|5lb of mixed tomatoes.|
To make Green Tomato Chutney.
2kg tomatoes, washed, there is no need to peel them.
500g onion, finely chopped.
500g cooking apples, finely chopped.
500-750 g brown sugar, depending on how sweet you like your pickle.
3/4lt vinegar , I use malt vinegar but any vinegar can be used.
1 sachet (13g) of pickling spice, some people put these in a bag and then remove them, I leave them in.
Salt according to taste and fresh milled black pepper.
|Green Tomato Chutney|
When reduced, pour into hot sterilised jars, place a ring of grease proof paper under the lid and tighten up the jars fully.
This chutney will improve with age, so try to keep some jars back to eat at Christmas.
|4lb +of green tomatoes 1lb of ripe ones.|
When we slaughter our poultry we always keep the livers back. We both love chicken or duck liver pate`.
I used to go to great lengths making Pate`, following various recipes religiously, many of them called for a Bain Maire and the addition of spirits of some type. I like to experiment when I cook, I don't generally like recipe books, making it up as you go along is fun, and you can adjust your recipe as you go along.
The latest Pate` is very simple and delicious.
Two chicken or duck livers.
One small onion.
2 Rashers of streaky bacon,
Fresh thyme and sage leaves.
2ozs of butter.
Finely chop all the ingredients.
|Fresh home-made bread and Pate`|
Remove the cooked ingredient into a food processor and blitz them , you can make this as fine or coarse as you like.
Return to the pan, gently cook for a further couple of minutes , then put the mixture into a ramekin dish, push the mixture down firmly. Allow to cool completely, then melt 1 oz of butter and pour over the top, this will form a seal and the Pate` will keep for two weeks in the fridge, ( if you don't eat it all before hand.)
Serve with toast or fresh bread, with a slice of lemon.