As you might have noticed, making preserves is something I really enjoy. So for our wedding favours, my fiance and I decided to make personal gifts that really represented us.
The first of these is a truly delicious three citrus whisky and ginger marmalade – my fiance loves whisky, and I love marmalade, so it seemed a perfect(ly delicious) pairing.
Marmalade is a bit of a mission to make – you need to get rid of all the pith, keep the seeds separate (in a muslin cloth), and soak the rind overnight. But believe me, it’s well worth it.
Continue reading Three citrus whisky and ginger marmalade
Is there anything more delicious than mint and rosemary jelly with some lamb chops? Or even better, a hot roasted lamb leg, dripping with sauce, and the fresh bite of mint jelly with every roasted potato mouthful?
It’s a delicious, ancient combination and it was paired because mint and rosemary help to digest the fatty components from a meaty dish like that. I love how intuitive these age-old combos are, and that there is an inherent, if unknown, logic behind these pairings.
This recipe is based on the apple jelly recipe – that’s the base jelly that we add flavouring to.
Continue reading Mint and rosemary jelly
There’s a lot of talk about the collapse of neighbourliness in white suburbia, but that’s never been my experience.
Growing up in a quiet Pretoria suburb, my brothers and I used to ride bikes with our neighbours and best of all, we’d get jars of deliciously tangy pickle relish from a woman down the street. We’d slather it on sandwiches, cheese and everything else in reach. There was always a nebulous promise we’d get the recipe, but she passed away before passing it on.
I never thought I’d taste it ever again.
Continue reading Delicious pickle relish