Category Archives: Friday Food Review

Friday Food Review…Edible Flowers…Part 4…Elder Flowers, Basil Flowers and Pink Mempat Flowers…

Welcome to this week’s edition of edible flowers…I watch all…well most of the cooking programmes…I love Masterchef and Great British Menu and I am in awe of the beautiful presentation of the food if I can ever-present food that resembles those dishes just a little then I will be a happy bunny…Whatever the month there will be a plant or tree that flowers obviously not all edible or palatable but I am trying to find flowers in season pretty much like fruit and vegetable although, of course, that will also depend on where you hail from around the globe…

Lots of the FB and Instagram posts portray such beautiful food often adorned with pretty flowers which seems to be something of the norm now…BUT….. DO YOU KNOW WHAT THOSE PRETTY FLOWERS ARE????

DO YOU ASSUME BECAUSE THEY ARE IN A DISH THAT THEY ARE EDIBLE???… If foraging or picking flowers from your or a friend’s garden check that not only are they edible but palatable and that pesticides haven’t been used…

Elder Flowers…

Elder flowers…it’s not only the berries that are edible and medicinal but the flowers of the elder are too…As an immune stimulator, elderflower tea can provide soothing relief for acute colds…If you don’t have any elder plants in your yard don’t worry! Just look for wild ones on the edges of streams, ponds, or along roadside edges such as fences or roads…and remember if you plan to use the berries then be selective in the flowers you pick and of course leave some for the birds and the bees.

For relief from colds or flu, pour boiling water over fresh or dried flowers and steep them in a covered container for 10 minutes. Mix in a spoonful of local honey and feel those pesky symptoms ease as you breathe in this steamy sweet beverage.

To make a cordial, boil the flowers for at least 5 minutes, strain, and add equal parts sugar to the remaining volume of water. Including a splash of lemon juice and citric acid will help preserve the cordial and add a pleasant tartness…this concentrated syrup can be added to drinks or even mixed into recipes such as cakes and pancakes…

Use the cordial and/or dried flowers in cakes, tarts, jams, pies, or pancakes! The blossoms are great when balanced with tart fruits such as rhubarb. They are also delightful baked with strawberries and raspberries…or steep the crushed herb in vinegar for about a month. Use your vinegar of choice. Apple cider, white wine, or champagne are all great options. Strain and use in salad dressings or sauces…it really is a versatile and very pretty little flower…

I vaguely remember my father making wine but cannot remember if he used the berries or the flowers or a mix of both all I can remember is my father and Mr Hoad next door got the giggles when they sampled the wine and my mother was none too pleased when they came wobbling and giggling down the garden path from their man cave…Have you made elderflower wine?

Basil…

I use a couple of different types of basil in my kitchen and I always add a few of the flowers to a stir fry as I find the flavour is more concentrated in the flowers…especially in the Thai basil…although I find the flowers of European basil slightly milder they are lovely sprinkled in salads and look so pretty…match them with ingredients that you would generally use basil in like pasta, cheeses or fresh fruit or platters of meat or vegetables it is also lovely infused in red or white wine vinegar…

To make the vinegar…Place freshly snipped basil flowers into a clean glass jar and cover them with red or white wine vinegar. You can add more basil flowers to the jar as you have them, along with more vinegar to cover. Keep the jar covered in between basil additions.

Once the jar is full, leave it to infuse for at least a week.

Strain out the basil flowers (you can compost or discard them).

Transfer the vinegar to a clean glass jar or cruet, and cap or cork tightly…or make yourself a nice cup of tea by simply adding freshly cut basil flowers to a teacup or pot of boiling water, and let steep for several minutes. Strain the tea through a tea strainer or standard kitchen strainer, and enjoy!

Pink Mempat(Phak tui)

I came across these beautiful flowers the other day having not seen them before here but my Thai friends came to my rescue and educated me…unique to Southeast Asia locally the young leaves of the Mempat tree are consumed as food and its flowers were used as an indication for our local-fishermen to know when to fish in the month of February or the Chinese New Year…interesting I love local tales…my daughter in law uses them when she makes soups as they come from a small tree the stems are woody so the flowers and leaves are picked from the stems…and added to the soup or eaten raw with a spicy dip… one of my Thai friends got quite excited when she saw me carrying my wares on the way back from the market I got the feeling that they are not seen often here and told me she makes larb which is a spicy meat-based dish with them …It’s always interesting when I find something and listen to all the ways of using some of my finds…I gave them to my daughter-in-law to take home and am awaiting the pictures and the recipe for the soup she made…

That’s all for today for edible flowers… thank you for visiting as I know it’s a busy time of year and as always I look forward to your comments x

CarolCooks2…Friday Food Reviews…#Edible Roots…Part 5…

 

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Edible Roots…Part 5.

Like I did with the aromatic leaves I will not be featuring common ones but maybe ones we throw away without realising that they are a source of flavour for our food, to eat and cook with or to make tea…my aim is to feature three roots per post one of which may be new to you…as with all foods when you come across or try something new it may be edible but is it palatable to you... in these days of food, uncertainty I think it is important that we should properly try foraged foods and foods that are not at risk of shortages and see if they are palatable to us and be honest not fussy as we may have to change our eating habits to survive OR IN TRUTH FOOD THAT WE CAN AFFORD…Best be prepared…

Because some of these roots are foraged by indigenous peoples I cannot always find images I can use but sometimes it is useful to know what the plant looks like above the ground when foraging…and as always if foraging make sure that you have correctly identified the plant before eating if in doubt ..don’t…

Today I am featuring …

Bulrush Roots…as there are so many varieties of Bulrush this video should make it slightly clearer if you are foraging for bulrushes…

The Bulrush is native to Australia, New Zealand, Malaysia, Indonesia, Japan, Korea, Mongolia, Myanmar, Philippines, China and the Russian Far East although you will find varieties of the species grown elsewhere wherever there is a moist environment…it can be used as a wild and nutritional addition to the human diet. This reed-like plant is also known as tule, wool grass, rat grass, or reed mace…the dried rhizome of the bulrush can be used to make flour…it can be used as a substitute for wheat flour some Native Americans boiled the roots to make syrup, and the rhizome can also be eaten raw in a salad or cooked as a vegetable…

Sea Holly…

Sea holly roots are slightly sweet and smell similar to the carrot – they can be used as a vegetable and can be cooked or candied. Roasted roots are said to resemble parsnips or chestnuts in flavour…and if you have the right weather conditions you can grow them in your garden…

Large Indian Breadroot…common name Prairie Turnip…

As a food, the prairie turnip has been described variously as a “delicacy,” “tolerably good eating,” or “tasteless and insipid.” Barry Kaye and D. W. Moodie describe the Native Americans’ use of it as food as follows: “they eat it uncooked, or they boil it, or roast it in the embers, or dry it, and crush it to powder and make soup of it. Large quantities are stored in buffalo skin bags for winter use. A sort of pudding made of the flour of the dried roots and with the serviceberries after boiling together is said to be very palatable and makes a sweet pudding.

Serviceberries are so-called so the story goes that the first settlers in the New England area often planned funeral services at the same time that the tree bloomed. Its blooming was a sign that the ground had thawed sufficiently to be able to dig graves. So the tree became known as the ‘serviceberry tree.

The root can also be peeled and eaten raw or cooked…

Prairie turnip flour is often used as a “secret ingredient” in modern Indian frybread recipes…Frybread is a flat dough bread, fried or deep-fried in oil, shortening, or lard…eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into taco-like meals.

Thank you for joining me today for “Edible Roots” …How is your foraging going or your quest for edible roots at your local farmer’s markets?? as always I look forward to your comments x

CarolCooks2…Friday Food Reviews…#Edible Roots…Part 4…

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Edible Roots…Part 4.

Like I did with the aromatic leaves I will not be featuring common ones but maybe ones we throw away without realising that they are a source of flavour for our food, to eat and cook with or to make tea…my aim is to feature three roots per post one of which may be new to you…as with all foods when you come across or try something new it may be edible but is it palatable to you... in these days of food, uncertainty I think it is important that we should properly try foraged foods and foods that are not at risk of shortages and see if they are palatable to us and be honest not fussy as we may have to change our eating habits to survive OR IN TRUTH FOOD THAT WE CAN AFFORD…Best be prepared…

Today I am featuring …2 roots that I use and 1 that I haven’t used yet…

Finger Root…

Milder than common ginger the finger root is a popular ingredient here and it does look like a bunch of fingers although its other known names are lesser galangal and Chinese ginger or Chinese keys here translated it is called “Krachai” and is used in some curries and certain fish dishes…

Finger Root is both a medicinal and culinary herb native to China and Southeast Asia…these finger-like rhizomes have an earthy, peppery, subtly sweet, herbaceous taste some say a medicinal taste…

