My mum used to make Lilli Pilli jelly when I was little, and as I couldn't eat tomato sauce (too acidic) we used it as a substitute, Whilst not tasting anything like tomato sauce it was yummy all the same, and I remember being particularly fond of it on sausages.... weird perhaps!
|Lovely Lilli Pillies - all washed and ready for jelly|
I started making some Jelly (as its really easy!), interestingly I found that the colour must be sensitive to temperature - I came back to my fruit and water as it came to the boil and ALAS it was all a boring light pink colour - gone was that vibrant purple! I thought "oh well" and kept going, but as it was hanging in the jelly bag the colour slowly come back, finishing at a dark rose colour, while there were purple streaks all up the jelly bag! It didn't gell within the first 5 mins of a rapid boil - so I popped some jamsetta in (musn't have been enough pectin in there) and it was happy after that!
|What a clever food styling, label making and photo taking boyfriend I have :)|
- LILLI PILLI SALSA -
1/2 cup of washed, and deseeded lilli pillies
1/2 small onions diced finely
Dash of Mirin (or add some sugar!)
Juice of a lemon
2 small sprigs of mint
1 low heat chilli (or 1/4 capscicum)
I like to soak the onion in warm water with a generous pinch of salt for ~1hr, before straining and rinsing as this removes the bite from it - alternatively you could use red onion (we didnt have any!)
Other than that- dice everything up- and mix them together! Simples!
We had it with home-made sausages that I made back in Meat Week - a grown-up version of old times.
|The lilli pillies are used just for their pretty colour and crunch!|
Have you ever wondered what you could make with this stunning coloured fruit?