| 
 BAKING
Olde Vinegar Pudding
2 Eggs
1/2 cup Sugar
1 & 1/2 cups Self Raising Flour
Pinch of Salt
2 tsp Butter or Margarine
2 tsp Mixed Spice
2 tsp Apricot Jam
Cream butter & sugar well. Add Eggs & beat mixture.
Sift Flour, Spice and Salt. Add to Butter mixture. Fold
in Apricot Jam.
Sauce
2 cups of Water
2 cups of Sugar
1/2 cup 5% Grape Vinegar
Boil sauce ingredients for 5 minutes and allow to cool.
Pour sauce into large baking dish and then spoon mixture
in on top. Bake at 180° C for 35-40 minutes until
brown. Serve with Custard or Cream
...........................................................................
 PICKLING
Pickled Onions
500 ml Grape or Spirit Vinegar
2 kg Pickling Onions
1 Bay Leaf
5 gms Peppercorns
1 Red Chilli
250 ml Water
Place onions in bowl of water to loosen the skins. Skin
onions and cut a cross into the top and bottom of each
onion. Add vinegar, peppercorns, bay leaf and chilli to
water and boil, then allow to simmer for 5 minutes. Place
onions in sterilised jars and pour hot water over onions.
Fill jars to overflowing then seal. Cool in fridge. Keeps
indefinitely.
Pickled Mushrooms
500 ml Grape or Spirit Vinegar
1 kg Button Mushrooms
250 ml Apple Juice
20 gms Garlic Salt
50 gms Sugar
Wash mushrooms and trim. Blanch in boiling water until
just soft. Mix the rest of the ingredients, bring to the
boil, and leave to simmer for 5 minutes. Drain water from
mushrooms and place them in sterilised jars. Pour liquid
over mushrooms until overflowing then tightly seal and
store in fridge until cool. Keeps indefinitely.
Pickling Tips
- |
Select slightly under-ripe
vegetables. |
- |
Pickle as soon as possible after purchase. |
- |
Don't use table salt. Additives used to prevent
table salt from absorbing moisture and caking will
interfere with pickling. |
- |
Be accurate when measuring ingredients. Too little
of one ingredient or too much of of another could
result in spoilage. |
- |
If you are pickling whole cucumbers, leave a 5 mm
stem. |
- |
Do not prepare pickles using cast iron or galvanised
utensils as these may react with the salt and vinegar
causing discoloration and spoilage. |
- |
When pickling beetroot remove leaves and stalks
Do not top and tail until after cooking as the vegetable
will ''bleed". Also after blanching, cool as
soon as possible to protect colour and texture. |
- |
When pickling onions cut a cross on the top and
bottom of the onion to prevent the core from forcing
itself out. |
...........................................................................
 MARINADES
750 ml - Meat Marinade
250 ml Worcester Sauce
250 ml Grape or Spirit Vinegar
250 ml Tomato Sauce
2 medium Onions finely chopped
2 tsp Dry Mustard
1 tsp Dried Coriander
1 tsp Dried Cloves
Mix ingredients together and it's ready for use.
Makes enough to marinade 2 kg of meat.
750 ml Chicken Marinade
300 ml Grape or Spirit Vinegar
300 ml Sunflower Oil
100 ml Tomato Sauce
45 ml Worcester Sauce
5 ml Tabasco Sauce
4 tsp Garlic Flakes
4 tsp Salt
2 tsp Finely Chopped Onions
2 Tsp Dry Mustard
Mix ingredients together and it's ready for use.
Makes enough to marinade 2 kg of chicken.
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