Confit of Garlic

Dawn Hollins and Carole Broadhead

(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)

Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.

Beetroot Chutney

by Lena Kuppens

2 kg beetroot, peeled and finely grated
1 cup raw sugar
500 ml red wine vinegar
1 tbsp mustard seeds
1 tbsp ground ginger
2 bay leave
pinch chilli flakes
pinch salt
fresh black pepper
Sterilise jars and lids.

Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy and jam … Read more »

Jim’s Aunt Myrtle’s Cucumber Relish

Ingredients

1 kg cucumber or zucchini
3 onions
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli

Method

Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and simmer till … Read more »

Tomato Chutney

Linda Sang


A recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.

Ingredients:
5 kg ripe tomatoes, peeled, deseeded
and drained the night before 
(method below)
7 diced onions – chopped by … Read more »

Rhubarb Ginger Chutney

from Cobargo School

This week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.

What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with some crackers … Read more »

Lemon Pickle

Curry Bunga

6 lemons (use yellow lemons with thin skin, never use lemons with thick skin)

2 tbsp red chili powder
1 tbsp black salt
½ cup sugar
¾ cup water

Wash lemons really well. Cut each into 8 wedges and try to remove as many seeds as possible.
Put the lemon pieces in a heavy-based pot. Add red chili powder, black salt and sugar. Mix well, add water and cover the pot with … Read more »