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18 October 2017Last updated
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Food | Recipes

Tastes to relish

These chutneys, jams, pickles and preserves will add a burst of lip-smacking flavour to any meal

Camera Press
21 Apr 2017 | 09:00 am
  • Pear and ginger chutney

    Source:Camera Press

Pear and ginger chutney

Prep time 15 mins
Cooking time 1 hour
Makes 750ml

½ cup demerara or turbinado sugar
½ cup apple cider vinegar
1 garlic clove
1 cinnamon stick
1 kg pears, peeled and chopped
into cubes
1 large onion, finely chopped
2 tbsp seedless raisins
1 tbsp sultanas
200g crystallised ginger
1 tsp fresh ginger, grated
½ tsp ground cloves
½ tsp allspice
¼ tsp salt

Cook the sugar, vinegar, garlic and cinnamon stick in a large heavy-based saucepan over medium heat until the sugar has dissolved (3-4 minutes).

Add the remaining ingredients and stir through. Bring to the boil then reduce heat and simmer, covered,
for about 45 minutes, stirring occasionally, until the mixture is soft and reduced to a stickier consistency.

Allow to cool slightly and remove the cinnamon stick.

Decant the chutney into three sterilised 250ml jars and refrigerate.

Mango achaar

FR_170421_CAM_Mango-achar-(Read-Only)

Prep time 15 mins
Cooking time 5 mins, plus 12 hours
Makes 1 kg

750g green mangoes*, unpeeled
2 tbsp honey
1 tsp turmeric
1 tsp ground coriander
1 tsp cayenne pepper
¼ tsp ground cumin
¼ tsp ground fenugreek
½ cup vegetable oil
1 tsp mustard seeds
2 garlic cloves, finely minced
4½ tsp salt

Roughly chop mangoes into small pieces, discarding the pips.

Place in a heatproof bowl and add honey, stirring to coat. Add the ground spices and set aside.

Heat the oil in a small saucepan and add the mustard seeds. When they begin to pop, add the garlic and remove from the heat. Pour the hot oil mixture over the mangoes and the spices, add salt and mix well.

Decant into four sterilised 250ml jars and refrigerate for at least 12 hours. Serve as an accompaniment to curry.

*Also known as raw mangoes, these might be sold in the vegetable section of a grocery, not the fruit section.

Tangerine marmalade

FR_170421_CAM_Naartjie-(tangerine)-marmalade-(Read-Only)

Prep time 15 mins
Cooking time about 2 hours
Makes 500ml

550g tangerines
1 tbsp lemon juice
1.4 litres water
1.1kg sugar

Peel the tangerines, reserving the peel, and scoop the flesh out of the segments. Blend this, along with any pips and juice, in a food processor until smooth. Transfer to a heavy-based saucepan.

Scrape out as much of the pith from the peels as possible, then cut the peels into thin strips. Add these to the saucepan. Add the lemon juice and water and bring to the boil.

Reduce the heat and simmer for about one-and-a-half hours, or until the rind is very tender and the mixture has reduced by half.

Add the sugar and stir over a gentle heat until it dissolves. Bring to the boil again and cook for 10 minutes, skimming and discarding any froth from the surface.

To test the consistency, place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. If it is ready, it should set to a jelly-like texture. If not, continue to cook for a further five to 10 minutes.

Allow the marmalade to cool slightly, then decant into 2 sterlised 250ml jars.

Pickled plums

FR_170421_CAM_Pickled-plums-(Read-Only)

Prep time 20 mins
Cooking time 15 mins
Makes 1 kg

1 kg damask or small plums
1 small cinnamon stick
2 cloves
2cm knob of ginger, sliced
Rind of half a lemon
150ml balsamic vinegar
450g brown sugar

Wash the plums and remove stalks.

Use a small piece of muslin to make a bouquet garni containing the spices, ginger and lemon rind and place this in a saucepan with the vinegar and sugar. Heat on a medium setting and stir until the sugar dissolves.

Prick the skins of the plums to prevent them from bursting, then add them to the saucepan. Simmer until tender but not disintegrated (about 15 minutes).

Remove the bouquet garni and drain the fruit, but reserve the liquid.

Fill four 250ml sterlised jars with the plums.

Return the vinegar mixture to the stove and bring to the boil. Lower the heat and simmer until reduced and thickened to a syrupy consistency. Allow to cool slightly, then pour over the plums and seal the jars tightly.

Their flavour will improve with time (try after six months). The plums are delicious with a strong cheese such as mature cheddar.

Cherry and almond jam

FR_170421_CAM_Cherry-and-almond-jam-(Read-Only)

Prep time 30 mins
Cooking time 50 mins
Makes 1 litre

1 kg sweet, red cherries, halved and stoned
800g sugar
Juice of 1 lemon
½ tsp cinnamon
70g slivered almonds
½ tsp almond extract
1 tsp almond essence

Place the cherries, sugar, lemon juice and cinnamon in a saucepan and cook over low heat until the sugar
has dissolved.

Increase the heat and bring to the boil. Allow to bubble gently for about 45 minutes.

Add the slivered almonds and boil for a further 5 minutes. The mixture should have a sticky but slightly runny consistency. Remove from heat, add almond extract and almond essence and stir through.

Allow to cool slightly, then decant into 4 sterlised 250ml jars. This is a perfect accompaniment to freshly baked scones with whipped cream.

Passion fruit curd

FR_170421_CAM_Passion-fruit-curd-(Read-Only)

Prep time 15 mins
Cooking time 15 mins
Makes 250ml

4 large passion fruit
120g butter
280g caster sugar
4 eggs, lightly beaten

Halve the passion fruit and scoop the pulp out into a heatproof bowl. Add the butter, caster sugar and eggs. Stir to combine and place the bowl over a saucepan of simmering water.

Stirring constantly, gently heat the mixture until it thickens enough to coat the back of a spoon.

Remove from the heat and allow to cool. It will thicken slightly more on cooling.

Decant into a 250ml sterilised jar and store in the fridge for up to three weeks. The curd is delicious on top of a pavlova or served with yogurt.

Camera Press

Camera Press