jam, spread, sauces and chutney

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jam, spread, sauces and chutney

Postby debcat » 10 Aug 2007, 21:01

george's chocolate spread
http://www.recipesource.com/special-diets/diabetic/chocolate-spread1.html

Title: Chocolate Spread
Categories: Diabetic, Sauces
Yield: 1 1/2 cups

1/4 c Unsalted Butter; 1/4 c Lowfat cream cheese;
3 tb Cocoa powder; 4 tb 6 tb artificial sweetener;*

Melt the butter in a small saucepan. Add the cocoa and cook,
stirring, for 3 minutes over low heat. Remove from the heat and
leave to cool for 5 minutes.
Stir cheese into the cocoa, then mix in the artificial sweetener to
taste. Chill the chocolate spread in a covered container and it will
keep for about 3-5 days in the refrigerator, depending on the shelf
life of the cheese.

*This works very well but it important to avoid sweeteners containing
saccharine as they make the spread very bitter.
Last edited by debcat on 10 Aug 2007, 21:42, edited 1 time in total.
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Postby debcat » 10 Aug 2007, 21:19

Knobby's Pickled Peach & Chilli Relish
Makes about 450g/1 lb

475ml/16 fl oz Cider Vinegar
275g/10oz Light Muscovado sugr
225g/8oz Stoned dried dates
5ml/1 tsp ground allspice
5ml/ 1 tsp ground mace
450g/ 1 lb ripe peaches (I used cheap Tesco tinned ones)
3 Onions sliced
4 fresh chillies, seeded & finally chopped
4 Garlic cloves
5cm piece fresh root ginger, finely grated
5ml/1 tsp salt


Place the vinegar, sugar, chopped dates & spices in a large pan & bring to the boil, stirring occasionally

Cut the peaches into small chunks & add to the pan, simmer for 40-50 mins.

Transfer to food processor & liquidize until you get to the consistency you like.


Sounds strange, but its really nice !!!
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Postby debcat » 10 Aug 2007, 21:43

Aussie chicks sweet chilli sauce

Sweet Chilli Sauce.
3 red chillies, stems removed
4 cloves of garlic
1 cup vinegar
1/2 cup sugar
1 teaspoon salt
1/4 cup honey

1. Roughly chop chillies and garlic, place in a saucepan with remaining ingredients. Bring to boil, lower heat and simmer until a syrupy consistency, about 15 minutes.
2. Place in a blender or food processor and process until chillies are finely chopped. Makes 3/4 cup of sauce

If you don't want it too hot, remove the seeds before cooking.
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Postby debcat » 10 Aug 2007, 21:44

Heathers green tomato chutney

750g(1.5lb) green tomatoes
500g(1lb) cokking apples
250g (8oz) onions , coarsely chopped
1 tbsp salt
125g (4oz) raisins
500g(1lb) light soft brown sugar - or white
250ml (8floz) cider vinegar
grated rind and juice of 2 large lemons
2 tbsp black or yellow mustard seeds
2-3 fresh red chillies - deseeded and chopped (optional)

For the spice bag
1 tbsp coriander seeds
2 tsp black peppercorns
2 tsp allspice berries
1 tsp cloves
2 cinnamon sticks , crushed

1. Skin the tomatoes if desired (I don't bother) then coarsely chop. Peel , core and chop the apples. Add the peel and cores to the spice bag . put the tomatoes, apples, onionsand salt in the preserving pan . Bring the mixture slowly to the boil, then simmer for 20 minutes .

2. Add the raisins ,sugar , vinegar, lemon rind and juice and spice bag . Return to the boil, stirring until the sugar has dissolved, then simmer for 30 mins, until most of the mixture has evaporated and the mixture is thick.

3. Add the mustard seeds and chillies , if using. Ladle the mixture into hot sterilised jars, then seal. The chutney will be ready in one month .
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Postby debcat » 10 Aug 2007, 21:48

Stephs Mayo

2 egg yolks, beaten till a lot paler yellow (translated from "till they turn white)
1 tsp of dijon mustard

Beat and beat and beat, and drizzle in a drop at a time initially, whilst constantly beating it, then small glugs after about 100ml of

225ml of neutral oil (e.g. ground nut or grape seed [my favourite])
75ml of Olive Oil

Once all the oil is combined bit by bit squeeze in half a lemon.
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Postby debcat » 10 Aug 2007, 21:49

Tinacams Mayo recipes X 3

3 Mayonnaise recipes:
I've made the 1st one lots, using a deep jug & blender, but a liquidiser is easier - and it's yummy.

