Pickled
Jerusalem Artichokes (Professor Ian)
Recipe By:
Hunter Angler Gardner Cook
Ingredients:
3 pounds
jerusalem artichoke, small ones if possible
2-3 lemons,
juiced
4 cups
water
1/4 cup
Pickling salt
2
tablespoons turmeric, or 1 large fresh turmeric root, sliced
4 cups
cider vinegar
1 cup white
wine vinegar
1 cup water
1 cup
sugar, or 2 if sweeter required
2
tablespoons mustard seed
1 teaspoon
dry mustard
1 clove
cloves, per 500 ml
1 tablespoon
chilli flakes, per 500 ml
1 bay leaf
, per 500 ml
Directions:
1. Cut
jerusalem artichokes into 1/2 inch pieces and put any cut pieces into a bowl of
water with the lemon juice in it — they will discolor otherwise. When you
have them all cut, mix the 4 cups water, 1 tablespoon of the turmeric (or the
sliced fresh turmeric root) and the 1/4 cup salt. This is your brine. Brine the
sunchokes overnight, about 8 to 12 hours.
2. To make
the pickling liquid, mix the vinegar, sugar, 1 cup water, the rest of the
turmeric (if you are not using fresh turmeric root), mustard seed, dry mustard,
chiles, cloves and bay leaves (basically everything else) and bring to a boil.
Stir well and let it cool to room temperature.
3. Get your
hot water bath ready if you plan to can these. Skip this if you plan on keeping
the pickles in the fridge. Fish out a chile, clove and bay leaf from the
pickling liquid and put one in each jar.
4. Rinse
the sunchokes well, then pack into jars. Cover with the cooled vinegar mixture.
Make sure to leave at least 1/4 inch of headspace if you are
canning. Process in a hot water bath for 10 to 15 minutes. Wait at
least a week before eating.
Jerusalem
Artichoke Relish (Professor Ian)
Recipe By:
Food.com
Ingredients:
6 lbs jerusalem artichokes
3 lbs white cabbage, cored and roughly chopped
1 1/2 lbs.
white onions, peeled and roughly chopped
3 green
bell peppers, cored and roughly chopped
3 red bell
peppers, cored and roughly chopped
2 cups pickling salt (not iodized)
4
tablespoons white vinegar
1/2 cup
flour
one 24
ounce jar french's yellow mustard
1
quart apple cider vinegar
1
quart white wine vinegar
3 lbs sugar
3
tablespoons mustard seeds
2
tablespoons celery seeds
1
tablespoon turmeric
1 teaspoon
cayenne pepper
1 teaspoon
ground allspice
1 teaspoon
ground cloves
1 teaspoon
ground black pepper
Directions:
1. You will
need 2 large stainless steel pots or very large plastic bowls to soak the
vegetables. They must be large enough to hold one gallon of water each, plus 6
pounds of vegetables (chopped) each. DO NOT use aluminum; the vinegar will
react with it.
2. First
you have to clean the artichokes. They are pretty knobby, and they collect a
lot of dirt and grit. Put the artichokes in a large pot and cover with water.
Scrub each artichoke thoroughly with a stiff vegetable brush, and run it under
some water. If grit seems to be trapped between the artichoke and its
"fingers", you may have to pop them off to get the grit out.
3. Make a
brine out of ONE of the cups of salt, one gallon of water, and the 4
tablespoons of white vinegar. Stir well to make sure all the salt is dissolved.
4. Prepare
the artichokes: do not peel the artichokes - the peel is edible and you will
lose a lot of vitamins, plus these things are really knobby and if you try to
peel 6 pounds of them I assure you you will lose your enthusiasm for making
this relish.
5.
Chopping: you have two choices here. I prefer to cut the artichokes into
quarter inch dice by hand. Other folks use a food processor. The reason I don't
use a food processor is because Jerusalem artichokes have a unique consistency,
and they don't chop well in the food processor. Some of them get pulverized,
while large chunks remain un-chopped. So, if you like, use a food processor,
but just make sure you don't end up with mush. You want a lot of very small
chunks; it should look about the consistency of relish. As you cut the
artichokes, place them in the brine.
