Veg plot

 HIGH LANE ALLOTMENTS ASSOCIATION

www.highlaneallotments.co.uk

www.hlaa.co.uk

veg for abbeyfield

Preserves

Beetroot Chutney

 

Ingredients

 

3lbs Beetroot

½lb Brown Sugar

1 pint vinegar

Juice of 1 lemon

1½ lbs cooking apples

2 onions

1 tsp salt

2 tsps ground ginger

 

Method

 

Boil the beetroot for approximately 2 hours, cool, peel and cube.

Peel core and roughly chop the apples.

Chop the onions

Place apples and onions in a large pan.

Add all the ingredients, except the beetroot, to the apples and onions and simmer for one hour, stirring occasionally.

Add the beetroot and cook for 15 mins.

Cool and place in storage jars.

 

Onion Marmalade

 

Ingredients

 

1 kg onion, red or yellow, peeled & cut in half & sliced thinly

100 ml olive oil

1 teaspoon sea salt

1⁄2 teaspoon ground black pepper

2 bay leaves

2 rosemary sprigs

150 g soft brown sugar

75 ml dry white wine

75 ml red wine vinegar

25 ml balsamic vinegar

 

Method

 

•In a heavy frying pan, heat up the olive oil and add the finely sliced onions - toss around to make sure they all have a coating of oil.

•Cover & cook over a gentle heat until they start to colour.

•Add the salt, pepper, bay leaves & rosemary sprigs & cook for a further 20 to 30 minutes, until the herbs have wilted.

•Take off the lid and add the sugar, wine & vinegars.

•Bring them to the boil and keep stirring al the time; then lower the heat & simmer for about 20 to 30 minutes until the liquid is all dissolved and the onions are soft & sticky.

•You will need to be very vigilant towards the end of the cooking - stirring all the time so the onions do not stick and become burnt and scorched.

•Pick out the rosemary & bay leaves and spoon the confit into a clean, dry & sterilised jar & seal straight away.

•Ready to eat after 2 weeks, but better if kept for at least 1-2 months.

•Makes one x 300ml jar - the recipe can easily be increased - use a large preserving pan if necessary.

 

Piccalilli

 

Ingredients

 

5oz salt

½ pint water

2lbs vegetables – cucumber, courgette, onion, cauliflower, beans, green tomatoes, carrot

3ozs castor sugar

½oz dry mustard

1 level tsp ginger

1 pint vinegar

1ox cornflour

1 level tbsp. turmeric

 

Method

 

Dissolve salt in water to make a brine and cool and place in a large bowl.

Cut the vegetables into small pieces. Place in the brine, keeping them covered by placing a plate on top of the bowl. Leave them to soak for 24 hours.

Rinse and drain the vegetables and place in a large pan.

Mix sugar, mustard and ginger with ¾ pint vinegar and add to the vegetables. Bring to the boil and simmer for 10-15 minutes

Blend cornflour and turmeric with the remaining vinegar. Add to the pan, bring back to the boil and simmer for 2 mins.

Pack into sealed jars and seal at once.

Piccalilli beet chutney onion jam