Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
It's the future!
Mundane News
- Thread starter Katherine
- Start date
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Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
Especially in coffee....Brandy. Better than Novocain....
Reynard
Guru
- Location
- Cambridgeshire, UK
Pineapple & Chilli Chutney (from the Women's Institute Book of Preserves by Carol Tennant)
1 large onion, chopped
125g soft brown sugar
100ml white vinegar
350g fresh pineapple, peeled, cored & finely chopped
1 large red finger chilli, de-seeded & finely chopped*
2 teaspoons ras-el-hanout
1/2 teaspoon ground ginger
1/2 teaspoon salt
* I'd personally say chilli to taste rather than a finger chilli specifically. I use the standard medium chillies as I like it with a kick, but not flaming hot, and will add the chilli in stages as the chutney cooks so I can keep tabs on how hot it is. You can leave the chilli seeds in if you want.
Put all the ingredients into a large pan. Bring slowly to the boil until all the sugar has dissolved. Cook gently until the pineapple is tender and the mixture has thickened - the chutney is ready when you drag a wooden spoon through the mixture and the channel left behind does not fill. Jar up and seal while still hot. Store for at least 2 months before eating.
This one is a cracker with chicken or with cream cheese.
1 large onion, chopped
125g soft brown sugar
100ml white vinegar
350g fresh pineapple, peeled, cored & finely chopped
1 large red finger chilli, de-seeded & finely chopped*
2 teaspoons ras-el-hanout
1/2 teaspoon ground ginger
1/2 teaspoon salt
* I'd personally say chilli to taste rather than a finger chilli specifically. I use the standard medium chillies as I like it with a kick, but not flaming hot, and will add the chilli in stages as the chutney cooks so I can keep tabs on how hot it is. You can leave the chilli seeds in if you want.
Put all the ingredients into a large pan. Bring slowly to the boil until all the sugar has dissolved. Cook gently until the pineapple is tender and the mixture has thickened - the chutney is ready when you drag a wooden spoon through the mixture and the channel left behind does not fill. Jar up and seal while still hot. Store for at least 2 months before eating.
This one is a cracker with chicken or with cream cheese.
hopless500
Trundling along
- Location
- not-as-flat-as-you-think Norfolk
It's worn off ...
For us, probably. Maybe not so for the original peoples.
deptfordmarmoset
Full time tea drinker
- Location
- Armonmy Way
[QUOTE 4675012, member: 21629"]My try to guess:
"Just have had a ??? out - waiting for the ??? to ??? off."
Unless it's Shaun's cat walking on keyboard.[/QUOTE]
It's not English as we know it. Shaun's been to the dentist, who used a needle to inject nesthtc into him so that he wouldn't feel the dentist stealing a thoth out of his mouth.
In other unrelated news, I'm just back from the pub and it's like winter night cycling in Norfolk. Raw,
"Just have had a ??? out - waiting for the ??? to ??? off."
Unless it's Shaun's cat walking on keyboard.[/QUOTE]
It's not English as we know it. Shaun's been to the dentist, who used a needle to inject nesthtc into him so that he wouldn't feel the dentist stealing a thoth out of his mouth.
In other unrelated news, I'm just back from the pub and it's like winter night cycling in Norfolk. Raw,
Reynard
Guru
- Location
- Cambridgeshire, UK
Apricot Chutney
This is my own recipe using a Marguerite Patten recipe for plum chutney as a starting point. This chutney is equally good made with peaches or nectarines or a mix of all three. Just use what you have to hand. I'd advocate skinning the fruit though.
1.5 lbs of fruit, stoned & chopped
8oz onion, peeled & chopped
4oz sultanas or raisins
chilli - finely chopped (to taste)
1 level tablespoon yellow mustard seed
1 teaspoon salt
1 teaspoon mixed spice*
1/2 pint white vinegar
12oz sugar
*I will also put a star anise and half a cinnamon stick in with the fruit. Remove before putting chutney in jars.
Put the fruit, onion, sultanas, spices, chilli, salt and half the vinegar in a pan. Cook gently until the fruit is soft but not pulpy. Add the remainder of the vinegar and sugar. Stir thoroughly until the sugar is dissolved. Bring to the boil and simmer until the mixture is very thick - use the wooden spoon test (See Pineapple & Chilli chutney) to test for done-ness. Jar up and seal while hot. Leave to mature for a month or so before use.
