Recipes from our members
Jenny Tober Special
SWEET ZUCCHINI RELISH
- Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.
- The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
- Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).
*I used the course shredding attachment of food processor for Zucchini and onions.
*I added a bit more spices than in the recipe
*I also added 2 whole chopped red chillies
Iced orange cake
3 cups (450g) plain flour
1½ cups (330g) caster sugar
½ teaspoon bicarbonate of soda
250g unsalted butter, melted
1 cup (250ml) buttermilk
grated rind of 2 oranges
¼ cup (60ml) orange juice
1 1/2 cups (240g) icing sugar, sifted
20g soft unsalted butter
grated rind of 1 orange
1-2 tablespoons orange juice
1. Preheat oven to 170°C or 150°C fan. Generously butter a 22cm fluted ring or bundt pan and dust with flour.
2. Sift flour, sugar, bicarbonate of soda and a good pinch of salt into a bowl.
3. Combine eggs, butter, buttermilk, orange rind and juice in a jug. Pour into a well in dry ingredients and slowly stir in egg mixture until combined. Fill prepared pan.
4. Bake for 1 hour 10 minutes, until a skewer inserted comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
5. To make orange icing, place icing sugar in a heatproof bowl and stir in butter, orange rind and juice. Place over a saucepan of simmering water and stir for 1 minute, until shiny and smooth. Spoon over orange cake. Leave to set before cutting into wedges to serve.
Tip: Bundt cake pans may have a claim to be called 'the most sold cake pan in the world'. Like kugelhopf pans, they are a deep ring pans moulded in fancy shapes often taking their influence from structures such as cathedrals, castles and stadiums, even perfect open roses. They became so popular because the results were consistently perfect, always moist, even colouring and cooking and easy to turn out and slice.
This one is provided to us courtesy of Sylvia and Heidi
Chamois's Liver Crunchies
764 kg of raw liver (either beef or chicken)
1 & 1/2 cups of wholemeal flour
1/4 cup of oil (olive or other)
1/4 cup of milk
1 teaspoon of minced garlic (this also helps conceal the smell of baking liver).
Mix the liver in a food processor until it looks like pink goo: it may help to add the egg, oil and milk to the liver whilst processing.
Transfer to a bowl and add the remaining ingredients, then mix well.
Spread into a lightly oiled 9x15 pan. This will make a dough that is about a quarter inch thick.
You can use a larger pan or divide batches into 2 pans, if you would like thinner crunchies.
Bake at 300 degrees for 30 minutes.
Cool enough to handle and cut the dough into the size treats you want, is/ for treats roughly 1/4 inch, cut into 1/4 inch strips each way.
Use a spatula to place the pieces on a tray, spread the treats out so that none of the pieces are touching.
One tray of dough makes around 1 & 1/2 trays of crunchies (the smaller the pieces, the more they expand).
Place back in the oven and bake for about an hour until they are hard and barely springy when pressed with the tip of a spoon.
If they burn a bit on the bottom, dont worry - most dogs like them scorched anyway.
Allow to cool thoroughly before placing in a sealed container.
These will keep for a week at room temperature, a month in the freezer or 6 months frozen.
SAGO PLUM PUDDING
2/3cup (130g) sago (seed tapioca)
2 cups (300ml) milk (see notes)
2 cups (320g) sultanas
1 cup (170g) raisins
(I used 3 cups (490g) mixed fruit)
2 ½ cups (175g) stale bread crumbs
1 ½ cups (300g) firmly packed brown sugar
2 tbs plain flour
2 tsp bi-carbonate of soda
2 eggs lightly beaten
60g butter melted
Combine sago and milk in a bowl, stir well and cover: refrigerate overnight.
Grease pudding steamer (9cup capacity), cover base with baking paper.
Place sago mixture in small pan, stir constantly over low heat for about 15 minutes or until sago is clear. (See notes).
Combine sago mixture with remaining ingredients in large bowl, mix well.
Spoon mixture into prepared steamer, cover with baking paper then foil, secure with string or lid.
Crush surplus foil around rim of lid to form a good seal.
Place steamer in large pan with enough boiling water to come halfway up side of steamer.
Boil, covered with tight fitting lid for 3 hours.
Replenish with boiling water as needed.
Stand 5 minutes before turning out.
Serve hot or cold.
*I added extra cup when boiling after soaking sago overnight.
*I made this well before Christmas and after turning it out Ii wrapped it in glad wrap and returned it to pudding tin. Wrapped it again and froze until 2 days before needed. I left it on the bench to defrost.
*On the day I then removed from tin and plastic and turned out on a plate and loosely covered with plastic – place in microwave for 5 minutes on high.
***It received great reviews at OVCC breakup lunch.
Traditional Sago Plum Pudding (Gluten Free)
Prep time: approximately 1 hour (start the night before), cooking time: 5 and 1/2 hours. Serves 8.
2 cups milk
2/3 cup sago
1 teaspoon vanilla essence
2 teaspoons bicarbonate of soda
a pinch of salt
1 ½ cups brown sugar or rapadura sugar
4 cups mixed dried fruit (I use a mixture of raisins, cranberries, figs, dates, candied orange and lemon peel and candied ginger)
1/3 cup brandy
1/3 cup vodka
1/3 cup Cointreau
2 cups gluten-free bread crumbs (light rye and oat breads also work well though they aren’t gluten-free)
1 cup slivered almonds, toasted (optional)
4 eggs lightly beaten
120 grams (1 cup) butter melted
1 teaspoon cinnamon
1 teaspoon nutmeg
extra 1/2 cup brandy for pouring over pudding when serving
1. Rinse the dried fruit in a sieve under cold running water to ensure there is no grit left in it. If your fruit is candied, there is no need to do this. Leave to drain.
2. Once fruit is drained of excess water place in a mixing bowl and add the alcohol to it. Mix through. Cover and leave in fridge to macerate at least 24 hours.
3. Bring milk to a boil in a small saucepan and pour over sago and mix through thoroughly to ensure none of your sago clumps together. Cover and refrigerate overnight.
4. The next day add bicarbonate of soda and a pinch of salt to the sago mixture, stir through. Then add the remaining ingredients and stir through. If using nuts in your pudding mixture toast your almonds in the oven or on a stove top until they are golden brown, then add and stir through.
5. Butter two four cup pudding basins (or one 8 cup basin). I find pudding basins are quite easy to come by at op-shops, I bought mine years ago at the Salvo’s. Place a circle of buttered baking paper in the bottom of your pudding basins and spoon in pudding mix making sure you pack it down. I always give the pudding basin a few good bangs on the counter to make sure any air bubbles are dislodged. Cover pudding with a circle of buttered baking paper and two sheets of foil and tie with a string.
6. Pour enough water into a large heavy based pan to come ½ way up side of the pudding basin, bring to boil and lower pudding into water. Cover and simmer for four hours checking every 30-45 minutes to make sure the water level stays at the half way mark on the basin. If water has evaporated add some more to the pan. Re-steam for two hours prior to serving.