Choc-mallow-jelly-slice (


  • 250g packet plain sweet biscuits
  • 150g butter, melted
  • 200g block milk chocolate, chopped
  • 1/3 cup thickened cream
  • 4 cups (360g) vanilla marshmallows (see note)
  • 2 tablespoons milk
  • 85g packet raspberry jelly crystals


  • Step 1
    Grease a 6cm-deep, 20cm square (base) cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
  • Step 2
    Using a food processor, process biscuits until fine crumbs. Add butter. Process until just combined. Press biscuit mixture evenly over base of prepared pan. Refrigerate for 10 minutes.
  • Step 3
    Meanwhile, place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 40 seconds, stirring until smooth and combined. Pour over prepared slice base. Spread with a spatula to level. Refrigerate for 1 hour or until firm.
  • Step 4
    Place marshmallows and milk in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until marshmallows have melted and mixture is smooth. Pour over chocolate layer, spreading with a spatula to level. Refrigerate for 3 hours or until set.
  • Step 5
    Make jelly following packet directions. Refrigerate for 1 hour or until cold but not set. Pour over marshmallow layer (skim off any bubbles from top of jelly). Refrigerate for 4 hours or overnight until jelly is set. Cut into squares. Serve.
Smoky Bacon Jam – Otago Daily Times 2/8/17

500g smoky streaky bacon, 3 large onions, 3 cloves garlic, 1 tsp salt, 1/2 tsp pepper, 200g dried apricots, 3 Tbsp light brown sugar, 1/4 cup sherry vinegar, 1/2 teaspoon cayenne pepper, 3/4 cup water.


Preheat oven to 200degC. Line a baking tray with foil and top it with an oven rack. Lay bacon strips in a single layer on the rack, and place the baking tray in the oven. Cook for 20 -30 minutes until the bacon is crispy.

When the bacon is cooked, transfer it to a paper towel lined plate to drain, and carefully remove the tray from the oven. Pat the bacon dry with a paper towel to remove the bacon fat. Reserve the bacon fat left on the foil and pour into a frying pan.

Slice and chop the onions, garlic and dried apricots. Heat the frying pan, with the saved bacon fat,  on medium heat, add the chopped ingredients and cook until the onions are soft.While the onions are cooking, chop the bacon and set aside.

Once the onions are starting to turn a light golden colour, add salt, light brown sugar, sherry vinegar and cayenne pepper*. Stir to combine.

Add the chopped bacon and stir in the 3/4 cup water to the now combined mixture. Cook until the overall colour is a light brown bacon colour and continue to cook for 15 minutes, or until a jam consistency is achieved.

Allow the mixture to cool slightly and store in jars. Apply lid once jam has cooled completely and the Lid is air tight.

Jam is usable for 3 weeks if kept in the refrigerator.

* A drop of high quality liquid smoke can also be added at this stage for an extra smoky hit.

Capsicum Marmalade

8 large capsicums,

3/4 C lemon juice,

1/4 C orange juice,

1/4C red wine vinegar,

4 large garlic cloves, peeled and chopped

1 onion , peeled and chopped

2 C sugar

2 tbsp tomato paste

1/2 tsp cayenne pepper

1/2 tsp salt

1 tsp fresh rosemary, chopped

1 tsp fresh marjoram , chopped

1 lemon, zest of

1 orange, zest of


  1. Grill the capsicums under a searing hot heat until they blacken
  2. Halve, remove the seeds and core
  3. Chop  6 capsicums finely and cut the remaining 2 into fine julienne slices
  4. Place all ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
  5. Bring to the boil then reduce to a gentle simmer
  6. Cook 10 minutes until the mixture is thick and the consistency of jam
  7. Bottle into hot sterilised jars and seal.