Tag Archives: Homemade

More Autumn Recipes : Green Tomato Chutney

20 Nov

As the days get shorter and the weather gets colder, we’re spending more time inside and in the kitchen.

I want to share with you what I ended up doing with all the green tomatoes I had from our tomato plant that wouldn’t ripen. We could have put them in a warm sunny room for a few weeks in an attempt to encourage them to ripen but my husband really wanted to make more chutney.

**As as side note, we cracked open the first jar of Red Tomato Chutney we made a few months back and it was gobbled up in a week! Must have been yummy!**

I searched for a suitable recipe and found that all the one’s I looked at were all based on a fairly similar theme so decided to just make my own version of this theme – mainly because I didn’t have all the ingredients for one particular recipe ūüôā

I started off trying to peel the tomatoes – same as when I made the Red Tomato Chutney. I put a cross in the bottom of each tomato, put them in hot water for a minute or two then straight into cold water. Should have been simple right? Wrong! None of the skins had started to feel away on their own like the red tomatoes had so I plopped them back into hot water for another minute or two then into a bowl of cold water again. Still no sign of peeling.¬† Unfortunately, this meant that I spent the best part of the next hour trying to pry the skins off these completely un-helpful green tomatoes. A word of advice; don’t bother!

Aside from that the process is pretty straight forward as you’ll see below. It will still take you a few hours from start to finish but once all the stuff is in the pot and on to boil you can leave it and not think about it.

Do you have any green tomato recipes that you’d like to share?

Green Tomato Chutney

Ingredients

1 kg green tomatoes
200g onions
200g sultanas
200g cooking apples
200g sugar – I used coarse brown sugar however most recipes called for light muscovado sugar
500mL vinegar – I used apple cider vinegar with added mixed spice as most recipes called for spiced pickling vinegar

Method

Dice up the tomatoes, finely chop the onions, roughly chop the sultanas, and peel, core and chop the apples.
Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar.
Add the sultanas and apples and simmer for around 10 mins. Add the tomatoes and onions to the pan and return to the boil.
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed sterilized jars and cover with lids. Store for a few months before consuming.
*The simmering took about 90 minutes for me to get a thick consistency to be prepared to wait it out!
Now you have perfect Christmas gifts!
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Homemade Chicken Burgers

15 Jul

Who loves a good burger?

I know we do. Especially a burger that is loaded with so many¬†fillings that you can’t fit it all in your mouth¬†and the sauce runs down your hands and chin.

The good thing about homemade burgers is that you can tailor them to suit your families dietary requirements, which today includes an increasing number of food allergies making take-out a no go, and they are super easy to make. You can use chicken or beef or fish or veggies combined with any number of herbs and spices at your disposal. Chicken is¬†more affordable than any other meat variety (including Fish) in¬†Geneva and so¬†chicken was the ideal meat for today’s¬†burgers.

Just because it’s cheap doesn’t mean it’s good for you…

We used skinless chicken breasts for our burgers instead of pre-minced meat because it is a lean cut of meat and although it will take you longer to prepare the meat for use, you will be guaranteed a healthier meal.  In fact, many would regard chicken breast as the benchmark for lean meat.  What you may not know is that chicken also is packed with a broad range of vitamins and minerals is a great source of protein, containing all the essential amino acids needed to repair the body and support a healthy immune system. Protein also fills you up, so it will stop you over eating and keep you fuller for longer, increasing energy and encouraging weight loss.

Great news! Now for the recipe.

For the patties you will need…

  • 2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed **A good guide is 1 chicken fillet per person**
  • 1 garlic clove, roughly chopped
  • small piece fresh root ginger, peeled and roughly chopped
  • 1 small onion, roughly chopped
  • 4 tbsp fresh coriander, plus a few sprigs to garnish
  • 1 green chilli, seeded and roughly chopped
  • a handful of breadcrumbs
  • 2 tbsp olive oil

Step 1: Toss the chicken, garlic, ginger, onion, coriander,¬†chilli and breadcrumbs¬†into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes (or whatever size you want really). If you don’t have a food processor you will need to finely dice all the ingredients and it will still work perfectly well.

Step 2: Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once.

Step 3: Make a burger!

Chicken Burger

Chicken Burger

As you can see in the picture, thick slices of country bread lightly toasted were used instead of hamburger buns, then I added mayonaise, sweet chilli sauce, cheese, tomatoes, beetroot, fried egg and lettuce. Oh yeah, and the chicken burger of course!

Bon appetit!

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