Fast Summer Fridge Pickles

Add some crunch to your summer picnics.

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I first made these this year in spring with radishes and carrots and they were almost too pretty pink to eat. Now that summer veg starts to pile up this is a brilliant way to use up those little cucumbers and peppers you might be persuaded to buy too many of.  The fridge part is the cheating bit – because you store them in the fridge you don’t need to be so uber concerned with the exact concentrations of brine and vinegar necessary to pickle the veggies and prevent fermentation or worse. 

carrot & radish fridge pickles

Continue reading “Fast Summer Fridge Pickles”

Orange Curd

Citrus bliss

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Orange Curd is the softer more fragrant cousin of the better known lemon curd. I particularly like it made with bitter seville oranges and I like the showiness of blood orange curd.  Use it in cakes, tarts and pancakes or spread it over toast and scones.  All it takes to make is a saucepan and a wooden spoon and a little patience. Continue reading “Orange Curd”

Walnut, Quince & Must Confit

Alchemy

wine & walnut confit

A few years ago I spent an enchanting week cooking, making salumi and visiting cheese, balsamico, parmiggiano and prosciutto factories in Emilia Romagna. There we made a stunningly smart preserve from the “sabah” or grape must called “Savor” and since then Ive been making it here.  Traditionally the Italian version is eaten with a fresh soft cheese with an unpronounceable name “Squaquarone” (there, I did warn you!) but I think it is great with “Urda” (Romanian cheese) or on your cheeseboard.  Its also a great alternative to jam.

The method is simple and you end up with a preserve with no added sugar – everything in your jar comes from fruit and nuts. Brilliant! So smart and so economical.

Ingredients for 8  200ml jars 

  • 1.5 litres of must (which is the grape juice before it turns into wine, also called “must” in Romanian)
  • 1kg quince (gutui)
  • 0. 5 kg apples (mere)
  • 300g walnuts (nuci)

Thin strips of orange peel (optional)

How To

1. Boil the must until it is reduced by half (be prepared for a very fragrant kitchen not to say intoxicating)

2. Chop the peeled fruit into small 1cm approx cubes. To make life easier I bake the quinces sometimes before.

3. Add the fruit and boil gently until a jam like paste with no excess liquid. Once again the air will be heavy with fragrance

4. Add the nuts and make sure they are heated through

5. Bottle in heated sterilized jars

I then water bath the jars to be sure they are properly sterilised after which you may keep as any other preserved food.