March 19th, 2021
SPICE IT UP
Tonka Bean
If you have thought that vanilla was a flavour all on its own, you would be wrong. Here is another bean that not only qualifies as a substitute for vanilla, but also for nutmeg.
Common Name: Tonka Bean, sometimes known as Brazilian teak.
Scientific Name: Dipteryx odorata
Family: Fabaceae
Fruit:The highly fragrant bean from a flowering tree in the pea family
Height: 25-30 metres. Grey outerbark with inner red wood.
Qualities: the presence of coumarin in the beans give the seed its odour or perfume.
Flavour: Marzipan like
Like a lot of members of the pea family that are trees, tonka beans starts as a pod on a tree.
The pod contains a single bean which is dried like so many other spices.
It’s used in the same dishes that you used vanilla or nutmeg for, like shortbread biscuits, custards, cream brulee' and so on.
To harvest the pods, they are picked when fully mature and have fallen to the ground. Then they are broken open with a hammer to reveal a wrinkled oblong 2.5cm seed.
When this bean is cut in half lengthwise, it has a creamy white centre.
- These beans are placed in the sun to dry, activating the enzymes within the bean.
- But did you know this bean has been banned in America since 1954 because of the coumarin present? Coumarin is also present in cinnamon and that's not banned!
Tonka beans may be grated like nutmeg before adding to a recipe or soaked in warm water or milk to infuse the flavour.
- Tonka is a strong spice, so only use in similar proportions to nutmeg.
I you wish to grow the tree yourself, it's a very pretty flowering tree suited to the tropics and sub-tropics. Not a tree for frost prone areas. The plant itself is not available for sale, but you can buy the seeds from overseas sellers.
Let’s find out more
If you have any questions either for me or for Ian you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.
February 25th, 2021
SPICE IT UP
Mulled Wine and Mulled Wine Jelly
Are you missing the Christmas spirit? In Australia it was mostly too hot around Christmas time to partake in mulled wine. Winter isn't that far away, and for some people, Christmas in July is a thing.
That would include mulled wine.
Right now though, you could make some mulled wine jelly to relive some of that Christmas cheer which just seems like a faded memory.
You may have heard of the spices that go to make mulled wine, a traditional drink in the northern hemisphere at that time of year.
But here in Australia, it’s too hot, so what else can we do with these spices?
Traditional mulled wine spices contain allspice berries (ground), cassia bark (Asia version of cinnamon), ginger, dried orange peel, and cloves.
METHOD: Mulled Wine
In a saucepan
POUR 1 bottle of red wine
ADD1 cup of brown sugar,
ADD 1 fresh lime
ADD 1 fresh quartered orange.
ADD2-3 tablespoons of mulling spices.
SIMMER gently for 30-40 minutes DO NOT BOIL
STRAIN: into a jug and serve while warm.
If you’re keen to experiment with your own recipe, then use real vanilla pods, cinnamon quills, fresh citrus and star anise at the very least.
Apart from mulled wine jelly, and mulled wine fizz, there’s also mulled wine glazed ham. So experiment away. Listen to the podcast to find out more.
I’m talking with Ian Hemphill from herb and spice expert from www.herbies.com.au
PLAY: Mulled wine jelly_9th December 2020
If you have any questions about spices in mulled wine spice mix, drop us a line to realworldgardener@gmail.com or write to 2rrr PO Box 644 Gladesville NSW 1675
February 25th, 2021
FERMENTATION PART 2
Dry Fermentation Process: we're doing a cabbage.
The whole leaf on top of the shredded cabbage is the 'plug.'
Leave some headroom in the jar so the fermenting process doesn't bubble over.
The cabbage should start bubbling which is the fermentation process.
LEAVE it out of the fridge but in a cool spot such as a tiled floor.
WAIT ten days then taste it. Before this time it doesn't taste very nice.
You can leave it longer if you like.
PROBLEMS:
White yeast growing on the surface needs to be removed otherwise it will spoil the flavour.
If you see mould, throw it out and start again.
Once you like the flavour, put it in the fridge, it will slow the fermenting process.
Let's find out more.
February 25th, 2021
THE ART OF VEGETABLE FERMENTATION
Have you ever wanted to ferment vegetables but thought it was a bit too hard?
Perhaps you’re an avid fermenter but need to know more.
In this new segment I find out that it’s actually easy to start fermenting.
Holly describes herself as an 'old fermenter.'
Jokes aside, what's the first thing you need to know before you start fermenting any vegetable.
Do you need high end equipment?
Let’s find out more.