Whole Egg Mayonnaise

Made in liquidiser. Will keep in fridge in screw-top jar for a week or two.

1 whole egg
½ teaspoon sugar
1 teaspoon salt
½ level teaspoon dry mustard
¼ level teaspoon pepper
2 tablespoons vinegar or lemon juice
300ml/½ pint salad oil, olive or sunflower oil, if possible

Put all ingredients except oil into liquidiser. Switch it on.
Pour in 2 tablespoons oil through hole in lid and allow to blend.
As it blends, pour in rest of oil in a steady trickle.

If thinner mayonnaise is required, mix in a little cream or top of milk when it is needed.

* * * *

Basic Mayonnaise

Made in liquidiser. Keeps in fridge for 3-4 weeks. Can be thinned down when required with milk or single cream, or more lemon or orange juice or vinegar.

2-4 egg yolks, according to how extravagant you feel
2 dessertsspoons lemon or orange juice or wine or cider vinegar
300ml/½ pint good salad oil, olive or sunflower is best
1 rounded teaspoon French mustard, try Dijon
½ level teaspoon cooking or sea salt
¼ level teaspoon freshly ground black pepper
¼ level teaspoon sugar (optional)

Put egg yolks in liquidiser and switch on for 2 minutes or until thick and creamy.
With machine running, add juice or vinegar. Then add oil gradually until 150ml/¼ has been absorbed.
Now add all the seasonings, switch on again and gradually add the last of the oil.

Try different flavours but always add them to mayonnaise after is it made: tomato puree, anchovy puree, crushed garlic, chopped chives, capers or cucumber.

* * * *

Mayonnaise - by Hand without Blender

1 egg yolk
½ level teaspoon dry mustard
½ level teaspoon salt
½ level teaspoon sugar
¼ level teaspoon pepper
150ml/¼ pint salad oil
1 tablespoon white vinegar or lemon juice

Put egg yolk and seasonings in a basin. Mix really well using a wooden spoon.
Add oil, drop by drop at first, stirring briskly with a wooden spoon.
When very thick, add a teaspoon of vinegar, then remaining oil a little more quickly, then beat in rest of vinegar as required.
It should be thick enough to hold the impression of the spoon.

A milder mayonnaise
Beat into the finished mayonnaise 2 teaspoons of lemon juice or 2 teaspoons of cream.
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Postby debcat » 10 Aug 2007, 21:51

Fluffy_fifer's Pumpkin Jam (very like lemon curd)

4 lbs pumpkin
cold water
1/2lb butter
4 lbs granulated sugar
juice and rind of 4 lemons.

Method:
Remove centre seeds and cut away the peel Chop the flesh and cover with cold water in a large pan. Bring to the boil and simmer until tender about 11minutes. Strain and puree. Return puree to pan and add butter, sugar, finely grated lemon rind and lemon juice. Stir over low heat until sugar has dissolved then bring to the boil and simmer for about 5 minutes. Cool and check for setting. Pour into warm, clean jars and seal.
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Postby debcat » 27 Aug 2007, 15:07

Nigels Rowan Jelly

Rowan Jelly

2lb Rowanberries
2lb Apples/crab apples
3 pints water
sugar

pick over Rowanberries, removing any stalks, wash if necessary, drying well

wash whole [crab]apples, removing any bruised parts [cut into smaller pieces if apples are large]

place the fruit and just enough water to cover into a heavy bottomed saucepan

bring to boil and simmer covered for 20-25 minutes until tender

strain through a jelly bag or muslin cloth allow about four hours for this, do not squeeze as this will make the jelly become cloudy

measure the volume of liquid and add 1lb of sugar for each pint of liquid

place juice back into heavy bottomed saucepan, add the sugar stirring until dissolved

bring to the boil and cook rapidly for 10-15 minutes until the setting point is reached

skim the surface if necessary, allow to cool slightly then pot.


