Posts Tagged With: children

Bush tucker: Lemon myrtle tea

Posted on August 5, 2014 by melhm

We make all sorts of herbal tea variations in the cottage, using aromatic lemongrass, lemon balm, lemon verbena, mint, lemon thyme, chamomile, citrus rind and ginger as well as this foraged lemon myrtle… The tea is easy to make and lovely chilled from the fridge overnight too, once the tea has brewed just remove the leaves so that it doesn’t stew.

ourkitchengarden.net

Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Makes: 2 to 3 litres

Equipment:

  • Stockpot
  • Tea glasses or jugs
 Ingredients:

  • A bunch of lemon myrtle leaves
  • 2 or 3 litres water

What to do:

  • Fill the stockpot with water and set it on high to boil with the lid on.
  • Rinse the bunch of leaves well in cold water and shake dry. Remove the leaves from the branch, discarding the branch.
  • Once the water is boiling, turn the pot off and carefully drop the herbs in.
  • Let the tea steep for several minutes and serve, ladling the tea carefully into each glass or jug.

Notes: What else is herbal tea know as? What other herbs or spices could you use? What does aromatic mean?

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Bush tucker: Lemon myrtle shortbread

Posted on August 5, 2014 by melhm

Lemon myrtle leaves are wonderful to use steeped in liquid – in oil, water, milk or stock – as the flavour permeates so well. This recipe uses lemon myrtle leaves that were dried in a dehydrator and then blended with sugar and used for the intense flavour.

 ourkitchengarden.net

Foraged bush tucker food: lemon myrtle leaves
Recipe source: adapted from Jill Dupleix’s recipe for Anytime Shortbread in ‘Simple Food’
Makes: about 30 biscuits

Equipment:

  • Baking trays
  • Baking paper
  • Stick blender with bowl attachment
  • Sieve
  • Scales
  • Mixing bowls
  • Food processor
  • Sieve
  • Chopping board and knife
  • Cling film
  • Rolling pins
  • Biscuit cutters
  • Serving plates
 Ingredients:

  • 2 large or 3 small dried lemon myrtle leaves
  • 50g caster sugar
  • 300g unsalted butter, soft
  • 100g icing sugar
  • Pinch of sea salt
  • 300g plain flour
  • 150g rice flour or cornflour

 

What to do:

  • Heat the oven to 150C. Line the baking trays with baking paper.
  • Tear up the lemon myrtle leaves into the stick blender bowl attachment with the caster sugar and blitz until the leaves are tiny specks. Then pour out the contents into the sieve set over a medium bowl and shake the sugar through. Discard the bits of leaf.
  • Combine the butter, icing sugar and sea salt in the bigger food processor and whiz until smooth.
  • Sift together the flour and rice flour into a medium bowl, then add it to the processor with the blended caster sugar – pulsing off and on, scraping down the sides from time to time, until the mixture gathers into a ball. Knead for a minute or two with your hands until smooth, then cut into two, wrap in cling film and refrigerate for 30 minutes. Tidy & wipe down your workspace.
  • Turn out onto a floured surface and pat or lightly roll out the dough until it is 1cm Cut into shapes with the biscuit cutters. Reshape the scraps and cut more shapes. Place on a baking tray and prick with a fork.
  • Bake on the middle shelf of the oven for 10 minutes, then turn the tray around and bake for another 5 to 10 minutes until touched with colour. Leave to cool on the tray.
  • Divide among serving plates and gobble up!

Notes: This shortbread can be stored in an airtight container for up to 2 weeks.

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Bush tucker: Pizza bianca with Warrigal greens, kale and dolcelatte

Posted on August 5, 2014 by melhm

Warrigal greens are high in oxalic acid – and poisonous raw in large quantities – so need to be properly cooked first before eating. We blanch our leaves first in boiling water for a few minutes and then refresh before draining, and then using.

ourkitchengarden.net

Foraged bush tucker food: Warrigal greens
Recipe source: adapted from a recipe by Bill Granger in Sunday Life Magazine
Makes: 2 large pizzas

ourkitchengarden.net

Equipment:

  • Stand mixer, bowl and dough hook
  • Measures: cup, ½ cup, tablespoon, teaspoon, ½ teaspoon
  • Plastic wrap
  • Bowls – 2 medium, 2 small
  • Stockpot
  • Chopping boards and knives
  • Frying pan
  • Wooden spoon
  • 2 large oven trays
  • Rolling pins
  • Pastry brush
  • Metal spoons
  • Tongs
  • Wide egg lifter
  • Large wooden board
  • Pizza cutters
  • Serving plates
 Ingredients:

