Elderberry Cordial 2022 Vintage |
The original post includes the recipe first published in 2014, and a post published in 2022 on my other blog.
A new venture in making and sharing my preserves
Elderberry Cordial 2022 Vintage |
The original post includes the recipe first published in 2014, and a post published in 2022 on my other blog.
Of the several books on preserving that I have on my shelves, I often find recipes that are just slightly pushing the envelope in Sensational Preserves by Hilaire Walden. I've had it for years, having bought a old copy from the Library, on the trolley of 'discards'. I see that second hand copies are reasonable, and would recommend this title.
Today I bought a tray of apricots from Wells Fruit and Vegetables, with the view of making jams or preserving them. I had never made a chutney with fresh apricots, the recipe and technique in Sensational Preserves very much appealed to me.
I have adapted the recipe to use the ingredients I had and also use my lovely locally made Cider Vinegar.
Fruit and onions weighed after preparation
1Kg Apricots : washed, the stone cut out, and each half cut into nine pieces
100g sultanas
100g finely chopped onion
3 cloves of garlic, and a piece of peeled ginger about 3cm cubed, finely chopped. I keep a little stash of peeled fresh ginger in the freezer, and it is very easy to spice it finely and chopped crossways.
1 tsp whole coriander seeds, gently crushed in a pestle and mortar
1 tsp natural salt
300g light muscovado sugar
300ml or grams organic cider vinegar
Put all the ingredients in a large pan, bright to a gentle boil, and as soon as the apricots are tender, remove them to a dish. I had to drain them a couple of times.
Tender Apricot pieces are drained off |
Of course there will be other bits with them, but the idea is that the vinegar/sugar mixture is then reduced over a medium heat. When the sauce is thick and syrupy, off the heat the fruit is then combined back. Mix well and pot up whilst hot in cleaned and heated jars, and cover with vinegar proof lids.
This quantity makes four 340g jars of Chunky Apricot Chutney |
This chutney needs to be stored in a cool dark cupboard for at least a month, before using, whichhelps the flavours to develop.
This is a Chutney with chunks of apricot, and I see this complementing not only 'cold cuts', but going very well alongside tagines, and other dishes from the Levant. I often make a salad of mixed cooked or roasted cold vegetables, with cooked beans or chickpeas, and mixed with a little olive oil, this chutney would be a delicious dressing. Folded through some mayonnaise and a little turmeric and cold chicken it would be a take on Coronation Chicken.
I will probably made an Apricot and preserved ginger jam tomorrow, and an apricot, and pistachio bake of some kind.
Isn't it good that one can preserve vegetables, and made a nutritious food to store, without vinegar or added sugar?
Of course I love achards and thought to capture some of that flavour in a lacto ferment. With heavy rain double reasons for staying inside, the other is with the big C almost everywhere needs pre-booking, some kitchen therapy works well for keeping me focused.
Having made Kimchi on my course and reading through Curried Kimchi in Fermentation by Asa Simonsson, I felt inspired to experiment a little.
What could be more beautiful in the veggie world than a well grown Romanesco? Answers below, if you wish! Probably something else one has grown oneself? I picked this beauty up at the market, and assembled the rest. Colin from Honey Pot Farm was delivering our order of Apple Juice and Cider Vinegar, so asked him to make up a fruit and veg box too, so I had a lovely cabbage to hand.
Now for the chopping stage: separating the tiny shapes which mimic the whole, by slicing through to have small pieces was easy. Then I thought to grate the stalks, but one or two strokes, proved unsatisfactory. I love chopping so cutting up all the stems was quite interesting as I played at getting different cross sections.
Lots of knife work to achieve a bowl full
A soak in brine for a few hours or overnight, well submerged, then after being drained, keep some of the water should you need it for the blending and bottling part, and mixed with the spices, the jar is rammed down, and sealed so that the fermentation can begin. A daily burp for the next two or three weeks, then refrigeration...I have found an easy method of keeping the veg below the surface, by using just the right sized plastic top from my large yogurt pots, usually kept for freezing soup, can be bent slightly and fits just below the neck. With a few holes pierced in it for the gasses to escape, then lids are no longer viable for freezer work, but I get two a week in any case from my sheep's yogurt.
400g Romanesco, chopped up
200g White Cabbage, sliced finely
150g carrots sliced in fine pieces
1 litre boiled water with 40g pure sea salt cooled to make up the brine
2 garlic cloves
Fresh ginger about thumb size
20g garam masala
10g fennel seeds ground
1.5 tsp turmeric
5g cayenne powder
some twists of ground black pepper.
Blend a ladle of the drained vegetables, with all the spices, using a little of the drained liquid to get a good paste, which you then add to the vegetables. Roll up your sleeves, and with well washed hands, rub everything together well. Pack the mixture pushing well as you go, with your hand or anything else that will do the job! I of course, used my pickle packer Christmas present!
Make sure the vegetables are fully submerged, and seal in a fermentation jar. I like to keep a dish under the jar, to protect the surface from any liquid that may ooze from the jar. After three weeks or so, I shall pot these into smaller jars, maybe give one away, and the rest will be in the fridge and used for lunches etc.
Do read up on how to make lacto ferments and make sure you work in a clean and hygenic way.