Simple recipes and tips for vegetables

Simple recipes and tips for vegetables
By Frank and Muriel Newman

It’s been a little while since we talked about the joys of cooking vegetables, so we thought it time to have a little bit of a catch up. In fact, we were reminded about it when listening to the author of a new book advocating a fruit and vegetable duet for two days a week as a means to better health. We think vegetables from your own garden are delicious anyway, and one does not need to have the excuse of a “fasting diet” to enjoy them.

Lilley has a favourite recipe for using up those tough broccoli stems in a soup. “You will need: 1 onion (diced), 1 large broccoli stalk (diced), any left over broccoli florets, 1 large potato, 1 vege stock cube dissolved in 2 cups water, 1 teaspoon butter, 1/4 cup milk or cream, 1/4 cup cheese (optional), and salt and pepper. Saute onion in butter till clear. Add broccoli and potato. Cover with vege stock and simmer for 30 minutes till very tender. Blend and season. Reheat with a little milk or cream. Sprinkle with cheese if you like.”

Another reader has a favourite lemon butter topping for broccoli. “Simply add 12 tablespoons of lemon juice to 115g of melted butter. Mix in a little salt and pepper to taste. Stir together and pour over cooked broccoli. Serve immediately.”

Or what about these tips for green beans with a difference. “Slice the beans and cook in water. Add a packet of onion soup mix and sliced mushrooms. Delicious!”

Another great way to cook almost any vegetable is as Tempura, which is a classic Japanese dish of deep fried battered vegetables (like zucchini, onions, eggplants, carrots, green peppers, sweet potatoes, string beans, broccoli, mushrooms). Vegetables with a very high water content are however, generally not suitable as they tend to release water into the batter while cooking. The vegies need to be cut thin enough to cook in the same time it takes for the batter to become crispy.

To make the batter you need 1 cup of plain flour, 1 egg, and 1 cup ice-cold water. Beat the egg in a bowl and stir in the iced water. Add the flour and mix lightly with a wooden spoon handle or chop stick to avoid over-mixing (having lumps in the batter is a hallmark of Tempura). Dip in the vegetables and deep fry in clean oil at 180 degrees, turning occasionally until the batter is crisp and light golden. Eat immediately after cooking, while the batter is still crispy. With a garnishing of rock salt, lemon or lime juice, or with dips, Tempura is a wonderful starter. It can also be used as a side dish, especially with fish.

Lorraine has a tip for silver beet. “This is a useful way to use as little or as much silver beet as you prefer. I use four leaves of silver beet chopped finely in a batter mixture of 3/4 cup flour and 1 1/2 teaspoon baking powder. Whisk 1 or 2 eggs, add flour and BP, and milk to thin, then the greens. Fry in a little hot oil. It’s lovely with tomato sauce, which should appeal to children.” [Who can disagree with that – adding tomato sauce to anything usually does the trick!]

Kris has a tip for orange peel. “I don't like to throw things away. I even ‘recycle’ citrus peel! I dry the peel on a plate when using the oven. After it is dry I grate or crush it and store the "spice" in an air tight jar and use it in baking to add flavour.”

D B says, “When vegetables become wilted (carrots, broccoli, lettuce, beets, celery, etc) trim the stem end slightly and soak the limp vegetable(s) in warm water for an hour or more. You will find the vegetables will become firm and fresh ready for use.”

Do you have a favourite recipe or tip? If so, please send it to us at www.oilyrag.co.nz or write to Living off the Smell of an Oily Rag, PO Box 984, Whangarei.

*Frank and Muriel Newman are the authors of Living Off the Smell of an Oily Rag in NZ. Readers can submit their oily rag tips on-line at www.oilyrag.co.nz. The book is available from bookstores and online at www.oilyrag.co.nz.

ENDS

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