Ingredients

• 4 firm medium sized avocados
• ¼ onion (grated)
• 2 Tbsp chopped coriander
• ¾ tsp ground cumin
• generous amount of Tabasco/chilli sauce (to taste)
• salt and black pepper
• 1 Tbsp lime/lemon juice
• ½ Tbsp olive oil
• 1 medium sized tomato (de-seeded and diced)

Method

• Cut avocados in half and remove pips, then dice them quite finely in the skins
• Scoop into bowl and add all other ingredients except the tomato
• Mix together and mash slightly but not too much as this affects the flavour
• Add in chopped tomato
• Season to taste

Ingredients

• 10 English cucumbers
• 6 medium onions
• 2 green peppers
• 3 cloves garlic
• ½ cup salt
• 3 cups cider vinegar
• 5 cups white sugar
• 3 Tbsp wholegrain mustard
• 1½ teaspoon celery salt
• ½ teaspoon whole cloves
• 1 Tbsp ground turmeric

Method

• 1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt and allow to stand approximately 3 hours
• 2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric and bring to a boil
• 3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat just before the combined mixtures return to boiling point
• 4. Transfer to sterile containers. Seal and chill in the refrigerator – preferably for at least 1 week – before serving
• 5. Keeps for months and is delicious served with cheese, cold meats & burgers

Ingredients

• 6 large onions, thinly sliced
• 3 cloves garlic, thinly sliced
• 6 tbsp olive oil
• 3 tsp dried mixed herbs
• 1 tsp coriander seeds
• 3 Tbsp red wine vinegar
• 3 Tbsp balsamic vinegar
• 4 tbsp dark brown sugar, preferably muscovado
• salt & black pepper to taste

Method

• 1. Place the sliced onions into a heavy roasting pan and add the garlic, olive oil, dried herbs and coriander seeds. Stir well to combine
• 2. Roast for 30 minutes in the oven at 180ºC (355ºF), stirring occasionally
• 3. Stir in the vinegar and sugar and continue to roast for another 10-20 minutes until the onions have become well caramelized and quite a dark brown. Stir occasionally and keep an eye on them to ensure that they don’t burn
• 4. Stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky
• 5. Season to taste
• 6. If you are not planning on using the onion marmalade immediately, wash a preserving jar or a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel
• 7. Place the onion marmalade into the jars and cover with a disc of wax paper before sealing the lids tightly. This will last a good couple of months stored in the refrigerator

Ingredients

• 500g green chillies (250g for a milder sauce)
• 100g fresh ginger
• 100g peeled garlic cloves
• 1 Tbsp salt
• fresh ground black pepper
• 250ml extra virgin olive oil

Method

• 1. De-seed the chillies (wear plastic gloves)
• 2. Grate the garlic and ginger
• 3. Add all ingredients into a food processor and process for approx. 1 minute or until desired consistency is reached
• 4. Serve as a condiment with your favourite meal

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