Recipes, home grown goodness, BBQing and food stuff
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<p>yeah I guess, just seems an awful lot to use...I guess home made with just fruit and sugar is better than buying at a shop with other additives and preservatives?</p>
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<p>BTW your garlic looks excellent!</p> -
<p>I made a batch of mull for mulled wine this festive season and yeah I hear you on the sugar front. 1kg of sugar for 1.5 litres of water. not as bad as it sounds in that you only use 150ml for a bottle of wine - so around 20 teaspoons. Hence, if you have a glass, then you have around 4 teaspoons of sugar.</p>
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<p>Hmmm, ok it's bad. When did society become so sugar obsessed.</p> -
<p>Yeah, pretty chuffed wtih the harvest and True-loves plaiting of it.</p>
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<p>I was hoping this thread would lead to decent relishes as we have looking at about million tomatoes this year.</p>
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<p>Also have planted 50 perennial chilli plants (Rocoto) <a data-ipb='nomediaparse' href='https://en.wikipedia.org/wiki/Capsicum_pubescens'>https://en.wikipedia.org/wiki/Capsicum_pubescens</a> I have never had a chilli with so much flavour. Pack a real punch too. They are a year from maturing as we grew them from seeds which has been quite a process but every seed germinated, to our surprise. I cannot wait to make relishes and pickles with these bad boys.</p> -
I will try and revisit this thread soon Hooroo. On a break at Tolaga bay at present. Have a good recipe for a BBQ sauce (tomato based) using smoked chillis. Smoking and part drying your tomatoes and then freezing the result is awesome for stews and such during winter. Adds a good punch of flavor
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<br><blockquote class="ipsBlockquote" data-author="MajorRage" data-cid="550929" data-time="1452042092"><p>
I made a batch of mull for mulled wine this festive season and yeah I hear you on the sugar front. 1kg of sugar for 1.5 litres of water. not as bad as it sounds in that you only use 150ml for a bottle of wine - so around 20 teaspoons. Hence, if you have a glass, then you have around 4 teaspoons of sugar.<br><br>
Hmmm, ok it's bad. When did society become so sugar obsessed.</p></blockquote>
Gareth Morgans latest crusade is over sugar , by the time he jumps on a bandwagon it's usually peaked or no one but him gives a shit about it anyway. -
<blockquote class="ipsBlockquote" data-author="Hooroo" data-cid="550930" data-time="1452042237">
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<p>Yeah, pretty chuffed wtih the harvest and True-loves plaiting of it.</p>
<p> </p>
<p>I<strong> was hoping this thread would lead to decent relishes as we have looking at about million tomatoes this year.</strong></p>
<p> </p>
<p>Also have planted 50 perennial chilli plants (Rocoto) <a data-ipb='nomediaparse' href='https://en.wikipedia.org/wiki/Capsicum_pubescens'>https://en.wikipedia.org/wiki/Capsicum_pubescens</a> I have never had a chilli with so much flavour. Pack a real punch too. They are a year from maturing as we grew them from seeds which has been quite a process but every seed germinated, to our surprise. I cannot wait to make relishes and pickles with these bad boys.</p>
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<p>Yeah I'd like to get in on some chilli sauces and the like, they easy to grow? I got some capsicum growing at the moment, so chillis should be easy too?</p>
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<p>but yeah I was hoping we might get some good recipes too as my trees and stuff mature and starts providing me natures goodness.</p> -
<p>Very easy to grow and your environment (Northland) would be perfect for them. If you are passing by my neck of the woods on the way back to Whangarei let me know and I will give you one of these perrenial Chilis that grow into a bush for pretty much year round chilis.</p>
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<blockquote class="ipsBlockquote" data-author="Crucial" data-cid="550932" data-time="1452042679">
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<p>I will try and revisit this thread soon Hooroo. On a break at Tolaga bay at present. Have a good recipe for a BBQ sauce (tomato based) using smoked chillis. Smoking and part drying your tomatoes and then freezing the result is awesome for stews and such during winter. Adds a good punch of flavor</p>
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<p>true, i haven't tried smoking them, that's on the list. oven semi-dried tomatoes with a few herbs are pretty sweet.</p> -
<p>yeah there was a few pages about the pectins and acids and it says sugar plays an important part of helping the pectins gel. </p>
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<p>Now you pricks have me thinking about food.</p>
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<p>I cooked dinner tonight (I'm on hols, Mrs TA back at work). Salad in a sort of greek style, but instead of fetta, use fried Haloumi Cheese (get it just brown on each side in a little bit of butter).</p>
