Grilled Globe Artichokes with a garlic & chili dressing
Our garden is resplendent with globe artichokes reaching out in all directions to fill up, if not choke, the skyline at the back of the house. They’re wonderful to watch ~ the heads, or globes, blooming and opening every time you turn your back, and then all of a sudden, you’ve lost the chance to harvest them! No matter, they become the most marvelous flowers and continue to bewitch insect wildlife for weeks to come.
Lots of people don’t know what to do with fresh artichoke globes but when in season, they’re one of the simplest and easiest vegetables to add to your diet, and in terms of their benefits, they’re great for assisting digestion and liver function.
Have ready 1 globe or head per person and a large pan of boiling water. Cut the globes in half, tip to stem. Plunge them immediately into the water and boil vigorously for 15 minutes. Meanwhile, make the dressing.
50 gms of butter melted; 3 garlic cloves, crushed; 1 red chili, finely chopped (remove seeds and pith if you want to lessen the strength of hotness); salt to season
Toss the garlic and chili into the melted butter and fry together for a minute or two. Set aside. When the globes are ready drain well. Place cut side up in a baking tray and pop under a hot grill for 2 minutes. Take out, spoon the butter, garlic and chili dressing over the heads and pop back under the grill for another minute. Serve immediately. Good as an appetizer or a starter.
The heart of the globe is the fleshiest and tastiest part, but each leaf has some flesh on it, so drag it off between your teeth then discard the rest of the leaf ~ very primitive and good fun! You don’t have to cut the globe head in half before cooking, but doing so simply reduces cooking time and makes for a great display. You can have any dressing too. Something buttery and piquant work well to bring out the flavours of the flesh.
“Salt is what makes things taste bad when it isn’t in them.” – Unknown
I though this article was fascinating, so I’ve pinched and copied it here… Feels like there’s so much to know about salt ~ but who knows…?
Salt is arguably the most important ingredient in cooking. Without it, most meals would taste bland and unexciting.
We have Himalayan Pink Salt, Kosher Salt, Sea Salt, Celtic Salt (to name a few)… and then we have plain old refined table salt.
Not only do they differ in taste and texture, but there are also some differences in mineral and sodium content.
This article explores the most popular salt types… then at the end, gives you a direct comparison of their nutritional properties to help you make the right choices.
But first, let’s take a look at what salt is and why it’s such a controversial ingredient among health experts.
What is Salt and How Does it Affect Health?
Salt is a crystalline mineral made of two elements, sodium (Na) and chlorine (Cl).
Sodium and chlorine are absolutely essential for life in animals, including humans.
They serve important functions like helping the brain and nerves send electrical impulses.
Most of the world’s salt is harvested from salt mines, or by evaporating sea water or other mineral-rich waters.
Salt is used for various purposes, the most common of which is adding flavor to foods. Salt is also used as a food preservative, because bacteria have trouble growing in a salt-rich environment.
The reason salt is often perceived as unhealthy (in large amounts), is that it can bind water in the bloodstream and raise blood pressure.
The great majority of sodium in the Western diet comes from processed foods. If you eat mostly whole, unprocessed foods then you don’t need to worry about adding some salt to your meals.
Bottom Line: Salt is made of two minerals, sodium and chloride, which are essential for human life. Too much salt can raise blood pressure, but there is very little evidence that eating less salt can improve health.
Refined Salt (Regular Table Salt)
The most commonly used salt is plain old table salt.
This salt is usually highly refined. It is heavily ground and most of the impurities and trace minerals are removed.
The problem with heavily ground salt is that it can clump together. For this reason, various substances called anti-caking agents are added so that it flows freely.
Food-grade table salt is almost pure sodium chloride, or 97% or higher.
Here’s an important point… iodine is often added to table salt.
This was a successful public health preventative measure against iodine deficiency, which was (and still is) common in many parts of the world and a leading cause of hypothyroidism, mental retardation and various health problems (3, 4).
I personally take kelp tablets (seaweed) a few times per week because I rarely eat iodized salt. They are very high in iodine.
Bottom Line: Refined table salt is mostly just sodium chloride, with substances called anti-caking agents added in order to prevent clumping. Iodine is often added to table salt.
Sea salt is made by evaporating seawater.
Like table salt, it is mostly just sodium chloride.
However, depending on where it is harvested and how it was processed, it usually does contain some amount of trace minerals like potassium, iron and zinc.
The darker the sea salt, the higher its concentration of “impurities” and trace nutrients will be. However, keep in mind that due to the pollution of oceans, sea salt can also contain trace amounts of heavy metals like lead (5).
Sea salt is often less ground than regular refined salt, so if you sprinkle it on top of your food after it has been cooked, it may have a different mouthfeel and cause a more potent “flavor burst” than refined salt.
The trace minerals and impurities found in sea salt can also affect the taste, but this varies greatly between different brands.
Bottom Line: Sea salt is made by evaporating seawater. It is very similar to regular salt, but can contain small amounts of minerals. It can also contain trace amounts of heavy metals if it is harvested from a polluted sea.
Himalayan Pink Salt
Himalayan salt is harvested in Pakistan.
It is mined from the Khewra Salt Mine, the second largest salt mine in the world.
Himalayan salt often contains trace amounts of iron oxide (rust), which gives it a pink color.
It does contain small amounts of calcium, iron, potassium and magnesium. It also contains slightly lower amounts of sodium than regular salt.
A lot of people prefer the flavor of himalayan salt compared to other types of salts, but personally I haven’t been able to notice a difference.
The main difference seems to be the color, which can give a meal a nice look if you sprinkle it on top after it has been cooked.
Bottom Line: Himalayan salt is harvested from a large salt mine in Pakistan. It has a pink color due to the presence of iron oxide. It also contains trace amounts of calcium, potassium and magnesium.
Kosher salt was originally used for religious purposes.
Jewish law required blood to be extracted from meat before it was eaten. Kosher salt has a flaky, coarse structure that is particularly efficient at extracting the blood (6).
The main difference between regular salt and kosher salt is the structure of the flakes. Chefs find that kosher salt, due to its large flake size, is easier to pick up with your fingers and spread over food.
Kosher salt will have a different texture and flavor burst, but if you allow the salt to dissolve in the food, then there really isn’t any difference compared to regular table salt.
However, kosher salt is less likely to contain additives like anti-caking agents and iodine.
Bottom Line: Kosher salt has a flaky structure that makes it easy to spread on top of your food. There is very little difference compared to regular salt, although it is less likely to contain anti-caking agents and added iodine.
Celtic salt is a type of salt that originally became popular in France.
It has a greyish color and also contains a bit of water, which makes it quite moist.
Celtic salt contains trace amounts of minerals and is a bit lower in sodium than plain table salt.
Bottom Line: Celtic salt has a light greyish color and is quite moist. It is made from seawater and contains trace amounts of minerals.
Differences In Taste
Foodies and chefs primarily choose their salt based on taste, texture, color and convenience.
The impurities, including the trace minerals, can affect both the color and taste of the salt.
The size of the salt can also affect how the salty flavor hits the tongue. Salt with a larger grain size can have a stronger flavor and last longer on your tongue.
However, if you allow the salt to dissolve in the food, then there shouldn’t be any major taste difference between plain refined salt and the other “gourmet” types of salt.
If you like to use your fingers to sprinkle salt on food, then dry salts with a larger grain size are much easier to handle.
Bottom Line: The main difference between the salts is the taste, flavour, color, texture and convenience.
Minerals in Different Types of Salt
There is one study that compared the mineral content of different types of salt (7).
The table below shows the comparison between Table Salt, Maldon Salt (a typical sea salt), Himalayan Salt and Celtic Salt:
As you can see, celtic salt has the least amount of sodium and the highest amount of calcium and magnesium. Himalayan salt contains a bit of potassium.
However… keep in mind that these really are tiny amounts. For example, the 0.3% content of Magnesium for celtic salt implies that you would need to eat 100 grams of salt to reach the recommended daily amount.
For this reason, the mineral content of the various salts is actually not a compelling reason to choose one salt over the other. These amounts really are negligible compared to what you get from food.
Which Salt is The Healthiest?
I looked long and hard and couldn’t find a single study actually comparing the health effects of different types of salt.
However… if such a study were done, I highly doubt they would find a major difference. Most of the salts are similar, consisting of sodium chloride and tiny amounts of minerals.
The main benefit of choosing more “natural” types of salt is that you avoid additives and anti-caking agents that are often added to regular table salt.
At the end of the day, salt is salt… its main purpose is to add flavour, not nutrition.
Fascinating! Who new?
Moroccan Vegetable Tagine
We couldn’t help but be inspired by a recent trip to Fez, the ancient imperial city of Morocco. The old Medina with it’s narrow, chaotic labyrinth of alleyways bustling with 250,000 locals, many of them dressed traditionally in head-to-toe woolen hooded coats and looking like extras in a scene from Lord of The Rings, grandiose domed doorways decorated with fine mosaics and mirrors, treacherously steep tiled steps winding up to tremendous views across the roof of the city and to the hills beyond, then back down at street-level, Aladdin’s cave-like souks stuffed to the gunnels with superb handicrafts and market stalls stacked high with fresh veg and herbs and spices tucked into every available nook & cranny along the way! Wonderful!
All the senses seemed to be working overtime. Not only were the sights a feast for the eyes, the sounds a symphony to the ears, but so too were the aromas a sensation with every inhalation! The wonderful thing about spices is that they pack really well into a suitcase! I brought heaps home with us!
So here is my version of what we regularly ate ~ a moroccan spiced veggie tagine with couscous and dukkha. My kitchen became the kasbah and smelt like Morocco itself!
For the tagine ~ 1 sweet potato, peeled & cut into long chunks; 3 carrots, peeled & cut into thirds; 1 onion, chopped;1 tablespoon sunflower oil; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground fennel; 1 teaspoon ground cardamom; 1 teaspoon ras el hanout blend*; 400 gms cooked chick peas; 4 or 5 fresh dates, stoned; zest of 1 orange; large handful of fresh flat-leaved parsley; handful of fresh coriander; 1/4 preserved lemon, thinly sliced – optional; S&P to season.
Part-boil the sweet potato & carrot together in the same pan, then drain and set aside. You can reuse the water for the couscous later. Heat the oil in a heavy based pan or tagine if you have one, then add the chopped onion and stir in. Add all the spices and mix to a fine smooth paste. Add a little water if needed so that the mixture isn’t too dry. Toss in the chickpeas and gently fold in with the spices. Layer over the sweet potato and carrots, and zest the orange over the top. Add the chopped dates, parsley, coriander and preserved lemon, if using, piling them on top of each other rather than mixing in too much. Cover with a heavy lid or the dome of the tagine and simmer very slowly for an hour. You can do this on top of the oven or in it, depending on your preference.
For the couscous ~ 30ml of couscous; 50 gms of raisons; 50 gms slivered almonds; 1 teaspoon cinnamon; 60ml of hot water (ie. double the amount of couscous); knob of butter or dash of olive oil
Pour out the couscous into a measuring jug or mug. Whatever you use, double the measure to get the right quantity of water to add. Put the dry couscous into a wide bottomed serving bowl which you can fit a lid over. Sprinkle the raisons, almonds and cinnamon on top. Pour over the right amount of boiling water, add the knob of butter, or olive oil, cover with the lid and leave to fluff up for 20 minutes. Uncover and fork through when you’re ready to serve.
For the dukkha ~ not to be confused with Duhkka, the First Noble Truth of Buddhism! 50 gms sesame seeds; 50 gms hazelnuts; 2 tablespoons cumin seeds; 2 tablespoons coriander seeds; 1 teaspoon sea salt. Optional additions ~ 1 tablespoon fennel seeds; 2 tablespoons shelled pistachios. Dry roast or toast all ingredients for a few minutes then grind in a mortar & pestle to crumbs.
Dukkha, in the food sense, is a blend of seeds which is a staple of Egyptian street food. It goes marvelously well with tagines or couscous or falafels and other exotic middle eastern dishes. Seeds are roasted or toasted and used as an accompanying sprinkle over and delicious addition to the main dish.
*Ras el Hanout ~ The name means “top of the shop” in Arabic and refers to the best mixes a seller has to offer. Although there is no set combination of spices, typically it would contain cardamom, coriander, turmeric, cumin, clove, nutmeg, ground chilli pepper, fenugreek, fennel and garlic to name but a few! There can be up to 50 spices included in the best mixes, all of which are toasted before being ground up together. It’s a available as a blend in the spice section of most good supermarkets.
