Burnt Citrus Syrup recipe …

I have recovered from my tasting session – so here is the printable recipe from my previous post

Ingredients

  • You will need a selection of sweet and sour citrus – orange, mandarin, cumquat, grapefruit, blood orange, lemonade fruit etc – this is a great way to use up ugly, misshapen or blemished citrus.
  • A selection of herbs and spices, for example – coriander seeds, rosemary, cinnamon sticks, black peppercorns, cloves (not too many), star anise (ditto)
  • Two or three large wide mouthed jars – sterilised with boiling water
  • Enough sugar syrup to fill the jars and cover the burnt citrus. There are plenty of recipes for sugar syrup on the internet. I used two parts sugar to one part water dissolved over low heat. Warm the syrup when you are ready to fill the jars.
  • Optional – ½ tsp each of Tartaric Acid and Citric Acid for each jar to help preserve the fruit.

Method

  • Chop the citrus into chunks, pop them on some baking paper in a large roasting pan and sprinkle over the herbs and spices.
  • Slow roast them in the oven at 130C (260F) for four to five hours. It will look a bit like a baking disaster but never fear, it’s all good.
  • Allow to cool and then split the citrus pieces and herbs roughly evenly into the sterilised jars. Add the Tartaric and Citric acid, fill with warm sugar syrup, seal and wait for one month. This is the hardest part.
  • Spoon the syrup and a piece of citrus into your glass and add sparkling wine, gin and tonic or just plain sparkling water for a mocktail. Unless you like crunchy spices in your drink I would suggest leaving them out.
  • Eat the sozzled piece of citrus when you have finished your drink.

Note: this makes a very sweet, unctuous syrup which can be diluted.

Warning: This is completely deadly when combined with alcohol – so be careful!

Burnt Citrus syrup …

OMG – I’ve died and gone to heaven …
I’ve just tried my first batch of home-made Burnt Citrus Syrup and it tastes fabulous.

But I’m getting ahead of myself. About a month ago, I lunched at Popla, a new Bellingen restaurant, where I tried their home-made Chinotto Mocktail.  It was spicy, sour, sweet, smoky, citrus and delicious.  It set me thinking about an Italian soft drink I had tried when I was young.  So I tracked down a bottle of Chinotto and tried it – it was truly HORRIBLE!  When I looked at the ingredients, I discovered that it was entirely made of chemicals – not even a trace of the Chinotto orange after which it is named.

Surely with my abundance of ugly, misshapen citrus, I could do better?

After a few minutes searching on the internet, I had enough information to give it a go. You need sweet and sour citrus – I used orange, mandarin and cumquat with a few bought, locally grown pink grapefruit. For the spices I used coriander seeds, rosemary, cinnamon sticks, black peppercorns, cloves (sparingly) and star anise (also sparingly).  I chopped the citrus into chunks, popped them on some baking paper in a large roasting pan and sprinkled over the herbs and spices.

Then I slow roasted them in the oven at 130C (260F) for four to five hours. Your kitchen will smell wonderful, but the result will look a bit like a baking disaster. Never fear, it’s all good.

I allowed the citrus to cool and then split it into three wide mouthed sterilised jars, filled them with sugar syrup and waited for one month. This is the hardest part.

Then it’s tasting time … try the syrup in sparkling wine, with gin, soda or tonic water. Pop a piece of the burnt citrus in the bottom of your glass and eat it at the end when it’s a bit sozzled.  Amazing and a little bit deadly.  Tasting is quite strenuous so excuse me, I need a little nap …  after which I will post the full recipe.

Hibernation dyeing …

I can’t believe that it’s two months since I last posted something on my blog.  My excuse is that I hate cold weather and I have a tendency to hibernate over winter, only venturing forth on nice sunny days to prune something before scurrying back to the fire.

Winter hasn’t been entirely unproductive though.  Two of my eco-dyed scarves won a prize at the Bellingen Agricultural Show. It’s not exactly the Sydney Show but who cares!

I made up an “artist’s book” of my paper and fabric dyeing successes (and failures)  for display at our local library…

The display was mounted by the Mixed Up Art group as part of Readers & Writers week. The group held a bookbinding workshop in May, and whilst my bookbinding/sewing skills would benefit from some (a lot) more practice, the book held together and much to my surprise was featured in our local paper.

On rainy days, I have been experimenting with leaves gathered from the garden and on my morning walks.  Some leaves were disappointing – yielding absolutely no colour – but others such as Ornamental Maple and Native Tulipwood rewarded me with soft silhouettes, Geranium varied leaf by leaf, steamed Purple Carrot worked well,  but sometimes the bundle wrapping was more successful than the fabric piece.

The “compost experiment” failed primarily because I forgot about it.  By the time I dug it out of my compost heap, the bugs had munched on the silk and the bacteria had broken down the fibres.  Note to self: write a reminder in your diary!

One of my experiments using Native Tulipwood leaves on Habotai silk which was then dipped in a purple cabbage and iron bath – was particularly successful.  Depending on whether the cabbage is permanent or fugitive, this scarf may be a contender for next year’s Bellingen Show.  It’s all a bit of fun …

 

Black Sapote ice-cream …

Black Sapote Ice Cream (or Mousse)
(
read in conjunction with my previous post on harvesting Black Sapote)

Because Black Sapotes contain useful quantities of Vitamin C, Vitamin A, Potassium, Fibre, Calcium, Phosphorus and Iron and zero fat, they make a good base for a dessert. That is, until … you start adding naughty things.

