Episodes
Monday Jun 26, 2023
Mushroom Plant on Real World Gardener radio show
Monday Jun 26, 2023
Monday Jun 26, 2023
KITCHEN GARDEN SEGMENT on REAL WORLD GARDENER radio show
Scientific Name: Rungia klossii
Common name: Mushroom plant
Family: Acanthaceae
Origin: New Guinea
Rungia klossii is an evergreen Perennial growing to 0.6 m x 0.6 m at a medium rate.
Soils: Suitable for: light or sandy, medium (loamy) and heavy (clay) soils.
Habitat: Mushroom plant can grow in semi-shade but not full sun in an Australian summer. It prefers dry or moist soil if grown in the ground otherwise growing in a pot is very successful.
Description:The shiny mid green have a yellowish mid-rib.
The elliptic leaves are arranged in pairs with adjacent pairs perpendicular to one another (decussate leaf arrangement mush like in a hydrangea).
Flowers: Blue flowers that appear in a cluster in ideal positions.
proteins.
Harvesting: The Mushroom plant can be harvested all year round, but the best is to harvest during the active growth period to provide a bushy growth.
Uses: In the kitchen it's used in salads, soups and wok dishes, a small cooking even increases the mushroom aroma.
Frosts: Low frosts are tolerated but lead to leaf loss.
Fun fact: Higher in protein that actual mushrooms.
What is it exactly and why is it called mushroom plant.
Let's star with, how do you love your mushrooms?
In a risotto, sautéed with scrambled eggs, in soups or salads?
Perhaps you don’t like them at all.
Here’s a way to enjoy the taste without the texture and it’s all natural.
The leaves are somewhat stiff and lightly curled at the tip.
Yes, the leaves taste like mushrooms with a crispy texture and nothing more.
Rungia klossii: Mushroom plant |
Mushroom plant Photo: M Cannon |
So, let’s find out how and why, by listening to the podcast.
I've been talking with Corinne Mossati, founder of the gourmantic garden. ///thegourmanticgarden.com/
Corinne's favourite use of the plant is finely chopped into salads for that burst of flavour.
Mushroom plant is a perennial that although it grows well in tropical and sub-tropical areas, it needs protection from frost in cooler climates.
The best way to grow it there is in a pot, which by the way, has served me well over the years.
If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675
Monday Feb 06, 2023
Vietnamese Mint in the Kitchen Garden on Real World Gardener
Monday Feb 06, 2023
Monday Feb 06, 2023
KITCHEN GARDEN
Is Vietnamese mint really a mint?
Scientific Name: Persicaria odorata
Common Name:Vietnamese mint
Family: Polygonaceae
True mints botanically speaking have wide spreading underground rhizomes with erect, square and branching stems.
The leaves are opposite each other on those square stems, with clusters of small tubular flowers.
Ture mints are also in the Lamiaceae family.
So what do we make of Vietnamese mint?
Perhaps you saw it in the herb section of the garden centre and mistook it to be just like any other mint.
Not exactly a real mint and it's also in the same family as rhubarb and buckwheat; the Polygonaceae family.
Traditionally, Vietnamese mint is used a lot in Asian cuisine. If you've ever had a laksa, you've probably eaten some Vietnamese mint.
What does it look like?
It looks similar but different to traditional mint, plus it's a creeping herbaceous perennial.
The leaves are very narrow and angular looking often with a chestnut-coloured rounded marking across the dark green leaf.
The flowers are quite different to min. Flowers are flat spikes of pale lavender if you're in a warm enough climate for it to flower.
Where and How to grow it.
- It can grow very well outside in summer in non-tropical parts of Australia.
- Vietnamese mint prefers part-sun and well-drained soil.
- For those areas with cool to cold winter, bring your Vietnamese mint indoors or under shelter as you would an indoor plant.
- It grows very well in pots but is frost tender.
Let’s find out how to use it in cooking by listening to the podcast.
I'm speaking with Corinne Mossati founder of the gourmantic garden website and blog.
Also sometimes called Vietnamese coriander and as Corinne mentioned you can make a dipping sauce or even try making pesto with it.
If you have any questions why not email realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675.
Saturday Oct 29, 2022
Spice Up Food with Furikake on Real World Gardener
Saturday Oct 29, 2022
Saturday Oct 29, 2022
SPICE IT UP
Furikake: Japanese seasoning
Isn't it time you enlivened your tastes buds with something you've never tried before?
This next spice isn’t just one spice on it’s on but several spices or a blend of spices that are just right for Japanese food or any other food for that matter.
Furikake is a traditional Japanese seasoning that is sprinkled on cooked food.
In some ways like shichimi togarashi seasoning, furikake seasoning has not only toasted sesame seeds in it but also black sesame seeds that combine to give you a delectable nutty flavour.
But wait, will it have monosodium glutamate I hear you ask as so often spice blends in Asian cuisine do?
Well, here’s the thing, with 50 years of sourcing and mixing spice blends, Ian Hemphill is just the man to find a substitute for MSG without compromising the flavour of just such a spice blend
Fuikake also has the combination of salt, nori flakes or nagi, to add that classic Japanese profile when it comes to flavour. Also orange peel, Sichuan pepper and Australian lemon myrtle.
Furikake goes well with rice, on top of eggs, seafood and on top of white or red meat.
Miso soup with furikake eggs. photo courtesy www.herbies.com.au |
Let’s find out more bout this fabulous spice.
I'm talking with Ian Hempill, owner of www.herbies.com.au
Ian has been a regular on RWG for many years but never has he admitted to carrying emergency spices in his pocket before.
Ian carries Furikake spice in his pocket in the off-chance he’s going to snack on some sushi.
How good is that? If you have any questions about spices why not email us at realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville
Wednesday Sep 21, 2022
Leaf Celery in the Kitchen Garden
Wednesday Sep 21, 2022
Wednesday Sep 21, 2022
KITCHEN GARDEN
Leaf Celery
Scientific Name:Apium graveolens var. secalinum
- Leaf celery is a biennial plant growing to 60cm in height.
Sugo For Sure-How to Make it
Then adding the garlic and tomatoes to make a tomato base for any Italian dish.
This winter I have practically depleted my supply of leaf celery because of the number of soups, and slow co
- Corinne suggests dehydrating the leaves to make celery leaf salt.
- Chop the stems and leaves and make a compound celery butter.
Much easier to grow too.
If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675
Sunday Sep 04, 2022
Cardamom in Cooking on Real World Gardener
Sunday Sep 04, 2022
Sunday Sep 04, 2022
SPICE IT UP
Know Your Cardamoms.
There are many budding chefs and cooks that use heaps of spices in their recipes going by the success of cooking shows on television.
Green and brown cardamom pods |
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Brown (black) Indian cardamom (right) |
Cardamom pods are one such spice that comes a variety of colours and suit different cuisines.
- So which one should you use?
Brown cardamom-Indian and Chinese
- The brown Indian cardamom is a much larger pod than the green cardamom by 4-5 times the size. This cardamom has a smoky aroma and is especially used in tandoori dishes.
- Chinese cardamom is usually used whole.
* Ian’s big tip is never grind the pods and seeds together.*
Marianne (host of Real World Gardener radio show) is Ian Hemphill from www.herbies.com.au
Hopefully that’s set you on the right path to using the correct coloured cardamoms in your cooking.
If you have any questions you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.
Sunday Aug 07, 2022
Drinks and tricks with Horseradish on Real World Gardener
Sunday Aug 07, 2022
Sunday Aug 07, 2022
KITCHEN GARDEN
Tricks with Horseradish
My father was a big fan of this vegetable or perhaps it should be called a herb?
He loved it grated on various meats, ‘clears out the sinuses' he always exclaimed.
Not too many gardeners are familiar with horseradish and even though it's a perennial vegetable that's easy to grow.
- Perhaps because gardeners and others aren't too familiar with what you do with this, ahem root vegetable.
- Well that's right, horseradish is actually classified as a root vegetable even though you can use it as a seasoning and in drinks.
Growing horseradish
- Firstly, to grow horseradish, get yourself a crown or a plant from the herb section of your garden centre.
- Planting in late winter is perfect.
- Choose a sunny but permanent spot.
- Dig in plenty of of well rotted manures and compost.
USES
- TIP: Corinne freezes the root in pieces. Then grate as needed.
Cocktails with horseradish.
Infuse it in vodka to make a savoury gibson style martina.
Just flavor a cup of vodka with a small amount of grated horseradish for a few days to give it that extra kick.
I'm talking with Corinne Mossati founder of the gourmantic garden website
If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675
Thursday Mar 31, 2022
Lemon Verbena in the Kitchen Garden
Thursday Mar 31, 2022
Thursday Mar 31, 2022
KITCHEN GARDEN
LEMON VERBENA
Did you think that herbs were just for making tea?
Maybe not, but some herbs have endless uses, and this week I’m featuring the herb lemon verbena (Aloysia citriodora) that’s larger than you would expect to find in a herb garden so probably could fit into the back of a border but in a sunny location.
Lemon verbena photo M Cannon |
- How would I describe the scent of lemon verbena?
What does it look like?
- My plant is quite an old plant that I prune each winter to about 1 metre off the ground.
How to use lemon verbena?
