After years and decades of messing up mayo (and making many delicious batches) I have finally found a recipe that works every time. 1 Except when I remember the proportions wrong! One needs a stick blender and a straight-sided mug which JUST fits the head – like a piston. We have two, both old mugs with cartoon characters on that were left behind by the children growing up.
1 large egg yolk
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon Dijon mustard
1 cup rice bran oil (or other not too strongly flavoured oil – do NOT use extra virgin olive oil)
Add the yolk, lemon juice, water, and mustard to the mug. 2 See above.
Put the head of the blender into the cup (if you are worried it will overbalance attach the motor later).
Pour the oil over slowly, so it sits on top of the other ingredients.
Zap a little. Then raise the blender little by little till it is all mixed and you have a nice thick emulsion.
Taste and adjust seasoning, nb I add some flavourings like horopito to the liquids at the start. 3 The picture above is horopito mayonnaise, hence the small flecks of horopito leaf. (For really lemmony you can also add zest and even use lemon juice to replace some of the water at step 1.) Mix with a spoon or the spatula you will use to scoop it out.
We’ve been growing our own bacteria. Not nasty ones from slovenly cleaning, but useful “probiotic” ones, giving a pleasant sour taste to pickles without using vinegar.
I’d assumed making non-vinegar pickles was difficult, needed special equipment and possibly dangerous. Kitchen stores, sprouting as fast as cookery programmes on TV, have fancy, expensive German crocks (with weights to press the cabbage “right”).
A free e-book from CulturesforHealth.com dispelled my excuses. I used big jars, cleverly weighted with small jars fitted inside, water-filled, as weights).
The recipe is simple:
1 tight cabbage (red or green)
Salt 2.5%, or 25g per kilo of cabbage
The method is nearly as simple. Put aside outer leaves. Remove the core, slice fairly thinly. Sprinkle with salt and mix, pound it. I used a wooden mallet we hadn’t found a use for since I stopped making Chicken Kiev, but you could use a jam jar or a rolling pin. This softens the cabbage allowing the salt to penetrate. Once it looks damp, pack the cabbage into the big jar, pushed down to exclude air. When it’s fairly full, cover with bits of the outer leaves, forming a “lid” inside the jar. Put your little jar full of water in, to press the “lid” down. Cover with a plastic bag, to keep unwanted bugs out. Soon you’ll have mysterious, bubbling jars on the workbench (on a tray to catch any spills).
After a few days (depending how sour you like your Kraut, and on weather, the precise mix of bacterial flora on your cabbage, and even perhaps phase of the moon) it will be ready: crunchy and sour, the ideal accompaniment to sausages and lentils, or salads with salami and other cured meats. For colour contrast I made both plain and red-cabbage kraut and cauliflower florets coloured yellow with turmeric (which take twice as long to mature.
It’s a neat simple idea. It offers tastier, cheaper, work lunches with less work. Yet we cannot persuade others to join…
It’s the Carey Staff Lunch Club. The idea is simple, any menbers take it in turns to make a lunch to share with the others. The only rules are the lunch has to be cheap, tasty, filling and nourishing. (So far we have majored on beans which do these things very well, but it won’t always be beans.)
Even with two members we each have to prepare (or buy 🙁 lunch half as often, but if we had more people the work would be more distributed and so less. So, how come despite four really tasty and attractive looking offerings no one else is beating the door down to join? Have you tried a lunch club at your place of work, how did it work? Is there a secret?
Writing up the African bean recipe below reminded me how late in life I learned to fry onions. I apologise to everyone whose mother or school taught them this, mine didn’t 🙁 So I read about “frying onions” and assumed that “fry” means hot oil, usually within reason the hotter the better. Result, charred but uncooked onions.
Onions are not usually “fried” whatever we say 1The exception is the deep fried crispy onion and garlic that adds crunch and a flavour explosion to some Asian dishes, they are cooked fast to remove the water, but this is a different process and uses lots of oil. , they are should be slowly simmered with an oil lubricant to stop them sticking to the pan, the trick is to use a low heat and a long time (stirring now and then as you walk through the kitchen) then they’ll caramelise beautifully, adding depth and richness to the flavour as well as softening the onions 🙂
The exception is the deep fried crispy onion and garlic that adds crunch and a flavour explosion to some Asian dishes, they are cooked fast to remove the water, but this is a different process and uses lots of oil.
Lifehacker prompted this post, they linked to a page of Kitchen Myths. Most of the list was pretty boring, stuff I either knew (that microwaving does not cause food to become radioactive 😉 or was not really interested in (like whether “real chili” could contain beans) there was one I’d qualify. The author says:
The microwave oven certainly has many legitimate uses, but baking potatoes (or anything else) is not one of them. Sure, you can cook a whole potato in the microwave, but what you get is a steamed potato. The crispy skin and fluffy interior of the genuine baked potato require a long cooking in dry heat.
This is true, but misses the point. What you do is almost cook the potatoes in the microwave, then oil and salt the skins and finish them off in the oven. A saving in fuel as the oven is on much less long and time.
Baked potatoes taste great, loved by most children and are a great opportunity for creative stretching. Think baked potato with olive oil or peanut oil and a little tomato and bacon, for example.
But what suggestions do you have for fully vegan fillings?
This recipe is NOT Vegan, except Vegans can easily adapt it by removing the sausage and adding a little more oil and salt.This is simpler than the public as imagined by a politician, and tastier than even you could imagine (just use plenty of good oil and real ground or flaky salt added just before eating)
Green lentils 1/2 cup per person (boiled gently till just soft)
Splash or three of nice olive oil
Several grinds of sea salt
a little thinly sliced sausage (Chorizo is good, but I prefer the thin ones that taste a bit like salami)
Serve with mashed potatoes.
For myself I often leave the sausage out, but it used to help tame the family carnivores 😉 and does add a nice contrast.
I’ve had a stinking cold for the last week, so I haven’t been making progress with the competition recipes (another chance to persuade your cousin Jo[e] to add their best effort) today I am hoping I’m feeling better, so to encourage that hope I was going to look at which recipe to try next. I got waylaid, by my post Two lessons in meat avoidance, that set me thinking about ways to reduce the meat (dairy or egg) component in “regular” meals, as a contribution to the overall goal of a more modest lifestyle.Here is a first list of tips:
use a little cheese to add meatiness to a vege dish (like the Parmesan in my roast veges)
add beans to the meat in a stew or casserole, in winter we love slow cooker casseroles, they cook beans brilliantly as well as meat – when an RC is cooking for the un-repentant sort use less meat and replace half with beans or lentils
make up the pasta sauce with lentils instead of, or more sneakily with (as above, maybe 1/2 and 1/2) mince
use a strong tasting savoury meat in small quantities – bacon (I know bacon in piles makes any food except icecream better) even a little will make a hot or cold salad taste meaty
I’m sure several of you have good ideas or examples too, so please chip in…. It is (after all) all about sharing 🙂
I’ve just followed the advice of my son (Nathan, the chef) and put all the offcuts from the roast veges for lunch into a pot with water to make stock. Cheap (well effectively free), easy (as easy as putting them in the bin or compost, though there will be another step as they end up there later) and he says tasty.
It will also help to make up for the stock I will be making from chicken carcasses less often from now on…
PS: Nathan warns in the comments below to avoid the leaves of the celery. He’s right 🙂 as I found out the hard way. Before I saw the commment I used the leaves, result delicious stock, except too bitter to use 🙁