OYSTER MUSHROOMS

On the weekend we came across some absolutly stunning fresh oyster mushrooms at the chinese shop. Its such a pity that not many people go to these shops as they have a vast amount of fresh produce that is not often avaible in supermarkets and also not often eaten in the western culture, but if you branch out a bit you will see the divine produce you are missing out on, freshly picked pak choys, river greens, mozambiquean crabs, a variety of fresh mushrooms, tofu to die for and so much more.

This weekend we found some amazing oyster mushrooms and made quite a few dishes from them, they are so meaty you might as well be eating a slab of meat. one dish was a thai sesame ostrich beef salad with wok fried vegtables and oster mushrooms.

Oyster mushrooms grow on trees and like most mushrooms ca often be found on a warmish day after a heavy rain. They have chemicals in them that aid in the reduction of cholestrol but becareful not to eat to much because they have a small amount of an enzyme that causes tummy upsets.

These are pictures of the mushrooms we bought, look how fresh and firm they are.

There is so much you can do with mushrooms, but like brown field mushrooms oysters are a great substitute for vegetarians.

MORE GOODIES FROM THE VEGGIE GARDEN

AND IT CONTINUES...

GOODIES FROM THE VEGGIE GARDEN

After wondering around my garden this morning I realised I had alot of amazing,organic, homegrown wonders that had been hiding. Especially the Asparagus...Go GREEN everyone and plant your own veggie garden.

                                                                                        

 

                                               

THE SPICE TRADE 11

TAMARIND

(Tamarindus indica)

Tamarind means date of India. It’s believed to originate from East Africa but now grows throughout India, South East Asia and the West Indies.

Tamarind is a semi evergreen, tropical tree that can grow up to 24 meters high. The gluey pulp that surrounds the seeds have tartaric acid content that is rather high therefore making it a good souring agent in dishes.

It has very light aroma of sour sweetish dried prunes but the flavor is very intense, almost sour fruit but refreshing nonetheless.

You can buy tamarind as a paste, in a block, dried, sliced or even in a sweet form. It’s known as a must in all Indian and South East Asian curries, bean dishes, lentils and chutneys and are loved by most kids in a sweet form.

The juice is also drawn and used to make a refreshing drink, but mostly in the Western kitchens tamarind is known to be found in Worcestershire sauce.

Tamarind is known to be an antiseptic as well as a laxative and an aid to certain gastro intestinal complications.

In order to use dried or tamarind that’s in a block form pour over some boiling water and allow it to sit in there for a while, use the water that’s been flavored by it as well.

RECIPE:

Tamarind marinated pork fillet

Ingredients:

1x pork fillet

100ml soy sauce

30ml tamarind paste

10ml brown sugar

50ml white wine

Method:

·         Combine all the ingredients together in a pot and warm gently, once everything has dissolved and cooled down pour over the pork and marinate over night.

·         In a smoking hot pan, remove the pork from the marinade and sear all around, once seared pour over the  marinate and allow to reduce while the pork cooks through, just make sure not to over cook the pork as it’s a very lean meat.

·         Serve with some wok fried greens and fried rice or some oriental vegetable noodles.

The pictures are from http://www.stockfood.com/

VIN DE CONSTANCE with MICHEL ROUX JR

Vin de Constance

I have had this book for a few years now but now looking through it again I realise what a stunning recipe book this really is. Vin de Constance is one of the most expensive sweet wines in South Africa, it is grown and made by Klein Constantia and I have heard it often been described as drinking a glass of pure, rich mouth watering velvety honey. The Chef Michel Roux Jr has paired the dishes with the Vin de Constance and he is the chef of Le Gavroche a 3 star michelin restuarant in London.

This book has recipes using only the finest ingredients producing elegant dishes that are matched made in heaven with the wine.

Everyone should have a copy of the recipe book, the pairing are timeless.

THE SPICE TRADE 10

JUNIPER

(Juniperus communis)

Juniper dates back to the biblical times when it was aid that the Juniper tress was a place of refuge. It was also said that in the middle ages branches of the tree were over doors for protection against witches and evil.

Juniper is one of my favorite spices with is strong aroma and intensity in flavor it can lift any sweet or savory dish.

It is an evergreen coniferous tree that is part of the cypress family. It has both male and female counterparts which mean that they must be cultivated close together for the berries to form.

As we all know juniper berries are the main ingredient in gin production therefore as a berry is crushed the initial aroma is of gin and the same goes for eating raw gin berry.

Juniper pairs exceptionally well with game birds, game meat, rabbit and even lamb. Its also widely used in the flavoring of pates, terrines and spreads.

