No Comments

Pantry 101: The Tinned, The Canned & The Bottled

2011
11.07

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

1. Tomatoes

Everything from spag bol, pizza, sauces, burritos, pasta…..seriously…..stock up and don’t run out.

2. Anchovies

I can not get enough of anchovies. Love em- flavour maker in salad dressings, on toast and of course on your pizza!

3. Capers

Use to make dressings, salads, sauces & in pasta. I love to fry them all crispy and pop them on top of my meal.

4. Pasta

Pasta is an essential pantry ingredients for those nights that changing out of your pajamas to go to the shops is just completely out of the question. Whack some pasta on, pop on whatever you have and there you go. Utilise your other pantry ingredients like canned tomatoes, anchovies & capers to make the sauce. A quick meal and all whilst in your slippers.

 

5. Tomato Sauce

Enough said really, but do not under estimated the uses of mato’ sauce. I use it in my spag bol sauce : )

6. Worcestershire Sauce

Worcestershire sauce is my go to flavour maker. I can not get enough of it. Everything from spag bol, steak, cassarole… you name it.

7. Dijon Mustard

Make a dressing, on a Sanger or even Marinade your pork. It is a great flavour enhancer.

8. Beans/Chickpeas

Weather your making a tagine, salad, soup or curry- these guys add texture and health benefits.

9. Olive Oil

Olive oil is as essential as soy to a vegan. You need it for your salad dressings, marinating, cooking and frying. If you do not use this in large amounts, do not be tempted to buy in bulk- olive oil has a used by date of 6 to 8 weeks.

10. Rice

Where would we be without the staple rice? If you have left over rice, don’t through it out, use it the next night to make a killer fried rice. Another great reason to keep it on hand- if you drop your phone in water, pop it in a concealed container with dry rice. This will evaporate the moisture.

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , , , , , Category General |

No Comments

Tinned Spanish Things

2011
09.28

When we think tinned food, we generally think about canned beetroot for a steak burger, or the never fail tuna for a quick snack. The thought of serving tinned food as an appetiser tends to send us to think of our Aunty Gloria’s baby carrots dipped in hummus.

In Spain they do tinned on the especial side of things.
Spain produces possibly the highest quality tinned food in the world. For many, tinned food provides both quality and convenience in a can. Spain has a long tradition of carefully preserving seafood in cans. In fact the canned version is often seen as even more delicate than freshly cooked clams, mussels or chipirones. In many tapas bars, they do not have large, extensive kitchens, so beautiful seafood, served straight from the tin is as revered as Gaudi in Barcelona.

Canned seafood also offers maturity and taming of the taste of seafood, and Spain producers are effective at using natural preservatives. One example of this is Bonito Tuna. Every year Bonito del Norte tuna migrate north as far as the Bay of Biscay in northern Spain. During the summer they fatten up for their return journey south. Just when the tuna are in top shape, fishermen harvest them and within 24 hours they are cooked in seawater and packed by hand in olive oil. The result is the most tender, silky canned tuna in the world.

Tinned seafood started in the northwestern region of Galicia- known for its cold and turbulent rivers that never fail to produce speccy seafood. 200 years ago, a clever Galician wanted to preserve these briny bounties, and so a local canning industry was created. This has continued into a thriving industry in which we can all reap the delicate delicious rewards of Spanish seafood.

This tradition has spread to the preserving of Spain’s incredible produce.

Here is my list of Spanish essentials for your pantry.Take note- do not take a gamble with cheap products. The quality here really matters.

1. Tuna

I’m not sure how long I would last without tinned Tuna in the pantry!

2. Artichokes

All the wonder of artichokes without all the boiling, peeling & removing the hearts.

3. Pimentos

The deliciously sweet tiny peppers. Tasty on their own, served simply with some tuna will make a delicious meal.

4. Mussels

Perfect to throw through a pasta. So much easier than having to debeard and scrub.

5. Anchovies

Anchovies are always a winner on crusty bread, but can also be used in many marinades and dressings.

6. Razor Clams

Razor clams are delicious and have a wonderful texture. As they are hard to come by in Australia, take advantage of the quality tinned stuff.

7. Sea Snails

Fantastic as a snack along with your Friday arvo brew.

8. Olives (stuffed or plain)

Great to pop through a salad or serve as a tapa.

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , Category General, Spanish Cuisine |

1 Comment

Oil Ain’t Just Oil…

2011
08.22

Before getting into the nitty gritty of oils, I want to quickly explain the four types of fat:

Monounsaturated (good)

Polyunsaturated (good)

Saturated (bad)

Trans fat(bad)
Monounsaturated (good fats)

What does it do?
• Reduces cholesterol, triglycerides, and blood pressure and to help control diabetes.

What foods will I find it in?
• Olive oil
• peanut oil
• cashews
• canola oil
• hazelnuts
• peanuts
• macadamia nuts
• pistachios
• pine nuts
• chicken fat

Polyunsaturated (good fats)

What does it do?

• Reduces inflammations.
• Improves immune function.

What foods will I find it in?

Omega 3 is found in foods like
• Canola oil
• walnuts
• flaxseeds
• hempseeds
• salmon
• mackerel
• trout
• tuna
• sardines
• herring

Omega 6 is found in foods like
• safflower oil
• sunflower oil
• sesame oil
• nuts
• beans
• soft margarine

Saturated (bad fats)

What does it do?
• Saturated fats are bad fats; they raise cholesterol and increase the risk of heart disease and stroke.
• Twice as potent at raising your bad cholesterol levels as polyunsaturated fats are at lowering them. It is difficult to eliminate these fats from your diet but one way to reduce them is to choose fat free milk and other dairy products.

What foods will I find it in?
• Meats
• whole milk
• cheese
• palm and coconut oil

Trans (bad fats)

What does it do?

• Raise bad cholesterol and lower good cholesterol.
• Increase the risk of heart disease and stroke.

What food will I find it in?

• biscuits
• shortening, stick margarine
• hydrogenated oils and
• vegetable oils that have been subjected to heat-damage during cooking.


Deep Frying w’ Oil
Peanut oil, safflower oil, sunflower oil, grape seed and canola oil are your best bets- you don’t have to boil away your back pocket!
My personal fav is grape seed oil; this is because the flavour is very subtle- so you are not going to be left with the flavour of the oil overpowering your meal. Of course is some cases, it is a great idea to use something like peanut oil- it will add a complementary flavour to many Asian meals.
It is really important to have an idea of what the smoke point of the oil you are using is. Once oil reaches its smoke point, it begins to loose its flavour and nutritional value. Of course, this is most important to consider when deep-frying. Here are my tips on deep-frying with oil at home
• Choose oil with a high smoking point- Grapeseed, peanut oil, safflower oil, sunflower oil, and canola oil are your best bets- you don’t have to boil away your back pocket!
• I find that the best thing to deep fry in is your wok. You will need something rather deep and with plenty of room.
• To test if the oil is ready to fry, put the bottom of a wooden spoon on the bottom of your wok. If bubbles come out from the base of the spoon, the oil is ready for frying.
• Make sure what ever you are frying is dry- so a quick dust of flour is often best.
• It is really important not to crowd the pan! Deep fry in small batches to maintain the temperature and cook it evenly. If it is deep fried slowly, your food will absorb more fat.


Oils for Salads
Salad dressing really depends on what taste you are after. I like to think of them as a fine wine- match them to the food you are serving, and generally, the cost will reflect on the product that you are receiving. Oils have strong flavours- they are not neutral, so learning to match what oil to what salad is a skill.
A new buzzword in Aussie cuisine at the moment is definitely avocado oil- and for good reason, it has a fresh and delicate taste that complements and does not over power the main ingredients of most salads.
Walnut oil also makes a great salad dressing. There are so so many different oils out there that contribute great flavours to salads- I recommend experimenting, but remember, oils do have a used by date- so only buy in bulk if you intend on using it in that time.
Extra Virgin Olive Oil (EVOO) is generally considered the most versatile oil for salad dressing because of the numerous health benefits. EVOO and olive oil contain a high percentage of monounsaturated fats, making them better for you than many other oils. Flaxseed oil is also another great example of oil with plenty of health benefits- but lets face it- it just doesn’t taste as good.
Here is my recipe for my never fail salad dressing- prepare it in a glass jar (empty capers jar for example) and keep a stock in the fridge for a couple of days or so. In this recipe I use milk, as it emulsifies with the oil to make it creamier. Be a little wary of store bought salad dressings, many of the EVOO dressing will contain a mixture of olive oil and vegetable oil- so you are really not getting what you paid for.


Ingredients
2 parts EVOO
1 part vinegar
Salt & pepper
Dijon mustard
Dash of milk
Method
Shake it all up and dress your salad just before serving.

 

Oils for sautéing
Once again, because of grape seed’s more subtle taste, I prefer this oil for sautéing- it means that your meal doesn’t have a tinge of any other flavour. Of course, if you are sautéing some meat for a beaut Asian stir-fry, then by all means, the subtle flavour of peanut oil will really complement this.
The thing about grape seed oil is that it has a high smoke point, so it is versatile, for all your sautéing and deep-frying needs. It is also affordable, healthy and so it is great as a main stayer in your pantry.
When sautéing meats, the amount of oil that you should use is very dependant on how much natural fat is in what you are sautéing. For example, skinless chicken breast will need more, as it contains very little natural fat.

Flavouring your oils at home
Instead of handing over more big bucks to Coles and woolies, have a go at making your own flavoured oils. It is surprisingly easy, and might just take over from relishes and jams as DIY pressies this Christmas. Grab some gorgeous jars and follow the recipe bellow- hey presto.
Chilli oil and basil oil are my two favs. Here is my recipe for chilli oil.

Ingredients
450ml olive oil (not virgin)
20grams dried red chilli flakes
3-4 whole dried red chillies
Method
Slowly warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes (careful not to rub your eyes after handling the chilli’s but if you do, wash your eye with milk).
Remove from the heat and leave the oil to cool down a little.
Carefully pour it into sterilised, sealable glass bottle using a funnel. Add the chilli flakes and dried chillies from the pan. Seal the bottle.
Keep the bottle in a cool, dark place, shaking the bottles once a week. As time goes on the oil will become hotter- do not say you were not warned!


Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , , Category General |

No Comments

oodles of noodles

2011
07.14



OODLES OF NOODLES

The origins of the noodle have quite a contentious history- with the Italians, Japanese and Chinese all wanting to put their claim these slippery little suckers. But, as fate would have it, in 2005, a team of archaeologists in China found an upside down bowl of noodles, buried and preserved under the ground for over 4000 years! So china walks away with the cre
dit, but what is not arguable is the huge place in food culture that noodles hold all over the world. Like so many things in life, it is the simple things that are often the best. This blog breaks noodles down into three categories and explains what they are and what they are best used for:

• clear
• egg
• glass
• wheat

There are many different names for the same type of noodle- so it all gets a bit confusing. But there are no hard and fast rules in cooking- just grab some or make some and get slurping.

RICE NOODLES
kway teow (chinese), sen yai (thai), kwetiau (Indonesia).

