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Pear and date chutney

What you need:

1.5 kg firm green pears

200g dried dates

4 roma tomato, diced

2 tbsp mustard seeds

5 cloves

3 star anise

2 tsp fine salt

2 cups apple cider vinegar

1 cup brown sugar

1 cup water

What you do:

Dice pears and place in a large, heavy based pot, add dates and the remaining ingredients. Stir and place on the heat. Bring to the boil, cook at a medium heat till chutney thickens and liquid evaporates – 50-60 minutes. Once chutney is cooked you can use a potato masher to slightly mash the pear, or leave as is for a chunkier version. Spoon hot chutney into sterilised jars. Seal the lid whilst chutney is still hot.

Set aside to cool completely. Store in a dark cupboard for up to three months. Refrigerate after opening.

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Beetroot & Red Cabbage Pickle

What you need:

1/2 large red cabbage

2 medium beetroot

1 litre water

325ml apple cider vinegar

1 1/2 tbsp fine salt

1 tbsp mustard seeds (yellow or black)

1 tsp fennel seeds

What you do:

Place the water, vinegar, salt, mustard seeds and fennel seeds in a large pot and bring to the boil, once boiled turn heat to low.

Halve the cabbage and shred thinly. Peel and grate the beetroots. Combine the cabbage and beetroot in a bowl and mix to combine. Turn the heat back up on the pickling liquid, add the cabbage and beetroot and stir to combine, cook on high heat for 5 minutes. Turn off the heat. Sterilise 3 x 750ml jars (or two larger jars), divide the cabbage between the jars and top with pickling liquid. Seal the lid on the jars and set aside for 2 or more days (you’ll get away with one day if you’re really in need).

Once opened, store the pickle in the fridge for several weeks.

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Basil & Macadamia Nut Pesto

What you need:

1 1/2 cups picked and washed basil leaves

80g (1/2 cup) raw macadamia nuts

1 small clove garlic, chopped

1 small lemon, juiced

1/4 cup extra virgin olive oil

1/4 cup grated parmesan

Sea salt

Black pepper

What you do:

Place all the ingredients for the pesto in a food processor, blitz till nuts are a chunky consistency. Check seasoning and adjust with extra salt, pepper or lemon juice.

Pesto stores in the fridge for several days.

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What you need:

1kg cooking apples, peeled and chopped into small chunks
500g eating apples, peeled and chopped into large chunks
450g onions, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberries

What you do:

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
Spoon the hot chutney into sterilised jars and seal .

Store unopened in a cool, dark place. The chutney will keep for up to 6 months.

Chill on opening.

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What you need:

2 tbsp sunflower oil
3 red onions, finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds
1 tsp turmeric
2 pineapples peeled, cored and chopped into small chunks
1 red chilli, deseeded and finely chopped
thumb-sized piece ginger, finely chopped
250g soft light brown sugar
175ml cider vinegar

What you do:

Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised  jars and allow to cool before covering.

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What you need:

2 1/2 lbs apples, cored and chopped
2 tsp of mixed ground cinnamon, clove and ginger
juice of 1 lemon
3/4 cup water
1/2 cup pumpkin puree

What you do:

Pop the apples, cinnamon, lemon juice, and water in a pan.
The liquid will not cover the apples.
Bring to a boil, then lower the heat.
Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are very soft.
Once apples are nice and tender, remove the pot from the heat.
Carefully transfer apples and all liquid to food processor or blender.
Puree until desired consistency is achieved.
Keep in the fridge for up to 3 months in an airtight jar. Once opened consumed within three days.

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What you need:

1 12-oz. jar roasted red peppers, drained and coarsely chopped
1 clove garlic
1/8 cup olive oil
1 cup feta cheese, crumbled
Salt and pepper
Assorted crudites for dipping

What you do:

Puree first 4 ingredients in a food processor until smooth. Season with salt and pepper.

Cover and chill 2 hours.

Serve with crudites.

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What you need:

1  (8 oz)  package cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup cocktail sauce

1 cup mild salsa

3/4 cup diced green onion

3/4 cup diced red  pepper

3/4 cup diced green  pepper

2 cups grated Cheddar cheese

2 cups shredded lettuce

1 cucumber, thinly sliced

What you do:

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red  pepper, green  pepper, grated Cheddar cheese and shredded lettuce.

Arrange cucumber slices around the edge of the serving dish.

Chill in the refrigerator at least 2 hours before serving.

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What you need:

1/4 cup mayonnaise
2 tsp prepared horseradish
2 tsp Dijon mustard
1/4 lb smoked Gouda cheese, finely shredded
1/4 lb strong cheddar, finely shredded
1/3 cup roasted piquillo  peppers or pimentos, chopped

freshly ground black pepper

What you do:

Mix together the mayonnaise, horseradish and mustard in a bowl. Add the cheeses, peppers and a few grinds of black pepper and mix it together  well.

Serve with  crackers , crusty bread or salads

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What you need:

3 egg yolks

1 sp salt

1/2 lemon ..juiced

1 tp cold water

1/2 cup of butter

1 sp ground black pepper

What you do:

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter.

Continue whisking over low heat for 8 minutes, or until sauce is thickened.

Serve immediately.

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