This is an adaptable recipe depending upon your preference for yoghurt, sugar and flavourings. If you don’t have enough Black Sapote flesh, you can bulk it up with very ripe banana.  If you don’t want to use coconut sugar, you can use another sugar.  You virtually can’t go wrong.

Basic Ingredients

220 ml/1cup yoghurt of your choice
220 ml/1 cup of ripe sapote pulp (15-20 fruit depending upon size)
50-100 g coconut sugar – or sugar of your choice
30g good quality cocoa or cacao powder
1 tsp cinnamon
½  tsp nutmeg

Scoop out the seeds and the pith from the middle of the sapote. Discard. Then scoop out the flesh making sure you don’t include any skin, and purée in a food processor until completely smooth.

Add the yoghurt, sugar, cocoa, cinnamon and nutmeg and process again until completely combined. (you can add a ripe banana here if you like)

Taste and adjust sugar – remembering that freezing intensifies the flavour.

Place in the fridge to chill for about 30 minutes, and to allow the sugar to dissolve.

Process in your ice-cream maker for 10-20 minutes according to directions. If you don’t have an ice-cream maker you can just eat it like a mousse.  It’s delicious either way.

And here are a couple of other flavour ideas:

  • Add a shot of espresso and/or a shot of your favourite liqueur right at the end of churning. Don’t add it at the beginning or the alcohol will stop the mixture from freezing. I added Frangelico which is my favourite liqueur.
  • Add a ripe banana to the sapote pulp when processing.
  • Add some home-made shredded mandarin or cumquats in syrup. There are plenty of recipes on the internet

My first Black Sapote fruit …

I’m only going to mention it one more time … we had the summer from HELL. But then the weather turned cooler, we had a minor flood and everything returned to normal.

Remarkably my garden survived on half the usual amount of water, which probably means that I have, in the past, overwatered. A lesson learnt.  Some more fragile plants succumbed whilst others like the Black Sapote toughed it out and even fruited tentatively for the first time.

Not knowing a lot about sapotes, I now realise that I harvested the fruit a little early. Instead of taking 7-10 days to turn black, it took nearly a month. And I wasted a few by cutting them open prematurely.  You pick the fruit whilst still green but slightly yellow, and when the calix starts to lift. Then you have to wait until the whole fruit turns black and feels mushy all over when you squeeze it – in fact when it reaches the stage that you would normally throw fruit in the compost – it’s perfect!

As each fruit ripened, I scooped out the pulp and stored it in the freezer until I had enough to make a batch of ice-cream.

I will shortly be posting my recipe variations for Black Sapote ice-cream, or mousse for those of you who don’t have an ice-cream machine, or can’t be bothered waiting!

 

My Freycinet experience …

Last week I repeated a walk I did in Tasmania twenty years ago and strangely … it seemed a lot harder this time.  It’s probably fair to say that I slightly over-estimated my fitness level, and under-estimated my age!  Nevertheless, I made it to the last day, and managed to eat everything that was put in front of me (and a few things that weren’t).

Looking fresh at the beginning of the day in Bluestone Bay

The Freycinet Peninsula is one of Tasmania’s most beautiful spots, and once you get away from the usual trails and into the bush, solitude, wildlife and deserted beaches abound. Guides Nick and Sarah were very knowledgeable which greatly enriched our experience, and for the benefit of the foreigners amongst the group, we “enriched” it even further with tales of venomous snakes, spiders, ticks, leeches, sharks and other endearing Australian creatures.

I walked for four days with Freycinet Experience Walk.  Each day we were taken by vehicle or boat to a remote spot, to walk back to our comfortable eco-lodge – the only lodge within Freycinet National Park. Hidden in the sand dunes behind Friendly Beaches, the lodge with its comfy lounges, well-stocked library and indigenous art was a welcome sight at the end of each day.

Near the end of Day Two – OMG!

Somehow, the wonderful Gemma and Dan managed to produce fresh tasty food every day, even catering dairy-free, gluten-free, no red meat and vegetarian.  Unfortunately, I eat everything, and it was the thought of their food that kept me going on days two and three …

Next on my walking list will be something a little less strenuous, perhaps Bruny Island?

Lilly Pilly time …

Three years ago I turned a section of the garden into a small native plantation, hoping to cut down on erosion and mowing, and to provide a bit of extra bird habitat.  Unsurprisingly, this year ALL the Lilly Pillys flowered and fruited abundantly and I panicked and was forced to pop several kilograms of fruit in the freezer.

Way too much fruit
Way too much fruit

To process the Lilly Pillys, first you leave the container outside on its side for a few hours to give the insects a chance to escape … especially the ones that bite.

Let the insects escape
Let the insects escape

Then you rinse them and pick out the rubbish – stems, leaves and bruised fruit etc…

img_6522-1280x1280

Then you either pop them in the freezer for later use, or …

You make Lilly Pilly Gin (of course!) Give them a quick blast in the food processor, and then put them in a glass jar with a bottle of reasonable quality gin.

Now I have to wait for a few weeks for the Lilly Pillies to infuse their colour and taste. Which will give me time to research Lilly Pilly cocktails …