The Vegie Patch – Six weeks later!

January 17, 2017January 17, 2017 / sbaskitchen / Leave a comment

It is six weeks since I announced that The Corner Patch had now become a Vegie Patch, and look at it now.

With the Christmas Festivities in full swing, I was struggling to find time to get out to work in it, but somehow managed to steal an hour here and there, and while most things have been planted much later than they should have been, they appear to almost be growing before our eyes.

All the fruit trees have now been trimmed and tied to the wires to train them for the espaliered fruit edging of the area, and, with much persistence, Duchess, for the moment, has been blocked from the area – every now and then, I’d hear a noise, or see a movement, and there she was, making her way along the edge totally oblivious to the fact that I was there! But letting her know she had been discovered and best leave, she would show me where she was entering thus giving me another job to do, in blocking her route!

Some of the plants in the patch have travelled with us, and are siblings of plants that my parents grew quite some years ago – rhubarb, strawberries and asparagus, I also continue to try and grow everything from seed. Having the plants from my parents makes the vegie patch an even more special place to be.

Boo!

All of the strawberries (except the three pretty pink flowering ones) are siblings of those that my beautiful dad, who is now with the angels, gave to me many years ago, and the asparagus, my gorgeous mum nurtured to what is now a good sized patch at our old family home.

It was so hard to leave the asparagus run up to fern – but if we want to have a bounty of this delicious treat we must be patient – hopefully next year!

The rhubarb, well, I think it’s from plants that we had growing when I was a child, and that is a long time ago! I still remember the bowls of rhubarb and custard our mum would put before us to finish a meal. We were very lucky…

The rhubarb patch.

I persist with growing almost everything from seed – unfortunately I had to admit defeat on a couple of fronts, although having planted more seed, maybe should not have caved so early. But I am so excited to say, that given I had a lot of seedlings ready to go, we are already enjoying the fruits of our labour at meal time – strawberries with our breakfast; salads using various leaves, edible flowers and fresh herbs; snow peas in our stir fries, rhubarb and strawberry compote with our yoghurt; and our one solitary apricot became a little dessert to finish an evening meal this week.

Pretty as a picture and ready for the plate!

Rhubarb and Strawberry Compote – perfect for breakfast or dessert.

Pretty sorrel leaves liven up a little salad for the anitpasto platter.

Rocket and chives add the finishing touch to this little starter…

Fresh salad and edible flowers add colour and flavour to the plate.

Freshly picked oregano ready for drying.

They say that gardening is wonderful for your health – how true. You can exercise, relax and wind down almost simultaneously! You are providing flowers to fill your vases, food for your table and nutrition for your body! What a wonderful and giving hobby it is…

Until next time…

Bon appétit!

Links:

Rhubarb and Strawberry Compote

Sustainable Gardening Australia

Save

The Humble Hock

November 21, 2016 / sbaskitchen / Leave a comment

It has been a really busy week in the garden, so not to much time in the kitchen. Gary has been working tirelessly to get the trellising done for our fruit trees in the corner patch, and I have been helping him when needed, but also getting on with other jobs in between.

The two blueberries and the mulberry have been planted,

and the bed around the magnolia

has been weeded and mulched. Seedlings for the vegie patch are being nurtured in readiness for their new home too. There have also been trips to the timber yard to collect more posts, and order the timber to edge the garden beds with, and a few to the local hardware as well.

With this all going on we still need to eat, but it needs to be quick and simple., so some of the pre-cooked meals from the freezer have come in handy. However, I have still managed to cook up a few things too. One morning, before breakfast , I quickly made a batch of mini banana & walnut muffins (gluten free) – they have been a welcome sweet treat.

Mini Banana & Walnut Muffins (Gluten Free)

Then yesterday I just couldn’t get my head around what to have for dinner. I had put one of the smoked ham hocks, that I had brined and smoked a couple of week’s ago, into a pot with some water and aromats to simmer away, thinking that I would just can the stock and freeze the meat because I wasn’t quite sure what to do with it – it wasn’t exactly pea and ham soup weather, and I wasn’t so sure about making choucroute.

I finally decided that we’d have a mushroom risotto, easy to make, and delicious… However, while working outside, I started to play with the idea of making a risotto with the meat from the hock that was gently simmering away on the stove inside. Then it came to me – use similar ingredients to the traditional pea and ham soup, but freshen it up using some frozen peas and lovely fresh mint from the garden – so that’s what I did . I made Pea and Ham Risotto with Mint, it worked and it was delicious, and it gave me another way to use the meat from the humble hock.

This slideshow requires JavaScript.

After another hectic week at Tranquility…

Bon appétit!

