My boy got up way to early for me today. We went out eating crepes and drinking too much cider from bowls last night.
These are the mornings I have to keep myself busy doing something I like, otherwise I get really upset and can't think of anything else but our warm and cosy bed.
So while he happily did some drawings I made this ( nigel slater inspired ) quince pickle at 8.30am. I have to admit the smell of vinegar so early in the morning can be difficult.
3 - 4 middel sized quinces
750 ml cidre vinegar
400 gr brown sugar
10 juniper berries
8 black peppercorns
1 bay leaf
Peel the quinces deseed and cut into slices ( Approx. 8 per quince).
Bring the vinegar, sugar and the spices to boil. Take down the heat, ad the quinces and let them simmer in the vinegar for 20 - 20 minutes.
When they are soft but not to soft teak them out and but into a jar, add the vinegar.
Can be kept in the fridge for several weeks.
Since last autumn I have been thinking about making a fig chutney. I cook very often with fresh figs. Pasta with fresh fig and chili is one of my favorite fast dinners. Or a quick fig and buffala mozzarella salad, or a tajin. But so far I've never done a chutney. I know we already have a fig and plum chutney here on coeur de sel, but I wanted a proper fig chutney.
Inspiration came from half-bakedbaker but I made a few adjustments
2 cups red wine vinegar
1/2 pound light brown sugar maybe a bit less
1 onion, chopped
1 glove of garlic crushed
1/2 lg Apple
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved
1-2 dried chillies you don't want it to hot just a bit.
In a large saucepan combine the vinegar, sugar, onion, apple, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and raisins and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
The chutney turned out very nice. I served it with fresh goat cheese which is a combination made in heaven. A least for me, a devoted goat cheese lover. But it I guess it's also nice with a curry or with meat.
I am definitely in the mood for more chutneys. The quinces are dropping from our neighbors tree. What about a quince chutney could be nice to no?
In the mood for more chutney? Try this tomato chutney:
Last minute I made my favorite tomato chutney. Usually I make it with "Berner rosen " tomatoes but for them I was too late. The recipe I have from the "Summer" cook book from Oskar Marti also called "chrüteroski"
2 kg peeled tomato cut into cubes ( take out the pips)
500 gr castersugar
15 cloves of garlic crushed
4 dl fruit vinegar
4 ts cili powder
2 ts cumin
1 tbs salt
Cook all together for 1 hour.
Take of the heat ad 4 tbs of fresh cut italian parsley and basil, season with tabasco.
Ad 1 tbs corn flower and fill into hot glasses.
Wir haben soviele Feigen im Garten, dass ich ein süsssaures Chutney
damit hergestellt habe. Zwetschgen und Ginger waren auch vorhanden,
somit versuchte ich das berühmte Chutney von Armin aus dem Baseltor in
Solothurn "nachzubauen". Bin zufrieden mit dem Resultat. Eignet sich
gut zu Currys und Gerichten wie Siedfleisch etc. Heute abend werde ich
es zum Filet im Teig servieren. mmmmmmhhh
- Gleichviel Zwetschgen und Feigen
- 2 Zwiebeln
- 1 Zimtstengel
- 4-5 getrocknete kleine Chilies
- marok. Gewürzmischung mit Kreuzkümmel, Paprika, Koriander etc
- div. Essigs . Rotwein mit Ginger, Rotwein mit Orangen und normaler
Dämpfe Zwiebel mit Chilischoten und Ginger
Gebe die Zwetschgen und Feigen bei
Würze mit marok.spice, 1 Zimstengel, Nelken und Kardamom
Gebe Essig dazu und lasse alles ca. 1,5 Std köcheln