Rice noodles are made with rice flour and water. You know what they say- keep is simple stupid. Rice noodles are most common in Asian countries- being very well known for gracing the bowls of the Vietnamese pho, Chinese vermicelli salads or the Pad Thai. Rice noodles can be made at home, bought fresh or bought hard. To warm you just soak in water- easy.
In Australia, we generally refer to rice noodles through what they look like- whether that be flat, round, thick or thin. They are known all over the world through different names, including, ho fun, lai fun and Mai Sin but essentially act in the same way. Some people may tell you that rice noodle can be substituted with rice pasta, such as rice spaghetti in pho soup. I do not agree with this, it just isn’t the same. If you are a thin noodle loving person, use stick rice noodles, if you love thick noodles, then go for it! But do yourself a favour and use the deliciously easy rice noodles- available from Asian grocers or most supermarkets. If you buy the fresh rice noodles off the shelf at the Asian grocer, do not refrigerate. The noodle will harden and then break when you try and cook it. For a beef pho recipe, have a squiz at the end of this blog.

Vermicelli
Vermicelli is a thin rice noodle, mostly used for salad dishes such as Bún chả with Vietnamese grilled pork with a bed of sliced cucumber, salad and herbs and almost always served with nuoc cham. They are used in fresh spring rolls & Cantonese broths with beef balls, fish balls or fish slices. There are though, many of other awesome varieties.

WHEAT NOODLES
cho mein (Cantonese), ba mee (Thai)

Soba
Soba noodles are made from buckwheat, and the Japanese translation of soba is actually buckwheat- makes sense. Buckwheat is a very slow burning carb- making it a great energy food and an extremely healthy noodle choice for our busy lifestyle. On top of this, soba noodles are delicious, with a great texture, not unlike udon, but just that bit different (same same, but different). Soba noodles are served hot or cold, and are very versatile, and can quite often be substituted whenever you would cook with udon.

Think stir fries, soups, wrapped in nori- it really is very adaptable, despite its apparent uniqueness. A new craze, particularly outside of Japan, probably because of the health benefits is cold soba salads- soba noodles mixed in sesame dressing with vegetables. I also like to mix them w’ crab & rice flour and make deliciously crunchy noodle balls.
The recipe for wheat noodles is almost identical to that of bread- except no yeast- so no need to let it rise. Whole-wheat noodles are obviously healthier for us, so are now used in abundance.

Udon
My personal fav is udon noodles, a Japanese noodle that is perfect for many of your choice stir-fries. Udon noodles should be slippery but with a nice chew. Making udon noodles is quiet easy if you have the time, and the taste is out of this world better than store bought, but having some packets in the pantry is a must. Cook the noodles for around 10 minutes and add stir-fry or add with whatever you can think off or have! Try with broccoli and grilled turkey, marinated salmon, mixed vegies, or a delicious soup broth.

Ramen
This Japanese noodle, includes the ingredient kansui. Kansue is a type of alkaline mineral water, originally named after the water from Inner Mongolia Lakes, as it was rich in minerals. These days however, it is a mixture of alkaline salts that give the ramen noodles its springiness and their yellowish tinge. Famous for their use in Ramen soup, which is most commonly made from stock based on chicken or pork, combined with a variety of ingredients such as kombu, katsuobushi (tuna flakes), niboshi (dried baby sardines), beef bones, shiitake, and onions, and then flavored with salt, miso, or soy sauce.

EGG NOODLES
Egg noodles- you guessed it, are made using the addition of eggs, giving the varieties a slightly more richer flavour and a yellowy colour. Egg noodles are considered a bit heartier and more filling. But are still extremely versatile.

Hokkien
Hokkien noodles are perhaps the most well known egg noodles here in Australia. They are widely available in supermarkets, both fresh and dried. The noodles are often lightly oiled before packaging. Hokkien noodles are an easy choice when whipping up a delicious and filling stir-fry. These noodles are round and of a medium thickness. Hokkien noodles are often packed vacuum-packed and ready to use, so make the most of this.

GLASS NOODLES
Suun (Indonesia), Sotanghon (Philippines), Hursame (Japan, which means spring rain), Phing (Tibet), Falooda (India, used in desserts), bún tàu (Vietnam), fěn sī (China)

There are many names for glass noodles, with the most common in Australia being glass noodles, thread noodles, or cellophane noodles. Glass noodles are most commonly made from either the starch of mung beans or potatoes. The most common use of glass noodles is in hot pots- particularly Chinese or Korean dishes.

Get noodley and try out a home made pho!

Beef Pho

Serves 6

This is literally sold everywhere. Each part of Vietnam lays claim to the origin of Pho but it did actually start on the streets of Hanoi and you will find the recipe differs in each region.

STOCK:
2 onions
10 cm piece of ginger
2 ½ kg beef bones
5 star anise
6 garlic cloves
8cm piece of cassia
450 gm piece of brisket or chuck steak.
11/2 tbspns salt
100 ml fish sauce
1 tbspn palm sugar

FOR THE BOWL:
1 kg fresh pho noodles
225 gm beef sirloin, finely sliced across the grain
1 onion finely sliced
4 spring onions (green part only) thinly sliced
1/3 cup coriander
black pepper

GARNISHES:
Lime wedges
Sliced chillies
Thai basil or mint sprigs
Bean sprouts

Place the bones in a large pot and cover with water. Bring to the boil and cook vigorously for 3 minutes. Then throw out that water, wipe the pot and rinse the bones and then return the bones to the pot and cover with 6 litres of water.

Bring to the boil and then a gentle simmer – skim the scum off the top.

Add the onion, ginger and the remaining stock ingredients and cook for 11/2 hours. When the meat is cooked but still chewy (the vietnamese like their meat chewy, it gives more flavour) remove from the pot and pop into a bowl of cold water to be sliced later.

Leave the broth to cook for a further 1 1/2 hours. Strain and refrigerate until you are ready to use.

To Serve:
Reheat the stock. Thinly slice the braised meat.
Drop your fresh noodles quickly into boiling water or the stock with a noodle basket.
Arrange your serving bowls with noodles, sliced cooked meat, raw thin sirloin, spring onion, thin slived raw onion and coriander.
Ladel the stock over the top.

