Ask Jackie by Jackie Clay-Atkinson [pdf books]


  • Full Title : Ask Jackie: Homestead cooking
  • Autor: Jackie Clay-Atkinson
  • Print Length: 124 pages
  • Publisher: Backwoods Home Magazine
  • Publication Date: August 1, 2012
  • Language: English
  • ISBN-10: B00AMR422S
  • ISBN-13: 
  • Download File Format: epub

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This large book is perfect for the kitchen. Departing from canning, this installment of the "Ask Jackie" series covers everything from vegetables to vinegar. Spanning from dairy, to grains, to meals, to fruit and vegetables, its pages provide delicious recipes, handy hints, and practical advice for those learning to cook or perfecting their skills as a self-sufficient homesteader. This fits nicely with both Water Bath Canning and Pressure Canning to provide a truly comprehensive guide to food preparation.

 

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n good that they remain firm favourites decade after decade. Think of Caesar and Waldorf salads. Originally dreamed up by gifted professional chefs, these creations have become classics. Other classics, like Greek and Caprese salads, have more humble ‘peasant’ origins. These started out as regional favourites that showcased good, plentiful and inexpensive local produce, and went on to become international hits.

Whatever the reason for a salad’s classic status, it is something that is always enjoyed and is at the heart of the salad-maker’s repertoire. That’s why I felt a book on salads simply wouldn’t be complete without a section dedicated to them.

CREAMY COLESLAW

THERE ARE AS MANY OLD STORIES ABOUT CABBAGE AS THERE ARE COLESLAW RECIPES, WHICH PROVES THIS TRUSTY VEGETABLE HAS BEEN WITH US FOR MANY YEARS. THERE IS A TALE ABOUT A MAN WHO WAS CAUGHT STEALING HIS NEIGHBOUR’S CABBAGES ON CHRISTMAS EVE AND WAS BANISHED TO THE MOON. HENCE THERE’S A ‘MAN IN THE MOON’. AND LEGEND HAS IT THAT RUSSIAN PRINCES PAID TRIBUTE TO VISITING DIGNITARIES NOT ONLY WITH FANCY JEWELS AND BEAUTIFUL HORSES, BUT ALSO WITH POTTED … YOU GUESSED IT … CABBAGES.

1 cup shredded cabbage

1 cup peeled and grated carrot

1⁄2 cup grated apple

2 spring onions, finely chopped

1⁄4 cup raisins

3 Tbsp chopped peanuts

DRESSING

2 Tbsp olive oil

1⁄4 cup mayonnaise

1 Tbsp lemon juice

2 Tbsp orange juice

salt and pepper to taste

1.Mix the cabbage, carrot and apple in a bowl.

2.Add the spring onions, raisins and peanuts, and mix to combine.

3.Whisk together the dressing ingredients and check the seasoning.

4.Pour the dressing over the salad, tossing well to ensure everything is well coated.

CREAMY POTATO SALAD

THERE ARE SO MANY POTATO SALAD VARIATIONS AND EACH FAMILY SWEARS THEIRS IS THE BEST. THIS ONE CARES A LITTLE MORE FOR OUR HEALTH AND WAISTLINES THAN THE RECIPES OF OLD, WHICH OFTEN CALLED FOR PEELED POTATOES, REMOVING A LOT OF THE MUCH-NEEDED NUTRIENTS FOUND IN THEIR SKINS. I’VE ALSO SUBSTITUTED THE MAYONNAISE FOR THE MORE HEALTHY OPTION OF GREEK YOGHURT, WHICH IS FAR LESS LIKELY TO IRRITATE THE LACTOSE INTOLERANT.

500 g baby potatoes

2 spring onions, chopped

a small handful of crispy bacon bits (optional)

a small handful of peas (optional)

2 Tbsp snipped fresh chives

DRESSING

1⁄2 cup Greek yoghurt

1 tsp crème fraîche

1⁄2 tsp dried tarragon

2 tsp white wine vinegar

1 tsp prepared wholegrain mustard

salt to taste

1.Keeping their skins on, boil the baby potatoes in a pot of salted water until cooked. Set aside to cool.

2.Once cooled, halve the potatoes and place in a bowl with the spring onions and any optional ingredients.

3.Combine the dressing ingredients, season to taste and pour over the salad, tossing well to ensure all the potatoes are well coated. Finally, scatter the snipped chives over the top.

CAESAR SALAD

CREATED IN 1924 BY IMMIGRANT ITALIAN CHEF CAESAR CARDINI, WHO OPERATED A RESTAURANT IN TIJUANA, MEXICO, TO AVOID PROHIBITION IN THE UNITED STATES, THIS MUCH-LOVED AND OFTEN-SERVED SALAD TAKES MANY FORMS, BUT THIS IS ONE OF THE CLASSIC VERSIONS. IT’S BEST TO USE VERY CRISP LETTUCE TO ENSURE YOU GET A GOOD CRUNCH FROM THE LEAVES. MANY VARIATIONS INCLUDE CRISPY BACON AND/OR CHICKEN TO MAKE A MORE SUBSTANTIAL SALAD.

1⁄4 cup oil

3 slices ciabatta, cut into cubes

1 clove garlic, crushed

1 cos lettuce

2 Tbsp extra-virgin olive oil

3 hard-boiled eggs, quartered

3⁄4 cup shaved Parmesan cheese

4 anchovy fillets

DRESSING

3 eggs

3 cloves garlic, crushed

2–3 anchovy fillets

2 Tbsp lemon juice

1 Tbsp Worcestershire sauce

1 tsp prepared Dijon mustard

1⁄4 cup olive oil

salt and pepper to taste

1.Heat the oil in a frying pan over a medium heat and fry the ciabatta and garlic, stirring often, until the bread is golden brown. Remove the croutons with a slotted spoon and drain on absorbent paper towel.

2.Tear the lettuce leaves into smaller pieces and place in a bowl. Pour over the olive oil and toss the leaves to coat them well.

3.Add the quartered eggs and garlic croutons to the lettuce, scatter over the shaved Parmesan and lay the anchovy fillets on top.

4.For the dressing, crack the eggs into a food processor, add the garlic, anchovies, lemon juice, Worcestershire sauce and mustard, and process until smooth.

5.With the motor running, add the olive oil in a thin continuous stream to produce a creamy dressing. Season to taste and pour the dressing over the salad immediately before serving.

GREEK SALAD

YOU’LL FIND THIS TRADITIONAL SALAD IN ALL GREEK RESTAURANTS AND HOMES. WHILE OFTEN PRESENTED WITH A GREEK SALAD THAT HAS LOADS OF LETTUCE AND NOT MUCH ELSE, THAT’S NOT WHAT IT’S ABOUT. THE SALTINESS OF THE FETA IS MEANT TO BALANCE THE SWEETNESS OF THE TOMATO AND CUCUMBER, PROVIDING A PERFECT BLEND OF FLAVOURS.

4 large ripe tomatoes, sliced into wedges

1⁄2 large cucumber, sliced

1⁄2 red onion, peeled and sliced into rings

15 Kalamata olives

150 g block feta cheese

DRESSING

1⁄4 cup olive oil

2 Tbsp lemon juice

1 Tbsp chopped fresh origanum or 1 tsp dried

1 clove garlic, crushed

salt and pepper to taste

1.Combine the tomatoes, cucumber, onion and olives in a bowl.

2.Crumble the block of feta over the top.

3.Whisk together the dressing ingredients and check the seasoning.

4.Pour the dressing over the salad and chill in the fridge until ready to serve.

THREE BEAN SALAD

WHO HASN’T SEEN A BEAN SALAD ON THE BUFFET TABLE AT LARGE FAMILY GATHERINGS? BUT NO TIRED, LIMP BEANS HERE. PLUNGING THE FRESH GREEN BEANS INTO COLD WATER AFTER COOKING ENSURES THEY RETAIN THEIR LOVELY GREEN COLOUR AND A SLIGHT CRUNCH. THE COMBINATION OF SOFTER BEANS WITH CRUNCHY RED PEPPER AND CELERY IS JUST MAGICAL. THE BEAUTY OF THIS SALAD IS THAT IT CAN BE MADE A COUPLE OF HOURS IN ADVANCE AND KEPT IN THE FRIDGE UNTIL READY TO SERVE.

200 g can butter beans

200 g can red kidney beans

100 g fresh green beans

1⁄2 red onion, peeled and finely chopped

1⁄2 red pepper, deseeded and finely chopped

2 stalks celery, finely chopped

DRESSING

1⁄2 Tbsp sugar

1⁄4 cup oil

3 Tbsp white wine vinegar

1⁄2 tsp mustard powder

1⁄2 tsp dried basil

salt and pepper to taste

1.Drain and rinse the butter and kidney beans. Place the green beans in a pot of boiling water for approximately 2 minutes and then plunge into ice water to stop the cooking process. Top and tail the green beans and then cut them in half or thirds, depending on their size.

2.Toss all the beans with the onion, red pepper and celery in a bowl.

3.Whisk together the dressing ingredients and pour over the salad. Mix to coat well.

SALAD NIÇOISE

NIÇOISE IS A DESCRIPTIVE TERM FOR DISHES SERVED IN A STYLE USED BY THE CHEFS OF NICE, FRANCE; THAT IS, GARNISHED WITH TOMATOES, ANCHOVIES, BLACK OLIVES AND CAPERS, LIKE SALAD NIÇOISE. FOR A LESS EXPENSIVE OPTION, USE CANNED TUNA.

16 baby potatoes

100 g fresh green beans

1⁄2 cup peeled and chopped red onion

3 Tbsp capers

4 anchovy fillets

1 cup halved cherry tomatoes

3⁄4 cup pitted black olives

3 hard-boiled eggs, quartered

3–4 100-g fresh tuna steaks

oil for grilling

1⁄4 cup chopped fresh chives

DRESSING

3 Tbsp olive oil

1 cup plain yoghurt

2 tsp prepared Dijon mustard

11⁄2 cloves garlic, crushed

juice of 2 lemons

salt and pepper to taste

1.Keeping their skins on, boil the baby potatoes in a pot of water until cooked. Set aside to cool. Once cooled, halve the potatoes.

2.Place the green beans in a pot of boiling water for approximately 2 minutes and then plunge into ice water to stop the cooking process. Top and tail the beans and then cut them in half or thirds, depending on their size.

3.Combine all the salad ingredients except the tuna steaks, oil and chives on a platter.

4.Whisk together the dressing ingredients and pour over the salad, reserving a little for the tuna steaks. Toss well to coat.

5.Heat a griddle pan and grill the tuna steaks with a touch of oil, until medium-rare. Place the tuna steaks on top of the salad platter and pour over the remaining dressing. If you prefer, you can break up the tuna into bite-sized pieces instead of serving them as steaks.

6.Sprinkle the chopped chives over the tuna and serve immediately.

ONION SALAD

THIS RECIPE WAS PASSED DOWN TO ME BY MY GRANDMOTHER AND MOTHER. I REMEMBER FEELING ALL GROWN UP SITTING AT THE DINNER TABLE WITH MY GRANDPARENTS AND MY GRANDMOTHER ENTHUSIASTICALLY ENCOURAGING ME TO HAVE A LITTLE MORE TO EAT. IT’S A WELL-LOVED FAVOURITE IN THE AFRIKAANS COMMUNITY, WHERE IT’S COMMONLY KNOWN AS SLAPHAKSKEENTJIES. LITERALLY TRANSLATED IT MEANS ‘LITTLE LIMP HEELS’, GOODNESS KNOWS WHY! THIS SALAD WILL KEEP IN THE FRIDGE FOR A COUPLE OF DAYS.

500 g small onions, roughly sliced

2 cups boiling water

chopped fresh chives to garnish

DRESSING

1⁄2 cup sugar

1⁄2 tsp salt

2 tsp mustard powder

1⁄2 cup white wine vinegar

1 Tbsp cornflour

2 eggs

1.Place the onions in a microwavable bowl and cover with the boiling water. Microwave on high for 6–8 minutes, until the onions are soft. Drain and set aside.

2.For the dressing, combine the sugar, salt, mustard, vinegar, cornflour and eggs in another microwavable bowl and whisk well.

3.Microwave on high for 2–3 minutes until thick, stirring often.

4.Pour the dressing over the onions, ensuring they are all well coated, and then sprinkle over the chopped chives.

WALDORF SALAD

THIS SALAD WAS INVENTED IN THE 1950s TO MARK THE OPENING OF THE WALDORF ASTORIA HOTEL IN NEW YORK. SINCE THEN MANY VARIATIONS HAVE BEEN MADE, OFTEN BY ADDING COOKED SHREDDED CHICKEN, TO MAKE IT A MORE SUBSTANTIAL MEAL. WALNUTS ARE NATURALLY RICH IN PROTEIN AND CARRY A HIGH LEVEL OF OMEGA-3 OILS. THIS IS WHAT MAKES THEM RANCID IF THEY’RE NOT EATEN WHILE STILL FRESH.

2 red apples

1 Tbsp lemon juice

1 cos lettuce

1⁄3 cup red grapes

3 stalks celery, sliced

1⁄2 cup roughly chopped walnuts

DRESSING

1⁄2 cup mayonnaise

2 Tbsp lemon juice

salt and pepper to taste

1.Thinly slice the apples and toss in the lemon juice to prevent them from discolouring.

2.Place the lettuce leaves on a platter or individual plates. Add the apple slices, grapes and celery and scatter the walnuts on top.

3.Whisk the dressing ingredients and pour over the salad.

CAPRESE SALAD

OTHERWISE KNOWN AS INSALATA CAPRESE, THIS SIMPLE BUT DELICIOUS SALAD ORIGINATED ON THE ISLAND OF CAPRI IN THE CAMPANIA REGION OF SOUTHERN ITALY. AS THIS IS SIMPLICITY ITSELF, IT’S BEST TO USE THE FRESHEST, PLUMPEST, RIPEST TOMATOES YOU CAN FIND SO AS TO GET THE PERFECT BLEND OF SWEET, SOUR AND SAVOURY. THE OLIVE OIL MUST ALSO BE OF A HIGH QUALITY, SO CHOOSE THE BEST YOU CAN FIND.

3 large ripe tomatoes

200 g mozzarella cheese

a handful of fresh basil leaves

2 Tbsp basil pesto

1⁄4 cup extra-virgin olive oil

salt and pepper to taste

1.Slice the tomatoes and mozzarella into 1 cm-thick slices.

2.Arrange the slices on a plate, alternating the tomato with the mozzarella.

3.Slip a basil leaf in front of each tomato slice and place a dollop of basil pesto on top of each mozzarella slice.

4.Generously drizzle with the olive oil and season well with salt and pepper.

VEGETARIAN

In this chapter you’ll find some salads that use only one or two seasonal vegetables to create something really special. Perfect for when you’re eating alone or sharing a quiet lunch with a friend, or before or after a night out, these salads also make elegant first courses for more serious meals, tantalising the tastebuds in anticipation of what’s to come. Some of the lighter salads even make good accompaniments to other dishes.

Salads allow you to run wild with your imagination and creativity. Here you will learn to make fresh, innovative, vegetarian dishes using a wide spectrum of colours, textures and flavours. Always be sure to use the freshest produce available to get as many nutrients and minerals into your body as possible. Through the heat of summer and the chill of winter, there’s a salad here for every season and occasion. Enjoy and experiment, and make salads a part of your every day.

CUCUMBER SALAD

THIS DISH IS PART SALAD, PART PICKLE, BUT TOTALLY DELICIOUS. THE OVERALL FRESHNESS OF THE FLAVOURS BELIES ITS SIMPLICITY. THIS IS THE PERFECT SALAD TO SERVE ON SCORCHING-HOT DAYS WHEN YOU JUST DON’T FEEL LIKE EATING ANYTHING HEAVY. IT MAKES A WONDERFUL ACCOMPANIMENT TO A SIMPLE PIECE OF GRILLED FISH OR CHICKEN, AND AS AN ADDED ADVANTAGE IT’LL BE EVEN BETTER THE NEXT DAY.

1 medium cucumber, thinly sliced

1 onion, peeled and thinly sliced

3 Tbsp chopped fresh dill

DRESSING

3 Tbsp white sugar

3 Tbsp water

6 Tbsp white wine vinegar

1.Place the cucumber and onion slices in a bowl.

2.Mix the dressing ingredients together.

3.Sprinkle over the chopped dill and mix well.

4.Chill the salad in the fridge for at least an hour before serving to allow the flavours to develop.

TOMATO AND ONION SALAD

THIS IS SIMPLICITY ITSELF AND ANOTHER FAVOURITE THAT HAS STOOD THE TEST OF TIME, BEING QUICK YET UTTERLY DELICIOUS. BURSTING WITH FRESH FLAVOUR, THIS SALAD MAKES AN IDEAL ACCOMPANIMENT TO HEAVIER MEAT DISHES AS IT CUTS THROUGH THE RICHNESS OF THE MEAT TASTE. AS ITS APPEAL LIES IN ITS FRESHNESS AND SIMPLE PREPARATION, CHOOSE ONLY THE BEST RIPE TOMATOES YOU CAN FIND.

3 large ripe tomatoes or a mix of Rosa and cherry tomatoes, thinly sliced into rounds or halved

1 red onion, peeled and thinly sliced

chopped fresh origanum to garnish

DRESSING

1⁄4 cup olive oil

2 tsp white sugar

1 Tbsp red wine vinegar

1⁄2 tsp crushed garlic

1⁄2 tsp dried origanum

salt and black pepper to taste

1.Mix the tomato and onion slices in a shallow dish.

2.Whisk together the dressing ingredients and pour over the tomato and onion.

3.Marinate in the fridge for at least 30 minutes before serving. Garnish with fresh origanum.

LEMON MUSHROOM SALAD

THIS IS A DELICIOUS SIDE DISH TO SERVE WITH FISH, AS THE LEMON DRESSING IS THE PERFECT COMPLEMENT AND THE MEATY MUSHROOMS GIVE EXTRA OOMPH. THE BEST WAY TO STORE MUSHROOMS IS TO KEEP THEM, UNWASHED, IN BROWN BAGS ON THE LOWEST SHELF OF THE FRIDGE. WHEN CLEANING MUSHROOMS, DON’T RINSE THEM UNDER RUNNING WATER – RATHER WIPE THEM CLEAN, OTHERWISE THEY ABSORB THE WATER AND BECOME SOGGY.

olive oil for frying

250 g mushrooms, roughly chopped

1⁄2 tsp crushed garlic

2 cups mixed green leaves

4 hard-boiled eggs

1⁄4 cup goat’s milk cheese, cut into 0.5 cm cubes

DRESSING

1⁄4 cup olive oil

2 Tbsp lemon juice

salt and pepper to taste

1.Heat the oil in a frying pan and fry the mushrooms and garlic until brown and soft. Remove from the heat and set aside to cool.

2.Arrange the mixed greens on a platter.

3.Slice the hard-boiled eggs in half and place on top of the greens, then scatter over the cooled mushrooms followed by the goat’s milk cheese cubes.

4.Mix the dressing ingredients and pour over the salad.

FENNEL AND RADISH SALAD

YOU WOULD EXPECT THE ANISE FLAVOUR OF THE FENNEL TO FIGHT WITH THE TANGINESS OF THE RADISH, AND YET HERE THEY SING HARMONIOUSLY IN A PERFECT MARRIAGE OF UNUSUAL FLAVOURS. MAKE THIS SALAD AS CLOSE TO SERVING AS POSSIBLE, AS THE RED OF THE RADISH SKIN TENDS TO BLEED INTO THE BODY OF THE RADISH, MAKING IT LESS VISUALLY APPEALING. ALSO, FEEL FREE TO SUBSTITUTE THE ROCKET WITH ANY OTHER SALAD LEAVES YOU MAY HAVE ON HAND.

1 large bulb fennel, finely sliced

about 10 radishes, finely sliced

1⁄4 red onion, peeled and finely sliced

1⁄4 cup coarsely chopped rocket

DRESSING

1⁄4 cup olive oil

2 Tbsp white wine vinegar

2 tsp white sugar

salt and pepper to taste

1.Mix the fennel, radishes, onion and rocket in a bowl.

2.Whisk together the dressing ingredients and pour over the salad, ensuring everything is well coated. Serve immediately.

