August A Year of Seasonal Cookery
Kathy Cockcroft – The Learning Place
A Year of Seasonal Cookery - August We hope you are enjoying reading our e-books. This time we are going to be looking at the month of August. As well as simply reading the content, there will also be links to web sites and videos for you to watch. We hope you enjoy working through this book; hopefully the sun is still shining, the children are well and truly into their school holidays and some of us may be lucky to have a nice break away by the sea. August August brings us school holidays and with that hungry children, so lots of snack ideas come in handy. Picnics at the beach and any excuse to eat outside and enjoy the sun. Caribbean influences in flavour add to the touch of sunshine August brings as it is the host month of the Notting Hill Carnival and with two bank holidays in one month there is room for more outdoor cookery. Seasonal Vegetables During August you can continue to enjoy many of the vegetables that we have already considered. Many of us will still be enjoying salads and this month’s best lettuce is Cos. Cos Lettuce Smooth, firm-textured cos (or romaine if you’re French or American) lettuce makes an excellent salad base, and is essential for a classic Caesar salad. Watch the video How to make a classic Caesar Salad – it is located in the August Video Showcase.
Seasonal Fruit This month fruit is in abundance but the following are at their best during August: Raspberries Red, ripe, and juicy, these furry little fruits may well be the finest tasting of all the berries and are a real summer treat. Our quick and tasty tip: Try lightly crushing some raspberries with a little icing sugar and orange juice, then folding through softly whipped vanilla cream and serving with freshly baked shortbread.
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Plums Green to purple, sweet to tantalisingly tart, the perky plum comes in several guises that taste every bit as good as they look. August is the time to get gorging on fine seasonal plums. If you grow your own plums and find that you have a glut of them, why not try making some yummy plum jam which can be stored for use in the winter months. Better still if you have tons of raspberries and plums you could make a delicious Plum and Raspberry Cake – watch the video in the August Video Showcase to see how. Venison Historically, venison was a food of the British aristocracy but it is now cuts of venison can be found in the supermarket making an alternative menu option for summer recipes. In season from August, venison is rich in protein and lower in fat than beef and some other red meats. It is a good source of B vitamins, iron, phosphorus, zinc and selenium. In addition, most game will be grass fed and this may well have additional nutritional benefits. Why not try a venison burger on the barbecue for a change? Check out the recipe in the August Video Showcase. Barbecues Everyone enjoys a barbecue – it is one time when the men of the family decide they will take charge of the cooking! In order to ensure that everyone enjoys the meal consider some of the following tips:
Preparation - prepare the barbecue half an hour before cooking. For tasty barbecued meat you need glowing embers, not flames!
Organisation - collate all the ingredients, seasonings and tools that you need. Familiarise yourself with the recipes you are using; read through them and ensure you know what to do and when. Everything happens very quickly on a BBQ!
Make use of marinades - marinating not only helps the meat to taste fantastic, but also tenderises it. Allow your meat to marinate for at least 2-4 hours - ideally overnight to really allow the flavours to infuse.
Be careful with the sauce - if you add sauce to the meat too early it will burn and be quite flavourless; plus you will end up with a very messy grill. For a really tasty dish, wait until the meat is almost done, then add your chosen sauce a few minutes before the end of cooking time.
Timing - vegetables cook in a shorter time frame than meat. Start with the meat first, then add the rest of the items taking into account how long each takes to cook.
Never mix raw and cooked meat. Wash your hands thoroughly after handling raw meat.
Ensure all meat is thoroughly defrosted and at room temperature before cooking.
Never prick sausages as you will lose the lovely juices that make them so tasty, plus the dripping fat will cause flames to leap up and burn the outside.
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Spray bottle - have a spray bottle of water near you in case of flare-ups caused by fat, marinades or sauces. To minimise flare-ups, trim all unnecessary fat from the meat, allowing marinades to sink well into the meat before use. Drain the meat well after lifting out of the marinade and only use the spray bottle as a last resort.
Use a thermometer to check the grill temperature, giving the meat the best chance of cooking properly.
