Allotments 4 All

just couldn't resist this ... just add you best combo's ... ;D

we spend all our time growing the stuff so how do we eat it?
Gooseberry chutney with white stilton & rocket in multigrain bread,
Marrow baked with tomato onion crushed corriander seed and basil,
Beetroot in sweet Tarragon Vinegar

Recipe for gooseberry chuntey pretty please!  ;D

Hot boiled beetroot in home made bread with lashings of butter!

Hot runner beans with lots of pepper inbetween 2 slices of soft white home made bread!!

River cottage chutney, strong cheddar cheese, good bread!!!

I could go on forever...

jerk pigeon and slightly spiced rice, with a homegrown tomato salad. mmmmm

Gooseberry Chutney

2 1/4 lbs gooseberries
3/4 lb onions
3/4 pint malt vinegar (or ready spiced)
10 oz soft brown sugar
6 oz seedless raisins
1 teaspoon ground ginger
l oz mustard seeds
2 flat teaspoons salt
1/2 teasoons cayenne.

Top tail gooseberries, peel finely slice or grate onions
Rasins can be left whole or minced.
Put all ingredients in a pan (tie mustard seeds in a piece of muslin)
Cook gently, keeping it well stired untill sugar is disolved. Bring to the boil ans boiul gently for about an hour till thick.
Remove mustard seeds and pot. Seel when cold.
Make sure lids are 'pickle proof' to prevent rusting in store.

Beryl.

Posted As requested. If you want the cake recipe let me know.

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Beetroot cake anyone?

or how about beetroot sauce - goes well with sticky chocolate pudding or pour over icecream.

Cut a pound of beetroot into tiny cubes. Simmer with 8 ounces of sugar (more if you have sweet tooth) half a pint of orange juice and 4 tablespoons of honey for about an hour or until thick. (and don't count the calories)

Beryl.

Thanks Beryl, will give the chuntey a go!  ;D

I have just made some gooseberry chutney tonight.  I picked 2 lbs of gooseberries from  my plot a couple of days ago and I thought it would make a nice change to make a chutney with them.  The recipe is similar to the one here, though I used chopped dates instead of raisins and wine vinegar instead of malt. 

So far so good,  - it is a lovely colour and consistency and tastes good, but the only fault seems to be the little pips from the gooseberries which make the chutney taste gritty.  It is a bit like eating seeded grapes, you just have the urge to spit them out.  I have tried sieving it but it doesn't work and I only get the liquid out and not the nice pulpy bit.  Anyone got any ideas?  ??? busy_lizzie     

No BL.  What a shame.  Maybe a seive with bigger holes?  :-\  I don't mind pips in things, but always have to make 50/50 when jam making as the kids hate pippy jams so bottle some with lumps, and some as a jelly.

Another great allotment combo...

my marrow and ginger jam!

french bean and mustard seed salad!!

freshly dug new pots with freshly cut mint and freshly snipped chives!

Onion soup made with a milk stock, flavoured with turmeric, and garnished with fresh coriander leaves!

Just a point with chutnies which may be why the gooseberry is pippy.

They should be stored for at least 3 months before opening. the longer the better they will be.

Also did you boil long enough? they way to test is to draw a line across the pan with a wooden spoon and if it leaves a trail with no liquid then the chutney is ready if not carry on boiling to no liquid appears.

The goosberries could be cooked till soft first before adding the other ingredients.

Some fruits may be more pippy this year because of the dry weather too.

Beryl.

The gooseberry chutney I made has a little more fluid in it.  3lbs fruit to 1 pint vinegar.   And 1/2 oz mustard seed.

Although there are pips I left the chutnesy quite juicy, so the pips got lost!!

Definitely good stuff.

Sorry to have muscled in with my question but thanks for all your suggestions.  Have bottled it anyway tonight and will leave it for 3 months.  Thanks.  :) busy_lizzie