A way with…

Green Tomatoes! Instalment no. 2

Chutney seemed the way forward as a good way to get those pesky green toms used up. Our fridge is now completely filled with preserves- chili jam, tomato chutney and pear chutney. Prepared for the winter months? Absolutely!

This is a Nigel Slaterism- a mixed red and green tomato chutney, to balance out the tartness of the green ones.

You will need:

900g tomatoes (red&green)

350g onions

90 g raisins

250g light muscavado

1 hot red chili

1tsp salt

2 tsp mustard seeds

300mil white wine vinegar

Halve all the tomatoes.

Put green fruit together with roughly chopped onions, raisins, sugar, chili, salt, mustard seeds and vinegar.

Bring to boil, turn down to simmer, stirring once in a while. Simmer for an hour, adding red tomatoes about halfway through the cooking process.

Spoon into sterilized jars and seal.


Or… A way with green tomatoes
Instalment no. 1

Alright, so the title of this post is a little off, but what better to serve with green eggs and ham than….. green tomatoes!

My kind manager at work, Annabel, gave me a massive bag of these and I spent all of last week looking forward to the weekend so that I could experiment with them.

The first and most obvious choice was that Whistlestop Café favorite- fried green tomatoes.

After scouring the Internet and absorbing a few different ideas, I came up with a triple-dip method: flour, then beaten eggs, then seasoned polenta.

Fried in about a cm of hot hot hot (careful!) vegetable oil for a few minute on each side, until golden and crisp on the outside, warm and oozing on the inside.

With this I made an easy peasy dip of sour cream, chili, coriander, spring onions and lime zest and juice. Absolutely brilliant.

Fried Green Tomatoes with lime and chili sauce on a blustery Saturday afternoon

Moments later….