Jacican's Story

Wild Game Dinner is coming up on Saturday 10th June and we are currently taking bookings from 2 to 18 people. Six courses of locally sourced Game meats.

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

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I'd like to thank local man Michael, who dropped around 150 quinces to me here at Jacican. I'm going to make some of my Quince Paste with them and I thought that i'd share the recipe with you. You will only need 10 quinces to make enough quince paste for your household for the whole season. It's amazing served with a cheese platter. 

 

Ingredients:

10 quinces

1 lemon (juice and zest)

Water

Sugar (depends on weight of quinces)

 

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Method:

1. Peel and chop quinces but leave the core and seeds in for cooking as they add the extra pectin needed for the thicker paste.

2. Add them to a big saucepan cover them with a little water,  add lemon juice and lemon zest.

3. Boil down the quinces until they are tender.

4.  Take out cores and puree quince mixture until smooth.

5.  Weigh the cooked quince mixture, then measure out 3/4 of the mixture weight in sugar and add both back into the pot.

6.  Cook on low height until the mixture turns into the dark quince paste, it will be thick and the mixture will leave the side of the pan.

7.  I store the paste in 250ml jars.  Should make about 6 jars. 

 

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