Nectarine Relish

We feel very blessed to have a beautiful place in Albany where we can rest and recuperate from life on the farm. It came with a fabulous small chook run with fruit trees, all covered in net. There are a couple of Meyer lemons, a mandarin, two apples and a nectarine tree. The nectarine tree is brimming with beautiful blushing nectarines. In past years, the fruit has been riddled with fruit fly, but this summer was very dry, so there is very little evidence in the fruit this season.

So, what to do with heaps of nectarines other than scarfing them down? Nectarine relish came to mind. I prefer a lighter coloured relish over a chutney.This relish is delicious and marries well with pork, ham or chicken. I think it would be fabulous with a traditional French terrine. (Might just have to pop down to Gourmandise & Co on Stirling Terrace to buy some and try that combination out.)

Anyway, enough rambling, here's the recipe, Thermomix, of course:

Nectarine Relish
The Bush Gourmand

2 cloves garlic peeled
Chop on speed 5 for a few seconds. Add:
1 large red onion, sliced, then slices cut into three
1 Tbsp olive oil
1 tsp fennel seeds
1/2 tsp ground coriander
1/2 tsp cumin seeds

Saute 3 minutes/speed 2/100.
Add:

8 or 9 nectarines, cut into chunks
60g Rapadura sugar
40g Apple Cider Vinegar
1 bay leaf
2 tsp salt

Cook on Reverse/Speed 1/100 for 15 minutes. 
Mix together;

2 heaped Tbsp cornflour with a little water to make a slurry.
Add to mixture and cook on Reverse/Speed 1/100 for 2 minutes.

Pour into hot sterilised jars. Place lids on tightly and turn upside down for ten minutes or so. This seals the jars. Once opened, keep in the fridge.

Megan

Delicious Mayonnaise, Dijonnaise and Salad Dressings

There is absolutely no need to buy mayonnaise or salad dressings. Sure, the Thermomix makes mayonnaise making easy, but anyone can make it in a food processor too!

I make two sorts of mayo; one is a cooked one and the other a raw egg one. I only ever make the raw egg one when I have access to fresh farm eggs. I have a friend who regularly supplies me with happy chook's eggs and I exchange the kindness with soap. (Thanks Michaela) This time, I'll give her a jar of homemade mayonnaise.

Egg Mayonnaise
2 large whole eggs, separated
1 Tbsp of Dijon Mustard
2 Tbsp White Balsamic Vinegar (or plain white, or lemon juice)
2 tsp honey ( I use Jarrah)
salt & pepper (white) to taste
250ml sunflower oil

Place yolks, salt and pepper, honey, mustard and vinegar in processor or Thermomix bowl. Mix on speed 4 for 30 seconds or so.
Scrape down.
With blades rotating on speed 4, MC in place, slowly pour oil onto lid of Thermomix. If using a food processor, slowly pour oil through spout while processor is working.
Add oil steadily over a period of about 5 minutes.
Once thickened, taste test for seasoning etc. and add egg whites, mixing for 10 seconds on speed 4.
Add 1/4 tsp of Vitamin C powder to help preserve, if desired. Store in jars in the refrigerator.

I make double this recipe. I like to make a variety of dressings with this one mayonnaise.
1. Add yoghurt and chopped mint to make a potato salad dressing.
2. Add lemon juice for a Waldorf salad dressing.
3. Add wholegrain mustard and Special Salad Dressing for Dijonnaise.
4. Add anchovies for a Caeser salad dressing.
5. Add some mayonnaise to a creamy chicken casserole sauce for that tangy zing.

The possibilities are endless.

My cooked mayonnaise recipe can be found here. This is a sweeter mayonnaise and can be used in the following ways:

1. For tasty Tartare Sauce - add chopped capers and gherkins
2. Coleslaw Dressing - add some of the juice from canned pineapple. Add the chopped pineapple to the coleslaw.
3. Use as a potato salad dressing as is.
4. Mix with Special Salad Dressing, 2 tsp curry powder, 1 tsp dry mustard powder to make a Curried Pasta Salad Dressing.

Special Salad Dressing
This is a dressing I've developed over the years. It's similar to my Lemon & Mustard Dressing, with a few tweaks.

1/2 cup lemon juice & lemon zest
1/4 cup white vinegar
3/4 cup sunflower oil
3 tsp Jarrah honey (to taste)
2 tsp dulse flakes
2 tsp seeded mustard
1/2 tsp lemon herb seasoning
1/4 tsp onion powder
1 tsp lecithin
1/4 tsp turmeric
salt & white pepper

Blend together and place in a jar or bottle. The turmeric is optional, but I like the yellow colour. The dulse flakes are a dried sea vegetable and add both flavour and nutrition, but are low in sodium.

I throw this dressing into a whole variety of dishes to add flavour and tanginess.

Best Cooked Mayonnaise

This was originally my Mum's recipe and many would recognise it from days gone by. I've adapted it as it had a tendency to separate and was a little bit runny for my liking.

Add to   

3 Tbs plain flour
2 Tbsp dry mustard
1.5 Tbsp salt
1/2 cup sugar - can use less
1/4 tsp cayenne pepper
3 eggs
1/2 cup (100g) bland tasting oil -  I use macadamia or light olive
4 tsp dijon mustard (optional)
2 tsp lecithin (optional)

Mix on speed 4 for 30 seconds, then speed 6 for 30 seconds. Meanwhile, measure out 2 cups (410g) milk and 1 cup (230g) brown vinegar.  Add both slowly while continuing to mix on speed 2-3.
Cook on 90 degrees C for 20 - 25 minutes on speed 3.

This is a very versatile mayonnaise. It's excellent in sandwiches and wraps and as a base for other salad dressings. It makes great potato salad dressing on its own or with additions below.

To make Coleslaw Dressing:
Mix mayo with some of the juice from a can of pineapple - add the pineapple to the coleslaw

Ranch Dressing
Mix equal parts mayo and sour cream. Add some chopped parsley and dill

Potato Salad Dressing
Mix equal parts with either sour cream or yoghurt and add some chopped gherkin and mint

Curried Salad Dressing
Mix equal parts with cream or sour cream and add 1 tsp curry powder and 1/2 tsp dry mustard

Keeps for ages in the fridge, though it may separate. Just give it a shake. If you like it thicker, add another Tbsp flour.

Megan

Lemon & Mustard Salad Dressing

This is definitely a favourite in our house. I never buy French or Italian Dressing any more, they just pale in comparison to the flavour in this one. The usual ratio for vinaigrette is 3 parts oil to 1 part vinegar, but I find this just too much oil. I use 1:2 of lemon juice and oil.

Lemon & Mustard Dressing
½ cup lemon juice
1 cup flavourless oil - grapeseed or rice bran
2 tsp wholegrain mustard
2 Tbsp sweet chilli sauce
1 Tbsp honey

Place all in a jar and shake well. Adjust flavourings to your own taste.
Uses

• Marinade sliced champignons for a few hours, then pour over a lettuce salad just before serving.
• Mix with mayonnaise and coleslaw dressing
• Mix with sour cream or yoghurt