Sweetcorn Relish

We had an American themed tea tonight, in honour of that election! Made fantastic apple pie, home made burgers (see Pete’s burger) wedge chips, and worked on a new recipe for a sweetcorn relish… thankfully it was delicious, strong tasting, but complemented the robust flavour of the burger. Very well priced this, for 4 good sized jars, I used about three quarters of a bag of frozen sweetcorn, and some bits and bobs from the bottom of the fridge...

Ingredients

500g sweetcorn (I used frozen, or you could use 10 cobs)
16floz vinegar (I used a mix of red wine vinegar and a drop or two of malt.. what's in your cupboard?)
2 sticks of celery, very finely chopped
half a cabbage, very finely chopped
2 onions, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
three quarters of a cup of sugar
1 and half tbs mustard (I used a ready made, with chilli)
1 chilli (optional)
1 tbs salt
2 tsp cornflour, mixed to a paste with water.

Method

Mix vegetables together, add remaining ingredients (except the cornflour) and cook until corn is tender, 20 to 30 minutes, stirring occasionally. Add the cornflour, stir and cook for a further 5 minutes.

Pack into hot sterilized jars and seal. Makes about 2 and half pints..

Today’s illustration © Lois Blackburn www.loisblackburn.co.uk

Haricot bean and mutton stew

Our butcher is supplying mutton again. They explained there hasn’t been a call for it in the last few years.…that’s until recent credit crunch times. This is recipe is delicious, Tunisian in flavour and slow cooked so the meat is really tender. Lovely served with rice, and lemon wedges.

Ingredients (serves 6)

2 onions, chopped
3 tbs olive oil or veg oil
3 garlic cloves, chopped
750g (1 and half lb) mutton
500g (1lb) haricot beans, soaked over night
500g (1lb) tomatoes, peeled and chopped (or tinned)
1-2 tsp sugar or to taste
juice of one lemon
half tsp harissa
2 tsp of cinnamon or cumin or mix of both
salt and pepper

Method

Fry the onions in oil until golden, add the garlic and when it begins to colour add the meat and brown it all over, stirring. Then add the drained beans and tomatoes, add the sugar and cover with water. Simmer for 2-3 hours, until the meat and beans are very tender, adding salt and pepper and lemon juice just before serving.


Today’s illustration © Lois Blackburn www.loisblackburn.co.uk