Jap Pumpkin

Green pumpkin with a slice on white background

Jap Pumpkin

Recipes:

  • Baked Jap pumpkin croquettes
  • Pumpkin Casserole
  • Thai pumpkin soup
  • Pumpkin Scones

 

Baked Jap pumpkin croquettes

Baked Jap pumpkin croquettes
 
Author:
Recipe type: snack
Serves: 12
Ingredients
  • 1½ cups flour plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • ½ sheet dried nori seaweed, snipped into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup panko (Japanese bread crumbs)
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and nori. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour. On a clean, dry plate, combine the sesame seeds and the panko. Mix well with fingers. Set aside. Use floured hands to form the dough into balls that are about 2” in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough. Bake for 20-25 minutes, or until golden brown. Serve warm.

 

Pumpkin Casserole

Pumpkin Casserole
 
Author:
Recipe type: Casserole
Ingredients
  • 2 tbs olive oil
  • 4 chicken thighs, trimmed and diced into large chunks
  • 3 tbs of plain flour
  • 4 cloves garlic, crushed
  • ½ cup apple cider vinegar
  • 1 tsp of tarragon, dried
  • 1 litre chicken stock
  • 2 carrots, baton cut
  • 2 celery sticks, sliced
  • 3 cups of pumpkin peeled and diced
Instructions
  1. Preheat the oven to 180°C.
  2. Note this recipe is good in a Slow Cooker and will take 2 hours.
  3. Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken. Add the crushed garlic and cook for a minute. Add the taragon and apple cider vingear, using it to deglaze the pan (lifting the bits off pan as they are full of flavour). Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
  4. Bake for 1½ hrs.

 

Thai pumpkin soup

Thai pumpkin soup
 
Author:
Recipe type: Soup
Ingredients
  • 1.5kg Kent (jap) pumpkin
  • 1 tbs olive oil
  • 2 tbs green curry paste
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 cups vegetable stock
  • ½ cup light coconut cream
Instructions
  1. Peel the pumpkin, remove seeds and cut into large cubes. Heat oil in large saucepan and fry the curry paste for a few minutes. Add the onion and cook to soften slightly.
  2. Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree. Add the coconut cream and stir through.
  3. Serve.

 

Pumpkin Scones

Pumpkin Scones
 
Author:
Recipe type: Dessert
Serves: 12-15
Ingredients
  • 60g butter
  • 2 tbs castor sugar
  • ½ cup cooked and mashed pumpkin
  • 1 egg lightly beaten
  • ½ cup milk
  • 2 ½ cups self raising flour
  • 1 tbs milk
  • 1 egg yolk
Instructions
  1. Preheat oven to 230 C.
  2. Cream butter and sugar. Mix in pumpkin and is better if the pumpkin is cooled. Slowly mix in the milk and egg. Sift flour and stir into the mixture and stir into the dough.
  3. Lightly knead and roll out 2-3cm thick on a lightly floured surface. Use a scone cutter dipped in flour to cut out scones. Roll out any scrapes of dough and cut more scones until no dough is left. Place on a baking tray.
  4. Brush scones with milk and egg yolk. Bake for 15-20 minutes or until golden brown.

 

Thai Cooking Pack

Thai Cooking Pack

Thai fish cakes

Here are a number of recipes and Shopping pantry you will need.

In the pack this week 1616 in 2016 are:

Pack contains:

  • 8 Green Chillies (Long)
  • 2 stalks Lemongrass
  • 6 Kaffir leaves
  • Half Garlic bulb
  • 50g Ginger
  • 1 Eschallot
  • 1 bunch Coriander
  • 1 Lime

Here is a shopping/pantry guide below for recipes.

