Cooking Fresh Food - breaking the jar/can/bottle habit...

[Netix]

Sangie, black bean sauce....

v1. Simple Black Bean Sauce

3-4 tablespoons steamed black soya beans, mixed to paste
2 tblsp oil
2 tblsp sugar

Combine altogether.

v2. Beef with Tomato and Pepper in Black Bean Sauce serves 6

2 large tomatoes
2 tblsp salted black beans
2 tblsp water
4 tblsp dark soy sauce
1 tblsp cornstarch
1 tblsp dry sherry
1 tsp sugar
500gm rump steak, cut into thin strips
1 small green pepper, seeded and cored
4 tblsp oil
3/4 cup beef stock
pinch pepper

1. Core the tomatoes and cut them into 16 wedges. Crush the black beans, add the water and set aside.
2. Combine soy sauce, cornstarch, sherry, sugar, and meat in a bowl and set aside.
3. Cut pepper into 1/2 inch diagonal pieces. Heat the wok and add the oil. When hot, stir fry the green pepper pieces for about 1 minute and remove.
4. Add the meat and the soy sauce mixture to the wok and stir fry about 2 minutes. Add the soaked beans and the stock.. Bring to the boil and allow to thicken slightly. Return the peppers to the wok and add the tomatoes and pepper. Heat through for about 1 minute and serve immediately.

Serve with plain steamed rice. Do not add the tomatoes too early or stir in the mixture too vigorously once they are added or they will fall apart. Substitute snow peas for the peppers in desired. Mushrooms may also be added and cooked with the pepper or snow peas.

v3. Pork with Black Bean Sauce Serves 2-3

8oz lean pork, cut into 1 inch cubes
1 tblsp oil
1 red pepper, cored, seeds removed, and sliced

Sauce
3 tblsp black soya beans, rinsed in cold water and crushed with the back of a spoon
2 tblsp Chinese wine, or dry sherry
1 tsp grated ginger
2 tblsp light soy sauce
3 cloves garlic, crushed
1 tblsp cornstarch
1/2 cup water

1. Mix together black beans, wine, ginger, soy sauce and garlic.
2. Blend cornstarch with 2 tblsp of water and add to mixture.
3. Place pork in a bowl and pour over sauce. Toss together. Leave for at least 30 minutes.
4. Heat wok, add oil and stir fry red pepper for 3 minutes. Remove and set aside.
5. Add pork, reserving marinade sauce. Stir fry pork until browned well all over.
6. Add marinade sauce and remaining water. Bring to the boil. Reduce heat, cover, and simmer gently for about 30 minutes, until pork is tender, stirring occasionally. Add more water if necessary.
7. Just before serving, add red pepper and heat through. Serve with plain rice.

Black soya beans are available from health food stores.


This is all from the book The Complete Chinese Cookbook, Jillian Stewart.

Hoobley, if you think of a recipe you might like, ask and I'll see if its in the book. If you weren't in the uk, I would post you the book and you could copy what you wanted, and return it when you are done.

[sangie]

Ooohhh thanks for the recipes Netix! I'm going food shopping tomorrow and I might attempt a black bean sauce over the weekend!

[Netix]

No problem Sangie. I have just posted some recipes in two other threads, and about to post another here. Can you tell that my little lady bug is in bed?! I have nothing else I really feel like doing!

Briggsy, here is a zucchini recipe.

Herbed Zucchini Serves 6

750g zucchini
90g butter
1 onion
1 clove garlic
1/2 tsp mixed herbs
30g butter, extra
1 tblsp flour
1/2 cup milk
1/4 cup dry white wine (had to spell correct that, I typed "whine" )
1 chicken stock cube
salt, pepper
60g cheddar cheese
2 tblsp chopped parsley

Heat butter in pan, add sliced zucchini, peeled and chopped onion, crushed garlic and mixed herbs, stir over medium heat 5 minutes or until zucchinis are just tender. Remove from pan, put into serving dish, keep warm.
Heat extra butter in pan, add flour, stir until golden brown. Gradually add milk, wine and water, add crumbled stock cube, salt and pepper. Stir over medium heat until sauce boils ad thickens. Gradually add grated cheese, stir until cheese melts. Add parsley, mix well. Pour sauce over zucchinis, mix through lightly.

From AWW.

In this book BG (or anyone else that wants me to type them out...), there is also recipes for: Broccoli with Lemon, Hot Broccoli-Macaroni Salad, Cauliflower Casserole, Cauliflower Cheese Paprika, Cauliflower with Curry Mayonaise, Carrot Casserole, Indian Potato Chahkee, Potato and Carrot Casserole, Tomato Casserole, Tomato Potatoes, Creamed Spinach, Cauliflower Rolls, Vegetable Pancakes (these could be frozen and reheated in the oven I think).

