Kitchen Garden

Globe artichokes with lemon vinaigrette

Posted on November 21, 2012 by melhm

Artichokes are such a prehistoric-looking plant, with huge leaves and forbidding-looking flower buds… but they are truly delicious once you know what to do with them!

ourkitchengarden.net

Fresh from the garden: artichokes, lemon, thyme, lemon thyme
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Stainless steel stockpot & lid
  • Measuring tablespoon
  • Mortar & pestle
  • Measuring 1/3 cup
  • Lemon juicer
  • Balloon whisk
  • Teaspoon
  • Chopping board & knife
  • Tongs & colander
  • Soup plates to serve
 Ingredients:

  • 4 globe artichokes
  • A couple of sprigs of thyme or lemon thyme
  • 1 garlic clove
  • 1 lemon
  • 1/3 cup extra-virgin olive oil
  • Cooking salt
  • Flaked salt & black pepper

 

What to do:

  • Fill the stockpot with water & set to boil on high heat.
  • One by one, hold each artichoke on the edge of the counter with the stem overhanging, and quickly snap it off the head. Pull the straggly & older leaves off and check that the artichoke will sit up straight, trimming the base if needed.
  • Add a tablespoon of cooking salt to the water when boiling and add the artichokes. Wash your hands to remove the bitterness!
  • Cook for about 10 minutes (a little longer for the big ones) and then check the base with a skewer to see if tender. Remove when done using the tongs and drain upside-down in the colander.
  • Meanwhile, peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste. Juice the lemon and add the juice to the mortar (without pips) then stir the lot with the teaspoon and scrape it into the large bowl. Stir in the oil and grind some pepper, then whisk the dressing lightly.
  • Wash, dry and pick the thyme leaves and then add to the vinaigrette.
  • Place each artichoke in the centre of each soup plate and drizzle the vinaigrette over the top.To eat, pull each leaf away from the artichoke and dab in the vinaigrette. Scrape the bottom part between your teeth, and then discard the leaf. Once you near the middle and the super-tender leaves, you can remove them in a clump to expose the ‘choke’ – scrape this off carefully with a teaspoon and discard to reveal the best of all – the heart, soaked in all the left-over juices! Yum yum. 

Notes: What sort of plant is this? How else could you eat it? Why don’t you eat the choke? What makes your hands bitter? What else can be made from artichokes?

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Kitchen News – 8th November 2012

Posted on November 21, 2012 by melhm

ourkitchengarden.net

Week 5 already and the fete and the launch are behind us – what a huge few weeks they were! First up: the fete! We had a successful day at the SAKGP stall selling the beautiful new book alongside hand-crafted chutneys, pickles and bouillons with blood orange marmalade and chilli jam too*! Thanks to Emma & Grace for their work (and skills in packing away the canopy…!)

Next: the book launch! We had around 75 children and 27 adults contributing their time and skills to the relentless roster of prepping, cooking, serving and shepherding – the atmosphere in the cottage was akin to a harmonious 5-star hotel kitchen (with chefs of a diminutive stature) and helpers up to their eyeballs in instructions… I need to say another MASSIVE thanks to all the helpers, and especially to Rosa and Phillip who gave not only bricks and mortar but also time and sweat in the midday sun to contribute to our success! All our VIP guests & press loved everything and the day was fantastic.

ourkitchengarden.net

Ok, this week’s menu: the big hit is the return of our globe artichokes with lemon vinaigrette; also starring is soft polenta with broad beans and spring onions; a salad of wild rocket, fennel and green lentils; curly endive, silverbeet and parsley soup; and a quick-flipped fine herb omelette. Superyummy – the feathered girls are getting nary a look in!

Recipes will be up here anon!