PRODUCE Recipes
Chicken  Green Curry Chicken soup
Seafood Tom Yum Soup
Fish Thai Fish cakes
Pork Phat Thai (noodles)
Beef Green Beef Curry
Pork Fried Red Curry Pork with Red curry paste
Eggplant Basil eggplant
Lemongrass Thai Coconut Lemongrass Soup
How to make a herb pouch
Chilli Thai Chilli Dip

Green Curry Chicken soup

Green Curry Chicken Soup
 
Shopping/Pantry Guide 1 tsp cumin 1 tsp shrimp paste 1 tbs of shallots 2 cans of coconut milk 500g chicken ¼ cup of fish sauce 3 tbs sugar ½ cup coconut cream Add stock to lighten
Author:
Recipe type: Soup
Ingredients
  • To make Paste:
  • 2 stalks of lemon grass
  • 1 tbs of fresh ginger
  • 1 tsp cumin
  • ½ cup of fresh coriander
  • 6 garlic cloves
  • 8 green Thai chilli peppers
  • 1 tsp shrimp paste
  • 1 tbs of shallots
  • ¼ tsp lime skin
  • To make soup:
  • 2 cans of coconut milk
  • 500g chicken
  • ¼ cup of fish sauce
  • 3 tbs sugar
  • 1 cup of eggplant or bamboo shoots
  • ½ cup coconut cream
  • 6 lime leaves
  • 4 sweet basil leaves
  • Add stock to lighten
Instructions
  1. Blend until smooth all curry paste ingredients.
  2. Pour coconut milk and paste into large saucepan, heat to boiling. Add the chicken, fish sauce and sugar. Cook 5 minutes. Then add shoots or eggplant and simmer for 2 minutes. Add coconut cream, stir and add lime and basil leaves. Place in serving bowl and garnish.

Tom Yum Soup

Tom Yum Soup
 
Shopping/Pantry Guide 6-8 cups chicken stock 24 medium or large raw shrimp, shelled 4 tbs fish sauce cherry tomatoes shiitake mushrooms, sliced thinly 1 can coconut milk (or more to taste) optional: 1 tsp. brown sugar
Author:
Recipe type: Soup
Ingredients
  • 6-8 cups chicken stock
  • 2 stalk lemongrass, lower ⅓ minced
  • 6 kaffir lime leaves
  • 12-14 medium or large raw shrimp, shelled
  • 4 tbs fish sauce
  • 1-2 large red chilies, minced
  • 5 cloves garlic, minced
  • optional: a handful of cherry tomatoes
  • generous handful fresh shiitake mushrooms, sliced thinly
  • 1 green and/or red capsicum, sliced
  • 1 can coconut milk (or more to taste)
  • 1 cup fresh coriander, roughly chopped
  • Optional: 1 tsp. brown sugar, and a squeeze of lime juice
Instructions
  1. To prepare the lemongrass:
  2. Wash it thoroughly, peel off the tough outer leaves and trim the ends. You'll need a sharp knife, as the stalks are very fibrous. Use the heart of the stalk as it is the centre that is finely chopped. Then get out a mallet or it can be bruised with the back of a knife before you slice or cut it as it releases the oils.
  3. It has a tough texture so lemongrass is usually added to recipes whole, then removed and discarded before serving, much like a Bay leaf.
  4. Pour stock into a deep cooking pot and turn heat to medium-high.
  5. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
  6. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
  7. Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
  8. Turn down the heat to low and add ½ can coconut milk plus fish sauce. Taste test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
  9. Serve in bowls with fresh coriander sprinkled over.

Thai Fish cakes

Thai Fish cakes
 
Shopping/Pantry Guide ¼ cup shallots 1 tbs shrimp paste ½ tbs salt ½ kg boneless fish 1 egg 1 cup beans 1 cup oil Sauce for Fish cakes: 10g peanut 4 tbs vinegar 4 tbs sugar
Author:
Recipe type: Patties
Ingredients
  • Fish Cakes
  • ¼ cup shallots
  • 4 garlic cloves
  • ½ tbs coriander
  • ½ tbs galangal root
  • ½ tbs lime rind
  • 1 tbs shrimp paste
  • 5 dried chillies
  • ½ tbs salt
  • ½ kg boneless fish
  • 1 egg
  • 1 cup beans
  • 1 cup oil
  • Sauce for Fish cakes:
  • 20g cucumber
  • 10g peanut
  • 2 red chillies
  • 4 tbs vinegar
  • 4 tbs sugar
Instructions
  1. Blend all ingredients for paste. Mix minced fish, paste, beaten egg and chopped beans. Make into flat round fish cakes. Fry in oil until golden brown. Serve with dipping sauce.