Let me know. Feeling helpful atm.

EEK! Have to go pick up the boy from school! BE back later, with a hollandaise sauce and pepper steak sauce recipe (I hope!)

[TheBear]

Sorry I've been a little quiet for a few days, I got to bring my DD home from the hospital for the first time on Thursday, so I've been a little distracted since then...

Some really good recipes coming out here - if you have a recipe that matches the list of open requests on the front page, then feel free to add it.

Netix - My Stock Pot is a huge 80 liter monster of a thing, doesn't fit on a stove, so it goes on a gas burner on the balcony!

BG - I use a mixture of different preserving techniques, you can preserve lots of things that don't contain much protein without refridgeration using jars - I use resealable preserving jars for high turnover things that we will use a lot (tomato and chilli jam, tomato and ginger preserve, home made mustard, marinaded eggplant/zucchini, picked cabbage that sort of thing). For longer term preserves (jams/marmalades/passatta, preserved lemons, etc) I buy trays of jam jars from a catering supplier - we preserve stone fruit (cherries, peaches, apricots) over the summer and citrus (blood oranges, seville oranges, ruby grapefruit, etc) during the winter - we're going to make some ruby grapefruit and rose petal marmalade this week - last years stock of seville orange and calvados marmalade is nearly done, so I'll probably make another batch of that too.
For anything that contains protein, then you need to find other ways to preserve it - a vacuum packing machine is a great tool (it might also allow you to make a broader range of boil-in-the bag stuff for you DH's truck) Produce survives the fridge/freezer much better in a vacuum packing, and it also gives a huge boost to any marinades. I also use old fashioned traditional preserving techniques - confit where the meat is initially cooked and stored in jar of fat (works well for pork, duck, goose) - the fat is removed before the final cooking, so it isn't as unhealthy as you might think. I've been getting into salting and curing of meat too which is proving to be very interesting and rewarding, if you've got dibs on some whole animals then it's something that you might want to consider yourself - home made bacon, ham, pancetta is pretty simple and similar techniques can be used for other cuts and animals.

I did a little wander around the supermarket looking at some of the sauces that have been listed, so I'll be posting some more alternative recipes soon.

Creamy Country Chicken has me stumped though, couldn't find it...what's in it?

A couple of people have mentioned cost, I'll see if I can put together some cost breakdowns, but at first glance....the going rate for a 375ml jar of sauce seems to be about $3 - most of the tomato based sauces are >90% tomato...400g of tomato are less than $1

One more from Tali's list...

Chicken Cacciatora (We had this for dinner tonight - nice simple bit of one-pot cooking)

for 4-6 people

A chicken cut into pieces (2 x breasts - each cut in half, two thighs, two drumsticks)
A carrot - peeled and chopped finely
A stick of celery - chopped
An onion - sliced
A clove of garlic - chopped finely
A red or green capsicum - cored, deseeded and cut into strips
A 400g can of tomato
150ml of white wine

Get everything chopped and prepared before you start.
heat some oil in a saucepan, coat the chicken pieces with seasoned flour and fry in the oil until golden, then remove from the pan and put on a plate nearby. The flour will help thicken the sauce.
Add the onion to the pan and reduce the heat, fry the onion until starting to turn golden - a low heat will stop you burning the onion.
Add the wine, and increase the heat - whilst the wine is boiling use a wooden spoon to scrape all the caramelised bits of onion and chicken from the sides and base of the pan - let the wine boil for at least 30 seconds.
Add the carrot, celery, garlic and capsicum and stir briefly before adding all the chicken pieces except the breast - they will not lead as long to cook.
Add the tin of tomato, stir again and cover the saucepan - reduce the heat right down low so that the sauce is barely simmering - allow it to simmer for 30 minutes, stirring occasionally.
Add the breast pieces and simmer for another 10-15 minutes - remove the lid and place the chicken pieces on a serving dish or plate in a warm oven whilst you finish the sauce.
Taste the sauce and add salt and pepper to taste, if you would like the sauce to be thicker then crank up the heat and boil the sauce, stirring regularly until it is at the desired thickness, then pour over the chicken and serve.
The whole thing can be made in advance and reheated, or you could make the sauce without the chicken and keep it in the fridge or freezer until it is needed. Just use it like the simmer sauces - fry the chicken then pour over the sauce and simmer till the chicken is cooked.

