The Writer's E-Zine Home

Writers' Village University - F2K: Free Fiction Writing Course - ePress-online
Writers' Village University Membership Information

Catherine's Kitchen

Catherine Manning

I AM SUFFERING from a bad case of not knowing what to write. The column was due three days ago and I have been wracking the grey matter with little result. No doubt Margaret is getting impatient.

I spend most of my time cooking as I cater for group lunches here at "Faraway." Now that I live here permanently, people who would normally rent the house are prevented from doing so. I decided that to give others the chance of continuing to enjoy its peace and beauty and to allow me to work from home, I would cater lunches. It has worked well so far, though I would do better if I marketed myself instead of relying on word of mouth. In between times, I do preserves for the supermarkets: jams, jellies,marmalade, chutneys, Pepper Wine(not to be drunk!) and Pepper Jelly, also to be handled with care.

Despite the salty air, high winds and lack of soil, I have managed to establish a kitchen garden behind the kitchen. A sea grape hedge gives some degree of protection, but not much, as I trimmed it back rather heavily because of blight. It's more of a pot garden really because of lack of soil, also crab and tortoise damage. The tortoises are pets and wander around; the crabs are not and they can get very large and do a lot of damage, not to mention my eleven dogs! Also I can move the pots in case of bad weather. Still, I have a prolific amount of basil, which is good, as my daughter likes to make Pesto Pizza.

PESTO

• 4 cups basil leaves
• Salt to taste
• 3-4 cloves garlic
• Handful of Pine nuts
• Olive or vegetable oil, enough to make a loose but not runny pesto.
• 2 TBS. Parmesan (add last)

Put basil, salt, garlic and pine nuts into food processor and beat on high, scraping sides. Add enough oil to make the pesto loose but not too oily. Add parmesan and beat well.

Check taste for salt, etc. Freezes well. May need to add a touch of water that pasta is cooked in, if using with pasta.

Also doing well and bearing fruit are plum tomatoes, cherry tomatoes, sweet peppers, pawpaws, Bonnie Peppers (as we call them) or to give them their correct name, Scotch Bonnet. We have coconuts by the hundreds and then the herbs: chives, shallots, marjoram, parsley, thyme, rosemary, coriander and not to forget the spinach. So it's satisfying to know that the sea air isn't as devastating as it could be (except on my computer). Maybe the tomatoes will be salty!

HOT PEPPER JELLY

• 1 cup hot peppers minced (Scotch Bonnet or similar)
• 1 sweet pepper minced
• 6 cups granulated sugar
• 1 1/2 cups white vinegar
• 2 envelopes Certo

Put sugar, vinegar and peppers in saucepan, bring to a rapid boil and boil for 5 minutes. Cool 10 minutes; add Certo, stir well, leave for 5 minutes and bottle. Have your jars prepared in advance as this sets fairly quickly.

You can cut back on the peppers to suit your taste. Treat with respect and use with meat, fish etc. Also can be mixed with cream cheese as a dip or spread on cheese sandwiches.

Coconuts have many uses, but one unusual one which I find very popular is:

COCONUT PICKLE
(Makes about 1 1/2lbs.)

• 1 coconut
• 225gr/8ozs. onions chopped
• 3 cloves garlic, crushed
• 2 cinnamon sticks
• 1 tsp. salt
• 1 tsp. fresh ginger, grated
• 1/2 tsp. chili powder
• Pinch paprika
• 300ml or 1/2 pint (English pint) cider vinegar
• 8 ozs. brown sugar

Husk coconut in the usual manner, saving water; no need to peel. Grate and add coconut, water and other ingredients to saucepan. Bring to a boil and simmer for 30 minutes covered, stirring occasionally. Remove lid and simmer a further 15 minutes. Don't dry out, leave a little liquid. Have bottles prepared, bottle pickle and cover with airtight lids. Allow to mature if you can. May be stored for 3-4 months.

Note: When buying a coconut, make sure that it contains water as otherwise it will likely be bad.

Good luck!
Cath