{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Barbecue Relishes

Quick Tomato Chutney

1 med Onion finely chopped
60g (2 oz.) Sultanas
1 kg (2 lbs) Tomatoes roughly chopped
1 Tsp. Grated Ginger Root
2 Eating apples peeled and cored and diced
175g (6 oz.) Brown Sugar
175ml (6 oz). Red or White wine vinegar.

Put all the ingredients into a large pot and bring to a gentle simmer.
Let it simmer gently for 30 mts stirring from time to time to make sure it dosn't catch on the bottom.
It is reckoned to be ready when a spoon drawn through the mixture leaves a path behind.
Store this in sterile jars it should keep for a long time but once you open it use fairly quickly and keep in the fridge.
Fresh Cucumber Relish

Half Cucumber
2 Gherkins
1 Scallion
1 tsp Honey
1 tbs. White Wine Vinegar
3 tbs. Olive Oil
Salt and freshly ground black pepper.

The relish can be made in advance.
Chop the cucumber, gherkin and scallion roughly and put into a food processor to whizz for a few minutes. Add the honey, vinegar and oil and pulse until well blended but not too smooth. Season with the salt and pepper.
Serve this cold with the hot salmon.

Sweet Chilli Jam

1 Red Pepper
1 Thumb Root Ginger
2 Cloves Garlic
1 Red Chilli
4 oz.. Balsamic Vinegar
4 oz. Red Wine
4 oz. Brown Sugar.

Chop the pepper roughly and discard the seeds and stem.
Peel and grate the Ginger.
Peel the Garlic.
Discard the seeds and stem of the Chilli.
Process all the ingredients together until well chopped.
Pour into a saucepan and simmer gently for 45 mts. stirring from time to time to make sure it isn't sticking.
Decant into a jar, it will keep well if sealed.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef