In autumn when figs are in season it’s time to indulge and make this all natural delicious chutney. You can serve it with anything – its as great with vanilla ice cream as it is with grilled chicken or fish. Do yourself a favour and try making it just once.
Makes about two 500g(1lb) Jars.
1kg (2lb) very ripe figs, stem removed
4 Tablespoons Rice Syrup
1/2 cup brown rice vinegar
2 Tablespoons umeboshi vinegar
1 Tablespoon mirin
seeds from 10 cardamom pods – ground in a mortar and pestle
1/4 cup raisins – optional
- Put all ingredients in saucepan and bring to the boil.
- Remove lid and cook on low/medium heat for 20-30 minutes until liquid has been absorbed.
- Check seasoning and serve or store.
- Delicious with EVERYTHING.
2 red capsicum
garlic, cut into slivers
- Heat oven t0 200°C.
- Wash capsicum and remove seed and membranes. Cut into rectangles that are as flat as possible.
- Lay pieces on an oven tray. Roast for 15-18 minutes until skin begins to blister and blacken. Remove.
- Immediately wrap roast capsicum in a single layer in foil. Place foil parcels inside a plastic bag until cool.
- When cool, peel skin off off capsicum. Marinade in olive oil with a little garlic.
- This will keep in the fridge for some weeks.
Do yourself a favour and make this just once. It’s not difficult – there are just a lot of ingredients to throw together – and it makes a whopping 750ml. Of course you will use it more generously than the bought variety because it is so good you will want to smother everything in it BUT there will be plenty leftover for future barbecues. Refrigerate in an old jam jar or freeze in 150ml containers for up to 4 weeks.. It is best warmed up so put the jam jar in the microwave for a few mins before eating. Once you have tasted this barbecue sauce with steak and sausages, you will never use the bought variety again. It’s also great with baked potatoes or sweet potatoes for vegetarians.
1 large onion, chopped
2 cloves garlic, crushed
¼ cup oil
1 cup tomato sauce
½ cup water
1 vegetable stock cube
¼ cup Worcestershire sauce
¼ cup soya sauce
¼ cup vinegar
2T(30ml) honey or sugar
- Brown onion and garlic for a few minutes in the oil over a medium heat.
- Add remaining ingredients.
- Bring to boil and simmer 12-15 minutes.
- Serve warm with steak, sausages or baked vegetables.
Dad has eaten natural muesli for breakfast for the 35 years I have known him. In the late nineties natural muesli was unobtainable in New York. Dad became real moody and difficult until I found a health food shop that stocked natural ingredients and began making him this home made version. I used Hawaiian mix to provide the dried fruit component but you can add whatever you like.
3 cups rolled oats
1½ cups oat bran
2 cups rye flakes
½ cup wheatgerm
½ cup roasted sunflower seeds
75g unblanched almonds
3 cups Hawaiian mix
Mix all together and keep in an airtight container
Note: You can add linseed and/or buckwheat instead of bran if you prefer these.
Ideas for Natural Muesli
- Use as a topping for plain yoghurt and fruit. Particularly good with sliced banana or blueberries.
- Eat with orange juice as a change from milk the way dad does
Ever wondered how the french turn out those boiled eggs with the yolk all gooey and the whites just set? Use refrigerated eggs, steam them, and handle with tongs. Your boiled eggs will taste so good you’ll never bother with the complication of poached eggs again. Use the best quality eggs you can find and get the timing perfect – the stopwatch on your iPad or iPhone can guarantee success. If you live at high altitude you will need to experiment with the timing as water boils at a lower temperature.
Works for up to 4 eggs – same steps will work perfectly with 1 or 2 as well
Approx 16cm diameter saucepan or pot with lid
Up to 4 refrigerated eggs – do NOT bring up to room temperature
- Fill pot with water to around 2cm depth and bring to boil. Eggs will be steamed and should not be submerged.
- Use a pair of tongs to lower eggs into simmering water gently, one at a time. Using tongs instead of a spoon will eliminate the hairline cracks and seepage of the white that you often get when boiling eggs. Using refrigerated eggs will mean the white will cook quicker as it is closer to the surface and the yolk will take a lot longer resulting in a soft yolk.
- Place lid on the pot – remember they are being steamed.
- If you are at sea level boil for EXACTLY 4 minutes, 30 seconds for 700g eggs; 5 minutes for 800g eggs. This will result in a set white and a soft yolk. You may need to adjust this sightly for personal taste but use 20 second increments only as 20 seconds has a significant impact.
- Eat with little soldiers.
- Better still, shell the egg. Remember to crack the top of the egg first when shelling to minimise the shell sticking when you remove it. Mash egg onto a slice of soy and linseed toast. Top with a quality salt like Maldon and black pepper. Eat immediately.
- It’s delicious. This will become a regular breakfast or snack.
- 2 egg yolks
- 1 teaspoon lime zest
- 1 Tablespoon lime juice
- 125g butter, cubed
- 1 Tablespoon chopped fresh dill
- Place egg yolk, juice and lime rind in top of a double boiler and stir over simmering water for 1 minute
- Whisk in small pieces of softened butter with a hand whisk until sauce thickens
- Remove from heat, stir in dill and cool
Jean Pierre is a family friend and a great cook. He likes to work alone so I didn’t learn much from him. This is one of the few things I picked up and always have in the cupboard.
- 200ml Bertolli’s light olive oil
- 100ml brown vinegar
- 1 heaped teaspoon ready made hot English mustard
Shake together in a bottle with a tight lid before using. An old salad dressing bottle works well.