Cook meat thoroughly - always use a thermometer to test the internal temperature of the meat when you are ready to serve. As a guide, the temperature of the following meats should be: Chicken: 74C - 80C; Turkey: 74C - 80C; Beef: 49C (rare), 60 - 63 (medium), 71C+ (well done); Pork: 65.5C.
Always clean the cooking surface after use - meat cooked on the grill leaves behind organic matter that can breed bacteria.
Safety:
Never leave a hot barbecue unattended - keep children and pets away;
Ensure charcoal, or any fire on the grill, is completely out or burned down before putting away, or left unattended;
Always cook on a flat, level surface;
Keep the BBQ away from dry grass, trees and flammable items;
Keep a fire extinguisher or hose nearby;
Have your mobile phone with you in case of emergencies;
Use flame retardant tongs and gloves.
Food cooks quicker when it’s hot and sunny, longer if it’s cold or windy.
Entertaining vegetarians? Try the recipe for Halloumi kebabs with thyme and lemon baste (situated in the August recipe folder). Picnics Our British summer can be very short lived – it is a great opportunity to enjoy some fresh air and sun by preparing a picnic that all the family can enjoy. The key is to keep it fresh and simple – and don’t forget your brolly just in case! Consider the points below when preparing your picnics:
Even though you are eating outside presentation is just as important. Grass in the lemonade and sand in your sandwiches can all be part of the fun but spending a little time laying out the food on a clean tablecloth and keeping the food pretty and fresh, goes a long way.
For a real classy picnic ditch the Clingfilm and plastic boxes; use greaseproof paper and string to wrap sandwiches and cakes (this will stop them getting sweaty).
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Struggling with a plate, fork and glass while sitting on an uneven patch of grass is stressful, so go for finger-food rather than bowls of salad. Sandwiches are an obvious choice, but the best sandwiches are eaten within minutes of being made and fillings that travel well are few and far between.
Tomatoes go soggy in minutes and dressed lettuce goes slimy.
Stick to the classics, such as ham and English mustard, or chicken in curried mayonnaise. And don't forget the family favourites – one of our is lettuce and Marmite.
The best picnics are lengthy, sociable affairs, so have food to graze on through the afternoon. Chicken skewers can be munched with ease. A cucumber to cut into chunks, cherry tomatoes and breadsticks are good to nibble on.
Keep the pudding simple. A good cake, a watermelon cut into chunks, strawberries and a bowl of cherries on ice (transported in a Thermos flask) are a feast.
Use a cool pack to keep cheese and meat cold in the picnic box.
Wash and cut up fruit, salad and vegetables at home.
Try to wash your hands before eating, or take antiseptic wipes.
Keep food covered as much as possible, as picnics can attract insects and birds.
Take rubbish home with you if you cannot find a bin to dispose of it.
Cupcakes are just the job for a picnic. Try the recipe for Peaches and Cream cupcakes (situated in the August recipe folder) Fresh Herbs and their uses Woody herbs These herbs are usually too strong to be eaten raw. These herbs are usually cooked with whatever they are supposed to flavour and are often removed before serving. They dry well and although are not as strong when dried, it is worth keeping some in the cupboard as a good substitute for fresh herbs. Bay Fresh bay leaves are shiny and dark green. Bay leaves give a depth to stocks and stews and are good in stuffing. These are always removed before serving. Dry bay leaves are more commonly found in supermarkets but if you are lucky enough to have your own bay tree or know someone that has one, use fresh bay leaves. To dry the leaves for future use place in a dry place and leave until a paler shade of dark green and crisp.
