Yesterday was spent at a really special event on the Tasman Peninsula at the Koonya Garlic festival.
In the afternoon I did, with trusty and competent assistance of Tino Carnevale, a cooking demonstration.
I’ve had requests for the recipes for the Kasoundi and also the Garlic and Ginger Seafood Sauce that accompanied the fish, so here they are. The recipe for the batter is also provided.
375ml cider or white vinegar
20 cloves garlic
2.5cm piece of green ginger
250g long red or green chillies, stalk end removed and each cut into 3 pieces
2kg ripe tomatoes, chopped
1½ tablespoons of mustard seeds
375ml oil such as mild flavoured olive, peanut or sunflower
One and a half tablespoons of turmeric
4 tablespoons cumin powder
1¼ cups sugar
1 tablespoon salt
Peel the garlic and ginger, then place in a food processor with the chillies.
Blend well on high speed until well pureed.
Place in a large saucepan or jam pan with the rest of the ingredients. Bring to the boil, stirring, then simmer for approximately two hours or until desired consistency is reached.
Pour into warm sterilised jars and seal immediately.
Ginger and Garlic Sauce
1 tablespoon oil (such as peanut or rice bran)
2 tablespoons grated fresh green ginger root
4 cloves garlic, crushed
2 teaspoons cornflour
¼ cup sugar
¼ cup vinegar
½ cup water
1 tablespoon soy sauce
1 dessertspoon white wine
3 teaspoons sweet chilli sauce
½ teaspoon salt
Heat oil over medium heat, then sauté garlic and ginger in this for one minute. Combine the rest of the ingredients and add to garlic and ginger.
Stir quickly over heat until the sauce begins to thicken.
Simmer, stirring constantly, for 3 minutes.
Auntie Pearl’s Batter
1 cup self raising flour
¼ to ½ teaspoon salt
Good pinch of bi-carbonate of soda
Cold water to mix
Mix the flour, salt and bi-carbonate of soda into a bowl.
Stir in enough cold water to a coating consistency