Jane's Delicious Garden Blog


One bowl Wonder.

Posted in Garden Diary by Jane Griffiths on the July 15th, 2019

I love roasting a whole chicken and then using the leftovers for various meals. Tonight I made a meal served in one bowl, but each of the components is cooked separately with different flavours. This creates a wonderful mix when served over rice, with the different flavours popping out.

It is all cooked in one pan, with each element decanted into separate bowls and kept warm.

1. Chinese five spice eggplant.

Cut eggplant into medium thick slices, quarter and toss with flour and five spice powder.

Sauté quickly in olive oil until browned and soft in the middle. Remove from pan onto paper towel.

2. Spicy carrots.

Slice carrots into sticks. Chop garlic, ginger and fresh chilli. Segment a couple of naartjies. Sauté carrots for a minute or two until just starting to brown. Add the naartjie segments, garlic, ginger and chilli. Continue sautéing until the garlic is just starting to brown. Remove from heat and sprinkle with dried mint and a pinch of sea salt.

3. Cashew courgettes

Slice courgettes lengthwise into quarters. Sauté with cashew nuts until starting to brown. Sprinkle with pul biber and a squeeze of lime. Remove from heat.

4. Chicken with delish sauce

Add shredded roast chicken to pan, add Indonesian sweet soy sauce, dark soy sauce and sesame oil. Stir through and taste to check it is the right balance of salty and sweet. Simmer til just thickened and add a squeeze of lemon.

Hügelkultur – sort of!

Posted in Garden Diary by Jane Griffiths on the May 16th, 2019

Years ago I created a vegetable garden for my Dad, whose back was starting to give him trouble. I used an upturned swimming pool pump cover placed on an old table. Instead of filling the entire volume with costly growing medium, I filled the curved base with a thick layer of branches pruned from a Pride of India. These were covered with a deep layer of fertile growing medium. A year or so later my Mom said she “didn’t know what was going on with Dad’s vegetable garden. It’s full of Pride of India saplings! Where could they have come from?” 🤣

Fast forward to this week in my garden. I have two new lovely raised beds from Rain Queen.

I have been reading about hügelkultur and thought I’d try a version in my new raised beds. But I remembered my experience with Dad’s garden, so I used well aged logs. We split them and packed the base with them (positioned vertically) and covered them with leaves, wetting and squishing them to fill the gaps.

This filled the raised beds about two thirds. I dribbled EM over the logs (Effective Micro organisms) and added some mycorrhizal fungi. The EM will encourage the logs to break down and the fungi will help the plants’ roots take up more nutrients.

I then covered the logs with a rich layer of compost, coco peat and Fertilis, with some Talborne Vita Veg mixed in.

And planted up the raised bed with seedlings.

I love experimenting with new ways of doing things. We will see how this one grows!!

Squash slices with haloumi, salsa and yoghurt.

Posted in Garden Diary by Jane Griffiths on the March 24th, 2019

  • Cut squash into thick slices. Sprinkle with spices of your choice. (I used a mix of Herbes de Provence, dried chipotle chilli, salt and pepper.) Sprinkle with flour.
  • Heat olive oil in cast iron pan and cook squash until nicely browned on both sides.
  • While squash cooks, cut ends off red onion and cut in half. Cook in a smaller cast iron pan, turning a few times, until almost blackened on cut sides.
  • Cook haloumi slices in a little olive oil til browned.
  • Chop cherry toms, fruit salad plant fruit and jalapeño. Mix in bowl together with mirin, white wine vinegar, dried mint, salt and pepper. Toss.
  • Mix yoghurt with dried mint and a pinch of salt. Toss roast pine nuts on top and drizzle with olive oil. Sprinkle with pul biber (Turkish red pepper).
  • Just before serving reheat squash slices and onion.
  • Place squash on bed of baby spinach, add halloumi and red onion and top with salsa. Drizzle with pomegranate concentrate.
  • Serve with yoghurt and crisp sour dough bread to mop it all up.

Crunchy (sort of) Coleslaw

Posted in Garden Diary by Jane Griffiths on the September 6th, 2018

We eat with our eyes. This colourful salad has purple & green cabbage, psychedelic watermelon radish & kohlrabi. To balance all this crunch there is mozzarella cheese, avocado and a creamy, slightly sweet & peppery dressing. Roasted pine nuts round it off.

Salad

  • Green & purple cabbage, sliced
  • Thinly sliced watermelon radish
  • Kohlrabi cut into sticks
  • Avocado pear slices
  • Chunks of mozzarella
  • Roast pine nuts
  • Dressing
    • Mayonnaise
    • Milk
    • Dash of sweet chilli sauce
    • Dried chilli flakes to taste
    • Lemon juice
    • Pepper & salt to taste

    Delishissness!

    Posted in Garden Diary by Jane Griffiths on the August 5th, 2018

    Best potatoes ever!

    Roast potatoes with sundried onion slivers, chopped parsley and a sprinkle of salt, on a bed of rocket with a squeeze of lemon.

    So yum!

    Rex Union Marmalade. 

