Corn Relish.
Recipe is from Mrs Riddett, Paul Riddett Mum
That recipe for corn relish is as follows:
2 x 310 cans corn kernals rinsed and drained.
1 large onion, chopped.
2 cups white vinegar.
3/4 (that is three quarters) cup water.
half teas ground tumeric
1 tab dry mustard
1 medium Lebanese cucumber chopped
2 medium tomatoes chopped
two thirds cup caster sugar.
Combine all ingredients in a large pan. Stir over low heat until sugar is
dissolved. Bring to the boil, simmer uncovered for about 50 minutes (I
find it allways takes about half an hour longer with these recipes but
watch out it doesn't burn like mine did), stirring occasionally or until
mixture thickens.
Pour into hot, sterilised jars. Seal while hot. Store in a cool, dark
place for up to six months (put in fridge I'd say to be safe). Refrigerate
after opening.
CORN RELISH
Recipe by
spices enliven the farm-fresh taste of sweet corn.
Ingredients:
12 fresh corn cobs
1 red bell pepper (capsicum)
1 small green bell pepper (capsicum)
2 teaspoons sea salt
2 teaspoon smustard seeds
1 teaspoon dry mustard
1/2 teaspoon ground turmeric
1 1/2 cups (375ml) cider vinegar
1 cup (8 ounces / 250g) white granulated sugar
Remove the corn kernels from the cobs.
Seed and finely chop the bell peppers, and then place all ingredients in a
nonreactive pan.
Bring the mixture to a boil over high heat and then reduce the heat and
simmer for 30 minutes.
Ladle the relish into sterilized jars, cool, and seal.
Store the relish in a cool, dark place.
Makes about 3 cups.
DRIED TOMATOES
Recipe by
make sure the oven is not too warm or the tomatoes will cook rather than
dry.
Ingredients:
2 pounds (1 kg) ripe Roma (plum) tomatoes, halved
4 tablespoons sea salt
freshly ground black pepper
1 tablespoon dried marjoram
1 tablespoon dried basil
bay leaves
black peppercorns
2 cloves garlic, cut into slivers
extra virgin olive oil
Scoop out the tomato seeds with your fingers, and discard, leaving the
fibrous tissue intact.
Place the halves, cut side up, on a baking sheet lined with parchment paper.
Sprinkle with the salt, pepper, marjoram and basil.
Place the tray in a preheated oven at 210 degrees F (100 C) for 12 hours.
If the tomatoes are drying out too quickly, leave the oven door slightly
ajar.
When the tomatoes are dry and have cooled, pack them into a sterilized jar.
Add a bay leaf, a few peppercorns, and some garlic clivers, cover with olive
oil, and seal.
Store in a cool, dry, dark place for up to 3 months. Refrigerate once the
jar is opened.
Makes one 4-cup jar
Food Tips
Bananas - cut into 1/4" strips, dip in lemon juice and dry until not too hard..
Drying Fresh Tomatoes
Tomatoes keep for about 6 months if covered in olive oil .
Use Roma tomatoes.
Halve tomatoes remove the seeds and sprinkle with sea salt.
Cook for up to 8 hours on wire racks in an oven set at 60 - 80 C,
checking every couple of hours. Once dried store in olive oil with herbs
such as basil or thyme.
Drying Tomatoes
I cut them into 1/2 inch thick slices and either dry them solid, or dry them so that they
are still soft then put them in bottles with oil & herbs
Corn Relish
2 1/2 cups of white wine vinegar
1 cup sugar
750g fresh corn, kerneled
1 large onion, peeled and chopped
1/2 cup chopped celery
1/2 cup chopped green capsicum
1/2 cup chopped red capsicum
3 tablespoons of pure corn cornflour
1 tspn yellow mustard seeds
1 tspn red mustard seeds
How to...
Place 2 cups of vinegar and the sugar in a large saucepan, stir over low
heat until sugar is dissolved. Bring to the boil. Add corn kernels,
onion, red and green capsicum, and celery.
Cover, reduce heat, simmer 20 minutes.
Blend cornflour with remaining vinegar, add with mustard seeds to vegetable
mixture. Stir until mixture boils and thickens; reduce heat, simmer 5
minutes, stirring constantly. Pour into hot sterilised jars, seal.
Makes approximately 2 1/2 cups of relish.
Beetroot relish
cook the beetroot 2,1/2 lbs. and peel of the skins off and mince,
add 3 cups white vinegar
1,1/2 lbs. of onions chopped up
add 3,1/2 cups of sugar, (I like brown sugar)
you could add a hand full of sultanas (or mixed fruit)
1 teaspoon of mixed spices ( I just add a dash of white pepper)
1 teaspoon of salt
boil all together for approx 1 hour until it thickens
bottle in sterile bottles and seal tightly
enjoy David
Tomato relish
12 large tomatoes (peeled and chopped into 4)
6 large onions (peeled and chopped into 4)
3 lbs of apples (peeled and chopped into 4)
I like to add a couple of hand fuels of sultanas (or mixed
fruit)
2 pints of vinegar
3,1/2 oz of salt
1 teaspoon of white pepper
2 teaspoons of cloves
2 lbs of brown sugar
8 oz. of lemon peel
boil all together for approx. 3 hours until it thickens
bottle in sterile bottles and seal tightly
if you poor hot water over the tomatoes the skins will peel off, but you probably know
that anyway
enjoy David
The following are quite reasonable sites, with links to many others.
www.soar.berkley.edu
www.ruf.rice.edu/~veggie
www.vegsource.com
www.veggiesunite.com
www.veganchef.com
www.geocities.com/HotSprings/Sauna/7015/
www.bury-rd.demon.co.uk/contents.html
www.Allrecipes.com
www.family.com
www.veggieheaven.com
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