Grapes wrapped in bacon on a stick. Grapes with big berries is best to use because the savouryness of the other ingredients may over power the taste of the grapes.Judge the size of the berries and cut the bacon to cover the berries with no overlapping. Smear the bacon with your favourite sauce. I used s store bought balsamic and fig reduction. Cut wedges of red onion and multicoloured sweet peppers in wedges so that they snugly hug or hold the bacon covered berries in place. Put them alternately on a stick. Brush with more of the sauce and grill on the bbq till brown. Add salt and pepper. I think 5 berries per person is good.
Curied Sultana Chutney 1,5 kg Sultana grapes( destemmed and washed) 500 gr onions finely chopped 400 ml White grspe vinegar 300 gr white sugar 2 Tbs chopped garlic 2 Tps freshly minced ginger 1 or 2 red chillies chopped if you like it hot or put them in whole if you want it mellow 2 bay leaves 2 Tps salt Tie the following spices in a cloth parcel and cook with chutney 2 Tbs Coriander 1Tbs Milled Black pepper 1Tps Turmeric 1Tps Curry Powder 1Tps Garum Masala 1 Pinch of Gloves Cook on slow heat until the grape berries start to split open. You can thicken with a tablespoon of Maizena slurry it you want.Take out the spice parcel, bay leaves and whole chillies before botteling the chutney,.
Peach and Yoghurt Ice Cream Peach Jam: I use a peach jam, made from Kakamas peaches from my garden, to sweeten and flavour this ice cream. I cook all my jams with only half the sugar to fruit resulting a more fruity than stickey sweet jam.Cut peaches in 1 cm slices up to the pit. Weigh them and add half their weight in sugar. Add 1 tbs op lemon juice for 500 gr of fruit and sugar. I like to add a bit of vanilla too. Let the mixture stand untill all the sugar is dissolved. Cook slowly to where you like the consistancy. I do not go to the jam/stickey stage.Bottle while still hot. Yoghurt Ice cream: Heat 250 ml milk, 250 ml cream and Vanilla of your choice untill hot.Beat 2 egg yolks with 100 gr sugar untill pale. Slowly add the hot milk to egg mixture while stirring. Return mixture to the heat and cook slowly while stirring untill it starts to thicken. Take mixture off the heat and let it cool down before adding 1 cup of all natural Greek yoghurt. Cool down untill very cold. When cold put in a ice cream machine. While turning add 1 cup of the peach jam.When done, freeze and enjoy with a spoonfull of extra peach jam.
