Out of the Bottle by Sally Wise

Author:Sally Wise [Wise, Sally]
Language: eng
Format: epub
ISBN: 978-0-7304-9614-4
Publisher: Bolinda Digital Pty Ltd
Published: 2010-01-14T16:00:00+00:00

For the spiced yoghurt, mix the yoghurt and chutney in a small serving bowl. Serve the curry with the spiced yoghurt and boiled or steamed rice.

Serves 4-6

CUMQUATS

I think the full potential of cumquats is little recognised. They are the most attractive fruit on the bushes, little round waxy orange balls of flavour, nestled among bright green leaves. They can be used in a simple marmalade, but there is far more to the humble cumquat than this.

Our son Alistair recently returned to Tasmania after working overseas for several years as a pastry chef, not the least of these experiences as the Executive Pastry Chef to Gordon Ramsay at his New York restaurant, The London. When visiting us one day Alistair noticed a bowlful of cumquats on the bench and I suggested that I cook them in a sugar syrup. I thought that they would be delicious over ice cream or panna cotta. He, however, was adamant that the perfect way to serve them was with blue cheese. When I tried this marriage of flavours I was astounded; it was truly delicious. We were entertaining a group of friends a few days later so I took the opportunity to introduce this treat to them. They too were in raptures. So whenever I can get hold of cumquats, I preserve them this way.

Another pantry essential is cumquat brandy. It keeps for years and improves with the passing of time. The brandied cumquats can be eaten as part of a dessert, such as with ice cream, panna cotta, or crème caramel. A little chopped brandied cumquat is an interesting addition to a fruit cake.

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