Red lentil bake with Butternut Squash, dried apricots, ginger & almond flakes ~ a sensational super food supper any day of the week! This recipe is an old favourite of mine, and so I now consider it one of my ‘signature’ dishes. It’s so versatile and can accommodate whatever starchy veg is seasonal ~ winter squashes, sweet potatoes or indeed, ordinary potatoes. I’ve been using mostly sweet potatoes recently, but now that we’ve harvested our daunting supply of butternuts, what better time to roast one of them in the agar, and stir it in to this amazingly healthy super-food dish! The red lentils are the star of the show, along with the dried apricots, fresh ginger and almond flakes. You could cook all of these up and serve them on their own, but the result is much more a dhal, not a bake. When I was inventing this dish (usually means making a mistake somewhere along the line, and discovering a new way to do something!) I wanted a main dish I could throw together relatively quickly on the stove, then pop into the oven to set and finish off while I prepped the rest of the meal. The result was so successful that the only main part of the original recipe that changes is which source of ‘good’ carb to add to it. The addition of a starchy carbohydrate bulks out the dish and adds nutritious high fibre which is complex and slow to digest. “Good” carbs are used to describe foods that have more fiber and more complex carbohydrates. Complex carbohydrates are carbohydrates that take longer to break down into glucose; such as vegetables, fruits, whole grains and beans. Butternuts and sweet potatoes are the perfect starch to compliment the other ingredients because the combined effect is to provide a steady flow of energy to the body without spiking blood sugar and insulin levels (which is what the ‘bad’ carbs do). High fibre foods (including all lentils) also help to regulate blood pressure, naturally detoxify the body and are rich sources of vitamins, proteins and minerals. They’re the ones that put the “super” in super food! 250 gms red lentils, cooked; 250 gms butternut squash, cooked; 1 red onion, chopped; 1 inch or so of freshly grated ginger; 1 handful dried apricots, sliced; 2 handfuls flaked almonds; 2 tablespoons of olive oil or 50 gms butter for frying; 150 – 200ml good quality tomato sauce, and/or 1 heaped teaspoon chill sauce for an optional extra kick Rinse and cook the red lentils according to instructions, drain and set aside. Peel, cut into chunks and either roast the butternut or boil it, drain and set aside. Heat the oven to 180C/gas 4. Whilst the lentils and squash are cooking, heat a little olive oil or butter in a large saucepan on a medium heat and when hot, add the onions and ginger. Keep shaking the pan to coat the ingredients and after 5 minutes, add the tomato sauce and/or chilli sauce. Turn off the heat. Mix the lentils and butternut together, then mix in the onion, ginger and apricots and pack into an oven proof dish. Finally sprinkle over the flaked almonds and pop in the oven for about 20 minutes until golden brown on top. It’s totally tantalizing with warmed wholemeal bread, roasted veg, green salads and coleslaws! If you use olive oil instead of butter, this is a vegan dish and very very good for you! You can add in chopped sun-dried tomatoes, crushed peanuts, roasted red pepper, spinach, sliced leeks or even chunks of mozzarella if you’re desperate for a dairy hit!
Leek, Spinach & Feta, Filo Wrap ~ as easy as pie!
Light and fluffy, this easy pie is great as a side dish or filling enough to be the main star of the show!
1 leek, sliced & washed; 2 table spoons olive oil; 100 gms spinach; 200 gms feta, drained; 125 gms greek yoghurt; 1 tea spoon dried oregano; 3 eggs, separated; 4 slices roasted red pepper; 50 gms butter, melted; 5 sheets ready rolled filo pastry.
Pre-heat the oven to 190, gas mark 5. Grease and line a deep rectangle or oval baking dish. Heat the olive oil in a medium sized frying pan then add the leek and gently fry until softened. Turn off the heat and add the spinach to the same pan and stir through. Allow to cool. In a large bowl, mash the feta with a fork and add the yoghurt, rocket, oregano and 3 egg yolks. Add the leek & spinach mixture when it has cooled. Stir through. Add a pinch of salt to the egg whites and whisk to stiff white peaks (about 2 minutes). Gently fold into the feta mixture in batches. Brush each filo sheet with the melted butter and place all 5 sheets in the lined baking tin, leaving enough pastry over one edge to wrap over as a cover. Pour in half the feta mix. Arrange the slices of red pepper over, then pour in the remaining feta mix. Wrap the excess filo over the top and tuck in the edges. Gently score the top and brush with any remaining melted butter. Bake for about 30 to 40 minutes until golden brown on top. Allow to rest a few minutes before serving with oven roasted seasonal veg and a variety of slaws and salads. Great cold the next day too!
