From time to time we all need help with some of the kitchen basis.
Well this will be the place to find useful, basic and old-fashioned information to help you in the kitchen.
If you have any suggestions, hints or tips that you would like to share with other foodies, please send them through to me.
silverbeet
Lets talk about silverbeet. This is the perfect time of year to buy it fresh and then freeze it...it doesn't take up much room in the freezer and is a great sources of vitimins.
to store
trim the green from the stalks, rinse and then submerge in boiling water for 1 minute giving it a gentle stir. You don't want to over cook it. Then pour it out of the hot water and allow it to cool When it has cooled squeeze as much liquid from it as possible. At this stage you could either chop it or leave it in peices. If you have any small take-way containers put it in those and pop into the freezer.
to use
there are lots of fabulous ways to use silverbeet. From frozen you can put it into a curry or even toss through pasta. Or you could make silverbeet and brie cigars
stocks
Stocks can be made from ingredients that you may already have in your refrigerator, they keep well frozen and will add a depth of flavour to your cooking.
beef stock
1.5kg soup bones - or a mix of marrow and rib bones / 250g beef shin / sliced carrot / 2 celery stalks / parsnip or turnip / 1 onion / black peppercorns / 2 cloves / bouquet garni / 12 cups water - chop the meat finesly, wash the bones (crack them if you can - I have a hammer that I keep in the 2nd draw), place the bones in a stock pot and add the water, meat and vegetables, peppercorns, cloves and bouquet garni. Bring to the boil, then reduce the heat and simmer for 2- 3 hours. Skim the surface from time to time. Strain the liquid, discard the solids, cool and either store in the refrigerate for 1 week or freeze for future use.
bouquet garni
bay leaf / sprig of thyme / 3 - 4 stalks of parsley / a few peppercorns - placed between half a carrot, and a peice of celery then tied together firmly with string.