BUTTERNUT AND MOZZARELLA SALAD

ALTHOUGH BUTTERNUT IS NOW AVAILABLE ALL YEAR ROUND, IT’S ESSENTIALLY A WINTER FRUIT. THAT’S RIGHT, IT’S NOT ACTUALLY A VEGETABLE AS MANY THINK, BUT RATHER A FRUIT BECAUSE IT HAS SEEDS. BUTTERNUT IS A FILLING, FRIENDLY FOOD CHOICE DUE TO ITS HIGH DOSE OF DIETARY FIBRE. THE MOZZARELLA IN THIS SALAD ALSO SATISFIES A NUTRITIONAL NEED AS IT HAS WATER-SOLUBLE VITAMINS THAT THE BODY DOESN’T STORE. TOGETHER THEY MAKE A HEARTY SIDE DISH TO BE ENJOYED DURING THE CHILLIER MONTHS OF THE YEAR.

300 g butternut

2–3 Tbsp olive oil

salt and pepper to taste

2 cups mixed green leaves

3 bocconcini (fresh baby mozzarella cheeses)

2 Tbsp sunflower seeds

DRESSING

2 Tbsp basil pesto

1⁄4 cup olive oil

1.Preheat the oven to 180 °C.

2.Peel and slice the butternut as you would a pawpaw or buy pre-cut butternut chunks to save time.Place the butternut slices on a baking tray, drizzle with the olive oil and season with salt and pepper.

3.Roast in the oven for about 20 minutes. Don’t overcook as the butternut will become too soft. Then place under the grill for a few minutes to slightly crisp the edges. Remove from the oven and set aside to cool.

4.Arrange the mixed greens on a platter.

5.Tear the mozzarella balls into pieces and scatter these over the greens. Place the cooled butternut slices on top. Sprinkle the sunflower seeds over the whole salad.

6.Mix the pesto and olive oil and pour over the salad. Serve at room temperature.

WATERMELON AND FETA SALAD

WHENEVER I THINK OF WATERMELON I THINK OF HOLIDAYS AT THE BEACH, THE SMELL OF THE SEA, THE SAND BETWEEN MY TOES, SEEING WHO CAN SHOOT THE WATERMELON PIPS THE FURTHEST … WHAT BETTER WAY TO CELEBRATE SUMMER THAN WITH THIS DELECTABLE COMBINATION OF SWEET, THIRST-QUENCHING WATERMELON AND SHARP, SALTY FETA?

4 slices watermelon

2 rounds feta cheese

2 Tbsp roasted pumpkin seeds

2 Tbsp sunflower seeds

10–15 black olives

2 Tbsp chopped fresh mint

DRESSING

1⁄4 cup olive oil

2 Tbsp lemon juice

salt and pepper to taste

1.Cut the rind off the watermelon and remove as many of the pips as you can. Cut the flesh into cubes.

2.Break up the feta and mix with the watermelon, seeds, olives and mint in a bowl.

3.Whisk together the dressing ingredients and pour over the salad.

4.Chill in the fridge before serving.

ROASTED TOMATO, AVOCADO AND LENTIL SALAD

TOMATOES STIMULATE THREE TASTE SENSATIONS: SWEET, SOUR AND SAVOURY. IN A GOOD TOMATO, ALL THREE FLAVOURS WORK IN COMBINATION TO CREATE A PERFECTLY BALANCED FLAVOUR. COOKED TOMATOES ARE BETTER FOR YOU AS MORE BENEFICIAL NUTRIENTS ARE RELEASED IN THE COOKING PROCESS.

2 cups halved cherry tomatoes

1 tsp white sugar

410 g can lentils, drained and rinsed

1 red chilli, deseeded and finely sliced

2 avocados

DRESSING

juice of 1 lemon

2 cloves garlic, crushed

1⁄4 cup olive oil

salt and pepper to taste

1.Preheat the oven to 180 °C.

2.Place the halved tomatoes onto a greased baking tray and roast until they start to soften.

3.Remove from the oven, sprinkle over the sugar and set aside to cool.

4.Place the lentils and chilli in a bowl.

5.Peel and chop up the avocados and add to the bowl along with the cooled tomatoes.

6.Whisk together the dressing ingredients and pour over

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