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New Shop – Choose jars or pouches!

Hey hey, Mama is back from Japan and with the help of Papa Fire we’ve built the backend for a new shop experience – which you have probably already seen on the front page of mamasmoke.com.au.

It’s not too different from the last online ordering system, but there’s a few new goodies – you can choose either jars or pouches (they’re both same size – 300ml), and there’s a few more payment options including direct bank deposit, which means there’s zero payment gateway fees!

Picture of a delicious pouch of Mama Smoke's Chilli Crisp
Pouch!
Picture of a delicious jar of Mama Smoke's Chilli Crisp
Jar!

So, if you run into any issues at all with the new shop, get in touch straight away at madebymamasmoke@gmail.com.

I’ve got exciting plans for the store, and it’ll be easy for me to add new products… so watch this space!

Get it while it’s hot!

Mama.

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CANDIED ORANGE


about five oranges
4 cups caster sugar
4 cups water
additional caster sugar for storage

  1. Slice oranges on a mandolin using the widest setting. If you don’t have a mandolin, aim for half a cm width.
  2. Heat the sugar and water in a pot, stirring, until the sugar dissolves.
  3. Bring to the boil then reduce to a simmer
  4. Lay the slices in the pot forming an even layer of orange slices and simmer for 1 hour, gently stirring occasionally to ensure all the orange slices are being covered with the simmering liquid.
  5. Remove with tongs and lay out on drying racks. You can use these straight away. If you want to keep them for longer: Once cool, place in dehydrator or a very low oven to remove some of the moisture. Store in an airtight container sprinkled with some additional caster sugar.

Notes

Serving suggestions include:
– eat as is
– dip in melted dark chocolate
– float in your espresso martini
– cut halfway and slot on to your next drink
– chop up and add to your next brownie batch
– chop up and add to ice cream

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CHOCOLATE CHIA OVERNIGHT OATS


1/4 cup chia seeds
3/4 cup oats
2 cups milk. I usually use oat milk for this recipe.
2 tbsp cacao
1 tablespoon maple syrup
raspberries and peanut butter to serve…or passionfruit curd for a dessert option

  1. Pour chia seeds, oats, milk, cacao and maple in to an airtight container and stir to combine. The ingredients wont fully mix together at this stage – don’t worry about it. Just give it a rough stir.
  2. Put lid on and store in the fridge overnight, ready for brekky.
  3. Just prior to serving, stir thoroughly. The chia and cacao will have absorbed liquid and will now be easy to stir evenly.
  4. Place frozen berries of your choosing in the bottom of a bowl or glass. Top with choc chia oat mix and add a spoonful of peanut butter.
  5. Serve, stir and enjoy.
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EASY PASSIONFRUIT CHOCOLATES


Wow, these are tasty. To make this recipe, I used part of a batch of passionfruit curd to fill. Because the passionfruit curd is wonderfully sweet, I hardly sweetened the chocolate and so the bitter chocolate compliments the sweet centre beautifully. You can stuff your chocolates with anything – caramel, coconut, strawberry curd. Think of a flavour you love and go with it. But for me, its all about the passionfruit curd.

Makes 16 chocolates

a chocolate mould
80 grams cacao butter
40 grams cacao powder
1 teaspoon maple syrup
about 6 tablespoons worth of passionfruit curd

  1. In a double boiler (a stainless steel or Pyrex bowl sat on top of a pot of simmering water), melt and stir the cacao butter, cacao powder and maple syrup.

  2. Pour in to chocolate mould and let sit for about 10 minutes. In summer, you can put it in the fridge for about 5 minutes. Once the time has passed, tilt the mould so that the chocolate coats all sides of the mould. (If you did this immediately after pouring, the chocolate would be too hot and therefore create too thin a coating. Leaving the chocolate to thicken up a bit will give you a better shell but time and temperature is obviously going to affect the result so just keep an eye on the chocolate and if all else fails, they’ll still taste great.

  3. A couple of minutes after you have tilted the mould to coat all sides with chocolate, turn the mould upside down over your chocolate melting bowl and let all the excess chocolate pour off. Use the flat edge of a knife to scrape all along the mould to get rid of all the excess. You will use this to seal the chocolates.

  4. Return the mould to the fridge until set. About 10 more minutes.

  5. Fill each chocolate with passionfruit curd, leaving a little space at the top. Whatever you fill your chocolates with, just make sure its cold.

  6. Re-melt your remaining chocolate in the double boiler and pour in to each chocolate to seal. Return to fridge for about 15 minutes.

  7. Gently tip your mould and tap to pop out your chocolates.

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GRILLED POLENTA


1 cup polenta
3.5 cups veggie stock
2 tbsp butter – I use nuttelex
2 heaped tablespoons nutritional yeast
1 tsp sea salt
1 tsp freshly cracked pepper
2 tsp dried mixed herbs
1 sprig rosemary

  1. Pour stock in to a pot and bring to the boil.

  2. Slowly pour in the polenta while stirring with wooden spoon.

  3. Reduce heat to medium and continue stirring until polenta starts to thicken.

  4. Turn off heat. Add butter, nutritional yeast, salt, pepper and herbs and stir until butter melted.

  5. Pour in to a Pyrex or glass dish of your choosing. Square and rectangle are the best shapes so you can cut chip shapes, triangles etc.

  6. Let cool and refrigerate until set. You’ll want a couple of hours at least. I usually make this at night and let sit in the fridge overnight.

  7. Once chilled, turn out on to a chopping board and cut in to your desired shapes.

  8. Heat a grill pan over medium-high heat with some oil and the sprig of rosemary. Cook polenta until grill marks appear. Turn and cook on other side. Serve as a snack or a side immediately or you can keep warm in the oven on a low heat.

