Pickled chillies

 With gardening sometimes there is scarcity and sometimes there is glut.  Well I certainly have a surplus of these bell or bishop's hat chillies.  They do freeze well but I did want to preserve some as well.  Trying not to have too much sugar, so chilli jam is out so I gave pickling a try.  It is very simple but very satisfying seeing the bottles all lined up.  The most tricky part is slicing the chillies so your fingers don't burn. They say rubbing a little oil on first, but I am not sure I trust myself with a sharp knife and slippery fingers.

Ingredients

1 tablespoon salt

1 teaspoon sugar

1 cup water

3/4 cup white vinegar

Garlic clove

Chopped chillies of choice

Note: I did 3 x times the above

Method

Remove green stalk from chilli, chop into rounds or slices or both.

These are very mild so there is no need to reduce the heat by removing the seeds and membrane.

Place in a clean jar.

Combine the first 5 ingredients in a saucepan and bring to the boil,  Let boil for a couple of minutes,

Pour into a jug with a spout to make filling the jars easier.

Pour liquid over chillies.

Screw on lid and pickles should be at their best in a week or 2.

Happy preserving.

Mamma Marmalade

Chilli Jam

 This is a favourite recipe of our family, a jar of Annabel Langbein's chilli jam in the fridge is so handy.  It can elevate a toasted cheese sandwich into the stratosphere or placed on top of chicken thigh cutlets and baked in the oven, to a dish that looks like you have been prepping all afternoon. I have an abundance of chillies in my garden in late Autumn, they're mixed varieties with varying heat, luckily our family like the "hotter the better" so none of my jam's are exactly the same.  Using long chillies as in the recipe below lessen the heat, but if you want to cool it down further, replace some chillies with red capsicums.

 

Ingredients

6-8 long red chillies, coarsely chopped

150g fresh ginger, peeled and coarsely chopped

2 kaffir lime leaves, deveined and coarsely chopped (if available)

1 head of garlic peeled

finely grated zest of 4 limes

2 1/2 cups caster sugar

1/2 cup water

1/2 cup rice vinegar

3 Tablespoons fish sauce

1 Teaspoon soy sauce

Method

Sterilise jars with metal lids, approx 2 cups capacity

In a food processor, combine chillies, ginger, kaffir lime leaves and garlic. Wizz to a coarse paste.  Place this in a large pot with all remaining ingredients.

Stir over a medium heat until sugar dissolves.  Boil for about 15- 20 minutes stirring occasionally, should reduce by a third.  It will bubble up like jam.

Carefully pour the hot chilli jam into the warm sterilised jars, seal with lid.

Once opened store in the fridge.

Mamma Marmalade

Greg's Tomato Chilli Relish

My friend Greg generously shared a bottle of his famous Tomato Chilli Relish and the recipe.  The final taste really depends on ripe flavoursome tomatoes so be sure to go to your local farmer's market or regional greengrocer to locate very ripe tomatoes that actually taste like tomatoes.

I like to prepare the tomatoes and onions the day before, leave overnight and make the relish the next day.  The relish is so delicious with different dishes - a spoonful on the side of your plate really lifts scrambled eggs, a zucchini slice, a slice of cheese or a garden salad as well as sandwiches.  The list is endless and such a useful little jar to have in the fridge.  You can easily adjust the chilli heat to suit yourself.  Enjoy!  Colleen.     Thank you Greg!

Tomato Chilli Relish. Feed Your Inner Cook

Ingredient

1.5 kg ripe tomatoes, peeled then chopped, diced.  (see below for tips)

4 brown onions, peeled and chopped, diced.

1/2 cup  loosely scooped Salt Flakes

next day

2 cups Malt vinegar ( NB.  you use 1 cup then 1 cup later on)

2 cups Brown Sugar - firmly packed

1 teaspoon tomato paste (use if your tomatoes lack oomph flavour)

1 tablespoon fresh ginger - chopped.  ( I use heaped tablespoon)

2 fresh chillies - finely chopped.  (I use 3 large long chillies - milder)  Scrape out seeds if you want it milder. Gauge the heat by just touching slice to your tongue. Then you can adjust.

