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Digby Law's Pickle & Chutney Cookbook Digby Laws Pickle & Chutney Cookbook, ISBN 9781869710552 and books by Digby Law on sale at thebookshelf.co.nz Digby Laws Pickle & Chutney Cookbook is a New Zealand classic used and respected by home cooks and professionals alike. This indespensible reference contains approximately 300 easy to make recipes for chutneys, relishes, sauces, oils, pickles, jellies, vinegars and mustards. It includes the unusual and uniquely New Zealand favourites like Pepino Sauce, Persimmon Chutney, Fejoa Relish and Quince Pickle as well as the more traditional favourites like Pickled Gerkins, Tamarillo Chutney, Tomato Relish and Chow Chow. Sample Recipe – Pickled ApplesDelicious with pork or ham, or cheese or salad.3.5kg apples About the AuthorDigby Law (1936–1987) was one of New Zealands most creative food writers. A pioneer with New Zealand food, he took what grew in our gardens and lined it up with the best of what was available from overseas. His positive encouragement led many mediocre cooks to a true appreciation of ingredients and cooking methods, flavours and presentation. He was well known as a writer and broadcaster on food and was a regular magazine coluministThis classic deserves a palce in every New Zealand kitchen Table of ContentsIntroductionThe Chutneys The Relishes The Sauces and the Ketchups The Oils The Pickles The Refrigerator Pickles The Jellies The Vinegars and the Sherries The Mustards Index ExtractPickles, chutneys and other savoury preserves have been around for centuries. Chutneys are derived from the Indian chatni and pickles and ketchups were originally from the Orient. Down through the history of civilisation they have all been adapted and modified to suit western palates and styles of eating. That old, attractive term "relishes" is still the best way to describe these delicacies, which by their combinations of flavours give relish or "zing" to basic foods.Everyone is familiar with the piquant effect of traditional partnerships like cold meat and chutney, cheese and pickles, or sausages and tomato sauce – but this volume offers many different relishes and a wide use for them all, to enhance the creative side of your cooking. All nations seem to have their own preferred relishes. It is interesting to note that "pickles" to an American invariably means dill pickles, or a version of pickled cucumbers. To the English a pickle is a dark brown, fruit chutney, like the one that goes so well with the ploughman"s lunch. To a New Zealander or an Australian a pickle is usually yellow and flavoured with mustard. Pickles and chutneys are easy to make. Unlike jams, where even experienced cooks can make ghastly mistakes, pickles and chutneys are very rewarding and quite simple to make. The methods are straightforward, the materials usually cheap and plentiful, and the results reliably excellent. Nothing is more useful in the pantry than a shelf of home–made condiments, not only to make ordinary foods quite exotic (try pickled fruits with leftover ham, or a chutney with cold lamb) but also in the preparation of sauces. It is good to be able to offer a plate of crisp for guests to nibble, along with biscuits and cheese and pre–dinner drinks Pickles and chutneys are simple to prepare because in savoury preserves, as in other savoury dishes, the quantities are not really too critical. If you have a little fruit or some vegetable leftovers, it is possible to just add them to the recipe. If you happen to double up on the spices by mistake: hold your breath, it could well turn out the creation of the century. The recipes are here as guidelines, indicating the ratio of solids to liquids, sweeteners to spices, or preservatives to the preserved. Try the recipes first, and later you may decide that you could improve upon them in your own way. They have all been tested. If you take into account moisture content, time of cooking, rate of cooking, freshness of ingredients and so on, these recipes will work for you. If you find a particular combination of spices, vinegar and sugar which is very much to your taste, then try it out as a basis for other pickles and chutneys, too. Where possible the names of these "relishes" and chutneys have been kept simple and straightforward, while some classic names for some pickles and chutneys have of course remained unchanged. Do not be confused if you have seen some recipes given under other names elsewhere. Chefs and cookery writers all love playing with names and transposing them, and so do people who believe that if you give something an unusual name it will disguise the fact that it is very ordinary, if not deadly dull! The names used here have been kept as close to the original ingredients as possible. "Relishes" are fascinating: as with many other dishes, often the simplest combinations taste the most complex. On the other hand, remember that complex combinations, on long keeping, usually taste superb in the end. Most chutneys and pickles are best kept for a month or so to allow the flavours to mellow and mature. Sauces should be kept for a few weeks at least, while relishes can be eaten immediately. Mustards are best left for a week or so, while vinegars are ready as soon as they are made. There are many exceptions to these rules, and all are stated in the recipes concerned. Some chutneys and sauces, provided they are properly sealed, will keep for many years. All savoury preserves should be carefully checked after six months. The storage of chutneys and pickles is quite important. A cool, dark place is best. The coolest cupboard in a room is at the bottom near the floor, not up towards the ceiling. Hot air rises and those top cupboards can get very warm indeed. The jars are best kept at a moderately cool, even temperature: not only does this keep the ingredients in a stable condition, but if the jars are not completely sealed then evaporation is much slower in the cool. When chutneys and pickles or sauces and so on go off they smell it and often look it too. If they smell good and taste good then you can be almost certain that they are still in good condition. If in doubt, throw them out. The yield in making these recipes can vary considerably. The ripeness of the fruit, the size of the saucepan, the speed or slowness of the cooking, all contribute to the end result. So it is a good idea to have a few extra jars or bottles sterilised and ready in case the yield is greater than indicated. Most recipes used here can be successfully halved. The resulting amounts of each recipe all tend to be different and are mainly determined by the amount of base ingredients used. Some recipes suggest salting the ingredients before cooking. Not only does this draw out some of the moisture, but salt also acts as an antiseptic, destroying bacteria. Vinegar is the main preservative, and sugar and spices are also, to a mild degree. If you are sprinkling vegetables or fruit with salt and allowing them to stand for a time, and if you are unsure of the amount of salt to add, use your discretion, as foods can always be rinsed to remove the salt. Extra salt can be added later, towards the end of cooking time, if you think it necessary. Never put hot liquid in cold glass. To heat the jars, it is easiest to stand them in some hot water in the sink, a few minutes before filling. Any spillage goes into the sink and eliminates mess and you can wash the outside of the jars there and then. Put the lids in hot the water, too, to act as a mild steriliser. Make sure you label the jars as soon as possible. Write the date of making, and the maturity date if necessary. The latest finds, like kiwanos, carambolas, and so on are all too expensive at the moment to make into pickles. A pity as they would be good for this purpose, since they are really not much fun by themselves
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