KITSHIN JULY 2020
Comfort food to see you through winter! 10 EASY DISHES TO COOK DURING THIS LOCKDOWN
OUR DAILY BREAD Join the Pandemic Baking Movement!
Hello And welcome to a compilation of all things related to food I've cooked in the last 100 days. That's me posing with a loaf of bread in my kitchen - completely ignoring the fact that I'm gluten intolerant and charging ahead on my fermented flour adventures.
Some friends have been suggesting I do cooking classes on YouTube and Facebook - which I tried and I quickly realised that it's a big job cooking with one hand and holding a camera with the other. I'm in lockdown alone...sort of. I tried to do one lesson and only got 2 people to register for the session! Great. But I still got many requests for recipes. I've hit on the idea that I will write down recipes - a mammoth task on its own as I cook mostly from memory and experimentation. I read recipe books for inspiration only - not to follow recipes. Also, writing an original recipe book requires loads of testing of your own recipes. I'm just a cook who grew up reading Readers' Digest The Cookery Year & Robert Carrier's Great Dishes of the World! My compromise is this issue, with recipes of the food I've cooked and offer online tutorials to those who need extra help. These first recipes are staples really, the type often found in country hotels and pubs. You can google many of them AND there are loads of variations available. These are the ones I like and have experimented with - no claims about these being originally crafted recipes! Let me know how this works for you, and do enjoy the recipes. Feedback would be great - send me an email to shirleykoaho@me.com. Love,
Shirley
PS. The food here is meant to be ultra simple to make. If it's not, then please let me know. PPS. There are 5 pages of tips and recipes for sauces too.
@shirleys_kitshin
what's on the menu WE'VE GOT THE MOST REQUESTED RECIPES OFF OUR INSTAGRAM ACCOUNT & OTHER STAPLES
WINTER VEGGIES POTATO BAKE - PAGE 5 Choose your potato and mix with a selection of onions and spices, drench it in some cheese and white sauce or cream. Bake.
BUTTERNUT CURRY - PAGE 7
A creamy curry, flavoured with Chipotle chilli, Turmeric, Jeera, Ginger & Tomato in a buttermilk or cream sauce. Pumpkin seeds add crunch.
BRAISED LEEKS - PAGE 8 The more delicate cousin of the humble onion is a Vitamin A champion veg, here braised in some wine or stock. Serve alone or as a side dish.
NUTTY SPINACH CURRY - PAGE 9 Sauteed spinach seasoned with peanut butter & white pepper - easy no-fuss dish with just three ingredients.
CHARRED CABBAGE/BROCCOLI PAGE 10 Herbs add a fresh dimension to the trusty cabbage - great with grilled chicken or as a meat replacement in a vegan/vegetarian meal..
BEETROOT PUREE - PAGE 12 Roasted Beetroot's intensity is taken down a notch by the addition of smooth yoghurt to render a robust mash - use it as a side to robustly spiced mains.
PUMPKIN GNOCCHI - PAGE 13 Nothing screams "Comfort food!" than Gnocchi. And this recipe is the easy way out of the complexity of a potato gnocchi. Great with stews or just served plain with sage butter.
@shirleys_kitshin
ABOUT BREAD BASIC LOAF OF BREAD - PAGE 23 A never-fail recipe to get you started in baking the perfect loaf.
FOCACCIA BREAD - PAGE 24 Start experimenting with different flavours and textures - try this Italian lunch staple.
AMAGWINYA - PAGE 25 Almost every nation on the African continent has its own version of the deep fried ball of dough. In South Africa we call them amagwinya or vetkoek or amafetshu.
MEATY GOODNESS SAUCY CHICKENS - PAGES 15/16
Two chicken recipes - very 80s darling - , which are SUPER easy to make. Packed to the brim with flavour! * And some booze too!
STEAK, MUSHROOM & OYSTER PAGE 17
Go all out with this combination of mushrooms, smoked oysters/mussels and loads of parsley. Serve with thick cut chips or plain mash. Impress yourself!
BAKED FISH - PAGES 18/19 Two baked fish recipes - both bursting with aromatic herbs; very forgiving and undemanding dishes that can be prepped at the last minute.
