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European Recipes
Apricot Chutney
Ingredients:
250
g
dried apricots
375 ml water
5
g
ground ginger
190 ml white vinegar
5
g
chilli powder
250
g
sugar
Method:
Combine apricots and water in
a 2-litre casserole dish. Cook on
1000 W for 8 to 10 minutes. Strain
and purée apricots in a blender or
food processor. Place remaining
ingredients in a 2-litre casserole dish
and cook on 1000 W for 5 minutes.
Add apricot purée and cook on 600 W
for 20 to 22 minutes. Cool and pour
into sterilised jars. Serve with turkey
or lamb.
Roquefort Sauce
Serves : 4
Ingredients:
50
g
Roquefort cheese
200 ml single cream
2 tbsp cornflour
salt, pepper
Method:
Cut the Roquefort into pieces and
melt by heating for 1 minute 30
seconds on 600 W. Add the cream
and cornflour mixed with 1 tbsp water.
Cook for 2 minutes to 2 minutes
30 seconds on 1000 W, whisking
vigorously halfway through the
cooking time. Check the seasoning
before serving. This sauce goes very
well with red meat.
Strawberry Jam
Ingredients:
600
g
strawberries, washed and
hulled
300
g
castor sugar
3 tbsp lemon juice
pectin, if required
Method:
Place strawberries in a 5-litre
casserole dish. Stir in sugar, lemon
juice and pectin if required. Cook on
800 W for 26 to 28 minutes, stirring
every 10 minutes. Check if the jam is
setting. Cool and bottle in sterilised
jars. Seal.
Plum Sauce
Ingredients:
1 k
g
dark plums
500
g
onions
500
g
raisins
6 fresh chillies
2 to 3 cm piece root ginger
10
g
mixed whole spice
1.2 litre malt vinegar
15
g
salt
1 k
g
raw sugar
Jam
Method:
Halve and stone plums. Roughly
chop onions and put both in a large
bowl. Tie the split chillies, ginger and
whole spice in a muslin bag and add
to plums and onions. Add raisins and
vinegar. Loosely cover with plastic
wrap and cook on 1000 W until fruit
and vegetables are tender, stirring
twice. Discard bag of spices. Blend
fruit mixture in a blender or food
processor and return to the bowl.
Add salt and sugar. Remove cover
and cook on 600 W for approximately
1 hour, stirring every 5 minutes until
sugar is dissolved, then every 10 to
15 minutes until sauce thickens. Pour
into hot sterilised jars and seal.
Tip:
Plum sauce is super for many
things - with cold meat, as a paste
mixed with soy sauce for barbecuing,
in sandwiches with cheese or
cold meat or poultry, as a zest to
casseroles. It is also ideal to spread
over lamb when roasting as it adds
colour as well as a delicious flavour.
