Orange Marmalade with Whiskey and Ginger

1.5 kg oranges
2 lemons
2.5 l water
3 kg sugar
2 thumbsize chunks fresh ginger
100 ml whiskey

Scrub oranges and lemons, then place them in a big pot and cover with cold water.
Bring to a boil and simmer for 2 hrs under a lid.
Remove with a slotted spoon and let the fruit cool.
When cooled, halve the fruit and remove any pips.
Peel the ginger (always do this using a teaspoon), cut into chunks and put in the food processor. Run until cut fine, then add the fruits; skin, pith and all. Run food processor until you have achieved the desired consistency.
Pour the sugar into a large pot, then add the mixture from the food processor. Add water, mix well and bring to the boil. Simmer for 2 hrs until liquid has reduced, stirring occasionally. At the end, turn up the heat and boil liquid until you reach the desired consistency.
Let liquid cool 15 mins before adding whiskey. Stir well and add to clean jars, using a jug to pour.
The liquid is so hot, it'll sterilize your jars and even create a vacuum. Simply pour in the liquid, leaving a little room for expansion, screw lid on tight, then turn the jars upside down to sterilize the lid also.
Once cooled, store in a dark, cool place.
Take extreme caution when working with this as jam can cause severe burns.

An easy way to "wrap" Christmas presents

This year, we are not wrapping any pressies. Instead, I've been the Chinese supermarket, who does wholesale for catering, and bought a huge load of brown paper bags.
I plan to stencil each bag with a cute pattern, either from doilies or stencils that I use for Nordic Touch, then just staple the top shut so that the gift is not on display.

Cute, clever and easy!

I have made 5 different designs here, you can buy them from my shop, Nordic Touch at a really good price!

Basmati Lemon Ginger Rice

I am not normally a big rice fan. At all. I think rice tends to be bland and always have considered it a base for food, something that mops up the sauce.

Not any more.

As previously mentioned, I always save lemon halves, whether I have used the juice or zest of both. Even if they have been juiced, there is always some pulp left that will flavour your rice. So, my freezer has a bag full of these "shells".

I add a couple of halves of the lemons, a nice chunk of ginger, peeled and roughly sliced (I'd buy a chuck that's about twice the size of your thumb) and a chunk of butter (say...3 tbsp?)
Boil this up with water, then add your rice as usual.

Serve the rice in a bowl with the lemon and ginger still in, but warn your guests so they can pick them out ;)

Easy and Delicious Chicken Curry

Chicken curry (serves 4)

This recipe is as authentic as it gets. My mother was served this by an Indian friend and begged her for the recipe. I believe it was a family recipe.
It is fragrant, just hot enough, very flavourful and extremely easy to make.

Ingredients:

• 5 tbsp cooking oil
• 1 ts cumin seeds
• 4 medium sized onions, finely chopped (use food processor)
• 3 garlic cloves, grated
• 2 ts fresh ginger, grated
• 4 ts garam masala
• 3 ts turmeric
• 3 ts salt
• 1/2 ts red chilli powder (or more to taste)
• 1 can chopped tomatoes
• 1.2 kg chicken fillets, cut into approx 1 inch chunks

Method:

1. Heat the oil in a pot on medium heat. Add the cumin seeds and stir for 30 seconds to release the aroma.
2. Add onions and cook till golden brown, stirring occasionally. 
3. Add ginger, garlic and the rest of the spices and stir for a couple of minutes. Pour in the tin of tomatoes and cook the mixture for 8-10 mins, stirring occasionally, until mixture thickens.
4. Add the chicken and make sure all pieces are coated well in the mixture. 
5. Pour in 150ml water, bring back to the boil and let simmer for 12-15 mins on medium heat under a lid. Stir occasionally to avoid burning.

Check for seasoning. Add more salt/chilli/garam masala to taste.

If you want a thicker consistency, add a little more water.

Serve with naan bread or rice of your choice. My favourite rice (so much so that this is the ONLY way I will cook rice from now on), is Basmati lemon ginger rice.

The 3 day* pasta challenge

*This was supposed to be a week long pasta challenge, but I have to admit I am getting a little sick of pasta now and need a little break (my Italian friends will kill me for saying that!)...

...I designed this challenge for myself to clear some room in the cupboards and use up some bits and bobs I had in the fridge. I decided each meal had to be made up largely of things I already have in, although I'm allowed to supplement with one ingredient. I love what I call "fridge cleaner meals", and this has been fun!

