CAROB: THE CHOCOLATE SUBSTITUTE

CAROB


Carob is native to the region around the Mediterranean Sea, and is best known for being a chocolate substitute. I’d probably seen carob before, but the first time I realized I was looking at a carob tree was in Antalya in Turkey, when a runaway camel was recaptured because it had stopped to eat the carob pods on a tree. The beast had quite a feast before being found, and I locked myself in a carpet shop until the camel had gone, as I had a phobia of camels, having been bitten by a particularly foul-tempered one.
                                                                                                             
    Carob trees are evergreens and another name for them is Saint John’s Bread, because when John the Baptist was in the desert, the Bible says that he ate wild honey and locusts, locusts being a name for the beans, rather than the insects. Before cultivation of sugar cane and sugar beet, carob was a useful sweetener. It was used in ancient Egypt, and seeds were found in the tombs of the pharaohs when they were excavated. The gum from the beans was also used in the embalming process.

It was used as a sweetener by the ancient Egyptians and carob juice has been enjoyed by people from many cultures on high days and holidays. In times of famine, people eat it, but at other times I guess they leave it for the camels. The tree is drought resistant and they can live for more than 50 years, and that is just as well as they don’t provide beans until they are 15 years old. Then a large tree might produce a ton of beans at one harvest. The gum produced by the beans is used commercially as a gelling agent, a thickener and a stabilizer/emulsifier in ice creams and desserts. It’s added to babies’ powdered milk because it prevents infant diarrhea.

It was recorded in 4BC by Theophrastus, and it was planted by the ancient Greeks, who had sweet tooths. The Romans used to eat the green (unripe) pods as a sweet. Apart from being better for your health than chocolate it has other medical properties. It doesn’t contain theobromine which means that it is safe for your four legged friend the dog. In traditional medicine it has been used to treat prostate infections, and powdered carob is said to be good for coughs, sore throats and to cure warts, when applied directly. Carob is rich in trace elements and minerals as well as vitamins A, B and D. Modern medical research has suggested that it may control cholesterol levels and help to control diabetes. It also has astringent properties. It was popular with opera singers in the 18th century as it was supposed to keep the voice in good shape- useful for opera singers. They chewed the pods and seeds or beans. Modern medical researchers have agreed that it is a good anti-diarrhoeal treatment. The pods are used for cattle feed when the beans have been removed.

You can drink carob powder like cocoa, but may need to add honey rather than sugar, it seems to taste better somehow. You can substitute the same quantity of carob powder for cocoa powder. It’s better for your health and won’t bring you out in spots as cocoa powder sometimes does.

MARJORAM: HERB AND GARLIC BREAD RECIPE

MARJORAM


Marjoram and oregano are very similar herbs, but there is a subtle difference. Marjoram packs less of a culinary punch than oregano, as it has a milder flavour. Now marjoram is called Origanum maiorana, and has undergone a name change, which is confusing. However, its taste hasn’t changed, so it really doesn’t matter. It’s still a substitute for oregano and vice versa. It is believed to have originated in the Mediterranean area. All marjorams are oregano, but not all oreganos are marjoram-so now you know! They are all members of the mint family of herbs.

The Greek goddess of love, Aphrodite is reputed to have favoured both oregano and marjoram, and because of this it was believed that if a girl anointed herself with marjoram she would dream of her future husband. The ancients also believed that if wild marjoram grew on a grave the spirit of the departed was happy. Marjoram was also planted on some graves to ensure the happiness of the soul of the departed.

In ancient Greece and Rome, bridal couples wore wreaths of marjoram on their heads as crowns, and these symbolized love, honour and happiness. It was believed that when marjoram was added to food it would nurture love. In the Middle Ages it was used as a strewing herb to mask unpleasant smells.

In Germany marjoram was hung over doors to protect the members of the household form witches spells. In Britain it was thought that if sprigs of marjoram and wild thyme were laid together by milk in a dairy, they would prevent the milk turning sour, or curdling during a thunderstorm.

Marjoram has traditionally been used in medicine to relieve pains; those in the joints, from arthritis, sprains, bruises and muscles. To relieve pains like this you should grind marjoram leaves into a paste with hot water and a little oatmeal (which helps with consistency only) or rub oil of marjoram on the affected areas.

Modern research has shown that marjoram is a minor antioxidant and has some antifungal properties. Gargles made from the leaves can help a sore throat and ease sinus congestion and hay fever.

It is good in a herb butter with dill and thyme.



