Finocchio? I tell no lies ......

Foeniculum vulgare

Fennel seed

Honest? ... fennel delights me in so many ways. It is such a giving herb and vegetable and its sweet anise flavours lend it to so many dishes by way of its root, bulb, stem, feathery leaves and seeds. Belonging to the same family as celery I find it quite capable of taking on similar roles in salads, stews and other culinary efforts as well as having application as a medicinal, a spice and a sweet. Let us explore this charming garden plant with such a wealth of bounty.

Indigenous to the Mediterranean it is no surprise it enjoys temperate growing zones, but has been found naturalised in most climates excluding desert habitats and considered to be an invasive species in Australia due to its adaptive ability.

In wide use throughout many culinary, herbal and cultural traditions, it is a good idea to look at fennel with new eyes whilst delving into these many referenced uses and applications.

In China the fennel seed and roots are used in Chinese herbal medicine as part of the group of herbs that warm the interior and expel cold. Fennel is partnered with star anise and tangerine peal as a flavour base for braised meat dishes as well as other cooking styles for pork, lamb, fish, duck as well as in soups. 5 spice powder is a spice mixture of five spices including fennel seed, used primarily in Chinese cuisine but also used in other Asian and Arabic cookery.

Fennel seed in a roasted spice mix with dill,coriander, mustard and nasturtium pods

Fennel seeds are widely used in Indian cuisine to flavor and a tempering agent in curries, chutney and pickles. Known as Saunf is an essential ingredient in the making of Rogan Josh, a Kashmiri meat delicacy.  It is an essential spice in the making of Thandai, a North Indian summer cooler. Fennel seeds play a major role in Ayurveda for gas, stomach and respiratory related problems as well as an appetiser, carminative/purgative, an anti-spasmodic, an anti-emetic and an hepatic herb. Panch phoron is a 5 spice blend of whole seeds used in Bengali cuisine as distinct from the powder used elsewhere in Asian traditions. Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal.

In Middle Eastern cooking the bulbs and stalks may be cooked a variety of ways or used raw in salads. The leaves are used both fresh and dry, while the seeds are added to meat dishes, breads and other foods to impart a mild licorice flavor. It is known to aid in digestion, freshen the breath, as a diuretic and as treatment for sore eyes and poor eyesight.

Young fennel plant

Fennel is very popular in Italian and French cooking and is the essential ingredient in many Mediterranean dishes using the fronds (the feathery part), stalks and bulbs. Fennel is used cooked or raw.  Once cooked it is enjoyed for its mild and sweet flavour. Served raw sliced on a crudités platter instead of celery or in a salad. The Italians enjoy fennel simply served on its own with salt and a bowl of fine olive oil for dipping into. Fennel seeds are the primary flavor component in Italian sausages and the dried leaves to flavour egg, fish dishes and risotto.

The Spanish use the stems of the fennel plant  in the preparation of pickled eggplants, berenjenas de Almagro.

Something that has graced my culinary scope more recently is the use of fennel pollen. Fennel pollen can be used in just about anything, including desserts. Use as a dry rub on meats, poultry and seafood before roasting, sautéing or grilling. Sprinkle into rice, pasta or grain dishes - use it in sauces, and on potatoes or steamed vegetables.

Nutrition:

Nutritionally fennel is a power house. The bulb is very low in Cholesterol. It is also a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Folate, Potassium and Manganese.

fennel flower for pollen

Fennel seed is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Calcium, Iron, Magnesium and Manganese.

There is little to no nutritional information in regard to fennel pollen or roots. What I could find was the pollen had NO nutritional value which is to me a tad ridiculous, but I have found the young roots to be quite delicious.

Historical Fennel

In Greek mythology, Prometheus used the stalk of a fennel plant to steal fire from the demigods

Fennel

Pliny (AD 23-79), the Roman author of The Naturalis Historie believed that serpents ate and rubbed against fennel because it was able to improve their eyesight after shedding their skins. Following that observation, Pliny believed fennel was so powerful that he used the aromatic herb to treat 22 different ailments.

Hippocrates suggested fennel could aid wet nurses to increase their milk supply.

As Old English finule, fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century Lacnunga manuscript. The charm is intended for the treatment of poisoning and infection by a preparation of nine herbs.

Fennel was a staple in the household of King Edward I of England and during medieval times, evil spirits were thought to roam freely as the sun turned southwards. Fennel, when hung over doorways, was thought to protect those within from the spirits. Fennel seeds inserted into keyholes were thought to protect a dwelling from ghosts on any night but particularly Midsummer’s Eve.

Cultivation

Sow your seeds straight out into the garden in the late spring after the frost threat has passed in a position you are happy to have dedicated to it's growth as the roots will reshoot each year. Loosen your soil and add compost generously with some sand for drainage if heavy clay soil is evident

Fennel sprouting

Cover the seeds lightly with seed raising mix or light soil to about 2 mm and water frequently until the first leaves are evident. A good plant spacing is about 20 cm. Keep a good distance from dill or coriander to reduce cross pollination

When the bulb of the fennel plant starts to develop hill up the soil around it so that the sun doesn’t turn it green and keeps it white and sweeter tasting. This is called “blanching".

