Brian’s tomato relish

This recipe is a compilation of four recipes. I took what I liked from each recipe, modified after a few goes and here is the result. Let me know if it works for you.

tomato relish_ingredients_june 2018 (5)

Brian’s Tomato Relish

INGREDIENTS

9 Roma Tomatoes, halved

2 cloves garlic chopped

1 large brown onion coarsely chopped

1 dried chili, chopped, some seeds removed

2 tablespoons tomato paste

2 tablespoons cider vinegar

2 tablespoons palm sugar

Salt and cracked black pepper to taste

1 tablespoon seed mustard

1 ½ tablespoons olive oil

METHOD

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chili, and cook, stirring, for 2 minutes or until aromatic.

Add the halved tomatoes stir until the tomatoes are covered with the onion mixture. Add the tomato paste, stir and coat the tomatoes until the tomatoes start breaks down.

Add the cider vinegar, stirring until starts to boil.

Add the palm sugar, mustard and salt and pepper to taste. Stir to mix through.

Put a lid on the saucepan, simmer stirring occasionally, for around 10 minutes, or until the tomatoes have reduced and are mushy.

Mash the tomatoes with the spoon and cook for 10 minutes or until the mixture thickens. Remove the skins if you wish.

Place into sterilised jars

I promised that I would post this recipe for someone ages ago. Sorry I can’t              remember who it was.

 

Mrs Flowers Make-over

Mrs Flowers has been the mainstay of the permaculture garden of old. She has been proud to be able to ensure the garden was always cared for, whether keeping predators at bay or providing a place for the homeless, bringing them to her bosom so that they have a place to shelter and feel safe.

Mrs Flowers has been not feeling herself of late and with the gardens renewal, being filled with all manner of edible plants, she thought that she should really tidy herself up. “A new me!” Mrs Flowers was purported to have said. “I need to have a touch of make-up, a new dress and hat. That’ll do me just fine.”

A stylist was summoned to help Mrs Flowers find her new look and after much deliberation, Mrs Flowers decided that her old self, an Aussie woman who stood stead fast in her usual get about the farm wear of a skirt and old pink cardigan with a straw hat placed resolutely about her head, needed to go. Mrs Flowers intimated to her stylist she wanted to have a more worldly look so the workers were sent forth to find the necessary accoutrements to give Mrs Flowers her new look so she may once again enjoy the garden.

Meet Mrs Flowers before her make over

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Once you have seen Mrs Flowers face before her make over, you can never forget it.

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The stylist made sure that Mrs Flowers new look fitted just right.

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And her make up  gave Mrs Flowers the look she wanted.

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And now there has been a few changes she decided it was time for her to change everything. So may I now introduce you to Senora Flores from Peru.

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Senora Flores can now once more look over the garden to make sure those who would like a free feed think twice before venturing into her gaze.

brian

Roast potato, chorizo, chick peas and olives

Roast potato, chorizo, chick peas and olives

Serves 2

Ingredients

  • 3 large potatoes cut into wedges
  • 1 large onion
  • 3 cloves garlic, chopped
  • 3 chorizo sausages
  • 1/4 cup olive oil
  • 2 teaspoons onion flakes
  • 1 cup black olives
  • 1 can chick peas
  • 3 tablespoons dry sherry
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh oregano
  • Juice of 1 lemon

Method

  1. Preheat oven to 240C. Peel and cut potatoes into wedges. Chop garlic and onion into medium sized pieces.
  2. Place oil in roasting pan, add potato, onion and garlic, season to taste, stir to coat in oil and roast, stirring occasionally until starting to turn golden (15-20 minutes)
  3. Chop chorizo into large slices.
  4. Add onion flakes and chorizo, roast until crisp (10-15 minutes).
  5. Drain and rinse chick peas
  6. Stir in chick peas, olives, sherry and vinegar, scatter with fresh oregano. Cook for another 10 mins
  7. Squeeze over lemon juice.
  8. Serve hot.

Spicy couscous with char grilled vegetable

Ingredients

  • 1 1/2 cups vegetable stock
  • 1 cup couscous
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup currants
  • 1 teaspoon olive oil
  • 1 Zucchini sliced
  • 1 Capsicum sliced
  • 1 Brown Onion sliced
  • Roast pumpkin chopped
  • 1 long red chilli, deseeded, thinly sliced (optional)
  • Juice of 1 lemon

Method

  1. Bring stock to the boil in a small saucepan over high heat.Image
  2. Place couscous, cumin, coriander and currants in a large, heatproof bowl. Image
  3. Season with salt and pepper. Mix ingredients. Pour over boiling stock. Stir with a fork. Cover with plastic wrap and stand for 5 minutes or until stock is absorbed. Image
  4. Remove plastic wrap, stir couscous gently with a fork to separate grains.
  5. Slice the zucchini, capsicum chilli and onion. Heat oil in a frying pan over medium heat. Add the zucchini, capsicum, chilli and onion. Cook until vegetables are soft.Image
  6. Roughly chop roast pumpkin.Image
  7. Spoon couscous onto plate.
  8. Add char grilled vegetables and pumpkin.
  9. Squeeze over the lemon juice. Serve.Image

Cauliflower, pancetta and pangrattato pasta

Another favourite recipe I have modified/combined to my own liking. Hope you like it as well

CAULIFLOWER, PANCETTA AND PANGRATTATO PASTA

Serves 4-6

Preparation time: 10 minutes

Cooking time: 15 minutes

INGREDIENTS

400g cauliflower florets (steamed 5 mins)

400g small pasta – rigatoni, shells, penne

250g pancetta

150g pecorino cheese, finely grated

PANGRATTATO Ingredients

1 cup Breadcrumbs – coarse

Olive oil

2 cloves garlic, peeled and finely chopped

6 anchovies chopped

Fresh red chilli chopped or dried chilli diced

1 bunch thyme, leaves chopped

METHOD

Bring a large pot of lightly salted water to the boil. When the water is bubbling madly drop in your pasta. Add a cup of cold water and stir. (This will stop the pasta sticking). Return to the boil and then drop the temperature down to a gentle simmer. Cook the pasta to packet instructions.

Cut the florets off the cauliflower so they look like 5cm little trees. Then cut in half. Steam cauliflower for around 5 mins or until the stems are soft

In a separate pan, quickly fry the pancetta. Remove to a plate covered with kitchen towel.

In the same pan, make the pangrattato as per recipe below.

Drain the pasta and cauliflower and combine and toss with the pancetta. Sprinkle with the finely grated pecorino cheese and the pangrattato.

PANGRATTATO

Ingredients

1 cup Breadcrumbs – coarse

Olive oil

2 cloves garlic, peeled and finely chopped

6 anchovies chopped

Fresh red chilli chopped or dried chilli diced

1 bunch thyme, leaves chopped

METHOD

1 Heat frypan and splash in about a tablespoon of olive oil and heat.

2. Throw in the breadcrumbs and cook, stirring, for 5 minutes or until lightly golden brown and crisp – adding more olive oil if required.

3. Toss in the finely chopped garlic, anchovies and chilies and cook, stirring, for a few minutes or until aromatic.

4. Mix the thyme through the pangrattato stirring for 1 minute. when this is done the pangrattato will be a lovely golden nutty colour.

Tips

Use fresh coarse grated bread to make the crumbs as it is not as good with fine bread crumbs.

Experiment with the amount of ingredients to suit your taste.

If you don’t like anchovies, salt to taste but not too much salt.

Always use fresh thyme as it is softer.

If you like it hotter, use 2 chilies fresh or dried.

Roast Pumpkin

I thought it was about time I started to put in some of my favourite recipes. I won’t claim it as all my own work but a modification/combination of other recipes that I have tried.
Hope you give it a go and tell me what you think

ROAST PUMPKIN

Ingredients
Pumpkin
Olive oil
Fresh sage leaves
Pepper
Sea salt
Garlic
Olives
Soft cheese – ricotta, even a brie (remove skin) or bocconcini may work.

Quantities are up to you but don’t over crowd the baking tray with olives or sage leaves. – 8 to 10 sage leaves, a couple of handful of olives.

Cut pumpkin and garlic and place in baking tray with olive oil. Cover with cracked black pepper or peppercorn(s) of choice (I use a four peppercorn mix) and a bit of sea salt. Place in oven – 200 degrees, bake for 10/15 mins, remove from oven and place sage leaves and olives in baking tray, sprinkle a bit more olive oil and return to oven for a further 10/15 mins..

The next bit.

Pasta
Baby spinach
Roasted pine nuts

Cook pasta of choice (I used penne) in plenty of boiling (salted if you do normally) water and when al dente, drain and place the cooked pasta back in the pot, add the baby spinach and toss to wilt, drizzle with olive oil, then add half the roasted pumpkin and mix through.

When you serve, top the pasta with the rest of the pumpkin, the roasted pine nuts, fresh soft cheese chunks and serve immediately.