- Combine mustard seeds and vinegar in a small bowl and stand overnight. Combine coconut, water and extra vinegar and stand for one hour.
- Heat oil in a large pan and cook onion, garlic, ginger, chili, all powders until fragrant. Add tomatoes and cook until soft.
- Stir in mustard mixture and bananas, simmering uncovered until thickened.
- Stir in sugar, then coconut mixture. Simmer uncovered, stirring occasionally for about 10 mins, or until thickened. Stir in remaining ingredients.
- Spoon the hot relish into sterilised jars and seal.
- 12 mandarins
- 4 lemons, juiced
- 1 ½ cups sugar
- Quarter mandarins with skin on and deseed.
- Place deseeded mandarin quarters and their skins into a large pot and barely cover them with water.
- Add lemon juice and bring to boil, then simmer until mandarins are completely soft and just falling apart.
- Puree this mixture (skins and all), leaving some texture.
- Stir through the sugar and bring to the boil, constantly stirring to dissolve the sugar. Boil for about 20 mins to reduce the mixture.
- Pour hot marmalade into sterilised jars and seal.
Recipe adapted from https://100miletable.com/blog/mandarin-marmalade
- 1kg limes
- 150g – 300g grated ginger (depending how strong you like it)
- 5kg caster sugar
- Juice all the limes. After juicing, flatten each lime half and slice into thin matchsticks.
- Put the lime juice and matchsticks into a large pan. Add 3 litres of water and the ginger. Bring to the boil, then simmer on low heat for 1-1½ hours, or until rind is soft and translucent.
- Turn off heat and slowly add the sugar, stirring until dissolved. Bring the marmalade back to the boil over medium heat, then boil stead, stirring occasionally, for about 20 mins or until setting point.
- Let marmalade sit for 5 mins or so, then carefully fill sterilised jars with hot jam and seal.Recipe adapted from Cornersmith.
- 4 large brown onions, chopped
- 4 tablespoons chilli flakes
- 2 tablespoons coriander seeds
- 1½ tablespoons salt
- ¼ cup olive oil
- 4kg tomatoes, roughly chopped
- 2kg mangoes, peeled and roughly chopped
- 4 cups sugar
- 2 cups red wine vinegar
- Heat oil in a large pan over medium heat. Cook the onions, chilli flakes, coriander seeds and salt until onion is soft (about 15 mins).
- Meanwhile, roughly chop the tomatoes and mangoes. Add them to the pan and bring to the boil for 30 mins, or until the mix starts to reduce.
- Add the sugar and vinegar and bring to the boil. Simmer for about 1½ hours, stirring occasionally, until thickened and reduced.
- Spoon hot chutney into sterilised jars and seal.
Recipe adapted from www.emeraldandella.com.au/blog/2016/11/spicy-tomato-mango-chutney/
- 1½ kg tomatoes
- 1½ tablespoons fennel seeds
- 1½ tablespoons cumin seeds
- 1½ tablespoons black mustard seeds
- ¼ cups olive oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons chilli flakes
- 3 teaspoons salt
- 2 big eggplants (roughly ½ kg) in small cubes
- 3 apples, in 1cm cubes
- 1 cup red wine vinegar
- 1 cup firmly packed brown sugar
- Toss the cubed eggplants in oil, and roast in a preheated oven until soft, about 30 mins. Set aside.
- Heat oil in a large pan over medium heat. Add the onions, garlic, chillies, salt and cook for 5 mins, stirring occasionally. Add the spices and stir until fragrant.
- Add tomatoes, apples, vinegar and sugar to the pan and simmer for 45 mins, or until the mix has reduced. Add the roasted eggplant and stir through until heated.
- Spoon hot chutney into sterilised jars and seal while hot.
Don’t say we didn’t warn you, this citrus peel is citr-iously delicious!
- 3 lemons
- 8 cups cold water, or as needed
- 2 ½ cups white sugar, or as needed
- Use a veggie peeler to remove that tasty peel from the lemon in vertical strips. Try to remove only the yellow zest, avoiding as much of the white pith as possible. Save the lemon for another rad use (hello cheesecakes, lemonade, here we come!).
- In a small saucepan, combine the peels with 2 cups cold water. Bring to a boil, then drain off the water. Again add 2 cups cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
- Measure 2 cups of the sugar into the pan and add 1 cup water, whisking until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 10 to 15 minutes. Drain the peels and let cool.
- Measure the remaining 1/2 cup sugar into a medium bowl and add the peels. Toss to coat. Using a fork or your fingers, remove the peels one at time, gently shaking each to remove excess sugar. Store in a mighty fine airtight container to keep them reeaal fresh. These bad boys will keep for several weeks.
Recipe adapted from http://www.epicurious.com/
A lot of everyday trimmings from food prep can go in a vegetable stock. If it isn’t rotten, toss it in!
- Onion skins, leek trim, garlic, green onion
- Carrots, celery, peppers, asparagus, broccoli stems, zucchini
- Stems of herbs
HANDY HINT: Don’t have a pot of stock continuously on the back burner? Freeze scraps in an airtight container until you are ready to simmer a pot of stock.
- 4-6 cups of scraps
- 2 bay leaves
- 5 black peppercorns
- clove of garlic
- salt to taste
- Add all ingredients to in a medium pot. Cover with cold water and bring to a boil over high heat.
- Reduce temperature to medium and simmer stock for one hour.
- Follow directions for straining and storing below.
- Preheat oven to 200 C. Toss scraps and garlic lightly with 1 tablespoon olive oil and place in a shallow roasting pan.
- Roast for 20-30 minutes (depending on size and variety of scraps) until caramelized, but not charred in any way.
- Transfer roasted vegetables to a large pot and cover with cold water. Add bay leaf and peppercorn and bring to a boil over high heat.
- Reduce temperature to medium and simmer stock for one hour.
Follow directions for straining and storing below.
- Cool stock completely to lukewarm, then strain and compost the solids.
- Pour stock into clean jars, leaving a good half-inch of headspace. Cool completely in the refrigerator.
- Store up to five days in fridge or freeze for up to three months!