For the pizza base:

  • 4 cups strong white bread flour plus extra for kneading
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the pizza topping:

  • 4 tablespoons olive oil, plus extra for drizzling
  • 4 garlic cloves
  • A large handfulWarrigal greens
  • 4 large stalks of kale
  • A knob of butter
  • ½ teaspoon chilli flakes
  • 100g crème fraîche
  • 100g dolcelatte or other mild blue cheese
  • 2 handfuls of rocket

What to do:

For the pizza base, in advance:

  • Put the flour, yeast, sugar and salt into the bowl of the stand mixer and stir to combine. Make a well in the centre and pour in 1½ cups of tepid water. Turn mixer on and knead for 10 minutes until smooth and elastic.
  • Turn out onto your work surface and knead by hand for another minute or so, then place in a lightly oiled bowl and cover with plastic wrap. Leave for an hour until doubled in size.

To make the topping:

  • Half fill the stockpot with water and set to boil. Wash and shake the Warrigal greens dry, then when the water is boiling, add the greens and blanch for 3 minutes. Drain and refresh in a big bowl of cold water, then drain again.
  • Wash the kale then slice the leaves from the stalks, and chop into ribbons. Peel and thinly slice the garlic.
  • Heat the olive oil in the frying pan & gently cook the garlicand sizzle for a minute until fragrant. Add the kale ribbons and toss to coat in the oil. Pour in a cup of hot water and a teaspoon of bouillon and cook the kale gently until most of the liquid has evaporated and the leaves have wilted. Add in the Warrigal greens and toss to coat in the oil for one minute.
  • Toss in the butter and chilli flakes and shake the pan to coat the leaves. Set aside.
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Assembling the pizza:

  • Preheat the oven to 200C.
  • Brush the baking trays all over with a little olive oil.
  • With the dough still in the bowl, punch any air out, then divide into two and roll them out on a lightly floured surface. Transfer to the greased trays, pressing and pushing the dough into the corners using the palm of your hands.
  • Measure out the crème fraîche and dolcelatte.
  • Spoon the crème fraîcheover the pizza bases, then top with the Warrigal greens mix and chunks of dolcelatte.
  • Wash the rocket in a few changes of cold water and then spin it dry. Chop any large leaves into smaller ribbons. Reserve until the pizzas are cooked.

Baking the pizza:

  • Drizzle generously with olive oil and bake for 15-20 minutes until cooked through.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the trays onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzasare done, transfer them to the large wooden board using the wide egg lifter.
  • Cut the pizzas crossways into small squares, and divide onto serving plates.
  • Sprinkle with rocket leaves and serve.
  • Yum!

Notes:What are Warrigal greens like and where do they grow? What is crème fraîche? What is dolcelatte and what does its name mean?

ourkitchengarden.net

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Bush tucker: Pigface and mushroom omelettes

Posted on August 5, 2014 by melhm

Pigface is also called karkalla or bush bananas & grows everywhere along the Eastern seaboard. Have a look next time you’re down at the beach!

ourkitchengarden.net

Foraged bush tucker food: pigface/ karkalla
Recipe source: Melissa
Makes: 4 omelettes

Equipment:

  • Paper towel
  • Chopping boards and knives
  • 1 large, 1 medium & 4 small mixing bowls
  • Garlic press
  • Colander
  • Fork, butter knife
  • A large wok
  • A non-stick frying pan
  • Wooden spoon with straight end
  • Egg slice
  • Serving plates
 Ingredients:

  • A large handful of mushrooms
  • A clove of garlic
  • A large handful pigface
  • 8 eggs
  • Flaked salt & black pepper
  • 50g butter
  • Olive oil

What to do:

  • Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in a large bowl.
  • Peel the garlic clove and squeeze through the garlic press into the mushrooms.
  • Wash the pigface in a large bowl of cold water and drain. Pick through and discard any damaged ends and reserve the rest. Chop any large pieces into smaller slices.
  • Break 2 of the eggs at a time into each small bowl, season with salt and pepper and whisk lightly with a fork.
  • Heat a small knob of butter and a tablespoon of olive oil in the wok over medium heat until foaming. Add in the mushrooms and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté for 2 minutes until slippery.
  • Add the pigface to the wok and toss for another minute.
  • Add another small knob of butter to the frying pan and then when foaming, pour in one of the bowls of whisked egg mixture and gently tilt the pan to distribute. Cook for 20 seconds or so on a low heat, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • The omelette is cooked when the base is set, but is still slightly runny in the middle.
  • Slide a quarter of the mushroom and pigface onto one half of one omelette, fold the other half over with the egg slice to form a half-moon and slice out on to one of the serving plates.
  • Repeat with the remaining omelettes and the rest of the mushroom mixture, and serve!

