Sauces, stock and dressings

Kimchi (fermented. vegan. paleo)

If you are not on the fermented foods bandwagon yet you need to JUMP ON IMMEDIATELY. Like now. Fermented food is the new black. Adios probiotic capsules & HELLO probiotic rich foods. Not only are fermented foods going to give you more variety of good bacteria in your life but they are so much more potent than even the very best probiotic capsule or powder on the market. By incorporating food containing probiotics we start to establish great long-term, diverse, healthy gut flora far more effectively than if we just take a probiotic supplement. If Kimchi isn’t your jazz then try some other types of fermented veggies, kombucha, kefir, homemade yoghurt etc. The more different types of fermented foods the more diversity of good bacteria you will incorporating into your life. If you don’t know why having a healthy population of bacteria in your gut is important you can get in the know HERE  and HERE but basically everything from skin conditions, weight regulation, mental health, immune function, obesity, fatigue & auto-immune disease.

I have been making kraut for a while but have been hanging out for someone to give me a great kimchi recipe and Jeremy came through with the goods! This was also my first time using my new crock from KINFOLK & CO!!  This recipe comes courtesy of the awesome Jeremy over at Holistic Lifestyler who is a chiropractor in WA, runs fermenting workshops & has an awesome line of organic clothing that is SO soft & comfy. You can get your mits on his fermenting ebook for only $40 if you tell him I sent you. We’re tight like that. He’ll hook you up. Just email him info@holisticlifestyler.com

Will need approximately 2 Litre sized fermenting vessel, notes on these in the troubleshooting.

Vegetables

Green Cabbage  400 g ; Nappa Cabbage 500g ; Spring onions 100g; Sweet potato 250g; Carrot 100g; Green apple  ½ (100g); Salt approx. 30g (which is around 2% of the vegetable weight, this is important as it’s the researched safe ratio of salt to vegetable to provide the optimal environment for fermenting) I recommend good quality Celtic sea salt.

Paste

Fresh Red Chilli 2 ; Turmeric powder 1-2tsp; Cayenne Pepper powder 2 tsp; Chilli Flakes 1 tsp; Garlic 4 cloves; Ginger 4cm grated

Procedure

  • Finely chop green cabbage, add salt; massage until brine created
  • Chop the end off the nappa cabbage then chop into approx. 3 cm square pieces then chop the spring onions add to green cabbage and massage for a few minutes
  • Shred the carrot and sweet potato. Place the green apple through the mandolin or finely slice (if mandolin not available), add to the mix [Note: carrot & sweet potato could also be put through the mandolin if you prefer a slightly chunkier kraut]

PASTE

  • Finely chop the chilli, grate the ginger, chop the garlic, add the cayenne, turmeric and chilli flakes. Blend all the ingredients adding filter water as needed to create a paste consistency.
  • Add the paste to the vegetable mixture and mix through.

 

 Options; can add some dulse or wakame flakes into the mix, some fresh chives can be added to the paste.  Instead of water added to the paste mix some good quality fish sauce can be used may need to go a little lighter in the salt in the vegetable mix as fish sauce is quite salty.  Daikon radish also can be added which adds a nice crunch.  Korean Chilli powder can be added and is very nice and provides a deep red colour, this is usually found at specialist Asian food stores.

 

FERMENTING

  • Pack ingredients into the jar, so that the vegetables are under the brine that has been created. Close the vessel
  • Ferment at room temperature ideally 18-22 deg Celsius for 2-4 weeks before transferring to the refrigerator.
  • Once in the refrigerator should last upto a year (although you’ll get through it much faster than that because it’s so delicious!)