Links:

Smoked Ham Hocks

Pea and Ham Risotto with Mint

Mini Banana & Walnut Muffins – Gluten Free

The Corner Patch

Magnolia Bed

Glossary

Save

Scotch

November 15, 2016November 15, 2016 / sbaskitchen / Leave a comment

Just over a week ago I took delivery of a couple of kilograms of pork Scotch fillet from Coltish Pork. Unfortunately I neglected to say that I wanted my Scotch in the piece, and so received it in steak form. They offered to take it back, but no, I wanted the challenge, so what to do. Again it took a little while, but given the fun I had doing the “Herbs & Spices” cooking class recently, plus my wonderful husband had added a coffee/spice grinder to my cupboard of appliances, I just had to make an Indian Curry.

I dragged out all my Asian/Indian cookbooks and started pouring over them for the right recipe, and this is what I decided on – Mangalorean Pork Bafath from The Food of India – a journey for food lovers. This recipe is from the South of India and uses Kashmiri Chillies of which I had none! So I re-jigged the recipe for our taste, without 20 Kashmiri Chillies and 6 green chillies that their recipe called for !!!! It still has a bit of a kick to it allowing us to enjoy the beautiful blend of spices together with the delicious pork. While curry is normally served with rice, I chose to serve it with smoked sweet potato, a simple yoghurt and mint raita and oven baked tiny tomatoes – surprisingly the flavours went really well together.

This slideshow requires JavaScript.

There was plenty of the curry left over, so portioned it out into vac bags, sealed them and we now have curry in the freezer for when we are going to be very busy on other jobs and there is no time to cook.

With the preparation for the curry, I decided to keep the pork in largish pieces as the steaks weren’t very thick, but I did trim most of the fat off (probably a little too much in hindsight). Not wanting to waste the trimmings, I cut them up into small morcels and dragged out my weary old Kenwood Chef – still going, just, after more than 31 years! I have a mincing attachment for it, so the lean off-cuts were put through the course cutter, vac sealed and frozen for another day. The fattier off-cuts were mixed with sage, garlic, cracked pepper, salt and red wine and minced twice, first through the course cutter, then most of it was put back through the finer cutter. Both grades of sausage went into the bowl of the Kenwood, and with the K beater in place, was mixed for a few minutes until it was well combined. I knew exactly what I wanted to do with this sausage mince – Scotch Quail Eggs.

I like my finished Scotch Eggs to be the size of a normal hen’s egg, so use either quail eggs or small pullets eggs, when I can get them, and while I used my own sausage mince, you could use some of your favourite sausages and just remove the casings – pure pork or pork, sage and onion would be delicious, but there is no reason why you couldn’t use beef or chicken either.

Wanting a different way to serve my Scotch Eggs, I hit the net – how boring. I know they are quintessentially picnic food, and that was pretty much all that I saw – tomato, lettuce, cucumber! So this is what I did…

Scotch Quail Eggs served on a bed of pureed pumpkin with beetroot two ways (pureed and thinly sliced), parsnip chips and a little carrot top pesto to finish it off.

Yes, I also made more than needed, so have three waiting in the fridge for a light lunch or picnic this week.

Now for outside… Great excitement! Finally, the posts have arrived for the espaliering, so poor Gary is hard at work measuring, sawing, leveling, etc.

Soon we will be able to train all the fruit trees accordingly and big foot – AKA Duchess, will not be running all over my carefully prepared garden beds. The frames are also going up for all things climbing! I even picked our first three strawberries yesterday – and we have another resident in the garden!

Our first three strawberries….

Oh and guess who’s finally showing us her true colour…

Until next time…

Bon appétit!

Links:

Scotch Quail Eggs – Gluten Free

Mangalorean Pork Bafath

Glossary

Coltish Pork

The Corner Patch

The Grand Old Dame

In Bloom

A Parting Gift

November 4, 2016November 4, 2016 / sbaskitchen / Leave a comment

A Parting Gift

Earlier this year, when I finished up my last job, my colleagues showered me with well wishes for our future and some amazing gifts, one of which was a voucher for a cooking class at Culinaire Cooking School in Swan Reach, which is a lovely little town down near Lakes Entrance. Well, what an amazing weekend!

I booked in for the Herbs and Spices class which was to be run over two days. Given that we live just on an hour away, I chose to drive back and forth each day. The first day, on my arrival I was met by a very energetic Christine, and was told that I was to be the only student, how luck was I! Given that we were concentrating on herbs, we headed into her herb garden to gather the majority of the ingredients for the class –

she has so many herbs growing, including lemon verbena, horseradish, tarragon, parsley, sorrel, thyme, marjoram, oregano just to name a few. After a nice cuppa, we got to work, making all manner of goodies including an Asian dressing to be used for our lunch, herb mayonnaises, flavoured oils and vinegars and pestos. I had such an amazing day and went home with a lovely basket of goodies and great enthusiasm about what the next day may bring.