Notes: What does pigface look like and where does it grow?

ourkitchengarden.net

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Bush tucker: Broccolini and lemon myrtle risotto

Posted on August 5, 2014 by melhm

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Serve just before eating while it’s still soupy.

ourkitchengarden.net

Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Serves: 6 or 24 tastes

 

Equipment:

  • Saucepan
  • Measures: scales, jug, cup, ¼ cup, tablespoon
  • Salad spinner
  • Garlic press
  • Mixing bowls
  • Chopping boards & knives
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a straight end
  • Heavy based stockpot
  • 4 soup plates or bowls to serve

 

 

 Ingredients:

  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • 1 brown onion
  • 3 fresh lemon myrtle leaves
  • A small handful marjoram
  • 3 garlic cloves
  • 1 handful broccolini & leaves
  • 3 tablespoons extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Pour the water and bouillon into a saucepan, and bring it to a boil. When boiling, turn down to bare simmer and add the lemon myrtle leaves.
  • Peel and finely chop the onion. Squeeze the garlic cloves through the press into a small bowl.
  • Wash the broccolini & shake dry. Chop the stems into ½ cm pieces and add stems to the stock, reserving the florets. Wash the leaves, strip from the stalks and finely slice the leaves.
  • Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and cook gently for about three minutes until translucent but not brown. Add the garlic and cook gently for another few seconds.
  • Stir in the rice until the grains separate and begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
  • After about 10 minutes, add the broccoli florets & sliced leaves to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes all up, it is done.
  • Meanwhile, weigh and cut the parmesan & grate it. Wash and spin dry the marjoram, strip and discard the stems.
  • Add the last ladleful of stock and the rest of the broccolini in to the rice. Stir in the marjoram and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy and lose.
  • Serve into the bowls and eat right away!

Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What do lemon myrtle leaves smell like?

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Bush tucker: Barilla bower spinach and sweetcorn soup

Posted on August 5, 2014 by melhm

This is a wonderful soup, full of gingery goodness! We were lucky enough to get some fresh organic turmeric that added quite a savoury aspect to the soup, and stained everything bright yellow, including fingers!

ourkitchengarden.net

Foraged bush tucker food: Barilla bower spinach
Recipe source: adapted from a Javanese recipe on riverford.co.uk
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards & knives
  • Peelers
  • Garlic press
  • Microplane
  • Mixing bowls
  • Colander
  • Stockpot
  • Measures: jug, tablespoon, teaspoon
  • Serving bowls
 Ingredients:

  • 1.5 litres water
  • 1.5 tablespoons bouillon
  • 2 onions
  • 4 cloves garlic
  • 2cm piece of galangal
  • 2cm piece of ginger
  • 2 fresh corn cobs
  • 2 large handfuls Barilla spinach
  • 1cm piece of fresh turmeric
  • Rice Bran oil
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • Flaked salt & pepper

What to do:

  • Fill the kettle and set it to boil. Peel and finely chop the onions. Peel and mince the garlic.
  • Peel the galangal, turmeric and ginger and carefully grate using the microplane.
  • Peel the silks from the corn cobs and wash the cobs. Cut in half across the middle and then, keeping the flat side on the chopping board, carefully slice off the kernels with a small sharp knife.
  • Wash the Barilla spinach in a big bowl and several changes of cold water, drain in the colander then roughly chop.
  • Drizzle roughly 2 tablespoons of oil into the stockpot and heat on medium. Fry off the onion gently for 3 minutes, stirring, then add the garlic, ginger and turmeric and cook for 30 seconds.
  • Add the hot water and bouillon, turmeric, bay leaf and brown sugar and simmer for 5 minutes, covered.
  • Add the corn and simmer for 5 minutes, partially covered, until the corn is tender.
  • Add the spinach and taste to check if you need any more seasoning.
  • Ladle into bowls and serve.

Notes: What is Barilla bower spinach like and where does it grow? What is turmeric and what does it look like?

