Posts Tagged ‘drying’

Posted on 20th December 2013

Harvest | Kiwi Fruit

By MANDY SINCLAIR

kiwi fruit

Storage:

Pick kiwi fruit whilst still firm and under ripe. Store in the refrigerator for up to 5 weeks. To ripen, store at room temperature for 1-2 days until the fruit gives slightly, when touched.

What to do with glut

  • Freeze

Kiwi choc pops

Peel kiwi fruit and cut into 2cm thick slices. Push a paddle pop stick into the sides of each slice. Place on a tray and freeze until firm. Melt 1 cup dark chocolate. Set aside to cool. Dip each frozen kiwi piece into chocolate, allowing excess to drip off. Freeze until ready to serve.

  • Preserve

Kiwi fruit jam

1 kg kiwi fruit, peeled, chopped
½ cup orange juice
3 cups caster sugar

1. Place a small saucer in the freezer.
2. Place kiwi fruit, water and orange juice in a large saucepan. Boil for 5 mins, until fruit has softened. Remove from heat. Add sugar and stir until dissolved. Boil for 40 mins.
3. To test for setting. Remove jam from heat. Drop 1 tsp of jam onto cold saucer. Leave for 30 secs to cool. Setting point is reached if the surface wrinkles when touched and a channel is formed by a finger, remains open. If not, boil for another 10 mins, before testing again.
4. Transfer to sterilized jars and seal immediately. Store in a cool dark place until opening, then refrigerate.

Makes about 4 cups

kiwi fruit jam recipe

  • Dry

Preheat oven to 140C or 120C fan. Line baking trays with baking paper.
Fill a bowl with water and add the juice of 2 lemons. Peel kiwi fruit and cut into 1cm thick slices. Dip into acidulated water to prevent discolouration. Lay kiwi fruit in a single layer, on prepared trays. Bake for 4 hrs, turning after 2 hrs, until dry. The fruit should not be crisp dry but soft and pliable. Cool completely before storing in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 2nd September 2013

Harvest | Rosemary

By MANDY SINCLAIR

Storage:

One of the more robust herbs, rosemary can be cut and stored in a zip-lock bag in the refrigerator for up to 1 week. Use rosemary sprigs in any number of pickles or chutneys. It is even delicious when added to the poaching syrup of bottled fruit

What to do with glut

  • To Dry

Rosemary spice rub recipe

Dried rosemary spice rub

Toast 2 tablespoons slivered almonds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and 1 teaspoon dried rosemary leaves in a dry frying pan for 2–3 minutes until golden. Set aside to cool. Using a mortar and pestle, pound the almonds, seeds and rosemary until ground. Use to coat fish, chicken or beef. Store in an airtight container for 2 weeks.

Makes ¼ cup.

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 21st August 2013

Harvest | Kumera

By MANDY SINCLAIR

 kumera harvest

Storage:

Generally speaking the natural sweetness of Kumera isn’t evident when first harvested and needs to be stored in a cool dark place for 2 weeks to allow the sugars to develop. If not using immediately after this time, store in the refrigerator for up to 2 weeks.

What to do with glut

  • To Freeze
    Cook kumera in a pan of boiling salted water until tender. Drain and return to pan. Add a little butter and mash until smooth. Set aside to cool. Transfer to airtight containers or fill ice cube trays and freeze for up to 1 month.

Kumera & bacon soup

1 tbsp olive oil
1 onion, chopped
175g bacon, rind removed, chopped
2 tsp curry powder
1kg kumera, peeled, chopped
1 litre chicken stock
Sour cream, snipped chives, to serve

1. Heat oil in a large saucepan on medium. Cook onion for 5 mins, until softened. Add bacon and cook for 2-3 mins, until brown. Add curry powder and cook for 30 secs, until fragrant. Add kumera and stir to coat.
2. Add stock and bring to boil. Reduce heat to low and simmer, covered, for 15 mins, until tender. Remove from heat. Using a hand blender, blend soup until smooth. Cool completely. Transfer to airtight containers and freeze until ready to use.
3. Thaw in the refrigerator. Heat soup in a saucepan on low, stirring until hot. Serve topped with a dollop of sour cream and chives.

