Anathoth - the best pure & natural Jams, Pickles & Relishes

Chutney
Zucchini Pasta Salad Preparation time: 15 minutes Cooking time: 15 minutes Serves 6 350g penne pasta (gluten free) 1 bunch asparagus, trimmed and cut into 5cm lengths 2/3 cup Anathoth Zucchini Pickle 1/3 cup “lite” mayonnaise 150g cherry tomatoes, halved ½ small red onion, sliced 1 ½ tablespoons chopped dill Salt and cracked black pepper ½ cup baby basil leaves, to serve 1 butter lettuce, to serve Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and set aside to cool. Blanch the asparagus for 1-2 minutes until tender, then plunge into iced water. Drain and set aside. Place the Anathoth Zucchini Pickle in a bowl with the mayonnaise and ¼ cup water. Mix until fully combined. Cover and refrigerate until needed. Toss together the cooled pasta with the asparagus, tomatoes, red onion, dill, salt and pepper. To serve, fold the Zucchini Pickle dressing through the salad. Sprinkle with basil leaves and serve in butter lettuce cups. Try adding smoked salmon, canned tuna or shaved lean ham.
Farmstyle Pickle – Moroccan dip Preparation time: 5 minutes Cooking time: nil Serves 4 ¾ cup Anathoth Farmstyle Pickle ¼ cup greek style yoghurt 1 teaspoon ground cumin 2 tablespoons chopped coriander 1 tablespoon chopped flat leaf parsley 2-3 pita bread rounds, to serve Place the Anathoth Farmstyle Pickle in a bowl with the yoghurt, cumin, coriander and parsley. Season with salt and pepper if desired. Stir until just combined. Cut the pita bread into wedges and serve with the dip. Note : try serving the dip with middle eastern felafels.
Tomato Relish – Tomato, Corn and Bacon Frittata Preparation time: 15 minutes Cooking time: 35 minutes Serves 4 8 eggs, lightly beaten 125g bacon, chopped 1/3 cup corn kernels 1/3 cup cream ½ cup grated tasty cheese 1 tablespoon chopped flat leaf parsley 1/3 cup self raising flour salt and cracked black pepper ½ cup Anathoth Tomato Relish green salad, to serve extra Anathoth Tomato Relish, to serve Preheat oven to 170C. Place the eggs in a bowl and combine with the bacon, corn, cream, cheese and parsley. Sift the flour into a large bowl. Make a well in the centre and pour in the egg mixture. Stir until fully combined and season with salt and pepper. Spoon the mixture into a 6-cup capacity ovenproof dish. Place in the oven for 10 minutes (the frittata will just be starting to firm up around the edges), then remove and dollop spoonfuls of Anathoth Tomato Relish over the surface of the frittata, swirling slightly with a flat bladed knife. Return to the oven and continue baking for 25 minutes or until firm and golden. Remove and set aside to cool. Serve warm or refrigerate until needed. Note : if travelling, cover frittata with foil, or slice into wedges and transfer to an airtight container. Any remaining frittata can be refrigerated for up to 2 days.
Cheese and Tomato Chutney Scrolls Preparation time : 25 minutes Cooking time : 25 minutes Serves 6 3 cups self raising flour, sifted ½ teaspoon baking powder salt and cracked black pepper 50g chilled butter, chopped ¾ cup milk 1/3 cup Anathoth Tomato Relish 1 ½ cups grated extra tasty cheese extra milk, for brushing Preheat oven to 210C. Place the flour, baking powder, salt and pepper in a bowl and add the butter. Using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Make a well in the centre. Combine the milk with 1/3 cup water. Pour the liquid into the well. Using a flat bladed knife, cut through the flour mixture until it comes together as a rough dough. Tip the dough onto a work surface dusted with flour and knead lightly until it can form a ball. Roll out the dough to a rectangle approximately 30 x 40cm in size. Spread with Anathoth Tomato Chutney then sprinkle with cheese. Roll up from a short sides to form a cigar. Slice the roll into pieces approximately 4cm wide. Place scrolls close together on a baking tray lined with non stick baking paper so they are touching. Brush each scroll with a little extra milk. Bake for 25 minutes or until cooked through. If the scrolls start to brown too quickly cover with foil. Cool on a wire rack then break apart.
