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PICKLE RECIPES
(taken from Alan’s book ‘Pickle me this’)
The following are some of Alan’s particular favourites - enjoy!
Cabbage Kimchi
“This is a very simple version of Kimchi and the one to start experimenting with. Beware the cayenne, although it does lose some of its bite as the kimchi matures.
Daikon juice is called for in this recipe. Simply grate a piece of the peeled radish, place in cheesecloth, and squeeze the liquid into a bowl.”
4 pounds Chinese cabbage
1½ pounds daikon radish
2-3 tablespoons cayenne pepper
3-4 tablespoons salted shrimp
1 scallion, shredded
4-5 cloves garlic, minced
Brain. 4-5 cups water with ½ cup salt
1 bunch scallions, green part only
1 tablespoon grated ginger
1½ tablespoons sugar
3/4 cup grated daikon juice
- Cut the cabbage lengthwise into quarters, soak in the salt solution 4 to 6 hours until wilted, and then drain well.
- Cut the daikon into thin strips (Julienne) about 2 inches long and sprinkle with the pepper. Cut the scallion greens into 2-inch lengths
- In a bowl, mix well the daikon, scallions, garlic, shrimp, sugar, and one tablespoon of salt.
- Insert spoonfuls of the mixture from Step 3 between the cabbage leaves. Pack the stuffed cabbage into jars.
Pickled Beets
“The beetroot has a long history. It is descended from the wild sea beet which grows around the shores of the Mediterranean, and the Atlantic coasts of Europe. The early Greeks are known to have cultivated it in order to obtain larger roots. It is related to chard, sugar beet, and a form used to feed cattle - the mangelwurzel.
This is a favorite recipe and I’ve been making beets this way for more years than I care to remember. Do not throw out the pickling liquid - it can be used to color pickled eggs. Simply drop whole, hard-boiled, shelled eggs into the liquid and leave for two or three days. Serve them with cold meat or salad.”
6 medium-sized beets
1½ cups cider vinegar
½ teaspoon salt
2 onions, sliced
1 teaspoon caraway seeds
cold water to cover
1½ tablespoons mustard powder
1 cup sugar
2 teaspoons dill seeds
- Cover the beets with water and boil until they are tender. Drain and set aside, reserving 1¼ cups of the liquid. When the beets are cool, slice off the tops and bottoms. Using fingers, slip off the skins. Slice the beets and set aside. If the beets are very large, cut in two before slicing
- In a saucepan, bring the vinegar and reserved cooking liquid to a boil. Add the mustard powder, salt, and sugar, stir and bring to a boil again. Remove the saucepan from the heat and set aside.
- Arrange the beets and onions in layers in jars. Add the dill and caraway seeds and cover with the hot vinegar mixture. Seal and place in the refrigerator. Allow the beets to stand for two weeks before using.
Yields about 6 cups.
Piccalilli Pickles
“One tablespoon each of turmeric and mustard powder plus the ginger, just qualify Piccalilli as a mustard pickle. Note the use of cornstarch instead of flour, though I prefer to replace one tablespoon of the cornstarch with 1 or 2 tablespoons of flour - the sauce is more opaque.”
6 pounds mixed vegetables in ½” to 1” dice
1 tablespoon turmeric
1 tablespoon ground ginger
1 cup sugar
1½ cups salt
4 cups vinegar
tablespoon mustard powder
4 cloves garlic, crushed
4 tablespoons cornstarch
- Included in the medley of vegetables should be: cauliflower, cucumbers green tomatoes, green beans, pearl onions, etc.
- Spread out the vegetables in a wide dish, and toss with the salt. Leave for 24 hours, rinse and drain.
- Add the spices, garlic, and sugar to the vinegar. Bring to a slow boil, add the vegetables, and simmer until they are just starting to lose their crispness. Depending on the vegetables selected, it may be advisable to give some thought to the order in which they are added to the vinegar.
