Here are the recipes requested by listeners yesterday, and at the end, some other points of discussion.
Green Tomato Kasoundi
This preserve is an Indian style chilli oil pickle. You will notice that the finished product has some oil floating on top. Please don’t be tempted to remove it, as it is an essential ingredient for the preserving process.
Once the jar is emptied of pickle, this oil, which will have remained to some extent in the jar. It can be used to flavour 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.
Green Tomato Kasoundi
1½ cups white or cider vinegar
20 cloves garlic
2.5cm piece of green ginger
250g long green chillies, stalk end removed and each cut into 3 pieces
2kg green tomatoes, diced
1½ tablespoons of mustard seeds
1½ cups olive oil (mild flavoured is best here)
One and a half tablespoons of turmeric
4 tablespoons cumin powder
1¼ cups sugar
1 tablespoon salt
Method
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, stirring often, or until desired consistency is reached.
Pour into warm sterilised jars and seal immediately.
Cheesy Olive Pastries
These are stuffed olives wrapped in a Parmesan pastry, delicious to serve with drinks or as a snack.
Makes approximately 60 to 80 (maybe even more), depending on the size of the olives.
150g plain flour
100g salted butter
Small pinch salt, optional
1½ to 2 teaspoons dried oregano, rosemary or thyme, optional
60g finely grated Parmesan
60 to 70ml ice cold water
Method
Place the flour, salt, herbs (if using) and salt in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the Parmesan and pulse until incorporated. (You can do this instead by simply rubbing the butter in with your fingertips).
With the motor running, drizzle in the water until the mixture comes together in a ball (or simply work in if not using a food processor).
Remove, wrap and refrigerate for at least 30 minutes.
Meanwhile, remove olives from the jar, drain and then place on absorbent paper and pat dry.
Roll the pastry out on a lightly floured surface to approximately 2 to 3mm thickness. For average sized olives, cut 4cm rounds. If olives are larger use a 5cm cutter.
MOuld the pastry around the olives and then refrigerate for an hour or more until baking. (They can be made hours before baking as long as the surface of the olives in dry.
Heat oven to 180 degrees C (fan forced). Bake for approximately 15 minutes until golden brown.
Stinging Nettle Tarts
Pick the tips of the nettles, the part that is still growing, not the tougher older leaves. (You will need to use very effective gloves.)
Makes 24
3 cups nettle tips (top 3 or 4 leaves of each stalk)
15g butter or 10ml olive oil
2 sheets ready rolled puff or short crust pastry (or use homemade short crust), thawed
1 egg
150g tasty cheese, diced
150g bacon, rind removed and roughly chopped
1 tablespoon Dijon mustard
3 tablespoons cream, milk or creamed corn
1 tablespoon roughly chopped parsley
Method
Wash the nettles well and then drain. Heat the butter in a frying pan and sauté the leaves until tender. Cool.
Place the egg, cheese, bacon, mustard, milk or creamed corn and parsley in the bowl of a food processor and pulse until smooth. Add the prepared nettles and pulse briefly.
Heat oven to 200 degrees C (fan forced). Grease 24 scoop shaped patty tins.
Cut 24 rounds from the pastry sheets and fit into the patty tins.
Place approximately 2 teaspoons of the filling in each.
Bake for 15 minutes or until puffed and golden.
Remove from tins – they are best served piping hot from the oven, but still delicious served cold.
HINT – you can add shredded cooked nettle leaves to a frittata or quiche.
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Green Tomato Cake
Recipe courtesy of Pam Shields
4 cups chopped green tomatoes
1 tablespoon salt
125 grams softened butter
440 grams white sugar
2 eggs
2 cups plain flour
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sultanas
1/2 cup chopped walnuts
1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Stand 10 mins. Place in a colander, drain and rinse with cold water. Stand to drain again.
2. Preheat oven to 180degrees (160FF) Grease and flour, or line with baking paper two 23 x 13 centimetre bread or loaf tins. This can be made in one cake, but I prefer to make two loaf cakes from this mixture.
3. Cream butter and sugar, add eggs and beat until creamy.
4. Sift together the remaining dry ingredients, and add the sultanas and walnuts. Add dry ingredients to the creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes, mix well, and pour into the prepared tin/s.
6. Bake for 45 mins – 1 hour or until cooked. The time may vary between different ovens, so suggest checking after 45 mins. Leave to cool in tin, and be careful when turning out as it is very moist.
7. This can be iced with a cream cheese icing or dusted with icing sugar, but I prefer it plain. Delicious!
I believe this cake can be made from locally grown produce at the appropriate time of the year, in any area.
I have had an abundance of green tomatoes and found this cake a lovely way to use them up. It is a very moist and delicious cake, which freezes very well.
Tips and other discussion points:
Pig manure – NOT suitable for the garden
To remove wax on citrus fruits – wash well in a solution of 1 teaspoon citric acid (or 2 tablespoons lemon juice) dissolved in 500ml water. You will need to use a cloth to rub them over well
Over-salted soup, stew or casserole style dish – add grated (peeled) raw potato and cook for 15 minutes more. You will probably need 250 to 300g for a 4 serves soup
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