Fermenting is a process that happens in the absence of air.
It turns out that a clip lock jar or a glass jar with a screw top lid would suffice. Or you can use a plastic jar.
NOTE: the lid needs to have a coating on it which most would have if they were on jars that were bought with food in them. These jars are perfect for re-purposing for fermenting.
Cabbages and other root vegetables are ideal for fermenting.
METHOD:
PICK a cabbage that is heavy for it's size, preferably an organic one.
Should be dense and tightly packet.
STRIP off outer leaves.
CUT the cabbage into four and cut the heart out of it.
SHRED your cabbage finely, Holly likes it between 3-5mm in width so it has some crunchy.
If your ferment comes out mushy then air has entered into the process.
ADD 20gms of fine ground sea-salt to every kilo of cabbage.
RUB sea salt into cabbage until it releases moisture-make sure it's vigorous , releasing plenty of liquid.
There should be enough liquid to completely submerge the cabbage in the jar.
STUFF into a jar and cover with the liquid.
PLACE one of the previously discarded whole leaves on top of the shredded cabbage in the jar.
I’m talking with Holly Davis, whole food chef, and educator.
PLAY: Fermentation Part 1_25th November 2020
December 22nd, 2019
SPICE IT UP
How well do you know your spices?
Would you think for instance, that allspice and mixed spice are the same?
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Pimenta doica_allspice tree with berries.
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Would cloves be a good substitute to save you running to the store, if you ran out?
Let’s find out. I'm talking with Ian Hemphill from www.herbies.com.au
Even the Spaniards were confused with the allspice berry when they invaded Jamaica, thinking it was a type of pepper. Probably why the allspice tree is Pimento doica.
- The allspice berries are picked when they're green and put out to dry in the sun.
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Allspice and cloves
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The heat of the sun activates the enzyme which turns the berries dark brown.
At night, the berries are heaped into a pile and covered with a tarpaulin.
The next day they are spread out in the sun again.
This process is repeated over three to four days, by the end of which time, a volatile oil develops called eugenol.
It turns out that allspice and basil, also have a lot in common, because both contain the essential oil eugenol.
That means both are perfect partners in tomato dishes.
- But it also turns out you can use allspice instead of mixedspice but at 1/3 of the quantity because it’s much stronger.
- The clove tree is Syzygium aromaticum. The unopened flower bud is the clove.
September 22nd, 2019
SPICE IT UP
Salt
Is salt a spice a seasoning or something else?
Is there more than one type of salt?
Why should we use it rather than leave it out?
Did you know that culinary salts come in two basic categories - sea salt and mined salt?
All this and more about salt. I'm talking with Ian Hemphill from www.herbies.com.au
Let’s find out
Salt is actually a mineral, not a spice which means it doesn’t lose its flavour over time like spices and herbs do.
Salt is used as a seasoning, and is just NaCl or sodium chloride.
Most dishes that would be spiced will contain salt.
There are many types of salts on the market but they fall into two categories.
1) salts with impurities, that give a different flavour.
2) salts with different textures.
An example the first is Murray River pink salt. The colour is pink because of the minerals that the aquifer has flown through.
Rock salt is mined salt.
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Murray River Pink Salt
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- Indian Black salt is also mined salt. Initially the big chunks that are mined are deep purple to almost black in colour. However, when it is crushed, it becomes a pale pink in colour. Exudes a pungent odour.
- this salt is a key ingredient in 'chat masala' which also contains cumin, coriander seed and asefetida.
- if requestingd the salted version of the drink lassi , it will contain chat masala.
All salt originates in sea water, but sea salt is evaporated from liquid ocean water, while mined salt is taken from ancient deposits left by long-dry seas.
Ian's Secret Tip: salt is cheap and heavy and added to some spice blends to make them cheaper so watch out and just buy the best.
If you have any questions either for me or for Ian, you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.
September 6th, 2019
THE GOOD EARTH
Household Uses of Beeswax
Honey isn’t just the only thing that beekeepers produce.
Beeswax is a by product of honey making.
Did you know that beeswax is an important ingredient in moustache wax and hair pomades that make hair look sleek and shiny?
Well, we’re not going into that so how else can we use beeswax around the home other than for making beeswax candles?
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Beeswax food wrap
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I'm talking with Markaret Mossakowska of www.mosshouse.com.au
Did you know that you can also coat things with beeswax, like hand tools, cast iron pieces and shovels to prevent them from rusting out.
You can even rub beeswax on the wooden handle of your shovel to help protect against wear and tear.
