Preserving fruit and vegetables is an age-old technique that enabled the storage of fresh produce in a form that would last through the cold winters. Nowadays it forms part of a nostalgic shift to a simpler, healthy, self-sufficient life and a rejection of the many artificial flavourings found in shop-bought varieties. A short introduction shows the process of preserving, whether by heat sterilization or by drying, salting, or adding sugar, vinegar or alcohol. A delicious selection of pickles, chutneys and relishes follows. Recipes include traditional English Pickled Onions to serve with cold meats, bread and cheese; Kashmir Chutney to enjoy with sausages or ham; Cranberry and Red Onion Relish to enhance a traditional roast turkey; Quince and Rosemary Jelly to give sparkle to meats; and Pate and Mint Sauce to counter the rich flavour of roast lamb. With over 65 recipes shown step by step in 230 colour images, this is a must-have purchase for cooks who want to fill their store-cupboard with tangy, fruity preserves.
Publisher: Anness Publishing