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  1. #17
    Birdie Wife's Avatar
    Birdie Wife is offline Cropper
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    No probs, I'll fish it out. It's in the 'Moro' cookbook, which specialises in Moroccan/Spanish/Lebanese cooking. There's some fantastic recipes in there! I've just done an internet search for recipes but they don't look the same. I'll try and remember to bring the book in tomorrow.

  2. #18
    bramble's Avatar
    bramble is offline Gardening Guru
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    Thanks Birdie Wife. If you would'nt mind could you perhaps give me the name of the book. Would be really interested in buying something like that.

  3. #19
    Birdie Wife's Avatar
    Birdie Wife is offline Cropper
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    There you go Bramble, I've posted it in the recipe section. Enjoy!

  4. #20
    SarzWix is offline Gardening Gnomette
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    Chilli Jelly
    (Good with cold meats and sausages) Makes about two jars worth

    Ingredients

    1 lb cooking apples
    1 lb plums
    1 1/2 pint water
    3 fl oz apple cider vinegar
    Roughly 1 lb sugar per pint of juice
    4 oz (or to taste), per pint of juice, of deseeded and finely chopped chillies

    Method


    Roughly chop apples. Put in large pan with plums and water.
    Bring to boil, cover and simmer for one hour.
    Then, add 3 fl oz apple cider vinegar and boil for 5 minutes.
    Strain juice off through a jelly bag until all juice filters through. Do not squeeze the jelly bag!
    Put the juice in a clean pan and gently heat whilst adding the sugar, ensuring that the sugar doesn't burn.
    When all the sugar has dissolved, boil vigorously until setting point is reached. This can be ascertained with the use of a jam thermometer. Let's say about 104.5° C for a medium consistency.
    Allow to cool and stir in the chillies when you're sure that the jelly is stiff enough to stop them floating straight to the top!
    Pour into warmed, sterilised, jars.

  5. #21
    vicki's Avatar
    vicki is offline Sprouter
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    if you dry chillis, how do you then store them? I've got lots this year and was going to freeze some and try drying the rest - should I just keep them in a jar once they're dried??
    smiling is infectious....

    http://www.thehudsonallotment.blogspot.com/ updated 28th May 2008

  6. #22
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    pigletwillie is offline Ohhh Shiny
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    Vicki, you can put them in jars but risk mould if they are not 100% dry. Try threading some strong cotton through the stalks and hang them up. They are both pratical and ornamental hung up in the kitchen. Ready for culinary combat if you like.

  7. #23
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    Earthbabe is offline Early Fruiter
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    Love the sound of the jam DDL. I'll try making it with green chillis as that is what I have. Think my brother-in-law will enjoy it.

    I managed to copy and paste it into a word document. Hurrah! no more excess bits of paper to print.
    Bright Blessings
    Earthbabe

    If at first you don't succeed, open a bottle of wine.

  8. #24
    dexterdoglancashire's Avatar
    dexterdoglancashire is offline Mature Fruiter
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    EB - I think I could do with a lesson on how to use the PC! yep, the Ainsley Harriot recipe is a winner in my house! DDL
    Bernie aka DDL

    Appreciate the little things in life because one day you will realise they are the big things

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