This is my recipe for a combination of sauerkraut and kimchi. I thought I had invented it until I found variations all over the internet. My motivation was the complexity of making kimchi compared to my confidence with sauerkraut. Add to that a day spent on a Korean Food Safari eat and learning about authentic Full Article…
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How to store the produce of my labours – freezing, drying or bottling
PICKLED BEETROOT SALAD
This is really nice. Much better than the tinned variety, slicing it very thinly is essential. This needs to be prepared at least a day before needing it. I served it with pulled pork and smoked brisket to complement the creaminess of the coleslaw. Because they were being served on bread rolls I felt that Full Article…
RHUBARB PICKLES
I have loads of rhubarb and need to pick it as part of cleaning up and resting the vegetable garden as part of preparing it for us to be away for 8 weeks. I make great rhubarb jam, it is beautiful with a bit of tang. I don’t have a really sweet tooth so to Full Article…
PICKLED LEMONS
As usual for this time of the year we are blessed with an over-abundance of citrus fruit. Having made limoncellos with lime, tangelo and of course lemons, squeezed and frozen tangelo juice into large ice cube trays and given away heaps I was still left with loads of lemons so in the interests of furthering Full Article…
RHUBARB CHUTNEY
This is in deference to the massive quantity of rhubarb that I get during the Spring/Summer and Autumn. I hate waste so in addition to the rhubarb jam and cordial and stewed rhubarb, rhubarb relish, rhubarb ice-cream I made by stirring very lightly stewed rhubarb and limoncello into the no churn ice-cream recipe, rhubarb chutney based ham glaze, Full Article…
SALTS, RUBS and SPICE MIXES
There are a lot of things out there that are purely for our convenience, that can easily be made at a much lower cost and in a much larger quantity, see the Dukkah recipe for a great example of this. Until recently I thought that spice mixes were a waste of time and money, if Full Article…
Marmalade
My first experience with marmalade – I spent ages researching this and eventually found some recipes that I thought sounded like the way that I cook. TANGELO MARMALADE So good and so easy – I think I have got it down to something easy to manage that suits my method of cooking. Ingredients Method Full Article…
IFIELD TOMATO RELISH
This recipe was given to me well over 30 years ago by my Auntie, as you can see from the photo of the typed original recipe. This photo gives the recipe provenance. I just made the relish for the first time in many years because I had an abundance of home grown tomatoes. What Full Article…
MUSHROOMS – PICKLED, DUXELLES, DRIED
This week we had a letter box drop offering spent mushroom compost, direct form the farm. 20kg bags for about $1 each. We took the ute and brought back 30 bags to top up the vegetable garden beds. We plan to go away for a month and decided the best way to deal with the Full Article…
CHICKEN AND CORN CHOWDER
CHICKEN AND CORN CHOWDER We have been making this recipe for over thirty years, it is so easy and can easily be upscaled to feed a crowd. It is great campfire food. Ingredients Method Cook the onion and garlic in a small amount of oil until tender, add the stock, creamed corn and corn kernels, Full Article…
FERMENTED CHILLI PASTE
250g red chillis -stems cut off and seeded if hot (wear gloves!!!!) 250g green chillis – stems cut off and seeded 4 cloves garlic, peeled 5 tbs light brown sugar 1 1/2 tbs salt 1 1/3 cup water 1 1/2 cup white vinegar Directions Place all the ingredients except vinegar into a blender and blend until smooth. Transfer Full Article…
RHUBARB RELISH
Another use for the rhubarb that I grow. I needed to get a lot of the plants cut back as they were getting rather large, so I had a lot of rhubarb to deal with. This relish goes really well with soft cheeses and mild meats such as chicken, ham and pork. Rhubarb Relish Ingredients Full Article…
DEFROST PRAWNS
For Christmas I bought “frozen at sea” Gulf prawns. Prawns frozen on the trawlers in ship’s blast freezers are far fresher than anything that’s been farmed and shipped fresh. So I had 3 kg of jumbo prawns needing to be defrosted on Christmas eve. This is a combination of the method I found on the Full Article…
PICKLED DAIKON
This is very easy and is just another pickle. I made it because the daikon radish were so cheap that I had to find something to do with them. Ingredients Method Process radish into thin strips in the food processor. Layer into a colander over a bowl spreading the salt between layers and mixing it Full Article…
VANILLA EXTRACT
So easy, so cheap, why not make your own vanilla extract Ingredients Method Put the beans into the clean bottle, cover with alcohol and place in a dark spot, not too far away because it needs to be shaken every day for a month. Smell regularly, it takes about a month to get the flavour Full Article…
DRYING FRUIT AND VEGETABLES
I have had a dehydrator for years, using it mainly for my very special semi dried tomatoes. This time I decided to give it a good go. We are about to travel through outback Queensland, across the Gulf and up to the Cape. We have had quite a few Outback trips but this time is Full Article…
SAMBAL OLEOK
I once again am searching for ways to preserve the chilli crop. My Bangalore Bullet is 1.5 metres tall and covered with red chillis, and to add to that problem there are just as many green chillis that will soon be red. This morning I am up making another batch of Chilli Jam. I thought Full Article…
LIMONCELLO
It would be such a shame for any of the produce from our wonderful lemon trees go to waste so I had to make the ultimate sacrifice and come up with something else to do with my crop – something very alcoholic and very yummy – Limoncello! I was first introduced to limoncello by Sarah Full Article…
PICKLED GREEN CHILLIES
My chilli plant is still producing massive quantities of chillis, even though it is almost mid-winter. I love the plant so much that I have even saved seeds in case it ever dies. I’m going to cover the whole bed with vege netting to try to keep it growing through the rest of Winter. Today Full Article…
LEMONS – DRIED, SALTED, SUGARED
June 2013 – We have loads of lemons. Each year at lemon time we always have lots of lemons but this year the trees are so loaded that the branches are reaching down to the ground. I have had to pick a fair few of them just to stop the branches from breaking. Now I Full Article…