Some of you have returned to work, some of you never left, and some are still working from home. Despite the changing nature of work and the uncertainties that plague our lives, Friday night is knock off night, a call for simple food, perhaps fish and chips from the local take away, or the equivalent version cooked at home. I’ve always struggled with chip cooking, but can recommend these Indian fried potatoes as a quick and tasty substitute. These are irresistible on their own. Make a big pile and forget about the fish.
Indian style fried potatoes with 5 seeds. This recipe serves 3 as a snack or a side. Double the ingredients for a decent size, they will all be eaten in a flash, I promise.
500 gr potatoes. I used Desiree potatoes today.
3 Tablespoons vegetable oil
2 teaspoons panch phoran, ( a blend of 5 whole seeds including cumin, fennel, mustard, nigella and fenugreek seeds)
3/4 teaspoons turmeric powder
salt to taste
dried chilli flakes to taste
a handful of chopped fresh coriander
Peel the potatoes and cut into chunks. Cook in boiling salted water until just done.
Place the oil and seeds in a medium non stick frying pan and fry over a low heat for a minute or so, then add the turmeric, chilli and salt. Stir about, the add the potatoes, gently turning them so that they are coated in the spices. Cook over a low heat for a few minutes, turning gently, then turn up the heat so that they form a nice golden brown crust on both sides. when done to your satisfaction, serve, garnished with chopped coriander.
Note- if you don’t have panch phoron on hand, raid the seeds in your spice cupboard and create your own blend.
Recipe adapted from Indian Food made Easy, Anjum Anand. 2007 a very handy collection.
As promised, it’s curry recipe time. But first let me say a few words about that ubiquitous word ‘curry’. The word Curry is simply the anglicised form of the Tamil word kaṟi meaning ‘sauce’ or ‘relish for rice’. This makes sense as rice is central to all Indian meals, as it is in other parts of Asia, and the ‘curries’ are often presented in small bowls to add to your rice and not the other way around. If you order a large Thali in India, you will be offered unlimited rice along with little teacup sized scoops of spicy and bland accompaniments- perhaps some mild chickpeas flavoured with sour tamarind, a crunchy fried fingerling, some bland soupy dal, or a dry curry of spicy potato or cauliflower, along with some hot chutney and dahi (plain yoghurt). A good Indian curry recipe involves subtlety in spicing, variation in texture and balance. Some people associate the word curry with heat, but this is a misconception: there are more mildly spiced aromatic curries than hot versions. There are no prizes for choking on chilli, eyes weeping in pain. A good banquet of curries might include one hot dish such as a Madras or Vindaloo, alongside others that are medium or mildly spiced, with some wet and some dry dishes.
Unfortunately, there’s no chance for a banquet here any time soon, given the restrictions on social gathering. So it’s down to one curry at a time in this household of two, made with care, and served with all the sides- basmati jeera rice, naan, chutney and dahi. We have time on our side.
Muttar Paneer ( peas and curd) Serves 4 or more as part of a banquet
This is a two part recipe. The first step involves making the curd (paneer) which can made the day before, or anytime up to 3 hours before you make the curry. The recipe for paneer, including photos of the process, follows this main recipe.
4 Tables neutral flavoured oil, such as canola or a mixture of half oil and half ghee ( my preference for a richer sauce)
250 gr paneer, cut into 2.5cm cubes
6 or more cardamom pods, bruised
1 onion, finely chopped
2 tsp garlic puree*
2 tsp ginger puree*
2 tsp ground coriander
1/2 tsp turmeric
1/2- 1 tsp chilli powder
200 gr canned tomatoes or fresh tomatoes with skins removed, finely chopped.
350 gr whey or water
1 tsp salt
125 gr frozen peas
1/2 tsp garam masala
2 Tblsp cream
2 Tblsp chopped coriander leaves
Heat half the oil and ghee in a medium sized heavy based saucepan over medium heat. Add the paneer, sprinkling with a few pinches of turmeric if you wish. Cook till golden brown, turning gently. Remove and drain.
Add the remaining oil to the same saucepan. Add the cardamom, stir about for a few seconds, then add the onion,and cook, stirring frequently for 5 minutes, lowering the heat if need be, till soft. Add the garlic and ginger, and cook, stirring frequently for 2 more minutes or until the onion is soft and a pale golden colour.
Add the ground coriander, turmeric and chilli powder and stir for 1 minute. Then add the chopped tomatoes and their juice, and cook, stirring occasionally, for 4- 5 minutes. Add 2 tablespoons of whey, (or water if you’ve used a commercial paneer ) stirring frequently until the oil separates from the spice paste. Then add the rest of the liquid, and salt. Bring to the boil, the reduce the heat to low and simmer, uncovered, for 7-8 minutes.
Add the paneer and peas to simmer gently for 5 minutes. Stir in the garam masala and cream and remove from heat. Sprinkle with chopped fresh coriander if you happen to have some. Mint works well too.
Serve with rice, naan and thin yoghurt or raita.
* the best way to produce ginger puree is grating it on a fine microplane, while garlic puree is best made bashed in a mortar and pestle. If I’m making a few different curries, I start with this step and make a bulk lot of each.
Making paneer is the one of the easiest and most satisfying things to do. Once you’ve made your own, you’ll never go back to those tough blocks sealed in plastic found in the fridges of Indian Delis. You will also be able to use the whey in your curry, so nothing is wasted. The whey keeps well for over a week and can be used in all sorts of curries and soups.
Ingredients for paneer to yield around 250 gr
2 litres full cream milk
3 tablespoons strained lemon juice
Boil the milk, making sure that it just reaches boiling point and doesn’t develop a skin or begin to froth. Stir occasionally while doing this. Turn off the heat, add the lemon juice and stir about until curds and whey separate. Leave it for 5 minutes, then tip into a muslin lined strainer over a bowl. The bowl will collect the whey. Wrap the curds tightly in the cloth, making a flattish shape, then place in the fridge on a plate with a heavy weight on top. Keep the whey and store in a bottle. The curd will be ready to use in 3 hours. Cut as required.
The pics below show the stages of paneer making. The whole process takes less than 10 minutes. The result is worth it.
The following chart gives an approximate guide of yield of paneer ( curd cheese) to milk. I used 1 litre of full cream milk for my most recent batch which produced 130 gr of paneer, enough for a large curry for two. The time before, my batch of 2 litres of milk produced a yield of 260 gr which is consistent, using full fat generic brand supermarket milk . UHT milk is not recommended.
For Maree Tink, who also enjoys making Muttar Paneer.
India has the most desirable array of street food and snacks. I love them all. Samosa, pakora, bhajii, bonda, aloo chat, and vada are just a few of the Indian treats whose names have become familiar to many Australians over the last 40 years. I enjoy going to the nearby Monday market ( or rather I did, back in the pre-Covid days when big junk markets were still operating ) just to visit the colourful Indian Sikh tent for a morning snack, usually a freshly made samosa, or even better, a plate of samosa chat, a plate brimming with hot chana masala, topped with a samosa, the pyramid draped with yoghurt, green and tamarind chutneys. Balancing the loaded paper plate while standing was always a fearful business. Samosa chat covers late breakfast, lunch and afternoon tea in one go. Most suburban Indian restaurants offer a few standard snacks as starters on their menus but there’s a catch here. Start with a few tempting aloo bhaji, samosa orpakora and there’s not much room for mains.
Pakoras make the best afternoon tea or accompaniment to beer. I’m yet to meet someone who doesn’t love them. When I make pakoras, the wolves appear from nowhere. Lust and greed overcome good manners. Just have pity on the poor cook chained to the stove, making more on demand. If you are that cook, I advise you to keep a saucer of dipping sauce handy, so that you can eat as you go and not miss out.
Over the years, I’ve adapted my pakora batter recipe. In the 1980s, I used recipes by Charmaine Solomon and Jacki Passmore, my only Indian cookbooks at that time. Since then, my Indian collection has expanded, now numbering around 15 but who is counting. The variation on the pakora theme is enormous. Some recipes include a little self raising flour to the base of besan flour ( chick pea flour) providing more puff to the batter. Others add nigella seeds, ajwaiin seeds, garam masala, salt, sliced green chilli, chopped garlic, chilli powder. Everyone’s Indian grandmother has the most authentic recipe, I’m sure. I add a little rice flour to my mixture which gives the batter more crunch. Sometimes I play with a mixture of besan flour and very fine red lentil flour, especially when making onion bhaji, a close relative of the pakora. It’s easier to just wing it with additions so long as you start with around one cup of besan flour in your mixing bowl. The following recipe is a good version.
