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Carrot and chilli chutney

Carrot and chilli chutney

  • 8 large carrots, peeled and grated (you can use the old ones in the back of the fridge that have gone a little limp)
  • 2, 3 or even 4 chillies – as hot as you like
  • 2 oranges, flesh only roughly chopped
  • 2 large onions, peeled and finely chopped
  • 500g of sugar
  • 200ml of good white vinegar
  • A pinch of salt

Put all the ingredients in a large heavy-bottomed saucepan, and simmer on a low heat until the carrot is tender and the chutney takes on a slightly sticky appearance. This takes approximately 35 to 40 minutes.

Putting this chutney in tiny jars  to makes great presents, but taste each batch for hotness.

A great spring time chutney, it goes with everything from cheese, homemade pork pie, to cold sausage.

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Holidays are coming

This half term rather creeps up on you. So soon, it seems after a long, and this time, prolonged Christmas break.

It takes some serious planning to organise kids off school and work into some sort of workable regime. The first place for me to start is the weeks menu, easy cook ahead family meals that can be stretched if you get unexpected guests. I cook family favourites that I know everybody eats.

Meat balls are one of them. They freeze really well and can be dragged out and served with root vegetable mash, pasta or crunch winter salad and crusty bread.

Meatballs

You will need:

  • 500 gms of minced organic beef. ( lamb, chicken or pork are good alternatives)
  • 1 large onion, peeled and very finely diced
  • 1 large organic carrot. scrubbed and grated
  • 1 small organic leek, washed and finely diced.
  • 1 egg beaten.
  • 1 small hand full of bread crumbs or oat meal.
  • Pinch of mixed herbs.

In a large bowl mix all the ingredients together well. Season with a pinch of sea salt and fresh ground black pepper. Now mould into small balls or little patties.

At this point you can refrigerate, covered, for use the next day or cook and use straight away. I normally cook now, because my mince will have been frozen and I want to freeze the meat ball for use later. You can’t refreeze unless you have changed its state, ie cooked meat can be frozen if it was frozen when fresh, is any body following this?
lets move on.

Grill, fry or poach the meat balls. My usual method is to poach. Simmering in seasoned water or stock (chicken or vegetable) in a heavy bottomed sauce pan. Just enough liquid to cover the meat balls.

Poach gently for 10 minutes or untill the meat is cook right through. This will depend on the size of the meat balls. Normally biggest is best, but not with meat balls it would seem!

Fish out the meat balls, leaving the stock in the pan. The meat balls can be cooled and frozen. Don’t forget to label.

To make the liquid into a lovely rich sauce for the meat balls or as a pasta or pizza topping add:

  • 1 tin of organic tomatoes or 4 or 5 tomatoes out of the freezer.
  • 1 diced organic onion
  • 1 grated organic carrot
  • 1 dessert spoon of tomato purée

Simmer on the top of the stove until all the vegetables are tender. Taste and season if necessary.

Using a blender blitz the sauce until smooth. If you like your sauce a little thicker, return to the stove and simmer until you have the required consistency.

Bottle and store in the fridge for up to 1 week or container up and “guess what” label and freeze.

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Cold and slushy mornings are never a joy to wake up to. This morning was no exception. The kids decided to lay the pressure on with an anouncement of a school trip.

“Oh how lovely, when are you going to this nursery garden”, I say.

“Today”, says George, “and we need a packed lunch, waterproofs, warm cloths and a water bottle.”

He looks at me as if all this is possible with only 10 minutes before the school bus comes.

When you are always banging on to your kids about healthy eating and organic ethics, a jam sandwich just doesn’t cut the mustard. So without appearing too overwrought, I throw together a passable packed lunch, find a pair of waterproofs from the bottom of the cloak room (which thankfully don’t smell of cat pee), and pack them all into an organic cotton bag. The impossible it seems is doable, just don’t ask for a miracle before I have had 3 strong cups of coffee.

With all the rushing I actually arrive at work early, which is fortuitous because a lovely gaggle of walkers (what is the collective noun for walkers?) are coming in this morning for coffee and scotch eggs. Homemade scotch eggs are hardly diet food, but once you have had one you will be addicted. Come to think of it they would make excellent pack lunch fodder.

Scotch Eggs

  • Hard boiled organic eggs, shelled, 1 per person
  • 150g of sausage meat per egg. Make your own or buy very good butchers sausage meat, organic if you can get it.
  • Beaten egg
  • Homemade bread crumbs (its best to keep a supply in your freezer as you can use them from frozen)

Mould the sausage meat round the egg so it is completely covered, quite a sticky job.

Dip the raw scotch egg in beaten egg then coat in bread crumbs. Repeat this with all the eggs, then shallow fry in hot vegetable oil turning regularly until the balls are dark golden all over and the meat is cooked all the way through.

Serve them hot or cold with homemade chutney.

I have one for breakfast with a double shot latte, there goes the diet. Tomorrows another day!

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