Today I'm handing my virtual toque hat to Delwyn. She will be doing the cooking here today, and I will learn something new. She is a very talented blogger and we share the same culinary passions based on fresh, healthy ingredients. I eagerly follow all her fabulous nature walks and cooking posts on her beautiful blog A Hazy Moon.
Some time ago Delwyn and I exchanged comments and views regarding my Pommarola post, and she mentioned a family legacy recipe. She was kind enough to accept my invitation to be a guest blogger here today, to illustrate that very recipe for us to share. This entry will also serve as a springboard for a new column which I have called "Be my guest" for which I will invite friends and fellow bloggers to come tell us a recipe of theirs, a pièce de resistance, a cookery family tradition, their signature dish.
Some time ago Delwyn and I exchanged comments and views regarding my Pommarola post, and she mentioned a family legacy recipe. She was kind enough to accept my invitation to be a guest blogger here today, to illustrate that very recipe for us to share. This entry will also serve as a springboard for a new column which I have called "Be my guest" for which I will invite friends and fellow bloggers to come tell us a recipe of theirs, a pièce de resistance, a cookery family tradition, their signature dish.
I for one, am not a trained professional nor a chef. My qualifications are purely alimentary. In my community of bloggers, we are all certified Eaters with a passion for food, however. In my "You're the cook today" weekly column, each of you will have a chance to contribute your favorite recipes and widen your circle of friends as the official Aglio, Olio & Peperoncino chef of the day.
So come in, Delwyn. Don't be shy. Here's the stove and a clean apron. The pantry is well-stocked and the refrigerator humming over there is filled with anything you might need. Feel free to peruse the cabinets. There's plenty of herbs on the windowsill, and some wine resting sideways in the cellar. I can't wait to see you in action, so I'll just step aside now and watch you make your delicious...
Green Tomato Chutney from New Zealand
A while back joyful Lola was telling us of making sugo while holidaying with her family.
I mentioned that her story brought back the smells and the images of hot nights late in summer when my parents would chop tomatoes and onions at tables out on the back lawn and cook up enough tomato sauce and green tomato chutney to last through the year
Lola inquired about the Green Tomato Chutney and as I was heading off to New Zealand for a few days, I told her that I would dig out my mother's recipe.
The recipe book that holds my mother's favourite recipes has been well used over the years and I was surprised to see that it begins in my young school girl handwriting.
So a week ago I ordered sufficient green tomatoes from the Red Tomato man at the Farmers' markets and last night I began by washing and dicing the green tomatoes and the equivalent amount of onions, sprinkling them with salt and leaving them to sit overnight.
After which I drained them and went to find my spices, the vinegar and sugar.
As my supermarket did not have Pickling spices per se I made a quick call across the Tasman and was given my Mother's sage advice. Do not over do it... So I mixed some peppercorns, mustard seed, ginger, allspice and coriander seeds. Just enough to allow flavour room for the tastes of the curry powder, turmeric and mustard powder that will be added later with cornflour.
Next I boiled the mix of green tomatoes, onions, malt vinegar, sugar and pickling spices for an hour, during which time I sterilized the jars in which I chose to store the chutney.
After the hour of bubbling I thickened the chutney with the power packed brew
of curry, turmeric, cornflour and mustard, spooned it into the waiting jars...
...and made a cracker with Tasty New Zealand Mainland cheese as a sample...
Green Tomato Chutney is a great condiment for cold meats and adds a tasty pickled lift to cheese crackers.
Quantity recap:
4 lb tomatoes
4 lb onions
salt to sprinkle over
750 ml (1 3/4 pints) malt vinegar
1 oz pickling spice (tied in muslin cloth)
2 lb sugar
Boil one hour
So come in, Delwyn. Don't be shy. Here's the stove and a clean apron. The pantry is well-stocked and the refrigerator humming over there is filled with anything you might need. Feel free to peruse the cabinets. There's plenty of herbs on the windowsill, and some wine resting sideways in the cellar. I can't wait to see you in action, so I'll just step aside now and watch you make your delicious...
Green Tomato Chutney from New Zealand
A while back joyful Lola was telling us of making sugo while holidaying with her family.
I mentioned that her story brought back the smells and the images of hot nights late in summer when my parents would chop tomatoes and onions at tables out on the back lawn and cook up enough tomato sauce and green tomato chutney to last through the year
Lola inquired about the Green Tomato Chutney and as I was heading off to New Zealand for a few days, I told her that I would dig out my mother's recipe.
The recipe book that holds my mother's favourite recipes has been well used over the years and I was surprised to see that it begins in my young school girl handwriting.
So a week ago I ordered sufficient green tomatoes from the Red Tomato man at the Farmers' markets and last night I began by washing and dicing the green tomatoes and the equivalent amount of onions, sprinkling them with salt and leaving them to sit overnight.
After which I drained them and went to find my spices, the vinegar and sugar.
As my supermarket did not have Pickling spices per se I made a quick call across the Tasman and was given my Mother's sage advice. Do not over do it... So I mixed some peppercorns, mustard seed, ginger, allspice and coriander seeds. Just enough to allow flavour room for the tastes of the curry powder, turmeric and mustard powder that will be added later with cornflour.
Next I boiled the mix of green tomatoes, onions, malt vinegar, sugar and pickling spices for an hour, during which time I sterilized the jars in which I chose to store the chutney.
After the hour of bubbling I thickened the chutney with the power packed brew
of curry, turmeric, cornflour and mustard, spooned it into the waiting jars...
...and made a cracker with Tasty New Zealand Mainland cheese as a sample...
or two.
Green Tomato Chutney is a great condiment for cold meats and adds a tasty pickled lift to cheese crackers.
Quantity recap:
4 lb tomatoes
4 lb onions
salt to sprinkle over
750 ml (1 3/4 pints) malt vinegar
1 oz pickling spice (tied in muslin cloth)
2 lb sugar
Boil one hour
Thicken with the following spices mixed in a little cold vinegar
1 Tb mustard powder
1 Tb curry powder
1 Tb turmeric
1 1/2 to 2 Tb cornflour
Store in sterilized jars. Refrigerate once opened
Thank you Delwyn, that was a terrific recipe. Stay tuned for more Be My Guest appearances!
1 Tb mustard powder
1 Tb curry powder
1 Tb turmeric
1 1/2 to 2 Tb cornflour
Store in sterilized jars. Refrigerate once opened
Thank you Delwyn, that was a terrific recipe. Stay tuned for more Be My Guest appearances!