Serves 8

kumera soup recipe

  • To Dry

Wash kumera, pat dry and peel. Cut in to 5mm  slices and steam or cook in the microwave until just tender. Pat dry again. Lay on a wire rack placed over a large tray, in a single layer. Preheat oven to 80C or 60C fan. Dry kumera for up to 8 hrs, checking every 2 hrs, until dry.
Alternatively grate kumera and dry as above. The dried kumera can be ground into a powder and used in baking or pancake batters.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 17th December 2012

harvest | banana

By MANDY SINCLAIR

tropical bananas grown in the backyard at home

 

 

Storage:

Bananas are best picked whilst still green as the ripening process continues once harvested. Store at room temperature in the fruit bowl. They are best eaten when the skin is yellow and lightly flecked with black spots. If left to over-ripen the skin will become black and texture soft and at this stage is ideal used in baking. Alternatively peel and mash flesh before storing in an airtight container and frozen. Use in smoothies, cakes or puddings.

What to do with glut

Banana fritters recipe

Banana & coconut fritters

1 cup self-raising flour, sifted
2 tbsp brown sugar
400ml can coconut milk
½ cup cold water
2 eggs
4 bananas, thickly sliced diagonally
1 cup shredded coconut
Vegetable oil, for deep frying
maple syrup, ice cream, to serve

1. Combine flour and sugar in a large bowl. Mix together coconut milk, cold water and eggs. Add to dry ingredients and mix until just combined.
2. Heat oil in a deep-fryer or saucepan until a cube of bread sizzles on contact.
3. Dip banana into batter, allowing excess to drip off. Roll in coconut to coat. Deep fry in batches, for 2-3 mins, until crisp and golden. Drain on kitchen paper.
4. Serve drizzled with maple syrup and ice cream.

Serves 4

  • To Dry
    Banana chips

    Peel and slice bananas. Place on a baking tray in a single layer and bake at 250C or 230C fan for 15-20 mins, until dry and crisp. Store in an airtight container.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

 

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Posted under harvest
Posted on 15th March 2012

harvest | figs

By MANDY SINCLAIR

harvest figs

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.

preserved fig recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st August 2011

harvest | broadbeans

By MANDY SINCLAIR

broadbeans

Storage:
Once picked, place whole broad beans in a paper bag and refrigerate for up to 1 week.
Compared to the weight of the whole bean the yield is quite small. Once podded, 200g of whole beans will give approximately 80g.

What to do with glut

  • Freeze

Podded broad beans freeze very well. Place in an airtight container or plastic bag and freeze until ready to use. Cook beans straight from the freezer in a large pan of boiling water. Drain and peel outer skin from bean to reveal a bright green, tender inner.

  • To dry

Leave the whole beans on the vine until shell is brown and dry. Pick beans and remove pod, the beans should be brown-green colour and smaller in size than freshly podded broad beans. Store in an airtight container for up to 3 months. To use, soak in water overnight before boiling in salted water until tender.

  • To preserve

Broad bean puree

1.2kg whole broad beans or 500g shelled
3 garlic cloves, crushed
1tsp ground cumin
1tsp ground coriander
½ cup extra virgin olive oil

1. Cook shelled beans in a pan of boiling salted water for 10 mins, until tender. Drain, reserving 1 cup of cooking liquid. Peel beans, discard skins.
2. Place beans, garlic, cumin, coriander and ½ cup of reserved liquid in a food processor. Process until smooth, adding more liquid if needed. Fill sterilized jars and refrigerate for up to 1 week or place in an airtight container and freeze for up to 2 months.

Use as a dip topped with sumac and served with pita crisps. Spread onto bruschetta, top with a little grated parmesan and gill until golden. Stir through hot pasta and serve with shaved parmesan.

Makes 2 cups

Broadbean puree recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st March 2011

harvest | marjoram

By MANDY SINCLAIR

Snip fresh marjoram with scissors

Storage:
Like all fresh herbs, marjoram is at its best when freshly picked. However, you can store picked marjoram in refrigerator for up to 1 week. Wrap in damp kitchen paper and store in crisper section.

What to do with glut

Dry:
Both marjoram and oregano are herbs that dry very well without altering the flavour too much, in fact some say the flavour improves once dried. Secure bunches of marjoram with kitchen string, hang upside-down outdoors, for about 1 week, until leaves become crisp. Store in a clip-lock plastic bag in pantry for up to 3 months.

dried bunch of marjoram

Preserve:

As with basil and mint – try using marjoram in pesto or onion relish.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest