Tuesday 23 August 2011

Chicken Fricassee with New Potatoes and Asparagus

Ingredients

1 tbsp Groundnut Oil

4 lean Smoked Back Bacon rashers, chopped and rind removed

6 skinless Chicken Breast fillets

700g/1lb 9oz New Potatoes, thickly sliced

250g/9oz Asparagus Spears, trimmed and diagonally sliced (keep tips whole)

225ml/8fl oz dry fruity Cider (or ½ a can)

1 tbsp Cornflour, blended with a little water

200ml Crème Fraiche

2 tbsp chopped flat leaf Parsley

Method

Heat the oil in a large frying pan, then fry the bacon for 5 minutes on a medium heat until golden. Remove with a slotted spoon and set aside.

Add the chicken to the pan, then lightly fry for 4-5 minutes to brown on both sides (you may need to brown the chicken in two batches if your pan is not large enough).

Meanwhile, cook the potatoes in a pan of salted boiling water for 10 minutes or until tender.

Cook the asparagus in a steamer over the potatoes for 6-8 minutes or microwave in a covered dish with 2 tbsp water for 4-5 minutes.

Pour the cider over the chicken, bring to the boil then reduce heat.

Put the bacon back in the pan and simmer for 10-15 minutes until the chicken is cooked through.

Stir in the drained vegetables and sprinkle with chopped parsley before serving.


Lavender Sorbet

Ingredients

2 ripe Ogen Melons

juice of 2 Lemons

120gm/4oz Caster Sugar

15gm/½ oz Lavender Flowers (fresh or dried)

2 Egg whites

½ bottle dry sparkling Wine or Champagne

Method

Liquidise the melons, lemon juice and caster sugar.

Infuse the lavender flowers for twelve minutes only in the sparkling wine which has been gently warmed.

Drain and press through a sieve.

Add this liquid to the puree followed by the egg whites.

Add a drop or so of blue vegetable colouring and put in an ice-cream machine until done, or whisk the mixture together and freeze, whisking every twenty minutes until set.

Roasted Pork Meatballs with Garlic Mushrooms

serves 6

Ingredients

1 kg pack Minced Pork

1 Onion, roughly chopped

large bunch Parsley

grated zest 2 Lemons

SAUCE

500g pack open cup Mushrooms

2 Garlic cloves, thinly sliced

2 tbsp Olive Oil

6 tbsp Medium Sherry

200g pot Crème Fraiche

Method

Heat oven to 200C/fan 180C/gas 6.

Tip the pork, onions, half the parsley and the lemon zest into a food processor with lots of pepper and some salt if you wish, then pulse until well mixed.

Shape the meat into 25-30 balls and put in a large roasting tin.

Arrange the mushrooms in a separate flame-proof roasting tin, sprinkle with garlic and drizzle with the oil, salt and pepper.

Roast the meatballs for 25 minutes, adding the mushrooms on the shelf below after 10 minutes.

Transfer mushroom tin to the hob.

Stir in sherry and crème fraiche and bring to a gentle simmer.

Stir in the meatballs, then spoon it all onto a large warm dish.

Serve sprinkled with the remaining parsley, roughly chopped.

Scones

Ingredients

8ozs Self-Raising Flour
2ozs Margarine or Butter
1 1/2oz Caster Sugar
1 1/2 oz of Mixed Fruit or Sultanas or Cherries or Apricots
1/4 pint milk

Method

Preheat Oven to 210C
Rub margarine into flour til it resembles breadcrumbs
Add sugar and fruit
Mix together with milk
Add the milk slowly else mixture might be too wet
Roll out on floured surface
Cut into rounds with cutter
Should make about 7 scones
Bake for about 10mins

Suet Pastry

Ingredients

8ozs. S.R. Flour

4ozs Shredded Suet

Pinch Salt

Iced Water

Method

Mix all the dry ingredients together well, then form into a ball with the water.

Turn out onto a floured board and knead lightly. It’s then ready to use.

Don’t over roll as it will fall apart. Bake as you would any pastry.

Three Fruit Marmalade

Ingredients

2 Grapefruit

2 Oranges

2 Lemons

2 pts Water

2 lb Sugar

Method

Remove all the pith away from the peel and fruit and then finely slice it into strips about 1 inch long, it's up to you on how chunky you want it.

Put that into a saucepan along with the water and heat gently.

Remove the fruit from the pith and membranes and pips and add the fruit to the saucepan.

Put all the rest into a muslin bag or cloth and put that in the saucepan too.

