This recipe bring back memories of Mum in the kitchen peeling the cooked beetroot and the bright red hands she had afterwards. I think it tasted better than today’s tinned variety and if like me you really like beetroot, it’s worth doing – just make sure you wear gloves…………………
Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles. The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it. The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.
This is another version of Tomato Relish, unlike the other one I posted last year, this one has apples and sultanas added into the mix. It’s still a two day job though, as you need to let the tomatoes and onions sit overnight with the salt on them, before adding the other ingredients and cooking until thick the next day.
It’s winter and what could be better for a family meal than an old style lamb casserole. This one needs very little preparation, just trim the chops, coat them in flour, chop up an onion put the lot in a casserole dish and cover with the combined flavorings. Put the dish in the oven and forget it for 2 hours while you get on with all the other things you need to do after a long day at work.
One of the joys of summer when I was growing up was the crop of tomatoes that Dad grew in the backyard. I’m sure today’s tomatoes don’t taste as good. My Uncle Alf had a much larger veggie patch with a lot more tomato plants and vegetables growing. As a result my Auntie Elsie made tomato chutney, pickles and relish in abundance each year. This is one of her recipes, written out by Mum on a piece of the now defunct Ansett Airlines notepaper.
- 1.5kg ripe tomatoes
- 500g onions
- 500g sugar
- 1 tablespoon curry powder
- 1½ tablespoons mustard
- 2 tablespoons flour
- brown vinegar
Peel and slice the onions, cut and slice peeled tomatoes and put all into a basin. Sprinkle with salt. Allow to remain overnight. Next day put into preserving pan with just sufficient vinegar to cover, add sugar. Boil gently for 1 hour. Moisten dry ingredients with a little cold water and vinegar and stir them into mixture. Boil together for another hour or until a nice consistency.