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Thursday, 27 December 2012

Capsicum Chilli Relish

Well Merry Christmas and Happy New Year to all.
As usual the Christmas meal was fabulous. We only had fifteen this year way less than normal but still managed to have far too much food. We always start with a smoke roasted salmon with caper berries, wasabi  mayonaise and some pickled red onions. I make the pita chips to go with it. Also this year I did an old favourite, the egg caviar which went down a treat  All of this was devoured with some French bubbly as we watched a flurry of Christmas paper and ribbon fly around the tree, as presents were unwrapped. Lots of fun and frivolity.
This year Bob cooked the turkey Gordon Ramsey style and I have to say it was sensational. Not to mention the carving. He began by  removing the drumsticks then the whole breast from the bird on each side along the bone and then cutting it quite easily down into slices. Presentation stunning! I am sure this method can be found on the internet.
We had a Saskia Beer black pig for the ham, always delicious. Lots of salads and crunchy spuds to accompany it. Christmas pud, beautiful berries, ice cream and brandy custard.... yum, chocolates, more champagne, more wine, more chocolates and as usual, some dancing !!
After we have finished the fabulous excesses of Christmas and are perhaps on holiday, you may like to make this very moreish relish, to go with the left over ham. Capsicums are plentiful now.
You need some left over sterile jars as well, to put the finished product into.I usually make this before Christmas and give it as a hostess gift for drinks parties.

12 red capsicums
6 onions
12  red chillies ( if you aren't a fan of too hot cut down on the amount )
12 garlic cloves
750 ml vinegar
8 cups white sugar
salt to taste

Place the capsicums,onions, chillies and garlic into the food processor and pulse till chopped, fairly small.
Place a large heavy based saucepan on top of the stove and fill with the vinegar and chopped capsicum,onion, garlic and chillies. Cook this for 1 hour on a slow simmer.
Add the sugar and stir until mixed in. Cook for a further 1 1/2 hours, but you must stir it every 10 minutes or so as the mixture gets quite thick, it will stick to the bottom of the pan. When you are stirring, be careful as it tends to spit at you and could cause a nasty burn.

Cool slightly and spoon into the sterile jars. It will make about 6-8 jars depending on the size you use.

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