Simmer for about an hour until the peel is soft, then boil hard until a setting point is reached. Pour into jars whilst it is hot and seal them well.


Chestnut and Squash Pie

Ingredients

1 Butternut Squash
, peeled, seeded and cut into 2cm chunks (800g-900g prepared weight)
9 Shallots
, peeled and quartered
8 cloves Garlic
, peeled and halved lengthways
1½ tsp Ground
Cumin
1½ Ground Coriander

¼ tsp
dried Red Chilli flakes, plus extra for sprinkling
7 tbsp Olive Oil
Shortcrust Pastry
150 g
Spinach Leaves
25 g Butter

200 g vacuum-packed cooked, peeled Chestnuts
, halved or roughly chopped
300 g
Chestnut Mushrooms, roughly chopped
1 tbsp leaves Lemon Thyme
, plus sprigs to decorate
1 tbsp chopped flat-leaf
Parsley
4 tbsp dried Cranberries

500 g ready-rolled
Shortcrust Pastry
1 beaten Egg
, to glaze
Flaky
Sea Salt

Method
Preheat the oven to 200C/180C fan/gas 6.
Tip the squash, shallots and garlic into a large roasting tin.
Mix the ground cumin, coriander and chillies with 5 tablespoons of the oil.
Pour it over the veg and toss everything together.
Season with salt and freshly ground black pepper.
Roast for about 20-25 minutes until the squash is tender but still holds its shape and the shallots and garlic are soft and turning golden.

Remove the veg from the oven and gently stir in the spinach so that it wilts in the warmth of the tin. Set aside to cool.
Lower the oven to 190C/170C fan/gas 5.

Heat the butter in a large frying pan, toss in the chestnuts and stir-fry for a few minutes until golden.
Remove with a slotted spoon to a bowl.

Pour the remaining 2 tablespoons of oil into the butter left in the pan, heat through, then throw in the mushrooms and stir-fry over a high heat until the mushrooms have browned and there is no liquid in the pan.

Add the mushrooms to the bowl of chestnuts.
Stir in the thyme, parsley and cranberries and season with salt and pepper.
Set aside to cool.

Put a baking tray in the oven.
When the squash and chestnut mixtures are cold, roll out two-thirds of the pastry on a lightly floured surface and use to line a 20cm springform or deep, loose-bottomed tart tin.

Spoon in half the squash mixture, then top with all the chestnut mixture.
Finish with the rest of the squash (don’t worry if it doesn’t quite fill the tin).

Roll out the rest of the pastry for the lid.
Brush the edges of the pastry lining the tin with beaten egg and lay the lid on top.
Seal and trim the edges, then flute the pastry edges using your fingers so they sit up straight. Brush more egg over the pastry lid then sprinkle over a few dried crushed chillies.
Bake on the hot baking tray for 15 minutes, then raise the heat to 200C/180C fan/gas 6 and bake a further 25 minutes until the pastry is golden.

Remove the pie from the oven and leave in the tin for about 10 minutes.
Release the pie and carefully transfer to a flat serving plate using a wide spatula.
Scatter over some sea salt flakes, freshly ground pepper and a few thyme sprigs.
Serve hot (or cold) with roast beetroot and yogurt if liked.

Caramom Muffins

Ingredients

175gms Margarine

90gms Dark Brown Sugar

1 Egg, beaten

15mls Water

225gms Carrots, grated

150gms Plain Flour

1 teasp Baking Powder

½ teasp Bicarbonate of Soda

1 teasp Cinnamon

½ teasp Salt

little Demerara Sugar for sprinkling

Method

Preheat oven to 180C

Line a 12-hole muffin tin with paper cases

Cream together the margarine and sugar

Beat in the egg and water

Stir in the carrots

Stir in the flour, baking powder, bicarbonate of soda and cinnamon

Mix thoroughly

Spoon mixture into the paper cases

Sprinkle the top of each one with a little Demerara sugar

Bake for 35 minutes

White Bean and Olive Oil Puree

Ingredients

400g/14ozs tin Butter Beans, drained and rinsed

Extra Virgin Olive Oil

Salt

Pepper

Method

Puree the beans roughly in a food processor, adding enough water to make a Greek yoghurt like consistency.

Season with salt and pepper and stir in 1tbs olive oil.

Pile on to a plate and drizzle with olive oil.

Serve with ciabatta, lightly toasted, drizzled with olive oil and rubbed with garlic.

Hazelnut and Cranberry Raised Pie

Ingredients

For the pastry:
350g/12 oz Plain White Flour
pinch of Salt
5ml/1tsp Baking Powder
100g/4oz Butter or hard Vegan Margarine*
175ml/6 fl oz Water
1 free range Egg beaten, or Soya Milk* to glaze,

For the filling:
30ml/2tbsp Oil
1 Onion, peeled and finely chopped
225g/8oz Spinach, washed and chopped
100g/4 oz roasted Hazelnuts, finely ground
100g/4 oz Ground Almonds
100g/4 oz Breadcrumbs
5ml/1tsp Rosemary
5ml/1tsp Thyme
5ml/1tsp Shoyu/Soy
30ml/2 tbsp Tahini or Peanut Butter
300ml/ ½ pint light Stock (bouillon powder)

For the cranberry layer:
50g/2oz Sultanas soaked in a little brandy
150ml/5 fl oz Water
225g/8oz Cranberries
175g/6oz Sugar

Method

Preheat the oven to 220C/425F/Gas 7.

Make the filling first: Heat the oil and fry the onion until soft. Add the spinach and fry for 3 minutes. Mix the nuts, breadcrumbs and herbs together in a large bowl. Add the shoyu/soy and tahini/peanut butter and enough stock to give a moist texture. Season to taste and allow to cool.

For the cranberry layer: Put the sultanas in brandy, water, cranberries and sugar into a saucepan. Bring to the boil and cook, covered until the cranberries pop (about 5-10 minutes). Remove from the heat and allow to cool.

For the pastry: Mix the flour, salt and baking powder together in a large mixing bowl.

Melt the fat and water together in a saucepan and bring to the boil. When boiling fast add the liquid into the flour and mix together quickly.

As soon as you can handle the pastry, quickly knead it to a smooth dough.

Mould 2/3 of the pastry into a 20cm/8 inch spring mould tin, using your knuckles to work it into the corners and up the sides. Keep the remaining 1/3 warm while doing this, by wrapping in cling film and placing on top of a warm kettle lid (the heat and steam will keep it warm and
moist).

Fill the mould with half the hazelnut filling packing it down well. Top with half of the cranberry layer. Repeat the layers.

Roll out the remaining 1/3 pastry to form a lid. Moisten the edges and place the lid on top of the filling. Press the edges down and flute them with your fingers or a fork. Trim the edges and decorate the top with holly leaves cut out from the pastry trimmings.

Glaze with egg or soya milk.

Make a hole in the middle for the steam to escape and bake in the preheated oven for 20 minutes. Reduce the heat to 190C/375F/Gas 5 and continue to bake for a further 50 minutes, until golden.

This pie makes a wonderful Christmas centrepiece served hot or cold.


Mushroom Stuffed Filo Parcels

Ingredients

6 medium-sized Field Mushrooms (flat)
oil to fry the mushrooms
225g/8oz packet fresh or frozen Filo Pastry
25g/1oz Butter or vegan Margarine*, melted
30ml/6tsp Cranberry or Redcurrant sauce
extra Cranberry or Redcurrant sauce, to serve

Ingredients for Hazelnut Stuffing

1 packet Vegetarian Stuffing mix, eg. parsley, lemon and thyme
1 small Onion, finely chopped
1 stick Celery, finely chopped
15g/1/2oz Butter or Vegan Margarine*
25-50g/1-2oz roasted Hazelnuts, chopped
Milk, dairy or soya*, for binding

Method

Pre-heat the oven to 190°C/375°F/Gas Mark 5.

Fry the mushrooms for 3-4 minutes on each side until tender, then cool.

Make up the stuffing mix of your choice.

Fry the onion and celery in the butter or margarine*, and then add the stuffing mix and hazelnuts. Add a little milk (dairy or soya*) if necessary to bind together. Leave to cool.

Fill each flat field mushroom with the stuffing mixture.

Take 3 sheets of filo pastry at a time. Cut in half so you have 10 12.5cm/4-5 inch squares. Take one square and brush with a little melted butter or margarine. Place another square on top at an angle, and brush again. Do the same with a third sheet.

Place a stuffed mushroom in the middle of the filo pastry and top with a teaspoon of cranberry or redcurrant sauce. Bring the edges of the pastry up together and pinch them to form a little parcel.

Make up the rest of the parcels in the same way.

Brush with melted butter or margarine* and place on a greased baking tray. Bake in the preÐheated oven for 15-20 minutes until the pastry is crisp and golden.

