Tag: ingredients
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Mung Bean Sprouts
Wikipedia writes ‘also known as the moong bean, green gram, or mung, is a plant species in the legume family. The mung bean is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savoury and sweet dishes’.
Here are the seeds and as you can see I am buying them in larger quantities to save money:
My kids and I love growing them as sprouts:
Yum,
PK
Links:
- see more sprout posts here
- go to all meal ingredients
- go the Grow It Perth calendar
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Broad Bean (Fava Bean)
This tall sturdy flowering annual in the bean family produces a multitude of long pods with 8 large beans (the thick walled pods are unpalatable raw) and edible leaves perfect for salads. The plant has sturdy stems and will grow to almost 6 foot but it is not a climber.
Taste/Aroma:
I love the buttery texture of this bean. You can do lots with it but I like to simply sauté them in some butter. I am the only person in the family that likes them though :).
I am yet to make soup with them but this is also a popular use of this bean.
Heike Motzek pointed me at this recipe as a use for the thick walled pods. Now I don’t have to put them all in my worm farms 🙂
Blanching and Storing:
One minute in boiling water and three minutes in freezing water and then into the freezer.
Flower:
Fruit:
Plant:
Leaves:
Grow It Perth:
Green squares = harvest and plant seedlings
Blue squares = plant seedlings, sets or crowns only
Orange squares = harvest only
Black squares = no planting and nothing to harvest
White squares = I don’t know and need your helpM A M J J A S O N D J F bean broad Growing Fava beans is relatively easy but you need to give the mature plants some support as they can grow to 6 foot. I use coils of chicken wire but stakes and twine do just as well.
Use a vegetable tailored NPK fertiliser and you should get multiple crops from each plant.
Related Links:
- see more bean posts here
- see more fava bean posts here
- go to all meal ingredients
- go the Grow It Perth calendar
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Broad Bean (Fava Bean): Grow and Eat
This tall sturdy flowering annual in the bean family produces a multitude of long pods with 8 large beans (the thick walled pods are unpalatable raw) and edible leaves perfect for salads. The plant has sturdy stems and will grow to almost 6 foot but it is not a climber.
Taste/Aroma:
I love the buttery texture of this bean. You can do lots with it but I like to simply sauté them in some butter. I am the only person in the family that likes them though :).
I am yet to make soup with them but this is also a popular use of this bean.
Heike Motzek pointed me at this recipe as a use for the thick walled pods. Now I don’t have to put them all in my worm farms 🙂
Blanching and Storing:
One minute in boiling water and three minutes in freezing water and then into the freezer.
Flower:
Fruit:
Plant:
Leaves:
Grow It Perth:
I start planting in April, stopping in August/September. The plants will keep cropping into October.
Growing Fava beans is relatively easy but you need to give the mature plants some support as they can grow to 6 foot. I use coils of chicken wire but stakes and twine do just as well.
Use a vegetable tailored NPK fertiliser and you should get multiple crops from each plant.
Enjoy,
PK
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Dagarful (Parmotrema perlatum)
Dagarful, also known as Dagar Phool, Black Stone Flower or Kalpasi, is a lichen used in Indian cuisine. It has a flavour similar to cinnamon and you can use that as a substitute if you have to.
I have to agree with Rick Stein though, it is transformational and brings something to curries that I can’t quite put my finger on. In Australia it really isn’t hard to source and it is so worth the effort.
Give it a try,
PK
Links:
- see more dagarful posts here
- go to all ingredients
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Cardamom Green
Most of us have used or eaten the ground powder, seeds or pods of Cardamon , perhaps without knowing so. Also called Cardamon or Cardamum it is an essential spice especially in Indian, Middle Eastern and South East Asian cuisine.
There are two types, large brown pods and small green pods, from two different plants. The green pods are the most commonly used in the modern era and are from South East Asia.
Raw, I get an earthy grassy then menthol flavour.
The seeds:
Links:
- see more green cardamon posts here
- go to all ingredients
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Lemongrass
I first learnt about this flavoursome member of the grass family when I started cooking the Thai classic soup, Tom Yum Goong. I have been growing it ever since for use in sauces, soups, salads and fish cakes.
