Pas­sion­fruit but­ter

Australian Women’s Weekly NZ - - CONTENTS -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.