Pakora Batter Recipe
120 gr of besan flour ( or 100 gr besan plus 20 gr rice flour)
1 teaspoon ajwaiin seeds
1 teaspoon chilli powder
2 teaspoons white vinegar
1/2 teaspoon salt
Mix the ingredients in a bowl. Make a well in the centre and gradually add 275 ml of water to the batter while whisking. The batter should be thickish but loose enough to coat the back of the spoon and gently drip down.
Heat some canola oil in a wok, or heavy based saucepan. Don’t skimp on the depth of the oil- your pakhoras need to be deep fried and must be covered. Test the heat of the oil by adding a little batter to see if it’s ready. Coat individual vegetable pieces, such as eggplant, potato onion rings, cauliflower or broccoli with the batter and deep fry until cooked through and dark golden in colour. If you are making mixed vegetable pakora, as shown in the picture below, chop 250 gr vegetables and mix through the batter before frying spoonfuls. My last combination included diced eggplant, finely shredded silverbeet ( chard) and thinly sliced and halved onion rings.
Green Sauce Recipe
25 gr mint leaves, chopped
25 gr coriander leaves, chopped
2 green chillies, chopped
1 garlic chopped
1 small onion, chopped
1 Tbls sugar
1 teas salt
125 g ( 1/2 cup) plain yoghurt
Place in a food processor and blend till smooth. Store in fridge for 30 minutes to allow the faavours to settle before use. Make the sauce before the pakora. If herbs are in short supply, serve with yoghurt or a commercial chutney, thinned down with yoghurt. My kids like pakora dipped in soy sauce, totally inauthentic but still good.
The batter makes and excellent coating for deep fried, battered fish. I often add some turmeric if using with fish.
The recipes are based on two found in Spice Kitchen, Ragini Dey, 2013.
A big loud applause to Melbourne’s Sikh Volunteers Australia, who make and deliver 650 meals each day to vulnerable people within the community. They are currently building a larger kitchen. They have a facebook page with details for donations and many happy photos.
Unlike the residents of the nearest village who are offered a plethora of dining options during this period of social distancing and isolation, we have none. Down at that village seven kilometres away, every coffee shop, take-away, fine dining restaurant and catering business has published their menu online to tempt families, couples and the non cooking brigade, setting times for parcel pick ups, sourdough bread days, couple’s date night in, and more. They all seem to have adapted to the new normal, competing for the same disposable dollar. They appear to be doing well enough.
I’m not prepared to brave the queues or drive at night to pursue those options. The last time I went out, everyone was too close for comfort. There’s no rest for the lockdown wicked. I get quite cantankerous in the kitchen these days, especially if I’m the only one contributing to the decision making about meals. There’s trouble in paradise. It usually goes like this:
Me “What would you like for dinner?”
T “Hmmm, what do you feel like?”
Me “No, I asked you first. I’m sick of thinking about food”
T “Maybe a stir-fry?”
At which point I pour myself a glass of wine and turn on Netflix. A stir-fry is not the answer I was hoping for. It’s a recipe for disaster, usually resulting in some hodgepodge dish doused in a collection of pantry Chinese sauces and condiments, the plating resembling a dog’s dinner, with little thought given to ethnic origin or finesse.
I usually cook Italian food, which is second nature to me, but if I’m straying at all, I’ll choose between Indian, Lebanese, Turkish, and Greek cuisine. We’ve now resolved the problem with the advent of cuisine theme nights, where we both test new recipes from my wall of cookbooks. On Indian nights, which seem to be occurring rather frequently of late, we make one curry each, starting quite early to allow the curries to settle a bit before rewarming them for dinner. There’s usually enough leftover to stash in the fridge for another meal, given that most curries improve with age. We rate our new concoctions, and if they get the nod of approval, they’re scanned, then popped into a folder. Our Indian nights include dressing the table with Indian fabric and playing some romantic ghazals by that old crooner, Jagjit Singh. Who needs to dine out? It’s a fine solution for those who take self isolation seriously.
I hope to share our tried and true Indian recipes this week, in case you need some inspiration for some Indian take away made at home. Recipes will include two good versions of pakhora, muttar paneer, prawn curry, dhal, potato, pea and yoghurt curry, pumpkin curry, rajma and naan bread. Stay tuned.