*The Bondi Makers and Growers market starts at our school next Saturday 17th November –come along and see me there: I’ll be there sizzling organic, preservative-free sausages and selling more jars of chilli jam! Nom nom. See you there!

ourkitchengarden.net

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‘A Year In The Kitchen Garden’ book launch October 2012

Posted on November 20, 2012 by melhm

ourkitchengarden.netHooray – our beautiful book ‘A Year In The Kitchen Garden‘ has arrived! After much, much work, blood, sweat and tears, Emma & Grace – parents at the school – proudly delivered their bouncing baby: ‘A Year In The Kitchen Garden’… a thick and tactile beauty chock full of wonderful photos of our kitchen garden, delicious recipes gleaned from prominent chefs and the school community (some with great illustrations from the children!) and also our day-to-day recipes prepared in the cottage… The most amazing parts of the book detail the process of setting up the program from scratch – what the parents did with the blank canvas of the school playground and how they transformed the cottage, organised the grants and motivated the workers. The story is truly inspirational & a must-have for any schools trying to start the program on their own – as well as being a great Chrissie gift for anyone remotely interested in food! Well done ladies!

ourkitchengarden.net

So I was greatly honoured to be asked to organise the book launch – Wednesday 31st October, a sit-down lunch for about 30 people. I had about a month to organise the roster and menu –  notwithstanding preparing and bottling for the school fete held the weekend before – and eventually ended up galvanising 76 children and 27 adult helpers into action over 2 days of prepping, chopping, stirring, cooking, labelling, starting, finishing and serving! It was a massive job and results were gratifying.

ourkitchengarden.net

We also had the benefit of our new pizza oven in action too – Phillip and his mama Rosa came to help stoke the wood fire all morning and prepare bread for the lunch as well as cook our asparagus, the crispy kale, the grissini and the two different sorts of pizza…!

ourkitchengarden.net

The day was a fabulous success, the children were absolutely wonderful in everything that they did, and were especially efficient and gracious waiters, and the VIP guests that attended (Kylie Kwong & Janni Kyritsis among the stars) were all suitably blown away by the professionalism!

ourkitchengarden.net

The food was so delicious, we made heaps and it all got eaten!

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And the children helped set the tables, and Elliot decorated the menus for each place setting…

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So here below, some more photos and links. Salute!

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ourkitchengarden.net

ourkitchengarden.net

The Sydney Morning Herald article on the launch, with a great photo!
http://www.smh.com.au/national/the-diary/salad-days-for-greenfingered-schoolies-20121031-28k8u.html

And also see our Bondi kids in action on Channel 9’s Today show:
http://today.ninemsn.com.au/videoindex.aspx

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Lavender honey cakes

Posted on November 5, 2012 by melhm

These little cakes are so delicious (and veeeeery buttery…) and a fun way of using the aromatic little flowers! Take a moment to smell the lavender sugar…

ourkitchengarden.net

Fresh from the garden: lavender, eggs
Recipe source: adapted from our book, A Year in the Kitchen Garden
Makes: 12 cupcakes

Equipment:

  • 12 hole cupcake tin
  • Paper cupcake cases
  • Stick blender & cup & bowl
  • Large metal spoon
  • Stand mixer
  • Whisk, sifter, tongs
  • Scales
  • Chopping board & knife
  • Bowls – large, med, small
  • Measuring – cup, ½ cup, ¼ cup
  • Wire rack
  • Skewer
  • Serving plates
 Ingredients:

  • 2 fresh stalks of lavender flowers plus extra to garnish
  • ½ cup caster sugar
  • 250g unsalted butter, at room temperature
  • ¼ cup honey
  • 3 eggs
  • 1½ cups self raising flour
  • ¾ cup buttermilk or plain yoghurt

TO FINISH:

  • 1 tablespoon icing sugar
  • Lavender flowers
  • Thick cream if desired

What to do:

  • Preheat the oven to 180°C.
  • Grease the cupcake moulds with a little butter or simply drop a paper case in if you have them.
  • Snip the lavender flowers from the stalks. Wash and carefully dry the flowers. Measure the sugar into the bowl of the stick blender, add 2 of the lavender flowers and blend together. Transfer the mixture to the stand mixer.
  • Beat the lavender sugar, butter and honey in the stand mixer until light and creamy. Add eggs, one at a time, beating well after each addition. (The mixture might look a little curdled at this point but no matter!)
  • Measure the flour and then pour into the sifter. Sift the flour into the mixture. Using a large metal spoon, gently fold the flour and buttermilk or yoghurt into mixture.
  • Spoon into prepared baking pan and smooth top. Bake for 20 minutes until a skewer inserted comes out clean.
  • Stand for 5 minutes before turning cake out onto a wire rack.
  • When cool, divide among serving plates. Measure out the icing sugar into the sifter and dust the cakes, sprinkling on the extra flowers too.
  • Serve each plate of cakes with a little bowl of thick cream if you want.