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VIETNAMESE CARROT SALAD


3 cups grated carrot
1/2 cup diced tomato
2 tablespoons lime juice
1 birds eye chilli, finely diced
2 tablespoons fish sauce
2 teaspoons sugar
small handful of peanuts, dry fried and roughly chopped

  1. In a jar, combine lime juice, chilli, fish sauce and sugar. Put lid on, shake and set aside. You want the sugar to dissolve.

  2. Just before serving, grate carrot in to a serving bowl. Add diced tomatoes.

  3. Pour over dressing and stir.

  4. Top with peanuts and serve

Notes
This is a great fridge emptying salad as you can use any raw veggies you like. Chuck some finely sliced cabbage or snow peas in and add coriander and/or mint. Still delicious if not more so!

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JAPANESE SESAME BROCCOLI


1 head broccoli, florets broken off and stem sliced
3 tablespoons sesame seeds
1 tablespoon sugar
1 tablespoon soy sauce

  1. Cook broccoli on grill pan or in sandwich press or in a regular pan with a small amount of oil.

  2. In a dry pan over medium heat, toast the sesame seeds until they start to brown. Don’t walk away from this pan because as soon as the sesame seeds start to brown, its a small space of time before they become burnt.

  3. Pour the toasted sesame seeds in to a mortar and pestle, add the sugar and soy and grind.

  4. Put both broccoli and sesame paste in to a bowl and toss to combine. Serve making sure you use a rubber spatula to get all the sesame goodness out of the bowl and on to the broccoli. It’s too good to waste.

Notes

– Can be serve hot, room temp or cold. Good all the time!

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COLD MUNG BEAN NOODLES


NOODLES
1/2 cup mung bean flour
1/2 cup water
2 cups water

DRESSING
2 tbsp peanuts, toasted and roughly chopped
1 teaspoon sesame oil
3 cloves garlic, sliced
2 teaspoons sugar
4 teaspoons soy sauce
3 teaspoons chingkiang vinegar
1 teaspoon chilli oil
1 teaspoon sichuan oil

To make the noodles:

  1. In a bowl, whisk together the mung bean flour and 1/4 cup of water.

  2. In a pot, bring the remaining two cups of water to the boil.

  3. Once boiled, give the mung bean mix another good stir as the starch will want to settle to the bottom of the bowl. Pour in to the boiling water while constantly stirring. Continue to stir until the liquid goes from white to translucent and then for a couple of extra minutes.

  4. Turn off the heat and pour in to a Pyrex dish. Cool overnight or at least for a few hours until set.

  5. Once chilled, turn out on to a chopping board and either slice to desired length/thickness or use a noodle slicer to make noodles.

To make the dressing:

  1. Toast the peanuts in a dry pan until browned and set aside.

  2. In the same pan, heat the sesame oil and heat the garlic slices over medium-low heat until softened.

  3. In a jar, combine the garlic, sugar, soy sauce, chinkiang vinegar, chilli oil and Sichuan oil.

To serve:

  1. Place the cold noodles into your serving dish.

  2. Give the dressing a stir or a shake and pour over the noodles. Top with peanuts.

NB: you can use a box grater to make the noodles too. I bought a noodle slicer but tend to opt for just slicing the noodles with a knife instead.

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DUMPLINGS


1 packet of wonton or dumpling wrappers
1/2 an onion, finely diced
a pinch of salt
5 garlic cloves, minced
1/4 cabbage pulsed in food processor.
1 bag of shitake mushrooms soaked in hot water until soft. Keep the liquid.
3 tbsp mirin
4 tbsp hoisin sauce
4 tbsp chilli garlic sauce
thumb sized piece of ginger, minced
1 tablespoon sesame oil

  1. Cook the onions over low heat with a pinch of salt until translucent. Add the garlic and cabbage. Stir and cook for a further few minutes over low heat.

  2. Add shiitakes and stir. Cook for about 10-15 minutes, stirring occasionally.

  3. Add the mirin, chilli garlic, hoisin, ginger and shiitake soaking liquid (pour it through a fine strainer as there may be some grit). Up the heat to medium and cook, stirring until liquid is cooked off. This will leave you with dumpling mix that is full of flavour but dry enough to seal in dumplings.

  4. Cool the mix. Once cool, place teaspoonfuls in each dumpling wrapper, wet the edges and fold closed.

  5. Place in a steamer and steam for about 6 minutes. Serve with dipping sauce. I like a mix of soy sauce, chinkiang vinegar and chilli oil.

Notes:
Feel free to use either red or white cabbage in this recipe

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PICKLED BEETROOT TACOS


2 beetroots
250ml white wine vinegar
250ml water
1 tablespoon coriander seeds
2 tablespoons caster sugar
1 teaspoon salt
lettuce, torn in to small pieces
vegan feta, crumbled.
handful walnuts
1 grated carrot
rind of half an orange
1 sprig of mint, leaves removed and finely sliced

  1. Slice beetroot using mandolin. 2mm thickness will give you enough flexibility for tacos. Slice using gloves so your hands don’t stain.

  2. Combine white wine vinegar, water, coriander, sugar and salt in a pan and heat, stirring, until sugar is dissolved. Add sliced beetroot and let cool. Ideally overnight so flavours can infuse.

  3. Mix together grated carrot and orange.

  4. toast walnuts in a dry pan. Let cool and then chop finely.

  5. To serve: lay out beetroot slices and top with lettuce, crumbled feta, toasted walnuts, orange infused carrots and mint. Position on serving platter and drizzle with a small amount of oil.