Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon
juice in a large jar or medium bowl; season with salt and pepper.
Not exact matches
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and
juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar
in a
large bowl, stir to combine, then spoon into sterilized
jars * and refrigerate for at least 1 day or up to 2 weeks, inverting
jar occasionally.
Stir lemon
juice into the sauce, leave to cool or scoop into a
large jar and place
in the fridge.
1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put
in a
large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave
in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture
in a pot and cook under low heat 5) Add
in freshly - squeezed lemon
juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass
jars and cap them
1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces
in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a
large pot, add
in the sliced peel, and squeeze
in the lemon
juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized
jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers
To make the dressing, combine lemon
juice, mustard, Worcestershire, salt, garlic, and anchovy paste
in a
large glass
jar with a tight - fitting lid (a Mason
jar works well).
* Sweet and Sour 1.5 cups hot water 1.5 cups sugar 1 cup fresh - squeezed lemon
juice 1 cup fresh - squeezed lime
juice In a
large glass pitcher or
jar combine all the ingredients and stir.
Place chicken
in a
large stainless steel pot with water, lemon
juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a
large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock
in a
jar or covered container
in your refrigerator
To make fruit concentrate: place raspberries, lime, ginger, and mint leaves
in a pitcher or
large jar and smash with a wooden spoon to release their
juices.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3
large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1
large red or orange bell pepper, seeded and diced 1
large sweet potato, peeled and cubed
in small pieces 2 cups fresh tomatoes with
juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce
jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste