Serve with your BBQ favourites: - Fish - Sausages - Steak - Roasted Potatoes Look for bold ingredients at the market. Directions 1. Bring a large pot of water to a boil and add corn. Boil 3 minutes and transfer to a bowl of ice water. When corn is cool enough to handle, pat dry and cut kernels from cobs. Set aside. 2. In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil. Stir until sugar has dissolved and add onion. Reduce heat and simmer 5 minutes. Add capsicums, garlic and chilli and simmer for another 5 minutes. Stir in corn and simmer 1 minute. Remove from heat and pack into hot sterilised jars. Seal and allow to cool. Store in the refrigerator. ![]()
0 Comments
*Find bold ingredients at the market. ![]()
*Look for bold ingredients at the market. Directions:
Dip in your favourite market sauce or chutney or make delicious chimichurri: Balsamic Chimichurri Sauce 3 tbs finely chopped fresh oregano 2 tbs finely chopped parsley 4 garlic cloves, minced 2 tbs balsamic vinegar 5 tbs olive oil 1 tsp chili powder - optional 3 tbs finely spring onions salt and pepper to taste Combine all ingredients and eat immediately or store in fridge. ![]()
*Look for bold ingredients at the market. Serve with: Greek Feta Salad Use tomatoes, red onion, cucumber, green pepper, black olives, feta cheese, red wine vinegar, olive oil, dried oregano and sea salt. Directions:
![]()
Directions
![]()
Make the taste of strawberries last through the year! Directions:
![]()
*Try Granny Dunn’s Tamarillo Chutney or Feijoa & Ginger Chutney, or Naked BBQ’s mild or hot BBQ sauces. Or make your own using 1/2 cup raw sugar, 4 tbsp soy sauce, 1 tsp mustard, 1 clove garlic, 1 tbsp paprika, 1/4 tsp cayenne pepper and as much beer as needed to create a thick sauce. Serve with Garden Salad: e.g. your favourite lettuce, microgreens, cucumber, asparagus tips, leek and strawberries Look for bold ingredients at the market. Directions Heat water in a pot large enough for the ribs (alternatively use a casserole dish with a lid - or aluminium foil - and place it in the hot oven). Boil the ribs on low to medium heat until tender, could take 20 minutes or more. Meanwhile mix your barbecue sauce and set aside. Then mix your chilli sauce with lemon or lime juice and soy sauce and marinade the fish filets. Prepare the garden salad and preheat the grill to medium. Drain and dry ribs and season with salt and pepper. Brush with barbecue sauce. Grill, turning and brushing with sauce occasionally. Check with meat thermometer and take off the grill at 60-70°C. Brush on remaining sauce. Grill Tarakihi filets until done (couple of minutes on each side) and sprinkle with pepper and coriander leaves. Serve with garden salad. ![]()
Directions
![]()
|
What's up?Find seasonal recipes and news regarding the market here. Archives
February 2019
Categories |