Taste the pho and if necessary add some lime, bean sprouts and basil leaves…….sometimes a bit of hoi sin sauce is nice too ….but that is a bit southern Vietnam not North☺)


Well that is it for noodles!

So toodle pip
Sal

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , , , Category General |

1 Comment

The King of Spice; Sergeant Pepper

2011
05.16

Pepper, its at every table and we pop it in most meals. But could we be utilizing this perplexing plant to a greater degree? Pepper would be one of my most favourite spices and I do love to experiment with all things peppery. Pepper is akin to gold on trade routes around the world. Pepper grows in clusters along long stems on a vine – they look fabulous.

For maximum flavour from your peppercorns ground as required.

Dry Roasting: this is a great way to release the oils and flavours from dried spices. Place a pan on a moderate heat and leave it dry (that is, NO oil) and simply allow the seeds to heat through and release their aroma – then ground. This should take about 5 mins…be careful not to have the heat too high and do not burn the seeds.

This blog grinds out the info on all things pepper.

Black Pepper

BLACK PEPPER

The most well known of all the pepper family, this guy graces our table breakfast, lunch and dinner. But what are some of the uses that we may be over looking of this little gem?

  • Black pepper is one of the ingredients in the four spice classic, garam masala.
  • What would a bloody Mary be without black pepper?
  • Pepper sauce for steak,
  • Pepper crust for BBQ whole fish
  • Pepper and lime fries
  • One of my favourite desserts is actually a black pepper syrup to serve with grilled fruits from the fabulous Christine Manfield cookbook, Spice

To utilize this gem of a spice, I would suggest buying a good quality black pepper!

 

CAYENNE PEPPER

Cayenne pepper is named after the capital of French Guiana on the cayenne islands where this spice originated. It is bright red and very hot chilli that is usually sold ground. It has quite a fiery flavour, but still remains a versatile flavouring. Many people (that is the Hollywood type folk) use this spice to assist weight loss as it speeds up the metabolism, but that is the very least of its health benefits. Cayenne pepper works wonders for a healthy heart and circulatory system- with some studies claim that it can rebuild tissue of the heart. Many who use this spice for health reasons, take it in a cup of hot water- although that sounds awfully boring! Scatter some on your roast spuds, use in your next meat rub, or sprinkle a little on ricotta cheese with a biscuit for a healthy snack. Great in white sauce and with smoked fish.

PINK PEPPERCORNS

Pink peppercorns are a spice made from the dried berries of a shrub. So they are actually not really technically peppercorns, but hey, lets not split hairs about it. The uses of pink peppercorns are not as broad as other peppers, but the name sure is cute. Pink peppercorns should ideally be used mixed with white black or green peppercorns. It adds a fantastic hue to your cooking and a nice subtle taste.

 

GREEN PEPPERCORNS

Green peppercorns are immature peppercorns and can be bought fresh, pickled in brine, or freeze-dried. Used largely in Thai cooking their flavour is fresh, with a bright aroma. To test out the amazing flavour of green peppercorns, just substitute them in your next recipe that calls for black. I like to deep fry them up and crush on top of a stir-fry or steak…try it, its amazingly textural and tasty.

 

 

 

WHITE PEPPERCORNS

White pepper gets a bit of a bad wrap, but it really is a fantastic flavour.  White peppercorns are ripened on the vine, they turn red and then are soaked in water and dried and milled to remove their outer husks. Less aromatic than black pepper but sharper in flavor. To utilize the flavour, make sure you buy the peppercorns, gently crush them in a mortar and pestle and away you go. White pepper has a muskier aroma than other peppers. It also does not have the citrusy flavour that black and green peppers have. So try white peppercorns next time you are cooking with pork. White pepper is used a lot in Asian dishes as it allows the full peppery flavor profile to be experienced.

 

SICHUAN PEPPER

Sichuan pepper is one of the oldest spices used in Chinese cooking. It is actually a berry from the prickly ash tree.  It has a fabulous spicy earthy flavour and is a little numbing when eaten. Sichuan is used in Chinese 5 spice powder and is quite often used on the ubiquitous salt and pepper squid we see in cafes across the world. Sichuan is perfect in Asian master stocks and braising liquids. To get the best flavour give the seeds a dry roast before grinding.

 

LEMON PEPPER

Lemon pepper is a seasoning that is made from lemon zest and black peppercorns. It gives such a unique flavour to fish and tofu. It is also fantastic to make your own crisps. Sprinkle a bit over some pita bread and bake until crispy.

 

More pepper coming soon!

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , Category General |

3 comments

Getting a Grip on Spanish Cuisine

2010
12.07

Hola to everyone out there in the traveling pantry.

I am a little Spanish obsessed at the moment & find it hard to resist a good tapas and paella night. Spend the afternoon grazing on tapas as the sun goes down and finish with a pan of traditional paella. Here are my tips on getting a grip on Spanish Cuisine!

1. Get the goods

To make it easier for you to create a Spanish atmosphere, concentrate on things that you will use again and invest in them. This might include a paellero (paella pan). They look fantastic & make your Tuesday night family paella nights even easier than they already are. Earthen dishes, cazuela’s or tapas pots also are a great kitchen investment as you can bake in them and serve them straight up to the table. Less cleaning, less time in the kitchen & they look fantastic (and very Spanish).


2. Keep it simple- shop for good ingredients that are in season.

The Spanish use good ingredients and them do very little to them. This makes it a fantastic theme party as the food is amazing, but should not keep you in stuck in the kitchen & away from the fun. The shopping list will definitely include:

jamon: iberico or serrano
extra virgin olive oil
ripe juicy tomatoes
smoky sweet paprika
saffron
garlic
bread
eggs
vinegar
olives
almonds
Make sure you invest in the good stuff- the right jamon and you will only need some crusty bread to have a mind blowing montadito (“on bread’).