2 tablespoons Plain Flour

2 teaspsoons Curry Powder.  Greg uses 1 tablespoon.  I found it overpowered my tomatoes.

1 1/2 tablespoons Seeded Mustard.  Greg uses 1 tablespoon.  I love mustard.

Method

Peel tomatoes.  How to:

Remove the top core then cut a generous cross through the skin on tomato at the base. 

Have a pot of water boiling and also a bowl of iced water ready.

Add 2 -3 tomatoes at a time to the boiling water for approx 20 - 30 seconds.  You will see the cross cut skin start to shrink away.

Remove and plunge into the iced water for a minute. A large strainer spoon is helpful.

Use a paring knife and peel away the skin starting at the cross.

If skin is too tight, pop back into the boiling water for 10 seconds and repeat ice etc.

Continue with the remaining tomatoes until all tomatoes are peeled.  

Chop into small pieces and set aside.

Place the chopped tomatoes and chopped onions into a large (glass/pyrex) bowl and sprinkle over the salt.  Leave overnight at room temperature. Cover loosely with a tea-towel.

Next Day.

Drain off liquid from tomato onion. Discard liquid.

Place the drained tomatoes and onions into a large saucepan with 1 cup Malt vinegar.

Bring to boil then reduce heat to low and simmer for 30 minutes, stirring occasionally.

Add the sugar, tomato paste, ginger and chilli.  Continue to simmer for a further 1 hour. Stir occasionally.

Use a medium bowl and mix the flour, curry powder and mustard together. Then slowly add with remaining 1 cup of Malt vinegar. I add the vinegar a bit at a time stirring well to avoid lumps.

Then stir thoroughly into the tomato mixture.  Cook for 5 minutes until begins to thicken.

Spoon the hot relish into hot sterilized jars.  (see below for tips)  You will need tongs wound with rubber bands, clean tea towel or similar to help hold the jars.  Also a wide-neck funnel, cleaned in boiling water, to avoid spills when filling.

Keeps for 3 months in properly sterilized jars in a cool dark place or refrigerator.  

How to sterilize glass jars. 

Sterilize more than you think you'll need.  (1 do about 7 small medium) If I accidentally have excess relish, I spoon into a very clean airtight container and use this first within a few days.

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Choose glass jars with an airtight lid and ensure they are free from cracks or chips. 

Wash your hands well with soap and water and ensure all surfaces are very clean.

Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C fan forced. Place jars (opening is upright, like a U) and lids (separately, the open part facing up, like a U) on an oven tray and heat in the oven for 20 minutes. Keep jars well apart.  Remove and fill immediately with jam or other preserves. Don't place the preserving rubber seals in oven.

Stovetop: Place jars and lids in a deep saucepan on their sides. Cover with cold water. Bring water to boil, reduce heat to medium and boil for 15 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel
Dishwasher: Place jars, lids (and rubber seals if using preserving type bottles) in the dishwasher on the hottest cycle. Remove and place onto a clean towel-lined tray; the heat will dry them naturally  

HOW TO : Fill jars while still hot.

As soon as the preserves are spooned or poured into the sterilized jars or bottles, they must be correctly sealed to prevent deterioration.  Use a wide neck funnel (cleaned in boiling water) to help fill jars.

Fill the hot relish into the hot dry jars to about 1/2 inch from top. Seal the jars while still hot. 

Just be careful to keep everything that touches the contents sterilized. 

Some cooks advise to turn the jar upside down for 20 minutes and then back again. 

Allow jars to cool to room temperature then store in cool, dark shelf or refrigerator.

Other Tips:

Metal lids are not suitable unless they have a protective plastic insert or liner to prevent corrosion.  You can re-use the jar and lid if you can feel the plastic circle fully intact inside the lid and there is no rust or corrosion.

Some older preserving outfits have glass lids; these can be sterilized in the same way as the jars.

Do not use aluminium foil, cellophane or paper covers for preserves; acid in the preserves will corrode foil, while paper and cellophane are not airtight enough for long-term keeping.

Enjoy!  Colleen

Passionfruit Curd - Tangy and Sublime.

