Category: Preserving Fruit & Vegetables

May 11, 2021 Accompaniments, Fermentation Recipes, Preserving Fruit & Vegetables, Sauce Recipes, Xanthan Gum Recipes

Fermented Hot Sauce with a Difference!

Fermented Hot Sauce


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Fermented Hot Sauce with a Difference!
Author: 
Recipe type: Hot Sauce
Cuisine: Louisiana
Serves: 8lt
 
Today’s episode is very exciting. We’re going to make a Tabasco style hot sauce with a difference. The idea for this came from a small Portuguese restaurant down the road from me. They produce a famous hot sauce with a secret ingredient that just rounds off the flavour beautifully. Anyway, not long ago the old lady that owned the restaurant and produced the sauce retired, and decided it was OK to share the secret ingredient with me. I was quite surprised at how simple it was…. Alcohol.
Ingredients
  • 1200g Tabasco peppers
  • 1200g White sugar
  • 6lt Water
  • 6g Distiller's yeast
  • 6g Yeast activator
  • 6g Yeast nutrient
  • 6g Diammonium phosphate
  • 130g Himalayan rock salt
  • 100g White sugar
  • 1200ml White vinegar
  • 2.5ml Xanthum gum
  • 60ml Bottles for bottling
Instructions
  1. This recipe will make just under 8 litres of Tabasco-style sauce.
  2. Trim the stalks from a load of Tabasco chillis, and measure out 1200g of the chillis. You can also use birds-eye, serrano, or any other hot chilli peppers. It is important to weigh the peppers after trimming the stalks, otherwise your quantities will be incorrect.
  3. Transfer the peppers to your food processor along with 1 litre of water and process these until quite fine. If your processor is on the smaller side, this may have to be done in batches.
  4. Transfer the machined peppers to a large non-reactive pot and add 1200g of white sugar and another 5 litres of water.
  5. Place the pot over medium heat and heat the mixture up to 70c or 158f. This will pasteurize the mixture and dissolve the sugar.
  6. Remove the pot from the heat, put the lid on and allow this to cool to 35c or 95f before continuing.
  7. As the mixture starts getting closer to 35c, start to prepare your fermentation ingredients. These include 6g of distiller’s yeast, 6g of yeast nutrient, 6g of yeast activator and 6g of diammonium phosphate.
  8. Measure out 200ml of warm water at 35c or 95f. Add the yeast and the yeast activator. Stir this briefly and put it aside for 15 minutes.
  9. Pour the chilli mixture from the pot into a large fermentation vessel. This can be anything from a large food-grade bucket to a purpose-built fermenter. You will notice how I have poured everything but the very last bit of mixture into the pot. All the pepper seeds sink to the bottom of the mixture during the pasteurization process, and these will be left in the pot.
  10. Add the yeast nutrient and diammonium phosphate to the fermentation vessel and stir these in.
  11. Pour in the activated yeast solution and stir this in.
  12. Place the lid on your fermentation vessel. If you are using a food grade bucket for the fermentation, make sure your fermentation bubbler is in place and filled.
  13. After 24 hours, all the solids will have risen to the top of the liquid. The yeast is giving off massive amounts of CO2 and this latches on to the solids and makes them float to the top. CO2 also collects below this carpet of solids causing fascinating bulges in the carpet of solids. Use a sterilized spoon to stir the solids back into the liquid. This will release most of the trapped CO2 and prevent this carpet from causing any fungal growth along the top of the vessel.
  14. This process will be repeated every day for 6-7 days until the fermentation slows down, and most of the solids remain at the bottom of the fermentation vessel.
  15. It can take anything from 10-14 days for the fermentation to be totally complete. The complete fermentation can be noted by the complete absence of bubbling or foaming, and on tasting the liquid, there is no sugar remaining in the liquid. This means that the yeast has completely consumed all the sugar in the solution, and fermentation has finished. There will also be a very noticeable alcoholic aroma to the liquid along with the strong pepper aroma.
  16. Pour the fermented solution through a fine sieve into a large non-reactive pot. Once again, I am leaving the last little bit in the vessel. This is mostly comprised of seeds that we missed on the first pouring, yeast cells and a little of the solids.
  17. Use a silicon spatula to stir the solid pulp around in the sieve. This allows the remaining liquid to escape through the sieve. It also helps to scrape the outside of the sieve down as well. Once the pulp has reached half of its original quantity, transfer the pulp to a tall jug.
  18. Use you stick blender to machine this to a very fine paste. You may have to do this in batches.
  19. Rinse the sieve, then return the paste to the sieve. Use a clean spatula to stir this around, once again forcing the fine particles and liquid to escape into the pot. Once this pulp has reduced to half, return the unfiltered pulp to the tall jug and process it again using your stick blender.
  20. Pour the reprocessed pulp into the pot and stir it into the pepper liquid.
  21. Add 130g of Himalayan rock salt. This is 2% of the total volume of the liquid at this stage of the process.
  22. Add 100g of sugar and stir this in. We are not trying to sweeten the liquid. 100g of sugar will barely be discernible in this quantity of liquid. It is added to temper and smooth the burn of the peppers.
  23. This is followed by 1.2 litres of white vinegar.
  24. Place the pot over medium heat and once again heat the liquid to a temperature of 70c or 158f. This time round the pasteurization is purely to kill any remaining yeast in the sauce. If you skip this step and proceed straight to the next step, your bottled product may burst once sealed, due to renewed fermentation.
  25. Transfer 550ml of the sauce to a tall jug. Add 2.5ml or a half teaspoon of Xanthan gum to the jug. Use your stick blender to beat this into the sauce. The sauce will thicken to a syrupy consistency that will coat the back of a spoon.
  26. The Xanthan gum effectively suspends all the microscopic solid particles in the liquid, ensuring that you will have no precipitation of solids in the sauce. Notice how the sauce has lightened in colour. This is an optical illusion caused by billions of microscopic bubbles in the sauce introduced during the blending process. After a few hours the bubbles will rise to the top of the liquid and the colour will return to its original deep red hue.
  27. Continue with the remaining sauce until all of it has been stabilized and thickened, then proceed to bottling and you are done.
Troubleshooting
  1. ) If your fermentation stops and there is still sugar present in the sauce, add another 6g of yeast to restart the fermentation.
  2. ) If mould starts to grow on the carpet of chilli solids, you probably skipped the pasteurization process, or your equipment was not sterile. Skim the mould off the top and continue as normal.
  3. )If fermentation fails persistently, you have not used all of the fermentation ingredients. You cannot successfully ferment the sauce without the yeast activator, nutrient and diammonium phosphate. The high sugar and acid levels in the sauce will kill the yeast without these additives.