3. Drink what the local drinks

Sangria is a lot more touristy than what we think. The locals hook into a deliciously simple brew called Tinto De Verano, which I became quite enthusiastic about on my last visit. It is both simple and delicious- much like the food. Mix red wine & squash w’ plenty of ice and some slices of lemon.

4. Don’t forget the wine opener

The Spanish luuurvve their wine. Sherry is HUGE – fino & manzanilla being the most popular – with a few olives is heavenly. Anytime of the day is fine for this little drink & snack. Which part of the country it is produced is also a big factor in flavor – just ask the locals and watch the arguments erupt!
Have a look in your local bottlo and see if you can’t find some Spanish Red wine. It is always a great touch. Keep a look out for San Miguel- a popular beer in Spain.
Tapas literally means ‘lid’ – and is said to have originated in the 18th Century when tavern keepers would place a piece of bread on the top of a glass to keep the flies out- then once the dried bread was eaten this would make the patron thirstier and wanting another drink- whilst staying slightly sober. Share this story with your guests- they will love it.

5. Jamon!!

Iberico or serrano – well you would take Iberico every time if you could! Iberico are the black pigs fed on acorns and serrano are the white pigs. But either way jamon is a spanish staple that is a must for any spanish fiesta you may be planning. Jamon is a national food of Spain and is served everywhere you go. It is cured for around 3 years and is served as a tapa or in croquettas, bocadillos – not a day goes by without partaking in a few slices of jamon. Bars are dripping with legs of the precious jamon and the el cortador cuts the wafer thin slices – this is a full time job and a good cortador is well sort after.


6. Pinxtos/Tapas/Montaditos/Raciones

All of these are basically the same thing, kind of….small servings of food eaten before a meal. Tapas are not served in the home rather they are a way of eating when you are out de tapeo (barhopping) Parts of Spain you will find tapas, but in Basque they are called Pinxtos which are similar to tapas but involve a few more bits on sticks. Pintoxs can be translated into “to skewer” meaning food on a skewer, such as a toothpick but this tradition is falling beside the wayside as the Basque region leads the way in creative Spanish cuisine – In Spain they say the Basque region are simply the best marketers of their region! Boom Boom!! The beauty of tapas is the social aspect- easy to eat, without having to put your wine down or break the conversation with whomever you may have just met at the bar. They are wonderful served in mini cazuelitas or simply a piece of mouth watering chorizo (the national sausage of spain) served on a piece of greaseproof paper.

7. Bocadillos

Bocadillos mean little sandwiches and are just that. Little rolls filled with some jamon or cheese or my favorite blue cheese and anchovy. they can be toasted or fresh! One of my happiest days was in a bar and being served up a toasted jamon & cheese bocadillo – I thought I was in heaven:)This may sound simple and it is but it was sensational ham, amazing cheese and bread to write home about. I still smile when I think about it.

8. Ala planca- simply means grilled

Grilled fish, beef, prawns, mushrooms, peppers – all taste better cooked on an open grill. The flavour and smoke from the wood flavour the food and give you a taste that a pan never will. So crank up the fire and let the coals die down and set about cooking some fabulous tasting bits.

9. Estofados- slow cooked meaty stew.

Think oxtail, slow braised beef and gently cooked fish and beans – i love this style of cooking and these make great small bowls of tapas or the main event.

10. TINS!
The Spanish preserve the best of the season, not the dregs or the excess – but THE BEST! So to grab a tin of something delicious is not hard and is highly regarded as good manners and bloody delicious.
Seriously, grilled sardines still sitting in the tin, beautiful crusty golden bread and simple tomato puree next to it. You can’t go wrong. Tins look fantastic, are easy and a great way to serve your Spanish tapas. Think piquillo peppers, baby scallops, white tuna, mussels squid & octopus! I think they look quite cool left in their tin to be served too – very authentic:)

11. Dessert

The best spanish dessert with always be the most simple. Your crema catalana can be prepared earlier & everyone loves the theatrics of the blow torch! It is also death defyingly hard to go past serving up some churros con chocolate or some simple turone (nougat) – what a way to finish up!!

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , , , , , , , , , , Category General, Spanish Cuisine |

No Comments

Asian Herbage

2010
10.11

Asian Herbage, Greens and Spice explained.

Okay guys, this is a biggy and a bit of a personal goal of mine at the moment. This is my list of Asian herbage, greens, spices and lots of things in between. I’ll be adding to it as I go along though the well-travelled pantry. If there is anything not on here that needs to be added, leave me a comment and I’ll be sure to pop it on! I’m aiming to have it as a go to guide for Asian Herbage.

Cheers, and enjoy!

Chilli: lup chew (ChC), la jiao (ChM), cabai, lombok (In), mteh (Kh), mak phet (La), cili, cabai, chabai, lada merah (Ma), phrik (Th), ot (Vi)

Chilli is an important part of Asian cooking- however the majority of Asian meals are not going cause smoke come from your ears! Chilli’s are used in sauces, soups, stirfries and curries. Fresh chillies are often used in dipping sauces, either by grinding it with garlic and ginger or adding it at the end, finely chopped. If you are a bit of a greenthumb, chilli bushes are a great addition to your garden; they look great and are in most cases quite hardy. To dry chillies, leave them on the tree until they go wrinkly, then dry them in the sun for a few days.

There is a huge range of chillies out there- but always remember that red and green chillies are quite different, so not usually interchangable in recipes. Alot of people tell me that they are not chilli fans, and what should they do when cooking with chillies- my anwser- don’t put so much in! When cooking, it is all up to your own tastebuds! So leave the seeds out and use less. If you find a meal that is just too hot too handle, always remember the balance of Aisan crusine is found through the flavours of sweet, salty, sour and hot. Another, perhaps less helpful hint is what to do if you get chilli in your eye. The anwser is not much, except to wash your hands and suck it up!

