Preserve Recipes



Preserve Recipe

Traditionally, whenever there was a glut of fresh fruit - strawberries in the garden, wild blackberries from the hedgerow - it would be turned into jam. Vegetables would be preserved for the winter in thick, chunky chutneys and pickles. Fruit cheeses are old-fashioned country fare, and the apple cheese is a smooth, rich preserves that makes a delicious alternative to lemon curd.

From early autumn to late winter, it is the most suitable time to eat preserved foods, like preserved sausages, preserved meat and preserved ducks. But how can we choose good preserved food?

According to Chinese cuisine, there are two kinds of preserved sausages: pork sausage and liver sausage. Pork sausages are made of diced lean pork and fat while liver sausages are made of duck or pig liver, diced lean pork and fat. Good preserved sausages have equal distribution of lean pork and fat. They are red but not brightly red and not too soft when being pressed. Also, they have a pleasant smell. Preserved meat is made of pork belly and has a nice smell. If the smell is unpleasant, the color is dark yellow, do not buy it. The Preserve ducks from Nanan (a province in China) are the most famous. Pierce the tail of duck with a bamboo stick, remove and smell, to buy if the smell is strong enough. If not, do not buy it.

  1. Basic Meat Marinade

  2. Claypot Rice with Preserved Meat

  3. Chicken with Preserved Lemons and Couscous

  4. Dried Apple Rings Preserve Recipe

  5. Garam Masala

  6. Kumquats in Brandy

  7. Pear and Ginger Chutney

  8. Pickled Limes Preserve Recipe

  9. Pickled Prunes

  10. Preserved Bamboo Shoots in Yellow Gravy

  11. Raspberry Vinegar

  12. Steamed Chicken with Preserved Bean Curd

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