"Are your plums Victoria's?
and can you make jam next time please....  "
No they are all my own how dare you! 
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters |
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By (user no longer on site)
over a year ago
|
"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters"
Ha ha fair enough
|
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"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters
Ha ha fair enough
"
While I have my chefs hat on I might whisk up a Victoria sponge though with raspberry jam and fresh cream, could I interest you in a morsel with a cup of tea in a bone china cup and linen napkin...embroidered of course? |
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"It's worth making some passata and freezing it if you've got a tomato glut. Great in stews and pasta in the autumn and winter.
Fanny Craddock  "
I will google a recipe, I used to freeze the tomatoes whole and I made something from a Hugh Fearnley-Whittingstall (my secret crush) book once that was very nice |
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2kg red onions or regular onions
4 garlic cloves
140g butter
4 tbsp olive oil
140g golden caster sugar
1 tbsp fresh thyme leaf
pinch of chilli flakes (optional)
75cl bottle red wine
350ml sherry vinegar or red wine vinegar
200ml port |
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Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months. |
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"Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months."
Thank you for taking the time to type that out Cheeky. I'll give it a go at some point. I like to have home made stuff and that sounds quite straightforward. |
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"It is, it's the recipe I use "
Thank you
I think I might have more time on my hands this autumn and winter and I would like to give things like that a try but I can' be doing with faff, it has to be straightforward or I lose interest |
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"It is, it's the recipe I use
Thank you
I think I might have more time on my hands this autumn and winter and I would like to give things like that a try but I can' be doing with faff, it has to be straightforward or I lose interest "
I get what you mean...lol it's great for Christmas time this recipe |
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By (user no longer on site)
over a year ago
|
"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters
Ha ha fair enough
While I have my chefs hat on I might whisk up a Victoria sponge though with raspberry jam and fresh cream, could I interest you in a morsel with a cup of tea in a bone china cup and linen napkin...embroidered of course?"
Absolutely sounds divine!! |
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"What do you do with chutney ? My mum has a jar that has been in her pantry for decades but no one knows what to do with it. "
Have it with cheese, make a ploughman's, have with some baked ham, in a Sarnie etc |
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By (user no longer on site)
over a year ago
|
"What do you do with chutney ? My mum has a jar that has been in her pantry for decades but no one knows what to do with it.
Have it with cheese, make a ploughman's, have with some baked ham, in a Sarnie etc "
all the above ^^
goes well with cold turkey, bubble n squeak on Boxing Day too |
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"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters
Ha ha fair enough
While I have my chefs hat on I might whisk up a Victoria sponge though with raspberry jam and fresh cream, could I interest you in a morsel with a cup of tea in a bone china cup and linen napkin...embroidered of course?"
cor how posh are you..?
embroidered cops..
blimey..
|
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"What do you do with chutney ? My mum has a jar that has been in her pantry for decades but no one knows what to do with it.
Have it with cheese, make a ploughman's, have with some baked ham, in a Sarnie etc "
Also it adds a bit of a zest to a stew or casserole or even a stir fry. |
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"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters
Ha ha fair enough
While I have my chefs hat on I might whisk up a Victoria sponge though with raspberry jam and fresh cream, could I interest you in a morsel with a cup of tea in a bone china cup and linen napkin...embroidered of course?
cor how posh are you..?
embroidered cops..
blimey..
"
Lol. Embroidered napkins, I do actually use them and bone china cups but posh I ain't and I don't do it all the time its usually a mug and a bit of bog roll. I just think that a little pleasure like that is a way of brightening your life |
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"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters
Ha ha fair enough
While I have my chefs hat on I might whisk up a Victoria sponge though with raspberry jam and fresh cream, could I interest you in a morsel with a cup of tea in a bone china cup and linen napkin...embroidered of course?
cor how posh are you..?
embroidered cops..
blimey..
Lol. Embroidered napkins, I do actually use them and bone china cups but posh I ain't and I don't do it all the time its usually a mug and a bit of bog roll. I just think that a little pleasure like that is a way of brightening your life "
afternoon tea in some places is great fun, people watching with cakes n tea..
|
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"on the chutney thickening, would bisto help..?
No idea. It's too late now since it is in the jar looking all domestic godessy in the kitchen
does Mr nice know you've nicked his plums..  "
I'm sure he'll find out soon enough..... |
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"on the chutney thickening, would bisto help..?
No idea. It's too late now since it is in the jar looking all domestic godessy in the kitchen
does Mr nice know you've nicked his plums..
I'm sure he'll find out soon enough..... "
|
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"Are your plums Victoria's?
and can you make jam next time please....
No they are all my own how dare you!
Yes some are and some are another kind. I don't like jam so no I can't but I might make some tomato chutney because I seem to be getting over run with the little blighters
Ha ha fair enough
While I have my chefs hat on I might whisk up a Victoria sponge though with raspberry jam and fresh cream, could I interest you in a morsel with a cup of tea in a bone china cup and linen napkin...embroidered of course?
cor how posh are you..?
embroidered cops..
blimey..
Lol. Embroidered napkins, I do actually use them and bone china cups but posh I ain't and I don't do it all the time its usually a mug and a bit of bog roll. I just think that a little pleasure like that is a way of brightening your life
afternoon tea in some places is great fun, people watching with cakes n tea..
"
We do that a lot only we do it with coffee and a Danish its a miracle I'm not the size of a juggernaut  |
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By (user no longer on site)
over a year ago
|
"on the chutney thickening, would bisto help..?
No idea. It's too late now since it is in the jar looking all domestic godessy in the kitchen
does Mr nice know you've nicked his plums..
I'm sure he'll find out soon enough.....
"
|
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By (user no longer on site)
over a year ago
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"Ok I've scrolled quickly down the thread but I didn't see the post where the OP invites us to taste the chutney. Did I miss it?  "
You need to dip it, twirl it and let it drip all over..
 |
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By (user no longer on site)
over a year ago
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sorry was late on parade ... but u could have tested it by putting a tiny bit on a cold saucer or plate and let it cool - if you could see a skin forming on the top as you gently ran your finger on it then it would have been at setting point ... I havent read the whole thread in case this has been mentioned before
Mrs Beaton Minx |
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"sorry was late on parade ... but u could have tested it by putting a tiny bit on a cold saucer or plate and let it cool - if you could see a skin forming on the top as you gently ran your finger on it then it would have been at setting point ... I havent read the whole thread in case this has been mentioned before
Mrs Beaton Minx "
It wasn't mentioned before . It's in the jar now and looks fine its much thicker than when it was hot but not as thick as shop chutney, as long as it tastes good.
meanwhile I have made a slight faux pas with a lemon drizzle cakes....100g too much sugar due to not reading the recipe correctly anyone who was coming round for tea and cake had better cancel  |
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