- As a flavouring in kombucha
- Add leaves to a sorbet or ice-cream when making
- Poach stone fruit in a sugar syrup with lemon verbena leaves
- Infuse lemon verbena leaves in olive oil or vinegar-250 ml of olive oil with 6 leaves or to taste
- Fish en papiotte with lemon verbena leaves
Corinne's Top Tip:
Why not try a gin and sonic with muddled lemon verbena. Made with half soda water and half tonic so less calories.
Marianne is talking Corinne Mossati, founder of www.thegourmanticgarden.com
Thursday Mar 31, 2022
What is Mixed Spice in Spice it Up
Thursday Mar 31, 2022
Thursday Mar 31, 2022
SPICE IT UP
MIXED SPICE
The name 'mixed spice,' sounds 'oldie worldie' to me because it's not something that comes up in too many recipes these days.
What is mixed spice?
Mixed spice has actually the following ground spices.
- Cinnamon-two types, Sri Lankan cinnamon and cassia cinnamon
- Nutmeg
- Ginger-to add brightness and freshness
- Cloves-a very small amount.
- Allspice-a spice all on its own which is actually a berry.
- Coriander seeds, ground of course. Coriander is an amalgamating spice.
But what do you use if you can find it on the supermarket shelves?
Melting Moment biscuits |
- Cinnamon 1 tablespoon
- Nutmeg 1 teaspoon
- Ginger 1 teaspoon
- Cloves 1/2 cloves
- Coriander 2 teaspoons
Marianne is talking with Ian Hemphill from www.herbies.com.au
If you have any questions you can email us Realworldgardener@gmail.com or write in to 2rrr, PO Box 644 Gladesville NSW 1675.
Thursday Mar 03, 2022
Lacto Fermented Vegetables in the Kitchen Garden
Thursday Mar 03, 2022
Thursday Mar 03, 2022
KITCHEN GARDEN
LACTO-FERMENTATION
There are several ways to preserve food, these include freezing, drying, pickling and fermenting.
- The term lacto-fermentation is a scary one and belies how simple it really is. It's unbelievably quick and easy.
So what is it?
- What about the bad bacteria?
How do you do it?
- Use high quality sea-salt.
Non-chlorinated water, and no fluoride so will need to be filtered water.Photo: Corinne Mossati of Gourmantic Garden - Kilner jar or a glass jar with a lid.
- Weights to submerge your ferment.
- BASIC RULE: Brine solution is 2-3% salt.
- 2% brine:1 litre of water needs 20 grams of salt:
- Collect your dry ingredients and add them to a dry sterile fermentation jar.
- Pour in the brine solution to cover the vegetables.
- Add a ceramic weight on top to keep the vegetables below the liquid.
- Burp the jar daily: this releases the gas.
- It will take 2-3 weeks during the summer months.
- Once it's ready, place it in the fridge to slow the ferment process.
Are you a chilli aficionado?
But what do you do with all those chillies other than freeze them?
- Why not make a chilli lacto-fermeneted sauce?
I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website.
If you have any questions you can email us Realworldgardener@gmail.com
Friday Dec 24, 2021
Indian Cooking Class in Spice It Up
Friday Dec 24, 2021
Friday Dec 24, 2021
SPICE IT UP
Indian Cooking Class
Forget those jar sauces and ready- made pastes that you can buy in supermarkets.
If you want a real curry, you’ll need to make it yourself but aren’t they complicated?
Well they can be but that’s why you need an Indian cooking class.
- Ian's spice kit is named after Christine Manfield's new cookbook called 'Indian Cooking Class.'
If you're a bit daunted by Indian recipes then would be chefs would find this very useful.
In this segment Ian takes us through what some of the most often used spices are in Indian cooking and why they are so important to Indian cuisine.
Some of these are:
Ajowan seed
Methi or Fenugreek leaves.
Panch phora- a spice blend
Chaat masala is a spice blend containing cumin, black salt, fennel seed, amchur or green mango powder, and garam masala-(fennel,caraway, cinnamon, cardamom, cloves and pepper) and Asafeotida..
Gunpowder spice blend.
- I have now tried the 'butter chicken recipe twice for this book and give a 5 star rating. As good as if not better than restaurant butter chicken.
You start off making a roux with chick pea powder and canola oil
Then marinate chicken pieces in a spice blend that is made from a ginger/garlic paste, kashmiri chilli powder, turmeric, garam masala, sea salt flakes, methi, and cardamom ground. Add the spices to yoghurt and coat the chicken, then marinate for at least 4 hours.
Butter Chicken-photos M Cannopn |
Let’s find out more by listening to the podcast.
I'm talking with Ian Hemphill from www.herbies.com.au
Well now you know what some of those weird sounding spices are that are used in Indian curries.
You don’t have to buy the book and the spice kit, but it’s a way to kickstart your armchair journey to the spices and curries of India.
If you have any feedback email realworldgardener@gmail.com or write in to 2RRR PO Box 644 Gladesville NSW 1675