Tag: vinegar

Ratatouille Chutney

Ratatouille Chutney

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Ratatouille Chutney

A tasty chutney that goes well with cheese and cold meats

Ingredients

  • 2 lbs 900 g tomatoes, skinned and chopped
  • 1 lb 450 gspanish 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 cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon ground coriander
  • 1/2 pint 300 ml malt vinegar
  • 12 oz 350 g granulated sugar

Instructions

  • Place the tomatoes, onions, courgettes, peppers, aubergine and garlic in a large pan. Add the salt, cayenne and paprika and coriander. Cover and cook gently, stirring occasionally, until the juices run.
  • Bring to a boil, reduce the heat, uncover and simmer for 1-1/2 hours or until the vegetables are soft but still recognizable as shapes, and most of the water from the tomatoes has evaporated.
  • Add the vinegar and sugar, stirring to dissolve the sugar. Continue to cook for 1 hour or until the chutney is thick and there is no free vinegar on top.
  • Spoon while still hot into cooled, sterilized jars and seal with vinegar-proof covers. Label and store for at least 2 months to mature.

Notes

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Pickled Eggs

Pickled Eggs

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 12 hard-boiled eggs 2 pints (1 litre) white vinegar 1/2 oz (15 g) root ginger 1/2 oz (15 g) mustard seeds 1/2 oz (15 g) white peppercorns 2 chillies [/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left”…

Raspberry Vinegar

Raspberry Vinegar

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Raspberry Vinegar

Ingredients

  • Ripe raspberries
  • Malt vinegar
  • Caster sugar

Instructions

  • To each 1 lb (500 g) fruit, add 1 pint (300 ml) vinegar. Place in a china or glass bowl, cover with a clean cloth and leave to soak for 3-5 days.
  • Strain off the liquid through a double muslin or a jelly bag.
  • To each 1 pint (300 ml) liquid, add 1 lb (500 g) caster sugar. Boil for 10 minutes and pour into sterilized bottles.
Mint Sauce

Mint Sauce

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Fabulous with Lamb – and even better when the mint is from your own garden!   Ingredients: 3 tablespoons of chopped mint 2 tablespoon of vinegar – I suggest using a milder vinegar- eg.…