It can be used to marinate meat and also ground up in salt is fantastic for flavoring dishes.

Juniper is used in the treatment of gastronomic complications and rheumatism, its also a powerful antiseptic and is good for blood circulation.

TOP BILLING ARTICLE

The February issue of the Top Billing magazine has a feature of me on the back page, go have a look...

THE SPICE TRADE 9

LEMONGRASS

(Cymbopogon citratus)

Lemongrass is a wonderful root spice to use in cooking, not just oriental cooking but for sweet and savory dishes as well. The fragrance is holds is unbelievable and it fantastic to place in water when steaming or in rice while cooking as well as simmering in milk for a sweet dessert.

The root is quite fibrous so if you are going to put it in stir fries either slice it very thinly or blanch it for a minute in hot water.

Lemongrass is a perfect partner with coconut milk especially when combining it with fish or chicken. Lemongrass can also be dried and turned into a powder which is then called Sereh powder. 1 teaspoon is equivalent to 1 stalk.

To store lemongrass so it lasts wrap it a paper bag or cover with kitchen towel and place in the fridge. It will stay fresh for up to 2 weeks.

The essential oils extracted form the lemongrass is used in lots of aromatherapy products, soaps, cosmetics and perfumes.

Lemongrass can be used and stored in many ways for example dried, fresh and made into a paste. If using the whole stem bruise or bash it first to release the flavor and aromas.

The picture is from http://www.stockfood.com/

GREEN,healthy and local is lekker

GREEN, healthy and local is lekker

Being on a health kick this year I have tried to cut down on red meat and eat more fish and chicken, but being a meat eater I still like to have a good steak every now and then. I have recently started eating KLEIN KAROO ostrich and it is delicious. It’s low in fat, lower in cholesterol then other red meats and free of hormones and growth stimulants.

It is farmed in the Klein Karoo so it is nice and local, they have a vibrant green packaging which makes you want to choose it or at least notice it, it’s endorsed by the heart foundation and certified halaal meat and it’s suitable to freeze.

Even though it’s a bird you serve it medium rare therefore you seal it in a really smoking hot pan to seal in the flavor and then just cook for 3-4 minutes depending on the thickness and your desired cooking.

The KLEIN KAROO range also includes mince which I have made spaghetti bolognaise with and it’s fantastic, the lean burger patties which braaied and place onto a warm roll is good, goulash which is great for stews but I have eaten in a yellow rice and it was amazing.

The picture is of the original packaging.

THE SPICE TRADE 8

LIQUORICE

(Glycyrrhiza glabra)

The name comes from the Greeks meaning sweet root. It has been grown in the UK since the 16^th century and has been best known used in the confectionary side, and especially well known from the British sweets Liquorice Allsorts.

Liquorice stems from the pea family and was grown prolifically in the Middle East and Southern Europe.

The liquorice root is grown for up to 5 years before it is harvested, where it is then cleaned, pulped and boiled to produce the liquorice flavor.

The root has a rich anise smell with a sweet yet bitter flavor and if you cut the root open is yellow in color.

Best known for its use in confectionary liquorice extract is also in the flavoring of Guinness and of course the liqueur Sambuco.

Because of it strong aroma and flavor it is often used in medicine to mask the taste of it.

Now a day if you are lucky to get liquorice root you can use it in a sauce to pair with meat and even fish.

The pictures are from http://www.stockfood.com/

THE SPICE TRADE 7

ANNATTO

(Bixa orellana)

I had never heard of this spice before I saw it and read up on it. It comes from a shrub that is indigenous to the Caribbean and tropical parts of America. The seeds grow in a capsule on the shrub until it splits open and the seeds are released.

The seeds are a rich red color and have a slight peppery smell to them. Used mainly for their color in food the annatto seed is separated from its husk, the husk is used to make a pigment that is used in dairy products such as Edam, Red Leicester and Munster. The seeds are widely used in Spanish and Filipino cuisine.

Annatto is used as a dye but was used as medicine in Africa to control fevers and dysentery. Its also used in cosmetics. Its can be used as a substitute for saffron in terms of color but does not have the pungent aroma saffron has.

Annatto is great to make coloured oils because the color is so intense but the flavor is rather subtle.

RECIPE:

Coloured oil

Ingredients:

250ml vegetable oil

45ml annatto seeds

15ml another spice if you want to add flavor (aniseed, cardamom, cloves)

Method:

·         Gently heat the oil with the seeds inside allowing them to release their color. Don’t let the oil get to hot, then add the other spice if you would like, place a lid on the pot and gently shake the pot over the heat for a few minutes.

·         Remove from the heat and allow sitting until cooled. Pour through an oil filter and throw away the left over seeds.