It often seems like vegetarians miss out on all the fun when it comes to grabbing an instant treat from the local bakery. Here I’m talking about pies and pasties with lashings of sauce. Most bakeries display one or two meagre offerings – a vegetable pasty, invariably disappointing and bland, with too much pastry that ends up all over your clothes, or the ubiquitous spinach and fetta roll, dried out from spending too long in the pie warmer, a sad version of something that was once Greek. My local bakery produces a passable vegetable pie that comes with a reasonable amount of wet ‘gravy’. This is the one thing that is lacking from most vego bakery products- they are too dry and indigestible and lack that unctuous gravy that holds the filling together.
I tend to make pasties and pies in April, once the sky turns grey and the first fire crackles in the wood stove. Stay at home days, baking days. Pie making is more pleasurable with an assistant, as it’s not a bad idea to make a big stash for the freezer to tide you over the winter, or further months of isolation. One good standby iare these Lentil, Mushroom and Cheese Pasties. They freeze well too.
As is often the case, my recipe instructions are not precise. I don’t tend to weigh and take detailed notes of the things that I make, although I have a general notion of the quantities intuitively. If you end up with too many cooked lentils and feel that the ratio of lentil to mushroom is out, reserve some lentils and use to add to a soup. Cooked lentils keep very well in the fridge.
Lentil and Mushroom Pasties
Ingredients, Makes 6 large pasties or 12 mini pasties.
3 squares of frozen Puff pastry
1 ½cups of Puy lentils. ( you can use any dark coloured lentils here, but puy lentils hold their shape and marry well with mushrooms)
1 bay leaf
1 Tbs Olive oil
1 Tbs butter
1 small onion chopped
1 -2 garlic chopped ( optional)
2 cups ( approx measurement) mushrooms, quartered ( I prefer those with dark gills as they add more juice and flavour)
dried herbs of choice or finely chopped fresh rosemary
salt, ground black pepper
one small beaten egg for pastry glaze.
other additions, such as include left over grated cheese
Preheat oven to 180c. Line two baking trays with cooking parchment, or grease well.
Cook the lentils in ample water, adding a by leaf, and cook till soft. Test them as some lentils, especially if old, take a while to soften. Drain the lentils completely, and reserve the juice for another use.
In a large frying pan, heat the oil with the butter and add the onions. Cook on gentle heat till softened, then add the garlic. Cook till soft and translucent.
Add the mushrooms and herbs to the onions. Cook until soft and cooked through, stirring around as you go.
Combine the lentils with the mushroom mixture in a bowl. The mixture should not be too runny, but you do want a little gravy. If you feel the mixture is too wet, cook down further. Season well. Consider adding some grated tasty cheese. Cool the mixture.
Defrost 3 sheets of puff pastry and halve these on the diagonal for 6 large pasties. Have more sheets on hand in case you end up with extra mixture.
Beat egg for pastry glaze.
Add the mixture to the centre of each triangle, spreading a little towards the corners. You want the pasties to be well filled but allow for ease of folding and joining. Wet the edges with a pastry brush and join the seams, pressing down as you go.
Place three pasties on each baking tray and cook until the pastry is golden. Cool them first if you intend to freeze them for later.
Serve with an old fashioned chutney and green salad. Or heat, wrap in foil, and take it on your travels, when you’re allowed out.
For Rachael P and her daughters. I’m singing that Tom Petty song, but substituting LOCKDOWN for the Breakdown chorus. Sing along with me while we bake: Lockdown, go ahead and give it to me…….
One of my friends enjoys telling the story about the night his parents came to dinner. It was during the late 1970s, at the height of the hippy era, when many young folk had a brief flirtation with vegetarianism, which for many, was embodied in the form of a lentil. Peter had just moved into his first share house. He proudly presented the main course, his signature dish at the time, a lentil curry. His parents were horrified, exclaiming loudly that they had not migrated all the way from Poland to Australia to eat lentils. Peter narrates this story like an episode from Seinfeld, and adds that his parents eat meat for every meal, with an occasional side vegetable in the form of either a pickle or sauerkraut. Underlying this humourous tale lies the strong historic association of lentils with poverty and hardship.
When I trawl through the food memories of my own childhood, there are no lentils. If pulses turned up at all, they took the form of split peas: a yellow or green split pea, married with a ham bone or two, made a thick, salty soup. Split peas were also mixed with barley, the iconic McKenzie’s soup mix, a pantry staple in many Australian homes in the past. It’s still a staple in mine today. My mother and grandmother always added a lamb shank, but I’m very happy using vegetable stock and/or stock cubes to flavour this old fashioned soup, which goes by the name ‘Nana’s soup’ regardless of the age or gender of the maker. It is the soup of everyone’s Nana.
