Blood Plum Sauce

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Linda Sang

250g         ripe blood plums
2/3 cup    fish sauce
6                whole star anise.
2                cinnamon quills
1/3 cup     lime juice

Bring 1 cup water and 1 cup sugar to the boil, turn to low heat for 5 minutes until slightly reduced. Add plums, fish sauce, and spices. Simmer for 1 minute or so then stir in lime juice.
I like to make at least double the recipe. Better still, make lots and bottle it for gifts. I use this sauce with a Chinese BBQ … Read more »

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Prawns with Mango Salsa

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Linda Sang

Something easy, no fuss, no cooking for the season’s gathering of friends and family? Or just a celebration of summer? How about prawns with mango salsa? Choose Australian cooked king prawns or, if you’re lucky, buy local school prawns from a roadside van. They’re a bit fiddly to prepare but well worth the effort with the reward of sweet little morsels.
Even better still, try catching them yourself with friends, flashlights, nets and buckets on a moonless night in summer. Ask a local for … Read more »

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Rhubarb and Ginger Chutney

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Evelyne A

1 kilo rhubarb [washed and cut into 2-3 centimetre pieces]
350ml red wine vinegar
650ml malt vinegar
4 cloves garlic, peeled and finely chopped
545 grams raisins
455 grams chopped dates
470 grams sugar
2 tablespoons salt
1.5 tablespoons Cayenne pepper [yes, tablespoons]
115 grams stem ginger in syrup finely chopped.  Janet and I used our own ginger marmalade. A good quality commercial one does the job but … Read more »

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Choko Pickle

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Virginia White

I read with interest Keith’s article about chokos in last month’s Triangle. However, I think he forgot the best use for them, ie pickles. Try this and judge for yourself.

1.5kgs chokos
1kg onions
1/2 cup salt
1 litre brown vinegar
1 cup plain flour
2 cups sugar
1 dessertspoon tumeric
1 dessertspoon mustard powder
1 dessertspoon curry powder
1/2 tsp ground ginger … Read more »

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Spicy pickled cucumbers

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Jenny Halliday

2 medium sized cucumbers
1 onion
1 tablespoon salt
1 cup white wine vinegar
1 small fresh Red chilli, finely chopped
1 teaspoon turmeric
3 cloves garlic, crushed
1 teaspoon fennel seeds
85 grams sugar

Thinly slice the unpeeled cucumbers. Put these in a bowl with sliced onion. Sprinkle with salt, cover with water and leave to stand overnight.

Drain well the following day.

Combine the rest of the … Read more »

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Rhubarb and Ginger Jam

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jam-2Kelly Eastwood

(makes 1.3kg)

1kg Rhubarb
25g fresh ginger, finely diced
800g sugar
Zest and juice of 1 orange

Place a small plate in the freezer to use for testing the jam.

Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from the … Read more »

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