This week's column is written by Chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (C.C.C.) and instructor in CNC's Professional Cook Program.
Buckwheat
Most people think that buckwheat is a cereal grain, but it is actually the fruit of a plant that is related to rhubarb, sorrel and red currants. This makes it a suitable grain substitute for people who cannot have gluten in their diet.
Buckwheat is native to Northern Europe and Asia; it is widely produced in Russia and Poland where it plays an important part in their traditional cuisine.
Buckwheat kernels are similar in size to wheat but it has a unique triangular shape. For it to be edible, the outer hull must be removed, a process that requires special milling equipment due to its unusual shape.
Buckwheat flowers are very fragrant and very attractive to bees, which make the honey produced very dark and strongly flavoured.
Whole or cracked roasted buckwheat "Kasha" can be used in the same way as rice or potatoes; either as a side dish or added to soups and stews.
Unroasted buckwheat has a very delicate flavour which lends itself for use with fish or desserts; it can also be cooked and eaten like porridge. Buckwheat flour can be used to make noodles, crepes and flatbreads. Blinis, the Russian crepes that are traditionally served with caviar and Japanese "Soba" noodles are a couple of the more well-known uses for buckwheat flour.
As with other whole grains, a diet that is rich in buckwheat has been linked to lowered risk of developing high cholesterol and high blood pressure, these beneficial effects are due in part to its rich supply of flavonoids.
I have selected a recipe for buckwheat waffles that I am confident that your family will enjoy as a feature for this week; especially if they are topped with fresh or frozen berries and whipped cream or yoghurt.
Buckwheat Maple Waffles
Ingredients
300 ml buckwheat flour
10 ml baking powder
15 ml sugar
2 ml salt
2 eggs, separated
250 ml milk
50 ml maple syrup
50 ml oil
Method
Sift together the buckwheat flour, baking powder, sugar and salt.
Mix the egg yolks, milk, oil and maple syrup together, then stir into the dry ingredients.
Whip the egg whites until stiff and fold into batter.
Cook in a waffle iron according to manufacturer's directions/suggestions.
This batter can also be used for pancakes, just thin it a bit with some more milk.