Once the bulbs are growing, water your fennel frequently so they don’t dry out. That’s if your intention is to harvest the bulb. If you are just after the seeds, then it is less important. Dry weather will encourage the plant to go to seed. This will ruin the bulb but is necessary for a seed harvest.

Give your fennel patch a fertilizer feeding each year in the spring with a generous addition of fresh compost.


NOTE: Be careful when foraging that actual fennel is collected. Dog fennel, an annual of similar appearance, is regarded as toxic to dogs, cats, horses, and guinea pigs. Clinical signs include contact dermatitis, vomiting, diarrhea, anorexia, allergic reactions. Long term use can lead to bleeding tendencies. The scent of dog fennel is considered to be unpleasant.

 

Recipes:

Creamy Cauliflower & fennel Soup

Ingredients:
1 teaspoon of fennel seeds
1 tablespoon olive oil
1 large brown onion (diced)
1 bulb of fennel (sliced)
2 cloves of garlic ( crushed)
1 large cauliflower (cut into florets)
375mls of vegetable stock
Water if needed
1 cup of cream
salt and pepper.
Large handful of chopped dill or parsley or both.

Method:
Lightly toast the fennel seeds in a dry saucepan until aromatic then mill or process to a powder in a mortar

Add olive oil to the saucepan and fry the onions, sliced fennel and the garlic until onions are translucent.

Add chopped fennel seeds, cauliflower and the stock, and water if needed to just cover the ingredients, put on the lid and simmer until cauliflower and fennel are tender.

Blend the soup into a lovely creamy texture.

Add cream and dill, parsley, salt and pepper and serve.

Pumpkin and Fennel Soup

Pumpkin and Fennel Soup

Ingredients:
2 cups butternut squash, cubed
2 cups Jap pumpkin, cubed
1 tbsp olive oil
1 tbsp butter
2 bulbs fennel, finely spiced
3 cloves garlic, finely chopped
1 leek, white end finely sliced
1/2 cup white wine
6 cups beef broth, home made is possible
sour cream to serve
baby fennel frond chopped to serve

Method:
Saute the fennel, garlic and garlic in the oil and butter until translucent. Add the pumpkin cubes and saute until the pumpkin browns slighty, deglaze with the wine and add the stock and allow to simmer until the pumpkin is tender. Blend down to a smooth texture.

Chicken and Fennel Casserole

baby fennel

Ingredients:
1 tbsp olive oil
8 chicken legs
1 leek, finely sliced
2 tablespoons spelt flour
1 tbsp butter
1 tbsp olive oil, additional
8 whole baby fennel including roots, sliced
or 2 large fennel bulbs, finely sliced
3 cloves garlic, finely diced
sprig oregano, leaves finely sliced
1/2 cup white wine
1/2 cup chicken stock
handful baby spinach, finely sliced
300 ml cream
salt and freshly ground pepper to taste

Baby fennel roots add a gentle
anise and parsnip flavour

Baby Fennel

Method:
Place the flour in a freezer bag with the chicken and shake to lightly coat the legs. Pleace the chicken in a lightly oiled oven dish and bake until lightly browened turning and basting with the pan juices half way.

In a large pan saute the leek, fennel, garlic and oregano in the oil and butter until the leek wilts. Add the baked legs and deglaze the roasting pan with the wine and pour the resulting mixture into the pan and add the stock.

Simmer until chicken is cooked through and threatening to fall off the bone. Add the spinach and cream and season and allow a low heat to wilt the spinach and the cream to form the sauce.

Serve with rice and a  fresh fennel frond.

Chicken and Fennel Casserole

 

Ouzo flavoured Spirit

Ouzo flavoured vodka

Ingredients:
2 larges heads of fresh green fennel seeds
2 cups of drinkable Vodka

Method:
Lightly bruise the fennel seeds to release the sweet anise flavours and oils.
Place into a sterilised preserving bottle and top up with vodka.
Seal tightly and store in a dark cupbourd for at least four weeks.

Fennelslaw

Ingredients:
1/4 cabbage, finely sliced

Fennelslaw

1 fennel bulb, finely sliced
1 carrot, grated
4 radish, grated
1 small red onion, finely diced
2 green onions, finely sliced
1/2 red capsicum, finely diced
1 stick celery, finely sliced
small handful baby spinach finely sliced
4 tbsp duck egg aioli
1 tbsp lemon juice
salt and freshly ground pepper to taste
nasturtium petals to garnish

Method:
Mix all the salad vegetables together.
Add the lemon juice to the aioli to thin it down and stir it through, season and garnish just before serving.