Notes:What else can you make with lavender? What is buttermilk? Why do we gently fold the flour and buttermilk in to the batter?

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Cornersmith’s winter bouillon

Posted on November 5, 2012 by melhm

This recipe is a ‘sister recipe’ to the Cornersmith Salad. The aim of this recipe is to use up the excess vegetable parts – carrot tops, fennel tops, spinach stems, parsley stems etc. The recipe can be varied with the seasons by adding what you have on hand.

ourkitchengarden.net

Fresh from the garden: leeks, fennel, carrots, parsley, mint, coriander, onions
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville
Makes: about 20 medium to large jars

Equipment:

  • Jars and lids
  • Large oven tray
  • Paper towel
  • Scales
  • Chopping boards& knives
  • Large bowls
  • Wooden spoons
  • Food processor
  • Funnel
 Ingredients:

  • 1kg brown onion
  • 1kg leeks
  • 1kg fennel, including tops
  • 1kg Dutch carrots
  • 1kg celery
  • Carrot tops
  • 4 bunches parsley
  • 2 bunches mint
  • 2 bunches coriander
  • 200 sundried tomatoes
  • 2 heads garlic
  • 1kg fine cooking salt

What to do:

  • Preheat the oven to 140C.
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • Wash (and scrub if needed) all the vegetables and herbs. Peel the onion & garlic, and carrots if needed.
  • Using the large knife, chop all ingredients into medium sized chunks.
  • In a large bowl, mix the ingredients thoroughly with the salt so it is mixed in evenly.
  • In batches if necessary, add the ingredients to the food processor.
  • Process into a thick paste.
  • Put the funnel into the top of the sterilized jars.
  • Fill the jars and seal tightly.

Notes:This is used as a replacement to stock: one or two teaspoons dissolved in 500ml boiling water. It can be added to stews and soups or any meals that need a boost of flavour.

Bouillon will last for 6 months unopened and stored in a cool dark place. Once opened,it will last for 3 months in the fridge.

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Crispy asparagus with herby lemon aioli

Posted on November 5, 2012 by melhm

Crunchy? Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for spring!

ourkitchengarden.net

Fresh from the garden: asparagus, lemon, eggs, herbs
Recipe source: adapted by Melissa from simplycratch.com
Serves: 6 or 24 tastes

Equipment:

  • Baking sheet, baking paper
  • Chopping board & knife
  • Grater &microplane zester
  • Bowls – large, med, small
  • Whisk, sifter, tongs
  • Measuring – jug, ½ cup, ¼ cup
  • Citrus juicer
  • Scales
  • Salad spinner
  • Stick blender & cup
  • Garlic press
  • Serving plates
 Ingredients:

FOR THE ASPARAGUS:

  • 1 large bunch of asparagus
  • 2 eggs
  • 3/4 cup panko breadcrumbs
  • 1/4 cup plain flour
  • 30g parmesan
  • Flaked salt & black pepper

FOR THE AIOLI:

  • A small handful garden herbs
  • 1 whole egg
  • 2 egg yolks (left over from the asparagus)
  • 1 teaspoon Dijon mustard
  • 1 juicy lemon
  • 1 cup rice bran oil
  • 2 garlic cloves
  • Flaked salt & black pepper

What to do:

FOR THE ASPARAGUS:

  • For the asparagus:
  • Preheat oven to 220C. Line a baking sheet with baking paper.
  • Wash the asparagus and trim the woody ends into the compost. Slice the asparagus in half to make short stubs.
  • Finely grate the parmesan to yield about ¼ cup.
  • Separate the egg whites from the yolks into a medium bowl and gently whisk. (Reserve the yolks for the aioli).
  • In alarge bowl add the panko, sift the flour, the grated parmesan, a pinch of salt and pepper and stir.
  • Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko mixture to coat. Place on the prepared baking sheet and repeat with all the asparagus.
  • Pop into the preheated oven and bake for 15-20 minutes turning the asparagus half way through, and continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.

FOR THE AIOLI:

  • Zest the lemon and then cut it in half and juice the halves. You will need 50ml lemon juice in total.
  • Smash the garlic cloves, peel them and squeeze them through the garlic press.
  • Wash the herbs, spin them dry, strip them and finely chop.
  • Into the stick blender cup add the whole egg, the egg yolks, the mustard and only 20ml lemon juice. Whizz together until all is combined.
  • Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing(this takes a few minutes so don’t rush it).
  • To make this mayo into an aioli, slowly add in the remaining 30ml lemon juice, the zest, the pressed garlic, the chopped herbs and a good sprinkle of salt and pepper. Blend until smooth.
  • (For the best tasting mayo at home, store in an air-tight glass jar and refrigerate overnight.)

