i Lead Recipes

Jicama is a tropical legume that produces an edible fleshy taproot. The above-ground part of the plant is a vigorous spreading prostrate vine which reaches several feet in diameter. Jicama is most commonly eaten in the fresh form. After peeling to remove the brown fibrous outer tissue, the crisp white fleshy portion can be sliced, diced, or cut into strips for use as a garnish, in salads, or with dips. It is frequently served as a snack sprinkled with lime or lemon juice and a dash of chili powder. Jicama remains crisp after boiling and serves as a textural substitute for water chestnuts. Jicama is similar to white potatoes in food value, but with slightly lower total food energy (calories). In the tropical production areas, the immature pods are sometimes cooked and eaten, but mature pods are said to be toxic.

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Guacamole is a avocado-based relish or dip. It takes the ordinary hamburger to new heights when served with cheese and bacon on top. It is excellent as an appetizer. Spread it on salt crackers and top with whatever is available from the pantry. For example: sweet peppers, cheese, canned mussels, tuna, cucumber, cherry tomatoes, gherkins, olives and chives. The list is as limited as the imagination.

Mix together

• 2 avocadoes (mashed)
• half an onion (finely diced)
• 2 dessertspoons chopped red and green peppers

Set aside while mixing together the following

• 1 hard-boiled egg (finely chopped)
• 1 dessertspoon soft butter
• 3 dessertspoons Mayonaise
• 1 dessertspoon lemon juice
• salt and lots of pepper to taste

Mix this with the avocado mixture to form a delectable paste. Refrigerate before using. It is best to give the guacamole some time to develope its’ full flavour.

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This stuffing goes well with Roast Pork, Turkey or Chicken. Roughly chop 1½ cups of raw cranberries and mix them in a saucepan with 3 or 4 tablespoons sugar, according to taste, 1/3 cup melted butter, 4 cups dried breadcrumbs, ½ teaspoon marjoram, 1 teaspoon salt, a big pinch each of black pepper, mace, thyme and dill, 2 tablespoons grated onion and 1 clove garlic, mashed. Mix well ansd stir constantly over a medium flame for 10 minutes. Let the mixture cool before stuffing the meat.

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In a food processor mix together a handful of fresh parsley leaves, several leaves of fresh basil, a clove of garlic and some olive oil, a little at a time, until a smooth paste is reached. Mix this paste with 250g of hot, cooked pasta (any pasta will do), adding more olive oil or butter if required. Sprinkle with grated Parmesan cheese and serve hot. This is an excellent quick pasta sauce, and easy to make.

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Salt and pepper are the two most commonly used condiments in the Western world, and have been used for countless generations. Indeed, there are records of salt being gathered for both consumption and for preserving foods going back at least 6000 years BCE. Table salt is refined salt, 99% sodium chloride, and usually contains substances that make it free flowing, such as sodium silicoaluminate or magnesium carbonate. It is common practice, especially in areas of high humidity, to put a few grains of uncooked rice or half a dry cracker in salt cellars to absorb extra moisture when other agents are not enough. Salt has been so valuable that at times, troops in the Roman army were even paid in salt, which is the origin of the word salary. The word “salad” is derived from the practice of salting leaf vegetables in Roman times.

Pepper has been used as a spice in India since prehistoric times. It is native to India and has been known to Indian cooking since at least 2000 BCE. Peppercorns were a much prized trade good, often referred to as “black gold” and used as a form of commodity money. The term “peppercorn rent” still exists today. The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, the dried fruit of closely related Piper longum. The Romans knew of both and often referred to either as just “piper”.

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