Winter Veggies
"In haste one evening while making dinner I threw away a potato that was spoiled on one end." - Jane Kenyon @shirleys_kitshin
POTATO BAKE INGREDIENTS
METHOD
5 medium potatoes - washed & thinly sliced
1. Read the instructions to the end.
4 spring onion whites, finely chopped
2. Take one teaspoon of butter and grease
(reserve the green tops) 1/3 cup grated cheddar cheese
an oven proof dish. 3. The dish must be deep enough to
1 tablespoon Worcestershire sauce
accommodate all the potato and sauce -
2 tablespoons freshly minced parsley (or 1
the sauce WILL bubble.
teaspoon dried parsley) 1 teaspoon of butter or ghee (NOT
4. Mix the cheese, parsley, Worcestershire sauce, salt & pepper.
margarine - unless you REALLY have to)
5. Layer the potatoes and onion.
1/3 cup chicken stock
6. Sprinkle with cheese and spice mix as you
2 cups white sauce (recipe in sauce section) OR 300ml fresh cream salt & pepper according to taste
layer. 7. Pour white sauce or cream on top to cover - don't worry if the potatoes are not submerged. 8. Use the leftover spring onion tops to decorate the top. 9. Bake in a pre-heated oven at 180 Degrees Celsius for 35-40 minutes. Serves 4.
@shirleys_kitshin
POTATO BAKING TIPS I prefer a french tarragon and chives mix in my potatoes rather than parsley - use either one but I wouldn't suggest you use rosemary. If using cream adjust your salt up, if using white sauce adjust your salt down (I'm assuming you will be using salted butter). Ovens may vary - use common sense to determine whether potatoes are cooked (i.e. stab them with a fork to check). If your oven doesn't brown on top (like mine) then grill the top for a minute or so until you get that caramelised top coat. You can also cut your potatoes Hasselback style and drench with butter, cheese and herbs and bake as it. Lastly, try making your dish using organic potatoes to really get the full depth of the humble potato. Get your fresh organic delivery from Abundance Wholesome Foods!
@shirleys_kitshin
BUTTERNUT CURRY INGREDIENTS
METHOD
1 large butternut, cut into chunks
1. Read the instructions to the end.
1 medium onion, finely chopped
2. Melt the butter or ghee in a pot.
2/3 cup vegetable stock
3. Add onion and saute until transluscent but
1/3 cup fresh cream 1 teaspoon of butter or ghee
not browned. 4. Add butternut chunks and turn up heat
1/4 teaspoon turmeric
slightly to brown the butternt, for about 5
1/2 teaspoon chipotle chilli
minutes.
1/4 teaspoon ground ginger
5. Add all the spices except the cumin.
1/2 teaspoon ground cumin
6. Fry until spices become aromatic.
2 teaspoons chopped parsley
7. Add the stock and simmer until nearly soft,
1 teaspoon chopped fresh coriander salt & pepper according to taste
about 10 minutes.. 8. Reduce heat and add cream and parsley. 9. Stir to mix and check seasoning. 10. Add cumin and simmer for another 2 minutes. 11. Add coriander and stir again for one minute, and take off heat. 12. Serves 2 people.
@shirleys_kitshin
BRAISED LEEKS INGREDIENTS
METHOD
4 medium leeks, cut into two lengthwise
1. Read the instructions to the end.
1 tablespoon butter
2. Wash leeks and trim.
1/2 cup chicken stock
3. Melt butter in pan and lay leeks cut side in
juice of 1/2 a lemon ground black pepper to taste
pan. 4. Fry slowly over low heat for 2 minutes each side. 5. Add stock and simmer for 5 minutes or until tender. 6. Add lemon juice and simmer until all liquid had evaporated. 7. Check seasoning and add black pepper. 8. Serve warm as a side dish, ladle on top of mashed potatoes or just eat them as a started. 9. Serves 2 people.
@shirleys_kitshin
NUTTY SPINACH CURRY INGREDIENTS
METHOD
1 tablesspoon olive or macadamia oil
1. Read the instructions to the end.
1 large garlic clove crushed
2. Heat a large pot and add the oil, garlic and
1 red onion roughly chopped 1/4 teaspoon paprika
onion - saute until soft. 3. Add the paprika, cayenne pepper, ground
1/4 teaspoon ground coriander
coriander, chilli and mix in.Stir and don't
1/4 teaspoon cayenne pepper
burn the spices.
pinch chipotle chilli flakes
4. Now add the coconut milk, peanut butter,
400g can of coconut milk
tomato puree, chickpeas, stock powder
2 tablespoon peanut butter
and juice of 1 lime and stir
1 tablespoon tomato puree 400g tins of chickpeas drained 1/2 teaspoon vegetable stock 1/2 lime juiced Packet baby spinach
@shirleys_kitshin
5. Cook on medium heat for 8-10 minutes until it's quite saucy. 6. Add in the spinach in the last 2 minutes and stir in until wilted. 7. Serves 2 people.
@shirleys_kitshin
CHARRED CABBAGE/BROCCOLI INGREDIENTS
METHOD
3 cups sliced cabbage or broccoli florets
1. Read the instructions to the end.
1 tablespoon sunflower oil or ghee
2. Heat a wide non-stick pan
salt & pepper
3. Dry fry the cabbage for about 2 minutes on
1 teaspoon dried thyme
medium heat. 4. Increase heat, add oil and char the veggie until it's smoky.
Yoghurt Sauce
1 cup double cream yoghurt 1/2 teaspoon paprika 1/2 teaspoon cumin Juice and zest of 1/2 lemon Salt to taste (about two pinches)
@shirleys_kitshin
5. Season and serve with the yoghurt sauce. 6. Serves 2 people.
BEETROOT PUREE INGREDIENTS
METHOD
250g grams beetroot, washed & trimmed
1. Read the instructions to the end.
4 cloves garlic
2. Wrap beetroot and garlic in individual foil
1 teaspoon lemon & black pepper spice 1/2 teaspoon dried oreganum 1 tablespoon chopped fresh corainder 1 tablespoon chopped fresh mint 1 tablespoon red wine vinegar
blankets and roast at 180 degrees celsius. 3. Roast garlic for 30 minutes and remove from oven. 4. Roast beetroot for another 20 to 30 minutes, depending on size.
2 tablespoons olive oil
5. Let cool while you find a pair of gloves.
2 tablespoons double cream yoghurt
6. Peel beetroot and garlic. 7. Chop into food processor with spices and herbs. 8. Pulse until smooth. 9. Add vinegar and oil whilst pulsing. 10. Scrape sides and mix thoroughly. 11. Serve with prime rib roast with a salad or use as a decadent dip. 12. Serves 2 people.
@shirleys_kitshin
PUMPKIN GNOCCHI INGREDIENTS 200 grams cake flour 200 grams boiled potatoes 150 grams roasted pumpkin, mashed 125 ml parmesan, grated 1/4 teaspoon ground nutmeg pinch of salt 1 tablespoon olive oil 2 tablespoons butter 10 sage leaves 1 clove garlic, sliced black pepper
MAKE "PASTA" MIX
2. METHOD 1. Turn onto floured surface and divide into 4 balls. 2. Roll balls into long logs like a sausage, cut the log into pieces, about 2cm wide. 3. Press fork tines into the gnocchi to create “grooves�. 4. Boil a large pan of water and add a pinch of salt. Reduce boil to a roiling simmer. 5. Cook gnocchi pillows in batches for 1-2 minutes until they float. Remove and drain. 6. Fry the drained gnocchi in the olive oil. Set aside. 7. Melt 1 tablespoon butter and fry the the sage
1. Read the instructions to the end.
leaves and garlic lightly. Add black pepper
2. Mix potato & pumpkin and pass through a
and the fried gnocchi - toss together.
ricer. 3. Add parmesan and flour and mix thoroughly. 4. Add one tablespoon butter and mix again until smooth. @shirleys_kitshin
8. Taste seasoning. 9. Serves 2 people.
@shirleys_kitshin
CHICKEN IN SUN-DRIED TOMATO SAUCE INGREDIENTS
METHOD
4 chicken thighs
1. Read the instructions to the end.
Salt & Pepper
2. Season chicken with salt & pepper.
2 tablespoons butter
3. Fry in hot pan with butter until skin is crip (6 minutes in total, turning over halfway). 4. Set aside.
Sauce
5. Add garlic and chilli to the same pan, and
250ml whipping cream
cook until garlic turns golden but not
2 cloves garlic
burnt.
