Some dishes need a tangy dressing – salads appreciate it, and Brussels Sprouts really pick themselves up when they come within cooee of a tangy dressing. We roast Brussels Sprouts and serve with a dressing with preserved lemons and spring onions. If it is the season, we toss in cumquat juice and peel. This salad is AMAZING.
Similar dressings include Cumquat and Lime Seed Syrup, Green Tahini Dressing, Sesame Dressing, and Miso-Seed Dressing.
Other Brussels Sprouts dishes include Roasted Brussels Sprouts with Pomelo and Star Anise, Brussels Sprouts Salad, and Brussels Sprouts Risotto with Blue Cheese.
Browse all of our Salads and all of our Dressings. Or explore our Mid Autumn dishes.
Continue reading “Roasted Brussels Sprouts Salad with Preserved Lemon Dressing”
Vibrant in colour and tangy in flavour, these are a great addition to salads, soups and other dishes.
It was an exciting time when my first makrut limes ripened – I had quite a crop! Half of them were pickled in a South Indian style pickle, and half of them were pickled using a salt and lime/lemon juice method. It is very easy.
This is an Indian style pickle. We never tire of them, serving them with all Indian dishes, with plain rice or mixed rice, in salads, in dishes being baked, and in any other way we conceive of using them.
Are you looking for pickle recipes? Try Cumquat and Lime Seed Syrup, Easy Pickled Cumquats, Green Mango Pickle, Fresh Green Apple Pickles, Gujarati Carrot Pickle, and Quince Aachar.
Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials. And check out our recipes for preserves. Find inspiration in our collection of gorgeous Early Spring recipes.
Continue reading “Makrut (Kaffir) Lime Pickle without Oil – Salt and Lime Juice style with Spices”
The cumquats are ripening on the trees as I put this collection together and it has been a great reminder of the wonderful produce from this little-used citrus fruit. What a great little workhorse it is.
You can browse all of our Cumquat recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #42. Cumquats”
We’ve been making lime pickles from the Makrut Limes (formally known as Kaffir Limes) from our tree. There are an awful lot of seeds in the limes. We don’t like to waste anything, and I also had a couple of dozen cumquats I was looking to use. The seeds from the limes are full of pectin, so I simmered them with the pulp that was left after juicing the cumquats. After straining, it made the most wonderful syrup.
The taste is sweet with citrus-bitter, a little like marmalade. It is almost set but now quite – a perfect consistency for toast and crumpets, and also for drizzling over rice pudding, Besan Payasam, icecream and other desserts. It is also a great drizzle over Brussels Sprouts and other veggies before roasting, onto soups, curries, rice etc.
Of course you won’t have lime seeds at your disposal. Make it anyway, just leave the seeds out. Or you can try with lemon seeds or seeds of other citrus. Add just enough sugar to retain the taste but overcome any sharp sour or bitter tastes. (You want to keep a little sour and a little bitter, don’t eliminate it altogether. We are not used to bitter tastes in our cuisines, but they are wonderful when used in the right way.)
Similar dishes include Cumquats Poached in Sugar Syrup, Cumquat Tea, and Cumquat Chutney.
Browse all of our Cumquat recipes and all of our Lime dishes. Our Syrups are here. Or explore our Mid Winter dishes.
Continue reading “Cumquat and Makrut (Kaffir) Lime Seed Syrup”
I make a cumquat chutney which is quite divine and these Pickled Cumquats, but this year I wanted to make something a little different. So I took the ideas from the pickle to make this chutney that is sweetened with mango puree. Not only is it mango puree, it is alphonso mango puree, the king of mangoes. You can use any mango puree of course, but I saw some alphonso at my local Asian shop for the first time the other day, so I had to grab some.
If you want to make your own mango puree, please go ahead. There are still plenty of ripe mangoes in the shops if you know where to look (try good Asian groceries). The delight of using mango puree is that it adds a sweet element against the tartness of the cumquats. Add chilli, and you have a hot-sweet-sour chutney which is incredibly additive.
It takes about 45 cumquats to make this chutney, and can be made in 30 mins once you have sliced and seeded the cumquats. We really adore it.
Similar recipes include Cumquat and Lime Seed Syrup, Peach and Barberry Chutney, Coriander, Coconut and Gram Chutney, Cumquat Chutney, Easy Pickled Cumquats, and Cumquats in Gin.
Browse all of our Cumquat recipes and all of our Chutneys. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Cumquat Mango Chutney with Kalonji”
Although it might sound unusual to cook cauliflower with oranges, it is not unknown in Indian and relatively common in China. This is an Indian dish in which I have found a use for the abundance of cumquats in our garden. The oranges adds a beautiful sweetness to the dish while the cumquats balance the sweetness by adding a delightful sweet-sour tang. The cauliflower is coated in turmeric and sauteed before adding to the sauce.