Fennel pollen fritter

Fennel Pollen Fritters

Ingredients:
12 fennel flower heads and/or green seed heads
1/2 cup wholemeal spelt flour
1 Free range egg
1/2 cup apple cider
Oil, for frying
Method:
Trim the fennel flowers from their stalks.
Place the flour in a mixing bowl. Make a well in the centre and break in the egg. Add the cider and whisk till combined.
Heat the oil till very hot. I prefer to wait till it’s about 200oC.
Mix the batter again and dip in a fennel flower or seed head, moving it around in the batter to ensure it is well coated. Lift the flower up, allowing most of the drops of batter to fall back into the bowl, then quickly transfer it to the hot oil, flowers down (stalk up). Hold it under the bubbling oil with the stalk. Leave it tin the oil till crisp and golden. Transfer to a wire rack and repeat with remaining flowers.
Arrange the flowers on a serving tray and eat immediately.
Use your teeth the strip the pollen from the stems.
Duck egg aioli would be a perfect accompaniment.

Tomatoes? Get your Nightshades ON!

Always it happens - You plant a few tomato seedlings and just when you get to enjoy a few salads and then BAM! too many tomatoes. I love this seasonal bounty when it happens because it allows me to draw out all the stoppers of creativity to make the most of the season.

The tomato is native to central South America and was cultivated by the Aztecs centuries before the Spanish explorers introduced it to all over the world. There are many hundreds of cultivar varieties of different type and size. Most cultivars produce red fruits, however, a number of cultivars have yellow, orange, pink, purple, green, or white coloured fruits.

The Tomato Festival is a tradition in Spain since 1945 and there are several theories about how it began, but no one knows for sure. One of the most popular theories is that during a town celebration the city councilman were attacked by some discontented people. The people enjoyed this so much, that they repeated the event the next year, and in a couple of years a tradition was established.

In Magickal tradition the tomato is a fruit associated with heart health, money, love and love's protection. Not surprising that it is also associated with the planetary energies of Venus.

Tomatoes!

 

Health benefits of Tomatoes

Tomatoes are one of the low-calorie fruits and have just 18 calories per 100 g. They have zero fat and zero dietary cholesterol. Nonetheless, they are an excellent sources of antioxidants, dietary fibre, minerals and vitamins.

The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumours. The total -ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367 µmol TE/100 g.

Lycopene, a flavonoid antioxidant, is an unique phytochemical present in the tomatoes. Red varieties are especially concentrated in this antioxidant. Together with carotenoids, lycopene may help protect cells and other structures in the human body from harmful oxygen-free radicals. Studies have shown that lycopene protects the skin from ultra-violet (UV) rays and thus offers some defence against skin cancer.

Zea-xanthin is another flavonoid compound present abundantly in this vegetable. Zea-xanthin helps protect eyes from "age-related macular disease" (ARMD) in the elderly by filtering harmful ultra-violet rays.

This fruit contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in good vision, maintain healthy mucus membranes and skin, and bone health. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from lung and oral cavity cancers.

Additionally, they are also good source of antioxidant vitamin-C (provide 21% of recommended daily levels per 100 g); consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.

Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.

Further, they carry average levels of vital B-complex vitamins such as folates, thiamine, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements.

Semi Dried Tomatoes

preserved in sunflower oil
with bay and peppercorn

2 kg ripe Roma tomatoes
3 tbsp sea salt
3 tlsp caster sugar

Halve tomatoes lengthwise,
Leaving attached along one side. Remove cores and seeds with a grapefruit knife. Stand tomato “shells” upright on a wire rack. Scatter with one third of the salt and sugar and leave to drain for 4 – 6 hours. Scatter with another third of salt and sugar and leave another 30 minutes. Turn over and allow to drain. Leave a further 4 – 6 hours. Stand upright again and scatter with remaining salt and sugar. Leave for a further 4 – 6 hours.
Arrange the tomatoes on a rack in a fan-forced oven. Set temperature at  50 - 75°C and dry for about 4 – 5 hours. Adjust oven temperature as required. Tomatoes must not darken. Turn over when tops are dry and continue for a further 2 – 3 hours until bottoms are also dry. Cool on rack, store in an air tight jar with a bag of silica gel.
(If you wish to dry the whole tomato out, seed and all rather than wasting it, just allow for an extra hour or so in the oven to dry)

Tomato Soup

Tomato soup

3kg beef bones
2kg tomatoes very ripe, diced
3 cloves garlic
2 onions diced
2 sprigs sage
2 bunch basil
salt and pepper to taste (a fair bit may be needed)

Roast the beef bones with a sprinkle of salt and pepper until a fair amount of caramalisation has occurred and they are nicely browned. Place in a large stock pot and just cover with water and add tomatoes, onions and garlic. Cover and simmer until the tomatoes collapse and then for 40 minutes more.
Remove the bones and allow to cool while the stock and veg simmers and reduces.
Skim any excess fat and scum from the top of the soup.
When the bones are cool enough to handle pick off any meat you can find, chop and return to the soup.
Taste and adjust the seasoning and blend with a stick blender until smooth.
Taste and adjust again for seasoning if required.
Serve with a dollop of sour cream and a fine shred of fresh herb
A crust roll or some toasted sour dough would not go astray.

