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Guide to growing tubers

Potatoes aren’t the only tuber in the garden, though they do seem to steal all of the headlines. Turmeric, ginger, horseradish and wasabi are all part of this group of mysterious subterranean dwellers. Although they are not prolifically planted in the home garden, they are relatively straightforward to grow and perfectly suited to pots. All tubers love a loose and friable soil that allows easier passage of the roots. You need to ensure it is free draining and won’t become boggy or waterlogged, as that can cause rotting. This is achieved in a good quality potting mix, but when planting in the ground make sure to loosen the surface and incorporate plenty of organic matter. The break of spring is the best time for planting and division of roots, and most prefer a warmer climate to thrive; however, ideal conditions do vary from plant to plant. Wasabi, for example, loves the temperate regions, while ginger prefers more tropical climes. All, however, are sun-smart and prefer part shade. This means that B-grade spaces of the patch are now up for grabs. Make sure you help them out and protect them from hot afternoon sun. Nonno’s tip: You can keep perpetuating plants by breaking off segments – keeping the bulk for your harvest – and then using the remaining pieces for replanting. The preference is to replant those that are already sprouting. Kitchen tip: While the roots are the prized possession, the stems and leaves are also edible. In particular, the lower stem is the most tender and flavoursome and shouldn’t be ignored. Easy to grow: 4 Small space suitability: 3 Yield value: 4 Je ne sais quoi/pleasure: 4 When to plant: Zone 1 Oct–Dec Zone 2 Sep–Jan Zone 3 Aug–Dec Zone 4 Mar–Oct Best grown from: Tuber Depth: The top of the tuber covered over with a few centimetres of soil. Spacing: 30–50 cm (1 ft–1 ft 8 in) Time to 1st harvest: 90+ days Ideal pH level: 5.5–7.0 Favourite small-space variety: Turmeric Best suited to: Pots, in-ground Common problems: Rotting <img width="135" height="171" src="https://oversixtydev.blob.core.windows.net/media/7264650/grow-food-anywhere-cvr_135x171.jpg" alt="Grow Food Anywhere CVR (1)" style="float: right;"/> This is an edited extract from Grow. Food. Anywhere. by Mat Pember & Dillon Seitchik-Reardon published by Hardie Grant Books RRP $45 and is available in stores nationally. Image credit: John Laurie

Home & Garden

Maggie Beer’s turmeric, soy and ginger chicken

“Chicken is quite a staple in our house but then we do have my daughter Saskia’s birds on hand, and the difference a well-brought-up chook makes in flavour and texture is incredible. The great thing is that each state of Australia has wonderful producers and they need to be encouraged as it costs a lot more to grow out a free-range bird to full maturity. The marinade here is definitely ‘finger-licking good’ in the true sense of those words and it adds wonderfully to the caramelisation of the skin. You’re a stronger person than me if you can peel that off before you eat,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Serves: 6 Ingredients: <ul> <li>6 x 230 g chicken thighs, skin on, bone in</li> <li>⅓ cup (80 ml) extra virgin olive oil</li> <li>Sea salt flakes</li> <li>Roasted carrots, kale and hazelnuts, to serve</li> </ul> For the marinade <ul> <li>1 tablespoon soy sauce</li> <li>Finely grated zest of 1 lime</li> <li>1 tablespoon lime juice</li> <li>1 teaspoon finely grated orange zest, plus extra to serve</li> <li>1 tablespoon fish sauce</li> <li>1 clove garlic, finely grated</li> <li>1 tablespoon finely grated ginger</li> <li>1 lemongrass stalk, pale end only, finely chopped</li> <li>1 teaspoon finely grated turmeric</li> <li>1 teaspoon raw honey</li> <li>Sea salt flakes and freshly ground black pepper</li> </ul> Method: <ol> <li>To make the marinade, place all the ingredients in a bowl and whisk until well combined.</li> <li>Place the chicken in an airtight container, pour over the marinade, then place the lid on the container and shake well. Refrigerate for 2–4 hours.</li> <li>Preheat the oven to 200˚C (fan-forced).</li> <li>Heat the olive oil in a large frying pan over medium heat. Remove the chicken from the marinade and shake off the excess. Season with salt, then place half the chicken, skin-side down, in the pan and cook for 2 minutes on each side or until golden. Take care not to burn the marinade.</li> <li>Remove from the pan and place, skin-side up, and spaced well apart on a baking tray lined with baking paper. Repeat with the remaining chicken thighs.</li> <li>Transfer to the oven and bake for 4–5 minutes or until just cooked through.</li> <li>Remove from the oven and allow to rest in a warm place for 8–10 minutes. Scatter with extra orange zest and drizzle with any resting juices. Serve with the roasted carrots, kale and hazelnuts.</li> </ol> Note: Turmeric contains the polyphenol curcumin which has antioxidant, anti-inflammatory, anti-cancer and anti-diabetes properties. <img width="140" height="187" src="https://oversixtydev.blob.core.windows.net/media/45129/image__140x187.jpg" alt="Image_ (18)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Maggie Beer’s spiced sweet potato with black barley and honey turmeric walnuts