·         Use the oils to garnish plates or dress salads.

THE SPICE TRADE 6

CARAWAY

(Carum carvi)

Caraway is believed to be one of the oldest spices with specimens found in food as far as 5000 years ago. It was said that the Ancient Egyptians always would place caraway in the tombs to ward off evil. Caraway was used to spice bread by the Roman soldiers and later used in breads, pastries, cakes and even cheese.

Caraway is part is part of the parsley family and is widely grown in Europe but mainly in Holland. They have a sweet almost peppery musty aroma and it’s said if you chew them it sweetens your breath.

Caraway is used mostly in German, Austrian and Eastern European cooking, it’s used in savory and sweet dishes ranging from Goulash, cabbage, coleslaw, cheese based dishes, potatoes and sauerkraut. Caraway is also known as the dominant spice in rye bread with people often mistaking it for fennel or aniseed.

Its been known that cheese and caraway are a good flavor combination and has since been combined with many hard and soft cheese, but best known to be sprinkled on Munster cheese before serving.

Caraway is used to aid in digestion from babies mixed in gripe water to adults eaten in food. It’s also said to aid flatulence. Because of its flavor and aroma it’s used in many mouthwashes, perfumes and cosmetics.

RECIPE:

Caraway baguette with a South African cheese board and a few drops of truffle oil

Ingredients:

500g flour

5ml salt

2.5ml sugar

30ml olive oil

1 sachet instant yeast

45ml caraway, toasted

4 different SA cheeses

Truffle oil

Method:

·         Combine the first 6 ingredients into a bowl then slowly start to add tepid water until a dough is formed, knead for a few minutes then place into an oiled bowl, cover and allow rising in a warm area.

·         Once risen knock back then shape on a floured baking tray and allow rising for another 30 minutes.

·         Make slashes in the dough down the middle, sprinkle a little flour over and bake at 180’C until golden and cooked through.

·         Slice and serve warm with truffle oil drizzled over the bread and a variety of cheeses.

CANAPE

                                   Chilled minty cucumber soup with a fresh oyster and a hint of chili

Ingredients:

1 average size cucumber                                        

10 mint leaves

500ml plain yogurt

150ml vegetable stock

10 oysters

5ml chopped chili

Preparations:

1) Measure the yogurt and vegetable stock

2) Chop the cucumber into 6 pieces

3) Put all the ingredients in a blender with the seasoning to taste and blend until smooth.

4) Shuck the oysters, make sure they clean and place a little fresh chili and seasoning on top.

Preparation time:

5 minutes

Plating:

Serve in a shot glass with a fresh oyster on the side.

THE SPICE TRADE 5

HORSERADISH (Armoracia rusticana)

Horseradish is part of the mustard family and has been used in kitchens since the middle ages. It is one of the most pungent and bitter spices eaten. The root grows underground or just covered with sand and they grow best in a cool moderate climate in the Northern and southern parts of Europe and Scandinavia.

In order to use the horseradish you need to, wash it, peel it and once you have a clean white stick its ready to use. You can grate it and use in salads or salsa, pound it and use it as a paste or ground and mixed with cream or yoghurt to make a horseradish sauce.

One of the best flavor pairings is roast beef and fresh horseradish sauce, but it also goes well with venison and strong oily fish like tuna and smoked salmon.

Japanese horseradish is called WASABI. Its grown near fast moving streams and once peeled has green flesh as apposed to white. It to can either be grated or dried and turned into a powder.

This is what we serve with sushi, wasabi powder mixed with a little water to turn into a paste or mixed into soy.

A nice canapé to serve from horseradish… Roast beef in a baby Yorkshire pudding with fresh horseradish sauce and a micro herb salad

The pictures are from http://www.stockfood.com/

THE SPICE TRADE 4

MUSTARD

There are 3 types of mustard seeds.

White – Brassica alba

Brown – Brassica juncea

Black – Brassica nigra

Mustard is used throughout the world in the culinary industry as well as in many homes; from the whole mustard seeds you can make mustard powder, ground seeds and paste which as soon as its activated with a liquid makes mustard spread.

The white mustard seeds are usually used for pickling while the brown and black ones are used in curried, dhal, wholegrain mustard. To release the maximum flavor you need to fry the seeds in hot oil until they start to pop, if you have a mustard powder you need to either add water, milk or beer to activate it and only then will the aromas and pungent taste be release.

Some of the classic mustards of the world are English mustard, American mustard, German mustard and Dijion mustard.

As always with spices having been in history for so long comes the old wife’s tales and medicinal uses of the spice.

