Sunday, 5 July 2020

Korean Beef Stew

Many years ago, way too many to recall, I  studied Korean for a year and as part of of our course we did some cooking. I have always enjoyed experimenting with Asian cuisines. The local Asian grocer is a constant source of new and sometimes unrecognisable ingredients and often I have to enlist the support of the staff to help me find things that I need or explain what various products are.

With Winter upon us I turn to slow cooked soups, braises and stews. I have my standbys but sometimes like to jazz them up with some new ingredients. This Korean style stew is a good example of taking a basic dish and swapping out some ingredients. 

Korean Rice Cake. These come in a sliced form or a thick tubular form. Either are fine but I used the sliced.

Korean Hot Pepper / Chilli paste

Miso Paste

I use a cast iron Dutch oven. You can brown the meat, put it in the oven and return to the stove top.

Leftovers freeze well, make double.

Korean Beef Stew
1 kg stewing beef *, cut into large pieces
3 onions, sliced
6 cloves garlic, crushed
3 carrots, cut into 1 cm slices
Small amount of oil for browning
1 large knob green ginger, grated
1 tablespoon Korean Chilli paste**
1 tablespoon Miso paste

*I use sliced blade bone or oyster blade
** Or more if you like it really hot
1 packet Korean Rice cakes, sliced

Thinly sliced spring onions to garnish

Heat oil in a large pan, add beef and brown all over. Then add onions and continue to brown.

Add garlic, ginger, chilli paste and miso, mix through the beef and onions.

Add enough water to cover the beef mixture. Cover and place in 150 deg C oven for 40 minutes. Alternatively it can be cooked on the stovetop on a very low heat.

Add carrots and return to oven and cook for a further hour.

Remove from oven add the rice cakes and simmer for a few minutes or until cooked. Add a little more water if necessary as the sliced rice cakes absorb the liquid.

Garnish with the thinly sliced spring onions

Friday, 3 July 2020

Are You Book Enough Challenge 2020 - June Theme, Human

Beneath the Skin - We are the Same. The conceptfor this project was to look beyond what the eye can see and focus on how humans are the same. A simple cookie cutter body shape was used to create the bodies and cut from a concertina fold book to create a chain of humans.

The next step was to cover each of the body shapes with pages from an old dictionary, representing the human ability to think, to reason and to learn. 

Cardboard covered with gelli plate prints were then attached to the ends to create a front and back cover or skin. Different skins but not identifiable as any race, no features and nothing to reference gender.

Look beneath the skin and you will find a chain of humans, united by what makes us them the same.

Monday, 15 June 2020

Ethiopian Style Potato and Vegetable Stew

This is my interpretation of a dish that I had in restaurant. The amount of spice is easily adjusted, this version is lightly spiced but could easily have more spice or extra chilli. I make this quite often for ‘Meat Free Monday’ and serve it with a lentil dish similar to Dahl, flat breads, rice and a salad. 

I often add some frozen peas or chopped green beans for some extra colour.

 It is also good as part of banquet style meal which may also include a meat dish. 

Leftover  stew reheats very well in the microwave.

Ethiopian Style Potato& Vegetable Stew

2 teaspoons or more Berbere  spice mix  or other African spice blend
1 tablespoon turmeric powder
Small amount of oil to fry spices

3 or more cloves garlic, crushed

1 large onion, finely diced
2 large carrots, large dice
6 potatoes(approx 1kg), cut into bite sized pieces
2 cups shredded cabbage
fresh coriander, chopped

1 -2 green chillies, finely chopped to serve

Add other vegetables that you may like to add.
I often add frozen peas or some chopped green beans to the mix.

Put oil in saucepan, add spices and fry over low heat until fragrant, add onions and garlic and continue to fry, while mixing until onions are slightly softened. Add a little water if necessary to stop spices burning.
Add potatoes and carrot and a little more water and mix well. Cover and reduce heat, cook until potatoes are almost soft. Stir gently so as not to break up potatoes and add more water if necessary. Add cabbage and mix through, cover and cook for a few more minutes.
Top with chopped green chilli

Friday, 5 June 2020

Glazed Cauliflower Stir Fry

This glazed cauliflower dish has become a firm favourite. Reminiscent of the sweet and sour of my childhood, with no pineapple or meat, it makes a good dish for vegetarians and vegans and also a good vegetable dish to serve with grilled or barbecued meat or chicken. Leftovers reheat well in the microwave.