Phat Thai (noodles)

Phat Thai (noodles)
 
Shopping/Pantry Guide - Phat Thai (noodles) 3 cups rice noodles (pre soak) ½ cup pork meat 4 prawns 2 eggs ⅓ cup bean curd ½ cup oil 1 small onion 4 tbs sugar 4 tbs fish sauce 4 tbs vinegar ⅓ cup spring onion To garnish: 1 carrot 2 tbs ground roasted peanuts
Author:
Recipe type: Noodles
Ingredients
  • Phat Thai (noodles)
  • 3 cups rice noodles (pre soak)
  • ½ cup pork meat
  • 4 prawns
  • 2 eggs
  • ⅓ cup bean curd
  • ½ cup oil
  • 1 garlic clove
  • 1 small onion
  • 1 tsp red chilli (dried)
  • 4 tbs sugar
  • 4 tbs fish sauce
  • 4 tbs vinegar
  • ½ cup bean sprouts
  • ⅓ cup spring onion
  • To garnish:
  • 1 lime
  • 1 carrot
  • 2 tbs ground roasted peanuts
Instructions
  1. In a wok fry garlic and onion until yellow then add pork followed by prawn, radish and curd. Break eggs in a bowl and scramble. Add sugar, fish sauce, vinegar and chilli. Stir into wok. Then add noodles, spring onion and bean sprouts and stir. Spoon onto a platter with garnish.

Green Beef Curry

Green Beef Curry
 
Shopping/Pantry Guide 500g beef chunks, cut into 5cm cubes 2 cans (400g x2) coconut cream 2 cups beef stock 5 tbs fish sauce 2 tbs white or brown sugar To make Green curry paste: 3 shallots, chopped 1tsp ground coriander ½ tsp ground cumin ½ tsp white pepper 2tsp shrimp paste 1 tsp salt
Author:
Recipe type: Curry
Ingredients
  • Green Beef Curry (Southern)
  • 500g beef chunks, cut into 5cm cubes
  • 2 cans (400g x2) coconut cream
  • 4 red chillies (optional)
  • 2 cups beef stock
  • 4 tbs of Green curry paste
  • 4 potatoes, cut into 3cm cubes
  • 2 onions, quartered
  • 5 tbs fish sauce
  • 2 tbs white or brown sugar
  • 20 fresh basil leaves.
  • To make Green curry paste:
  • 5 small green chillies, chopped
  • 2 large green chillies
  • 3 cloves garlic, crushed
  • 1 tbs stems lemon grass, roughly chopped (see lemongrass preparation)
  • 3 shallots, chopped
  • 2 tbs garlic
  • 2.5cm piece galangal
  • 3 tbs coriander
  • 1tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp white pepper
  • 1tsp kaffir lime leaves
  • 2tsp shrimp paste
  • 1 tsp salt
Instructions
  1. To make the Green Curry Paste:
  2. In a mortar, pound all the ingredients, one at a time. Add them together in a bowl to make a smooth paste. Set aside.
  3. In a large saucepan heat the oil and fry the sliced garlic until golden brown. Sir in 1 tbs of curry paste, mixing well. Add the beef and stir fry until cooked. Add the coconut cream stir back to boiling. Add the stock and simmer. Stir in all remaining ingredients except the basil.
  4. Stir in basil leaves just before serving.

Fried Red Curry Pork ( Mu Pad Prick Gang Dang )

Fried Red Curry Pork ( Mu Pad Prick Gang Dang )
 
Shopping/Pantry Guide 100g Pork 200ml. Coconut Milk 50g Green Bean 1 tbs Fish Sauce 1 tsp Sugar 1 tsp Salt To make Red Curry Paste: 1 tsp cumin (ground) 1 tsp shrimp paste
Author:
Recipe type: Curry
Ingredients
  • To make Red Curry Paste:
  • 6 red chillies
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 1 onion
  • 1 tsp ginger, chopped
  • 1 tbs coriander
  • 1 tsp cumin (ground)
  • 1 tsp shrimp paste
  • 2 tbs oil
  • Fried Red Pork Curry
  • 100g Pork
  • 50g of ready make red Curry paste
  • 200ml. Coconut Milk
  • 100ml Water
  • 50g Green Bean
  • 50g eggplant
  • 1 tbs Oil
  • 1 tbs Fish Sauce
  • 1 tsp Sugar
  • 1 tsp Salt
Instructions
  1. Clean pork and chop into small bite sized pieces. Slice the green aubergine and chop the green beans into 3 cm pieces. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium. Add the red curry paste and stir it until the coconut and curry are mixed together. Add the pork and stir again until the pork is cooked. Add fish sauce, sugar and salt to taste. Add the remaining half of the coconut milk and the water and bring to the boil.
  2. Add the vegetables and simmer until the vegetables are just cooked. Serve with Jasmine rice.

