Recipes

Green Tomato Chutney

Tuesday, April 14, 2020

Capture the fresh lively flavour of green tomatoes and apples in this traditional English style chutney. The aromatic flavours of good curry powder and turmeric adds a touch of the orient, arousing the senses with a twist of the lid. For home gardeners, there’s always a kilo or two of green tomatoes left on the vine when it’s time to pull-up the plants in preparation for the autumn planting. Those precious few kilos produce an artisanal batch that will be on everyone’s wish list. The intoxicating aroma of the orient will permeate the kitchen as it cooks and seduce all with its charismatic fragrance.   Read More . . .

 

Drying Limes

Monday, December 02, 2019

Drying limes and other fruit and vegetables is one of the easiest ways to preserve your abundant harvest. Using a dehydrator, within a few hours, winter harvest limes will be transformed into an intensely flavoured and tangy cache for use throughout the year. Its fragrance, from the concentrated oils in the skin, will tease your senses. Turn summer spritzers and other aperitifs into works of art with slices of dried limes, garnished with fresh mint, dainty blue borage or bright yellow nasturtium flowers. Alternatively frost the rims of your next Whisky Sour or Margaretta glass with crushed salt and dried lime or use as a creative garnish on cheesecake, pavlova, citrus tart, lemon meringue pie or ice cream desserts.    Read More . . .

 

Rhubarb and Raspberry Jam

Tuesday, April 02, 2019

Rhubarb and raspberries, companion fruits from spring through to autumn, make an irresistible combination for jam connoisseurs. Although it’s simple to make, it’s a bold jam. Big flavours, generous chunks of fruit set in a melange of raspberries and the colour of deep glistening rubies. It marries the sweet rich raspberry flavour with rhubarb's underlying touch of tartness. Whether it’s served on the breakfast table, for afternoon tea on freshly baked scones and rich airy cream or as part of dessert, your rhubarb and raspberry jam will be the ruby red jewel of the table.    Read More . . .

 

Rhubarb and Mandarin Chutney

Wednesday, February 06, 2019
 

Rhubarb and Orange Jam

Saturday, January 19, 2019

A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety. And where does it's tart flavour come from?  It contains high is levels of naturally occurring oxalates.   Read More . . .

 

Red Hot Chilli Peppers: Dried

Saturday, June 30, 2018

Capture the intense spicy pepper-like flavor of chilli using one of the oldest and simplest preserving methods – drying. Using a home dehydrator or the oven is a quick fool-proof  method that doesn’t rely on weeks of intensive summer temperatures with relatively low humidity that’s required for the traditional open-air method. Dried chilli develops an earthy, woody and nutty flavor complexity that is rare among other herbs and spices. Substitute dried chilli in recipes throughout the year, make your own special chilli powder blend with dried ground cumin, garlic and oregano or grind finely to make a hot chile powder.    Read More . . .

 

Golden Sweet Corn Relish

Sunday, July 23, 2017
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Basil Preserved in Oil

Saturday, April 08, 2017

Basil and oil,  two timeless ingredients, are the basis of many traditional Mediterranean recipes, family favourites as well as our own inspired creations.  Capture the intense aromatic flavour of basil over summer and early autumn when it is abundant for use throughout the year. The salt, as well as enhancing the basil flavour, creates an unfavourable environment for bacteria to grow, while the oil seals the basil from air and bacteria. Preserving in oil, also known as conservare sott’olio  in Italian cuisine, is a common and versatile preserving method for many of their anti-pasta specialities. Preserved basil can be used wherever you would use salt, oil and basil in salads, salad dressing, pasta and gnocchi, soups and casserole. As little bit goes a long way and it makes a perfect culinary gift.

Preparation time: 15 minutes
Assembly time:    15 minutes
Quantity:              1 x 350 ml jar

Preparation

Sterilise sealable glass jar and lid
Pick basil leaves just prior to preserving

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Quick Method Dill Cucumber Pickles

Sunday, January 22, 2017
Crisp dill pickles infused with garlic and black peppercorns marry perfectly with hot and cold smoked meats and seafood. Thriving in the summer heat, pickling cucumbers need to the picked and processed daily. This dill pickle recipe is quick and easy as no overnight soaking in brine is required. For a firmer texture add 2-3 grape leaves or 6 - 8 sour cherry leaves to every 4 cups of pickles.   Read More . . .
 

Strawberry Jam

Thursday, January 07, 2016
Capture the fragrance and taste of summer with this lusciously rich strawberry jam. Spread lavishly on hot buttered toast, an English muffin or a croissant and this preserve will be an all time family favourite. Using only three ingredients, this strawberry jam recipe is so easy to make that you will want to make a couple of batches over summer, when the strawberries are in peak season and full of flavour. These jars of summer sunshine are a perfect homemade gift to say thank you or just to share with someone special. 
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