Tuesday, February 12, 2013
Plum Worcestershire Sauce and some dehydrated goodies for a hike. February 12th 2013
The plums are finished except for a few in the fridge. On the weekend, I made some Plum Worcestershire Sauce with a mix of Damson and Satsuma plums. Even though I halved the recipe, I still ended up with probably more bottles than I will use in a year. It was very easy to make – just boil all the following ingredients for 3 hours until it thickens slightly. Strain and bottle.
750g of plums to 2 cups of treacle, 10 cups malt vinegar,65g salt, 65g garlic, 375g brown sugar, 65g bruised ginger,30g cloves, 15g allspice berries and ½ teaspoon cayenne pepper.
The other ,Backpack Bruschetta, was a mix of garlic,white beans,tomato puree, lemon juice, salt and pepper. When we want to eat them, we just mix with a little water. I also cooked up some pasta and dehydrated it to go with some dehydrated bolognaise sauce sitting in the freezer, left over from last year’s hikes. Last weekend I made a Chilli Turkey dinner with couscous for one of our dehydrated dinners. As the meal is already cooked, all you have to do is to cover it with water and bring to the boil. It sure beats soaking and cooking individual dehydrated ingredients out in the wilderness as I used to.
There is still lots to do out in the garden. The zucchinis and squash are going crazy and I have making jars of zucchini/squash pickles, making zucchini slice, grilling them on the BBQ and still they keep coming. Luckily the chooks like to peck on the big ones. Here are the ones from last weekend that got away from me.
And then of course, you just have to leave some time for a few swims at my local beach to make the most of the warm summer weather. :)