A collection of notes in no particular order
Red Lentils
Rinse with cold water until the water runs clear
Cover well with water, bring to the boil then simmer very slowly for 30 to 45 minutes
100g lentils = ½ cup
½ cup lentils and 1 ½ cups of water yields approx 300g
1 x 400g tin yields approx 225g
Chickpeas
Soak overnight in cold water – changing once
Drain and add water to cover by 2 cm
Bring to boil and simmer for 45 to 60 minutes
100g dry chickpeas yields approx 200g cooked
1 x 400g tin yields approx 250g
Red Kidney Beans
Soak overnight in cold water.
Drain, cover with water and bring to the boil.
Simmer for 60 to 90 minutes
100g dried beans yields approx 215g cooked
1 x 400g tin yields approx 230g
Peeling Tomatoes
Score a cross in the base of each tomato and plunge into a pot of boiling water for 20 seconds then into a bowl of cold water. Peel the skin and discard.
Although my recipes generally call for tomatoes to be peeled. I rarely actually do this. The principal objection to tomato skins is that they can be quite tough when cooked. With large pieces of tomato, one ends up with pieces of skin in the form of tightly rolled tubes – these are not desirable from a texture or visual perspective. My solution to the problem is to dice the tomatoes finely, in which case the small bits of skin effectively disappear.
Shiitake Mushrooms
200g fresh mushrooms is equivalent to 50g of dried mushrooms, soaked overnight.
The stems of dried Shiitake mushrooms are inedible (extremely tough) and must be removed – the stems simply snap out.
Anchovy Substitute
For two anchovy fillets:-
1 tsp seaweed powder – nori sheets OR wakame cut up and ground to a powder
½ tsp tamari OR soy sauce
Roast Potatoes (for 2)
Many people peel their potatoes before roasting – I prefer to leave the skin on.
Take 4 small potatoes (about 400g total) and cut each into four pieces. Place them in a pot large enough to form a single layer. Cover with cold water, cover and bring to the boil over a high heat. Boil for 7 minutes.
Drain in the pot, add 2 TBS of oil (olive oil or butter), replace the lid and give them a couple of good shakes to roughen.
Roast at 220°C (200℃ fan-forced) for 45 to 60 minutes.
Mashed Potatoes – Microwave Method (for 2)
Peel and cut 400g of potatoes into 2.5cm cubes.
Place in a microwave-safe dish, cover and cook, on high for 7 minutes. Mash with a potato masher. The advantage of this method is that there is no additional water, so you get a nice dry mash.
Mashed Potatoes – Pot Method (for 2)
Peel and cut 400g of potatoes into 2.5cm cubes.
Add to a pot and cover with cold water. Bring to a steady the boil and cook, partially covered, for 16 to 18 minutes.
Drain thoroughly. Return to the pot and let dry out, uncovered, for 3 minutes. Mash.
Pressing Tofu
Many of the recipes will call for pressed tofu. Pressing tofu is principally to remove excess water.
Place your block of tofu on four layers of paper towel on a board – put another two layers of paper towel on top of the block. Place another board on top and then some weight, such as a couple of 400g tins. Leave for ½ an hour – replace the paper towels and repeat for another ½ an hour.
Spring Onions
Spring onions is a confusing name. Even in Australia there are regional differences as to what comprises a spring onion.
In these recipes, I am referring to a slender onion – a little thicker than a pencil, with long green leaves attached – very like a tiny leek.
If I refer to shallots, I mean French Shallots – golf-ball sized, somewhat irregular brown onions.
Cayenne Pepper versus Chilli Powder
I invariably specify cayenne pepper rather than chilli powder – this is because cayenne pepper contains only ground chillis whereas chilli powder usually contains other ingredients. This means that the “heat” of cayenne pepper is much more consistent, whereas chilli powders can vary widely according brand.
Basic Quiche
2 eggs
2 TBS milk
1 tsp butter
20cm pie dish