Mullet are undervalued. My partner remembers seeing them buried on the beach by the thousands, bycatch regarded as too cheap to bother selling. Though those days are over they’re still regarded as sustainable, and really fresh mullet are one of my favourite eating fish. Fresh fillets are not too strong flavoured, and they’re super cheap and a really good source of Omega 3.
If you’ve been following the Breakfast Challenge series at all, you’ll know that “my current favourite” breakfast is usually only the current favourite for a few weeks. Partly that’s because what is best, in taste and in health and in cost, is always based on the fruits and nuts and grains and vegetables that are in season.
I actually like my oats better savory than sweet, and in a pressure cooker, steel cut oats will cook quickly enough to be a good option.
A warm bowl of custard is the ultimate in comfort food, and with eggs, low fat milk, a small amount of sugar and anti-oxidant dark chocolate, it’s a healthy high protein low GI breakfast.
I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems, it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet. Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.
I’m loving my gem iron. I found it in an op shop, and it’s the perfect implement for breakfast baking because gems are so very fast.
Rocket is rich in a whole range of phytochemicals, including some that are protective against prostate, breast and ovarian cancers. It’s also rich in folic acid, vitamins A, B, C and K, and a range of minerals including calcium. But all that is largely irrelevant in the amounts you’d normally eat. I mean, who puts more than one or two leaves in a sandwich? Except if you make pesto.
You can eat a few young mustard leaves in salads and stir fries, but most of the harvest is in the seeds, and one mustard plant, one of those tiny little seeds, will grow over a metre tall, dominate most of a square metre of space, and yield enough mustard seed to keep us going all year.
I found this gem iron in an op shop. It took me several months and quite a few goes to learn how to use it, but now it is one of my favourite kitchen tools.
I’ve never got into the habit of cooking ahead. But this one, when I make it I make a decent sized batch and we eat it for a couple of lunches and dinners. It’s just as good cold as hot and good enough to still look forward to the third time.