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HESTER’S TOMATO RELISH (WITH AT LEAST A NOD TO THE BALLYMALOE COOKERY SCHOOL)
This relish is made in not much more than an hour and is delicious with both Middle White sausages and Longhorn beef burgers (and lots of other things besides!) – and we think adds a special touch you don’t get with a bottled sauce. If you have tomatoes in the garden, some of them a bit misshapen or under- or over-ripe like ours, this is the perfect recipe to use them for.
- 1 kg tomatoes
- 250 g apples I used windfalls from the garden but any good, tart apple like a Cox will do
- 250 g onions
- 175 g plump raisins
- 225 ml white wine vinegar
- 300 g granulated sugar
- Thumb-sized piece of ginger
- 2 heaped tsp sea salt
- 1 tsp allspice
- ½ tsp ground ginger
- ½ tsp freshly (and coarsely) ground black pepper
- ½ tsp cayenne pepper
Chop the tomatoes.
Core and chop the apples (no need to peel them).
Peel and chop the onions.
Peel and grate the fresh ginger.
Put the chopped tomatoes, apples and onions in a heavy pan with all the rest of the ingredients and bring to the boil, stirring regularly to dissolve the sugar.
Simmer gently for an hour, stirring frequently to prevent the mixture from ‘catching’ on the bottom.
Cool and taste for seasoning – you might need to increase the salt or cayenne pepper or both.
When completely cold pot, cover and label – or serve straight away.
Huntsham support the 55th Taittinger Prix International de Cuisine D’Auteur
Huntsham were chosen to supply our Middle White pork for the eight international competitors for the 55th Taittinger Prix International de Cuisine D'Auteur.
We have also supplied our Middle White pork for the celebratory dinner at BAFTA afterwards.
ROSAMUND’S MIDDLE WHITE PORK BELLY WITH FENNEL AND LEMON AND HERB RICE
This is a good recipe for our Middle White belly and it also works well with the small roasting joints from the shoulder, leg and belly which come in our Huntsham Special Box and our Summer Box – they will need an extra 10 minutes cooking time.