LOQUAT RECIPES RECIPES

Steps:

• Trim the stem and flower end of the loquats. Remove the stones and any membrane between the stones. The loquats brown a little on the cut edges but regain their colour when cooked. Loquats do not need to be peeled.
• Peel and cube the apples.
• Cut the apricots into strips.
• Peel and cut the ginger into julienne strips.
• Crush some of the mustard seeds to release the flavour but leave the majority whole.
• Put all the ingredients into a large pan and bring to the boil. Simmer for about an hour and a half until the apple is cooked to a pulp. Stir occasionally so that it doesn’t stick to the bottom of the pan.
• Heat some clean jars in a hot oven to sterilise them.
• Pour the hot chutney into hot jars. Put the lid on while still hot.
• Store in a cool dry place for up to 9 months.
• Opened jars should be kept in the fridge.

Steps:

• Combine sugar and flour in a medium mixing bowl; stir well. Add loquats, and toss gently to coat. Place loquat mixture in a greased 10- x 6- x 2-inch baking dish; sprinkle with lemon juice. Dot with butter.
• Roll pastry to 1/8-inch thickness on a lightly floured surface. Place over loquat mixture, leaving a 1/2-inch overhang around edge of dish. Turn pastry edges under; press firmly to rim of baking dish to seal, and flute. Cut slits in crust to allow steam to escape. Bake at 400° for 40 minutes or until lightly browned.