This is the recipe page.
Ingredients:
500 grams of ripe Turpentine mangoes, cut into 1cm cubes.1 1.5 Kg of ripe eating mangoes, cut into 1cm cubes.2 500 grams of just ripe eating mangoes, cut into 1cm cubes.3 350 ml white vinegar 350 ml malt vinigar4 250 grams raisins, coarsely chopped 125 grams pitted dates, coarsely chopped 65 grams ginger, grated5 ¼ cup birds eye chilli with seeds in, chopped 6 long red chillies, sliced lengthwise with seeds removed6 250 grams Granny Smith apples, peeled and cored, cut into 1cm cubes 250 grams brown onion, chopped coarsely 375 grams white sugar 375 grams brown sugar7 Salt to taste8
Method:
Step 1 Add all the ingredients except the mangoes into a large preserving pan, put the lid on as you want to keep the steam in the boiler for the liquid at this stage. Bring to the boil and then reduce to a simmer for approximately 20 minutes to half an hour to soften the apples etc. Stir occasionally to make sure all the sugar has dissolved. Step 2 Add 2 kg only of the ripe chopped mangoes and simmer on low heat with the lid off from now on as you need some of the liquid to evaporate to help the chutney get thicker, stirring approximately every 5 minutes to prevent it from catching at the bottom of the boiler, until thickened. This should take about a further 1 hour perhaps a little longer depending on the type of stove you are using. You have to cook it slowly, so be patient and stir regularly otherwise it will stick as the chutney has a high sugar content with all the fruits and sugars. Step 3 Add salt to taste. Add the last ½ kg of just ripe Bowen or KP mangoes and the 6 sliced long red chillies and cook for a further 30 minutes on low heat, stirring regularly to prevent sticking. Step 4 Make sure the last of the mangoes added are fully cooked before bottling, otherwise you may experience fermentation and growth on top of the chutney when opening a jar later. Bottle immediately and put tops on the jars while the chutney is still hot, making sure that some of the long chillies and still yellow mango cubes show on the outside of the jar for decorative presentation.
Ingredients
Tofu and Veggies ½ block super firm tofu (about 8 ounces/227g), cubed 2 teaspoons cornstarch 1 bunch of broccolini (about 3.5 ounces/100g), stems cut off 1 bell pepper (about 5.5 ounces/150g), roughly chopped 1 large zucchini (about 9.5 ounces/270g), cut into half circles 2 scallions chopped ¼ cup + 1 tbsp (45g) raw salted cashews 1 tablespoon sesame oil Sauce 2 tablespoons low sodium soy sauce 2 tablespoons maple syrup 1 teaspoon ginger paste 2 teaspoons apple cider vinegar Red pepper flakes to preference 1 tablespoon cornstarch + 1 tablespoon water cornstarch slurry ½ cup water
Method
Place the cubed tofu in a medium frying pan. Sprinkle cornstarch over top and shake to coat. Coat with spray oil and pan-fry over medium low heat for about 3 minutes until golden. Rotate tofu periodically so each side gets to cook. Tofu should be golden and crispy. When done remove from the pan. Place the bell pepper, zucchini, broccolini, and scallions in the pan. Add 2 teaspoons of sesame oil and 1 to 2 tablespoons of water. Cover with a lid to help the vegetables cook quicker. Cook over medium low heat for 5 to 7 minutes until the vegetables are tender, stir occasionally. Meanwhile, in a small pot combine all the ingredients for the sauce. Mix the cornstarch slurry in a separate bowl ahead of time before adding it to the pot. Cook over medium heat for 2 to 3 minutes until thickened and bubbly. Stirring consistently while it cooks so the cornstarch doesn’t clump. Add the cashews to the pan with the veggie along with the remaining teaspoon of sesame oil to let the nuts get warmed up. Add in the tofu and then pour the sauce over. Cook for another 1 to 2 minutes until the sauce is coated everything well. Plate it up and garnish with green onion and sesame seeds if desired.
Ingredients
½ pound raw shrimp peeled and deveined ½ pound squid or calamari cut into slices ½ pound bay scallops 2 tablespoons of butter 2 tablespoons of finely chopped white onion 6 garlic cloves crushed or minced ¼ cup white wine ½ cup heavy cream Salt and pepper to taste Chopped parsley