“I can’t resist white sweet potato; I’ve loved it since childhood. For you it might be orange or purple sweet potato, both of which I use often as well. It’s important that the spices are fresh. Forgive me for repeating myself but you should only buy spices in small quantities and roast them before grinding for maximum freshness and flavour. Black barley is my new favourite grain – so much so that I’m working on some South Australian growers to plant it. Might take a few seasons but watch this space!” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrient we need for optimum brain health. Serves: 4 Ingredients: <ul> <li>½ cup (100 g) raw black barley (see note)</li> <li>1.2 kg white, orange or purple sweet potatoes, unpeeled, scrubbed and chopped into 3 cm chunks</li> <li>2–3 tablespoons extra virgin olive oil</li> <li>½ teaspoon freshly grated nutmeg</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon ground cumin</li> <li>¼ teaspoon ground allspice</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>1 cup flat-leaf parsley leaves</li> <li>½ cup mint leaves, torn</li> <li>160 g Persian feta, crumbled</li> </ul> For the honey turmeric walnuts <ul> <li>1 cup (100 g) walnuts</li> <li>1 tablespoon raw honey</li> <li>½ teaspoon ground turmeric</li> <li>Pinch of sea salt flakes</li> </ul> For the vinaigrette <ul> <li>3 tablespoons extra virgin olive oil</li> <li>3 tablespoons walnut oil</li> <li>3 tablespoons orange juice</li> <li>1 tablespoon lemon juice</li> <li>Sea salt flakes and freshly ground ground pepper</li> </ul> Method: <ol> <li>Preheat the oven to 220˚C (fan-forced). Line a baking tray with baking paper.</li> <li>Place the black barley in a sieve and rinse under cold water. Place in a medium saucepan with 1 litre water and bring to the boil over medium heat. Simmer for 30 minutes or until the barley is tender, then drain. Tip into a large bowl and cover with a cloth to prevent it drying out.</li> <li>Meanwhile, place the sweet potato, olive oil and spices in a large bowl. Season with salt and pepper and toss to combine well. Spread over the lined tray and roast for 30–35 minutes or until golden and tender. Reduce the oven temperature to 180˚C (fan-forced).</li> <li>To make the honey turmeric walnuts, place the walnuts on a baking tray and cook for 8–10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm.</li> <li>In a small bowl, combine the honey, turmeric, salt and just enough water to make a thick paste. Add the toasted walnuts and stir to coat well. Spread over a baking tray lined with baking paper and bake for 10 minutes or until the walnuts are crunchy but still a bit sticky.</li> <li>To make the vinaigrette, place all the ingredients in a jar. Seal, then shake until well combined.</li> <li>To serve, add the sweet potato, herbs and half the vinaigrette to the barley and combine well. Place in a serving bowl, scatter with the walnuts and feta and serve with the remaining dressing alongside.</li> </ol> Note: Sweet potato is rich in beta-carotene, vitamin C, manganese, copper and fibre. Black barley is an heirloom grain variety that is rich in nutritional value and flavour. Sometimes called purple barley, it has a nuttier taste than white barley and provides protein, fibre, manganese, selenium, anthocyanin antioxidants and some B-vitamins. Contains gluten. <img width="158" height="211" src="https://oversixtydev.blob.core.windows.net/media/44800/image__158x211.jpg" alt="Image_ (13)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Lamb pistachio sausage rolls

