Lemon Butter Recipe

What you Need:
Zest of 2 small lemons
Juice of 3 Lemons
1 cup of sugar
1/2 cup of Butter
Pinch of salt
2 eggs
Jar – makes approximately 400-500g

Method:
Grate rind from 2 lemons, Place rind gratings in a saucepan with 1 cup of sugar and 1/2 cup of butter, pinch of salt and the juice from the lemons. Stir over low heat until the sugar dissolves then add in 2 beaten eggs and continue stirring over low heat until the mixture thickens.

This all comes together very quickly. I think the whole process took less than 15 minutes. Keep stirring as the mixture becomes thicker. (takes on a honey consistency) Continue to stir for another couple of minutes then let cool.

Pour into a cleaned (and sterilised) jar. It is preferable to sterilise the jar by placing in boiling water for a few minutes first. Store in the fridge and eat on fresh bread or toast. Will last 2 – 3 months in the fridge, but will probably be eaten before then! :)

Rosella Jam Recipe

Rosella jam is made from the fleshy red calyx and bracts that surround the green seedpod of the plant. Harvest the crop before it becomes tough and the seedpod discolours. You will need to half fill a 9-litre bucket with rosella fruit for the following recipe- or you can adjust the amounts accordingly. Rosella seedlings are available through local nurseries. Six home grown plants will provide plenty of fruit for several batches of jam. Individual plants grow around 1.5m high and 1m wide.

Ingredients:

½ a 9-litre bucket freshly picked rosellas

3-4 cups sugar

1 green apple, peeled and chopped

1 cup water

Juice of one lemon (not Meyer variety as it contains insufficient pectin)


Preparation method:
1. Soak the fruit for a few minutes in a sink full of cold water and then drain. Then separate the red calyx (the fleshy cover surrounding the seedpod) from the seedpod.) An easy way to do this is using an apple corer pushed hard against the base of the calyx; the calyx will then separate from the seedpod. Put the red calyx into a bowl and the seedpods into a saucepan. Cover the seedpods with water and simmer for 10-15 minutes, until soft and translucent in appearance. Strain the seedpods through a sieve and dispose of the seedpods, reserving the liquid. This process extracts pectin from the seedpods to help the jam set. Then pour the liquid back into a large saucepan, add the red calyx, apple & lemon and simmer gently until they are very soft.

2. Measure this fruit pulp and add cup for cup of sugar to fruit (or for larger amounts, 1 litre of fruit pulp = 1 kilo of sugar).

3. Stir over a gentle heat until the sugar is completely dissolved and then bring to the boil. The jam will froth high in the saucepan and so needs to be no more than half full before you start it boiling. Test for setting by putting a saucer in the freezer to chill, then put a teaspoonful of jam on the saucer, wait for it to cool slightly and then push the top of it with your finger. If it crinkles it is cooked. Another sign that it is setting to watch for is when the jam stops frothing and settles down to a hard boil.



4. As the jam reaches setting point it is also most likely to stick and burn so pay close attention and stir often. Remember that the setting of a jam is a chemical reaction between the fruit acid, the sugar and the pectin, not an evaporative process. Jams set as they cool, if over-cooked the setting point may be passed and instead a thick syrup rather than a gel is formed.



5. Bottle the jam into clean hot jars and seal immediately.

Chinese peppered snake beans

Bright, crisp and spicy snake beans with crushed green peppercorns, fresh red chilli and garlic. This recipe works well for any green beans.

Ingredients:

2 tablespoons green peppercorns

handful coarsely chopped fresh coriander

1 tablespoon olive oil

450g snake beans

4 cloves garlic, finely chopped

2 teaspoons dark brown soft sugar

1 small red chilli, seeded and finely chopped

2 tablespoons water

Preparation method:

1. Grind or crush the peppercorns coarsely. Stir in the coriander.

2. Heat oil in a large wok or frying pan over medium high heat. Stir in beans, garlic, brown sugar, chilli, peppercorns and coriander. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

Chilli Cordial

Ingredients:
24 chillies (fresh or dried)
750ml water
juice and pared zest of 2 lemons
400g granulated sugar
2 tsp tartaric acid - optional

Chilli Cordial Preparation:

Method: Combine the chillies, lemon zest and water in a large pan. Bring to a simmer, cover and cook for about 20 minutes, or until well softened. Remove the chillies with a slotted spoon then stir the sugar into the water left in the pan.

Bring to a boil and continue boiling for 5 minutes, stirring occasionally. Now add the lemon juice and (tartaric acid optional). Return to a boil then take off the heat and bottle. Stopper securely then store in cool, dry, place for a few days before chilling and drinking (top-up with sparkling water before use).

Note, as this cordial contains no preservative it will only last a few weeks. Make certain that you use quickly once opened.

Chilli jam

You need:
Chillis. Choose them with care. You'll also need onions, salt, sugar, water and some lemon juice.

Ingredients:
200g (7oz approx) large red chillies
200g (7oz approx) chopped onions
250g (8 oz) sugar
125ml (¼ pint water
½ teaspoon salt
2 tablespoons lemon juice

Method:
Chop or slice the chillis, removing the seeds if desired. Place in a pot with all the other ingredients.

Bring to the boil and boil slowly for half an hour or until the desired consistency. Pour into sterilised bottles and seal.

Chilli Sambal

SAMBAL OELEK

Ingredients:
200 g red chillies
1 cup water
1 tsp salt
1 tsp sugar
1 tbsp vinegar
1 tbsp sunflower oil

Method:
Remove stalks from chillies, chop roughly. (Wearing gloves is advised). Combine in a pan with water and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes.
Pour the chillies into a food processor, add salt, sugar, vinegar and oil, blend until finely chopped.

Store in a small glass jar in the fridge for up to two weeks.



SAMBAL BELACHAN

Ingredients:
8 red chillies, chopped roughly (preferably Thai)
10 Asian shallots, chopped
1 tbsp shrimp paste (belachan)
2 tbsp lime juice
1 tsp sugar
1 tsp salt

Method:
Combine all ingredients in food processor. Put in sterilised jar/s. Keeps for ages in the fridge.

Sweet chilli sauce

Ingredients:
500g long fresh red chillies, stems trimmed
3 garlic cloves, peeled
750ml (3 cups) white vinegar
645g (3 cups) caster sugar

Method:
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.

Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

Notes:
For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum, halved and deseeded.