ABC Jams and Preserves Talkback today

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

4 eggs
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

900g cumquats
1.2 litres water
900g sugar
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.

 

5 thoughts on “ABC Jams and Preserves Talkback today

    • sallywiseau says:

      She didn’t actually say what size tin. This often happened with older recipes – the cook was just supposed to know.

      Looks to me like a 20cm round tin, quite deep. I will try it out soon and let you know if you like.

      Regards, Sally

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  1. colkat1@hotmail.com says:

    Hi Sally, I do love your blog and always follow though I don’t usually comment. Just wondering if the hop/potato yeast recipe is in any of your books, I do have some of them but don’t remember seeing it at all. I’d really love to try it out, i enjoy making bread and like the look of the results you have had previously. Regards Kate

    Like

    • sallywiseau says:

      Hi Kate – no it’s not, but here it is. It’s a generations-old recipe given to me by an old lady in the Derwent Valley here. Hope you like it as much as I do. Best wishes, Sally

      Hop Yeast Bread

      Hop Yeast starter

      1 organic potato – unpeeled (scrubbed), 1 tablespoon hops and water to cover well. Boil until cooked. Cool.

      Mix 1 tablespoon flour and 1 tablespoon sugar to a smooth paste using a little of the cooled liquid. Tip this mixture into a saucepan containing the cooled hop/potato mixture. Mash everything and pour into the bottle in which you have put 4 organic sultanas. Set in a warm place to work.

      I use a 1.25 litre plastic lemonade or tonic water screw top bottle. It takes the pressure better than a glass bottle.

      Hop and potato yeast – to feed plant (after about 4 days)

      Boil a medium potato in about 3 cups water until tender. Place a small handful of hops in a mixing bowl. Pour over the boiling potato water. Allow to cool. Hops should have sunk to the bottom.

      When cool, add liquid only to 1 tablespoon flour and 1 tablespoon sugar. Mix together and top up the starter. Fill the bottle to no more than ¾. Screw the lid down firmly.

      Mixture is ready to bake when you undo the bottle and the ‘starter’ rushes out.

      To make Hop-Potato Yeast Bread (basic recipe)

      Put 1 cup flour in a mixing bowl. Pour in about 1 – 1 ½ cups of bubbling starter. Mix, then leave overnight in a warm place (I sit mine in a cupboard on top of the hot water cylinder).

      Next morning – add about 1 pint water (warm) alternately with extra 4 to 5 cups flour to make a soft dough.

      If not using bread-mix flour, add a small handful of salt. Mix to a soft-firm dough, leave to rise.

      Knock back and put in bread tins. When risen, cook 30 to 40 minutes (20 minutes on High 200 degrees C, and 10 to 20 minutes on 180 degrees C.

      Oil can be added, any kind of flour can be used.

      Like

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