Robyn’s Kitchen

Robyn’s Kitchen

On an enjoyable Tuesday in June 2010 during the Post Harvest & Storage course, we co created some of Robyn’s kitchen goodies. 

With a passionate food goddess at the helm, we set sail to destination gourmet.   I trust you enjoy the following recipes as much as we all do.

Davidson Plum Vinegarette

–  I cup of Davidson Plums
–  600ml of vinegar

Bring to a simmer.  Simmer for 10 minutes.  Mash the brew.
Leave to cool.
Push through muslin cloth
Decant into bottles

Davidson Plum Cordial

–  I cup of Davidson Plums
–  600mls of water

Mash when brew comes to a boil.
Simmer for an hour
Mash again
Strain through muslin cloth
Measure the reduced liquid and add equal grams of sugar to liquid.
eg 500 ml of cordial  500 grams of sugar

Three Herb Oil

–  Equal amount Thyme, Oregano and Rosemary
–  Olive Oil
–  whole garlic clove
–  fresh whole sprig of rosemary

Pick herbs.  Cut and roll to release aroma
Cover with Olive oil of choice
Put in stainless steel bowl.  Heat bainemarie style over low heat for an hour to release more herb goodness
Strain through muslin cloth
Decant in bottle and add a fresh sprig of rosemary and a finely sliced russian garlic clove

Ryeberry Vinegar

–  I cup of ryeberries
–  350 mls apple cider vinegar

Simmer for 15 minutes
Squish
Allow to cool for 10 minutes
Strain through muslin cloth
Decant into bottle

Tabasco Sauce

–  1 cup of fresh tabasco chillies, stems removed, roughly chopped to reduce pressure on blender
–  1 litre apple cider vinegar
–  1 finger of ginger
–  3 cloves of garlic
–  2 tblsp brown sugar
–  2 tblsp salt

Take all ingredients and put into a blender and process into a liquid.  Decant into a bottle

Indonesian Samba

recipe coming soon(-:

Photos by Sal