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Produce => Recipes => Topic started by: Hyacinth on August 31, 2008, 15:53:27

Title: Green tomatoes - but NOT chutney?
Post by: Hyacinth on August 31, 2008, 15:53:27
....looking at the blight thread, etc......I've SO many green toms now, stripped from blight-afflected plants - but I really really don't 'do' chutney...Branston Pickle is Wondrous Stuff  IMO, but for me it starts and ends there.....so....

anything else, please?
Title: Re: Green tomatoes - but NOT chutney?
Post by: valmarg on August 31, 2008, 16:25:00
The following might be all right for any cherry tomatoes you have:=

PICKLED GREEN TOMATOES

This German recipe calls for green tomatoes ‘small enough to eat whole’, which means growing them deliberately and picking the clusters of small fruit while they are still green, firm and fresh.  One of the best varieties to grow is the cherry tomato called Gardener’s Delight.  This has the great advantage that the skins of the fruit are unlikely to split.

This is an extraordinary pickle.  Once you have tasted it you will never again forget that the tomato really is a fruit.  It goes well with cheese, even better with pâtés and terrines.

Makes about 5lb (2.2kg)

5lb (2.25kg) green tomatoes, 1 inch (2.5cm) diameter maximum, stems removed
2 pints (1.2 litres) malt vinegar
6 cloves
1 x 1 inch (2.5cm) cinnamon stick
˝ small nutmeg or 2 blades mace)
pinch salt
1 lb sugar
1 pint (600ml) white wine vinegar

Place the tomatoes in a large pan with the malt vinegar.  Stir very gently and bring to the boil, then strain immediately.  (The malt vinegar can be thrown away or saved for making chutney.)  Tip the tomatoes very carefully into a bowl, taking care not to split the skins.

Boil the cloves, cinnamon, nutmeg or mace, salt and sugar with the wine vinegar in a separate pan, then pour hot over the tomatoes.  Cover and leave for 24 hours.

On the third day, heat the tomatoes and the liquid together, but do not boil.  Lift out the tomatoes with a slotted spoon and pack them carefully into warmed jars.  Throw out any that have accidentally split their skins because they will ruin the effect of the pickle.

Reduce the liquid until it turns slightly syrupy, then strain off the spices and pour the cooling pickle over the tomatoes, making sure they are completely covered.  Cover and store for 3 months before opening.


If any of the tomato skins split, I just peel them rather than throwing them out. ;D waste not want not.

It's a variation on a theme of pickled onions.

I do agree with you about Branston.  Whilst I've made Delia's old Dowerhouse and green tomato chutneys, they can't hold a candle to Branston.  Their baked beans, brown sauce and tomato ketchup are as good, if not better than Heinz, IMHO  ;D

valmarh



Title: Re: Green tomatoes - but NOT chutney?
Post by: Hyacinth on August 31, 2008, 16:36:45
Thank you, thank you, THANK YOU 8) 8) 8)

Love the look of that and just know it'll hit the spot(ps don't think I'll have to get the tape measure out to see if they meet minimum requirements)  ;D

AND I've got all the ingredients to hand!

Guess I'm gonna be busy tonite...

Very many thanks again for a Jewel of a Recipe, Valmarg

Lishka :-*
Title: Re: Green tomatoes - but NOT chutney?
Post by: tim on August 31, 2008, 16:55:58
You mean........

[attachment=1]

And fried, of course.
Title: Re: Green tomatoes - but NOT chutney?
Post by: Hyacinth on August 31, 2008, 17:10:20
think mine will be a larger jar - with smaller toms Tim ;D

so...this recipe's a fave of yours, too? I'm really thrilled to have it 8)
Title: Re: Green tomatoes - but NOT chutney?
Post by: tim on August 31, 2008, 17:19:19
That's a 1lb jar.

And remember this one http://www.allotments4all.co.uk/smf/index.php/topic,45016.0.html ?
Title: I googled Green Tomatoes ...
Post by: Bean_Queen on August 31, 2008, 17:45:37
I googled Green Tomato Recipes and got this: http://www.growfruitandveg.co.uk/grapevine/season-taste/green-tomato-recipes_21898.html

I have picked 12 lbs of green tomatoes from my blighty Taminas and SubArctic Plenty tomatoes.  Just need to get me some pickling jars now
Title: Re: Green tomatoes - but NOT chutney?
Post by: Lindsay on September 05, 2008, 15:06:21
2 kgs of very small green tomatoes (tigerella and black plum - if they'd ripened, taken because blight has hit here too!) now sitting in a bowl in my kitchen, soaking up the flavours in the vinegar. 

