Jane's Delicious Garden Blog


Crunchy (sort of) Coleslaw

Posted in Garden Diary by Jane Griffiths on the September 6th, 2018

We eat with our eyes. This colourful salad has purple & green cabbage, psychedelic watermelon radish & kohlrabi. To balance all this crunch there is mozzarella cheese, avocado and a creamy, slightly sweet & peppery dressing. Roasted pine nuts round it off.

Salad

  • Green & purple cabbage, sliced
  • Thinly sliced watermelon radish
  • Kohlrabi cut into sticks
  • Avocado pear slices
  • Chunks of mozzarella
  • Roast pine nuts
  • Dressing
    • Mayonnaise
    • Milk
    • Dash of sweet chilli sauce
    • Dried chilli flakes to taste
    • Lemon juice
    • Pepper & salt to taste

    Delishissness!

    Posted in Garden Diary by Jane Griffiths on the August 5th, 2018

    Best potatoes ever!

    Roast potatoes with sundried onion slivers, chopped parsley and a sprinkle of salt, on a bed of rocket with a squeeze of lemon.

    So yum!

    Rex Union Marmalade. 

    Posted in Garden Diary by Jane Griffiths on the July 2nd, 2018

    It’s marmalade making month

    I have a pocket of Rex Union oranges. Their claim to be “the World’s Best for Marmalade” is no hollow boast. They make the most delicious tangy marmalade. You can read more about their history here.

    I have recently heard that the new owner is looking after the trees and hopefully they won’t die out. Rex Union oranges are available from Cheese Gourmet.

    My easy marmalade recipe

    * Put 6 whole washed oranges in a pressure cooker and add water to half cover. 

    * Cook on high pressure for 20 mins and leave until steam is released. (If you don’t have a pressure cooker, place whole oranges in a pot, nearly cover with waterand boil until soft.)

    * When cool enough to handle, cut oranges into segments, remove any pips and thick pith. Slice finely. 

    * Mix chopped oranges and the cooking water together. Measure how many cups there are and measure equal number of cups of sugar. 

    * Mix together in a large pot. Stir over low heat until sugar is dissolved. 

    * Increase heat to high and boil quickly, stirring often, until it reaches the wrinkle stage. 

    * Spoon into sterilised bottles and seal.

    6 oranges makes approximately 12 X 250 ml bottles.

    Psychedelic Salad

    Posted in Garden Diary by Jane Griffiths on the June 22nd, 2018

    The watermelon radish has to be one of the most striking vegetables I have ever seen. Tonight I made a salad of watercress, sliced watermelon radish and papaya. I served it with thin slices of ribeye steak drizzled with a dressing of olive oil, lemon juice, roast cumin seeds, five spice powder, sugar, salt and pepper. 

    Most Deeelicious. 

    Watermelon radish are an heirloom variety of daikon radish. They are as easy to grow as normal radishes, but take a bit longer to mature. They are super crisp with a mild peppery sweet flavour. 

    Salmon, watercress, avocado and nasturtium. 

    Posted in Garden Diary by Jane Griffiths on the June 20th, 2018

    The wetland pool is overflowing with watercress. A perfect peppery green for cold weather. 

    Tonight’s meal: pan fried salmon with  lemon and garlic butter on a  bed of watercress with avocado and nasturtium flowers and seeds. Served with roast baby potatoes and steamed beans and pattypans. 

    Recipe

    1. Season a salmon fillet with pepper and salt.  Set aside. 
    2. Place watercress on a plate. 
    3. Add chunks of avocado. 
    4. Add butter to pan and cook the salmon on both sides until just browned but still pink inside. Remove from pan and place on watercress. 
    5. Add a little more butter to the pan and add sliced nasturtium seeds and a sprinkle of garlic powder. Stir through over heat for about 30 seconds. Add juice from a lime, stir through and pour over salmon. 
    6. Add nasturtium flowers and serve with the potatoes and vegetables. 

    Curried Pumpkin Fritters

    Posted in Garden Diary by Jane Griffiths on the June 5th, 2018

    I was given this very beautiful French pumpkin by Cliff Rosen of the Let It Grow Foundation. 


    Tonight I made spicy pumpkin fritters served with a vegetable coconut curry and black rice. Most yum yum. 

    CURRIED PUMPKIN FRITTERS


    Ingredients

    • ¼ cup stone ground flour
    • ¼ cup coconut flour
    • 2 tsp baking powder
    • 1½ Tbs Cape Malay curry powder
    • 1 teaspoon pul biber
    • Pinch of salt
    • 1 cup cooked pumpkin
    • 2 large eggs beaten

    Method 

    Whisk all the dry ingredients together. Mash the pumpkin and mix with beaten eggs. Add to the dry ingredients and mix together. Add spoonfuls to hot oil. Cook on one side til golden, turn and repeat. Drain on paper towel. Serve with chutney. 

    One pot ease

    Posted in Garden Diary by Jane Griffiths on the May 20th, 2018

    Perfect for a chilly autumn night, this  is a delicious balance of meaty beans, flavourful chorizo and sweet potatoes. 