- Mix the cornstarch with a little water and work into a thin, smooth paste. Add to the vegetable/vinegar mixture, stir, and simmer for 2 to 3 minutes.
- Spoon into glass jars and seal.
Makes about 5 pints.
Tomato “Oil” Pickle
“This is my favorite oil pickle. First time round, however, cut back on the chilli. If black mustard seed is not to hand, use the yellow variety.”
1½ tablespoons black mustard seeds
3/4 cup chopped fresh ginger
5-6 long green chillies, seeded, chopped
1¼ cups vegetable oil
1 cup sugar
1½ cups vinegar
20 cloves garlic
4 pounds ripe tomatoes, peeled, chopped
1½ tablespoons turmeric
1 to 2 tablespoons chilli powder
1 tablespoon salt
- Soak the mustard seed in the vinegar overnight and then grind in a blender.
- Chop the ginger and garlic coarsely and add to the mustard and vinegar. Blend on high until pureed.
- Heat the oil in a large saucepan until smoking, cool slightly, then add the turmeric, cumin, and chilli powder. Cook for a few minutes. Add the tomatoes, the chopped chillies, the vinegar mixture, sugar, and salt.
- Simmer the pickle until the tomatoes become a pulp and the oil rises to the surface. Spoon into glass jars and seal. Hold for at least a week before using. The pickle keeps very well indeed.
Makes about 8 cups.
Gingered Pear Chutney
“This chutney should be in everyone’s larder. Keep an eye open for the candied ginger (which is the key ingredient and is not always to be found), then pick up the pears.”
5 pounds pears, peeled, cored, chopped
1 cup candied ginger, chopped
½ teaspoon salt
½ cup green pepper, chopped
½ teaspoon whole allspice
4 cups sugar
3 cups cider vinegar
½ cup onion, chopped
1 ½ cups raisins
3 sticks cinnamon
½ teaspoon whole cloves
- Combine all ingredients in a saucepan. Add the spices, tied in a cheesecloth bag.
- Simmer for about 1½ to 2 hours, stirring often. When thickened, removed the spice bag and spoon into jars. Seal.
Makes 4 pints.
Norfolk Fruit Chutney
“This is possibly the world’s best chutney. If not, it is certainly among the top two or three.”
2 pounds apricots, pitted. chopped
3 cups vinegar
2 medium onions, finely chopped
2” piece fresh ginger, finely chopped
3/4 teaspoon allspice
grated peel of one large lemon
2 cups sugar
2 pounds tart apples, peeled, chopped
4 peaches, peeled, halved, pitted, chopped.
8 ounces raisins
3/4 teaspoon nutmeg
3/4 teaspoon dry mustard
juice and grated peel of 2 oranges
2 1/4 cups brown sugar
1. In a large saucepan, combine the apricots, apples, peaches, onions, raisins, ginger, nutmeg, allspice, mustard powder, lemon peel, orange juice and orange peel, and 2½ cups of the vinegar. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, for 1 to 1 hours or until the fruit mixture is very soft. Taste.
2. Stir in the sugars and the remaining vinegar and simmer, stirring occasionally, for 40 to 50 minutes or until the mixture is thick.
3. Ladle the chutney into jars, seal and store in a cool, dry place for 6 weeks before using.
Makes about 10 cups.
As Bob and I are vegetarian (at least Bob is!) here are some vegetarian recipes from Alan’s collection - taken from “WHAT’S FOR SUPPER?”
CLICK HERE FOR NON-VEGETARIAN RECIPES!
Fondue Neuchatel
We had the privilege of having this cooked for us by the man himself, during our honeymoon visit. We made beasts of ourselves I have to say and replicated the fondue again later for a celebration dinner at home, where, not learning from the first time, we made beasts of ourselves again and then rather regretted it the next day!
However this is a fantastic recipe, if rather rich, so best to follow it up with something light like fruit or sorbet (or possibly by a day of ‘abstinence’ if, like us, you’ve overdone it!!).
