Tag: ingredients
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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 sweet and although tender they give your dish a nice bit of crunch.
They keep well in a sealed container of water for a few weeks in the fridge.
Here is a shoot prior to harvesting.
https://commons.wikimedia.org/wiki/User:Haragayato
Enjoy,
PK
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Anderson’s Balsamic Vinaigrette
A good friend of mine knocked up this simple vinaigrette for me the other day. It took a simple green salad to the next level and I suspect it will also make an excellent marinade for any meat you throw it at.
The best part is you make it the way you like, so have a little fun and experiment a bit!
Here is his rough method:
- Simply mix equal parts of balsamic vinegar and olive oil in a jam jar.
- Put on the lid and give it a good shake.
- Add a bit of Dijon or hot english mustard depending on whether you are going for a sweet or spicy taste respectively.
- Shake again and taste, adding more mustard if required.
- Add a squirt of lemon juice and shake again.
- Taste, adding more lemon juice if needed.
Then drizzle on your favourite salad.
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Edam Cheese
Edam is a charming and moreish cheese hailing from Holland. Do a quick internet search and you will be told it is an excellent table cheese but not one for melting/grilling. I think it is excellent for both and it goes with almost everything.
Milk
Cow and or goat.
Origin
Holland
Aged
2 months minimum.
Aroma
Milky and grassy and nutty.
Taste
Creamy, mildly grassy with a mild almondy finish. Not particularly salty.
Texture
Semi firm and elastic with no occlusions.
Look
Pale yellow interior with an inedible red wax coating.
Serving
I love it as everything from a table cheese to salads and grilled on bread to pastas and soup.
Manufacturing and Salting Method
Like most firm cheeses, Edam is made using variations on common methods for forming such cheeses. It is then pressed and brine salted. The cheese wheels are then wrapped in paraffin wax prior to aging.
Wine
I am not a cheese and wine paring expert. I leave that to the folks at cheese.com and they recommend dry whites or a nice Shiraz.
Resources
Please visit https://cheese.com/ and https://www.littlegreencheese.com/
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Jarlsberg Cheese
Jarlsberg is a cows milk cheese hailing from Norway. It is exceptionally versatile and it is just as at home on cheese platters, sandwiches and salads etc as it is cooked, grilled and melted on bread, pasta, pizza, dips etc.
Milk
Cow
Origin
Norway
Aged
Yes, for the most part 3 months. Some varieties are aged longer.
Aroma
Slightly nutty and very mild.
Taste
I get a mild nutty flavour with a buttery finish that is slightly sweet rather than salty.
Texture
Semi firm and smooth. Squeaky on the teeth.
Look
Pale yellow and smooth with a wax rind. Large cavities are visible.
Serving
I like to include this on my tasting and cheese plates and will happily munch on it by itself.
I also like to add slices of it to green salads and it goes great in sandwiches and toasties.
Manufacturing and Salting Method
Handmade or commercialised versions of traditional methods are used. The curds are pressed into wheels and then brine salted. The wheels are then wrapped in cheese wax prior to aging.
Wine
I am not a wine paring expert but the team at cheese.com say to try this with a nice Merlot.
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Montasio Cheese
Montasio is an ancient firm Italian cheese. It instantly became one of my favourites. Here is why.
Milk
Cow
Origin
Italy
Aged
Yes, up to a year but often 3 months.
Aroma
Milky and grassy and nutty.
Taste
Fruity, nutty and grassy. Not particularly salty.
Texture
Young it is elastic and creamy. Aged to a year it is semi firm.
Look
Yellow interior with an edible white rind. Visible openness.
Serving
I love it as a table cheese but its high fat content makes it an excellent cooking cheese. Indeed, one of it’s historical recipes was fried by itself or combined with seasonal vegetables and potatoes.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are pressed into molds and brine salted prior to a short aging process.
Wine
Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.
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Pink Rock Salt
Pink rock salt is mined in Pakistan. Despite its amazing colour, caused by the natural inclusion of trace elements, it taste like (you guessed it) any other rock salt.
It purportedly has health benefits and who knows if this is true. It does seem to provide employment for the local miners and it is relatively unprocessed. Both wins in my book.
As large crystals it is about twice the price of sea salt and the flakes are going to cost you about 15 times what the same weight of table salt will. #worthit
Enjoy,
PK
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Thousand Island Dressing
Sweet, spicy and tangy, Thousand Island Dressing is mayo with a twist. There are lots of different blends out there but most contain tomato paste, sugar, paprika and gherkins.
It is very popular in Australia, especially my house, and we use it almost everywhere 🙂
Prime examples are as a dipping sauce for prawns, mixed into salads and of course with cheeses and meats in sandwiches.
Enjoy,
PK
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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 enhancer and pairs well with so many vegetables, especially ginger, garlic, onions and greens such as broccoli.
- A splash of sherry is the ultimate pan deglazer and you can make amazing sauces with it such as Steak Diane Sauce
- All manner of desserts from the highly decadent to simple arrangements of fruit drizzled or marinaded in it require …. you guessed it, Sherry!
Enjoy,
PK
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Udon Noodles
Udon noodles hail from Japan and are made from wheat flour, water and a bit of salt. They are thick and have a lovely smooth texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They are very versatile and you can swap them out with soba noodles when you want something different.
Check out my Chicken Katsu Udon Soup.
Enjoy,
PK
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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 own noodle bowls.
Enjoy,
PK
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