Post Script: Ferment Pickle Dry – Simon Poffley and Gaba Smolinska-Poffley

 

ferment-pickle-dryFerment Pickle Dry

Ancient Methods, Modern Meals

Simon Poffley, illustrated by Kim Lightbody and Gabriela Smolinska-Poffley

Murdoch Books Australia

Frances Lincoln

ISBN: 9780711237780

 

Description:

Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food, as well as the dishes you can make with your newly preserved ingredients.

Each recipe goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi and garlic pickled in honey. Dishes cover simple meals (such as a sauerkraut rosti), to more elaborate recipes, including pickled orange and squid linguine.

 

The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.

 

 

Author Bio:

Simon Poffley and Gaba Smolinska-Poffley of The Fermentarium are passionate about growing, preserving and cooking using traditional techniques. Simon teaches sourdough bread baking and is also the founder of the Left Bank Brewery. Gaba’s interest for foraging and preserving seasonal produce is rooted in her native Poland. The Fermentarium in London is the creation of like-minded people who want to share their enthusiasm for fermented and preserved foods.

 

 

My View:

This book is perfect for the home gardener/ preserver – sound like anyone you know? We are loving this book!  From sourdough breads, kombucha, kimchi, fermented turnips (do you detect a theme here?), dried fruits, candied peel,  ginger beer, preserved lemons,  fruit leathers,  pickled cherry tomatoes (we must try this when we pick our summer harvest – great in a Greek salad)…there is so much more on offer in this hard covered book.

 

What I love is that this is a practical easy to use guide – and with each preserved, pickled, dried or fermented ingredient there are “partner” recipes showing you how to use these ingredients in your cooking- BRILLIANT!

 

Back to the kitchen – time to start experimenting with some new  and different flavours, methods and ingredients.

 

 

 

 

Post Script: The Natural Cook – Matt Stone

The Natural Cook

The Natural Cook

Matt Stone

Murdoch Books

ISBN: 9781743365908

 Description:

A new kind of food revolution – kind to the planet, good for your body and for your soul.

How do you cook irresistible food without harming the planet?

 

It’s all about adopting new habits – opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!).

 

Try your hand at traditional techniques that have become popular again – yoghurt-making, preserving, pickling and fermenting. The bonus is that you’ll be producing delicious food that just happens to be good for you, too.

 

Matt Stone, one of Australia’s brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it’s a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that’s full of flavour is easier than you think.

 

 

My View:

What a great cook book – this one connects with me on so many levels. Matt Stone and I (and probably many of you who are reading this post or flicking through this cook book) share similar aspirations when it comes to home cooking (Matt also weaves some of these principals into his work as a chef)

√ Veggie patch – we have bountiful home grown seasonal fruit and vegetables.

√ Using bone and vegetable broths to enrich and add potent flavour to meals and great for gut health. And Chicken bone broth is our grandson’s first food – a great way to introduce real food to his diet.

√Pickles, fermenting and preserving home grown foods – Kimchi and Fermented Chili paste next on our list to make.

√ Use of wholefoods when possible.

√Drying and making powders – next on the list of how to use up our produce.

√ Great ideas for simple desserts, drinks and make your own spice mixes (flavoursome and budget friendly).

 

However there is one thing we do not share – a love for edible insects!!   The argument for sustainability doesn’t tempt me to try these sort of recipes  J Whitebait, Ants and Myrtle, Crisp Crickets, Melaworms and Australian Seven Spice….No No No 🙂    Thankfully this makes up just a tiny section of the book. 🙂

 

 

 

 

Preserved Lemons

Preserved lemons – have you ever made  them or perhaps used them in cooking?  How do you make yours and how do you use the finished product?

We have an abundance of lemons at the moment, I have juiced and frozen the juice for later, and still have plenty of lemons so I thought I would try preserving them. It is easy enough, you just need some large jars, lemons, salt and some spices. I have two slightly different recipes – one you the cut lemons, add salt and leave for a week in jar, then squash down the lemons in the jar then add spices, top with olive oil and store in cupboard for a month before use.

The other you  add a layer of salt to bottom of the jar before filling, cut the lemons and mix with spices and  additional salt and firmly pack into a jar and top with lemon juice if needed, then finish with a layer of olive oil and leave for two months. It will be interesting to see any differences in the end results.

Can you use the salty lemon juice for anything?

preserved lemons

 

 

Mediterranean Piccalilli – Preserving – Emma Macdonald

It has been a very bust time in the kitchen this week. We have had an abundance of zucchini (courgette), eggplant (aubergine/brinjal) , capsicum (bell peppers) , onions and tomatoes- the problem being they all ripen at once so what do you do with the excess after you have given away and made pasta sauce and passata? You make pickle! And this turned out perfect – just like the pictures in the book Preserving and tasted so good ( it is meant to be left in the cupboard for a month before use but the little bit I had leftover was great on my ham sandwich today)

The before:

IMG_2769

Mediterranean Piccalilli – Preserving: Emma Macdonald- the raw ingredients

And the after:

IMG_2772

Mediterranean Piccalilli