Bruschetta with Chutney, Zucchini and Artichoke Preparation time : 15 minutes Cooking time : 15 minutes Serves 4 3 small zucchini olive oil, for brushing 8 slices Italian wood fired loaf ½ cup Anathoth Zucchini Pickle 4 marinated artichoke hearts, drained and quartered crumbled feta, to serve Heat a stove top grill and brush with oil. Cut the zucchinis lengthways into long slices approximately 3mm in width. Brush lightly with a little extra oil. Grill the zucchini (in batches if necessary) for a couple of minutes each side or until softened. Drain on paper towel and set aside. Brush the slices of bread with oil. Toast for 2 minutes each side on the hot grill until slightly charred. Remove. Spread each slice of toasted bread with Anathoth Zucchini Pickle. Top with slices of zucchini and artichoke pieces. Sprinkle with crumbled feta and serve.
Farmstyle Chutney Spice Glazed Ribs Preparation time : 10 minutes Cooking time : 35 minutes Serves 4 1/3 cup Anathoth Farmstyle Pickle ¼ cup beef stock ¼ cup canola or olive oil cracked black pepper squeeze of lemon juice 1kg pork ribs extra Anathoth Farmstyle Pickle, to serve Preheat oven to 180C. To make the glaze mixture, place the Anathoth Farmstyle Pickle in a small food processor or hand held blender along with the beef stock, oil, black pepper and lemon juice and process for 1 minute, until well combined. Cut the racks of ribs into portions of 3-4 ribs. Place face side down on a baking tray lined with non stick baking paper. Bake for 10 minutes. Remove from oven and brush with glaze mixture. Return to oven for 10 minutes then turn ribs face side up and brush with glaze. Cook for 8-10 minutes then remove from oven and brush with more glaze. Cook for a further 5 minutes then remove and set aside for a couple of minutes. Serve ribs with steamed vegetables or salad, extra Farmstyle Pickle and plenty of napkins.
Anathoth Mushrooms 6 medium sized portobello mushrooms ½ cup Farmstyle Pickle Grated mozzarella cheese Preheat oven to 180°C. Lightly spray a baking tray with oil. Place the portobello mushrooms on the tray. Fill the mushrooms with Farmstyle Pickle and top with the grated cheese. Place in preheated oven and bake for about 15 minutes or until mushrooms are soft and cheese has melted. Tip:Spicy Green Tomato Chutney Mash Mix Anathoth Spicy Green Tomato Chutney into mashed potato for added flavour and bite.

Marmalade
Marmalade and Coconut Cake Cake mix 1 1/2 cups wholemeal flour 3 tsp baking powder 1/2 cup shredded coconut 1 cup white sugar 2 tbsp marmalade 1 tbsp lemon zest 1 cup milk 125g melted butter 2 eggs Marmalade sugar syrup 2 tbsp marmalade 2 tbsp icing sugar 2 tbsp lemon juice 1/4 cup water Preheat oven to 180C (160C fan forced, 350F, gas mark 4). To make cake mix: grease a 20cm round cake tin. Mix all ingredients in a bowl until well combined. Pour batter into the tin. Bake for 40 minutes. When cooled, remove the rim and transfer cake to a cooling rack. To make syrup: combine all ingredients in a small saucepan. Bring to a boil then simmer for about 5 minutes, stirring, until the mixture is reduced and syrupy. Allow to cool to room temperature before serving. To serve: drizzle syrup over individual cake slices when serving. Recipe supplied by The Wholesome cook. www.wholesome-cook.com.
Toasted Fruit Bread with Ricotta and Marmalade Cut your favourite fruit bread into 1.5cm of thick slices. Toast or grill the fruit bread. Spread each slice with a good spoonful of ricotta cheese. Top with Anathoth Breakfast Marmalade and spread out evenly to cover the ricotta.
