Bob made a delicious stir fry using some of the Christmas goose, and lots of vegetables, with Roti flatbreads. We rolled up the flatbreads round the filling and it was an excellent lunch - given extra flavour with Steph's Boxing Day Chutney.
It is an 'eat immediately' chutney - not one that needs to mature. She has made two jars - one to take back to London and one to leave here. The pureed nature of this condiment means it will be excellent in sandwiches, I think.
110g/4oz caster sugar
1 onion, peeled, finely chopped
1½tsp grated fresh ginger
500g/1lb 2oz Bramley apples, peeled, core removed, chopped
60ml/2½fl oz cider vinegar*
salt and freshly ground black pepper
1. Heat the the sugar in a lidded pan until the sugar melts. Add the onion, ginger, apples, sultanas and vinegar, cover the pan with a lid and cook for 5-6 minutes, or until the apples begin to break down.
2. Blend the mixture in a food processor to a purée and season, to taste, with salt and freshly ground black pepper.
*We hadn't got cider vinegar, so Steph substituted white wine vinegar, and a spoonful of Bob’s spiced apple drink.
[btw "Tracklement" is an Old English word for a meat accompaniment such as chutney, pickle, rowan jelly, mustard etc]