Posts Tagged ‘Lemon juice

30
Jul
17

Green Chili Tomato Jam

Adapted from blog Cooking without Limits

Substituted a few ingredients for a savory chili sauce\ jam.

Rough measurements, and by taste to get a sweet\sour taste.

Very  good use for tomato and hot peppers.

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Green jalapeno peppers with seeds…  about 125 grams, processed in a food processor

white sugar……. 68 grams

apple cider vinegar …. about 51 ml

bottled lemon juice and peeled processed orange  combination ….. 2 tablespoons more or less

Tomatoes, cherry/grape type  is what I have harvested recently.

Pour the vinegar, sugar, orange and lemon juice in a pan

boil for 5 minutes, add the hot  peppers, Add tomato (amount by eye) to achieve and desired consistency.

Cook on low heat to thicken, adjust measurements if necessary, place in jar, cool and refrigerate.

Due to the size of the tomatoes, the sauce has a high concentration of seeds versus pulp. A good condiment to have on hand not only for toast etc. but a cooking ingredient for sauces and marinades.

 

 

 

 

 

 

 

28
Feb
16

Brunch re-iteration


White flour flatbread made with a bit of bacon fat, lettuce, egg, beef, green pepper and onion, hot pepper relish.

11
Jul
15

Lamb shank with eggplant

Loosely followed from “Engryah”,  meat and eggplant, Cooks.com

Braised lamb shank with eggplant, a savory meal !

The shank was trimmed of silvery skin and fat.IMG_8295With a bit of olive oil, the trimmings were rendered when heated.

IMG_8296Brown up the shank, remove . The cracklings go to the cook !

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Start the veggies with chopped onion…

IMG_8297A family member brought home some turmeric, Maybe sorta like a spicy carrot flavor ? Very bright color and a lot of staining power ! Turning things orange, will I turn orange if I eat too much …? :-), don’t  forget to bring on the garlic too ! (peel and diced the turmeric root) and a bit of ginger root.

IMG_8299What else is on the counter?… toss in the dried hot  pepper flakes if ya got’em…. some of mine were smoked and I have  some sun dried dried tomatoes.

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IMG_8301Building flavors for the lamb, heat up some  veggie or chicken stock in another pan…

IMG_8302Add the shank back to the pan, add enough boiling stock to cover veggies and about 1/2 way up the shank.

 

 

IMG_8304Cover and simmer….

Were only halfway home ,now prep the eggplant. Peel to leave strips on the side. Salt , press, wait an hour, and rinse.

IMG_8306In a skillet , brown in olive oil,  mmmmm…. won’t be long now !

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IMG_8308If frying in batches, set aside on paper towel…

IMG_8309Depending on the size and amount of meat, slowly cook til tender about 45 minutes or better.

IMG_8310Layer the eggplant over the meat, place tomato slices (I didn’t have any) on top. Sprinkled with lemon juice and sugar.

Now for the final cooking , simmer for 20-30 minutes.

IMG_8311Plate over rice is suggested but I thought of bulgar or couscous , snuck in somewhere along the way and a side of flat bread for a killer wrap. !!

IMG_8312Always looking for new combinations of the traditional “meat and potato”, this is a winner ! Flavor galore !Any beverage suggestions? A deep dark red wine comes to mind.

18
Jan
13

breakfast,sourdough crumpets with raspberry and apple jam

Hmmm…. What’s for breakfast ??? Time to use some of the starter in the fridge and the the cold weather warrants , and the fact there’s no more jam or jelly, to use some of the raspberry frozen harvest .
Put the frozen raspberries in a sauce pan over low heat.

20130118-174043.jpgadd a small amount of lemon juice. A diced apple was added, a #4152 Macintosh , with the skin.

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20130118-174509.jpgnow, add some sugar to your liking, this allows you to tailor the sweetness , I like mine slightly tart not over sweet, also you can use sweeteners of your choice, like some honey.

20130118-174856.jpgcook the jam till it starts to thicken, watch out for a boil over, oops ! Take a small amount of the jam over time and put it on a plate. Put the plate in the freezer to rapid cool to gauge the density of the jam. Thick enough ?

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20130118-175434.jpgmix up a quick batch of batter for crumpets, I have previously posted a recipe for crumpets so I won’t be repetitive, this one used sourdough starter as a base with flour sugar salt and an egg, with some butter mixed together. Also just a pinch of yeast after I warmed up the starter from the fridge. It didn’t take long for it to bubble up a bit. The rest is in the photos….

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20130118-180342.jpgtime to peruse some of the many gardening catalogs I recently received, must have signed up for many as from just before Christmas till now still receiving many catalogs, I’ll list them on a future blog. BTW it’s close to 1 pm, a sleep in vacation day! Where’s the coffee!!!!




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