TROUBLESHOOTING

  • If the vegetables start to rise above the brine at the top during the fermenting period simply remove the lid and with the back of a clean spoon push vegetables back under the brine and close the lid again. Alternatively you can add some kind of weight device to keep the vegetables submerged under the brine.
  • If your environment is quite hot the fermenting period may need to be less for instance more like 10 days. If its cooler may need the full 4 weeks.  There’s no way of telling when the ferment is ‘done’ on a home scale type set up without testing things like pH etc but sticking to the timeframe suggested is a safe reliable timeframe.
  • Jars:
    • My personal preference is the ‘Fido’ wire bail lid type which can be found on line at kitchen stores. Otherwise The Fowlers-Vacola jars I’ve found to be the most reliable as the lid never loses its tensile strength like the wire bail types which tend to become faulty after a few years use and no longer create a 100% sealed environment.  The downside to the Fowlers jar is they only make them in 1 Litre size now so you have to make them in batches.  There are many other ‘specialised’ fermenting jars out there that are more expensive but they really are no more beneficial than the two mentioned.  If you want to upsize your fermenting then fermenting crocks are a great option.

 

 

Fermented Probiotic Mayo (paleo. vegetarian)

How good is real mayo! Remember when we were all so scared of fat and we bought that awful fat-free mayo!? If there was no fat in it, what on earth was in it?? Let’s be honest, mayo is pretty much fat & protein. That’s it. So what was in that other stuff? Actually, I don’t even want to know…. Geeze I have eaten some rubbish ‘food-like-products’, especially fat-free stuff. All the fat-free things. Ah well, when you know better you can do better. You can read more about why I love fat now if you want. Or don’t. Whatever spins your tyres. This mayo is delicious, loaded with gut-healthy probiotics and lots of healthy fat, you don’t need to ferment it but it’s what gives this mayo it’s super powers so give it a crack.

2 large eggs
2 tbs apple cider vinegar or lemon juice
Good pinch salt
1 1/2 cups macadamia oil
2 tbs kraut juice (from a jar of kraut you already have, doesn’t really matter what flavour or the contents of 2 probiotic capsules)

Ok there’s a few ways this can go down. You’ll need either an imersion blender, a high speed blender like a thermomix or vitamix or a food processor that has a small bowl attachment. Choose your weapon. Whatever you are using, add your eggs, ACV & salt to the bowl and give it a good blitz for about a minute to combine. Now turn your blender on (I put my thermie on speed 6 which is about 1/2 way on the speed dial) and slowly drizzle in your oil, the drizzling should take you about 3 minutes, if you are not sure how fast to drizzle, go slower. You may need to scrape down the sides occasionally. You should now have a nice thick, light yellow mayo. Have a taste, if it needs more salt, add another pinch. Now add your kraut juice and blend gently to just combine. Pour into clean jars, pop the lid on then either wrap them in a couple of tea towels and pop them in a cooler bag somewhere nice and warm for 24 hrs. In Summer the bench might be fine, in Winter I’d pop a hot water bottle. You can also wrap them in some tea towels and pop them in your slow cooker on the ‘keep warm’ setting. Or, you can pop them in your oven with just the light on for 24hrs. So, choose your own adventure. I had some broth in my slow cooker already so I popped mine, wrapped in tea towels, in a cooler bag & sat it on top of the lid of my slow cooker. Because resourceful.

Caramel Topping

There are no words…. Well maybe ‘Supercalifragilisticexpialidocious’. Yep. It’s that good, and easy. I mean 3 ingredients, there are no excuses for not making this. They’re not even weird ingredients like ‘mesquite powder’ or ‘saffron threads’ (seriously, what’s with saffron? That gear is like $3million an ounce. Not even joking. It’s not like it’s unicorn dust!). Anyway, that was a tangent, these are simple, easy to find ingredients. Your supermarket will have them, it’s not too late. Go now.

I used this as a warm topping for some homemade ice cream but it would also be a great filling for caramel tarts, caramel slice, as a cake icing, adding to some protein balls, straight from the jar or anything else splendidly caramel you can think of. If you think of other cool caramel uses be sure to share them in the comments below. No-one likes a selfish-Sally. Nothing against the Sally’s of the world.

15 fresh dates, pits removed
100g coconut oil/ghee or butter (I used ghee)
2 cups full fat coconut milk

Blend everything in a food processor or high speed blender until smooth. Transfer to a small pot and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5-10 mins. You can add extra coconut milk if you want a thinner sauce, keep in mind it will thicken up in the fridge. Use as a caramel topping on anything you fancy. Your finger? I wouldn’t judge.

Chicken Liver Parfait

Since going to Dinner By Heston when we were in London I have not been able to stop thinking about the dish I had for entree which was his infamous ‘meat fruit’ which comes out looking like a mandarin on a board but is actually the most devine chicken liver & foie gras parfait in the world. That’s right. In. The. World.

This recipe was a Heston Blumenthal recipe I found HERE. I’m not going to write it out again because, well I am lazy & I am pretty sure you know how to click a link. I merged it with THIS Jamie Oliver recipe to end up with this awesome tasting remix.

A few things I changed… I soaked the liver in coconut milk, not milk, and I used ghee instead of butter. You could substitute the different types of alcohol for just one but my mum had all of them in her pantry so I used them all.

100g shallots, peeled and finely diced
1 garlic clove, peeled and finely chopped
1 bunch thyme (6-8 sprigs), tied
150ml dry Madeira
150ml ruby port
75ml white port
50ml brandy
400g chicken livers
1½ tsp sea salt
4 eggs
400g ghee

Place the shallots, garlic, thyme, Madeira, ruby port, white port and brandy in a bowl. Cover and leave to marinate in the fridge for 24 hours….. I am impatient and I left it about 4 hrs. Place the livers in a bowl of coconut milk, cover and leave in the fridge overnight to reduce the bitterness.

The following day, bring the marinated shallot mixture to the boil, then reduce it until there is no liquid left; do not let it catch or burn. Remove the thyme sprigs & remove the shallot mix & set aside. Drain the milk off the livers, rinse & pat them dry with some paper towel.

Heat a little extra ghee the same frying pan. Throw in the livers and cook the for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.

Take the livers off the heat and tip them into a food processor with the cooked shallots mix? Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well. Add the eggs & blend again. Transfer the mixture to some serving bowls and cover with a few spoonfuls of melted ghee to seal.

Place in the fridge overnight to set then dig in! These should keep for up to 2 weeks in the fridge while sealed with the ghee but we knocked them over much quicker than that.

20140716-120626-43586860.jpg

Probiotic Nut Cheese

Hi everyone! Obviously I am not making this recipe now because I am away on holidays overseas but seeing as though I would do pretty much anything right now for a good dose of probiotics, I thought I’d share this with you so you can get a healthy gut for me.

Our trip has been AMAZING, we have seen so many beautiful places, experienced fabulous foods & met some wonderful people but I am counting down the days until I get home to my own kitchen & can get back to nourishing my body in the way I like to.

On a side note, Trav didn’t take these pictures which is why they look rubbish…. But you get the idea.

2 cups raw cashews/macadamias/blanched almonds
Filtered
Contents of 2 probiotic capsules

In a bowl add the nuts & cover with water and leave to soak for 8hrs or overnight. In the morning, discard the soaking water & add the nuts with 1 cup fresh filtered water plus the contents of the probiotic capsules to a high speed blender/food processor & blend until smooth & creamy.

Place some muslin or cheese cloth in a sieve over a bowl. Add the cheese to the middle of the cloth, twist the cloth firmly to secure closed. Place a small weight (jar, mug, plate) on top of the closed cloth so that it is helping to weigh down the cheese and allow any excess liquid to begin to drain off. After about an hour you can add some extra weight. The firmer you want your cheese, the more liquid you will need to remove. Allow this to ferment at room temperature for about 12 hrs.

Once the fermentation has happened you can flavour your cheese if you like with fresh herbs, salt, pepper, spices, pesto etc or leave it plain. I have also used mine like a cream cheese filling for cheesecake.

