CHERRY TOMATO PRESERVES RECIPE RECIPES

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TOMATO KETCHUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Tomato Ketchup | Vegetables Recipes | Jamie Oliver Recipes image

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!

Total Time 1 hours 5 minutes

Yield 500 ml (roughly)

Number Of Ingredients 13

1 large red onion peeled and roughly chopped
½ bulb fennel trimmed and roughly chopped
1 stick celery trimmed and roughly chopped
olive oil
5 cm piece of ginger peeled and roughly chopped
2 cloves garlic peeled and sliced
½ fresh red chilli deseeded and finely chopped
1 bunch fresh basil (30g), leaves picked, stalks chopped
1 tablespoon coriander seeds
2 cloves
1 kg yellow, orange or green tomatoes chopped, or 500g cherry or plum tomatoes, halved plus 500g tinned plum tomatoes
200 ml red wine vinegar
70 g soft brown sugar

Steps:

    1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with a teaspoon of black pepper and a good pinch of sea salt.
    2. Cook gently over a low heat for 10 to 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
    3. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar.
    4. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
    5. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months. Great served with steak and chips.

Nutrition Facts : Calories 9 calories, FatContent 0.2 g fat, SaturatedFatContent 0.0 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 1.2 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BRIE CHERRY PASTRY CUPS RECIPE: HOW TO MAKE IT



Brie Cherry Pastry Cups Recipe: How to Make It image

Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 3 dozen.

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts
2 tablespoons minced chives

Steps:

  • Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups., Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake until golden brown, 6-8 minutes longer. With spoon handle, press squares down again., Spoon 1/2 rounded teaspoon preserves into each cup. Top with cheese; sprinkle with nuts and chives. Bake until cheese is melted, 3-5 minutes.

Nutrition Facts : Calories 61 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 42mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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