Jamming with Wayne Good

JAMMING

with Wayne Good

RECIPES WAYNE GOOD | IMAGES BRYDIE THOMPSON Autumn is often referred to as harvest season. Right now, there is an abundance of produce and thus the perfect time to get preserving.

Wayne Good from Arkanda shares with us a few of his favourite recipes for you to try.

JOIN WAYNE IN HIS KITCHEN FOR ONE OF HIS POPULAR COOKING CLASSES.

For more details and to book email wayne@arkanda.co.nz www.arkanda.co.nz This Autumn he has three great classes lined up:

French High Tea with Flowers, 21st March - SOLD OUT Pickles, Chutneys and Preserves, 27th March Rustic French Cooking, 17th April – SOLD OUT, new date added 24th April

BEETROOT AND HORSERADISH SAUCE

Beetroot goes far beyond being swamped in vinegar and eaten on a classic Kiwi salad. This delicious sauce is perfect with roast beef; however, it is very suited to be served with smoked salmon, gravlax or even a good strong blue cheese.

2 large beetroot 2 onions, finely chopped 2 red capsicums, deseeded and roughly chopped 1 tbsp salt 3 tbsp prepared horseradish sauce 1½ cups sugar 3 cups spiced vinegar

Peel and coarsely grate the beetroot. Place this with all the other ingredients into a pan and bring to the boil, for about 10 to 15 minutes.

Remove from the heat and cool slightly. Purée in a food processor and sieve into a clean pan. Bring back to the boil and simmer for about 15 minutes or until the mixture is the consistency of a thick sauce.

Place into sterilised jars and seal. Makes about 4 jars.

BOYSENBERRY AND CHAMPAGNE JAM

High Tea. Synonymous with baby scones, clotted cream and a good berry jam. Adding Champagne to this boysenberry jam adds a sense of class. Just imagine saying, “Would you like to try my berry and Champagne jam with your scone?” And of course there is the rest of the Champagne to be consumed with your high tea … yum!

1kg boysenberries (frozen are fine) 3 cups sugar ½ cup Champagne (or a good Methode will do)

Place berries into a pot and heat slowly. This is especially important if the berries are frozen. Add the sugar and stir until boiling and dissolved. Boil for about 10 to 15 minutes. Check for setting. (A trick my mother taught me is to place a wee bit of jam onto a dish and place it into the freezer. Check to see after a few minutes if it is developing a skin. This is an indication that it is setting.) When the jam is setting, add the Champagne and boil again for about another 5 minutes or so.

Place into sterilised, dry jars and seal straight away.

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