Showing posts with label Preserving. Show all posts
Showing posts with label Preserving. Show all posts

Chipotle Burgers with Sweet and Sour Courgette and Red Onion Pickle - Street Food

Over the past few years street food has come a long way from good old fish 'n' chips eaten from a paper bag on the way home from a night out.  But these days there's so much more street food available and the variety of different foods to be found is amazing.
Street food should be good, filling and full of flavour and I say pickles are the finishing touch to the perfect burger.


Photo by Sarson's; they recreated my burger & pickle recipe and arranged for a professional photo to be taken.

Sarson’s Malt Pickling Vinegar is already spiced meaning you don't have to add anymore spices to it and it can be used as it is.  But for my burger I wanted a sweet and sour pickle with an extra kick of spice.
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How to Dehydrate Tomatoes using a Dehydrator

Now I've always been curious about dehydrators, I mean do they actually work, do they take forever and ever, to do their stuff,  and more to the point why do I, or anyone else for that matter, actually want or indeed need one?


Tomatoes; oh I do love tomatoes!  With a dehydrator you can preserve your tomatoes so they're ready to add to recipes as and when you want them.  As long as your jars are sterilised then I'm sure they can be stored in small kilner jars in olive oil.  I must say I was really impressed that the tomatoes kept their colour when dehydrated, in fact they turned to an even deeper red; no PhotoShop doctoring used in any of these photos apart to resize.  So yes dehydrators do work!
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Piccalilli - Easy to Make Recipe

Now how can anyone not love Piccalilli?  A slightly crunchy and lovely mustard spiced pickle - Perfect with Pork Pie and vital with any leftover Christmas Turkey or cold meats as a quick Boxing Day dinner.

Piccalilli

Piccalilli is surprisingly easy to make too!
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The Best Cranberry and Port Sauce - Very Easy to Make

Seriously easy Cranberry sauce with port. This recipe makes enough for loads of people.


All you need is Cranberries, port, a saucepan and a few other bits and bobs and you'll have the best cranberry and port sauce ever!
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Slow Roasted Semi Dried Tomatoes Preserved in Oil

A couple of weeks back a good friend of mine Mary gave me some lovely tomatoes; loads of lovely tomatoes.  So what to do?  Well I decided the best thing was to preserve them in olive oil.

Love the gorgeous colours.

Slow Roasted Semi Dried Tomatoes Preserved in Oil


Of course the jar has to be filled to the brim with oil to keep air out and the tomatoes will stay ready to use when you want.  Sauces on top of a pizza, or however else you fancy them. 
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Caramelised Carrot Chutney with Sultanas

No quite knowing what to do with the amount of carrots I had in the fridge, I decided chutney was the way to go!


Now, I've never made chutney in my life so after searching the net and coming up with lots of Indian based chutneys (nice but not what I wanted) I made this up out of bits and pieces from three different recipes. 



I liked the idea of sultanas - so in they went too. All I can say it it tastes nice - looks like it ought to and above all was easy to make.
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Preserved Lemons - how to make them

Rick Stein said in his book 'Mediterranean Escapes' (the one that made me buy a Tagine) 'Preserved lemons are necessary for Moroccan cooking'. So, a few weeks ago I put some in a Kilner jar along with lots of salt, olive oil, vinegar and a few bay leaves. 


And they are now ready to use! But as I'm working this week I will not be doing anything with them until Thursday.
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A GLUG OF OIL