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Herbs and Spices 1 – Star Anise – Illicium Verum

February 8, 2018 Cooking, Herbs, Spices , ,

I have never used herbs and spices in my cooking and indeed admit to very little knowledge of them apart from the Sage and Onion, Mint Sauce, Salt and Pepper etcetera that are in every British kitchen cupboard. I have recently taken an interest and want to expand my use of them in my cooking. I have decided therefore to do a small series of posts as I think I learn and remember better when I write things down. Today I have made a rice pudding and to add a little spice have floated a star anise on top. It must be discarded before serving.

Number One – Star Anise

Star anise is a seed pod shaped like an eight-pointed star and contains seeds with an aniseed flavour which comes from the spice’s essential oil.  It is used widely in Chinese cooking and is one of the five spices in Chinese five-spice powder. Star Anise has been made in to a tea and taken as a remedy for rheumatism. The seeds are sometimes chewed after meals to aid digestion.  Like anise, star anise is an anti-flatulent and can be used as a diuretic.  The taste imparted is aniseed or liquorice and can be used when poaching fruit. By itself whole star anise is frequently used to sweeten soups and meat stews in other types of cuisines. One or two pieces are usually enough to flavor a large bowl as the taste can be overpowering. If you plan to use it as a spice rub, powdered or ground star anise is more practical. The spice is also commonly used in breads, pastries and other types of desserts because of its particular sweetness. Pudding, strudels and custards are some of the preparations where star anise can be used to add a unique flavor. Spice up a rice pudding by adding a couple of stars to a simmering pot and discarding before serving.

Star Anise provides us with vitamins and minerals including Vitamin C, Vitamin A, Calcium and Phosphorous. It also provides moderate amounts of various B-complex vitamins. This versatile spice also helps ease digestion.

Illiciums first evolved in the Cretaceous period around 100 million years ago while dinosaurs still roamed the earth. They are a group of around 30 species of small trees and shrubs from North America, the Caribbean and Asia. Illiciums may not be instantly recognisable by their botanical name but will be recognised as the spice Star Anise which  is the seed pod of Illicium verum. The spice commonly called Star Anise or Badiam that closely resembles aniseed in flavor is obtained from the star-shaped seed pod of the fruit of Illicium verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. 

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Aicok Juicer

February 8, 2018 Cooking , , ,

I have recently treated myself to a juicer. Initially it was to use up all the frozen berries that had accumulated in the freezer because I hadn’t been making jam. However, I am now very keen to try to consume a daily smoothie having read about the health benefits. Apparently its not just fruit that can be used up by juicing but vegetables too. My Aicok Juicer is small and was relatively cheap and is the centrifugal type.

There are two main types of juicer, centrifugal, the most popular and the cheapest and masticating cold press or slow juicers.  Centrifugal machines shred ingredients with their toothed blades on the bottom of a spinning sieve with a force that separates the juice from the pulp. They often have two speeds for hard or soft fruits and veg while pricier ones sometimes enable you to juice particularly soft fruits like berries. Centrifugal juicers generally tend to be smaller than masticating ones and work quickly. Some don’t even require you to chop fruit and veg up first. Masticating or cold press machines crush fruit and veg using slowly rotating augers that press out the juice through a punctured screen. There’s little they can’t juice but be warned, they are slower and often trickier to clean.

The next step is to discover which fruit and vegetables mix well together and which ones taste good. It seems obvious to me that any fruit and veg are healthy but not all go well together. The first experiment was made from what was available in the kitchen on that day. I had two bananas, half a pineapple and a few grapes plus a couple of scoops of Greek yoghurt and a good spoon of honey. This first try taught me something. I put everything that I was using in together through the little funnel to be juiced. Wrong!!! I should have just juiced the fruit and then added the yoghurt and honey to the smoothie afterwards. Made perfect sense after the event. I have since made juice with some frozen red currants, blackberries and raspberries that have been sitting in the freezer since last Autumn. I think I am going to love my new gadget. A few days on and although I have enjoyed quite a few smoothie drinks I am dismayed at the pulp waste which gathers in the bottom of the machine. I have given some to the chickens and composted some but am still shocked at the amount of waste created. I think citrus fruit in particular is still best done by hand in the old fashioned squeezer.

 

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Roast Marinated Topside of Beef

January 6, 2018 Cooking, Family, Herbs, Vegetables ,

After Christmas I picked up a bargain joint of beef from Lidl and it has been sitting in the freezer until now. It’s Sean’s birthday on Monday and I thought they may just visit on Sunday so I have put the beef to marinate ready to cook a roast.

A marinade is a mixture of acid, oil, herb and spice. It’s designed to impart flavor and tenderise meat. There is an endless list of combinations that can be the difference between dry meat and a succulent meat.

The acid – Vinegar, acidic fruit juices like lemon or wine are the acidic components in the marinade that tenderise meats. They also play an important part in imparting flavor. An example of a high acid wine is Champagne or a zesty white wine. Use low acid marinades when marinating overnight. Go with a low acid wine. Too much time on acid can turn the meat from tender to mushy.

The fat – Apart from extra virgin olive oil and butter, there many other kinds of oils to consider such as sesame oil, peanut oil, grapeseed oil, etc. Each type of oil has a different flavor and smoke point which is something you’ll want to consider.

Herbs – The herbs and aromatic vegetables will impart the floral, vegetal, earthy and even fruity characteristics into your meat. Zest is the shaved skin of an orange, lemon or lime and an excellent way to add flavours.

The spice – Spices add heat and aromas and enhance flavours. Salt and pepper will always be your base but there are many other choices to throw into the mix. Many components in spices such as capsaicin in pepper and  vanilla are more soluble in fat or alcohol than in water. Since meat is up to 75% water using oil and alcohol in your marinades helps to better dissolve the spices and integrate them into the meat.

  • Acid – 1 cup wine
  • Fat – ½ cup oil
  • Herbs – 1 tablespoon
  • Spice – 2 tablespoons
  • salt and pepper

Your acid plus your oil should be enough to immerse the meat easily in a sealed container. It depends on how big the meat is but you want the final result to equal about 1 cup with half as much oil as acid. If you are planning on adding vinegar, lemon juice or Worcestershire sauce as well, you will only need ¼ of a cup. With something more pungent like Dijon mustard or overly-sweet like honey, then only 2 tablespoons are required. Whisk the acid, oil, dry herbs and spices in a  glass bowl until well integrated and the salt is fully dissolved. Gently add the fresh herbs last. If you need to increase volume to completely submerge your meat add it in the wine. Leave to marinate from 2 hours to overnight depending on the size of the meat.

When ready to roast allow the meat to approach room temperature. Whatever your method of preparation, the meat should now be thoroughly tenderised and well-flavored. I melt a little beef dripping in my meat dish and then add a chopped onion, celery, parsnips and carrot into the tin placing the beef on top. Spread mustard over the meat, I use the cheap Sainsbury’s basic for this job, then cover the whole tin with foil sealing the edges. Cook for and hour per kilogram. Today my joint is 2.5kg so I am cooking at 180 for 90 minutes before getting it out and basting before replacing in the oven to brown.

I shall serve with green vegetables, roast potatoes, boiled potatoes and mash.  The gravy is amazing made with the juices from the meat dish.

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Angel Cake

January 5, 2018 Cooking ,

When I was about ten years old I went to a birthday party with my Sister and my Mother. The little girl whose party it was has long ago disappeared from my memory but I have an unforgettably vivid memory of her birthday cake. It must have been the first time that I had seen or eaten an angel cake. Pure white cake covered in pure white icing. Apart from Mr Kipling’s White Frosted Fancies, a poor substitute, which always appear in the shops in the month before Christmas, I have never eaten this angelic delight since and so set about finding a good recipe. I am determined to have a try with this recipe and cover it with white icing and desiccated coconut.

Angel cake is a white sponge cake made only with stiffly beaten egg whites and no butter. Apparently, the first recipe in a cookbook for a white sponge cake is in Lettice Bryan’s The Kentucky Housewife of 1839.

 

 

 

Ingredients

  • 4½oz plain flour
  • 10½oz caster sugar
  • 10 large free-range egg whites
  • 2 large lemon grated zest only
  • 1 tbsp lemon juice
  • 1 tsp cream of tartar
  • ½ tsp salt

Method

  • Preheat the oven to 180 and arrange an oven shelf in the bottom third of the oven.
  • Sift the flour and 3½oz of caster sugar together in a bowl and set aside.
  • Whisk the egg whites in a large bowl on a high speed for one minute until frothy.
  • Add lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl.
  • Increase the speed and add the remaining 7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks.
  • Add a third of the flour mixture and fold gently to combine. Repeat with the remaining flour mixture folding gently to keep as much air in the mixture as possible.
  • Do not be tempted to grease the tin as it will prevent the cake from rising properly
  • Transfer the batter to a 10in angel cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
  • Remove from the oven and immediately turn upside down onto the tin’s cooling legs. Leave to cool for at least one hour.
  • Leave to cool on a wire rack.

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Quick and Simple Apple Pie

January 4, 2018 Cooking

After all the rich food of Christmas I have made an apple pie for after dinner today. My apple pie could be called boring but I prefer to call it quick, simple and satisfying. Ever since the first time I used Sainsbury’s short crust pastry block I haven’t gone to the trouble of making my own pastry from scratch. It is my opinion that it cant be beaten. I usually buy the pastry when it is selling for £1 and put some in the freezer. Move to the fridge the night before you want to use it then leave at room temperature for a couple of hours.

I always use English Bramley Apples and just at the moment they are plentiful and good. I do have my own tree in the garden and have enjoyed the few apples that I have been able to pick from the garden. I like to soften the apples in a saucepan with lots of sugar and lemon juice. Always taste a little of the filling to be sure that its perfect.  I find two large Bramley’s is enough for my pie plate. I cut the pastry block in half and after buttering the plate I roll the pastry out quite thinly and make the base, trimming around the edges. I then  put the cooled filling onto the base and brush a little water around the edges to get a good seal when placing the pastry lid on. Decorate as you like either with just a pinched edging and a good sprinkle of sugar or brush with beaten egg to taste. Serve with cream, ice cream or custard.