I'd been looking everywhere for something else to do with green tomatoes - and this seems such a good idea, shame I have to wait the three months before trying them though!  Many thanks Valmarg!   :)
Title: Re: Green tomatoes - but NOT chutney?
Post by: wilko on September 05, 2008, 15:44:04

how about this soup  (hope the link works, first time Ive done one  :-\)

it is yummy,  I've got loads in the freezer,just what we need today :(


http://www.recipezaar.com/141324 (http://www.recipezaar.com/141324)
Title: Re: Green tomatoes - but NOT chutney?
Post by: raisedbedted on September 05, 2008, 15:52:12
I do agree with you about Branston.  Whilst I've made Delia's old Dowerhouse and green tomato chutneys, they can't hold a candle to Branston.  Their baked beans, brown sauce and tomato ketchup are as good, if not better than Heinz, IMHO  ;D

valmarh

Yuck! I wouldnt touch that insipid jar of rubbish, if you cant make a chutney to better that then I think you need to look further than Delia.
rbt
Title: Re: Green tomatoes - but NOT chutney?
Post by: euronerd on September 05, 2008, 19:58:06
Last year I made mine into a curry base. It was ok but that was all. No recipe I'm afraid; I'm another of those who cooks by ear.

Geoff.
Title: Re: Green tomatoes - but NOT chutney?
Post by: grawrc on September 05, 2008, 20:07:38
I do agree with you about Branston.  Whilst I've made Delia's old Dowerhouse and green tomato chutneys, they can't hold a candle to Branston.  Their baked beans, brown sauce and tomato ketchup are as good, if not better than Heinz, IMHO  ;D

valmarh

Yuck! I wouldnt touch that insipid jar of rubbish, if you cant make a chutney to better that then I think you need to look further than Delia.
rbt
Which one is " that insipid jar of rubbish"?
Title: Re: Green tomatoes - but NOT chutney?
Post by: Jeannine on September 05, 2008, 20:47:23
I have earlier on put on my recipes for fried green toms (2 types)and a pie filling to make a sweet/cinnamon flavoured "fruit". XX Jeannine
Title: Re: Green tomatoes - but NOT chutney?
Post by: valmarg on September 05, 2008, 22:22:19
I do agree with you about Branston.  Whilst I've made Delia's old Dowerhouse and green tomato chutneys, they can't hold a candle to Branston.  Their baked beans, brown sauce and tomato ketchup are as good, if not better than Heinz, IMHO  ;D

valmarg

Yuck! I wouldnt touch that insipid jar of rubbish, if you cant make a chutney to better that then I think you need to look further than Delia.
rbt
Which one is " that insipid jar of rubbish"?

None in my book grawrc.  I enjoy making pickles, and they are usually very good, but every so often the Philistine in me creeps out, and I do so love Branston pickle. ;D ;D ;D

valmarg

Title: Re: Green tomatoes - but NOT chutney?
Post by: grawrc on September 06, 2008, 05:23:40
Me too Valmarg! I was just trying to work out which one RBT meant. Personally I'm extremely fond of Delia's Dowerhouse, as is the whole family, but I do adjust the spice and sugar levels. We do a lot of Indian/Pakistani food  and chutney goes extremely well with that. For me Branston Pickle is more of a ploughman's accompaniment.

Off to my plot later and hoping to bring home tomatoes - green or otherwise! Work has been very busy so I haven't been for a bit. Let's hope I don't find a soggy blighted mess.
Title: Re: Green tomatoes - but NOT chutney?
Post by: valmarg on September 06, 2008, 22:00:58
Grawrc, when I refer to the 'philistine' in me, going back to childhood memories - slices of cold meat, mashed potato and loads of pickle, preferably Branston, and plenty of baked beans.  Also a dollop of piccallili. and a few slices of beetroot.

OH says 'don't be so disgusting', but there are some childhood tastes that are superb.  Well, very enjoyable. ;D

valmarg
Title: Re: Green tomatoes - but NOT chutney?
Post by: Lindsay on September 09, 2008, 11:57:52
Try this link for more ideas - especially sweet ones!  The pie one worked quite well, the jam one - well .... not my favourite!

http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Tomatoes/Green-Tomatoes/Main.aspx (http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Tomatoes/Green-Tomatoes/Main.aspx)

Title: Re: Green tomatoes - but NOT chutney?
Post by: PurpleHeather on September 09, 2008, 17:34:18
They do turn red if left, picked.

In fact that is how we get our imported tomatoes.