Serve hot with extra cranberry or redcurrant sauce.

Tip -- A tasty alternative filling is to top the mushrooms with a piece of vegetarian Brie in place of the stuffing, and then top this with the cranberry or redcurrant sauce. In the summer, you could fill each mushroom with ricotta and spinach and top with a teaspoon of peach chutney to give a Mediterranean flavour to the parcels.

Welsh Cakes - Pice Bach

Ingredients

1 lb Plain Flour
1 tsp Baking Powder
1 tsp Mixed Spice
4 oz Margarine
4 oz Lard
6 oz Caster Sugar
4 oz Currants
2 Eggs
Milk

Method

Sift the flour, baking powder, and mixed spice, rub in the margarine and lard.
Add the sugar, currants and beaten egg.
Mix in the milk to a stiff dough and roll out to a quarter inch thickness.
Cut into two inch rounds and bake on a hot griddle until golden brown, after about four minutes on each side.
Now you are ready to enjoy your Pice Bach on St David's Day!

Easy Chocolate Mousse

Servings: 4


Ingredients

4 ounces Bittersweet or Semi-Sweet Chocolate, chopped

25 g / 1 oz Butter

3 Eggs, separated

50 g / 2 oz Sugar

120 ml / 4 fl. oz Double Cream

1/2 teaspoon Vanilla Extract.

Method

Place a small saucepan over low heat add the butter and chocolate and cook for 5 minutes until the butter and chocolate are melted. Mix well whilst they are melting.

When melted, take the pan off the heat and whisk the mixture with a fork to incorporate air into the mix.

Transfer the chocolate mixture to a bowl, and beat in the egg yolks with a whisk. Place the bowl in a refrigerator.

Beat egg whites with half the sugar until they hold stiff peaks but are not dry. Set aside. Beat cream with the remaining sugar and vanilla until it holds soft peaks.

Stir a couple of spoonfuls of the whites into chocolate mixture to lighten it a bit, then fold in remaining whites thoroughly but gently. Fold in the cream, and refrigerate until chilled.

If you are in a hurry, divide mousse among six cups: it will chill much faster. Serve within a day or two of making it.

Nut Roast


Serves 4

This can be made 2 or 3 days before you want to eat it.

Ingredients

1 medium Onion, very finely chopped
1 – 1 ½ tbs Olive Oil
125g vegetarian Halloumi Cheese, thinly sliced
50g Cashew Nuts
50g fresh Wholemeal Breadcrumbs
100g Walnuts
50g Ground Almonds
150g cooked Basmati Rice (about 75g uncooked weight), cooled
1 small Red Pepper, cut into small dice (about ½ cm)
2 – 3tbs chopped fresh Coriander
1 – 1 ½ tsp Fennel Seeds, ground
75ml hot light Stock (3 tsp light stock powder to 75ml water)
50g stoned black Olives, halved
Salt and Pepper
2 large free range Eggs, beaten

Method

Preheat the oven to 180C / 375F / Gas mark 5.

Grease a 450g loaf tin. Line the base and ends with a single strip of baking paper, leaving an overhang at each end.

Gently sauté the onion in 1tbs olive oil in a frying pan until soft but not coloured. Remove from the pan and set aside. Using the remaining ½ tbs olive oil if necessary, turn up the heat and use the same pan to fry the halloumi cheese quickly until brown on both sides. Remove from the pan and set aside to cool, then cut into very small dice (about ½ cm).

Grind the cashew nuts with half the walnuts until powdery and add the breadcrumbs. Put the remaining walnuts into a processor and process until very finely chopped.

In a large bowl, mix all the nuts together with the onions and halloumi cheese and all the remaining ingredients except the eggs. Season to taste then add the beaten eggs and beat well. Press the mixture into the prepared loaf tin, with a slightly rounded top surface. Put into the a roasting tin containing 1" of waterbain marie* and bake in the preheated oven for about 40 minutes or until firm. Check after 30 minutes, and if it appears to be browning too fast, cover with foil.

When cooked, remove from the oven and leave in the tin for 10 – 20 minutes before turning out. Slice with care using a sharp knife, and wiping the knife clean after each cut.