Basil eggplant
Basil eggplant
 
Author:
Recipe type: Patties
Ingredients
  • 1 tbs vegetable oil
  • ½ bunch basil, leaves picked from the stem
  • 1 tbs sugar
  • 2 cloves garlic, chopped
  • 2 tbs fish sauce (soy sauce)
  • 2 eggplants
  • 2 chilli peppers
Instructions
  1. Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
  2. Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.
  3. Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately. Serve hot with rice.

Thai Coconut Lemongrass Soup

 

Thai Coconut Lemongrass Soup
 
2 cans coconut milk 2 stalks of lemongrass (peel dry leaves, smash white part to and slice horizontally into ½ cm pieces) 2 cloves garlic, minced 3 kafir lime leaves, de-veined and torn into 4 pieces ¼ of a jalapeno or other mild pepper, sliced 1 red pepper, sliced bite sized 1 block firm Chinese style tofu- NOT SILKEN! , chopped into bite sized bits 2 carrots, peeled and sliced 2 small zucchini, peeled and sliced 1 can button mushrooms, drained and rinsed sea salt juice of 1 lime 1 veggie cube Hoisin sauce (optional)
Author:
Recipe type: Soup
Serves: 3
Ingredients
  • In a med/large pot combine all ingredients and let simmer on a med/low temp for about 30-40 minutes adding salt to taste. Add a dash of veg. Hoisin sauce. Add more or less lemongrass and/or kaffir leaves to taste. Use only 1 or 2 slices. Before serving scoop out lemon grass.

Thai Chilli Dip

Thai Chilli Dip
 
Author:
Recipe type: Dip
Ingredients
  • 2 tbs fish sauce
  • ½ tsp dried red chillies, finely chopped
  • 1 tsp sugar
  • 1 tbs lime juice
Instructions
  1. In a bowl mix all ingredients well.

 

 

Flavour trees: making flavours fun!

Flavour trees: making flavours fun!

Flavour combinations … we’€™ve all had that amazing moment when you take a bite of a meal and suddenly realise you have the most amazingly perfect combination of flavours in your mouth.

Bliss!

Nailing a flavour combination takes a reasonable amount of skill though, so how can you teach kids who are learning to cook about flavours? How can you explain which combinations work and which don’€™t or how a cook can use a few simple herbs to conjure memories and tastes of a country on the other side of the world?

One of our favourite ways to explain flavour combinations to kids is using a flavour tree.

Imagine that the different herbs of a flavour palate are the roots, they grow together in the trunk and then sprout out branches that are all different combinations of the flavours… recipes!

If you take Thai food as an example (and it is a great one because it has distinctive flavours and is quick and easy for kids to cook, plus it’€™s delicious) you would create a flavour tree by putting ingredients like lime, garlic, chilli, white vinegar, soy, kaffir lime leaves, lemongrass, and Thai basil as the roots, and you could then have recipes like massaman beef, green curry and a whole variety of stir-fries at the top.

It’s fun and exciting (as well as educational) for kids to imagine the flavour combinations and then experiment with them.

And who knows, if you spend an afternoon making a flavour tree they might even have cooked you dinner by the end of it!

The Five basic Tastes: Salty,sour, spicey,bitter sweet,

They need to see a map of the country when looking at the flavours. Some countries border on so many countries that the influences for cooking come from the border countries plus the conquerors of that country. For example, Thailand has French influence as well as shifting from cooler to tropical.

Flavours: Made with spices and herbs.

Thai –€“ Lime, Bird’s eye chilies, white vinegar, basil, Fish sauce, palm sugar, soya sauce, garlic, lemongrass.

