Here are the recipes mentioned this morning in a discussion with the lovely Annabelle White in Auckland NZ

Pineapple Relish  

1kg chopped fresh pineapple flesh (or equal weight in tinned)
2 small onions, peeled and chopped
250g chopped red capsicum
2 teaspoons finely grated fresh green ginger root
Juice of one lime
1 red chilli, deseeded and chopped
2 cloves garlic, crushed
2 cups sugar
2 cups vinegar
1 teaspoon salt
1 teaspoon mustard
1 teaspoon turmeric

¼ cup vinegar (extra)
3 teaspoons cornflour

Place all ingredients (except the extra vinegar and cornflour) in a large pot.

Bring to the boil, stirring frequently, then reduce heat to medium and cook for one hour, stirring occasionally.

Mix together the extra vinegar and cornflour and stir some or all into the simmering relish if needed.  Cook for a further three minutes, stirring constantly.

Pour into sterilised bottles and seal immediately.

Kasoundi

This delightful concoction is an Indian style chilli oil pickle. You will notice that the finished product has some oil floating on top. Please do not be tempted to remove it, as it is an essential ingredient for the preserving.

Once the jar is emptied of pickle, this residual oil can be used to flavor dressings, or to sauté meats, chicken, fish or vegetables.

My personal favourite is to dip little pieces of fresh baked crusty bread into the flavoursome oil, a simple feast but absolutely delicious.

1½ cups white or cider vinegar

20 cloves garlic

2.5cm piece of green ginger

250g long red or green chillies, stalk end removed and each cut into 3 pieces

2kg ripe tomatoes, chopped

1½ tablespoons of mustard seeds

1 ½ cups oil such as mild flavoured olive, peanut or sunflower

One and a half tablespoons of turmeric

4 tablespoons cumin powder

1¼ cups sugar

1 tablespoon salt

Peel the garlic and ginger, then place in a food processor with the chillies.

Blend well on high speed until well pureed.

Place in a large saucepan or jam pan with the rest of the ingredients. Bring to the boil, stirring, then simmer for approximately two hours or until desired consistency is reached.

Pour into warm sterilised jars and seal immediately.

(Recipe from “A Year on the Farm” by Sally Wise, ABC Books/HarperCollins Publishers)

Overnight Pavlova

3 egg whites

one and a half cups castor sugar

1 teaspoon cornflour

1 teaspoon white vinegar

2 tablespoons boiling water

Place all in the bowl of an electric mixer (whisk attachment), boiling water last and beat until firm peaks form.

Spoon onto a greased large oven-proof plate or baking tray in an 18cm circle.  Place in centre of oven.

Bake for 15 minutes at 100 degrees  C (fan forced, 110 degrees otherwise), then lower temperature to 80 degrees (90 degrees if not fan forced) and bake a further 45 minutes.

Turn the oven off and leave overnight.