    Ingredients

    • Sweet potato, cut into chunks
    • 1 – 2 tablespoons pul biber (red pepper flakes)
    • 100 grams chorizo, sliced into rounds then cut in quarters
    • 1 onion, sliced
    • 3 cloves of garlic, chopped
    • 1 teaspoon cumin
    • Can of black beans, rinsed 
    • Beer (a cup or two)
    • Cherry tomatoes (10 – 12) cut in half
    • Chopped mustard, mizuna and bok choy leaves
    • Fresh coriander

    Method

    1. Toss the sweet potatoes with olive oil and some of the pul biber and roast at 200° until tender. 
    2. Cook chorizo until it is almost crispy
    3. Add  the onion and cook, stirring, until onion is soft. 
    4. Add garlic and cumin. Cook for few minutes more. 
    5. Add the beans and stir through. 
    6. Add beer and bring to the boil, reduce heat and simmer til beer is almost dissolved. 
    7. Add tomatoes, stir through and simmer til slightly softened. 
    8. Sprinkle the sweet potato with a little more pul biber. 
    9.  Add the sweet potato to the bean mix and stir through. 
    10. Place a good handful of the chopped greens in the bottom of each bowl. Top with spoonfuls of the sweet potato and bean mixture. 
    11. Top with coriander and serve with warm cornbread and chunks of avocado. 

    Arroz con Pollo

    Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

    Because I made corn bread I made this to go with it. Most delicious and perfect for a cold night. 


    Ingredients 

    • 1 teaspoon garlic powder
    • 1 tablespoon dried oregano
    • 1 tablespoon pul biber (hot pepper flakes)
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 teaspoon roast cumin powder 
    • Eight free range chicken pieces (thighs and drumsticks) 
    • 2 onions, sliced
    • ¼ cup diced bacon 
    • 5 cloves, chopped
    • 1 cup long grain rice
    • 1 cup chicken stock 
    • 1 can diced tomatoes 
    • 2 tablespoons tomato paste
    • 1 cup water
    • 1 teaspoon sugar
    • 3 courgettes diced 
    • Salt to taste

    Mix the first six ingredients together in a bag. Add the chicken pieces and toss to coat. Heat olive oil in cast iron casserole and cook the chicken until browned on all sides. Remove from heat and set aside. Add onions and bacon to pan and cook until onions are soft and golden. Add garlic and cook for a few minutes more. Add the rice and cook, stirring, for about 2 minutes. 

    Add the chicken stock, tomatoes,  tomato paste, water and sugar. Stir through and add salt to taste. Bring to the boil. Nestle chicken pieces into the rice, cover and reduce heat to low. Simmer for 25 minutes. Uncover and fluff rice with a fork. Add courgettes and stir through the rice. Cover and place in oven at 150° C for half an hour. 

    Serve with corn bread, sliced mustard and rocket leaves, slices of avocado and coriander leaves. 

    Cornbread with farm yellow mielie meal.

    Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

    I discovered a bag of yellow mielie meal in the back of my freezer a few days ago. My Mom gave it to me – she had bought it from a Midlands farmer.  I grew up eating yellow mielie meal porridge for breakfast and it was one of Mom’s comfort foods. But when I found the bag I thought I’d try making mielie bread with it – another of my Mom’s favourite things. It worked out perfectly – delicious flavour with a great texture. 

    Here’s the recipe. 

    Ingredients

    • 1 cup stone ground flour 
    • 1 cup yellow mielie meal
    • 2 tablespoons brown sugar
    • 2½ teaspoons baking powder
    • ¾ teaspoons salt
    • 2 jumbo free range eggs
    • 1 cup buttermilk (or milk mixed with yoghurt and juice of 1 lime)
    •  ¼ cup melted butter
    • ½ cup chopped hot pickled jalapeños. 

    Method

    Mix all the dry ingredients together in a bowl. 

    In another bowl, beat the eggs until smooth. Add the buttermilk, melted butter and chillies. Mix together well. 

    Add wet ingredients to dry and stir until smooth. Pour into buttered mini loaf or muffin pan and cook at 200° C for 20 – 25 minutes, until browned and a wooden stick poked into the middle comes out clean. 

    Turn onto wire rack to cool (although they are also really yummy warm). 

    Meat free Monday curry

    Posted in Garden Diary by Jane Griffiths on the March 26th, 2018

    Delicious curry doesn’t require hours of cooking.  This takes about 45 minutes.  The trick is to roast the butternut separately. 

    Butternut and Eggplant curry 


    * Dice butternut, toss with olive oil and Cape Malay curry powder. Roast at 200, turning occasionally, until soft and browned. 

    * Slice two red onions and cook over medium heat in olive oil, stirring. 

    * After a few minutes add 1 medium  eggplant, diced. Cook for few minutes more.

    * Add chopped garlic and ginger and a little more oil if needed. Cook few more minutes. 

    * Add two medium tomatoes, diced. Stir through 1 Tbs cumin, 1 Tbs coriander, 1 Tbs red pepperand 1 Tbs dried mint plus salt to taste. Cook until fragrant and then add a cup of water. Bring to the boil, reduce heat and  simmer until water is reduced. Mush the tomatoes a bit so they break apart. 

    * Add scant half a cup of dessicated coconut and a can of drained chickpeas. Stir through and add the cooked butternut. 

    * Just before serving mix in sliced fresh baby spinach and fresh chopped coriander leaves. 

    * Serve with long grain rice, poppadoms, plain yoghurt and Nataniels’s Briyani chutney. 

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