Cooking seasonal vegetables - Tynan’s homemade passata and a beetroot relish

Recipes for seasonal fruit and vegetables

Recipes for seasonal fruit and vegetables

This week’s recipes are again based on seasonal fruit and vegetables and I have chosen Beetroot and Apple Relish and a really good recipe for Tomato & Fresh Herb Passata which has many uses i.e. sauce for homemade pizza, mixed with fresh pasta and parmesan cheese or as a base for a tasty homemade lasagne.

The Passata I like to freeze and take out the night before I need it and defrost in the fridge, it has the most wonderful aroma of tomatoes and herbs and will greatly enhance the flavour of your dishes.

The Beetroot and Apple Relish is made with our own sweet baby beetroot that’s picked at 6am every morning. Once it gets to the kitchen in Tynan’s it is used to make this tasty relish which we serve on our sandwiches and with our cold meats that are freshly cooked every day. We also use it to make our beetroot salad; our customers are always amazed at the wonderful flavour which you will only get from fresh beetroot.

Beetroot is a very easy vegetable to grow and is also delicious roasted in the oven, drizzled with some olive oil and salt & pepper for about 1 hour and served with crumbled Irish Goats Cheese.

Tynan’s Beetroot and Apple Relish

2lb 4oz Fresh Beetroot, peeled and sliced

4lb 4oz Cooking Apples, peeled, cored and chopped

1lb 4oz Red Onion, finely chopped

1lb 8oz Light Brown Sugar

2 inch piece of Root Ginger, peeled and grated

2 Cinnamon Sticks

3 Star Anise

1tsp Cinnamon

1tsp Cayenne Pepper

2¾pt Red Wine Vinegar

1tsp Salt

Put the beetroot, apple and red onion into a large saucepan along with the ginger, brown sugar, cinnamon sticks, salt and spices, next add the red wine vinegar and stir well to mix all the ingredients together. Bring to the boil; at this stage the most important thing is to watch your relish and make sure it does not stick to the pan, let the mixture simmer for about 1 to 1½ hours, you don’t need to stand over it but keep an eye on it and stir regularly to make sure it doesn’t burn. When it is cooked it will have a nice smooth consistency and a sweet flavour, once cooked allow to cool, make sure to remove the cinnamon stick and star anise and spoon into warm sterilised jars and keep in the fridge for up to 6 weeks. This relish is delightful served with home cooked meats or Irish artisan cheese.

Tynan’s Tomato & Fresh Herb Passata

4lb Ripe Tomatoes, any type or size of tomato, diced

2 small onions, diced

3 cloves of Garlic, crushed

2tbsp Olive Oil

1tsp Sugar

Bunch Fresh Basil

Bunch Fresh Oregano

1 Sprig Fresh Rosemary

1tsp Salt

Freshly Ground Black Pepper

Place all the ingredients into a preserving pan if you have one, if not a good solid bottom saucepan will do fine and bring to the boil, reduce the heat to allow the ingredients to simmer and cook for 1 to 2 hours. The sauce will reduce and turn a really rich red colour when cooked. Allow to cool fully and blitz it slightly with a hand blender and then freeze in batches of whatever quantity suits you.




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