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RELISH and JAMS
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Onion Relish
Will keep for 5 ~ 7
days in the fridge It is delicious with
cold meats
Ingredients:
2 large red onions 2 tbsp olive
oil 250ml cider 250ml chicken stock 1 tbsp cider vinegar 1 tsp
sugar 1 bay leaf 4 sprigs of thyme
Method:
Slice the onions as thinly as
possible Heat the oil and sweat the onions for 2-3 minutes until
translucent. Add the cider and chicken stock and boil until the liquid
has reduced by half. Add the vinegar, sugar and herbs and simmer until
the liquid has virtually evaporated, 20-30 minutes.
Cool and transfer to a sterile jar.
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Tomato Relish
Can skin
tomatoes first by boiling for 2 mins then plunging into cold water
2kg tomatoes 12 med
onions 30gm salt Soak overnight and strain off brine
Add 1 ltr malt vinegar 15gm mustard powder 15gm
curry powder 1kg sugar 6 tbsp flour .
Combine/stir all ingredients except flour, simmer an hour. Thicken with a
paste of flour and vinegar. Bottle in hot sterilised jars.
If a thicker relish preferred, make more paste and allow flour to cook
out.
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Tomato Relish
Can skin
tomatoes first by boiling for 2 mins then plunging into cold water
24 Large tomatoes
8 med
onions 6 tsp dried chilli flakes 4 cups brown
sugar 3 cups malt vinegar 2 tsp curry powder
6 tbsp flour
2 tbsp hot mustard powder 30gm salt
Method:
Cut tomatoes and onions into small pieces and layer in a glass bowl.
Sprinkle over salt and allow to stand overnight.
Drain and place in a saucepan and add the chilli flakes. Add two cups of
malt vinegar and bring to the boil until onions are tender.
Mix together the brown sugar, curry powder, mustard powder and flour.
Add last cup of vinegar and mix to a smooth paste.
Stir into tomato mixture and cook slowly for 30 mins stirring often.
When cool, bottle in hot sterilised jars.
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Tomato and
Cucumber Relish
Recipe makes about 10 jars
1kg ripe tomatoes 1kg
telegraph cucumber 500 gm onions 2 cups chopped
celery 4 cups hot water 1/4 cup salt 3
cups sugar
2 cups vinegar 2 tbsp dry mustard 1 tbsp turmeric
1 cup flour.
Peel and chop tomatoes and leave in bowl overnight. Finely chop
cucumber, celery and onion. Place in another bowl with the salt and hot
water. Next day, drain liquid off all veges (inc tomatoes). Put 1 cup
vinegar and the sugar in large saucepan and stir over low heat until
dissolved.
Mix mustard, flour and turmeric with other cup of vinegar. Blend both
mixtures. Stir til thickened.. Add all veges and bring to the boil for 5
mins.
Pour into hot bottles and seal.
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Green Tomato Chow
Chow
About 8 pints
4 cups each, chopped: green tomatoes, onion, cabbage, green capsicum,
red capsicum.
1 to 3 hot peppers, 1/2 cup salt, 5 cups apple cider vinegar,
5 cups sugar, 1 tbsp celery seed, 2 tbsp mustard seed,
11/2 tsp turmeric.
Put all chopped vegetables in large container ;add salt and cover with
water. Let stand in frig overnight. DRAIN.
Mix remaining ingredients and bring to boil. Pour over vegetables and
stir well. Cook slowly for 45 min after it begins to simmer.
Add a couple drops green colouring (not too much) before putting in jars
and sealing.
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Tamarillo and
Mustard Relish
Makes 3 medium jars
600g tamarillo ( 6-7 fruit ) 100g onion 2 cloves garlic
200g white sugar 1/2 cup cider vinegar 1/2 cup water 1
tsp salt; 2 tsp mustard seeds
1/2 tsp dry mustard 1 bay leaf 1 cinnamon stick OR 1/2 tsp
cinnamon
Bring a saucepan of water to the boil and add the tamarillo. Return to
the boil for 30 secs then drain, cool and peel.
Slice the fruit and put into a large, heavy saucepan. Finely dice the
onion and garlic and add with all the remaining ingredients. Bring to
the boil.
Simmer, stirring frequently, for about an hour until the fruit is very
tender. Add more water if it is too thick or cook longer if it is too
thin.
Sterilize 3 medium jars and lids, spoon in the relish and close with the
lids.
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Tamarind
Chutney
Makes 375 ml of
chutney. - keeps for months.
1 cup tamarind water (cut 2.5cm strip from tamarind brick about 60gm,
break into smaller pieces and soak in 300ml hot water for 30 mins.
Soften between fingers to make a pulp. Using a strainer, strain through
into bowl using back of spoon to extract as much of pulp as possible.
3/4 cup chopped dates 1 tsp cayenne pepper 1/2
tsp cumin powder 1/2 tsp salt.
In a pan over med heat, combine tamarind water and dates. Bring to the
boil. Reduce heat to low and cook until mixture begins to thicken.
After about 8 mins, mash with a spoon. Add cayenne pepper, cumin, salt
and 175ml of water. Simmer for 5 mins.
Press through large holed strainer to make a thick smooth sauce like
chutney. Let cool to room temp. Store in airtight container in fridge
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