Tomato and Chilli Chutney

Chutney’s, relish’s and conserve’s are a fantastic way to preserve seasonal fruit and veggies for ongoing use throughout the year, they are also pretty delicious when freshly made!

Living in the country means that I have access to wonderful seasonal produce from neighbors, farmers markets and generous farmers alike. As a firmer subscriber to the waste-not-want-not rule I always like to think of ways to use any leftovers I have; be it making a chutney or scavenger hunt Sunday – where I use up any leftovers in the fridge or cupboard for the week.

This recipe is one of my favorites and it could not be any simpler to make, you dump everything in a saucepan and cook it until it’s thick, rich and delicious. I love to serve this as part of a cheese board or take it on picnics; it is also delicious with fresh bread, on sandwiches or served with roasts.

Ingredients

  • 1 red onion – sliced
  • 1 long red chilli – diced
  • 2 cloves of garlic – minced
  • 400g of fresh tomatoes quatered OR 1 tin of tomatoes
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine vinegar
  • 1/3 cup of raw sugar
  • 1/2 cup of sultanas
  • 1 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 2 tsp of curry powder – I use Clive of India
  • 1 tsp of mixed Mexican spices – I use Stonemill available from Aldi
  • 1 tsp of mustard seeds
  • 1 large red capsicum – sliced

Method

  1. Add everything to a saucepan and allow to simmer for 15-20 minutes or until reduced and thickened.

Note: this will keep in the fridge for approximately 2 weeks or in the freezer, stored in batches for easy use, for 3 months.

Enjoy!

Mulligatawny

Mulligatawny is an Anglo-Indian soup which translates literally from Tamil “Mulligatawny” or “Milagu thanni” to “pepper water”; With “Millagu” meaning pepper and “thanni” meaning water.

This is a rich and delicious soup, full of flavour and the sweetness of the apple is a divine.

Interesting, Dr. Seuss used the term to refer to a fanciful creature in his book If I Ran the Zoo. The young wannabe zookeeper says, “I’ll capture them wild and I’ll capture them scrawny, I’ll capture a scraggle-foot mulligatawny”.

Ingredients

  • 1 brown onion – diced
  • 3 cloves of garlic – minced
  • 1 tbs olive oil
  • 1 tbs curry powder – I used Clive of India
  • 1L chicken stock – bought or homemade if you have the time. I recommend Campbells
  • 360g chicken thighs – trimmed and halved
  • 1 granny smith apple peeled and finely grated
  • 2/3 of a cup of red lentils OR a two person serve of 90 second microwave brown rice
  • 270ml can of lite coconut milk or coconut evaporated milk
  • 1 tbs lemon juice
  • Fresh coriander leaves and cracked black pepper to serve
  • Optional: naan or pappadums to serve

Method

  1. Heat oil in a large pan over a medium heat.
  2. Add onion and garlic and cook until softened and slightly translucent.
  3. Add curry powder and cook until fragrant. This will take around 30 seconds. The point of doing this is to release the flavours from the spices as they toast. Many are activated by heat and not toasting them will result in a dull flavour.
  4. Add the chicken and turn to coat and brown.
  5. Add the stock, bring to the boil, cover and reduce to simmer for 30 minutes.
  6. Remove the chicken, place in a bowl and shred using a fork.
  7. Return the chicken to the pot and add the apple, lentils/rice and coconut milk.
  8. Simmer for 15-20 minutes or until the lentils are soft.
  9. Add the lemon juice, ladle into bowls and top with coriander leaves and freshly cracked black pepper.

Enjoy!

Caramelised Onion, Tomato and Olive Tart

Caramelised Onion, Tomato and Olive Tart

One of the things I have liked best about moving to the country is how friendly all of our neighbours are. From the drive-by-wave (much different to Sydney style drive-bys) to collecting mail and giving you homegrown vegetables over the back fence.

A few nights ago Ben and I were outside playing with the dog when a neighbour wandered over with a bag of fresh tomatoes and zucchinis they had grown. While we had just done our shopping and bought these we gladly accepted them all was I was thinking what we would make to use up our tomato army.

Yesterday I was tried and the last thing I felt like doing was heading to the supermarket then slaving over a hot stove… As I have completely given in to cooking show fever I thought I would make my very own ‘Invention Test’ and see what we had at home I could make that would use up a lot of tomatoes and some zucchini.

May I present to you one of the easiest, most fuss-free, mid-week meals I have ever made: Caramelised Onion, Tomato and Olive Tart. I promise you that after some short prep work you will have 30 minutes to pop your feet up with a vino and relax.

Ingredients

Makes 2 tarts

  • 3 large brown onions
  • a lot of tomatoes, I used about 8 roma’s
  • 1 zucchini
  • 12 olives
  • 2 sheets of puff pastry
  • balsamic vinegar
  • olive oil
  • 2tps butter
  • raw sugar
  • 3tbs dried rosemary
  • freshly cracked black pepper and sea salt
  • basil leaves, to garnish

Method

  1. Slice onions and add to a hot a pan with butter and a splash of olive oil.
  2. Reduce pan to a low-medium heat, add rosemary and sprinkle with raw sugar, mix. Allow to cook for around 15 minutes, you want your onions to caramelise. The addition of both butter and oil may seem a tab over the top but by using both it will stop the other from burning while the onions sweat. The sugar will allow this to happen without your onions sticking to the bottom of the pan.
  3. Pre-heat oven to 200C and line a large baking tray with baking paper.
  4. While your onions are cooking cut the tomatoes into rounds approximately 1cm wide. Sprinkle with salt, pepper and balsamic vinegar and allow to sit.
  5. Using a veggie peeler slice ribbons of zucchini and cut the olives in half.
  6. Once your puff pastry has started to soften, cut each sheet in half and layer the two pastry halves together, pressing gently to secure.
  7. Using a knife cut a 1-1.5cm boarder around the edge of pastry ensuring you only cut through the top layer. This will form the boarder that will rise during cooking.
  8. Divide the caramelised onion between pastry rectangles, spreading to the border. Top with tomatoes, olives and zucchini ribbons.
  9. Bake for 30 minutes or until pastry is crisp, puffed and golden.
  10. Top with fresh basil leaves and a sprinkle of balsamic vinegar and oil olive. Serve and enjoy!

Note: if you can be bothered to head to the supermarket grab some danish feta and crumble over the top, yum.

Enjoy!