1/2 cup chicken stock or white wine 1/4 cup grated parmesan
6. Add the rest of the ingredients and bring to a boil.
1/2 teaspoon dried Italian Herbs or
7. Simmer for two minutes.
tarragon
8. Add chicken thighs, stir thoroughly.
1/3 cup chopped sun-dried tomato drained
9. Decant into ovenproof dish or pot.
(in oil) OR soak 1/3 cup plain sundried tomatoes in lukewarm water then chop finely 1/4 teaspoon chipotle chilli
10. Bake in a pre-heated oven at 170 deg celsius for 30 minutes. 11. Or you can cook on stovetop on low heat until cooked. 12. Serves 2 people.
@shirleys_kitshin
CHICKEN PICCATA IN LEMONY SAUCE INGREDIENTS
METHOD
4 deboned chicken breast, cut halfway
1. Read the instructions to the end.
through in the middle and flattened into a
2. Mix the egg, half of the white wine, half of
schnitzel
the lemon juice, all the chilli sauce, garlic
1 medium egg, beaten lightly
and beat until blended.
1/4 cup dry white wine 3 tablespoons lemon juice 2 garlic cloves, minced Dash of chilli sauce 1/4 cup cake flour
3. Mix the flour, parmesan, parsley and salt thoroughly. 4. In a heavy bottomed pan add the oil and heat to a medium heat. 5. Dredge the chicken in the flour mix, shake
1/4 cup Parmesan cheese, grated
off excess and dunk in the egg mix, then in
2 tablespoons minced fresh parsley
the flour mix again, making sure there are
1/4 teaspoon salt
no wet spots.
2 tablespoons olive oil 1 tablespoon butter 2 flattish bowls
6. Fry chicken fillet in the oil for 2.5 minutes on each side. Set aside. 7. Add butter to pan and melt. Add remaining lemon juice and wine, whisk together until smooth. Adjust seasoning. 8. Pour sauce over chicken. 9. Serves 2 people.
@shirleys_kitshin
STEAK IN MUSHROOM & OYSTER SAUCE INGREDIENTS
METHOD
4 portions steak, either fillet or rib-eye, at
1. Read the instructions to the end.
room temperature (not straight from the
2. Heat half the oil and butter in heavy
fridge please) 1 tablespoon sunflower oil
bottomed pan. 3. On high heat saute the onion until it starts
1 tablespoon butter
to caramelise, add the mushrooms and
1 can of smoked oysters (or mussels),
brown as well.
drained and chopped 250 grams button mushrooms. chopped (I
4. Add all the sauces and garlic, cook for one minute.
like to chop half and slice the other half)
5. Stir and add oysters/mussels and cream.
1/2 cup cream
6. Cook until sauce thickens. Check
1 onion, sliced
seasoning and add parsley, cook for
1 large clove garlic, minced
another minute and set aside.
1 tablespoon oyster or black bean sauce 1 teaspoon Worcestershire sauce or powder 1 tablespoon brandy 1 tablespoon chopped fresh parsley
7. Heat the rest of the butter and oil in grill pan. 8. Cook your steak to taste, seasoning with brandy, salt & pepper halfway through. 9. Serve on top of mustard mash and top with sauce. 10. Serves 4 people.
@shirleys_kitshin
HERBY SALMON BAKE INGREDIENTS
METHOD
1 medium salmon fillet
1. Read the instructions to the end.
1/2 cup breadcrumbs (not boxed)
2. Pre-heat your oven to 180 degrees celsius.
1/2 cup grated parmesan cheese
3. Line an oven-proof dish or pan with waxed
2 cloves garlic, finely minced 1/2 cup fresh parsley and chives, finely
paper and grease it lightly. 4. Wipe down your fillet with paper towels
chopped
and place the fish skin side down on the
3 tablespoons melted butter
paper.
Salt and pepper
5. Brush the melted butter all over the fish and season with salt and pepper (easy on the salt, especially if you have used salted butter). 6. Mix the rest of the ingredients and liberally coat the fish. 7. Bake in the pre-heated oven for 10 minutes. Do not overcook. 8. Serve with salad and some baby potatoes. 9. Serves 6 people.
@shirleys_kitshin
FISHY FISH - LOADED WITH HERBS INGREDIENTS
METHOD
1 medium yellowtail, prepared already (pin
1. Read the instructions to the end.
bones removed - any strong fish will do)
2. Pre-heat your oven to 180 degrees celsius.
1 1/2 teaspoons anchovy paste
3. Wipe fish with paper towels and place fish
3 tablespoons soft butter 1 minced garlic clove 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh dill (or 1
on greased wax paper in oven-proof dish. 4. Make 3 slashes on either side of fish, not too deep. 5. Mix the butter, anchovy paste, lemon juice
tablespoon dried dill - fresh dill is hard to
and garlic together (and take time to sniff
get hold off)
that glorious aroma!).
Juice and zest of 1 lemon
6. Lather the fish all over with 3/4 of that mix. 7. Take half of the herbs, mix with the rest of butter mix and spread inside the belly of that fish. 8. Season with salt & pepper. 9. Bake in the pre-heated oven for about 20 minutes. 10. Mix herbs and lemon zest and sprinkle over warm fish. 11. Serves 2 people.
@shirleys_kitshin
@shirleys_kitshin
WHY BAKE? You can never touch the same drop of water in the ocean twice, ever. Cliche yes. But true. And that same sense of impermanence permeates the art of baking. For, whilst very scientific with its scales and measurements, baking is an art crafted with temperamental flour, water, yeast and the atmosphere. No two loaves are ever the same, as flour batches differ. The weather changes. Sometimes you're tired and don't knead as much. Other times your oven gets a draft. Baking is a soothing activity because of its mercurial nature - and unlike other arts and sports, the result is almost always edible and comforting. So we bake to get that sense of comfort. Express our affection. Conjure memories. And we also bake when all around us is in flux and our worlds are turned upside down. Because baking is an art form and we get a chance to create artworks every single time. Especially in the midst of a pandemic.
@shirleys_kitshin
baking 101 MANDATORIES FLOUR Flour comes in many forms: cake flour, white bread flour, self-raising flour, wholewheat flour, rye flour, potato flour, rice flour, etc. DOUGH Dough is any flour mixed with a liquid (water, milk, yoghurt, eggs, mashed vegetables, etc) PASTRY DOUGH Pastry dough is usually made with flour and a fat like butter or shortening. PRE-HEAT AN OVEN Most baked goods require pre-heated ovens otherwise your baking might end up being a huge flop. So turn on your oven 10-15 minutes before you start prepping your baking for the oven.
GREASED PANS Before you put anything into a pan or tray for baking, it is advisable to grease it with butter or oil, or non-stick spray, to ensure that your baked goods don't stick and come out easily. I like to flour the pan after greasing as well.
KNEADING Kneading is a great process: both for yourself and your gluten. It's necessary to make your flour, yeast and liquid come alive. And stretch. And for your bread to rise. There's a whole technical aspect to it but all that you really knead to know is when to knead, how long to knead and your kneading technique really. @shirleys_kitshin
GETTING A RISE FLAT OR HI-RISE? I'm sure you know that bread baked with yeast tastes different to bread baked with baking powder or bicarbonate of soda. Do you know the difference between baking powder and bicarbonate of soda? In this issue we will be talking about bread made with yeast only. The role of yeast in baking is to leaven the bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. Your flour contains sugars. We usually add sugar too to the dough mix. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. You can buy your yeast or make your own. Many yeasts float all around us naturally, and the sourdough process harnesses these. Contrary to popular belief, not a lot of yeast is required to get a rise out of your dough. A delicate balance of warmth and sugar determine how fast or slow your bread rises or proves.
BASIC LOAF OF BREAD INGREDIENTS
METHOD
500 grams white bread flour
1. Read the instructions to the end.
2 teaspoons salt
2. Mix flour, sugar, salt and yeast in a
1 tablespoon sugar 1 sachet instant dry yeast
large bowl. 3. Make a hole in the centre and add
3 tablespoons olive oil
water/oil mix while mixing with spatula.
300ml lukewarm water
4. Adjust water in tablespoons if a bit dry.
Variations
Add 2 eggs & reduce the water. Brush with egg wash before placing in oven for a deep golden colour. Sprinkle sesame or poppy seeds after egg
5. Tip onto a lightly floured work surface and knead for around 5 mins. 6. Cover with clingwrap and leave to rise for about 45-60 minutes. 7. Wet hands with lukewarm water and
wash.
knead again for about 5 minutes until
Cut patterns before placing in oven.
smooth.
Add sliced olives in before second rise. Top with cheese.
8. Grease your pan and shape your dough into a loaf. Place in baking pan. 9. Let rise for another 30 minutes.
NOTES
At step 8 switch on your oven to 200 - 220 degrees Celsius. @shirleys_kitshin
10. Dust with more flour and place in hot oven. 11. Bake for 25-30 minutes. Cool on wire rack.
BASIC FOCCACIA INGREDIENTS
METHOD
500 grams white bread flour
1. Read the instructions to the end.
2 teaspoons salt
2. Mix flour, sugar, salt and yeast in a
1 teaspoon sugar 1 sachet instant dry yeast 1/2 cup olive oil + 1/4 cup water (mix) 350ml lukewarm water 2 tablespoon fresh rosemary leaves or 1 tablespoon dry rosemary
large bowl. 3. Make a hole in the centre and add water/oil mix while mixing with spatula. 4. Tip onto a lightly floured work surface and knead for around 5 mins. 5. Cover with clingwrap and leave to rise for about 45-60 minutes. 6. Grease your flat pan and spread the dough all over. Use oiled hands to stretch it to edges. 7. Use fingers to make indetations (holes). 8. Drizzle oil/water mix into holes all over.
NOTES
9. Let rise for another 15 minutes.
At step 9 switch on your oven to 220 degrees
10. Sprinkle rosemary and sea salt all over
Celsius or highest setting (super hot oven).
11. Bake for 20 minutes. Eat hot.
@shirleys_kitshin
AMAGWINYA INGREDIENTS
METHOD
500 grams white bread flour
1. Read the instructions to the end.
1 teaspoon salt
2. Mix flour, sugar, salt and yeast in a
3 tablespoons sugar 1 sachet instant dry yeast 350ml lukewarm water 1 litre sunflower oil
large bowl. 3. Make a hole in the centre and add water/oil mix while mixing with spatula. 4. Tip onto a lightly floured work surface and knead for around 5 mins. 5. Cover with clingwrap and leave to rise for about 45-60 minutes. 6. Dust a clean surface with flour and tip
NOTES
At step 6 heat 1 litre sunflower oil in deep pot to medium heat.
dough onto surface. 7. Make ball shape with hands or cutter and fry in hot oil. 8. Fry each ball for about 2 minutes each side. 9. Use slotted spoon to remove and place on greaseproof paper to drain. 10. Eat hot or cold. Stuff with sausage. Jam & cheese. Eat plain.
@shirleys_kitshin
TORTILLA WRAPS INGREDIENTS
METHOD
1/2 cup mielie meal (maize meal)
1. Read the instructions to the end.
3/4 cup cake flour
2. Mix flour, mielie meal, salt and water in a
two pinches salt 3/4 cup lukewarm water
large bowl. 3. Knead together until smooth for about 5 minutes. 4. Dust a clean surface with flour and tip dough onto surface. 5. Make ball shape with hands and roll out to a thin circle with a rolling pin. 6. Fry in a dry non-stick pan until bubbly on top, turn. 7. Cook for another 1 minute on this side. 8. Remove and keep warm under a clean kitchen towel. 9. Use immediately in tacos, wraps. 10. For dips: crack into smaller pieces and bake in super hot oven until browned and use as tortilla chips.
@shirleys_kitshin
sauces WHITE SAUCE THIN WHITE SAUCE 1 tablespoon butter 1 tablespoon flour 250ml warm milk. Melt butter slowly, add flour and cook over low heat for 2 minutes, whisking all the time. When sauce starts bubbling, add warm milk, whisk to blend quickly and turn up heat slightly. Let cook for 6-10 minutes whilst whisking. Add salt and white pepper to season to your taste.
REGULAR WHITE SAUCE 2 tablespoons butter 2 tablespoons flour 250ml warm milk. Melt butter slowly, add flour and cook over low heat for 2 minutes, whisking all the time. When sauce starts bubbling, add warm milk, whisk to blend quickly and turn up heat slightly. Let cook for 6-10 minutes whilst whisking. Add salt and white pepper to season to your taste.
CHEESE SAUCE Add 3/4 cup of grated cheddar to your white sauce before seasoning. Stir until melted. Do not boil vigourously. NOTES
You can go richer and creamier by using thin cream instead of milk. You can brown the flour to make brown sauce. Just add onion powder to make it extra savoury.
@shirleys_kitshin
MAYONNAISE IT'S JUST EGGS, OIL, MUSTARD,... Seriously! There's not much to it. And you get super delicious mayonnaise that will set your sandwiches apart from the rest. Lather it on chips. Dunk prawns in it. Roast chicken sandwiches. On top of grilled steak. 1 whole egg (yes, that's right) 1 tablespoon lemon juice or white vinegar 1 tablespoon Dijon mustard 240ml sunflower or grapeseed oil Make sure all are at room temperature! Place egg, lemon juice, mustard and a pinch of salt into blender. Pulse until blended - 40 seconds. Add oil teaspoon by teaspoon - I MEAN teaspoon by teaspoon - until you've used about a quarter of the oil, then start pouring in a very thin stream. Not too much. Otherwise you will end up with a congealed mess. Blend until all oil is used and mayonnaise starts thickening. Scrape sauce on sides into the mix and blend for another 10 seconds. Check seasoning and you're done. NOTES
Aioli: Add a clove of fresh garlic with the egg and blitz beforehand. Or add roasted garlic - YUM! Smoked Mayo: Add a drop or two of liquid smoke.
sauces SESAME SOY GREAT OVER CHARRED VEG 3 tablespoons soy sauce or amino liquid 1 tablespoon sesame oil (get some now) 1 tablespoon chilli oil (get this too) 1 teaspoon caster sugar 2 tablespoons rice vinegar 1 tablespoon grated ginger 2 tablespoons toasted sesame seeds 2 stalks spring onions, sliced with greens too Mix all in a container and let chill in the fridge for about 15 minutes or so. I like to thinly slice some raw salmon and drizzle this on top. I also like to add a teaspoon of peanut butter to make a more substantial dressing.
@shirleys_kitshin
HONEY MUSTARD GREAT OVER GRILLED LAMB 2 tablespoons honey 2 tablespoons white vinegar 4 tablespoons honey Mix all in a jar and drizzle liberally over lamb chops, crunchy southern fried chicken and your favourite salad in summer.
cooking tips ADD DEPTH CARAMELISATION Slowly browning foods with some sugar content results in a rich, slightly sweet and nutty taste that seriously amps up the flavour of most foods.
BROWNING Also called the Maillard reaction, browning occurs when enzymes and amino acids in certain ingredients are subjected to high heat, usually meats. BUTTER/OIL MIX A combination of oil and butter is fantastic in ensuring the best golden browned results and delicious flavour when frying chicken & vegetables.
ACCESSORISE FRIED HERBS Parsley, Sage, Basil & Rosemary are elevated to new levels of yum when crisped quickly in some hot vegetable oil. Use them as soup toppings and as garnish on dishes. FRIED SHALLOTS Shallots are so versatile when added to dishes, be it in cooked form or as crispy bits of sweet deliciousness sprinkled like fairy dust over baking bread, panfried vegetables and soups. FROZEN HERBS Finely chopped chives or thyme leaves are great for freezing - stash some in the freezer and use when needed as garnish or add when fresh is not available.
@shirleys_kitshin
UMAMI STARS WHAT IS UMAMI? You know that meaty, savoury and utterly delicious taste you can't pin down? That's Umami. It tells your taste buds that protein is available in whatever food you're eating. These particular foods have a lot of Umami - I like adding them as I cook or as edible garnish to dishes: Marmite Oyster sauce Anchovies Seaweed Liquid Aminos Truffle Oil Dried Shiitake Mushrooms
VEG IN SEASON WINTER VEGETABLES Some vegetables are available all year round and others are only available (and should really be enjoyed) during winter. So what's delicious and in season now? Asparagus Beetroot Broccoli Brussels Sprouts Cauliflower Kale Leeks Swiss Chard Turnips
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