Spreads, Relish, Chutney, Preserves

Scampi Butter Makes about 3/4 cup 3 large cloves garlic, peeled 1 small shallot, peeled 2 Tablespoons fresh parsley leaves 1 Tablespoon lemon zest 1 Tablespoon freshly squeezed lemon juice 1/2 cup unsalted butter, room temperature Dash cayenne or paprika In a food processor or by hand, finely chop the garlic, shallot, parsley and zest. …

Spicy Tomato Relish 750g ripe tomatoes, chopped 1 large brown onion, chopped 1 cup caster sugar 1 cup malt vinegar 1 Tbsp plain flour 2 tsp curry powder 2 tsp dry mustard 2 tsp salt 1/4 tsp chilli powder or to taste 1/2 tsp ground ginger # Combine tomatoes, onion, sugar and vinegar in a …

Banana Jam 1/4 cup fresh lime juice 3 1/2 cups firm ripe bananas, diced 2 1/4 cups sugar 1/2 cup water Peel bananas and dice directly into lime juice. Stir with a wooden spoon. Keep stirring as you dice each banana into the lime juice to prevent darkening. Measure sugar and water into a saucepan, …

Capsicum Relish Makes 1 cup 2 large red capsicums, seeded and chopped 1 cup brown sugar 1 cup brown vinegar 1 Tbsp grated ginger 1 clove garlic, finely chopped Combine all ingredients in a small saucepan. Bring to the boil. Reduce heat. Simmer 1 hour or until mixture is syrupy. Set aside to cool completely. …

Passionfruit curd 6 egg yolks 150g caster sugar Pulp from 8 passionfruit (strain half to remove excess seeds) 2 tablespoons orange juice 1/4 teaspoon vanilla extract 150g unsalted butter, diced Bring a saucepan of water to a gentle simmer over low heat. Place a metal or heatproof bowl over the saucepan, making sure the water …

Green Mango Chutney 6 large mangoes 1/4 cup salt 6 cloves garlic, chopped 3 cups sugar 3 tablespoons chopped green ginger 2 tablespoons mustard seeds 2 cups vinegar 6 small red chillis, chopped 1 cup sultanas 1. Peel and slice mangoes. Place in a glass or china bowl and sprinkle with the salt. Cover and …

Peach Jam 1/4 cup lemon juice 16 firm, ripe peaches 6 cups granulated sugar In large saucepan, combine chopped peaches, sugar and lemon juice. Let stand at room temperature 1 hour or overnight to allow juice to develop. Bring to a boil over medium heat, stirring while sugar dissolves. Boil rapidly for 20 to 25 …

Tomato Chilli Jam 2kgs tomato’s 20 cloves of garlic 50gms ginger 2 teaspoons cumin 2 teaspoons yellow mustard seeds 1 teaspoon turmeric 200gms brown sugar 10 small red chillies 200mls red wine vinegar olive oil salt and pepper Drizzle tomatoes with olive oil then roast in moderate oven for 1 hour till blistered. Combine the …

Banana and Mango Chutney 1 Tbsp ghee 4 spring onions, finely sliced 1 small chilli 1 tsp hot curry paste pinch of turmeric 3 very ripe bananas 200 ml pureed canned mango and syrup 1 tsp sugar juice of 1 1/2 oranges juice of 1 lime 10 mint leaves chilli vinegar 1. Heat ghee in …

Passionfruit Jam Makes 3 medium jars Pulp of 6 passionfruit Juice of 1 fresh lemon 2 eggs 1 teaspoon butter 1 cup white sugar Whisk all the ingredients together. Place in a small double boiler and cook over a steady heat, stirring regularly until it thickens (approx 35 minutes). Pour into clean sterilised jars, cover …

Lemon Butter Lemon butter can be made up to 4 weeks ahead; store in refrigerator. This recipe is unsuitable to freeze or microwave. 4 eggs 165g (3/4 cup) sugar 2 teaspoons grated lemon rind 125ml (1/2 cup) lemon juice 1/4 cup water 125g butter, chopped Combine all ingredients in top half of double saucepan or …

Kiwi Lime Marmalade 4 kiwis, peeled and trimmed Zest of 1 lime, slivered 3/4 cup granulated sugar 2 tablespoons fresh lime juice Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes. Combine the kiwis with remaining ingredients in a deep 2 1/2-quart microwave-safe casserole, and stir well. Cook, uncovered, at HIGH for …

Fig Jam 2 quarts chopped fresh figs (about 5 pounds) 6 cups sugar 3/4 cup water 1/4 cup lemon juice To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem and chops figs. Combine figs, sugar, and 3/4 cup water in a large sauce pot. Bring slowly to a boil, …

Pumpkin Butter 1 can pure Pumpkin puree 1 cup applesauce 1/3 cup brown sugar 3/4 tsp cinnamon 1/2 tsp ginger 2 Tbsp lemon juice Using sauce pan add all ingredient but lemon juice. Bring to boil, reduce heat to simmer uncovered until very thick. Add lemon juice. Pour in sealable container and put in refrigerator.

Pumpkin Butter 3 cups cooked, mashed, or canned pumpkin 2 cups sugar 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp lemon juice 1. Combine all ingredients in a medium saucepan; stir well. 2. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. 3. Quickly …

Strawberry Jam 2 quarts crushed strawberries 6 cups Sugar Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. …

Strawberry and Fig Jam 1kg strawberries, trimmed and cut in half 1kg figs, stalk cut off and cut into small pieces 2kg sugar 125ml lemon juice Cook strawberries, figs and lemon juice till fruit is tender. Add the sugar and mix well. Bring to the boil – test to see if it has jelled. If …

Tomato Jam 1kg (2lb) tomatoes 1 1/2kg (3lb) sugar juice of 1 1/2 lemons Chop the tomatoes: you can skin them first if you like, but I find the skin ‘candies’ in the mixture, and adds interest and flavour to the jam. Add the lemon juice and bring to the boil. Add the sugar and …

Tomato Jam Makes about 1 1/2 cups 500g ripe gourmet tomatoes, roughly chopped 2 large fresh red chillies, roughly chopped 2 garlic cloves, chopped 1 tsp freshly grated ginger 2 tbs light soy sauce 11/4 cups (250g) firmly packed brown sugar 100ml white vinegar 1/2 tsp sea salt 1. Place the tomatoes, chillies and garlic …

Tomato Jam 1 pound plum tomatoes, stem ends removed 2 tablespoons unsalted butter 1 1/2 teaspoons salt, or to taste 1/2 teaspoon freshly ground pepper, or to taste 1 tablespoon plus 2 teaspoons white wine vinegar 2 tablespoons light brown sugar, firmly packed Coarsely chop tomatoes keeping skins and seeds intact. In a medium-sized sauté …

Passionfruit Jam 24 passionfruit 5 cups (1 1/4 litre) cold water 1 cup (8 fl oz) water 1 lemon 5 cups (2 1/2 lb) sugar Wash fruit well. Scoop out the pulp from the passionfruit and retain. Take half the passionfruit shells and put with the first measure of water into a bowl and leave …

Passionfruit Curd 8 passionfruit 50g butter 250g sugar 3 well beaten eggs juice of 2 lemons 1 tbsp water Combine all ingredients and cook gently in a double saucepan or bowl over hot water until thick. Do not allow it to boil. Bottle and seal, keep in fridge when opened. Like all curds, the keeping …

Passionfruit Butter 12 passionfruit 3 eggs 90g butter 1 1/2 cups sugar Place fruit pulp in double saucepan; add well-beaten eggs, butter and sugar. Cook over boiling water 20 minutes or until it thickens. Seal while hot.

Passionfruit Butter 12 Passionfruit 4 eggs 2 cups sugar 1 tablespoon butter Halve Passionfruit and scoop pulp into a bowl. Beat eggs with sugar in top of a double boiler or in a bowl over a pan of simmering water, until smooth. Add Passionfruit pulp and butter and continue stirring until thick, about 8 minutes. …

Passionfruit Butter 8 passionfruit 50 grams butter 250 grams sugar 3 eggs, well beaten 2 lemons, juice of 1 tablespoon water Combine all ingredients and cook gently in a double saucepan or bowl over hot water until thick. Do not allow it to boil. Bottle and seal, keep in fridge when opened. Like all butters, …

Passionfruit Butter 1/4 cup passion fruit juice, fresh or frozen 3/4 cup orange juice 1 tablespoon sugar 1 cup softened butter Combine juices and sugar in a medium saucepan. Heat to boiling. Reduce heat to medium-high for about 10 to 15 minutes or until only 1/2 cup of the mixture remains. Remove from heat. Slowly …

Passionfruit Butter 1 cup passionfruit pulp 1 cup sugar (more if fruit is tart) 100g butter (must be butter) 2 eggs well beaten Juice of 1 lemon Put pulp and sugar in medium saucepan and soak for an hour or so to help dissolve the sugar. Cut butter into small dice and put in the …

Avocado Spread 2 avocados, ripe, skinned and seed removed, chopped 100 grams natural yoghurt 1/4 cup lemon juice white pepper, pinch 20 ml olive oil Place the avocados, yoghurt, lemon juice, pepper and olive oil in a blender and process until smooth. Makes up 1 cup of mixture. Store in the refrigerator to keep fresh. …

Lentil and Coriander Spread 2 tsp vegetable oil 1 tsp brown mustard seeds 1 red onion, finely chopped 1 garlic clove, crushed 2 tsp ground turmeric 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 200 g (1 cup) brown lentils, rinsed, drained 1 small (about 125g) Desiree potatoes peeled, cut into 2cm pieces 250 ml …