Who needs Daffodils and Daisies if you can have Tomato, Potato and Parsley
Not only do they look good, but are healthy and taste fantastic
Monthly Archives: January 2014
Apricot Time
The apricots are beautiful and sweet at this time of the year in Dunedin and I am preserving as many as possible.
APRICOT STONES
Never throw the kernels away as it is a wonderful flavoring for Amaretti Biscotti, Amaretto Liqueur, Almond Extract for cooking and Almoncello ( a liqueur I make similar to Limoncello, but with Apricot Stones). Apricot kernels are used to intensify the flavor of almonds and have been used for hundreds of years. A little goes a long way. Yes they contain some cyanide, but are not dangerous unless a lot is consumed. Do not eat them as snacks like one would eat almonds for instance. There are a lot of unsubstantiated claims that it cures cancer as well. Recipes for cakes and drinks when I start using the kernels!
APRICOT JAM
Wash and quarter the apricots. Put 3 Kg Apricots, 2.5 Kg White Sugar and 200 ml Lemon Juice in a large pot and boil slowly. Do not add water. It may be difficult in the beginning, before the sugar has melted, to turn the mass over, but be careful and turn it over frequently without damaging the fruit or letting the sugar burn at the bottom. As soon as the sugar starts to melt it is easy to stir. It is easier to use a larger pot than a smaller one. Boil slowly for half an hour, stir frequently and skim off the scum. Turn off the heat and let it rest for at least 12 hours for the flavors to amalgamate and intensify. Boil again slowly while continuously skimming off the scum. When the jam reaches the correct density using the Freezer Setting Test, turn off the heat. Bottle as soon as the jam is cooler and easier to handle. Seal the containers and sterilise with the Hot Bath Method.
Freezer Setting Test – Place a small plate in the freezer for a couple of minutes. When well cold remove from the freezer and put a teaspoon full of the jam onto it. If it is the correct consistency after a minute the jam is ready. If it is still too runny, simmer some more and repeat test later until jam is ready to be removed.
Hot Bath Method – Sterilise bottles of jam by submerging them into water in a large pot (bottles must be completely covered by water) and boil for twenty minutes after the water and jam bottles commenced boiling. Remove and let cool.
Fresh Quail Eggs
I sell fresh Quail Eggs ever Sunday at the Dunedin Stadium Markets
Quail Eggs the healthy and tasty alternative
One Dozen Packed Eggs
Getting Ready for the Markets
Garlic from the Garden
As Garlic is one of the favorite ingredients of Italian cooking I try to plant enough to see me through the year. This year, being new in New Zealand and my soil not 100% yet, I have harvested 180 bulbs only, which should hopefully last me about seven to eight months. After harvesting the garlic, leave it in a cool dry place (never in the sun) for a couple of days until the outside skin and loose soil is well dry. Now remove the excess soil carefully by hand and cut the roots without damaging the bulbs. Take a piece of soft rope and plait the garlic leaves and rope, adding more garlic as you go. Try to have the bulbs such that they have enough fresh air ventilation all the time. When your string is long enough tie the rope around the last leaves, make a loop and hang it in a dark, cool and dry place.
Cavolo Nero
Cavolo Nero (Black Cabbage) is definitely my favorite cabbage and I plant a lot of it. It seems to grow well at this time of the year in Dunedin, with the result that I can eat Tagliatelle al Cavolo Nero whenever I want to.
See the nice Artichoke plant in the back ground.
The recipe is easy and quick and I off coarse eat this with fresh home made egg Tagliatelle. Take one large bunch of Cavolo Nero and blanch it in boiling water for five minutes – put aside and let dry well. In a large pan put one tablespoon of Extra Virgin Olive Oil and one tablespoon of Butter. Ad four cloves of finely chopped Garlic , one finely chopped red hot chili (or less to taste) and six anchovy fillets. Fry and stir well until anchovies are melted – about five minutes. Now coarsely cut and ad the Cavolo Nero and two Tablespoons of Extra Virgin Olive Oil to the pan and fry and stir for another three minutes until the Cavolo is well mixed with the rest and warm. In the mean time you should have put the pasta in the boiling water to be ready at this stage – drain and mix well with the sauce. Serve with lots of grated Parmigiano Reggiano or Grana Padana cheese. Red wine to compliment.
Back Yard Farmer 