One of my favourite childhood memories was helping my Nana cook.  Or should I say, hanging around her tiny kitchen, being a  perfect child with the eternal optimism of licking the spoon, or on rare occasions, being given a bite of some freshly baked treat.  
Nana's passionfruit butter tartlets were sublime and memorable -  a family Christmas tradition and annual indulgence.  I do wish I had paid more attention because although I remember the flavour so well, I do not remember the special knack Nana had of transforming a few ingredients into the taste of a Queensland summer. My lovely cousins unearthed her handwritten recipe but so far, I have not had much luck perfecting her method.  Therefore, I have shamelessly amended Mamma Marmalade's lemon curd technique,   no-fail-lemon-or-lime-curd   which was courtesy of Beth Dunham's blog  (Beth Dunham never-fail-lemon-curd) . Thank you for sharing!

Passionfruit Curd by  Feed Your Inner Cook

Passionfruit Curd by  Feed Your Inner Cook

Passionfruit Curd by  Feed Your Inner Cook

Passionfruit Curd by Feed Your Inner Cook

Passionfruit Curd by  Feed Your Inner Cook

 

Ingredients

6 tablespoons of softened butter

1 cup sugar

2 large free range or organic eggs & 2 egg yolks

6 passionfruit - pulp

Method
Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add passionfruit and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success! 

Next, place curd into a small saucepan on low heat on the stove top. Stir continuously with a wooden spoon until the mixture is heated through and no longer appears curdled.  
Increase heat to just medium and still stirring for approximately 12 minutes or until it is the consistency of whipped cream.  

Pour into clean jars and allow to cool.

Curd will keep in the fridge for a week or freeze for later.

Thank you  Darling Nana, 
                   my Lovely Cousins, 
                   Beth Dunham 
                  and Mamma Marmalade
Enjoy!  Colleen 

Lime and Ginger Marmalade

As my bio suggests, I am the most happiest with a pot of  jam bubbling on the stove. Autumn in the Northern Rivers of  New South Wales, Australia, sees the citrus trees weighed down with an abundance of glorious citrus of all types.  I detest waste, so after you have given most of your friends limes the rest can be used for jam.  I am always on the lookout for an easy marmalade recipe and this one from ABC radio is ideal as it does not involve a lot of effort chopping the fruit.

Note to self though increase the quantity of ginger to give more impact.

Ingredients

16 organic limes
6 cups of water
6 cups of sugar
2 Tablespoons (or more) of grated fresh ginger.

Method

Slice the limes in half lengthways, then slice each half thinly, discarding the seeds. Place in a bowl, cover with the 6 cups of water and leave to stand overnight.

Next day, pour into a deep saucepan and simmer for about an hour or until soft. Add the sugar and stir over high heat until dissolved.

Then bring to the boil and boil rapidly, uncovered and without stirring for approximately 20 minutes or until a teaspoon of jam mixture jells on a cold saucer.

Remove from heat, add ginger and stand for 10 minutes (this helps the peel distribute evenly) before pouring into hot sterilised jars and sealing.

Happiness is

Mamma Marmalade

Lime Pickle

What to do with an abundance of early season Limes? Make a delicious Lime Pickle, just like my friend  Granny Smith 😙

Ingredients

15 organic limes, washed and cut into small cubes
10 small green chillies (I used red) sliced lengthwise, if you like it hot include the seeds
1 teaspoon turmeric
1 tablespoon salt
2 tablespoon Olive oil
1 teaspoon fenugreek seeds
1 teaspoon of cumin or fennel seeds
1 teaspoon onion or nigella seeds
1 teaspoon hot chilli powder
5 cm piece of fresh root ginger, peeled and grated
2 tablespoon sugar
1 tablespoon white wine vinegar

Method

Put the diced limes, chillies, turmeric and salt in a large glass or ceramic bowl.
Combine the ingredients well and leave overnight at room temperature.

Heat the oil in a large stainless steel saucepan, add the fenugreek, cumin seeds, onion seeds, chilli powder and ginger.
Gently cook stirring continuously for 2-3 minutes.
Add the lime and chilli mixture and combine well.
Cook gently for about 20 minutes or until the mixture starts to thicken and soften.
Sprinkle in the sugar and stir until it dissolves.
Add the vinegar and continue cooking for a further 5 minutes.