Spicy Tomato Relish

Spicy Tomato Relish

2.5 kg ripe tomatoes cut into small dice
500 g red onions, thinly sliced
1 tbsp salt
1 tbsp black mustard seeds
2 tspn cumin seeds
3 long dried chilli peppers
475 ml white wine vinegar (we used 1/2 apple cider 1/2 white balsamic)
220 g raw sugar

Place the diced tomato and the onion slices in a shallow dish and sprinkle with the salt. Leave overnight. Use a mortar and pestle to crush the mustard, cumin and chilli peppers. Drain the tomatoes and onions and place the pulp in a saucepan with the spices, vinegar and sugar. Bring to a boil and simmer, covered for 45 min. stirring frequently. Remove the lid and simmer for a further 15-min. Spoon the hot relish into sterilised jars, filling completely. Cover.

Tomato Relish

3 kg tomatoes
1 kg onions
2 cups vinegar
1.5 tbsp dry mustard
1.5 tblspn curry powder
750 g sugar
3 tbsp salt
dash cayenne pepper
4 tbsp cornflour, slaked with water

Scald and skin tomatoes, sprinkle with half the salt and leave overnight.
Peel and chop onions, sprinkle with half the salt and leave overnight.
Next day combine the two mixes with the sugar in a large pan. Mix the other ingredients in well and bring to the boil and simmer for at least an hour. Thicken with the cornflour, stirring well to avoid lumps, then boil a while longer, usually around 2 hours in all.

Tomato Pasta Sauce

spaghetti and meatballs
with tomato pasta sauce

1.5 kg ripe tomato
1 large brown onion
1 carrot
1 stick celery
125 ml olive oil
salt
1/2 tspn sugar
4 tbsp verjuice or white wine
freshly ground black pepper
2 large basil leaves

Wash the tomatoes and cut into quarters and place in a pan. Peel and chop the onion, carrot and celery and add to the pan with the oil, tossing to coat well. Add the salt and sugar and place the pan over a high heat. Stir constantly to prevent burning until it starts to caramelise and the liquid evaporates, about 20 minutes. Deglaze the pan with the verjuice, check for seasoning and add the basil, torn. Fill jars with the sauce and seal.

Tomato Kasundi

225 g ginger, peeled
100 g garlic, peeled
50 g green chillies, sliced in half and seeds removed
600 ml malt vinegar
300 ml canola oil
2 tbsp turmeric
5 tbsp ground cumin
3 tbsp chilli powder
5 tbsp mustard seeds, ground to a powder
2 kg tomatoes, washed and chopped
450 g salt
3 tbsp sugar

Puree ginger, garlic and chilli to a paste with a little of the vinegar. Heat the oil in a preserving pan and add all the ground spices and heat gently. Add the paste, tomatoes, vinegar, sugar and half the salt, stir and cook gently, stirring occasionally, until the oil is all floating on the surface. Taste and add more salt as needed. Bottle into sterilised jars while hot. Pour a slick of hot oil over the surface to prevent the preserve from drying and cover with screw tops. Leave for a couple of weeks for the flavours to develop.
This is great with lamb, chicken, rice or lentils. It can be used as a marinade, and is great with cheese.

Green tomato chutney

8 cups green tomatoes , peeled and sliced
¼ cup pickling salt
1 ½ onions , peeled
8 cups apples , chopped
1 ½ green peppers , chopped
1 ½ fresh long hot red peppers (optional)
2 cups vinegar
1 ½ tablespoons pickling spices
3 cups brown sugar
½ teaspoon chilli powder
Put layers of tomatoes with pickling salt.
Add enough cold water to cover tomatoes.
Cover and refrigerate overnight.
Drain& rinse the Tomatoes
Put them a large pot place and add Onions, apples, green pepper and vinegar.
Bring to a boil and boil 30 minutes.
Tie the pickling spice in gauze and add to the pot.
Stir in the brown sugar.
Simmer over low heat for about 2 hours
Watch that it doesn't burn! Pour into sterilised jars, seal and water bath for 10 minutes.

Roasted Tomato Sauce

Roasted Tomato Sauce

2 kg tomatoes
4 cloves garlic, unpeeled
2 onions sliced thickly
1 capsicum deseeded
1/2 cup olive oil
Few sprigs sage
bunch basil
Fresh pepper, a little salt & sugar to taste

Place everything into a baking dish and toss to spread & oil.
Cook at about 180°C for 35 – 40 mins until all softened. Remove from the oven and when cool enough to handle, squeeze the garlic soft centres from the skin and return to the tomatoes, discarding the papery skins.
Blend together, including the oily juices, tasting and correcting seasoning. Pour into sterilised jars, seal and water bath for 10 minutes.

cockle butter ravioli with roasted tomato sauce

Beetrooted Adventures

Beetroot is one of my favourite roasted veg and we have been eating quite a few baby beets simply roasted in the meat juicy pan and a sprinkle of salt, but here we will share other lovely ways to serve beets.