Coriander, cilantro, Chinese parsley
nan nan bin (bu), yuen sai (CHC), wan sui (ChH), yuen sai, yuan cai (ChM), ketumbar (In), koyendoro (Ja), van suy (Kh), phak hom pom (La), ketumbar (Ma), wansuey (Ph), phak chi, pak chee (Th), ngo (Vi)

Coriander remains a main stay herb in any Vietnamese pantry. The fresh leaves should be added at the end of stirfries, curries and soups to give them that unique taste essential to Vietnamese cooking. The roots are where the flavour is and should be scraped and chopped and added to dishes for extra punch. There are two types of coriander- the leafy variety we know and a long leaf variety originally from South America (the Vietnamese name is ngo gai, meaning thorny coriander).

Dried corriander leaves are not as powerful as the fresh leaves and do not retain their flavour, so are often not a great substitute. Dried corriander seeds are a great addition to your spice rack- and almost essential in curry spice mixes.

Galangal (rieng)

Galangal has a pungent earthy and spicey flavour and it’s hard to recreate this unique taste with anything else. I love galangal spiced duck curry. You usually pop chunks of the root into your curries and remove them before serving. Also known as a bit of an aphrodisiac…well couldn’t hurt. I only like it fresh- if i can’t get it I just leave it out or use some ginger. But nothing can replace the gorgeous floral flavour of this tough rhizome. It is also often dry roasted and pounded up for a totally different flavour to that of fresh.

Pick up some galangal and make some tom ka gai. This will allow you to taste the galangal in all its floral tasty glory.

Garlic: chyet-thon-phew (Bu), suen tau, taai suan (ChC), suan, hu suan (ChM), bawang putih (In), nin-niku (Ja), ktim saa (Kh), ka thiem (La), bawang putih (Ma), krathiem (Th, toi (Vi)

Garlic is an ingredient you just don’t want to be without. It is one of my favourite “can’t live without” ingredients. Make sure your kitchen is always stocked with a bit of garlic. There aren’t too many Vietnamese savoury meals dips or sauces that don’t use garlic. Add garlic to your meals by taste- you will know how much you like/dislike. Don’t forget about the billion and two health benefits of this stuff either.\

<

Ginger: keong (ChC), kiew (ChH), jiang (ChM), jahe (In), shooga (Ja), khgney (Kh), saenggang, saeng (Ko), khing (La) halia (Ma), luya (Ph), khing (Th), gung (Vi)

Oh ginger! Where do I begin? Firstly, when buying ginger look for the fattest guy there; with as little knobs as possible- that will make it easier to peel. Ginger has amazing medicinal purposes and adds that subtle taste to Vietnamese stirfries. Grated, chopped, sliced, diced- pop it in and reap the benfits. Ginger also acts as a great covering up agent- if something tastes or smells a bit too fishy or fatty- ginger is a great mask. Young ginger is around a lot during the colder months – it is so tender it doesn’t need peeling. Pickle it and save it for later!

lemongrass: zabalin (Bu), heung maau tso (ChC), cang mao (ChH), xiang mao cao (ChM), serai, serah (In), remon gurasu (Ja), sloeuk krey, bai mak nao (Kh), houa si khai (La), serai (Ma), tanglad (Ph), ta krai (Th), xa, sa (Vi)

I love the subtle yet gutsy flavour of lemongrass. Adding this little beauty to your shopping list will not disappoint. When buying the freshest lemongrass- the most firm will always be your best bet. It grows like wildfire too- pop a bit in and watch it go nuts! Remember to aways bruise the lemongrass (give it a whack with the side of your knife) to release the beautiful zest flavour in your soups, stirfires or curries. In most Asian supermarkets you can buy grated lemongrass in a tub!

mint: heung fa choi (ChC), xiang hua cai (ChM), merdinah, kresnan, pudina (In), chi mahao, pak hom ho (Kh), phak horm (La), daun pudina, pohok (Ma), bai sarana (Th), rau thom, rau hung lui (Vi)

Mint is a must in many Vietnamese salads- think fresh mint through a zesty beef salad. Also great to pop in your rice paper rolls- fresh herbs really knock the socks off these things. Not to forget Vietnamese mint (rau ram)- this has a more pungent and spicey taste- not much like the regular mint at all, but has the taste of Asia & for my money a rice paper roll wrapepd in lettuce w’ viet mint is an absolute summery delight.


Shallots: Chung tu (Ch), bawang mera (In), ktim krahaam (Kh), houa phak boua (la), bawang merah (Ma), hua hom, horm daeng (Th), hanh cu, kho (Vi)

Shallots are fantastic in stirfries and are often deep fried in Vietnam to make a crispy garnish. Tehy are pounded into pastes w’ garlic and pepper to rub into fish- a great flavour base. Good tip for storing- slice the leaves and place in an airtight container with paper towel on the bottom- will keep for twice as long.

Tamarind: asam jawa (In), ampil (Kh), mak khame (La), asam jawa (Ma), sampalok (Ph), ma khaam (Th), me (Vi)

Tamarind trees are big and beautiful, and are utilized to the fullest in many Asian countries for shade, the leaves and of course tamarind pulp. The leaves of the tamarind tress are used as a vegitable in Thailand and the springs can be added to soups and salads. These create quite a sour taste to the dish.

The tamarind pulp is used mostly in drinks but is often added to meals as well. Tamarind paste is made by dilluting the pulp in warm water and straining. Tamarind is essential in many marinades, sauces and curries to get that sour part of the flavour equation spot on. It’s available widely in paste form but you should also be able to pick up a block of seedless tamarind from an Asian grocer. Whether or not you are familiar with tamarind or not, you probabaly already eat it. Its an ingredient in worchester and HP sauces. 

