It’s time to let you in on the secret to our success—good food.
We have been incredibly lucky to have had many of our meals, from breakfast to lunch, dinner to dessert, and everything in between, cooked for us by Sandy Wishart.
Today was no different with individual bacon & egg puff pastry pies with spiced pumpkin chutney and her signature choc chip cookies. /MF
Sandy’s tips for fieldwork food include:
1. A nutritional balance between carbs and protein.
2. ‘An egg in the house is a meal in the house’, an egg represents a powerpack for the body.
3. Food has to be transportable and kept fresh.
Spicy Pumpkin Chutney recipe:
A tasty condiment for cheeses, meats and curries.
1 tablespoon oil
2 onions, peeled and diced
2 teaspoons crushed garlic
1 teaspoon grated fresh ginger
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
4 cups diced pumpkin (about 1 kg unpeeled or 750g peeled weight)
2 cups sugar
3 cups (750ml) apple cider vinegar
Heat oil in a large, heavy-based saucepan and saute onions, garlic, ginger, mustard seeds, cumin seeds and coriander for 3–4 minutes until softened and fragrant. Add pumpkin, sugar and vinegar and simmer gently for 40–50 minutes until pumpkin is tender and mixture has thickened. Spoon into hot, sterilised jars and seal, or store in an airtight container in the fridge. Makes 5–6 cups.