Thank goodness for food, I say.
It plays an amazing part in our life. First and foremost it nourishes our body, providing energy and nutrients for growth, maintenance and repair of our body.
It comforts us, makes us feel good about ourselves and about life.
It brings people together. Eating is a wonderful shared activity, providing community, friendship, family support.
Food deserves our respect, I say. And our thankfulness. Food breaks down barriers.
And for those of us who are never happier than when we have a kitchen knife in our hand, or wooden spoon, or whisk or frying pan, food brings and provides continual joy. How easy is it to express our art, our magic? Every home has a kitchen, a pan or two, a spoon to stir with. Where ever we go, we will find a kitchen and life will be good.
Cumquats (Kumquats) are in season at the moment. Some time ago I made a wonderfully divine Cumquat Marmalade. This year I found some gorgeous oval cumquats from the new Chinese stall at the Central Market and wondered whether I could pickle them, in the same way that lemons are pickled.
They are divine! Easy to make, beautiful to look at, wonderful to taste and even better to share.
I wanted the pickled cumquats to have shades of spice as well, and so introduced Kalonji (Nigella), fennel, cardamom and coriander seed, as well as some cinnamon. You could also use black mustard seed, aniseed, star anise, even black pepper. The salt assists the flavour and helps to preserve the pickles.
Source : inspired by ehow
Prep time: 15 mins
Cooking time: 0 mins
Serves: Use as an accompaniment to favourite dishes
500 g cumquats
lemon juice to cover – you can use lime juice also
3 Tblspn sea salt
1 stick cinnamon
1 tspn kalonji (Nigella seed)
1 tspn fennel seed
1 tspn cardamom seed
1 tspn coriander seed
Wash the cumquats, remove any seeds and cut into halves or quarters, depending on the size.
Layer the cumquat pieces in a glass jar with the cinnamon, spices and salt. Press the cumquats down lightly so the mixture is somewhat compact and sits level in the jar.
Pour the lemon and/or lime juice over the cumquats. Make sure the juice completely covers the cumquat pieces, and keep at least a couple of centimetres of space between the cumquats and the top of the jar. Make sure that there are no air bubbles in the jar – you can cover the jar and turn it over several times to help remove air bubbles.
Cover the jar tightly and leave it in cool dark place for two weeks, turning the jar each day. If the level of lemon juice goes down, top it up. It may go down as the salt and juice is absorbed by the fruit.
It should now be stored in the fridge. Use the fruit and the juice in your recipes and on your favourite foods.