It’s not complicated to make this jar of punch. We go through it far too quickly though- topped onto avo, stirred through pasta, drizzled over meat. I grow a few varieties of chillies- my favourite is Twilight Rainbow.
Wash & dry chillies
Remove stalks & finely slice, seeds & all.
Btw I recommend using kitchen gloves & keeping your hands away from your face. Oh life’s lessons we repeatedly learn the hard way….
Put chillies is a glass heatproof bowl, cover with brine (For my 200g of chillies, the brine was 1 ½ C of white vinegar + 1 ½ tbsp. coarse cooking salt.) Make more if necessary.
Cover with cling film or a plate & set aside for 24 hours. This removes some moisture, increases acidity & assists in the preservation, I am told.
Drain well, discard brine & cover with extra virgin olive oil.
They last 2 – 3 months in a cool dark place. If you put in the fridge, the oil will become cloudy but that’s ok too.
Chimichurri
Anyone who has ever stayed at our farm knows this is a staple. My carnivores cannot imagine their fire grilled steaks without dollops of this.
A handful Fresh parsley- I use flat leaf over curly as it is more robust. Chop- stems and all.
Fresh garlic- minced. About 4 cloves
A handful Fresh oregano- dried if you must but my oregano grows like a weed.
Olive oil- best quality
Fresh red chilli- chopped.
Mix parsley, garlic, oregano & red chilli. Cover with wet ingredients & salt & pepper. Stir well.
Let it stand for at least 10 mins but even better with time. At least 2 hours. It lasts about a week in the fridge.
If you need exact measurements- I seldom bother- go with:
½ C parsley
¾ tsp oregano if dried
½ C olive oil
4 garlic cloves
2 chillies
2 tbsps. red wine vinegar
Salt & pepper
Orange & honey glazed chicken
My taste of home. All you need is a little wine, a little honey, 2 oranges (both juiced & one zested), sliced garlic & open range Maryland chicken. Mix all the glaze ingredients together. Preheat an oven to 200. Pour glaze over chicken & roast for an hour or cooked & golden- turning the oven down to 180 as you pop chicken in. Glaze often. I served with a salad made with finely sliced fennel. Mmmm Mmm. Thanks Mom.
Glaze:
2 T raw honey
60ml each of wine & water
2 cloves of sliced garlic
2 oranges- zest from 1; juice from both
6 Maryland pieces
Serve with the juices.
Spiced Fig, Honey & Lemon Jam
Fig season & I’ve been cooking up a storm. Andrew likes a simple fig jam (figs + sugar + water + lemon juice) simmered down until the figs are all burnt & caramelised & yummy). I like a chunky, spicy jam to serve with cheese- 2kg clean, quartered figs, 300g raw/coconut or rapadura sugar, 240g honey, 4tsp vanilla extract, 1 or 2 cinnamon quills, a whole star anise, 80g of lemon juice. Simmer on stove until jam set is reached- always helpful to brush inside of pot down with a watery brush to stop sticky sugar setting there. Time varies- I usually wait until it smells delicious then I bottle in sterilised jars. Happy days.
If you want more olive oil insporation, try hopping on the WAOlives website www.oliveswa.com.au.
Not only can you become an expert on olives in West Australia but there is such helpful info re growing, tasting, health benefits and recipes.