Glut recipes! (eating or preserving!) - tried and tested!

lightisfading

Thank you FC, very useful!

Primrose

Another way of using all those surplus courgettes: (especially the overgrown ones)
Courgettes with pine nuts: Courgettes, pine nuts, garlic, 1 fresh chilli, 1 lemon
Slice courgettes thinly lengthways, coat with olive oil. Grill or griddle until soft then cut up and put into a bowl.
Toast pine nuts in a dry pan until brown. Add to bowl.
Chop chilli & garlic & add.
Take 2 thin lemon slices, chop into small pieces & add to mixture.
Squeeze in a little of the lemon juice and a tablespoon of olive oil.
Nice served with fish, lamb chops, chicken or on a bed of brown rice.

Don'tskipit

foreign_correspondent wrote: »

I just made sweet chilli jam, it uses loads of tomatoes and some chillies too, which is handy, as I have planty of both - this is my own recipe adapted from a couple of others - it does not set firm, but is more like a thick sweet chilli sause - its very nice with cheese on toast!





I make double the amount, as it reduces down a lot!

• 1 kg ripe tomato, blanched, skinned and chopped (I weigh the kg out after I have done this to allow for any bits I cut off, so you need a few toms more than a kilo to start off with)
• 500g sugar
• about a tablespoon grated ginger, and one clove of garlic, crushed (both optional)
• 1/2 cup vinegar (I used cider vinegar, but I think any will do!)
• 6-10 chillies, red or green, sliced thinly
• 2 teaspoons salt
• 2 tablespoons light soy sauce

chuck the toms and sugar in a pot and leave for a couple of hours or overnight.

chuck everything else in bring to the boil, stirring till any undissolved sugar has been dissolved (do not let it boil before all sugar is dissolved)

bring it to a rolling boil, and let it boil till it becomes thicker, and about half the volume it was when you started - about 1hr-1 1/2 hrs.

pot into warmed sterilised jars and seal.

This sounds gorgeous - all my favourite ingredients:j
Thank you FC. I've got loads of toms and chillies and garlic is just about ready. Will also have enough toms to make my fave soup tom and basil.

Edit: How many size/ jars did you use for double the quantity. I've got a variety of sizes.

foreign_correspondent

Don'tskipit wrote: »

Edit: How many size/ jars did you use for double the quantity. I've got a variety of sizes.

um... well, I had a load of little tiny jars, the ones that single servings of jam and honey come in and it filled 45 of those... so I guess it made about 1.5 litres.. as I said it reduces down quite a lot.

I always clean and warm more jars than I think I will need, to that I have a couple spare, just incase it makes more than I estimated... hope that helps, sorry it's a little random!

Don'tskipit

foreign_correspondent wrote: »

um..

I always clean and warm more jars than I think I will need, to that I have a couple spare, just incase it makes more than I estimated... hope that helps, sorry it's a little random!

Ta, I love 'random' recipes - chuck 'em in the pan etc:rotfl:
I love experimenting with home grown stuff and rarely measure anything - just keep tasting and adding bits according to taste. (my taste!)
Have bookmarked your recipe. Thanks again

foreign_correspondent

I just tweaked the chilli jam recipe to make hot chilli sauce...

• 4lbs ripe tomato, blanched, skinned and chopped (I weigh the toms out after I have done this to allow for any bits I cut off, so you need a few toms more than 4lbs to start off with)
• 2lbs sugar
• Four cloves of garlic, crushed
• 2 cups vinegar (I used cheapo malt vinegar)
• 8 oz chillies, (I used a mix of jalpeno and fresno, red and green) finely chopped, inc seeds (or less if you have hotter chillies, or want a milder sauce - this is quite hot)
• 3 teaspoons salt
• 1 teaspoon ground coriander

chuck the toms and sugar in a pot and leave for a couple of hours or overnight.

chuck everything else in bring to the boil, stirring till any undissolved sugar has been dissolved (do not let it boil before all sugar is dissolved)

bring it to a gentle boil, and let it boil till it becomes a little thicker - about 1hr.

If there are any biggish lumps of tomato left (there were in mine as I didn't chop it small!) you can attack it with the potato masher to give a smoother sauce! (I would avoid blending it though, as sometimes this seems to bring out a bitter taste from the tomato pips i think)

pour into warmed sterilised bottles and seal. (this recipe filled 7 x 250ml bottles)