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.
Category Archives: Condiments
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.
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!
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?
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.
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.