Cooking

Sweet potato as a source of greens

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That mound of green is one of our current success stories in the garden, but not in the way we expected.

It’s sweet potato, and it’s the best example of my pivot from temperate to sub-tropical plants, matching the shift in Sydney’s climate. It isn’t eaten by slugs, snails, caterpillars or other bugs. It’s not affected by powdery mildew, rusts or other fungal diseases. It’s not even slightly stressed by 40deg heat.

Last season, however, it completely failed to provide edible tubers. Doh ūüė¶

And then I saw on Gardening Australia that sweet potato leaves are edible. Eureka!

They’re treated like spinach leaves, steamed, fried or saut√©ed. They’re delicious, and we use them in salads, as a green alongside meat, or in stir-fries.

They’ve become all our all-year, all-weather source of greens. But let’s hope that this season they also give us actual sweet potatoes!

Drying our own (uncommon) herbs

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Dried herbs are a pantry staple, used in everything from roasts to pasta sauces. While they’re easily obtainable in every supermarket, it’s nice to make your own.

Particularly when you’re drying herbs that simple can’t be found in shops.

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On the left, a jar packed full of dried pineapple sage; on the right, normal sage

Pineapple sage, apart from being loved by bees, makes a delicious tea. Infuse¬†a teaspoon’s worth of herbs for 5mins, and then drink with delight.

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Dried branches of lemon-scented tea tree

Lemon-scented tea tree (leptospermum peteronii) has a lovely lemony taste, as the name would suggest. Distinctly different from a lemon, the dried herb can nonetheless be used as a replacement for lemon in soups, etc.

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The tea tree leaves, plucked and ready to store

All of these herbs were dried in our cool cupboard, and the biggest effort is plucking off the leaves to store them.

What herbs are you drying from out of your garden?

Limoncello

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Earlier this year we had a glut of lemons, so I decided to make¬†Limoncello as an experiment. I don’t remember where I found the recipe (it was many months ago when this experiment took place!) but it went something like this:

Ingredients

  • 5 lemons
  • 1 bottle of vodka
  • 200g sugar

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Method

  1. Zest the lemons. Mix the lemon zest with the vodka.
  2. Add a little bit of lemon juice.
  3. Close the lid and store it for 2 weeks.

Two weeks later

  1. In a saucepan, dissolve the sugar over low heat in 160ml of water.
  2. When the syrup is cool, add it to the vodka.
  3. If you want to, you can strain the Limoncello to remove some or all of the lemon zest.
  4. Store for another 4 weeks to allow the flavours to mature¬†(hence why I’m only drinking it now!).

This limoncello is delizioso! It’s best served from the freezer¬†and/or over ice, and a great¬†way to use up some of your excess lemon crop.

Pumpkin and choko dauphinoise

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Sliced ingredients, ready for the baking dish
Sliced ingredients, ready for the baking dish

In another of our series of choko recipes, this is a variation on the classic potato dauphinoise, only with pumpkin, choko and radishes.

The method is simple:

Slice the ingredients thinly, using a mandolin or knife.

Layering up the vegetables
Layering up the vegetables

Then layer the vegetables in a small, high-sided baking dish. Alternate the ingredients, adding small knobs of butter as you go. I also added some dried sage (home-made of course!), salt and pepper.

Then pour in cream, to come up the level of the vegetables.

Bake in a 180¬įC¬†oven for 45mins. I then added a layer of grated cheese (why not!), and baked until golden brown.

Delicious!
Delicious!

The result was delicious with pork sausages and peas ūüôā

Sauteed choko with tarragon

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As posted earlier, we have a lot of choko, kilos worth. Thankfully we’ve discovered that it’s actually delightful, not the horrible make-do vegetable of reputation.

To demonstrate this, I’ll share a few recipes that we’ve used to get the most of choko, starting with sauteed choko.

Sauteed choko, delicious with sausages.
Sauteed choko, delicious with sausages.

Sauteed choko with tarragon

Cut the choko¬†into thin “chips”, discarding the outside skin if tough.

Heat up olive oil in a frying pan, with some butter.

When the oil and butter starts to foam, add the choko, along with a sprinkling of dried tarragon.

Toss in the oil, and cook until the choko is tender, when tested with the point of a knife.

Add salt and pepper to taste, and serve!

This works wonderfully alongside meat, such as a steak or sausages. Yum!

 

A giant windfall of choko

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That's a lot of chokos!
That’s a lot of chokos!

This is what 22kg of chokos look like, 56 fruit in total.

Two days ago, we had a day of very strong wind as a cold front went through. This dislodged the ripe fruit in our choko vine that had grown all the way up into the trees. A single vine, that is, and there’s still fruit on it!

I needed to get a left-over grain bag to collect them all, and a bunch of them had cracked when the landed on the convent driveway next door. No matter, we’re steaming the broken ones to feed to the chickens, which they love!

The rest we’re eating. Expect to see a bunch of choko recipes posted to the blog over the coming weeks… ūüėČ

Making our own seeded mustard

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It was with some anticipation that I picked up a copy of the Cornersmith recipe book. Not only a local Marrickville cafe, but one renowned for pickles and preserves.

My first project out of the book was making our own seeded mustard, which turned out to be delightfully simple (as well as delightfully tasty!).

Mustard seeds and honey plus vinegar  = seeded mustard
Mustard seeds, honey plus vinegar = seeded mustard

The starting point is generous pile of whole mustard seeds (yellow and brown), which can be obtained very cheaply from your local Chinese or Indian supermarket. To this is added honey (our own, of course!), plus vinegar, and some extra flavourings.

Ground mustard seeds, plus the seeds that are left whole for texture
Ground mustard seeds, plus the seeds that are left whole for texture

The majority of the mustard seeds are ground down to a paste, using a coffee grinder. The whole seeds are then added back in for texture.

Once everything is combined with the vinegar, it’s left in the fridge for a month, allowing the flavours to infuse together. Then into jars.

The result is every bit as good as the store-bought, for a fraction of the price.

Five jars of home-made seeded mustard
Five jars of home-made seeded mustard