Recipes we love
   
 
   
 

CHILLIES         As a rule,  red fresh fruit are two or three times hotter than green fruit, and dried pods are up to ten times hotter than fresh pods
 
Asparagus
Beans
Beetroot
Bok Choy
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chillies
Cucumber
Eggplant
Garlic
Leeks
Mushrooms
Onions
Parsnip
Peas
Pepper (Capsicum)
Potato
Rice
Pumpkin & Squash
Silverbeet / Spinach
Sweet Corn
Sweet Potato (Kumara)
Tomatoes
Turnips
Zucchini
 
 
 


Sweet Chilli Sauce
Makes three small jars (250 ml each)
Ingredients
10 cloves of garlic, peeled.. 4 large red chillies, stems removed.. 3 thumbs of fresh ginger, peeled and roughly chopped.. 1 thumb of galangal, peeled and roughly chopped
8 lime leaves.. 3 lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder.. 1 cup fresh coriander leaves
Method
Put in a food processor and purée to a coarse paste. Then put 1½ cups caster sugar together with 4 tablespoons water in a saucepan, place on a moderate heat, stirring well until the sugar dissolves.
When it has, remove the spoon and turn up the heat to full... Boil for 5-8 minutes, do not stir, but of course, don't let the caramel burn either. Stir in the paste, bring the sauce back to the boil and add:
100 ml cider vinegar.. 50 ml Asian fish sauce.. 50 ml tamari.. (dark soy)
Return to the boil and simmer for 1 minute. Pour in jars, and leave to cool before eating.

Back to Vegetables