59
GB
5. Pass the meat, liver and bacon through
a mincer.
6. Chop the onions and leek very fine.
7. Fry the chopped onions and leek in
lard until soft, but do not brown.
8. Put the minced meat, onions and leek
in a bowl along with the seasonings
and herbs.
9. Add 1 litre of the broth you kept to one
side.
10. Knead the ingredients together pro-
duce a smooth mixture.
11. Place the kneaded mixture in screw-top
jars.
12. Cook at 100 °C for around 160 min.
NOTE:
The liver sausage will keep for ap-
prox. 1 year.
7.2
Strawberry and kiwi jam
Ingredients:
• 1.5 kg fresh strawberries
• 500 g ripe kiwi fruit
• 1 kg
no-boil
preserving sugar
Method:
1. Wash strawberries carefully.
2. Allow them to drain.
3. Top and tail strawberries, removing
stalks, leaves and any spoilt parts.
4. Peel kiwis and cut into small pieces.
5. Put fruit in a bowl.
6. Add the preserving sugar.
7. Process the mixture with a blender.
8. Add to jars and seal carefully.
9. Cook at 80 °C for around 25 min.
NOTE:
For this type of gentle cooking you
have to use preserving sugar that sets with-
out being boiled. A cheaper alternative is
conventional preserving sugar 2:1. But the
fruit jam may come out more liquid.
7.3
Courgette ketchup
Ingredients:
• 3 kg courgettes
• 1 kg onions
• Around 3 tablespoons of salt
• 500 g sugar
• 1 litre mild herb vinegar
• 2 tablespoons ground red pepper
• 3 tablespoons curry powder
• 3 tablespoons strong mustard
• 1-2 tablespoons cayenne pepper
• 2 tubes of tomato purée
Method:
1. Grate courgettes finely.
2. Dice onions finely.
3. Put the courgettes, onions and salt in a
bowl.
4. Leave to stand in a cool, dry place for
around 24 hrs.
5. Drain the water from the bowl, possibly
pressing the mixture together to force
more out.
6. Put all ingredients in a saucepan and
heat carefully (make sure it does not
burn).
7. Simmer for around 30 min. Stir
constantly as the mixture burns easily.
8. Purée with a blender.
9. Place in screw-top jars.
10. Cook at 100 °C for around 1 hr.
7.4
Sour cherries
Ingredients:
• Sour cherries
• Sugar
• Water
Preparation:
1. Sort your sour cherries carefully as only
ones that are unspoilt should be pre-
served.
2. Remove the stalks from the cherries.
3. Soak in cold water for around 30 min
to remove any maggots or insects.
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