Odd Bits Archives · Make Food Go Further

Chilli Jam

16 August, 202016 August, 2020 by admin

I know I’m allowed to swear when it comes to Chilli Jam, after all – this is my site! CHILLIES ARE $&*! HOT

Well, before you get started on this recipe, MAKE SURE YOU WEAR GLOVES! If you don’t, then I can say “I TOLD YOU SO!!”. I thought I was pretty cool and wouldn’t need to wear gloves while dealing with these hot little pockets of colour, let me tell you, my hands burned for HOURS afterwards and no home remedy would even come close to putting the fire out on my hands – thank goodness I didn’t touch my eyes! I think having 2 hands on fire was worse than childbirth… don’t say I didn’t warn you!

So, I grow my own chillies, and there are more than enough for our needs. I had to find another way to use them up besides our homemade chilli paste. I’ve had a few nice chilli jams over the years, and with hubby going nuts over the smoking, we needed to find something to take it all to the next level.

There are only 3 ingredients in this recipe – chilli, sugar and apple cider vinegar. The quantities are all going to depend on how many chilli you have to use (or you’ve purchased).

Chop up all the chilli and put them into a heavy pot. Add roughly an equal amount of sugar to the amount of chilli – if there’s one cup of chopped chilli, add one cup of sugar. Add an equal quantity of apple cider vinegar.

Cook over a medium heat until most of the apple cider vinegar has evaporated. You also need to check that the mix has become syrupy – to test, put a spoonful of liquid onto a plate and let it cool slightly – if it has the consistency of honey, then it’s ready. If it’s too runny and has been on for an hour, add more sugar and increase the heat.

Pour into sterilised jars, cool then refrigerate. Serve on cold meats, sandwiches, cheese platters or be game and try it on ice cream with some grated chocolate.

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This post was posted in Odd Bits

Mango Salsa

19 April, 202019 April, 2020 by admin

Seriously, this would be the best salsa I’ve ever tasted – somehow it captures the taste of summer and I find there’s an underlying coconut flavour to it – no idea how that happens because there’s no coconut in it! I love this over the top of homemade Chicken Schnitzel – just the right balance of ingredients!

Ingredients

2 mangos – fresh if possible otherwise use frozen
juice of 1 lime
1 red onion finely chopped
1 small red chilli
fresh chives or coriander to garnish

Mix all ingredients and let sit for about an hour to infuse all flavours.

admin

This post was posted in Odd Bits

Spring Rolls

11 April, 202011 April, 2020 by admin

Looking for a really easy way to make Spring Rolls? This recipe will have you wanting more! So easy to make, delicious, and filling – cook them up as a snack or freeze them for later.

Ingredients:

500g pork mince
small finely chopped cabbage
2 onions finely chopped
4 small grated carrots
3t crushed fresh ginger
1 packet vermicelli rice noodles (250g)
2 packets of spring roll pastry (20 sheets in each packet)
Green ends of a bunch of shallots
2t garlic powder

Finely chop all ingredients and place in large mixing bowl. I had some spare cabbage leftover and it was only a small amount – believe me when I say chopped cabbage goes further than you think!

Soften the noodles by pouring boiling water over them and let them sit for a few minutes, then strain.

Mix in the ginger and garlic powder, add the pork mince. Add the noodles and using a pair of clean scissors, snip the noodles into short lengths as you mix them through.

Open the packet of pastry, and very gently pull back the corner of the first sheet. Position the pastry so that it is in a diamond position to you (you are going to roll away from you from the corner of the pastry). Spoon a generous tablespoon of the mixture onto the pastry.

Pull the corner of the pastry over the mixture and tuck in underneath on the far side so that you are forming a roll. Fold one side of the pastry over so that it encloses the end of the roll, and repeat for the other side as well.

Roll the pastry up firmly, and using a small bowl of water, dip your fingers into the water and wet the far corner of the pastry – this is so that when you get to the end it will stick and hold the roll in place.

To cook – heat some oil in a pan and fry until golden.

To freeze – store in air tight container in the freezer – I suggest that if you are freezing a large quantity that you separate the layers with grease proof paper so they are easier to separate when you want to use them.

admin

This post was posted in Noodles, Odd Bits, Pork, Vegetables

My Ultimate Tips on Storing Mince – You’re Welcome!!

28 April, 201911 April, 2020 by admin

There’s nothing worse than taking mince out of the freezer for a meal you want to start preparing in like 10 minutes, only to find that the mince is in a huge solid mass of hardness (move over 50 Shades here, lol).

So, what is the best way to store mince? Nobody likes leaving it out on the kitchen bench to defrost, and even when you put it in the fridge to slowly defrost it seems like it takes forever – plus – we all know that mince is a bit temperamental in the old food safety department.

