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Newsletter #38  -  Dec 6, 2002

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Hi, welcome to this edition of my newsletter!

Just some feedback on the new Stew page. I have stews from 5 countries already, go take a look and if you are from a different country, please let me have a stew recipe typical of your country. 

Take a look at my Elephant Stew recipe and add your suggestions!

I thought that I would feature some preserve recipes in this issue. We are in the middle of summer with all kinds of fruit available for eating and also preserving! So scroll down and look at some you just have to try if you happen to have the fruit available.

And that's it for now, folks!
Hamba kahle
Peter


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That's it for now
Keep well
Peter


 

The Recipes
See Links for Metric Converter

 
  Brandied peach preserve 
 
5 peaches, peeled, halved and stoned 
500 ml sugar 
500 ml water 
250 ml brandy (more or less) 

1. Prick peaches all over with a fine, sharp needle. 
2. Place sugar and water in a saucepan and allow sugar to dissolve. 
3. Place the peaches in the syrup and allow to simmer over a medium heat for about 5 minutes. 
4. Lift out carefully, pack into a wide mouthed jar and half fill with sugar syrup. Cool. 
5. Add brandy to cover peaches completely. Seal jar and store in a cool, dark place for 2 to 3 months. 6. Serve with whipped cream or as an accompaniment to roast duck, ham, corned beef or even venison.

Tip:
To prepare jars, wash them thoroughly in warm soapy water, rinse them out well and place in a warm oven that has been turned off. this allows them to dry and warm so that they do not crack when filled with hot preserve. To peel peaches pour boiling water over the peaches, leave to stand for 1 to 3 minutes. Skins will peel off easily. If the peaches are very ripe the skins may be rubbed off without using boiling water. Sprinkle peaches with lemon juice to prevent discolouration if you are not going to cook them immediately. 

Beetroot preserve 
 
300 g beetroot 
250 ml brown vinegar 
200 g white sugar 
1 ml salt 

Cut off the beetroot tops, wash the beetroot and place in a saucepan. 
Add water to cover. Boil the beetroot for about 30 minutes or until soft. 
Drain, reserving 250 ml of the liquid. Remove skin from the beetroots. Dice some beetroot, grate others and leave small ones whole. 
Heat the brown vinegar, white sugar, salt and beetroot liquid in a saucepan until all the sugar has dissolved. Stir continuously. 
Boil for five minutes. Add the beetroot to the syrup and bring to the boil. Layer the beetroot in a sterilised jar and screw on the lid immediately. Makes 500 ml beetroot preserve. Serves 4. 

 received the following comment from Glenn Read:

Try adding a bay leaf and two whole cloves to your beetroot preserve and replace 1/2 your vinegar with wine. I have found real grape vinegar to have a better preserving quality than spirit vinegar and of course a far better tase!


Kumquat preserve 
 
500 g kumquat 
500 ml sugar 
750 ml brandy 

Wash kumquats and pierce each fruit a few times with a sterilised needle, or make a slit crossways at the top of each fruit. Layer the fruit and sugar in a sterilised preserving jar. Pour in the brandy until the fruit is completely covered. Seal and store in a cool dark place. Invert the jar occasionally. The fruit will be ready to eat after four months.

Tip:
This tangy kumquat preserve makes a super dessert, served with cream or ice cream. Or, as an after-dinner treat, drain the kumquats, dip half of each one into melted dark chocolate and serve with coffee. 


Lemon preserve 
 
1 kg medium-;sized, thin-;skinned lemons 
500 g coarse salt 
3 l water 
paprika 
125 ml sunflower oil 

1. Scrub lemons well and cut into quarters without cutting through the stalk end, keeping it attached to the lemons. 
2. Dissolve half the salt in 1,5 litres water. Pour over the lemons and leave in a cool place for 4 days. Drain and rinse the lemons and pack into sterilised preserving jars, sprinkling each layer with paprika. 
3. Dissolve the remaining salt in 1,5 litres water and pour into the jars, to about 2 cm from the rim. Top up with oil, seal and leave for 6 to 8 weeks. 
4. When the lemons soften, simply rinse, scrape away the flesh and slice thinly. 
5. Serve as an accompaniment to casseroles or cold meats. The juice can be used instead of vinegar in a salad dressing or marinade.

Tip:
This preserve is equally delicious when made with limes. 


Whole naartjie preserve 
 
3 kg naartjies (the smooth, tight-skinned variety) 
3 kg sugar 
3 l water 

1. Peel naartjies very thinly, taking care not to break skin. Make 5 incisions, equidistantly, in sides. 
2. Cover with cold water and soak for 3 days, replacing water on second day. 
3. Boil fruit in fresh water to cover until tender but not broken. 
4. Proceed as for orange preserves but, when thinning syrup after clarifying, add 1,5 litres (6 cups) extra water.   Makes 2 to 3 jars. 
 

 

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