Allow to cool a little, then ladle into warm sterilised jars.
Press the pickle down into the jars to remove air gaps and ensure that the limes sit in the sauce.
Store in a cool, dark place.
Allow the flavours to mature for 1 month (if you can wait that long)
Refrigerate after opening.

Mamma Marmalade or should that be Mamma Pickle?

Lime and Ginger Marmalade

It's that time of year when citrus fruit are at their best. We have had a bumper crop of limes and a nice way to preserve them is to make marmalade.  Sometimes a little twist in the flavour takes it to a new level.  This uses fresh ginger for that purpose.

Ingredients

8 x spray free limes
3 cups of water
3 cups of sugar - Note: I found it a little too tart so added another 1/2 cup of sugar
1 teaspoon of fresh ginger finely sliced

Method

Slice the limes in half lengthways and then slice each half as thinly as you can.
Discard any seeds.
Pop sliced limes and juice in a non reactive bowl (glass or ceramic).
Pour over the water and leave stand overnight.

Next day pour into a large saucepan and simmer until soft (about half an hour).
Add the sugar and stir over a high heat to dissolve.

Then bring to the boil and continue to boil uncovered, but do not stir.
Rapid boil for about 20 minutes or until a teaspoon of mixture gels on a cold saucer.

Remove from the heat, add the ginger and let stand for 10 minutes before ladling into steralised jars.

Share with family and friends.

Mamma Marmalade

Quick Marmalade

 


It's that time of year again when Mamma Marmalade gets nervous is she hasn't a store cupboard bursting with jars of sunshine and citrus.  There is something so satisfying about cooking with seasonal produce at it's best.




Ingredients

1 orange
1 grapefruit
2 lemons
Should weigh approximately 675 g or more
1 kg sugar




Method

Cut fruit into thin slices, place in a ceramic or glass bowl, cover with 2.8 litres of water, cover with a tea towel and leave overnight.

Next day, place fruit and water into a large saucepan and boil for 20 minutes or until the fruit is soft.

Add sugar and boil for approximately 1 hour, until jam is ready. Test by placing a small amount of jam on a chilled saucer that has been in the freezer, run your finger through and if the jam "wrinkles" it is ready.

Pour jam into sterilised jars and seal.

You - are now a Mamma Marmalade!

The Jam Pantry : Greenslopes greets this Gourmand’s Gem with Gusto.

Sometimes you wish upon a star or send your thoughts towards the galaxy and the answer is … Yes!   Dreams do come true!  and The Jam Pantry opens up around the corner from your home! 

We have become serious repeat offenders since being the second couple through the door on opening day and regularly join family and friends who are now “Jam Pantry” devotees too.

                       

Generosity and gregariousness are the hallmarks of a visit to The Jam Pantry. Nims and Gideon have thoughtfully created a welcoming and enticing spot where the menu is driven by fresh seasonal produce that encompasses all of our well-loved brunch options together with new and intriguing temptations. The team's retro-inspired aprons add a burst of colour and whimsy echoing the most gorgeous floral wallpaper feature wall.  But wait til you taste the food! 

The bewitching shining stars on The Jam Pantry menu are the delectable offerings that showcase Nims' skilful pairings of jams and chutneys with ingredients you may not have previously considered. Nims creates an ever-changing variety of jams and chutneys right here in her kitchen. And we are very happy that she does!

                                      

The regular menu includes various egg and avocado offerings plus the ‘must try’ Nims Eggs and The Whole Pantry.  Both of these selections are delicious and servings are very satisfying even for the heartiest of appetites. Ingredients change slightly depending on which chutney Nims has whipped up in the kitchen and every combination we have tried so far is a winner.

But now  ...  Look at the wall. ....  Decisions.  Decisions.

The chalkboard changes regularly ‘When the Board Flips’.  This is where Nims’ magic with seasonal produce is evident.  If carrots are fabulous they are featured in the fritters.  Perhaps Nims has whipped up some terrific tomato jam to be served with decadent French Toast and Bacon. When corn is crunchy it transforms an omelette.  The only way I know to solve the menu selection dilemma is multiple visits – but then ‘the Board Flips’ – so there are more tempting options to consider.  Aaah!

