Subscribe today!

In the KG pantry

Ever wondered what to do with your surplus produce? KG's resident cook, Roxanne Warrick, suggests ways of storing your bumper harvests

Beetroot

Project of the Month
Get that box of beetroot scrubbed up and used. But remember, it’s a dirty job which is best done in running water and wearing gloves. In the sink, use a scourer to rub away the blemishes and earth. If eating raw, use a peeler to remove the skin if it is young and soft or a small sharp knife if tougher.

Beetroot is best kept whole if you plan to roast, boil or steam. Carefully twist off roots and sprout. Restrain from ‘topping and tailing’; if the root is removed, the beetroot will 'bleed' during cooking and lose its distinct colour and flavour.

To pickle, allow whole cooked beetroot to cool before easily peeling away the skin. Slice into your desired thickness and layer in a large sterile jar, pushing down between layers to squeeze in as many slices as possible. Place enough vinegar to fill the jar into a saucepan with handful of peppercorns and pinch of salt. Bring to the boil then allow to cool before pouring over the jarred beetroot. Ensure it is completely covered by the spiced vinegar. Seal tightly and store out of direct sunlight. Like all pickles, beetroot is best left to mature for a couple of weeks before eating. It will keep for a year unopened.

Leeks

Kitchen Garden Magazine - Jobs this month

You can leave leeks in the ground throughout winter and pull up as required. Once pulled and trimmed of outer leaves and sprouting green tops, leeks will keep well somewhere cool and dry. However, if you have more than you know what to do with or want to clear the patch, I suggest getting them cooked, portioned and in the freezer. Don’t bother freezing raw leeks; they turn a nasty texture and have a bitter flavour. Softened leeks make a good grounding for many meals, pasta dishes and casseroles. Just defrost before use and throw in at the start of cooking.

To prepare, rinse leeks thoroughly and trim off the root and any coarse outer leaves. Finely slice. Melt a knob of butter over a medium heat, with a little oil to help prevent it burning. Add the sliced leeks, a sprig of fresh thyme and a sprinkle of salt and pepper. Toss and coat the leeks until glossy. Soften without colouring over a low heat for five minutes or until tender to the bite. Bag up in portions in labelled bags. Store in the freezer for up to three months.

White cabbage


Sauerkraut is a traditional and delicious eastern European dish made from finely shredded white cabbage. Natural fermentation of the sugars, with a healthy dose of salt gives it a unique sour flavour. Sauerkraut is especially good served with pork or cold meats. The bacteria produced in it is also said to be beneficial to the digestive system.

Take your cabbages and wash, dry and cut each into four. Remove the tough centre then hold firmly on a chopping board and finely shred with a sharp knife. Take a very clean and dry non-metallic bucket or bowl. Layer the shredded cabbage with coarse salt and juniper berries (for every 2kg of cabbage allow 50g of coarse salt and a dozen juniper berries). Use your hands to press down hard a few times until the salt begins to draw the juices out of the cabbage. Cover with a clean cloth and plate. Weigh down with something heavy – a brick, tins of beans or similar. Leave in a warm place for two weeks. During this time, make regular checks to ensure the cabbage is submerged. If it needs a little more liquid, dissolve 25g of salt per litre of water to top it up.

Once ready, the sauerkraut should be a yellow colour with a slightly sweet aroma and sour crisp bite. Pack tightly into sterilised jars and keep for up to three months.

For more see this month's issue, available to buy online!