Curried fruit chutney
Chutney needs to be at least a month old before you eat it, and at this time of year there is nothing in the garden to chutneyfy. My first WI comp of the year is in two months time and I gave all of last years away as presents over Christmas! So, have fiddled around with something out of the 1952 eddition GHK and come up with this. (think it is safe to share the recipe with SH as I dont think any of my fellow WI members will think to look here for a winning recipe
:boo:
Slice up a 500g bag of ready to eat dried apricots and put in a large pan (do not use an aluminium pan as the vinegar will eat into it)
Add 250g of green sultanas if you can get them, or use normal ones if that's what you have in stock. (I like the green ones because they make the chutney have a more uniform colour)
Tip over a 568ml bottle of distilled vinegar (the clear one)
Fill the empty bottle with water and tip that over the fruit as well.
Cover and leave overnight.
Boil up the fruit for 45 mins then add the following.
250g (about three regular sized) finely chopped onions
three to four crushed cloves of garlic
half a teaspoon salt
two heaped teaspoons of hot curry powder
one teaspoon cinnamon
170g of light soft brown sugar
Bring the whole lot back to the boil siring until the sugar dissolves. Then and over a low gas reduce the chutney for about an hour. Stir it about every ten minutes to stop it sticking.
While the mess is reducing wash out four jars (1lb or 340g sized) and vinegar proof lids then put the jars in a low oven to dry,(worth placing them all on a baking sheet so you can lift them out together) and put the lids in a bowl of boiling water to sterilise.
Once the chutney has reduced pack it into the jars and screw on the lids while everything is still hot.
Once cool label up as curried fruit chutney and put to the back of the cupboard and forget for at least a month.
Came across this today, and initially thought they were talking about foreign nationals...... but the law is for wee green man from outer space............ :borg:
Magistrates are legally able to use 'reasonable force' to turn back an alien invasion of the UK
What daft bureaucratical moments have made you realise those in power are daft at times?
As a recent returnee to the site, I do feel rather cheeky voicing my interest, however I am interested.
I do event management as a large part of the day job, so : any help you need just yell.
Following on from the grow your own post thought I'd kick off a recipe post with one of my all time favourite drinks. (Its a winter stand by when I feel bereft of fresh produce to "make somit" with)
Ginger Beer
1. Buy 6 bottles of Grolsch or Bernard dark (depending on preference, it's the bottle with the swing top wire openy thing you want so the beer flavour doesn't matter)
2. Purchase some ground ginger and some sugar, pinch a teaspoon of yeist from someone who makes their own bread (if you keep making the beer this is the only teaspoon you will ever need, so pointless buying any)
3. Day 1: In an old jam jar mix about half a pint of water, a tablespoon of sugar, the teaspoon of yeast and a teaspoon of ground ginger. Drink a bottle of beer, save the bottle.
4. Day 2: Drink a bottle of beer,save the bottle, and add a teaspoon of ground ginger and a teaspoon of sugar to the jar
5. Day 3: as day 2
6. Days 4,5 and 6 as day 2
7. Day 7. Take empty beer bottles and wash well. Dissolve 1 lb of sugar in 2 pints of warm water and add the juice of a lemon. Add another 3 pints of water. Then sieve the gingery gloop from the jam jar through a clean tea towel into the sugary water.
Tip the residue from the cloth back into the jam jar, add another half pint of water and go back to stage 3 (day1)
8. Poor the gingery sugary water into the bottles and seal up. Leave the bottles at room temperature for two days, then move to the fridge.
9. Once the bottle of beer is cool open CAREFULLY, they have been known to froth over. I would not keep the ginger beer in the bottles for more than a couple of weeks because I am afraid the pressure will become to much and they may explode. The ginger beer will be mildly alcoholic, and the longer you keep it the stronger it will become.
NB. Once you have about 12 bottles you can re use them so dont need to keep purchasing beer. and if you keep the ginger "plant" going it will get bigger and bigger so you can start to split it and share it with friends after the sieve stage.
:cheers:
I have been asked for i.d twice this weekend. Once in Morisons where they ask everyone, and once going into a club with friends who were at least 10 years younger and did not get stopped. I shouldn't mind, in fact should be flattered, but I'm 40! :huh:
The door man was rather shirty when I laughed, and tried to explain that I was born in 1970
I now know I am getting old because I have just finished writing a stiff letter to the clubs management. :small-print:
Here is the question: What do you do or say that gives away your age?
Shivers up the spine every time I hear this.
lots of 
and 
and a wee bit of :-D
and 
Think the biggest "hardcore bit for me is the main road in the background with lorry's and cars travelling by..... she uses the snow on him before and after :wanker: which makes me laugh.
:D:D:D:D:D:D
)so probably need to drink a few bottles of wine together before I ask for that favour!