Tuesday, 10 February 2009

Potato bake

Cut unpeeled potatoes into roughly 1-1.5cm wide slices or chunks. Slice peeled onions. Put onions and potatoes into pottery baking dish so the layer of vegetables is about 5-7 cms thick. We like more potato than onions, but we do this by eye. Season with salt and pepper, then lubricate well with olive oil and mix all together. Cover, and put in microwave on high for 20-25 minutes. With this we had grilled pork sausages, lightly cooked cabbage, drained and seasoned with soy sauce, butter and balsamic vinegar. And,to set it off, tomato chutney.

Tomato chutney

5lb tomatoes

1lb onions

3 cloves garlic

2tsp salt

2tsp paprika

2tsp cayenne pepper

2tsp crushed mustard seed

8oz sugar

3/4 pint wine vinegar

Peel tomatoes. chop into rough pieces and put into preserving pan with the chopped onions, garlic and a little vinegar. cook slowly until the tomatoes have turned to pulp and the onions are soft, but still retain some texture.

Then add all the other ingredients and continue to cook until the chutney is thick and well blended. This chutney benefits from a long slow cooking.

Pot into sterilised heated bottles. Can eat straight away, but keeps for months.

Recipe modified from: Jams, Pickles & Chutneys. David and Rose Mabey 1975. I bought this book very cheaply in a local library sale. It's the only recipe I've (or to be more exact, my husband) has made from the book. I often find with cookery books that I only do a few recipes. Often nowadays I do an internet search for a recipe.

No comments:

Post a Comment

Blog Archive