I had a good think about it, and here are my best tips for buying and freezing mince:

I always buy in bulk and always when its on special.
Check the use by dates if the mince is pre-packaged
Divide it up – for 3 adult size meals (man-sized!) we portion it into 250g lots – this is enough for spaghetti, nachos, etc for all of us and there’s usually some left over
Get a vacuum sealer machine – if you don’t want to go to the expense (it’s worth it!) then there is a trick you can use with an iron (but hey, who enjoys ironing right??). If you want the easiest option – go the zip lock freezer bags.
Place your mince portions into your storage choice. Using a rolling pin (or large glass) roll the mince out to about 2-3mm thick, spreading the mince into the corners of the bag to eliminate the air.
Seal the bag.
Freeze! Make sure that it’s stored flat in the freezer! This will save you space. If you are using just freezer bags, place some paper towel or newspaper between each layer of mince to stop it all sticking together – this only seems to happen with the thinner plastic bags.
To defrost, either take out a few hours before you need it and defrost in the fridge; or if you are in a hurry, put the frozen mince (still inside the bag) in the sink with some cold (NOT hot) water while you prep the rest of your meal.

As I said earlier, mince is one of those foods where safe food handling is really important. Do NOT refreeze raw mince – for example, don’t freeze your mince, then decide to make sausage rolls and then freeze your uncooked sausage rolls. You can defrost your mince, and then cook it in say spaghetti sauce, and then freeze the sauce again without a problem.

Buy in bulk
Roll out your portion
Extract all air
Ready to freeze

admin

This post was posted in How To, Odd Bits

Chicken Stock

18 February, 201811 April, 2020 by admin

Once you have mastered how easy it is to make your own stock, you will never buy it again in a packet, powder or by any other means. If you need beef or fish stock, substitute the chicken. For fish stock use fish bones, fish heads, prawn shells, prawn heads, crab shells (do not use oyster shells or the gut of fish).

Stock is one of those staple things that are easy, cheap, and useful – something you won’t throw out, and something that you make out of things you were going to throw out!

While a raw carcass is the ideal place to start, I have also successfully used the carcass from a barbecue chicken (obviously not if its been chewed on though).

Ingredients:

chicken bones (use carcasses, necks, or really cheap cuts)
3 sticks celery (use the head, keep the stalks for something else)
2 carrots
1 brown onion
3 cloves garlic
salt

Super easy to make – if you are using a saucepan, just toss it all into the saucepan, add water to cover the ingredients. Turn the heat to medium/low, put the lid on and let it cook.

Once its done – about 2-3 hours on the stove – remove the solids from the stock (you can make a second batch if you want, just add more vegetables and put on again for a second batch).

Refrigerate/freeze.

What would I use this for?

ham, pea and vegetable soup
chicken and vegetable soup
chicken noodle soup
risotto
rice

admin

This post was posted in Odd Bits, Soup

Limoncello….

18 February, 201811 April, 2020 by admin

A couple of months ago, we moved house. When I was unpacking, I found a small bottle of Limoncello which I had made about 15 years ago for Christmas gifts. It was in its perfect pretty little bottle, tag still attached (I’d obviously either run out of friends to give it to, or made too much). Anyway, my hubby and I looked at each other and decided to give it a try – it was only alcohol right? could either be really seriously bad, or really seriously good…..

It was really seriously good. Smooth. Sweet. Lemony. Delicious.

And there was only a tiny glass for each of us.

At work the other day, one of my friends said “my lemon tree is full – do you want lemons?”

Yes, yes, yes…. at least 15 please pretty please….

Here’s the recipe – I’ve just made another batch today, its quietly doing its thing in the cupboard – should be ready for Christmas.

What you’ll need to start with:

2 x 750ml bottle of vodka (get the highest proof you can get, at the best price)
15 lemons
large jar with screw on lid

Wash those lemons and give them a bit of a scrub – if they came from the supermarket, you want to get the wax and pesticides off them – if they are off a local tree or from a local market, give them a good scrub.

Zest them – you don’t want the pith (white part).

Put the zest in the bottom of the jar, pour in the vodka over the top. You will not need to shake or stir. Put on the lid and store in a cool, dark spot for at least 40 days – the longer the better as the lemon will infuse with the vodka. Just put it away and forget about it – do not throw out the empty vodka bottles, you will need them later (or drink more vodka in the meantime – just keep in mind you will need bottles later down the track).

Fast forward 2 months…

There is no way to fast track this one – you just need to be patient. Next step is to make a syrup:

4 cups sugar
5 cups water

Place sugar and water into a saucepan – gently boil for 5-7 minutes. Allow to cool and add to your lemon and vodka mixture (you may need a second jar at this stage). Put it all back into that cool dark place and forget about it for the next 2 months.

This is the hardest thing to do – wait… the temptation is so strong, but you really need to wait – don’t rush it or you will be disappointed with the result – remember, our missing bottle was drunk after 15 years and it was delicious!

Fast forward another 2 months…drinking time!

You’ve been patient and waited… now is the taste testing time. Sample your limoncello – is it ready?

Now you simply need to strain your mixture – use cheesecloth or a coffee filter. Pour liquid back into those empty vodka bottles and store – you may even need a third bottle.

Delicious on its own, over ice, or keep it in the freezer. Yummy.

admin

This post was posted in Odd Bits

Dukkah

18 February, 201811 April, 2020 by admin

Its been a long long time since I’ve made dukkah – freshly made, dished up with some olive oil and balsamic reduction, crusty bread and a glass of wine….just the way I like it.