My love of lentils became more pronounced after a trip to Nepal at the end of 1978. We trekked through the Annapurna range near Pokhara with two young children in tow. The meal along route was invariably Dal Bhat, a Nepalese dish consisting of a mild flavoured soupy dal of red lentils, with rice and one or two vegetables on the side. ‘Eat that kids because that’s all there is,’ and they did because they were hungry. Whenever I make Dal Bhat today, I return to that adventure in the mountains of the Himalayas. The key to Dal Bhat is to keep it plain and simple.
My lentil repertoire has become more sophisticated over the years though I return often to the classic Lentil Shepherd’s Pie. Everyone has a version, I’m sure. I don’t associate lentils with poverty or the hippy era. They are, for me, the most comforting food of all.
Lentil Shepherd’s Pie
On the surface, a lentil shepherd’s pie seems incredibly simple to make but many fail due to blandness or because they lack the traditional references. Modern versions might include the addition of sweet potato or parmesan in the mash. Other versions search for umami by adding miso or soy sauce to the lentil mixture. Play around if you like but I’m a bit of a stickler for tradition with this dish and prefer the old British flavours.
My recipe is a descriptive rather than prescriptive and gives only a rough approximation of quantities.
Boil up some brown lentils, about 1½ cups should make enough for a pie for 4-6 people. Cook the lentils in 3-4 cups of water with a bay leaf and one onion, peeled and halved. Keep an eye on the liquid and top up as required. When the lentils are soft, drain them, catching the cooking liquid in a bowl beneath.
Boil some peeled potatoes, enough for 4 people. Add a little salt to the cooking water. When ready, drain and mash with butter and milk.
Cut up one large onion and gently fry in a pan with a mixture of olive oil and butter. Then add two chopped garlic cloves, a non traditional addition but a habit I can’t break.
When the onion is soft and golden, add the drained lentils, Worcestershire sauce ( this is the key ingredient so add a fair bit- 2 tablespoons or more), some dried mixed herbs, a few slurps of tomato sauce, although tomato paste makes a good substitute, some of the thick reserved cooking water, salt and pepper. You are looking for a tasty dark gravy at the base of the lentils.
Put the lentil mixture into a buttered gratin dish, cover with the mash, and using a fork, make groovy patterns on top. Add small knobs of butter.
Bake in a moderate oven until the top is golden and the lentil mixture starts to bubble from underneath.
Serve with bottled tomato sauce or any other condiment you fancy. I quite like a home made tomato chilli jam with this, my only concession to modernity.
As part of my return to more regular blogging, I’ve decided to highlight a different pantry staple each month, since we’re all spending far more time in our kitchens. My concoctions are mostly vegetarian, except for the occasional addition of anchovy. You can find most of my recipes from the last six years by clicking on the word Recipe, found on the left hand side Index of this page. This may appear in a different spot if using a phone. The recipes are filed under different categories and most of them rely on seasonal food or frugal pantry staples. This month’s offerings will focus on pulses- which include all styles of lentils, split peas and dried beans. Today’s lentil dish is an Italian version of split green pea soup, a dish you would normally find in British or Portuguese/Spanish cuisines, laced with salty ham bones. I was keen to try Marcella Hazan’s version: it’s economical and nutritious. The recipe does ask for the addition of some parmesan cheese, making the dish quite Italian in style: remove the cheese and the soup resembles the old style split pea potage or caldo. I enjoyed this Italian version, it has a much finer texture than others of this genre, but I’m looking anxiously at my small wedge of remaining Parmigiano Reggiano, knowing that it might best be reserved for pasta and risotto dishes. To anyone out there who is still shopping, can you please bring me a very large wedge of Parmigiano Reggiano or Grano Padano. First world problems.
Most recipes require a little tweaking and this was certainly the case for Marcella’s recipe here. She doesn’t suggest pre-soaking the split green peas overnight but I advise on the importance of this preliminary step to hasten the cooking. The following recipe includes my adaptations. It is easy to scale up the recipe for a larger group or to store for later.
Zuppa di Piselli Secchi e Patate ( split green pea and potato soup)
For 4 people.
220 g split green peas, washed, and then soaked overnight.
2 medium potatoes, peeled and chopped in cubes.
1.5 litres of fresh stock or made with a stock cube. ( you may need more )
1 chopped onion
3 Tbles extra virgin olive oil
40 gr butter
3 Tbles freshly grated parmesan cheese
salt and pepper to taste.
