Spring­bok loin carpac­cio, stamp and stoot

Recipe Raphaella Frame-tolmie

House and Leisure Food - - CONTENTS -

½ cup caramel sugar ½ cup ap­ple cider vine­gar 1 gar­lic clove 1 cin­na­mon stick 1kg pears, peeled and chopped

into cubes 1 large onion, finely chopped 2T seed­less raisins 1T sul­tanas 200g crys­tallised ginger 1t fresh ginger, grated ½t ground cloves ½t all­spice ¼t salt

Makes 3 jars

Place the sugar, vine­gar, gar­lic and cin­na­mon stick in a large, heavy-based saucepan over medium heat un­til the sugar has dis­solved (three to four min­utes). Add the re­main­ing in­gre­di­ents and stir through. Bring to the boil then re­duce the heat to a sim­mer and cover. Al­low to cook for about 45 min­utes, stir­ring oc­ca­sion­ally, un­til the mix­ture is soft and re­duced to a more sticky con­sis­tency. Re­move the cin­na­mon stick and al­low to cool slightly. De­cant the chut­ney into three ster­ilised 250ml jars and re­frig­er­ate.

Pear and ginger chut­ney

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