Does anyone have this book and would they be kind enough to share the recipe please! l did try google but nothing came up l tasted it yesterday and it was really nice and would like to try and make it without having to buy the book TIA
Pop a reservation on it so you can have it when its returned.
griffo4,
Nov 26, 11:41pm
Thanks l will go visit the library but l also will try pickles recipe
griffo4,
Nov 28, 6:41am
One more try as it is not in the library at present and have heaps of lemons TIA
wattie10,
Dec 19, 5:25am
I just emailed him and got the recipe back within the day
seniorbones,
Dec 19, 7:47am
I have it I will go and look for it.
seniorbones,
Dec 19, 7:56am
600gms lemons (Meyer if possibel) 1 cup white vinegar 2 cups finely diced onion 2 tabs finely chopped garlic 1 fresh chilli, finely chopped (seeds optional) 2 tsps cinnamon 8 whole cloves 2 whole star anise 3 cups brown sugar sea salt and freshly ground black pepper
cut the lemons into thin wedges, slice off the pith at the end of each wedge and remove all the pips. Place in a havey-based saucepan and just cover with water. Place on high heatand bring to the boil. Lower the heat to a simmer, place a lid on and cook on low for 1-1/2 hours. check from time to time and add more water if necessary. there should be about 1 cup of liquid left after 1-1/2 hours. Add the remaining ingredients and simmer slowly until the mixture thickens to the consistency of jam or chutney (about an hour or so). Remove and store in a couple of jars. You can halve this recipe, but I assure you, you'll find plenty of uses for this interesting condiment (it will keep for at least 4 months, refrigerated.).whew!
griffo4,
Dec 19, 8:32am
Thank you so much for posting this seniorbones l am still in the queue at the library for his book and had given up on it but l will be making it as soon as l get time
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