harvest | chillis

By MANDY SINCLAIR

Storage:
Choose chillies that have firm glossy skins, with no soft spots. Store refrigerated in a plastic clip lock bag. They will keep for up to 2 weeks.

What to do with glut

• Freeze:

Freeze chillies whole in plastic bags. To use, thaw and chop – the flesh will not be as firm and probably not suitable for garnish, but certainly ideal to use as a flavour base in a stir-fry, soup, or stuffing.

• Preserve:

Chilli relish

3 red capsicum
10 long red chillies
1 tbsp olive oil
2 red onions, chopped
½ cup balsamic vinegar
½ cup brown sugar
2 bay leaves
1 cinnamon stick
2 rosemary sprigs

1. Preheat oven to 200C or 180C fan. Lay capsicum and chillies on a baking tray and bake for 25mins, turning once. Remove chilli and cook capsicum for another 10mins. Place in a plastic bag and set aside to cool. When cool enough to handle, peel and remove seeds. Chop flesh.
2. Heat oil in a saucepan on low. Cook onion for 5 mins, until softened. Add capsicum and chilli with remaining ingredients. Season well and simmer, covered, for 25mins, until thick and caramelized.
3. Spoon into sterilized jars. Store in refrigerator for up to 3months. Serve with grilled fish, chicken or in a stir fry.

• Dry:

Chilli salt

Remove seeds from 10 long red chillies. Place in a small food processor and process until chopped. Add 2 tbsp sea salt flakes and process until combined. Place on a large tray and set aside over night to dry. The salt will have become hard and clumped together. Smash up and store in a jar. Use in marinades, sauces or just scatter over fish, chicken or prawns.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | cucumber

By MANDY SINCLAIR

Storing:
Cucumbers do not like excessive cold, so store in the vegetable crisper section of the refrigerator. They will keep for at least 5 days

What to do with glut

• Freeze:

Due to the high water content of cucumbers cannot be frozen fresh. However you can freeze cucumber soup quite successfully in an airtight container.

• Preserve:

Bread and butter cucumbers

Slice 1kg cucumbers and 2 onions. Place in a colander and sprinkle over ½ cup coarse salt. Leave to drain for 2hrs, pressing down every 30 mins, to extract liquid. Rinse off salt under running water, drain and pat dry with kitchen paper.
Combine 1 cup white vinegar, 1 cup white sugar, 1 tsp mustard seeds, 1 tsp peppercorns and 1 tsp cumin seeds slice, in a saucepan and bring to boil. Fill sterilized jars with cucumber and onion and pour over hot vinegar mixture. Seal and store in a cool place. They will need 6-8 weeks before being ready to eat.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS