Showing posts with label condiments. Show all posts
Showing posts with label condiments. Show all posts

Saturday, 28 September 2013

Hot&Chilli Green Chilli Jam

I went for dinner at my friend's house in Balham and on the way out we found some green tomatoes. I picked 4 of them and took them home. I never cooked green tomatoes so I thought I try something different. 
Here is the delicious result: green chilli jam. Great on the cheese board!




Hot & Chilli - Green Chilli Jam

Ingredients
30gr of green chillies, deseeded and finely chopped
90gr of white onions peeled and roughly chopped
90gr of green peppers roughly diced 
250gr of green tomatoes (about 4 medium), diced
juice of ½ lime
150gr of sugar
50ml white wine vinegar
1 clove of garlic finely chopped
1 tbsp of Ponzu
1 tsp of cardamon powder
1tsp of salt

yield: 2 jars of 200ml


 



Method

1.add all ingredients to a pan
2.let it simmer for 40mins, stirring constantly until the mixture has become slightly  thickened. The jam will become thicker as it gets colder.
3.pour into sterilised jars.
 
Pour straight into sterili
Pour straight into sterili

Tuesday, 18 December 2012

Quince compote for Christmas

 Nowadays street markets are everywhere in London. In one of my many trips to the ever popular East Dulwich street market, North Cross Road,  on a Saturday morning I found quinces. They were on sale  just around the corner from the market at the local favourite farm shop Franklins. This shop sells exceptional good quality, fresh produce and ingredients from around the world. The quinces were big and plumb that particular day so I bought it and ponder for a while what to do with them.  I googled ( is that a word?) for recipes but as usual I ended up at Great British Chefs site.  
I found this recipe and I made some very tasty and sweet quince, muscat and apple compote. It's easy to make. It makes a perfect homemade Christmas present as it can be made in advance, it lasts 30 days unopened. An excellent addition to the festive season table.



Quince, Muscat and apple compote by Geoffrey Smeddle 
Equipment:
  1. Sterilised jars
  2. Food processor or blender
Ingredients:

Quince purée

  • 12 large quince
  • 12 sprigs of thyme
  • 50g of butter, diced
  • 120ml of Muscatel wine
  • 2 tbsp of icing sugar
  • 200g of butter, diced and at room temperature

Compote

  • 4 cloves
  • 1 shallot, finely diced
  • 1 large quince
  • 2 Granny Smith apples
  • 2 tbsp of raisins, soaked in warm water to plump
  • 20g of butter


quince purée

 Method:
1.
Start by preparing the quince purée. To do this, slice every quince in half lengthways, place a knob of butter and a small sprig of thyme in the middle of each, then sandwich the two halves back together and wrap each one in tin foil
2.
Place on a wire rack on a tray and bake in the oven at 190°C/Gas mark 5 until totally soft. This will take at least an hour and a half, possibly more depending on the size of the quince
3.
Once soft, remove from the oven and stand until cool enough to handle. Open up each tin foil parcel and separate the two halves of quince. Scoop out the core with a teaspoon and discard
4.
Now scoop out the soft flesh, placing it directly into the jug of a food blender. Add the remaining butter, Muscatel wine and a level tablespoon of icing sugar
5.
Blend to a purée then taste and adjust accordingly with icing sugar or Muscatel wine. If it is very thick and you are struggling to process it, add water to loosen, but don’t let it become too loose 
6.
Pass through a fine sieve and set aside until needed
7.
To make the compote, peel the apples and the large quince, then cut these into an even-sized dice about half a centimetre in size
8.
Melt the butter in a saucepan and then sweat the diced shallot with the cloves until the shallot is soft. Do this over a gentle heat so it does not colour
9.
Once the shallot is soft, add the peeled apple and the quince and fry until soft. Finally add the soaked raisins with the soaking liquor, simmering gently to allow the liquid to evaporate down until almost totally gone
10.
Now remove from the heat and remove the cloves, then stir the purée made earlier into this apple and quince mixture
11.
Place in a storage jar and allow to cool. This will keep in the fridge if sealed like jam for a month. Use within a week of opening. It can be rewarmed or served cold
serving suggestion: cheese
For more ideas for the festive season: Christmas Recipes @ Great British Chefs