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<p>Its the shit, and would work well with the semi-dried tomatoes and/or some lightly fried pine nuts.</p> -
<blockquote class="ipsBlockquote" data-author="NTA" data-cid="551029" data-time="1452080820">
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<p>Now you pricks have me thinking about food.</p>
<p> </p>
<p>I cooked dinner tonight (I'm on hols, Mrs TA back at work). Salad in a sort of greek style, but instead of fetta, use fried Haloumi Cheese (get it just brown on each side in a little bit of butter).</p>
<p> </p>
<p>Its the shit, and would work well with the semi-dried tomatoes and/or some lightly fried pine nuts.</p>
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<p>fuckin oath mate, get some pomegranate in there too, macadamias or pine nuts, figs avo and bacon - some salads you can make friends with.</p> -
Haloumi is great on kebabs on the the BBQ
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<p>OK as no one has actually posted a recipe I will kick it off with an easy as tomato sauce for the glut of fresh toms in the garden</p>
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<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">Tomato Sauce</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;"> </span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">500 gm tomatoes </span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1 medium onion, finely diced</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">2 cloves fresh garlic, peeled and pressed or finely minced</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">4 tablespoons (1/4 cup) honey</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1/4 cup balsamic</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1 tablespoon lime juice</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1 teaspoon dried thyme</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">2 tablespoons finely chopped fresh ginger </span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1/2 teaspoon black pepper</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1/2 teaspoon salt</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;"> </span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">1) Peel and core toms chop into ½ cm cubes</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">2) Mix everything together in a pot and simmer for one hour with the lid off so it will reduce and thicken. Stir regularalrly to prevent sticking.</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">3) Force it through a strainer. Put it back on simmer, lid off, until it is thick. Taste it and adjust any seasonings to your taste. Bottle once cool. Keep refrigerated.</span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;"> </span></p><p></p>
<p><span style="color:rgb(34,34,34);font-family:Arial, 'sans-serif';font-size:10.5pt;">Throw in whatever else takes your fancy. I often use smoked paprika or any sort of ras el hanout, harrissa that I have spare. Chuck in your favourite herb. Smoked chilli's will add nice heat.</span></p><p> I grow and smoke my own but Moreno brand chipotles in the international section of all the major supermarkets are good.</p> -
<p>how much does that make DM?</p>
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<p>Sounds great!</p> -
<p>Hooroo</p>
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<p>Variety of reasons - most people don't have a lot of thyme growing. You'd need 8 tsps. of fresh. Its a pain in the arse picking 8 tsps. of fresh time coz you def don't want the stalks. You tend to add fresh thyme at the end of a dish because too much cooking will destroy the flavonoids. But if you've got fresh thyme and want to use it then do just add it towards the end of the process. Its definitely a superior flavour as with all things fresh.</p>
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<p>OK another easy as recipe for adding instant heat to a sauce or as a rub.</p>
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<p>1 red capsicum</p>
<p>50 grams dried ancho chillis (I just use a handful and adjust to taste later)</p>
<p>50 grams dried chipotle chillis</p>
<p>4 cloves garlic</p>
<p>2 tablespoons lemon juice</p>
<p>1 teaspoon ground coriander</p>
<p>1 teaspoon ground caraway seed</p>
<p>1 teaspoon seasalt</p>
<p>1/2 cup extra virgin olive oil</p>
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<p>Boil some water - cut the stems off chillis and remove seeds if you're a wuss. Rehydrate the dried chillis in water for about 30 mins until soft. Cut into 1/4 cm cubes</p>
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<p>Roast the capsicum on the bbq or over gas flame or in oven until really black. Place in plastic bag and leave for 10 mins. Then peel skin remove stem and seeds and cut into 1 cm cubes</p>
<p>toast the spices in a pan until fragrant and then grind in a pestle to a powder. Grind garlic and salt to paste </p>
<p>Blitz everything in processor. Add more oil if too dry for your liking. Adjust seasoning to taste</p>
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<p>Use according to how hot it is to your personal taste. As a rub of to give a kick to a sauce. It'll make a couple of cups. Keep in fridge.</p>
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<p>TR - It'll make about 250 mls of tom sce</p>