Thursday, 1 September 2011

Tomato Burger Relish

We hosted not one but two barbecues over the bank holiday weekend, and I was glad of the chance to use up some of the tomato glut in a fab burger relish from Thane Prince's book Jams and Chutneys.

It's only lightly cooked, with just a little sugar and vinegar, so the tomatoes stay nice and chunky and remain the dominant flavour. We used mustard seeds instead of the recommended fennel seeds, and it was lovely. It's dead simple - red onion, seeds and garlic fried until soft; diced tomatoes, seasoning, brown sugar and a splash of vinegar added; and simmered for a few minutes. The recipe had just a touch too much vinegar I think, but we neutralised it by adding the tiniest pinch of bicarbonate of soda - it works a treat! (Careful - too much and you'll be left with a soda-y taste!)

Now all I have to do is find a way to use up the other half of the jar!

When the barbecue had cooled, the food had gone down and we were all lazing around wondering what to do with the rest of the day, a sudden urge for scones and jam hit, and a friend convinced me to have a go at baking some.

We used this basic recipe (although I have aspirations to try this richer one next time) and it was barely half an hour from scales-out-of-the-cupboard to scones-out-of-the-oven! We ate them warm with fresh, sugar-sprinkled strawberries and clotted cream. Bliss, even without any bank holiday sunshine! And they're so quick to make, I'm sure this won't be the last time...

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