Mojo's sweet version

for sweet recipe use dessert apples /teaspoon lemonjuice and one and half pounds sugar a pint.and a teaspoon of clear honey if liked...........if it scums add a knob of butter and stir gently.................lovely on hot toast
Last edited by debcat on 27 Aug 2007, 16:09, edited 1 time in total.
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Postby mojo » 27 Aug 2007, 15:46

mojos easy jam...........equal amounts of prepared fruit and sugar/juice 2 lemons /a little water just wee splashand time.........put fruit in a heavy base saucepan coverin sugar add lemon juice and then a splash of water.....................leave at least 12 hours.......stir with wooden spoon gently......put on low heat dissolve all sugar.....................raise heat ......boil hard for 20 mins add a knob of butter if it foams....still set is reached ...........allow to cool for 10 mins then bottle into hot sterilized jars and cap or cover how you prefer......................it works for all fruit if you add the lemon juice except pineapple which neeeds a teaspoon of pectin powder too
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Postby Bradders » 20 Dec 2007, 14:21

I didn't know you were a cook Mojo :lol: :lol:
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Postby debcat » 07 Aug 2008, 02:43

Pekinouts Runner bean chutney

Runner Bean Chutney

2lb Runner beans, chopped or sliced
1lb onions
1/2 pints vinegar (or less)
1/2 lbs demerara sugar (or less)
1/2 tablespoons cornflour
1/2 tablespoons turmeric
1/2 tablespoons dried mustard

Cook beans with onions in salted water. Strain off all the water and chop the vegetables more or mince to the texture you like. Put them back into the pan with 1 pint vinegar, bring back to simmer. Add 1lb of the sugar at first, adding more if liked. Mix the spices with the rest of the vinegar and stir into the mixture, then simmer until it thickens. Allow to cook for 20 minutes. Taste and add more sugar if liked or more spices and cook again.

Bottle up straight away, ready to eat.
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Postby debcat » 07 Aug 2008, 03:00

Pekinouts sage and egg sauce

6 Egg yolks, hard-boiled
3 Egg whites, hard-boiled
5 tbsp Wine vinegar
4 tbsp Dry wine
1 tbsp Sage, rubbed
½ tsp Ginger powder
¼ tsp Allspice
Pinch of Powdered Cloves
Salt to taste

In a bowl, combine egg yolks, wine and vinegar, blend into smooth paste.
In a seperate bowl, mash the egg whites into coarse paste.
Stir mashed egg whites and spices into egg yolk mixture, mixing thoroughly.
Serve as an accompaniment to chicken, fish or pork.
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Postby crazypianolady » 07 Aug 2008, 12:13

Courgette chutney

[table] Pickling spices (tied in a muslin bag)
700g courgettes (cubed)
250g raisins
250g dried apricots (chopped)
1 small green apple (chopped)
250g sugar
¾ tablespoon salt
500ml white wine vinegar

[/table]

Put everything in a large preserving pan, give it a good stir and leave it for 24 hours.
Then put over a low heat to dissolve the sugar.
Cover and simmer for at least an hour, until the liquid goes syrupy and the courgettes are translucent.
Pour into warm sterilized jars and seal.

Now this can be eaten straight way, but gets even better if you can leave it a month or so! I've used varying proportions of dried fruit, and cider vinegar instead of white wine vinegar. But each batch has been scrummy! :D
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Postby debcat » 12 Aug 2008, 21:50

Gilly C's Cucumber Pickle

Bread and Butter Pickle
This is one of those recipes that looks inadequate. Don't think that it is. It will surprise you.

3 large cucumbers.
3 tblsps salt.
4 onions - sliced.
1 pint white vinegar.
6 ozs sugar.
1 tsp celery seed.
2 tsp mustard seed.

Place the sliced cuccumbers, salt and sliced onions in a bowl. Stand for an hour. Pour off the brine and rinse well. Drain. Heat the vinegar, sugar, celery and mustard seed. Dissolve the sugar. Boil for 3 minutes.
Pack the vegetables into the jars and seal with the hot vinegar.

Store for 3 months before opening.

the person who posted it made in excess of 50 jars last year so I think that speaks for itself

I ran out of white vinegar so did some with malt looks vey little darker thats all
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Postby crazypianolady » 17 Aug 2008, 09:22

Bramble jelly (But suitable for any soft fruit)

Clean the berries and place in a large pan with a cup of water and about 5ml lemon juice per pound of fruit. Simmer gently until the fruit's soft and squidgy.
Strain the fruit through either a jelly bag or a double layer of muslin, I do mine overnight. Don't press it down, or the jelly will go cloudy.

Measure the strained juice and return to the pan. For each pint of juice add 1lb of sugar. (I cheat and use jam sugar, the added pectin makes sure it sets!)

Boil until you get a set and pot up as usual.

I did half-and-half bramble juice and fruit wine for one batch, and it's scrummy! :D
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