Straight from Sally’s kitchen to your’s! Browse her no-nonsense sweet and savoury recipes, as well as some handy tips and tricks for trying it yourself at home.
Hot Potato Salad
As with the recipe above, this dish is absolutely delicious, but again if you wish to reduce fat levels, use Lite cream, low fat mayonnaise, reduced fat cheese and lean bacon.
It is not something you would eat every day, but is an extremely tasty accompaniment to a meal.
1 kg potatoes
1 onion, finely chopped
125g bacon pieces
¾ cup mayonnaise
½ cup cream
½ cup grated cheese
1 tablespoon chopped parsley
Grease a 20cm casserole dish.
Peel the potatoes and cut into 2.5cm cubes. Cook (steaming or microwaving for a few minutes in a covered dish is best for this recipe) until just tender.
Turn oven to 180°C. Grease a casserole or lasagna dish.
Place the onion and bacon in a small pot and sauté until the onion is tender.
Mix with the mayonnaise and cream.
Place the cooked potatoes in casserole dish and pour the cream mixture over. Mix carefully.
Sprinkle grated cheese over the top and bake for 15 minutes or until heated through.
At serving time, sprinkle with chopped parsley.
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.
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 sterilized jars and seal immediately.
(Recipe from “A Year on the Farm” by Sally Wise, ABC Books/HarperCollins Publishers)
3kg plums (any sort)
6 cups cider vinegar
500g onions, chopped
6 cloves garlic, chopped
3 teaspoons salt
1 tablespoon grated green ginger
3 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon ground cinnamon
½ teaspoon chilli flakes
1 teaspoon mustard powder
Juice 1 lemon
1 tablespoon maize cornflour mixed to a paste with 2 tablespoon extra vinegar, optional
Place all ingredients in a large saucepan or jam pan and stir over medium heat until the sugar is dissolved and the mixture is boiling. Continue to boil 1 ½ to 2 hours or until the mixture is thick, stirring often.
Press through a colander. Bring the sauce thus produced back to the boil, especially if thickening is needed. Stir in until desired consistency is reached, then pour into warm sterilised bottles and seal immediately.
Anne’s Ginger Sponge
Anne rang in this recipe, which has been handed down through three generations in her family.
¼ lb (125g) butter
1 cup sugar
2 or 3 eggs, (depending on size), well beaten
1 cup flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
2 teaspoons ginger powder
2 teaspoons ground cinnamon
½ cup milk
Grease a lamington tin 9” x 11” and 1” deep. (18 x 28cm and 2.5cm deep).
Beat the butter and sugar together until light in colour.
Mix in the eggs and then fold in the combined and sifted dry ingredients alternatively with the milk.
(The mixture may well look curdled but it will cook fine).
Bake for approximately 25 minutes in a moderate oven.
Turn out onto a wire rack to cool. When cold, split in half and fill with whipped cream. If liked, spread with ginger icing.
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