Rozanne Stevens' Homemade Relishes
The chef shares her healthy homemade alternatives for tomato relish, simple ketchup, might mustard and BBQ sauce
The chef shares her healthy homemade alternatives for tomato relish, simple ketchup, might mustard and BBQ sauce.
Rich tomato relish
This is more like a relish, which is similar to a chutney but has a pouring consistency. I know the ingredient list is long, but the end results are worth it.
From experience, I recommend doubling this recipe, especially for summer barbecues. It is delicious with almost anything, even cheese on toast.
Note that the recipe is very low in sugar, so won't taste the same as a shop bought version.
1 kg fresh plum tomatoes, peeled and roughly chopped
Light olive oil
1 large onion, diced
1 fennel bulb, diced
2 celery sticks, diced
1 thumb of ginger, peeled and diced
4 cloves garlic, roughly chopped
1/2 red chilli, seeded, chopped finely
Large bunch of fresh basil, picked leaves and chopped stalks
1 1/2 cups water
2 x 400g tins plum tomatoes
2tsp ground coriander
1 tsp freshly ground black pepper
1 cup red wine or apple cider vinegar
1tbsp brown sugar
Sea salt to taste
Score a line across each of the tomatoes and plunge into a pot of boiling water for a minute. Lift out, allow to cool a little and peel off the skin. Roughly chop the tomatoes and set aside. This is a bit fiddly but well worth it.
Heat up a little olive oil in a pan and sauté the onion, fennel, celery, ginger, garlic, chopped chilli and basil stalks. Season with salt and the 1 tsp black pepper.
Over a low heat, cook for about 12 minutes, until the vegetables have softened. Stir occasionally.
Add 1 1/2 cups water, the tinned tomatoes, chopped tomatoes, vinegar and sugar. Let simmer gently until the liquid is reduced by half.
Add the basil leaves, pour the sauce into a blender or food processor and process until very smooth.
Adjust the seasoning.
Cool in the refrigerator and enjoy.
This relish can be bottled in sterilised jars and kept for up to three months in a cool, dark place.
If you like making preserves and relishes, you'll enjoy making your own mustards.
A very simple recipe for mustard is whisking together dried mustard powder with water. You know that rectangular yellow tin of mustard powder? That's the one I mean.
To make a wholegrain mustard, you'll need to use the whole yellow, brown or black mustard seeds. Some recipes require that the seeds be soaked for a period of time. These are often soaked in wine or vinegar for added flavour.
Your prepared mustard will last for about a month once you've made it.
If you like a hot mustard, allow the mustard to mature and develop in a cool, dark place and then refrigerate it. The cold of the fridge will halt the flavours from getting hotter.
Homemade mustard won't be a bright yellow colour, but you can add a little turmeric to get the same bright colour as a shop bought one. I always use sterilised glass jars to make my condiments – they're much cleaner than plastic.
This is how your granny would have prepared mustard. Simply mix the mustard powder with water. And for large events and catering, this is by far the most economical.
When you first whisk up the mustard, it is very hot but will mellow out as it stands. Vinegars or lemon juice will also add a pleasant tanginess.
1/2 cup mustard powder
1/2 cup water
Sea salt to taste
Apple cider or white wine vinegar, to taste
Combine the mustard powder and water in a bowl and mix well.
Optionally, add a bit of chopped fresh parsley or basil, lemon or lime zest and a tablespoon or two of your favourite vinegar.
Let the mustard stand for about 15 minutes before enjoying.
This is one of my favourite mustards to make. I buy the mustard seeds from the Asian market as it is much cheaper and I get a good size bag of quality seeds. You can add different flavours such as whiskey, maple syrup, honey, sun dried tomatoes and fresh basil.
This mustard makes a great little gift too.
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup white wine or water
4 tsp mustard powder
1/4 cup white wine vinegar
1/2 tsp sea salt
Soak the mustard seeds in the white wine or water overnight.
Place the seeds and soaking liquid in a blender or food processor with the mustard powder, vinegar and sea salt. Process to a paste consistency.
Put in a glass jar, cover and refrigerate for about four days before use.
This ketchup recipe is the homemade version of shop bought ketchup. It is very quick to prepare and tastes delicious.
Try and use none or as little honey as possible to retrain your taste buds. If your family uses a lot of ketchup, double this recipe. Note that allspice is a spice on its own – it's not mixed spice. Get your kids to make this with you to teach them what goes into their food.
1 small onion, finely diced
350g tomato paste or purée (you can get this in glass jars, or use several tins or tubes)
4 tbsp vinegar or lemon juice
1/2 tsp dry mustard
1/2 cup water
1/2 tsp cinnamon
1/2 tsp salt
1 pinch ground cloves
1 pinch ground allspice
1 pinch cayenne pepper, optional
Honey, to taste
Slowly sweat the onion in a little olive oil for about 10 minutes until it is super soft. Turn up the heat and let it brown a little until it starts to turn golden.
Scrape the onion into a bowl or food processor and combine with the other ingredients.
Process until very smooth or you can use a stick blender. Taste for seasoning and add a little honey if preferred.
Pour into a sterilised glass jar and refrigerate. It will take about a day for the flavours to develop.
Worcestershire sauce is an essential Pantry Pal of mine. A splash into a sauce or gravy, over fried rice or with eggs, transforms a dish.
The original recipe is a closely guarded secret but this comes quite close in the tart, vinegary, spicy department.
There is soy sauce in the recipe, but used in small quantities so it shouldn't be problematic.
To keep the sauce runny, the onions and garlic are left whole, then lifted out of the sauce after infusing their flavour.
1 cup apple cider vinegar (pictured above)
4 tbsp water
4 tbsp soy sauce
1 tbsp molasses
1 small onion, peeled and halved
2 cloves garlic, peeled
1/2 tsp ground ginger
1/2 tsp mustard powder
1/4 tsp cinnamon
1/4 tsp freshly ground black pepper
Combine all the ingredients in a saucepan and slowly bring to a boil while stirring frequently. Be careful not to let the molasses burn.
Let simmer for about a minute for the flavours to develop. Allow the sauce to stand for two hours until completely cooled.
Remove the onion and garlic.
Bottle and store in the refrigerator.
This sauce is a bit of a faff to make as you need to make the homemade mustard, ketchup and Worcestershire sauce first. Maybe set aside a rainy afternoon and make double batches of everything. This sauce has a really good flavour and, again, it goes well with almost anything. I particularly like it with sausages and pulled pork on a bun. And the great news is that it is very low in sugar.
1 onion, finely chopped
1 clove garlic, finely chopped
170g tomato paste
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup homemade ketchup
3 tbsp simple homemade mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Smoked paprika to taste (this adds heat so be cautious)
Tabasco to taste – I like the Chipotle one
Heat a little olive oil in a pan and simmer the onion and garlic on a low heat until very soft.
Add all the other ingredients and simmer gently for 30 minutes, stirring regularly.
Blitz with a handheld blender or in a food processor.
Taste the sauce and adjust with more smoked paprika, vinegar or Tabasco to get the desired taste.
Cool and store in the refrigerator.