Tue, 1 December 2015
Here's chef Joe Shannon's recipe for a delicious seasonal chutney.
900g onions sliced
900g cooking apples chopped
340g cranberries
2pints cider vinegar
50g fresh root ginger (before pealing) finely diced
1tbsp coarse sea salt
Tsp mixed spice
Zest of 2 oranges
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900g dried apricots chopped
175gpitted and chopped
400g golden raisins (dark raisins will work as well)
Juice of 8 oranges/1 pint orange juice
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2lb white sugar.
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Place all the first ingredients in a saucepan gently bring to the boil.
The object is to let the onions go transparent, the cranberries start to pop and the apple breaks down. You don't want to lose all texture so a 5min simmer once at boiling point should do. Remember to stir.
In a separate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approx. 20mins
The dried fruit can be done before the ingredients for cooking to save time.
Add the marinated fruit to the saucepan with the sugar.
Stir well and bring back to boiling point, stirring all the time. Don't leave the saucepan at this time or the contents will catch and taint the chutney. The free liquid will start to thicken quite quickly and the chutney can then be bottled. Lid immediately.
Joe's Beautiful Christmas Gravy
700ml of turkey stock (made from turkey giblets been simmered with vegetables and bay leaf for 90 minutes)
Sediment of cooking juices left on the roasting tray from the roast turkey
50ml of red wine
200g chopped veg (onion, celery, carrot, and leek)
2tsp of flour (optional, leave out if you want your gravy gluten free)
1tsp of tomato paste
After your turkey has been roasted, remove to resting plate and cover with foil.
Remove as much fat as possible from the juices left on the roasting tray
Place tray over a medium heat and add vegetables and cook for 5-6 minutes, stirring continually
Now add the flour (you may need to turn the heat down slightly to prevent burning)
Add the tomato paste, and gently add the stock, a ladle at a time and stir continually
Now add the wine, bring to the boil and simmer for 4-5 minutes
Strain into a saucepan and add heat, let reduce to required constancy
Check seasoning and serve
