Recipes
A selection of some of our favourite recipes for using up and preserving your harvests.
PRESERVING
PLUM JAM
1kg Ripe Plums - It's worth noting that slightly under-ripe plums contain more natural pectin than overripe ones!
800g - Granulated Sugar
2 tbsp Fresh Lemon Juice
Pop a plate in the freezer.
Wash, de-stone and quarter plums. Add these and the lemon juice to a heavy bottomed pan and cook for 10-15 minutes until softened. Add the sugar.
Bring to a rolling boil for around 10-15 minutes, skimming nay foam away as you go.
Place a little jam on the chilled plate. If it wrinkles when pushed with a finger, you're good to go!
Ladle in to sterilised jars, seal and cool.
PRESERVING
GREEN TOMATO
CHUTNEY
1kg Tomatoes
500g Red Onions
4 Garlic Cloves
3 Red Chilli’s
350g Light brown sugar
150ml Red wine vinegar
1 tsp smoked paprika
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp caraway seeds
Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
Simmer for 1 hr, then bring to a gentle boil so that the mixture turns jammy and shiny.
Place into sterilised jars and allow to cool before covering.
PRESERVING
SPICED BEETROOT CHUTNEY
1½ kg raw beetroot
trimmed, peeled and diced (wear gloves!)
3 onions
chopped
3 eating apples
peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar
Put all ingredients in a saucepan and cook on simmer for an hour or so, until thickened up.
Ladel in to sterilised jars, seal and cool.
PASTA
CHICKEN & LEEK TAGLIATELLE
• 500g cooked chicken (leftover Sunday Roast)
• 2 large leeks, sliced
• 2 garlic cloves, grated
• 50g butter
• 50g plain flour
• 1 glass of wine (Optional)
• 1 glass of whole milk (Add more if sauce is too thick)
• 4 or 5 sprigs of fresh thyme
• Sea salt
• Black pepper
On a medium heat, saute leeks and garlic in butter until softened. Stir in flour to make a roux, let it cook for a minute.
Add glass of wine and stir, cook for 1 minute to reduce. Add glass of milk and stir through, reduce heat.
Add chicken and thyme and warm through.
Whilst the chicken warms and bubbles away cook your pasta. Season the chicken with salt and pepper.
Drain pasta and add to the chicken mixing thoroughly.
This recipe has been a bit of a go to for many years, the other variations I have used is to add mushrooms or diced ham. It also makes a great pie filling.
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