JAMS
Berry Fruit Mince Scrolls 1/2 cup warm milk 1 Tablespoon sugar 2 1/2 teaspoons instant yeast 2 cups flour 1 Tablespoon extra sugar 1/2 teaspoon salt 1 large egg lightly beaten 2 Tablespoons butter melted 1 cup Anathoth berry fruit mince Combine the milk, 1 Tablespoon sugar and the yeast in a small bowl. Set aside for 5 minutes or until frothy. Combine the flour 1 Tablespoon extra sugar and salt in a large bowl; make a well in the centre. Pour the yeast mixture and the egg into the well and add the melted butter. Stir until just combined. Place on a lightly floured surface and knead for about 5 minutes or until the dough is smooth. Place the dough into a lightly greased large bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size. Line a 20cm round cake tin with baking paper. Roll out the dough to a 20cm x 30cm rectangle. Spread the berry fruit mince over the dough evenly. Roll up tightly from the longer side. Cut the roll into 9 even slices and place them into the prepared tin. Cover and leave to rise until the dough has doubled in size. Meanwhile, preheat the oven to 180 C. Once the dough has risen, bake the scrolls in the preheated oven for 25 – 30 minutes, or until they are golden brown. Serve warm. Makes 9 scrolls
Strawberry Jam Muffin Puffs Makes 12 muffins Ingredients 1 cup self raising flour 1 cup grated tasty cheese (50gm) 2 tbsp grated parmesan cheese 2 tbsp finely chopped fresh mint ¼ tsp salt 1 egg 1 cup milk ½ cup Anathoth Strawberry Jam Method Preheat oven to 210ºC Mix the flour, cheeses, mint and salt together in a bowl In another bowl whisk the egg and milk together Stir the egg mixture into the flour mixture, just until all dry ingredients moistened Fold in the strawberry jam Spoon into greased muffin tins and bake for 12 minutes until cooked Serve warm with cream cheese
Delectable Raspberry Galettes This combination of apples, lemon and raspberry jam is a dinner party favourite Serves 4 Ingredients 1 sheet thawed flaky puff pastry ½ cup Anathoth Raspberry Jam 2 granny smith/ cooking apples Zest and juice of 1 lemon 2 Tbsp water Handy Hints To make your own pastry simply place 2 cups of flour and 2 tablespoons sugar in food processor. Add 175 gms chopped butter and pulse until it resembles coarse breadcrumbs. Slowly add 3-4 tablespoons cold water until mix forms a ball/firm dough. Roll out on floured board. Alternatively, place the whole sheet of pastry on the baking tray and following directions above, arrange apple slices in rows. Method Pre-heat oven to 180ºC Cut the pastry sheet into 4 rounds using a large pastry cutter or small saucer as a guide and place on a lightly greased baking tray Peel and core the apples, quarter and slice thinly Sprinkle over the grated lemon zest and juice Spread the raspberry jam over the pastry, reserving 2 tablespoons for glazing Arrange the apples, overlapping, on top of jam Bake until apples browned and pastry crisp - approx 20 minutes Warm the remaining jam and water together and brush over the apples Serve with a spoonful of natural yoghurt or vanilla ice-cream
Boisterous Boysenberry Jam Cake Serve with lashings of whipped cream, natural yoghurt or sour cream Ingredients 200g unsalted butter at room temperature 1 ¾ cups sugar 4 eggs 2 tsp vanilla essence 3 cups standard flour ( 375g) 2 tsp ground cinnamon 1 tsp baking soda ¼ tsp salt ¾ cup sour cream 1 cup Anathoth Boysenberry Jam For the topping ½ cup Anathoth Boysenberry Jam ¼ cup water 1 tsp cornflour Method Preheat oven to 145ºC Spray a fluted deep ring tin with non-stick baking spray Beat the butter and sugar until light and creamy Add in the eggs, one at a time and scrape down the bowl after each egg Add in the vanilla and beat until combined In a bowl sift together the flour, cinnamon, baking soda and salt Add a third of the flour mixture into the butter mixture alternating with half the sour cream, beating after each addition Fold in the Anathoth Boysenberry Jam Pour into the prepared cake tin and bake at 145ºC for 15 minutes then increase the oven temperature to 180ºC and bake for 40-50 minutes until a skewer inserted comes out clean Allow to cool in the cake tin on a cake rack for 10 minutes before turning out For the topping - In a small saucepan heat together the Boysenberry Jam, water and cornflour and simmer gently for 1 minute Place the cake on a large flat plate and pour over the topping Handy Hint Serve as a dessert cake with fresh or cooked boysenberries
Tantalisingly Tangy Apricot Jam Chicken Drumsticks Great for party or picnic pass arounds – finger-lickin’ fun Makes 12 drumsticks Ingredients 12 chicken drumsticks 1 1/3 cups Anathoth Apricot Jam ½ cup Dijon mustard ½ cup white wine vinegar Handy Hints Using a resealable plastic bag for marinating ensures the marinade surrounds the drumsticks and makes fitting into the refrigerator easier Best cooked in oven over lined baking tray as high sugar glazes burn easily on BBQ This sauce is also great to use as a salad dressing or served with roasted vegetables Method Place the drumsticks in a resealable plastic bag or lidded container Blend the jam, mustard and vinegar together until smooth Keep ½ cup aside to use as dipping sauce Pour remainder of sauce over the drumsticks and marinate in refrigerator for two hours Place on a rack above a baking tray lined with baking paper Bake in middle of pre-heated oven at 180ºC, turning once, until browned and cooked through, - approx 40 minutes Serve with dipping sauce and a crisp green salad
Scones with Anathoth Raspberry Jam 2 cups flour 4 tsp baking powder 25g butter or margarine ¾ - 1 cup milk Preheat oven to 220°C.Sift flour and baking powder into a bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Make a well in the centre of the flour and pour in ¾ of the milk. Mix with a knife to a soft dough, adding extra milk if necessary.Turn the dough into a lightly floured board and knead gently 3 – 4 times. Roll or pat out to 2cm thickness. Cut into 4 cm squares and place on ungreased oven trays. Place in oven and bake 10 – 12 minutes. Serve with Anathoth Raspberry Jam and whipped cream. Makes 10 -12
Louise Cake 100g butter ¼ cup sugar 3 eggs, separated ½ tsp vanilla essence 2 cups flour 2 tsp baking powder ¾ cup Anathoth Boysenberry Jam ¾ cup caster sugar ¾ cup coconut threads Line a 24cm x 30cm baking tin with baking paper. Preheat oven to 180°C. Place the butter and sugar in a bowl and beat until creamy. Add the egg yolks and vanilla and mix well. Sift the flour and baking powder together and mix into the creamy mixture. Spread the mixture in the prepared tin. Spread with the Anathoth Boysenberry Jam. Beat the egg whites until soft peaks form. Add the sugar and beat until stiff. Add the coconut to the egg white mixture and spread over the jam. Bake in preheated oven for 30 minutes. Cool in the tin, then cut into slices before serving.
Strawberry Sponge 1 large punnet strawberries 2 x 20cm sponges 200gm Anathoth Strawberry Jam 150g fresh cream, whipped Icing sugar for decoration Slice half the strawberries and keep the other half for decoration. Horizontally slice sponge halves and spread with Anathoth Strawberry Jam. Fill the centre with fresh strawberries and a little whipped cream. Decorate with the remaining strawberries and icing sugar as desired.
Steamed Puddings (Makes 4) 4 Tbsp Anathoth Apricot Jam 100g butter ¼ cup sugar 1 egg 1 Tbsp Anathoth Apricot Jam 1 cup flour 1 tsp baking powder Lightly grease 4 microwavable moulds (½ cup capacity) or mugs with a little butter. Place 1 tablespoon of Anathoth Apricot Jam in the bottom of each mould. Cream the butter and sugar together in a bowl until creamy. Add the egg and Apricot Jam and mix well. Sift the flour and baking powder and mix. Pour into the prepared moulds and microwave on high for 4-5 mins.
Glazed Ham 1 cooked ham on the bone Glaze 1 cup Anathoth Ginger Marmalade ½ cup sugar 1 tsp Dijon mustard Mix the Ginger Marmalade, sugar and Dijon mustard together and spread all over the ham. Place in microwave, cover with kitchen paper and cook for 2 ½ - 3 minutes. Stand for 2 minutes before serving.