Soak the peas overnight. Drain and cook with the potatoes at a moderate boil in 700 ml of stock ( or enough to cover well). Cook until both are tender, then puree the mixture with their cooking liquid in a mouli and reserve. ( don’t be tempted to blend this soup- the beauty comes from the light texture derived from the mouli )
Put the onion into a heavy based soup pot with the oil and butter and sauté over medium heat until soft and golden.
Add the puree to the onions, then add the remaining stock and bring to a moderate boil. Lower heat, and check on liquid- you may need more, depending on how thick/thin you like your soup. When ready, stir in the grated cheese, taste for salt. Serve with more parmesan and crostini.
This soup keeps well in the refrigerator for several days, but will need thinning with more water on reheating. As you thin it, you may need to add a little more stock powder or salt.
Some time after I drafted this month’s In My Kitchen post, it occurred to me that this monthly world diary of kitchen activities could form a valuable record, documenting how cooking and food availability changes during a pandemic. It will be interesting to see if some items continue to be hard to source, for example flour, and whether the pandemic is followed by higher prices due to manufacturing interruption and a decline in agricultural output. It would be good if those joining in this platform could note their country and region when writing and perhaps comment on some of these factors too. Thanks Sherry from Sherry’s Pickings for enabling this connection throughout the world. I urge others to join in and to consider taking up blogging during these difficult times.
Francesca, St Andrews, Victoria, Australia.
So much for April fools day. No one expected the unexpected, a pandemic that may end up rivalling all previous plagues, changing the direction of our lives forever. In the meantime, I imagine that there is far more activity in everyone’s kitchen this month. No doubt you, dear reader, will be in lock-down like me or are semi- quarantined. This pandemic is, for many, a time to embrace older values, kindness, sharing, communicating more than usual but from a safe distance, cooking, baking, making music or going slightly mad. The handy phrase ‘cabin fever’ has never been more applicable. On the plus side, it is a reminder for many how much time we waste shopping: this break from consumerism is not such a bad thing. For those who have lost work and income, I hope that you get through this difficult time and are adequately supported by your government. This will not be the case in many countries.
My shopping list is now tiny: my granddaughter shops for us once a week. I exchange, at a safe distance, a container of home made soup and the money, left on a metaphorical pile of Celtic stones. I feel like a villager from the famous Eyam village, sometimes referred to as the plague village. I’m fortunate to have a productive vegetable garden which supplies most of our fresh vegetables. But it is a labour of love.
Apparently there’s a rush on vegetable gardening in Victoria: I’ve heard that seedlings are as rare as toilet paper and flour. Plant seeds. They might only take a few weeks longer. Some vegetables are better grown from seed as they don’t transplant well. These include all root vegetables such as radish, carrot, and turnip, while rocket and all lettuce varieties appear within a few days and can be transplanted easily. You don’t need a special garden bed. Sow seed among your flowers and in your regular gardens. Make a drill with a stick, add some fine white sand or very fine soil, add your seeds, cover them lightly with soil or sand and keep moist. Within one week, and voilà, you’ll have seedlings. Parsley seeds may take a little longer, as it’s said they go to hell and back before germinating.
Every time I make risotto, I think of my dear friends in Lombardy. Alberto grows beautiful rice in the countryside near Pavia. His mother and Zia and Zio will, no doubt, be safe in the countryside. To date, 10,000 Italians have died from this virus, with most occurring around Lombardy. Make a risotto and offer a thought for this region- all that lovely Carnaroli, Vialone Nano and Arborio is grown in the Po and Ticino river valleys, in the fields near the Lombardian villages that now feature daily in the news. We are all interconnected.
My pulses are getting a workout this month. This is not an unusual ingredient in my kitchen, nor has it much to do with the pandemic. I have to admit that while others were hoarding weirdo paper products from supermarkets, I went to BAS foods and bought an ungodly share of lentils, chickpeas and beans. Sono colpevole, I am guilty of hoarding too.
The smell of chutney cooking in the kitchen is enormously comforting, reminding me of my matriarchal line and the old Irish-British aromas that would emanate from their kitchens in Autumn. This is a great way to use up less than perfect fruit, all those windfalls and spotted specimens.
The orchard keeps giving throughout the months of Autumn, thanks to some fortuitous planting of heritage varieties nine years ago. The Beurre Bosc pears are the best keepers and star when poached in wine, sugar and saffron. After the pears are cooked, I remove them and cook down the syrup for a while, producing a pear flavoured sticky wine.
