Fruity pots to zest up dishes
PRESERVES can transform any dish you make into something truly amazing.
They are a great flavour enhancer for chicken or turkey; for lamb while roasting; for stews, fish dishes, couscous or even pilaf rice. These preserved lemons have a less acidic quality than fresh lemons. It’s best to use unwaxed lemons, and make sure that the storage jars are sterilised properly too.
When the jar has been filled and is ready for storing, place it somewhere cool. Once the peel is soft, it’s ready to use (this will take a few weeks). Once opened, keep in the fridge and it will last.
The spiced mango chutney is delicious served with cheese and crackers. It’s sweet, yet it’s savoury, with a nice chilli kick. It works very well with curries too.
Again make sure the jars are sterilised before adding the chutney, and ensure the seal is tight if storing.
If you’re looking for something different to give as a gift, get into the kitchen. It’s so nice to be on the receiving end of a gift that you know someone has put effort into. L
Spiced mango chutney
Make 4 Jars
1tbsp coconut oil
1 red onion, finely chopped
3 cloves garlic, crushed
1 teaspoon garam masala
4 cardamom pods
1 red chilli, seeded, finely chopped
300ml apple cider vinegar
1 granny smith apple, peeled, cored, cut into 1cm pieces
3 under-ripe mangoes, peeled, cheeks cut into 1cm pieces
330g brown sugar
1. Melt the coconut oil in a large pan, then add the onion, garlic and spices and cook for two to three minutes, until softened.
2. Pour in the cider vinegar, apples and mangoes and let them all simmer for 15 to 20 minutes, until the apples are dissolved and the mangoes have softened. At this stage, most of the liquid will have evaporated.
3. Spoon the hot chutney into warm sterilised jars and seal while hot. Allow the flavours to infuse before using.
100g Irish coarse sea salt
Several bay leaves
3-4 cinnamon sticks
1. Cut four lemons in half, then into quarters. Place the lemon pieces in a bowl, then add 50g of salt. Using your hands, rub the salt into the lemon quarters.
2. Place the lemons in the jar with bay leaves and cinnamon sticks. Sprinkle another 50g sea salt into the jar.
3. Pour the juice of the other six lemons into the jar to cover the lemon pieces. Seal and store in a cool room for at least one week before using. This will store (in a cool place until required)