Here are two recipes requested by listeners to ABC radio Tasmania’s Jams and Preserves talkback segment this morning.
¾ cup unsalted cashews or macadamias
½ cup nutritional yeast flakes
½ teaspoon garlic powder
½ teaspoon onion powder or dried onion flakes
½ teaspoon salt
¼ teaspoon smoked paprika
Place all into the bowl of a food processor and process until the texture of finely grated Parmesan.
Spoon into a screw top jar and then refrigerate.
This recipe was given to me by a friend about 20 years ago.
30g sea salt
300g onions, peeled and finely diced
1 teaspoon grated green ginger
1 long red chilli, deseeded and finely diced (optional)
125g dates, chopped
375ml cider vinegar
25g mustard seeds
Dice the limes, removing and discarding the seeds. Mix the salt through and leave to stand for 24 hours.
Next day, add the rest of the ingredients and bring to the boil, stirring. Reduce heat and simmer for 1 hour or until the lemon skin is tender.
Pour into warm sterilised bottles and seal immediately.
This pickle is best left two weeks before eating.