Two Tromboncino Squash Preserves Recipes - PICKLE and CHUTNEY скачать в хорошем качестве

Two Tromboncino Squash Preserves Recipes - PICKLE and CHUTNEY

Plot to Plate - Two Tromboncino Squash Preserves Recipes A couple of easy to make preserved squash recipes. I used the lovely Tromboncino but both will work with any sturdy squash like Crown Prince or Butternut. The equipment I used to cook this lot is detailed at the end of this - to me it is more important to add the recipes than to list the items used in making the video!! TROMBONCINO PICKLE INGREDIENTS • 900g or so tromboncino neck, peeled and cut into thin (3mm) slices • 3 white onions,peeled and cut into thin rounds • 100g salt • 3 cups of cold water For the pickling liquid: • 3 cups of cider vinegar • 2 cups of granulated sugar • 2 TBSP yellow mustard seeds • 1 tsp ground cinnamon • 2 tsp turmeric METHOD 1: Place the prepared squash and onion rounds in a large bowl and cover with the salt. Cover with a layer of cling film and leave for about 12 hours (or overnight). 2: Drain the salted water from the squash and onion and then rinse thoroughly under cold running water to wash off any excess salt. 3: In a large pan heat the vinegar, sugar and spices until the sugar is dissolved and the liquid is just boiling. 4: Add the rinsed squash and onion and bring the whole thing back to a simmer. Switch off immediately and then ladle into sterilised jars. MANGO STYLYE TROMBONCINO CHUTNEY 500g – 2-3 jars INGREDIENTS • 800g squash, butternut, crown prince, tromboncino or pumpkin • 4 cardamom pods • ½ tsp salt • 200g sugar • ½ tsp fenugreek seeds (optional) • 1 large cooking apple, peeled, cored and chopped • 2 fat garlic cloves, thinly sliced • 50g fresh ginger, peeled and grated • ½ tsp red chilli flakes (optional) • ½ tsp dried turmeric • 1 tsp mustard seeds • 100ml white vinegar • Juice of 1 lime • 1 tsp nigella seeds METHOD 1. The day before you make the chutney, peel, deseed and chop the squash into 2cm cubes. 2. Crush the cardamom pods in a pestle and mortar and remove papery skins. Bash the salt and seeds together to break the seeds up a bit. 3.  Mix together the squash, salt and cardamom seed mix, sugar and fenugreek seeds (if using) in a large pan. Cover and then leave overnight. The next day the squash will be bathed in syrup. 4. Cook the apple in a pan with a splash of water until it collapses to a pulp. 5. Add the apple to the squash pan along with the rest of the ingredients. 6. Bring to the boil and simmer for about 40 minutes until the mixture is a thick, almost chutney consistency (it will thicken a bit more as it cools). 7. Spoon into sterilised jars and seal. Keep for at least a couple of weeks before using. 8. Store for up to six months in a cool dark place; this will keep for about a month in the fridge once opened. Cooking equipment used in this video: V Blade Mandoline Slicer (similar model): https://amzn.to/3hNUDzT Tefal Everyday Induction Hob: https://amzn.to/38a0qwq OXO Good Grips Y Peeler: https://amzn.to/3idjK0A “As an Amazon Associate I earn from qualifying purchases.”