Pythagorus suggested that mustard paste should be a treatment for scorpion stings. Its said to alleviate muscular aches and pains and if mustard seeds are mixed with hot water and gargled with is said to relive sore throats and bronchitis.

RECIPE:

There is nothing better on a slightly chilly night to make crispy pork sausages with creamy mash potato dripping with a wholegrain mustard sauce.

Crispy pork sausages on creamy mash dripping with mustard sauce

Ingredients:

4 pork sausages

2 large potatoes

200ml milk

50g butter

Seasoning

100ml chicken stock

30ml wholegrain mustard

30ml cream

5ml chopped chives

Method:

·         Peel and slice the potatoes then place in a pot of salted boiling water and boil until soft.

·         In a hot pan brown the sausages all around then place in the oven to cook through.

·         Reduce the chicken stock by half then add the mustard and simmer for a few minutes, finish off by adding the cream and allowing thickening slightly.

·         IN a pot heat up the milk, butter and seasoning, mash the boiled potatoes then add to the milk, whip until smooth, make sure there is enough seasoning.

·         Plate it all up and sprinkle with some freshly chopped chives.

THE SPICE TRADE 3

HOW TO KEEP AND PRESERVE SPICES

Many of us think it looks good to store all our spices in little glass jars in a stand out in your kitchen for everyone to see or we keep our ginger and garlic in the vegetable bowl on the counter. We are actually storing our spices incorrectly and will only aid them in loosing their flavor and freshness.

How to keep fresh spices:

Spices such as garlic, ginger, galangal and lemongrass should all be stored in a cool damp place i.e. in a fridge. The can last up to 2-3 weeks if stored correctly.

Lime and curry leaves should also be stored in the fridge. If you would like to keep the fresh spices for longer but realize you will not use all of them I time you can also bash them to a paste, store in a airtight container and freeze them for up to 6 months.

How to keep dried and ground spices:

Both ground and whole spices should be kept in a dark, cool area in airtight containers. So at the back of a cupboard or pantry is perfect not in broad sunlight because is strips the spices of its flavor.

Most dried and whole spices will keep for at least 5 months but ground spices tend to loose their flavor, aroma and color

Mustard seeds and ready made mustard sealed can last up to 1 year and if you open the mustard just place in the fridge and will still keep for up to a year.

Vanilla pods can be stored in a cool dry area fro up to 2 years.

Any little jars you have kept and cleaned are good for spices as long as they are airtight and you store them filled with spices in a cupboard there are no need to go out and buy fancy jars or bottles.

The picture is from http://www.stockfood.com/

HOW TO MAKE BASIC SUSHI

HOW TO MAKE SUSHI

RICE:

You have to use sushi rice which you have.

·         You have to rinse the rice before cooking until the water runs clean and not milky.

·         Place into a pot and use double the amount of water to rice.

·         Boil until soft then remove from the heat and allow to steam in the pot, if there is still water in the pot once the rice is soft drain it off and allow the rice to steam in the hot pot.

·         Make the vinegar – you need 100ml rice wine vinegar, 100ml of water, 5ml salt and 10ml sugar, boil it all together until dissolved.

·         After the rice has steamed and still slightly warm lay out on a tray and drizzle over the vinegar and allow cooling completely.

·         The rice should be sticky, sweet and salty before you start with the sushi.

VEGETABLES AND FISH:

You can put anything you like in your sushi, just remember to cut them thinly otherwise it will be difficult to fold over later.

Remember if you using raw fish to make sure it is really fresh, you can ask the shop for SUSHI GRADE SALMON OR TUNA.

WHAT YOU NEED TO MAKE SUSHI:

1X bamboo mat

Nori/seaweed

Cooked sticky rice

Wasabi paste

Filling

Soya and pickled ginger

Bowl of water for your hands

HOW TO MAKE SUSHI:

·         Lay the bamboo mat on the table so that it will roll up from the bottom.

·         There are 2 sides to the nori a shiny side and a rough side; the rough side must face up to you so the shiny side will be touching the mat.

·         Dip your hands in water and spread the rice over the nori making sure you leave 4 lines of the nori uncovered at the top, about 3 fingers in height without rice on it. Make sure the rice is not thickly spread on and even all over to the 2 bottom tips.

·         Rub a little wasabi down the middle on the rice then place the filling in the centre, there needs to be rice showing on either side.

THE SPICE TRADE 2

PREPARING SPICES

There are many ways of preparing spices fresh and dried all with the same intension in mind of getting the maximum flavor from them.

DRY FRYING – this is basically placing all your dried ground or even whole spices in a hot pan and allow to fry without any liquid in the pan. As soon as you can smell the spices heating up remove the pan off the heat because they can burn quickly, it’s just to release the flavors in the spice.

