A scrumptious success

In my last post, I waxed lyrical about my day slicing and dicing at the Waitrose Cookery School.

I am delighted to report that just ten days later, I have successfully reproduced one of the recipes at home.

I’m SO pleased…and proud!

Here’s my path to today’s red onion chutney.

I started by slicing up two large red onions and heating them in a medium-sized saucepan – with a little groundnut oil and sea salt – until the onions started to ‘fall’ (that’s cookery school jargon for soften slightly).

Red Onion Chutney 1 (crop)

I added 62.5g of caster sugar and a quarter teaspoon of yellow mustard seeds…

Red Onion Chutney 2 (crop)

…and stirred through until dissolved (see pic below).

Red Onion Chutney 3

I then added 70mls of red wine vinegar and left it all to simmer – no stirring! – for about 15 minutes.

I ended up with about 100g of this…

Red Onion Chutney 4 - finished

 

Yippee! Woohoo! You little ripper! 

 

Yes, I’m a bit excited. I’ve already had some and can report that apart from looking gorgeous, it tastes absolutely delicious.

I am one happy little Vegemite right now.

Feel free to snaffle the recipe – in about an hour, you could be enjoying this scrumptious treat for yourself…

You are welcome.

Sliced and diced

This week I did a knife skills course. No, I am not running away to join the circus. I’m talking about knife skills of the kitchen variety.

I’m a bit of a foodie, have loads of vegetables in my diet and tend to spend a lot of my meal preparation time chopping stuff. I never had lessons in how to do this – I just got stuck in with what needed to be done over the years and it all seemed to work okay. Especially as all ten fingers remain attached and intact.

But when watching cooking television, I’m always hugely impressed and intimidated by the speed and confidence with which chefs slice, dice and generally handle their knives. Every so often they offer a smattering of how-to-chop instruction when a celebrity guest gets involved but do you think I can remember it for application later on?

So I have never filleted a fish or jointed a chicken and terms like Chiffonade and Brunoise are a complete mystery to me. Or used to be.

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