Wednesday, 16 April 2014

Family Recipe

I'm still coughing and have a foggy head but, cold or no cold, I had to get to the shops this morning to buy food and chocolate eggs for the Easter weekend.   I'm not fond of chocolates but everyone else in the family is,  I forgot my list, but that is nothing unusual for me so I can't blame the cold for that one.    I thought I had remembered everything, but it seems I have forgotten eggs, butter and tea bags,  but there is no way I am going back there today.  I will just have to make do till next week or ring the son who does everything and ask him if he will be going to the shops.
Yesterday I did manage to cook the tomato relish.    This is an old family recipe, dated 1865 one my mum made every summer.   It's a simple recipe but still very tasty, especially with cold lamb or corned beef.
Tomato Relish:
 2.7 k.   Tomatoes
4 Onions
900gm.  Sugar      
3 tbl.  Dry Mustard powder
1 tbl. Curry powder
190 ml. Malt Vinegar (Brown)
2-3 tbl. Cornflour
2 tbl. cooking salt
Chop tomatoes and onions, place in separate bowls and sprinkle with cooking salt, cover and stand overnight. In the morning drain the liquid from the tomatoes and onions. Place together in a large pan, add the sugar and stir until dissolved. Mix the mustard and curry powder with a little of the vinegar to form a paste, add the rest of the vinegar to the pot, stir in the mustard mix. Stir until the mix comes to the boil, reduce the heat and simmer for approximately 1 1/2 hours till reduced.  If needed mix the cornflour with a little water and thicken. Pour into hot sterilised jars and seal.  When cold label and date the jars. Store in a cool dark place.    Upon opening, the jar should be kept in the fridge.

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