6. Make a
second batch of brine with the remaining cup of salt and one gallon water,
stirring well to make sure all the salt dissolves.
7. In a
food processor, chop the cabbage, onions, and bell peppers until they are cut
fine. Make sure to keep an eye on what you are doing so you don't get mush. You
want the vegetables to be the consistency of a relish.
8. Once
they are chopped, place the vegetables in the second batch of brine you made,
and stir well.
9. Cover
both bowls of brined vegetables, and leave on the counter overnight or for 8
hours. Don't let them sit in the brine for longer than 10 hours or the
vegetables may become too salty.
10. Line a
counter with lots of paper towels - I usually use 5 layers. You are going to be
placing the drained vegetables on these paper towels, so make sure you cover a
fairly large space; at least 2 1/2 feet by 1 1/2 feet.
11. Drain
the Jerusalem artichokes and rinse with cold water. Drain well and place on
half of the paper towels.
12. Drain
the cabbage/onion/pepper mixture and rinse with cold water. Drain well, and
then with your hands, which you have just washed in hot water with soap,
squeeze the remaining moisture out of the vegetables. You will see that a lot
of water still comes out. Place the drained and squeezed vegetables on the
other half of the paper towels.
13. In a
large bowl, whisk together the French's mustard and the flour. Set aside.
14. In a
very large stockpot (at least 10 quarts), combine the apple cider vinegar,
white wine vinegar, sugar, yellow mustard seed, turmeric, celery seed, cayenne
pepper, ground allspice, ground cloves, and black pepper.
15. Bring
to a boil, stirring well, and then reduce to a simmer.
16. Dip out
about 2 cups of the vinegar mixture and add it to the mustard/flour mixture in
the bowl, whisking well to combine - make sure you whisk it until there are no
more lumps.
17. Add the
mustard/flour mixture back to the vinegar mixture in the stockpot, whisking
well to combine. Bring to a boil and then let simmer for 10 minutes over medium
heat, whisking occasionally.
18. Add the
drained artichokes and the cabbage/onion/pepper mixture, and stir very well,
making sure all is combined and mixed well with the vinegar/mustard mixture.
Bring to a boil, stirring often.
19. Place
in canning jars, leaving 1/2" headspace. Use a chopstick or other thin,
non-metal utensil to run around the sides of the jar to make sure there are no
air bubbles left in the jar. Wipe the rims of the jars with damp paper towels
to remove any relish which got on the rims or the threads. Place the lids and
the bands on the jars, just tightening the bands fingertip tight.
20. Process
in a boiling water bath for 15 minutes, then remove and let sit, undisturbed,
for at least 12 hours before checking seals. It is important to let them sit
undisturbed for 12 hours because the sealing compound on the lids is still
cooling and hardening, completing the seal. While the jars cool, you will hear
a "plink" type sound from each jar - this is the jars completing the
vacuum seal as the final air escapes the jar. After 12 hours have passed,
remove the bands and check the lids - press down in the center of the lid. If
you cannot push the lid down any further, the jar is sealed. If the lid
"gives" a bit, and you can push it down, the jar did not seal. You
can either put the band back on the jar, and reprocess it for another 15
minutes, or you can just put it in the fridge and use it within 3 months.
21.
Artichoke relish should sit for at least a month before you use it, so the
flavors can combine and improve.
Ingredients:
Christine's Zucchini Pickle.
1 kg of them small over-abundant zucchinis
2 medium onions
1/4 cup salt
2 1/2 cups white vinegar
1/2-3/4 cup sugar
1 tsp celery seeds
1 tsp turmeric
1/2 tsp dry mustard
slice unpeeled zucc and onions
put them in bowl and cover with water, add salt. stand one hour and drain.
mix remaining ingredients and bring to boil, pour over veg, stand one hour
bring mixture to boil and cook covered 10 minutes
stir gently to prevet breaking the zucchinis
bottle and seal.
