Passionfruit butter JANETTE ROBERTSON
I started cooking as a child when I used to watch my dear grandmother producing the most wondrous creations in an old Kooka stove, which incidentally did not have a thermostat, so it was all achieved with lots of knowledge and practice. I can still remember the smell of her hot scones, rock cakes and jam roly-poly coming out of that oven, which was bright blue enamel with a laughing kookaburra! I know making a jar of jam or chutney seems such a simple thing to do. In reality, it is an art. To take a box of fruit, a couple of lemons and a bag of sugar, and turn it into something so heavenly and special is in its own way an artistic thing to do, much like creating a beautiful painting or any other work of art. Then to share this with friends and people you love – well, what can I say? Is there any better reward?
MAKES ABOUT 675 GRAMS PREP AND COOK TIME 25 MINUTES
grated rind and juice of 2 lemons 115g unsalted butter, diced 1¼ cups (275g) caster sugar 4 passionfruit 4 eggs 2 egg yolks
1 Place the lemon rind and juice in a large heatproof bowl and add the butter and sugar.
2 Halve the passionfruit and use a teaspoon to scoop the seeds into a sieve set over the bowl. Press out all the juice and discard the seeds.
3 Place the bowl over a pan of gently simmering water and stir occasionally until all the sugar has dissolved and the butter has melted.
4 Beat the eggs and yolks together and add to the bowl, pouring them through a sieve, then whisk well to combine. Stir constantly (for about 10 minutes) until the mixture thickens and coats the back of a spoon.
5 Pour the curd into small, warmed sterilized jars, cover and seal. Store Passionfruit Butter in the refrigerator and use within 3 months. Not suitable to freeze or microwave.
Tomato Kasaundi (relish) MELISSA SMITH
My sister-in-law, Robyn, and I always exchange a jar of jam or chutney that we have made as gifts for each other. Robyn gave me a jar of this relish one year for Christmas. My family loved it and we devoured the jar within a week. She was kind enough to share this recipe with me and I have tweaked it over the years. I make one batch, which usually lasts for 12 months, with plenty of jars to give away as gifts, too.
MAKES 3.5 LITRES PREP AND COOK TIME 2 HOURS (+ SOAKING TIME)
2 cups (500ml) apple cider vinegar 2½ tablespoons brown mustard seeds 250g fresh ginger, peeled, chopped 20 cloves garlic, peeled 2 tablespoons extra virgin olive oil 2 tablespoons nigella seeds 2 tablespoons turmeric 6 tablespoons ground cumin 2 tablespoons coriander seeds 2 teaspoons chilli powder 8-12 large fresh chillies, seeded, chopped 2 large (400g) brown onions, chopped finely 5 x 410g cans crushed tomatoes 8 Granny Smith apples, peeled, cored, chopped 6 cloves 250g brown sugar 50g fine table salt
1 Place vinegar in a small saucepan; bring to a simmer. Remove pot from heat. Add mustard seeds; leave to soak for 30 minutes.
2 Put mustard seed mixture, ginger and garlic into a blender; blend until smooth.
3 Heat oil in a large saucepan over high heat for about 1 minute. Add nigella seeds, turmeric, ground cumin, coriander seeds and chilli powder; cook for approximately 20 seconds. Add mustard seed mixture, chilli and onion; cook, stirring, over medium heat for 2 minutes. Add tomatoes, apples, cloves, sugar and salt. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for about 1 hour.
4 Ladle into sterilised jars. Not suitable to freeze or microwave.
Passionfruit butter and Tomato Kasaundi