Reposting of “Tomato relish instead of sauce” in light of the death of Margaret Fulton.

Originally posted in 2017.  Thank you Margaret Fulton.

Last year I made loads of tomato sauce and this year I have also made sauce but not quite as much.  Today for a bit of a change I made relish instead.

The recipe was from Margaret Fulton’s Encyclopaedia of Food and Cookery

Margaret Fulton's Encyclopaedia of Food and CookeryWe have had this book since 1983 and it still gets referred to occasionally.

Here is the recipe I used

recipe“until the mixture is thick.” had me in a bit of a quandary as there are various stages of thick!  I did it until I thought it was thick enough and it seems to have turned out ok.  This is the first time I have done a pickle, relish or sauce that has flour as a thickener.

It was delicious on cheese.

 

I think of Popeye when I think of olive oil!

olive oil

Not that we are likely to be producing any olive oil but we have managed to harvest some olives from our little olive tree.

tree net covered

I wrote previously about how we needed to net the tree to protect it from the parrots.

This is our harvest.

olive harvest

Not a great deal, about 180 olives or enough to make a jar of pickled olives.

olivesIdeally they should all be ripe, we have a few that are not ripe but we will pickle them just the same.

We got a pickling recipe when we bought our olive tree so we are using that recipe.

pickling olives

The recipe calls for us to slit the olives in three places on the skin and then put them in brine, changing the brine every day for ten days.

olives in brine

The olives need to be kept submerged with a plate.

plate on top of olivesI will tell you about the next step in ten days time!

 

Tomato relish instead of sauce.

Last year I made loads of tomato sauce and this year I have also made sauce but not quite as much.  Today for a bit of a change I made relish instead.

The recipe was from Margaret Fulton’s Encyclopaedia of Food and Cookery

Margaret Fulton's Encyclopaedia of Food and CookeryWe have had this book since 1983 and it still gets referred to occasionally.

Here is the recipe I used

recipe“until the mixture is thick.” had me in a bit of a quandary as there are various stages of thick!  I did it until I thought it was thick enough and it seems to have turned out ok.  This is the first time I have done a pickle, relish or sauce that has flour as a thickener.

It was delicious on cheese.