Date, Apricot & Raisin Chutney

From Deborah Palmer of A Movable Feast

INGREDIENTS

• ¾ cup dried dates
• ½ cup dried apricots
• 1 Tbsp tamarind paste
• 3 Tbsp tomato ketchup
• 1 tsp ground coriander
• 2 tsp sugar
• ⅛ tsp cayenne powder (optional)
• 1 Tbsp chopped fresh mint leaves
• 1 cup water
• ¼ cup raisins, cranberries or other dried berry
• salt to taste

METHOD

1. Finely chop the dates and apricots and place them in a food processor with the tamarind paste, ketchup, ground coriander, sugar, chili powder and mint leaves.
2. Add the water and blend the mixture in the processor until combined but still slightly chunky.
3. Push the mixture down the sides of the processor and blend again for 1 minute (or longer if you want the chutney smooth).
4. Place the mixture in a serving bowl and stir in the raisins. Season with the salt and chill until ready to serve.

Can be refrigerated in a sealed container for up to 2 weeks.

Mint Jelly in a Jiffy

First appeared in Hot Off the Griddle June 1995

It doesn’t take long for the mint in your garden to prove stronger than all your best intentions to use it. Mint jelly is lovely on a cheese sandwich… strange but true.

INGREDIENTS

• 1 bunch fresh mint (a handful of stems and all the leaves that go with it)
• 2 & 1/2 cups boiling water
• 1 cup white sugar
• 2 Tbsp granulated gelatine
• 1/2 cup cold water
• 1/2 cup lemon juice
• green vegetable colouring (if desired)

METHOD

1. Chop mint, add boiling water and cook for 20 minutes.
2. Soften gelatine in cold water
3. Add sugar, and gelatine softened in cold water to the mint infusion.
4. Cool; add lemon juice.
5. Strain and colour with geen vegetable colouring.
6. Pour into mould and chill.

Traditionally served with lamb. But those who love it’s cool, sweet mintiness find other excuses…

Pumpkin Pie Spice

Mmmm…

INGREDIENTS

• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice

METHOD

Blend well and use according to pie recipe.

Turkish Preserves

From Hot Off the Griddle #22, December 1993.

Delicious with chicken, pork, ham or turkey. 

INGREDIENTS

• 3 oranges
• 1/2 lb. walnuts
• 1/4 lb. pitted dates
• 1/4 lb. figs
• 1 qt. grape juice
• 1 lb. seeded raisins
• 4 cups granulated sugar

METHOD

1. Finely chop oranges, dates and figs.
2. Combine with grape juice, coarse walnuts and raisins.
3. Bring to boil.
4. Add sugar and boil 15 minutes, stirring constantly.
5. Pour into sterile jars and seal.

Jamaican Jerk Sauce

From Deborah Palmer of A Movable Feast

For a festive summer, add barbecue brush to big bowl of jerk sauce. Apply liberally on fish, steak, pork, chicken or shrimp. Call all the neighbours and put on the music. Recipe makes enough to party all summer. 

INGREDIENTS

• 6 scallions, thinly sliced
• 2 large shallots, minced
• 2 large cloves garlic, minced
• 1 Tbsp fresh ginger, peeled and minced
• 1/2 Scotch bonnet or habanero chili seeds and ribs removed, minced
• 1 Tbsp ground allspice
• 1 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg, ground
• 1 Tbsp thyme leaves, fresh or dried
• 1 tsp coarse salt
• 1 Tbsp dark brown sugar
• 1/2 cup orange juice
• 1/2 cup rice wine vinegar
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil

METHOD
In bowl, combine scallion greens, shallots, garlic, ginger and chili. Set aside. In another bowl, combine spices, thyme, salt and sugar. Into the spices, whisk the orange juice, both vinegars and soy sauce. Slowly drizzle in the oil while whisking constantly. Add scallion mixture and stir to combine. Allow at least one hour before marinating meat, fish, shrimp or poultry. Boil, grill or pan fry. Serve hot. Enjoy!

Marmalade Sauce

From Anne Lindsay’s “Lighthearted Everyday Cooking”.

INGREDIENTS

• 1/2 cup marmalade
• 1/4 cup orange juice
• 1 tbsp lemon juice
• 1/2 tsp each grated lemon and orange rind
• 5 cups sliced fruit or berries
• 2 tbsp Cointreau or orange liqueur (optional)

METHOD

1. In bowl, mix marmalade, orange and lemon juice and rind.
2. Add sliced fruit or berries; gently stir to mix well.
3. Cover and let stand for up to 4 hours.

Just before serving, stir in Cointreau (if using).

Roasted "Plum" Sauce

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 8 plum tomatoes, halved lengthwise
• 1/2 tsp sugar
• 1 to 2 tsp olive oil
• 1 tsp balsamic vinegar

METHOD
Halve plum tomatoes. Arrange cut side up in a roasting pan. Spray with cooking oil. Sprinkle with sugar. Grill until slightly charred, about 10 to 15 minutes. Turn and grill for 3 to 5 minutes more. Remove from pan and puree in a blender or processor. Add olive oil, vinegar, salt and pepper.

Zita's Sundried Tomato Sauce

Thanks to Zita, a long-time customer, for this recipe. First printed in Hot Off the Griddle #47, January 1996.

INGREDIENTS

• 2 tbsp sun-dried tomatoes, chopped
• 2 tbsp balsamic or red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, mashed

METHOD

Combine the above 4 ingredients, then add 1/3 cup olive oil and mix well.