Brisbane Local Food
I often wonder how other folks use their backyard crops. So, I spent a few days filming the random things that we do with our food. It changes heaps from wee...
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Thanks so much Andy and Dave about the recipes.
That's good news about the pigeon pea recipe Dave. Between the Madagascar bean and pigeon peas, I'm hoping to be a bit more self sufficient in that regard. I'll have to sus out a few more pigeon pea recipes. My first (admittedly tiny) crop is coming on from the two trees I put out the front.
Pulses, grains and beans...?
The supermarkets are chock full of a huge variety of different tinned beans at el cheapo prices that it's so hard to say no to beans.
I posted recently about my grainy experiences: HERE.
But i love black beans...and really all beans are similar and substitution is easy.
Then there is Chili Con Carne without meat. Black Beans and Rice [Moors and Christians (_Moros y Cristianos_)]. Humus. Minestrone Soup, ...lentils go with lots of stuff, Greek bean dishes...
Each region has their bean preferences and it is fun chasing after that.
Any bean cook up keeps great for leftovers. I made this one a few days back and finished it today.LINK
Used black beans but with the Ikaria influenced addition of the fennel bulb.
Many of the New World beans go well with pork or ham hock -- as in Cuba.
Then there are dals -- especially split Pigeon Pea dals (split toor (tuvar) dal) and masoor dal red lentils. Indian shops have beans a'plnty and dal legumes cook much quicker than other beans.
This time of year: fresh broad (fava) beans.
My fav dried bean dish comes from Trinidad: Stewed Dried Pigeon peas --getting the beans can be hard but many Indian grocers stock them.
Just google a few recipes - American beans for example. Most are pretty similar to each other. Same is true of chilli beans. Chic peas are another popular one over here.
Lessons? Dianne you are our expert cook! Ask away and someone will have some answers.
I have just had my lunch. On a Corn Tortilla I have made, I have put some home made cheese, home grown Lettuce and Tomato, Hand Made French Mustard and store bought Mayo, Sea Salt and Australian freshly ground Pepper. It was lovely. I am trying to eat a few meals a week Meat Free. I need some lessons on Eating and Cooking more Pulses, Grains and Beans.
I find that the patch not only supplies what I normally eat in way of veg and herbs but encourages me to eat other stuff outside my habit zone.You plant stuff sometimes because it seemed like a good idea at the time, even an improvisation, and the experiment enriches your larder come harvest.
On the other hand what you have on hand from harvest also restricts your culinary options and forces more creativity in the kitchen. my Google preference is often to search for 'A' and 'B' comboes to see what my options are.I may add a cultural marker -- or I may revert to my favorite sites and search those.
Not a standard menu for sure.
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