My son enjoys making craft beer and is still able to purchase a freshly made wort, though this may change in the coming weeks. It is a noble pastime which takes place on our back verandah and in our shed. We have our isolation environmental protocols well in place since our lockdown, so he wears gloves and doesn’t enter the house. After the brew is ready, it is kept in a refrigerated keg. Yes, dear reader, we have cold craft beer permanently on tap, and though I feel this situation is a little unfair, I’m not complaining.
The following is a thought provoking video link from Italy, subtitled in English. Worth a peep. Meanwhile, if you’re short of interesting ways to cook pulses and beans, check my blog over the coming week as I plan to document my vegetarian adventures more frequently.
This summer soup appears, with variations, each zucchini season. I’m sure everyone has a version. It’s restorative and healthy. The vegetarian version includes cream, the vegan version omits it. You can decorate the top with all sorts of modern crunchy things, building castles from herbs and nuts, but I prefer my cream soups to sing alone, without the clutter of other toppings. Sometimes beauty lies in sheer simplicity. Another recipe to add to my Zucchini Cookbook.
one onion, roughly chopped
2 garlic cloves, chopped
3 medium Désirée potatoes, peeled, roughly chopped,
6 or more zucchini, depending on size, cut into in chunks (really large overgrown zucchini will produce a rather bland, watery soup: use medium sized fruit, with some blackjack included for colour)
a few handfuls of curly kale leaves
a few handfuls of flat leaf parsley, stalks removed
one vegetable or chicken stock cube
a little cream
Put the onion, garlic, potato and water in a large pot. Cover with water and add a little salt. Bring to the boil, then simmer for 15 minutes or until the potatoes are nearly soft. Add the zucchini, kale and parsley. Cook a further 5 minutes until the greens are soft. Add a stock cube, dissolve it by stirring, then blend the soup with a stick blender until creamy. Add a little more water if necessary. Season to taste then swirl through some pouring cream just before serving.
My joy in cooking is directly related to the level of productivity in my vegetable garden and orchard. This year’s summer crops are inspiring, despite the difficult and dangerous weather we’ve experienced this summer in Australia. I can only put this abundance down to a few things- the time spent monitoring the garden, good compost, mulch and water, the latter, in our case, pumped from a dam to a header tank. Each day, it’s simply a matter of combining the day’s pick with some pantry staples to make deeply satisfying meals. The first and most prolific summer vegetable, the zucchini, will come first in my Summer Cookbook, a reverse alphabetical approach. They are a versatile vegetable, lending themselves to slow braising, frittatas, ratatouille, fritters, sweet cakes, pasta sauces, soups, Greek pies, and shapes to be stuffed. This year I’m growing three varieties: Blackjack ( Black beauty), a dark green fleshed fruit, a good keeper, adding colour to soup and fritters, Cocozelle, an Italian heirloom variety, which is striped and long, the flowers more likely to cling to the young fruit, making it a great one for tempura battered zucchini flowers, and the pale green Lebanese zucchini, a good one for braising. I prefer to pick zucchini when very young for most dishes. Medium sized zucchini are set aside for soups and the large ones go straight to the chooks or are dried for seed collection.
My latest simple recipe, Grilled zucchini with Marinated Goat’s cheese, is a great addition to the summer table.
five or more very young zucchini, halved vertically or cut into three lengthwise. Note, if you shave these into thinner strips, they will char to quickly and virtually disappear on the BBQ.
good olive oil
2 large garlic cloves, smashed into a paste
fresh marjoram leaves
Meredith marinated goats cheese or equivalent product
a pinch of sea salt flakes
Light a hooded BBQ and get the temperature above 250 º c. ( you could also use a kitchen iron grill ). Toss the cut zucchini long pieces and toss in a little EV olive oil in a bowl. Add the garlic paste to a separate small bowl of EV olive oil. Using tongs, place the lightly oiled zucchini directly onto the BBQ and close the lid. Raise the lid after a minute or so and turn the zucchini strips. When nicely done on both sides, add to a serving bowl, and toss through some of the garlic paste oil. Add salt and pepper, fresh marjoram leaves and a few hand torn cubes of marinated goats cheese, as much as your conscience allows. Serve alongside other summer dishes.
Looking for more summer zucchini recipes? The links here will take you directly to some of my older recipes on the Z word.