Finger Root is antiviral by nature and as such very effective for tackling coughs and chest infections … Aston’s grandmother recommends chewing slices of fingerroot together with areca catechu nuts…remedies like these are still practised in the villages it does bring memories for me of the disgusting liquid my mother used to make me take for my cough as a child that was the liquid from onions and brown sugar I think it scared my cough away it was so disgusting …smile…

Lotus Root…

A plant that has so many uses most of which I discovered when we took a trip to the Red Lotus Lake/Sea that is close to our home…

If you go early in the morning it is a beautiful sight this beautiful sea/lake is approximately 8km long and 3km wide, the freshwater lake at Nong Han Kumphawapi is an important water source that sustains a variety of fish, birds, water buffaloes and plants. The lake feeds into the Lam Pao River, another waterway which plays a significant role for the inhabitants of Udon Thani province…although it is said that the flowers are a type of tropical water lily every part of it is used/eaten…the root is a popular food ingredient and it looks so attractive… Lotus root is rich in nutrients and has a lot of beneficial effects.

Mildy sweet in taste and with a texture that is similar to the water chestnut…crisp and crunchy…Lotus roots are usually sliced crosswise to reveal their attractive pattern of holes. They are traditionally added to soups and stews or simply stir-fried, as well as braised in soy sauce. They can also be thinly sliced and added raw to salads. Another favourite way of enjoying them is deep-fried into chips…

You may be able to find dried lotus root in Asian stores or online…to reconstitute simply soak, cut as desired, and add to vegetable dishes, soups, and stews. Use soaking water for tea or soup stock…it really is a good and nutritious root.

Burdock Root…

Native to Europe and Asia, several species have been widely introduced worldwide…Burdock root, also known as gobo, is popular in Asian dishes. It works very well in stir fries, braises, and soups. Burdock root can also be peeled, sliced and eaten raw as it comes or on a salad. It resembles a radish with a slight artichoke flavour when eaten this way.

Not a root I have eaten but it on my radar now as this stir looks delicious…Do use burdock root…

Thank you for joining me today for “Edible Roots” …How is your foraging going or your quest for edible roots at your local farmer’s markets?? as always I look forward to your comments x

CarolCooks2…Friday Food Reviews…#Edible Roots…Part 3…

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Edible Roots…Part 3.

Like I did with the aromatic leaves I will not be featuring common ones but maybe ones we throw away without realising that they are a source of flavour for our food, to eat and cook with or to make tea…my aim is to feature three roots per post one of which may be new to you…as the video last week on Water Lily Roots The guy made an interesting observation that when foraging it may be edible but is it palatable...I think that is a good point and in these days of food, uncertainty I think it is important that we should properly try foraged foods and foods that are not at risk of shortages and see if they are palatable to us and be honest not fussy as we may have to change our eating habits to survive OR IN TRUTH FOOD THAT WE CAN AFFORD…Best be prepared…

Today I am featuring …

Chicory Root…is a rather woody root, the plant itself is part of the Dandelion family and can be recognised by its bright blue flowers…used for centuries in cooking and traditional medicine, it’s commonly used to make a coffee alternative, as it has a similar taste and colour…Native to the Old World(Africa, Asia and Europe), it has since been introduced to North America and Australia. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots, which are baked, ground, and used as a coffee substitute and food additive.

What immediately springs to my mind is Camp Coffee which is a concentrated syrup which is flavoured with coffee and chicory, first produced in 1876 by Paterson & Sons Ltd, in Glasgow…although not as popular as a coffee drink now it is still used as a flavouring in the culinary world.

Although chicory has numerous health benefits it can be used in home cooking as well. Some speciality shops and grocery stores carry the whole root, which is often boiled and eaten as a vegetable.

If you’re looking to reduce your caffeine intake, you can use roasted and ground chicory root as a coffee replacement. To make this rich beverage, add 2 tablespoons (11 grams) of ground chicory root for every 1 cup (240 ml) of water in your coffeemaker…not something I have tried as I don’t drink coffee often…

Dandelion Root…A plant related to the daisy family, its roots, leaves, and flowers are consumed in foods and beverages, like teas…One of the downsides of dandelion is it also absorbs other harmful substances from the environment. It is usually not a good idea to eat wild dandelion if the purity of the soil, water, and air are unknown.