So very easy to make – keeps in an airtight container – not only can you use it as a dipper, but also on top of salads, roasts, steak, vegetables….delicious.

Ingredients:

110g dry roasted nuts (hazelnuts or almonds)
80g sesame seeds
2 tablespoons ground coriander
2 tablespoons cumin powder
1 tablespoon salt flakes
1 tablespoon ground pepper

Method:

Heat the nuts up in a pan (or in the oven) – if they are hazelnuts, you will need to rub off the skins when they cool.

Toast sesame seeds in pan until golden – remove from pan (watch these as they will toast very quickly.

Toast up the herbs and salt until fragrant – remove from pan.

Process the nuts in a food processor (or do it by hand with a knife) until finely chopped.

Mix all ingredients together.

Store in air tight container.

admin

This post was posted in Odd Bits

Balsamic Reduction

18 February, 201811 April, 2020 by admin

So, we have all seen Balsamic Reduction – I refuse to pay full price for something I can create for myself at a fraction of the cost – especially when all it takes is time to create.

There are so many things you can use it for – salad dressing, marinades, serve it with some fresh bread and dukkah (my favourite), desserts, and more! Once you have made it yourself, you will never go back!!

Ingredients:

2 bottles balsamic vinegar
2 cups brown sugar firmly packed

Method:

Remove the lid and plastic cap from the bottles – keep both as you will need for later when bottling it back up again.

Pour the balsamic vinegar into a wide saucepan – you want the surface area so it reduces quicker. Add the brown sugar. Set on stove on high heat – bring to boil, then reduce temperature to simmer.

Cook for about an hour – you want it to get to a syrupy consistency – keep testing it with a spoon and see if it coats the spoon – once it coats the spoon – remove from heat and allow to cool to about body temperature.

Note: this will reduce to about half the quantity of liquid you started with.

Pour back into bottles (don’t pour it into the bottles if it is too hot as bottles may crack).

Serving ideas:

use as a marinade or part of a marinade for steak, lamb, chicken
serve with crusty bread and home made dukkah with olive oil (my favourite)
use as a salad dressing
use for extra flavour when cooking up a large batch of capsicum and chillies

admin

This post was posted in Odd Bits

Hummus

18 February, 201811 April, 2020 by admin

Hummus would be one of my favourite go-to foods. It’s nice for a snack with biscuits, or slathered on toast with butter, or as a side with a steak. This recipe is so different to the store bought one – the difference being that we use tinned pears and cashews which gives it a rich smoothness – this is one recipe you will have to try – and, as a bonus it will freeze plus it’s really cost effective compared to store bought hummus.

Ingredients:

1 tin of chick peas, drained
1 400g tin of pears in juice (not syrup!) drained, retain juice
1 cup cashews
2 cloves garlic, crushed
juice of 1 lemon
2 T tahini
2 T olive oil
salt and pepper to taste

Method:

In a food processor or blender, place all ingredients and blend until smooth. If the hummus is too runny, add more cashews. If the blend is too dry, add pear juice.

Refrigerate.

To freeze, place in ziplock bags and make sure all air is removed from bag. Defrost in fridge, you may need to put through the blender again with a little more olive oil.

admin

This post was posted in Odd Bits

Chilli Paste – Homegrown Best Ever Hot Chilli Recipe

16 February, 201811 April, 2020 by admin

Chilli Paste – straight from the garden and ready to use year round! I have to say, growing your own fresh produce is really rewarding, until you kill something and then have to replace it with another plant (yep, I’ve done that a few times!).

I’d like to thank my mate Dave for his own recipe for Chilli Paste which I have changed slightly to suit our needs – nevertheless, it’s a great paste – thank you Dave!!

So, some time back, Dave tells me about this chilli paste he makes with all the chilli he grows and was saying that he always has fresh chilli in the fridge, ready to use.

Fast forward a few years, “Dave, that chilli sauce you used to make – I made some when you first told me about it, and we have just finished off the jar – how do you make it again?”

So Dave gave me his version – mine is a bit different but still based on the same kind of principals.

The chilli which I have here is a medium heat one – you can use whatever you can get locally in season (or out of your garden).

Wash the chilli and then cut off the ends.

Trim them into smaller pieces and then put them into a heavy based saucepan. Cover them with Apple Cider vinegar (Dave used just normal vinegar, but I am after all a bit of a rebel). Add about a tablespoon of sugar and a sprinkling of salt.

On a medium to low heat, gently simmer the chilli and vinegar until the liquid only just covers the base of the pan – this is why you need a really low heat so that it doesn’t burn – keep an eye on it!

Once the liquid has reduced, it should look something like this – see how the chilli is shiny and wet, but there’s just about no liquid left in the pan? Remove from the heat and let it cool.

Once the mixture has cooled, blitz it using a hand blender, NutriBullet, food processor or whatever blending appliance you have. Add a little olive oil to the mix to obtain a smooth consistency – the oil will help keep it preserved in the fridge.

Store in a glass container in the fridge – after putting into the jar, add a little extra oil to the jar to seal the top of the mixture.

See how this has changed colour – this is after it was blended.

admin

This post was posted in Odd Bits