MANDARIN AND CARROT MUFFINS.
Ingredients
2 cups (300g)
self-raising flour
1 1/2 cups
coarsely grated carrot
1 tbs finely
grated mandarin/orange rind
1 egg
1 cup (250ml) milk
(soy/cows)
1/2 cup (125ml)
vegetable oil
If you want to
ice:
250g cream cheese
1 tsp finely
grated mandarin/orange rind, extra
1 tbs orange juice
1/2 cup (80g)
icing sugar mixture
Method
1. Preheat oven to
200°C. Line twelve 1/3 cup (80ml) capacity muffin pans with paper cases.
2. Combine the flour,
carrot and rind in a large bowl. Combine the egg, milk and oil in a jug and whisk to combine. Add the egg mixture to the flour mixture and gently stir
until just combined (do not over-mix).
3. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven and set aside to cool.
4. If you want to
ice, use an electric mixer to beat the cream cheese until light and creamy. Add
the extra orange rind, juice and icing sugar and beat until well combined.
Spread the cream cheese mixture over the muffins to serve.
Makes 12.
Jessica
Makes 12.
Jessica
LIME PICKLES (Christine)
STEP 1
12 limes (organic is best or wash skin carefully) cut in thin slices with
all the juice and with 6 tsp salt in a jar with tight lid for 4 days in
the sun
STEP 2
on the 5th day ,dry roast 1 tps each cumin, mustard and fenugreek then
powder the spices, add turmeric and chili flakes according to taste. Put
lid back on and leave for 3 days.
STEP3
day 8 add 4 tps mustard seeds roasted in oil and add to pickled limes. You
can now eat your pickles.
keep in fridge.
ps this recipe can be made with lemons as well.
ps2 i did mine in summer, so maybe first step needs longer in the winter sun
Christine
Lemon Tart (Ros)
- 1 tblsp lemon rind
- 1/3 cup juice
- 1cup castor sugar
- 4 eggs .
- 2/3 cup milk
- 1/2 cup plain flour
- 1 cup coconut
- 125gm melted butter
Combine all ingredients bake in moderate oven for 50 mins.
Top with lemon butter.
It looks like runny cream when you pour it in the dish
and you think this will never work but somehow it does.
If you bake in a dish with higher sides, it's more like a
pudding which can be dusted with icing sugar and eaten hot or how ever you like.
NETTLE SOUP (Christine)
- 3 or 4 nettle plants
- clove garlic
- ginger
- lemon zest
- 1 big potatoe. cut in small bits
- water and 1 Massell beef style stock cube
Saute the garlic, ginger, lemon rind, and potatoe in a little olive oil
Add water ( depending on the consistency you want, 1 litre or less) and
stock (or miso)
Boil until potatoe is tender
Add nettle, all of it except main big stem
Cook 5 minutes on low
Blender
PAMPUSHKY (Christine)
- 2 3/4 cups flower
- 25 g yeast
- 1 tbsp sugar
- 1 egg
- 1 cup milk
- salt
- 2 tpsp oil
Combine and let rise 1-2 hours
Then knead well
Form balls 3 cms diametre, and put them next to each other in a greased dish
Brush with a little oil
Cook in pre heated oven 180 degrees, 10 minutes
Eat warm with soups
Nb: you can add stuff in the bread mix: dill seeds/ sesame seeds/ lemon zest
or you can put a little bit of cheese and cooked rainbow chard leaves in
the middle of the balls or spread chopped parsley, garlic, salt and oil on
top once baked.
Bon appetit Christine
BROAD BEANS TURKISH STYLE (Christine)
boil broad beans for 2 minutes , peel them, toss them with olive oil,
lemon juice and rind, loads of fresh coriander, mint and dill, and roasted
garlic(cloves can be roasted in a dry frying pan and then cut in smaller
bits)
pinch chili powder, salt....serve with bread
Christine
