Ashley Vale Allotments Association

Ingredients

Extra-virgin olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
1 tsp ground cumin
1 tsp chili powder
1 red pepper, deseeded and chopped
125g courgettes, squash or any seasonal vegegable, diced
200g tomatoes (small can)
couscous

Method

1. Heat oil in a heavy bottomed pan and stir-fry the garlic and onion with cumin and chili powder for about 2 minutes. Add the pepper and courgette and cook for a further 2 minutes, stirring continuously.
2. Pour in the tomatoes, bring to the boil and simmer for about 10 minutes, stirring as required.
3. Pour couscous in a small bowl and add boiling water until the couscous is covered. Cover bowl with plate for 5/10 minutes. Fork through when all water is absorbed.
4. Plate the couscous and pour sauce over.
5. Serves two.

Andy Talbot September 2009

Ingredients

1 Squash.
1/2 tsp each of cinnamon, paprika, turmeric, salt, pepper, cumin.
1/4 tsp chilli powder.
2 tablespoons of nut oil.

Method

1. Peel and cut the squash into cubes (bitesize) – don’t forget to keep the seeds for the next crop or to swap.
2. Place spices on to a plate and toast under grill until they release their aromas, professional chefs probably do this but you could just put them in a ramekin dish and microwave them for a few seconds.
3. Put 2 tablespoons of nut oil into a mixing bowl and add the toasted spices.
4. Toss squash cubes in the mix until coated and leave to one side while heating the oven to 180 degrees.
5. Put the cubes on to a roasting tray and cook in the oven for around 20 to 30 minutes, turning occasionally.

They should be crisp on outside and soft inside.

Andy Talbot – September 2009

Ingredients:

1kg green tomatoes
2 medium size apples
500g soft brown sugar
500ml malt vinegar
2cm of root ginger
3 red chilis (or according to taste)
125g raisins
300g shallots
1 tsp salt

Method:

1. Wash the green tomatoes. If you see any with blossom end rot or bruising, discard them.
2. Prepare the chilis and set them aside. I used chilis from the garden that I had frozen so I didn’t need to wash them again. I also kept the chilis whole.
3. Peel the ginger. Give the ginger a light bash with a rolling pin. You want to squash it a bit without breaking it into pieces. Set aside.
4. Take the green tomatoes, shallots, and apples and chop them roughly.
5. In a large, deep cooking pot place the chopped items along with the vinegar, sugar, raisins and salt. Mix with a wooden spoon.
6. Add the chilis and ginger, in a muslin bag if possible as these will be removed later, and stir again. Put the heat on and bring the chutney to the boil. You will need to keep stirring to make sure the sugar dissolves and the bottom of the pot doesn’t catch. When stirring make sure you don’t break the chilis or you will have chili seeds all over the chutney!
7. Once at a good boiling stage turn the light right down to a simmer. And this is where patience comes in handy. You will need to simmer the chutney for ages, at least an hour, if not more. Also you will need to stir the chutney from time to time.
8. Whilst waiting for the chutney to simmer is to prepare the chutney jars. Being resourceful you can use old coffee, jam, or pickle jars. Clean the jars and lids in very hot water. Whilst the jars are still wet microwave them for 2 minutes on high or place in a hot oven until they are hot to touch.
9. Once the chutney has attained a jam like consistency it is done. Take out the chilis and ginger and discard.
10. Carefully spoon the chutney into the sterilized jars. Make sure the jars are warmed so as not to crack them when the hot chutney goes in! You want to pack the chutney in so there are no air bubbles. Create a seal over the surface of the chutney with a bit of folded cling film. Put the lids on tightly. Leave the jars to cool thoroughly. Once opened keep the chutney in the fridge.
11. Phew! Get a glass of your favorite tipple and put your feet up.

Andy Talbot – August 2009

Ingredients:

4 lbs (1.8 kg) red currants
3 pints (1.8 litres) water
1 lb (450 g) sugar per pint of juice obtained.

Method:

1. Wash and drain the red currants.
2. Pick over to remove any damaged fruit but do not remove the stalks.
3. Put the fruit into a pan with the water and stew until the fruit is pulpy.
4. Turn into a jelly bag and leave to strain for 3 or 4 hours.
5. Measure the juice and heat in a pan.
6. Add 1 lb (450 g) warmed sugar to each pint of juice, stirring until the sugar has dissolved.
7. Bring to the boil and boil rapidly until the jelly sets when tested.
8. Remove the scum.
9. Pot and seal whilst still hot.

Andy Talbot – July 2009

Ingredients

3lb/1.25kg rhubarb
3lb/1.25kg sugar
1 sachet general purpose wine yeast.

Method

1. Wipe the rhubarb, but do not peel.
2. Chop into small pieces. Place in a large bowl and cover with the sugar.
3. Leave overnight until the sugar has dissolved. Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar. Add this liquid to the syrup and make it up to 1 gallon with water and a cup of cold black tea, to add astringency.
4. Add the wine yeast and transfer the liquid to a demi-john fitted with an airlock. Leave to ferment.

Using a hydrometer, stop fermentation using two Campden tablets when the reading reaches around 1.01. Leave the wine to clear naturally; or you could use a vegetarian clearing agent such as Bentonite.

Pour the wine into sterilised bottles, and leave for at least 3 months. Store in a cool place.

NB. The best time to make this is during May. Don’t wait until the end of the season, you’ll be disappointed.

Cheers!

Andy Talbot – May 2009