Category: Relishes and Preserves

Eating Savoury by Jimmy Boswell

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Cover-special-5-00“Eating Savoury by Jimmy Boswell”

Super SPECIAL  Only $5.00 NZ$ – Save 60% ($4.00 US$)

All recipes are in imperial and metric so no conversion needed. 85 recipes, 135 pages with loads of pictures. 

Also includes charts on how to use and match herbs to meats and vegetables. Herb blends and loads of yummy savoury recipes.

Click this link to get your copy today. http://www.jimmyboswell.com/savoury_ebook.html

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Quick Homemade Apple Jelly

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Apple-Jelly-webIngredients 

2 oven sterilized jam jars with lids
4 tsp unflavored gelatin
2 cups unsweetened apple juice
2 tbsp raw honey
1 1/2 tbsp lemon juice
6 whole cloves

Method 

Soften unflavored gelatin in 1/2 of the apple juice. Bring remaining 1 1/2 cups of juice to a boil. 

Remove from heat and add softened gelatin, stirring to dissolve. Add honey, cloves  and lemon juice. Bring to a full rolling boil, reduce heat and simmer for 10-15 minutes. 

Remove the jars from the oven and fill to within 3-5mm (1/8inch) top of jar. Place lids on jars and screw hand tight. 

Keep in refrigerator.

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Home Made Sun-dried Tomatoes in Olive Oil

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Dried_Roma_TomatoesIts easy to make your own sun-dried tomatoes at home with no special equipment. 

Sun-dried tomatoes in olive oil, seasoned will add a wonderful gourmet touch with great flavour to many dishes and salads and are a great saving as the prices at the supermarket or store can be very exorbitant!  The quality can be better than any you’ve bought as well. They make excellent gifts too. 

This method is so easy, anyone can do this!  It’s a great thing to do with your kids! 

Tomatoes  

Any quantity, ripe, but not over ripe are what to use firm. The yield varies considerably depending upon the moisture content of the tomatoes, which depends upon the type of tomato and the weather and how ripe they are.  

I like to use Roma (Italian) tomatoes and they have low levels of seed and have lower moisture when they are just ripe. 

Typically yield is 2 cups of dried tomatoes from 2 kg (4.4 lb) of tomatoes. 

Ingredients 

2 kg (4.4lb) Roma (Italian) tomatoes

1 tsp each of thyme, oregano, rosemary and basil mixed together

Coarse salt

3 cups red wine vinegar

Extra virgin olive oil, about 500-600 ml (2 1/2 cups)

Method 

Preheat your oven to 100 degrees Celsius (210 degrees F) 

Check all the tomatoes and remove any bruises with a sharp knife. 

Wash, pad dry, remove the stems and half the Roma tomatoes. Of course you can also use regular tomatoes, just slice them in quarters if they are large. *Scoop out most of the seeds and sprinkle with salt and leave them skin side up so that the excess liquid from the tomatoes can drain out. Let this sit for about 15-20 minutes. Drain off any moisture that has gathered in the tomato halves. This gets rid of the moisture and reduces the time in the oven. 

Cover a large baking tray (sheet) with olive oil and arrange tomatoes cut-side up. 

Sprinkle with coarse sea salt and if you like to, with dried herbs. I use  thyme, oregano, rosemary and basil to give them an Italian taste. 

Dry in the preheated oven for 4-6 hours. Times and temperature may vary based on your oven, the size of the tomatoes and of course how moist they are. Just try and find out what works best for you. Check tomatoes after a couple of hours to see how the progress is going. As you check after about 4 hours remove any that are dry as you don’t want to over dry. Even though they may all be about the same size some may dry faster than others. 

Note:  Its very important that once the tomatoes are placed in the oven that you do not touch them with your hands. Use clean thongs as required. This is a safety against the tomatoes getting contaminated. 

Once all the tomatoes have dried heat the red wine vinegar in a large pot to a boil  and blanch the dried tomatoes for 1 minute. Remove the tomatoes with a slotted spoon and drain well. The vinegar acts as a preservative and gives added flavour to the tomatoes. 

The vinegar bath made a lot of sense, since the Botulinum bacteria grow well in anaerobic, that is to say oxygen free, and low acid environment. Giving the dried tomato pieces a bath of boiling vinegar not only sterilizes the dried tomatoes to kill surface bacteria, but also raises the acidity level of sweet tomatoes to lessen the chance of Botulinum growing in the jar later. 

Layer the tomatoes into warm sterilized jars. Slowly pour warm olive oil into the jars, pressing down on the tomatoes slightly with a wooden spoon. Make sure that the tomatoes are completely submerged under the oil at all times, or they will be exposed to air and potential bacteria growth. When you are packing them in the jars make sure you do not touch them with your hands, use tongs or a spoon.

Cap the jars tightly and place them in a cool spot overnight. The next day, check the level of the oil and add more to the jars if the tomatoes are poking out of the oil. Check the jars two or three more times, adding more oil if necessary.

Recap the jars and store them in a cool place for 2 weeks before using. Refrigerate after opening and bring the tomatoes to room temperature before serving. 

Keep the tomatoes in the fridge and use within 4 weeks. I make batched as I am getting to the end of the previous batch. 

If you’d really like to do it the sun-dried way then you can leave it in the sun for up to two days, taking them in at night. 

* To seed a tomato, cut it in half lengthwise, push your thumb into the cavity and force the seeds of the tomato. This is best done over a compost pail or sink with a garbage disposal.

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Homemade Honey Mustard

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Home Made Honey Mustard

This recipe is great to use on baked or roasted chicken.

Makes 2 Cups

¹⁄³ cup yellow mustard seeds
300 ml (1 1/3 cups) white or white wine vinegar
1 stick cinnamon, about
2.5 cm long
60 ml (about 2 oz) raw honey

Place the mustard seeds, vinegar and cinnamon in a small mixing bowl and leave to soak for 6–8 hours. Then transfer the mixture to a mortar and pestle together with the honey and pound until it becomes a nice stiff paste. Add a little more vinegar if necessary.
Transfer to sterilised jars, cover and seal. Will keep for up to 3 months sealed. Once opened, keep refrigerated.

Recipe from
The New Zealand Gluten-Free Cookbook
Jimmy Boswell 1012 Published by Penguin New Zealand
http://www.jimmyboswell.com

Photography by Sean Shadbolt
http://www.foodphotography.co.nz

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Jimmy’s Easy Orange Marmalade

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Jimmy’s Easy Orange Marmalade

Jimmy’s Easy Orange Marmalade

It was before I turned ten that I was taught to make marmalade and relishes. This came from watching my Mum using fruit from our trees as well as from what we had been given. We never bought marmalades and relishes; they were always in the pantry. 

While this recipe makes moderate amount you can make it when you have the seasonal fresh ingredients available. 

Ingredients 

6-8 small oranges, weighing about 550-600g
juice of 1 medium lemon
1.4 litres water
1.1 kg granulated sugar 

Method 

Start by sterilizing your jam jars. To do this place them in a large saucepan and cover with cold water. Bring 

to the boil and simmer briskly for 10-15 minutes. Remove from the water with tongs, being careful to tip out the water inside and place upside down on a clean surface to dry. 

Next step to do while the jars are simmering is to slice the oranges in half. Using a metal spoon, scoop out the flesh over a bowl to collect any juice that come out and you are extracting the orange flesh. Leave the white pith behind. Too much pith can make it bitter. Reserve the shells. 

Put the flesh, juice and pips if there are any in a food processor and blend until smooth. Push the purée through a sieve into a preserving pan or large heavy-based saucepan. 

 Now for the orange rind. Scoop out or slice off as much of the pith from the shells as possible.  

  Slice the rind into very thin matchstick strips and  add these to the sieved flesh in the pan.

 

I myself cut the cups into 2 slices and use a sharp knife to slice the pith
 off the rind. You can also use a good potato peeler to cut the rind away
 from the pith.

 
Now pour in the lemon juice and water. 

Bring it to the boil and reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half. 

Over a low heat, add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.  

After 10 minutes, spoon a little of the marmalade onto a cold plate and place in the fridge. If it sets to a firm jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again. 

Allow the marmalade to cool slightly, about 30 min as the sugar holds a lot of heat  then pour into your sterilized jars and seal when they have cooled.

