SPANISH TOMATO JAM (MERMELADA DE TOMATES)
The surprising bright accent of sweetness in this popular modern Catalan relish makes it an ideal counterpoint to savories such as anchovies, pungent cheese, or smoked ham. Normally, the tomatoes are slowly baked or cooked on top of the stove with sugar syrup, but this quick microwave version is delicious and simple. The tomatoes will splatter as they are microwaved, so choose a deep bowl with sides at least three inches tall. Adapted from "The New Spanish Table" cookbook. Makes about 1 1/4 cups
Provided by TxGriffLover
Categories Vegetable
Time 16m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
- Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
- Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.
SMOKY CHIPOTLE AND RED TOMATO JAM (CHUTNEY - RELISH)
A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used.
Provided by French Tart
Categories Lunch/Snacks
Time 2h
Yield 4-6 Jars
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.
- Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny.
- Divide the hot jam/chutney between sterilised jars and set aside to cool.
- Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
- How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above.
Nutrition Facts : Calories 687.7, Fat 1.3, SaturatedFat 0.2, Sodium 76.8, Carbohydrate 167.6, Fiber 10.4, Sugar 145.1, Protein 7.7
SPANISH SCALLOPS WITH GARLIC CREAM & TOMATO JAM
(Vieras Con Crema De Ajo Y Mermelada De Tomates) This modern Catalan way of preparing seafood is not only great for scallops; it's also fabulous for many different types of seafood, from shrimp to lobster to fish fillets, such as turbot or sea bass. The contrast of tastes - the smooth garlicky cream and olive oil emulsion and the sweetened roasted tomatoes - is truly attention grabbing. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spanish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make 1 cup. Let the garlic cream cool for a few minutes, then transfer it to a blender and puree until smooth.
- Place 4 tablespoons of the olive oil and the minced garlic in a small deep skillet over medium-low heat. Stir until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the garlic cream and whisk until the sauce is emulsified. Continue cooking, stirring from time to time, until the sauce thickens a little, about 3 minutes. Season the sauce with salt to taste, remove it from heat and keep warm.
- Pat the scallops dry with paper towels and seasono them with salt & pepper. Heat the remaining 2 tablespoons of olive oil in a very large skillet over high heat until almost smoking. Working in three batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
- To serve, spread the garlic cream on 4 plates, and arrange 6 scallops on top of each. Dab the scallops with the Tomato Jam and serve at once.
Nutrition Facts : Calories 479.5, Fat 43, SaturatedFat 16.6, Cholesterol 111.8, Sodium 212.7, Carbohydrate 7.3, Fiber 0.2, Sugar 0.2, Protein 17.1
FRESH CRANBERRY CITRUS RELISH
This no cook relish is a tart and refreshing relish. Good with turkey, it provides an especially effective counterpoint to heavier birds such as goose and duck. Stored, covered, in the refrigerator, the relish keeps for at least a week. Use it as an intriguing spread on turkey sandwiches.
Provided by Olha7397
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.
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