Beetroot bulbs fresh from the garden

Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver's detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer.

Raw beets are an excellent source of folates and vitamin C and is also rich source of B-complex vitamins such as niacin (B-3), pantothenic acid (B-5), pyridoxine (B-6) and minerals such as iron, manganese, copper, potassium and magnesium.

Beetroot in the garden

Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

Beetroot fibre has been shown to increase the level of antioxidant enzymes in the body, (specifically one called glutathione peroxidase), as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beetroot is also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

Beetroot is rich source of phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. High levels of homocysteine in the blood result in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.

Other studies have looked at the effect of beetroot juice on blood pressure. A reduction in blood pressure is beneficial for the avoidance of heart disease and stroke. Studies state that nitrate rich foods like beetroot may help in heart attack survival.

Beetroot leaves in a salad harvest

Beetroot contains betaine, which in other forms is used to help treat depression, and trytophan, the feel good chemical in chocolate.

Beetroot Greens should not be overlooked in the harvest menu. The greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; They contain these compounds several times more than that of in the roots. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers. They also provide dietary Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a very good source of dietary fibre, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

Beetroot microgreens

Beetroot sprouts have a light earthy taste, just a touch different and neutral in combination with other vegetables. It is the fantastic colour that that makes all the difference on your plate. Mostly used to decorate salads, toast dishes and other snacks or stir fries. The sprout are rich in vitamins, amino acids and mineral salts, they are easy to digest and have a low calorie content. Eaten raw, they maintain all of their nutrient value.

Beeturia is a harmless condition of passing red or pink colour urine after eating beets and its top greens. The condition can be found in around 10-15% of the populations who are genetically unable to break down betacyanin pigment.

Beet greens contain oxalic acid, a naturally-occurring substance found in some vegetables, which may crystallise as oxalate stones in the urinary tract in some people. It is therefore; in individuals with known oxalate urinary tract stones, kidney stones, are advised to avoid eating excess greens.

Caramel Beets

 

Ingredients

12 fresh baby beets (don't buy canned!, the vinegar they can them in will ruin this recipe!)
100 gm butter
4 tbsp brown sugar (raw will do, rapadura/muscarvardo is better)
3 tbsp fresh cream

Method
Melt butter in a small pan, Peel baby beets, add beets to melted butter and rigorously 'fry/cook'. 
In approximately 5 minutes when the beets are slightly softened add the sugar and allow to bubble, occasionally shaking the pot to stir (remember DO NOT WALK AWAY, burning sugar does not smell nice!) 
When the sugar has dissolved and reached the hard ball stage add the cream.

The most glorious reddish caramel savoury sauce occurs and, the beets just absorb it.
The beets were so luxuriously sweet and creamy they had changed from the slightly earthy tasting vegetables that bleed red all over the plate into a delightful sweet and savoury side.

Pickled Beets 1

ready for pickling

peel and slice beetroot, place in a large saucepan and cover with a bottle of red, half bottle of apple cider vinegar and a spoonful of honey. Adjust the liquid so that it covers the beetroot completely.

Simmer gently for until the beetroot feels tender but still crunchy.  The wine/vinegar/beetroot juice goes kind of thicker and darker and its done.

Put the slices into sterilised jars while hot then pour the hot liquid over the top and make sure there is no air bubbles, screw on the lids and as it cools, the pop tops will suck in.

Store in a dark cupboard - they keep for ages.

Perfect addition to a salad

Pickled Beets 2

see Pickled beets above but using rapadura/muscarvardo sugar  instead of honey and add cloves and peppercorns. I like to get them as babies (golf ball size) and have them whole early in the season and then do the sliced ones later so I have variety.

Beetroot Dip (so pink it's crazy!)

 

Ingredients

1 large fresh beetroot trimmed and well scrubbed

Beetroot dip as part of a platter

1 * 1.5 litres fresh home made natural yoghurt
(yes you can use greek if you want)
salt to taste
rind of half lemon finely grated

Method
Place your yoghurt in 2-3 layers of fine muslin or cheese cloth tie up and hang until the whey stops dripping and the yoghurt is thick (this new product is called Labna or yoghurt cheese) 8 hours should be enough
Roast your beet in a hot oven until tender, peel and chop finely. Place all your ingredients into a processor and blend roughly. season to taste and serve.

* Reserve your whey for birchering oats

Beetroot White Chocolate Icecream

 

Ingredients

Beetroot White Chocolate Icecream

300 g fresh beetroot
4 x egg yolks
100 g raw sugar, milled to a fine powder
200 ml double cream
300 ml whole milk
100 g white chocolate broken into small pieces

 

Method

Roast the beetroot in a oven proof pan with 1 cm water and covered with foil for approximately an hour or until tender. Remove and leave to cool.

