Potato Wedge Seasoning
6 tbsp paprika
1 tbsp cayenne
1 tbsp black pepper
2 tbsp onion salt
2 tbsp garlic salt
2 tbsp salt
1 tbsp ground cinnamon
1 tbsp allspice
Blackening Spice (for steak)
2 cups flour
3 tbsp cayenne pepper
3 tbsp black pepper
3 tbsp white pepper
1 tbsp marjoram
1 tbsp oregano
1 tbsp thyme
2 tbsp paprika
2 tsp ground cumin
Coriander chutney
15g mint, chopped
15g coriander, chopped
1 red chilli, seeded and chopped
1 lime, juiced
1 tsp garam masala
Mix.
Chicken Liver Pate
500g chicken livers
1 onion, diced
1 clove crushed garlic
250g bacon heart, diced
50g Butter
A few splashes of brandy or sherry
One small handful of parsley
Freshly ground pepper
Salt to taste
Clean and half livers. Fry onions, garlic and bacon in butter until soft – add livers and simmer until well coloured. Flambe with Brandy. Remove from pan and fry bacon until soft.
Drain fat. Combine all and pass through a sieve – can be food processed but a sieve will remove all the gristle while the blender will simply puree it. The difference is noticeable in the taste and texture.
Once made this should be stored with an airtight contact cover the top (Cartouche) This can be made of glad wrap, baking paper, clarified butter or anything that will keep the surface of the liver pate from discoloring on contact with the air.
Pickled Onions
2kg Pickling onions
2 tbsp Horseradish
2 tbsp Peppercorns
1 cup Sugar
5 cups White vinegar
3 tbsp White mustard seeds
Hot red peppers
Bay leaves
Salt
Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with salt, add cold water to cover, and let stand for 12 hours or overnight.
In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling
hot liquid and seal. Makes 5 – 6 pints.
Guacamoli
10 avocados, mashed
3 spring onions, sliced
1 tomato, finely diced
1 chilli, birdseye, sliced
2 tbsp lemon juice
2 cloves garlic
Mix all ingredients, leaving the mix with a bit of texture.
Season with salt and pepper.
Pickled chillies
50g chillies
1 lg bay leaf; torn into quarters
4 garlic cloves; peeled
2 cups distilled white vinegar
2 cups water
8 whole allspice
2 tsp salt
24 peppercorns
Olive oil
Rinse and drain the chillies; trim stems to a stub.
Pack the chillies into 4 wide-mouthed pint canning jars, dividing them equally. As the chillies are packed, scatter among them a share of the seasonings:
In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf.
Combine the vinegar, water and salt in a stainless steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the chillies, covering them completely and leaving 1 inch of head space.
Remove any bubbles and add liquid if necessary to maintain head space. If there should be insufficient solution to cover the chillies, make more in the same proportions. Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon.
Seal the jars with new two-piece canning lids, according to manufacturer’s directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The chillies are good to eat after 2 weeks, but they will be better after at least a month’s rest in the jar.
Makes 4 Jars.
Tzatzichi
5 cucumbers, seeded, diced
2 onions, diced
500g Greek yogurt
2 cloves garlic
1/4 tsp mixed herbs
Salt and pepper
Combine.
French Onion Dip
6 onions, finely diced and fried in butter
500g sour cream
Mixed herbs
Mix well and add salt and pepper to taste.
Roasted Capsicum Dip
3 roasted capsicums
½ an onion, diced and fried in butter
½ tsp mixed herbs
6 leaves fresh basil, shredded
500g cream cheese
Salt, pepper and chilli powder
It is best to leave the cheese out of the fridge for a while to allow it to soften.
Remove all the skin and seeds from the capsicum and mix all ingredients – I like to leave the capsicum a little chunky although it can be blended in a machine to smooth the dip out.
Season.