1 clove garlic, smashed
1 teaspoon lemon juice
10 oz grated gruyere cheese, grated
3 tablespoon kirsch (vodka may be substituted)
¼ teaspoon paprika
10z of grated emmenthal cheese
1½ cups dry white wine
1 tablespoon cornstarch
White pepper to taste
Grated nutmeg (a pinch or two)
Blend the cornstarch and kirsch together.
Cut the garlic clove in half and rub the inside of the pot with it. leave the garlic in the pot. Heat the wine with the lemon juice. When hot, add the cheese, not all at once.
When bubbling, add the cornstarch and kirsch mixture and cook for 2-3 minutes. Add the pepper, nutmeg and paprika. Serve with French bread cut into 1-inch cubes or with cooked potatoes.
This one is not for the faint-hearted as it is very rich - and should carry a health warning as follows: You WILL be tempted to overeat!! -
The following are recipes picked from What’s for Supper which we haven’t as yet tried out - but we plan to and would be interested in anyone else’s thoughts too so please send us an email using the FORUM page if you wish!
Rumbledethumps (one of Alan’s favourites)
Mix equal quantities of hot, chopped cooked cabbage and hot chopped, cooked potatoes. Add a small chopped onion that has been cooked in plenty of butter, and some snipped chives. Season, turn into a greased casserole, cover with grated Cheddar cheese, and give it 10 minutes in a hot oven.
Green Beans Paprika
“Do try these - Hungarians can make even green beans taste like something from a 5-star menu.”
Cut 1 pound of green beans into 1-inch pieces and cook in boiling salted water until just tender. Drain and run under cold water. Melt 4 tablespoons of butter in a heavy 10-inch skillet and sauté 3/4 cup of finely chopped onions until translucent. Off the heat add 1 tablespoon of sweet Hungarian paprika and stir until the onions are well coated. In a bowl, whisk 2 tablespoons of flour into 1 cup of sour cream with 1/2 teaspoon of salt. Add to the onions and simmer for 4-5 minutes and the sauce is smooth and creamy. Gently stir in the beans and simmer for an additional 5 minutes.
Cauliflower with mustard sauce
“A change from the deservedly-popular cauliflower with a cheese sauce.”
Remove the stem and leaves from a medium cauliflower. Steam whole until tender, drain and keep warm. Whip 3/4 cup of heavy cream until it forms peaks, and set aside. In a mixing bowl, combine 3/4 cup of mayonnaise, 1½ to 2 tablespoons of Dijon mustard, and the juice from ½ lemon. Fold in the whipped cream and season to taste. Pour the sauce over the cauliflower and serve sprinkled with paprika.
Serves 6
“Note: It is worth remembering that the cheese sauce usually made to go over cauliflower can be made more interesting, in several ways. Flavor the milk used to make the Béchamel by warming and steeping in it half an onion, a few peppercorns, and a couple of bay leaves. Season the milk (or the sauce) with chicken bouillon powder. Also, a chopped onion may be sautéed in the butter used to make the sauce, before adding the flour. Finally, add some cooked and crumbled bacon or pancetta into the sauce before pouring over the cauliflower.”
Mushroom and Potato Gratin
“An excellent side dish. For a vegetarian, a full meal”.
Thinly slice 1 pound of potatoes, thickly slice 3/4 pound mushrooms, and finely chop 4 to 5 scallions and 1 clove garlic. Sauté the mushrooms until golden in olive oil and set aside. Mix the scallions, 2½ cups of heavy (double) cream, 2 to 4 ounces of grated Gruyere cheese and 1 tablespoon of chopped parsley. Season. Place a layer of potatoes in a light-greased baking dish, add a layer of the cream mixture, and then a layer of mushrooms. Repeat the layers until all the ingredients are used. Top with another 2 to 3 ounces of grated cheese. Bake for 1 hour in a 400F oven or until the potatoes are cooked.
Serves 3 to 4.
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