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Balsamic Onion Marmalade

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I love the taste of sweet caramelized onions. I also introduce a tang to the sweetness by adding some balsamic vinegar.
Makes about 2 cups (500ml).
1 tbsp olive oil
1 dsp butter
4 large onions, thinly sliced (cut onions in ½ then cut into thin slices. What I call ½ rings)
3 cloves garlic diced fine
½ tsp dried rosemary
3 bay leaves
1 tsp mustard seed (lightly ground in a mortar to crack the seeds)
salt and freshly ground black pepper to taste
1/3 cup raw honey
2/3 cup balsamic vinegar

Heat the oil in a large heavy based pan (I use my Dutch oven) over medium heat. Once the oil is hot add the butter first to the oil then the onions, garlic, mustard seeds, rosemary, salt and pepper and cook, stirring occasionally for about 20 minutes until the onions are nice and soft. I use plenty of salt as it helps lift the moisture from the onions.
Once the onions are soft add the sugar and reduce the heat to medium-low. Cook stirring frequently for about 10 minutes until onions appear dry.Add vinegar and bay leaves and reduce heat to low. Continue cooking, stirring occasionally, for about 1 hour, until onions are soft and almost dry. Remove the bay leaves and serve warm or at room temperature. You can bottle in warmed jars and store in the fridge for 4-6 weeks.

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>Nana’s Cucumber Relish

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This recipe is from Sue at Sullivan’s Foods in Geraldine. Sullivan’s Foods www.sullivansfoods.co.nz have developed a great Malt Vinegar Substitute that I have been using and I am loving it. 

Its available from Bin Inn in bulk.






Ingredients
750g apples, peel, core and chop up
600ml Sullivan’s GF Malt Vinegar Substitute
400g sugar
750g onions, minced
750g cucumber, peeled and minced
50g salt
1 ½ tbsp curry powder
1 dsp tumeric
1 tbsp cornflour
½ cup water
Directions
In a large pot add the apples, malt vinegar substitute and sugar and bring to a boil. Reduce heat and simmer till the apples are soft.
Once the apples are soft add the onions, cucumber, salt and curry powder and bring back to a boil for 5 min then add the tumeric and stir in for colour. Mix a tablespoon of cornflour in ½ cup of water and thicken the relish. Once thickened remove from the heat and bottle the relish in sterilised jars. Seal when the jars have cooled.
Hint- You can use a food processor to mince the onions and cucumber. 

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Traditional Tomato Relish – Gluten Free

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Jimmy’s Easy Tomato Relish

 

I love my relishes and I have been making this tomato relish recipe since I was a kid. I make several batches a year and I vary the amount of chilies to make different levels of spicy taste depending on peoples choice. When people hear that I am making this relish they are usually lining up for their jar. I usually make two lots of this at a time. I have two stock pots and have them bubbling at the same time.

 

This recipe is a very traditional relish recipe using tomatoes, onions, curry powder and white vinegar.
Ingredients
1.5 kg tomatoes, blanched, skinned and quartered
4 onions, quartered
2 tablespoons salt
2 cups raw sugar
2 & 1/4 cups white vinegar
3 chillies
1 tablespoon dry mustard
1 tablespoon curry powder
1 heaped tablespoon cornflour or coconut flour for paleo
1/4 cup white vinegar
Method
Layer the tomatoes and onions into a non-metallic bowl, sprinkle with some salt as you make each layer. Cover and leave for 12 hours. Drain off as much of the liquid that has formed.
Put vegetables, sugar, first measure of the white vinegar and chilies into a preserving pan. Boil gently for 1 & 1/2 hours, stirring frequently. Keep a close eye on it towards the end as it will thicken up and because of the sugar it can burn on the bottom of the put. Also be careful not to splash yourself as the simmering mixture is very hot.
Mix mustard, curry, flour and second measure of vinegar to a smooth paste and stir this into the relish and boil for another 15 min. Stir frequently.
Pack into sterilised jars, and let them cool. Once they have cooled completely seal them, label them with the date made and store in a dark cool place.
Makes about 4 x 350ml jars
Notes: I sometimes add 4 tablespoons of tomato concentrate when I start to cook to boost the tomato flavour. You can also add a couple of Bay leaves and remove then before you bottle the relish.

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