The passionfruit vines in my backyard have dropped a huge amount of fruit, and I need to do something with it. When it comes to preserving acidic fruits like passionfruit, marmalade-style preserves are far and away my favorite. Most of the recipes I located online were for passionfruit curd or some passionfruit gelatin concoction, but after a little digging, I finally discovered this perfect recipe from The Cook's Cottage. I'll make it this weekend and report back.
Update: I strongly recommend the recipe. It gels beautifully, it's very tasty, and it will make your house smell wonderful.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Thursday, May 14, 2009
Tuesday, April 7, 2009
Mango Pickle
I'm not sure where you get green mangoes in Cambridge, but summer is y-cumen in, so maybe someone will be selling them.
Since this recipe requires no measuring (just eyeballing), it works even in worlds where the meter stick is less than a meter long, the baker's cup holds a hogshead, and the scoville unit measures the amount of vanilla in a bean. Denizens of inverted spectrum worlds beware: eyeballing may not work properly there.
green mangoes, 5 or so (don't use ripe ones!)
salt
fresh chilis
white vinegar
chili powder
asafoetida
mustard oil, several tablespoons
mustard seeds
Julienne the mangoes and mix them with salt until they are coated. The ideal vessel for this activity is a pan with vertical sides, because you need to press the mangoes to get all the water out. I put a plate on top of them and something heavy (usually an economy-sized tub of vinegar) on top of the plate, then leave them overnight. Once the mangoes are pressed, rinse and drain them. Mix in fresh chilis, white vinegar, chili powder, and asafoetida to taste. Put the mango mixture in whatever container you plan to store it in. Heat the mustard oil over a medium-high stovetop, drop a handful of mustard seeds in, cook them until they pop, and take the mixture off the heat immediately. (I have found that pouring it out of the pan and into another vessel helps prevent burning, if you mess up the timing on the delicate mustard-seed-popping procedure.) Once the mustard oil has cooled, pour it over the mango mixture, seeds and all. If the oil has seeped into all the cracks between the mango bits and still covers the top of the mixture, great; otherwise, add more oil.
Leave the mixture to stew for about a week. (I've heard you can keep it at room temperature, but I always put it in the fridge.) Then share and enjoy.
Since this recipe requires no measuring (just eyeballing), it works even in worlds where the meter stick is less than a meter long, the baker's cup holds a hogshead, and the scoville unit measures the amount of vanilla in a bean. Denizens of inverted spectrum worlds beware: eyeballing may not work properly there.
green mangoes, 5 or so (don't use ripe ones!)
salt
fresh chilis
white vinegar
chili powder
asafoetida
mustard oil, several tablespoons
mustard seeds
Julienne the mangoes and mix them with salt until they are coated. The ideal vessel for this activity is a pan with vertical sides, because you need to press the mangoes to get all the water out. I put a plate on top of them and something heavy (usually an economy-sized tub of vinegar) on top of the plate, then leave them overnight. Once the mangoes are pressed, rinse and drain them. Mix in fresh chilis, white vinegar, chili powder, and asafoetida to taste. Put the mango mixture in whatever container you plan to store it in. Heat the mustard oil over a medium-high stovetop, drop a handful of mustard seeds in, cook them until they pop, and take the mixture off the heat immediately. (I have found that pouring it out of the pan and into another vessel helps prevent burning, if you mess up the timing on the delicate mustard-seed-popping procedure.) Once the mustard oil has cooled, pour it over the mango mixture, seeds and all. If the oil has seeped into all the cracks between the mango bits and still covers the top of the mixture, great; otherwise, add more oil.
Leave the mixture to stew for about a week. (I've heard you can keep it at room temperature, but I always put it in the fridge.) Then share and enjoy.
Friday, November 28, 2008
Sweet Potato Fries for Snobs
1. Take one big sweet potato per head. Peel, half across and cut into chunks that vaguely resemble big fries.
2. Mix with a glug of olive oil, a tablespoon or two of balsamico, some coarse salt, a dash of cayenne and a dash of cumin.
3. Spread out on a baking sheet and roast at 400 degrees for about 30 minutes. You want them to get tender but golden and caramelized on the outside, even slightly charred at the edges. Depending on your oven, they might need a final 30 second blast under the broiler.
4. Eat, with tomato chutney (or ketchup if you are a little less of a snob) and arugula salad on the side.
2. Mix with a glug of olive oil, a tablespoon or two of balsamico, some coarse salt, a dash of cayenne and a dash of cumin.
3. Spread out on a baking sheet and roast at 400 degrees for about 30 minutes. You want them to get tender but golden and caramelized on the outside, even slightly charred at the edges. Depending on your oven, they might need a final 30 second blast under the broiler.
4. Eat, with tomato chutney (or ketchup if you are a little less of a snob) and arugula salad on the side.
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