Fried Sea Bass with Rice and Salsa

Servings: 4

Ingredients

4 small Sea Bass

1 green Plantain, cut into 1cm pieces

1 tsp Lemon Juice

2-3 tbsp Olive Oil

handful Plain Flour

Ingredients for the Salsa de Cebolla

1 red onion, sliced

3 Lemons, juice only

handful curly Parsley, chopped

1 Plum Tomato, sliced, seeds removed and juice reserved

1 Green Pepper, sliced

Olive Oil

To serve

2 cups of Long Grain Rice

1 avocado, sliced

Lettuce

Method

Sprinkle the sea bass with salt and pepper and leave to stand while you prepare the other ingredients.
Wash the rice 3 times under cold running water to remove the starch. Place in a small saucepan, add around 400ml of water, a pinch of salt and the lemon juice.
Bring to the boil, reduce the heat and add 1 tablespoon of oil. Simmer for 5-8 minutes until the rice is tender and the water has been absorbed.
For the plantain: in a small frying pan, pour in oil to a depth of 2cm and heat. Add the plantain slices and when golden but not completely cooked through, remove the slices from the frying pan, press down on them with a metal spatula and return to the pan until completely cooked and crisp. Keep warm.
Coat the seasoned fish in the flour.
In another frying pan, heat 1- 2 tablespoons of oil and add the sea bass. Cover and cook until tender. Remove from the pan and keep warm.
For the salsa de cebolla (onion salsa): sprinkle the onion slices with the lemon juice and a little salt and allow to stand.
Mix the parsley with the sliced onions, tomato and pepper. Add a little oil and reserved tomato juice to make a lush salsa.
To serve: place the rice in a dish, arrange a layer of lettuce over the rice and place the fish on top. Spoon on the salsa. Slice the avocado putting a few pieces on each dish, along with some of the plantain slices.

Red Onion and Thyme Foccacia

Ingredients

450g/1lb Plain Flour

1 teasp Salt

7g sachet Dried Yeast

110mls/4 fl oz Olive Oil

300mls/11 fl oz warm water

5-6 Sprigs of Thyme

4 Small Red Onions, peeled and cut into 8 wedges

Method

Mix the flour, salt and yeast in a large mixing bowl.

Add the thyme, half the oil and all the water.

Mix with a spoon to a very soft dough, then knead with a dough hook for 3 minutes or by hand for 10 minutes, until it becomes smooth.

Oil a baking tin 30 x 18 cms/12 x 7” and spread the dough out in it, pressing it down evenly.

Cover and leave to rise at room temperature for 90 minutes.

Heat oven to 200C/gas mark 6.

Press down all over the dough with your fingertips, making dimples in it.

Toss the onions in 1 tbs of oil and drizzle the remaining oil all over the dough.

Arrange the onions over the top and sprinkle with sea salt flakes.

Bake for 25 minutes, until golden.

Cool in the tin covered with a tea towel to keep it soft.

Beetroot, Onion and Goat's Cheese Wellington

Ingredients

500g/1lb 2ozs Raw Beetroot

2tbs Olive Oil

1 Red Onion, peeled and finely sliced

1½ Tbs Mustard Seeds

1 Tbs Sherry Vinegar

Large Pinch Caster Sugar

3 Sprigs Thyme, torn

500g/1lb 2oz Puff Pastry

Plain Flour, for dusting

1½ tbs Clear Honey

150g/5½ oz Soft Goat’s Cheese

1 Egg, beaten

Method

Preheat the oven to 200C/Gas Mark 6.

Wash the beetroot and then place it in a roasting tin and cover tightly with foil.

Bake for 90 minutes.

Leave to cool, then slide skin off and cut into wedges.

Heat the oil in a frying pan over a low heat and add the onion and mustard seeds.

Cook, stirring occasionally for 10 minutes until softened.

Add the vinegar, thyme and sugar.

Increase the heat to high and cook for 10 minutes.

Remove the pan from the heat and stir the contents into the beetroot.

Allow to cool and then cover and chill.

Then roll out the pastry into a rectangle about 3mm thick on a floured work surface.

Cut the rectangle into quarters and spread each quarter with the honey and goat’s cheese.

Put some of the beetroot mixture into the middle of each rectangle.

Join together the longer edges of the rectangles and pinch to seal.

Place the parcels on a non-stick baking sheet, seam side down.

Use any leftover pastry to decorate the tops of the parcels with leaves.

Preheat the oven to 200C/Gas mark 6.

Brush the parcels with the beaten egg and bake for 30 minutes until golden.

