After nearly twenty years working as entertainment journalist, Karen Hart decided to pursue her real passion – food writing. It all started with a blog, Toorkombuis, which lead to her appointment as food editor for Kuier, when the magazine came to life more than twelve years ago. During this time Karen won the acclaimed title of Spekko’s Chef of the Year in 2017. She won third prize in the Galliova Food Writer of the Year category in 2019 and was crowned Avo Ambassador in 2020. Karen has written two cookbooks, Toor met Hoender and Maalvleis, both published by Human & Rousseau. She is busy working on a third, Toorkombuis. Karen also contributes a monthly food column for Litnet and in her free time, she runs a small baking business from home.
Serves 6 – 8 Ingredients 2 kg plums, halved and stoned 1 tsp ground cloves 1 tsp fine ginger 1 tsp salt 1 tsp cayenne pepper 1 liter cider vinegar 1 head of garlic, peeled, crushed and finely chopped 750 g sugar Method Place all the ingredients, except the sugar, in a...
Serves 6 – 8 Ingredients 2,75 kg yellow cling peaches, peeled, pitted and sliced 3 large onions, chopped 5 red chilies, seeds and membranes removed and finely chopped 5 garlic cloves, crushed 2 Tbsp coriander seeds 1 Tbsp black peppercorns 2 tsp fine ginger 7 cups...
Serves 6 – 8 Ingredients 1½ kg nectarines, sliced and pitted 2 cups of sugar 2 Tbsp fresh lemon juice 2 Tbsp fresh ginger, grated or finely chopped Method Stir together the fruit and sugar in a large pot over medium-high heat. Bring to a boil, stirring until sugar is...
Makes 2 large preserving jars Ingredients 2 kg cling peaches 7½ cups granulated sugar 6 cups water juice of 1 lemon Method Peel the peaches and prick all over with a darning needle. Put it in a glass bowl and cover with cold water. Add 1 tablespoon of salt to the...
This sauce adds a zing to any stir-fry. You can also use it as a baste on pork joints or chops towards the end of cooking to give them extra flavour. It keeps for a year. Makes 1 litre Ingredients 2 kg ripe plums 5 – 6 medium sized onions, chopped cloves from 1 head...
Makes about 7 jars of 250g each Ingredients 1 kg plums, halved and pitted 4¼ cups granulated sugar 4 TBP of lemon juice Method Put all the ingredients in a large glass bowl, cover with clingwrap and leave to stand overnight in a cool place. The following day, prepare...
Makes 8 jars of 250 g each Ingredients 1 x 15 cm cinnamon stick 2 Tbsp coriander seeds 1 tsp black peppercorns 2 kg red plums 2 large onions, chopped 5 garlic cloves, chopped 2 red chilies, deseeded and chopped 1 x 5cm piece of fresh ginger, grated zest and juice of 2...
Makes about 5 jars of 250 g each Ingredients 1 kg ripe yellow-flesh nectarines 3¾ cups granulated sugar Freshly squeezed juice of 2 lemons ½ cup pistachio nuts, chopped Method First, peel the nectarines Bring a large saucepan of water to the boil. Meanwhile, cut a...
Makes about 5 jars of 250g each Ingredients 5 plump garlic cloves 1 x 10 cm piece of fresh ginger 2 green chilies, deseeded and chopped 1 kg Granny Smith apples, peeled, cored and chopped 5 – 6 medium sized onions, chopped 500 g red plums, stoned and chopped 1½ cups...
Makes 1 large or 2 smaller preserving jars Ingredients 500 g plums 1 cup granulated sugar 2 – 3 cups of good quality brandy 5 star anise Method Prick the plums all over with a darning needle. Pack the fruits into sterilized jars, adding as many pieces of fruit as you...