After you have washed the roots thoroughly the tough outer layer needs to be removed it can be done with a knife but if the roots are smaller then steam/boil for two minutes which then makes the tough outer layer easier to remove…after you’ve peeled the dandelion roots, steam them or boil them for a further 5 minutes (or 8 to 10 if you have large roots). Serve dandelion roots like you would carrots or parsnips. with a little salt and butter, the root is tasty, and a splash of apple cider vinegar will help you enjoy the slight bitterness of the dandelion root.

Ginseng Root…Asian countries such as South Korea and China have a long history of ginseng consumption that goes back as far as 1,000 years…due to its growing popularity, it is now available in at least 35 countries around the world..in various forms such as fresh ginseng, dried ginseng, boiled and dried ginseng (Taekuksam) which means it is likely available wherever you live…it uses are many …Ginseng slices or fresh ginseng roots are often added to stir fry dishes. Ginseng powder can also be added to baked items or simmered in the hot water when making rice…Korean red ginseng is very popular not only in Korean cuisine but around the world…

Citrus and ginger are two flavours that complement and balance the flavour of Korean red ginseng. The sweetness of citrus or ginger balances the bitterness of ginseng. The tartness of citrus and the bite of ginger adds complexity to the delicate earthy taste of ginseng and provides a lively burst of energizing flavour….if you ever made or sampled the Korean version of Ginseng soup you will know what I mean…Ginseng has long been used medicinally but here I am just looking at edibility in cooking…

Thank you for joining me today I’m sure many of you are familiar with chicory and camp coffee but how many of you are familiar with ginseng and have cooked with it or the dandelion of which the leaves are often used in salads but have you used the roots?…that pretty looking plant with the bright yellow flowers is often thought of just a weed but it isn’t…as always I look forward to your comments and hope you all have a fabulous weekend x

CarolCooks2…Friday Food Reviews…#Edible Roots…Part 2…

 

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Edible Roots…Part 2.

Foraging still applies to roots although I will ask that if you find an edible root that you enjoy please remember that the roots are the most crucial plant parts as they are structures responsible for providing water and minerals to plants from the soil.,,without roots, there will be no plant… of course you want to come back time and time again as will others please be considerate…

Also, be careful, and do your research before attempting to forage any of these wild roots.  Always consult multiple sources, and always be 100% sure of your ID before eating any wild plant…

Like I did with the aromatic leaves I will not be featuring common ones but maybe ones we throw away without realising that they are a source of flavour for our food, to eat and cook with or to make tea…my aim is to feature three roots per post one of which may be new to you…

Today I am featuring …

Parsley Root…

Often referred to as Hamburg root, parsley root is used in many European cuisines. Although closely related, it should not be confused with the more popular varieties of leafy green parsley that you might grow in your garden or use as a herb.

I have learnt something new I have not to my knowledge used or eaten parsley root..it looks very much like the parsnip to me but clearly not the same…although they’re both members of the Umbelliferae family, which also includes carrots, celery, parsley, chervil, fennel and celeriac, they taste quite different…This is a variety grown for its large taproot though, rather than its leaves (although its leaves are edible too). Confused? I am!

Parsnip is sweet…Parsley root is not its flavour is stronger and more aromatic…

Wasabi Roots…

Wasabi or Japanese horseradish as it’s otherwise known…pungent while being delicate it is a lovely accompaniment to raw fish…bright green its pungent heat quickly fades…most of the wasabi we eat is fake…Since the plant’s spice starts to decrease as soon as it hits the air, wasabi that has been grated and prepared in advance will be less spicy than a freshly grated wasabi root. This is also why most wasabi found in stores is fake—it’s easier to preserve the spice level when the plant is not involved…

Have you always noticed that you actually feel the spice through your nose almost more than you’ll feel it on your tongue? This is because much of the flavour and spiciness are released through fumes…

It seems like the tube of wasabi I have in my fridge is fake…It’s easy to tell the difference if you pay attention to your wasabi’s appearance and preparation. Fake wasabi paste looks like, well, a paste. Fresh wasabi tends to be grated on the spot, giving it a slightly looser appearance…which means those little packs of wasabi the come with your sushi are almost certain to be fake if you are eating sushi in a good restaurant and your wasabi is grated you have the real deal.

Water Lily Roots…

Many books and research will tell you that you can eat Water Lily Roots…I like this man as he is honest and conducts good experiments…He also makes a good point it may be edible but is it palatable?

The motto try it yourself after extensive research or make sure that the sources you use are honest and have conducted proper research…this is funny in parts it has a kid in it and a wife…

Thank you for joining me today I hope you have found this post interesting as always I look forward to your comments…my aim with these posts is to find roots that are truly edible as there may come a time when we may need to rely on foraged foods…for real!… Never say never!..x

 

CarolCooks2…Friday Food Reviews…Edible Roots…Part 1…

 

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Edible Roots…Part 1.

