Home' Smart Farmer : May 2010 Contents MAY, 2010
QUINCES are part of the
Rosacrea family, along
with roses, apples, pears,
apricots and plums.
They were first grown in
Persia, now Iran, and gradually
became widespread in
particularly Greece, where they
have always had an important
role in Greek cooking.
The quince tree is an
appealing addition to the
garden, with its twisted trunk
and attractive foliage, and
throughout history it has been
regarded as a symbol of love
It is a hardy tree, suitable for
many environments from
temperate to sub-tropical, and it
is self-pollinating, so does not
require proximity to other trees
The fruit turns yellow when it
is ripe and has a beautiful and
distinctive scent, but because of
its texture it cannot be eaten
raw - it must be cooked to bring
out its flavour and, when
cooked, turns a deep shade of
With its high pectin level,
quinces are ideal for making
jam and jelly, but can also be
used to add flavour to apple
dishes, such as apple pies and
sauces.The Portugese word for
quince is 'marmelo', hence the
They can also be roasted,
baked or stewed, and are a
favourite addition to recipes
involving duck, turkey, goat,
lamb and pork, as well as being
made into the popular and, at
present, very fashionable quince
paste, served with cheese.
Attractive, delicious fruit
enduring perennial favourite
ORCHARD SPLASH: Pear trees waiting to be pruned at Asbourne Valley Orchards.
I kg diced Fleurida Goat meat
600g Ashbourne Valley Orchards quince
2 onions, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1/2 bunch fresh coriander
2 tblsp honey
1 cinnamon stick
500ml beef or lamb stock
2 tblsp tomato paste
60ml olive oil
Peel and quarter the quinces and saute in the butter. Remove and
Heat the oil in a heavy-based casserole and add the goat and chopped
fresh coriander root. Brown.
Add onion, all the spices and liquids except the fresh coriander leaves.
Cover and cook in a slow oven until tender.
Before serving, stir through the chopped fresh coriander leaves.
Serve with cous cous.
Tagine of goat with quinces
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