Name: Christmas gift ideas
Cook time: 40 min
Total time: 40 min
Ingredients: Herbed salt; 4 tbsp fresh rosemary; 4 tbsp fresh thyme; 2 tbsp fresh oregano or marjoram; 12 garlic cloves; 500 gram sea salt; Worcestershire sauce; 5 cup malt vinegar; 1 kilogram treacle; 2 teaspoon salt; 3 centimetre piece green ginger finely chopped; 4 clove garlic, finely chopped; 2 tablespoon ground cloves; 1 teaspoon cayenne pepper; Green peppercorn mustard; 1/2 cup yellow mustard seeds; 2 tablespoon green peppercorns, rinsed (you can buy big jars of these at asian supermarkets, bulk bin stores and indian grocers); 2 clove garlic, crushed; 1/2 cup oil; 1 cup white wine vinegar (tarragon or rosemary are good too); 1 teaspoon salt; Chilli jam; 4 clove garlic, peeled and chopped; 1 tablespoon ginger, peeled and chopped; 3 chillies, chopped; 1 teaspoon cumin seeds; 1 teaspoon brown mustard seeds; 50 millilitre red wine vinegar; 500 gram tomatoes, chopped - fresh or tinned will do; 1 tablespoon fish sauce

Ingredients

Herbed salt

4 tbsp fresh rosemary

4 tbsp fresh thyme

2 tbsp fresh oregano or marjoram

12 garlic cloves

500 gram sea salt

Worcestershire sauce

5 cup malt vinegar

1 kilogram treacle

2 teaspoon salt

3 centimetre piece green ginger finely chopped

4 clove garlic, finely chopped

2 tablespoon ground cloves

1 teaspoon cayenne pepper

Green peppercorn mustard

1/2 cup yellow mustard seeds

2 tablespoon green peppercorns, rinsed (you can buy big jars of these at asian supermarkets, bulk bin stores and indian grocers)

2 clove garlic, crushed

1/2 cup oil

1 cup white wine vinegar (tarragon or rosemary are good too)

1 teaspoon salt

Chilli jam

4 clove garlic, peeled and chopped

1 tablespoon ginger, peeled and chopped

3 chillies, chopped

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

50 millilitre red wine vinegar

500 gram tomatoes, chopped – fresh or tinned will do

1 tablespoon fish sauce

75 gram brown suar or palm suar

1/2 tablespoon turmeric powder

handful of coriander, chopped

Method

Herbed salt

1.Finely chop the herbs and garlic. Mix with salt in a large bowl and let it stand for 24 hours at room temperature to dry out.

2.Place in an airtight container. Use this salt to season pasta sauces or sprinkle over tomatoes on toast. It is lovely on a steak before cooking, or coated over a chicken before roasting – put a bit inside as well.

Worcestershire sauce

3.Combine all the ingredients in a saucepan. Bring to the boil and cook gently, uncovered, for 20 minutes.

4.Cover and let stand overnight. Next day, strain and bottle.

Green peppercorn mustard

5.Combine all the ingredients in a bowl and leave to stand in a cool place for two days. Don’t leave it any longer, as I once did, or it goes off and tastes dreadful!

6.In a blender, mix the mustard until you have a coarse paste. You may need to do this in batches. Mix the blended mustard well and spoon into small, clean jars. Melt over some sealing wax, filling right to the top of the jar.

Chilli jam

7.In a food processor, grind the garlic, ginger, chillies, cumin, mustard seeds and red wine vinegar to a paste.

8.Transfer to a heavy bottomed saucepan, then add the tomatoes, fish sauce, sugar and turmeric.

9.Simmer over a low heat for 40 minutes until it resembles a sauce. Fold through the coriander at the last minute and put into jars.

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