harvest | vine leaves / grapes

By MANDY SINCLAIR

Storage:

Generally speaking the longer grapes stay on the vine the sweeter they will be. Harvest bunches of grapes and store unwashed in a plastic bag refrigerated for up to 1 week. When ready to serve, wash and pat dry.

Grape leaves should be picked whole, without any holes and must not have been sprayed with pesticides. Choose the pale green supple leaves just below the new growth but above the bunches of grapes.

What to do with glut

• Freeze
  

Pick, wash and pat dry grapes. Pack into small clip lock bags and freeze for up to 1 month. Ideal for lunchboxes, to use in punch or cocktails.

• To Preserve

Grape juice

Pick 1kg of grapes from stems and place in a large bowl of water. Rinse well, discarding any overripe or wrinkled grapes.
Drain and place in a large saucepan. Using a potato masher, mash well, until grapes are squashed and juicy. Heat on low, until simmering. Simmer for 5 mins, stirring occasionally. Mash again, squashing any remaining grapes that are whole.
Pour grape mixture into a fine sieve set over a large bowl. Set aside overnight in the refrigerator, to strain.
There will be a little sediment in the juice, if you prefer a clearer juice, strain again. Serve as is or dilute a little with sparkling mineral water.

Brining vine leaves

Wash vine leaves under running water and cut away stems. Blanch in a pan of boiling water for 1-2 mins, until wilted. Drain and refresh under cold water. Drain and pat dry.
Heat 6 cups of water and 250g of salt, stirring, until salt dissolves. Set aside to cool. Lay leaves in a sterilised jar, stacking on top of each other. Cover with brine and a square of baking paper, ensuring leaves are submersed in brine. Seal and set aside for 2 months.
To use the leaves, remove from brine and rinse under water. Use for dolmades.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | nectarines

By MANDY SINCLAIR

Storage:

Nectarines and peaches will soften at room temperature, but not ripen. Refrigerate for up to 2 weeks, then store at room temperature for a day or so to soften.

What to do with glut

• To Freeze
  

Halve, remove stones and peel before packing into an airtight container. Freeze for up to 2 months. The texture will soften once defrosted, but are ideal to use for purees, smoothies or in baking.
Alternatively blanch fruit to soften slightly, puree and freeze.

• To Preserve

Nectarine compote  with brioche

¾ cup caster sugar
1 tsp vanilla extract
1kg nectarines, quartered, stoned
250g mascarpone
2 tbsp icing sugar
brioche, toasted

1. Combine ¾ cup of water, sugar and vanilla in a medium saucepan. Stir on low heat until sugar has dissolved. Increase heat and simmer for 15 mins, until syrupy. Add nectarines, reduce heat to low and simmer for 25-30 mins, until nectarines are thick and soft. Set aside to cool.
2. Mix together mascarpone and icing sugar until smooth. Spread onto warm brioche and top with nectarine compote.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | tamarillo

By MANDY SINCLAIR

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

Poached tamarillo in rosewater syrup

1 cup dessert wine (sauterne)
1/3 cup caster sugar
½ tsp rosewater essence
6 tamarillos, halved
Thick natural yoghurt, to serve

1. Place wine,1/2 cup of water, sugar and rosewater into a small saucepan. Stir on low heat until sugar dissolves. Increase heat and simmer for 10 mins, until, syrupy. Remove from heat. Add tamarillo halves and set aside for 10 mins, until tamarillo has softened slightly.
2. Serve tamarillo halves with syrup and a dollop of yoghurt.

• To Freeze
  

Tamarillos can be frozen successfully in a few different ways. Simply peel, pack in clip lock bags and freeze for up to 2 months. Alternatively poach, puree and freeze in ice cube trays or an airtight container. Once thawed, the texture will be different to fresh, however this is ideal for jam, chutney or purees to swirl through cheesecakes or ice cream.

• To Preserve

Tamarillo Chutney
Blanch 500g tamarillos in a pan of boiling water for 1 min. Drain and refresh under cold water. Peel skin and chop flesh. Place in a large saucepan with 2 chopped red onions, 1 chopped long red chilli, 1 cup white vinegar, 1 cup brown sugar, and 1 tsp yellow mustard seeds. Heat on low, stirring, until sugar dissolves. Simmer for about 30 mins, until chutney is thick. Fill sterilized jars and seal. Store in a cool dark place for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | watermelon

By MANDY SINCLAIR

Storage:

Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.

