Beetroot Relish River Cottage

Dice the onions and apples and place in a saucepan with the vinegar sugar garlic ginger spices and lemon juice. Bring to the boil. But the principle of caramelising some delicious round sweet things topping them with puff pastry then flipping it upside down works equally well in this savoury interpretation.

Camila Farah

Into a large preserving pan over a high heat combine the apples onion vinegar salt and sugar and bring to the boil. This light preserve is quite a different proposition. February 12 2014 may 9 2016 a cookbook collection. It is sweet sticky and has a very subtle heat from the chilli. The shallot spring onion vinaigrette finishes off the tarte a treat but if you fancy ringing the changes it s also very good topped with crumbled.

Place over a medium heat and bring. Roasted sweet beet relish pam loves the sweet earthy flavour of beetroot and hates to see it swamped in strong tasting vinegar as so often happens. Roasted sweet beet relish makes 5 x 225g jars 1 kg young small beetroot trimmed a little olive oil 250 g granulated sugar 150 ml red wine vinegar 2 tbsp balsamic vinegar 1 large red onion peeled and finely chopped 50 g freshly grated horseradish root for the roasted tomato puree. Drain and allow to cool fully before peeling and chopping. The classic tarte tatin is made of course with apples.

Originally a river cottage recipe i think and decided to try something along those lines. I came up with the recipe below. Cook beet until tender cool then peel and dice. Roasting the young roots really concentrates their robust flavour while the sharp pungency of horseradish adds a liveliness to the sweet beet. Cut the beetroot into 1cm in cubes and set aside.

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Put the lemon zest and juice vinegar red onion apple and fennel seeds into a large heavy based saucepan. Add the diced beet bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken. Bottle into sterilized jars and seal. Add the beetroot and cook until just tender about 15 to 20 minutes. 1 kg tomatoes 2 level tsp sea salt 4 garlic cloves peeled and.

1 kg tomatoes 2 level tsp sea salt 4 garlic cloves peeled and. Put the lemon zest and juice vinegar red onion apple and fennel seeds into a large heavy based saucepan. Originally a river cottage recipe i think and decided to try something along those lines. Place over a medium heat and bring. Into a large preserving pan over a high heat combine the apples onion vinegar salt and sugar and bring to the boil.