Sally Wise from the Tasman Peninsula regularly shares her special recipes with ABC Tasmania's Saturday morning listeners.
250g long red chillies, chopped
(deseeded if desired)
3 cups sugar
3 ˝ cups white or cider vinegar
1 tablespoon grated green ginger root
10 cloves garlic, crushed
1 teaspoons salt
Place all ingredients in a medium saucepan.
Bring to the boil, stirring, then cook steadily over medium heat for 30 minutes.
Allow to stand in pot 10 minutes, then pour into sterilised jars and seal immediately.
Hint
If you would like your chilli sauce slightly thicker, mix 2 to 3 teaspoons cornflour with 2 tablespoons extra vinegar and add to the sauce (after the 30 minutes' boiling).
Why not put on a spread? Even better if it's from jars of your own home-made jams or toppings. How about chilli sauce, quince paste, marmalade, kiwifruit jam - or Labna, aka yoghurt cheese?
Sally has compiled a list of her latest and tastiest ones:
Fiery chilli sauce
Ever-reliable marmalade
Quince paste
Crab apple cheese
These and more can be
found or asked for
through Sally's Blog
Chilli sauce
Sally's winning sauce, paste and jam recipes
raspberry jam, 15 minutes. You could buy a kilo of raspberries and have enough to last a long time and also give away. Moreover, it is something to do with children. As a mother, I love to look at the colour and the rows and rows of things that I've preserved for the family. It is a connection with other people as well as there is always something to talk about and to give to others. This book is a great place to start in becoming self sufficient."
"Zesty yet simple raspberry jam on steaming fresh scones from the oven tasty pickles, relishes and chutneys to complement roasts and plump, tasty pickled onions and sumptuous fruit cheeses for the cheese platter"
...just a small taste of what readers will find in Sally's wonderful preserving cookbook. Containing a lifetime of passion and preserving wisdom, A Year in a Bottle is an inspiring and practical collection of more than 100 recipes and hints for making your own glorious jams, jellies, marmalades, drinks, pastes, fruit cheeses, chutneys, relishes and pickles. You will discover a Year in a Bottle also includes easy and simple recipes, technical advice and helpful hints ranging from selecting ingredients through to safety tips that will ensure success.
Slow Cooker is another excellent resource for your personal cook book library. In this book Sally will help you explore over 100 more recipes especially designed for cooking using a Crockpot.
The author of the bestselling Slow Cooker and A Year in a Bottle shows you how to incorporate homemade preserves into a range of recipes, turning what would have been a nice meal into a truly sublime one!
Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. Easy to make, nutritious and additive-free, preserves are sensational as stand-alone products - but that is just the beginning of their potential. A jam can be far more than an accompaniment to scones and cream, and a pickle is far more than a mere friend to meats or cheese. A simple dish can be turned into something sublime by the addition of a spoonful or two of home-preserved product - and that is why Sally’s pantry shelves are lined with dozens of bottles of preserves each year, a veritable storehouse and toolbox from which to create amazing dishes.
Out of the Bottle contains tips and basic methods for the novice home preserver, as well as a collection of Sally’s favourite preserving recipes and the dishes in which they play an integral part. From stir-fries to roasts, curries, vegetable dishes and savoury tarts; from delicious Mini Cherry Mud Cakes to Hummingbird Muffins, Sally’s recipes have been developed over a lifetime of experimentation. They range from comfort food to contemporary dishes, and always focus on flavour, quick and easy preparation and natural ingredients.
Never again will you reach for a bottle of pasta sauce - not when your own tomato relish will have friends and family demanding to know what your secret ingredient is, and keep them coming back for more!
Sally brings over
100
more recipes
Easy and delicious recipes for all seasons
Contact Sally
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Bestselling cookbook still available...
ABN: 352 858 00 307
IN THE dead of winter there is something comforting about opening a bottle of preserved fruits or spreading pungent raspberry jam on buttered toast. For fruit preserver and jam maker Sally Wise, this is an experience not just confined to winter. Sally is a Tasmanian and the author of A Year in a Bottle. "I never thought I would produce a book as such," she says. "Our children wanted to collect together the recipes we had developed, and then friends also wanted them."
The book has more than 100 recipes and hints for making your own jams and jellies, marmalades, pickles, fruit cheeses and relishes. Sally says she hopes fruit preserving will become something families will do together. "I think there is a new breed of young mums who need to work and who, time-poor, think that jam making and making pickles is just too difficult," she says. "But something like sweet chilli sauce takes 30 minutes to make and
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Most of us are guilty of buying, and cooking, more food than we actually eat. Fruits and vegetables languish in the crisper drawer; the cupboards are crammed with an assortment of cereal boxes, the contents of which are slowly going stale; the freezer is bulging with bags of bread crusts and open packets of puff pastry; and in the fridge, half a dozen eggs are a day away from their best-before date, and just what should we do with that leftover casserole or roast?
Using up leftovers can mean significant savings to our household food budgets. There are also moral and environmental reasons why we need to be imaginative with the food we already have in our fridge or pantry. Here Sally Wise shares her recipes for turning almost any kind of leftover into a new and delicious meal or other treat. From bread to cheese to cooked meat and vegetables and even scrapings from jam and Vegemite jars, there is a simple, mouth-watering and economical way to transform what you've already got into tonight's dinner.
MORE...
In From My Kitchen to Yours, Sally shares her secrets for making food that tastes so good you’ll never know you’re eating gluten free. It features recipes for basics such as breads, pastry and pancakes, and mouthwatering offerings including Ratatouille Soup, Butter Chicken, Spicy Lamb Parcels, Spinach, Sweet Potato and Fetta Tart, Jaffa Mud Cake and plenty of other sweet treats. Using fresh, easily accessible ingredients and with lots of bonus tips for dairy-free substitutions, Sally’s recipes will have the whole family asking for a second helping
Gluten Free
This 2CD set owes the inspiration in its entirety to the wonderful Slow Cooker by bestselling author and culinary genius Sally Wise