Delia Smith Chutney Food

CHRISTMAS CHUTNEY

Steps:

• The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience! When they're all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can't escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it's ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn't immediately fill up with surplus vinegar. In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it's cold. Keep this chutney for 1 month to mature before eating.

VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY

Steps:

• Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.

MANGO CHUTNEY

Steps:

• Begin this recipe a day ahead by preparing the mangoes. The easiest way to do this is to peel them using a potato peeler, then with a small sharp paring knife, cut wedges out of them, each about ½ inch (1 cm) thick. This is very easy - cut through to the large stone as if you were segmenting oranges, do it over a large bowl and let the pieces drop into it. If any of the flesh remains clinging to the stone, scrape it off to join the rest of the mangoes. Then sprinkle the sugar over the fruit in the bowl, turning it lightly to distribute the sugar evenly, then cover with clingfilm and leave it in a cool place overnight. Next day begin by pre-heating a small frying pan then dry-roast the cumin, coriander and cardamom pods for a couple of minutes to draw out their full flavour. Then crush them with a pestle and mortar - the cardamom pods will separate from the seeds, but put the whole lot (pods as well) into the preserving pan together with all the other ingredients, including the mangoes and their syrup. Now bring everything up to a gentle simmer and let it simmer for about 3 hours, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup. You will need to do a bit more stirring from time to time at the end to prevent it catching. After that remove the chutney from the heat, let it cool for 15 minutes then ladle it into warm sterilized jars (see below), using a funnel. Seal whilst the chutney is still hot and label when cold. Now you're going to have to forget all about it for 8 weeks so that it can mellow and mature. NOTE: To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. Add their contents while they are still hot.

DELIA SMITH'S TRADITIONAL SCOTCH EGGS WITH FRESH HERBS

Steps:

• Hard-boil the eggs by covering them in cold water, bringing it to the boil, simmering gently for 9 minutes and cooling them under cold running water.
• Next, mix the sausage meat with the spring onions and herbs and season well. Then shell the cooled eggs and coat each one with some seasoned flour.
• Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape of roughly 5 x 3 inches (13 x 7.5 cm). Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely. Seal the joins well, and smooth and pat into shape all over.
• Next, coat them one by one, first in beaten egg and then thoroughly and evenly in the breadcrumbs.
• Now heat 1 1/2 inches (4 cm) of oil in a deep frying pan up to a temperature of 350-375 degrees F (180-190 degrees C). (If you don't have a thermometer, you can easily test the temperature by frying a small cube of bread- if it turns golden brown within a minute, the oil is hot enough). Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a nice brown color. Drain on crumpled silicone paper (parchment), or paper towels.
• Serve warm or cold. May be served whole, or halved. Good with mustard or chutney, for dipping.

CARAMELISED RED ONION CHUTNEY RECIPE

Steps:

• Cut the onions and chilli into thin slices, then cut onion slices in half again and put them into a pan with bay leaves, chilli and oil. Cook gently over a low heat for about 20 minutes.
• When the onions are dark and sticky, add the sugar, the vinegars and mustard seeds, simmer for about 30 minutes, until the chutney is thick and dark. (Stirring at intervals so the chutney does not stick to the pan).
• Pour the chutney into hot, sterilised jars seal and let chutney cool.
• You must have a taste but really (before you eat it) this should left for a month or maybe even more for the flavours to blend and mature. .

GREEN TOMATO CHUTNEY

Steps:

• Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
• The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
• Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.