Long live Condimental! Quirky, long-life pickles, preserves & sauces curated seasonally

#NOTANAD: Condimental have been on my radar for a while now – a local Sydney-based business putting out limited edition, seasonally curated boxes of elevated condiments (they also produce their own label items). Definitely a ‘first aid kit for boring food’ as you’ll see from some of my recipes below. From vinegars, hot sauce, miso and pickles to chutneys (ones you’ll actually use, not like the shit re-gifted xmas type) and fancy finishing salts – there’s a box for everyone (they also sell single products if you just want to dip your toe in). As the runs are quite small batch, some of the really good gems are only available in the seasonal boxes!

I couldn’t stop thinking about their ‘Summer Box‘ in particular. It’s the perfect mix of special and more everyday (only in use, not in quality!) items in my opinion. The Summer Box (the fourth curated box so far) includes these condiments: a red wine ‘field blend’ vinegar from Chef Hugh Piper at Dear Saint Eloise in Potts Point, Two Good Co head Chef Megan’s eggplant kasundi (a nice eggplant chutney of sorts packed with an Indian-style spice blend and flavour), pineapple chilli chutney by Condimental themselves (this one is a banger!), red gum smoked salt from Olsson’s in the cutest ceramic thingy with a lil wooden spoon (the smoky flavour is unreal), myrtled fennel pickle – another own brand creation from Condimental. I love Cornersmith’s pickled fennel, so I figured I’d be into a version with a lil’ sumthin’ sumthin’ extra.

How the hell did I use these new found flavour-bombs? I had some sloppy (but really tasty, tasty) toasties and rice bowls in the privacy of my own home…but I took photos of my greatest hits to share here. Keep scrolling to see what was in the box, and how I used it.

How good is this packaging

PINEAPPLE AND CHILLI CHUTNEY – CONDIMENTAL
My fave condiment in the whole box so far

Ham, cheese and pineapple toastie with pineapple chilli chutney (crispy ham rind garnish)
Ploughman’s plate with pineapple chilli chutney (top left)
Close up of the pineapple chilli chutney with ham

RED GUM SMOKED SALT – OLSSON’S
Versatile for sweet and savoury use and deeply smoky.

Fig, nectarine, goat’s cheese and basil salad dressed w/ evoo olive oil, balsamic vinegar and Olsson’s red gum smoked salt
Kale stem pesto toast with a fried egg and a sprinkle of Olsson’s smoked salt

☝️See my recipe for kale stem pesto here

Country style ham hock beans (using xmas ham bone meat leftovers) finished with smoky red gum salt to enhance the ham
Smoked trout on toast sprinkled smoky salt and served with a chunky tabouli (lemon juice and evoo on the side to sprinkle on top)

MEGAN’S EGGPLANT KASUNDI – Two Good Co

A rice and veg bowl with an egg. Eggplant kasundi added for a flavour punch!
Leftover lamb, roasted sweet potato and eggplant kasundi sandwich

The products remind me of produce you’d get at a fancy grocer or farmer’s market, if you do the math (I did, haha) it’s often not as pricey.

There’s always a nice mix of condiments. The best part being that most of them are long life items, so you can take your sweet time getting through them (not that I’ve had much success with that…I only have 3/5 items left and one is a smoky salt I’m using sparingly).

I’m saving the pickled fennel for good ideas and have a lot of red wine vinegar to use before I open this special one. I will update this post with the ideas I have for using both those eventually, I promise!

Each seasonal box comes with a card like this to inspire and explain

Here’s the Condimental Summer Box in all its glory. If you want your own, be quick, as there’s only 16 left at the time of writing. Shop now.

Cauliflower stem and leaf pizza with egg

Cauliflower leaves make an excellent pizza topping

Cauliflower leaves are quickly becoming my go-to zero-waste staple. This non-traditional pizza recipe came about when I ran out of baby spinach but was craving a spinach and egg pizza. The closest thing I had in the crisper was a whole cauliflower + extra cauliflower leaves (everyone left them behind at the grocers, so I sneakily grabbed a handful and put it with my cauliflower bag hehe). I thought…I COULD USE CAULIFLOWER LEAVES!

Untitled (4)

I was going to use tomato paste on the base but decided to use kale stem pesto because I had some fresh. I usually make a big batch and keep some in the fridge, then freeze the rest in sheets so I can break off the amount I need. You can also just use readymade, but if you want to give it a go here’s my recipe for kale stem pesto.

Kale stem oesto spread on a pizza base

It’s pretty easy. Seperate the leaves and stems, cut the stems into small pieces and baked quickly to soften a bit, then pop it on a pizza base spread with kale stem pesto (my recipe here, you can also use store bought). Add a few other bits and pieces, pop it back in the oven, add your egg towards the end and there you have it! YOUR OWN. PERSONAL. PIZZA.

All the ingredients below can be subbed for whatever you have available…I just used what I had for this very last minute pizza. For the cheese go ahead an use something fancier like mozzarella or bocconcini (it’ll be better, obviously, but sometimes you just need to offload a few slices of cheese) or scale it back to the tasty cheese slices…nobody will know, not even Instagram. If you don’t have pistachios, almonds or hazelnuts would work just as well. The pizza base I tried happened to also contain cauliflower (Picasso kitchen cauliflower base – a regular base with cauliflower added to up the veg content). It wasn’t bad! I’d buy it again for quick meals like this. It was thin and became nice and crispy. I’d usually have less toppings but my slight distrust of the pizza base and hunger meant I piled it on a bit more.