Whatever tantalizing selection we have decided upon has consistently tasted amazing.  The generous servings are so filling! ... No lunch required after breakfast here!

Gideon makes great coffee and I should warn you, the cappuccino has a very generous sprinkle of real chocolate chunks.  Teas and smoothies have also been tasted and are recommended.  The service team are cheerful, helpful and with so much on offer, keen to advise if you have any menu queries. 

PLUS Be sure to take home some of Nims’ chutneys and jams – it is difficult to choose but I love the banana chutney.  They also stock “Blend Smoked Honey” which is great to try at home as a glaze or in meat dishes. Yum!

Sometimes you may need to wait as the Jam Pantry is justifiably busy – but I guarantee you will be glad you did as the food and service are truly ‘worth it’.

And yes, tomorrow morning I am strolling along to The Jam Pantry – again – to meet a friend from the bayside for brunch … true!

I am not a Critic or reviewer. I did not receive any payment for this opinion post. But I do want to share my thoughts on a local business where happy folks work hard and deliver great food and service.  I love it, my family and friends (and their friends and their friends) love it – and I hope you will too!

For more info and opening times 

thejampantry.com.au                    facebook.com/jampantry 

and  also                                 www.blendsmokedhoney.com

                                                 Enjoy!    Colleen

Inspiration for the grill from The Blonde Nomad and her Follow The Sun Adventures - Special Report

Twist on an old classic!

Following our recent visit to the Dometic Follow The Sun Launch Party and watching fellow blogger Kellie Stephenson aka The Blonde Nomad in the cooking demonstration we were inspired to create a family favourite using the humble sausage.  

When I arrived home a couple of youngsters came over and were keen to fire up the barbie and hear the sizzle of sausages - something I don't cook very often.  But I could not refuse their pleas and before long that unmistakeable aroma of snags on the barbie enveloped the yard and I too was daydreaming about "Following The Sun" and cooking in the great outdoors.

They chose: Pork and Fennel Sausages with grilled halloumi and zucchini, kale and spinach salad topped with mango chutney served on a laugen sandwich loaf.

You can follow Kellie and her adventures around Australia at…

https://www.facebook.com/theblondenomad

and read more about Dometic and their Follow the Sun Adventures at 

http://www.dometicfollowthesun.com.au/

The photos were snapped by one of the young guests and just as well they did, because dinner disappeared faster than a Public Holiday.  Hope you get a chance to "Follow the Sun" like Kellie and her family!

Sausages -  pick up your favourites (pork and fennel or lamb and rosemary perhaps) from a Great Local Aussie Butcher.  Cook on the barbie turning sausages regularly until cooked and a dark golden brown.

Salad

Grill halloumi and zucchini on an oiled grill. Finish with a generous drizzle of lemon juice, add fresh kale and spinach to your salad. Dollop a spoonful of Mango Chutney on the side.

Serve on traditional German Laugen sandwich bread which has just the right density of crunch and soft.

Mango Chutney  

(or you could use a good quality purchased one - maybe from a market or fete)

you will need sterilised jars to store your delicious Chutney

2 large mangoes - firm - chopped into chunks

2 onions, chopped
3 cloves garlic - chopped

1/2 cup sultanas
1/2 cup apple cider vinegar
1 cup brown sugar
2 tablespoons ginger - grated
2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

Use a medium saucepan, simmer ingredients 40-45 minutes until mangoes soften. Ladle into sterilised jars and seal.

                                          Enjoy!     Colleen and her hungry visitors

No Fail Lemon or Lime Curd



 



 

 

I have a confession, even though I sign off as Mamma Marmalade I struggle with making delicious lemon curd without the tell tale signs of over cooked eggwhite streaks through my mixture.  But thanks to the wonder of the internet and the generosity of fellow food bloggers I found this foolproof lemon curd technique, courtesy of Beth Dunham.  I like to have a mix of lemon and lime juice.

