So I am not going to be completely successful in my attempt to do a blog post every day in March as I have missed a couple of days already. I would like to say there was a good reason but that good reason was me falling asleep on the couch as the 10 days above 30 degrees hit me and a sudden cool change allowed me and everyone else without an aircon in their bedroom to sleep 🙂
I am often on about eating as local as you can and tonight was a good example of what we try to do. We had local goats haloumi, , salad and figs from our back yard, local Dutch cream potatoes and my homemade cordial for a drink.
Of this only the vinegar was of unknown origin, even the olive oil was local (we get it from the cleaner at work whose mate has a local olive grove) and even the salt was from South Australia and pepper from NSW which is the furthest ingrediants
The meal was simply the potato’s boiled in a little salt and being Dutch cream nothing else was required, a simple green salad seasoned with vinegar, olive oil and some salt and pepper and of course the haloumi and figs that where simply fried in some olive oil. To me there is little better that the salty flavor of haloumi and sweet fig they work so well together.
After dinner I made a quick batch of ezi sauce plum sauce with the last of the Satsuma plums from our back yard. This sauce works a treat as a marinade for meats and is awesome as sauce in stir fry’s. It was good to use up the last of these plums and make sure they are not wasted and these bottles will get used.
Tomorrow I have to bottle up the quinces I have and try to get the elderberry tincture done but for tonight I am going to crash.
Below is the recipe of the sauce and as I said it is great. My mix today was a half mix as that was all of the plums I had.
Place 3 kg ripe dark plums, roughly chopped; and 1.5 liters of water into a large saucepan. Bring to the boil. Stir occasionally until stones loosen and plums are soft and pulpy. Push through a colander over a large bowl, removing stones. Return pulp and liquid to rinsed saucepan. Add 1/2 cup ezi-sauce, 1.5 kg sugar, 6 tsp salt, and 2 tsp ground ginger ( mixed with sufficient water to form a smooth paste ). Boil gently uncovered for 1 – 2 hours or until a thick pouring consistency. Fill using a small funnel or jug, into hot sterilized jars and seal.