Salsa’s, marmelades and chutneys

Here you find the following recipes:
Sweet corn and mango salsa
Tomato chutney
Red onion marmelade
Avocado guacemole
Salsa rosso

Sweet corn and mango salsa

by

Sweet corn and mango salsa
 
Author:
Makes: 6 portions
Prep time:
Total time:
Print
 
Ingredients
  • 1 mango
  • 285 gr tinned sweetcorn
  • 200 gr grilled red bell pepper
  • 3 spring onions
  • 1 tbspn fresh coriander
  • 1 tspn ground cumin
Instructions
  1. Peel and dice the mango
  2. Rinse the sweet corn under cold running water and allow to drain over a colander
  3. Dice the grilled red bell pepper and chop the spring onions.
  4. Mix the mango, sweet corn, grilled red bell pepper and spring onions with the fresh coriander, ground cumin and season with salt and pepper to taste.
  5. Store in the fridge until needed and serve at room temperature.
Stuff to know
This will make enough for 6 portions.
Add in sweet chilli sauce and/or the zeste of a lime.
Add some cayenne powder for more heat.

 

Share

Tomato chutney

by

Tomato chutney
 
Author:
Makes: 500 gr
Prep time:
Cook time:
Total time:
Print
 
Ingredients
  • 200 gr malt vinegar
  • 200 gr sugar
  • 1000 gr tomatoes
  • 100 gr onion
  • 20 gr fresh ginger
  • 20 gr garlic
Instructions
  1. Heat the malt vinegar in a pan and add the sugar to dissolve.
  2. Finely chop the onion and garlic.
  3. Grate the ginger. Add the onion, garlic and ginger to the malt vinegar.
  4. Dice the tomatoes and add to the pan.
  5. Bring to a simmer and allow to simmer for 45 to 60 min or until most of the liquid has evaporated and the chutney looks like a thick jam.
  6. Ladle into clean jars, close with a lid and allow to cool.
  7. Store at room temperature until needed. Once opened, keep for a week in the fridge.
Stuff to know
Do not put the heat on too high or the chutney will catch and burn.
The finer the tomatoes are chopped, the smoother the chutney will be.
The chutney pair well with a cheese or ploughman sandwich.
Add to the chutney a finely diced tart apple.
Add to the chutney some raisins or sultana’s.

 

Share

Red onion marmelade

by

Red onion marmelade
 
Author:
Makes: 2000 gr
Prep time:
Cook time:
Total time:
Print
 
Ingredients
  • 2000 gr red onions
  • 4 gr garlic
  • 140 gr butter
  • 60 gr olive oil
  • 140 gr sugar
  • 1 tspn thyme
  • 750 gr red wine
  • 350 gr red wine vinegar
  • 200 gr port
Instructions
  1. Peel the onions, cut in half and then in thin semi circles.
  2. Chop the garlic.
  3. Melt the butter and stir fry the onion and garlic until soft.
  4. Add the sugar and thyme and seasoning to taste.
  5. Simmer on a low heat for 30 min or until most of the liquid has evaporated, the onions have become soft and caramelised.
  6. Add the wine, red wine vinegar and port and reduce by ⅔ until thick and syrupy.
  7. Ladle in a clean bowl, cover tightly and store in the fridge until needed.
Stuff to know
Do not put the heat on high or the onions will catch and burn.
The marmalade pairs well with brie and rocket, a steak or with a chicken liver parfait.
The marmalade keeps a month in the fridge.

 

Share

Avocado guacemole

by

Avocado guacemole
 
Author:
Makes: 4 portions
Prep time:
Total time:
Print
 
Ingredients
  • 2 ripe avocado’s
  • 1 tomato
  • ½ clove garlic
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn lemon juice
  • ½ tspn chilipowder
  • ½ tbspn olive oil
Instructions
  1. Finely chop the garlic.
  2. Quarter the tomato, deseed it and dice finely.
  3. Half the avocado’s and remove the stone. Scoop out the flesh.
  4. Mash the avocado with the garlic, tomato, lemon juice and olive oil.
  5. Season to taste with ground coriander, ground cumin, chilli powder and salt and pepper.
Stuff to know
Use fresh coriander.
Only make the guacamole last minute to keep it from discolouring.
Add some yoghurt instead of lemon juice.
Enrich the guacemole with cucumber cubes.
Spice up the guacemole by adding a fineley chopped chilli pepper

 

Share

Salsa rosso

by

Salsa rosso
 
Author:
Makes: 4 portions
Prep time:
Total time:
Print
 
Ingredients
  • 400 gr roasted red peppers
  • 100 gr red onion
  • 25 gr fresh mint
  • 25 gr fresh parsley
  • 200 gr fresh tomatoes
  • 100 gr sundried tomatoes
  • 30 gr ketchup
Instructions
  1. Puree the roosted red peppers and drain them in a colander.
  2. Dice the red onion.
  3. Take the leaves of the mint and parsley.
  4. Deseed the fresh tomatoes.
  5. Chop the sundried tomatoes.
  6. Puree in a blender the red onion, mint, parsley, fresh tomatoes, sundried tomatoes and ketchup until a smooth but still coarse.
  7. Stir the mix through the roosted red peppers and store in the fridge till further use. Season to taste with salt and pepper.
Stuff to know
This salsa pairs well with grilled meat.
Make the salsa a day ahead so the flavours can develop.
Mint and parsley are to taste. Adjust according to personal preference.

 

Share