Really busy day of vegetable cutting. It began with the preparation of the vegetables for the Picalilli. This pickle is a throwback to the Raj and in that way has a particularly interesting set of ingredients and flavours. I reckon that five or six different vegetables are required to give the level of interest required. This morning I chopped 400gms of runner beans (from a neighbour whilst they are on holiday) 400gms of courgettes, turning to marrows (another gift from a neighbor) 400gms of cauliflower, 400gms of onions, 200gms of butternut squash (found in a car park!) and 200gms of tomatoes from the massive box I purchased in Thame market yesterday for just £4. I then set about cutting everything up and mixing them. To this I added salt and it is, at present, sitting in a cold corner to lose a little liquid and keep everything crisp.
 |
| Raw Picalilli |
Next I started work on a Tomato and Courgette chutney. With all these preserves there are a plethora of recipes on line. I have taken a 'pick and mix' approach to this recipe. I chopped 400gms of courhete and the same amount of tomatoes. I also chopped 6 small onions and 5 small apples.
To this I added 150gms of raisons and 150gms of dried currants. I disolved 400gms of dark soft sugar Iin 500ml of white wine vinegar. To this I added a stick of cinnamon stick and a finely chopped finger of root ginger. I also threw in a tablespoon of mixed spice. When all was disolved I added the vegetables and brought the whole lot to the boil. This was then simmered for nearly three hours. It wasthen bottled Iin the normal way.
 |
| Raw Chtney |
 |
Chutney at the start of the cooking process
|
No comments:
Post a Comment