Posts Tagged ‘Chilli’

750g ripe plums
500g bramley apples – peeled and chopped
1 large clove of garlic – peeled and finely chopped
225gr red onions – peeled and chopped
100g sultanas
1 fresh chilli, finely diced (or to taste)
1 tsp mustard seeds
100g granulated sugar
200ml white wine vinegar
sea salt and freshly ground black pepper
100ml port

Stone the plums and chop if necessary. Put them into a large saucepan with the garlic cloves, onions, apples, sultanas, chilli, mustard seeds, sugar and 100ml of the white wine vinegar. Season with salt and pepper. Bring to a simmer over medium heat, stirring to dissolve the sugar.

Simmer for 30 minutes, until tender. Add the remaining white wine vinegar and the port. Cook for a further 30 minutes, stirring often, or until thickened. If it still seems a bit runny, simmer for another 10-15 minutes.

Place into sterilized jars, seal in a hot water bath and store in a cool dark place for at least two months before using. Refrigerate once opened. Use to accompany cold meats and cheese, or use in sandwiches.

Vibrant, herby, spicy oils will add a hit of flavour to salads, pastas, pizzas and most fish and meat dishes. Here we’ll show you how to create your very own at home. They’ll make a fantastic home-made gift for foodie fans or are simply a great thing to have around the kitchen!

Lemon Oil

2 Lemons
500ml Extra Virgin Olive Oil

Zest the lemons carefully, making sure not to get any of the pith. Then lightly crush the zest to release some of their natural oils. You can use a pestle and mortar or the side of a knife.  Now all you need to do it pour the extra virgin olive oil over the lemon zest and preserve for at least 3 weeks in a dark place. After this time you can sieve the contents and transfer to a bottle.
Good For: Fish, Grilled Meats, Salads

Rosemary Oil

2 Sprigs of Rosemary
500ml Extra Virgin Olive Oil

First wash the rosemary and leave to dry. You can pat it lightly with a towel or leave out to dry naturally. This is to stop it from growing mould. Put the rosemary and the olive oil in a bottle and leave for 2-3 months.
Good For: Roast Meats, Soups

Chilli Oil

Dried chillies are best (whole or flakes). Put as much as you like according to strength of chillies!
500ml Extra Virgin Olive Oil

Simply pour the oil in a bottle with the chillies and leave for 2-3 months.
Good For: Pasta, Pizza

Now you know the basics, why not experiment with your flavours? There’s so many to try…thyme, garlic, bay leaves, cloves…view our range of herbs for some inspiration!

Top Tips for Great Tasting Oils

1) Use only good quality extra virgin olive oil
2) Only use untreated ingredients, wash thoroughly and perfectly dry them before preserving
3) Wash and sterilise any bottles and jars
4) Store for a minimum of 3 weeks in a cool, dark place, with the bottle tightly closed
5)If you notice some “activity” in the oil (for example if you start to see some little bubbles) discard the oil as something went wrong and could be carrying bacteria.
6) Use within 4-6 months
7) If possible, store in dark glass bottles or if only clear glass bottles are available, store in dark place