Category: Sauces, Dressings & Marinades

It sounds fantastic – the name rolls off the tongue – so exotic. It means green sauce. doh. Great with red meat oily fish and bbq.

5 cloves garlic, crushed
8 tbl olive oil – enough to keep it fluid
small can anchovies
2-3 tbl capers, drained
handfuls of basil, mint and flat-leaf parsley
1 lemon, juiced
1tbl white wine vinegar

Best blitzed in a blender – but try to keep some texture in the herbs – so add/blend the herbs last

Sauerkrout – I don’t really know if I like it. I add it to a hotdog or a chicken kebab, but not a lot. Its hard not to make a lot, so if I make a batch its going to be too much.

Anyway – Sauerkraut is femented cabbage. Fermentation by lactobacilli that gives it a sour sharp flavour. Its made with salt, so the taste is salty sharp sour cabbage.

Ingredients:
Roughly 2kg of white cabbage for 3tbl salt
maybe a bit of carrot ribbons or a (mild) chilli or two
some people add caraway seeds or black peppercorns

First slice the cabbage on a mandolin. In a big bowl, add the salt and massage it down so that enough juice comes out of the cabbage to cover it. (takes a while).

Add to a kilner jar, and add a weight so that no cabbage is above the juice line. Add any carrot, chilli or caraway you want.

Leave it for 1-3 weeks to ferment. you should see bubbles when you open the bottle. Put in the fridge when its matured enough for you. will last a few months.

4 pounds quince, washed, peeled, cored, roughly chopped
2 strips of lemon zest (potato peeled off)
3 Tbsp lemon juice
About 4 cups of granulated sugar, exact amount will be determined in cooking

1. Boil the quince in enough water to cover them – c30 mins.
2. strain them and blend to a smooth paste
3. add equal volume of sugar to the paste
4. add to pan with the paste, lemon and sugar
5. disolve the sugar and boil (slow simmer) till the paste is pinky red, and much thicker. 60-90 mins.
6. add to a baking pan and roast for 1 hr, to continue to dry out.
7. cool, and store in a dry box in the fridge. should be able to slice this like cheese.

Here’s a good old recipe. Seems to be a Warwickshire creation. Love the name. This recipe from a pull-out from the June 1972 Jams & Jellies supplement in Woman Magazine – (Wooden Spoon Club Kitchen Craft Library)

The jam is a windfall jam – cooking apples, pears, plums – so the everyday jam?

1 lb cooking apples
1 lb pears
1 lb plums
1/2 pint water
Sugar 3/4lb per pint of stewed fruit
Grated lemon rind (1 lemon)
1 oz root ginger

Cut the plums in half and remove the stones. Peel & core the apples and pears, cut into slices.

Cook the fruits in water until tender. add the sugar and lemon rind and peeled bruised ginger. Stir on a gentle heat until the sugar has dissolved, then boil quickly. Boil to the setting point. Skim and remove the ginger. Bottle.

6lb crab apples
3 pints water
Sugar (1lb per pint of liquid strained)

Wash the apples, cut away bruised & bad bits. Cut into quarters (with their cores and skin still on) Simmer for 60-90 minutes – until the fruit is pulped.
Strain the pulp through a jelly bag. For every pint of liquor gained, add 1 lb of sugar.

Boil to the jam setting point, and jar up as you would jam.

You can add root ginger to the apple if you want a bit of extra flavour.

1 egg
25g fine grated parmasan
2 tsp capers
1/2 tsp english mustard
dash of tabasco
juice of 1/2 a lemon
3 Anchovies
1/2 clove garlic
150ml olive oil
black pepper

boil the egg for 90 seconds and cool in cold water and shell.

blend egg + ingredients till smooth

garlic- grated
1/2 onion – grated
8″ tomato pure
1tsp sugar
1tsp chopped oregano (dried will do)
pinch of salt, to taste

Fry the garlic and onion until cooked but not browned.

add the other ingredients, and some water to loosen. Cook through. Enough for a couple of pizzas.

• 300ml Greek yogurt
• thumb-size piece of fresh ginger, grated
• 4 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground curriander
• ½ tsp chilli powder
• 1tsp smoked paprika
• 1 tsp turmeric
• 1tsp salt

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