Similar dishes include Pepper and Turmeric Cauliflower, Roasted Cauliflower with Cumin and Sumac, Roasted Cauliflower with Green Tahini Dressing, Cauliflower Fry, and Cauliflower Roasted with Black Mustard Seed.
Browse all of our Cauliflower dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Turmeric Cauliflower with Cumquats and Chilli-Orange Sauce”
One of our cumquat trees is hanging heavy with fruit, looking gorgeous in the Autumn sun. The other one is covered in flowers! Go figure the timing! It is a different variety though, so perhaps that accounts for it.
We use a lot of cumquats, loving cumquat tea, poached cumquats, cumquat jam, cumquat pickles and many other ways of using them. I saw a house with a cumquat tree hedge recently, and I have just gone wild thinking about how I can do that at my place!
Today we are roasting the cumquats, and using them with some of our thyme that is flowering in the garden, and the seeds and juice of passion fruit, and sitting it all on an eggless custard type mixture that I love to make. I call it Indian custard, but its real name is Besan Payasam.
BTW, In Australia we spell passionfruit as one word. They are abundant here and we take them for granted. We eat them fresh from the garden, we use the pulp for our national dish Pavlova, and we used to drink Passiona soft drink by the litre back in the day.
Similar dishes include Kasa Kasa Payasam, Cumquat Mango Chutney, Sago Payasam, Pandan Rice Pudding with Lime Syrup and Fruits, and Cumquats and Gin.
Browse all of our Cumquat dishes and our Dessert Recipes. Or simply explore our Early Autumn dishes.
Continue reading “Roasted Cumquats with Flowering Thyme on Besan Custard (Payasam) and Passion Fruit Syrup”
Take these little balls of tangy sweetness and serve with pudding, baked sweet rice or over a sweet syrupy cake. They go well with icecream, or just with some creme fraiche or thick yoghurt. Chop them up and through them into salads or mix through rice. These are so good! They are exceptional accompaniments to hot Indian curries.
Similar recipes include Cumquat Mango Chutney, Roasted Cumquats with Flowering Thyme, Indian French Toast with Baked Strawberries, Cumquat Chutney, Cumquat Marmalade, and Cumquats in Gin.
Browse all of our Cumquat dishes, and all of our Desserts. Or explore our Late Winter dishes.
Continue reading “Cumquats Poached in Sugar Syrup”
Beautiful cumquats make beautiful jam, and so it is to the stove top that we turn this morning. Some cherry tomatoes are drying in the oven, taking the chill off of the kitchen, and we chop, soak and simmer cumquats before turning them into the most delicious marmalade. Breakfasts are going to be amazing this month!
This jam is also an exceptional accompaniment to hot Indian curries. The sweetness tempers the heat of the dish, and the cumquat tartness is beautiful with the spices.
Similar recipes include Easy Summery Breakfast and Brunch Ideas, Cumquats Poached in Sugar Syrup, Cumquats in Gin, Cumquats Pickle, Cumquat Olive Oil, and Cumquat Vanilla Marmalade.
Browse all of our Cumquat recipes, and our other Jam recipes. Or explore our Late Winter dishes.
Continue reading “Easy Cumquat Marmalade”
I have had a life long aversion to rhubarb, ever since childhood. We grew a lot of rhubarb and it was served, stringy and under-sweetened at almost every meal while in season. It has taken until this year, decades later, for me to try it again. And only because I was given some rhubarb from a friend’s garden.
You will love this recipe. It is an alternative to your rhubarb with apples, or rhubarb pie. The jaggery adds that sweet earthiness, cloves add their magic, black pepper brings a bite without tasting peppery, and the poppy seeds add much needed texture.
I have used some of my Gin Soaked Cumquats to enliven the dish – it does need a little acid and these bring a sweet acidity to the dish. You can alternatively add some charred, sugar dipped lemon slices, candied orange or lemon peel, a little (just a little) pomegranate molasses or quince molasses, or even, if desperate, a squeeze of lemon.
Similar recipes include Beetroot and Rhubarb Salad, Apples with Lemon and Cinnamon, and Pears with Marsala. Also try our Sweet Orange Star Anise Sauce.
Browse our Rhubarb recipes, and all of our Desserts. Or explore our Late Winter dishes.
Continue reading “Sweet Rhubarb with Cloves and Black Pepper, Poppy Seeds and Gin Soaked Cumquats”