This is my own recipe using a Marguerite Patten recipe for plum chutney as a starting point. This chutney is equally good made with peaches or nectarines or a mix of all three. Just use what you have to hand. I'd advocate skinning the fruit though.
1.5 lbs of fruit, stoned & chopped
8oz onion, peeled & chopped
4oz sultanas or raisins
chilli - finely chopped (to taste)
1 level tablespoon yellow mustard seed
1 teaspoon salt
1 teaspoon mixed spice*
1/2 pint white vinegar
12oz sugar
*I will also put a star anise and half a cinnamon stick in with the fruit. Remove before putting chutney in jars.
Put the fruit, onion, sultanas, spices, chilli, salt and half the vinegar in a pan. Cook gently until the fruit is soft but not pulpy. Add the remainder of the vinegar and sugar. Stir thoroughly until the sugar is dissolved. Bring to the boil and simmer until the mixture is very thick - use the wooden spoon test (See Pineapple & Chilli chutney) to test for done-ness. Jar up and seal while hot. Leave to mature for a month or so before use.
potsy
Rambler
- Location
- My Armchair
Salty seadog
Space Cadet...(3rd Class...)
In other news I have tickets to see Herbie Hancock in Ghent on 7th July
legend.
classic33
Leg End Member
[QUOTE 4675497, member: 9609"]Strange goings on
25 mile route in a relatively remote area where nothing ever really happens and I will see very few people or cars, arable rather than pasture or moor.. Today there was three separate vehicles (van and two cars, not from around here) that all appeared just to be abandoned at the side of the road, the vehicles were no where near each other (many miles apart on different roads), they were not in places where people would go walking, they didn't appear damaged, stuck or crashed, all descent vehicles. And all had signs and tape on them saying 'Police Aware' -
[/QUOTE]
Stop you phoning in about them.
25 mile route in a relatively remote area where nothing ever really happens and I will see very few people or cars, arable rather than pasture or moor.. Today there was three separate vehicles (van and two cars, not from around here) that all appeared just to be abandoned at the side of the road, the vehicles were no where near each other (many miles apart on different roads), they were not in places where people would go walking, they didn't appear damaged, stuck or crashed, all descent vehicles. And all had signs and tape on them saying 'Police Aware' -
[/QUOTE]Stop you phoning in about them.
Last edited:
Gravity Aided
Legendary Member
- Location
- Land of Lincoln
[QUOTE 4675497, member: 9609"]Strange goings on
25 mile route in a relatively remote area where nothing ever really happens and I will see very few people or cars, arable rather than pasture or moor.. Today there was three separate vehicles (van and two cars, not from around here) that all appeared just to be abandoned at the side of the road, the vehicles were no where near each other (many miles apart on different roads), they were not in places where people would go walking, they didn't appear damaged, stuck or crashed, all descent vehicles. And all had signs and tape on them saying 'Police Aware' -[/QUOTE]
The makings of a mystery novel.
25 mile route in a relatively remote area where nothing ever really happens and I will see very few people or cars, arable rather than pasture or moor.. Today there was three separate vehicles (van and two cars, not from around here) that all appeared just to be abandoned at the side of the road, the vehicles were no where near each other (many miles apart on different roads), they were not in places where people would go walking, they didn't appear damaged, stuck or crashed, all descent vehicles. And all had signs and tape on them saying 'Police Aware' -
[/QUOTE]The makings of a mystery novel.
classic33
Leg End Member
Or a TV series!
Salty seadog
Space Cadet...(3rd Class...)
the very best burger I have ever had was from Burgerz in Delft it also included a chutney with honey & wallnuts, not sure what else made it up but nothing better. Had a look but I can't see on the menu now.
Salty seadog
Space Cadet...(3rd Class...)
hiccups have been stopping me sleeping.
Hill Wimp
Fair weathered,fair minded but easily persuaded.
I lurve crocheting blankets. Just finishing one off at the moment on my train commutes.
I get some odd looks and it's heavy to carry around but should be finished today.
