Category Archives: Inmaak & Inlê/Canning

PRESERVING EGGPLANT IN OLIVE OIL

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PRESERVING EGGPLANT IN OLIVE OIL
The preparation is extremely kind to the cook. There are no boiling pots or canning gadgets to worry about. All you need are some jars with lids and a few basic ingredients that you no doubt have already grown in your garden.
Don’t even worry about a recipe. Simply peel your eggplant and cut it into thin squares or rectangles about 2 inches long. Toss these with plenty of salt, then set them in a colander inside a large bowl to drain for at least 12 hours. They will shed lots of liquid. At the end of that time, use your hands to press as much remaining liquid out of the eggplant as you can. Continue reading→

GREEN PAPAYA RELISH

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GREEN PAPAYA RELISH
1.5 kg(3 pounds) green papaya, peeled, seeded, chopped coarsely
2medium brown onions (300g), chopped coarsely
4 clovesgarlic, chopped finely
2 cm(¾-inch) piece fresh ginger (10g), grated
3fresh long red chillies, sliced thinly
1 cup(150g) raisins
4medium ripe tomatoes (600g), peeled, chopped coarsely
2 cups(500ml) white vinegar
1 tspcoarse cooking salt (kosher salt)
1 tspground allspice
1 1/2 cups(330g) raw sugar Continue reading→

PETRE SE SEEWATER GEPEKELDE OLYWE

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PETRE SE SEEWATER GEPEKELDE OLYWE
Ingelegde Olywe..
Ek het vergeet van die olywe.. Dit is nou 2 maande later…
Die resep sal seker maar my eie wees.. het nog nie gesien of gehoor dat iemand dit so gedoen het nie…
Ek het die eerste week dit elke dag met skoon water gespoel en seewater gebruik om dit in te lê… Daarna het ek dit weer in skoon water gespoel en 3 weke in see water laat lê… weer gespoel en vir n maand in see water laat lê…
Vandag uitgehaal, gespoel en in flessies gegooi… met n groterige skyf knoffel en n roosmaryn takkie….
Vir 12 flessies het ek die volgende sous aangemaak…
3 koppies suiker
6 koppies asyn
9 koppies water
1 eetlepel sout
1 opgehoopte eetlepel Oreganum
Kook alles saam vir 10 minute.. Gooi kokende sous oor olywe.. gooi dan n bietjie olyf olie bo op en draai deksel onmiddellik op..
Foto en resep: Petré Van Jaarsveld

PINK PICKLED TURNIPS

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PINK PICKLED TURNIPS
The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.
Ingredients
1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno), halved lengthwise (optional)
450g small turnips, trimmed, peeled, quartered
½ cup red wine vinegar
2 tablespoons kosher salt
1 teaspoon sugar Continue reading→

HONEYED PRESERVED KUMQUATS

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HONEYED PRESERVED KUMQUATS

Cooking kumquats in a bit of diluted honey and canning them harnesses their tempting sweet-tart flavor for use when their all-too-short season in late winter and early spring is over. They can be spooned over yogurt or ricotta or ice cream – a few toasted, chopped walnuts as well. They’re also tasty on pancakes or waffles. The kumquat-honey syrup in the jar also works as a tasty glaze for ham or roasted pork.

2 pounds kumquats
3 cups water
2 cups honey
1/2 cup sugar
6 half-pint jars (or 3 pint jars), sterilized

Bring a canning kettle full of water to a boil. Continue reading→

GIDEON EN RINIE SE INGELEGTE PERE

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GIDEON EN RINIE SE INGELEGTE PERE
My en vroulief se ingelegde pere poging
5 kg geskilde en ontpitte pere
Soos jy die pere afgeskil en ontkern het plaas dit in n oplossing van :
5 l water
20ml sout
30ml asyn
Om te voorkom dit bruin raak of verkleur
Plaas die pere dan in n kokende stroop vir + — 15 min tot dit sag gekook is wat bestaan uit :
600g suiker
1.5 l water
Bottel dan in gesteriliseerde flesse
Ek het ook in sommige van die potte stukkies brandrissie ingesit
RESEP EN FOTO:  Gideon Louw

TASTY GRANADILLA CURD

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TASTY GRANADILLA CURD

Ingredients

2 – 3 cups granadilla pulp
465 g sugar
230 g butter, chilled and cubed
6 large free-range eggs, beaten

Cooking Instructions

Place a sieve over a bowl, pour in half the granadilla pulp and mash with the back of a spoon to collect the juice in the bowl. You should end up with 1½ cups of juice. (Using a juicer will make this much easier, but you will have to process the pulp more than once to extract enough juice.)
Pour the juice into a saucepan over a moderate heat, add the sugar and stir until it has dissolved – about 10 minutes.
Gradually add the cubed butter, stirring continuously, until it has all melted. This should take about 5 minutes.
Reduce the heat and slowly add the beaten eggs, using a balloon whisk to beat the mixture constantly to incorporate the eggs without curdling them. When the curd reaches a consistency thick enough to cover the back of a spoon, it is ready. Allow it to cool, then transfer to clean jars and refrigerate.
Cook’s note: If you are in a rush you can turn good vanilla ice cream into a real treat; simply scoop the ice cream into a pretty glass and add a topping of granadilla curd. Or spoon a generous dollop onto a freshly baked choux pastry base and top it with whipped cream and granadilla pulp. Or fill prebaked tart or flan cases with curd and serve with mascarpone cheese or crème fraîche on the side.
Photo:  Marika Tegmann
Source: Taste
https://taste.co.za/recipes/granadilla-curd/

 

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