Eat more processed food; I believe that so strongly that I want to get a t-shirt with it emblazoned on. I’m not, however, talking about eating more industrially-processed food. The stuff made in a factory, from unrecognisable ingredients, packaged in … Read More
I love making fermented chutney for non-ferment-eaters who come over for food. This has apple, pear and raisins, as well as onion, garlic and ginger. I think fruity ferments say, “come, eat me” more than sauerkraut. Especially when I serve them in my favourite spotty jug.
Going without bread is hard, right? That’s why I created this millet sourdough. We’ve been experimenting a #lectinfree protocol and we missed the joy of (and calories of) bread.
.
There are a lot of lectin-free breads around, but most use a large proportion of ingredients that are not grown in Italy. I don’t like that in my kitchen.
.
Hence aiming for 98% millet 🙂 This loaf uses only 4 ingredients – millet, water, salt and psyllium husk. I got the idea for using psyllium husk (a plant seed shell that absorbs water) from the wonderful @ellys_everyday.
.
After building a millet starter, it was super-easy. And kinda super-weird too…you can see why, and all the steps, in my story today.
.
Some conclusions on Dr Gundry’s #plantparadox are being formed in our collective family’s brain. I’ll write on it soon, I think.
.
In the meantime, I’ll get finishing this loaf!
Here’s my sourdough pancake going in and then, if you swipe, you’ll see my flipping technique and a beautifully golden crispy result. Am I making you hungry?! Recipe is in my profile, I wrote it up as this month’s #ancestralcookup.
This is Boza. I’ve been working on creating this Turkish fermented drink for weeks now and after a few false starts, we’re drinking it!
.
It’s cooked and blended millet, fermented for 5 days with a starter that I nurtured for a week prior.
.
It is unlike anything I have ever drunk before. It’s thick, sweet, tart and fizzy.
.
I’ve put some vids and more information in my story.
.
Second batch is already on the go, with some of this drink saved and used as the starter.
I do not look forward to winter. I hate the cold! One of the things I *do* like though is roasting root veg in the oven with some fatty meat atop and heating up our living space at the same time.
.
We live in a very small apartment and our oven does a good job of toastying me while it cooks dinner.
.
Here we have Italian organic celeriac, beet, sweet potato and onion. If you swipe you’ll see the pork from Flavio at @lavalledelsasso that I placed on top of it. The juices do amazing things to the sweet carbohydrate.
.
I was too excited to eat to remember to take a photo of it cooked! However, I did take a quick video of our really messy house while the veg were in the oven. It’s in my stories if you need some ‘messy house’ solidarity 🙂
I love stuffing pancakes (and then trying to eat them without it all falling out!) Here we have a sourdough spelt pancake fried in ghee and then packed with local salad, cold roast chicken and ample dressing (which includes my favourite nigella seeds).
.
Sourdough pancakes are so easy. Three ingredients needed – flour, water and a fat to fry in. You don’t even need a sourdough starter.
.
I walk you through how-to in this month’s #ancestralcookup: the recipe is in my profile.
This is fermented millet and sorghum polenta ‘bread’. It came about from purposely making too much fermented millet and sorghum porridge for breakfast and squishing all the leftovers into a greased loaf tin.
.
I’ll slice and fry it till it’s golden and crispy.
.
The process of frying up cold polenta is something that’s been done for centuries here. The souring is something that I made up 😉
.
The millet and sorghum are Italian, gluten-free, lectin-free and rendered more digestible by the fermentation…and, just as importantly, they taste good like this!
Roasted garlic, sourdough breadcrumbs soaked in vinegar, parsley and a lot of elbow grease in a beautiful marble mortar. Swipe to see the stages, the finished sauce and my mini sous chef.
.
We ate it on roasted root veg, but I’d pretty-much have it on anything!
.
The combination is traditional Catalonian and taken from Honey from a Weed. I wrote about this book in my blog post earlier this week. You can find a link to the article (in which I read to you!) in my profile.
My first try of fegatelli. These are a Tuscan food that’s been eaten since at least the 14th century. Chopped and flavoured (with fennel seed and bay leaf) pieces of pig liver, wrapped in caul fat.
.
I cooked them in the oven, sat a top some local autumnal veg.
.
They were so good. Lots of wonderful fat that soaked into the veg, deep liver, aromatic herbs and just enough salt. I am consistently astounded by how good meat products are here. Thank you @lavalledelsasso
.
Liver so very often turns people off. These could be the cure 🙂