Put yolks in a bowl with the sugar, whisk sugar and egg yolks until well beaten.

Heat 200 ml of the milk and all the cream in a pan to scalding. Pour milk and cream mix over egg and sugar mix whisking as you go.

Return custard to the saucepan and heat over a gentle heat stirring constantly until mixture has thickened to cover the back of a spoon. Take off the heat and pour into a clean bowl to cool. Stir occasionally to prevent a skin forming.

Custard for Beetroot Icecream

Melt the chocolate over a gentle heat.

Peel beetroot and chop roughly. Place chopped beetroot in a blender along with the remaining 100 ml of milk and blend until smooth. Add the beetroot puree to the cooled custard, mix and add the chocolate and stir thoroughly to incorporate.

Place the mixture in an ice cream maker and churn for approximately 45 minutes. Place the icecream in a freezer proof container and finish in the freezer.

serve with Beetroot and Chocolate Cake.

Beetroot and Chocolate Cake

Ingredients

Beetroot and Chocolate Cake

180 g self - raising flour
75 g cocoa
1/2 tspn bicarbonate of soda
125 g beetroot, finely grated
125 g home made or greek yoghurt
1 Tbls fresh mint, finely shredded
3 x eggs, free range & organic
200 ml olive oil, extra light virgin
1 tspn vanilla extract
100 ml beetroot juice, freshly juiced
10 ml olive oil, extra light virgin
200 g dark chocolate, 70%

 

Method

Preheat your oven to 180degC
Sieve the cocoa powder, self-raising flour and baking powder into a bowl and stir in the sugar
In a separate bowl, whisk the eggs, grated beetroot, yogurt, oil and vanilla extract until it is well blended.
Add the beetroot mixture to the dry ingredients and mix together and then pour this in to a pre-lined spring form cake tin.
Bake for 30 minutes or until it is springy to the touch and a skewer comes out clean.
For the ganache:
Place the beetroot juice and the olive oil into a saucepan and bring to the boil.
Pour over the chocolate and mix together until smooth.
When the cake is cooked and cooled, pour over the beetroot ganache and serve with beetroot white chocolate icecream

Beetroot Ink - this makes a reddish-pink ink

1. Boil a couple of beetroots then either juice them using a juicer or mash then up and strain through muslin or a fine sieve ( if using a sieve you may have to strain more than once to get any fibres out).
2. While the juice is warm (if it’s cooled just reheat in a microwave or on a stove) add in a little gum arabic powder, stirring until this juice has thickened slightly.

Believed to have magickal properties associated with the feminine, Saturn, Earth and Love. Use as an ink in love magick, also as a blood substitute and for healing old wounds from the past.

Rocketing to Arugula

Rocket

In my mind the salad herb rocket, or arugula in the US, is a far superior inclusion to the annual produce garden than most lettuce varieties. Love it's complex peppery flavour and it's versatility, it's pretty flower and it's nutricious seeds.

Rocket is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese. It has a good balanced Omega 3 to omega 6 ratio and a zero glycemic index.

Rocket Flower

Rocket can stimulate the body's detoxifying processes as well as stimulate healthy appetite and digestion and will often help with dyspepsia. It can be an effective source of vitamin C and help prevent scurvy as well as being a source of antioxidents.

The seed can be pressed to produce an oil called taramira or jumba oil which upon aging to reduce it's acridity can be used for cooking, dressings, preserving and massage and the pressed seed mass is used as a nutritious animal feed. This oil as been traditionally used for gum pain relief, digestive and diuretic needs. However a side effect sometimes noticed is it's aphrodisiac qualities. Taken in moderation only as the seeds can irritate the thyroid, have an emetic effect and cause some digestive distress.

 

Rocket, caramelised pear and walnut salad with blue cheese 

Variation with pine nuts

1 large bunch of fresh rocket
2 not quite ripe pears cut into segments
1 table spoon of butter
2 tablespoons brown sugar
1 shot of mead
1/3 cup walnuts
200gm crumbly blue cheese
1/3 cup walnuts chopped (additional)

Dressing
1 tablespoon bush honey
2 tablespoons vine cotta vinegar
4 tablespoons cold pressed virgin olive oil

caramelising the pear

Melt your butter and brown sugar in a heavy based pan, simmer gently until a caramel forms and add your pear segments and mead, coat well and gently cook your pear until tender.
Turn off the heat and add your walnuts and coat in the hot caramel and allow to cool.
wash and dry your rocket and place on a serving platter, artfully place your pear, walnuts and bluecheese all over the rocket.


Place your dressing ingredients in a glass jar and shake until well mixed and drizzel over your salad
top with raw chopped nuts and serve.