 

September 22, 2020 Onion Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Dry Onions & Make Onion Powder @Whats4Chow

How to Dry Onions


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How to Dry Onions & Make Onion Powder @Whats4Chow
Author: 
Recipe type: Preserving / Vegetable
 
In today's episode, we're going to be drying or dessicating onions. This is a fantastic way to preserve your onions, and I find that dried onion flakes and onion powder lend a different type of onion flavor to your meals - it is more of a roasted onion flavor as apposed to a regular onion flavor.
Ingredients
  • 2kg / 4.4lb Onions
  • 1-3 Tbs Cornstarch
  • Boiling Water
Instructions
  1. To start, top, tail, and peel your onions. You can use any cultivar of onion - these are California Brown. Cut the onions into quarters from top to bottom. This is much quicker and easier than chopping the onion, and you lose less volatile oils, and this is where all the flavor is. You will also find that the larger flakes will dry quicker and more evenly than smaller chopped bits that tend to clump together inhibiting the airflow in your dryer.
  2. Place all of the cut onion into a larger non-reactive bowl and cover them with boiling water. Allow this to stand for 3 minutes stirring constantly. This heat softens the membranes between the onion layers and will make the onion layers very easy to separate. This also dilutes some of the acidity resulting in a very mild aroma while drying. This is a major consideration if you're running your food dryer in the house, or worse, in an apartment.
  3. Drain the onions in a large colander, and start packing the onion into your food dryer trays, making sure to separate any layers that did not separate during the heating and stirring process. By placing some of the pieces facing up and others facing down, you will ensure a good airflow through the dryer as a result of the big gaps between the pieces.
  4. Once you're finished packing the onion into the trays, place the lid on top, make sure the lid vents are open and switch on the dryer.
  5. The process can take anywhere from 36 to 72 hours depending on the relative humidity, the moisture content of the onions in the beginning, and mostly, your machine. If you're using a small domestic dryer like this one, then it will take longer. In a larger semi-industrial unit like an Excalibur, it will be much quicker.
  6. This is the result after 3 days, or 72 hours. The onion is bone-dry, and simply crushes into pieces. At this stage, if you want onion flakes, crush them by hand to the size you require, and store. Alternatively, pulse them a few times in your food processor until the desired texture is achieved.
  7. I am going mill my dried onion in my spice grinder to get a fine powder. To do this, place a large handful of the onion into the grinder and zap it a few times to break it down. Add more onion and continue. By adding more and more onion, the grinder blades get the required back-pressure to do their job properly. Continue until the mill is full of powder, empty the machine, and continue with the remaining onion.
  8. As soon as the onion powder comes into contact with the atmosphere it starts to clump, or cake. To prevent this during storage, add 1-3 tablespoons of corn starch to the onion powder and mix it in.
  9. Store the powder in an airtight bottle in a cool place. It will last indefinitely under these conditions.

