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Thread: The Vine Preserver's Year 2012

  1. #129
    mrswadders's Avatar
    mrswadders is offline Cropper
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    Will pull it out when I get home (at work at the mo) It's really simple, certainly not an exact art! Same as the oil, although for that use dried chillis. The smell got me right at the back of the throat last night as it was a bit pungent!
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  2. #130
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    Following on from my pickled onions the other day, I made Ripe tomato & chilli chutney last night. The left overs tasted good with goat's cheese on rye crispbread. Yum.
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    While wearing your night clothes, plant cucumbers on the 1st May before the sun comes up, and they will not be attacked by bugs.

  3. #131
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    Chilli sauce
    3 red bell peppers
    3 onions
    6 garlic cloves
    450mm vinegar I used red wine
    3 tsp sugar
    3 tsp salt
    now I used about 20 to 25 chillies diff varieties no idea what they were!

    Roughly chop everything bung in pan with everything else. Bring to boil and simmer for 30mins ish. Blitz in blender put back in pan and heat until required consistency. Bottle and enjoy!
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  4. #132
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    Chilli oil
    450ml basic olive oil or other not virgin
    20g dried chilli flakes

    Heat oil gently add chillies heat 3 to 4 mins. Remove from heat allow to cool slightly. Pour in bottles and add chilli flakes from pan. Voila!
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  5. #133
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    8 jars wild plum jam
    5 jars wild cherry and pineapple jam

  6. #134
    Bren In Pots's Avatar
    Bren In Pots is online now Bad Hair Day
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    updating my list

    6 courgette pickle
    4 rhubarb, orange jelly
    4 rhubarb, orange and ginger jam
    2 beetroot pickle
    4 runner bean pickle
    6 HFW glutney
    4 blackberry and apple jam with the pips sieved out
    1 pickled onion using onion too small to bother with otherwise
    3 Indian apple chutney

  7. #135
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    updating my list too
    6 jars meditterranean chutney
    6 jars roasted red pepper and tomato chutney
    6 jars christmas chutney
    lost count how many jars of pickled onions (big ones!)

  8. #136
    SarzWix is offline Gardening Gnomette
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    Time to make mincemeat if you like to use your own for mince pies. My favourite recipe comes from The Cotswold Cookbook, but Nigella has a good one in the Domestic Goddess book.

    12oz raisins
    6oz currants
    4oz soft brown sugar
    4oz shredded suet
    2 small cooking apples, peeled and chopped small
    1 orange, juice and grated rind
    1 lemon, juice and grated rind
    1 teaspoon mixed spice
    3 tablespoons of whisky/brandy/rum

    Mix the dry ingredients and sugar, then add the wet ingredients and combine well. Leave covered for an hour, then stir again and pack into clean jars. Makes 3lbs.

    (I sometimes swap some of the dried ingredients for other dried fruit, like diced apricot or more exotic things like crystallized ginger or papaya, as long as the proportions stay the same it's fine)
    Last edited by SarzWix; 27-11-2013 at 01:50 PM.
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