Rocket, Pear and Goat's Cheese Salad

Rocket, Pear and Goat's Cheese Salad

2 pears, sliced (choose a crisp variety)
100gm soft goats cheese
2 handfuls baby rocket leaves
1 teaspoon tomato relish
1 teaspoon extra virgin olive oil
salt and freshly ground pepper to taste

Arrange the pear, rocket and cheese for serving
place the relish, oil and seasonings in a jar and shake and pour onto the salad.
Additional fresly ground pepper to serve.

Rocket Pesto 

Rocket Pesto

Ingredients:
large bunch of garden fresh rocket
large handful of grated parmesan 
1/2 cup roasted cashews
1/3 cup of cold pressed virgin olive oil
1/4 cup lemon juice (mandarin juice is quite tasty too)
salt & pepper to taste

Method:
blend the rocket, oil, cashews & juice together mix in the parmesan and season.

Rocket Pesto Linguini

Pasta with Rocket carbonara

Enjoy with pasta, salad, hot and cold meats. 

Using petals as a garnish

rocket petal garnish for
buttered parsnip mash

I love using the whole of the plant where possible and to this end the delicate petals have found their way into our menu as a garnish. A touch of elegance and gentle harmony is never out of place.

Bread Baking at Home

Nothing, and I mean nothing, fills the home with homely gourmet delight than the smell of fresh baked bread. Leaving aside the potentials of soft doughy white bread confections there is a whole world of toasty, crusty, tasty possibilities that come under the heading "Bread".

Now I have to be honest as I don't eat bread myself for various reason not gluten related, but I can live vicariously through my bread eating family and the heavenly scents that are my enjoyment of the bread making process.

Basic Bread

65gm Yeast disolved in luke warm water
800gm self raising flour
1/8 cup raw sugar
large pinch salt
400ml water, room temperature

Method
Mix the dry ingredients well and make a well and add the water and yeast. bring the dough together gently without over working. Place dough in a lightly greased bowl , cover and allow to rise for at least 1/2 hour in a warm position.

Divide the dough into 2 and  shape into loaf desired. Now is when you add any flavour elements you desire. Allow to rise for another 1/2. Shape into final loaf and embelish buy slashing the crust or glase as desired. Please into lightly greased tin and bake in a 220degC oven for 45 mins. Makes 2 loaves.

Check loaf is cooked through by tapping and it should sound hollow. Cool on a rake. The smell will tempt you to burn your mouth - just add butter!

Sourdough Starter
and wholemeal spelt flour

Sourdough Starter Recipe 

Ingredients

• 1 small handful (1/4 to 1/3 cup) white (all-purpose) flour
• 1 or 2 tablespoons of water
  

Tools & equipment

• a small bowl
• a towel, napkin, or other piece of cloth (not terry)
• a large spoon

Directions:

1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5-8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
   
5. When it's ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you'll find tiny bubbles and smell a sweet aroma.
   
6. Throw away any hardened crust. "Refresh" the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 18-12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won't spring back.

Now the starter is ready to be used in virtually any sourdough recipe.
Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come!

The above is a typical 'true' Sourdough recipe, I have seen several that allow you to utilize a commercial yeast, whilst this allows you to make a starter in a much shorter time frame, and stops the higher risk of introducing a non-suitable 'wild yeast' to the starter, it does not allow you to get the real smell and taste of sourdough.

We were lucky enough to receive a 15 year old starter from San Fransisco Bay area from friend at The Rustic Pantry in Moruya. Due to the amazing resilience of the starter, it can survive for a month in a refrigerator, and be restored to baking quality in less than 18 hours by simply adding a cup of the chosen flour and a cup of lukewarm water, and mixing well to remove any lumps, and storing on a room temperature bench, or shelf until it is required for production of bread.

Wholemeal Spelt Sourdough Recipe

A good Knead

Ingredients:

• 1 cup of revived Sour dough starter
• 5 cups of water
• 3 tablespoons of extra virgin olive oil
• 13 cups of Wholemeal Spelt flour

• 4-6 teaspoons of salt

Mix the culture, water, oil and salt in a large bowl. Gradually add flour until too stiff to mix with a wooden spoon or by hand. Turn out on a lightly floured surface and knead well, adding any remaining flour from the original recipe. When no more flour will be taken up by the dough whilst kneading it is ready for the next step.

