Recipes for Jams and Preserves Segment

As promised, recipe to follow for recipes discussed on ABC radio yesterday morning.

First, the pineapple cordial, then the batter for fish and that easy sauce for battered seafood.

I was also asked about a recipe for Kimchi. The recipe I use is actually one of Sandor Katz’s, so not able to post this. It should be available online.

If I’ve forgotten any that were discussed, feel free to email me and I will post it immediately..

Pineapple Cordial Syrup

Recipe from “A Year on the Farm”, ABC Books

1.5kg pineapple cores, peels or a whole pineapple

2 cups water

Juice and rind 1 large lemon

Sugar

3 teaspoons tartaric or citric acid

Chop the pineapple roughly and place in food processor. Process until the pieces are quite fine. Pour into a saucepan with the water. Bring to the boil and barely simmer for 15 minutes.

Strain though a colander, then the resulting liquid through a finer sieve, pressing down to extract maximum juice. To each cup of liquid (there will probably be about 3 cups) add 1 cup of sugar. Bring up to the boil and simmer one minute. Remove from heat and stir in the lemon juice and rind, along with the tartaric acid. Leave to cool. Strain through a fine kitchen sieve, then pour into bottles.

To serve use one part syrup to 4 parts water.

In warmer climates or in summer keep in the fridge.

Light and Airy Batter

This recipe, like the one to follow for the sauce, is from “Out of the Bottle” or “Complete Preserves”, ABC Books

1 cup self raising flour

¼ to ½ teaspoon salt

Good pinch of bi-carbonate of soda

Cold water to mix.

Sift the flour, salt and bi-carbonate of soda into a bowl.

Mix with enough cold water to a coating consistency.

Ginger Seafood Sauce

1 tablespoon oil