ZERO MILES PRODUCE FRUIT AND VEGATBLES FROM THE GARDEN & ORCHARD RECIPES FROM AROUND THE WORLD

  Paul - Unitedkingdom

Ingredients   

· 200 Grams Blackberry 

· 2 tbsp Olive Oil

· 2 Red onions 

· 3 Garlic cloves

· 2 Bay Leaves

· 200g Light Brown Sugar

· 150ml Balsamic Vinegar

· 150ml Red Wine Vinegar

· 3 tsp Dijon Mustard

· Salt and Pepper to taste 

Peel and dice Red Onion and Garlic

In an open pan add oil and Sauté / Caramelize Onions and Garlic until soft, add Sugar stir until dissolved 

Add all other ingredients continue with medium heat; stir until the mix reduces to semi thick

Pour in to sterilized Jars, allow to cool seal and label 

  Paul - Unitedkingdom

Ingredients

· 500 g Fresh or frozen Black Berries

· 500 g Sugar (amount can be reduced just increase cooking time)

· Lemon Juice (Half Lemon) to help Jam to set 

Advance preparations 

· Jam Test -Place 2 to 3 small dishes in the freezer / ice box in preparation to test that the Jam is set

· Storage Jar – wash and clean Jars and lids, carefully place in boiling water and boil for 10 minutes carefully remove from the hot water and allow to Air dry. 

Method 

· Mix the Berries and Sugar together and let infuse for 1 hour 

· Place Berries and Sugar in to a Heavy bottom sauce pan simmer for 5 minutes until soft, mash with a potato masher 

· Add Lemon juice

· Turn up the heat to a rapid boil; continually stir with a wooden spoon checking the boiling liquid 

· Boil for 5 + minutes until you see the liquid thicken (Depending on moisture content this could take much longer) 

· Place a teaspoon of Jam on to the chilled plate, leave to cool for 1 minute then run the spoon through the Jam if the Jam holds its form allowing a line to be made it is ready, if the Jam is still fluid repeat the test after boiling the Jam for an additional 2 minutes repeat until Jam is ready ( for other Types of Jams the test will change if other high pectin ingredients such as apples are added )

· When ready pour in to the Jars and allow cooling, when cool put on the lids and label.

Variations 

Apples

· Halfway through cooking add small cubed apples this increases pectin and makes setting easier, and will give a soft crunch to the Jam 

Marmalade 

· Make a Marmalade base and add Blackberries to create a Russian Marmalade 

Royal Jelly 

· Before cooking Juice the Blackberries (removing the seeds) to give a clear jelly Jam

Chili Jam 

· Carefully finely chop a small amount of fresh chilies and place into the Jam halfway through the cooking 

Chocolate chip Jam 

· Chop a small bar of chocolate and place into the Jam at the very end of the cooking avoid melting the chocolate. 

  Paul - Unitedkingdom

Ingredients   

· 1000 Grams Blackberry 

Fresh or Forzen

Method     

Process in a Fruit Juicer machine

Use fresh or freeze in Batches  

Great for pip free Jams and sauces 

Option 2 

In a Sauce pan warm up Blackberries to a soft boil 

Mash until fully juiced 

(add little hot water as required )

Filter through a  Muslin Cloth 

To thicken return to Sauce pan and on a soft boil reduce

 to desired thickness      

Sasha England  

Ingredient

* 200 g graham cracker crumbs
* 115 g butter, melted
* 680 g cream cheese, softened
* 200 g sugar
* 240 g sour cream
* 3 eggs
* 1 tsp vanilla
* 1 tbsp lemon juice
* 2 cups blackberries
* 50 g sugar
* 1 tbsp cornstarch + 2 tbsp water
 

Method
 

1. Heat oven to 160°C (325°F).
2. Mix crumbs and butter, press into a 9-inch tin, bake 10 minutes
3. Beat cream cheese and sugar, then mix in sour cream, vanilla, lemon juice, and eggs.
4. Pour over crust and bake 55–65 minutes until the center has a slight wobble.
5. Cool, then chill 6 hours or overnight.
6. Simmer blackberries with 50 g sugar for 5 minutes. Stir in cornstarch slurry until thickened, cool, then spoon over the cheesecake show.

Rachel Scotland   

Preheat oven to 220°C.
 

4x apples, peeled, cored & sliced,
250g brambles,
2x table spoons of golden caster sugar.
Stir fruit & sugar together in baking tray.
 

Crumble =
250g Oats
125g Butter
125g Golden Caster Sugar

 Chop butter into small dice in a mixing bowl, add the sugar & oats  and use fingers to kneed it all together. Do this until every oat is butter coated and can be sprinkled lightly all over the fruit in the baking tray ( Note - the better mixed & lightly sprinkled, the crunchier the crumble).
 

Bake for 35-40 mins, or until oats are turning toffee brown.
 

Serve with ice cream, cream or custard, or all three

  Merle Germany 

Ingredients

· 1.5 Kg Blackberries

· 1.5 liter Good dry red wine

· 800 gram sugar (or rock sugar) 

· 1 x Vanilla bean

· 1 x stick cinnamon

· 1.5 liter Rum 40%

Place the blackberries, red wine, sugar, vanilla bean, and cinnamon stick in a large pot and simmer for about 30 minutes. Once the liquid has cooled, add the rum, pour the mixture into bottles (discarding the fruit), and let it sit for about 2 weeks

  Tamae Japan

Ingredients 

· Blackberry Syrup 100ml

· Water 200ml

· Sugar 10gm

· Powdered Kanten Jello 3gm

· Mint (for decoration) few leaves

Method 

Heat up Blackberry syrup and water and add Powdered Kanten and Sugar.

Boil until Powdered Kanten and Sugar are thoroughly melted 

(1-2 mins).

Turn off the heat. 

Put into the container. Cool down slightly.

Put the container in the fridge until the jelly hardens.

Serve with Mint 

Adriana Peru    

Ingredients (serves 6)

● 1.5 kg of pumpkin or squash

● 3 potatoes

● 1 cup of corn kernels

● 150 g of fresh cheese, cubed (optional)

● ½ cup of evaporated milk

● 1 large onion

● 2 cloves of garlic

● 2 tablespoons of oil

● ½ teaspoon of cumin

● Salt and pepper to taste

● ½ cup of water

Preparation

1. In a large pot, heat the oil and sauté the chopped onion and      garlic until translucent.
2. Add the      cumin and salt, and cook for about 2–3 minutes to allow the seasoning      to develop its flavor.
3. Add the      cubed pumpkin or squash, cubed potatoes, and corn kernels. Add      approximately ½ cup of water or broth, cover, and cook over      medium-low heat.
4. Cook for 20–25      minutes, stirring occasionally. The pumpkin should break down and form      a thick sauce, while the potatoes should become tender.
5. Once ready,      add the evaporated milk and gently mix.
6. Add the      fresh cheese. Cook for 2–3 more minutes, without letting it boil      too much.
7. Taste and adjust the salt and pepper.

To serve: traditionally served with white rice and, if you like, a fried egg on top.

Tip: You don't need to mash the pumpkin. Ideally, it should partially break down during cooking while leaving some pieces of potato and pumpkin whole