Thursday, October 13, 2016
Lemon Chutney
8 large lemons, sliced
2 onions, chopped
1 cup malt vinegar
500g (1 lb) sugar
125g (4 oz) raisins
salt to taste
30g (1 oz) mustard seed
2 cm (half an inch) fresh ginger, very finely chopped
1/2 tsp cayenne pepper
Mix the onions and lemons with the salt. Leave to stand for 24 hours.
Next day, add the rest of the ingredients and cook until the skins are soft and the mixture
is a chutney-like consistency.
Pour into sterilised jars and seal.
Monday, September 26, 2016
Steamed Jam Pudding
Grease a one litre bowl with butter or canola spray. Pour jam into base of prepared bowl.
Using an electric
mixer or food processor, beat butter and sugar until light and fluffy. Add eggs, 1 at a
time, beating until just combined. Sift flour and baking powder over
mixture. Add milk. Stir until well combined. Spoon mixture over jam in
prepared bowl. Cover bowl with foil and secure with string.
Place pudding in a
large saucepan. Carefully pour boiling water into pan until halfway up
side of steamer. Cover pan. Place over medium heat. Bring to the boil.
Reduce heat to low. Simmer for 1 hour 45 minutes, topping up with
boiling water when necessary. Remove pan from heat.
Carefully lift steamer from water. Stand for 5 minutes. Remove lid.
Turn pudding onto a plate.
Tuesday, June 7, 2016
Lime Marmalade
1 kg limes
2 litres (8 cups) water
1.7 kg caster sugar
Halve and juice the
limes, reserving lime halves. Place the juice in a glass jar. Cover with
plastic wrap or lid and store in the fridge. Trim the narrow end from each
reserved lime half. Place in a large bowl. Cover with warm water. Soak
for 6 hours or overnight to soften. Drain.
Cut each lime half
into quarters and thinly slice into 2mm-thick strips. Place the lime
strips, lime juice and cold water in a heavy-based saucepan. Bring to
boil over medium-high heat. Reduce heat to low. Cover and simmer for 50
minutes to 1 hour or until rind is tender.
Add the sugar and cook, stirring, for five minutes or until the sugar
dissolves. Increase heat to medium-high. Boil, stirring often, using a
metal spoon to remove any scum that rises to the surface, for 45-55
minutes or until marmalade jells when tested. Spoon into
sterilised jars. Store in a cool, dry place or the fridge once opened.
Testing for setting point
Chill a saucer in the freezer for 5 minutes. Spoon some
marmalade onto the saucer and allow it to cool back in the freezer for 2 minutes. Push it
with your finger and it should wrinkle. If it doesn't, continue cooking,
testing every 5 minutes.
Wash and rinse the jars thoroughly. Leave them wet, with a tiny amount of water in each one. Heat them on high in the microwave oven for four minutes. They should be completely dry.
Friday, May 13, 2016
Green vegetable curry
1 tablespoon green curry paste
400ml can coconut milk
1 cup chicken or beef stock
2 stems lemongrass, bruised
5 kaffir lime leaves, roughly torn
1 tablespoon fish sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon finely chopped ginger
3 zucchini, sliced
1 red capsicum, sliced
1 cup snow peas, sliced
2 tablespoons coriander leaves, to garnish
Heat a frying pan over medium heat. Add curry paste. Cook for 1 to 2 minutes.
Add coconut milk and stock. Cook, stirring, until mixture comes to the boil.
Reduce heat to medium low. Add lemongrass, lime leaves, sugar and ginger. Simmer gently, stirring occasionally, for 15 minutes.
Add zucchini and capsicum to frying pan. Cook for 3 to 5 minutes or until tender. Add snow peas. Cook for 2 minutes or until bright green.
Garnish with coriander. Serve with rice.
400ml can coconut milk
1 cup chicken or beef stock
2 stems lemongrass, bruised
5 kaffir lime leaves, roughly torn
1 tablespoon fish sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon finely chopped ginger
3 zucchini, sliced
1 red capsicum, sliced
1 cup snow peas, sliced
2 tablespoons coriander leaves, to garnish
Heat a frying pan over medium heat. Add curry paste. Cook for 1 to 2 minutes.
Add coconut milk and stock. Cook, stirring, until mixture comes to the boil.
Reduce heat to medium low. Add lemongrass, lime leaves, sugar and ginger. Simmer gently, stirring occasionally, for 15 minutes.
Add zucchini and capsicum to frying pan. Cook for 3 to 5 minutes or until tender. Add snow peas. Cook for 2 minutes or until bright green.
Garnish with coriander. Serve with rice.
Green Curry Paste
8 kaffir lime leaves, shredded
4 garlic cloves, thinly sliced
4 long fresh green chillies, sliced
3 cm piece fresh ginger, peeled and thinly sliced
2 shallots, peeled, halved, thinly sliced
1 bunch fresh coriander, coarsely chopped
1 tablespoon water
1 tablespoon vegetable oil
Place the kaffir lime leaves, garlic, chilli, ginger, lemon grass, shallot and coriander into a food processor and process.
Add water and oil and process until a coarse paste forms. Transfer to an airtight container. It will last in fridge up to 1 week.
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