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Marjoram Marjoram is very similar to Oregano; the way to tell them apart is to look at their leaves. Marjoram has thinner more rounded leaves. Marjoram works well as an accompaniment to many vegetable-based dishes. In fact, the only type of dish marjoram doesn’t work well with is a dessert. Marjoram is popular in Mediterranean and Middle Eastern cooking but works well with many British dishes especially roast meats and poultry stuffing. Although this is a strong herb it can be eaten raw and is delicious in carrot and beetroot salads. Oregano Oregano has edible flowers which are pink or purple and may be eaten in salads or used as a garnish Oregano leaves may be used fresh or dried (the flavour is more pungent when the leaves are dried). This herb is widely used in Italian, Greek and Southern French dishes. It complements lamb, tomatoes, peppers, and grilled fish. This herb is also great with pizzas and pasta. Rosemary Rosemary's intense, fragrant aroma is brilliant with lamb, beef and bread; it works really well with other really strong flavours like garlic, anchovies and olives. To dry hang in bunches in a warm dry place. Sage Sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it's used to flavour sausages and as a stuffing for fatty meats such as pork and goose. It is also very good in pasta and vegetable dishes. A little goes a long way - and it's never used raw. Thyme Thyme has small, grey-green leaves, and a sweetly earthy flavour. There are many different varieties, but the most readily available in the UK are the common or 'garden' thyme, and lemon thyme, which has slightly larger leaves and a flavour that is overlaid with a lemony tang. Both types work well with vegetables such as carrots, artichokes, Swede and leeks. It is also very good with eggs, pork, lamb, fish and game. It's quite hardy, so can withstand long cooking times so is good in stews and stocks. 02/07/2013
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Soft herbs Soft herbs are not quite as strong as woody herbs so they can be eaten raw in salads and scattered over or stirred into cooked food. Soft dried herbs have very little flavour so for maximum flavour in your dishes try and use fresh ones. Basil Basil has a sweet, strong aroma and flavour. It is an incredibly versatile herb, and can be used in sweet as well as savoury dishes. Basil works extremely well with strawberries, and fruits such as melon and mango. Basil is used all over southern Europe and the Far East. In Thailand basil is a key ingredient in many dishes. It is great raw in salads, lovely with trout and salmon, it goes hand in hand with tomato dishes and is the main ingredient of pesto. Chervil Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more delicate, almost wilting leaves, it has a very delicate taste. This herb is good in salads, and creamy soups. Chives Chives are delicious and versatile with a mild onion flavour. Chives can be chopped up and added to salads and a variety of potato dishes including mashed and baked potatoes. They can also be used as an accompaniment to fish and egg dishes. This is a very easy herb to grow and ideal for pots and containers. Parsley Parsley is a strong flavoured aromatic herb that comes in two varieties, flat leaf and curly. Parsley stalks are used to flavour stocks and the leaves are great chopped and sprinkled over vegetables, soups, pasta dishes and salads. Parsley is great with garlic, lemon, ham and mushrooms. Corinader Coriander leaves have a mild lemony flavour. The leaves are also known as cilantro and are used to garnish and flavour a number of dishes, including Thai and Indian curries, and salsas and salads. When crushed the stalks have more flavour than the leaves and are a key ingredient of curry paste. The leaves are also used in many Latin dishes, for example salsa, salads and sauces like guacamole. It works really well with chilli, lime and cumin seeds.
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Dill This Herb is very popular all over Eastern Europe, from Scandinavia down to Greece. The most famous dish that uses Dill is gravalax which is a Swedish cured salmon. Dill goes really well with all kinds of fish, pickles, mustard and root vegetable particularly beetroot. Mint Mint is a delicious tasting herb that is used for a variety of dishes. It is traditionally made into a mint sauce to be used as an accompaniment to roast lamb. Its leaves may also be used fresh and mixed into all sorts of vegetable, fish and meat dishes and also used to flavour drinks, such as a delicious mint tea or the Cuban Mojito cocktail. Mint can also be chopped and added to sweet dishes, such as fruit salad. Tarragon Tarragon is a delicate plant with long floppy leaves. It has a flavour a little like aniseed and goes really well with chicken, eggs, tomatoes and tomatoes.
This month’s video showcase Make sure you have some headphones handy and watch some of the experts in August’s video showcase.
Gardening Tip
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Harvest - EVERYTHING!
Freeze if necessary or swap with others who are short of your crops and long on ones you haven't grown.
Harvest onions, shallots and garlic when their necks collapse and turn brown and papery. Leave to dry until the tops rustle like brown paper before storing.
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