Sep 042011
 

It’s apple harvesting time. You may be wondering what else you can do with nature’s bounty after the pies, chutneys, jellies and the like. While going through Sandor Katz’s book I mentioned in Fermenting Revolution 1 I saw home made vinegars.

Bottled Apple Cider Vinegar

And I’ve found that making vinegar really is very simple and the result is truly delicious.

What you do is to allow the chopped fruit to steep and then ferment in some sugar solution. With apples this makes cider. Then, with only a little luck, airborne acetobacter (bacteria that makes vinegar) will populate the cider and convert the alcohol into acetic acid. That’s it.

Want to know more? Then read on… Continue reading »

Aug 292011
 

Blackberry Apple Chilli Chutney

This produces a chutney that has a rich, intense and complex flavour: blackberry plus. And the colour is a deep vermilion that is striking on the plate.

I first used it as a condiment with a cheese platter and the sweet-sour-chilli flavours complemented the cheese and sourdough bread spectacularly.

I next used it to deglaze a frying pan after flash frying some sirloin steak. I then added a little creme fraiche, seasoning and the meat juices to make a rich fruity sauce for the steak.

I wanted to produce something with blackberries that wasn’t in the usual jam or jelly area and that could be used happily as a savoury accompaniment. I found some blackberry chutney recipes but none had the complexity of flavour I was looking for. So I made up my own recipe.

If you are really lucky you can forage and grow most of the ingredients, so it could truly be your chutney.

Like to have a go and treat your taste buds? Read on… Continue reading »

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