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Kitchen news – 12th June 2014

Posted on June 16, 2014 by melhm

ourkitchengarden.net

Hooray for winter! Enough of this dilly-dallying around with 25 degree days and sea water as warm as a bath… it’s time for jackets and scarves & slow-cooked meaty stuff at home*! Finally the cool weather veggies are having the opportunity to grow and we can get excited about a new season of cooking…

ourkitchengarden.net

So, the first recipes up are new ones for us. We’ve been playing with ready-bought puff pastry in the Turnip tops & silverbeet, herb and ricotta tart – sure to be repeated again with different arrays of leafy veg – and then Risi e bisi, the Venetian take on a soupy risotto, using 3 types of peas… Also we’ve been explaining the importance of delicate leaf handling with our Green salad of baby rocket, spinach, lettuces and pea shoots and a beautiful apple cider vinegar and honey dressing… and we reinvigorated Yotam’s hummus – always a winner – with hand-rolled Rosemary and thyme grissini to mop it all up. And washed down with a curative cup of steaming Lemongrass and lemon balm (also known as Melissa Officinalis he he) tisane, or herbal tea… Wonderful!

ourkitchengarden.net

One more week of usual classes (looking forward to seeing you finally Mr Forbes and 4F!) and then we’re bringing the Year 1 kidlets in for a play… So see you next term – unless I see you in Vacation Care Cooking first!

Cheers, Melissa x

* Feather and Bone Sunday Night Lamb Shoulder Braise

Brown seasoned shoulder, set aside. Caramelise 2 chopped leeks, half a dozen peeled brown shallots and a head of garlic, peeled, in a heavy-based pot, then bung in browned lamb shoulder (on the bone) meat-side down along with 6 anchovies, a handful of thyme sprigs, some chopped rosemary and a spot of mustard and tomato paste. Add about 2 cups chook stock & same of white wine to come ¾ way up the meat. Cook at 150C for three or four hours. Stir in cooked peas right at the end. Serve with mash or gnocchi!

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Lemongrass and lemon balm tisane

Posted on June 16, 2014 by melhm

Alice says: ‘A tisane is a fresh tea, an infusion of fragrant herbs, or flowers or spices, in boiling water. It is a soothing a refreshing finish to a meal, is complementary to most desserts, and offers a mild alternative to coffee. Tisane can be made from such flavourings as lemon verbena, mint, lemon thyme, lemon balm, hyssop, chamomile, citrus rind and ginger – alone and in combination. The one I make most is a combination of mint and lemon verbena. It is very beautiful made in a glass teapot so you can see the brilliant green leaves… I like to use small clear tea glasses, as they do in Morocco, so the lovely pale green colour is visible.’

Melissa says, ‘this is my tea! The botanical name for lemon balm is Melissa Officinalis – Melissa means honeybee in Greek, and so lemon balm was thus named as its white flowers attracted bees.’ Bzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz.

ourkitchengarden.net

Fresh from the garden: lemongrass, lemon balm
Recipe source: inspired by Alice Waters: The Art of Simple Food
Makes: 2 to 3 litres

Equipment:
  • Stockpot
  • Tea glasses

Ingredients:

  • A bunch of lemongrass leaves
  • Several branches of lemon balm
  • 2 or 3 litres water

What to do:

  • Fill the stockpot with water and set it on high to boil with the lid on.
  • If you’re using lemongrass then take care as the leaves are sharp! Grab a bunch and tie together in a loop, then rinse the bunch well and shake dry.
  • Wash the lemon balm in cold water and shale dry. Strip off the leaves & discard the stalks.
  • Once the water is boiling, turn the pot off and carefully drop the herbs in.
  • Let the tisane steep for several minutes and serve, ladling the tea carefully into each glass.

Notes: What else is tisane know as? What other herbs or spices could you use? What are aromatics?

ourkitchengarden.net

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Turnip tops, kale, herbs and ricotta tart

Posted on June 16, 2014 by melhm

Yotam says, “It is possible to use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress, in combination.”

