Jerusalem Artichokes

I didn’t know anything about Jerusalem Artichokes (Sunchokes) until
a friend of mine gave me a bag (roughly 1.5kg) of his harvest. I was a little comprehensive because they looked weird and they had no give-away smell at all.

image

It took me two days to get courage enough to start experimenting.

My first try, was just to boil them in saltwater – similar to potatoes – without peeling them.

I placed 10 medium sized roots in a saucepan with enough water to cover them. Added 1 tsp salt, and left them cooking for 15 minutes. I then removed the skin, simply by cutting length-wise and squeezing the flesh out. I was surprised of the flavour, I know I’ve tasted it before, but no idea where. It wasn’t an unpleasant taste.

I used a teaspoon to make small cakes on a frying pan with butter, and sprinkled mixed herbs, garlic & onion salt over them. That was very nice.

I then used the rest to make a mash, by adding a little milk and butter, plus pepper, nutmeg, onion and garlic salt. Mixed it thoroughly and reheated the mash, and that was quite a pleasant taste too.

.

Croutons vs. Chips

I had ½ a stale white bread and because of our current circumstances with Covid-19, I didn’t just want to throw it away or feed it to the birds.

As I quite like to have a nipple when I watch TV, I decided to make some flavoured croutons.

clip_image002

  • Left over bread
  • Some oil (olive or sunflower)
  • Salt and flavouring (onion salt, Garlic salt, mixed herbs …)
  • Cut 4 slices, and cut the slices into 1cm cubes.
  • Placed ½ of the cubes in a pre-heated wok,
  • Drizzle some sunflower oil, salt and onion salt over the lot.
  • Turn heat down to half, and turn the cubes at regular intervals until the croutons are browned but not burned.
  • For the second half replace onion-salt with another flavour.

And there you have it, croutons instead of chips to nipple.

Cooking and Prep. time max 10 minutes.

 

.

Easy Fried/Stir-Fried Potatoes

This is a quick way to make fried potatoes from scratch, if you are in a hurry and don’t want to wait for your potatoes to be cooked.
This is a two-in-one recipe for fried potatoes.
clip_image002

2-5 potatoes
1tsp olive oil
25-50g butter (depending on how many potatoes are used)
Salt & Pepper to taste

Pan-Fry: Slice the potatoes into thin slices using a mandolin

Stir-Fry: Cut the potatoes into cubes using a mandolin.

  • While slicing/cutting bring a saucepan of water and a little salt to boil.
  • Add the sliced/cut potatoes to the boiling water and cook for about 2-3 minutes, drain and dry with a kitchen towel.

Pan-Fry:

  1. Heat oil and butter in a frying pan
  2. Add the potatoes and fry. Turn occasionally until potatoes are browned and slightly crunchy.
  3. If wanted you can also add some sliced onions to the frying pan.
  4. Serve as a Side-dish to your dinner or lunch, sprinkled with parsley and/or chives.

Stir-Fry:

  1. Heat oil and butter in a wok.
  2. Add the potatoes to the wok. Stir occasionally.
  3. Add whatever else is needed for the stir-fry.
  4. And serve.

I love real wheat pasta

A week or so ago, I cooked some pasta, for 9-10 minutes as prescribed. It was taste-less and still half cooked, not very nice. I thought it was because I wasn’t feeling too well, and filed the thought at the back of my brain that I don’t like pasta anymore.

Today; I really fancied some pasta but felt reluctant: “do I want to cook for 10 minutes – only to throw the result away?” Hmmm … That was the thought that went through my mind. Anyway, I did cook some pasta but I also notice that the pasta I had cooked last time was gluten free “FreeFrom” pasta. And that has just joined my rubbish bin. So now I have re-discovered that I love real wheat pasta. To accompany the pasta I had stir-fried pak choi, Vichy carrots and a lovely tender dry-fried Angus beef steak. Followed by strawberries and cream.