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November 26, 2020

Caramelised Onion and Beetroot Relish

By RecipesNo Comments


1/4C extra virgin olive oil

1kg onions, thinly sliced

1/2 C coconut sugar (or brown sugar, but I’ve been using coconut)

1/3C raw sugar

1/2 C Balsamic Vinegar

4 sprigs of thyme, leaves picked

1 bay leaf

1/2tsp ground cloves

450g tin of beetroot (we use home canned pickled beetroot)

salt and pepper to taste


1) Heat oil in a large heavy based saucepan over a medium heat. Add onion and cook, stirring, for 20 minutes, or until just softened. Stir in sugars, vinegar, thyme, bay leaf and ground cloves. Bring to the boil, stirring occasionally, until sugar has dissolved.


2) Reduce heat to low and simmer, stirring, for 20 minutes until relish is thick. (I don’t stand over the stove the whole time, but stay nearby and stir periodically)


3) Meanwhile, drain beetroot, reserving 1/2C of the liquid. Finely chop beets and add, along with the reserved liquid, to pan. Cook, stirring for a further 5 minutes until rich in colour. Season to taste.


4) Ladle into sterilised jars and seal tightly. Store in a cool place for 1 month. Once opened, keep chilled and consume within 2 weeks. (I don’t heat process them, but do put the jars in the cold room once they’ve cooled down, just to be careful. We also don’t usually consume a whole jar in two weeks, but have not had any go off yet!)

Bread and Butter Pickles

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3 different varieties, made on our organic produce

The Bread and Butter Pickles here at Birdsong have been so popular! Occasionally I’m asked if we share the recipes…yes, we do.

We’ve made B&B pickles on both zucchini and cucumber, it works both ways. Just be aware that the first step involves salting your veg overnight…it’s a 2 day process making these pickles.

You will need:

Approx. 6 Lebanese cucumbers, or 3 medium sized zucchini, sliced finely (food processors make short work of this)

2 Capsicum (optional, but adds a beautiful colour contrast), seeds removed and finely sliced

A large onion, sliced finely

50g macrobiotic sea salt (Himalayan pink salt is fine too)

400ml Apple Cider Vinegar

200g either raw sugar or coconut sugar. Coconut sugar will give you a darker pickle.

1tsp each of turmeric, mustard powder, fennel seed

  1. Slice your cucumber, onion and capsicum finely. I do it all in the food processor.
  2. Put all these vegetables in a casserole dish or bowl and sprinkle with the salt. Toss the salt through, then cover the dish with cloth/wrap and leave overnight. This step is important, as it reduces the water content of the finished product.
  3. In the morning, put your salted veg in a colander and rinse them under cold water, then place out on clean tea towels to drain.
  4. Take a large saucepan and combine the vinegar, sugar and spices. Bring to the boil and then let simmer for 10 minutes.
  5. Now you can add in the sliced vegetables to the pot and let the mixture come to a boil for one minute. Then turn off the heat.
  6. Using sterilised jars with vinegar-proof lids (and a canning funnel if you have one, they save a lot of mess!), pack the mixture and then pour over remaining liquid to submerge the vegetables.
  7. Seal, label and store somewhere cool and dark (3 month shelf life stored like this), or store in the fridge for longer shelf life. And always store you opened jars in the fridge.