 

September 5, 2020 Preserving Fruit & Vegetables, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes, Xanthan Gum Recipes

Lacto-fermented Hot Sauce – Easy Homemade Tabasco Sauce – Simple Tabasco-Style Chili Sauce

How to Make Tabasco Sauce - Lacto-Fermented Hot Sauce Recipe


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Lacto-fermented Hot Sauce - Easy Homemade Tabasco Sauce - Simple Tabasco-Style Chili Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Follow the simple video instructions to make your own amazing lacto-fermented hot sauce, similar in every respect to the all-time favorite Tabasco sauce.
Ingredients
  • 700g Chillis, stemmed and cleaned
  • 1500ml Water
  • 90ml Non-iodated salt
  • 200-300ml White wine vinegar
  • 7.5ml Sugar per 500ml sauce
  • 2.5ml-5ml Xanthan gum per 500ml sauce
Instructions
  1. Check out all of our recipes on http://Whats4Chow.com
  2. Please subscribe to our channel to receive notifications!
  3. Check out our naturally fermented apple cider vinegar: https://www.youtube.com/watch?v=veO25...

 

September 25, 2018 Accompaniments, Onion Recipes, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!

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Pickled Onion Rings -Turbo-Charge Your Burgers, Salads & Garnishes with Pickled Onion Rings!
Author: 
Recipe type: Pickling and preserving
Serves: 1kg
 
Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
Ingredients
  • 800g Onions (white or red)
  • 3Tbs Non-iodated salt
  • 110g Sugar
  • 2.5ml Coriander seed
  • 2.5ml Mustard seed, or coarsely ground mustard
  • 2.5ml Black peppercorns
Instructions
  1. Pickled onion rings are great way to turbo charge any burger, and they also work fantastically as garnishes and salads with just about any meal.
  2. To start, you'll need 800g onions.
  3. Top and tail the onions and remove the skins.
  4. Cut each onion through the center lengthways and cut the halves into slices of 3mm in thickness.
  5. Place the sliced onion in a large non-reactive bowl.
  6. Measure 3 tablespoons of non-iodated salt, either pickling salt, kosher salt or Himalayan.
  7. Sprinkle this over the onion and mix it in thoroughly.
  8. Allow the onions to stand for 60 minutes.
  9. While the onions sweat, place 110g sugar, 2.5ml coriander seed, 2.5ml mustard seed, or roughly ground mustard and 2.5ml black pepper corns in a saucepan.
  10. Pour in 750ml white wine vinegar.
  11. Heat the pot over medium high heat and bring to a boil. Lower temperature and simmer the mixture for 30 minutes.
  12. While this continues, rinse and strain the onions.
  13. Place a sterilised 1 liter jar in a saucepan, and fill it with the onion rings.
  14. Pour hot water, not boiling water, into the pot around the jar. This will minimize any thermal shock to the glass when the boiling vinegar is added.
  15. Strain the vinegar through a sieve or coffee filter and pour it into the jar until the onions are completely covered.
  16. Any leftover vinegar mixture can be refrigerated for your next batch.
  17. Clip the jar closed and allow the bottle to cool in the water.
  18. The onions will last indefinitely stored in a cool dark place, however, they should be refrigerated once opened.
  19. (pickled onion rings,pickled onion rings recipe,how to make pickled onion rings,homemade pickled onion rings)

