production amor engelbrecht
food assistant katelyn williams
food preparation zola nene
photographs angie làzaro
A season of giving
The greatest gift is to give a little bit of yourself…and when you take the time to make your own presents, this is exactly what you will be doing. With our easy-to-do ideas, you will be able to spoil your friends and family with delicious goodies with festive flair.
Selection of preserves
Red pepper relish
(makes 3 cups)
1kg red peppers, seeded,
quartered and sliced
1t freshly ground black pepper
2t black mustard seeds
2 red onions, sliced
6 garlic cloves, chopped
11/2 cups red wine vinegar
2 apples, peeled, cored and grated
1t grated fresh ginger
1 cup brown sugar
Simmer the peppers, pepper, mustard seeds, onion, garlic, vinegar, apple and ginger together for 30 minutes until the peppers are soft.
Add the sugar and stir over low heat until dissolved.
Simmer, stirring occasionally, for 11/4 hours until thick.
Spoon into sterilised jars.
Allow the flavours to develop for a few weeks before using.
(Will keep in a cool dark place for 1 year.)
Shortcut version: Grill 8 red peppers over a gas flame or in the oven until the skins are blistered. Put in a plastic bag until cold.
Remove the skins and seeds and quarter.
Pack into a sterilised container dotted with 3 bay leaves and 6 garlic cloves.
Cover with olive oil. Keep in the fridge.
USE in salads, as a burger, pizza orsandwich topping, or with grilled meats.
(makes about 4 cups)
3 plums, halved and stoned
2 apricots, halved and stoned
2 figs, halved
2 small pears, peeled and quartered
juice of 1 lemon
150ml dry white wine
50g English mustard powder
(Fruits can be replaced with apples, quinces,
cherries or grapes.)
Place all the fruit in a stainless-steel pan and add just enough water to cover.
Add the sugar and lemon juice and stir over low heat to dissolve the sugar.
Simmer for 10 minutes so the fruit cooks but stays intact.
Remove fruit with a slotted spoon, drain and place on a baking tray.
Cook at 120.C in the oven for about 45 minutes until dry.
In the meantime, add the wine and honey to the remaining syrup and simmer for about 15 minutes to reduce. Add the mustard powder and mix.
Put the dry fruit in sterilised containers and pour the syrup over to cover them completely.
Leave until cold, then seal.
USE chopped over fish, pork or with cheese.
Drizzle remaining syrup over salads.
(makes 21/2 cups)
125g dried red chillies, chopped
1T dried mint
1T ground coriander
1T ground cumin
1t ground caraway seeds
1t ground black cumin seeds (optional)
10 garlic cloves, chopped
1T tomato purée
1t smoked paprika
3 garlic cloves
1/2 cup olive oil
Cover the chillies with boiling water and leave for 1 hour.
Drain and process with all the other ingredients and 2T of the oil.
Slowly add the rest of the oil and process until thick.
Spoon into a sterilised jar and cover with olive oil.
Seal. It will keep in the fridge for up to 6 months.
USE to flavour couscous, grilled squid and roast chicken.
Mix with yoghurt for a dip.
Or use as marinade for meat.
(makes 2 cups)
2T olive oil
2 onions, finely chopped
1 celery stick, chopped
1t chopped fresh ginger
4 cloves garlic, chopped
1/2 red chilli without seeds, chopped
2t dried basil
1t coriander seeds
salt and pepper, to taste
5-7 fresh tomatoes
2 x 340g tinned whole tomatoes
handful fresh basil (optional)
1 cup red wine vinegar
Heat the oil fry all the vegetables, spices and herbs for 15 minutes over low heat, add the tomatoes and a cup of water.
Boil to reduce the sauce by half.
Add the fresh basil if using and blend until smooth.
Put back on the heat, add the vinegar and sugar and reduce to tomato-sauce consistency.
Spoon into sterilised container, seal and keep in a dark cool place.
Will keep for up to six months.
USE as you would commercial ketchup.