Anabelle's Jam and Almond Thumbprints 230gm butter, softened 1 cup sugar 2 egg yolks 2 tsp grated lemon peel (optional) 1 tsp vanilla extract 1/4 tsp salt 2 1/2 cups flour 1 1/4 cups cooking nuts, (process more in food processor) Non stick cooking spray About 1/4 cups each of both Anathoth jams Icing sugar (otpional) Method In a mixer bowl, beat together butter and sugar until creamy Add egg yolks, lemon peel, vanilla extract, salt; beat well Mix in flour and 1/4 cup of nuts until blended Gather into a ball; cover in plastic wrap and refrigerate 1 hour Heat oven to 190C. Lightly coat baking sheet with non stick spray or line with parchment paper. Shape dough to form 3cm balls; roll into remaining cup of nuts to caot lightly and place on baking sheet Using your thumb or a woodspoon handle, make a depression in each cookie. Fill with 1/2 tsp jam. Bake 20-25 mins until golden. Cool on baking sheet 5 mins; sprinkle with icing sugar if desired. Transfer to wire racks, cool completely. Store in an airtight container.
Boysenberry Brie Starter Plate 125g round of brie 1/2 Anathoth Boysenberry Jam 1/2 cup walnut pieces 1 small baguette, sliced diagonally across into 1 cm slices 1/4 cup olive oil Method Preaheat oven to 210C Cut brie in half horizontally and place half in centre of large pizza stone or baking tray Spread half the jam and walnuts on top of brie Top with the other half of brie, cut side uppermost Spread with remaining jam and walnuts Brush baguette slices with olive oil and arrange around brie Bake everything for 8-10 mins until brie is beginning to melt and bread is brown on top Handy hints Use lemon or ornage infused olive oil Replace Anathoth Boysenberry jam with Anathoth Cherry jam
Apple and Cherry Berry Crumble No ordinary old apple crumble Serves 4 Ingredients 4 Granny Smith apples, peeled and cored ½ cup water ¾ cups Anathoth Cherry Berry Jam 1 cup flour 1 cup rolled oats ½ cup raw sugar 125g butter, grated Method Preheat oven to 180⁰C. Slice each apple into eight and place in microwave bowl. Add water and microwave on high for 5 minutes. Place apples in a greased ovenproof dish and spread over the cherry berry jam. Combine the flour, oats, sugar and butter and spread over the apple and jam. Bake at 180⁰C for 45 minutes until top is golden brown. Serve with cream or custard. Hint/Tips Add spices such as cinnamon or mixed spice to the crumble topping. Add 1 Tbsp ea. lemon zest and juice to the apple and jam filling.
Berry and Chocolate Mug Pudding 5 minutes from start to finish! Serves 2 Ingredients ¼cup Anathoth Three Berry Jam ¼ cup standard flour ¼ cup raw sugar 2 Tbsp cocoa 1 egg 3 Tbsp canola oil 3 Tblsp milk Method Lightly grease a large coffee mug and spoon half the jam into bottom. In a separate bowl mix together the flour, sugar and cocoa. Stir in the egg and rest of jam, and mix well. Stir in oil and milk and pour into mug. Microwave on high for 3 minutes. Allow to cool for 2 minutes and turn out onto plate. Serve with yoghurt, cream or ice cream. Hints/Tips Stir a tablespoon of jam into the natural yoghurt or whipped cream. Add ½ teaspoon of spices to the flour mix - such as vanilla essence or ground cinnamon, cardamom or mixed spice.
Rhubarb & Red Berry Tart Serves: 8-10 Prep Time: 20 min ( plus refrigeration time) Cooking: Time: 50 min INGREDIENTS: Tart: 1 ¼ cups plain flour ½ cup icing sugar 125gms cold unsalted butter, cut into cubes 2 tablespoons iced water, approximately 1/3 cup Rhubarb & Red Berry Jam Filling: ¾ cup smooth ricotta 2 tablespoons caster sugar 1 egg, lightly beaten 1 teaspoon vanilla extract Topping: 1 cup orange juice 1 cup Rhubarb & Red Berry Jam 2 punnets strawberries, hulled, and quartered if large Method: To make pastry, process the flour, icing sugar and butter in a food processor until crumbly. Add enough of the iced water to make the mix come together. Knead dough gently on a lightly floured surface, wrap in plastic, refrigerate for 20 minutes. Pre heat the oven to 180 degrees Celsius. Grease a 12.5cm x 35cm ( or 24cm round) loose based tart tin. Roll pastry between 2 sheets baking paper to fit tin size. Ease pastry into tin, trim excess, tidy with your fingers to fit neatly. Prick base with a fork. Refrigerate for 15 minutes. Place tin on an oven tray. Cover pastry with baking paper, fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove baking paper and weights. Cook for 10 minutes. Spread jam over base, cook for 2minutes. In a mixing bowl, combine all ingredients for filling. Pour into pastry case. Cook for 20 minutes or until ricotta is set. Remove from oven , cool completely. Using a small saucepan, bring the orange juice and jam to the boil, stirring until smooth. Reduce heat, simmer for 5 minutes. Add the strawberries, simmer for 5 minutes. Remove strawberries from syrup with a slotted spoon, cool slightly, place on tart. Retain syrup for serving. Serve slices of tart with syrup. Please note rhubarb can be used in place of strawberries when in season.
