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Cooking With Chef Singh
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Posted on Aug 21 2004
Local Pickled Papaya
Recipe for 4 lbs pickled
4 lbs local green papayas, peeled, seeded and julienne
1 cup fresh ginger, julienne
10 pcs local red chili pepper, seeded, julienne
-cup garlic cloves, crushed
-cup allspice berries
-cup coriander seeds
-cup peppercorns
1 Scotch bonnet, whole
1/2 gallon white wine vinegar
3 cups sugar
Salt to taste
Mix papaya, ginger, peppers, and garlic in two sterilized pickling jars. Bring all other ingredients to a boil in a saucepan. Reduce to a simmer for five minutes then pour over vegetables in jar. Seal and let it preserve for a week before use.
Lemon/Lime Pickle
Recipe for one lb pickled
1 lbs local Lime or lemons, washed, deseeded, and wedges
-cup mustard seeds whole
-cup mustard oil or extra virgin olive oil
A small handful curry leaves, optional
1 cup black lentils (urad dhal) dehydrated
4 teaspoon chili powder
-gallon white wine vinegar
Salt and black pepper (whole) to taste
-cup pickling spices
Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and lentils (urad dhal). Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon; remove from the heat and leave to cool. Can be stored in the refrigerator for a week.
Chef’s Cooking Tips: How to prevent hot pepper burn? If you consume food with too much hot pepper and your mouth is on fire, don’t go for water. It can actually make things worse. Dairy products (milk, ice cream or yogurt) can provide a quick fix. Crewing bread can also help in a pinch.
