Cosmic Cooking with the Astrologer and the Chef

7. Jupiter

Julija Simas (Astrologer) and Peta Santos (Chef)

In our cooperation with Timelords Magazine, we share with you the column "Cosmic Cooking", which deliciously combines the art of cooking with the art of astrology. Serves all. Enjoy!

We continue our cooking series, inspired by astrology and the planets, this time we get our inspiration from JUPITER.

Jupiter the largest planet in our Solar system, the benevolent and optimistic sky god is one to honour when celebrating life’s milestones and achievements and most religious, secular and cultural festivals of all kinds. Think of lavish table settings, rich decorations, extravagant and plentiful food. Jupiter’s archetype is expansive, optimistic, ambitious and lucky, it exudes confidence and indulgence in all of life’s good things.

To cook from the inspiration of Jupiter is to find food that enhances and prolongs life, foods that represent longevity, that grow quickly, plentifully and easily. Foods are said to be best steamed or roasted when related to Jupiter and tend toward sweet or bittersweet. Herbs and spices associated with Jupiter are fragrant and have strong sweet smelling aromas.

The rulerships that fall under the planet Jupiter when it comes to foods and plants are grain eating birds, like pigeons, peacocks, all fowls, chicken, quail and pheasant, ducks, geese and even swans. In times of old celebratory feasts often included swan or peacock, and large fish highly decorated and lavishly prepared, showing off one’s status to society.

Trees bearing sweet fruits with soft skins such as peach, fig, apricot and pear, also associated with Venus also belong to Jupiter, also mulberries, figs, grapes and currants. Fruits and flowers with abundant crops and light seeds, whose seeds fly away with the wind and easily multiply also come under Jupiter’s rulership.

Sugar cane, sesame seeds, asparagus, parsnips, leeks are foods to also include. Herbs and spices such as cloves, cinnamon, mint, nutmeg, thyme and bitter sweet chocolate. Trees associated with Jupiter are the majestic Oak and the evergreen Pine tree, and also taken from Chinese symbolism, fast growing Bamboo.

Working out what would be best to cook to honour Jupiter, without creating a 12 dish feast (wait for our cookbook) as we had just celebrated the year of the Green Wood Dragon Feb 10th, 2024, we decided to make something that would celebrate Chinese New Year and the Year of the Green Wood Dragon. In Australia Chinese New Year is becoming ever increasingly an occasion celebrated widely by many. The Green Wood Dragon, is fittingly is ruled by Jupiter, but also the element of Wood the first in the Chinese elemental cycle, also rules the East and new beginnings.

ROASTED DUCK WITH BURNT ORANGE SAUCE, SESAME NOODLES AND BRAISED MUSHROOMS

Ingredients
Image by Julija Simas

We chose to make a dish that celebrates the year of the Green Wood Dragon, that can be multiplied and added to easily, is tasty and delicious, rich and saucy including ingredients duck, sesame, vital greens, immunity boosting mushrooms and noodles that in Chinese culture represent longevity. We decorated with wood, dragons, and bamboo and some lucky envelopes There are a few steps, but it’s worth it. If time is not on your side, as in Australia, purchasing a pre -roasted Duck at an Asian restaurant is easily available , just add the sauce, greens, mushrooms and long noodles.

DUCK

• 1 x 2.2 kg Duck
• 2 small knobs of ginger
• 2 Star Anise pods

Place ginger and star anise in duck cavity. Close vent with skewers, ensure the duck is completely enclosed in its skin. Blanch the duck in boiling water for 5 seconds. Leave for 2 hours to air dry.

GLAZE

• 300ml rice wine vinegar
• 125gm maltose
• 300ml water
• 1/2 Tbsp Bicarb of Soda
• I knob ginger
• 3 star anise

Combine all ingredients in deep pot and dip duck thoroughly in syrup, well coat until shiny. Air Dry for 2 hours
Heat oven to 180° C
Roast duck in oven over water bath for 1 hour

Mushrooms
Image by Julija Simas

BRAISED MUSHROOM

• 24 shitake mushrooms, pre-soaked 12hrs
• 500 gm button mushrooms
• 4 garlic cloves
• 2 knobs ginger
• 3tbs sesame oil
• 1tbs vegetable oil
• 1 1/2 cups water
• 6 tbs shoaxing chinese cooking wine
• 4tbs light soy
• 4tbs dark soy
• 1tsp cornflour mixed with water
• pinch chilli flakes to taste

In a large frypan over medium heat fry mushrooms in oils with ginger and garlic, cook until golden. Add all other liquids and simmer until mushrooms are tender and liquid reduced by half. Add cornflour slurry and continue to cook for another few minutes until sauce is glossy and thickened.

NOODLES

• 400gms of your favourite long Noodles

Cook Noodles as per packet instructions. When drained oil lightly with sesame oil and toss with sesame seeds.

Orange Sauce
Image by Julija Simas

ORANGE SAUCE

• 2 sups Sugar
• 1 cup water
• Zest of 1 orange
• Juice of 1 orange
• 4tbs Soy sauce
• 1tsp Fish sauce

In a clean dry frypan place the sugar over medium heat. When sugar caramelizes add in water, juice, soy and fish sauce. Use a whisk to combine letting syrup reduce to a slightly sticky consistency.

GREENS

• 2 bunches Bok Choy well washed
• 300 grams Snow Peas - top and tailed

Blanch both Bok Choy and snow peas in salted boiling water for 2-3 minutes
Drain and dip to into ice water to ensure your greens stay crisp and green and don’t overcook

Assemble
Image by Julija Simas

To Assemble, pick your grandest and most celebratory serving dish. Chop duck into about 8-10 segments. It will all have more effect on one large dish than on separate dishes.

Arrange noodles to one side, add chopped duck, mushrooms, and greens generously around the plate. Dose liberally with hot orange sauce. Serve extra sauce in separate bowl on the side for those who want more!

Enjoy!

Published in: Timelords Magazine, March 2024

Authors:

Peta Santos and Julija Simas

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