We say, ” This is DELICIOUS!”

ourkitchengarden.net

Fresh from the garden: onion, celery, turnip tops, kale, silverbeet, herbs, lemon
Recipe source: adapted from a recipe by Yotam Ottolenghi
Serves: 6 or 24 tastes

Equipment:
  • Chopping boards and knives
  • Large and smaller frying pans
  • Measures: tablespoon
  • Scales
  • Grater & microplane
  • Mixing bowls
  • Rolling pin
  • Baking paper
  • Large oven tray
  • Pastry brush
  • Fork
  • Serving plates

Ingredients:

  • ½ a small red onion
  • 3 celery stalks
  • 8 large turnip leaves & silverbeet
  • 2 garlic cloves
  • A small branch mint
  • A small bunch of parsley
  • A small branch of sage
  • 2 tablespoons olive oil, plus extra for drizzling
  • 50g pecorino
  • 75g feta
  • 15g pine nuts
  • 1 lemon
  • 350g all-butter puff pastry (we use Careme)
  • 100g ricotta
  • 1 egg
  • Salt and black pepper

What to do:

  • Peel and thinly slice the onion. Wash and thinly slice the celery stalks and leaves. Wash the turnip tops and shake dry then finely chop, discarding any tough stalks. Peel and finely slice the garlic. Wash and spin dry the herbs then pick off the leaves, tearing the mint leaves and finely chopping the parsley and sage.
  • Place a large frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 10 minutes or until the greens are wilted and the celery has softened completely.
  • Meanwhile weigh the pecorino and grate it. Weigh the feta and crumble it. Weigh the pine nuts and lightly dry toast in the smaller frying pan. Wash and wipe the lemon and finely zest using the microplane grater.
  • Remove the greens from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool for a moment.
  • Preheat the oven to 200C.
  • Roll the pastry so it is 5cm bigger than your baking tray on all sides, and then cut the extra off in strips. Place the large pastry sheet on an oven tray lined with baking paper and lay the border strips on top of the edges of the pastry sheet. Spread the filling out on the pastry inside the borders and dot the filling with large chunks of ricotta. Lightly beat the egg, then brush the pastry borders with egg.
  • Bake the tart in the oven for 30 minutes until the pastry is golden and cooked on the base.
  • Remove from the oven and brush with a little olive oil. Divide onto serving plates and serve warm or at room temperature.
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Green salad

Posted on June 16, 2014 by melhm

The title is simple but the ingredients are many and varied! Just take care when washing young delicate leaves so that they don’t get squashed…

ourkitchengarden.net

Fresh from the garden: rocket, lettuces, pea shoots, baby spinach, kale, spring onions, herbs
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Mixing bowls – 3 big, 2 med, 2 small
  • Colanders
  • 2 salad spinners
  • Scissors
  • Paper towel
  • Measuring – 1/4 cup, tablespoon, teaspoon
  • A small jar with lid
  • Bowlsto serve

 

 Ingredients:

  • A few stalks of kale
  • A large handful of rocket
  • A large handful lettuce leaves
  • A large handful pea shoots
  • A large handful baby spinach
  • A small bunch of spring onions
  • Edible flowers
  • A handful baby nasturtium leaves
  • A bunch of aromatic herbs: marjoram, basil, thyme, coriander
  • 1 tablespoon apple cider vinegar
  • A teaspoon of honey
  • 1/4 cup extra-virgin olive oil
  • Flaked salt & black pepper

What to do:

  • Wash the kale and shake dry. Cut the leaves from the stalks and discard the stalks. Roll up the kale leaves into a tube shape and then finely slice into very thin ribbons.
  • Wash all the leaves & pea shoots in several large bowls and many changes of cold water, filling up the bowls with the water and gently swilling the leaves around, draining in the colander and checking each time for any dirt left in the water. Spin dry in handfuls, reserving the leaves in a large clean, dry bowl.
  • Wash and trim the spring onions, discarding any roots and browning layers. Using scissors, snip into tiny discs and add to the bowl of prepared leaves and shoots.
  • Reserve the edible flowers and nasturtium leaves in a small bowl of cold water. When ready to use, drain on a piece of paper towel and use for the garnish.
  • Wash & dry the herb sprigs, leaving small leaves whole and chopping or snipping with scissors any large leaves and the coriander stalks into tiny pieces.
  • For the dressing, measure the olive oil, vinegar and honey and pour them into the jar. Add all the herbs with a sprinkle of salt and pepper, then put the lid on & give the jar a good shake.
  • Drizzle the dressing around the leaves and gently turn the leaves with your fingers so that all the leaves are covered. Lift out and drain the dressed leaves, dividing into serving bowls.
  • Finish by popping the edible flowers and nasturtium leaves on top of the bowls of salad. Serve immediately!

Notes: Why do we have to be so gentle when preparing these leaves and pea shoots? What is vinaigrette? What do the edible flowers taste like?

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