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November 14, 2017 Preserving Fruit & Vegetables, Valentine's Recipes, Vegan Recipes, Vegetarian Recipes

How to Make Strawberry Jam – Whole Strawberry Jam Recipe

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How to Make Strawberry Jam - Whole Strawberry Jam Recipe
Author: 
Recipe type: Jams and preserves
Serves: 450-500g
 
With strawberry season in full swing in our part of the world, it's time to use up the excess strawberries by making a batch of delectable strawberry jam.
Ingredients
  • 900g Strawberries
  • 350g White sugar
  • 20ml Lemon juice
  • (15ml Methylated spirits / denatured spirits - for the pectin test)
Instructions
  1. To start, trim away the leaves from 900g berries.
  2. Cut the larger strawberries into quarters lengthways, and the smaller berries in half.
  3. Measure out 350g of sugar and 20ml of lemon juice.
  4. Place the berries in a large heavy base pan over medium low heat and pour in the lemon juice.
  5. Cook the berries gently for about 10 mjnutes until softened.
  6. Use a fork to crush one third of the berries to release the juices and pectin.
  7. Scoop out a teaspoon of the juice and place it in a small cup.
  8. Pour 15ml of methylated spirits into the cup and shake it up.
  9. If the juice coagulates into a large mass, there is enough pectin in the mixture to set the jam. If there are a few lumps, then the jam should still set successfully. If there are many small lumps, there is a pectin deficiency, and you will need to add a further 20ml of lemon juice to the pan, or alternatively, add pectin following the manufacturers instructions.
  10. This has coagulated into a large mass and there is more than enough pectin present.
  11. After the pectin test, add the sugar to the pan.
  12. Continue cooking on medium low heat until the sugar dissolves.
  13. Once all the sugar hass dissolved increase the heat to high and boil the jam rapidly until the mixture reaches 105c or 220f which is the setting point for the jam.
  14. Transfer the hot jam to sterilized jars and you're done.
  15. And here is our delicious creation, with excellent color, a brilliant gloss, and sumptuous big pieces of strawberry.
  16. Here the jam is pictured on a slice of fresh honey and oat bread which will be featured in our next episode.
  17. Thanks for joining us today, p,ease like, subscribe and share, and we'll see you again tomorrow.

 

October 18, 2017 Accompaniments, Austrian Recipes, Fermentation Recipes, German Recipes, Pickling Recipes, Preserving Fruit & Vegetables, Salads, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Naturally Fermented Sauerkraut – courtesy of Microcosm Publishing

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How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing
Author: 
Recipe type: Vegetable / Fermenting
Cuisine: German
 
A few episodes back I introduced a new book all about natural fermentation, called Basic Fermentation, published by Microcosm Publishing. Consequently they have sent me the final hard cover copy to replace my preliminary copy. It is full of excellent fermentation recipes, all very clearly explained and accompanied with good quality full color photography. You can check out their website by clicking the link in the description below. Today we're going to feature another recipe from this book when we make a batch of delicious home-fermented sauerkraut.
Ingredients
  • Cabbage
  • Kosher salt
Instructions
  1. We will be using a new technique to do this, as well as the traditional method.
  2. For the new technique, you will need to own a ham press which will negate the need for pressing plates and weights.
  3. To start, strip away any dodgy leaves on your cabbage.
  4. This cabbage is about 1.2kg once stripped. I will use half of this for each method.
  5. Use a large knife to cut the cabbage into quarters.
  6. Use a cleaver to cut away the heart from each quarter.
  7. Cut each quarter into thin strips.
  8. I have transferred half of this to a large non-reactive bowl, and measured out 18g of kosher salt. This is 3% of the weight of the cabbage. This makes it really simple to calculate the salt requirement no matter what quantity of cabbage you start with.
  9. Pour the salt over the cabbage and mix this in.
  10. Pack the cabbage into the ham press a little at a time, pressing it down firmly after each addition. This is a 1.5 liter press, and 600g of cabbage fits perfectly, filling to an inch below the rim.
  11. Insert the pressure plate and secure the lid and you're done.
  12. For the traditional method, place the remaining cabbage in a large non-reactive bowl and add 3% salt to the cabbage. Mix the salt into the cabbage.
  13. Pack the cabbage into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.
  14. Now you will need something to press the cabbage. I am using a glass tumbler with closed end in contact with the cabbage.
  15. To press this down, I have a short langth of bamboo, but you could use anything from a pencil to a butter knife for this.
  16. Place the stick across the tumbler.
  17. Loop a long elastic band underneat the container and bring the ends up to the stick. The elastic will pull the stick downwards, applying pressure to the tumbler and the cabbage.
  18. Transfer the container and the ham press to a warm shady place to ferment.
  19. After 10 to 14 days, your sauerkraut will be ready to eat. This is when you will notice the vast difference between home-fermented kraut and the packaged or canned versions. This is bright in appearance, with loads of crunch and an amazingly vibrant pickle flavor.
  20. All you need to now is enjoy your masterpiece.
  21. Thanks for joining us today, please subscribe, like and share and we'll see you again tomorrow.