What to do with glut

Watermelon punch

Remove skin from ¼ of seedless watermelon. Chop flesh and place in a blender. Place in a punch bowl with 2 litres of soda water. Add ½ cup mint leaves and ½ cup vodka. Add watermelon ice cubes (see below), just before serving.

• To Freeze – ice cubes
  Remove skin from ¼ of seedless watermelon. Chop flesh and place in a blender. Blend until smooth. Divide between ice cube trays and freeze overnight until firm.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | watermelon

By MANDY SINCLAIR

Watermelon bombe Alaska

23 sponge finger biscuits
1.5 litres vanilla ice cream, softened
1 cup watermelon puree, strained
Meringue
3 egg whites
¾ cup caster sugar

1. Line a 11cm x 23cm loaf pan with baking paper, allowing long edges to overhang pan. Lay half of sponge biscuits over base of prepared pan, breaking biscuits to fit if needed.
2. Mix together ice cream and watermelon puree. Pour half over sponge biscuits. Lay remaining biscuits over ice cream. Finish with remaining watermelon ice cream. Cover with plastic wrap and freeze overnight.
3. Using an electric mixer, beat egg whites until firm peaks form. Gradually add sugar, 1tbsp at a time, beating constantly, until thick and glossy.
4. Remove ice cream from pan and place on a platter. Working quickly, use a spatula to spread meringue over top and sides of loaf. Using a blow torch, brown meringue lightly. Alternatively, place under a preheated grill for 1 min, until meringue is golden.

Serves 10

Tip
Add a couple of drops of red food colouring to watermelon ice cream if you prefer a richer colour.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | oranges

By MEREDITH KIRTON

Storage:

Refrigerate for up to 1 month once picked. If storing at room temperature oranges will pass their optimum much sooner, so use within 1 week.

What to do with glut

• To freeze
  Cut oranges into quarters and place in a re- sealable bag. Freeze for up to 2 months. Remove wedges as required.

• To preserve

Orange marmalade

1kg large oranges
Juice of 1 lemon
600g caster sugar

1. Place oranges in a large saucepan. Cover with water and bring to the boil. Decrease heat to low and simmer, covered, for 1 hr, until oranges are soft. Using a slotted spoon, remove oranges from water. Increase heat to high, add lemon juice  and boil for about 40 mins, until liquid reduces to 1/3 cup.
2. Meanwhile, peel oranges and set aside peel. Place orange flesh into a blender and blend until smooth. Strain puree into reduced liquid, discard solids.
3. Remove white pith from peel and cut peel into thin strips. Add to orange mixture with sugar. Simmer on low, stirring, until sugar dissolves. Increase heat and boil for about 45 mins, stirring regularly.
4. Test for setting, drop a teaspoon of marmalade onto a chilled plate. Tip plate, if marmalade runs, simmer for another 5 mins before checking again. Fill sterilized jars and seal.

Makes about 2 cups

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | celeriac

By MANDY SINCLAIR

Storage:

Store whole, unpeeled celeriac in the refrigerator for up to 2 weeks after harvesting. Once cut or peeled, celeriac will begin to discolour, so needs to be dropped into water that has been acidulated with lemon juice or vinegar.

What to do with glut

• To freeze

celeriac puree

Cook 1kg peeled and chopped celeriac in 2 cups of chicken stock, covered, for about 30 mins, until tender. Drain. Blend celeriac, in batches, until smooth. Transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator. Heat in a saucepan on low with ½ cup cream, stirring, until warm.

• To preserve

celeriac remoulade

1 small celeriac
1/3 cup whole egg mayonnaise
2 gherkins, finely chopped
2 tbsp baby capers
1 tbsp finely chopped parsley
1 tsp Dijon mustard
Lemon juice, to taste

1.  Fill a bowl with cold water and add juice of 1 lemon. Peel celeriac and cut into a fine julienne, placing into the acidulated water as you go.

2.  Mix together mayonnaise, gherkin, capers, parsley and mustard. Drain celeriac and add to mayonnaise mixture. Season with a little lemon juice and stir to combine. Serve with smoked salmon or trout, grilled chicken or roast beef.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS