The Great Re-Skilling

The twin challenges of peak oil and climate change mean that society will change by moving to a lower energy future and relocalising our communities. This will in turn force each one of us to acquire new knowledge and skills.
These "new" skills are often old skills; knowledge of how to do things in a world of drastically reduced access to energy.

Tuesday, June 19, 2012

Jam Pickles and Conserves workshop Sunday 8 July 2012

Workshop poster to see photos click on

http://tbeventspics.blogspot.com.au/2012/07/jams-pickles-and-conserves-workshop-8.html



 supported by Bellingen Council's Environmental levy
 j  Project coordination by Olivia Bernardini
Recipes 

Winter Pesto

Ingredients:

·       2 cups coriander
·       1 cup Italian parsley
·       1 cup sorrel
·       1 cup roasted nuts
·       3 to 4 cups extra virgin olive oil
·       1 tsp salt
·       1 tsp pepper
·       1 corm garlic

Method:

Grind nuts to preferred texture, add remaining ingredients alternating greens with oil. Place into jars & pour small amount of oil on top to seal.


Davidson Plum Jam

Ingredients:

·       1 kg plums
·       1 kg apple pulp
·       1.5 kg sugar
·       6-7 jars 375g size (240 C heated)

Method:

Cook plums in small amount of water. When soft, cool & take seeds out. Mash or blend plums with cooking liquid. Cook core & peel of 6 green apples until transparent. Pour liquid from this over apple pieces and cook until soft. Mash apples and keep 1 kg to combine with 1 kg plums, Reheat the 2 kg fruit, stirring it to stop it from sticking. Add sugar and bring to a rolling boil for approx. 30 or 40 min – test at 30 min. Pour into hot sterilised jars. When cool place lids.


Lime Pickle

Ingredients:

·       30 g grated ginger
·       2 tsp turmeric
·       3 cloves of garlic – crushed
·       600 ml vinegar
·       20 – 30 bell chillies
·       300 ml oil
·       1 tsp fenugreek
·       1 tsp cumin
·       250 g sugar
·       2 large red capsicum
·       30 salted limes ( *see below)

Method:

Fry all spices in oil. Add vinegar & sugar until sugar dissolves. Cook chillies & capsicum until soft. Add limes & cook for 15- 20 min, until soft. Place in sterilised jars. Let cool & seal.


(* to make salted limes:
Dice the limes & salt them with approx. half cup of salt. Pour salt on limes, mix them, sit them in a jar in a warm place, stir the mixture each day for 7 days, or until limes achieves a transparent appearance.)


Sue’s Mayonnaise

Ingredients:

·       3 eggs
·       700 ml oil
·       salt & pepper
·       horseradish
·       mustard
·       crushed garlic
·       2 tbsp lemon juice

Method:

Blend eggs light & fluffy and put all other ingredients but the oil in. Slowly pour oil into mixture while blending


Pickled cucumbers

Ingredients:

·       1 kg cucumbers
·       2 tbsp salt
·       ½ cup cider vinegar
·       ¾ cup white vinegar
·       ¼ cup water
·       1 & ½ tbsp. sugar or pear juice concentrate
·       1 pkt spice mix (guessing from looking at the packet: white & brown mustard, chilli, caraway, white pepper, bay leaf... and whatever else takes your fancy!)
·       2 large garlic cloves

Method:

Slice cucumbers & add salt. Stand overnight.  Drain & rinse the cucumbers under running water to remove excess salt. Combine all the other ingredients & bring to the boil. Boil for 2 minutes, then set aside to cool. Place cukes into the jar & cover with the spice mix.






Fresh pickled ginger
Ingredients
  • 125g fresh ginger, peeled
  • 1 tsp salt
  • 60ml (1/4 cup) rice wine vinegar
  • 60ml (1/4 cup) water
  • 55g (1/4 cup) caster sugar

Method

1.     Use a vegetable peeler or mandolin to slice the ginger into thin strips. Transfer to a bowl and sprinkle with salt. Stir until well combined. Set aside for 30 minutes to allow the salt to extract excess liquid. Use your hands to squeeze any excess liquid from the ginger. Transfer the ginger to a sterilised jar.
2.     Stir the rice wine vinegar, water and sugar in a small saucepan over medium heat until the sugar dissolves. Increase heat to high. Bring to the boil. Pour the vinegar mixture over ginger. Set aside for 5 minutes to cool slightly. Seal and place in the fridge for 24 hours to develop the flavours.
Allow 24 hours chilling time.

CANDIED KUMQUATS

Wash and cut one Kilo of Kumquats in half and discard any visible seeds. In a big saucepan bring to the boil 250 ml water, 500 g sugar and the prepared kumquats. When it comes to the boil continue to simmer until the fruit is shiny ad glassy and the syrup has simmered down a bit. To reach this you have to boil and cool down the whole lot for two to three times. So switch of the heat and let it stand until cooled down. Best is to let it stand overnight. Old recipes recommend this process over a period of 5 days, but so long I don’t want to wait and it works well also with less cooking/cooling-actions. When you think it’s the right time pour the content into a colander and save the syrup for later use.
Place the fruits close together on a slightly oiled roast-grid (tray under) or a slightly grease baked paper. Let the kumquats dry in the oven at 40-50 Celsius for some hours or use a dehydrator. Then cover in sugar as desired.
Stored in an airtight sealed container the candied kumquats will keep fresh for about six month stored in the refrigerator.







LIME JELLY

In a bowl blend/mix together 5-7 gram of Pectin into one kilo sugar.  In a big saucepan put together one liter of Lime- ore Lemon-Juice and the sugar-pectin-mix. Bring to the boil while stirring constantly or every 30 seconds. During that take a zester and pour the rind of 3-4 limes/lemons direct into the pot. Boil for 13 minutes and pour in very clean jars with twist-off-lids. Let set for 4 minutes lid upside down. Then turn the right way. After the jars have cooled down the lids will do a sound like plopp, which is good.

SALT-CITRUS IN OIL

For this recipe you can use any citrus fruits like Limes, Lemons, Oranges or Kumquats.
Cut the fruits in triangles or small limes in half. The bigger the jar, the bigger the fruit pieces may be.
Layer by layer put the fruit in a medium or big jar covering each layer with sea salt crystals.
Tightly close the jar and let stand at room temperature for 15 or so hours, shaking the lot from time to time.
Now you can add some clean and dry Lemon-Thyme- or Rosemary leaves, or some rosé Peppercorns. But without these is also ok.
Pour a good extra virgin Olive oil on top. The liquid has to cover the citrus for 1 – 2 cm to get a good “seal”
Store in the fridge or in a cool and dark place.
Citrus are very good to stuff a roast chicken or in Indian or Moroccan dishes.

LIME OR ORANGE ZEST

With a zester tool peel the outer skin (not the white) of limes, lemons or oranges and dry them in the sun, in front of a winter-oven or baking oven until it is crisp and brittle.
Store in an airtight yoghurt container in the fridge. Will last nearly forever. I use it as a substitute for fresh rind in puddings, desserts, cakes, salad dressings and dishes.








Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)