Fennel Seeds Pesto

This is the last workshop to be conducted by Ian Lai for the Food Preservation workshops organised by the Richmond Food Security Society. Ian, thank you for your time and sharing your expertise with us.

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For this workshop, Ian decided to make a Fennel Seeds Pesto from the abundance of harvest from the Richmond Sharing Farm. The Fennel Seeds Pesto is very strong in flavour. It is good for marinate with fish. It is too strong to be eaten as a dip.

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Fennel is a perennial herb with yellow flowers and feathery leaves. It is very aromatic and strong in flavour especially the seeds. Fennel seeds has a anise flavour to it and often confused with anise. The leaves has a more delicate flavour and feathery like dill. The bulb is a crisp, root vegetable and often used like onion.

Ingredients

  • Fennel Seeds
  • Tahini
  • Lime or lemon juice
  • Olive oil or water

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Source: Ian Lai

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Canning Prune Plum Jam

This is another canning initiated by an attendee. This time its canning Prune Plum Jam. The attendee tried some of this jam from her friend and she liked it and decided to try to make some herself. She bought the prune plums for about 99 cents a pound.

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This Prune Plum Jam does not require any pectin at all. Plum is rich in pectin itself.

Ingredients

  • 4 pounds of prune plum
  • sugar to taste

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Yields 4 x 500ml jar

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