TO FINISH THE DISH:

  • Divide the asparagus among your serving plates, then drizzle a little pool of aioli onto each.
  • To eat: pick up an asparagus spear with your fingers, scoop up some aioli and eat!
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Cornersmith’s pickled beetroot

Posted on October 30, 2012 by melhm

We pickled our own beetroot last week for the HalloweenFete… As long as your jars & lids are scrupulously clean and sterilised, the beautiful jars should last for ages! Not that our fete jars did however…

ourkitchengarden.net

Fresh from the garden: beetroot
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville

Equipment:

  • Chopping boards and knives
  • Potato peelers
  • Food processor with vegetable blade attachment
  • Paper towel
  • Oven mitts
  • Large saucepan & wide pan
  • Tongs
  • Scales
  • Wooden spoon
  • Measures – cup, 1/4 cup, tablespoon
  • Glass jug for pouring
  • Jars and lids
  • Labels
 Ingredients:

  • 3kg+ medium size beetroot
  • 1 litre white wine vinegar
  • 1 litre water
  • 1¾ cups raw sugar
  • ¼ cup salt
  • 2 tablespoons peppercorns
  • 2 tablespoons dried dill

 What to do:

  • Preheat the oven to 140C.
  • Wash the beets.  Trim off the leaves for another use.  Weigh the beetroot – you’ll need about 3kg. Peel the beets and add peels to compost.
  • Very thinly slice the beets using the blade attachment on the food processor.  (You could also use a large knife or a mandolin.)
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • In a saucepan put vinegar, salt, water, sugar, peppercorns and dill. Gently heat until sugar is dissolved and then slowly bring to the boil.
  • Slide the tray of jars out of the oven and then carefully using tongs& an oven mitt, pack the sliced beets in.
  • Ladle the hot syrup into a glass jug and then pour over to cover beetroots. Leave a 5mm space at the top.
  • Seal immediately and leave to cool. Label when cool.
  • Leave to mature for at least a week.  The jars should be kept in a cool, dark place and will last at least 6 months if not a year!
  • Refrigerate after opening and eat within a month.

Notes:What other vegetables could we pickle? What other preserves could we make? Why do we sterilize the jars?

ourkitchengarden.net

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Wild rocket, broad bean, radish & Reggiano salad

Posted on October 30, 2012 by melhm

This salad is a beautiful celebration of Spring, with lots of lovely contrasting textures and flavours.

ourkitchengarden.net

Fresh from the garden: wild rocket, lettuces, broad beans, radishes, marjoram, edible flowers
Recipe source: Melissa, kitchen specialist Bondi PS

Equipment:

  • Saucepan & lid
  • Bowls – 2 large, 2 med, 1 small
  • Colander
  • 2 salad spinners
  • Paper towel
  • Mandoline
  • Potato peeler
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Plates or bowls to serve
 Ingredients:

  • 2 large handfuls of wild rocket
  • A handful lettuce leaves
  • 500g broad beans in pod
  • 4 radishes
  • 2 sprigs marjoram
  • 50g parmigiano-reggiano
  • 1 tablespoon red wine vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper
  • Wild rocket or nasturtium flowers

What to do:

  • Fill the saucepan with water & set to boil on high heat.
  • Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Wash the rocket & lettuces really well and spin dry in sections, reserving in a large clean, dry bowl. Wash & dry the marjoram sprigs, picking the leaves and leaving whole.
  • Using the potato peeler, shave off thin slices of parmesan into the small bowl.
  • Scrub the radishes clean, wipe dry and using the mandoline or a peeler, carefully slice into thin discs.
  • For the dressing, measure the olive oil, red wine vinegar and honey and pour them into the jar. Add a sprinkle of salt and pepper, and then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the large lettuce and rocket bowl and gently turn the leaves with your fingers.
  • Place the leaves in the serving bowls, scatter the broad beans and radish slices and then sprinkle over the marjoram leaves and parmesan shavings.
  • Finish by carefully placing the wild rocket flowers on top of the bowls of salad. Serve immediately!

