Apricot Chutney

I've just finished making this today out of some apricots that were too sour to eat raw.  It involves quite a lot of fine dicing and chopping, which next time I would do in the food processor, but the result has been so good and tasty I just have to add it to "OK Suit Yourselves" straight away!  It made the 3 jars shown here.


1kg apricots (I ended up with 760gm stoned fruit) diced fairly small
1 onion finely diced
1 chilli finely diced (I included the seeds)
1 cup raisins finely sliced
1/2 cup chopped candied peel
1 thumb-sized piece of ginger grated
3 cloves garlic crushed or finely diced
2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2/3 cup brown sugar
2/3 cup lemon juice (about 3 lemons)
2/3 cup malt vinegar
2 tsp mustard seeds
2 tsp coriander seeds


Tie mustard & coriander seeds in a square of muslin or chux cloth and place in large saucepan with all other ingredients.  Cover and stand overnight.


Next day, place jars and lids in oven heated to 100degC to sterilise while you make the chutney.  Bring mixture to the boil and simmer for about 30 mins or until thickened.  Remove muslin/chux bag then ladle chutney into hot sterilised jars and seal.


Suit Yourselves
Replace apricots with mango, peaches, pears or other fruit of your liking or combine 2 or more fruits eg mango and peach.  Suit yourself!

Granny's Caramel Slice

125 gm butter

1 egg

small cup sugar

1.5 cups flour

1 tsp BP

1 Tbsp cocoa

Cream butter and sugar, add egg and other ingredients.  Press about 1/2 - 2/3 the mixture into a square tin (20 x 20 cm).  

Spread on the following mixture you have warmed in a pot until blended.

1/2 tin sweetened condensed milk

60gm butter

1 Tbsp golden syrup

1/2 cup sugar

1 tsp vanilla

Roll out the other half of the base mixture and put on top, or easier still, dot pieces of the mixture over the top randomly.

Bake 30 mins 185 deg C

Asian Poached Chicken Breasts and Salad

Asian Poached Chicken Breasts - by Annabel Langbein

2 - 6 boneless, skinless chicken breasts (depending on how many people you wish to serve)

6 - 8 slices of fresh ginger

2 spring onions chopped

1/2 tsp sesame oil

1 tsp salt

several grinds of black pepper

3 - 4 star anise (optional)

enough cold water to cover

Place everything in a saucepan that fits the chicken in a snug, single layer and ensure there is enough water to submerge the chicken.  Cover and as soon as the liquid comes to the boil, remove pan from the heat and leave to cool with the lid on (about 1.5 hours)  Lift the chicken from the broth, cover and chill if not using immediately.  

Strain stock - or remove the star anise and liquidise the stock, ginger and spring onions with a stick blender and use for other purposes.  You can also re-use this stock when you cook the next batch of chicken.

Asian Chicken Salad

Poached chicken with chili and mint and separate salad

4 poached breasts as above

3 stalks celery, sliced diagonally

2 red capsicums, thinly sliced

2 spring onions, sliced diagonally

2 tbsp toasted sesame seeds

torn leaves of coriander or mint

Shred or dice the chicken and mix all tog with the following dressing.  You can also mix through 250gm crispy noodles, or soft cooked noodles just before serving.  Also add shredded lettuce if desired.  Suit yourselves!

Vietnamese Dressing

2 tbsp lime juice (or lemon)

1 tsp fish sauce

1 tsp brown sugar (or maple syrup)

1 tbsp sweet Thai chilli sauce

1 shredded kaffir lime leaf (or grated zest of a lime or lemon)

ground pepper

Place all ingredients in a jar and shake to combine.

For a non-spicy dressing, replace the chilli sauce with olive or rice bran oil.

French Poached Chicken Breasts

Substitute a small handful of fresh thyme, 1/2 lemon, 2 bay leaves and 1 small onion for the ginger, spring onions and star anise.