Water Spinach (rau muong)

Water Spinach (sometimes known as morning glory) leaves adds a great flavour to strified or BBq’d garlic prawns. Both the crunchy stems and limpy leaves are used by Vietnamese street chefs to create stirfies and soups. Remember to bulk up on the leaves though- they reduce a lot when cooked, but are absolutley delicious w’ peanut oil, chilli & garlic.

Vietnamese mint: laska-yip (ChC), liao (ChM), azabutade (Ja), sang hom (Kh), phak pai nam (La), daun laksa, daun kesum (Ma), phak phai (Th), rau ram (Vi)

Vietnamese mint is a herb most often used in either soup, salads or in fresh spring rolls. It is in fact, not part of the mint family. Vietnamese mint has a hot, peppery taste and is quite strong. As a side note, if you are in a real pickle and can’t get your hands on laska leaf, this can be an ok substitute (and vice versa).

Thai basil: yu heung (ChC), yu xiang (ChM), chi neangvong (Kh), phak i tou (La), daun selaseh (ma), horapha (Th), rau que (Vi)

Thai Basil is one of the three most common forms of basil used in Asian cooking, along with lemon basil and sweet basil. It has a more assertive taste than many other sweet basils. The herb has small leaves, purple stems and a subtle licorice or mint flavor.
You may also find it adorning the garnish plate when you have pho.

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , , , , , , Category Asian Ingredients, General |

No Comments

Bonking Mad for Nuts

2010
10.05

Firstly, there are two things that you need to remember about nuts- firstly; a little goes a long way. They are extremely good for you, but in moderation. They have a huge amount of nutrients, but unfortunately a large amount of calories. Secondly; storing your nuts properly is really important. Because of their high fat and protein content, they are prone to go rancid quite quickly. But easy solution- if you can, keeps them in the shell. But this can be a bit of a pain (lets face it, are you going to shell 8 macadamias or just have a choccie biscuit?!). So if you buy them pre-shelled, aim for the freshest (reliable grocer) and keep them in an airtight container in the fridge.

Walnuts

Walnuts really rock. They are amazingly high in protein, contain all the good fats that we need and not too much of the bad fats that we don’t. Walnuts are also said to decrease the risk of heart disease. They are great to snack on, but I love walnuts thrown into a salad- they add a great crunch to a tuna salad, and all the protein you need in an apple, walnut and blue cheese salad- to spoil the table, some thinly sliced Peking duck will make this a main meal.

Macadamias

Little known fact about these delicious little gems- they are the only native Aussie plant to become an international food. Maccas are a great form of dietary fibre, protein and plenty of natural minerals that encourage healthy skin, hair and releasing energy from carbohydrates. Love roasted, chopped macadamias, red wine vinegar & macadamia oil as a dressing for char grilled vegies- topped w’ a little goats cheese.

Almonds

The great almond resurrection! Ladies- almonds are where it is at! With plenty of protein and a low saturated fat level- these are probably the ideal nut to keep on hand to snack on- raw and the skin on (to get all the antioxidants). I always keep almonds on hand- but also love this almond spread- fulfils my peanut butter cravings, but healthier.

Cashews
Cashews contain no cholesterol and plenty of healthy heart benefits. Raw cashews are not that easy to find, as the shell can sometimes cause a rash on peoples skin. So generally opt for dry roasted cashews for the healthiest option. I love to have them on hand to chuck into a stirfry, or use in a quinoa & broccoli dish.

 

Peanuts

Peanuts are alot healthier than we have come to believe, being very rich in fibre and protein. Surprisingly, and contrary to other nuts (although peanuts are technically of the legume family) they are very beneficial toasted, with the antioxidants levels given a boost if toasted.

Here’s a great recipe for a healthy salad that’s easy to whip up & is topped off with some roasted peanuts mixed in.

Thai Cucumber Salad
What you need…
4 shallots, thinly sliced
1tbs veggie oil
2 long cucumbers
1 tbs brown sugar
2 tbs rice or white wine vinegar
1 chilli, deseeded & finely chopped
50 grams roasted peanuts, chopped roughly
Small handful chopped coriander leaves & stems
Fish sauce

What to do…
1. Slice cucumbers w’ a potato peeler into long, thick strips
2. Dissolve sugar in the vinegar
3. Toss through cucumber
4. Add remaining ingredients
5. Season to taste w’ fish sauce

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , Category General, Superfoods in Season |

1 Comment

Awesome Avocados & Powerpunching Papayas

2010
09.20

Ok… so after my last post I started to get a little excited about superfoods. And voila- a new category in the well-travelled pantry has been born- Superfoods in Season. As I am writing this everything that is great about spring has sprung- the weather is warm, with a brilliant breeze and the fruit and veg at the local markets are really looking their best at the moment.   So spring superfoods… Lets start with an age-old fav- nature’s butter… the avocado. Believe it or not, the avocado gets its name from a Latin American word meaning “testicle”, referring to its shape.

The avocado is often downtrodden for its fat content, but… once again this is the good fat! Monounsaturated fats can help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. Each avo, containing on average 250 calories has a dose of 20 grams of monounsaturated fat. Compared to the same amount of normal butter, with an average of 20 grams of saturated fat (the bad stuff). The trick is to try replace the bad fats with the good fats.

Another little misconception about the poor avocado is that it is actually a fruit- not a vegetable. It contains one of the highest protein content of any fruit and has more potassium than a banana. But lets not forget about the vitamin K, dietary fibre, vitamin B6, vitamin C, folate and copper. A few storage tit bits- if you buy a few from the market and would like to speed up the ripening process pop one in a brown paper bag with an apple. To slow down the rest- pop them in the fridge.

A big plus to this superfood is it increases your ability to absorb carotenoids- meaning it helps you get the best out of all the vitamins in your meal. They are so packed full of good stuff and… delicious! Avos have it all. So incorporate this superfood into your everyday- great with toast and crackers or tossed in a salad. Let’s not forget about a kick arse homemade guacamole, great with organic corn chips or homemade lavish crisps.

Here’s a recipe that it hard to beat!

Kick-arse Guacamole

What you need:
2 mediums avocados
2 tablespoons lemon juice
2 roasted garlic clove
2 tablespoons good quilaty thick natural yogurt
¼ teaspoons cumin powder
pinch of black pepper, cayenne pepper & sea salt
2 teaspoons chopped chives

What to do:

Mash avocado with a fork
Add remaining ingredients and mash agian- make sure you leave a bit of chunk though!
Fold in the chopped chives

Enjoying some quacamole at a taste trekker cooking class


Another spring superfood is the Papaya. Now, I’m not sure if the papaya is considered a full-blown superfood yet- but mark my words, this fruit is amazing.First up, it is packed with vit A & C, so is fantastic for anyone with colds still lingering around from winter. It is also fantastic for anyone who has just completed a round of antibiotics. The papaya juice will help to balance out all the healthy bacteria in the gut after the tablets.

This is a photo of a green papaya from one of my fav green grocers in Inala, Brissie. The produce out there is amazing.

My god- the list just goes on for this superfood. It’s great for your colon- so really helpful if anyone out there who wants to find a great detox juice. It clears the gut and makes you feel a whole lot less bloated. Its also quite low in calories, so is great for people watching their intake.

This is a ripe papaya- perfect with yoghurt, on your muesli or in a summer smoothie.

The papaya has wonderful healing and cosmetic purposes- mage famous by Lucas’ Paw Paw Ointment- made right here in Brissie! Look out also for papaya shampoos- strengthens the hair is a great treatment for dandruff. One of my fav ways to grab the nutritional benefits of papaya is to use the seeds to make a beautiful tea. The enzymes in the seeds kill the parasites in your blood. How cool is that!

This photo was taken during my last visit to Vietnam. In the markets, they slice a bit of the papaya open so you can see the quality.

Some more beautiful looking papayas at a Ha Noi market stall

So, what ways are there to incorporate this wonder into our diet? A much-loved meal amongst many foodies at the moment is a green papaya salad. My personal absolute favourite recipe is Lien Yeoman’s Goi Du Du recipe from when she was head chef at her restaurant Green Papaya in Brisbane.  I love to add chicken and a few more greens- such as spinach, beans and sprouts, to make a full meal out of it, or wrap it in rice paper- delicious! I’ve also popped in- just to spoil you all, a great recipe for Nuoc Cham- a fish sauce, fantastic for dipping or dressing.

Goi Du Du
Green Papaya Salad

What you need:

1 green papaya, peeled, seeded and finely shredded
80 gm sugar
25 ml fish sauce
Juice of one lemon
1 clove crushed garlic
1 tspn minced chilli
2 tbspns crushed roasted peanuts
handful of chopped fresh herbs (coriander, basil, mint).
handful of beansprouts

What to do:

Sprinkle the shredded papaya with sugar and leave until the sugar
dissolves (about 5 minutes)
Strain off the sugar water.
Place the papaya into a bowl and mix in all the remaining ingredients.
Toss and serve.
Dress with Nuoc Cham
 
Nuoc Cham
Fish Dipping Sauce 
Classic dipping sauce

what you need:

6 tbspns fish sauce
200ml lime or lemon juice
2 tspns sugar
3 cloves of garlic chopped
2 tspns chopped or crushed chilli

what you do:

1. Combine the fish sauce, juice, vinegar and sugar and stir until sugar dissolves
2. Add the garlic and chilli.
By adding the garlic and chilli last it will float on top of the sauce.
This keeps for a couple of weeks in the refrigerator and can be used as salad dressing and a dipping sauce.

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , , , , , , Category General, Superfoods in Season |

1 Comment

Coconut Crazy

2010
09.03

The humble coconut is in my mind anything but humble! It is nutritious, erotic and delicious. I use it is so many dishes it’s not funny- curries, salads, juices, cakes and desserts.

The health benefits of the coconut are ridiculous- a bit of a super food! To start with, lets chuck the myth that coconut is fatty out the window. Coconuts are chocked full of the good unsaturated fat, that your body will burn easily and that won’t clog your arteries. Coconut milk gives your immune system a huge boost and will help fight sore throats and ulcers. It is also handy to remember that coconut milk is gluten and dairy free, which helps out for those with dietary requirements that want a bit of creaminess in their meal.

Coconuts also give me a great excuse to stock up and try a few different gadgets. The most useful of course being coconut scrapers.

<
Here is a reliable little scraper that comes in handy for all sorts of scraping- not just coconuts.

My fav has got to be this little beauty- brings some fun and a whole lot of laughs into the kitchen. >

This coconut scraper is traditionally used throughout Southeast Asian, and as you can see you really need to ‘put your back into it’. There are also plenty of other- more conventional methods of coconut scraping. I do not suggest using a regular grater however- you will end up with a lot less skin on your knuckles than what you had originally! Look out at your local Asian greengrocer or you can order a range online. You shouldn’t be paying anymore than around the $25 mark.

My fav thing to do with coconut is to make my own coconut milk- a simple process with out of this world flavour enhancing results. Use fresh coconut cream in your next laska and it will be hard to go back! Although not always possibe- so I would personally recommmend the brand ‘kara’ for beautifully rich coconut cream with a great consistency.

Here are some instructions on how to make your own coconut cream

1. Smash your coconut and use your gadget of choice to grate the inside.

2. Add a cup of lukewarm water to the grated coconut.

3. Using a clean chux or cheesecloth- strain the coconut & water.

Hey presto- beautiful, rich and unprocessed coconut milk.

For a lighter batch of coconut milk, simply redo the process with the same coconut gratings and add to the first batch of milk.

I would love to hear about everyone’s coconut gadgets- so if you have any let me know!

Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • Blogplay

Tags: , , , , , Category General, Superfoods in Season |

« Older Entries