Cheery Chutney

Chutneys are used in so many ways at the Hundred House, whether they’re enhancing our home made paté, giving a bit of zing to our scrumptious lunchtime sandwiches or complimenting our selection of cheeses, we love the curious combination of sweet and savoury that only a chutney can give.

Assembled loveliness
©kam

 

 

Chutney makes a gorgeous gift too, and is a great way of using up a glut of apples or pears from your garden, making the most of homegrown veg, or even just taking advantage of special offers at your local greengrocer.  Here are a couple of my favourites

Beetroot and Orange Chutney

  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
  • 3 onions, chopped
  • 3 eating apples, peeled and grated
  • zest and juice 3 oranges
  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seed
  • 1 tbsp ground cloves
  • 1 tbsp ground cinnamon
  • 700ml red wine vinegar
  • 700g golden granulated sugar

Method

  1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Spiced Beetroot and Orange Chutney. Great with cold meats and rich brie and sharp stilton. Making it makes the house smell stunning too !

Recipe from Good Food magazine

Spiced Pear Chutney

Ingredients

  • 60ml/2¼fl oz olive oil
  • 1 tsp fresh rosemary, finely chopped
  • 200g/7¼oz sultanas
  • 100g/3½oz raisins
  • 100g/3½oz demerara sugar /or coconut sugar
  • 400ml/14¼oz cider vinegar
  • 100g/3½oz crystallised ginger, finely sliced
  • 800g/1lb 12¼oz pears coared and cut into wedges
  • ½ tsp sea salt
  • ½ tsp nutmeg, freshly grated
  • 2 tsp ground allspice
  • 1 good pinch of saffron

    Method

    1. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise.

    2. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don’t let the pears cook too much; they should keep their shape.

    3. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.

      Pear Chutney is delicious with hard cheeses such as Comté, or slathered on a pork pie.

 

Recipe from BBC Food

There’s just got time time to make a batch or two ready for Christmas. Alongside a Hundred House gift voucher you’ve got the makings of a perfect food lovers gift.

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Amazing Apples

Do you remember the Apple blossom photographs from our April blog ? Well, harvest time is here !  Whilst it’s sad to wave goodbye to summer days in the garden, the sheer abundance of outstanding Shropshire produce makes Autumn a very exciting time at the Hundred House.

The next few blogs will be dedicated to showing how we  make the most of our delicious local and homegrown produce, starting with our glorious apples.  If you’re anything like me you can’t wait for steaming hot bowl of apple crumble and custard, or succulent, rich roast pork (complete with crackling) beautifully paired with a tart apple sauce.

Whilst modern production and storage methods mean apples are available all year, there is something extras special about the first harvest of our own fruit. Signs for apple pressing days are springing up, and many local communities have wholes dedicated to celebrating this unsung hero.

I wonder what our chefs will transform this beauty in to ?

 

There are around 7,500 varieties of apple in the U.K. !

There are so many ways of using apples, they deserve their own blog.That’s quite a task though so I’ve picked out a couple of favourite Hundred House recipes for you to try at home. The first one is a stunning side dish that works well with pretty much any delightful Autumn dinner you could create.

Braised Red Cabbage with Caraway and Apple

Ingredients:

2 Red cabbages (thinly sliced)

4 onions (thinly sliced)

2 Bramley apples

4 Tbsp. oil

½ Pack of butter

2 Tbsp. caraway

¼ Pint of red wine vinegar

2 Pints red wine

2-3 Tbsp. of crab apple or redcurrant jelly

Zest and juice of 2 oranges

Method:

  1. Sweat onions, cabbage and caraway in the oil and butter for 20 minutes
  2. Add balsamic and reduce by half
  3. Add red wine and reduce to a glaze then add orange zest and juice.
  4. Stir in the jelly then cook further for 10 minutes.

From this…..

 

 

 

Delicious, warming and very good for you !

This recipe will serve a crowd, but it’s easily halved. Any leftovers will freeze well too. It works well as an accompaniment to many autumn and winter dishes but my favourite is when it’s served alongside some deliciously simple roasted duck.

Another favourite is our Apple and Cinnamon Crumble Flan.

 

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