The last few months have been manic! What with allotment stuff, non-stop making, a rather marvellous holiday with wall to wall sunshine and an extra campervan to look after (my T5 daily driver no less)………. π
In truth, I really haven’t had a minute to blog that much about stuff – I just seem to be busy ALL the time!
But today I stopped to draw a breath (albeit after three hours spent at the sewing machine since early this morning) and tried to capture a little bit of summer before I blink and it’s gone…….
So I went up to Plot 29 – My little bit of heaven……….. Now officially the eighth best little bit of heaven in the whole of Leeds and the surrounding areas (I confess that I got a bit competitive over the last few months!). …… I mourned at the fact that the weather may have laid waste to a few things, shrugged my shoulders (See how I don’t get stressed?) and picked some big plump courgettes with a mind to preserving them for days that are drearier….
As a result, here’s a recipe for courgette relish (or, What I did with the rest of my day……):
YOU WILL NEED:
1kg of courgettes – washed, dried and then chopped into little bits;
2 medium sized onions – chopped into little bits;
1 shallot – chopped into little bits;
1 green pepper – chopped into little bits…… what can I say? I find chopping vegetables to be very therapeutic! The smaller; The better.
1 tbsp of salt – Place all your chopped vegetables into a bowl, sprinkle/mix in the salt, cover with a tea-towel and leave to ‘brine’ for at least an hour….. Rinse thoroughly with cold water and drain once this is done;
In a heavy based pan measure out:
250 ml of cider vinegar;
250ml of white wine vinegar;
350 g of granulated sugar;
1 finely chopped green chilli;
1 tsp turmeric;
2 tsp mustard powder;
2 tsp cornflour;
1 tsp dried coriander seeds;
1 tsp fresh coriander seeds (This is optional – If you can’t get fresh seeds just add an extra tsp of dried ones).
Then you just:
Place the pan on a medium heat and keep stirring until the sugar is dissolved.
Add the chopped vegetables and bring to the boil. Make sure you keep giving everything a good stir.
Once boiling, reduce the heat and simmer for 45 minutes, stirring occasionally.
If, after this time, Β it has reached the consistency of relish, spoon carefully into sterilised, warmed jars and seal; If it needs a little more time to reduce simply turn up the heat and boil vigorously for a few minutes more.
At this point I usually give the mixture a little stir with a sterilised skewer to remove any air pockets/bubbles.
Seal jars and allow to cool before labelling.
Ideally, this relish needs about six weeks to mature and allow the flavours to fully develop. Once opened it should keep for a further six weeks/two months. Keep refrigerated once opened.
Voila! A little taste of summer, captured in a jar!