Bush tomato pesto
1 large bunch of Italian Basil (finely chopped) 1 large bunch of Parsley (finely chopped) 3/4 cup of Olive Oil 100g Pine Nuts (finely chopped) 2 teaspoons of fresh garlic (finely chopped) 1 1/2...
View ArticleSpiced Rhubarb and Date Relish
An ideal accompaniment to cheeses, cold meats, curries and sandwiches.
View ArticleSpicy Mango Chutney
1lb grated or finely chopped mango 4 bay leaves 1/4 pint water 5 tspns salt 2oz dried dates 1/4 pint vinegar 1lb sugar 1 tspn cayenne pepper 1/4 tspn ground cloves 1/4 tspn crushed peppercorns 1 tspn...
View ArticleCostigan's Spicy Hot Tomato Sauce
A couple of kg of over ripe Roma tomatoes, or an A10 tin of chopped tomatoes. A couple of onions ( preferably the sweet red ones) Chopped garlic to taste ( I use lots) One red capsicum Herbs ( fresh...
View ArticleMixed Bean and Vegetable Pickle
185g (6oz) green beans 2 carrots 10 fresh green and red chillies 1 green cucumber 2 tablespoons peanut oil 2 cloves garlic, finely grated 2 teaspoons finely grated ginger 3 Brazil nuts grated 1...
View ArticleRosella flower syrup
The rosella fruit is a beautiful tropical fruit, which you can grow at home and use in some delicious recipes. The basic syrup can be used as cordial, in cocktails, or turned into a balsamic reduction...
View ArticlePink torch ginger sauce
It seems a shame to cut a bud of this most beautiful flower, but try it once and you will understand that it is worth the sacrifice. This sauce is perfect as a dipping sauce for all types of seafood,...
View ArticleBanga Cordo - anchovy and garlic dip
This is a very old French recipe, very simple to make. Traditionally served with stale bread and raw vegetables. I think it makes the best "beer food" going. It will keep in the fridge for months.
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