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Recipes continued
Tomato Chutney
Makes 3 cups
10 (1.5kg) ripe tomatoes, peeled, finely
chopped
1 large onion, finely chopped
¼ cup sultanas
1 ½ cups apple cider vinegar
¼ teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon mustard powder
1. Using the Browning mode, heat the oil
on 150°C. When pre-heated and READY
appears in the LCD screen, set your
timer for 1 hour and press START. Add
all ingredients to the pan. Allow to cook,
uncovered, stirring occasionally until thick
and most of the liquid has evaporated.
2. Season well with salt and pepper. Pour
chutney into hot sterilised glass jars and
seal with preserving or plastic lids.
Tip: To peel tomatoes, using a sharp knife,
remove the stem and place a small cross on
the base of the tomato. Place in boiling water
for 1 minute or until the skin just begins
to peel away. Immediately remove from the
boiling water and place in a bowl of ice cold
water. You will then be able to easily pull the
skin off with your fingers.
- To sterilise jars, place clean, glass jars,
without any chips or cracks, in a large
saucepan and cover with cold water.
Place the lid on and bring to boil. Boil for
20 minutes. Remove the jars and stand
upright on a heat-proof board. Do not dry,
as their own heat will soon dry them.
Caramelised Onions
Makes 2 cups
1 tablespoon olive oil
1.5kg brown onions, thinly sliced
¼ cup brown sugar
¼ cup balsamic sugar
1. Using the Browning mode, heat the oil
on 150°C. When pre-heated and READY
appears in the LCD screen, set your timer
for 1 hour and press START.
2. Add onion to pan and cook, stirring
occasionally until very soft (about 50
minutes). Add sugar and vinegar and cook
for a further 10 minutes. Season to taste
with salt and pepper.
Tip: Caramelised onions go great on steak,
roasts and burgers.
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