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.
A curry dressing with the addition of lychees, mandarin segments and toasted almonds adds flair. The butter lettuce and english spinach combo of greens work best. The salad looks spectacular in a large shallow bowl or a large flat plate. It tastes wonderful with ham, a barbeque or a quiche. Eat the same day.
Serves 6 as a single salad or up to 12 if combining with 2-3 other salads.
1½ butter lettuces
1 bunch English spinach or 2 handfuls baby spinach loose leaves
1 avocado, sliced and sprinkled with lemon juice
1x484g tin lychees, halved
1x340g tin mandarins
1 punnet cherry or mini roma tomatoes
2 lebanese cucumbers, optional
½ cup toasted slivered almonds
- Layer butter lettuce in a large shallow bowl
- Place spinach leaves in the centre of bowl
- Dot with avocado, lychees, mandarins, tomatoes and cucumber if using
- Pour dressing over just before serving. Top with toasted almonds
Curry Dressing – Mix well:
¼ cup(60ml) olive oil
30ml brown vinegar
1 Tablespoons water
1 Tablespoon sugar
2 Tablespoons spring onions, chopped
1 teaspoon soya sauce
1 teaspoon curry powder
This is an unusual salad that works really well, particularly with Ham. It is important that the cabbage is really finely sliced. The topping and the dressing are enough for a whole cabbage or 16 – 24 people. Make the topping and dressing at least the day before as they need to be cooled before use and do keep for two weeks. Incidentally the topping is delicious as a snack on its own or used as a Dukkah.
¼ green cabbage
½ cup slivered almonds or pine nuts
½ cup sesame seeds
½ cup sunflower seeds
1x30g packet Mamee Noodles,BarBQ flavour, crushed. See Note.
Dressing Simmer for 2 minutes. Cool.
¼ cup olive oil
¼ cup brown vinegar
¼ cup soya sauce
¼ cup sugar
- Toast almonds, sesame seeds and sunflower seeds on 120°C until brown, checking frequently.
- Cool and add crushed noodles – store in an airtight container like a Tupperware until required.
- Slice cabbage very finely and place in large shallow bowl.
- Toss with a quarter of the dressing once it has cooled.
- Sprinkle with a quarter of the nut/seed mixture just before serving.
Note: Mamee Noodles are a fried noodle snack for school lunch boxes found at most supermarkets. If substituting instant cup-o-noodles, then crush, sprinkle with paprika and bake with rest of topping ingredients. It’s strange but a great addition for texture. Of course you can omit this ingredient.
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.