Lime Mayo

Mayo is my latest condiment obsession at the moment. It was BBQ Sauce, man that gear is good, but mayo is the front runner at the moment. I have it on eggs, chicken, fish, meat, salad, my fingers…..huh? Whatever, you will too when you taste how delicious this is. It’s easy, it will store in the fridge in a jar for about a week…. If it lasts that long. I just use the yolks as the raw egg whites seem to flare up my allergies a but work out what you like. Go for free range & the best quality you can find, if you are eating these suckers raw, you want them to be from awesome, healthy, happy chickens.

Just in case anyone was wondering, our new baby Audrey is getting BIG! 16weeks & 29kgs. Holy smokes this fur-baby is going to be a beast. I am fairly certain she is also undercover for the Taliban. She is a terrorist. Into EVERYTHING, chewing things like my shoes, pulling clothes off the line & peeing in the house. Lucky she is cute otherwise she would have been dropped at the local Chinese shop to be used for spring roll filling…. I’m only joking, don’t call the RSPCA on me, we love her….. But maybe a little bit less every time she ruins a pair of shoes.

4 free range egg yolks (or 2 whole eggs) at room temperature
1 tbs apple cider vinegar
1 tbs Dijon mustard
1 1/2 cups oil (I used a mix of olive & coconut. Macadamia oil would be a great option too)
Pinch salt
Zest & juice of 1 lime

In your food processor blend the eggs on med-high speed for 1 minute. Add the ACV, salt & Dijon mustard and blend for another minute. Now, with the food processor still running, drizzle the oil in as slow as possible. It should take you at least 5 minutes to get all that oil in. If you go too quick the mayo won’t thicken (you can still use it and it will taste good but it won’t be “dollop-able”). Once all the oil is in you can add the lime juice & zest & give it one last blend to combine. Store in an airtight container in the fridge for up to a week. Dip veggie sticks, meat, sweet potato wedges, your fingers, whatever in this business.

Audrey the menace. Don’t be fooled by that cute little Jeckle & Hyde face, she’s pure badness.

20140220-160751.jpg

Roasted Garlic Aioli

Who loves aioli? I do & I love it garlicky…. Is that a word? It should be. How else can one be expected to describe the strength of garlic-ness of something? On a scale of not-very-garlicky to it-will-keep-the-vampires-away-for-weeks, I like mine closer to the repelling Edward Cullen end of the spectrum. Mainly because I find him completely ‘meh’, pasty & angsty but that is a whole other discussion. Eat this aioli, it’s delicious & garlic is great for the immune system.

4-8 cloves roasted garlic (depending on how ‘garlicky’ you like it, I added 8 but I love garlic)

4 egg yolks (or 2 whole eggs)
1 tbs Dijon mustard
1 1/2-2 cups oil (olive, macadamia or coconut)
Pinch salt
2 tbs lemon juice
2 tbs apple cider vinegar

This is basically an extra-delicious mayo. Add the eggs to the food processor & blend until creamy. Add the lemon juice & ACV & blend again to combine. Now with the food processor still running slowly start to dribble the oil in. Like almost drop by drop. That slow. If you are bored $hitless you have the timing of oil drizzling perfect. Hang on, it won’t be much longer. The mix should start to thicken & resemble a mayonnaise. Keep dribbling the oil in until you reach a consistency you like, then add in all the remaining ingredients & blend well to combine. Store in an airtight jar in the fridge for up to a week….. Or just make a massive batch of my Sweet Potato Fries and dunk them in this gear.

Cashew Sour Cream or Cheese

Sometime you just need a bit of ‘sumthin sumthin’ and this is that something. We have had this on TACO’S, drizzled on PIZZA or MEATZZA or just as a bit of something to dip other stuff in to…. By ‘other stuff’ I mean food, nothing weird. Don’t be weird. It’s a great alternative to sour cream if you can’t do dairy and the ‘cheesy’ version just works.

