In this post are recipes requested by listeners during the segment today. If I have missed any, please let me know and I will add it/them straight away.

Also, if there are any questions about the the recipes, don’t hesitate to contact me.

Oh yes, and at the beginning of the segment, we spoke briefly about pumpkin dishes I’ve developed recently. The recipes can be found in a post of a few days ago.

In this post are:

Carrot Sweet Chilli sauce in response to a question regarding the fine pulp left over from juicing. I could and should of course have mentioned carrot cake as another good use for it.

The ever-popular slow cooked Tilley’s Sweet Indian Curry Beef as a good make ahead dish.

Potato Hop Yeast Bread as an alternative to sourdough.

So here they are:

Carrot sweet chilli sauce

500g finely grated carrot (or leftover pulp from juicing)

200g  long red chillies, chopped

4½ cups white or cider vinegar

4 ½ cups white sugar

3 teaspoons salt

1½ tablespoons finely grated fresh green ginger

8 cloves garlic, peeled and crushed

2 teaspoons cornflour mixed to a paste with ¼ cup cold water

Method

Place all ingredients in a saucepan and bring to the boil, stirring until the sugar is dissolved.

Boil on medium heat for 30 minutes, then stir in the cornflour paste and cook 5 minutes more.

Pour into warm, sterilised jars and seal immediately.

Store in a cool, dry, dark place. Refrigerate after opening.

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Tilly’s Indian Sweet Curry Beef

2 carrots

1 large onion

1 stalk celery

2 apples

1kg stewing steak (e.g. chuck or blade)

1 tablespoon sultanas

1 tablespoon relish or chutney

1 tablespoon tomato sauce (ketchup)

1 tablespoon Worcestershire sauce

1 level tablespoon golden syrup

2 level tablespoons brown sugar

1 ½ tablespoons curry powder

2 teaspoons salt

180ml stock or water

3 teaspoons cornflour (optional)

Method

Peel the carrots and onion and cut into 1cm dice.  Cut the celery into 1cm pieces.  Peel, core and grate the apples.  Place in the slow cooker.

Cut the meat into 2cm dice. Place on top of he vegetables.  Add the sultanas, relish ior chutney, sauces, golden syrup, brown sugar, curry powder and stock or water.

Place lid on cooker and cook approximately 5 hours on High or 9 hours on Low until the meat is tender.

If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to make a smooth paste. Add salt and pepper to taste.

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Bread Recipe with Hop Yeast

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 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 or rises well in the bottle.

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. + a little extra warm water

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.