A Victory In The Garden And Kitchen!

Recently I was watching a movie and they mentioned something about Victory Gardens. After some investigation I discovered what they were and wanted to share.

During WW1 and WW2 there was a short supply with many things and food was top on the list.

Ration books were used to control different food items such as tea, sugar, butter and meat. 

In  Australia in January 1942 the Prime Minister, John Curtin launched "Dig for Victory", a publicity campaign urging householders throughout Australia to grow their own vegetables as a contribution to the war effort.

Posters were put up promoting the idea, "Dig for Victory"  and "Sow The Seeds of Victory"

Peoples front and back gardens were now filling with fruit, vegetables and herbs. Australians already were keen vegetable gardeners and often had chicken sheds in their back yards. 

Another idea was to establish "Garden Armies" invented by YMCA. In Melbourne, Australia, recruits rose from 500 to several thousand in just one month. This received media attention, women where photographed in overalls wielding pitchforks. Many councils then organised collectives and some councils provided incentives, including awarding volunteers with a badge (a three carrot design).

It wasn't just here in Australia but also the United Kingdom, United States, Canada and Germany where victory gardens were planted.

I belong to a garden page on Facebook. I see so many people growing vegetables. Pictures and comments from grandparents teaching children where vegetables actually come from, not just a can or packet from the supermarket! It is nice to see some traditions still survive. 

The other day I cooked my version of Mexican Tostadas and they are on the make again list!

Bernadette's Mexican Tostadas

Ingredients

Serves 4

1 pkt of corn tortillas (Bread and butter size tortillas)
Vegetable oil
Half an iceberg lettuce, shredded
2 Avocados, peeled and seeded. 
Three quarters of a cup of light sour cream
4 tablespoons of sweet chilli sauce
1 (approx 400 gram) can of refried beans
3 large skinless chicken breasts
1 400 gram can of tomatoes, peeled and diced
1 medium brown onion, peeled and chopped
1 tablespoon of cumin
1 teaspoon of ground coriander 
1 teaspoon of chopped garlic
Half a teaspoon of dried chilli flakes
Water

Method

1. Cut the chicken breasts into cubes and place into a pot. Add the canned tomatoes, chopped onion, spices, chilli flakes and garlic. Add water to cover the chicken mix and place on a low heat. You may need to top up with water from time to time. Stir often and cook until chicken is tender. (about 1 hour) Take from stove and place to one side to cool.

2. To make a guacamole. Peel and remove the seed the from avocados. Place avocados in a blender with 2 tablespoons of sweet chilli sauce and three quarters of a cup of sour cream. Blend until smooth. If you don't have a blender use a bowl and fork. It won't be as smooth but works. Place in bowl and leave in fridge until ready to assemble.

3. In a shallow fry pan place about 1 inch (2.5 cm) of vegetable oil. Place onto a medium heat. Put one tortilla in the fry pan at a time and lightly brown each side. Remove and place on paper towels to drain. The tortilla will go crunchy. Make sure your oil doesn't get too hot. If you find the tortilla burning turn heat down. Do this until you have the right amount of tortillas. I suggest 2 per adult, 1 per child.

4. Now the chicken mix should be cooler, drain all the liquid away and with a fork shred the chicken mix. Then add two tablespoons of sweet chilli sauce, this combines it together.

5. Place the can of refried beans in a saucepan and gently warm.

6. To assemble: Place the tortilla on a plate carefully, lightly spread the refried beans and then add chicken mixture. Finally, top with lettuce and a little guacamole.

If you don't want the meat just leave off the chicken, it's still delicious.

Enjoy!!!