Apple chutney

Ingredients

  • 225g/8oz onions, chopped
  • 900g/2lb apples, cored and chopped
  • 110g/4oz sultanas, raisins or chopped dates
  • 15g/½oz ground coriander
  • 15g/½oz paprika
  • 15g/½oz mixed spice
  • 15g/½oz salt
  • 340g/12oz granulated sugar
  • 425ml/¾ pints malt vinegar

Method

  1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
  2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
  3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
  4. Turn into sterilised jars, seal and cool.
    Store in a cool, dark cupboard for two to three months before eating.

Starting a new job

I’m starting a new job today. I have much and varied experience of starting new jobs. I’ll not lie, I’m 42 years old and I’ve never had a single job that I’ve been in for 12 months.

Don’t judge me. I know it’s not a good look on your CV and all that, but that’s who I am. I’m a kid whose first taste of work was freelancing a website for the local photo printing shop who had noticed me come in with my PhotoShop creations when I was at Newcastle University studying psychology in 1995 (ish). I’ve been a freelancing cut & paste script kiddie ever since. Going with the most interesting and highest paying jobs and standing on the shoulders of giants, a career in front end web development isn’t like the olden days.

Likesay I’ve started many new jobs both good and bad in that time. I hope for a good one this time around. They’re a great company who specialise in ecommerce sites using magento have taken the time to properly recruit a front end developer they feel will be a good fit in their company culture and I’m ready to engage with that. Hi ho.

Magento: eCommerce platforms and solutions for selling online

Two dollar ponies of port

 

Friday night often finds us at Millswood Bowles Club. It’s perfect for kids – they can run riot all over the floodlit bowling green, which means they can be far enough away that you can’t hear them and still be safe. Just right for our 8 year old’s sleepover party with 7 of her friends.

There are $10 meals of schinzel & chips or nuggets for the kids, and the beer is proper cheap.

The only problem is the 2 dollar ponys of port. Who can resist that for value and sheer alcoholic hit? Not me. Surprisingly I managed to convince a few of the soccer moms to join me. Unfortunately as it turns out 8 year old little girls are extremely loud in the mornings after drinking a port or two.

Melva’s fish paste

We were holidaying in beautiful Venus Bay, SA and for the first time so far in my fishing career we actually caught a lot of fish.

The best eating fish in South Australia is by far the King George Whiting, and we caught plenty of those. It would be a travesty to eat fresh whiting in any other way than simply & lightly fried with a little butter. In the markets it would sell for around $50/kg.

To catch the whiting requires a boat, and we were lucky enough to be holidaying in a group with 2 boats and most importantly Poppa Dennis’s years of hard won knowledge and experience.

But it’s not all whiting all the time. We also caught plenty of other species, trevally, tommy ruffs & salmon (not the same as european salmon). We developed a fool proof technique of fishing from the jetty involving dropping some chopped up bait to create a fish feeding frenzy and then gently dropping our baited hooks into the middle of it and immediately hooking eating sized trevally or tommies.

Bottom line is we had lot of fish. Too much to eat so we cleaned filleted and froze a few kilos of fish to take home and process. We’re following a family recipe for a delicious fish paste which kindly given to us by Melva. Try it dolloped onto some melba toast with a bit of sour cream and some snipped chives or dill.

Fish paste

Ingredients

  • 1 kg fish
  • 1 medium onion, finely cut
  • 60 mls spiced vinegar
  • 60 mls cooking oil
  • 100 mls tomato sauce
  • 150 mls tomato paste
  • 30 mls worcestershire sauce
  • 10 ml hot chilli sauce
  • 1 tsp salt

Method

  1. Skin the fish, taking out the blood line etc & cut into small pieces
  2. Place all the ingredients into a saucepan and bring to the boil, simmering for around 15 mins
  3. Mash the mixture with a potato masher
  4. Spoon the paste into jars sterilised in boiling water, sealing the lids while hot
  5. Keep in the fridge & use within 2 months