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Spring Greens & Blue Cheese Risotto

Tuesday, April 27, 2010 at 06:55AM
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Ingredients

  • 500g spring greens or spinach, roughly chopped
  • olive oil
  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g risotto rice
  • 150ml white wine
  • chicken stock fresh, cube or concentrate made up to 600ml, hot
  • 4 tbsp chopped flat-leaf parsley
  • 150g blue cheese (such as dolcelatte), crumbled
  • 25g pine nuts , toasted

Method

  1. Boil 600ml water with a pinch of salt and cook the greens for 1 minute. Drain, reserving the liquid.
  2. Heat a large pan and add 2 tbsp oil and a small knob of butter. Heat until the butter is foaming then add the onion and gently cook for about 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Stir in the rice and heat through for a few minutes until the grains are shiny and coated. Pour in the wine and cook over a high heat for 1 minute to allow the alcohol to evaporate, stirring constantly.
  3. Turn down the heat to medium and begin to add the liquid from the spring greens, a ladleful at a time, allowing it to be absorbed into the rice before adding more. When the liquid is used up, continue the process with the stock. It should take 20 minutes.
  4. When the texture is creamy, but each grain is still firm to the bite in the centre, the risotto is ready. Take it off the heat and stir in the greens, parsley, blue cheese, pine nuts. Season. Leave to rest with the lid on for a few minutes then serve immediately.

Oriental Greens Soup

Monday, March 30, 2009 at 09:01AM
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Ingredients
1 clove garlic, peeled and chopped
1 red chilli, deseeded and chopped
2.5 cm piece root ginger
1/4 tsp Thai shrimp paste
(Non-seafood eaters can replace the shrimp paste with tamarind)
1 tbsp Patak's lime pickle
2 leeks, trimmed, chopped and rinsed
225g green lentils, soaked overnight
1 Ltr vegetable stock
Bag of Oriental greens, washed and roughly chopped into 5cm lengths
coriander leaves, to garnish 

Method
1. Fry the garlic, chilli, ginger, shrimp paste and lime pickle until just starting to change colour.
2. Add the leeks and cook until wilted.
3. Drain and rinse the lentils and add with the stock; bring to the boil, then add the greens.
4. Simmer for 30 minutes. Blend in batches, reheat briefly and serve garnished with the coriander leaves.

Serves 4 as a starter or 2-3 as a light meal

Spicy Stir-fry Chinese Cabbage

Thursday, May 20, 2010 at 06:53AM
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Chilli paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

Ingredients

1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
1 large garlic clove
2 green onion (spring onions)
2 tablespoons vegetable or peanut oil, for stir-frying
2 - 3 teaspoons chilli paste, according to taste~
1 tablespoon Chinese rice wine, dry sherry, or white wine
1/2 teaspoon salt
1/4 cup water
1 teaspoon sugar
1 - 2 teaspoons soy sauce, optional
1 teaspoon cornstarch mixed in 4 teaspoons water

Method

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chilli paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.

How to Dry Herbs

Thursday, August 20, 2009 at 10:51AM
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Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.  

Below is a list of many common herbs that can be air dried using the following simple instructions.

Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs

Using a very sharp knife or garden scissors cut your stems.  Do not pick them as it will cause bruising on the stem and a place for decomposition to start.  Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs.  Remove any bugs or damaged leaves or flowers with your sharp knife before drying.

Bundling

Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note:  Green Onions and Garlic are hung by the tops with the bulbs hanging down.  The tops can be braided together for hanging.

Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme

Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks.  You will know your herbs are dry when they crumble easily.

Locate your drying rack in a dark warm room, garage or walk in closet.  Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening.  Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.

Your herbs are dry when the leave easily crumble.  

Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.  

If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together.  Tape your bag closed and label your bag for easy storage and planting next spring.

Storing
Store your herbs in small glass jars with tight fitting lids.  Keep the jars out of the light, away from heat and out of your refrigerator.

Chard and Risotto Rice Soup

Saturday, January 1, 2005 at 09:20PM
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You can make this with chard, spinach, pac choi or any other green leaves. Serves 4.

Ingredients

Large bunch of chard
Olive oil
1 onion, chopped
1-2 garlic cloves, finely chopped
1 chilli, finely chopped
4 oz risotto rice
2 pints vegetable stock
Seasoning
Parmesan, optional

Cooking Instructions

Cut the green leafy parts off the chard and wash, save the stems for stir-frying. Cook the chard using only the water clinging to the leaves, then chop finely and retain any liquid. Sauté the onion, garlic and chilli in a little olive oil until softened, add the rice and stir. Add the stock and any leftover liquid from the chard. Simmer until the rice is almost cooked, add the cooked chard and add seasoning. Once the rice is cooked and the chard has heated through, serve with grated parmesan.

Vegetable Chilli

Thursday, February 12, 2009 at 02:48PM
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Ingredients
100g Puy lentils or green lentils
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 parsnip / turnip peeled & grated
1 medium carrot, grated
1 tablespoon vegetable oil
1 tin tomatoes
1 tablespoon tomato puree
1 tablespoon balsamic vinegar
200g kidney beans
1 fresh or dried chilli, deseeded and finely chopped - adjust to suit your taste
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon yeast extract or 1 stock cube
Handful fresh coriander leaves, chopped

Method
1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
2. Heat the oil in a deep frying pan and saute ½ the onion, garlic, carrot and parsnip / turnip for 10 minutes.
3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.
4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.
5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.

Serve with brown rice and a garnish of natural yoghurt.

Thai Grilled Chicken

Saturday, January 1, 2005 at 09:20PM
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Ingredients

150g creme fraiche
3-4 chopped cloves of garlic
2-3 fresh green chillis
1-2 tsp ground ginger
3 tbsp light soy sauce
2 limes
2 tbsp castor sugar
1 pack fresh coriander
4 boneless chicken breasts
Serves: 4

Method

  1. In a food processor put the zest of 1 lime and juice of both along with all other ingredients EXCEPT the chicken breasts.
  2. Make the diagonal slashes across the chicken breasts. Pour half of the mixture into a shallow dish (not metallic) and place the chicken on top. Pour the rest of it all over top of the chicken. Leave for at least half an hour but preferably for about 3 hours. Turn occasionally.
  3. Preheat the grill to medium. Place a piece of foil on top of the grill pan and turn up the corners to make a tray. Place the chicken breast on the foil spooning over the marinade. Grill for 10-15 minutes turning and basting occasionally. Make sure that the last of the grilling time is on the skin side of the chicken.
  4. Gently heat the rest of the marinade through and simmer for 2 minutes.
  5. Serve with Thai Fragrant Rice or couscous. 

Chinese Scrambled Eggs With Garlic Chives

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 1/2 - 2 ounces garlic chives (to make 1/3 cup chopped)
4 large eggs
1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
freshly ground black or white pepper, to taste
1 teaspoon vegetable oil
2 tablespoons vegetable or peanut oil

Cooking Instructions

Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons). Lightly beat the eggs.

Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.
Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.

Farfalle (pasta) with Black Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1.1kg black cabbage leaves
4 garlic cloves, peeled
250ml extra virgin olive oil
300g farfalle parmesan
freshly grated sea salt
freshly ground pepper

Cooking Instructions

Serves 3-4 Remove the stalks of the black cabbage leaves. Blanch the leaves in a generous amount of boiling salted water along with 2 cloves of garlic for a few minutes only. Drain well. put the blanched garlic and the black cabbage into the food processor and pulse-chop to a fairly coarse puree. In the last couple of seconds, pour into the processor about 75 ml of the oil. This makes a fairly liquid, dark green puree. Crush the remaining garlic cloves with a teaspoon of salt and stir into the puree, along with a further 75 ml of olive oil. Season to taste with salt and pepper. Meanwhile, cook the farfalle in a generous amount of boiling salted water, then drain thoroughly. Put the pasta into the sauce and stir until each piece is thickly coated. Pour in the remaining olive oil and serve with parmesan.

Sauted Black Cabbage

Saturday, January 1, 2005 at 09:20PM
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Ingredients

Black Cabbage Leaves
Garlic
Olive Oil

Cooking Instructions

Remove center ribs from all but the smallest leaves then blanch leaves for 3-4 minutes. Cool then squeeze out the leaves and sautee them with garlic and olive oil. This is a very hearty green and pairs well with rich dishes of pastas, beans or pork.

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