Tag Archives: condiment

PIckled Green Chillies

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  • 2 cups of chopped fresh green chillies
  • 1 cup rice vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 2-3 thin slices of ginger

Put your chopped chillies into a bowl and cover them with boiling water for 10 minutes.

Soak in boiling water for 10 minutes

Place your sliced ginger on the bottom of your pickling jar. Strain the chillies and then pop them on top of the ginger in the pickling jar.

The sliced ginger is totally optional too.

In a bowl/jug, mix the vinegar, salt and sugar. Pour this over your chillies. You may need to top this up with more vinegar if the amount doesn’t quite cover the top of the chillies.

Leave the chillies overnight in the fridge and they’ll be ready for eating the next day. They will lose the vibrant green colour but that’s normal. They keep for ages in the fridge.

Chili Scallion Oil

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In a large pot fitted with a deep-frying thermometer, combine 2/3 cup hot red pepper flakes; 4 garlic cloves, smashed and peeled; 3 scallions, cut into thin rings; 2 tablespoons minced fresh ginger; 2 1/2 cups corn or peanut oil, and 1/3 cup roasted sesame oil. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

Variations: Add any or all of the following before cooking: 1/3 cup Chinese black beans, coarsely chopped; the freshly grated zest of 3 large oranges; 1 tablespoon Sichuan peppercorns.

Lemon Curd

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  • 5 egg yolks

  • 1 cup sugar

  • 4 lemons, zested and juiced

  • 1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

BBQ Sauce

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1.5 cups chopped onion (1 large onion)
1 tbsp. minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10oz. can)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tbsp. crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic in the vegetable oil for 10-15 minutes, until translucent but not browned.  Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and red pepper flakes.  Simmer uncovered on low heat for 30 minutes. Use immediately or store in refrigerator.

Ketchup

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  • 1 (28-oz) can whole tomatoes in purée
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2/3 cup packed dark brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon salt

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavours to develop).