Day 1: Beef/Broccoli/Boursin Pasta

I had some marinated beef left, 1 head of broccoli, some parmesan and a whole Boursin cheese.
I boiled penne pasta (reserve 1 cup of the cooking liquid) and added a whole Boursin cheese + the leftover grated parmesan I had in the fridge. To make a sauce, I added pretty much the whole cup of cooking liquid.
I sliced and fried 5 cloves of garlic in a generous amount of olive oil (this helps with the sauce later) and added the sliced beef (just to warm it and coat in the garlic oil) before adding to the pasta.
Lastly, I sauteed the broccoli florets and added these to the pasta also.

Day 2: Salmon & artichoke pasta with cream cheese sauce

I decided to bread the salmon by first rolling it in flour seasoned with salt and blackened seasoning, then dip in egg, then cover in parmesan breadcrumbs. For a healthier option, I grilled the salmon rather than frying it.

I boiled the pasta and threw in the rest of the frozen peas I had in the freezer in the last 4 minutes or so of cooking, drained (again, reserve a cup of the cooking liquid), then added a small tub of Philadelhia cheese with chives. I then sauteed a tin of artichoke hearts (quartered) with some chilli flakes and pepper, then added this to the pasta before topping with the grilled fish.

Day 3: Puttanesca

My twist on an old classic! I mashed 5 cloves of garlic and a whole, red chilli (chopped, with seeds and all) with a bit of salt in a pestle and mortar to make a sauce. I covered this in olive oil and left it to "marinade" in the oil until I was ready to start cooking.

I cooked pasta as before, sauteed chopped, black kale (never cooked with this before!) in a pan, then added a whole tin of anchovies (oil and all), waited for the them to dissolve, then added the whole chilli/garlic mash and the rest of the capers I had in the fridge. After sauteeing the mixure to release all the flavours, I added some chopped olives and a tin of tomatoes, heated through and added to the pasta.

This is a pretty potent mix, not for the fain hearted. But if you like strong flavours, like me, this is gooood!

Fig & Walnut Bread

(For bread machine)

I use a Russel Hobbs so check the instructions on your machine to make sure you add the ingredients in the recommended order.

360g water (tepid)
1.5 T oil
520g white flour
80g rye
2.5 t salt
2.5 t sugar
200g dried, chopped figs
11g/ 1 sachet yeast
1 cup chopped walnuts

This makes a large loaf (in my machine, anyway).

Ideally, serve with butter, cheese and a good chutney. Delicious and simple!

Black Bean Avocado Salsa with Corn

This is amazing. So good. It's crunchy, sweet, hot and savoury, all at the same time! Adapted from Guy Fieri's recipe.

I have served this over my Mexican Lasagne, in Fajitas, Tacos and with tortilla chips and it all works so well!

Ingredients

• 2 corn on the cob
• 2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
• 1 cup quartered cherry tomatoes
• 2 ripe but firm avocadoes, pitted and diced
• One can black beans, drained
• 1 medium red onion, diced
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon minced garlic
• Juice of 1 to 2 limes
• 1 red or green chili, finely diced
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• A handful chopped fresh cilantro
• 3 spring onions, finely chopped

Directions

Preheat the grill over medium-high heat.

Rub the corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.

Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.

Mix together the 2 tablespoons olive oil, honey, cumin, garlic, lime juice, chili, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

Pineapple sauce

This sauce is delicious in fajitas, tacos, on pizza, with ham or gammon...experiment with it, it is very versatile. It is sweet with a kick - so good!

Pictured: I made a pizza from leftovers: I had some slow roast pork, some buffalo mozzarella and a flatbread that I needed to use up, so I cooked this and topped with the pineapple sauce. Delicious!

2 (8 ounce) cans crushed pineapple, in juice (do not drain)
1 cup brown sugar, packed
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons lemon juice
1/2-1 tablespoon Dijon mustard (start with less and adjust to your taste)
1 jalapeno chili, finely chopped (I left the seeds in for extra kick, makes a good balance between hot and sweet)

Directions:
1 In a small sauce pan mix the brown sugar, cornstarch and salt.
2 Stir in undrained crushed pineapple, lemon juice, chili and mustard.
3 Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
4 Boil while stirring for 1 minute or until you reach the desired consistency.