Posts Tagged With: Herbs

Kitchen News – 22nd November 2012

Posted on November 22, 2012 by melhm

Ladies and gentlemen, we’re starting our descent into Christmas. Buckle your seat belts and stow your meal trays, it’s going to be a bumpy ride…! Every year I usually get so excited at this time of year, especially with two young children around, but this year – because the decorations have been up in shopping centres since before Halloween – I don’t get that same thrill of planning, decorating & boiling puddings… I’m hoping that last-few-weeks-itis will soon kick in at school and propel me forward into the land of gaudy baubles and fake long beards…

Meanwhile back at the ranch it’s been business as usual preparing the most yummy spring dishes. I’ve got to say it really is amazing to watch our Bondi children at work over their chopping boards, slicing with precision and peeling, stirring, measuring, weighing, clearing, washing up and working in teams – and especially trying new foods (like the artichokes – what a hit they were!) to the point of licking the bowls! I even had a gorgeous chap from 2B come to me after yesterday’s class to say that he thought the meal & class was ‘superb’. Bless!

ourkitchengarden.net

And here’s what he ate: Hugh’s fish-free Niçoise salad; Alice’s broad bean puree (yep those plants are still going!); Hugh’s garlicky flatbreads; Frank’s oat pancakes with roasted strawberries; and my carrot and fennel soup… yes I admit I’ve been going a bit crazy on Hugh F-W’s Veg Every Day but the latest addition to the household is Yotam’s Jerusalem (thank you Emma & Grace!) so expect some exotica here soon!

ourkitchengarden.net

PS I’m almost up to date with all the recipes, hooray!

PPS the day dawned bright and clear for the first Makers & Growers market last week – it was a quiet soft opening but the produce was fab & atmosphere lovely… come down if you’re up & about early, I’ll be there with my organic sizzle & chilli jams and will also be supporting the school in selling the cookbook, Flourish bags and festive wrapping paper on my stall xx

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Rocket, fennel and lentil salad

Posted on November 21, 2012 by melhm

I love every recipe from this book, there’s so much inspiration! I love it almost as much as our book!

ourkitchengarden.net

From the garden: rocket, fennel, parsley, onion, lemon
Recipe source: Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 4 at home or 20 tastes

Equipment:

  • 1 small saucepan & lid
  • Colander or sieve
  • Chopping board & knife
  • Citrus juicer
  • Jar with lid
  • Bowls – large, med, small
  • Measures – jug, teaspoon
  • Salad spinner
  • Serving bowls
 Ingredients:

  • 125g little green lentils
  • 1 bay leaf
  • ½ small onion
  • A few parsley stalks
  • A large fennel bulb
  • About 75g rocket

For the dressing

  • 2 teaspoons Dijon mustard
  • A lemon
  • 120ml olive oil
  • A pinch of sugar
  • Flaked salt & black pepper

 

 What to do:

  • Put the lentils in the saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
  • Meanwhile, to make the dressing: zest the lemon and then cut in half and juice. Add these and the rest of the dressing ingredients to the jar, put the lid on and shake until emulsified.
  • When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
  • Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb vertically, then slice as thinly as you can, tip to base.
  • Wash and spin dry the rocket, then pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve.

Notes:What does emulsified mean? What other sort of lentils are there? What does fennel smell like?

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Lettuce, silverbeet and parsley soup

Posted on November 21, 2012 by melhm

This is a great way to use up an abundance of spring lettuces – and an especially good way of using up sprouting ones that may be a bit bitter as cooking them softens their flavour as well as texture!

ourkitchengarden.net

Fresh from the garden: lettuce, silverbeet, parsley, potatoes, spring onions, bay
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Chopping board
  • Large knife
  • Salad spinner
  • Potato peelers
  • Bowls – 2 large, 2 medium
  • Garlic press
  • Large stockpot
  • Wooden spoon
  • Handheld mixer
  • Ladle
  • Serving bowls
 Ingredients:

  • 4 spring onions
  • 1kg waxy potatoes
  • 1 big bunch lettuce, such as curly endive or sprouting cos
  • 1 big bunch silverbeet
  • 1 handful parsley
  • 4 cloves garlic
  • 60g unsalted butter
  • 2 bay leaves
  • 1.5 litres water
  • Flaked salt and black pepper

What to do:

  • Wash and trim spring onions, removing & discarding the tough outer layer. Slice into 1cm bits.
  • Wash and scrub potatoes, peel & cut into 2cm cubes.
  • Wash the lettuce leaves & parsley in several changes of water and spin dry. Chop finely.
  • Wash the silverbeet in several changes of water & shake dry. Remove & chop up the stems & the leaves but keep separate.
  • Peel and press garlic cloves.
  • Melt butter in the large stockpot over medium heat and sauté spring onion and garlic for 2 minutes.
  • Add potato and bay leaves and turn so that the potato sweats in the butter. Stir with the wooden spoon.
  • Add the water, bring to a simmer over medium heat then cover and cook gently over low heat for 10 minutes, then add the sliced silverbeet stalks.
  • After 2 minutes check that the potato is tender, then stir in lettuce, parsley and silverbeet leaves, increase heat to medium and simmer for 2 minutes. Remove the bay leaves and turn heat off, adding salt to taste and a good grind of pepper.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
  • Taste for correct seasoning and ladle into bowls to serve.

Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’?

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Soft polenta with broad beans and spring onions

Posted on November 21, 2012 by melhm

This dish makes for a great little lunch! Feel free to shave a little parmesan over too if you want…

ourkitchengarden.net

From the garden: broad beans, onions, spring onions, parsley, lemon, garlic, sweetcorn
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Chopping board & knife
  • Small paring knife
  • Garlic press
  • Scales
  • Bowls – large, med, small
  • 1 heavy-based saucepan& lid
  • 1 small saucepan & lid
  • Colander
  • Measuring jug
  • Wooden spoon
  • Non-stick frying pan & lid
  • Serving bowls
 Ingredients:

  • 1 corn cob
  • 6 garlic cloves
  • 100g coarse polenta
  • 1kg broad beans in shell
  • 1 onion
  • 6 spring onions
  • Extra-virgin olive oil
  • 1 small bunch parsley
  • ½ tablespoon vegetable bouillon
  • 100ml boiling water
  • A lemon
  • Flaked salt and black pepper

What to do:

  • Peel the husks from the corn, then slice the corn from the cob. Peel and crush 2 cloves of the garlic with the garlic press. Add the corn and garlic to the heavy based saucepan with 500ml water and bring to the boil over a moderate flame.
  • Measure the polenta & then rain it in to the corn water, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes.
  • Meanwhile fill the small 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 for 30 seconds. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
  • Place the bouillon in to the measuring jug and carefully add 300ml boiling water, stir.
  • Peel the brown onion and finely chop. Wash the spring onions and chop into 1cm lengths. Peel the remaining 4 cloves of garlic and finely slice. Wash and spin the parsley dry, pick and chop. Zest the lemon and then cut in half and squeeze one half.
  • Heat 2 tablespoons of olive oil in the frying pan and begin to cook the chopped brown onion for 3-4 minutes over a medium to high heat until lightly golden, then add the garlic and cook gently for a further minute.
  • Now add the podded broad beans, the chopped spring onion and the hot stock and place a lid on the pan. Turn the heat down and simmer gently for 2 minutes.
  • Take the lid off and increase the heat to medium. Continue to simmer till the liquid has reduced and become slightly syrupy – about 5 minutes. Sprinkle over the parsley and lemon zest, add lemon juice to taste, and stir to incorporate.
  • When the polenta is ready, remove the lid and season well. Spoon onto serving bowls, and then add the broad beans with the juices poured over.
  • ourkitchengarden.net
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Fine herb omelette

Posted on November 21, 2012 by melhm

This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! At home you can insert a little gruyere cheese or sliced ham, but we like it simply adorned with some beautifully fragrant herbs.

ourkitchengarden.net

Fresh from the garden: eggs, chives, oregano, parsley, marjoram
Recipe source: Melissa
Makes: 4 omelettes

Equipment:

  • Salad spinner
  • Bowls – 1 large, 1 small
  • Mezzaluna or scissors
  • Fork, butter knife
  • 2 x 23cm non-stick  frying pan
  • Wooden spoon
  • Serving plates
 Ingredients:

  • 8 eggs, at room temperature
  • A large handful mixed herbs: chives, oregano, parsley and marjoram
  • Flaked salt & black pepper
  • 60g butter

 What to do:

  • Wash and carefully dry the herbs, picking off the leaves and discarding the stalks.
  • Using the mezzaluna or scissors, gently & carefully chop the herbs without mashing them.
  • We are going to cook the omelettes two at a time, using 2 eggs for each.
  • Break the first two eggs into the small bowl and whisk lightly with a fork.
  • Add the chopped herbs and season with salt and pepper.
  • Weigh the butter & cut off a quarter.
  • Heat that quarter of the butter in the 1st frying pan over medium heat until foaming. Once the foam dies down, pour in the egg mixture and gently rotate the pan to distribute. Cook for 20 seconds or so, 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.
  • Break the next two eggs into the bowl and continue as for the first lot.
  • The omelettes are cooked when the base is set, but are still slightly runny in the middle.
  • Remove the pans from the heat and fold 2 sides of each omelette into the middle and slide out onto your serving plate. Repeat.

Notes: What does redistribute mean? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?

 

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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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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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