Thank You



- Thank You -Thank you for collecting a Country Kitchen Kit and contributing to the delicious range of produce to be sold at this years Country Kitchen Stall.In this kit you will find: this instruction sheet; all ingredients (measured and bagged for your convenience); and jars.The fruit and vegetables are purchased fresh; they will go off so please use them up quickly.Please return your full batch of jars to the tuckshop, along with any unused jars, cleaned ingredients jars, and cardboard boxes, so that we can use them again.If you need any advice or help please don’t hesitate to contact :Cal cal2808@-Hints and Tips-Vegetables and fruit for pickling must be of good quality, well ripened, but not over-ripe. Never use diseased or over-ripe produce.Wash, drain and dry vegetables and fruit before use.When salting vegetables always use a non-metallic bowl.Vinegar is an important ingredient as it acts as a preservative. Always use the amount of vinegar stated in the recipe.Lengthy cooking is needed to thicken relishes. Frequent stirring is needed to avoid the mixture catching on the bottom of the pan.Pack relishes into hot sterilised jars or bottles. Leave to go cold and cover with sterilised lids.Pickles improve with a few weeks storage before use.For a smooth sauce place in a food processor or blender.Store in a cool, dark place.Label box with product name and date made.To seal jars fully, fill with hot relish, tighten lid, invert to cool. On standing the lid should not be able to be depressed.- Ingredients -(Makes about 8 x 350ml jars)Bag 1: 2 cloves garlic, 25g root ginger + 100g green chilliesBag 2: 2 tbsp chilli powder, 2 tsp turmeric, 2tsp ground gingerBag 3:2 tsp mustard seeds, 2 tsp cumin seeds, 2 tsp fenugreek seedsBag 4:2 rounded tbsp salt, 225g white sugarJar 1:100ml white wine vinegar + 500ml bottle2 x 150ml;sesame oilFRESH:2kg aubergine - Method -Peel the ginger and garlic and cut into small pieces. Grind the garlic to a paste with a little vinegar, the chilli powder, turmeric and ground ginger.Wash and dry the aubergines (eggplant) and green chillies (deseeded) and cut into 2.5cm pieces.Heat the oil until smoking, cool and add mustard seeds, cumin and fenugreek seeds and fry for one minute.Add the paste and fry over a low heat until it is cooked and the oil is floating on top.Add the rest of the vinegar, together with the salt and sugar and stir well.Add the aubergines, chillies and root ginger and cook until oil floats on top.Adjust seasoningSpoon into sterilised jars and seal while hot. Allow to mature for two weeks- Sterilizing-Wash jars and lids in hot soapy water, rinse thoroughly and place in the oven at 120C for 30 minutes. Alternatively, sterilise jars and lids in boiling water in a large covered pan for 15 minutes. Leave the jars and lids in the covered pan until ready to use. Invert onto a clean tea towel to drain and dry just before filling. Jars and lids must be thoroughly clean and dry!HINT: Turn the oven on and put jars and lids in to sterilize when you start cooking. That way they will be hot and ready for filling the hot food when you have finished cooking. It doesn’t matter if the jars and lids are in the oven longer than required in order to be sterile. ................
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