Friday, 7 December 2012

Hibiscus flower in syrup and tea

It's quite hard to find fresh hibiscus flower in London so I was delighted to find some at Brixton Village last weekend. They are also known as sorrel and according to the market sellers, the fresh flowers are only available on sale in the UK at end of November to mid-December.  However, you find them dried in bags the whole year round. They are very pretty with a deep red colour. I usually make tea with them by adding fresh ginger, cinnamon bark, cloves, orange peel and sweetened with honey. A Caribbean lady in Brixton Village has also suggested to serve it very cold with a splash of rum - that's the way to drink it during the Summer!  I also heard of hibiscus jam, but I haven't tried it yet. 
Tea
 This time I decided to find a  recipe for hibiscus in syrup. It can be quite expensive to buy them in jars from the shops or online. They are about £8-9/ jar for approximately 11 flowers.  Well, at the market I bought 40 fresh flowers for £1 (yes, One British Pound). The whole recipe cost me around £1.50 and yield 40 flowers in syrup. They will keep well in a  airtight container in the fridge for ages. Add them to your glass of bubbly and celebrate the festive season!  Cheers!
bubbly



Here is the recipe I found at downunder blog Morsels and Musings
Recipe from Wild Food by Juleigh Robins
Hibiscus in Syrup
Hibiscus flower in syrup
Ingredients:
2 cups cold water
2 cups caster sugar
2 cups fresh hibiscus flowers, washed and chopped
40 fresh hibiscus flowers, whole , washed

Method:

1. Place the water, sugar and chopped flower in a wide stainless-steel saucepan over medium heat.

2. Bring to the boil, then reduce the heat and simmer gently until the volume of liquid has reduced by a third.

3. Remove from the heat and strain to remove the solids.

4. Return to the pan, add the flowers and bring to the boil.

5. When it starts to bubble, remove from the heat and pour into sterilised jars.


If anyone have a recipe for hibiscus jam do let me know please. 
Have a  good weekend. Cheers!

Thursday, 21 June 2012

Strawberry & Lavender Jam





Easy and quick to make, this jam has a lavender background giving this very traditional jam a different dimension.  Ideal for the afternoon cream tea! 


Yield: about 5 glass jars of 400ml.
Ingredients:
1kg strawberries
375g preserving sugar 
4 tablespoons of dried lavender flowers
1 tbsp lime juice
2 tbsp orange juice

Method
  1. Clean and cut the strawberries in quarters
  2. Add preserving sugar and lime juice. Mix and let stand for 2 hours.
  3. In the meantime, soak the lavender flowers in 50ml warm water for 10 mins strain it and add the infused water to the strawberries.
  4. Bring to a boil over medium/high heat stirring all the time.
  5. Let cook for 6 minutes, stirring constantly, when you can see the bottom of the pan,  remove from heat.
  6. Add 2 tablespoons of orange juice
  7. Let cool completely in closed  sterilised jars.
To sterilise glass jars: wash them well with hot water and washing up liquid. Place them in warm oven for 10 mins. Take them out of the oven, fill them with the jam or preserve and close immediately. 

 
This post was first published at Great British Chefs Blog

Sunday, 16 October 2011

The Garlic Farm Review

I was delighted to receive a couple of The Garlic Farm products to  review.  The company is  based in the Isle of Wight and they have been growing garlic since the middle 70’s.
 

Peach & Mango chutney
Knockout, tangy and  spicy with sizable chunks of mango and peach. The fruit content makes 50% of the chutney.  You can savor the undertone garlic taste in this chutney and together with other spices it makes a delicious complement to a meal.   We served it with some crackers, cheese and some Indian snacks. Perfect accompaniment to curries and poppadoms.   Diwali is coming up so I will be eating this tasty chutney with our celebratory Indian feast. Jar : 285gr RRP:  £3.50




Horseradish Mustard with Garlic
I was over the moon when I opened the post to find a pot of Horseradish Mustard too.  I have at least five to six varieties of mustard jars and tubes in the fridge at anytime. From English to Swedish to the Moutarde Violette ( Mout De Raisin). Over the years I bought some quite exquisite mustard,  so naturally,  I was  intrigued about the added horseradish and garlic to mustard.
The smell of this pale and smooth condiment is pungent and exciting.  The first mouthful you taste the sharp fire-in-the-nose horseradish followed by the powerful English mustard and then the subtle taste of garlic. The horseradish adds a sour flavor plus additional heat to the mustard.  I made some salmon canapes by mixing some mayonnaise to the horseradish mustard to make a spreadable paste, it toned down the horseradish mustard taste so not to overpower the salmon. It worked really well. The Horseradish mustard is great eaten neat with roast beef and ham sandwiches. It was love at first bite! If you like gutsy flavors you will like this condiment. Jar: 180gr  - RRP: £2.90


great on canapes
The Garlic Farm produces and sells 40 different garlic products from very unique pickle and chutneys to  creations to the very best garlic butter, garlic bread,  garlic for growing,  seasoning, beers and gadgets. They also have a cookbook. Their products can be found in London at:
The Barnsbury Grocer
Bayley & Sage
Budgens
Chegworth Valley
De Beauvoir Deli
Fulham Palace Garden Centre
Gingko Garden Centre
Harrods
For more stockists: here


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