It’s early autumn and the garden is hitting its peak.
There are tomatoes, zucchinis, cucumbers, all the greens, corn and daikon radish as big as your arm.
All my cooking classes are being run in the garden to help with social distancing and applying to covid safe plans.
I am running preserving, lolly making and learn to make macaron cooking classes. Private group bookings welcome.
If picking and cooking your own meal is more your style, join me for a Walk Amongst The Weeds kitchen garden lunch.
Thanks to the Victorian Country market, you can have my preserves and handmade lollies delivered to you anywhere in Australia!
Keep an eye out on all my socials to be the first to know when I’m doing or growing something new.
See you all in the kitchen soon!
Cooking classes |Gippsland | Private Function | Harvest Lunch | Food studio | Mirboo North
How to cook tomato sauce
On the Jacican cook group, you asked for my Tomato sauce recipe.
Here is it …
Tomato sauce
This recipe uses 1 kilogram of fresh tomatoes. You can expand this recipe to the weight of tomatoes you have to cook. I would usually do 10 kg at a time.
Recipe
Ingredients
1 kg Red Tomatoes - roughly chopped
1 clove of garlic
1 whole allspice
5-gram yellow mustard seeds
2 whole cloves
pinch (small one) cayenne
120 ml vinegar
6-gram salt
75-gram sugar
Method
Cook tomato and garlic until well pulped. Put through mouli to break down to a fine pulp and remove the skin and seeds. Rinse out the pan and return the pulp to it.
Tie spices in a muslin bag and add to tomatoes along with cayenne, vinegar, salt, and sugar. Cook until it does not separate anymore. Approximately 1 and 1/2 hours. Strain to remove spices.
Bottle and seal in hot sterilised bottles
