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In the KG pantry

Ever wondered what to do with your surplus produce? KG's resident cook, Roxanne Warrick, suggests ways of storing your bumper harvests

Celery

In the KG Pantry
Celery can be left throughout winter and benefits from a touch of frost which enhances sweetness. Once picked, store unwashed in the fridge or stand upright in a pot of water to maintain the pert crunchy stems. Before use rinse away grit and use a peeler to strip away the tough and stringy outer.

If you’re ready to clear the patch or the leaves are beginning to look a little ropey, this is another veg that should be cooked and portioned in the freezer. Peel, dice and lightly soften in butter, for a good base for risottos, soups and stews. Simply defrost before use and throw in at the start of cooking to give good earthy depth of flavour to your dish.

Marmalade

While the patch is bare why not practice the great British tradition of marmalade making. Spain’s Seville oranges are currently at their peak; juicy, plentiful and cheap during their short season.
Choose plump, fresh fruits. If you don’t get round to making the marmalade within a week, save your oranges from deterioration by storing whole in the freezer. Most citrus is sprayed with a ‘wax’ so use a stiff brush to scrub thoroughly before use; if you can track down un-waxed or organic oranges, all the better.

Place the washed oranges in a large saucepan with enough water to cover them. Cover and simmer over a gentle heat for between one and two hours or until the rind is soft enough to be easily pierced with a fork. Remove the oranges from the pan and reserve the cooking liquor for use later.

Once the fruit is cool enough to handle, use a small sharp knife to remove the peel and finely slice (remember they will swell up during cooking so err on the thin side even if you prefer a chunky preserve). Cut up the flesh and scoop out the pips. The pips contain pectin which will help the marmalade set, so place back into the water and re-boil for a few minutes. Strain over a jug, saving the liquor and discarding the pips.

Now weigh your orange flesh. For every 500g of cooked pulp, allow 750g of granulated sugar and 500ml of liquid. Use the liquor which you used to cook the oranges first and top up with water if necessary. Place the pulp, sugar and liquid into a large heavy-based pan over a low heat.

Stir continually to dissolve the sugar slowly and evenly. Add the sliced peel, turn up the heat and bring to a rapid boil for 10 minutes.
You can now test for setting by placing a small amount on a chilled saucer. Allow to cool and gently push with your finger. If the surface wrinkles the marmalade is ready, if not continue to boil for a few more minutes. Once you are happy with the setting consistency, skim off any scum and turn off the heat. Allow to cool until a skin forms on the surface. Stir to distribute the fruit evenly before pouring into warm sterilised jars. Fill to the top and place circles of greaseproof paper over. Seal the lids tightly and label. .



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