KACHEN #21 (Winter 2019) English edition

DO IT YOURSELF
SELECTION OF PRESERVES
MUSTARD
FRUITS
RED PEPPER
RELISH
HOMEMADE
KETCHUP
› 3 plums halved & stoned
› 2 apricots halved & stoned
› 2 figs, halved
› 2 small pears, peeled & quartered
› 400 g sugar
› juice of 1 lemon
› 150 ml dry white wine
› 400 g honey
› 50 g mustard powder
1 Place all the fruit into a stainless-steel
pan and add just enough
water to cover. Add the sugar and
lemon juice and stir over low heat to
dissolve the sugar.
2 Simmer for 10 minutes so the
fruit cooks but stays intact. Remove
fruit with a slotted spoon, drain and
place on a baking tray.
3 Cook at 120°C in the oven for
about 45 minutes until dry.
4 In the meantime, add the wine
and honey to the remaining syrup
and simmer for about 15 minutes
to reduce. Add the mustard powder
and mix (stir).
5 Put the dry fruit into sterilised
containers and pour the syrup over
to cover them completely. Leave
until cold, then seal.
Use chopped over fish, pork or
with cheese. Drizzle remaining
syrup over salads.
› 1 kg red peppers, seeded,
quartered & sliced
› 1 tsp freshly ground black pepper
› 2 tsp black mustard seeds
› 2 red onions, sliced
› 6 garlic cloves, chopped
› 375 ml red wine vinegar
› 2 apples, peeled, cored & grated
› 1 tsp grated fresh ginger
› 200 g brown sugar
1 Simmer the peppers, pepper,
mustard seeds, onion, garlic,
vinegar, apple and ginger together
for 30 minutes until the peppers are
soft.
2 Add the sugar and stir over low
heat until dissolved. Simmer, stirring
occasionally, for 1 ¼ hours until
thick.
3 Spoon into sterilised jars. Allow
the flavours to develop for a few
weeks before using. Will keep in a
cool dark place for 1 year.
SHORTCUT VERSION Grill 8 red
peppers over a gas flame or in the
oven until the skins are blistered.
Put in a plastic bag until cold.
Remove the skins and seeds and
quarter. Pack into a sterilised
container dotted with 3 bay leaves
and 6 garlic cloves. Cover with
olive oil. Keep in the fridge.
Use in salads, as a burger, pizza
or sandwich topping, or with
grilled meats.
› 2 tbsp olive oil
› 2 onions, finely chopped
› 1 celery stick, chopped
› 1 tsp chopped fresh ginger
› 4 garlic cloves, chopped
› ½ red chilli without seeds, chopped
› 2 tsp dried basil
› 2 cloves garlic
› 1 tsp coriander seeds
› salt & pepper, to taste
› 5-7 fresh tomatoes
› 2 x 340 g tinned whole tomatoes
› 1 handful fresh basil (opt.)
› 250 ml red wine vinegar
› 80 g sugar
1 Heat the oil and fry all the vegetables,
spices and herbs for 15 minutes
over low heat, then add the tomatoes
and a cup of water.
2 Boil to reduce the sauce by half.
Add the fresh basil, if using, and
blend until smooth.
3 Put back on the heat, add the
vinegar and sugar and reduce to
tomato sauce consistency.
4 Spoon into sterilised container,
seal and keep in a dark, cool place.
Will keep for up to six months.
Use as you would commercial
ketchup.
43
KACHEN No.21 | WINTER 19