Sunday, June 24, 2007

Lunch Sunday 24 June - Tuna Burgers with Assorted Pickles

Tuna Burgers with Assorted Pickles

Just had the other two tuna burgers from yesterday with homemade chow chow, spiced catsup, homesmade dill pickles, M&S pickled baby beetroot and 100g of Santini cherry tomatoes.

Nutrition Data
Calories (kcal) 466.3
Carbohydrate (g) 52.1
Protein (g) 34.0
Fat (g) 14.1
Fibre (g) 10.4

Chow Chow Pickles
100g celery, sliced
300g cauliflower, cut into small florets
300g courgettes. quartered and sliced
100g red pepper, cut finely
200g green beans, cut into 1" segments
400g tomato, cut into chunks
200g small pickling onions, quartered

1 tablespoon allspice
15g cloves
15g black pepper, coarsely crushed
1 tablespoon turmeric
15g powdered mustard
15g mustard seeds
750ml white wine vinegar
1 few chillis, sliced
1/2 cup coarse salt

Combine all the vegetables in a large, non-reactive basin with the salt. Cover with water and allow to stand overnight. Drain.

Place the vinegar and all spices together in a large pot. Bring to a boil, then add the vegetables and simmer for 5 minutes.

Pack into sterilised jars and process in a hot water bath for 15 minutes. Allow to age at least 30 days before using.

Makes about 1.7kg.

Spiced Catsup
4 pounds fresh, ripe tomatoes
2 medium onions, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
8 fluid ounces red wine vinegar
6 ounces soft brown sugar
4 cloves garlic
2 teaspoons paprika
1 teaspoon cayenne
1 tablespoon salt

Spice Bag
1 stick cinnamon
1 teaspoon black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon celery seed
Wrap all ingredients in a muslin square and tie the ends.

Combine all the vegetables together in a large pot. Add the spice bag, vinegar, sugar, garlic, paprika, cayenne & salt. cover and simmer over low heat until all the vegetables are very soft, about 1 hour.

Remove the cover and continue to simmer over low heat until very thick.

Remove the spice bad and wring out thoroughly. Pack the catsup into sterilised jars and process in a hot water bath for 15 minutes.

Makes about 1.5 pints.

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