(more…)

Tomato Sauce & BBQ Sauce

How good is sauce? Especially with sausages. We had the most delicious lamb & rosemary sausages the other day, they were amazeballs. You know the Sherwood Rd Butcher does paleo-sausages? How good is that! I haven’t tried them but I have heard good things. Why am I rambling about sausages? I came here to tell you about my sauce. It’s good.

Did you know that one cup of regular tomato sauce has around 50g sugar? In sauce! It’s savory, why the hell is there that much sugar in it? No wonder kids go loopy. The condiments in your fridge are normally LOADED with hidden sugar. Sweet Chilli Sauce can have about 110g/cup! You can find my healthier version HERE.

400g fresh tomatoes
400g tinned tomatoes
1/4 cup tomato paste
1 tsp coriander seeds
2 lge cloves garlic, crushed
1 thumb sized piece of ginger, chopped roughly
3/4 cup apple cider vinegar
2 celery sticks, finely chopped
1 red onion, finely diced
1 tsp rock salt
OPTIONAL- 1 bunch basil, chopped roughly
1 tbs coconut oil

In a large saucepan heat the coconut oil over a medium heat, sauté the onion, garlic, ginger, celery & coriander seeds until onion is translucent. Add the tomato paste & cook for a further 2 mins. Add all the remaining ingredients & bring to the boil. Reduce to a low simmer & simmer for about 20mins. Allow to cool before transferring to a food processor & blending until smooth. Store in sterilized jars in the fridge. Mine lasted about 2 mths.

BBQ SAUCE

This is the bomb. I have used it to marinate chicken wings, ribs, added to savory mince, dipped meat in it and probably a heap of other things. Every time is was delicious.

2 tbs tomato paste
1 cup MY TOMATO SAUCE (from above)
1 tbs honey
1 heaped tsp sweet paprika
1 heaped tsp smoked paprika
100ml apple cider vinegar
2 tsp Dijon mustard
1 tbs coconut oil
Good pinch of salt

Heat the oil in a saucepan and add the tomato paste & paprikas. Cook for about 2 mins. Add everything else to the saucepan, bring to the boil, reduce to a simmer & allow to simmer for 15-20mins over a very low heat. Remove from heat, allow to cool then blend with a stick mix or food processor until smooth. Transfer to sterilized jars & store in the fridge. Mine was fine for about 2 mths, it might last longer but I used mine all up by then.

Creamy Pesto

Fresh herbs are the bomb, they add a flavor punch to any salad, meat or veggie dish with very little effort. They can jazz up the most pedestrian of dishes & make them into something amazeballs and the top news is, they are pretty easy to grow yourself so you always have some on hand. You don’t need much space, just a few small pots and, a hot tip for new players, get the kind of pot that has the self-watering bit at the bottom….. Trav bought me these ones after I kept killing the last lot of herbs because I forgot to water them. Poor herbs.

Basil has been hailed for its excellent anti-inflammatory benefits as well as its antioxidant properties that can protect the body from premature aging, common skin issues, and even some types of cancer. Did you know that dill is a very good source of calcium!? It is also a great antibacterial and contains oils that can help neutralize some types of carcinogens.

1 full packed cup chopped herbs (I used a mix of dill, basil & parsley)
3 cloves garlic, crushed
1 heaped tsp fresh grated ginger
1 avocado
Juice 1 lemon
1 tbs tahini
2 tbs olive oil
Pinch salt & pepper

Blend in your food processor the herbs, ginger & garlic until it is as finely chopped as you can get it. Add the remaining ingredients & blend well until smooth. You can add extra olive oil or even some water or green tea of you want a runnier consistency. I used this to dress my super salad concoction of kale, fennel, grated beetroot, grated carrot, chopped apple, baby tomatoes, capsicum, dried seaweed flakes, celery, cucumber & homemade turmeric sauerkraut. I will certainly NOT get scurvy after that meal!

And here’s my kick a$$ super salad

20130504-183417.jpg