harvest | hazelnuts

By MANDY SINCLAIR

Storage:

Hazelnuts stay fresher for longer whilst still in the shell. Once shelled, store in an airtight container in the refrigerator or freezer.

What to do with glut

• To toast and peel

Place hazelnuts on a baking tray. Bake at 180C for 5-8 mins, until brown. Transfer to a clean tea towel, wrap up hazelnuts and while still hot, rub to remove skins. Store in an airtight container in the refrigerator for up to 2 weeks once peeled.

Hazelnut praline

Line a baking tray with baking paper.
Heat ½ cup caster sugar and 1 tbsp water in a saucepan on low, until sugar is completely dissolved. Simmer, without stirring, for 2-5 mins, until golden caramel. Add 1 cup toasted chopped hazelnuts and stir until well coated. Immediately pour onto prepared tray. Cool completely until firm. Break into pieces or pound with a rolling pin for a finer texture.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | pawpaw

By MANDY SINCLAIR

Storage:

Whilst pawpaw continue to ripen once picked, the flavour is compromised when not fully tree-ripened. Once picked store in refrigerator for up to 5 days..

What to do with glut

Pawpaw lassi

500g pawpaw, peeled, seeded, chopped, plus extra to serve
1 ½ cups ice
140ml can coconut milk
¼ cup natural yoghurt
2 tbsp honey
1 tbsp lemon juice

Place all ingredients in a blender. Blend until smooth. Pour into glasses and serve with extra paw paw.

Serves 4

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | eggs

By MANDY SINCLAIR

Storage:

Store eggs in an egg carton, pointed end down, in the refrigerator for up to 1 week. The freshness of eggs deteriorate rapidly if stored at room temperature.

What to do with glut

• To Freeze – yolks and whites

Separate eggs. Place each egg yolk into an ice cube tray. Cover with plastic wrap and freeze for up to 1 month.
Place whites in a clip-lock bag. Seal and label with the date and number of egg whites. Freeze for up to 3 months.
Thaw and bring to room temperature before using.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | figs

By MANDY SINCLAIR

Storage:

When fully ripe, figs are highly perishable therefore are best eaten the same day as picking. If slightly under-ripe, line a plate with fig leaves. Lay figs on leaves in a single layer and refrigerate for 2-3 days.

What to do with glut

• Preserve

Fig chutney

1 tbsp olive oil
1 onion, thinly sliced
½ cup brown sugar
1/3 cup balsamic vinegar
¼ cup red wine vinegar
finely grated rind of 1 lemon
1 tsp grated ginger
7 figs

1. Heat oil in a large pan on low. Cook onion for 10 mins, until very soft and slightly caramelised. Add remaining ingredients, except figs. Bring to boil, stirring until sugar dissolves. Reduce heat to low. Simmer, covered, for 30 mins, until liquid is syrupy.
2. Add figs. Simmer for 15 mins, stirring occasionally, until figs have softened. Transfer to hot sterilised jars. Seal. Cool. Refrigerate for up to 3 months.

• Dry

Oven baked figs

12 figs, halved
Finely grated rind of 1 orange
1 tbsp Demerara sugar
honey, for bottling

1. Preheat oven to 130C or 110C fan. Line a baking tray with baking paper.
2. Lay figs, cut side up on prepared tray. Scatter over rind and sugar. Bake for 3-4hrs, checking every hr, until figs are semi-dried and sticky. Cool.
3. Transfer to a sterilised jar. Cover completely with honey and seal. Serve with goats cheese on bruschetta, in cakes and tarts or as part of a cheese platter.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | thyme

By MANDY SINCLAIR

Storage:

Wrap picked thyme in damp kitchen paper and place in a plastic bag. Refrigerate for up to 1 week.

What to do with glut

• Freeze

Place whole sprigs in a resealable plastic bag. Freeze for up to 1 month. The leaves will discolour and the flavor will be slightly more mild, however it is far superior to using dried thyme.

• Preserve

Add thyme to pickles, onion jam, vinegar and flavoured oils.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | dill

By MANDY SINCLAIR

Storage:

Once picked dill wilts very quickly. Spray lightly with water, wrap in damp kitchen paper then seal in a plastic bag. Refrigerate for up to 5 days.

What to do with glut

• Preserve

Dill mayonnaise

2 egg yolks
2 tsp lemon juice
100ml olive oil
100ml vegetable oil
2 tbsp chopped dill

1. Place yolks, lemon juice and a pinch of salt into a small food processor. Process until thickened. With motor running add combined oils in a slow thin stream, until mayonnaise is thick and creamy. Add dill and pulse to combine. Taste for seasoning.
Store in an airtight container, refrigerated for up to 1 week.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | mango

By MANDY SINCLAIR

Storage:

Mangoes can be picked under-ripe as they will continue to ripen at room temperature. Once ripe, the skin will have a yellow to reddish blush, will feel slightly soft when touched and the perfume will become more intense. When ripe, mangoes should be stored in the refrigerator for up to 5 days.

What to do with glut

• Freeze

Cut mango cheeks from the stone and scoop flesh from skin. Place in an airtight container and freeze for up to 3 months. Use in smoothies, margaritas or cakes.

• Preserve

Mango ice cream

6 frozen mango halves
1/3 cup vanilla yoghurt
1 tbsp honey

Combine frozen mango, yoghurt and honey in a blender. Blend on high speed until smooth and creamy. Scoop into cones to serve if using immediately or pour into an airtight container and freeze until ready to serve.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS