Accompaniments
BBQ Corn
Ingredients 250g softened unsalted butter Soy sauce 2 lime juice and finely grated zest ½ green chilli finely chopped Pinch cayenne pepper Salt & pepper Chopped fresh coriander Corn on the cobb with husks MethodMix together all the ingredients and season to taste with more lime juice, soy sauce, salt and pepper. Peel the husks back from the corn and remove the silk. Brush with butter and wrap back in the husks. Tie the top with a string if needed. Place on a low-medium heat on the bbq turning often. Cook for about 20mins. Serve hot with extra butter on the side.
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Green Rice
Ingredients 2 cups spinach 1/2 bunch coriander leaves 1 small onion diced 1 garlic, finely chopped 1 green chilli chopped and seeded 200g long grain rice 300ml water/vegetable stock Salt to taste 1 spring onion finely chopped Olive oil 2 green capsicums roasted, peeled and seeded MethodWash the rice in cold water until the water runs clear. Sauté the onion and garlic in a little oil until soft. Puree the spinach, capsicum, chilli and coriander and then add to the onions. Add the rice, and stock, season to taste, cover and cook over a low heat for about 20mins until the liquid has been absorbed. Turn off the heat and allow to steam for a further 10-15mins. Sprinkle with chopped spring onion, coriander and wedge of lemon or lime to serve.
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Tomato Kasundi
Makes 6 X 500ml JarsIngredients 2.5 kg ripe tomatoes 15 cloves garlic 200g fresh ginger 400ml white malt vinegar 2 tbsp black mustard seeds 8 small red chillies 10 long red chillies 2 tbsp chilli powder 2 tbsp ground turmeric 5 tbsp ground cumin 250ml vegetable oil 300g sugar 1 tbsp salt to taste MethodBlanch the tomatoes quickly in boiling water, peel, remove the seeds and dice. Cut the chillies in half lengthways and discard the seeds. Peel the garlic and ginger and chop, then blend until smooth in a food processor. Heat the oil in a pan and when hot, add the mustard seeds, turmeric, cumin and chilli powder. Stir and cook for a minute or two until fragrant. Add the ginger, garlic and chillies. Add the chopped tomatoes, sugar, salt and vinegar. Simmer stirring occasionally until the tomatoes are cooked to a pulp and the oil has risen to the top. (aprox 1-1½ hrs) Pour into sterilised jars. This keeps well and the flavours continue to develop after a few days. Enjoy as an accompaniment for curries, BBQ meats, as a dipping sauce, in a burger or sandwich, or enjoy with a bowl of steamed rice.
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Guacamole
Ingredients 1 green chilli finely chopped ½ red onion finely chopped Salt and pepper to taste 3 ripe avocados Juice 1-2 limes Fresh coriander chopped 1 tomato seeded and diced Method In a mortar and pestle add half of the onion and chilli and a little salt and pound to a rough paste. Add the flesh of the avocados and lightly pound, add the lime juice and season to taste. Fold in the tomato, the remaining onion and chopped coriander.
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Pickled Cherries
Ingredients Makes 2 x 500ml Jars ½ kg cherries washed 500ml white vinegar 350g caster sugar 3 bay leaves 1 stick cinnamon 8 cloves 10 black peppercorns 1 sprig rosemary 1 star anise MethodBring all ingredients to the simmer except the cherries and simmer for a few minutes to infuse the flavours. Add the cherries and simmer for 1 minute and turn off the heat. Pour into sterilized jars and seal. Store at least 2 weeks before use. A great accompaniment to cold meats, all poultry, pork or try adding them to a watermelon haloumi salad, or a cheese plate.
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Mango Chutney
Makes 7-8 350ml JarsIngredients 12 mangoes stoned and peeled, cut into small chunks (about 2kg fruit) 4 peaches cut into small chunks 3 brown onions finely diced 4 cloves garlic finely chopped 1 red chilli finely sliced 6 small dried chillies 70g ginger finely chopped 400 raw caster sugar 200g brown sugar 750ml white vinegar 2 teaspoons salt 2 cinnamon sticks 2 tsp yellow mustard seeds 2 star anise 2 tsp cumin seeds 6 green cardamom pods 125g sultanas MethodCombine all ingredients in a large saucepan and bring to the boil. Reduce to a simmer and skim the top and simmer stirring occasionally for about 2-2½ hrs until thick. Pour into sterilised jars and seal. Store in a cool dry place and serve as an accompaniment to a
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Cucumber & Carrot Raita
Ingredients 1 medium carrot grated 1 cucumber grated, and squeezed from excess liquid 300g drained natural yoghurt Pinch ground turmeric Salt ½ tspn ground cumin 1 green chilli 1 clove garlic squeeze lemon juice ¼ bunch fresh coriander, chopped Method In a mortar and pestle crush the chilli, garlic and a pinch of salt to form a paste. In a small bowl, add the drained yoghurt, chilli paste, grated carrot, grated cucumber, cumin, turmeric and chopped coriander. Mix well and add a squeeze of lemon juice and more salt to taste.
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Tomato Relish
Ingredients 1 tbsp vegetable oil 1 heaped tsp panch phora 2 fresh chillies, cut in half 1 tbsp freshly chopped ginger 5 roma tomatoes, roughly chopped 60g sugar Freshly cracked pepper 20ml white or coconut vinegar Pinch salt MethodHeat the oil in pan and add the chillies and panch phora. When it starts to pop, add the ginger and cook for a few minutes, then add the tomatoes, sugar and salt. Cook for a few minutes and add the vinegar. Cook for another minute and adjust seasoning if needed. Serve warm or at room temperature.
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Coconut Relish
Ingredients ½ fresh coconut, peeled and grated 2-3 small green chillies A good pinch of salt 2 tsp fresh chopped ginger 2 tbsp vegetable oil 2 sprigs fresh curry leaf 4 dried chillies 1 tsp black mustard seeds A squeeze of fresh lime MethodIn a blender combine the coconut and the green chillies, ginger, salt and lime juice and puree. Add a little water if needed. Place in a small bowl and set aside. Heat oil in a pan and add the mustard seeds, curry leaves and dried chillies and cook until they pop. Add to the coconut and stir through. Adjust seasoning with salt and lime juice to taste.
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Coconut Rice
Ingredients 1 cup basmati rice, cooked and set aside 2 tbsp toasted sesame seeds 3 tbsp toasted cashew nuts ½ cup shredded coconut, toasted 2 green chillies, finely chopped 1 tsp cumin seeds 1 tspn brown mustard seeds 1 tspn black gram dal soaked 1 tspn channa dal (yellow split peas) soaked 1 red chilli cut in half Salt 1 sprig fresh curry leaves 1 tbsp vegetable oil Method Heat the oil in a pan and add the mustard seeds, cumin seeds, the black and yellow dals, red chilli and curry leaves. When they start to pop and splutter and the green chillies. Add the cooked rice, and season with salt. Add the coconut and place into a serving bowl. Sprinkle with sesame seeds and cashew nuts.
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Preserved Pears
Ingredients Sweet & Sour Pears 200ml white wine 200ml champagne vinegar 120g honey 100g sugar Pinch of salt 1 vanilla bean scraped 1 tsp black peppercorns 3 pears peeled cored and cut into cubes 2 small dried chillies Poached Pears in Saffron 4 pears peeled and cored (whole or cut in half) 200g sugar 250ml white wine or cider 750ml water 80ml honey Pinch of saffron 6 cardamom pods Orange zest (in strips) Poached Pears in Spices 4 pears, peeled and cored (whole or cut in half) 250g Sugar 750ml water 250ml white wine 3 cinnamon sticks 4 star anise 1 vanilla bean, scraped 10 black peppercorns 8 whole cloves 1 lemon zest (in strips) MethodSweet & Sour PearsIn a saucepan heat the wine, vinegar, honey, sugar, salt and vanilla bean, peppercorns and chilli, add the pears and cook for about 10mins on low heat. Turn off and place into sterilised jars. Seal and then place into a pot with a rack and cover with water. Bring to the boil and process for about 10-15mins. Remove the jars and allow to cool. Serve with toasted walnut bread, blue cheese and toaster walnuts & fresh salad greens, drizzled with olive oil & cracked pepper.Poached Pears in SaffronBring all ingredients to a boil in a saucepan except the pears. Add the pears and bring to a simmer until just tender. Turn off the heat and leave to cool in the syrup. Serve warm or cold, as a dessert or a cheese plate or in a tart or cake. Poached Pears in SpicesBring all ingredients to a boil in a saucepan except the pears. Add the pears and bring to a simmer until just tender. Turn off the heat and leave to cool in the syrup. Serve hot or cold, with ice cream, mascarpone or use in a frangipane tart.
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Goats Cheese Butter
Ingredients 2 tbsp chopped dill 2 tbsp chopped chives 1 spring onion finely sliced 120g butter softened (room temp) Salt and pepper to taste 60g soft goats cheese 1 small lemon, zested ½ lemon juice MethodMix together all the ingredients except the goats cheese. Lightly fold in the goats cheese and serve at room temperature. Perfect for baked potatoes, add it to mashed potatoes, layer it on toast or on a sandwich with your favourite filling.
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