There have been several requests for the recipes from my cooking day. I had not posted them' as there are so many great cooks blogging out there, and this blog is mainly about sheep. But here goes.
The tomato relish is difficult, as I just threw stuff into it when I wasn't happy with the flavour, and have no idea how to reproduce the result,and probably don't want to!
The Onion Marmalade comes from "The River Cottage Preserves Handbook" by Pam Corbin. The Marmalade tastes great and is good with cheese, on a cracker as well as with meat. I will definitely make this again.
Onion Marmalade
7 tablespooons olive oil
2kg (4.5 pounds) onions, peeled and finely sliced
1 cup of sugar
7 tablespoons of red currant jelly ( I think you could also use quince or medlar jelly, as their flavour would also blend well).
1.25 cups cider vinegar
.25 cup balsamic vinegar
.5 teaspoon ground black pepper.
Put the oil in a large pan, heat and add the onions, cover the pan, and cook over low heat, stirring occasionally for 30 - 40 minutes, until the onions are collapsed and beginning to color.
Then add the sugar and jelly, increase the heat and continue to cook, stirring more frequently, for abut 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
Take off the heat and allow to cool for a couple of minutes before adding the vinegars. Return to the heat and cook rapidly until the mixture becomes gooey, and a spoon, when drawn across the pan, leaves a clear track on the bottom for a couple of seconds. Season with salt and pepper.
Then put it in heated sterile jars and seal - use within one year.
The tomato relish is difficult, as I just threw stuff into it when I wasn't happy with the flavour, and have no idea how to reproduce the result,and probably don't want to!
The Onion Marmalade comes from "The River Cottage Preserves Handbook" by Pam Corbin. The Marmalade tastes great and is good with cheese, on a cracker as well as with meat. I will definitely make this again.
Onion Marmalade
7 tablespooons olive oil
2kg (4.5 pounds) onions, peeled and finely sliced
1 cup of sugar
7 tablespoons of red currant jelly ( I think you could also use quince or medlar jelly, as their flavour would also blend well).
1.25 cups cider vinegar
.25 cup balsamic vinegar
.5 teaspoon ground black pepper.
Put the oil in a large pan, heat and add the onions, cover the pan, and cook over low heat, stirring occasionally for 30 - 40 minutes, until the onions are collapsed and beginning to color.
Then add the sugar and jelly, increase the heat and continue to cook, stirring more frequently, for abut 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
Take off the heat and allow to cool for a couple of minutes before adding the vinegars. Return to the heat and cook rapidly until the mixture becomes gooey, and a spoon, when drawn across the pan, leaves a clear track on the bottom for a couple of seconds. Season with salt and pepper.
Then put it in heated sterile jars and seal - use within one year.
Very good Preserves book.
Strawberry Jam, is just 150g of sugar to every 300g of Strawberries, and a bit of lemon juice, cooked to setting point - you may need to add jamsetta. Cook carefully so the sugar melts and the strawberries release their juice, creating a wonderful intense sweet strawberry flavour. I am hoping to make scones as a vehicle to show off the jam. Happy cooking.
It makes one wonder what they do to commercial jams to make them so bland!
It makes one wonder what they do to commercial jams to make them so bland!
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