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Peppered Steak in Red Wine

November 14, 2017 Cooking ,

Ingredients

1 steak per person

4 heaped teaspoons of whole or crushed black peppercorns

4 tablespoons of olive oil

crushed garlic

300ml of red wine

 Method
For best results prepare your steak early and leave to marinate. Coarsely crush the peppercorns with a pestle and mortar.  Take a shallow dish large enough to hold your steaks comfortably side by side and pour 1 tablespoon of olive oil mixed with half a clove of crushed garlic into the dish. Coat each steak evenly on both sides with crushed peppercorns, pressing them in firmly. Lay the steaks in the dish and spoon the other tablespoon of oil and the rest of the garlic over them. Cover with Clingfilm and leave them on one side for several hours, turning them over once.
To cook the steaks use a thick based frying pan. Place it over a very high heat and let it preheat the hotter the better. Sear the steaks quickly on both sides for about a minute each side. Then lower the heat and cook them how you want them. 1 minute before the end of the cooking time pour in the wine and let it bubble and reduce down to a syrupy consistency to about one third of its original volume. This whole process will be very quick. Sprinkle with salt and serve the steaks as quickly as possible with the wine sauce poured over. Serve with chipped or sautéed potatoes and green salad, beans or peas.

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Saucepan Boiled Fruit Cake

November 12, 2017 Cooking, Family ,

This recipe used to be a family favourite when the kids were all young. It’s a soft, moist fruit cake that can easily be adapted to become a celebration cake with the addition of treacle, alcohol, cherries etc. Another plus is that it does keep well if wrapped in foil or cling film.  I have the inclination to give it a go again.

Ingredients:

  • 12oz of dried fruit
  • 4oz margarine or butter
  • 1/4 pint of water
  • 4oz caster, granulated or brown sugar
  • 8oz self raising flour
  • tsp baking powder
  • 2 eggs
  • 1 tsp mixed spice if you like it

Method:

Add the water, sugar, fruit and fat to a saucepan and bring to the boil stirring to keep from sticking. As soon as the mixture reaches boiling point turn down to a simmer and cook for about 20 minutes. At this point the mixture will be evenly mixed and the fruit plump and juicy. Remove from the heat and leave to cool. Stir occasionally to stop skin forming on top or cover with cling film or greaseproof paper. When cool gradually add the beaten eggs, flour and baking powder, folding in and making sure the ingredients are evenly distributed. Bake in the centre of the oven for about an hour and a half. It does help to line the cake tin with greaseproof paper or as I do, wipe the tin round with margarine and shake flour so that the inside is coated evenly. At this point you could sprinkle with granulated sugar, decorate with almond slices or put a few candied peel slices on top. This cake also takes well to decorating with icing. All in all, a good all round stand by. My sort of cake.

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Pumpkin Soup

November 1, 2017 Cooking , ,

Well, I’m told that Sainsbury’s are selling off the pumpkins left over from the Halloween mayhem. Laura is hoping to bring us back a bargain for 10p. I shall cut up the flesh and cook in a little water until soft then use my blender to make a puree. Add a chicken stock cube dissolved in boiling water and season to taste, Pumpkin is very bland so any type of flavouring could be added, even curry powder, but I prefer it as it comes with a shake of black pepper on top and plenty of crusty bread. I have added a potato and a stick of celery before when cooking the pumpkin flesh, it just depends on what I have in the fridge at the time. The Delia Soup Collection advocates roasting the chunks of pumpkin in the oven first. I haven’t tried that yet but may do one day.

Recipe:

I large pumpkin deseeded and peeled

Chop up the flesh, rinse and put into a saucepan with a little water

If preferred add a potato, carrot and chopped celery at this point

Add a little salt

Simmer gently until soft

Drain and mash or blend to make a puree

Dissolve a chicken or vegetable stock cube in boiling water

Gently add the liquid to the blended pumpkin stirring until you have a creamy consistency

Serve hot with a chopped chives or parsley garnish

Sprinkle with black pepper and serve with crusty bread

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Pear and Lemon Jam 2011

October 28, 2011 Cooking, Garden, Recipes , , , ,

This was my first attempt at Pear Jam. Its a cobbled together version of the recipe I do for all my jams. I used two pound of pears which had been peeled, cored and cut up into chunks; I large lemon;  one pound of preserving sugar and some water. I put the pears into a pan with a little water and the juice and zest of the lemon. I cooked the pears until they were soft. Then I added the preserving sugar and brought to the boil until the mixture reached setting point. I am now waiting for the verdict from the family. I think that next time I may add a little powdered ginger when cooking the pears.

 

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Damson Merryweather 2011

September 28, 2011 Cooking, Garden , , ,

The Minarette Damson tree that I bought from Ken Muir has done us proud this year. It was beautiful in the Spring when it was smothered with blossom and I have picked five pounds of fruit this week. We love Damsons and quite a few have been eaten already. I have made four jars of jam today.

 

 

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