foody

ingredients

• 2 cups fresh basil leaves

• ½ cup freshly grated parmesan cheese

• ½ cup extra virgin olive oil

• ⅓ cup of pine nuts

• 3 garlic gloves

• salt & pepper to taste

method

1. place the basil leaves & pine leaves into a food processor, and pulse several times.

2. add the garlic and parmesan pulse several times more, scrape down the sides of the food processor, with a rubber spatula

3. while the food processor is running, slowly add the olive oil in a steady stream, is running and will emulsify and help keep the olive oil to separate. occasionally stop to scrape down the sides of the processor.

4. stirr in salt & pepper to taste

Ingredients

• 3-4 large onions (chopped)

• 2 tbsp olive oil

• 1htbsp brown sugar

• 1 tbsp balsamic vinegar

• water (optional

Method

1. add oil to pan on med heat

2. spread onions evenly on pan and cook for five minutes stirring continuously

3. add sugar + vinegar to the pan and continue to heat.

4. cook for at least 30 mina to 1hr

5. keep stirring to dark brown.

ingredients

• bay leaves

• 8 red onions

• 1 red chilli

• 25ml olive oil

• 200 brown sugar

• 150ml balsamic vinegar

• 150ml red wine

Method

1. cut your onions and chilli into short thin slices, and put them into a pan with a bay leaf & oil cook on a low heat for 20 mins

2. once onions are dark & sticky add sugar & vinegar and simmer for 30 mins or so, and the chutney is thick and dark,

3. pour chutney into hot sterilised jars and let cool, ideally you should leave for 1mth or more before you eat, to let it mature in flavour

ingredients

• 1tbsp veg oil

• 4 shallots peeled & finely chopped

• 4 ripe tomatoes

• 75g dates chopped

• 50ml tamarind sauce

• 1 tsp ground ginger

• 4 cloves

• 4 black peppercorns

• pinch of ground turmeric

• pinch of ground coriander

• 200ml of water

• 700ml of malt vinegar

• 1tbsp mustard powder

• 2tbsp molasses

• pinch of salt

• 2 tbsp muscovado sugar

• 2 tbsp of cornflour powder, mixed with water to form paste

method

1. heat oil in pan and fry shallots for 4-5 mins or till softened but not coloured

2. add tomatoes, dates, tamarind sauce, ginger, cloves, peppercorns, turmeric, cayenne pepper, ground coriander,and the water

3. bring to the boil then simmer for 10 mins

4. transfer to food processor till smooth, put through sieve

5. put back on pan and bring back to the boil

6. stir in molasses, salt, muscovado sugar

7. whisk well

8. boil for 4-5 mins

9. reduce heat and stir in cornflour past until thickened

10. set to cool

11. place in airtight bottle

Ingredients

• 1tsp olive oil

• 1 onion finely chopped

• 1 can of chopped tomato

• 3 garlic cloves finely chopped

• 85g brown sugar

• 3tbsp malt vinegar

• 1tbsp tomato puree

method

1. heat oil in saucepan

2. add the onion cook over heat for 4-5 mins until softened

3. add remaining ingredients

4. season mix and bring back to boil

5. the reduce the heat,and simmer for 20-30 mins until thickened

6. blend till smooth sauce