Sweetcorn relish – huge batch, reduce as needed!
- 3kg frozen sweetcorn
- 2 large red peppers , cored, and finely chopped
- 2 large green peppers , cored and finely chopped
- 8 ribs celery , finely chopped
- 1 large onion , finely chopped
- 4 cups apple cider vinegar
- 2 cups sugar
- 1 tablespoon ground mustard
- 3 teaspoons salt
- 4 whole allspice berries
Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
Pack into sterilised jars and leave to mellow for a few days before eating.
Store unopened in a cool, dark place for a few months. Chill once opened
Sichuan Chili Crisp Recipe – adapted from a recipe by My Name is Andong (youtube)
500ml vegetable oil
200g dried chilies – on the mild side …or chili flakes
100g korean chili flakes
2 bay leaves
3 pieces star anis
2 pieces of cinnamon/cassia bark
3 pieces black cardamom
1/2 Tbsp dried fennel seeds
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed
1 tsp salt
1 tsp sugar
1 tsp msg
1/2 large onion, diced
½ cup minced Sichuanese preserved mustard greens
1/2 cup fermented black beans (roughly mince black beans if you don’t fancy large pieces)
1/2 cup sesame seeds
1.Toast 100 g chilis in a wok on medium heat – Deseed – this is a pain, but necessary if you don’t want your chili oil to be unbalanced
2. Grind into flakes – not to a powder
3. Add 100g korean chili flakes and tip into a large bowl
4. Toast sesame seeds briefly
5. In a hot wok toast 2 bay leaves, 3 pieces star anise, 2 cardamoms, ½ tbsp dried fennel seeds and 1 tbsp sichuan peppercorns, along with 5 slices of ginger and 5 smashed garlic cloves, until fragrant.
6. Add 500ml oil and infuse over a medium heat until the garlic is turning golden brown. Remove the aromatics from the oil (or strain the oil using a sieve, and return to the wok)
7. Now fry your onion, beans and greens over a medium heat for a good few minutes until the onions are golden brown and crisp.
8. Meanwhile season your chili flakes with with 1sp salt, 1 tsp msg and 1 tsp sugar. Add your toasted sesame seeds to the bowl.
9. When everything is golden and dehydrated, carefully pour the hot oil over the chili flakes and stir to combine.
10. Put in sterilised jars
11. Store in fridge and eat w/in 2 weeks.
- 8tbsp Yellow Mustard seeds
- 2 tbsp Paprika
- 500ml apple cider vinegar
- 2tbsp each Garlic and onion Powder
- 2tbsp Turmeric
- Large piece Ginger
- 300 ml Maple syrup
Begin by sterilizing all of your tools in boiling water and try to avoid using aluminium (aluminum) or copper utensils/pots during this mustard DIY, as it can affect the taste of your final product. Stick to glass, ceramic, and wood.
Powder the seeds in a spice grinder or a food processor (if it has a small jar). You could also use a mortar and pestle, but it will take a while, and a bit of an arm workout, to achieve the powdery consistency you like.
The finer the powder, the smoother the mustard will be. If you prefer it a little more chunky, then don’t blend to a fine powder.
Mix the mustard powder with the rest of the spices.
In a saucepan, add the water and the spice mix. Keep the vinegar aside for now.
Cook over low heat for about 45 minutes, until it starts bubbling
Add the vinegar and let it bubble for another 5-10 minutes. Stir occasionally as it can stick to the bottom of the pan slightly.
Pour in a glass container and leave to cool down completely before transferring to the refrigerator.
Store in an airtight jar and leave alone for at least 24 hours in the fridge. Mustard is at its most bitter when it has just been made and requires 24 hours (at least) to mellow out, sometimes slightly longer.
Store this in the refrigerator for around three months.
Beetroot and Hedgerow Ketchup
- 1star anise
- 4 tsp coriander seeds
- 2 tsp mustard seeds
- 1.5 tsp black peppercorns
- 4 cloves
- 2 tbsp sunflower oil
- 1 kg hedgerow fruit eg. damson, blackberry, elderberry, crab apple rinsed and cut into 2-4cm pieces if needed
- 500g beetroot, peeled and cut into 1-2cm pieces
- 2 large onion, diced
- 2 garlic clove
- 4 bay leaves
- 6cm piece fresh ginger, finely chopped
- 400g unrefined caster or granulated sugar
- 300ml cider vinegar
Destone the damsons/plums and place aside in a bowl.
Put the star anise, coriander seeds, mustard seeds, black peppercorns and cloves in a small dry pan set over a low heat. Toast the spices gently, shaking the pan occasionally, until they’re fragrant.
Tip the spices into a pestle and mortar, then crush to a fine texture. Put a large heavy-based pan over a medium heat and add the oil. When it’s hot, add the fruit beetroot along with the onion, garlic, bay and ginger and stir well. Cook the fruit/veg for 6–8 minutes until softening, then add the crushed spices and cook for a further 2 minutes.
Next add the sugar and vinegar and enough water just to cover the veg. Bring everything to a simmer, then cook uncovered for 35-40 minutes. Take the pan off the heat, remove the bay leaves and leave to cool for a few minutes.
Ladle the contents of the pan into a blender or food processor, then whizz to a smooth velvety texture. Tip the purée back into the pan, set over a medium heat and bring back to a simmer. Cook the ketchup until it’s nice and thick. Taste and adjust the balance of acidity and sweetness if you think it needs it.
Spoon or ladle the ketchup into a clean sterilised bottle/jar (use a funnel if you have one to make the job less messy), then seal while hot. Store in a cool dark place and, once opened, refrigerate – the ketchup will keep well for up to 2 months.