http://www.punkdomestics.com
There are recipes for pickles and preserved fruit and vegetables, home made cheese, pesto and many more things.
These recipes caught my eye and so I gave them a go.
Fig and Olive Tapenade
• 1 cup dried mission figs, stems removed
• 1 cup pitted Kalamata olives
• 1/4 cup dried apples or apricots
• 2 tbsp capers
• 2 tbsp good quality sweet balsamic vinegar
• 1 tbsp fresh rosemary leaves
• 1 tbsp good quality olive oil
• 1 cup pitted Kalamata olives
• 1/4 cup dried apples or apricots
• 2 tbsp capers
• 2 tbsp good quality sweet balsamic vinegar
• 1 tbsp fresh rosemary leaves
• 1 tbsp good quality olive oil
Add all ingredients except the olive oil to a food processor and pulse until the mixture is fully blended but course. Drizzle in the olive oil and pulse one more time to stir.
Spoon mixture into two short, wide-mouth 250 ml / 8 oz canning jars. Label and refrigerate until party day. Can be made up to 3 days ahead. Serve with crackers or bread and a medium sharp cheese like cheddar or gouda.
The recipe makes just over a jam jar's worth......not very technical I know, but there it is. I thought it was nice, but quite sweet what with the dried figs and apricots, so I added about 1/2 tsp of Psycho Monkey sauce to it, to give it an added kick. To be honest, I think I prefer plain tapenade.
This is a very hot sauce, I bought it at a food festival/craft fair, but you can buy it online from:
The second recipe I tried is this one:
Sweet Chilli, Garlic and Ginger Jam
225g chilli peppers. Use any you like depending on how hot you want it. I used straight forward, red chillis. Deseed them if you want to or not if you like the extra heat.
400g red pepper, deseeded and roughly chopped. (About 4 medium sized peppers)
600g onion, roughly chopped
1 x 400g tin chopped tomatoes
1500g sugar
750ml vinegar, use red or white wine vinegar or cider vinegar
60g fresh ginger
1 whole head of garlic, cloves peeled
1 tbsp sea salt
Roughly chop the chillis and peppers, add to a food processor and finely chop then added to the pan.
Roughly chop the onions, garlic and ginger and then finely chop those in the food processor. Add to the pan.
Add the vinegar, sugar and salt. Stir with a wooden spoon and bring to a gently boil. Simmer for 45-60 minutes until thickened. While it's cooking, skim off any scum that rises to the top.
Sterilise your jars, wash well in hot, soapy water, rinse and place on a baking tray in the oven at 180'C for 25-30 mins.
Carefully, add the hot jam to the hot jars, seal and leave to cool, before storing in a cool, dark place.
The jam is ready to eat the next day, but I ate some the same day.......couldn't wait!
Once opened store in the fridge.
This goes great with all sorts of food......cheese, sausages, burgers, ham. I'm sure the list is endless.
It could be a contender to knock Nigella's chilli jam off the top spot!
From: http://chipbuttiesandnoodlesoup.blogspot.co.uk/2012/12/how-to-make-my-ultimate-hot-and-sweet.html
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