 

Ingredients

 

6 tablespoons of soft butter

 

1 cup caster sugar

 

2 large free range or organic eggs & 2 egg yolks

 

2/3 cup lemon and lime juice

Method

Cream butter and sugar, together for 5 minutes until light and fluffy.
Add eggs and yolks one at a time still mixing on a low speed, continue beating for another minute or two until the mixture is smooth and creamy.
Add lemon/lime juice and mix on a slow speed until incorporated it will appear curdled but have no fear it will be a success!

Next, place curd into a small saucepan on low heat on the stove top. Stir continuously until the mixture is heated through and no longer appears curdled.  Then increase heat to medium and still stirring for approximately 15 minutes or until it is the consistency of whipped cream.

Pour into clean jars and allow to cool.

Curd will keep in the fridge for a week or freeze for later.

Delicious

Mamma Marmalade

 

 

 

 

Chocolate Sauce

Annabel Langbein's Chocolate Sauce, I have made a dozen of these for family and friends. The perfect homemade gift that is delicious and a little bit decadent.

Ingredients

2 tablespoons cornflour

3 tablespoon cold water

4 tablespoon cocoa (use the best quality you can afford)

1 cup sugar

1/2 cup boiling water

2 tablespoon golden syrup

1 teaspoon vanilla extract

 

Method

Stir the cornflour and cold water together in a saucepan. 

Add all of the remaining ingredients and simmer for 3 - 4 minutes, stirring constantly.

Whilst hot pour into sterilised bottles.

 

Merry Christmas

Mamma Marmalade

 
 

Zingy Marmalade

Now the weather has a chill and the citrus trees are relinquishing their bounty, it is the time to make some delicious marmalade jam.  Inspired by the Country Women's Association  Preserve cookbook , a recent birthday gift from a dear friend I have quickly made 5 jars of soul uplifting sunshine.

How easy can it be two ingredients, citrus and caster sugar.

Take whatever type and quantities of citrus you have:




I used Cumquats, Lemonades, Lemons and Limes, cut the fruit into thin slices and discard the seeds, also discard the ends of the fruits if they have too much white pith showing,  Place in a bowl and just cover with water and cover with cling film.  Soak overnight,

Measure the fruit in cups and place in a deep sided pan. Boil for 30-40 minutes until the fruit is very soft.  Add 1 cup of sugar for 1 cup of fruit, I like mine a little more tart so for nine cups of fruit and water I added 7 cups of sugar, you may wish to add another cup of water if consistency is too dense,

Bubble away until setting point is reached, (place a saucer in the freezer, remove drop a teaspoon of jam and then run your finger through if it wrinkles and separates it's ready, or stir jam with a wooden spoon, lift horizontally and see if a firm drop forms at the edge of the spoon,)

Let stand for 10 minutes and bottle in hot sterilised jars (this can be achieved by placing jars on a tray in a cold oven, bring temperature up to 120 degrees C and leave for 30 minutes).

Give only to your dearest friends and family.

Mamma Marmalade

Davidson Plum Jam

Davidson Plums are bush tucker that grow in the subtrobical rainforests of  Northern NSW and Far North Queensland.  It took me a little while to know how to make this extremely sour fruit palatable.  This gorgeous purple spread is tart and a perfect accompaniment with cheese, spread on toasted sourdough or poured over ice cream.  A friend recently used it to baste her Christmas ham.

 

 

Ingredients

1 kg Davidson Plums (yielded 885g pulp – pureed)
885g sugar
Several lemon myrtle leaves (optional)
1 tablespoon lemon juice

 

Method

 

Cut plums and remove the stones there are two per plum. Puree with a stick blender to break down the skin. Place plums in a heavy bottomed saucepan. Stir in the sugar, add the lemon myrtle and the lemon juice and cook at a high temperature for about 20 minutes.

Test as you would for jam by placing a small amount on a saucer in the freezer for a couple of minutes, remove and run a finger through the jam, if it separates and wrinkles it is ready.

Don't worry if it turns out too thin, you have just made Davidson Plum sauce instead.

Place into sterilised bottles and label.

 

 

 

 

 

 

 

 

 

 

Country goodness

 

Mama Marmalade