Page 18 - Fresh Magazine – A Christmas of Good Food Karma

16 | FRESH WINTER 2015
made gifts
THIS SPREAD COULD BE USED AS AN ALTERNATIVE TO JAM IN A VICTORIA SPONGE. JUST DON’T TELL VICTORIA!
CHOCOLATE AND HAZELNUT SPREAD
KIWI AND APPLE PRESERVE MAKES 4 TO 6 JARS
1kg kiwis, peeled and chopped
1kg caster sugar, depending on the tartness
of the fruit
1 lemon, zest, juice and pips 1 lime, zest, juice and pips 1kg cooking apples
1Place the kiwis in a bowl and add half the sugar. Cover with cling film and 2leave overnight if possible to soften.
Zest the lemon and lime and squeeze
the juice into a second bowl. Place the pips in a small muslin cloth tied with some 3kitchen string.
Peel and core the cooking apples and
cut into small chunks. Place them in 4the bowl with the lemon and lime juice.
Place the macerated kiwis, apples,
lemon and lime juice and the rest
of the sugar in a large, heavy-based pan and bring to the boil. Cook for 5 to 8 minutes, stirring continuously, until the foam disappears and the apple becomes 5translucent.
Remove from the heat and blitz using
a hand-held blender. Return to the 6hob and cook for a further 4 to 5 minutes. Spoon into sterilised jars, screw on
the lids and leave to settle. Label and store in a cool, dark place for up to three months.
MAKES 250G
110g skinned hazelnuts 50g caster sugar
100g dark or milk chocolate,
chopped 100ml milk 70g butter
15g unsweetened cocoa powder
1 Begin by toasting the hazelnuts in a dry pan over a medium heat
until golden and fragrant, being careful not to burn them. Add the hazelnuts to a food processor and process until the nuts become
2powdered.
Using a spatula, scrape the nuts off the sides of the bowl and
process again until they form a paste. Add the sugar and blitz again until well combined, scraping down
the sides and lid of the processor bowl 3if required.
Put the chopped chocolate and
milk in a heatproof bowl set over a pan of simmering water on a low heat. Once the chocolate has melted, pour the mixture into the food processor. Add the butter and cocoa powder and 4blend until combined.
Spoon into a sterilised jar and keep refrigerated for about 12 days.
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