They pick them green and let them ripen on the journey.
Title: Re: Green tomatoes - but NOT chutney?
Post by: daisymay on September 10, 2008, 14:35:24
They do turn red if left, picked.

In fact that is how we get our imported tomatoes.

They pick them green and let them ripen on the journey.

How long do you leave them and in what conditions? Is this true of plants that have been effected by blight?


went to the allotment at the weekend to discver all 30 of our tomato plants have been struck down in the last week, all heavily laden with ROMA plum tomatoes, was going to make oodles of passata for the freezer  :(
Title: Re: Green tomatoes - but NOT chutney?
Post by: betula on September 10, 2008, 14:41:01
Years ago I picked the green toms and put them into single layers.I then put a couple of apples in the box with them.They ripened very quickly. :)
Title: Re: Green tomatoes - but NOT chutney?
Post by: grawrc on September 10, 2008, 17:48:46
To answer your question Daisymay it depends how far the blight has spread in the plant. If it has reached the tomatoes and you keep them to ripen, they will rot. If you have picked them before the blight travels down the stem then they'll ripen successfully.
Title: Re: Green tomatoes - but NOT chutney?
Post by: valmarg on September 14, 2008, 12:41:22
I'd been looking everywhere for something else to do with green tomatoes - and this seems such a good idea, shame I have to wait the three months before trying them though!  Many thanks Valmarg!   :)

I was quoting the recipe.  You may well, just have to try them before then 'to see how they're getting on.'  :o :o ;D

valmarg
Title: Re: Green tomatoes - but NOT chutney?
Post by: wattapain on September 21, 2008, 08:52:12
Here's a couple of recipes from Lindsey Bareham's brill book - The Big Red Book of Tomatoes.
Ther is a separate chapter on green toms.

1 Lemon & Green tomato sauce with creme fraiche

A refreshing sauce for past or poached chicken

25g butter
1 garlic clove pounded to a past with a lpinch of salt
450g green toms, cored, peeled & chopped
zest of 1 unwaxed lemon
1tbsp caster sugara food processor with the yoghurt/creme fraich & blitz. Pass through a sieve
150g Greek yoghurt or creme fraicke
salt


Melt the butter in a small saucepan over a medium heat. Add the garlic, cook briefly until aromatic(?), then add the toms. Put in the lemon zest & sugar, then cook briskly for a few minutes until the tomatoes soften. Tip contents of pan into a food processor & blitz.
Pass throuh a sieve then taste & adjust seasoning to taste.




2.  Green Tomato Tarte Tatin (courtesy of Gary Rhodes)

olive oil
6 green toms halved through middle
salt & pepper
a thingy of butter
1 tsp demerara sugar
100-175g puff pastry

pre-heat oven to 230cC gas 8

Heat an ovenproof frying pan with a trickle of olive oil. Season the cut surface of the tomato halves with salt & pepper & place, cut side down in a circular pattern, filling the pan .
Increase the heat so the toms fry not stew. After 1 minute, add the butter & sprinke with the sugar. Continue to fry for a minute or two, shaking the pan occasionally so the toms are evenly coated with butter. They will have started to caramelize. Remove the pan from the heat & leave to cool.
Now roll out the pastry to a 20 cm circle. Place on top of the cooled tomatoes, pressing lightly to take the shape of the tomato border. Bake for 15-20 mins until the pastry is crisp and golden. remove from oven, put a plate over the pastry and invert to turn out the tart.
If liked, brush with a little more butter, sprinkle with extra sugar and flash under the grill till it is bubbling.
Serve immediately.


Gary reckons it's good with a dressing made from 4tbsp olive oil, 1tbsp balsamic vinegar, 4tbsp soured cream & a squeeze of lemon or lime juice plus a few torn leaves of basil some slices of red onion & parmesan shavings.


not tried either  yet but I will as they both sound yummy and I'm gonna have loads of greenies.
Terri
Title: Re: Green tomatoes - but NOT chutney?
Post by: Hyacinth on September 21, 2008, 11:59:40
No more delish green tom recipes for me, please! Such a shame cos 'pain's lemon & green tom sauce with creme fraiche reads really well but I don't have any green ones left 8) After making Valmarg's pickled ones, I laid the rest, single layer, between newspaper....6 boxes, 2 layers per box....shoved them under a bed - and went on holiday for 9 days. Result!!! Wonderful ripened toms of all varieties with just a few to throw away, and some are still ripening now.

And I'm going to stuff my 450g woppa tonight :D

Many thanks from me to you all, tho. Just knew that there must be something a bit more inspiring than chutney to make with them - and boy! you've proved me right ;D