Waste not, want not.

We love food here at The Cultured Club, so much so, we hate to see any of it go to waste.  We try our best of extract as much potential out of every morsel before it ends up in the compost.

Every Autumn we make a beautiful batch of Master Tonic to boost immune systems and ward off any lurgy. It is a potent and spicy infusion of five basic ingredients soaked in unpasteurised apple cider vinegar we get direct from Long Meadow Apple Farm in the Orchard County of Armagh.

At the end of this process I am always left with an abundance of the ingredients vegetable matter. It smells amazing and still holds great nutritional value.  It is a heady mix of onion, garlic, ginger, chilli and horseradish and I just can never bare to banish this flavour bomb to the compost.

Each year I invest a lot of time and energy into dehydrating these ingredients, resulting in a reasonable quantity of this dried powder seasoning which i have in the past used to sprinkle on rice or use in a marinade.  But this time round I have struck gold and I have hit on a condiment I just cannot get enough of, in fact two different condiments I guarantee will blow your mind….. or at least your taste buds!

There a divinely inspired and Iam sure you are going to LOVE them.

Amazing with everything RAYU

THIS creation is for many an occassion. Consisting of the dried master tonic ingredients mixed with some roasted nuts or seeds for extra crunch, it is sumberged a in sesame seed oil with a splash of tamari and a dollop of honey (only if you need some sweet in your life.)  It is spicy, salty, sour, umami, rich, deep and unbelievably satiating.  All that remains is for you to see of yourself.

Order your powder sample

Gochujang, Gochugoing.

A spicy paste used in Korean cooking, made from red chilli peppers, fermented soya beans, rice, and salt. It is similar to miso and is as versatile. I like to use it straight on toast, or stirred into dipping sauces but it is really for you to see what way it gets you going!  Stir it into soups or stews to bring this to the next level. This recipe has it all:

  • 1/3 cup white miso
  • 1/4 cup maple syrup
  • 1/3 cup master tonic powder
  • 1/4 cup tamari
  • 4 cloves garlic
  • water to thin if needed.

Pop everything into the blender and whizz it up.

order MAster Tonic powder

Food waste could easily get you down.  I love ferment as the net that catches food that is edging towards the bin.  It has inspired some fab creations for making vinegar from fruit scraps, to digestive bitters with citrus peels.  We freeze all our vegetable scraps to make nutrient rich soup stocks and always explore ways to use over ripe fruits to flavour fermented drinks.  In no way do we wish to preach but researching some tips we have found useful  have really had huge impact on our overall food waste.

  • Shop realistically
  • Don’t over serve
  • Save (and eat) your leftovers
  • Store food correctly
  • Avoid cluttering your fridge
  • Sell by dates are guidelines
  • Be mindful of what you throw out
  • Donate to food banks
  •  FERMENT vegetables
  • Last resort make sure to compost it

Preserved Indian Relish

Makes approx 2 liters

• 6 lemons
• 1/2 cup salt
• 1/4 cup red chilli powder • 1/2 cup sugar
• 3 tsp turmeric powder
• 1 tsp fenugreek seeds, roasted & ground
• 1 tsp black mustard seeds, roasted & ground • 1/4 tsp asofedia powder
• Juice of 1 lemon

Chop the lemons into small chunks and place in the jar. Add the salt, sugar, turmeric and chilli powder to the jar. Roast the fenugreek seeds and mustard seeds and asafoetida until aromatic. Grind the seeds and when smooth, add to the jar, along with the juice of one lemon. Place a weight on top of the mixture. Leave to ferment for 2 months somewhere warm, preferably in the sun. Once it is ready my favourite way to enjoy is pureed and mixed into a bowl of quinoa and topped with some avocado.


How to make Miso Eggs

Amounts are given per egg. I like to do 6 at time for my family, or special occasions.

1 hardboiled egg, peeled 2 Tbsp. white miso
1 tsp. maple syrup

Mix the miso and maple syrup together very well to form a smooth paste. Spread the paste over the middle of a piece of cling film/grease proof paper that is big enough to wrap the egg in. Put the egg in the middle of the cling film, and wrap it around the egg. Twist this shut at the top and squeeze until the miso is completely covering the egg. Place in the fridge for at least 5 hours and up to a week . When you are ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige. The surface will be covered with a bit of miso. You can leave this on, or wipe it off gently if you prefer. Easily digestable protein!


Kefir Breakfast

I love a breakfast that’s ready to go straight out of the fridge. Why add the kefir the night before? Because the beneficial Lactobacillus in the kefir breaks down the starches and sugars in the oats making them easier to digest.
Serves 1
5–7 fleshy prunes
2 tbsp oat flakes or oatmeal 1 tbsp ground flaxseed
1 tsp cacao powder
300ml kefir
Prepare your breakfast in the evening for the next day. Pour some boiling water (about 100ml) over the prunes. Cover and leave for 5–10 minutes. Meanwhile, mix together the oat flakes, flaxseed and cacao in a bowl, then stir in the kefir. Drain the prunes and chop them finely, adding them to the oats. Mix well and put in the fridge overnight. The next morning, take it out of the fridge and enjoy your breakfast.


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About

The Cultured Club is dedicated to reviving this lost tradition and bringing the control of our health into our own kitchens.
'Let food be thy medicine and thy medicine be food' is a hard philosophy to live by when we are so removed from the food we eat.

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