In my kitchen is . . .
some home grown turmeric. It is probably not the best time to harvest, but a splitting pot made it essential.It looks a bit dry here but it is fine. I have been using it by grating it. This gives the best colour to dishes. I have used it to make an Asian marinade for pork ribs and turmeric roasted potatoes are always a hit.
For turmeric potatoes, pre boil the potatoes with some grated fresh turmeric or powdered can be used, until just starting to go soft. Drain well and dry on paper towels. Roast in the oven with your choice of oil. Sprinkle over some nigella seeds a few minutes before serving.
I was lucky to receive two new books for my birthday.
The new River Cottage cookbook by Paul West is packed full of recipes, useful for when you need recipes for your own produce. Looking forward to trying some.
‘Coastal Chef’, which has been produced locally, has recipes from a collection of chefs using seaweed. It looks like a very interesting read.
This beautiful arrangement was given to me by a friend who made the arrangement herself using proteas from her own garden. I am impressed with her gardening and arrangement skills.
These flowers were delivered by a new florist in the district, also impressive. I love dahlias.
I peel some strips off the thin eggplant then cut them in half lengthways. After I have pan fried them in olive oil until softened, I pour over a tomato sauce. I have found the roasted tomato sauce from Stephanie Alexander works well.
Recently, a Sunday excursion saw us head off over the Escarpment to Bundanoon in the Southern Highlands. We spent an enjoyable time at the Grow, Cook, Eat Festival held at Bundanoon Community Garden. This is where I found this lovely presented Seville marmalade and locally grown saffron.
Visit many other entries in the monthly event of In My Kitchen at Celia’s Fig Jam and Lime Cordial.