Rhubarb & Red Berry Cupcakes with Smashed Berry Cream Makes: 14-16 Prep Time: 15 minutes Cooking time: 25 minutes approx INGREDIENTS: 2 cups Self Raising flour 1 teaspoon baking powder ¾ cup caster sugar 125gms unsalted butter, softened 2 eggs, lightly beaten 1 cup milk 1 teaspoon vanilla extract 2 tablespoons Rhubarb & Red Berry Jam Smashed Berry Cream: 250mls pouring cream 1 cup fresh or frozen raspberries, lightly mashed Syrup: ½ cup Rhubarb & red Berry Jam ½ cup orange juice Preheat oven to 160 degrees Celsius. Line 12 hole ( 1/3-cup) muffin pan with paper cases. Sift flour and baking powder into mixing bowl of an electric mixer. Add caster sugar, butter, eggs, milk, vanilla extract, beat on low until just combined. Beat for 3 minutes on high. Spoon tablespoons of mixture into bottom of paper cases, place ½ teaspoon of Rhubarb & Red Berry Jam in the centre of each, top with a heaped tablespoon of cake mixture to cover jam. Bake about 25 minutes , or until cake bounces back to touch. Repeat with any remaining mixture. In a small saucepan, over a low heat, combine orange juice and jam, stirring until smooth. Cool completely. Beat cream until soft peaks form. Gently fold the raspberries through. Remove cupcakes from paper cases. Serve topped with a dollop of cream, drizzle with syrup.
Some of our recipes call for short crust pastry. Here is a great short crust pastry ideal for a tarts, flans and pies
Sweet Short Crust Pastry INGREDIENTS: 1 ¼ cups plain flour ½ cup icing sugar 125gms cold unsalted butter, cut into cubes 2 tablespoons iced water, approximately To make pastry, process the flour, icing sugar and butter in a food processor until crumbly. Add enough of the iced water to make the mix come together. Knead dough gently on a lightly floured surface, wrap in plastic, refrigerate for 20 minutes. Pre heat the oven to 180 degrees Celsius. Grease a 12.5cm x 35cm ( or 24cm round) loose based tart tin. Roll pastry between 2 sheets baking paper to fit tin size. Ease pastry into tin, trim excess, tidy with your fingers to fit neatly. Prick base with a fork. Refrigerate for 15 minutes. Place tin on an oven tray. Cover pastry with baking paper, fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove baking paper and weights. Cook for 10 minutes.

Dressings
Apricot Chicken (Serves 4) 4 single chicken breasts 475g Anathoth Apricot Chutney 1 cup chicken stock Freshly ground pepper Preheat oven to 180°C. Heat a little oil in a heavy based fry pan and brown the chicken on both sides. Transfer the chicken to a casserole. Add the chicken stock and Anathoth Apricot Chutney to the fry pan with a little pepper. Bring to the boil, then pour over the chicken.