White Bean Bruschetta

Ingredients

1 x 420g can Butter Beans, drained
50g (20z) canned Red Peppers, drained and chopped
50g (2oz) canned Black Olives, drained and chopped
60ml (1/8 pint) Olive Oil
Juice of ½ a Lemon
1 tablespoon of Sunblush Tomato Paste
50g (2oz) Sunblush Tomatoes
Salt and pepper to taste
Ciabatta bread
Olive Oil

Method

Mash the butter beans roughly with the garlic and add enough olive oil to make a paste.
Stir in the lemon juice, red peppers, tomato paste, sunblush tomatoes, black olives and seasonings.
Slice the ciabatta bread and toast under the grill.
Drizzle with olive oil and serve topped with the butter bean mixture

Goat's Chees and Cranberry Parcels

Serves 4

Ingredients

4 sheets filo pastry, 40 x 23cm
2 x 100g cylindrical goats’ cheeses
3–4 tbsp olive oil
4 tsp cranberry sauce

Method

Cut each piece of filo into 4 quarters.

Cut the goats cheeses in half width-ways.

To make a parcel, put one of the pieces of filo on a work surface and brush with olive oil.

Put another piece over it at right angles to make a cross and brush with olive oil again.

Lay a third piece diagonally, as if you were making a star shape, brush with oil, then top with the final piece, diagonally, to complete the ‘star’, and brush with oil.

Place one of the pieces of cheese, cut-side up, in the centre of the pastry and put a heaped teaspoon of cranberry sauce on top of it.

Fold up the sides of the filo and scrunch them at the top so they hold together. Brush all over with olive oil.

Make three more parcels in the same way.

Place all the parcels on a lightly oiled baking sheet and bake in a preheated oven, 200C 400F, Gas Mark 6, for 15–20 minutes, or until crisp and lightly browned.

Serve at once with a leafy salad dressed with vinaigrette.

Pine Nut and Carrot Roast with Mushroom Sauce

Serves 6

Ingredients

For the Roast

25g/1oz Butter
1 Onion, finely chopped
225g/8oz Carrots, finely grated
2 Celery sticks, finely chopped
225g/8oz Pine Nuts, grated
2 tbsp chopped Parsley
squeeze of Lemon Juice
2 free range Eggs
sea salt and freshly ground Black Pepper
freshly grated Nutmeg

For the sauce

7g/1/4 oz Dried Mushrooms, rinsed
600ml/1 pint Water
25g/1oz Butter
1 small Onion, thinly sliced
2 tsp Cornflour
2 tbsp vegetarian Madeira or fortified wine
2 tbsp Shoyu or Soy Sauce

Method

Preheat the oven to 180C/350F/gas 4
Grease and line a 500g/1lb loaf tin
Melt the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.
Remove from heat and add the pine nuts, parsley, lemon juice and eggs.
Season well with salt, pepper and nutmeg.
Pour into the tin and bake for 40 minutes until golden brown and firm in the centre.

To prepare the sauce:

1 Put the mushrooms and water in a saucepan, bring to the boil, then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms.
2 Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned.
3 Add the mushrooms and gently cook for 30 minutes until tender.
4 Mix the cornflour with the reserved liquid, Madeira and Shoyu/Soy, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste.

Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce. Serve with roast potatoes, sprouts, carrots and all the trimmings for a classic vegetarian Christmas feast that will be a sure-fire hit year after year.


Beetroot Chutney

300g (10oz) of whole cooked beetroot cut into 5 - 6mm dice.

· 150g (5oz) onions, peeled and chopped

· 120g (9oz) cooking apples, peeled and chopped into approx. 5mm cubes

· 40g (1.5oz) demerara sugar

· 1 pinch of dried ginger, about 1/4 of a teaspoon.

· 80ml of malt vinegar. Red wine vinegar may be used as an alternative with possible beneficial results.

· 1 teaspoon (5ml) of salt

Optional, these ingredients will give a slightly stronger and sourer flavour:

· 1 large clove of garlic, extremely finely chopped or totally crushed.

· 2 tablespoons (30ml) of lemon juice.

Method

Mix all the ingredients together into the saucepan making sure that there is at least 1" (2.5cm) of space at the top for froth and/or bubbles.

Bring to a strong boil whilst stirring regularly.

Stir continually at first to dissolve the sugar.

Cover and simmer gently for 45 minutes, checking and stirring occasionally.
Whilst simmering, prepare the jars. The lid and jar must be thoroughly washed and rinsed.

Warm the jars in a cool oven.
When the chutney is cooked, pour carefully into the jars, seal with the lid immediately and allow to cool. When cool, check that the lid seal is good.

This chutney should keep well unopened for months but once opened, keep it in the fridge.