    Posted in Garden Diary by Jane Griffiths on the July 2nd, 2018

    It’s marmalade making month

    I have a pocket of Rex Union oranges. Their claim to be “the World’s Best for Marmalade” is no hollow boast. They make the most delicious tangy marmalade. You can read more about their history here.

    I have recently heard that the new owner is looking after the trees and hopefully they won’t die out. Rex Union oranges are available from Cheese Gourmet.

    My easy marmalade recipe

    * Put 6 whole washed oranges in a pressure cooker and add water to half cover. 

    * Cook on high pressure for 20 mins and leave until steam is released. (If you don’t have a pressure cooker, place whole oranges in a pot, nearly cover with waterand boil until soft.)

    * When cool enough to handle, cut oranges into segments, remove any pips and thick pith. Slice finely. 

    * Mix chopped oranges and the cooking water together. Measure how many cups there are and measure equal number of cups of sugar. 

    * Mix together in a large pot. Stir over low heat until sugar is dissolved. 

    * Increase heat to high and boil quickly, stirring often, until it reaches the wrinkle stage. 

    * Spoon into sterilised bottles and seal.

    6 oranges makes approximately 12 X 250 ml bottles.

    Psychedelic Salad

    Posted in Garden Diary by Jane Griffiths on the June 22nd, 2018

    The watermelon radish has to be one of the most striking vegetables I have ever seen. Tonight I made a salad of watercress, sliced watermelon radish and papaya. I served it with thin slices of ribeye steak drizzled with a dressing of olive oil, lemon juice, roast cumin seeds, five spice powder, sugar, salt and pepper. 

    Most Deeelicious. 

    Watermelon radish are an heirloom variety of daikon radish. They are as easy to grow as normal radishes, but take a bit longer to mature. They are super crisp with a mild peppery sweet flavour. 

    Salmon, watercress, avocado and nasturtium. 

    Posted in Garden Diary by Jane Griffiths on the June 20th, 2018

    The wetland pool is overflowing with watercress. A perfect peppery green for cold weather. 

    Tonight’s meal: pan fried salmon with  lemon and garlic butter on a  bed of watercress with avocado and nasturtium flowers and seeds. Served with roast baby potatoes and steamed beans and pattypans. 

    Recipe

    1. Season a salmon fillet with pepper and salt.  Set aside. 
    2. Place watercress on a plate. 
    3. Add chunks of avocado. 
    4. Add butter to pan and cook the salmon on both sides until just browned but still pink inside. Remove from pan and place on watercress. 
    5. Add a little more butter to the pan and add sliced nasturtium seeds and a sprinkle of garlic powder. Stir through over heat for about 30 seconds. Add juice from a lime, stir through and pour over salmon. 
    6. Add nasturtium flowers and serve with the potatoes and vegetables. 

    Curried Pumpkin Fritters

    Posted in Garden Diary by Jane Griffiths on the June 5th, 2018

    I was given this very beautiful French pumpkin by Cliff Rosen of the Let It Grow Foundation. 


    Tonight I made spicy pumpkin fritters served with a vegetable coconut curry and black rice. Most yum yum. 

    CURRIED PUMPKIN FRITTERS


    Ingredients

    • ¼ cup stone ground flour
    • ¼ cup coconut flour
    • 2 tsp baking powder
    • 1½ Tbs Cape Malay curry powder
    • 1 teaspoon pul biber
    • Pinch of salt
    • 1 cup cooked pumpkin
    • 2 large eggs beaten

    Method 

    Whisk all the dry ingredients together. Mash the pumpkin and mix with beaten eggs. Add to the dry ingredients and mix together. Add spoonfuls to hot oil. Cook on one side til golden, turn and repeat. Drain on paper towel. Serve with chutney. 

    One pot ease

    Posted in Garden Diary by Jane Griffiths on the May 20th, 2018

    Perfect for a chilly autumn night, this  is a delicious balance of meaty beans, flavourful chorizo and sweet potatoes. 


    Ingredients

    • Sweet potato, cut into chunks
    • 1 – 2 tablespoons pul biber (red pepper flakes)
    • 100 grams chorizo, sliced into rounds then cut in quarters
    • 1 onion, sliced
    • 3 cloves of garlic, chopped
    • 1 teaspoon cumin
    • Can of black beans, rinsed 
    • Beer (a cup or two)
    • Cherry tomatoes (10 – 12) cut in half
    • Chopped mustard, mizuna and bok choy leaves
    • Fresh coriander

    Method

    1. Toss the sweet potatoes with olive oil and some of the pul biber and roast at 200° until tender. 
    2. Cook chorizo until it is almost crispy
    3. Add  the onion and cook, stirring, until onion is soft. 
    4. Add garlic and cumin. Cook for few minutes more. 
    5. Add the beans and stir through. 
    6. Add beer and bring to the boil, reduce heat and simmer til beer is almost dissolved. 
    7. Add tomatoes, stir through and simmer til slightly softened. 
    8. Sprinkle the sweet potato with a little more pul biber. 
    9.  Add the sweet potato to the bean mix and stir through. 
    10. Place a good handful of the chopped greens in the bottom of each bowl. Top with spoonfuls of the sweet potato and bean mixture. 
    11. Top with coriander and serve with warm cornbread and chunks of avocado. 
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