Get ready for a summer of entertaining with condiments and compotes to impress your guests.
Mango, Ginger and Lime Jam
Makes 1 ½ cups
If you’re using mango straight from the freezer, give it extra time to heat in the pot. Stirring occasionally is crucial. Like most jams, it’s
Method
1. Place the mango, sugar, ginger, zest, lime juice and cloves into a large pot. Slowly bring it to the heat, stirring occasionally.
2. Bring to a simmer for 40 minutes or until the jam becomes sticky. Test a small amount on a saucer in the fridge to ensure it’s ready. Cool.
3. Place into jars and store in the fridge until needed.
Dried Fig and Berry Compote
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Makes 2 cups
Fold this compote through Greek yoghurt for breakfast or dessert. It’s a great way to use dried figs, as the season for fresh ones is so short.
Method
1. Chop the figs into small pieces and remove any stalks. Place them in a bowl of boiling water and soak for 1 hour.
2. Place the berries, drained figs, sugar, zest and lemon juice into a saucepan and gently bring to a simmer. Cook for 30 minutes or until most of the liquid has evaporated. Depending on how juicy your berries are, it might take a bit longer.
3. Keep it in a jar in the fridge until you’re ready to enjoy.
Charred Pepper and Tomato Salsa
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This is a go-to for summer. An abundance of tomatoes and peppers makes this a perfect seasonal salsa to serve anytime. It’s served here with toasted pita, but it also perfectly matches grilled fish or something from the barbecue.
1 Tbsp lemon juice
1 Tbsp lemon juice
2 Tbsp olive oil
Salt and pepper to taste
Method
1. Make a small cross at the base of each tomato, then dip into boiling water for 1 minute. The skin will start to peel. Refresh in cold water, peel, cut into quarters and remove the seeds.
2. Dice the tomatoes and place them in a bowl with the diced peppers, capers, parsley, olives, lemon juice and olive oil.
3. Season with salt and pepper. Serve with your preferred toasted bread.
