Sunday, December 17, 2017

Orange Grapefruit Whisky Marmalade


This delicious marmalade is made with oranges, grapefruits and a dash of whiskey. I used Navel oranges from Australia and grapefrutis from South Africa.  Navel oranges are sweet and juicy and seedless . A perfect match for the grapefruits in making this marmalade. Half a lemon and a dash of whiskey to make the most delicious marmalade.  This marmalade is not too sweet, has a tinge of bitterness , yet has a slight tanginess to it.  With a dash of whisky added to the marmalade, the taste is really out of this world.  Heavenly is the word !  Homemade Marmalade makes a great gift for Christmas . 

pour hot water on the oranges and grapefruits to remove
the wax on the orange peel, before use

cut orange peel into thin 1.5 inch strips
I use peels from one orange or the marmalade
will be too bitter

grapefruits are seedless too :)

once the orange and grapefruit flesh are ready,
put them into an electric chopper/blender

blend till fine
 pour the blended juices and orange peel strips
into a thick heavy pot, add in castor sugar
and cook over medium low fire, keep stirring
till mixture has turn thick and sticky

when the Marmalade is ready, add a dash of whisky
and give it a quick boil

Seal marmalade in sterilized jars

Orange Grapefruit  Marmalade With Whisky


5 navel seedless oranges - remove peels and use a sharp knife to take out the flesh
2 seedless grapefruits - remove peels and use a sharp knife to take out the flesh
orange peel strips -  from 1 1/2 oranges
Juice of half a lemon
1.5 cups of castor sugar
2 tablespoons of whisky

 ( prepare sterilized jars before cooking )

1. Place a few saucers in freezer.
2. Wash the oranges and grapefruits and put them in a large bowl.  Pour boiling water on them for a few seconds to remove the wax from the peel. Wipe them dry with a towel.
3.  Use a sharp knife to cut the peel of the oranges and grapefruit . Keep aside.  Then cut the flesh out from the membranes.
4.  Put all the orange and grapefruit flesh into a chopper or blender and blend till fine. 
5.  Cut the orange peel into 1.5 inches long thin strips.
6.  Pour the blended juices , orange peel strips into a thick heavy pot. Add sugar and cook over medium low heat. Keep stirring. Cook mixture for 40 to 45 mins till marmalade is ready to do the setting stage.
7 .To test for setting stage, place 1 tablespoon of marmalade on a cold saucer and chill in the freezer for 1-2 minutes. Gently push through middle of the marmalade with your finger - it should stay in 2 halves.
8. Once it has pass the setting stage.  Add the whisky to the marmalade and give it a quick boil. Off heat.
9. Seal the marmalade in sterilized jars.


Friday, December 8, 2017

Roasted Chestnut

I have not eaten home roasted chestnuts in years . Those days my grandma will boil and even remove the shell for us , those were the days where my siblings and I were pampered by her.  The long hours of waiting for the nut to soften takes a bit of time and keeping track of the water in case the water dries up before the nuts are soft , makes me not wanting to make this delicious nuts for snacking.  But after purchasing the Philips Pressure Cooker and joining the PPC group in facebook, it changed my mind of making my own from home instead of buying those roasted ones from the stall selling roasted chestnuts.  

With PPC, it makes life so much easier and food can be ready in half an hour and food taste even better because it traps the aroma and flavors get infused into the food.  

I saw some  fresh chestnuts at Tesco ( I guess chestnuts are in season ) and it brings back memories of those days grandma used to cook for us.  With the PPC, what is the problem of making them at home for hubby and myself :p  .  I first cooked them in PPC, drained the nuts and oven roast them for 15 mins and they are as good as those ready ones sold at the stall :)  I have not tried using the bake

Chestnuts has lots of nutrients and vitamins that are good for us.  Check the link to know why we should consume more of these delicious , sweet nuts.

pressure cook them in Philips Pressure Cooker
under bake mode , KPT 7 mins, seal
 with water just covering the nuts,
natural release (7-8 mins), drained off water

using a sharp using a penknife,cut criss cross over the
surface of the cooked nuts

place them on baking tray, space out evenly
and bake at temp 400F or 204C for 15 mins

take them out of the oven and serve once it has cool down
healthy snacking is my motto for 2018

Roasted Chestnuts 
1 kg of fresh chestnuts
1/2 tbsp of salt
water - enough to cover the nuts


Cooking - Using Philip Pressure Cooker
Roasting - Using conventional oven - 15 mins @400F or 204C

Wash clean chestnuts .  Place them in Philips Pressure Cooker and pour water  just enough to cover the chestnuts.  Add salt and give it a quick stir.  Cover the lid, turn knob to seal.  Set to Bake, set Keep Pressure Time to 7 mins . Once the PPC beeps , off the PPC.   Natural release is always safer .This will take about 7-8 mins.  Once the valve is down, turn knob to Vent, then remove lid. Pour out the chestnuts and drain off excess water.  Using a sharp penknife, cut a criss-cross on the surface of the chestnuts and place them on a baking tray. Space them out evenly and bake at 400F or 204C in a  conventional oven.