Off to the ABC this morning for the Jams and preserves talkback.
There were some stand-out tips and recipes rung in by listeners.
Here are two of them: May’s Super Sponge Cake and Maria’s Whisky Cumquat Marmalade.
Scallop pies were a matter of discussion that was raised by Craig – should the sauce be curry based, or not? Many thought a bechamel or cheese sauce would be better, so as not to overpower the flavour of the scallops.
A very small amount of Pernod was recommended as a complementary hint of flavour for scallops or prawns.
Another listener had used a cupful of the sparkling elderflower to kick-start the potato hop yeast at its feed time. What a great idea!
Anyway, I promised those two recipes, so here they are.
Mary’s Super Sponge Cake
¾ cup castor sugar
1 cup cornflour
2 teaspoons cream of tartar
Level teaspoon bicarbonate of soda
1 teaspoon plain flour
Sift the dry ingredients together 4 or 5 times.
Meanwhile, beat the eggs with the sugar until thick and creamy.
Add the dry ingredients and beat once more till mixture is smooth.
(Mary specifies that the beating of the mixture is best done near an open door to give the sponge extra lift).
Bake at 300 degrees F (approximately 150 degrees C) for 20 minutes.
Marion’s Whisky Cumquat Marmalade
1.2 litres water
5 tablespoons whisky
Slice the cumquats thinly, removing and discarding the seeds.
Soak the cumquat slices overnight in the water.
Next day, bring to the boil and then cook until the cumquats are tender.
Add the sugar, bring back to the boil, stirring to dissolve the sugar, then boil till setting point is reached.
Add the whisky, remove from heat and leave to stand 10 minutes before bottling.
Incidentally the photos here are of the little edibles I happened to take in for everyone’s morning tea – lemon meringue tartlets
and (shown here sitting on the breakfast bar in the sunshine before we left) – salmon/corn/garden vegetable quiches, tiny pulled pork parcels and sausage rolls.