Community Kitchen introduces our new weekly additions – The Pantry and The Kids Kitchen

Each week I will introduce a new pantry staple, its story and some recipes. Along with the Pantry the new kid on the block is the KIDS Kitchen. IN this section Community Kitchen will introduce some easy after school snacks, early dinners, lunch box ideas and recipes that involved the children of the house. Getting children involved in the preparation and meal ideas makes for an easier time for all.

Our Pantry staple today is Soy Sauce.

(Extracts from The Story and Science of Soy Sauce – Science Meets Food)

Who would have thought this basic ingredient is so steeped in history. It first appeared in China some 2500 years ago when salt was scarce and fermenting soy beans and fish was the method used to extend the salt flavour.  When Buddhism expanded into China the soy sauce composition changed as the Buddhists would not eat the sauce made from fish, so 2 distinct sauces developed – soy sauce and fish sauce. Soy sauce added that extra boost to the plain diet of the Buddhists. In the 7th century soy sauce was introduced to Japan but didn’t receive its prominence until after 1254 AD when a Japanese Zen Priest learnt the art of fermenting a miso-like paste in China and bringing the miso to Japan discovered that the liquid remaining from the miso paste itself was a perfect dipping sauce and added an extra depth to the cooking process.  Traditionally soy sauce is made using salt, water, soybeans and wheat. After crushing, mashing and boiling the mixture is cooled and then the koji bacteria is introduced to start the fermentation process.  In some parts of China and Japan the longer traditional process is still carried out  but of course with this comes the more expensive cost of production. Whereas nowadays the soy sauce that graces the shelves in most supermarkets is made thru a chemical method with added ingredients of caramel, corn syrup and salt to create that distinct soy taste. Koikuchi is dark soy, usukuchi is a lighter saltier soy, tamari is solely from soy and offers the gluten free alternative and shiro is the soy made mostly from wheat.

Soy Recipes

Red Braising Stock (for Ham Hock or Pork Spare Ribs)

Recipe by Jerry Mai

  • 3 litres chicken stock or water
  • 500 ml shaoxing wine
  • 600 ml light soy sauce
  • 200 ml dark soy sauce
  • 220 gr brown sugar
  • 8 cloves garlic, crushed
  • 2 knobs ginger, sliced
  • 6 spring onions, bruised
  • 1 tsp sesame oil
  • 10 star anise
  • 2 cassia bark 4 pieces of mandarin peel – fresh
  1. Place all ingredients in large saucepan over high heat and bring to the boil
  2. Reduce to medium and simmer for 20 minutes
  3. If cooking pork hocks, plain in pressure cooker along with strained stock and cook for 45 minutes
  4. You could cook in oven – place in baking dish cover with stock, then baking paper and seal with alfoil – cook in medium oven for 3 -4 hours, smaller time for smaller cuts – good to either ask the Butcher for recommended cooking times

THE BRAISING STOCK CAN BE USED AGAIN AND AGAIN. TOP UP WITH THE INGREDIENTS EACH TIME AND ADD TO YOUR STOCK

STORE IN GLASS JAR IN THE FRIDGE IF USING WITHIN A 5-6 DAY RANGE 

OTHER WISH FREEZE AND DEFROST FOR USE WHEN COOKING

 

THE KIDS KITCHEN

Tortilla Omelette

  • 2 eggs, beaten together
  • 2 tortilla wrap
  • Seasoning
  • Additions – ham or cheese or herbs or grated vegetable or corn or mushroom
  • To spread onto tortilla – tomato paste, curry pastes, chutney or sauce
  1. Heat oil in pan, and add the beaten eggs – add your choice of goodies and seasoning
  2. Press tortilla onto omelette
  3. Flip over when egg is cooked – brown the tortilla
  4. Flip onto plate and roll up and Enjoy

Muffins Tin Eggs or Crossiants filled Yummies

Day old bread slices cut into circles to fit your muffin tin

OR Day old Crossiants for that crusty treat

4 eggs beaten

1/2 cup milk or cream

seasoning

Additions – grated cheese, diced ham, corn kernels, spring onions, tiny tomatoes halved, grated zucchini

Lightly oil the muffin tin and press bread into the shape

If using crossiants – make large slit in crossiant and press into muffin tin to form a small bowl shape

Mix eggs and milk together and season

Add the additions and spoon over small amount of egg and milk mixture

Top with grated cheese and bake in moderate oven for 15  mins or until golden brown

 

Quick and Easy Ice-cream

500 ml double cream

1 can condensed milk

Whip the cream and condensed milk until soft peaks form

AND THATS IT – HOW EASY FOR THE CHILDREN TO PREPARE FOR AN AFTER DINNER TREAT

 

SARAH from Basilea

Today Sarah suggested using fresh herbs in our winter warmers. From a simple bay leaf , sprig of thyme to rosemary tips that simple pot of mince or vegetables  become enhanced with wonderful flavour.

Now is the time to enjoy the mustard green,sorrel, salad burnett and loveage. These wonderful Perennial greens adds that warmth to a winter stew or extra depth to a winter salad. Loveage being a combination of parsley and celery can be added to soups, salads and braises.

When using your herbs Sarah reminds us to feed them also to help with the replenishment of growth and health. Trimming thyme and rosemary is a good thing and helps produce more foliage for our winter warmers.

Enjoy cooking and spending time in the kitchen 🙂