Helpful Hints for Garden Centres

 

DID YOU KNOW THAT THESE ARE THE SAME VARIETY?

Bartlett - Williams Bartlett
Packham - Packham Triumph
20th Century - Nijisseki
Naga Fu 2 - Red Fuji
Hi Early - Red Delicious


HOW TO PICKLE YOUR OWN OLIVES

Ingredients

Olives Black or Green

cooking salt

cinnamon bark

bay leaves

olive oil

balsamic vinegar

Jars with screw top lids

Method

Pick your olives taking care not to bruise the fruit. Put olives in a bucket of clean water to rinse off dust and dirt. Measure how much water that you require to fill your jars to make the brine. To 1 litre of water add 100 grams of cooking salt ,add 1 cinnamon bark stick and 1 bay leaf. Bring to the boil. Boil for 5 minutes. Let cool. Take the olives from the clean water and fill jars to about 5cm from the top of the jar. Add 5 tablespoons of Balsamic vinegar and top up with olive oil to seal the top of the jar.

Olives prepared in this method will take approximately 2-3 months before they can be eaten. Olives suitable for this method are the following.

Manzanillo - pick green

Oliva De Cerignola(Jumbo Kalamata) - pick green

Verdale - pick green

UC136A - pick green

Kalamata - pick black

All varieties can be pickled in this method.

 

DRIED BLACK OLIVES

A very old method of preparing black olives which uses no salt (a good health benefit). Pick olives black. Clean off dust and dirt by washing and drying as much as possible. If you have a fruit drier put on trays and turn on to the lowest setting. If you do not have a drier put in your oven on trays on a very low heat. Be careful not to leave in too long otherwise you will get a "cooked taste" to the olive. Patience is a big help but worth it! This method should take about 24 hours in a drier and less in the oven.

When you are happy that they are dry to your liking and left to go cold, put into small zip lock freezer bags. Put into the freezer. When you are ready to use, defrost from bags and add a dressing of your liking. To a bowl of dried olives add some olive oil to coat and make a pesto with garlic and parsley or chill and garlic. Dried herbs are also good. Add salt if preferred to your liking.

All black olives can be prepared in this way but the smaller varieties are more suitable because they have less flesh to dry.

BAKED GRANNY SMITH APPLES

Ingredients

6 Granny Smith Apples

1/2 cup sugar

1/2 cup water

6 teaspoons butter or margarine

sultanas

Method

Remove core from apples and peel half way down leaving skin on base. Put apples on a suitable tray that has been lined with baking paper. Fill core cavity with sultanas or dried fruit to your liking. Top with the butter or margarine and bake at 180 degrees for approximately 30 minutes or until cooked. Serve with cream or warm custard. Enjoy!

PINK LADY APPLE SALAD

Ingredients

3 Pink Lady apples

salad greens

2 hard boiled eggs

2 rashes of grilled bacon

Extra Virgin Olive oil

Red wine vinegar

salt and pepper

shaved parmesan cheese

Method

Slice apple - do not slice very thin. Place salad greens in a salad bowl. Chop up the eggs in 1/4's. Top with apple slices and chopped bacon. Add a dressing of olive oil, vinegar and salt and pepper. Toss gently. Add shaved parmesan cheese. This is a good starter or light lunch dish.

UPSIDE DOWN APPLE FLAN

Ingredients

1 cup natural yoghurt

1 cup Self Raising flour

1/2 cup sugar

3 eggs

3 tablespoons extra virgin olive oil

1 lemon

2 teaspoons baking powder

6 apples peeled

20cm cake pan

Method

In a large bowl mix together yoghurt, flour, sugar, eggs, oil, grated lemon rind, baking powder and 4 apples finely chopped. Mix well.Grease and flour the cake pan. Slice remaining apples and place on the bottom of the pan. Sprinkle with lemon juice and a little extra sugar. Pour the cake mixture on top and cook in oven at 180 degrees for approximately 30 minutes or until cooked. Delicious served just warm with ice cream or custard. Note: any apple variety can be used for this flan.

PEARS IN RED WINE

Ingredients


4 firm pears (any variety)

1/2 cup sugar

1/2 cup warm water

1/2 cup red wine

Cinnamon sugar

Method

Peel pears. Leave whole with stalk in tact if possible. Place your pears standing up in an oven proof dish, add water, sugar and wine. Sprinkle with some cinnamon sugar. Put in oven at 180 degrees for about 30 minutes or until cooked to your liking. Serve with Ricotta Whip.

Ricotta Whip

Ingredients

250 grams ricotta cheese

1 tablespoon milk

1 teaspoon vanilla essence

1 teaspoon honey

Method

Beat all ingredients until smooth. Refridgerate until needed.

 

PEARS AND NASHI'S ARE A VERY GOOD ADDITION TO A CHEESE BOARD PLATTER

 

PLUM SAUCE

Ingredients

3 kg plums

1.5kg sugar

1.75 litres vinegar

1 teaspoon cayenne pepper

1/4 cup whole cloves

6 teaspoons salt

1 tablespoon black pepper

1/2 cup grated ginger

 

Method

Remove stones from plums. Put all ingredients in a large pot and cook for approximately 1.5 hours. Strain through a colander and bottle.

PLUM SPONGE DESSERT

Ingredients

8 blood plums

2 eggs

1/2 teaspoon vanilla essence

1/2 cup castor sugar

1/2 cup Self Raising flour

pinch of salt

Method

Remove stone from plums and stew with 1/4 cup of sugar. Spoon into a lightly buttered serving dish. Beat eggs until thick and creamy, gradually add sugar, beat until dissolved. Fold in sifted flour and salt. Pour over hot plums. Bake in moderate over 180 degrees for approximately 30-35 minutes.Serve warm with custard or ice cream. Serves 4.

 

APRICOT JAM

Ingredients

1.5 kg just ripe fruit

1.25kg sugar

juice of 1 lemon

Method

Slice the fruit, sprinkle some of the sugar over the fruit and let stand overnight or until a syrup forms. Cook gently until tender and add remaining warm sugar and the lemon juice. Boil rapidly until it gels. Bottle and seal.

CHICKEN WITH FRESH APRICOTS

Ingredients

8 chicken drum sticks

4 good size just ripe apricots

2 large onions

1 clove garlic

2 tablespoon olive oil

2 ripe tomatoes peeled and chopped

1 cup chicken stock

1/2 cup white wine

2 tablespoons seasoned flour

parsley

Method

Season chicken with the seasoned flour and brown. Transfer to an oven proof casserole dish and keep warm. Chop onions and garlic and fry in the same pan. Add chopped tomato. Fry for one minute.Add wine and chicken stock, pour over chicken. Add apricots and cover. Bake casserole for 1.5 hours approximately or until tender. Garnish with parsley. Serve with fluffy rice or mashed potatoes.

QUINCE

Preparation for sliced quinces

Peel and halve. Remove core and slice. To cook 4 quinces you will need approximately 1 cup of sugar. Put in an oven proof dish and bake in a moderate oven for about 30 minutes. Check at this time - if they are cooked longer they will go a bright pink in colour. I think it is worthwhile to cook longer. Excellent served with stewed apples and rhubarb with cream or custard. May be stored frozen.


 

 


 

 


 

 

 

 

 

 

 


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