Sorrel Pesto

Makes approx 2/3 cup

1 bag of fresh sorrel

2 garlic cloves, roughly chopped

¼ cup pine nuts

1/3 cup packed coriander leaves

1/3 cup freshly grated romano

¼ cup olive oil

1 tsp honey (optional)

Place all the ingredients except the olive oil in a food processor and blend together

Gradually add the olive oil and continue to blend to a paste or your desired chunkiness

Place in a jar with a tight fitting lid and chill in the fridge where it will last for 1 week.

Za’atar

Fine Cooking

Makes 1/3 cup

3 Tbs Dried Thyme

1 Tbs Lightly Toasted Sesame Seeds

1 Tbs Ground Sumac

½ tsp Dried Oregano

¼ tsp sea salt

Mix all together in a bowl or if you have a spice grinder pulse a few times to break up slightly making sure not to over processs (you should still have some whole seeds in the mix)

Store in an airtight container for up to 6 months.

Roasted Baby Eggplants

10 baby eggplants, cut in half

2 Tbs olive oil

1 Tbs Za’atar

Preheat oven to 185 degrees celcius

Line a baking tray with foil

Prepare eggplants by washing and cutting into half

Place the halved eggplants in a bowl and add 2 tablespoons of olive oil and 1 Tbs Za’atar, tossing well to coat the eggplant.

Place in the oven for approximately 20 mins or until soft and cooked through

** Roasted baby eggplants are super to have on hand for pepping up and adding variety to a salad or even as a side when a quick dinner is called for. 

Since recently attending a cooking class at the Spirithouse I’ve had an asian influenced cooking bug of which this ketchup by Kelly Lord forms part of.  Generally I am very bad at sticking to any recipe however on this occasion i managed to stick to the lines fairly closely which, is possibly a world first for me.  My personal spin on the dish entered when i decided to serve this luscious sauce over  freshly roasted kipfler potatoes which isn't asian but pretty darn good none the less.

Use this sauce as you wish.  For that matter it is great as a sauce for pizza or anywhere else you may use a tomato based sauce (within reason).  Beware it does make quite a large quantity so feel free to halve the recipe below.  I have done this numerous times and it makes approximately 500ml.  A perfect amount if you ask me.

Kelly Lord’s Spiced Tomato Ketchup
Makes - a lot

Step 1

1.5 kgs vine ripened tomatos
1 medium red onion, diced
2 cloves garlic, crushed
2 tspns black peppercorns
2 tspns mustard seeds
2 whole cloves
1/2 stick cinnamon
1 tsp smoked paprika
10 red chillies, deseeded and sliced

Place all the above ingredients into a large stock pot and simmer slowly for 45 mins or until a third of the juices have evaporated.
Stir frequently whilst cooking.
Remove from the heat and allow to cool.
Once cooled, place the tomato mixture in a blender and blend on high for approx 1 minute
Strain the blended mixture through a sieve and into a saucepan, making sure you have extracted as much juice as possible from the pulp.

Step 2

1/3 cup coconut sugar (original recipe calls for brown sugar)
1/3 cup rice wine vinegar
1 lime, juiced
1tsp sea salt

Place the saucepan with sieved ingredients on a medium heat and add the ingredients from Step 2.
Allow to simmer for about 10 - 15 mins.
If you prefer a thinner consistency then only simmer for 5 mins.

Once cooked, allow to cool before placing into a sterilised jar in the fridge for up to 3 weeks.