RECIPES

Quondong Sauce
3 kg quondongs               1 tbls salt
1 kg sugar                        1 litre vinegar
1/2 tsp cayenne pepper    1.5kg apples
500ml water                    1 tbls ground ginger
Boil all ingredients together for three hours.
Vitamize until smooth. Boil and seal.


Quondong Pie
2 cups quondongs               1 cup sugar
1.2 litres water                    1/4 cup arrowroot or potato flour
short crust pastry
Simmer Quondongs, water and sugar for 10 mins.
Remove fruit and thicken syrup with starch mixed in a little water.
Return the fruit to the sauce and cool.
Line pie disk with pastry, fill with Quondong mix and top with pastry lid.
Bake at 190o c for 45 mins.


Stewed Quondong
Soak Quondongs for 15 mins in apple or pear juice or for sweeter finish in juice concentrate.
A dash of orange liqueur can also be added.
Bring the softened Quondongs to the boil and gently poach for no longer than 5 mins.
Refrigerate overnight before use to enhance the flavour.


Sun-dried Quondong
To dry Quondongs simply cut the flesh around the circumference and then remove the stone.
place the halved fruits on trays and leave in a warm, dry , sunny place for five to seven days.


Haloumi Fettuccine and Herb Cream Sauce
300gm Island Pure Haloumi        15gm butter
1 onion, chopped                       1 clove garlic, crushed
150ml double cream                   freshly ground pepper and salt
grated nutmeg                             branch of mixed fresh herbs.
225 gm fettuccine, cooked
Cut Haloumi into 8mm slices, then cut into squares. Fry in pan in a little oil until golden each side, remove from pan and drain.
Melt butter in pan, add garlic and onions. Saute.
Add cream herbs and spices.
Mix into drained pasta, add haloumi, top with a few extra herbs.


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