Grow It, Catch It, Cook It – Page 30 – growing, catching and cooking simple food

Grow It, Catch It, Cook It

Tasty food, made simple, for everyone.

Healthy

Quick And Easy

Desserts

Leftover fun

cooking, growing

Simple Ramen Bowl: Make It Your Way

Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls. I love them because although they are healthy and light, you can jam pack them full of vegetables to satisfy even the hungriest guests. I build my bowls with meat or vegetable based broth and of course noodles…
View recipe: Simple Ramen Bowl: Make It Your Way
cooking

Soba Noodles

Soba noodles hail from Japan and are made from Buckwheat flour and wheat flour. They are similar in shape and thickness to spaghetti but have a coarser texture. Warm or chilled they are exceptionally tasty in salads, soups and stir fries. Recently, like the rest of the planet, I have become obsessed with making my…
View recipe: Soba Noodles
cooking

Bamboo Shoots

Edible bamboo shoots are as the name suggests the young tender shoots of bamboo. Raw they contain they contain toxins but these are leached out when the shoots are boiled prior to sale. I buy them canned and always have some on hand for my stir fries, rice dishes, soups and even salads. They are delicately…
View recipe: Bamboo Shoots
cooking

How Is Sherry Used In The Kitchen

Sherry is a fortified wine that is made from white grapes. You will want a bottle in your pantry at all times. Here are a few reasons why.- Like Sake and Chinese rice wine, sherry is a great meat tenderizer when used as a marinade and even during the cooking process. Sherry is a flavour…
View recipe: How Is Sherry Used In The Kitchen
cooking

River Cottage’s Thai Fish Curry

I couldn’t have picked a better recipe for my first ever homemade fish curry than River Cottage’s Thai Fish Curry. It is so aromatic and the flavours are perfectly balanced. You can use firm fish fillets solely or a mix of fish and crab/crayfish meat. I reckon a couple of prawns would go amiss either. Note: The…
View recipe: River Cottage’s Thai Fish Curry
cooking

Asian Style Chicken Stock Base

This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example. There are three stages in making this stock. Firstly throw ginger, garlic and sliced onion into a large pot of water.…
View recipe: Asian Style Chicken Stock Base
growing

How To Dry Oyster Mushrooms

If I am not using my mushrooms super fresh I prefer to dry them. Dried they really transform slow cooked broths, stocks and casseroles. I love Growing Oyster Mushrooms At Home but they go gangbusters from nothing to massive in no time. This means lots of mushrooms in a hurry. If you want to see my fresh…
View recipe: How To Dry Oyster Mushrooms
growing

How To Pickle Oyster Mushrooms

If I am not using my mushrooms super fresh I prefer to preserve them. One of my favourite ways is pickling them in apple cider vinegar. Simply clean your mushrooms and put them in a sterilised jar. If you want to keep them down in the vinegar solution you can use a layer of apple…
View recipe: How To Pickle Oyster Mushrooms
cooking

Simple Hokkien Noodle Bowl

I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles. This time I am using thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in…
View recipe: Simple Hokkien Noodle Bowl
cooking

Pastry Egg Wash Glaze

There is nothing better to give a nice golden glow to pastry than a wash made of eggs and a splash of milk (a little for each egg used). You get a nice colour and a little bit of shine too. Give the whole lot a good whisking and then thoroughly cover the pastry surface…
View recipe: Pastry Egg Wash Glaze
cooking

Cheese: Moliterno

Moliterno is a hard sheep and goats milk cheese that hails from southern Italy. It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture. As such it is the perfect table cheese and can also be used in salads, sandwiches and…
View recipe: Cheese: Moliterno
cooking

BBQ Grill Mesh Mat Review

I love my Weber Q 2000 but it doesn’t have a hot plate. That means I can’t cook cubed/diced meat easily. I was making little tin foil trays as a work around but that is wasteful. Also they don’t let the fat drain away very well. Solution: There are a range of reusable, washable BBQ…
View recipe: BBQ Grill Mesh Mat Review
cooking

Italian Beef Stock: Brodo Di Manzo

The amazing Italian cooking website giallo zafferano presents this traditional Italian beef broth just perfectly. I made it the other day and share with you the steps below along with a few tricks to remove most of the fat. The result is a lovely clear broth that tastes and smells amazing! Note: Takes about 20…
View recipe: Italian Beef Stock: Brodo Di Manzo
cooking

Italian Chicken Stock: Brodo Di Pollo

This is another amazing Italian stock recipe from giallo zafferano. Traditionally it calls for an old hen (una gallina) but I have used two free-range chicken carcasses that still had some meat on them. I want to share with you my experience following the recipe. The result is a lovely clear broth that tastes and…
View recipe: Italian Chicken Stock: Brodo Di Pollo
cooking

How To Make Boiled Eggs With A Steamer

I recently stumbled across this method of making boiled eggs when searching online for egg recipes. It is pretty handy if you have to make soft boiled and hard boiled eggs for the same meal. If everyone wants the same amount of ‘doneness’ I would recommend using KT’s Dippy Eggs and Soldiers or PK’s Perfect…
View recipe: How To Make Boiled Eggs With A Steamer
cooking

One Pot Chicken Chasseur

This hearty chicken stew is a signature dish in French cuisine. I have read that the pairing of mushrooms and chicken (the stars of the show) is not just a coincidence. During the hunt for chicken and other game, hunters would forage for mushrooms as they went. I can see how this dish would be…
View recipe: One Pot Chicken Chasseur
cooking, equipment, growing

Meat Dishes, Equipment And Ingredients

I love cooking with meat and strive to use as much of the animal as possible. Here is a breakdown by animal grouping that lists dishes and methods of catching, preparing and cooking them. If you are looking for a particular cuisine try Browse By Theme. CHICKEN Browse All Dishes BEEF Browse All Dishes or…
View recipe: Meat Dishes, Equipment And Ingredients
cooking

Pasta Cooked In Broth

The ultimate in comfort food, this pasta in broth recipe is example of how a few ingredients can make an amazing meal. I recently made a big batch of Italian chicken stockand used 2 cups of it below. I brought them to the boil and then added 1 cup of pasta. I reduced the heat…
View recipe: Pasta Cooked In Broth
cooking

Chinese Minced Pork And Corn

This basic pork mince and corn recipe is light, full of umami favours and ready for your personal touches. I find that my favourite meals have a few ingredients whose combination belies their individual simplicity. This dish is the perfect example. Serve with rice, noodles or potatoes and you are good to go! Ingredients 500g pork…
View recipe: Chinese Minced Pork And Corn
cooking, equipment

Soga Citrus Lever Hand Press Review

As usual around this time of year I am drowning in lemons, limes and oranges. A great problem to have! Apart from eating them fresh you can do so much with them. Making jars of preserved citrus, drying slices of them and making home-made salad dressings are just a few examples. I have many more…
View recipe: Soga Citrus Lever Hand Press Review