Tuesday, March 14, 2006

Green Tomato Pickle












Green Tomato Pickle (adapted from "Central Cookery Book", an old Tasmanian School Cookbook - I have added my changes to the recipe in brackets)


6 lbs green tomatoes (approx 2.7 kgs)
1 tablespoon mustard
1 tablespoon curry powder
3/4 lb of treacle (I used 500g of brown sugar)
3 pints vinegar (I used 3/4 of a bottle of Ezy Sauce instead)
1 teaspoon cayenne (I used black pepper)
3 lbs onions (approx 1.3 kgs)
2 tablespoons plain flour
2 tablespoons salt (I used only 1)
1 teaspoon spice (I used Allspice, also added some nutmeg and cinnamon)
2 dozen cloves

(I also added 2 chopped apples and 2 tablespoons of sultanas)


(Sterilize jars by washing, then rinsing in very hot water, then place in a warm oven until completely dry. )

(1) Wash and slice tomatoes and peel and slice onions (and apples)

(2) Put them with all other ingredients into a large pan and boil one hour, stirring frequently.

(3) When cold, bottle, cover and label (I did this while the relish was still warm)

This made 12 large jars of pickle.

Tuesday, March 07, 2006

Chicken and Rice














One Pan Chicken & Rice (approx 6 points per serve, serves 4)

6 chicken thighs (sliced)
1 cup rice
2 sachets tomato paste
3 tablespoons tomato sauce (home made or other)
dash of onion flakes
8 black olives (chopped, optional)
1 small red capsicum, chopped
1 1/2 cups chicken stock (or 1 1/2 cups water with 2 chicken stock cubes crushed in it)
2 teaspoons Sambal Oeleck (optional, I love it)
1 & 1/2 cups frozen peas
pepper to taste


Brown chicken in a non-stick pan in a small amount of olive oil. Add chicken stock and onion flakes and mix and simmer for 10 minutes.

Add all other ingredients and simmer till cooked (about 20 minutes), stirring quite often to make sure rice doesn't stick. Add a small amount more water if needed.