July 2015 ~ Cherry and ricotta tart
Jun 2015 ~ Rose Petal Cordial
May 2015 ~ Crostini of goat’s cheese with rhubarb chutney
Feb 2015 ~ SMOKY MINCED PORK
Oct 2014 ~ GOLDEN TREASURE
Aug 2014 ~ ASPARAGUS TIPS
Dec 2013 ~ DARE TO BE DIFFERENT
Sep 2013 ~ CATCH OF THE DAY
Nov 2013 ~ WINTER WARMERS
Mar 2013 ~ THE FEAST OF EASTER
Feb 2013 ~ A TASTE OF TRATTORIA
R E C I P E O F T H E M O N T H
Ginger and root vegetable chutney
This is a perfect time of the year for preserving! What better way to fill a dark, cold, rainy morning or afternoon than being in a warm kitchen, music or radio blaring; making a batch of Seville marmalade or chutney to enjoy through the coming months.
Ginger adds heat to any preserve, sweet or savoury without overpowering it and unlike chilli which is a love, hate ingredient, it is amiable to most palates.
750 g mixed root veg: celeriac, carrot, parsnip
250 g onions quartered
25 g root ginger, finely chopped
125 g raisins, soaked in boiling water for 5 minutes and then drained
125 g Lerida figs chopped into small pieces
350 g Demerara sugar
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
25 g salt
500 ml malt vinegar, plus 500 ml to use as the chutney boils down
3-4 clean, dry, warm, jam jars 250 – 300 g each (previously washed in warm soapy water, rinsed, drained and warmed in an oven set at 125 C)
Lids, cellophane and waxed paper discs, labels
Chop the vegetables and onions finely; this can be done in a food processor, but take care not to reduce them to a pulp as chutney needs texture.
Put the chopped vegetables and ginger, raisins, sultanas, sugar, spices, salt and 500 ml vinegar in the pan and simmer for 1 – 1½ hours over low to medium heat. Stir regularly to make sure the sugar does not burn, adding extra vinegar as necessary as the chutney boils down.
Turn off the heat and let the chutney settle, say 10 minutes. Stir and pack into warm, clean jars and cover with a waxed disc and seal at once. Label when cooled
Keep at least one month before you try it. This kind of chutney improves the longer you keep it.
NB Put all your dirty utensils in the saucepan and fill up with cold water and leave to stand and all the sticky mess will dissolve away.
| Lindy has worked with photographer Kevin Summers on both Artisan Drinks and Raw and Rare from which these images have been taken. www.kevinsummersphotography.com/#Portfolios/Food/books
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© Lindy Wildsmith