Tomato Chutney

  • 5 kgs ripe tomatoes peeled and seeded (drained the night before)
  • 7 diced onions
  • 4 cups sugar (maybe ½ -cup less)
  • 4 bay leaves
  • 4 cups white wine vinegar
  • 1 large piece of peeled ginger finely chopped
  • 4 garlic cloves finely diced
  • 2 star anise
  • 1 tbsp black mustard seeds
  • 5 red bird’s eye chillies, seeds removed and finely chopped

Put all ingredients in a large heavy saucepan and bring to the boil and simmer until the chutney is … Read more »

Cool Jellies for Summer

Dawn Hollins

While the following recipes barely qualify as local and seasonal they are ideally suited for hot weather dining. The first is a delicious American-style jellied salad which my mother used to make; the second is a quick and unusual jellied sweet.

Sunlit salad

  • 44 gm tin of pineapple – pieces or crushed
  • a third of a cup of chopped nuts – pecans, cashews or whatever you like
  • 1 packet of lemon or lime jelly crystals
  • 1 cup of grated carrot
  • … Read more »

Banana and green ginger muffins

For breakfast or morning tea how about using up the over-ripe bananas in the fruit bowl in some muffins with zing!

Wet mix: a quarter cup sugar, half a cup margarine, 4 ripe mashed bananas, 2 eggs, a quarter cup diced crushed green ginger

Cream margarine and sugar, add eggs and remaining wet ingredients or use a food processor.

Dry mix: 2 cups self-raising flour

Fold flour into wet mixture, place in prepared muffin pans and sprinkle over a mix of equal parts of garam masala and sugar. This adds an extra tang.

Bake at 180C for 20-25 minutes. Makes … Read more »

Chicken and Ham Terrine

Jenny Halliday

Now that we are coming up to the festive season and some warm weather, I thought it might be nice to have a cold dish that could be served on Christmas Day.

  • 1 ham hock
  • 2 sticks of celery, chopped roughly
  • 1 carrot, chopped roughly
  • 2 Onions, quartered
  • 2 fresh bay leaves
  • 1 chicken – 1.8kg, halved lengthways
  • 2 cups parsley
  • 3 titanium – strength gelatine leaves, softened in cold … Read more »

Seafood Marinara Sauce

Georgina Adamson

That, served with Il Passaggio pasta, would stretch to feed a mob and give everyone a taste of the sea. 

This recipe will serve 4-6.

1. Start with a good tomato base. Soften 4 cloves of garlic, crushed, and a diced medium onion in a generous amount of olive oil. Then add one tin (or 3 fresh diced) tomatoes, three tablespoons of tomato paste, ¾ cup of white wine, a … Read more »

Broad Beans (Salad & Hummus)

We all love spring. As a newbie gardener I am very excited to come back after a month      away to see the broad beans that were sown months ago laden with pods. If your broad beans are young enough they don’t need to be double peeled,
but in most cases after shelling your pods of beans, you blanch them in boiling salted water for a minute or so, refresh them in cold water and then peel the outer skin of the bean … Read more »