Post by braided-rug on Jan 26, 2007 13:24:40 GMT 10
"What to do with all those apricots…….
This year the availability of apricots is very good. Even if some are a little hail damaged, they are still suitable for use in the recipes below.
Apricot Oil Pickle
This is a wonderful pickle, exceptionally tasty.
Ingredients
1½ tablespoons of mustard seed
1½ cups of vinegar
20 cloves of garlic
1 piece of green ginger
20 fresh green chillies
2kg (4lbs) of apricots (weight after removing stones)
1 cup of olive oil
1½ tablespoons turmeric
4 tablespoons cummin powder
1-2 tablespoons of chilli powder (optional)
1 cup of sugar
1 tablespoon of salt
Method
Soak mustard seeds in the vinegar for at least half an hour.
Peel ginger and garlic, chop finely.
Chop the apricots.
Heat oil in a large pan, then add apricots, garlic, chillies, and chilli powder (if using). Fry slowly for a few minutes. Then add the rest of the ingredients.
Simmer for three to four hours.
Pour into warm sterilised bottles and seal.
Leave for one week before using.
Apricot Worcestershire Sauce
Ingredients
1.5kg (3lbs) apricots , weight after removing stones
5 litres (approximately 1 gallon) of dark malt vinegar
2 kg (4 lbs) of brown sugar
3 cups treacle
125g garlic, peeled and roughly chopped
125g fresh green ginger, bruised
30g mustard seed
60g allspice berries
60g cloves
2 tablespoon salt
Method
Place all ingredients in a large pot and bring to the boil, stirring.
Cook for 3 hours, then strain.
Pour into sterilised bottles and seal immediately.
Note: I strained mine through a colander which meant that the mustard seeds were retained in the final product, along with just a little of the pulp. I could have strained it again through a finer sieve, but chose not to do so as the pulp and seeds will add flavour as the year progresses.
Apricot Chutney
This is my grandmothers recipe. I have found it can be used successfully with peaches, nectarines or even mangoes. The recipe is very quick and easy.
Ingredients
1.5kg (3lbs) apricots, stones removed the chopped
500g onions, chopped
750g (1½ lbs sugar)
500ml (1 pint) vinegar)
1 teaspoon salt
1 teaspoon mixed spice
1 teaspoon curry powder
1 teaspoon ground cloves
1 teaspoon nutmeg
½ teaspoon cayenne
Method
Place all ingredients in a pot together.
Bring to the boil and cook for one hour.
Pour into warm sterilised bottles and seal immediately.
Apricot Sauce
Ingredients
1.5kg apricots, stones removed and chopped
500g (1lb) onions, chopped
125g (4 oz) garlic, peeled and chopped
60g (2 oz) salt
1.5 litres (3 pints) vinegar
1.5kg (3lbs) sugar
1 teaspoon allspice
Juice of 2 lemons
Method
Place all ingredient sin a pot and bring to the boil, stirring.
Reduce heat and cook until a sauce-like consistency is reached (about two hours).
Strain, then pour into warm sterilised bottles and seal immediately."
From: www.abc.net.au/hobart/stories/s1829985.htm
This year the availability of apricots is very good. Even if some are a little hail damaged, they are still suitable for use in the recipes below.
Apricot Oil Pickle
This is a wonderful pickle, exceptionally tasty.
Ingredients
1½ tablespoons of mustard seed
1½ cups of vinegar
20 cloves of garlic
1 piece of green ginger
20 fresh green chillies
2kg (4lbs) of apricots (weight after removing stones)
1 cup of olive oil
1½ tablespoons turmeric
4 tablespoons cummin powder
1-2 tablespoons of chilli powder (optional)
1 cup of sugar
1 tablespoon of salt
Method
Soak mustard seeds in the vinegar for at least half an hour.
Peel ginger and garlic, chop finely.
Chop the apricots.
Heat oil in a large pan, then add apricots, garlic, chillies, and chilli powder (if using). Fry slowly for a few minutes. Then add the rest of the ingredients.
Simmer for three to four hours.
Pour into warm sterilised bottles and seal.
Leave for one week before using.
Apricot Worcestershire Sauce
Ingredients
1.5kg (3lbs) apricots , weight after removing stones
5 litres (approximately 1 gallon) of dark malt vinegar
2 kg (4 lbs) of brown sugar
3 cups treacle
125g garlic, peeled and roughly chopped
125g fresh green ginger, bruised
30g mustard seed
60g allspice berries
60g cloves
2 tablespoon salt
Method
Place all ingredients in a large pot and bring to the boil, stirring.
Cook for 3 hours, then strain.
Pour into sterilised bottles and seal immediately.
Note: I strained mine through a colander which meant that the mustard seeds were retained in the final product, along with just a little of the pulp. I could have strained it again through a finer sieve, but chose not to do so as the pulp and seeds will add flavour as the year progresses.
Apricot Chutney
This is my grandmothers recipe. I have found it can be used successfully with peaches, nectarines or even mangoes. The recipe is very quick and easy.
Ingredients
1.5kg (3lbs) apricots, stones removed the chopped
500g onions, chopped
750g (1½ lbs sugar)
500ml (1 pint) vinegar)
1 teaspoon salt
1 teaspoon mixed spice
1 teaspoon curry powder
1 teaspoon ground cloves
1 teaspoon nutmeg
½ teaspoon cayenne
Method
Place all ingredients in a pot together.
Bring to the boil and cook for one hour.
Pour into warm sterilised bottles and seal immediately.
Apricot Sauce
Ingredients
1.5kg apricots, stones removed and chopped
500g (1lb) onions, chopped
125g (4 oz) garlic, peeled and chopped
60g (2 oz) salt
1.5 litres (3 pints) vinegar
1.5kg (3lbs) sugar
1 teaspoon allspice
Juice of 2 lemons
Method
Place all ingredient sin a pot and bring to the boil, stirring.
Reduce heat and cook until a sauce-like consistency is reached (about two hours).
Strain, then pour into warm sterilised bottles and seal immediately."
From: www.abc.net.au/hobart/stories/s1829985.htm