Scrumptious Sweet & Sour Stir Fry with Green Peas & Cucumber
This stir fry is an eclectic mix of subtle flavours and textures to tantalize the taste buds! Hot ginger is contrasted with cool cucumber & refreshing lemon. Soft tofu is contrasted with crunchy cashew while the coconut & coriander bring it all together to create an easy Thai style dinner!
Did you know..? Peas contain many of the B group vitamins and are the richest food source of vitamin B1~ also known as Thiamin ~ essential for normal heart, muscle & nerve cell function. They are Power Packed with loads of other vitamins such as C, A and K and folate. They are an excellent source of iron, and have considerable amounts of zinc, manganese, calcium, potassium and magnesium.
They contain as much protein & energy as meat and are one of the best sources of soluble fibre. Frozen peas retain a high level of their nutrients, making peas one of the most popular and versatile foods! Make more use of Peas Please!
Pre-prep ~ Marinade : ½ cucumber, sliced into half moons; 250g firm tofu, drained then crumbled ; ½ lemon or lime, squeezed; 1 dessert spoon freshly grated ginger; 3 table spoons sweet & sour sauce
Put all the ingredients for the marinade in a bowl and leave to stand for a couple of hours.
Prep ~ 3 table spoons olive oil; 1 onion, peeled & chopped; 2 chilli peppers, deseeded & chopped; 1/4 fresh fennel, sliced; 100g green cabbage, shredded; 50g cashew nuts; 100g frozen peas; 200ml coconut milk; handful fresh coriander
Heat the oil in a large saucepan then add the onion & chilli. Fry for 5 minutes over a moderate heat. Add the fennel and after 2 minutes the cabbage and cashews. Continue frying for 2 minutes. Add the marinade mix, along with all the juices and the frozen peas. Pour in the coconut milk & coriander, stir, then simmer gently to heat through. Turn off the heat to let the stir fry rest, then serve with noodles or steamed rice.
Try using any green veg seasonally available ~ spinach, broccoli, curly kale, Brussels sprouts.
Aubergine & Chickpea Curry with Turmeric
TURMERIC ~ Nature’s Natural Wonder! Turmeric is one of Nature’s most powerful healers. It’s an anti-inflammatory, antiseptic, antibacterial, and antioxidant. It’s a liver detoxifier, and a pain killer. It’s used in the treatment of depression, Alzheimer’s, certain cancers, digestive disorders & helps metabolise fat.
Get cooking with it! Add a teaspoon to the cooking water in rice, pasta or other veg dishes.
We’re harvesting a steady supply of deliciously long aubergines at the moment, so here’s a dish that makes great use of them.
Ingredients: Pre-prep ~ 2 aubergines, thinly sliced in rounds, then halved ; 2 table spoons turmeric; 1 heaped tea spoon sea salt; 1-2 table spoons sunflower oil, per batch of frying
Preparation ~ 3 table spoons sunflower oil; 1 table spoon fenugreek seeds; 1 large onion, peeled & chopped; 1 fresh chilli, chopped; 1 dessert spoon pre-blended madras curry powder; 1 dessert spoon garam masala; 1 heaped tea spoon corn flour; 1 dessert spoon lime pickle (optional); 2 large tomatoes, cut into wedges; 400g jar of cooked chickpeas; 200ml coconut milk; 6 large fresh spinach leaves, torn; large bunch of fresh coriander
Pre-prep: Mix the turmeric with the salt in a large bowl, then toss in the slices of aubergine and stir to coat each slice. Heat the oil in a large frying pan, and when hot, drop in as many aubergine slices as will fit in the pan and fry gently on both sides until golden brown. Lift out and set aside. Continue frying all the aubergine slices in this way, using more oil as necessary with each batch. Allow to cool.
For the rest, gently heat remaining oil in a large saucepan. Add the fenugreek seeds and after 2 mins, add the chopped onions and fresh chilli and stir well. Mix the curry powder, garam masala and corn flour together and bring to a paste using a little cold water. Add the lime pickle if using and mix well. Pour this over the onions and chilli and stir quickly to get a smooth thick paste. Add the tomatoes and coconut milk and continue mixing well. Allow to gently bubble for a minute then add the chickpeas, the prepared aubergines and finally, the torn spinach leaves and coriander.
Simmer very gently with the lid on for 10 to 15 minutes, stirring occasionally. Turn the heat off and let it sit for 10 minutes until ready to serve. Serve with chutneys and pickles and indian flatbreads. You can vary the veg according to what’s in your garden and waht’s in season…