Wednesday, 26 February 2014

Fig Jam

Its been a strange year for plants this year it has been so hot at times and very dry. Temperatures then dived down low - up and down and my poor fig tree was all out of sorts, not knowing what quite to do.  It wasn't until the leaves started to fall that the fruit got a second wind and decided to grow from dry little thumb size fruit to something more edible. They were obviously ripe as the birds had noticed them too!
I picked 3kgs of figs, once peeled and chopped they yielded 1 kg of fruit -enough to make 4 nice jars of fig preserve.
Simpler recipe and simple cooking instructions click here other blog posts of fig jam click here

 Of course it needed testing before I give some of it away! It is absolutely perfect for cheese and biscuits in place of quince paste, or as I did tonight on plain bread and butter!

Friday, 21 February 2014

This Moment

This moment - Friday ritual. A single photo no words, capturing a moment from the week. Joining with Amanda atSoulmama

Saturday, 15 February 2014

In My Kitchen

Prompted by Hotly Spiced I intended to join with Celia at Fig Jam and Lime Cordial for "In my Kitchen" for February but I missed the deadline ….. hey thought I would show you anyway. 
Limes waiting for dinner
Freshly picked garden figs waiting to be made into jam

Garden flowers waiting for a vase
Seeds waiting to be planted
Empties waiting to be placed in the recycle bin
Max waiting for attention
Waiting for the oils to make the kitchen smell good
Wooden utensils waiting for the oil to soak in

What's in your Kitchen? Leave me a link so I can have a look.

Friday, 14 February 2014

This Moment

This moment - A Friday ritual.  A single photo - no words - capturing a moment from the week.  Joining with Soulmama

Saturday, 8 February 2014

Lamb Curry

Not really the night for a curry  - 41C still at 4.00pm and 31C over night! But there you have it.  Swim in the pool all day airconditioning on all night. But in India in the heat and humidity the people eat curry.  Go figure?

This is a great curry,  don't know where it came from but the spices are great.

We cooked lamb, but you can use chicken or anything you fancy. The spices are everything.  In the past I have mixed and  matched, used bought jars, all sorts of varieties of mixes but have really come to love this one as a basic curry, not too hot but with a definite kick, and definitely not yellow!

Spice Ingredients
prepared first and can be pre-prepared and kept in a jar to save time
1 tablespoon cumin ( I used seeds) you can use powder
1 teaspoon coriander (I used seeds) you can use powder
1/2 teaspoon turmeric
1/2 teaspoon fenugreek
2 cardamons crushed (I used 1/2 teaspoon powder)
1-2 teaspoon hot chilli powder (less or more to your taste)
1 1/2 tablespoons desiccated coconut
1 tablespoon sugar
salt and pepper to taste

I toasted the cumin and coriander seeds lightly - they smelt amazing, then ground them in a mortar and pestle ( see below).

Combine all spice ingredients in a bowl.

Additional ingredients
500g meat of choice chopped (Lamb or chicken)
2 tablespoons oil, ghee
handful of nuts
2 onions finely chopped
2 carrots finely sliced
6 florets of cauliflower finely sliced
2 tins of diced tomato
Sour cream and handful of nuts to serve

What to do…….

If using cumin and coriander seeds dry toast lightly in a pot until they start to pop and jump, swirling constantly so that they don't burn.
Grind warm seeds in a mortar and pestle to a powder - the aroma is amazing.
Mix all spices, coconut and sugar in a bowl to combine thoroughly
Saute 1 onion in oil in a large pan
add spice mix - toss to combine
add meat and fry quickly on high heat for a couple of minutes,
Lower the heat and add carrot, cauliflower, chopped onion and tinned tomatoes
Simmer on low for 1 hour until meat is tender and vegetables have broken down and become part of the sauce.
Just before serving throw in the nuts
Serve with rice and dollop with sour cream.