The plant itself looks and smells amazing and is a natural mosquito repellent to boot :).
Taste/Aroma:
Lemongrass has a mild citrus taste and freshly cut stalks smell (to me anyway) like citrus, roses and herbs.
The stalks are particularly fibrous and are in this respect unpleasant to eat unless you remove the outer few layers and then the top two thirds of the stalk.
You then finely dice, grate or crush the bottom whiter part.
You can of course bend or bruise the whole stalk and use it to flavour soups and sauces, removing the stalk before serving.
Stalks:
Plant:
Harvesting Months:
- All months
Planting/Care:
It is really easy to grow and although you can buy plants from the nursery it is just a easy to get a few stalks with roots attached and plant them. Do this around November if possible. Mine is in the ground but it will do you proud in a pot too.
One way to harvest lemon grass is to pull sharply from the base. You are likely to get some roots and this will help it last longer. I have it on good authority that the Malay way is to cut the base of a stalk with a knife. New stalks will then grow from the cut.
Either way you will get new stalks growing for a continual harvest.
Regrowth if you use a knife instead:
Related Links:
- see more lemongrass posts here
- go to all meal ingredients
- go the Grow It Perth calendar
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Black Morels (Morchella elata)
A good friend of mine recently found these edible black morel mushrooms (a species of Morchella) foraging in inner Perth, Western Australia.
Urban foraging is not as big in Australia as it should be and I hope it grows and grows. It is a great way to spend time with your friends and get a feed at the same time.
They keep so well. My foraging friends reckons you can eat them fresh with olive oil and a pinch of rock salt, or boil and dehydrate them to preserve them for later.
Please let me know if you have any recipes/tips you want to share with the world.
Enjoy,
PK
Related Links:
- see more mushroom posts here
- see more mushroom types here
- See more preserving posts here
- go to all meal ingredients here
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Beef – Rib Section
The Rib Section:
To go back to the main post please click here.
Scotch Fillet
The area where the Scotch Fillet comes from doesn’t do a lot of work so it is quite tender. It is one of my favourite cuts because although tender it still has a lot of flavour. In Australia it is one of the more expensive cuts with $39AUD/kg not uncommon at time of writing.
I like cooking with it in the kitchen on a very hot pan quickly on each side, aiming for rare to medium rare. I find that it doesn’t suit the way I cook on a BBQ because I get distracted and over cook it when I am cooking for several people that like their meat cooked to different degrees. I find porterhouse is more forgiving on a BBQ in this respect.
If I am slicing it for stir fries I tend to remove the strip of fat that runs through the length of the rib roast that the Scotch Fillet is cut from. If cooking as a steak I leave it in.
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Bish Is Rocketing Along
Bish writes:
I am a persistent casual gardener, in that I keep trying but due to work and life I don’t spend as much time as I should on maintenance and the like. My garden’s nothing like Ben’s! Anyway, now that the team are testing out some of the Mr Fothergill’s planters, I thought I’d chip in with my own story about using their products.
I had a burst of energy the other day and decided that I would clean up the little herb beds that we have out the back. These are really productive little raised beds, and I think because we have good drainage and they get the morning sun, they are especially so in winter. Anyway, I removed a bunch of mint, an old sage plant that was starting to struggle (after three years of providing us with plenty of leaves for burnt sage butter, yum), an old thyme plant and some old oregano stragglers. I ended up still having a bunch of space left in one of them.
I had started to organise my seed collection (I usually let one of my crop go to seed so that I have some seeds to play with next time) I found a five year old packet of Mr Fothergill’s seeds, this one containing Rocket. I figured after that long these were probably not too viable, so I just scattered the seeds across the empty space in my herb bed and raked it through just to cover the seeds, and thought no more about it.
As you can see in the picture, here we are a few weeks later and pretty much all of them have germinated and I am going to be faced with a massive oversupply of Rocket in the near future, so looks like we’ll be making pesto or something with it all! It certainly says something about the viability of seeds and how they are able to persist in many situations – and the way they’re treated by Mr. Fothergill’s!I’ll keep an eye out for some good pesto recipes but if anyone else knows some please send them in!
Bish
Related Links:
- see more of Bish’s posts here
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