105
Tomato chutney
Ingredients:
750 g tomatoes
70 g brown sugar
1 clove of garlic
4 chillies
A sprig of fresh tarragon
2 tbsp red wine vinegar
Method:
1. Chop the tomatoes, garlic and chillies. (For a milder
flavour, remove the seeds from the chillies.)
2. Place all the ingredients except the vinegar in a
suitable glass bowl and stir well. Cover and cook for
10 minutes at 800/900 W, then for a further
30 minutes at 450 W until the mixture is reduced to
a thick mass. Add the vinegar and cook, uncovered,
for another 10 minutes at 450 W.
3. The chutney should taste quite fiery when hot, as
the flavour will become milder as it cools.
4. While still hot, ladle into sterilised jars and seal
immediately.
Setting:
Microwave
Power level:
800/900 W + 450 W + 450 W
Position:
Turntable
Duration:
Approx. 50 minutes
Plum chutney
Ingredients:
750 g plums, stones removed
50 ml water
200 g brown sugar
1
/
2
tsp ground ginger
1
/
2
tsp mace
1 piece preserved ginger, finely
chopped
50 g raisins
2 tbsp vinegar
Method:
1. Chop the plums and place in a suitable glass bowl
with the water, sugar, spices, preserved ginger and
raisins. Cover and cook for 10 minutes at 800/900 W,
then for a further 30 minutes at 450 W until reduced
to a thick mass.
2. Stir in the vinegar and cook, uncovered, for a further
10 minutes at 450 W.
3. The chutney should have a very strong flavour when
hot, as it will become milder when it cools.
4. While still hot, ladle into sterilised jars and seal
immediately.
Setting:
Microwave
Power level:
800/900 W + 450 W + 450 W
Position:
Turntable
Duration:
Approx. 50 minutes
BO_0912_KB_052_108_GB_3K 29.04.2005 9:57 Uhr Seite 105
Summary of Contents for 6 560 300
Page 14: ...Starters and snacks BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 14 ...
Page 19: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 19 ...
Page 21: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 21 ...
Page 22: ...Soups BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 22 ...
Page 27: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 27 ...
Page 29: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 29 ...
Page 31: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 31 ...
Page 32: ...Casseroles and savoury bakes BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 32 ...
Page 35: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 35 ...
Page 39: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 39 ...
Page 41: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 41 ...
Page 42: ...Fish BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 42 ...
Page 47: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 47 ...
Page 51: ...BO_0912_KB_002_051_GB_3K 29 04 2005 9 59 Uhr Seite 51 ...
Page 52: ...Meat BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 52 ...
Page 55: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 55 ...
Page 59: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 59 ...
Page 61: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 61 ...
Page 62: ...Vegetables and side dishes BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 62 ...
Page 67: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 67 ...
Page 71: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 71 ...
Page 73: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 73 ...
Page 75: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 75 ...
Page 76: ...Sauces BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 76 ...
Page 79: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 79 ...
Page 82: ...Desserts BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 82 ...
Page 87: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 87 ...
Page 89: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 89 ...
Page 92: ...Drinks BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 92 ...
Page 97: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 97 ...
Page 98: ...Jams jellies and chutneys BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 98 ...
Page 103: ...BO_0912_KB_052_108_GB_3K 29 04 2005 9 57 Uhr Seite 103 ...