Notes: Where does parmigiano-reggiano come from? Why do we use honey vinaigrette here instead of the lemony dressing? What do the wild rocket flowers taste like?

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Bruschetta with broad bean and parmesan mash

Posted on October 30, 2012 by melhm

Broad beans are our veggie equivalent of blood oranges… Super-seasonal and only available at this time of year, so we just have to jump at the chance! We just love them and eat as many of them, and in as many ways as possible, in springtime!

ourkitchengarden.net

Fresh from the garden:broad beans, rocket, garlic, lemon thyme
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:

  • Saucepan& lid
  • Bowls – big, med, small
  • Microplane zester & citrus juicer
  • Chopping board& bread knife
  • Measures – tablespoon
  • Scales
  • Grill trays
  • Colander
  • Mortar & pestle
  • Butter knife
  • Serving plates
 Ingredients:

  • 1kg broad beans
  • Great sourdough bread (like Iggy’s)
  • 50g parmesan
  • 3 tablespoons E-V olive oil
  • A lemon
  • Cooking salt
  • Flaked salt & black pepper
  • 2 garlic cloves
  • 5 sprigs thyme

What to do:

  • Fill the saucepan with water & set to boil with the lid on. Heat the grill.
  • Slice the bread thickly and place on grill trays, ready for grilling.
  • Pod the broad beans into the medium bowl and put the outer shells into the compost.
  • Zest the lemon and then cut it in half and juice one half only.
  • Wash and dry the thyme and pick from stems, and finely chop.
  • Grate the cheese into the small bowl.
  • When the water is boiling, drop all the broad beans in with a teaspoon of cooking salt. Put the lid back on to bring back to the boil quickly, and boil for 2 minutes. Fill the big bowl with cold water.
  • After 2 minutes, drain the broad beans into the colander & then immediately refresh in the bowl of cold water. Drain again & wipe the big bowl dry.
  • Double-pod the broad beans into the big bowl, discarding the outer skin into the compost.
  • Pound the broad beans with the pestle in the mortar with the olive oil & a pinch of salt (you may have to do this in 2 batches) until smooth – a few beanie lumps are fine!
  • Into the broad bean mixture stir the lemon zest and juice bit by bit, tasting as you go – and then the grated pecorino and herbs with a grind of pepper. Taste again for seasoning.
  • Slide the bread into the oven to grill & lightly toast, turning when needed & watching to make sure it doesn’t burn.
  • When ready bring toast out from the grill. Cut the end off the garlic cloves and rub each cut-side down on the toast a few times.
  • Spread a little broad bean paste onto each slice of toast (cut in half if large) & arrange onto serving plates with a good grind of pepper.

Notes: What does ‘double-pod’ mean? Why do we do this to the broad beans? What other name are broad beans known by?

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Kitchen News – 25th October 2012

Posted on October 25, 2012 by melhm

We’re here! Term 4 and there’s much excitement brewing…

First up: the Halloween Fete! We’ve been jamming, pickling, bottling and canning our wares: some of our classes have been marvellously helping to add to our sale bounty for Sunday so come along to our stand for all your preserved needs! We’ll also have some award-winning tomato chilli jam and blood orange marmalade for sale so get in quick!

This Sunday, 28th October 10am to 3pm at Bondi Public School, 5 Wellington St Bondi.

Next: the official book launch – representatives from all classes will be helping prep and cook for our prestigious guests at Wednesday’s lunch – and we’re even cooking a course (or 3) in the pizza oven! Watch this space for news and photos of this auspicious event…

ourkitchengarden.net

And Christmas – well that’s a whole other kettle of fish so we’ll worry about that when the time comes!

Anyway, to business – it’s the Celebration of the Broad bean this week in the cottage, with 20kg+ harvested so far! So we’re going all out with bruschetta with broad bean and parmesan ‘mash’ and a salad of wild rocket, broad bean, radish & parmesan, honey dressing. We’ve been crunching our way too through crispy asparagus with lemon & herb aioli, and bottling Cornersmith’s recipes of pickled beetroot and also their Winter bouillon as mentioned above… and trialling for next week’s launch: Lavender honey cakes, which as you can imagine have been a total disaster popularity-wise…

All recipes will be up here by the weekend! Have a great week and we hope to see you on Sunday!

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