Posts Tagged ‘preserves’

Posted on 6th February 2014

Harvest | Asian Greens

By MANDY SINCLAIR

 Asian Greens from the garden

Storage:

The most common varieties under the umbrella of Asian Greens are pak choy, choy sum, gai larn and baby bok choy. Due to the naturally high water content of Asian greens they generally don’t store well, and are best picked at the time of using. If storing is absolutely necessary, pack in a perforated plastic bag and refrigerate for 1-2 days.

What to do with glut

  • Wilt, chop, freeze

Place greens in a large strainer and pour over a kettle over boiling water. Refresh under cold water and drain well. Transfer to a clean tea towel and pat dry. Pack into airtight containers or clip lock bags and freeze for up to 2 months.

freezing asian greens

  • To Preserve

Pickled greens

 Using your choice of greens, separate any leaves and cut leaves and stems into 4cm lengths. Place into an airtight container. Heat 1 cup rice wine vinegar, ½ cup white sugar and 1 tbsp shredded ginger in a pan on low, stirring, until sugar has dissolved. Bring to boil. Remove from heat and immediately pour over vegetables. Toss to combine. Seal and refrigerate overnight before using. Refrigerate for up to 2 weeks.

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

 

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Posted under harvest
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 1st October 2013

Harvest | Green Beans

By MANDY SINCLAIR

french beans

Storage:

Green & yellow beans should be firm, unblemished and smooth. Store refrigerated in a clip lock bag for up to 5 days.

What to do with glut

  • Freeze

Trim ends and blanch beans in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Pack into clip-lock bags and freeze for up to 6 weeks.

  • Preserve

Pickled mixed beans

400g green beans, trimmed, blanched
400g yellow beans, trimmed, blanched
4 cups white vinegar
½ cup white sugar
4 garlic cloves, peeled
2 bay leaves
2 small red chillies, chopped
1 tsp black peppercorns
¼ cup olive oil

1. Stand beans upright in sterilized jars, packing tightly.
2. Place vinegar, sugar, garlic, bay leaves, chilli, peppercorns and 4 cups of water in a large saucepan. Bring to boil. Pour over beans to completely cover. Drizzle over a little oil and seal.
3. Turn jars upside down every 30 mins or so, until cool. Store in a cool, dark place for 8 weeks before using. Refrigerate once opened

 

pickeld beans recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 23rd September 2013

Harvest | Onions

By MANDY SINCLAIR

onions harvest

Storage:

Store eschalots and brown and white skinned onions loose, in a dark cool place for up to 1 month.
Chives and spring onions however should be picked as needed. In case of a glut, they can be stored in a clip lock bag, refrigerated, for up to 1 week.

What to do with glut

  • Freeze

Onions can be frozen once peeled and sliced, however due to the high water content they will be very soft once thawed. Thaw in a strainer, discarding juice. Frozen onions are ideal for cooking on the barbecue, however the time it takes to caramelize and cook through will double.

  • Preserve

Pickled spring onions

1kg small onions or eschalots
1/3 cup salt
4 cups brown vinegar
1 cup caster sugar
2 tbsp mustard seeds
1 tsp peppercorns
4 rosemary sprigs

1 .Place unpeeled onions in a large bowl. Cover with boiling water and set aside for 5 mins to soften skins. Drain and peel onions. Place peeled onions in a bowl with salt and toss to coat. Add enough cold water to cover and set aside for 24 hrs. Drain, rinse well and pat dry.

2. Place vinegar, sugar, mustard seeds, peppercorns and rosemary sprigs in a saucepan. Heat on high, stirring, until sugar dissolves. Place onions in sterilized jars and pour over enough vinegar mixture to cover onion. Seal and store in a cool dark place for 2 weeks before using. Use within 1 month and refrigerate after opened.

pickeld onion recipe

 

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st August 2013

Harvest | Honey

By MANDY SINCLAIR

 

Honeycomb fresh harvest

Storage:

Store honey in a sterilized jar in the pantry for up to 2 months.

What to do with glut

  • Extracting honey
    Line a strainer with muslin and set over a large bowl. Place honeycomb in muslin and press down to crush and release honey.  Set aside overnight to strain. Discard honeycomb. Place a clean piece of muslin over a strainer and re-strain honey. With each straining the honey will become clearer.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 3rd April 2013

harvest | vine leaves / grapes

By MANDY SINCLAIR

 grapes and grape vine leaves

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

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.

grape vine leaves fro brining recipe

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

 

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Posted under harvest
Posted on 14th February 2013

harvest | nectarines

By MANDY SINCLAIR

 nectarines

 

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 recipe

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

 

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Posted under harvest