Summer has arrived in abundance.
The cooking school has been busy hosting our anytime classes plus both of our favourite gourmet getaway teachers; Chef Stef Marais and the Boss of Bacon Richard Bosman.
A good blend of skills and fun was had by all in both these culinary weekends. We look forward to confirming dates of their 2016 courses in our Karoo kitchen.
The summer produce of the area is so delicious that we provided a list of suppliers and products that we would pack a picnic basket with to South Magazine for their Summer 2015-2016 issue. When you are next visiting us you can pack some tasty Karoo padkos for your road trip.
Over the last couple of months we have hosted two glorious summer wedding feasts in the grounds of African Relish. Karen & Theo wedding sent a pretty thank you which we wanted to share. Coenie & Reeza Fourie also shared their special day with us. It brings the African Relish team so much joy to provide a wedding feast along with magic of decor, table setting and flowers.
The festive season is here and we are planning a special calendar of Anytime half or full day cooking classes for December along with a Open Evening menu for light evening meals. Chat to Virna about catering for private events in garden or courtyard. Don’t forget our popular gift vouchers are a perfect present.
Recipes: The fruit trees of Prince Albert are providing a bumper crop. We are picking and bottling. Here are the African Relish recipes for both delicious apricot jam and plum jam.
2kg peeled, pitted, hard, ripe apricots
1 tablespoon lemon juice
1 tsp of butter
Thoroughly mix fruit with sugar and lemon juice.
Cover tightly; let stand overnight in a cool place.
Bring slowly to a boil, adding butter, stirring until sugar dissolves. Butter prevents sugar crystals forming.
Cook rapidly until fruit is clear, about 30 minutes. Skim scum off top.
As mixture thickens, stir frequently to prevent sticking.
Test on chilled plate to see if jam thickens.
Pour hot into hot jars, leaving 1 cm headspace. Release air bubbles.
Wipe rim and threads of jar with a clean, damp cloth.
Cool before putting on caps.
Label. Store jars in a cool, dry, dark place.
2kg plums (or other stone fruit such as peaches or nectarines), pitted and quartered
2 kg sugar
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
1 tsp butter
Combine plums, sugar, lemon juice, and salt in a stockpot over high heat. Bring to a boil, add butter and mash with stick blender. Skim scum off top.
Boil, skimming and stirring frequently, until bubbles slow, you can see chunks of fruit showing through top, and mixture clings to a spoon, falling off in languid clumps, 30-40 minutes. Pick up and discard skins with a fork, if desired.
Ladle hot jam into hot jars, release trapped air bubbles.
Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar when bottles cooled. Label. Store jars in a cool, dry, dark place.