Thursday, 7 February 2008
Mangoes Vinegar Onions Sugar Pickling spice tied in a bag (or a mixture of spices to your taste) Sultanas Salt Powdered ginger Peel and chop mangoes into small pieces. Bring mangoes to a boil with vinegar. When boiling add remaining ingredients. Simmer about 2 hours until the mixture browns. (If using a microwave this should take about 20 minutes) Stir to prevent scorching. Remove spice bag and pour into hot clean jars.
Tuesday, 5 February 2008
In a large bowl: Peel 4 AVOCADO PEARS (soft), cut in small pieces, and mash smooth. (this can be done in a food processor) Add 4 Tbs. LEMON JUICE and blend with the mashed avocados. Add: 2 1 1/4-oz. cans ANCHOVY FILLETS, cut in 1/2-inch pieces (if available) 1/2 cup ONIONS chopped finely 1 tsp. CRUSHED RED PEPPERS or chilis 1/2 tsp. GARLIC POWDER or 3 cloves of crushed garlic. Mix in a blender or chop finely. Add 1/2 cup white wine. Cover the bowl with aluminum foil and chill until ready to use (Putting the stone from the avocado on top of the dip will help to stop discolouration). Serve with dry biscuits or fresh bread. To serve the dip as an appetizer, arrange individual lettuce cups on salad plates, place the dip in the lettuce cups and garnish with thin onion slices and tomato wedges. You may serve this with brown bread. To serve the dip as a snack, place the dip in a glass bowl garnished with parsley surrounded by biscuits or bread slices on a platter.
A fresh fruit starter is always a treat and this one with a touch of gin or cane spirit takes fruit salad a step forward. Cane is always available in Zimbabwe and so is the ideal spirit to use. This gimlet may be made with papaya only, but we served it using a combination of fresh fruits and it was a most delightful first course. For striking effects use champagne glasses or any attractive wine glasses for fruit cups-and chill them thoroughly. Fill 8 champagne glasses with balls or squares of fruit from melon, watermelon, papaya, pineapple,kiwi fruit - singly or in combination (1/2 cup fruit per person). Sprinkle each with 1/2 tsp. CRYSTALLIZED GINGER, finely chopped. Pour over: 1 Tbs. GIN or CANE SPIRIT 1 Tbs. LIME or LEMON JUICE and 1 tsp. BROWN SUGAR. Garnish with MINT SPRIGS.
Dissolve: 1 packet package Orange Jelly in 1 cups boiling water. Add 1 cups Passion Fruit pulp (tinned or fresh). Chill until mixture begins to set. Stir well (the deseert is good at this stage!) If avaialabe whip 1 cup cream until stiff. Fold whipped cream into the partially stiffened gelatine. Pile Iightly into wine glasses. Decorate with passion fruit pulp or other fruit in season.
As we are often unable to get cream or eggs I invented this recipe to use up the mangos that grow so well in our garden. You can use windfalls or even slightly green mangos with success. Use as many mangos as you wish - 12 to 20 are ideal. Skin and slice fruit off the stone and place in a large microwave container. Add enough water to come to the top of the mangos. Cook on high for about 15 to 20 minutes stirring every five minutes to ensure none of the mango overcooks. The mangos should be soft but not too have much water left in the container. Let the fruit cool slightly and transfer into a food processor bowl. Process until a puree. Add about 250 gr of icing sugar (or to taste) to the mango and process again. Transfer into a serving bowl - preferably glass - and place in the fridge to get very cold. The mousse will thicken in the fridge. Decorate with slices or cubes of mango or red berries such as strawberries or rasberries.
Spinach or Kale or any similar greens can be used 1 bunch spinach, washed 1 cup Water 1 large Tomato, cored, chopped 5 Green onions, sliced (green and white part)(if not available use ordinary onions) 3 Tablespoons smooth peanut butter Salt to taste Finely shred the greens, discarding tough stems. Place in a saucepan with the water. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook). Drain greens, RESERVING liquid. Return greens to medium heat; add tomato and onions. Heat through, stirring frequently. Thin peanut butter with 3/4 cup of the RESERVED cooking liquid, then add to vegetables. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. Taste, and add salt if needed. Serves 4.
Salted Groundnuts 1 cup peanuts (raw) 1/2 teaspoon salt 1/4 cup warm water Toast the peanuts in a frying pan, without oil, stirring frequently so they do not burn. (a cast-iron pan works well) When the peanuts are very hot, dissolve the salt in warm water. Pour this over the peanuts and keep stirring while the heat is high. Suddenly all the water will disappear and the nuts will be coated with salt. Continue to cook for three minutes to remove any moisture.