Fold the dough into a nice uniform round and place into a container that has been very lightly wiped with olive oil (remember the round will increase in size at least by double, so make the container of a corresponding size!) and cover with a damp tea-towel, and proof in a kitchen over night, or longer in a cooler area. next morning punch it down gently, and kneed for 1-2 minutes and make into 2 large or 4 smaller loaves ( or a heap of bread and rolls as I did :) ) and proof again for 3-5 hours at kitchen temperature.

wholemeal spelt soughdough

Again expect volume to double at the least. Pre-heat oven to 200 degrees Celsius, and bake each loaf for 20 minutes, then turn the oven down to 180 degrees Celsius for a further 20 minutes (this time will depend entirely on the size of your loaves, so check the bread after 10 minutes by tapping the bottom of the loaf with a finger tip, if it rings back with a solid thud it is perfectly done, if it doesn't sound like a drum it may need more time). Turn out immediately onto a wire rack to cool, or get a big pile of butter and start eating whilst it is hot :)

Wholemeal spelt sourdough rolls

I had great fun making my first ever Wholemeal Spelt Sourdough bread, because of the wholemeal texture of the Spelt Flour (that I also got from The Rustic Pantry thanks to Bronywn) It was a real shoulder work out, and I had great difficulty actually holding my mobile phone still enough to take the pictures :P. The next day I made 5 saucer sized, croissant shaped buns, 2 normal loaves, and 1 Cob loaf.

Sour Dough Crumpets

• 200g Plain Flour
• 90g Sour Dough Starter
• 260g warmish Water
• 60g sugar
• 2g salt

With a chopstick, agitate the starter and water to disperse the starter.  Then continue to incorporate the flour into a smooth batter.  You can leave it to autolyse for a time if you wish.
Add the sugar and salt and give a good mix with the chopstick for a couple of minutes.
Cover the jug with Glad-wrap and leave on the bench to rise.  The volume increase will depend, but should be at least 50-100%.  Depending on your temperature this might be anything from a few hours to overnight.  Try not to let get to the stage where the volume is decreasing.
Set your electric fry-pan to 295F (or whatever experience tells you is good).  Give the fry-pan and your crumpet rings (100mm*20mm) a light wipe with your favorite source of fat.
Place the rings (four rings just fit nicely) in the pan and give a few minutes to heat up.  Pour batter from the jug to half fill the rings.  This takes a bit of practice due to the gloopy nature of the batter.  Don't try to ladle the batter as I have found that this destroys the gas bubbles for the later crumpets.
Cook for 10 minutes with the rings in place.  Remove the rings and cover the fry-pan and cook for a further 5 minutes.
Lift onto a wire rack to cool.

Flavour adventures:

so far we have created loaves with incredible flavours using about 1 1/2 cups of flavour elements such as .....

Olive, feta & thyme bread

Olive & pepita bread

Olive, feta and rosemary wholemeal
spelt sourdough bread

Olive, feta, thyme and sundried tomato bread
great for brushetta!
Olive, feta and fresh roasemary bread

Using home made feta!Home made olive tapenade bread
dark and mysterious!

Oat bread

Wholemeal spelt sourdough
banana bread

Maccadamia & pumpkin seed (pepita) rolls
We had one roll that went a bit stale and I grated it and made stuffing for a roast chikken - worked wonderfully!

Cheese (mozzarella and tasty) and bacon bread

fruit loaf using dried apple, currents, craisins, shredded coconut, crystalised ginger, walnuts, chia dash of port & angostura bitters and topped with an egg wash and rolled oats

Banana bread

Olive, greek oregano & caper bread topped with egg wash and pumpkin seeds

Why not try your favourite flavours?

and make a gourmet sandwich

 

Peanut Butter Bread

Peanut Butter Bread

Ingredients

• 375 g peanut butter, all natural sugar free *
• 3 x eggs, whole large
• 1 Tbls vinegar, apple cider or to taste
• 1 Tbls baking soda
• 1 pinch salt
• 1 handful seeds of your choice

Method

Using a hand mixer blend the nut butter and eggs to a creamy consistency.
Add the vinegar and salt and mix for a further minute and well combined.
Line a greased loaf tin suitable for a small loaf and preheat the oven to 170 degC
Add the soda and beat very briefly until combined and pour the mixture into the loaf tin,level neatly, top with seeds and put into the preheated oven.
Bake for 30-40 minutes
Allow to cool in the tin then turn out and cool.
A treat warm with butter, nut butter or toasted.
Notes
* Any nut or seed butter can be substituted for peanut butter. I have had success with tahini bread and macadamia bread.
** Low carb and can be enjoyed in moderation in ketogenic diets

Toasted Banana Bread

Banana Bread

Ingredients

• 2 cups whole meal spelt flour
• 1 cup all purpose plain flour
• 2 duck egg, beaten
• 1/2 cup butter, softened
• 1 Tbls baking soda
• 1 teaspoon salt
• 1 over ripe bananas, mashed

Method

Using a hand mixer blend the sugar and butter to a creamy consistency.
Add the eggs and banana and mix for a further minute until well combined.
Mix the dry ingredients and make a well to pour the wet ingredients into and bring the dough together
Preheat the oven to 170 degC, Line a greased loaf tin suitable for a small loaf and pour the mixture into the loaf tin,level neatly and bake for 50 minutes. Test that the bread is done by inserting a skewer and if it comes out clean it is done.
Allow to cool in the tin then turn out and cool.
A treat warm with butter or toasted.