Apricot, Sultana and Oat Slice Recipe

on
  Apricot, Sultana and Oat Slice A slice built for busy days This kind of oat slice is wonderfully straightforward. Everything happens in one saucepan: melt the butter with the golden syrup, fold through the oats, flour and dried fruit, and press it into a tin. There’s no creaming, no mixers, and no complicated steps. The dried apricots bring a gentle tang, the sultanas add sweetness, and the oats give it that chewy, comforting texture that makes a slice feel hearty rather than sugary. Because it’s sturdy and not too sweet, it’s ideal for lunch boxes, tramping snacks, or keeping in the tin for after‑school nibbling. Wrapped individually, the pieces freeze beautifully — you can pop a frozen square straight into a lunch box in the morning and it will thaw by morning tea. Why slices became such a staple Slices became popular because they were portable, economical, quick to make and bake, and reliable — perfect for busy households and school lunches. Early cookbooks from the late 19th ...
0

Green Chili Jam Recipe

on

 

Green Chili Jam

I started summer with a few 'assorted chili' plants from a local homeware store, not knowing what varieties they were. They turned out to be a great mix of jalapeño and Japanese chili that literally grew themselves! I’ve been using them in everything - especially since they never ripen to red where I live. If you've got loads of chilis, this green chili jam is the perfect way to make in bulk and bottle those bright summer flavors for the cooler months ahead.

This recipe couldn’t be simpler, and it’s a great way to use up those Asian condiments lurking in the back of the fridge in something other than a stir fry.  This jam brings together crushed garlic, fresh ginger, rice wine vinegar, tamarind paste, fish sauce, water, sugar and a hint of lime zest melt into the green chilies, giving the jam a delicious zingy yet salty depth of flavor that’s hard to identify.  It's endlessly versatile and works with cold meats, on sandwiches with cheese, meat patties, steak, sausages, as a dipping sauce, condiment to a charcuterie or sharing board, you name it.

Makes approx. 1 cup

Ingredients:

2 fat cloves garlic, crushed (fresh is best)

2 tsp fresh grated ginger (I used jar)

3-4 green jalapeño chilis, de-seeded and chopped (serrano or any other green chili will work, too).

Zest of 2 limes

1 1/4 cups granulated sugar

1/4 cup rice vinegar

1 tablespoon fish sauce

1 tablespoon tamarind paste (or 1 teaspoon tamarind concentrate)

2 tablespoons water


Method:

Blitz the chilis, garlic and ginger in a blender or food processor, or chop finely.  Transfer to a small saucepan with the remaining ingredients and stir.

Bring the mixture to a boil, then reduce the heat and simmer uncovered to let it reduce. Cook for up to an hour, or until a few drops placed on a cold plate thicken as they cool.

Refrigerate in a covered container, or for longer storage preserve in sterilized jars. 


Location: New Zealand

Comments

Post a Comment