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RED CAPSICUM & LIME MARMALATA 
from Rowan Bishop's cookbook Rowan Biship with Relish 

This marmalade is such a gorgeous, eye catching red that it's almost a surprise to find it tastes as good as it looks. It's a hit as a topping for crackers spread with cream cheese, but use it as you please, there won't be a shortage of ideas once it's tasted.
If Kaffir lime leaves are not available, use young lime leaves or the pared and finely julienned zest from an extra lime or lemon.  

8 large red capsicums
1 cup orange juice, no preservatives or added sugar
1/3 cup red wine vinegar
2 Tbsp peeled and minced ginger (prepared)
3 cups sugar
1 tsp salt
1/2 - 3/4 tsp chilli powder
5 bay leaves, preferably fresh
1 branch tip of Kaffir lime leaves, 12-14 whole leaves*
Thinly pared rind of 2 lemons, finely julienned or use a zester
Juice of two lemons

Preheat oven to 225 C.
Place the capsicums on a baking tray and roast for about 25 minutes or until the skins are blistered and blackening. Remove from the oven and cool until they can be handled (place in plastic bag if you wish, but this is not necessary). Peel, and discard the core and seeds. Chop finely.
Place all the ingredients into a heavy based saucepan, bring to simmer point and cook for 30-40 minutes or until the mixture has thickened and is the consistency of jam. 
Discard the kaffir lime and bay leaves using tongs.
Spoon into hot, sterilised jars and screw on hot sterilised metal screw on lids.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm