Tomato & Lemon Relish

This can go with just about anything, even just toast!

Ingredients
1kg Rosa tomatoes, halved if large
750g caster sugar
3 lemons, halved thinly sliced and halved again
80ml white wine vinegar

Method

  • Place all ingredients in a heavy-based saucepan and bring to a simmer over a medium heat
  • Cook, uncovered, stirring occasionally, for 60 minutes
  • To test if marmalade has reached a gelling point, place a small teaspoonful on a chilled saucer
  • Leave for half a minute and the run your finger through it; the mixture will wrinkle once ready
  • Spoon immediately into sterilized jars and seal.

Lime Marmalade

Never too old to learn and enjoy the this reward!

Ingredients

1kg limes
2 lt cold water
1.7 kg caster sugar

Method

  • Trim the head and tail ends of the limes
  • Halve and juice the limes, reserving lime halves
  • Place the juice in a glass jug or container
  • Cover and store in the fridge
  • Place the lime halves in a large bowl
  • Cover with warm water and soak for 6 hours or overnight to soften
  • Then drain
  • Cut each lime halves into quarters and thinly slice into 2mm-thick strips
  • Place the lime strips, lime juice and cold water into a heavy-based saucepan and bring to the boil over a high heat
  • Reduce to a medium heat, cover and simmer for 50 minutes or until rind is tender
  • Add the sugar and cook, stirring, for 10-15 minutes or until the sugar dissolves
  • Increase to a high heat, and bring to the boil, stirring often
  • Use a ladle to remove any scum that rises to the surface at any point
  • After half an hour start testing the jell point of the marmalade
  • To test if the marmalade has reached a gelling point, place a small teaspoonful on a chilled saucer
  • Leave for half a minute and the run your finger through it; the mixture will wrinkle once ready
  • Spoon into sterilized jars and seal

 

 

Guacamole

This goes on or with just about anything!

Ingredients

4                      ripe avocados
3                      spring onions, finely sliced
1-2                  fresh green chilies, finely diced
2 cloves          garlic, minced
1 bunch          fresh coriander
6                      cherry tomatoes, diced
2                      limes
Extra virgin olive oil
Sea salt and white pepper

Method

  • De-stone the avocados and scoop the flesh in a bowl
  • Mash with a fork or the end of a plastic rolling pin (pestle and mortar can work too)
  • Add the spring onions, chili and garlic, mixing to combine
  • Roughly chop up the coriander leaves and add to the avocado with the diced tomatoes
  • Add the juice from 1 lime and 1 tablespoon of oil
  • Season to taste with sea salt, white pepper and more lime juice, if needed