Foraging still applies to roots although I will ask that if you find an edible root that you enjoy please remember that the roots are the most crucial plant parts as they are structures responsible for providing water and minerals to plants from the soil.,,without roots, there will be no plant… of course you want to come back time and time again as will others please be considerate…

Also, be careful, and do your research before attempting to forage any of these wild roots.  Always consult multiple sources, and always be 100% sure of your ID before eating any wild plant…

Like I did with the aromatic leaves I will not be featuring common ones but maybe ones we throw away without realising that they are a source of flavour for our food, to eat and cook with or to make tea…my aim is to feature three roots per post one of which may be new to you…

Today I am featuring …

Horse Radish Root…

Horseradish root is one of my favourite roots and a sauce to accompany beef or fish it is wonderful…beets and horseradish are a delight and one of my favourite starters use beets and horseradish…Beetroot Tartare…it can be dried and used as a spice or as a condiment added to a seafood sauce it adds that extra zing… Used for thousands of years worldwide according to Greek mythology, that’s what the Oracle at Delphi told Apollo…in ancient times horseradish root was worth its weight in gold.

Not only is it used in the culinary world but also in the medical field…it has natural antibacterial properties and is rich in many key nutrients.

Wild horseradish…both the leaves and the roots are edible if you pick young tender leaves they can be eaten raw or cooked like spinach…easy to distinguish from Dock leaves but the roots don’t have that distinctive horseradish smell plus the leaves are shiny unlike the matt leaves of the dock…but as always learn about your roots before you go foraging or go with an experienced forager…I find anyone who forages is always more than happy to share their knowledge.

Liquorice Root…

Liquorice root….liquorice was traditionally grown in the fields around Pontefract, Yorkshire does anyone remember the Pnterfract cakes little round patties of shiny black liquorice? or the packs of liquorice roots they used to sell in the sweet shops I used to love chewing on the root…During WW11 the demand grew to such an extent the liquorice had to be imported from Spain and became known as Spanish Liquorice.

Culinary wise liquorice can be used to flavour ice cream, pannacotta, and meringues it can be added to stews, and it pairs well with carrots…liquorice can also pair up well with other big flavours like mint, ginger, rhubarb and raspberries.

I love liquorice but have to admit it is not something I have cooked with but having across some lovely-sounding recipes it is on my to-do list…Do you cook with liquorice?

The root can be used to make teas…Wild liquorice however is not edible.

Warning: People who regularly take large amounts of liquorice, more than 20 g/day, may raise blood levels of the hormone aldosterone, which can cause serious side effects, including headache, high blood pressure, and heart problems…

Coriander Root…

Coriander roots have many culinary uses …Pungent coriander root adds depth of flavour to Thai curry pastes, dips and stir-fries. Coriander roots are the roots of the coriander/cilantro herb, an entirely edible plant, and have a white central tap root covered in small, dark-brown, hair-like rootlets. The roots of younger plants are thin, moist, and tender, while larger roots from older plants can become tough and somewhat bitter. The roots offer a pungent, peppery-spiced aroma and flavour, stronger than the leaves, with citrus notes and deep, earthy undertones similar to celery root. Both the texture and flavour will soften when cooked, often developing a mildly sweet flavour profile.

If you love coriander like we do then roots will add a stronger flavour…I never dispose of the roots now they also freeze well I always keep a small bag to add to stir-fries and Currys/dips.

Coriander root is a kitchen staple in Thai cuisine. With Its strong aromatic, flavour it is the reason why Thai food has a distinctive aroma and flavour that you just can’t find anywhere else.

So, if you want to make authentic Thai food at home, coriander root is a must…until I learnt more about Thai cuisine I always discarded the roots now I don’t they are an integral part of my cooking ingredients…also used in Chinese cookery when making stews, soups and braising meats…

I know many people do not like coriander and think it tastes soapy the roots have a completely different flavour to the leaves,,, and it brings a refreshing citrusy flavour profile, unlike the leaves the roots are better for seasoning food that requires a longer cooking process or to be cooked with high temperature? Unlike delicate leaves that wilt quickly and flavour diminishes under heat, the roots will not be cooked down but release a very distinct citrusy, peppery, and slightly earthy flavour…truly delicious.

Thank you for joining me today for this first post on “Edible Roots”…as always I look forward to your comments …