Chinese -€“ onion, garlic, soy sauce, ginger, five spice, bean sprouts, carrots, shallots.  (North, South, East, West styles of food).

Japanese -€“ onion, sesame seeds, soya sauce, mirin (like a sake), soba noodles.

Indonesian €- curry powder, coconut milk, peanuts, carrots, sambal oelek.

Indian -€“ curry powder, cardamon, coriander, turmeric, Asafoetida, cumin, fennel seeds.

Italian –  Parsley, oregano, sage, garlic, ginger, vanilla.

Instructions for making a flavour tree:

  • Fill in main Herbs & Spices for that country/style cooking at roots.
  • Look for recipes with these in them or create your own.
  • Write recipe on paper, fold and stick to tree.
  • Hang tree on board or in kitchen to use.

Below is a full sized Flavour Tree template for you to print out.

 

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Thai flavours and crying tigers

With limes, chilli and coriander (as well as lemongrass, ginger and so many other herbs for Asian cooking) appearing in the Harvest Hub Value Bag we’€™ve been thinking about, ‘All things Thai’.

Floating markets, elephants and stunning temples spring to mind, to name just a few… and don’€™t forget the fantastic food.

One of our favourites is ‘Crying Tiger’€™, a Thai-style char-grilled beef salad. The recipe is delicious but it’€™s the name we can’€™t stop talking about.

A crying tiger. It’s a pretty evocative image.

Why would a tiger cry? Maybe he has a thorn in his foot or he’s lost in the jungle?

Perhaps someone else ate the last helping of ‘Crying Tiger’?

No one knows where the name came from, so we’ve been letting our imaginations run wild and we’d like to encourage all of you and the kids out there to do the same!

Write a story (150 words or less) about why a tiger would cry. If the kids aren’t writing and want to tell the story just record them speaking, put on an MP3 file and send in. Send it in to us at info@harvesthub.com.au Subject: Crying Tiger and the winning entry will get a mixed box of fruit and vegetables to the value of $20 and we’€™ll publish their entry on this blog (see below for terms and conditions).

One thing we’€™re sure of is that no one would cry after eating ‘€˜Crying Tiger’€™, except perhaps for joy!

Crying Tiger recipe:

  • 450g beef steaks, trimmed (substitute with prawns)
  • Olive oil
  • 250g cherry tomatoes, halved
  • 1/3 Chinese cabbage (Lombok), shredded
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 1 cup coriander leaves
  • 5 shallots, thinly sliced diagonally
  • 2 tbs rice wine vinegar
  • 1 tbs chopped fresh coriander
  • 1 long fresh red chilli deseeded and finely chopped
  • 1 tbs fresh lime juice
  • 2 tsp brown sugar
  • 2 tsp fish sauce
  • 1 tsp tamarind puree

Preheat BBQ (or a frying pan) on high and add a dash of olive oil. Cook the beef for approximately 3min on each side or until cooked to your liking. Remove from grill, cover and let rest for 5 min before thinly slicing across the grain. Meanwhile, get a large salad bowl and combine tomato, cabbage, cucumber, coriander leaves and shallots. In small bowl combine vinegar, chopped coriander, lime juice, sugar, fish sauce, tamarind puree and chilli and stir until sugar dissolves. To serve divide the vegetable mix evenly on to plates, top with sliced beef and drizzle with sauce. Serve with rice if desired.

Congratulations to the Winner of ‘The Crying Tiger’ competition.
The Crying Tiger or how to cook Thai style

Tiger, tiger, burning bright
By the window in the night,
Puts the olive oil to drizzle
In the pan drops beef to sizzle.

For those distant pans and pots
Tiger slices all shallots
Followed by cabbage, coriander and lime
Red chilli, brown sugar and rice wine.

His paw dared to seize the meat
How he looks forward to his treat
Memories of Blake drift from his clasp
While Thai cooking reminds him of his past.

Again of lost jungle his tears did flow
Taking his feast to the table he did go
The best Crying Tiger – what a feat
His eyes dried as he took his seat.

(The Menzie family were inspired by with apologies to William Blake ‘The Tyger’€™)
http://www.eecs.harvard.edu/~keith/poems/tyger.html

 

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