Vinaigrettes
Home-made Raspberry Vinaigrette Ingredients ¼ cup Anathoth Raspberry Jam 2 Tbsp malt vinegar 2 Tbsp lemon juice 1 tsp wholegrain mustard ¼ tsp salt ½ cup extra virgin olive oil Handy Hints Marinate lamb loin chops with this vinaigrette for two hours before grilling or BBQing – tenderises and adds flavour Dress blanched green beans or peas with this vinaigrette This vinaigrette is great on halved avocadoes Method Blend together the jam, vinegar, lemon juice, mustard and salt Whisk in the olive oil Allow flavours to infuse for two hours before whisking again and serving with a crisp green salad
Apricot Mustard Vinaigrette 1/4 cup apricot jam 1 Lemon zested and juiced 1Tbsp Dijon Mustard 1 Tbsp Cider Vinegar 2 tsp Raw Sugar 1 clove Garlic peeled and chopped 1/2 cup Olive oil 1/4 cup Grape seed oil(or Olive oil) 1/4 cup Boiling water 1 tsp Sea salt flakes In a mixing bowl, place the ingredients together except the olive oil, grape seed oil, boiling water and salt Whisk these ingredients together, and then whisk in the olive oil and grape seed oil and adjust the consistency of the dressing with the boiling water Finish the dressing by lifting the flavour with sea salt Allow to stand to infuse for 2 hours before using and store in a refrigerator This zippy pick-me up Anathoth dressing loves to coat boiled skinned potatoes, smashed into pieces, tossed in a bowl with diced avocado, toasted macadamia nuts and chopped basil. Serve this with a grilled chicken schnitzel that has been rolled up with ham, sage leaves and mozzarella cheese. TIP: Always bring the dressing out to room temperature before using Created by Paul Jobin www.pauljobin.co.nz
Fresh Raspberry Vinaigrette 3 Tbsp Anathoth Raspberry Jam 2 tsp Wholegrain mustard 2 Tbsp Red wine vinegar 1/4 cup Olive oil 1/4 cup Grape seed oil(or Olive oil) 1/4 cup Boiling water (approx) 1 tsp Sea salt flakes 10 Raspberries Warm the Anathoth Raspberry Jam in a microwave on high for 45 seconds and place into a mixing bowl Whisk in the mustard, red wine vinegar then slowly whisk in the olive oil and grape seed oil Adjust the consistency and flavour of the vinaigrette by whisking in the boiling water and sea salt Pour the dressing into a vessel or glass jar and spoon in the fresh or defrosted raspberries Allow to stand to infuse for 2 hours before using and store in a refrigerator The fresh flavour of this Anathoth vinaigrette is awesome with a salad made with room temperature soft blue cheese pieces, rehydrated figs soaked in port and boiling water, baby beets roasted in the oven with thyme, baby cos lettuce leaves, toasted walnut halves – and for a added bonus, a few seared scallops – TIP: Always bring the dressing out to room temperature before using Created by Paul Jobin www.pauljobin.co.nz


reader's recipes
Red cabbage with Anathoth Raspberry & Vinegar Sauté an onion and some garlic in a little olive oil in a pan; add about a tablespoon of fennel seeds (optional). Add half a thinly sliced red cabbage, a generous slosh of the Anathoth raspberry & vinegar, a handful of currants (optional, but lovely), plenty of black pepper, some salt to taste and a slosh of water. Cover the pan with a lid and gently simmer until the cabbage is as soft as you would like it. I generally leave about 40 minutes. Just check occasionally that it still has liquid at the bottom and give it a stir. When the cabbage is cooked to your taste, remove the lid and bring to a rapid boil if you have too much liquid left. This is delicious hot, but also lovely cold because with the vinegar flavour it becomes quite "relishy". I'm sorry the measurements are not more exact, but I'm sure you get the idea! Fiona Hall Christchurch
'Farmstyle' scalloped potatoes My recipe suggestion is to make scalloped potatoes as in the Edmonds Cookbook, putting in a layer of Farmstyle Pickle before the grated cheese and baking as usual. It’s really yummy! Carmen Moylan Christchurch
Spaghetti Bolognaise 1 onion 500 grams minced beef 1/4 punnett Anathoth Tomato Relish 2 teaspoons Barkers Onion Marmalade (optional) 1 normal size of tomatoes or puree, best is a tomato soup satchet 1 bag pasta either spaghetti or penne Mushrooms (optional) Cheese parmesan or normal for top or grill if baking 1 teaspoon chilli (optional) 1 teaspoon garlic Oil to cook Salt and pepper Basically cook pasta, brown onions in a pan with touch of oil, add garlic, then add mince and cook. Once cooked add sauces, spices amd mushrooms. Leave to simmer and reduce. If making a spag bowl put spaghetti into bowl, then add mince to top and sprinkle with cheese. Always had a bad spag bowl till I started using Anathoth Tomato Relish, it makes a huge difference.