FRYING IN OIL – here you gently fry the spices in oil on a gentle heat to release the flavors, normally this is to make spiced oil or for curries to cook the spice so it does not taste raw.

BRUISING OR CRUSHING - some spices have a hard outer shell or skins that need to be bruised or crush before the maximum flavor are released e.g. ginger, cardamom, and lemongrass.

CHOPPING – some spices need to be chopped finely in order for them to attain their maximum flavor and also to be of an edible size so as not to have remove after cooking.

GRATING – many of the root spices need to be grated because of a fibrous texture they have e.g. ginger, horseradish, galangal and nutmeg or mace need to be grated as appose to blitzed up.

GRINDING – as we said in yesterdays blog it is better to buy whole spices because they hold their flavor better for a longer period and then when you want ground spices just grind them and use straight away for the best flavor.

THE SPICE TRADE

THE SPICE TRADE

I’m going to start a new little chapter about spices for a while now and how they have influenced and shaped certain countries, how these rich little aromatic ingredients can change a whole dish and bring it to life as well as medicinal and cultural aspects of spices.

The spice trade has brought so much into our history with adventure and tails of how men would search and explore for these sort after little treasures.

As long ago as 3500 BC the spices have been used for flavoring food, in cosmetics and for embalming the dead. The Ancient Egyptians believe that the spirit will return to the deceased and so all the royalties were mummified and buried with their worldly treasures for when the spirit returned.

The spice trade was mostly controlled by the Ancient Egyptians, Arabs and Indians but now is loved and used by everyone around the world. The Spice trade was controlled by the Arabs for over 5000 years.

There are so many different spices in the world and so many ways to prepare and cook with them and that’s where this little chapter begins…

CHOOSING SPICES:

When choosing and buying spices it is best to select the whole seeds or berries, the whole bark not ground, these will last and keep their flavor for longer. You can grind them at a later stage if you want or cooking them whole and remove after.

But when it comes to certain dishes fresh spices are always the best such as fresh ginger and galangal or lemongrass, you will never get the same flavor from the dried or preserved ones.

WHAT IS A SPICE?

Some people don’t realize that spices are just the dried version of certain fruits and plants or seeds. The dried seeds consist of spices such as cumin, coriander, cardamom and mustard. The bark and roots are cassia, cinnamon and ginger and leaves are lime leaves and curry leaves.

Spices are mostly of tropical origin all native to the Orient but some exceptions include vanilla, chilies and allspice, they originate in tropical America and West Indies.

The picture was from http://www.stockfood.com/

FAT FREE MUFFINS

FAT FREE MUFFINS

With everyone being more health conscious these days here is a healthy replacement for snacks, breakfasts and just about anytime your hungry.

Fat free whole wheat muffins are filling and can taste nice if you just spice them correctly and use correct fruit and nuts to keep them healthy.

Whole wheat flour is extremely good for you because it is much less refined as normal cake flour; it’s full of roughage and fibres which is good for the metabolism.

The sugar is replaced by honey which is a natural ingredient form the earth and not refined at all. You need less honey than sugar because of its intensity therefore resulting in a low calorie muffin.

I use fat free milk in the mixture but if you wanted you could substitute it with water.

I use 2 free range eggs and only one of the yolks as they hold the most fat in but the eggs are a healthy source of protein and its good to have at least 3 eggs a week.

When deciding on the fruit or filling to use remember to keep it healthy so use bananas, strawberries – they have the lowest sugar content, raisins – a good source of iron, nuts – unsalted, green apples – with the skin on.

Because the mixture is rather plain and in order for it to taste good and not just another plain diet food item I spice it up with cinnamon or infuse the milk with cardamom, you could add vanilla beans, just make sure that it tastes good while still being fat free and healthy.

Here are a number of combinations I have tried:

Apple, raisin and cinnamon

Banana, linseeds and cinnamon

Strawberry and cardamom

Almond and espresso

Mango and vanilla

Here is a simple recipe to follow, just add whatever filling you would like.

RECIPE:

Whole wheat muffins with a chosen flavor

Makes 12

Ingredients:

90ml honey

2 eggs, but only one yolk

1 cup of whatever fruit you want

120ml fat free milk

15ml cinnamon – or a spice of your choice

200g whole wheat flour – you might need a little more

5ml baking powder

5ml bicarb

Method:

·         In a bowl combine the honey, eggs, fruit, milk and spice, whisk together then add the dry ingredients.

·         Combine well but don’t over mix.

·         Spray and cook the tins, fill with the mixture and if you want you can place a fruit on top just before baking.

·         Bake for 20 minutes at 180’C or until cooked.