[Netix]

80 Litres! Wow, that's impressive!

How can you/is it possible to put things into jars to preserve (when it is still scalding hot) if the recipe says to store it in the fridge? I read a recipe the other day for tomato or chilli jam (was distracted at the time), and it said to put it in a jar, and keep in the fridge. Things with dairy I understand (like butterscotch or caramel sauces), but stuff like chilli jams/chutneys I thought were fine to store as a preserve in jars, in the cupboard, until opened, then into the fridge? Having said that, I do have LOTS of recipes waiting for me to try (really want to make some tomato and chilli chutneys, they are very popular in this little black duck's house) that call to be preserved in jars. Can you use any jars? (like pasta sauce jars), or is it best to get preserving jars?

Will definately be back later with some more recipes too. Think I will probably have to wait until the bug is asleep after lunch...

[Astrid]

Came across this article and thought it was very relevant to this thread:
Diet - Life & Style Home - theage.com.au

Bake friands and influence people
Paula Goodyer
August 7, 2008


Nix the mix ... homemade is healthier and more satisfying.

Baking cakes and biscuits together is a good first step in teaching children cooking skills but using a packet mix sends the wrong message. You're encouraging cooking but you're also teaching your kids to eat from packets, warns food coach Judy Davie.

Davie is the author of Read The Label, a detailed guide to knowing exactly what's in the food you buy and how to exit the supermarket toting the healthiest choices, from breakfast cereal and yoghurt to olives and curry paste.

There's a good reason why cake mix wouldn't figure on her own shopping list: the main difference between cakes and muffins created from packets and those made from scratch isn't, surprisingly, less time and effort, it's just more additives. Davie's comparison of packet muffins versus muffins from scratch found they took roughly the same time but the packet version had almost twice the sugar and three times the sodium, plus additives including sulphur dioxide, which is considered a trigger for asthma.

It was a similar story with carrot cake. The packet version took the same amount of time as Davie's recipe but while hers had fresh carrots, the packet cake had dried carrot, more sodium, emulsifiers, dairy powder, cheese powder and food colours.

And don't get her started on pancake mixes. Although these mixes are faster - unlike pancake batter made from scratch you don't have to "rest" the batter for an hour before cooking - the trade-off is almost double the kilojoules and sugar.

"With a proper pancake, you have to think ahead to allow for resting time but you're using fresh eggs, milk and some wholemeal flour. With a pancake shake, you're adding water and there's a list of additives.

"Packet mixes don't really save time and there's more sugar. There's also more sodium - perhaps to ensure the cake really rises," Davie says. She puts these mixes in the same category as cook-in sauces - processed foods that give the illusion of cooking from scratch.

Her advice: ditch the mixes and invest in good ingredients for baking your own cakes and muffins - and regain more control over what you eat.

"With the right ingredients you can put a lot of good nutrition into cakes or muffins you bake yourself - though they're no substitute for eating fruit and vegetables, of course. The carrot cake is a good example. It uses monounsaturated fat, fresh eggs, carrot, wholemeal flour and walnuts - there's not a lot wrong with that. And when you're steering your own ship, you can modify the ingredients.

"Reducing the sugar might mean a cake doesn't rise as much but it will still taste good. If you prefer using monounsaturated oil instead of butter, that's fine as long as you're baking a heavier cake, not a Victoria sponge."

Read The Label has good advice on choosing the best baking ingredients. Davie suggests trying spelt flour, which is made from a type of wheat that contains less gluten than modern wheat grains.

"Baked goods made with spelt are denser and tastier, though they might not rise as much," Davie says.

"We've been conditioned by commercial cakes to think cakes must be light and high, but cake textures vary."

[TheBear]

Sterilise the jars and lids first, then put the jars in the oven and heat until over 100 degrees.

I have a plastic funnel with the bottom cut off that fits nicely into the mouth of most jars, so I take the tray of hot jars out of the oven and fill them immediately with scalding preserve, then seal them immediately.

Most things benefit from being stored in the fridge once they have been opened, but if you get a good sterile seal then many things are fine in the back of the cupboard.

You can use any jar, the real difference is the quality of the seal that you get - most jar lids will only seal 2-3 times before they need to be replaced - that's why I use preserving jars for things that will be frequently opened.

[TheBear]

Astrid - great article, just the kind of thing we're trying to tackle with this thread.

[Astrid]

Any ideas for chicken nuggets? It would be good to make up a large batch for freezing. When we buy we like the tempura coated ones, rather than breadcrumb, seem to have a lot less additives and they taste better aswell. I suppose I could coat small pieces of chicken in a tempura batter and cook them. Would they then freeze and heat well later?