LEMON PRESERVE

LEMON PRESERVE
LEMON PRESERVE
Moroccan and Middle Eastern recipes often call for preserved or pickled lemons, that have been pickled in salt and their own juices. Place 2 Tbsp of salt in the bottom of a sterilized jar. Wash and dry a couple of fresh lemons. Cut off any protruding stems from the lemons. Cut lemons into quarters.

Use your thumb so squeeze out the juice from each slice and keep the juice aside. Pack a layer of lemons in the jar followed by a spoon of salt. Continue layering until the jar is full. Pour lemon juice over. You may need to fill up the jar with more fresh lemon juice. Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften. To use, remove a lemon from the jar and using a table knife, scrape away the pulp from the rind. Discard seeds and pulp before using. You can add optional spices to the lemons for preserving such as cloves, coriander seeds, peppercorns, cinnamon sticks and / or bay leafs. Always remember that should a recipe calls for an ingredient that was prepared in a previous posted recipe, you are always welcome to email me for the recipe or request that I re-post the recipe and procedure again.
Source: thebaldchef


MRS JENNY B’S CHUTNEY

CHUTNEY 2tested

MRS JENNY B’S CHUTNEY

Cooking time 1 ¼ – 1 ½ hours
Makes 7 x 450g jam jars
1 kg apples (after peeling and coring) – I use sour apples
500 g onions
1 kg plums or prunes
750 g tomatoes (green or red – peel red)
100 g preserved ginger
12 dried chilli’s
1 clove of garlic
500 g seedless raisins or sultanas
750 g Demerara sugar
50 g salt
½ teaspoon ground black pepper
1 ½ tablespoons ground mixed spice
½ packet dried apricots (soaked in water the night before) #
¾ pint malt vinegar (British pint = 20 oz)

Put the apples, apricots and onions thro´ a coarse mincer.
Wash and stone the plums/prunes and cut into small pieces, with the tomatoes (skinned if ripe).
Chop the ginger and the chillis and garlic finely.
Turn everything into a large heavy bottomed saucepan, preferably deep.
Bring everything to the boil gently, until the sugar is dissolved.
Boil, stirring occasionally (careful it spits and can cause severe burns!) at first and continuously towards the end, for 1 ¼ – 1 ½ hours.

I use my stab mixer to make it more liquid

Pour into warm bottles and seal immediately.

Note: If a less hot chutney is preferred, omit the ginger and a few of the chillis

It is actually a rather hit and miss recipe, not to be taken too seriously. You can change the taste as you prefer.

Jennifer Clarke Beckemeie



HEERLIK PERSKE BLATJANG

antoinette-se-blatjang-regtested
HEERLIK PERSKE BLATJANG

BESTANDELE
12 Koppies gesnyde Perskes
1 Bottel Asyn
1 Eetlepel Kerrie
1 Teelepel Naeltjies
1 Desertlepel All-Spice
4 Groot Uie fyn gesny
1 Koppie Bruin Suiker
1 Desert Lepel Sout
1 Eetlepel Borrie
Opsioneel: Rooi Rissies, Handvol Rosyne of Sultannas
METODE:
Kook alles vir ongeveer een en ‘n halwe uur en bottle warm

FOTO:  Antoinette Ellis



MIKROGOLF-PERSKEBLATJANG


MIKROGOLF-PERSKEBLATJANG
5 groot geel taaipitperskes
1 middelslag ui
3 selderystingels
1 knoets vars gemmerwortel
1 knoffelhuisie
220 g wit suiker
180 ml siderasyn
150 g pitlose rosyne
2 ml kerriepoeier
1 ml kaneel
1 ml gemaalde naeltjies
30g amandelsplinters
Halveer en ontpit die perskes. Skil die ui, sny dit in kwarte op. Sny die seldery in stukke op en skil die gemmerwortel en knoffel. Maal dit alles grof en vermeng dit in ‘n groot mikrogolfvaste bak met die res van die bestandele buiten die amandels. Bedek die bak en mikrogolf die mengsel teen 100% krag totdat die meeste van die vloeistof afgedamp is, roer dit gereeld tydens die kookproses wat 45-60min kan duur. Roer die amandels by wanneer die blatjang dik genoeg is. Bottel dit warm en verseël dadelik.

 



APPELBLATANG

APPELBLATANG
Dis ‘n kwessie van proe en miskien bietjie suiker byvoeg tot jy die regte tekstuur en smaak het.

1 kg Granny Smith-appels, ontpit en geskil
500 g uie, geskil
250 g ontpitte sultanas of rosyne
1.5 liter wit asyn
15 ml gemaalde gemmer
500 g bruinsuiker
5 ml sout
2 ml rooipeper
15 ml heel korrel mosterd

Meng eerste drie bestanddele en voeg asyn by. Laat saggies kook vir sowat 2 uur.
Voeg res van bestanddele by en kook tot verlangde dikte.
Bottel warm
Nota:
Ek het helfte rosyne en helfte dadels gebruik.
Ek het vars gemmer gebruik wat ek gerasper het.
Alhoewel die resep nie se nie, het ek die appels is groterige blokkies gesny en die uie grof gekerf, hang seker af hoe grof of fyn mens die blatjang verkies, kan mens seker alles rasper ook.
Foto en aanpassing:  Rina Kleinhans



YELLOW CLING PEACHES AND ONION ATCHAR


YELLOW CLING PEACHES AND ONION ATCHAR

3 kg yellow cling peaches washed and cut into even sized segments
1 kg baby onions
30 ml whole coriander 1(ml whole peppercorns
2 litres white vinegar
80 g (100 ml) Maizena
25 ml curry powder
10 ml turmeric
200 g (250 ml) white sugar
10 ml salt
Water Boil the coriander, peppercorns and vinegar together.
Mix the Maizena, curry powder, turmeric, sugar, salt and enough water to make a smooth paste. Stir into the vinegar mixture and keep stirring till the mixture is well dissolved.
Add the peaches and onions and boil together for 10 minutes.
Spoon mixture into sterilised jars. Seal.
Delicious with lamb, cheese or chicken pie
Recipe posted by Sharon Gien Cambier
Photo: Christo Anderson


RYP MANGO ATJAR

MANGO ATJAR

RYP MANGO ATJAR
15 ml koljanderkorrels
7 ml wonderpeperkorrels
750 ml wit asyn
50 g wit suiker
15 ml kerriepoeier
7 ml mielieblom
5 ml sout
2 ml borrie
1,5 kg geskilde ontpitte pas ryp mangoskywe
2 geskilde gesnipperde uie
2 gesnipperde rooi brandrissies

Bind die koljander en wonderpeper in ‘n stukkie moeselien of kaasdoek toe. Voeg dit by die asyn en verhit dit tot kookpunt. Meng die suiker, Kerrie, mielieblom, sout en borrie, voeg dit by die warm asyn en roer dit totdat alle klontjjies opgelos is. Voeg die mangoskywe, uie en rissies by die asynmengsel en verhit dit tot kookpunt. Kook dit net totdat die mangoskywe sag is. Haal die speserysakkie uit. Bottel die atjar warm en verseel dit dadelik.



APRICOTS IN BRANDY

 

APRICOTS IN BRANDY
500 grams fresh or dried apricots
140 grams white sugar
brandy to cover

Mix the apricots and sugar together and add sufficient brandy to cover. Pack into hot, dry, sterilized jars and leave to mature for at least 14 days before use.

 



OUTYDSE PERSKEBLATJANG

OUTYDSE PERSKEBLATJANG
2.75 kg geel taaipitperskes
4 – 6 groot uie
750 ml wit asyn
500 g wit suiker
24 heel kruienaeltjies
24 wonderpeperkorrels
24 swart peperkorrels
10 ml kerriepoeier
7 ml borrie
2 ml rissiepeper

Halveer en ontpit die perskes. Skil die uie en sny dit in stukke op. Maal die perskes en uie grof. Vermeng al die bestandele. Verhit dit stadig tot kookpunt en roer dit aan die begin totdat al die suiker opgelos is. Prut die mengsel tot dik en roer dit gereeld. Bottel die blatjang warm en verseël dit dadelik.

 



APPELKOOSBLATJANG

appelkoosbaltjang giselatested

APPELKOOSBLATJANG
2,5 kg ontpitte appelkose
500 g sultanas
6 knoffelhuisies
750 g uie gesny
750 ml suiker
20 ml sout
20 ml gemmer
10 ml kaneel
7 ml swartpeper
2 ml rooipeper
1.5 koppies asyn

Maal die appelkose, sultanas, knoffel en uie saam, voeg die res van die bestanddele by.
Kook stadig tot dik, skep warm in voorbereide warm bottels.
Foto:  Gisela Pruter