These two recipes come from FEBRUARY 2012 Good Food Magazine. I immediately made some Lemon Marmalade as I had bought far too many lemons over the Christmas period and it was such a good way to use them up. This recipe has produced a lovely, tangy preserve.
Lemon marmalade standing on my newly aquired cake stand
Makes 6 x 450ml jars
Making marmalade doesn't have to be hard work, and this simple method means the lemons are cooked whole then cut up far less time consuming than cutting them up when raw.The end results are just as delicious and the marmalade can be used in the same way as orange marmalade.
1kg/2lb 4oz unwaxed lemons 2kg/4lb 8oz granulated sugar
1 Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button'which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer until the lemon skins are lovely and tender, and can be pierced easily with a fork.
2 When the lemons are cool enougto handle, remove from the saucepan. Measure the cooking liquid you'll need 1.5 litres in total. lf you don't quite have this, make up the difference with water .lf you have too much liquid, bring to the boil and reduce to the required amount.
3 Halve the lemons and remove the pips reservlng the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you iike. Put all of this,including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
4 Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto thechilled saucer, allowing it to cool for 1 min, then pushing gently with your finger" lf the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
5 Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles onthe surface). Pour jam into warm sterilised jars and seal straight away.
Afghan carrot hotpot
SERVES 42 onions, chopped oil, for frying
2-3 garlic cloves, chopped 1 Scotch bonnet chilli
1cm-knob ginger, peeled and chopped 1 tsp ground turmeric
pinch ground cloves ½ tsp ground cumin
½ tsp ground coriander
600g/1lb 5oz baby carrots, scrubbed or grown-up carrots, peeled and cut into chunks
300g/10oz nakhod daul (yellow split peas)
1 tbsp tomato paste 3 large tomatoes, chopped
2 tbsp sour grape juice (or verjuice) or 2 tsp of white wine with a little lemon juice added
about 500m1/18f1 oz vegetable stock or water
rice, yogurt and pitta bread, to serve
1 Fry the onions in a little oil in a big pan, then add the garlic, chilli and ginger. When the onions have started to soften, add the spices, carrots and split peas. Cook for a few mins, then add the tomato paste and tomatoes. Sprinkle in some salt, add the sour grape juice or vinegar, then add enough stock or water to cover all the ingredients.
2 Bring to the boil, then simmer for 45 mins-1 hr, or until the carrots and peas are cooked through.
Serve with rice,or yogurt and bread