Quick Rhubarb Chutney with Cardamom
Makes 2 x 500g. jars
200mls. cider vinegar
400g. soft light brown sugar
100g. raisins
2 red onions, chopped
2cm. piece of fresh ginger, peeled and grated
seeds from 20 cardamom pods
4 – 5 star anise
grated zest of 1 lemon
1 tsp. salt
1kg. rhubarb, cut into 3cm. lengths
Put all the ingredients except the rhubarb into a large, heavy based pan, bring to the boil and boil for 5 minutes. Add the rhubarb and bring back to the boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
Cool slightly and spoon into dry, warm, sterilised jars, (you can sterilise them in a very hot dishwasher, or boil them in a pan of water for 10 minutes. Cover with a wax disc, then seal and label with the date. This chutney can be eaten straight away. Once opened it is best stored in the fridge, and will keep for up to a month.
TIPS
You can use this chutney in the usual way with bread and cheese, or alongside cottage pie, but it is also good heated through and served with roast pork, duck or grilled mackerel.
I sterilise my jars in the oven, at a low temperature, for about 15 minutes.
Fillet of Salmon with Sweet-Sour Beetroot and Dill Crème Fraiche – Serves 6
For the dill crème fraiche:
200g. / 7ozs. crème fraiche
2 tbsps. grain mustard
1 ½ tbsps. chopped dill
For the beetroot:
500g. / 1lb. cooked beetroot
50g. / 2ozs. unsalted butter
½ tbsp. oil
2 red onions, finely sliced
2 tbsps. caster sugar
1 ½ tbsps. red wine vinegar
salt and pepper
For the salmon:
30g. / 1¼ozs. unsalted butter
1 tbsp. oil
6 x 175g. (6oz.) salmon fillets
good squeeze of lemon juice
To make the dill crème fraiche simply mix the crème fraiche, mustard and dill together and refrigerate until you need it.
Cut the beetroot into small pieces. Season and taste for sweet/sour balance, you may want more sugar or vinegar. Set aside and reheat before serving. Heat the butter and oil in a frying pan and cook the onions until soft. Add the beetroot and increase the heat. Cook for 2 minutes, then add the sugar and stir until beginning to caramelize. Add the vinegar and let it bubble.
Heat the butter and oil in a large frying pan. Season the salmon on both sides and cook over a medium heat, flesh side down, for 1½ – 2 minutes or until golden. Turn over and cook for 1½ – 2 minutes. Reduce the heat and cook until done but still moist. Squeeze on some lemon juice. Serve with the beetroot and dill crème fraiche.
TIPS
We had this dish for lunch and I used vacuum packed beetroot which worked well. Just pat it dry before cooking. I also used dried dill, about 1 tsp., as fresh dill is often hard to come by.
I served it with new potatoes.