The filling of these sausage rolls is reminiscent of a Lebanese kofta, but with a more intense flavour, wrapped in a spiced turmeric rough puff pastry that bakes to a vibrant gold colour. I make my own pastry, but if you're short of time use ready-rolled puff pastry and brush it with an egg beaten with a half teaspoon each of ground turmeric and cumin, and one tablespoon of milk. Makes: 16 large rolls Ingredients: To make spiced turmeric rough puff If you like making your own pastry this savoury one should suit you. The baking powder helps it puff in the oven and avoids any solid, uncooked dough around the rolls. Great as a meat pie crust, too. <ul> <li>500g white bread flour</li> <li>1 tsp ground turmeric</li> <li>2 tbsp Keen's curry powder</li> <li>2 tsp salt</li> <li>2 tsp baking powder</li> <li>400g unsalted butter, chilled and cubed</li> <li>150ml iced water</li> <li>150ml cold milk</li> </ul> For the filling <ul> <li>1.2kg lean minced lamb</li> <li>40g dark brown sugar</li> <li>3 cloves garlic, peeled and mashed</li> <li>1 medium onion, peeled and finely chopped</li> <li>4 tsp ground cumin</li> <li>1 1/2 tsp salt</li> <li>1 egg (60g)</li> <li>Small bunch of coriander, leaves roughly chopped</li> <li>40g dry white breadcrumbs</li> <li>125g shelled pistachios, roughly chopped</li> <li>One batch of turmeric rough puff (see above)</li> <li>Beaten egg and black onion or sesame seeds to finish</li> </ul> Method: For the pastry <ol> <li>Put the flour, spices, salt and baking powder in a large mixing bowl and toss to combine with your fingers. Add the butter cubes, coat these in the flour then add the water and mix. Carefully mix everything to a dough, but leave the butter in lumps as you go.</li> <li>Generously flour the work surface and dough, and try to roll it out as best you can to a strip about 40 centimetres by 20 centimetres. The butter will be lumpy, it'll look a mess, but don't worry. Fold it in by thirds, repeat the rolling and folding once more, using lots of extra flour to stop it sticking, then chill the dough for 30 minutes. Do this twice more and the dough is ready to use.</li> </ol> For the sausage rolls <ol> <li>Put the lamb in a bowl with all the remaining ingredients (except the puff pastry, egg and seeds) and mix very well by hand. Chill the mixture for a few hours, or overnight if you can, before using.</li> <li>Roll the pastry dough to half centimetre thickness. Squeeze the filling mixture into a sausage shape that is about four centimetres in diameter and the length of your rolled-out dough. Wrap a single layer of dough around the "sausage". Where the edge of the dough overlaps, seal with a little water and chill to firm.</li> <li>Slice into sausage rolls to a length that suits you and place on a tray lined with non-stick paper. Brush with beaten egg, slash the tops at an angle, sprinkle with onion seeds and bake at 200C/180C fan for about 40 minutes until puffed and golden.</li> </ol> Written by Dan Lepard. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image: William Meppem. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/toad-in-the-hole/">Toad in the hole</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/">Chicken and sausage jambalaya</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/">Bacon-wrapped sausages</a>

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Guide to growing tubers

Maggie Beer’s turmeric, soy and ginger chicken

Maggie Beer’s spiced sweet potato with black barley and honey turmeric walnuts

Lamb pistachio sausage rolls