Apricot And Raisin Blatjang Recipes
BLATJANG
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried prawns and shrimps, which were pounded with a wooden pestle and mortar; and shaped into masses resembling large cheeses. Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the Javanese sambal blachang. Early food writer; C Louis Leipoldt, described it as 'bitingly spicy, pungently aromatic, moderately smooth and a very intimately mixed association of ingredients.' There is nothing quite like blatjang to add zest to curries or braaied meat. Adjust the amount of chilli to suit your preference. Blatjang may be stored for up to a year; but refrigerate once the bottle has been opened.
Provided by Lannice Snyman
Categories Condiment/Spread Garlic Onion Side Marinate Christmas Vinegar Raisin Apricot Almond Spice Winter Edible Gift Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2,5 litres (about 2.5 quarts)
Number Of Ingredients 12
Steps:
- Combine the apricots, raisins and vinegar in a 5-litre (5-quart) saucepan. Soak overnight to plump the fruit. Alternatively, if time is tight, simply cover, bring to the boil and set aside for about 2 hours.
- Add the remaining ingredients, and cook uncovered over medium heat, stirring occasionally at first, then constantly towards the end of the cooking time, until the chutney has reduced to about one-third, and is beautifully thick. It should take 1 1/2-2 hours. To know when it is ready for bottling, test the consistency by putting a little in the freezer to cool. Pour into hot, sterilized jars, seal and store in a cool, dark cupboard.
APRICOT AND RAISIN FRUIT BARS
Delicious and easy fruit bars that make good use of your food processor. These bars have a very intense not-too-sweet apricoty flavor, so are best if cut into small squares.
Provided by ellie_
Categories Bar Cookie
Time 1h20m
Yield 1 dozen bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cut butter in pieces and place in the food processor bowl (fitted with the steel knife) with flour, powdered sugar and a pinch of salt.
- Process until blended using on/off turns (5-10 seconds).
- Press into a 9 x 9-inch pan.
- Bake for 15-20 minutes.
- While crust is baking, make the topping.
- Place drained apricots, raisins, one tablespoon lemon juice and 1/2 cup sugar in the processor bowl and process until chopped finely (5-10 seconds).
- Pour into a seperate bowl and set aside.
- Add eggs to processor bowl and mix using on/off turns for 5-10 seconds.
- Add 2 tablespoons lemon juice, baking powder, 1/8 teaspoon salt, and apricots/raisin mixture.
- Process using 3 on/off turns.
- Fold in cashews, using one on/off turn.
- Spoon mixture over baked crust, spreading evenly and covering whole crust.
- Return to oven for 30-35 minutes or until done.
- Cool on rack and sprinkle with powdered sugar if desired.
- Cut into squares.
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