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

Chutney
Roast Meat Pies Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 A simple recipe that’s perfect for turning leftover roast meat into a scrumptious meal. Ingredients 500g leftover roast meat ½ cup Anathoth Farmstyle Pickle 1 sheet frozen puff pastry, thawed slightly Olive oil for greasing the pie tin Method Preheat oven to 220oC. Chop leftover meat coarsely. Transfer meat to a mixing bowl and add Anathoth Farmstyle Pickle. Mix well to combine. Grease pie tins with a little olive oil. Cut sheet of thawed puff pastry into 4 even squares. Line 2 pie tins with the puff pastry squares, ensuring there is no air trapped underneath. Spoon stuffing into the pastry-lined tins. Cover with the remaining squares and seal tightly by pressing the pastry down all the way around. Cut off excess pastry. Bake in a preheated oven for 15 minutes or until the pastry is puffed and golden brown. Created by Martyna, the Wholesome Cook. www.wholesome-cook.com
Cheese and Autumn Harvest Chutney Dip A healthy after school snack for the children - served in a bowl surrounded by carrot and celery sticks and rice crackers. The Autumn Harvest Chutney used in this recipe was recently launched by Anathoth to mark their 25th birthday. It's a combination of New Zealand rhubarb and New Zealand apples with dates, raisins, red wine vinegar and spices. I think it's delicious. Ingredients: 250g reduced fat cream cheese 125g feta cheese 1/2 cup grated parmesan cheese 2 Tbsp lemon juice Grated zest of 1 lemon 1/2 cup Anathoth Autumn Harvest Chutney Pepper and salt to taste Method: Beat the cream cheese with a beater till light . Add the crumbled feta cheese and beat again until smooth. Stir the other ingredients through. Add pepper and salt to taste. Scrape into a bowl. Keep in the fridge until ready to serve. Created by Lyn Potter, food blogger and writer of ‘The Breeze’ radio station’s fortnightly recipe column.
Quick Moroccan Lamb Stew Full of warm fruity flavours, this dish is gluten-free can be prepared in minutes - perfect for feeding the family on a week night. Ingredients: 1 medium-sized eggplant, cubed 2 tbsp olive oil 350g lamb strips 1 broccoli, cut into florets 1 carrot, cut into sticks 1 (400g) can chickpeas and brine ¾ pottle Anathoth Autumn Harvest Chutney 1 tsp cumin powder 2 teaspoons corn flour 1 tbsp water Salt and pepper, to taste Method: Preheat oven grill to 200°C (180°C fan-forced). Place cubed eggplant in a bowl and toss with 1 tablespoon olive oil. Spread eggplant on a tray and cook under the grill for 10 minutes. Heat remaining oil in a wok over high heat. Brown the lamb strips. Add the vegetables and stir fry for a minute. Add chickpeas with brine, Anathoth Autumn Harvest Chutney and cumin. Mix well. Remove eggplant from under the grill and transfer to the wok. Mix corn flour with water and pour into the stew. Cook for 2 minutes, stirring, for the sauce to thicken. Serve: with your choice of couscous, quinoa or rice.
Garlic, Chilli and Tomato Mussels A classic in its own right, made that much easier and more delicious with our Tomato Relish. Preparation time: 10 minutes Cooking time: 10 minutes Serves 4 Ingredients 1kg fresh mussels (cleaned and de-bearded) 3/4 cup Anathoth Tomato Relish 1/4 cup apple cider or white wine 2-3 tbsp Sambal chilli paste (or 1-2 finely chopped long, red chillies) 2 cloves garlic, crushed 1 tbsp oil Method Place mussels in a colander and rinse under cold running water for 2 minutes, removing any shell bits and impurities. Shake off excess water. Heat oil in large a heavy-based pan or wok until hot. Add garlic and mussels. Stir fry for 1 minute. Add cider, Anathoth Tomato Relish and chilli paste. Stir for another minute, then cover and cook on high heat for a further 3-4 minutes, or until most mussels have opened up (discard any that don’t open). Transfer mussels and sauce into serving bowls and serve with crusty sourdough bread rolls (gluten free). Gluten Free Dairy Free Created by Martyna, the Wholesome Cook. www.wholesome-cook.com
Farmstyle Chicken & Vegetable (Pot) Pies A quick and delicious 5 ingredient meal that will feed the whole family, naturally. Preparation time: 10 minutes Cooking time: 20 minutes Makes 6 pies Ingredients 1 free range rotisserie chicken, meat only 1.5 cups frozen vegetable mix 1 pottle Anathoth Farmstyle pickle 1.5 sheets of puff pastry Sesame seeds Method Preheat oven to 220C (200C fan forced). Roughly chop cooked chicken meat and add to a large bowl with frozen vegetables and Anathoth Farmstyle pickle and mix well. Spoon mixture into 6 ramekins. Cut pastry into 6 even squares and place over the top of the ramekins. Using a sharp knife, cut off excess pastry around the edge of the ramekin. Press edges into the ramekin with a fork. Sprinkle with sesame seeds and bake in a preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown. Gluten Free Option: Use gluten free pastry Created by Martyna, the Wholesome Cook. www.wholesome-cook.com
Chorizo Tapas For a quick take on Spanish tapas, serve slices of fried chorizo with a crusty baguette and top with our delicious Tomato Relish. Gluten Free Option: Use squares of toasted gluten free bread Created by Martyna, the Wholesome Cook. www.wholesome-cook.com
Tuna and Zucchini Toasties Add flavour to plain tuna with a dollop of Anathoth Zucchini Pickle and some grated cheddar, grill on sliced baguette for a comforting snack. Gluten Free Option: Use squares of gluten free bread Created by Martyna, the Wholesome Cook. www.wholesome-cook.com
Dip for wedges Mix Anathoth Tomato Relish with natural yoghurt as a healthier dip alternative for wedges, crackers and bread. Gluten Free Option: Use gluten free crackers or squares of toasted gluten free bread Created by Martyna, the Wholesome Cook. www.wholesome-cook.com
Sweet and Sour Pork Serves: 4 While this is not a traditional recipe for bright, orangey red sweet and sour sauce and pork that is deep fried, it’s a quick alternative to takeaways. Because it uses Anathoth tomato relish as sauce, it’s a completely additive-free alternative that tastes great and is simple enough to make even for the most novice cooks. The tomato relish is full of flavour and a spice – the ingredients closely match what is commonly found in a sweet and sour sauce, making it perfect for this dish. Fresh pineapple lends a nice hint of acidity to the dish, while the cucumber provides a burst of freshness. 400g pork scotch fillet 300g fresh pineapple pieces 1 cucumber 1 small red capsicum 1 small brown onion 1 (400g) pottle of Anathoth tomato relish 1 tbsp plain flour 3 tbsp peanut oil salt and pepper sesame seeds to serve To Prepare Slice cucumber longways, scrape out seeds with a spoon. Peel onion and cut into quarters longways. Trim scotch fillets of all the fat, slice meat pieces into thin strips. Season with pepper and a pinch of salt, dust with flour. To Cook Heat 1 tbsp of peanut oil in a wok and stir fry capsicum, pineapple and onion until softened and lightly charred. Remove from wok. Heat remaining oil until smoking hot, add pork and stir fry until nicely browned. Add cooked pineapple, onion and fresh cucumber. Pour in the relish and stir to heat through and combine. Divide between 4 serving bowls, sprinkle with sesame seeds and serve with a side of steamed rice. This delightful recipe was created by Martyna, the talented Wholesome Cook. www.wholesome-cook.com.
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.
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.
Corn, Bacon & Tomato 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 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 Zucchini Pickle & Artichoke Hearts 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 skillet or grill pan 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 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.
Mozzarella 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
Chocolate & Orange Ice Cream The classic combination of chocolate and orange flavours makes this 2 ingredient ice cream irresistibly good and super easy to make. Serves 2. Preparation time: 5 minutes Ingredients: 3 scoops chocolate ice cream, softened 2-3 tablespoons Anathoth Seville Orange Marmalade Method: Place ice cream in a bowl. Add Anathoth Seville Orange Marmalade and mix well to combine. Serve as is or place back in the freezer for 10 minutes to allow the ice cream to set. Tips: Replace Anathoth Seville Orange Marmalade with Anathoth Breakfast Marmalade for a more tangy flavour.
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
Frozen Red Berry Yoghurt Trying to get your kids to eat more yoghurt has never been this much fun, and it's just as much a treat for the grown-ups. Serves 2. Preparation time: 5 minutes Ingredients: 3 scoops frozen yoghurt of your choice, softened 2-3 tablespoons Anathoth Rhubarb and Red Berry Jam Method: Place frozen yoghurt in a bowl. Add Anathoth Rhubarb and Red Berry Jam and mix well to combine. Serve as is or place back in the freezer for 10 minutes to allow the ice cream to set.
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 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
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
Tangy Apricot 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 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.
Three Berry 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
Lemon Curd
Lemony Croissant Bread and Butter Pudding Serves 8 Preparation time: 10 minutes Cooking time: 12 minutes Ingredients: 2 almond croissants ¾ cup milk ½ cup Anathoth Lemon Curd 2 eggs icing sugar to dust Method: Preheat oven to 200ºC (180ºC fan forced). Slice almond croissants roughly into 8 pieces each. Arrange pieces in a loaf tin or an oven-safe baking dish. Whisk together the milk, curd and eggs. Pour over the croissants and allow to soak into the croissants for 5 minutes before placing in the oven. Bake for 12 minutes, or until the custard is set and the croissants golden brown. Remove from oven and serve warm with a scoop of vanilla ice cream, or cool in the tin for 15 minutes before serving with a light dusting of icing sugar.
Chinese-inspired Lemon Chicken Makes 8 Preparation time: 5 minutes Cooking time: 10 minutes Ingredients: 3 tbsp Anathoth Lemon Curd ¼ cup water 1 tsp powdered ginger Pinch ground black pepper 2 tsp peanut or other cooking oil 300g chicken breast, sliced into thin strips 2 sprigs spring onions, chopped plus extra to garnish 1 small zucchini, cut lengthways then sliced Steamed rice (or noodles of your choice) to serve Method: In a jug or bowl, whisk together the curd, water, powdered ginger and pepper. Heat oil in a wok over high heat for about 1 minute. Add sliced chicken meat and stir fry for 3 minutes, or until the meat is cooked on both sides and is starting to brown gently. Add chopped spring onion, sliced zucchini and lemon curd mixture. Stir-fry for another minute or two for the sauce to thicken and chicken to cook through. Serve on a bed of steamed rice or with your favourite choice of noodles.