Its rapidly coming to the end of my favorite time of year Autumn. Cool crisp nights and warm days. Our fabulous tomato crop is at an end. It has been wonderful to have enough tomatoes to make into delicious preserves.
Try my recipe for Tomato and Chilli Jam which makes a great condiment for adding flavour to curries and stir frys.
Tomato and Chilli Jam
2kg ripe tomatoes, peeled and seeded 1kg raw sugar 120ml lemon juice 170 mls white wine vinegar chillis to taste, use at least 10 mild to hot varieties 1T salt 80ml fish sauce
1. Place tomatoes and sugar into a bowl stir in sugar, cover and leave overnight. 2. Transfer to a large pan and add remaining ingredients, bring to the boil. 3. Simmer, stiring ocasionally, until thick. 4. Drop a teaspoon of the jam onto a plate that has been chilled in the freezer for a few minutes, return saucer to the freezer for a few mins to chill jam. Jam should wrinkle when pushed with the finger. 5. Pour into hot sterilised jars and seal. When cool, label and store in a cool dark place.
As usual at this time of year we have had an abundance of home grown xzucchinis. Sometimes you miss one and next thing its a giant... well first thing remove the seeds and save them for your next crop. then slice or grate the flesh to use in your favourite zucchini recipes. Here is a delicious version of moussaka made with zucchini instead of the usual eggplant/aubergine.
Ingredients: I large zucchini 1T oil 500 lamb mince 1 onion, chopped 1 clove garlic, crushed 1 t cinnamon 4 tomatoes, chopped or a 400g can of crushed tomatoes 2T Butter 2T plain flour 1 t mustard 11/2 cups milk salt and pepper 1 cup grated cheese
Method: 1 Slice zucchini into 1/2 cm slices lengthwise. 2 Heat oil in large saucepan and sweat onion 5 mins. add garlic and mince and cinnamon and stir until brown. 3. Add tomatoes and simmer 10 mins. Season to taste. 4. In a pan, melt butter. Remove from heat and stir in flour and mustard. Place back on heat and stir constantly for 1 min. 5. Remove from heat and blend in milk. Place back onto heat and stir constantly until boiling. 6. Assemble Moussaka; layer 1/2 the zucchini, then 1/2 the meat sauce. Sprinkle with cheese and layer with the rest of the zucchini slices and meat sauce. Cover with white sauce ( a little more milk can be blended through to make a pouring consistency) and top with cheese. 7. Bake at 180 deg C for 1hour. Serve with a green salad.