Glazed Cauliflower Stir Fry
1/4 cauliflower
1 red capsicum
1 red onion
Oil for stir frying

Spring onions, thinly sliced to serve
2 tablespoons apple cider vinegar
2 tablespoons tomato sauce
2 tablespoons soy sauce
2 tablespoons maple syrup
1 -2 cloves garlic, crushed

Combine ingredients for the glaze.
Wash and cut cauliflower into bite sized pieces
Wash capsicum. Remove stalks and seeds and cut flesh into quarters lengthwise and then each piece into strips diagonally.
Peel onion and slice into thin strips.
Heat a little oil in a pan, add cauliflower and fry until golden brown. Add onions and capsicum, mix well and continue to cook for a minute. Reduce heat and cover and cook a further 2 minutes.
Remove lid and increase pan until really hot. Pour over the gaze and allow to reduce a minute or so until thick and coats the vegetables.

Serve garnished with thinly sliced spring onions.

Tuesday, 26 May 2020

Are You Book Enough Challenge, May Theme - Break

For some reason when I  think about the word Break  I also think about  the words mend, fix and repair. I had quite a few ideas for this theme but seemed to always come back to the idea of the mend, possibly due to the stitching that I do and my preference to mend things rather than discard them.

My first book is a concertina book containing a series of mends. The fabric was a piece of found linen than was very dirty, with extensive rust stains and many holes and tears. I decided to ‘break’ the strip into smaller pieces and make a collection of mends. Inspired by the Japanese technique of Boro.

The concertina book has a little flap that holds the individual pieces in place for storage but also allows for easy romaval of each mended piece.

An example of a feature mend attached from behind. The text on backing patch can be seen or read through the tears.

A few of the individual mends

The second book was made a a bit of fun to entertain my grandson. This also inspired by Japanese methods of mending. Kintsugi is an ancient and traditional method used for repairing pottery using gold and lacquer. The idea being that the mend be celebrated and admired for it’s own beauty.

Kintsugi Eggs is an egg shaped concertina book. Each egg shaped pages are covered with cut papers to represent breaks. Gold paint used in between the cut paper. The printed papers are from my stash of gelli plate prints.

Each side of the egg shape is covered.

Monday, 25 May 2020

Life in Lockdown

Interestingly life in lockdown has been much like life before lockdown but with fewer visitors and perhaps a bit less cooking and baking. I seem to have managed to fill in my days with the usual domestic activities, hobbies and signed up for a couple of online classes but more about those another time.

There has been the usual Autumn tidy up of the garden

 Sourdough bread galore

A new patchwork quilt, 

Making some new coats for Morris, these are easier to put on than his knitted jumpers and therefor kinder on his arthritic shoulders. 

And some new hot water bottle covers

Knitting a new cardigan

Trying out some new recipe ideas

Playing with a new app, as part of an online class with Tara Axford. 

Gelli plate prints on paper for collage

Postcard made with the papers 

Monday, 27 April 2020

Are You Book Enough Challenge 2020 - April Theme, Machine

So many types of machines to think about and book formats to investigate. For this one I was inspired by looking at my three year old grandson’s peep through and find books and thought that a tunnel book might work. Machines and their use as labour saving tools made me think more about how machines and appliances reduced some of the work of domestic life. Making Light of Women’s Work - Machines that Changed Domestic Work is the result.

First up, the creation of the tunnel pages, images of machines that simplified or reduced the work of washing and ironing, cleaning, sewing, cooking and food preparation and storage were selected, including vintage and early electrical models.

Then the pages were assembled into accordion folds to create the tunnel book.

The front cover has a window that lifts up to allow the viewer to peep inside