Macadamia and date sambal
( SERVES 1 )
With more than 600 varieties, the date palm is probably the oldest tree cultivated by man, growing along the Nile as early as 5000BC. Date palms take up to six years to bear fruit, and mature palms produce 80-120kg of dates during the harvest season. The dates take about 200 days to ripen and must have a moisture content of 20-24 per cent before further processing or packaging. Although the medjool date is the most common variety, the mozafati from Iran is a rising star - thanks to its plump and succulent shape. With 30,000 tons exported, this medium-sized date is dark, soft and sweet and is exceptionally suited to fresh consumption as it can be stored for up to two years at -5C.
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|3||Onions, peeled and finely diced|
|1½ cups||Macadamia nuts, smashed and toasted|
|4||Red chillies, small, seeded, chopped and fried till crisp|
|2 tbsp||Fresh ginger, peeded, grated and fried|
|300 ml||Date molasses|
|140 ml||Fresh lime juice|
- In a frypan, saute the onions until golden.
- Place the onions into a saucepan with the rest of the ingredients and cook until chutney-like in texture.
- Adjust the flavour with salt and store in sterilised jars (this recipe makes one large preserving jar). This is an awesome accompaniment to roast venison.