All Posts By

James

Haricot Beans

Posted on November 11, 2011

Haricot beans. They so deserve a higher place on the shopping list. Rich in protein, thiamin, folate, iron and magnesium. Generally purchased in two forms, cooked  and canned , or the better way as a dried pulse.

The beans become easier to digest, and remove some of the flatulence related to dried beans, by pre soaking them. This also speeds up the cooking time.

Used in many ways and  are a star in number of different dishes. They partner very well with salty type ingredients like olives, preserved lemons, capers, pickled gherkins and anchovies. Makes a fantastic puree with  lots of lemon, zest and juice, fresh Italian parsley, garlic and olive oil. The perfect beans braised  together with smoked paprika, garlic, tomatoes,  and a  smoky ham hock, to create wonderful home made ‘baked beans’.

A favourite is to add black olives, picked parsley leaf, preserved lemons, steamed diced red skin potatoes, fresh mint with cooked cooled haricots. Toss together and season well with falky sea salt, fresh pepper and some good extra virgin olive oil. Simply divine and perfect partner for some grilled oily fish like fresh mackerel or piper; or serve with BBQ marinated lamb shoulder.

Cheap and readily available in most grocery stores. Put them on your shopping list today!

beans

Lemons

Posted on September 21, 2011

Lemons From the wonderful citrus family. A question i ask. You awake in the morning and suddenly realize you are left with only one fruit in the world and one minute to decide what it is? What would it be? What would you choose? With some thinking, it would be hard to go past the humble lemon. The lemon has so many uses in the kitchen. Juice used to add zing to anything seafood. Cuts through fat in any dish with cream or butter.Elevates and seasons almost any savory food.

The zest of all citrus is the underused wonderful sweet fragrant expression of the fruit. Used to flavor so many sweet and savory foods.

Preserved lemons are a wonderful way to process extra lemons, for use later in dishes. Easily done, and providing a jar full of lemons with great salty lemon taste. Below is a recipe

Preserved lemon. Lemons and Sea salt are all that is needed. Wash lemons and slice down through length, in quarters, till almost cut through. Add generous amount of salt into the slit lemon cavity. Pack into clean sterilized jars. When full push down, adding more lemons to completely fill jar. Top with lemon juice if not overflowing full. Seal with lid. Store in cupboard and use after two months. Liquid will be thick and syrup like. Use the rind not the flesh.

lemons

Porridge

Posted on August 23, 2011

The ultimate breakfast. Coarse cut oat grains, Thick Greek style yoghurt and your choice of fresh or dried fruit. The perfect way to start the day.

Rolled oats are older than time in Scotland as a grain served at breakfast time. Boiled with a little water and salt to slightly thickened and served with cream and brown sugar.Breakfast done! Excess porridge had mutton fat melted through it, poured out of the saucepan and set into a biscuit like shape. When cold this was pocketed and carried into the hills.Born was the famous Scottish Stovie.

The secret to good porridge is a few things. Soak the grain overnight in cold water, just enough to cover. This activates the growing enzyme in the oat, and makes it easier for the body to digest. Soak dried fruit like raisins, sultanas or dates with the oats as well. Bring to the boil and simmer till slightly thickened. Serve with thick unsweetened yoghurt. Add a nut like almonds and the perfect morning breakfast has been created. Yum!!

oats

Beautiful Beetroot

Posted on March 23, 2011

Beetroot
Beautiful beetroot has many uses and is also very good for us.
Beetroot, rich in betaine, can help with blood pressure and cardiovascular problems. Beetroot is a good source of iron, calcium and potassium. Good source also of Vitamin A, B and C.
Very easy to grow and has many simple easy uses in the kitchen. The bulb and the leaves are both edible. Now in different colours including yellow and white as well as the traditional dark purple.

Top Tips

Grate raw into a salad
Juice with apple, carrot and ginger for a morning blast
Boil, peel and pickle in vinegar
Peel quarter, season and oil. Roast in hot oven till just soft
Makes fantastic chutney
Roasted beetroot with venison
Beetroot and feta go well together, and look spectacular

Recipes
Beetroot with lentils, ginger and feta
400 gm lentils
800mls vegetable stock
1 onion, finely diced
1 clove garlic crushed
10gm fresh ginger, crushed
20mls cooking oil
400gm beetroot, peeled, cut into wedges and roasted
100gm feta cheese, diced
Handful chopped fresh parsley
Juice of half a lemon
Sweat onion, garlic and ginger in oil. Add lentils and stock. Bring to the boil and simmer till soft. Remove from heat; add roasted beetroot, feta, lemon juice and parsley. Season and toss together. Serve.
Note can be served warm or cold.

Beetroot relish
1k boiled, peeled diced beetroot
500gm cooking apples, peeled, cored and diced
400ml white vinegar
30gm fresh ginger, crushed
10gm allspice powder
1 tsp clove powder
100gm brown sugar
100gm resins
Put all ingredients into saucepan. Bring till the boil and simmer till nearly all liquid evaporated and mix thick and syrupy. Season with salt and pepper. Add hot to clean sterilised jars.

Beetroot, feta and mint salad with rocket
6 or 8, beetroot, boiled, peeled, cooled and cut into wedges
Handful of shredded mint
100gm wild rocket
150 gm feta cheese, diced
Dressing
20gm wholegrain mustard
20ml olive oil
20ml balsamic vinegar
Sea salt
Fresh cracked pepper
Mix beetroot with all dressing ingredients. Add feta cheese. Mix mint and rocket together and place on a platter. Top with beetroot mix
Garnish with mint tips. Serve.

Beetroot soup
25ml cooking oil
1 onion peeled and diced
1 celery stalk, diced
1 small carrot peeled and diced
300gm potatoes peeled and diced
500gm beetroot, peeled and diced or grated
5gm caraway seeds
2 litres vegetable or chicken stock
Small handful of fresh dill
Sour cream

Sweat onions, celery and carrot in oil. Add potatoes, beetroot, caraway seeds and stock. Bring to the boil and simmer till vegetables cooked. Puree till smooth. Add    back to saucepan. Bring to the boil, season and add chopped fresh dill. Serve with sour cream.