Yummy Persimmon chutney
Apologies for not posting since April 20th! – Time goes so fast and its been rather manic around here but things have finally settled so you can expect regular posts for the next wee while…
If you’re never quite sure what to do with all the persimmons around at the moment other than peeling them and eating them then try this very easy but very delicious chutney that is featured in Syrup Autumn.
And here’s the recipe… (courtesy of James Broad, Cuisine Concepts).
Persimmon chutney
2 kilograms ripe persimmon, peeled, stones removed and roughly chopped.
2 large onions finely diced
2 cloves crushed garlic
1 tablespoon salt
2 cups white sugar
1 teaspoon cayenne pepper (optional)
2 cups white vinegar
1 cup lemon juice
4 teaspoon mixed spice
Place all the ingredients together in a saucepan. Bring to the boil.
Cook, stirring occasionally till the liquid is almost all gone, and the fruit is very soft and mushy.
Allow to cool then bottle.
Tomato Jam!
Here’s a great recipe for all those surplus tomatoes you might have right now. As you can see by the pic my garden is overflowing!
12 Vine ripened tomatoes or equivalent in cherry tomatoes
Extra virgin olive oil
1 small Onion (finely diced)
2 Cloves Garlic (finely chopped)
1⁄2 cup Caster sugar
1⁄2 cup Red wine vinegar
Drizzle the tomatoes with olive oil and season with salt.
Roast at 150°C for about 1 hour or until soft and well caramelised.
Pulse a few times in a blender.
Cook the onion and garlic slowly together until soft, about 8 minutes.
Add the pulped tomatoes, sugar and vinegar and simmer 1 hour, until well reduced and a jam like consistency.
Cool and refrigerate. Great on cheese platters or cold meats.
Angela
