Rhubarb & Ginger Jam by Kevin


So this was the rest of my productive day yesterday. I also count being productive as posting one blog post. >_> Maybe others are more productive. I have about 700g of rhubarb left over from a salad I made for the last supper. It was going on the soft side so it was decided it'd be a jam.

What you'll need:

  • 700g rhubarb, washed, chopped into 2cm pieces
  • 700g jam sugar
  • 80 stem/crystalized ginger, chopped
  • juice of 1 lime

Wash and chop the rhubarb. Place in a large bowl with lime juice and chopped ginger. Cover in jam sugar. You need jam sugar for this recipe because rhubarb has little to no pectin. Coat all the rhubarb with the sugar, cover. Leave for 2 hours, during that time pop back every now and then and give it a shake.

Once the 2 hours is up scoop all rhubarb mix and put it into a heavy based pot and stir till the sugar dissolves. Once the sugar has dissolved bring the mixture up to a boil. At this point the rhubarb will start to break down. The mixture will darken. If you have a sugar thermometer keep and eye out for when the mixture hits 'jam'. If not there's an easy test:

Place a saucer in the freezer at the beginning of the cooking down process, when the jam has been boiling for a while take half a teaspoon of the mixture out and place on the saucer. Give it 30 seconds and you'll see if it jams. If not keep heating.....actually put 2 saucers in the freezer.

Once it has gotten to the point of jam pour the mixture carefully into sterilised jars. Label. Let it cool. Then eat the next morning with the granola you also made while being productive!

Alioli (Garlic Mayonnaise) by Kevin

I was in Spain last year, was sitting on a balcony and got to watch a friend's friend make this. It was wonderful D: and garlicy...garlicy to the point of I can no longer look you in face. But it's worth it. This with meat or fish or anything....


What you'll need:

  • 2 cloves of garlic
  • sea salt
  • a squeeze of lemon
  • 2 organic egg yolks
  • 250ml of extra virgin olive oil
  • 250ml of rapeseed or another odurless, tasteless oil

Crush the garlic with salt in a mortar till it's as smooth as possible, add the lemon juice. Transfer the garlic and egg yolks into a mixing bowl. Start whisking the mixture with a balloon whisk and begin adding the oil drop by drop very slowly till it's all incorparated. An emulsion with form when everything has been incorporated. Taste and add salt or lemon to taste if you feel it's necessary.


Pop into sterisied jars this makes a little over 500gr of alioli. It's wonderful and doesn't take a huge amount of time for the reward in the end.

When I was making it today I decided to slow roast a head of garlic with olive oil for about 3 hours. This gave the alioli and smoother flavour. Also your breath isn't over the top...I hope. Also I added 3 of the roasted cloves.