These delicious recipes go perfectly with freshly baked bread! You should definitely try them all. Check out our amazing home-made pickles and jams.
Apple and caramelised onion jam
COOKING TIME 1 hour 35 min
INGREDIENTS
110 g butter
3 tbsp olive oil
1 kg onions, peeled and sliced
2 garlic cloves, peeled and thinly sliced
140 g brown sugar
1 tsp thyme leaves
1 tsp chilli flakes
½ tsp sea salt flakes
½ tsp ground pepper
500 g Granny Smith apples, sliced
3 cups red wine
350 ml red wine vinegar
METHOD
1. Melt butter and oil in a pot over high heat. Stir in onions and garlic.
2. Add sugar, thyme, chilli, salt and pepper. Stir well, then reduce the heat to medium.
3. Cook, uncovered, for 40–45 minutes, stirring occasionally. The onions are ready when all the juices have evaporated and they’re soft and sticky.
4. Increase the heat to high. Add the apples, wine and vinegar and simmer, uncovered, for 25–30 minutes, until the liquid has reduced by two-thirds.
5. Leave to cool, then pour into sterilised jars and seal.
Pickled brinjals
COOKING TIME 20 min
INGREDIENTS
4 medium brinjals
1L white wine vinegar
2 tsp fine sea salt
1 cup vegetable oil
1 cup olive oil
4 garlic cloves,
2 red chillies, sliced lengthways
2 sprigs rosemary
METHOD
1. Cut the tops off the brinjals and slice into 8 pieces, lengthways.
2. Combine 1L water, vinegar and salt in a pot. Bring to the boil.
3. Cook the brinjals in the boiling vinegar mixture for 3 minutes. Remove and set aside.
4. Combine oils, garlic, chillies and rosemary in a bowl. Add brinjals and mix well.
5. Leave to cool, then pour into sterilised jars and seal.
Spicy beetroot and orange chutney
COOKING TIME 1 hour 35 min
INGREDIENTS
1 kg beetroot
4 garlic cloves, peeled, 2 split, 2 crushed
2 tbsp olive oil
Salt and pepper
250 g brown sugar
1½ cups red wine vinegar
Zest and juice of 3 oranges
1 onion, peeled and diced
1 tbsp grated ginger
2 tsp ground cinnamon
1 tsp ground cloves
METHOD
1. Preheat oven to 180°C and place a large sheet of foil in a roasting tin.
2. Place the beetroot and split garlic on the foil, drizzle with oil and season. Wrap up tightly and roast for 40–45 minutes, until cooked through. Once cooked, peel the skin off the beetroot and slice into quarters.
3. Place sugar, vinegar, orange zest and juice, onion, spices and crushed garlic in a pot over low heat. Stir until sugar dissolves, then increase the heat and bring to the boil.
4. Add the roast beetroot and bring to the boil again. Reduce the heat and simmer, uncovered, for 25–30 minutes, until thick.
5. Leave to cool, then pour into sterilised jars and seal.
Baby marrow and ginger jam
COOKING TIME 45 min
INGREDIENTS
1 kg baby marrows, peeled and cut into 1 cm pieces
Zest, juice and seeds of 2 lemons, seeds tied in a muslin bag
900 g sugar
5 cm ginger, peeled and chopped
1 tbsp pectin powder
METHOD
1. Place baby marrow and 2 tbsp lemon juice in a pot. Cook over medium heat until baby marrow is turning translucent and soft, and the juice has boiled off.
2. Add the rest of the juice, zest, seeds, sugar, ginger and pectin. Stir until the sugar dissolves.
3. Bring to the boil, then simmer for 15 minutes until baby marrow is fully softened. Test the jam by cooling a spoonful in the freezer for a few minutes. If it wrinkles when touched, it is ready.
4. Leave to cool, then pour into sterilised jars and seal.
Plum chutney
COOKING TIME 45 min
INGREDIENTS
½ cup red wine vinegar
115 g brown sugar
1.5 cm ginger, peeled and finely sliced
1 tbsp yellow mustard seeds
1 star anise pod
1 clove garlic
1 cinnamon stick
½ tsp sea salt flakes
½ tsp ground black pepper
1 kg plums, quartered and pitted
METHOD
1. Combine the vinegar, sugar, spices, salt and pepper in a pot over low heat. Stir until sugar dissolves, then bring to the boil.
2. Add the plums, reduce the heat to low and simmer, uncovered, stirring often, for 30 minutes.
3. Leave to cool, then pour into sterilised jars and seal.