Day two and it was spice day. The morning started with a cup of tea and a chat with Christine and John. Then we started, first up was to identify and group a plethora of spices from all around the world and then we got to use them. Coconut chicken and lemon rice was prepared for our lunch.

We also made a fresh laksa curry paste – so simple, so fresh – nothing like that that comes in jars on the supermarket shelf… Oh and Satay chicken, that you just wouldn’t believe the flavour – again, so simple and fresh. Then there was a mustard, in fact a horseradish mustard. The making of which, was rather funny, given that the day before, when we added horseradish to the mayonnaise, we just couldn’t get the kick that we wanted from it – today it was the opposite. We were using an older piece of horseradish and the more I grated it the more the tears streamed down my face – I said I had horseradish eyes! But boy-oh-boy, the mustard, it is sensational and I think we have used it almost every day since. To finish the day, we prepared a gorgeous sweet spicey wine syrup for fruits.

To my past work colleagues a huge thank you – this was the most amazing gift, I not only gained new knowledge about the use of herbs and spices in cooking, but I feel as if I have a new friend too. Thank you so much Christine, I will be sure to encourage anyone I know, to come and take a course at your cooking school. Oh and I didn’t mention the location, sitting up on a hill overlooking the Tambo river, it is so easy to get distracted by the view from the kitchen through the beautiful garden down to the river.

Feeling inspired, I spent yesterday pickling Asparagus, it is in season and who can resist it at this time of year. The off-cuts have been pressure canned to be used in soups, canapés etc.

Pickled Asparagus

And today, a lovely fresh herb sauce (with a little of the special horseradish mustard added) to go with our salmon for dinner.

While I’ve been having such a wonderful time cooking, Gary has ordered the posts and digging holes for the espaliering of our fruit trees.

Here ends another week in “Tranquility”….

Links:

Culinaire Cooking School

Pickled Asparagus

Crispy Skinned Salmon with a Creamy Herb Sauce.

Magnolia Bed

Side Rose Garden

Save

A Lot of Gardening and a Little Bit of Citrus

October 12, 2016October 12, 2016 / sbaskitchen / 2 Comments

With the weather on the improve, the garden has been the place to be of late. While the garden on the terrace has been totally revamped,

Gary has been working around the pool, removing the existing planting and totally renovating the surrounds. He has removed a trailer load of nandina, rectified the irrigation system, barrowed in pebbles, sunk plinths and has urns ready for the planting. He has also erected our old canter-lever umbrella, and employed some local tradespeople to extend the paving – it looks amazing – but you’ll have to wait to see how it looks…

I have spent a little time in the corner patch, where we now have a raspberry bed, all planted, and with trellis erected.

But one must be patient, it will be a year or two before we see any real results from this little patch. I’ve also been leveling the ground and stockpiling soil in readiness for the creation of all the new beds.

In the kitchen, well, inspiration has come from our garden, to a degree. Our little patio mandarin had 12 fruit, so we could either eat them as is, or make some marmalade which would reward us for a longer period of time. We opted for Mandarine Marmalade which also has a little Cointreau added just at the end.

Then there are lemons, so this morning when I was making a batch of gluten free Friands, I ducked out and pulled one off the tree to liven the mix for the raspberries and almond ones.

Another recipe that has been brewing for a couple of weeks, is Blood Orange Vinegar, a recipe that I found in the wonderful book “A year on the Farm” by Sally Wise. This vinegar is not only beautiful to look at, it really livens up a salad. We have a blood orange tree ready to be planted, so hopefully in a few year’s time, we will be making it with our own oranges.

Blood Orange Vinegar

Finally, given that it is now asparagus season, and I had picked up some beautiful thick spears from our local farmer’s market, I made an Asparagus, Cheese and Shallot Tart to have for our dinner.

Asparagus, Cheese and Shallot Tart

It was so good to come in from the garden and quickly put a salad together to serve alongside – for Gary, I topped his off with some of our home smoked salmon.

There is lots to do in the garden still, the shed is to be erected on the new concrete slab, more leveling of the ground, and the building of the new beds, meantime the seeds have been planted and are showing their colour as incentive for me to get to work.

So until next time…

Bon appétit!

Links:

Mandarine Marmalade

Friands

Blood Orange Vinegar

Asparagus, Cheese and Shallot Tart

The Terrace