitudes reflected in their unique cuisine. I attended cooking classes wherever I could and learnt some new techniques and flavour combinations. I collected many delicious recipes from eating on the streets and in some amazing restaurants. I cooked in the mountains with minority ethnic tribes and learnt what it really means to live off the land. I am ready to share some inspiring recipes with you so please book in for one or even two of the wonderful August classes. I had some beautiful aprons hand made in Laos by a lovely lady who sells her goods at the night markets. I think she thought all her Christmases had come at once when I put in the order - needless to say I was also chuffed that Nourishing Nosh was able to work with the Laos locals. To view the apron and be in the running to own your own for FREEEE, jump onto the home page. So much to say, so little time. I will be back with daily waffles. I hurt my hand whilst away and could not type or write so I am full of info that needs to come out. For all the newest cooking classes which by the by are totally GLUTEN FREE in August jump onto the timetable. So when I asked my Mum for some fashion advice this morning, her feedback threw me a little. Setting - Meeting high school friends to go to the Archibald. "I don't know whether you are joking or being serious" she said. Clad in my favourite sea shepherd t shirt, I was a little offended. "You'd fit in well at MONA." she continued. (You can't see my red converse.) "Excellent." I said, that is just the look I am after." I took the teenage stance and skipped out the door. The Archibald was delicious as usual. Enjoyed the bus trip in from the Northern beaches, the fabulous paintings and my gorgeous school friends who have played a special role in my life for just over ...cough... 33 years! Love you Di, Em, Sonia! Now, thanks to my sea shepherd t shirt, meet my new friends, Anne Marie and Pat. Scouring for an outdoor table I was beckoned by a "Pssst!" Anne Marie (78) proudly parted her scarf to reveal her own sea shepherd t shirt.
She bought hers after boarding the "sting ray man's" boat (that would be the Steve Irwin.) I bought mine after boarding the Bob Barker, at Sydney's Vivid festival, last year.) Pat, assured me that whilst she was not wearing "a sea shepherd" t shirt that she also supported the cause and that she had protested against the Franklin dam back in 1982. The policeman who arrested her, apologised and removing his cap, revealed his "NO DAMS" sticker. Love it! Anyhow, my point is, interest and passion unites. Look at these gorgeous women, looking much younger than their years and totally tuned in! Now, the Sea Shepherd crew promotes a Vegan lifestyle and I understand and respect that. It's not for me and does present some nutritional hurdles. I believe that we should be conscious about what we eat and as you know, that's my gig. I will do my bit the way I know how and that is encouraging the consumption of sustainable foods and teach classes that can help you to follow this path. I also support them financially (No, there's no boat named "Lou Edney") but the whole family has tshirts! You too can look as flash as me by supporting sea shepherd. Yay! Sea Shepherd unite. Take a stance, however small! |
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