|
|
Carrot and Almond
Lewis’s favourite, this fragrant chutney changed his attitude to carrots. It was inspired by’ Angel Hair’ a Middle Eastern recipe for a carrot jam. Flavoured with fresh ginger, a touch of chilli and roasted coriander seeds, the flaked almonds give it a delightful crunch.
Ingredients: carrots, vinegar, sugar, almonds
Serving suggestion: Serve with hard mature cheese, blue veined cheese, or soft cream cheese. Beat into olive oil for an interesting salad dressing. Or follow our suggestion to create an easy and spectacular starter – Farm brie with carrot and almond chutney |
 |
|
|
|
Caramelised Onion Marmalade
This versatile product is a perfect balance of sweet and sour. Thin slices of onion are slowly cooked in spice infused syrup to achieve intense caramelized onion flavour. The caraway is added towards the end of the cooking to add a fresh note to the marmalade.
Ingredients: Onions, Sugar, Vinegar, Caraway and spices
Serving suggestions: Serve with country pates, liver dishes or simply dilute with a little wine or meat gravy, boil down to thicken and pour over grilled sausages or mashed potatoes. Or follow our suggestion for an easy to make and delicious main course – Pan fried liver with caramelized onion gravy.
|
|
|
Onion Konfyt
Konfyt making is the panicle of the pickler’s art; whole fruit or vegetables slowly cooked in a concentrated, heavy sugar and spice syrup. After long and slow cooking the onions are almost translucent and golden and the syrup is beautifully scented with cloves, black peppers and bay leaves among others.
Ingredients: Pickling Onions, sugar, vinegar, cloves and spices
Serving suggestions: Serve as a part of your cheese board, especially good with hard mature cheese such as cheddar, pecorino and fresh, young, parmesan. Or follow our suggestion for bacon and onion konfyt snacks. |
|
|
|
|
Quince and Chilli Jelly
Jelly making is a fascinating craft; juice of fruit, rich in pectin is boiled with fresh lemon juice and sugar to create a crystal clear tart jells. The chilli is added at the end of the cooking process to create a mildly hot, sweet sauce redolent with flavour of fresh, aromatic chilli.
Ingredients: Quince, Chilli, sugar, spices
Serving suggestions: This fragrant jelly is good with roast lamb, gammon or pork; it is especially good with venison, duck and game birds. Or follow our suggestion for an original and surprising sweet .
|
|
|
Quince Chutney
Our second quince product, of which we are quickly running out of stock, is this superb chutney. It is less sweet then our other chutneys and is flavoured with smoky and green flavours such as fennel and star anis which make a good contrast to perfumed fruitiness of the quince.
Ingredients: Quince, raisin, sugar and spices
Serving suggestions: Serve as a part of your cheese board, together with ham, pork, cold chicken and lamb. Or follow our suggestion for an unusual accompaniment to festive roast – Apples stuffed with quince chutney. |
|
|
|
|
Harrief
Oded’s ultimate condiment, his version of one of his childhood favourites, the ubiquitous Middle Eastern hot sauce - Harrief. In this version sweet red bell peppers are first roasted over open flame and then skinned, pureed and flavoured with garlic, Olives go wild™ new season, cold pressed fragrant olive oil and chilli. The mixture is than slowly simmered to concentrate the flavour. At the end of the process the Harrief is flavoured with roasted cumin seeds and stabilised with a natural, non allergenic thickener – arrow root.
Ingredients: Red peppers, vinegar, chilli, garlic, olive oil, arrow root, salt, cumin
Serving suggestion: Use to flavour mayonnaise and cream cheese to be use as an instant piquant dip. Add to pep up stews, soups and sauces or simply toss into hot pasta together with some extra olive oil, chopped herbs, a little extra olive oil and plenty of grated parmesan cheese. Or follow our suggestion and make Carrot and Harrisa salad
|
|
|
Ginger Relish
This light, clean tasting and versatile relish is one of our newest product which we introduce in regular interval. Fresh gingered is slowly simmered with cucumber, red pepper and raisins to create a colourful and fragrant relish.
Ingredients: Ginger, cucumber, red peppers, raisins, lemon and vinegar
Serving suggestions: Piquant and pleasantly sweet this relish can be used with both meat and fish. It is a welcome addition to a burger and deliciously different as a basting for grill or braaied snoek. Or follow our suggestion and make Fish in ginger crust. |
|
|
|
|
Moroccan Presereved Lemons
Our version of the Moroccan classic, sliced lemons are first laid in salt which transforms and mellows the skin and develop its unique aromatic flavour which is essential to many North African dishes.
Serving suggestions: Pickled lemons are an extremely versatile: chop and add to a fish or chicken stir-fry. Processed into a paste it makes a wonderful baste for chicken, lamb or fish. Use as a sour note in salads, stuffing, pastas and sandwiches. Or make an original lamb tagine – Lamb with preserved lemons and dry peach.
|
|
|
Tannie Zelda Sweet & Sour Gherkin
Crisp, mild and very delicious this sweet and sour dill pickle is Oded’s interpretation of a Jewish South African classic. As tannie will admit herself, it is not originally hers; Oded used her basic, low sugar recipe and added some fresh personal touches.
Serving suggestions: Serve with drinks, in sandwiches, chopped in salad and sauces. Delicious chopped in cold and hot soups or mixed with chopped shallots and caper and mixed with our mayonnaise for a tartar sauce. |
|
|
|
|
Oded's Mayonnaise
Fresh, free range egg yolks, mustard and a mixture of olives go wild, virgin olive oil and sunflower oil go to make this smooth and velvety classic sauce. Our mayonnaise comes in two flavours, plain or mixed with our Harrief sauce.
|
|
|
Cheese and Almond Biscuits
We use an artisan mature cheese, butter and fresh dill to bake those luxuriously crumbly biscuits, aniseed and a touch of chilli add their delicate piquancy.
Serving suggestion: With white wine, as a part of a cheese board or just a delicious appetizing snack.
|
|
|
|
|
Vanilla Sugar
Our sugar is kept for at least a month to absorb the flavour from whole vanilla beans. It is than mixed with hand scraped seeds creating a highly flavoured sugar which is as excellent in your coffee as it is added as some of the sugar in baking sponges, making meringue and desserts.
|
|
|
Vanilla Syrup
The most convenient way for adding an instant vanilla flavour to either hot or cold drinks - try it in your hot coffee or chocolate, beat it into hot or cold milk for a delicious drink or mixed it with rum, chocolate liqueur as an exotic cocktail – using a quarter of a split pod for extra flavour and decoration.
|
|
|
|
|
Vanilla Extract
This vanilla infused alcohol is ideal for using in cooking and baking.
|
|
|
Vanilla Beans
Our vanilla pods come in packets of two and are ideal for use in desserts, ice creams, custards and any process of baking where, the dark seeds are a visual asset.
The role of the vanilla is not limited to sweets only why not try our deliciously different duck and vanilla curry.
|
|
|
|
|
