Dried Apricot Curd

Ingredients: 12 oz (350 g) dried apricots, soaked overnight Juice and rind of 1 lemon 12 oz (350 g) caster sugar 8 oz (225 g) unsalted butter 4 large eggs   Method: 1.    Cook the fruit with the lemon juice and rind until soft in the water used for soaking. ...

Marrow and Ginger Curd

Ingredients: 4 lb (2 kg) marrow, peeled and seeds removed To every 1 lb (500 g) marrow purée allow: 1 lb (500 g) sugar 8 oz (250 g) butter 4-5 eggs Rind and juice of 2 lemons 4 oz (100 g) stem ginger, chopped OR 1 teaspoon (5 ml) ground ginger   Method: 1.   ...

South Seas Chutney

Ingredients: 1 lb (450 g) onions, chopped 1/2 pint (300 ml) raspberry vinegar 1/2 pint (300 ml) white-wine vinegar 3 mangos, peeled and chopped 16 oz (432 g) can of crushed pineapple in juice 1 tablespoon grated fresh root ginger 3 teaspoons ground ginger 2 teaspoons...

Ratatouille Chutney

Ingredients: 2 lbs (900 g) tomatoes, skinned and chopped 1 lb (450 g)spanish onions, chopped 1 lb (450 g) courgettes, sliced thinly 1 large green pepper, sliced 1 large red pepper, sliced 1 aubergine, diced 2 large garlic cloves, crushed 1 tablespoon salt 1 tablespoon...

Ripe Tomato Chutney

Ingredients: 2 lbs (1  kg) ripe tomatoes 1 lb (500 g) preserving sugar 1/2 pint (300 ml) malt vinegar 8 oz (250 g) chopped onions 8 oz (250 g) peeled, chopped apples 8 oz (250 g) sultanas 1/2 tsp (2.5 ml) ginger 1 tsp (5 ml) pickling spice 2 tbsp (10 ml) dry mustard...
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