Aussie TV food personality and ambassador Ian Parmenter came to the Santa Monica Farmers market with colleague Don Hancey. They are in town to to do all the food for the G'Day USA: Australia Week events taking place in Los Angeles this week.
Try this citrus "jam" as an accompaniment to fish, chicken or rare roast beef. It contains spices from the Pacific rim.
Sprouting broccoli is in season now. Jerry Rutiz from Arroyo Grande is selling flowering broccoli, which is sprouting broccoli at its more mature state. It is delicious in a saute. Jerry is also selling green garlic or fresh garlic -- normally a springtime crop.
Aussie Citrus Pumpkin Jam
Makes about 2.2 pounds (converted from kg). It doesn't have a jam-like
consistency, it's more a more a sweet and sour, sticky confection.
Adjust the sugar/citrus balance according to taste.
1/2 cup extra virgin olive oil
2 1/2 golden shallots or 1/2 white onion, finely chopped
1 cloves garlic, finely chopped
1 orange, zested and juiced (zest kept separate)
1 lemon, zested and juiced (zest kept separate)
1 lime, zested and juiced (zest kept separate)
1 red chile, finely chopped chopped
1 cup sugar
1 cinnamon stick
1 star anise
5 whole peppercorns
1 14 pounds butternut pumpkin (squash) – peeled, cleaned and grated
Gently sweat shallots/onions in olive oil for 10 minutes or so. Increase heat, add sugar and caramelize until a golden color is achieved. Add cinnamon, chili, star anise, peppercorns, citrus cest. Stir in and cook two minutes. Stir in citrus juice. Continue cooking to reduce water content.
When a sticky consistency has been achieved, stir in grated pumpkin/squash, a little at a time until everything has been incorporated.
Spread out in baking tray. Cover with cling film, pressing down onto the surface. Leave in refrigerator for 24 hours before serving.
Keeps several days.
Music break: Have Tequila by Billy Strange With The Mexican Brass