NEW COOKBOOK
Hot Hot Summer
We are at that time of the year when capsicums are cheap and the garden is laden with very ripe tomatoes - time to preserve all that summer goodness!
So it's the perfect time to share a page from the new cookbook "A Third Helping". In this book we have a section called "A Bit On The Side" full of condiments that compliment!
These Recipes are great to have on hand and give any meal delicious burst of flavour. Try our Red Harrisa on pan-fried fish, or the Fiery African Roasted Tomato sauce on homemade burgers. The Great Tomato Relish on crackers with tasty smoked cheese and avocado........ yummmm
Red Harissa
Makes 3 x 200ml jars
VEGETARIAN, GF, DF, VEGAN OPTION
A divine sweetly spiced Moroccan sauce or marinade. This Harissa is so delicious and adds an amazing burst of flavour to everything you add it to. Try some on poached eggs with avocado, or for an easy dinner rub some of it over a whole chicken before roasting. This harissa has definitely got the wow factor!
8 – 10 DRIED RED CHILLIES
10 RED CAPSICUMS, deseeded, roasted and peeled (or 680g jar ROASTED RED PEPPERS, drained) 4 cloves GARLIC, peeled, crushed
2 tbsp SMOKED PAPRIKA
2 tbsp CORIANDER SEEDS, toasted
2 tbsp CUMIN SEEDS, toasted
1½ tbsp SALT
2 tbsp soft BROWN SUGAR or HONEY
¼ cup (60ml) FRESH LEMON JUICE
½ cup (125ml) OLIVE OIL + extra for topping the jars.
In a small bowl, place the dried chillies and add a cup of freshly boiled hot water. Cover with a plate and leave to soak for 30 minutes.
Drain the chillies and discard the liquid. If you are using fresh capsicums follow the instructions for preparing the capsicums in the TOMATO AND ROAST CAPSICUM PANZANELLA SALAD (see pg 220)
Using a food processor, blend the chillies until they are well chopped. Add the remaining ingredients then blend into a fine paste. Pour the harissa into sterilised jars, top with a little olive oil and seal with a clean tight-fitting lid. Store in the refrigerator.
We use this in our ROCK THE CASBAH SALAD (see pg 132), RED HARISSA + YOGHURT MARINADE FOR CHICKEN (see pg 235) and the HARISSA SPICED CARROT PUREE (see pg 222).
Fiery African Roasted Tomato Sauce
Makes approximately 2 x 1lt bottles
GF, DF, VEGAN
A wonderfully rich, smoky and sweetly spiced tomato sauce. Any dried red chilli will work but for a complex smoky flavour use a mix of chillies. Ancho Poblano is mild and smoky, Guajillo Chillies or Jalapeno both have a mild to medium heat, or if you love a fire in your belly add some Birds Eye Chillies, which give a good kick of heat.
2 kg RIPE TOMATOES, the riper and juicer the better
3 ONIONS, peeled, chopped into chunky wedges
¼ cup (60ml) OLIVE OIL
15 DRIED RED CHILLIES
1 whole bulb GARLIC, cloves separated, peeled, crushed and roughly chopped
2 tbsp GROUND CORIANDER
2 tbsp SMOKED PAPRIKA 2 tbsp SWEET PAPRIKA
1 cup (250ml) RED WINE VINEGAR
1 cup (220g) WHITE SUGAR or RAW SUGAR 2 tsp SALT 1 tsp freshly GROUND BLACK PEPPER
Preheat oven to the highest grill setting.
To prepare the tomatoes and onions: place the tomatoes and onions in a large roasting dish. Pour the olive oil over and turn to coat the tomatoes and onions in the oil. Place on the highest shelf the oven to roast for
20 – 25 minutes or until the tomatoes are soft and juicy and the skins are charred and smoky. To prepare the chillies: place the chillies in a bowl and cover with a cup of boiling water. Cover the bowl with a plate and leave to soak for approximately 15 minutes. Drain and discard the water.
To cook the tomato sauce: tip the roasted tomatoes, onions and all of the juices from the roasting tray into a large stockpot or preserving pan. Add the garlic, coriander and paprika. Place over a medium heat and cook for a few minutes stirring often. Add the chillies, vinegar, sugar, salt, pepper and bring to the boil. When boiling, reduce the heat to as low as possible and cook for 40 minutes. Remove from the heat then blend well using a stick blender. Pour into clean, hot sterilised bottles and seal with a clean lid. This tomato sauce will last for months stored in the pantry or cupboard. Once open store in the refrigerator.
The Great Tomato Relish
Makes approximately 5 x 350ml jars
VEGAN, DF
This relish has stood the test of time; it was my grandmother, Helen Rutledge’s recipe and has been passed down through the generations. Use big, fat, juicy, ripe tomatoes and preferably homegrown for this recipe, as they will give the best flavour.
If you would like to make this recipe gluten free, use cider vinegar instead of malt vinegar.
1 – 2kg TOMATOES, core removed, tomatoes left whole
1kg APPLES, peeled, core removed and roughly diced
1kg ONIONS, peeled, roughly diced
500g WHITE SUGAR
2 tbsp SALT
3 tsp MILD CURRY POWDER
3 tsp GROUND GINGER
½ – 1 tsp CAYENNE PEPPER
½ tsp GROUND CLOVES
3 cups MALT VINEGAR
Tip: using a small paring knife cut a small cross on the bottom of each tomato – this will make it much easier to remove the skin once they have been soaked in the boiling water.
To prepare the tomatoes: place the tomatoes into a large bowl and cover them with boiling hot water. Leave to soak for 15 – 20 minutes.
Peel the skin off the tomatoes and roughly chop them into a large stockpot or preserving pan. Add the apples, onions, sugar, salt, all the spices and the malt vinegar.
Place over a medium heat and bring to the boil. Once boiling reduce the heat to as low as possible. Gently simmer for 1 – 1½ hours, stirring the relish every so often. While the relish is cooking give it a good mash with a potato masher every now and then to make sure the apple is well mashed up, as this is what thickens the relish.
Spoon into hot, clean sterilised jars. Store in the pantry or cupboard for up to 2 years.