NSW amateur beekeepers associations https://www.beekeepers.asn.au/
The ABA currently has 20 clubs/branches around NSW.
There are also a number of areas where new clubs are being started.
If you need any help finding a club near you, please contact the ABA Secretary.
For listeners outside NSW there’s also a national body, http://www.honeybee.com.au/beeinfo/assn.html
If you have any questions either for me or for Margaret you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.
August 15th, 2019
SPICE IT UP
Tamarindus indica: Tamarind
You've probably heard of tamarind, but can you describe what it is, exactly?
A bean... maybe? A spice... or something?
Spices and herbs aren’t always used in the way you would think.
For example, this next spice you soak then throw away the spice and use the water.
Sounds strange but what’s even more strange, is that even though it has a sour note, you can make lollies out of it.
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Tamarind pod
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Let’s find out more.
I'm talking with Ian Hemphill from www.herbies.com.au
The tamarind tree, Tamarindus indica is perhaps not for suburban backyards because of it’s massive height. 18 - 20 m.
Ian recalls driving through a part of India where the Tamarind trees lined the road for over 30km!
Tamarind pods look like pods from the Australian Black Bean tree. (Castanospermum australe.)
Inside the pods is a sticky mass of pulp with seeds and fibre.
Be careful though when purchasing Tamarind for use in cooking because there are 3 types.
- Asian cooking: use tamarind paste which is flesh mixed with salt and water. DON'T USE for Indian cooking.
- Indian cooking-use the dried out tamarind pulp, soak that in water and macerate. Drain off the acidulated water and use in your Indian dishes, but throw away the pulp.
- You can also buy Tamarind concentrate which is the tamarind mixed with water, then boild down to a substance as thick as black molasses. Just use 1/2 teaspoon in your Indian dishes.
Fun Fact:Ever heard of chef Yotam Ottolenghi -- pretty much the "it" chef for all things vegetarian.
Ottolenghi uses tamarind paste in everything; it's one of his "secret" ingredients.
If that's not reason enough to get to know tamarind, we don't know what is.
Just get the dried pulp to use in cooking but be wary of using tamarind paste for Indian dishes.
If you have any questions for me or for Ian, email us at realworldgardener@gmail.com.
Or you can write in to 2RRR PO Box 644, Gladesville NSW 1675
July 25th, 2019
PLANT OF THE WEEK
Thyme is a herb with a multitude of uses and not just for cooking.
Thyme uses are also as an anti-microbial and is good in a tea for sore throats, and sore stomach problems.
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Thymus vulgaris
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Thyme is a part of bouquet garni, but you can use thyme on its own in cooking. Thyme is surprisingly, it’s good with chocolate, and try cinnamon and thyme is part of crumb on chicken!
Let’s find out how more.
I'm talking with Simone Jeffries, naturopath and herbalist. www.simonejeffriesnaturopath.com.au
The first thing to consider when growing thyme is that it's a mediterranean herb, so likes the same conditions here. Dry, hot summers and cool winters.
If you don't have a similar growing environment you can of course, grow it in a pot.
To get the most out of your thyme plant, give it a good haircut in autumn.
Lift and divide the plant so that you'll always have plenty of thyme in the garden.
The best culinary thyme is common thyme (Thymus vulgaris).
Creeping thyme or woolly thyme is not recommened other than as a rockery plant, lawn edges or lawn alternatives.
If you have any questions either for me or for Simone, drop us a line to realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675
July 9th, 2019
Allspice: Pimento doica
Have you ever put the wrong ingredient into something you’ve cooked?
Perhaps it was just the wrong spice and the flavour wasn’t so good which left you wondering “what went wrong?”
Allspice can cause confusion, so let’s clear it up now.
I'm talking with Ian Hemphill from www.herbies.com.au
Now you know not to mix up Allspice with Mixed Spice or even pimento.
Allspice is an individual spice whereas mixed spice is a combination of spices mainly for sweet dishes.
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| Pimento doica |
- The actual spice is a berry from the allspice tree.
- Ian tried to grow it on the north coast of NSW but was unsuccessful. Winters were too cold.
- You can try to grow it but I would recommend erecting a 3-sided shelter out of heavy-duty shade cloth, to surround the young tree.
Allspice has a fruity background note, but it has an aroma that is similar to Basil because both have the volatile oil
eugenol present in them.
- Basil is the tomato herb, and allspice is the tomato spice.
The leaf has an extract taken from it and used in an astringent called 'bay rum." It has nothing to do with the drink called rum, but is used after shaving in a barber shop.
If you have any questions either for me or for Ian, drop us a line to
realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675
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