New Recipes
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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Noac Cham (dipping sauce)
Ingredients 2 garlic cloves, crushed 2 chillies, chopped 3 large tbsp fish sauce 3 large tbsp sugar 3 large tbsp water ½ large tbsp lemon juice MethodIn a mortar pound together the garlic and chilli. Add the remaining ingredients and set aside. This can be made and stored in the fridge in an airtight container for a couple of weeks.
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Homemade Tomato Ketchup
Ingredients 3kg ripe tomatoes, chopped 4 medium brown onions, chopped 2 tsp whole black peppercorns 1 red pepper, chopped 2 tsp whole allspice 1 tbsp coriander seeds 1 cinnamon stick, broken 200ml red wine vinegar 2 tsp whole cloves 1 red chilli, chopped 4 bay leaves 100g sugar Salt to taste Method In a large saucepan combine the tomatoes, onions, red pepper & chilli. Simmer for about ½ hour. Pass through a sieve & return to the saucepan. Combine all the spices in a spice bag or ball, (or muslin cloth tied with string) & add to the mix along with the sugar, vinegar & salt. Simmer, stirring occasionally until the mixture thickens (this will depend upon on how juicy the tomatoes are), adjust seasoning. (You may need to puree with a stick blender to achieve a smoother consistency) Pour into sterilised jars & seal tightly. Lay a tea towel on the bottom of a pot large enough to fit the jars, arrange the jars, ensuring that they do not touch the sides or each other. Add boiling water to completely cover & cook for 15-20 mins. Remove the jars & allow to cool to room temperature. Store in a cool dark place & store for up to a year. Makes about 2 litres. Serve with a steak, or your favourite burger & homemade fries…
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Cucumber Yoghurt
Ingredients 2 cups plain yogurt 1 tbsp dried mint 3 tbsp chopped parsley 1 clove garlic 1 tsp dried rose petals (optional) Fresh mint Chopped parsley Drizzle olive oil Salt and pepper to taste Pomegranate seeds 1 tsp sumac 1 large cucumber, seeds removed, finely chopped or grated MethodIn a mixing bowl, combine the cucumber, yoghurt, garlic, pepper and salt. Place the yogurt mixture in a serving bowl, garnish with dried or fresh mint and dried rose petals, sprinkle with sumac pomegranate seeds and a drizzle of oil.
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Champagne Jelly for Oysters
Ingredients 200ml sparkling wine 20g sugar 3 leaves gelatine (6g) soaked in cold water 100ml water MethodCombine the wine, water and sugar together in a pan and bring to the boil, squeeze out the gelatine and dissolve. Pour into a baking tray and allow to set in the fridge for several hours or overnight. Cut into small cubes and serve on oysters with snow pea sprouts and a wedge of lemon, lemon zest and a few sprigs of chervil.
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Tomato and Cranberry Sauce
makes about 1½ litresIngredients 2 cans chopped tomato 2 long red chillies chopped 200g cranberries (frozen or dried if you prefer sweetened) 150g Brown sugar 50ml olive oil 1 tbsp brown mustard seeds 1 onion chopped 50g ginger chopped 3 garlic cloves chopped 2 green apples peeled and chopped 150ml malt or cider vinegar 1 tsp salt (to taste) MethodCombine garlic, chillies, ginger and onion in a food processor and blend. Heat the oil in a saucepan and fry off the mustard seeds until they pop. Add the onion mix and stir. Add the salt, tomatoes,vinegar,sugar and apple and cook until the apples are tender. Puree with a stab blender or food processor then add the cranberries. Cook for about ½ hour until the mixture has thickened. Pour into sterilised jars and seal. Serve with turkey pasties, or with roast turkey, sliced meats or combine in a sandwich with your favourite filling.
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