 

April 23, 2017 Accompaniments, Cocktail Snacks, Finger Foods, Potato Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Microwave Potato Crisps – How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!

Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price. You can find the printable recipe on our website http://Whats4Chow.com --- or below in this description! This is episode #774 with Whats4Chow - please subscribe for notifications and updates. Ingredients 2-3 Large potatoes 30ml Kosher salt 500ml Cheap white vinegar 500ml Water A little oil for brushing Instructions To start, use a razor-sharp knife to slice these into wafers of 1mm thickness. Using long smooth cutting strokes will result in more even slices. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved. Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel. Fold the open half over the slices and pat them dry. Repeat this until all of the slices are dried. Place a square of baking parchment on a plate and arrange some of the slices over the parchment. Brush the slices lightly with oil, turn them over and brush the reverse sides as well. Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly. Continue microwaving batches until all of the crisps are done. The crisps will keep crispy for up to a week in an air-tight container. And there we have it, a mountain of crisps, from just 2 potatoes.


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Microwave Potato Crisps - How to Make Salt & Vinegar Potato Crisps in Your Microwave Oven!!!
Author: 
Recipe type: Snack Food
 
Today we're going to look at a neat trick to make salt and vinegar potato crisps in your microwave. Not only do these potato crisps have less oil content then regular crisps, but they are crispier, tastier, and a fraction of the price.
Ingredients
  • 2-3 Large potatoes
  • 30ml Kosher salt
  • 500ml Cheap white vinegar
  • 500ml Water
  • A little oil for brushing
Instructions
  1. To start, use a razor-sharp knife to slice these into wafers of 1mm thickness.
  2. Using long smooth cutting strokes will result in more even slices.
  3. Pour a half liter of water and a half liter of cheap white vinegar into a large mixing bowl.
  4. Add 15ml or a tablespoon of non-iodated salt and stir this until dissolved.
  5. Add the potato slices to the salt and vinegar solution and mix them up a little to separate. Allow this to stand for 30 minutes. The salt and vinegar draws and neutralizes the starch from the potatoes, while simultaneously flavoring the slices.
  6. After 30 minutes remove the slices from the solution and arrange them over half of a clean dish towel.
  7. Fold the open half over the slices and pat them dry.
  8. Repeat this until all of the slices are dried.
  9. Place a square of baking parchment on a plate and arrange some of the slices over the parchment.
  10. Brush the slices lightly with oil, turn them over and brush the reverse sides as well.
  11. Microwave the slices on high setting. My microwave is 900 watts, and I zap my crisps for 7 minutes, turning halfway through. If your microwave is more or less powerful than this adjust the cooking time up or down accordingly.
  12. Continue microwaving batches until all of the crisps are done.
  13. The crisps will keep crispy for up to a week in an air-tight container.
  14. And there we have it, a mountain of crisps, from just 2 potatoes.

 

April 18, 2017 Curries, Mediterranean Recipes, Middle East, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Moroccan Preserved Lemons – Middle Eastern Cuisine, Moroccan Preserved Lemons

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How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Author: 
Recipe type: Preserves
Cuisine: Moroccan
 
Preserved lemons are widely used in Middle Eastern cuisine to add a unique flavor and tang to curries and tagines. The process of making your own preserved lemon is quick and easy, however you will have to wait for a month to pickle before using them. This is how to do it....
Ingredients
  • 850g Lemons
  • 55g / 60ml Coarse Kosher salt / Himalayan rock salt
  • 250ml Lemon juice
  • 250ml Lime juice
  • Extra water to top up
Instructions
  1. To start, you will need 250ml of lemon juice and 250ml of lime juice, 55g or quarter cup of coarse kosher salt, or Himalayan rock salt, and 850g of lemons.
  2. Cut down through each lemon twice, leaving just about 5mm uncut at the base.
  3. Open a lemon up and drop a proportionate amount of salt into the lemon. In other words, if you have 6 lemons, drop one sixth of the coarse salt into the lemon.
  4. Continue until all of the lemons are filled.
  5. Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
  6. Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
  7. Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
  8. Stay tuned, as in a month when these are ready to use, we will be doing a couple of Moroccan curries and tagines using these preserved lemons.

 

April 16, 2017 Accompaniments, Curries, Garnishes, Preserving Fruit & Vegetables, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Mrs Ball’s Chutney – Easy to Make Mrs Ball’s Chutney Recipe

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How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Author: 
Recipe type: Preserves and Sauces
Cuisine: South African
Serves: 5-6kg
 
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home.
Ingredients
  • 650g Dried peaches
  • 250g Dried Apricots
  • 1 Liter + 1.25 liters Brown grape vinegar
  • 2.5kg White sugar
  • 500g Onion chopped
  • 120g Salt (Kosher, non-iodated)
  • 75ml Cayenne pepper
  • 30ml Dried chilli flakes
Instructions
  1. To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
  2. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
  3. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
  4. The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
  5. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
  6. Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
  7. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
  8. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
  9. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
  10. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
  11. Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
  12. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
  13. Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.

 

April 9, 2017 Accompaniments, Finger Foods, Potato Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Batch Processing French Fries – Homemade Par-Fried French Fries to Save Time & Money!!!

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Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Author: 
Recipe type: Accompaniments
Serves: 1200g
 
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
Ingredients
  • 1200g Potatoes
  • 30g Salt
  • 250ml Cheap white vinegar
  • Boiling water to cover
Instructions
  1. The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
  2. Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
  3. Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
  4. After this time you will visibly see how cloudy the water is.
  5. Strain the fries through a large colander and rinse them thoroughly.
  6. Tip the fries out onto a large dish towel and pat them dry thoroughly.
  7. Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
  8. Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
  9. After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
  10. To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
  11. You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.

 

April 7, 2017 4th of July Cookout, Accompaniments, Barbecue, Garnishes, Pickling Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Gherkins – How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches

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Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
Ingredients
  • 1.2kg Crunchy gherkins (or mini-cucumbers)
  • 45ml (3Tbs) Kosher salt
  • 1 Liter white vinegar
  • 110g White sugar
  • 15ml (1Tbs) Coriander seed
  • 15ml (1Tbs) Hot mustard seed
  • 45ml (3Tbs) Black peppercorns
  • 2 Bay leaves
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
  4. Put this aside and allow it to stand for 60 minutes.
  5. While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
  9. Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.

 

December 30, 2016 4th of July Cookout, Accompaniments, Curries, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Beetroot Chutney – Sweet, Sour and Spicy Beetroot Chutney!!!

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How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Author: 
Recipe type: Vegetables
 
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
Ingredients
  • 500ml White wine vinegar
  • 600g White sugar
  • 400g Chopped onion
  • 1kg Beetroot, boiled for 20 minutes, peeled and grated
  • 5ml Salt
  • 20g Curry powder (of your choice)
  • 7.5ml Ground cumin
  • 40ml Cornstarch (dissolved in a little water)
Instructions
  1. To start, measure out the white wine vinegar, white sugar, and chop the onion.
  2. The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
  3. In addition, measure the curry powder, ground cumin, and salt.
  4. Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
  5. Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
  6. As the mixture comes to a boil, add the onion.
  7. Bring the mixture back to a boil and allow this to cook for 5 minutes.
  8. Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
  9. Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
  10. Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
  11. Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
  12. The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.

 

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