Friday, February 27, 2009

relish the relish



Well, not EVERY post can be about Queen Atalia.



Thought some of the southern hemisphere folks might like a peak at Jay's Nanna's Relish recipe. Now us folks at the princess castle LOVE our relish - and I can honestly say, this is THE relish recipe - you can throw away all the others.


Tomato Relish


12 large ripe tomatoes ( the riper the better) raw, unpeeled

4 medium onions

570gms (20 oz) sugar

2 tablespoons Keen's Curry Powder

1 teaspoon Keen's Dry Mustard Powder

6 dried chillies - chopped - with seeds

Brown (malt) vinegar - almost enough to cover





Cut tomatoes in smallish chunks (ie less than quarters) and throw into colander, salting as you go

Slice and chop onions, throw into a second colander salting as you go


Stand colanders in bowls, cover with plastic or tea towels and let the tomatoes and onions sweat overnight. (Quite a lot of water comes off the tomatoes especially - so use a large bowl)


Place sweated tomatoes and onions into large saucepan. Just cover with malt vinegar. Bring to boil. Boil for 5 minutes.


Mix curry powder and dried mustard in a little liquid from the saucepan, add this mixture and thee sugar and chillies to the pan.


Boil, stirring fairy constantly for somewhere between 45 minutes and 1 hour.


The time depends on the size of the tomato chunks, the ripeness of the tomatoes, the amount of vinegar used, how hard you boil.



To tell when it is ready:

1) it has to reduce

2) the bits of onion should no longer be white

3) non of the tomatoes should look fresh or uncooked

4) the colour should be reddish brown - more brown than red

5) the consistency should not be as sticky as jam, but it should have reduced enough to feel "dense" when you stir with the wooden spoon. Like jam, the tomato and onion should stay on the spoon when lifted.

6) The surface should have a slight sheen.


Pour into clean warm jars. Sterilise as per your favourite method.

Serve with: Anything.








Oh, and here is my latest dishcloth.

Oh, and I almost trod on a brown snake today at the community garden. oops.
Oh, and some $#@#*& #^@&* cut the fence of the community garden to break in overnight. Sucko kiddo - we don't keep the mower there anymore. Hope you get tetanus from the fence buddy.

Oh, and here is my Zuc Bread. We are living on this stuff atm. Yum yum. I want some RIGHT NOW.

4 comments:

Killi said...

FOUND IT!!!! An Amazon notification/recommendation email thingy:

The Honey Handbook: A Guide to Creating, Harvesting and Cooking with Natural Honeys The Honey Handbook: A Guide to Creating, Harvesting and Cooking with Natural Honeys
Kim Flottum
RRP: £12.99
Price: £8.57
You Save: £4.42 (34%)

Release Date: 1 March 2009

I'll forward the email to you so you get the link & blurb :)
HappiKilli now

Trailing Mira said...

that bread looks AMAZING

Anonymous said...

Hey beautiful,

Glad the relish is being relished all over the world now.
jx

dixiebelle said...

Will be trying this one next Summer!