I grew some Mooli (very long white oriental radishes, each the size of a large courgette) in the garden this year. This is my way of dealing with the resulting glut. The sweetness of the beetroot takes a lot of the edge of the mooli.
200g Caster Sugar
300ml White Wine Vinegar
3 Star Anise
5 Dried Chillies
3 Cloves
500g Beetroot
500g Mooli
Roast the beetroot in a hot oven for an hour. Leave to cool then peel off the skin. Cut them into bite sized chunks. Peel the mooli and cut similarly to the beetroot.
Put all the other ingredients in a saucepan and warm gently while stirring until the sugar has dissolved. Leave to cool. Put everything in a sterilised jar and leave to mature for a week or so.
Thursday, September 11, 2014
Chipotle Ketchup
1/2 cup Chipotle Paste (q.v.)
3 Tbsps Tomato Puree
2 Tbsps White Wine Vinegar
2 Tbsps Caster Sugar
1 Tsp Onion Granules
1 Tsp Celery Salt
1 Tsp Garlic Granules
Dissolve the sugar in the vinegar. then mix everything together. Adjust quantities to suit your taste.
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