Thursday, 20 October 2016

A Bit Of A Wobble And The Next Pumpkin Recipe!!

Some of you will recognise this feeling.
Brain fog. That thing where you can't think straight for a couple of days and that little devil in your head fights you everytime you try to do something positive.
Bit of a pain when you're trying to run a campaign and work with others and generally get on with things.
But just occassionally there is little else to do than allow yourself to give into it for a day or two because if you don't it escalates.
So apologies for the lack of recipe over the last couple of days but I'm back and todays is a corker!!

Again this is a recipe made by preserving queen Danielle at Bishopston Supper Club, and is one that she makes and sells through various places in Bristol, so I can vouch for it personally. It's delicious. And great to make if you have a bit of a glut of quinces if you are lucky, or apples and pumpkins!!
And of course you can do the maths and make more than this if you have a serious glut.

Pumpkin & quince (or apple) chutney
500g pumpkin, peeled, cored & diced (prepared weight)
500g quince (or cooking apples, or mixture of the two), peeled, cored & diced (prepared weight)
500g onions, peeled & diced
20g fresh ginger, peeled & finely diced or grated
1 clove garlic, peeled & finely diced, crushed or grated
300ml cider vinegar
250g granulated sugar
1tsp mustard seeds (optional)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 tsp ground ginger

Once you've prepped all the fruit & veg, this is super easy. Place all ingredients in a heavy bottomed pan and simmer gently, stirring occasionally, until tender & reduced to a thick, jammy consistency. Again, the chutney is ready when a spoon pulled across the pan reveals the base. Cool slightly then pour into clean, sterilised jars & seal with fresh lids or waxed paper discs & cellophane covers while still hot. Store in a cool, dry place and use within a year. Open opened, store in fridge and use within 4 weeks.

Next recipe tomorrow I hope!!

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