HERB AND GARLIC BREAD
Ingredients
1 French stick
50 gr butter, softened
3 cloves garlic, crushed or very finely chopped
1 tsp dried marjoram
1 tbsp fresh dill leaves, chopped
1 tbsp fresh thyme or 1tsp dried thyme
freshly ground black pepper to taste


Method
Cut the French stick into slices, but do not cut all the way through, so each slice is still attached to the stick.

Mix all the other ingredients together, and spread the herb and garlic butter on each slice of bread.

Cover with aluminium foil and cook in a medium oven for 20 mins.

After 15 mins, undo the aluminium foil at the top of the bread to allow the bread to crisp a little. Cook for 5 mins and serve.

This has Taste and is a Treat.

BAMBOO SHOOTS:RECIPE-STIR-FRIED CHICKEN WITH BAMBOO SHOOTS

BAMBOO SHOOTS

Bamboo shoots are mainly used in Chinese and South East Asian cuisines, although they grow quite profusely on the Indian subcontinent and are exported from Bangladesh. Bamboo can be used for furniture as a wood substitute and is used to make flutes or diki in India. They can also be used to make paper and the charcoal from bamboo makes for an excellent air purifier. Bamboo is known as “the Grass of Heaven” perhaps because its leaves are considered an aphrodisiac. There is one type of bamboo called Rhino Bamboo because of its shape and this commands a very high price on the Asian markets, as it looks very similar to a rhino’s horn and is believed to have the same aphrodisiacal qualities.

Bamboo plants are prehistoric plants and used to grow to heights in excess of 250 feet. Now they can reach over 60 feet, but are dwarves compared to their prehistoric relatives.

Freshly cut bamboo glows in the dark as it contains antioxidants which prevent it browning when exposed to air, and these spring into action when the bamboo is cut as a self defence reaction. These antioxidants counteract bacterial infections and so can be useful to the human body when they are digested. If you use fresh bamboo shoots they need to be boiled for 45 minutes before they can be used in a dish, as they contain hydrocyanic acid. If you use tinned bamboo shoots or prepackaged ones that they have already been processed and are safe to use in a recipe.

Bamboo is a grass and the fastest growing plant on the planet, so it is sustainable. It has been used for over 7000 years as records from China show. They have been used as medicine since ancient times, and are still considered effective for coughs, colds, sinus congestion and sore throats on the subcontinent. A powder is made from the bamboo, mixed with chillies, cardamoms, cinnamon and sugar to treat these minor ailments. The juice from the young shoots can be applied to wounds to stop bleeding and infection, and also the tender young shoots can be made into a poultice and applied to wounds. The leaves can be made into a decoction and used to treat diarrhoea and stomach upsets. 120 ml of juice from the shoots can be taken daily as a tonic. The leaves and shavings of the bamboo can be used in a decoction to stop burning sensations in the stomach and is a coolant.

Of course, pandas love bamboo, so there’s no reason for us not to enjoy it as they prefer different varieties to the ones we generally eat. We are not depriving pandas of food when we have bamboo shoots. They are usually used in stir fried dishes but can be grated and used in salads to for an added crunch. They have a fairly mild flavour, but as they are so rich in minerals as well as vitamins and are a good source of fibre, without containing loads of calories, they really are good for our health. Pickled bamboo shoots are used as a condiment too.



STIR-FRIED CHICKEN WITH BAMBOO SHOOTS

Ingredients
2 boneless chicken breasts cut into slivers
1 small tin bamboo shoots, cut into slivers
10 water chestnuts halved
1 handful bean sprouts,
1 carrot, cut into 2 inch, thin slices
3 cloves garlic, finely chopped
1 onion, finely sliced or spring onions
2 tomatoes, peeled and chopped
1 inch ginger root, finely chopped
3-4 green chillies finely chopped
1 head of broccoli cut into florets
2 tbsps soy sauce
1 tbsp rice wine or white wine
1 star anise
1 tsp cumin seeds
1 tbsp sesame oil
oil for frying



Method

Heat oils and fry chicken quickly, sealing all sides, with star anise and cumin seeds. Add all the vegetables except tomatoes and stir fry for 3-4 mins. Add soy sauce and wine, with tomatoes and stir well to mix. Add the bean sprouts last. Fry for 5 mins maximum.

Remove from the heat and serve with rice, noodles or rice noodles.

This has Taste and is a Treat.

CRAB APPLE / PYRUS MALUS HISTORY and SONG:RECIPE CRAB APPLE JELLY: CRAB APPLE PICKLE

CRAB APPLES (PYRUS MALUS)

Botanists believe that crab apples are the survivors of the wild apple trees from which we get our different varieties of apples today. Crab apples were the hosts for the grafting of French varieties of apple which were brought to England after the Norman Conquest which began in 1066, with the Battle of Hastings. Prior to that apples had been introduced to Britain by the Romans, and Pliny records 22 apple varieties, although now we have more than 2000. The crab apple tree is native to Britain, however, with its gnarled branches and thorns, it nonetheless looks like an apple tree, as the flowers are similar ranging from white through to pink, and so are the leaves. You probably wouldn’t choose to eat a raw crab apple, although if you are fond of tart flavours, you might like them.

In fact there are crab apple trees in all Northern Hemisphere countries and they grow as far north as Drontheim in Norway. They are holy trees for the Celts and Druids as they act as hosts for the most sacred Druidic plant mistletoe. They are linked with shamanic practices and magic. The Druid’s Day of the Apple is 1st November , when a wassail bowl is prepared, consisting of roast or baked crab apples, brown ale or cider, honey, cloves, cinnamon, nutmeg, ginger and brown sugar. In Shakespeare’s play “A Midsummer Night’s Dream”, Puck says

“And sometimes lurk I in a gossip’s bowl,

In the very likeness of a roasted crab.”

Apples, and bear in mind they were probably a relative of, if not, the crab apple itself have featured prominently in the myths of many countries. In ancient Greek mythology, one of Hercules tasks was to get an apple from the tree given to Hera by the Earth goddess Gaia on her marriage to Zeus. It was a Herculean task because the tree was in the garden of the Hesperides and guarded by a dragon, Ladon.

Paris gave Aphrodite an apple to show that she had won the beauty contest of the goddesses. The apple was the fruit of the Biblical Tree of Knowledge and after eating it, Adam and Eve were cast out of the Garden of Eden. In Norse mythology, the apple is the symbol of love, wisdom and longevity, as Iduna kept apples in a box to give to the gods so that when they ate them they could renew their youth.

The ancient name for Glastonbury, so much associated with Arthurian legends, was Avallon, or the Isle of Apples. They were used by the witch, Morgan Le Fey to bring life back to the very sick in the old legends.

There are a couple of old sayings involving the health benefits of apple, “an apple a day keeps the doctor away,” and a rhyme:-

“To eat an apple before going to bed

Will make your doctor beg for his bread.”

The bark of the crab apple tree used in a decoction has been used as a treatment for intermittent fever with vomiting, and the astringent juice of a crab apple is good to stop diarrhoea. Cooked apples, or their pulp, can be placed on eyes to reduce inflammation, and if you have a sore throat and a fever, eat the pulp to relieve the soreness in the throat. The stewed apples have laxative properties, but not raw ones. This is true of all apples. Crab apples neutralize acids produced from gout and indigestion.

In his “Encyclopedia” of 1470 (one of the first printed mention of apples) Bartholemew Anglicus wrote a whole chapter on apples. He wrote that they are “gracious in syght and vertuous in medecyne…some beryth sourysh fruyte and harde, and some ryght soure and some right swete.”

An apple stuck with cloves was the first pomander, replaced by oranges later. In Shakespeare’s time apples and crab apples were served roasted with caraway seeds, and Shallow offers Falstaff “a pippin and a dish of caraway seeds” in Shakespeare’s play, Henry V. Apple cookery is mentioned in the old English text "Piers Plowman” and in Tudor times (15th and 16th centuries) people in Britain adored apple pies as they do today, but these were made with cinnamon, ginger and saffron, unlike those of today.

The most famous recipe for crab apples is crab apple jelly which is easy to make as crab apples have natural pectin, the setting agent.

CRAB APPLE JELLY

Ingredients

2-3 kgs crab apples washed and cut in half

10 cloves

1 inch piece of ginger root finely chopped

¾ lb sugar to 1 pt of strained liquid

Method

Add a little water to the pan which should be stainless steel as the fruit is high in acidity. The water should not cover the crab apples, and they shouldn’t float. Boil with the ginger and cloves. Bring to the boil then simmer for about 20 mins until the fruit is soft. Don’t stir.

Strain then bring the liquid to the boil again and add the sugar now. Then cook for a few more minutes until the liquid coats a metal spoon and gels.

Pour into sterilized jars, to a quarter of an inch from the top. Cover with tight fitting lids or better still, use Kilner jars’

This has Taste and is a Treat.

CRAB APPLE PICKLE

Ingredients

8 pints crab apples, washed

5 cups sugar

4 cups water

¼ cup vinegar (white or wine vinegar)

cloves

Method

Stick two cloves in each crab apple, and put them into jars. Bring water, vinegar and sugar to the boil with 1 tbsp of cinnamon if you wish. Pour the syrup over the crab apples. Leave to cool and seal in the jars.

This has Taste and is a Treat.