November 19, 2011

Baked ground-seed somewhat breadlike substance

Robin, 10 Nov 2011, ‘Bleeeech con’t, day two’

Start with an egg.  Beat it up.

Add ¼ c oil or melted butter.   Groundnut (peanut) oil is good.  If you like the flavour, olive oil is also good.  Beat together thoroughly.

Probably about 2c ground seed.  This is what Penelope used, and what I’ve used since: And yes, it’s eye-openingly expensive—but your nonbread will be more filling than your average mere floury object too, and you can get away with thinking of it more as a vegetarian main course.  But stir in enough to make a softish but not runny batter—gooeyness more or less what you’d expect out of an ordinary tea or quick-bread batter.

You may want a little salt.  I like a little tamari.

When you’re happy with the texture, sprinkle or sift one or two (measuring) teaspoons of baking powder and one or two (measuring) teaspoons of dried herbs to your taste over your batter, and beat that in.

If you’d rather use fresh herbs, chop them up and add them before you add the baking powder because chances are they’ll dampen the batter a little more and you’ll have to adjust.  A big handful of parsley or coriander is good.  I don’t think fresh basil bakes all that well:  if you want basil, I’d use the dried.

Pour it into a round 8” pan.  I haven’t cared to find out just how sticky ground seed is, so I butter and flour the pan and put a circle of parchment paper in the bottom and butter and flour that too.

350°F for about half an hour.  It won’t rise, but the baking powder and the beaten egg seem to stop it from turning into a brick.  Bake till the edges are turning brown, and the middle is firm to a light touch.

Judy’s chutney

Susan from Athens, comment on “A few words from our sponsor.”

3 October 2008

Susan says:

This is my mother’s general use chutney recipe which we consume with grilled meat, cheese, cold cuts and (my sister Katerina) with lentils. The original recipe, several generations back was from one of Maddhur Jaffrey’s books, and it is long enough ago that which book is a matter of conjecture, but this is after various changes have been made to it.

500 g sour cooking apples (3 medium apples)
220 gr dried apricots
50 g sultanas
2 cloves garlic peeled and mashed
2 one-inch cubes of ginger grated
400ml white wine vinegar
385 g caster sugar
2 teaspoons salt
1 teaspoon cayenne pepper

Peal, core and chop the apples. Combine all the ingredients in a heavy bottomed stainless steel pan. Bring to a vigorous simmer for 30 minutes until thick and jam-like.
Place into sterile jars and vacuum pack these. We store it in the fridge, but it rarely lasts very long.

I also use this as a basis for mixing with pan juices with a bit of mustard and wine or juice when cooking meat or chichen.