IMG_20200113_131922

RECIPE

EASY CAULIFLOWER LEAF & EGG PIZZA

INGREDIENTS
Cauliflower leaves, 4 large pieces, stems attached
Pre-made pizza base
2 tbsp kale stem pesto (or pre-made pesto alternative)
10-12 kalamata olives, drained
1 tsp capers (optional – can just use a pinch of salt instead)
2 slices gouda cheese, torn into pieces (or whatever cheese you have)
100g pistachios, shelled and chopped
1 large egg
Salt and pepper, to taste

METHOD
1. Pre-heat a fan forced oven to 180°C. Rinse and trim the cauliflower leaves. Pat dry. Line a large oven tray with baking paper and set aside.

2. Pull leaves off cauliflower stems, keeping leaves and stems seperate. Tear the leaves into bite sized pieces. Chop stems into 1cm pieces, halving any large ones, then pop onto your lined baking tray with a drizzle of olive oil and 1 tsp of capers and pepper. Toss to coat in oil, place tray in oven for 2 minutes or till stems are beginning to soften slightly (this pre-cooking ensures they’re not undercooked at the end).

3. Spread pesto evenly onto your chosen pizza base using a spoon leaving a bit of a border for the crust edge. Scatter the cauliflower stems and capers, cauliflower leaves and pistachios on top making sure to leave an egg-sized bare circle on the middle of the base for the egg later on (one or two leaves on the circle are ok you just don’t want a mound of things there messing with the egg and popping the yolk). Top with cauliflower leaves and put back in the oven following the packet directions for the pizza base (my thin one required 8 minutes). Halfway through add your cheese on top (still avoiding the middle bare bit).

cheese

4. Meanwhile crack your egg into a ramekin so it’s easier to place it. Take out your pizza and drizzle with a little olive oil (the cauliflower leaves should be crispy, this addition of oil just ensures they don’t burn).
Carefully slide the egg out of the ramekin into the middle ensuring the yolk doesn’t break (no biggie if it does, it’ll just cook quicker). Use a spoon to spread out the egg white slightly to fill any gaps between it and the fillings. Place the olives anywhere the egg isn’t and put back into the oven for 2-3 minutes or until your pizza crust is golden and the egg is just starting to turn white on the edges (without clear bits).

rawegg

5. To serve sprinkle with some chopped pistachios, fresh basil leaves and pepper (there’s probably enough salt with the capers and olives). Season the egg with salt and pepper. Cut into 4 slices, ensuring all bits get a bit of egg/yolk and enjoy!

I’d love to hear your spin on this pizza! What did you add?

Untitled (3)

MORE OF MY CAULIFLOWER LEAF RECIPES:
Easy Cauliflower Stem Breakfast Salad

WHAT ABOUT KALE STEMS, YOU SAY?
Save your stems! Easy raw kale pesto

Ghetto Elderflower Cordial

Elderflower1

“Is that elderflower?” I wondered, while out on a walk with my partner one late spring eve. The tree was just off a main road by a bicycle path, near where highschool kids smoke pot and people walk their dogs.

Elderflower is a bit tricky to find. It grows wild in spring, dying out toward summer. Keep an eye out for a bushy tree of small white flowers in any parks, nature strips, yards or scrub you happen to be in. Up close, the flowers have four tiny white petals with light-green stems. The leaves are about as stock-image as you can get, think and green. Once you’ve confirmed your find, come back with scissors to claim your prize. You can hold onto your discovery tightly, or share it with friends or public forager groups.

Elderflower3

Needless to say I pocketed the flowers as quickly as I could (especially since the bush was already dying from the looming summer heat), and refined a recipe for a delicious cordial that would preserve these flowers’ hard-to-find and beautiful taste well into summer.

Elderflower4

RECIPE

ELDERFLOWER CORDIAL
Yields 2 big bottles. Takes 15-30min to cook, plus a wait overnight.

INGREDIENTS

  • 1.25 kg white sugar
  • 3 medium lemons (washed)
  • 50 grams citric acid*
  • 15 large elderflower heads, stalks trimmed

METHOD

  1. Using a small knife pare the zest off the lemons in strips, then juice the lemons. Reserve the squeezed lemon halves for later.
  2. Fill a large bowl with cold water and give the flowers a dip to wash off any bugs or dirt. Gently shake off excess water and set aside on paper towels.
  3. Pour 750ml of water into a medium saucepan. Add the sugar and heat on low (without boiling) until the sugar dissolves, stirring every now and then. Once the sugar has dissolved and thickened into a syrup bring it to the boil, then turn off the heat.
  4. Add the elderflowers, reserved lemon halves, zest, lemon juice and citric acid to the pot of syrup. Stir well. Allow to cool.
  5. Once cooled, pop a lid on the pot and leave to steep overnight.
  6. Now your syrup has become elderflower cordial! Strain it into sterilised bottles and refrigerate to store.

* NOTE: The addition of citric acid ‘…stops the cordial from fermenting, so that it keeps for years….The acid not only acts as a preservative but adds a sharp tang, too.’ – Tom Parker Bowles, Daily Mail Online.

USES FOR ELDERFLOWER SYRUP
– Elderflower cordial: Just add water and a few ice cubes for a refreshing summertime drink.
– Dessert syrup – You can also use it undiluted as a syrup for desserts such as pavlova or ice cream to add a lemony highlight, or fold through whipped cream.
– Honey substitute: Drizzle on yoghurt, figs or even use in salad dressings.

Elderflower8Elderflower6