Give it a Whirl..


There is very little in the food world that is new, in fact so much of it is old and rapidly being lost.   Fowlers book Abundance is filled with old hippy recipes that need to be revived and remembered.  It shows her passion for retaining these arts in a world where generations of knowledge are slipping away.

Chocka with the kind of information expected of this UK gardening guru, the earthy honesty of her book is charming.  For anyone into wholefoods and gardening or just trying to make the best use of their crops it is a must.   Focused mainly on preserving Fowler talks about harvesting, freezing and jam making.  She even makes methods such as fermentation and dehydration look achievable.

Extracted with permission from Abundance by Alys Fowler, published by Kyle Books and distributed in New Zealand by New Holland, RRP $45.00.
 A requirement for the willing kitchen gardener.  This book is especially great for those of us who like to give new (old) things a whirl. Alys Fowlers Abundance has me hunting around for the correct bits to get my brew on in the sauerkraut department.  Meanwhile I thought this salted seasonings borrowed from Italy perfect for beefing up the flavour at this time of year (and it doesn't require any funny equipment so you can rip out into the garden and give it a go right now). 

  Dry-salted Salamoia Bolognese

This traditional seasoning from Bologna has many
variations – some versions contain basil, others
include lemon zest or black pepper – but the basic
recipe remains the same. Basically, you need lots of
salt to keep everything preserved. The herbs and
garlic must be fresh; this is essential, as the
flavours just don’t work with dried herbs. This
version was given to me by Paolo Arrigo, but I also
make it with equal parts rosemary and sage.
Salamoia Bolognese is a storecupboard essential.
It can be used in pasta sauces, on eggs, with fish,
potatoes or on grilled vegetables – wherever you
might want salt, try this as a substitute.

10g rosemary leaves
5g sage leaves
1 large garlic clove, peeled
(you can add more if you wish)
100g coarse sea salt

Chop the herbs very finely; it is often easier to do
this in stages. Once they are chopped nice and fine,
add in the garlic and keep chopping until you have
a fine herb and garlic paste. Scrape the mixture into
a bowl and stir in the sea salt. Spoon into an airtight
container and store somewhere cool and dark. It
should keep for at least 4 months.


1 comment:

  1. If you get the book let me know your faves and I'll keep you posted on the Sauerkraut... x

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