Category Archives: Condiments

Orange Cinnamon Cognac Marmalade

I spoke about the joys of having a citrus tree in the garden a few posts back. As mentioned, knowing that my trees have not been treated with any form of chemical solutions means that I feel more comfortable in using the orange peel for a variety of uses. This time around, I make a small batch of marmalade that is a double bonus – a most wonderfully aromatic household incense whilst cooking and a perfect one-jar breakfast spread that happens to make a wonderful gift.

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Orange Vinegar

Having citrus trees in your garden is a boon for far more than the availability of fresh fruit. Knowing that my trees have not been treated with any form of herbi- or pesti- cide solutions means that I feel more comfortable in using the orange peel for a variety of uses. In this case, making a delicious vinegar that is just at home on a leafy summer salad as it is sprucing up the house when added to hot water and used to clean up the kitchen bench.

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Roasted Pumpkin Soup (& dip base!)

This works for practically all pumpkin types, I actually prefer the Queensland Blue, but have made it with Japanese and Butternut as well.

The thing I love about this recipe is that it is a thick mix, which means you can then use it as a base for a thinner soup, continue to reduce it for a pasta sauce or add some creamy cheese (or sour cream or yoghurt) to turn it into a dip!
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Gift chillies!

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Huge bag given to me by a friend, so split out the best ones to create a drying rope and then seeded the other half to be planted across a few garden beds to spread the heat.

Slow Roast Pork Belly w/ Apple & Pear coleslaw and roast garlic aioli.

Another Autumn/Winter meal … I really should stop cooking these in Summer! But as always, whenever I have  bad day, I just need to distract myself, so into the kitchen I go and bury myself in the preparation of a meal.

The roast pork belly is the simplest thing in the world, with a basic wet marinade rub and a low heat, it really is set and forget.

The coleslaw is delicious, offering a mix of sweet, spiciness and acidic zest that comes together so well.

Finally, who can resist the rich flavours of caramelised roasted garlic aoili?

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Chilli & Chilli Oil

OK. So, those that know me and have sampled this have asked me for it, and here it is – how to make my “will burn a hole through hell’s floor” chilli mix.

My Jar of Chilli (after 6th refill)

Chilli in Oil

Right, we need to start with the right chilli’s – personally I tend to make it with what’s around – including Habanero – but generally tend to go for the “Naga” for their flavour … although I’ve been known to use “Cherry Bomb”, “Jamaican hot” or “Caribbean Red” when I couldn’t find them, or simply steal some of dad’s “Prairie Fire” hybrids from his garden.
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My “OMG WTF was THAT!” Chilli Mustard

If you like your mustards, and you love your chilli, and you like both to make your eyes water and take your breath away … then you must try this.
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